Baking History

A Taste For The Past

Archive for the ‘Sweetmeats’ Category

Yellow Cornflour Cakes (LiveSTRONG with a Taste of Yellow 2008)

Posted by bakinghistory on March 6, 2008

Buttery tea cakes with a sunny yellow color and a sandy texture
yellow_logo_3.jpg This is my entry for the blog event A Taste of Yellow supporting LiveSTRONG Day and hosted by Winosandfooodies.
The Lance Armstrong Foundation works to promote awareness and provide support to cancer patients fighting against this illness. This year LiveSTRONG Day is scheduled for May 13.
From the original recipe by Giuseppe Ciocca
In: “Il Pasticcere e Confettiere Moderno”, 1907—Italy
2-3/4 cups (325 g) whole-grain yellow cornflour (cornmeal is too gritty)
1/4 cup + 2 tbsp (75 g) sugar
2 sticks (225 g) butter, room temperature
3 hard-boiled yolks
grated zest of 1 (organic) lemon
Preheat the oven to 350°F (180°C)
Cream the butter at high speed until fluffy, then add the sugar 1 tbsp at a time beating well after each addition. Add the grated zest and the crumbled hard-boiled eggs and beat until well incorporated and creamy.
Mix in the flour to make a very soft dough. Form the cookies on a cookie sheet using a pastry bag fitted with a large star-shaped tip.
Place the cookie sheet with the formed cookies in the refrigerator for about 10 minutes to chill them so that they retain their shape better during baking.
Bake for about 10 minutes.
Let the cookies cool on the baking sheet, they are extremely fragile while hot and they will crumble if removed from the pans while warm. Once the cookies are completely cool, remove then gently with a thin spatula and store them in an airtight container.

Posted in Blog Events, Cookies, Bars, & Biscotti, Flourless Cakes, Gluten-free, Grains, Italian Cuisine, Italy, Sweetmeats, Tea, whole grains | Tagged: , , , , , , , | 12 Comments »

Ginger Bonbons

Posted by bakinghistory on January 14, 2008

Dainty and delicious bonbons with a ginger filling

Blog-Event XXX: Ingwer This is my entry for the Blog-Event XXX: Ingwer (Ginger).

Here is the ROUNDUP 

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

Necessary equipment:

candy thermometer

metal spatula/scraper

wooden spoon

cake pan 10 x 15 x 2 inches (25.4 x 38 x 5 cm)

small brush



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 in American Cooking, Blog Events, Candy & Confections, Spices, Sweetmeats | Tagged: , , , , | 4 Comments »

Candied Orange Peel

Posted by bakinghistory on December 27, 2007

A nice winter treat: preserved orange peel
This candied orange peel is made with an unusual method that makes it especially flavorful and aromatic.
You can roll the strips in granulated sugar or leave them plain, to use in cakes and breads, cookies, or to dip in chocolate.
From the original recipe by Marion Harland
In: “Common Sense in the Household: A Manual of Practical Housewifery”, 1873–USA
Organic oranges
Weigh the oranges whole, and take an equal weight of sugar.
Wash and scrub the oranges. Squeeze the juice through a strainer into a large pan. Mix the sugar with the orange juice.
Cut the peel in narrow strips.
Boil the peels in water, changing the water twice and replenishing it with boiling hot water kept ready for this purpose. Cook the peels until tender, about 15 minutes. Drain and set aside.
Bring the orange juice and sugar mixture to a boil, add to it the drained orange peel strips and boil 20 minutes.
Drain on racks, and when dry but still slightly tacky roll in sugar or leave as they are.

Posted in American Cooking, Candy & Confections, Fruit, Preserves, Sweetmeats | Tagged: , , , , | 11 Comments »