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Die Mellow Bakers beendeten "Bread"
2012-02-01 23:33:00 Von März 2010 bis Januar 2012 haben sich die Mellow Bakers durch das Buch Bread: A Baker's Book of Techniques and Recipes von Jeffrey Hamelman gebacken. 84 Brote, von denen ich bislang 72 gebacken habe, hier sind einige davon zu sehen. Keine schlechte Bilanz: 6/7, d.h. knapp 86 % der Rezepte eines Buches habe ich tatsächlich ausprobiert, das spricht wirklich für das Buch. Ohne die Mellow Bakers hätte ich z.B. die Laugenbrezel oder Aloo Paratha nicht gebacken. Definitiv zu Ostern werde ich noch die Hot Cross Buns ausprobieren, aber die Wahrscheinlichkeit, die in der Liste noch fehlenden Brote zu backen ist sehr gering. Unser Brotgeschmack hat sich in den letzten zwei Jahren kaum geändert: Wir sind mehr für Geschmack auf dem Brot als im Brot und wir bevorzugen eindeutig Brote mit Roggensauerteig. Vielleicht bekommen die Ciabattas im Sommer noch eine Chance. Jetzt nimmt sich die Gruppe Dan Lepards The Handmade Loaf: Contemporary European Recipes for the Home Baker (Mitchell Be...
By: Kuechenlatein
Mellow Bakers: Dreikornbrot mit Roggensauerteig und Ölsaaten
2011-12-03 16:23:00 Die Mellow Bakers backten im November Fougasse mit Oliven und ein Rosinen-Walnussbrot, nach denen uns nicht der Sinn stand. Aber das Dreikornbrot mit Roggensauerteig und Ölsaaten traf wieder ganz unseren Brotgeschmack. Im Original heißt es 5-Korn-Sauerteigbrot mit Roggensauerteig, aber wie schon mehrfach ausgeführt, dürfen sich nur Brotgetreide Körner nennen. Uns schmeckte das Leitsatz konform umbenannte Brot sehr gut. Es hat eine aromatische Krume und eine dünne knusprige Kruste. ==========REZKONV-Rezept - RezkonvSuite v1.4Titel: Dreikornbrot mit Roggensauerteig und ÖlsaatenKategorien: Brot, Körner, Roggen, SauerteigMenge: 2 Brote à 1000 g Zutaten H ROGGENSAUERTEIG250Gramm Roggenv-ollkornmehl207Gramm Wasser12 1/2Gramm Roggensauerteig, reifH BRÜHSTÜCK90Gramm Leinsaat90Gram-m Roggen, auf Stufe 3,5 gemahlen; original: -- cracked rye75Gramm Sonnenblumenkerne75G-ramm Haferflocken, kernig; original: Haferkerne22Gramm Salz412Gramm -Wasser, kochendH BROTTEIG750Gramm Weizenme...
By: Kuechenlatein
Mellow Bakers: Sonnenblumenkernbrot mit Pâte Fermentée
2011-11-16 10:00:00 Seit April letzten Jahres backe ich mich mit den Mellow Bakers durch Bread: A Baker's Book of Techniques and Recipes. Im Januar 2012 werden alle Rezepte gebacken sein, bislang habe ich 8 Rezepte ausgelassen. Im Oktober waren das die Sesam-Brotstangen. Das Sonnenblumenkernbrot mit Pâte Fermentée habe ich pünktlich - wie auch schon den Berner Zopf - im Oktober gebacken, aber immer noch nicht verbloggt. Das wohlschmeckende Brot hat eine locker, saftige Krume und eine knusprige dünne Kruste. Auf das Bestreuen mit Sonnenblumenkernen habe ich verzichtet, weil die bei mir sowieso immer abfallen. ==========REZKONV-Rezept - RezkonvSuite v1.4Titel: Sonnenblumenkernbrot mit Pâte FermentéeKategorien: Backen, Brot, VorteigMenge: 2 Brote Zutaten H PÂTE FERMENTÉE (VORTEIG)200Gramm Weizenmehl Type 550, original bread flour130Gramm Wasser4Gramm Salz-0,1Gramm TrockenhefeH BRÜHSTÜCK200 Roggen; sehr grob geschrotet (Stufe 3,5 von 4)*250Gramm Kochendes WasserH BROTTEIG800Gramm Weizenme...
By: Kuechenlatein
Mellow Bakers: Berner Zopf
2011-10-24 16:31:00 Laut dieser Quelle ist der der Zopf oder 'die Züpfe' (Berndeutsch) nach dem Schweizer Brotforscher Max Währen eine Erfindung der Schweizer Bäcker. Seit 1430 ist die Verbreitung des gebackenen Zopfes bekannt. Während Zöpfe früher vor allem als Weihnachts- und Neujahrsgebäcke verschenkt wurden, haben sie heute die Bedeutung des eigentlichen Sonntagsbrots. Der Bärner Züpfe wird aus zwei Teigsträngen "hoch" geflochten, ich habe nach amerikanischem Rezept für die Mellow Bakers einen Bauernzopf geflochten. Berner Zopf Das Brot hat eine wunderbar lockere Krume und schmeckte uns am besten nur mit Butter und Fruchtaufstrich. Aber mit Käse ist das auch sehr lecker. ==========REZKONV-Rezept - RezkonvSuite v1.4Titel: Berner ZopfKategorien: Backen, Brot, HefeMenge: 1 Brot à 750 g Zutaten 340Gramm Weizenmehl Type 550115Gramm Weizenmehl Type 812110ml Milch1 Eigelb Größe M1 Ei Größe M70Gramm Butter25Gramm Zucker3,-2Gramm TrockenhefeH EISTREICHE*1 Ei1Essl. Wasser oder Milc...
By: Kuechenlatein
Mellow Bakers: Pain de Mie - Pullman Bread - Krumenbrot
2011-01-17 21:48:00 Da mein Exemplar der Erstauflage von genauso aussieht wie ihres, habe ich mich entschlossen, mein Exemplar zum Buchbinder zu bringen, bevor es völlig auseinanderfällt. Natürlich habe ich mir vorher ein Rezept eingescannt, damit ich mit den Januar-Broten der Mellow Bakers zügig weitermachen kann. Diesmal machte ich mich daran, das Pain de Mie - Pullman Bread - Krumenbrot zu backen und bin schwer begeistert vom Erfolg. Ein leckeres Brot, das vor dem Verzehr unbedingt getoastet werden sollte. Der Name Krumenbrot ist selbst erklärend, das Brot hat viel Krume und wenig Kruste. Pain de Mie ist das Toastbrot und mie de pain, ist das entrindete (Toast)brot. Der Name Pullman-Brot leitet sich von dessen Verwendung in den Pullman-(Speise)-Wagen ab. Ich besitze immer noch keine Pullman bzw. Pain de Mie Formen wie Chili und Ciabatta oder Schnuppschnüss, aber wie hier bereits getestet, eignen sich meine 2,4 l fassende Chromstahlformen mit dazugehörigen Deckel und antiken Einkochklammern e...
By: Kuechenlatein
Mellow Bakers: Rosinenbrot mit Weizensauerteig
2011-01-17 21:48:00 Die Mellow Bakers backen im Januar: Roggenbrote mit 3-Stufen-Sauerteig, Rosinenbrot und Pain de Mie Den Anfang macht das Rosinenbrot mit Weizensauerteig, ein herrliches Frühstücksbrot, das den Tag gut beginnen lässt. Ich mag dazu auch Butterkäse ... ==========REZKONV-Rezept - RezkonvSuite v1.4Titel: Rosinenbrot mit WeizensauerteigKategorien: Backen, Brot, WeizensauerteigMenge: 2 Brote à 1000 g Zutaten H WEIZENSAUERTEIG150Gramm Weizenm-ehl Type 550188Gramm Wasser30Gramm Weize-nsauerteigH BROTTEIG650Gramm Weizenmehl Type 550200Gramm Weizenvollkornmehl5-03Gramm Wasser20Gramm Salz2,8Gr-amm Trockenhefe entsprechend 10 g Frischhefe100Gramm Haferflocken-, kernig250Gramm Sultaninen Wei-zensauerteig, die gesamte Menge Quelle abgewandelt nach:Jeffrey HamelmanBread: A Baker's Book of Techniques and Recipes p. 172 Erfasst *RK* 04.01.2011 von Ulrike Westphal Zubereitung 1. WEIZENSAUERTEIG: 12 bis 16 Stunden vor der Hertstellung des Brotteiges alle Zutaten miteinander ermi...
By: Kuechenlatein
Mellow Bakers: Laugenbrezel
2010-10-27 00:50:00 Diesen Monat habe ich mich sehr beeilt, um alle Brote der Mellow Bakers im Oktober zu backen. An Laugengebäck habe ich mich noch nie herangewagt, ein guter Grund, das Rezept aus Bread: A Baker's Book of Techniques and Recipes in Angriff zu nehmen. Schon lange habe ich Brezellauge dieser Mühle im Keller stehen. Petra hat schon vor 5 Jahren nach Hamelmans Rezept Rezept Schwäbische Brezel gebacken. Dort hätte ich vor dem Backen nachlesen solllen, wie die am besten zu formen sind. Meine Laugenbrezel waren wirklich köstlich, auch wenn an der Form noch zu feilen ist. Wie mir Feinschmeckerle bescheinigte, für eine Nicht-Schwäbin ganz ordentlich und wenn ich den Sprachtest bestehe, könnte ich sogar eingebürgert werden ;-). Die Auswanderung südlich der Elbe wird daran schon daran scheitern, dass ich "nur" Hochdeutsch kann. Wie dem auch sei: Als Laugenbrötchen werde ich das Rezept bestimmt noch einmal backen. Ich habe die Teiglinge mit einem geölten Schaumlöffel in einem Pla...
By: Kuechenlatein
Mellow Bakers: Challah - Hamelman
2010-10-27 00:50:00 Mein zweites Brot im Oktober für die Mellow Bakers ist ein Challah - Hamelman Ein fluffiges, leicht süßes Brot, das nicht nur zum Frühstück schmeckt. Ich habe einen Zopf mit 4 Strängen geflochten und abweichend vom Rezept das Brot mit Milch bestrichen. ==========REZKONV-Rezept - RezkonvSuite v1.4Titel: Challah - HamelmanKategorien: Backen, Brot, HefeMenge: 1 Brot à 500 g Zutaten 220Gramm Weizenmehl Type 550110Gramm Manitoba Mehl18Gramm Zucker25Gramm Eigel-b1 Ei, Größe M25Gramm Rapsöl105Gramm Wasser6- 1/2Gramm Walz2,3Gramm Trockenhe-fe entsprechend 8,3 g Frischhefe Quelle abgewandelt nach:Jeffrey HamelmanBread: A Baker's Book of Techniques and Recipesp. 240 Erfasst *RK* 02.10.2010 von Ulrike Westphal Zubereitung Alle Zutaten in die Rührschüssel der Küchenmaschine geben. Auf Stufe 1 (KichenAid Stufe 1) 3 Minuten kneten, dann nochmals 3 Minuten auf Stufe 2 (KitchenAid Stufe 3). Ziel ist es, ein starkes Glutennetz zu erhalten. Der Teig ist relativ fest, was für das F...
By: Kuechenlatein
Mellow Bakers: Brot mit ofengebackenen Kartoffeln
2010-10-27 00:50:00 Ein neuer Monat und drei neue Brotrezepte aus Bread: A Baker's Book of Techniques and Recipes bei den Mellow Bakers. Mein erstes Oktoberbrot ist das Brot mit ofengebackenen Kartoffeln Knusprige Kruste, grobporige und saftige Krume und durch die Zugabe von Weizenvollkornmehl hat das Brot so gar etwas Biss. Der Geschmack ist ausgesprochen aromatisch - das Brot schmeckt sowohl mit herzhaftem als auch mit süßem Belag, ganz besonders gut mit diesem Caramel Aufstrich. Ein Brot, das auf jeden Fall ins Standardrepertoire gehört. ==========REZKONV-Rezept - RezkonvSuite v1.4Titel: Brot mit ofengebackenen KartoffelnKategorien: Brot, KartoffelMenge: 2 Brote à 800 g Zutaten H PÂTE FERMENTÉE (VORTEIG)300Gramm Weizenmehl Type 550195Gramm Wasser1Teel. Salz1/-8Teel. TrockenhefeH TEIG550Gramm Weizenmehl Type 550150Gramm Weizenvollkornmehl4-15Gramm Wasser18Gramm Salz3,3Gr-amm Trockenhefe entsprechend 11,9 g Frischhefe250Gramm Kartoffeln,- im Backofen gegart *500Gramm Pâte fermentée (ges...
By: Kuechenlatein
Daring Bakers: Sugar and Spice Cookies ? Cardamom, Lavender, Pistachio and
2010-09-27 21:27:00 I?ve been absent from the Daring Bakers? challenges the past two months. I never thought I would dislike being away this much. However, July and August were filled with many exciting ventures and adventures, like the gorgeous vacation in Norway, a fantastic weekend in Dresden,... [Read the rest of this post on my website]
Daring Bakers: Dobos Torte with a Quark Chocolate Mousse
2009-08-27 12:00:00 I was just a few months into my hotel management training program in Doha, when the first Gulf War started. Fresh out of high school, A? levels completed and the prospect of going to university and doing my practical training at the Doha Sheraton was what was driving me at the... [Read the rest of this post on my website]
Raspberry And Vanilla Dobos Torte With The Daring Bakers
2009-08-27 06:28:00 I realized as I was starting to write down the recipe for this post that it was actually my 550th post. Wow...That made me a little proud and left me slightly amazed at the same time! I think I even said "oh la vache!" (holy cow!). That's a whole lot of stories, words, laughs, tears and just as much sugar, butter, flour and eggs! What could be more fitting to celebrate post #550 than a Daring Bakers Challenge? A very sweet and very rich one: a Dobos Torte.I wrote last time that I hadn't had an ounce of craving for chocolate lately and when I set out to make this challenge, things turned out just about the same. I looked at the recipe and could not chase the images of sweet sugared berries floating in my head. Or was it sugar made saber equipped raspberries fighting off little chocolate critters? Hmmmm...Still, not an ounce of chocolate was calling my name yet. Too hot, too humid and a fridge full of raspberries thanks to my mother - in - law who always buys for 8 when there are ju...
By: Tartelette
Pie from Bakers Street **
2009-08-07 08:26:00 When GP mentioned how she enjoyed the instant pie from Ayamas, believe me, when I say I went high and low looking for it all over the hypermart here. Then on Monday, when I was over at Giant, I saw this pie from "Bakers Street". I reckon at this point, I take any pie.. lol!To my delight upon reaching home and checking on instruction on how to "cook" this pie, I noticed the small Ayamas logo at
Daring Bakers: Milan Cookies
2009-07-27 21:08:00 After a much needed relaxing 2 week break I return with the Daring Bakers challenge for this month. The Daring Bakers have made all sorts of great sweet and savory treats in the past, some very challenging and others straightforward. All have been a lot of fun and I've always learned or... [Read the rest of this post on my website]
Daring Bakers Do Chocolate Covered Marshmallow Cookies
2009-07-27 07:01:00 Happy birthday to you! Happy Birthday to you! Happy Birthday dear Bill! Happy Birthday to you!!I know today is the Daring Bakers' challenge reveal but it is also my better half, the pepper to my salt, the flour to my sugar and my favorite Cookie Monster's birthday today! The man should clearly enter cookie eating contests. I have never seen him shy away at the idea of eating a dozen, straight up with a glass of milk. That's why I waited until the last couple of days before the challenge reveal date to make these Mallow Cookies. Just for him.Well, not really. Where there is shortbread cookie, there is Bill. Where there is marshmallow there is me. And where there is chocolate there is us. Hmmm, let's start over. Where there is a shortbread cookie, there is me. Where there is marshmallow there is Bill and where there is chocolate there is us. Ha! Obviously these Mallows did not stand a chance with either of us.Ok, so I won't go as far as putting a red bow around a few or stick a c...
By: Tartelette
Sean Baker: bakers dozen now at guitar9
2009-07-13 22:56:00 Sean Baker Orchestra Baker`s Dozen (CD) A Michigan native, Sean Baker was an early starter on guitar some 25 years ago, and has risen to popularity amongst the shred community thanks to his self released debut "The Sean Baker Orchestra" along with numerous features in Guitar Player magazine and the legendary Mike Varney's "Spotlight" column. Now with his second album Baker?s Dozen, Sean Baker is... This is a content summary only. Visit Truth In Shredding to find out more!
Sean Baker: bakers dozen looking tasty!
2009-06-11 01:31:00 A teaser video for a shortened version of the track "Dukes Of New York" taken from the forthcoming album "Baker's Dozen" by The Sean Baker Orchestra. This chock-a-block guitar instrumental release is out on June 19th 2009 on Lion Music. 01) Dukes of New York. 02) Pummel U. 03) Ballvice. 04) Neo-Classical Gas. 05) 7/24/04. 06) Steve's Blackout. 07) Playing Opposum. 08) Poindexter. 09) Highway... This is a content summary only. Visit Truth In Shredding to find out more!
Daring Bakers Strut Their Strudels
2009-05-27 06:30:00 It's been a long time since I made strudel dough and it's been even longer since I made it for our own eating pleasures. When I first moved to the US, one of my first pastry jobs was at a German bakery where we would make strudel dough by the buckets, starting fresh and early around 3am. I made so much strudels in that one year there that I overdosed a little and never made it at home after that. When I saw that the Daring Bakers challenge for May was strudel I had a split reaction. A "meh" followed by "oh wait I have always wanted to do this and this and this..."The instructions were to make the strudel dough per the recipe given but allowed us to get creative as far as the fillings, shapes and sizes. I started with one idea and as (most) usual, I ended up with three. My first idea was not to make a traditional strudel and I blame Richard Leach for that. I have been itching to make his Ricotta Cheese Tarts in Strudel Rings since the first day I flipped the pages of his book "Swee...
By: Tartelette
Daring Bakers Strut Their Strudels
2009-05-27 06:30:00 It's been a long time since I made strudel dough and it's been even longer since I made it for our own eating pleasures. When I first moved to the US, one of my first pastry jobs was at a German bakery where we would make strudel dough by the buckets, starting fresh and early around 3am. I made so much strudels in that one year there that I overdosed a little and never made it at home after that. When I saw that the Daring Bakers challenge for May was strudel I had a split reaction. A "meh" followed by "oh wait I have always wanted to do this and this and this..."The instructions were to make the strudel dough per the recipe given but allowed us to get creative as far as the fillings, shapes and sizes. I started with one idea and as (most) usual, I ended up with three. My first idea was not to make a traditional strudel and I blame Richard Leach for that. I have been itching to make his Ricotta Cheese Tarts in Strudel Rings since the first day I flipped the pages of his book "Swee...
By: Tartelette
The Daring Bakers' Challenge: Strudel
2009-05-27 06:00:00 *Disclaimer: These photos - oh, these photos - they are just awful. We don't have lighting set up indoors yet and yesterday was the rainiest, gloomiest day ever, so shooting outside was not an option. C'est la vie. Hoping you can still catch what was going on with lousy photography.The May Daring Bakers? Challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.We were allowed the option of whichever filling we liked, the real challenge being the making of the strudel dough. There were warnings galore about dough with holes and the difficulty of stretching the dough thin enough, so I expected trouble with mine.I was pleasantly surprised at how nice the dough really was to work with. It was amazingly supple and stretched for me very easily. I did use the longer 'setting' time for the dough, more like 2 hours, and ...
Sean Baker: bakers dozen rusty cooley, joe stump and bruce bouillet join th
2009-05-21 21:49:00 News: 19-05-2009: Released June 19th 2009 A Michigan native Sean Baker was an early starter on guitar some 25 years ago, and has risen to popularity amongst the shred community thanks to his self released debut ?The Sean Baker Orchestra? along with numerous features in Guitar Player magazine and the legendary Mike Varney's "Spotlight? column. Now with his second album ?Baker?s Dozen? set for... This is a content summary only. Visit Truth In Shredding to find out more!
Sean Baker: bakers dozen from the mouth of the lion
2009-05-13 00:38:00 News: 12-05-2009: That was a suitably cryptic intro, yeah?... As you know Sean Baker signed to Lion Music earlier in the year. This means his new CD now has a release date of June 19th 2009. The track listing is as follows... more when I know. "Baker's Dozen"...here is the track list: 1) Dukes of New York 2) Pummel U. 3) Ballvice 4) Neo-Classical Gas (featuring Joe Stump) 5) 7/24/04 6)... This is a content summary only. Visit Truth In Shredding to find out more!
Daring Bakers: One Cheesecake, Two Cheesecakes, Three Cheesecakes....
2009-04-27 06:28:00 I giggle everytime I look a the picture above. It's Daring Bakers time today and my Cherry Blossom Strawberry Cheesecake looks like it is smiling. Maybe it's just me as I am eating some while typing this and smiling to know there is plenty left in the fridge.And when I mean plenty, I am not exaggerating! For a household of two people this month challenge just kept on giving and we had no problem with it! We were given a simple cheesecake recipe and let loose with our creativity. If you let me loose in the kitchen on a Daring Baker's challenge this can happen, or this.It might look like I did again but really I did contain myself (no snorting Jen). Somewhat...This recipe was really straightforward and the end result was smooth, creamy and not overly sweet which I really like. I started by making the entire recipe and used half to make 4 individual cheesecakes. Two were Cherry Blossom and Strawberry Lava Cheesecakes and two were Peanut Butter topped with a chocolate ganache. I pipe...
By: Tartelette
Daring Bakers: One Cheesecake, Two Cheesecakes, Three Cheesecakes....
2009-04-27 06:28:00 I giggle everytime I look a the picture above. It's Daring Bakers time today and my Cherry Blossom Strawberry Cheesecake looks like it is smiling. Maybe it's just me as I am eating some while typing this and smiling to know there is plenty left in the fridge.And when I mean plenty, I am not exaggerating! For a household of two people this month challenge just kept on giving and we had no problem with it! We were given a simple cheesecake recipe and let loose with our creativity. If you let me loose in the kitchen on a Daring Baker's challenge this can happen, or this.It might look like I did again but really I did contain myself (no snorting Jen). Somewhat...This recipe was really straightforward and the end result was smooth, creamy and not overly sweet which I really like. I started by making the entire recipe and used half to make 4 individual cheesecakes. Two were Cherry Blossom and Strawberry Lava Cheesecakes and two were Peanut Butter topped with a chocolate ganache. I pipe...
By: Tartelette
Daring Bakers' Challenge: Lasagne of Emilia-Romagna
2009-03-27 05:00:00 Here is the Daring Bakers challenge for March, 2009.The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.I LOVE lasagna and I adore homemade pasta. I've made my own pasta for many years, but this spinach pasta was a true joy to work with. It rolled very easily and once cooked was light and tender. I really enjoyed it and plan to make it again - often. I chose to use the bechamel, but not the ragu in a version of Lasagna Rolls on Sauce Bechamel I've made before. The only real change made to my own filling was the addition of garlic because of the lack of any red sauce this time around. The full recipe for the challenge follows:All recipes below from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (published by William Morrow and Company Inc., 1992...
A Daring Bakers' Flourless Chocolate Cake....Oh The Possibilities!
2009-02-28 06:58:00 I can't believe today is the last day of February! This month has flown by! Tomorrow, my parents will be here. March will be filled with more deadlines, assignments and anticipation of things to come. End of the month? Well, that must mean another Daring Bakers' challenge. Yes indeed! A Flourless Chocolate Cake to be precise. And ice cream...hmmhmmm.As I do with many of the challenges, I read the recipe and walked away. I like to look at the structure of recipes and think about how I could play with them. This one was perfect for some afternoon fun in the kitchen. I like to take out molds and baking pans and ponder about how to make a recipe work with what I have on hand but I really had little time lately to play as much as I would have wanted to (manuscript due in about a month!). Once the cake batter was made, I divided it up in different ways: square silicone molds, round cake rings and a half sheet pan. For the ice cream, my MO these days is "one recipe-several applications" ...
By: Tartelette
Daring Bakers' Challenge: Chocolate Valentino and Ice Cream
2009-02-28 06:00:00 What a truly delicious challenge we had for the Daring Bakers in February! The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.I make a version of this delicious flourless chocolate cake that we call Chocolate Mousse Torte here at home. However, I rarely make ice cream for several reasons. For a family our size it's expensive, I don't have an ice cream maker and I really don't like to play the 'check and stir' game all day long. I did it for this challenge, though and decided on an apple dumpling ice cream made with vanilla ice cream studded with apples, cinnamon, sugar and pie dough squares. Yum!Here are the recipes:Chocolate ValentinoPreparation Time: 20 minutes16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped½ cup (1 stick) plus 2 tablespoons (146 grams tot...
Daring Bakers: The last butterfly
2009-02-01 07:35:00 This month's challenge is brought to us by Karen of Baking Soda and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. We should make Tuiles from a choice of 4 different batters, bake and shape it and pair it with something light. I know this as Hippen. I made them years ago bc -before children ;-) - from a batter of equal amounts of flour, icing sugar and cream. Why not trying another recipe? I made a stencil and tried my luck. The batter from Angélique Schmeinck and I didn't go well together. The tuiles weren't easy to shape after baking, but finally I had success. I proudly present the one and only Butterfly My sons eat all my unsuccessful samples and it was my turn to eat this. I paired it with something very light: nothing! See what others think about this challenge and visit the Daring Bakers blogroll. Technorati Tags: daring bakers
By: Kuechenlatein
Daring Bakers: Icy French Yule Log
2008-12-31 07:51:00 This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand This month's challenge is the cream dessert version of a Bûche de Noël When I read the recipe, I had my doubts that I'll ever finish the challenge. Too many pans and bowls, to much heavy cream, too many elements: Dacquoise Biscuit Mousse Ganache Insert Praline (Crisp) Insert Creme Brulee Insert Icing But finally I did it and served it Christmas Day for dessert. We like Mousse au Chocolat, Crème brûlée and Choco Crossies, the Praline Crisp insert. But the combination of all wasn't ours. Glad, I halved the recipe. It can be found at Hilda's website. See what others think about this challenge visiting the Daring Bakers blogroll. Technorati Tags: daring bakers, Yule Log
By: Kuechenlatein
Daring Bakers' Challenge: Caramel Cake with Caramelized Butter Frosting
2008-11-29 20:41:00 This month's Daring Bakers' Challenge is hosted by Shuna Fish Lydon of Eggbeater with her Caramel Cake with Caramelized Butter Frosting, as published on Bay Area Bites - full recipe HERE. There was also an optional challenge: Golden Vanilla Bean Caramels from Pure Dessert by Alice Medrich, Artisan Press, Copyright 2007, ISBN: 978-1579652111.Co-hosting with Shuna are Alex (Brownie of the Blondie and Brownie duo), Jenny of Foray into Food, and for the gluten-free options, Natalie of Gluten-a-Go-Go.I decided to use the caramels as a decoration for my cake, and although we haven't eaten ours yet, the cake smelled so good when it was baking that I was having to hold the kids back. Caramel is one of my husband's favorite things and he can't wait to get his fork on this one!I think it went together really easily, the cake baked perfectly and the icing was a real pleasure to work with. I can tell you that the caramels themselves are delightful.
Daring Bakers, Caramel Cake and Soft Grand Marnier Caramels
2008-11-29 07:11:00 I can hardly believe that the Daring Bakers are already two years old and that next month will be my own two year anniversary with the group. I can hardly believe that it went from Lisa emailing me with "hey there are four of us making biscotti, are you interested?" to "hey should we have a name?" to a full blown multi national group of bakers of all ages and all levels. We may all see the challenges differently but it does not matter as long there is a good dose of butter, sugar, flour! I am learning so much about others, the way they approach recipes and ideas as well as their cultures. Cheers to two years Daring Bakers and to many more!I love when things come full circle or half circle or when there is a little something somewhere, a little detail that makes sense to me or/and others. It did this month in the sweetest way (pun completely intended), when Dolores from Culinary Curiosity , along with Alex from Blondie and Brownie and Jenny of Foray into Food chose Shuna's Caramel C...
By: Tartelette
Daring Bakers: Bake Your Pizzas Like A Real Pizzaiolo
2008-10-30 08:25:00 Rosa of Rosa's Yummy Yums hosts this month Daring Baker's Challenge on her own after Sher's sudden death. So The Daring Bakers dedicate this challenge to Sher. We are baking pizza this month using the Basic Pizza Dough recipe from The Bread Baker's Apprentice, which can be found here. The two young gentlemen had already autumn holiday while their father was in Munich and I had to work. I prepared the dough for three pizzas the evening before eating and when I came from work we topped the pizzas, everyone to his taste. The recipe was easy, I used a mixture of 80 % wheat flour Type 405 and Manitoba flour. We were not perfect in tossing our pizza, we used the "pull out" method. Enjoy more pizzas visiting the Daring Bakers blogroll. Technorati Tags: daring bakers, Pizza
By: Kuechenlatein
Tossing With The Daring Bakers: Plum Mascarpone and Streusel Pizza
2008-10-29 06:19:00 This Daring Bakers' challenge almost did not come to be. Almost. It's been a busy month, work, play, life...the usual. Multiply that by two or three. It took a dinner invitation and a little Halloween inspiration to make it happen.Our October hostess, Rosa from Rosa's Yummy Yums chose pizza as our challenge and although excited about it right from the start (it's got carbs...I am excited), I did not get to it until Monday morning. We had friends coming over yesterday for dinner and since it was going to be a late casual nibble around a game of Scrabble and some wine, I figured that pizza would be the perfect thing for that kind of get together. I made four small pizzas and kept three on the savory side and you guess it, one sweet for the blog. Turns out our guests arrived while I was still in traffic and helped themselves to the Plum Mascarpone and Streusel Pizza before Scrabble...my kind of peeps...dessert first!One of Rosa's requests, although not mandatory was to take a pict...
By: Tartelette
Daring Bakers' Challenge: Lavash Crackers
2008-09-27 22:15:00 This month's Daring Bakers' Challenge is hosted by Natalie from Gluten A Go Go, and Shel, of Musings From the Fishbowl. This month's challenge was vegan and/or gluten free. The main recipe was for Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice (pp 178 - 180).The Challenge: Make Lavash Crackers and create a dip/spread/salsa/relish to accompany it.I've made crackers before, but more akin to a cheddar shortbread than a real cracker. These were fabulous! I loved the dough; it was very easy to work with and even the crackers that weren't very thin were still delicious! I made mine into small rounds and added kosher salt and sesame seeds to the tops. My dips were a roasted zucchini spread and black bean and red pepper mix.Here are the recipes, which were really more just a 'thrown together' type thing.Roasted Zucchini Spread1 large zucchini2 Tablespoons tahini (sesame paste)1 Tablespoon lemon juice1 clove garlic - minced1 teaspoon saltCut zucchini in half len...
Gluten Free And Vegan Daring Bakers' Challenge
2008-09-27 06:01:00 It is indeed a first in the history of the Daring Bakers, a gluten free and vegan challenge! Since being a Daring Baker in December 2006, I have seen the group grow by leaps and bounds, with members from all walks of life partaking in our monthly bake-offs. I know it is daunting at times for some Daring Bakers to adapt recipes to fit their dietary lifestyles and I always marvel at how creative and resourceful gluten free and vegan members are. I was really excited to see that our hostesses this month, Natalie from Gluten A Go Go, and co-host Shelly, of Musings From the Fishbowl, chose Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread.Natalie being a gluten free baker asked us to challenge ourselves and make the crackers gluten free while Shel asked us to come up with vegan dips and spreads to go along. Being a ubber cool group, we still had the choice to make them with regular flour if gluten free baking did not appeal to ...
By: Tartelette
Daring Bakers' Challenge: Chocolate Éclairs by Pierre Hermé
2008-09-01 17:55:00 This month's Daring Bakers' Challenge is hosted by Meeta K of What's for Lunch, Honey? and Tony Tahhan. They chose Chocolate Éclairs by Pierre Hermé from Chocolate Desserts By Pierre Hermé, another fabulous book by Dorie Greenspan.I love eclairs, and so do my kids. I have photos of these, really; on a now-defunct computer along with many other photos that I'd like to get my hands on. These were delicious and something we'll surely be having again. In lieu of the missing photography, I'll put the recipe, in its entirety, here. I've left in the notes from Meeta and Tony.I posted about cream puffs not-so-long-ago, and eclairs use the same choux paste that cream puffs do. If you're feeling nervous about trying these, you can refer to that post for helpful photos - at least with the pastry making aspect.Pierre Hermé?s Chocolate ÉclairsRecipe from Chocolate Desserts by Pierre Hermé(makes 20-24 Éclairs)? Cream Puff Dough (see below for recipe), fresh and still warm1) Preheat your o...
Daring Bakers? Filbert Gateau
2008-07-30 21:42:00 This month’s Daring Bakers challenge came from Great Cakes: Over 250 Recipes to Bake, Share, and Enjoy by Carole Walter. I made this month’s challenge for the Daring Bakers twice! The recipe was quite a challenge to make in the summertime even in my air conditioned kitchen. The whipped cream, buttercream, and ...
Daring Bakers? Filbert Gateau
2008-07-30 21:42:00 This month’s Daring Bakers challenge came from Great Cakes: Over 250 Recipes to Bake, Share, and Enjoy by Carole Walter. I made this month’s challenge for the Daring Bakers twice! The recipe was quite a challenge to make in the summertime even in my air conditioned kitchen. The whipped cream, buttercream, and ...
Daring Bakers' Challenge: Filbert Gateau with Praline Buttercream
2008-07-30 20:07:00 This month's Daring Bakers' Challenge is hosted by Chris of Mele Cotte. Chris chose a Filbert Gateau with Praline Buttercream by Carol Walter from her book, Great Cakes. You can find the full recipe HERE at Chris's delicious blog.This one just about wore me out, which means it was a terrific choice for The Daring Bakers! It was absolutely scrumptious. The best part was the leftover praline paste - I put it together with some chocolate chips and a little milk, melted it all together and, voila! - my own version of Nutella! The kids couldn't have been happier with that part.Please check out the blogroll and see everyone else's wonderful versions of this delicious cake!
Daring Bakers' Nut and Chocolate Gateau
2008-07-30 06:03:00 First I would like to start this post by dedicating it to Sher from What Did You Eat? and fellow Daring Baker who past away last week. This past Sunday, a lot of bloggers honored her memory by cooking something from her site. We were in celebratory birthday mode on Sunday for my husband so I never got around to it. I did look through her desserts archives and noticed that a lot of them were previous Daring Bakers' challenges...so here is to you Sher, because I know we almost did have the same thought that a chocolate bath can't be such a bad thing after all! You are missed and loved all over the world. It is definitely strange without you around today, "reveal day", but I'll just come and say hey anyway.Our host this month was wild red headed Chris from Mele Cotte who chose a Filbert Gateau with Praline Buttercream from "Great Cakes" by Carol Walter. I had the pleasure of meeting Chris in the flesh this month after many months of chatting over the phone, so you could say we are "...
By: Tartelette
Plunderteig - Daring Bakers
2008-07-08 19:01:00 ==========REZKONV-Rezept - RezkonvSuite v1.4Titel: Plunderteig - Daring BakersKategorien: Backen, HefeMenge: 1 Kg Teig Zutaten H HEFETEIG (DETREMPE)1Essl. Hefe120ml Milc-h60Gramm Zucker1 Orange, die abgeriebene Schale3/4Teel. Zimt7Gramm Vanil-lezucker1/2 Vanilleschote2 Ei-er, Größe M, 100 g60ml Orangensaft406Gramm Weize-nmehl 5501Teel. SalzH BUTTERBLOCK (BEURRAGE)225Gramm Butter32Gram-m Weizenmehl 550 Quelle Rezept aus: Jacques Pepin, Sherry Yard: Secret of Baking, ISBN 978-0618138920 Erfasst *RK* 08.06.2008 von Ulrike Westphal Zubereitung TEIG: Hefe und Milch in der Schüssel der Küchenmaschine mit einem Gummispatel vermischen. Zucker, Orangenabrieb, Kardamom, Vanillezucker Eier und Orangensaft unterrühren. Jetzt mit dem Teighaken den Teig mit der Küchenmaschine weiterverarbeiten. Salz mit dem Mehl vermischen und in Portionen einarbteiten. Den Teig etwa 5 Minuten kneten, bis er weich und geschmeidig ist. Sollte er zu sehr kleben, noch etwas Mehl hinzufügen. Den Teig auf eine ...
By: Kuechenlatein
Daring Bakers' Challenge: Danish Braid
2008-06-29 12:15:00 This month's Daring Bakers' Challenge is hosted by Kelly of Sass & Veracity, and Ben of What?s Cookin?? and is Danish Braid. Have you ever made croissants? This is nearly the same intensity in folding and turning and rolling. Time-intensive, but so worth it!I didn't have any problems with butter oozing out or falling out in pieces, but I had a tiny little advantage in that I've done this before, numerous times in culinary school. We made danish and croissant until our hands cramped! I love the result of that effort, though.I chose the apple filling for mine, and the recipe can be found HERE or HERE. If you do try this yourself, keep in mind that sealing the edges of the dough around the butter before the first fold helps it to stay put. Also, the chilling time in-between can be more than 30 minutes depending on the weather in your area. Humidity plays a huge factor in all baking, so keep and eye on that, as well.
Daring Bakers: Der Opéra- oder Clichy-Kuchen
2008-05-29 00:00:00 Click here for the English version.Véronique hat ihn in einer dunklen Version gebacken, kauft den Opéra sonst in der Dalloyau Filiale auf der Rue de Grenelle. Bolli isst ihn selber nicht so gerne. Jetzt haben Lis, Fran, Shea und Ivonne diesen französischen Kuchen als Herausforderung der Daring Bakers für Monat Mai ausgesucht. Ob nun dieses Törtchen auf Louis Clichy und seinen Clichy-Kuchen oder auf Cyriaque Gavillon, Besitzer der Konditorei Dalloyau zurückzuführen ist, ist nicht genau geklärt. Dieses "leichte" Törtchen zeichnet sich durch seine flache, rechteckige Form aus. Lis, Fran, Shea und Ivonne wünschen sich einen hellen Kuchen und haben dafür einen Rezeptvorschlag gemacht, in dem viel weiße Schokolade, Buttercreme und Sahne verwendet wird. Schon beim Lesen des Rezeptes bestätigt sich, dass es sich keinesfalls um ein "leichtes" Törtchen handelt. Der Kuchen besteht aus 5 Komponenten, einer Joconde, einem Sirup - um den Kuchen zu tränken, Buttercreme, einer Ganache und einer...
By: Kuechenlatein
Daring Bakers: Let Them Eat Cake?at L?Opera!
2008-05-28 15:07:00 I want to start off by saying this is by far my favorite Daring Bakers Challenge yet. Why? Well, true to its name… It was very challenging, and it was a lot of firsts for me as well: first buttercream (that worked), first mousse (that worked), first time making almond flour and first time making dulce de leche. So after creating this cake, or 15 mini cakes, in my case, I felt really really accomplished and super happy about how delicious they were. So thank you very much Lis and Ivonne, our fearless founders for this wallop of a pastry! So here we are, just getting back from our wedding (there was cake there) and then our fabulous honeymoon in Jamaica (yes, there was cake involved there too) and when I check to see what the DB challenge for May is, I am faced again, with cake. Opera Cake to be exact, and when I printed out the directions and it was 9 pages long, I almost passed out from spiking glucose levels!!! BUT, I had missed the challenges for March and April and I was n...
The Daring Bakers Challenge and how I keep screwing up the date...
2008-05-28 13:49:00 Opera CakeIt was a wonderful relaxing long weekend. Monday night after I had gotten the girls into bed I decided to check the computer see what some of my fellow bloggers had been up to. I also needed to check on the recipe for my Daring Baker challenge which I needed to do during the week. Now I knew this was a pretty complex recipe. 5 separate elements to it. I knew I needed to give myself time during the week to work on it nice and leisurely. I had already planned the presentation and bought the almond flour that was called for. All I really needed to do was to pick up some odds and ends at the grocery store and I would start in on it. HOLY CRAP!!! THEY WANT ME TO POST THIS ON WEDNESDAY?????? How the H*** am I going to pull this off. Printed out the recipe. Raced to the fridge...I have one egg. It is already 10:00. There is no way I can do this tonight. So off to bed I went with visions of Opera Cakes dancing in my head! This months challenge was a great one and i...
May 28 Daring Bakers Challenge:Opera Cake
2008-05-28 09:03:00 Wow. DO I feel challenged? Yes! Do I feel daring? I am not sure..I kinda feel in over my head! The first thing was that my cookie sheet was bigger than the cookie sheet in the recipe and I only had one..So I ended up with thinner layers..but hey, I made up for that ...
By: Baking Delights
The Daring Bakers Sing An Opera: Honey And Lavender Opera
2008-05-28 06:05:00 ....and I play the triangle....because I can't carry a tune, which really is funny. No, no, really, I find it really funny that I can't sing or barely remember three notes on a piano considering that thanks to Mr.Tartelette being a musician, I had no problem finding sheet music, a trombone, a flute, a guitar and a violin lying around the house making it easy to take pictures or get inspired when Ivonne and Lisa announced that the Daring Bakers challenge for May was "The Opera". Early on, I started humming Madame Butterfly and Carmen which greatly influenced the decorations on the cake: lovely "tuile/tulip" butterflies for the former and shapely upside down legs in the cake. Mid-month I was not humming so much anymore as I was making the original Opera for hundreds at work. I was on a mission though...The Daring Bakers' Opera this month is dedicated to Barbara of Winos And Foodies. Over the last couple of years, Barbara and I have become closer than just blogging acquaintances oft...
By: Tartelette
Daring Bakers are off to the Met!
2008-05-28 06:00:00 opera leggera/light operaI wish! Not theMetropolitan Opera House . This time our stage is the kitchen. This scene is courtesy of the DB founders Ivonne and Lis and newer members Fran (Apples Peaches Pumpkin Pie) and Shea (Whiskful). And now: Opéra CakeOpéra CakeThis recipe is based on Opéra Cake recipes in Dorie Greenspan?s Paris Sweets and Tish Boyle and Timothy Moriarty?s Chocolate Passion.Part 1: The Joconde( can be made up to 1 day in advance and kept wrapped at room temperate)6 large egg whites, at room temperature2 tbsp. (30 grams) granulated sugar2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processo...
By: Mele Cotte
Daring Bakers: Opéra
2008-05-28 06:00:00 When I was in Secondary School, there was a somewhat decadent European coffee shop a few blocks from school where we'd sometimes hang out. Lovely cream-filled cakes, the best coffee, good hot chocolate. It was there I had my first slice of Opéra.It seemed a very grown-up dessert--a departure from the cakes I was used to--homemade slabs or store-bought sandwich cakes. This was different: layers of joconde--not quite cake, not quite biscuit sandwiching layers of rich, sweetened cream, all in white chocolate couvertature (which I think may have had something fruity in the mix, but I could be confusing it with another of their desserts).When Fran, Ivonne, Lis, & Shea announced this month's Daring Baker challenge was the Opéra, I was immediately taken back to being 17 years old, in the café's dining room--my mind's eye has it with reddish carpeting, creamy yellow walls, and heavy, heavy dark wood furniture complete with teenaged aesthetes, Symphony patrons who never really fig...
[Küchenlatein] Daring Bakers: Der Opéra- oder Clichy- Kuchen
2008-05-28 00:00:00 Click here for the English version. Véronique hat ihn in einer dunklen Version gebacken, kauft den Opéra sonst in der Dalloyau Filiale auf der Rue de Grenelle. Bolli isst ihn selber nicht so gerne. Jetzt haben Lis, Fran, Shea und Ivo...
By: BlogNews
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