Thursday, November 26, 2015

Pumpkin Pecan Pie

Happy Thanksgiving!
Rose's Pumpkin Pecan Pie
is literally two pies in one
and already garnering rave reviews.
I wasn't sure about the step of cooking
the pumpkin mixture first but
it's brilliant.
It takes the pumpkin and spices to a deeper depth
of flavor while reducing moisture
from the canned pumpkin.
I like it so much I'm making a plain pumpkin pie
today by this method.
I was too tired to go across town and buy a
deep dish pie pan at William Sonoma
so used a springform pan instead.
It worked but the dough did slip
down, as Rose warned.

My son, 
who doesn't care for pecan pie,
wanted to know what the caramel layer was.
"Pecan pie."
"But this is so freaking good and I don't like pecan pie."

Ah, the miracle of muscavado sugar and Lyle's Golden Syrup!
I don't do Black Friday sales 
but for a deep dish pie pan, I'll be off and elbowing
my way through the crowds.
This is a repeat recipe.
Rose Levy Beranbaum

Wednesday, November 18, 2015

Hazelnut Praline Cookies

Rose's Hazelnut Praline Cookies
are the perfect accompaniment for a cup of coffee.
If you drink coffee.
I didn't for twenty seven years until my
mother in law asked if I would like a cup.

And darn if that wasn't the best
cup of coffee.

See that little creamer?
That was her's.
I loved when they brought cream with the coffee
or maple syrup with pancakes in these little jugs
at road side diners years ago.

So the gist of these cookies are this;
find raw hazelnuts, boil them in baking soda water,
strain, pop them in a plastic box with a lid and shake the
dickens out of them.
Rub off any stubborn bits of remaining skin,
and put them in the oven to roast.
Mix up a caramel syrup 
(add a little Golden Syrup just because
it's so good)
and try 
not to set off smoke alarms.

Pour over toasted hazelnuts and let cool, 
then pulverize in a food processor.

Next is simple flour, sugar, egg, vanilla, 
baking soda, butter and salt (a bit of dark
Muscavado because I forgot to cream the butter
with eggs and sugar)
mixed together into a soft dough
with the hazelnut praline blended in.
Roll into balls, bake,
and have yourself a nice little sit down.

Rose Levy Beranbaum

Tuesday, November 10, 2015

Sugar Rose Brioche

I should have never watched 
The Great British Bake Off
Sunday night.
No good can come from being inspired 
to bring out flour and yeast late at night.

Be that as it may,
I lost track of how many eggs I added to
the starter sponge, 
if I added eggs to the starter sponge,
and exactly when did I add them?
So I added a few more
and hoped for the best.

Here is the mystery eggy dough after 
mixing in the butter.

Poured into a bowl for the first warm proofing
it comes out looking even nicer.

Off for cool rising in the frig to set the butter,
then deflate 
the beautiful dough before 
another warm rise.
Next comes the business letter fold
we have come to know.

Back into the frig for six more hours.

Always a good sign when the zip lock
plastic bag is puffy from the dough proofing

An egg wash is blitzed with a pinch of salt
and strained through a fine mesh.
Learned a trick of using two forks together
to whisk small amounts.
They act like a flat whisk.

Dough is rolled out into a very large circle,
washed with the egg then sprinkled with
cinnamon and sugar.
I really wanted to add Muscavado sugar 
as well.
Time for the rolling, cutting and twisting
Lucky my camera died.
It wasn't pretty.

Off for the final warm rise,
popped into the oven for a short twenty minute bake and
then tented for a full hour.
I did wash the top with egg and sugared
the heck out of it.
The house started to waft lovely aromas which is quite 
nice early in the morning.

Cautioned the bottom might burn if the sugared sides 
faced down, I popped a metal cake cooling rack on top
of the pizza stone for a slight cushion.
It worked because I am certain
mine was not correctly braided.
As swear words swirled around the kitchen
I wondered how in the world those 
British Bake Off contestants
manage to bake with a camera
in their face in the midst of mishaps.

The flavor of this bread is incredible.
The texture light and fluffy.
No wonder people mistake it
for cake.
This is truly a spectacular recipe.
Well done, Rose!
Once again you have proved
that it doesn't take flawless
baking skills to turn out
superb bread.
Rose Levy Beranbaun

Wednesday, November 4, 2015

Southwestern Corn Spoon Bread

Rose's Southwestern Corn Spoon Bread
is a meal in itself.
Chock full of flavors from 
corn, roasted red bell pepper, onion, garlic, cheese and
chipotle chile; a light and airy
spoon bread holds
this savory  mixture together.

I knew I should have bought an onion
when I pulled these out of the cupboard.

Another trip to the store for an onion
and packet of band-aids.
A very sharp knife won and my thumb lost.

The topping is my favorite part.
I would also love this as a plain 
cornbread with cheesy topping.

It's a delightful dish and fun to make.
I always wondered what chipotle chiles
in adobo sauce were used for and now
I know at least one dish.
Looking at all the items
in the Hispanic section of
my grocery store is great fun but I
haven't a clue how they are used.
So this was a new adventure.
Rose Levy Beranbaum

Monday, November 2, 2015

Reverse Marble Cake with Ganache

This week's bake is the
Reverse Marble Cake with 
Rose's special Ganache.

Since I had to make a final cake
for the baking class I've been taking,
I added mocha buttercream filling
which is peeking out the side.

Once I understood the method of 
alternating and covering the layers,
it was quite easy filling the bundt pan
while sitting on the scale.
Thanks Maire for the tip!

This is a lovely cake to have in our repertoire
Rose Levy Beranbaum

Wednesday, October 28, 2015

Cookie Strudel

This lovely little "cookie" strudel filled the house
with the most amazing aroma,
causing my granddaughters and daughter in law
to ask
What ARE you making?

With minimal ingredients this recipe gives a lot
in return for very little effort.

Flour, salt, butter and sour cream are mixed together
and left overnight to chill.

Rolled out paper thin, smeared with apricot jam,
pecans and dried currents, they are baked in
log shapes.
My first log was a bit sticky because I was conservative
with the flour.

The second log was easier to roll with more flour.
Half way through baking, the logs are brushed with
milk then sprinkled with cinnamon and sugar.

Once again the hardest part is waiting SIX hours for these
lovelies to cool.  I didn't make an hour,
for the sake of picture taking, or some such excuse.

This really is a delightful pseudo~ strudel.

Rose Levy Beranbaum

Monday, October 19, 2015

White Chocolate Club Med Bread

There simply was no way to anticipate the flavor of
White Chocolate Club Med Bread.
It is delicious!
Rose says to let it cool for two hours
but I was impatient with curiosity
and sliced off the end
at the hour mark.
It was barely warm
which let the exquisite 
lighter than air texture and flavor

First plain and then with
strawberry jam, both were
nice but I prefer
it plain.
It is the delicate ballerina
white tutu of breads.

My daughter suggested it would make wonderful
bread pudding and I happily agreed.

It was hard to tear up  four slices of this lovely bread

It was worth it

With Black Arkansas caramelized apples

At first, I found it a bit peculiar
that Club Med gave
departing guests their own loaf as a gift,
never having heard of such a thing.
Lucky guests!

 Rose went above and beyond
to recreate it.
And this dough is not the easiest to work with.
It is sticky, fiddly and I guessed at the double fold over dough step.
By the end I had no hopes for it at all.
Whenever I reach the 
Oh bloody hell stage
 plopping it in the pan for final proofing,
it's always such a shock to
open the oven door to a beautiful
loaf of bread.

This yeast alchemy never ceases to amaze me.

Rose Levy Beranbaum