Rose Levy Berenbaum's Deep Chocolate Rosebuds

These did not actually work when we made them. We tried to make the recipe, which, as you see, is for 12 little rose cakes, as 6 larger rose cakes. Also (this was my fault) we used prepared truffle for the filling, instead of waiting on the ganache we had prepared. The truffle sunk to the bottom of each cup, which may have contributed to how badly the stuck. By the time we got the cakes out of the silicon mold tray, they were pretty much all crumbs. But, since I am thinking about how delicious that bowl of crumbs was these few days later, I have decided to record the recipe-- in hopes of making it properly some day. Or not. I really liked that bowl of crumbs (with chunks of soft truffle).

For the "dark chocolate ganache puddles"

1.5 oz/42 g dark chocolate, 60-62% cacao, chopped

1/4 c/ 2 oz heavy cream

Heat the chocolate until almost completely melted. Use a small microwavable bowl or double boiler. Stir every 15 seconds, and when it is not all the way melted, but getting there, stir it until it gets there.

Heat the cream until quite warm. Gradually stir the cream into the chocolate. Allow to sit uncovered for about 30 minutes, more if your cream was quite hot, until the consistency of slightly whipped cream. Whisk for a few minutes to lighten and so that it holds its shape like buttercream. Cover and set aside at room temperature until ready to use.

For the batter

21 g unsweetened cocoa powder (alkalized)

1/4 c / 2 oz/ 59 g boiling water

2 large eggs yolks (37 g) at room temperature

1 1/2 T water

3/4 t vanilla

2.7 oz/ 78 g cake flour

3.5 oz/ 100 g superfine sugar

1 t baking powder

1/4 t salt

5 T / 2.5 oz unsalted butter, at room temperature

Oven to 350.

Whisk cocoa and boiling water until smooth. Cover and cool to room temp. (You can accelerate in fridge but it should be room temperature when you proceed, not cool).

In another bowl, whisk yolks, 1 1/2 T water, and vanilla just until lightly combined.

Mix flour, baking powder, sugar, and salt in a mixer bowl. Add butter and bloomed cocoa mixture, and mix on low speed until the dry ingredients are moistened. Raise speed to medium and beat 1 1/2 minutes. Scrape sides. 

Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 second after each addition. Scrape.

You can use a muffin tin or the Nordic Ware Sweetheart Rose pan (with 12 cavities). Coat with baking spray and flour. (We used a larger silicone mold and didn't prep it). Spoon the batter in. They should be about half full. Smooth the tops. Dab 1 t / 5 g of the ganache onto the center of each.

Bake for 15 minutes, or until the cakelets spring back when pressed lightly with a greased fingertip.

Let the cakelets cool in the pan on a rack for 5 minutes. Unmold them onto a serving plate or a lightly greased wire rack. They should be about 1 3/4 inches high. Serve warm or at room temperature.

Nut toffee

Delicious. This is just a variation of the toffee (or "Dot's Candy") already posted, but here it is in another delicious way.

1/2 lb butter
1 c sugar
2 T water
2 T corn syrup
1/2 t salt
1 t vanilla
2 c chopped salted mixed nuts

Mix vanilla with nuts. It's odd, but do it.

Melt butter in large skillet over medium heat. Add sugar, water, corn syrup, and salt. Boil, stirring constantly, until mixture pulls away from pan and desired shade of brown is reached-- it will pass a pinkish tan into an orangey tan. Darker is better (but, of course, not burnt). Mix in nut/vanilla mixture right before you pour it out. Pour onto buttered marble slab or onto a buttered or parchmented cookie sheet. No point, really, in scoring it: just break it apart into chunks with the nuts when cool.

Turkey roulade

This was a holiday dinner request from brother Ignatius, who lived in Argentina. Our Argentine cookbook gives Mom-style recipes (see post below). So we made it up. It was very hard to roulade, but it was delicious. I think I would make it again, but not try for a roulade-- maybe just bake the "filling" on top of flattened turkey breasts.

Saute in olive oil very finely diced:

red sweet pepper

onion

carrot

with some minced garlic

Season with salt, pepper. Keep in mind the ham, bacon, and cheese will be salty.

Add finely diced:

hard boiled egg

cooked ham

crumbled crisp bacon

And:

shredded parmesan cheese

Any other salty cheese you might have around.

Flatten turkey breasts. Season with salt, pepper, oregano, parsley, crushed red pepper or cayenne. If you are brave, roll the filling up in it and tie. Or don't. 

Bake.

Make a gravy to serve with it. 

King Cake: a GBBO technical-style recipe, or in other words, a recipe from Mom

Last Epiphany, Mom made a King Cake, and people: it was good. But of course, when I asked for a recipe, she hadn't followed one, and instead gave me an outline for how to make it without following a recipe, either. The style of recipe might remind you of what the bakers get in the technical challenge on "The Great British Bake Off." Ha!

1. Make a brioche dough.
2. Make a mixture of cream cheese, almond paste, and sugar that is a good texture and tastes good.
3. Assemble and bake.
4. Frost with a thick glaze and decorate with appropriately colored sugars.

4 & 20 Blackbirds Black Bottom Lemon Pie

Still on the same book, still on pies, still on recipes sister R executed, but hey! They're good! This one was for sister S's baby shower. I made the tea sandwiches also found on this blog.

9 inch single-crust pie partially prebaked and cooled
3/4 c heavy cream
4 oz bittersweet chocolate (70% cocoa), chopped into 1/4 inch pieces
4 large eggs
1 large egg yolk
1 1/3 c sugar
1/2 t salt
1/2 c Meyer lemon juice (from 3-4 lemons)
1/4 c fresh orange juice
finely grated zest of 1 Meyer lemon
finely grated zest of 1/4 orange

• Ganache layer: bring 1/4 c of the heavy cream to a boil over medium heat in a heavy-bottomed saucepan. Remove from the heat and pour in the chocolate pieces. Swirl the cream around to distribute and cover the chocolate. Let sit for 5 minutes, then whisk gently to combine. Scrape cooled ganache into the shell and spread evenly over the bottom and halfway up the sides. Refrigerate shell to set the ganache while making the filling.
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• Rack in center/ oven to 325. With mixer, combine eggs, yolk, sugar, salt-- mix on medium speed till thick and well combined. Stir in the juices and zest and remaining 1/2 c cream, blend well.
  
  Place the shell on a rimmed baking sheet. Strain filling into the shell. Bake 25-30 minutes, rotating 15-20 minutes in. It is finished when the edges are set and the center is no longer liquid but still quite wobbly. Don't overbake. Cool on a rack 2-3 hours.
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Eggnog/Butterbeer Pie

From the "Four and Twenty Blackbirds Pie Shop" cookbook. Sister R made this. The rest of the people in the house were maybe a touch skeptical, at least I was. I don't like eggnog and the rum thing was weird. Plus they call it "Egg n Grogg Pie" in the book which I get, but do not find at all appetizing. But wouldn't you know? I think I liked it better than anyone. I thought it was really delicious. Sister R said that she wanted something that tasted like how she imagined butterbeer. Now, just a few months ago, I got official butterbeer in Orlando. I didn't like it. It was very sweet, but I wanted it to taste zingier, saltier, bubblier, caramelier, darker, brighter, sharper?-- it is hard to describe, and some of you might be thinking, it occurs to me, that I am describing alcohol-- but I don't drink alcohol and never have and don't find it tempting. But this pie DID taste like what I want butterbeer to taste like. Zingier, saltier, bubblier, caramelier, darker, brighter, sharper. Rummier, I guess.

Gingersnap Crumb Crust
about 20 2-inch gingersnap cookies, enough to make 1 c crumbs
2 T sugar
1/4 t salt
4 T butter, melted
egg white wash (1 large egg white mixed with 1 t cold water), optional

Grind the gingersnaps to fine crumbs in a food processor. Add sugar, salt, and melted butter and pulse just to incorporate.

Pour crumbs into an ungreased, preferably metal, 9 inch pie plate. Spread evenly over bottom and up sides. Freeze until solid, about 10 minutes. Preheat oven to 350.

Bake 12-14 minutes, until fragrant and darkened slightly. If it slumps or cracks, gently push the crumbs back into place, while hot, with a kitchen towel. While hot, moistureproof the crust by brushing with the egg wash, if desired. Bake for an additional minute to set. Cool completely, and refrigerate 10 minutes prior to filling to set the crumbs better.

Pie
3/4 c cream cheese, softened
3/4 c sugar
1/4 t salt
1/2 t vanilla paste
1/2 t nutmeg
1/4 t allspice
1/4 t cinnamon
pinch cloves
3 large eggs
1 c heavy cream
3 T dark rum
1/2 t fresh lemon juice

Position a rack in the center of the oven and heat to 325. Place the prepared crumb shell on a rimmed baking sheet.

With a mixer, blend the cream cheese with the sugar, salt, vanilla paste, and spices until well mixed. Beat in the eggs one at a time, followed by the cream, rum, and lemon juice. Stir until well combined.

Carefully pour into the shell. To avoid disturbing the crumb crust, slow the stream by pouring it over a rubber scraper and letting the filling dribble into the pan. Bake on the middle rack 40-45 minutes, rotating 180 degrees when the edges start to set, about 25 minutes in. The pie is done when the edges are set and the middle is no longer liquid but still quite wobbly. Don't overbake. Cool completely on a rack, 2-3 hours. Serve a little warm, at room temperature, or cool.

Flan a la Antigua (NYTimes/Julia Moskin Flan de Leche)

Mom made this over the holidays and it was the yummiest flan I think I've had. Someone brought up that they like most of the homemade flans they've had, but never a store-bought flan. Everyone agreed, and I do too! Why such a dramatic difference? Homemade flans, like this one, can be perfectly balanced and delicious. Everyone store or restaurant flan I've had has tasted and chewed like rubber goo.

2 1/2 c sugar
3 c whole milk, or 2 c whole milk plus 1 c heavy cream
2 strips lemon zest
1/8 t salt
6 large eggs
2 egg yolks
1/2 t vanilla

Make caramel: Pour 1 c sugar and 2 T water into a saucepan, preferably one that is white or light-colored inside. Place over medium heat and bring to a boil, swirling the pan to combine the sugar and water. Do not stir. Let boil until deep amber in color, swirling the pan occasionally to caramelize evenly, about 10 minutes total. Watch the pan carefully after the mixture starts turning golden; it will quickly become light brown, then amber, then dark amber. Immediately pour caramel into a 9 x 5 inch loaf pan and swirl to coat the bottom evenly. Set aside to harden.

Heat oven to 325 degrees.

In a saucepan or microwavable bowl or pitcher, combine milk, zest, salt, and remaining 1 1/2 c sugar. Over low heat or in microwave, heat through, stirring to melt the sugar. Set aside.

In a blender or using a hand blender in a pitcher, combine eggs, yolks, and vanilla. Blend till smooth.

Remove the lemon zest strips from the milk. With the blender running, gradually pour the milk into the eggs. Go very slowly at first so the eggs don't cook from the heat of the milk. (Or you could fridge the milk). Blend until just smooth. Pour into the caramel-lined pan.

Place a 9 x 13 pan in the lower third of oven. Carefully place the loaf pan inside it. Pour hot tap water into the baking dish until it comes about halfway up the sides of the pan. (Don't worry about the oven losing heat).

Bake 55-65 minutes, until set but still jiggly in the center. Remove from water bath and cool on a rack for 30 minutes. Refrigerate, uncovered, until cold and firm, at least 8 hours or up to 3 days. The caramel will soften as it sits.

To unmold, run a thin sharp knife around the edges. Center a flat-bottomed platter with a rim on top of the pan, and, holding both, carefully flip. "The flan will fall onto the plate with a squelch"; lift off the pan and let the caramel run all over the top. If the flan doesn't come out, flip it back over and rest the bottom of the pan on a hot wet kitchen towel for a few minutes, to melt the caramel.

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