Archive for January, 2008
Posted by bakinghistory on January 31, 2008
Posted by bakinghistory on January 23, 2008
Posted by bakinghistory on January 20, 2008
Posted in American Cooking, Blog Events, Cakes, Regional American Food, State Foods | Tagged: "A Taste of Terroir", American Cooking, Blog Events, Cakes, Massachusetts, Regional American Food, State Foods | 14 Comments »
Posted by bakinghistory on January 17, 2008
Posted by bakinghistory on January 14, 2008
This is my entry for the Blog-Event XXX: Ingwer (Ginger).
From the original recipe by Mrs. Sherwood P. Snyder
In: “The Art of Candy Making Fully Explained” , 1915–USA
5 cups (1 kg) sugar
1-1/2 cups (355 g) water
1 tbsp (15 ml) white vinegar
1/2 lb (227 g) candied ginger, preferably uncrystallized
cake pan 10 x 15 x 2 inches (25.4 x 38 x 5 cm)
Make the fondant:
Put the candy thermometer in a cup of hot water.
Place sugar and water in the saucepan, over high heat and stir with a wooden spoon to dissolve the sugar. Wipe down the sides of the saucepan with the brush dipped in cold water until every granule of sugar is removed, or they will make the fondant grainy.
When the syrup begins to boil, add the vinegar, and place the thermometer in the pan, having previously warmed it.
Do not move the pan and do not stir the syrup while it is boiling.
If scum forms on the surface, wait until it collects in one spot, then remove it with a spoon being careful not to disturb the syrup.
While the syrup is boiling, wipe the cake pan with a paper towel dipped in cold water, and do not dry it.
As soon as the syrup reaches 240°F (115.56°C), lift the pan from the heat, being careful not to shake the syrup. Pour it into the prepared cake pan, by holding the saucepan down close, beginning at one side of the cake pan and drawing the saucepan towards the other side as the syrup is being poured.
Do not scrape the last of the syrup from the saucepan, and do not allow the saucepan to drain too much. The drippings will make the fondant grainy.
Allow the syrup to cool until it feels just slightly warm, not cold, to the back of the hand. Begin to work it with the scraper or spatula lifting it from the sides to the center. It will soon become creamy, then later will turn into a solid lump. Working a small portion at a time between the palms of your hands will turn it pliable, smooth and satiny.
Let the prepared fondant rest in an airtight glass container for 24 hours.
Make the bonbons
Mince the candied ginger more or less finely–according to taste. Take about half of the prepared fondant and work it with your hands, mixing in the minced ginger. Then take small lumps, no larger than a hazelnut, and roll them between the palms of your hands. Place each tiny ball on a lightly greased tray, and let stand a few minutes.
Place the remaining fondant in a double-boiler and melt it over very low heat. Add a tsp water at a time until it reaches the consistency of thin cream. Dip each bonbon in the melted fondant (the fondant must not be hot) then place it on a lightly greased tray. Decorate the top of each bonbon with a tiny piece of candied ginger.
Note: the bonbons can also be dipped in melted chocolate.
Posted by bakinghistory on January 1, 2008
A slightly sweet yeasted dough with a touch of nutmeg and a flavorful prune-cinnamon filling
This is my entry for bread baking day #05, hosted this time by Chelsea at Rolling in Dough, and initiated by Zorra. Chelsea proposed Filled Breads as a theme, and I decided to keep on the sweet side with this kuchen roll. The dough is actually barely sweet, which lets the prune-cinnamon filling really shine through. It is perfect with a glass of lemon tea.
From the original recipes by Lizzie Black Kander (Mrs. Simon Kander)
In “The Settlement Cook Book”, 1901–USA
Kuchen Dough, No. 1
1 pint (470 ml) milk, scalded
1/2 cup (113g ) butter
1/2 cup (100) sugar
1 tsp (6 g) salt
5-1/2 to 6 cups (750 g-820 g) bread flour (or as needed)
yolks of 2 eggs (or 1 egg)
1-1/2 tsp (6 g) active dry yeast
grated nutmeg to taste
1 egg to shine the roll surface
1 lb. (454 g) prunes
2 qt. (1.90 l) water
1 cup (200g) sugar
2 tbsp (30 ml) lemon juice
grated lemon zest
1 stick cinnamon (or 1 tsp of ground cinnamon)
Make the Filling
Soak the prunes in water for a few hours, then cook them in the same water, with (a stick of) cinnamon, until soft. Add sugar (1/4 cup of sugar every 2 cups of stewed prunes) and cook 2 minutes more. Take off the heat, add lemon juice to taste and lemon zest. Remove cinnamon stick (unless you used ground cinnamon) and process the prunes in a food processor or with an immersion blender till creamy. The quantity of sugar and lemon juice should be adjusted by taste; personally I prefer the filling to be rather tart.
Place the prepared filling in a covered glass container and refrigerate for at least 30 minutes. It can be prepared the day before.
Make the Kuchen Dough
Dissolve the yeast with 1 tsp of sugar in 1/2 cup of the warm milk and set aside till foamy. To the rest of the milk add the butter, sugar, salt, nutmeg and, when cool, the two beaten yolks or the beaten egg. Add some of the flour, mix well, add the yeast-milk mixture and then the rest of the flour, kneading on low speed with the dough hook attachment if using a stand mixer. The dough should be well developed, smooth, soft, supple and satiny; the amount of flour has to be adjusted so that the dough is not sticky but still fairly soft. Let the dough rise, in a covered container, until doubled and light. Then take the dough, press it flat with the palms of your hands in a rectangular shape, not too thin or it might tear, spread with prune filling leaving a little clean margin on one of the short sides. Roll up the dough, starting with one of the short sides and seal well the seams.
Let the shaped roll(s) raise, covered, till light. Gently brush the surface with the beaten egg glaze and bake in a preheated oven at 350°F (180°C) for about 35-40 minutes.
Cool the rolls on racks (unmold them if you used a pan). Slice and serve only when they are throughly cold.
The roll can be baked free form on a baking sheet lightly greased and floured, or arranged in a lightly greased bundt pan.
The dough can also be divided in two before rolling and filling to make two smaller rolls to bake free form or to arrange in a pan.