Archive for the ‘daring bakers’ Category

Daring Bakers: Fraisiers

July 27, 2011

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

I went with the cake recipe provided, but used the white chocolate mousse and assembly from Alice Medrich’s Strawberry Carousel Cake from Cocolat. I lined my pan with an acetate strip, which you can see still attached to the cake in the above photo. This protected the cake in travel to a Fourth of July BBQ.

Thoughts: Pareve white chocolate mousse is not so great. Not terrible, but not great. This needs to be dairy. Also, I have always found Frasier a frustrating dessert to make.



July 1, 2011

The Daring Bakers are doing baklava this month:

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.


Daring Bakers Do Chocolate Marquise

May 27, 2011

The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle (I think the restaurant was Tango, the dessert was called El Diablo, and the pastry chef was Bennie Sata).

The basic idea of this recipe: frozen chocolate marquise (like a mousse), served on top of meringue, with optional sauce and candied nuts. Instead of cutting my marquise in cubes, I froze it in silicone muffin cups. The marquise sits atop mocha meringue with a garnish of chocolate sauce and caramel pecans.


Daring Bakers Panna Cotta: Greek Honey Ginger with Caramelized Pears

February 27, 2011

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

I chose to make a diet version of the recipe, substituting nonfat Greek yogurt for the cream, plus agar instead of the gelatin. I used honey flavored yogurt, and added a bit of candied ginger and vanilla bean paste. The panna cotta is topped with honey roasted pears in a orange caramel reduction. (more…)

Daring Bakers: Joconde Imprime

January 27, 2011

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

A joconde imprime is a sheet of sponge cake (specifically a joconde sponge cake, which is a sponge cake made with ground almonds) that has been imprinted with a different color of batter. In this recipe, the different color batter is a cookie batter (called decor paste here) that is also used for making wafer thin cookies called tuiles. (more…)

Daring Bakers: Chanukah Challah (from Stollen Dough) Plus Rugelach Babka

December 23, 2010

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book………and Martha Stewart’s demonstration.

The egg-enriched dough for the stollen recipe reminded me of challah, and the powdered sugar topping made me think of soufganiyot, the jelly doughnuts served on Chanukah.  Doesn’t this close-up make you think of a plate of soufganiyot?


Apple Cider Doughnuts (Cake and Yeast)

October 27, 2010

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

Every year we go to Terhune Orchards for some apple picking. When they have their apple festival, the tantalizing scent of freshly pressed apple cider and just fried apple cider doughnuts is in the air.

One Sunday after the challenge was announced, we were feeling a bit glum. Time to make the apple cider doughnuts! (more…)

Daring Bakers: Cappuccino Swiss Swirl Bombe

July 29, 2010

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

Imperfect whimsy. That is what I finally produced for this month’s DB challenge.

An upside down ice-cream bombe that poses as a cup of cappuccino.

What is on the outside: slices of flourless chocolate swiss roll, with a cream filling. On the inside: vegan coffee ice cream topped with a dairy-free frozen Amaretto mousse. (more…)

A Swan for Pavlova

June 27, 2010

This isn’t the Daring Bakers challenge. This is a swan pavlova made from a recipe by Stephanie Alexander (or here, via Nigella).

Why a swan? Well, the dessert honors Anna Pavlova, who was famous for her performance of The Dying Swan ballet (clip of her performance of this ballet on YouTube). She loved to watch swans and kept them at her home (rare clip of Pavlova at her home, with her swans). Want more YouTube on Pavlova? Here are some more pictures and information about her. (more…)

Daring Bakers Make Croquembouche

May 27, 2010

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

Changes I made to the recipe: oil instead of butter for the pate a choux and coconut milk for the milk in the pastry cream. Otherwise, I followed the recipe as it was written.

What I had wanted to do was to make this for Shavout, decorating the base with marzipan flowers. The croquembouche reminded me of my son’s school project of making Har Sinai (Mt. Sinai) with paper flowers at the base. Flowers, Har Sinai, dairy . . .  all Shavuot themes. But, I was worried that the croquembouche wouldn’t keep very well. I ended up making this the friday after Shavuot (and I made it pareve rather than dairy). Actually, it does keep nicely. So maybe this will be a Shavuot dessert for next year!