White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

Happy Valentine’s Day! I hope your day is filled with joy and love–even if that means cuddling your dog a little extra.

I did not plan on posting for Valentine’s Day. That all changed when I watched the latest episode of Kids Baking Championship. I watch almost any baking show available.

On the last episode, the challenge was to create a tart with crazy ingredient. Pink peppercorns were one of the ingredients given to use. So, laying in bed, watching these kids kill it in the kitchen I thought, “I can do that!”

Strawberry, chocolate, and a little spice from peppercorns just seemed like the perfect Valentines combination. So the stars aligned, and this recipe would be the perfect one to post on Valentine’s.

Also, I knew my husband would love it. Two birds, one stone.

The tart itself is nothing crazy–simple dark chocolate pate sucree (crust) sits on the bottom with a swirled airy white chocolate mousse to full it. The crazy comes in with the sauce for the top, cooked down fresh strawberries with pulverized pink peppercorns.

Pink peppercorns work perfectly with fruit because they are much more floral than normal black peppercorns. They also have less of a peppery bite.

Finished tart ready to be served

This is not a beginners recipe so as always I want to give you a few tips to help:

  • Creating a light mousse only takes a few ingredients and proper technique. You use both meringue and whipped cream. To create a perfect meringue use room temperature egg whites and ensure there is not even a fleck of egg yolk in the whites.
  • Folding is how your incorporate meringue and whipped cream into the chocolate. Folding is not like whisking or stirring. To fold you gently cut down the middle of your mixture with a spatula, then fold over one half of the mixture over the second half. Repeat until everything is blended.
  • Always chill your tart shell before rolling it out, fit the shell to the tart pan once cooled, and also chill again before baking it once it is fit into the tart pan. This will prevent shrinkage.
  • Always poke holes with a fork in the bottom of the tart dough to prevent it from puffing during baking.

White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

Ingredients

  • For the Crust:
  • 1/3 Stick of Cold Butter, cut into cubes
  • 1 1/3 Cups of All Purpose Flour
  • 3 Tablespoons of Dutch Process Cocoa Powder
  • 1/2 Cup of Powdered Sugar
  • 1/8 Teaspoon of Salt
  • 1 Large Egg
  • For the Mousse:
  • 6 Ounces of Good White Chocolate
  • 1 1/4 Cups of Whipping Cream
  • 2 Large Egg Whites, room temperature
  • 1/2 Teaspoon of Vanilla Extract
  • 1/8 Teaspoon of Cream of Tartar
  • For the Sauce:
  • 1lb of Fresh Strawberries
  • Juice from 1/2 Lemon
  • 1 Tablespoon of Pink Peppercorns
  • 1/4 Cup of Sugar

Instructions

  1. First create the tart dough.
  2. In a food processor combine the flour, sugar, cocoa powder, and salt. Pulse until the ingredients are combined.
  3. Next add in the cold butter. Pulse the mixture together for approximatley 15 seconds or until the mixture resembles chunky sand. You want the butter to be in shape of various sized pebbles.
  4. Add the egg into the food processor and mix until combined.
  5. Pour the dough out onto a floured surface and form it into a ball. Wrap the dough ball in plastic wrap and allow it rest in the fridge for one hour.
  6. While the dough chills, create your mousse.
  7. In a double boiler over medium heat, combine 1/4 cup of the whipping cream with the white chocolate.
  8. Stir continually until the chocolate is melted and smooth. Once smooth, set aside to allow it to cool for at least 15 minutes.
  9. Next make your merigue by combining the egg whites and cream of tarter in a stand mixer. Beat the egg whites on medium speed until stiff peaks form.
  10. Place the meringue in a seperate bowl, and then clean the mixing bowl.
  11. Make the whipped cream by combining the remaining heavy whipping cream and the vanilla extract in the bowl of your stand mixer. Mix on medium speed until stiff whipped cream forms.
  12. In a large bowl, fold 1/2 of your meringue into the white chocolate until it is fully incorporated. Fold the remaining 1/2 of meringue into the mixture.
  13. Next fold 1/2 of your whipped cream into the merigue and white chocolate mixture until it is well combined. After fully combined, fold in the remaining 1/2.
  14. Cover and allow the white chocolate mousse to rest in the fridge while you finish the tart crust.
  15. After the tart dough has chilled for one hour, place your dough on a well floured surface. With a floured rolling pin, roll out your tart dough into a sphere that is two inches larger than the tart pan you plan to use.
  16. Place the tart dough into the pan and pressing it in. You want to form the dough to the pan completely then trim off the ends. Poke the bottom of the tart pan with a fork.
  17. Place the tart pan in the fridge to allow the dough to cool while you preheat your oven. Preheat your oven to 375 degrees Fahrenheit.
  18. Once the oven is heated, line the dough with parchment paper then fill it with pie weights.
  19. Bake for 20 minutes.
  20. Allow the crust to cool completely before filling it.
  21. While the crust cools, create your strawberry sauce.
  22. Rinse, hull, and slice your strawberries into large chunks.
  23. Place the strawberries into a small saucepan along with the sugar and lemon juice.
  24. Heat the mixture over medium heat until it reaches a boil.
  25. Once boiling, reduce the heat to medium-low and allow the strawberries to cook for 20 minutes.
  26. While the strawberries cook, grind or pulverize the pink peppercorns into a course powder.
  27. After 20 minutes is up, remove the strawberry sauce from the heat and stir in the pink pepper. Set the mixture aside to cool.
  28. Finish the tart by smoothing the white chocolate mousse into the chilled tart shell. Then, allow it to set up in the fridge for at least one hour.
  29. Slice and serve the tart with the stawberry sauce.
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https://epicuropedia.com/2019/02/14/white-chocolate-mousse-tart-pink-peppercorn-strawberry-sauce/

A close up of the tart

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Spicy Kitchen Sink Cookies

Spicy Kitchen Sink Cookies

The concept of a kitchen sink cookie is simple: you put everything in but the kitchen sink. It is one of those recipes that works with almost anything and everything you have in your baking pantry. This means it is a great recipe to keep in your pocket when a baking emergency comes up, i.e an impromptu party or impromptu house guests.

For my version of kitchen sink cookies I use a combination that I find is well balanced, salty, sweet, and spicy. For salt I throw in pretzels and kettle cooked chips, kettle cooked so they retain their crunchiness. The sweet comes from butterscotch and chocolate chips. Finally, the spicy from some chipotle roasted peanuts.

If you do not have spicy peanuts you can throw red pepper into the cookie mix, roast your own peanuts in a spice mixture, or simply use plain peanuts.

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The cookie base for the recipe is heavy in brown sugar and butter, which results a gooier more buttery cookie. In my book, the ultimate cookie is one that is cooked on the outside and still gooey on the center. The trick to a perfect texture is twofold, chilling the butter before baking and under baking the cookie. I take the cookies out of the oven when the edges just start to brown then I let them cool on the cookie sheet.

Chilling your cookie dough before baking it prevents the butter from spreading too much during baking. If the butter spreads too much the finished cookies will be thin and not thick and tender.

This recipe would also be delicious as a chocolate chip cookie using only chocolate chips as the add-in. And of course, I recommend a large glass of ice cold milk to accompany your fresh out of the oven warm cookies.

This cookie may be the strangest, most delicious, and well balanced cookie I have ever eaten.

For more tips on cookie making, see this post.

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Spicy Kitchen Sink Cookies

Spicy Kitchen Sink Cookies

Ingredients

  • 2 Sticks of Butter, softened
  • 1/2 Cup of Brown Sugar
  • 1/4 Cup of Sugar
  • 2 1/2 Cups of All Purpose Flour
  • 1 Tablespoon of Vanilla Extract
  • 2 Large Eggs
  • 1 Egg Yolk
  • 1/2 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Chocolate Chips
  • 1/2 Cup of Butterscotch Chips
  • 1 Cup of Kettle Cooked Chips
  • 1/2 Cup of Pretzels, crushed
  • 1/2 Cup of Spicy Peanuts

Instructions

  1. With your stand mixer on medium speed, cream together your sugars and softened butter. Mix until well combined.
  2. Next add in the eggs and egg yolk. Pour in eggs one at a time, mixing until well combined.
  3. Add in the vanilla extract, mixing until well combined.
  4. In a bowl combine the flour, salt, and baking powder.
  5. Pour the flour mixture into mixing bowl a little at a time. Continue to mix cookie dough until fully combined.
  6. Once cookie mixture is fully mixed, add in the chocolate chips, butterscotch chips, pretzels, chips, and peanuts.
  7. Mix the cookie dough over low speed until the add-ins are broken up and well distributed. This should take no more than 1 minute.
  8. Cover the cookie mixture well and place in the fridge to chill for 30 minutes. This will prevent too much spreading.
  9. While the cookie dough chills, preheat your oven to 350 degrees Fairenhiet.
  10. Prepare each cookie sheet with a layer of parchment paper.
  11. Bake the cookies for 10 minutes, or until lightly golden on the edges. If you are baking more than one cookie sheet at a time, it will take approximately 15 minutes for the cookies to bake.
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https://epicuropedia.com/2019/02/12/spicy-kitchen-sink-cookies/

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Chai Milk Cake

Chai Milk Cake

Being able to bake a cake is the cornerstone of becoming a good baker–especially an at-home baker. But if you are anything like me (I have been baking since my teenage years), you may feel as though you have baked every type of cake there is. After enough time you start pulling away from baking the same old cakes, and bake new and exiting things. At least until a new and exciting cake idea comes along.

A few weeks ago I read about the idea of a milk cake and was thrilled – I found a cake I have never made before.

The concept is simple. Much like a tres leches cake, you bake a dense cake then soak it in flavored milk. The result is half custard, half super moist cake. The milk mixture for the soak is similar to that of a tres leches, but you take the time to flavor the cream by heating it up and steeping it.

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Like many of my recipes, you can steep the milk with anything. Any tea, honey, cinnamon, vanilla–the list is endless.

Within the last year I have started to like chai tea. The spicy flavors of chai tea steeped in the milk soak would be the perfect balance to a sweet and sticky cake. I carried the flavor of the chai tea into the topping for the cake.

Again, this cake would pair well with many toppings, whipped cream, caramel, and most fruits. I chose to make a fig, apricot, golden raisin compote to keep with the theme of warm winter flavors.

After testing the recipe out, I served it at a quaint little dinner party last weekend. I normally find fault in my own baked goods but could not find much fault in this cake. The cake did not last through the weekend.

Chai Milk Cake

Chai Milk Cake

Ingredients

  • For the Compote:
  • 2 Cups of Water
  • 1 1/2 Tablespoons of Honey
  • 1 Chai Tea Bag
  • 1/2 Cup of Dried Apricots, quartered
  • 1/2 Cup of Dried Figs, quartered
  • 1/2 Cup of Golden Raisins
  • 1/2 Vanilla Bean
  • 2 Tablespoons of Whiskey
  • For the Cake:
  • 2 Sticks of Butter, softened
  • 1 Cup of Sugar
  • 3 Large Eggs
  • 1 1/2 Cups of All Purpose Flour
  • 1/2 Teaspoon of Salt
  • 1/2 of a Vanilla Bean
  • 1 Teaspoon of Vanilla Extract
  • 2 Teaspoons of Baking Powder
  • 1/2 Cup of Whole Milk
  • For the Soak:
  • 1 - 12 Ounce Can of Sweetened Condensed Milk
  • 1 - 15 Ounce Can of Evaporated Milk
  • 1 Cup of Heavy Cream
  • 1 Teaspoon of Vanilla Extract
  • 5 Chai Tea Bags

Instructions

  1. In a small saucepan, combine the water, honey, and 1 chai tea bag. Bring to a boil over medium heat.
  2. Next stir in the raisins, figs, apricots, whiskey, and the scrapings from the inside of the vanilla bean.
  3. Reduce the heat to medium-low and cook the mixture for 5 minutes before removing the tea bag.
  4. Cook the mixture for an additional 10 minutes, or until the liquid turns to a light syrup.
  5. Set the mixture aside to cool before serving.
  6. For the cake, preheat your oven to 350 degrees Fahrenheit. Grease an 8-inch round cake pan and set aside for later.
  7. In your stand mixer, cream together the butter and sugar until light and fluffy. This takes about 5 minutes.
  8. Slowly add in the eggs, one at a time, until fully combined and the mixture is fluffy.
  9. Combine all of your dry ingredients, then slowly sift in one-half of the dry mixture into the butter mixture. Mix until combined.
  10. Next add in the milk, vanilla extract, and the scraped inside of the vanilla pod. Mix until combined.
  11. Finally, add the remaining one-half of the dry mixture, mixing until fully combined.
  12. Pour the cake batter into your prepared cake pan and bake on the middle rack for 50 minutes, or until a toothpick inserted into the center comes out clean.
  13. Once your cake is baked, remove it from the oven and let it cool.
  14. While the cake cools, prepare your chai milk soak mixture.
  15. In a small saucepan, combine all of the ingredients for your milk soak.
  16. Over medium heat, bring the mixture close to a simmer, then turn off the heat. Allow the tea to steep uncovered for 10 minutes.
  17. After they have steeped, remove the tea bags from milk mixture.
  18. Turn out your cake onto its serving tray. Gently pour your milk mixture onto the cake.
  19. The soak will not fully absorb initially, so spoon any extra soak back onto the cake before serving.
  20. Serve the cake with the compote. The cake will last one day.
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https://epicuropedia.com/2019/02/04/chai-milk-cake/

Finsihed soaked cake topped with compote

 

A cake tasting with The Topiary Cake Design

A cake tasting with The Topiary Cake Design

While attending a specialty-coursed dinner at Cotton and Rye a few short weeks ago, I found myself sitting at a table with several foodie strangers.

As the night progressed and the alcohol flowed, those strangers quickly turned into acquaintances through our shared love of food and baking. We bantered back and forth, over food and about food, and the conversation quickly changed to baking as I learned more about my neighbor, Calley Sholder, the owner and baker of The Topiary Cake Design.

It was brought to my attention that the seating arrangement was intentional. Cotton and Rye’s Chef Zach Shultz and his girlfriend Caroline Bradley think highly of Sholder’s baking skills and arranged the meeting.

As an at-home baker of many years, I was quick to take the opportunity to write about a fellow baker since I know just how difficult it is to be successful in the oven.

Chef Shultz and Bradley were correct, The Topiary creates utterly delectable yet beautifully layered cakes — two qualities that are so often not found together when purchasing a cake for a special occasion.

It is extremely difficult to maintain the moistness of a layered cake without compromising its design, because the more moist the cake, the less sturdy the finish will be.

Sholder began her cake journey after moving down to Savannah from Rhode Island. She struggled for several months to find a job with any local bakeries, so Sholder did the brave thing and started her own.

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It was divine intervention that made Sholder take her first step, and as she put it “I finally got a catering job, but it made me realize that I wanted to focus strictly on specialty cakes. In 2018, the Topiary Cake Design was born.”

My favorite flavor of The Topiary was The Corn Field Cake. A cake that is completely original and nothing like a cake that I have tasted before. I enjoy seeing and tasting unique flavor combinations that bakers come up with, partially because it inspires my own baking.

The flavor combination and recipe is Sholder’s own creation. She proudly told me the story behind the cake: “In high school, I had my own cupcake business. My sister and I were experimenting with unique flavors. Because we were living in the south in Mobile Alabama, we thought why not do a cornbread inspired cake?,” she recalls.

“We wanted to make sure that the cake was not as coarse and dense. It still had to have that lightness that all cakes have…I would honestly say this is my specialty.”

A cornmeal and flour mixture is used to create the delicate cake that taste like a distant cousin to sweet Southern cornbread. In between each layer you will find tart raspberry compote and a hot (as in spicy) honey buttercream. The hot honey is created by cooking red peppers into the honey.

Although Sholder described the cake as rustic, while I was eating a slice, I have to disagree. The overall finish and flavor of the cake is a culinary dream, completely balanced without being oversweet. I would describe the cake as sophisticated yet southern.

Another fruity favorite is the Blackberry Chip, a super moist blackberry cake created with fresh seeded blackberries, vanilla, and chocolate chips. Each layer of vibrant violet cake is filled with silky smooth vanilla Italian buttercream.

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Sholder explained the origin of her unique layered treat: “My blackberry chip is a play on Black Raspberry Chip from Graeter’s Ice Cream in Cincinnati, Ohio. As a kid, I would always get their ice cream and that flavor was by far my favorite. I decided to use blackberries instead of black raspberry to put a slight twist on it.” Adding a slight twist to things seems to be The Topiary’s calling card.

All of the frosting slathered onto every cake is created using the same method. Sholderd told me, “I make Italian style buttercream which means you cook sugar and water on the stove to make syrup, then whip it into egg whites. Once it is cooled you add your butter. Even though this technique takes the longest amount of time, it is better than any other frosting you will taste…It is not overly sweet but so silky smooth!”

The Cookie Dough Cake is one that I am certain will appeal to everyone alike. Sholder browns butter before adding it to the cake batter, creating a brown butter cake. This takes a typical vanilla cake base to the next level by adding an extra note of taste, which is reminiscent of the deep butterscotch flavor found in the base of a chocolate chip cookie.

Sholder doesn’t stop there — she adds even more cookie flavor with a hearty layer of eggless cookie dough jammed in between each cake round. The final addition is her classic vanilla Italian buttercream.

The most modern flavor was The Creme Brûlée Cake. Soft white cake is seasoned with a wisp of fresh vanilla bean. The use of vanilla bean creates a more floral experience of vanilla flavor than just using extract alone.

Sticky homemade caramel is painted onto each cake before it is filled with airy vanilla bean buttercream. The moistness of this cake is created with the use of lots of sour cream and butter.

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Finally, the last cake slice I ate was The Chocolate Lover, my all time favorite traditional cake flavor. Like all of the cakes I tasted, this one was as moist as the last. Light layers of deeply flavored chocolate cake are layered with rich chocolate buttercream.

Although this cake is a take on a classic flavor, the overall finish was far from a classic chocolate celebration cake; this was moist and had the correct balance of chocolate.

The Topiary is not just limited to cakes, they also offer cake pops and plan on expanding to more desserts in the future. Sholder even mentioned the desire to expand into ice cream creation.

Original article can be found here.

Salted Caramel Filled Kouign Amann

Salted Caramel Filled Kouign Amann

My latest Connect Savannah food feature on The Topiary Cake Design (I will post the article this week) reminded me just how much I love to bake. So this week I told myself I would get back into the kitchen and practice what I love.

I am not going to sugar coat it–I have been slacking in the blog/baking/cooking department. The holidays drained me, especially considering how much of an introvert I tend to be. I truly have no excuse considering my Christmas decorations and house have been cleaned since the day after Christmas. Truly, I have just been lazy.

Going back into the kitchen needed to start with a bang. I have been baking since I was young, so an intermediate pastry recipe would be a great challenge.

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For those who do not know the difference in pastries verses regular baked goods let me explain. Unlike cakes, breads, or other common baked goods, making a pastry refers to a very specific type of dough or baked item that is created using a sweet dough. For example, when you make a pie crust for a pie, you are making a pastry. Other common pastries include croissants, eclairs, macarons, profiteroles, tart shells, and Kouign Amann. The dough for making a pastry is commonly made with flour, fat, sugar, and water, which you can see is very different than the dough for making a bread. The tricky part in making a proper pastry comes with the type of pastry for which you opt—for example croissants require a process called lamination. Lamination is the folding in of cold butter to create layers. It takes many hours and proper technique to succeed.

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You may be asking, what the heck is a Kougin Amann? By far it is one of the most delicious pastries put on this earth. Originating in France, the time consuming bite sized croissant and brioche cross is made with a ton of butter, which is to be expected with a French pastry. The end result of folding cold butter into your dough (laminating), then slicing it, coating it in coarse sugar, and smashing it into muffin tins creates a sweet crunchy flaky palm sized treat. The best part, the technique of using a muffin pan leaves a large hole in the center of the pastry, perfect for filling your Kougin Amann with anything you desire.

My selection was salted caramel. The butter used to create the layers of your Kougin Amann bring saltiness to the pastry, so why not complement the overall flavor of the baked good by amplifying its qualities with a salty-sweet filling.

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I will warn you, this recipe is not for a beginner. It takes patience and love to get through the process. I do not want to discourage anyone from trying the recipe, I truly hope you are inspired, even beginners, to try this recipe out. The only way to learn is to try. I could probably fill a dumpster with the amount of baked goods I have thrown out due to trying. You have to start somewhere.

 

Salted Caramel Filled Kouign Amann

Salted Caramel Filled Kouign Amann

Ingredients

  • For the Salted Caramel:
  • 1 Cup of Granulated Sugar
  • ½ Cup of Heavy Cream, room temperature
  • 2 Tablespoons of Unsalted Butter
  • 1 Teaspoon of Salt
  • 1/4 Cup of Water
  • For the Pastry:
  • 2½ Tablespoons of Dry Yeast
  • 1⅓ Cups of Warm Water, do not exceed 105°F
  • 4 Cups of All Purpose Flour
  • 2 Teaspoons of Salt
  • 1¾ Cups Of Salted Butter, cold
  • 1 Cups of Granulated Sugar

Instructions

  1. First make your salted caramel.
  2. In a small saucepan, combine your sugar and water then stir to combine.
  3. Heat mixture over medium heat, do not stir anymore. Cook it until the mixture has turned a deep amber, approximately 10 minutes.
  4. Once cooked, turn of the heat of the stove and whisk in your butter, cream, and salt. Stir until the mixture is smooth and fully combined, then remove it from the stove.
  5. Set the caramel aside, covered, to cool while you make your pastry.
  6. In your stand mixer, combine your yeast and warm water. Allow yeast to bloom for approximately five minutes.
  7. Attach your dough hook, then add in your flour and salt. Mix on low until combined and a dough begins to form.
  8. Turn the stand mixer speed to medium, and mix for five minutes or until dough shapes into a smooth elastic ball.
  9. Tightly cover the bowl with plastic wrap and allow the dough to rise for twenty minutes.
  10. While the dough rises, prepare your butter block.
  11. Shape your butter into one mound, then shape and flatten the butter until it is a rectangle approximately 10x8 inches.
  12. Cover your butter in plastic wrap and place it back in the fridge to cool until you are ready to use it.
  13. Turn you risen dough out onto a lightly floured surface.
  14. Roll out your dough into a 16x10 rectangle. Place your butter block in the center of your dough.
  15. Fold the exposed edges over your butter as to completely enclose your block of butter. Next, roll the dough into a 18x8 rectangle.
  16. Fold your dough by thirds, like a letter, to start creating layers.
  17. Plastic wrap your dough, then place it in the fridge to allow the butter to get cold again. Let the dough rest for 1 hour.
  18. After the hour, place your dough back onto your floured surface and roll out into an 18x8 rectangle. Fold the dough again like a letter. Place the dough back in the fridge to let it rest for an 1 hour.
  19. Preheat your oven to 375 degrees Fahrenheit and prepare a 12 cup muffin pan by coating it in butter. Set aside the pan aside.
  20. Roll your chilled dough to a 17x13 rectangle, then slice off 1/2 inch from each end of the rectangle.
  21. Generously coat both sides of your dough with your 1 cup of granulated sugar. This will create the crunchy outside.
  22. Slice dough into equal 4x4 inch squares.
  23. Place each square into the center of each muffin cup.
  24. Fill each cup with approximately 1 tablespoon of your cooled salted caramel. Fold in the four corners of each square to meet in the center.
  25. Loosely cover the muffin pan and allow the dough to rise for another 20 minutes.
  26. Bake your dough for 25-30 minutes on the center rack.
  27. Once golden brown, remove from the oven to allow them to cool.
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https://epicuropedia.com/2019/01/09/salted-caramel-filled-kouign-amann/

 

Chocolate Stout Bundt Cake

Chocolate Stout Bundt Cake

Just as fast as they went last year, the holidays are upon us again. Although my waistline hates it, my heart gets excited to bake and cook as much as humanly possible over then next few months.

Which means this week, I have been testing recipes so I can bring the perfect dessert to our Thanksgiving feast. When coming up with recipes I like to take classics and add a slight twist, so a macadamia nut pie, instead of pecan, was on my list to try out. I will post the recipe soon.

This past weekend we had some friends over for a laid back night (but also so I could test out my pie recipe on them). Filet, truffle mashed potatoes, rosemary focaccia, and a few stout beers later, we were almost – almost – too full to eat pie. We still ate it though. And I am happy to report that the pie only needs one or two tweaks.

The next morning, waking up full and happy, I realized I had a bit of my stout beer left over. I do not like to waste food, so it was the perfect opportunity to throw a second dessert contestant into the mix. For some reason I could not get the idea of a stout bundt cake out of my head, so I began baking.

An upclose picture of the salted caramle glaze

I used a Dutch process cocoa powder, which is darker than the normal stuff, because I had it leftover from a previous recipe that I tested. Also, the use of cake flour would be perfect to lighten the dense texture of a chocolate bundt cake.

The only issue was deciding on what to top the cake with. Flavor contenders included espresso, caramel, and more chocolate. My husband does not love chocolate cake, so I landed on caramel to ensure that he would like this cake. The last touch, a little salt in the caramel to cut through the very decedent flavors.

This recipe turned out better than I could have imagined, and I didn’t have to change a single thing in the recipe. This may be one of the best chocolate cakes I have ever baked, and I will definitely proudly take it to our festivities on Thursday.

Confession: As soon as the cake was cooled and I snapped a few pictures, I ate a slice for lunch. That is the reason there are so few pictures in this post.

…I ate a second slice after dinner that night.

A slice of chocolate cake with salted caramel on top

Chocolate Stout Bundt Cake

Chocolate Stout Bundt Cake

Ingredients

  • 2 Sticks of Unsalted Butter
  • 1 Cup of Good Stout Beer
  • 3/4 Cup of Dutch Process Cocoa Powder
  • 2 Cups of All Purpose Flour
  • 2 Cups of Granulated Sugar
  • 1 Tablespoon of Vanilla Extract
  • 1/2 Tablespoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 2 Large Eggs
  • 3/4 Cup of Sour Cream
  • For the Salted Caramel Glaze
  • 5 Tablespoons of Butter
  • 1/2 Cup of Packed Brown Sugar
  • 1/3 Cup of Heavy Cream
  • 2 Tablespoons of Stout Beer
  • 1/2 Teaspoon of Salt
  • 1 Cup of Powdered Sugar

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Prepare your bundt cake pan by greasing it then coating it in cocoa powder. Be sure to shake out any excess cocoa powder. Set the pan aside.
  3. In a small saucepan, melt your butter.
  4. Once the butter is melted, remove your butter from the heat and whisky in your stout beer, vanilla extract, and cocoa powder. Set the mixture aside to cool.
  5. In another bowl, sift together your sugar, flour, salt, and baking soda.
  6. Starting with your dry mixture, whisk in 1/3 of the mixture into your cooled butter mixture. Whisk until fully combined.
  7. Next whisk in one egg, followed by the next 1/3 of your dry mixture. Mixing until combined. Whisk in your sour cream, then the last portion of your dry mixture, and finally your last egg. Mix until well combined.
  8. Pour your batter into your prepared cake pan.
  9. Bake the cake on middle rack for approximately 45 minutes, or until a toothpick inserted in the middle comes out clean.
  10. Let the cake cool on the counter for at least one hour before glazing.
  11. While cake cools, prepare your glaze.
  12. In a small sauce pan, combine your brown sugar, butter, cream, and salt.
  13. Cook mixture over medium heat until it reaches a boil.
  14. Once at a boil cook the mixture for an additional 3 minutes, stirring constantly. You want to make sure all of the brown sugar cooks into the butter, so you do not have a grainy caramel.
  15. Remove the mixture from the heat and let it cool for about 15 minutes.
  16. Once cooled, sift in your powdered sugar then whisk in your stout beer. You want the mixture to be thick yet pourable. You can add more powdered sugar if needed.
  17. Once the cake is completely cooled and removed from the pan, pour your glaze over the top of the cake.
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https://epicuropedia.com/2018/11/19/chocolate-stout-bundt-cake/

Maple & Burnt Cinnamon Cakes

Maple & Burnt Cinnamon Cakes

After reading the title, you may be asking yourself–what the heck is burnt cinnamon? When I first heard of it, I thought the same thing. Of course I was curious to know what it tasted like, so baking time ensued after a short deliberation on how to use it.

I will say this–making burnt cinnamon is one of the easiest things ever. You literally take a cinnamon stick, place it on a sheet pan, and torch it with a brulee torch. Voila! You have burnt cinnamon.

Charring the outside changes the flavor of the cinnamon. It mellows it out and adds roasted chocolatey notes. It only changes the flavor slightly, so you can use it in any recipe that calls for cinnamon.

I am hooked. I will probably forever char my cinnamon before adding it to a recipe.

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After it is charred you can grate it yourself, or steep in it milk to transfer the flavor. For this recipe I did both.

Since the air is so crisp and cool out, completely unlike the low country, I wanted to use a few falls flavors. Do not get me wrong, I love pumpkin but I wanted to stay clear of it as a fall flavor. Maple seemed ideal, and would be easy to impart into any recipe as the sweetener.

I created these tiny cakes by baking them in a maple leaf cake mold. You can bake the batter in any miniature cake mold or bake the entire cake in a bunt cake pan. I recommend a bunt cake pan, if you go big, because the batter results in a denser cake.

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Maple & Burnt Cinnamon Cakes

Maple & Burnt Cinnamon Cakes

Ingredients

  • 1 Stick of Butter, softened
  • 1/2 Cup of Brown Sugar, packed
  • 1/2 Cup of Maple Syrup
  • 1 Cinnamon Stick
  • 1/2 Cup of Milk
  • 1 Egg
  • 1 1/2 Cups of Flour
  • 1/4 Teaspoon of Baking Soda
  • 1 Teaspoon of Baking Powder
  • 1 Teaspoon of Vanilla Extract
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Powdered Sugar

Instructions

  1. Burn the outside of your cinnamon stick with a torch. Set aside to cool.
  2. Once cooled grate 1/2 teaspoon from the cinnamon stick and set aside.
  3. In a small saucepan, combine your milk and cinnamon stick. Bring to a low simmer then cover and let steep for approximately 15 minutes. Set milk aside to let cool before using.
  4. Preheat your oven to 350 degrees Fahrenheit, and prepare your cake pan by coating it in butter then flour. Be sure to shake out the excess flour.
  5. In your stand mixer, cream together your butter and brown sugar. Beat on medium for approximately five minutes or until light and fluffy.
  6. While the butter mixes, prepare your dry mix. In a bowl mix together your flour, baking soda, baking powder, salt, and grated burnt cinnamon. Set aside.
  7. In another bowl, whisk together your eggs, 1/4 cup of milk, vanilla, and maple syrup. Set aside.
  8. With the stand mixer on low, mix in 1/3 of your dry mixture. Next, mix in 1/3 of your wet mixture. Continue alternating between wet and dry, ending on the addition of the final 1/3 of your we mixture. Do not over mix.
  9. Pour your batter into the desired pan and level off. If using mini cake pans, only fill each one until 2/3 full.
  10. Bake your mini cakes for 20 minutes. For a full cake, it should take approximately 45 mintues to bake. To check doneness, insert a toothpick into the center of the cake and if it comes out clean the cake is baked.
  11. Remove the cake(s)from oven and allow to cool completely before glazing.
  12. To create the glaze, combine powdered sugar with 2 tablespoons of cinnamon milk. Whisk together until smooth, add more milk as needed if glaze is too thick. You want the glaze to resemble a thin paste.
  13. Glaze the outside of a large cake by pouring the glaze over the cake. For the small cakes, you can dunk the tops into the glaze.
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https://epicuropedia.com/2018/10/24/maple-burnt-cinnamon-cakes/

Cherry Upside-Down Layer Cake

Cherry Upside-Down Layer Cake

This year was a big year for me—I turned the big 3-0. I know, by no means is thirty old, but it has taken some time for me to get used to the idea. That is the reason why this post is so late. My birthday was several months ago.

Almost every year for my birthday, I make myself a cake. My opinion is who better to do the job than yourself? Personally, I do not like super sweet, sugary cakes. I can count the number of cakes that I have truly enjoyed on one hand. So, the challenge this year was to make a balanced, grown-up cake; something truly representative of my new age.

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One trick to cutting down on the sweetness of a cake is to replace traditional icing with whipped cream. The use of tart fresh cherries would also help to counter balance the sugary cake layers. The overall result was perfect, a light, sophisticated, and beautiful (in taste and look) cake.

This recipe forgoes traditional livening ingredients, baking soda/powder, and replaces them with folded in egg whites. Which means you will need to be a bit more careful with your bake.

I used three eight inch cake pans for my version, which created pretty thin layers. If you like thicker layers, I recommend switching the eight inch pans for three six inch pans.

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Cherry Upside-Down Layer Cake

Cherry Upside-Down Layer Cake

Ingredients

  • 2 Sticks of Butter, softened
  • 1 3/4 Cups plus 1 Tablespoon of Granulated Sugar
  • 6 Eggs, divided into yolks and whites
  • 2 Lemons
  • 1 Teaspoon of Vanilla Extract
  • 1 1/2 Cups of Almond Flour
  • 1 Cup of Cake Flour
  • 1/2 Teaspoon of Salt
  • 1 Cup of Fresh or Frozen Cherries, pitted and sliced into halves
  • 2 Cups of Heavy Whipping Cream

Instructions

  1. Prepare your cake pans by buttering and flouring them, then placing a round of parchment paper on the bottom of each pan.
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. In your stand mixer, whip together your butter and 1 cup of granulated sugar. Beat on medium speed for approximately 5 minutes, until light and fluffy.
  4. While your butter whips, in a small bowl combine 1 1/2 cups of sugar, both flours, and 1/4 teaspoon of salt. Mix until combined, then set aside.
  5. In another small bowl, whip together 6 egg yolks, the juice of one lemon, and 1/2 teaspoon of vanilla extract.
  6. With the stand mixer on low, add in 1/3 of your wet mixture, followed by 1/3 of your dry mixture. Continue alternating and adding until everything is combined.
  7. In a separate stand mixer bowl, beat together your egg whites and 1 tablespoon of sugar until stiff peaks form.
  8. Working in thirds, gently fold the whipped egg whites into your cake batter. Set aside.
  9. In a small bowl, mix together your cherries, the juice of one lemon, and 2 tablespoons of granulated sugar. Pour the cherries onto the bottom of one cake pan, then spread into one even layer.
  10. Divide and spread the cake batter evenly among your three cake pans.
  11. Place the pans in the oven and bake for approximately 30- 40 minutes, or until a toothpick inserted in the center comes out clean.
  12. Once baked, remove cakes from oven and allow to cool, on a wire rack, for at least one hour before layering your cake.
  13. While the cake cools, prepare your whipped cream.
  14. In your stand mixer, combine the heavy whipping cream, 1/4 teaspoon of salt, 1/2 teaspoon of vanilla extract, and 2 tablespoons of sugar. Beat on medium speed until the mixture forms firm whipped cream.
  15. Build the layer cake by layering each level with whipped cream. The last layer should end with cherries on top.
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https://epicuropedia.com/2018/10/12/cherry-upside-down-layer-cake/

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Cohen’s Retreat

Cohen’s Retreat

It was only last year that I was sampling Chef Will Herrington’s menu at Kitchen 320, so I was excited to learn he had transitioned his career to a new location.

After 16 years of working in various kitchens, this past May, Chef Herrington decided to transition his career again, moving away from a hotel setting and into a more artful and creative space—Cohen’s Retreat.

As their new Executive Chef, Herrington told me he loved the place as soon as he walked in, which is easy to understand with a place as beautiful and inspiring as Cohen’s Retreat.

Chef Herrington kept a few menu items that were extremely successful on his last list, including his Field Peas and Hoe Cakes and Blue Crab Grit Cakes.

“Our play on how to eat a crab cake has been a hit since it was put on the menu,” he explained.
The idea behind his menu is staying true to the Lowcountry, which Chef does very tastefully (and tastily too). Most of the ingredients are sourced locally from places such as Canewater Farms, then prepared in-house.

Working with Chef Herrington to create and pair Cohen’s specialty cocktails is Nikki Davenport. Her creation, Romesmary’s Revenge, is an ideal light and refreshing start to dinner. Silver tequila, Cointreau, rosemary simple syrup, soda water, and fresh lime are all shaken together.

A sizeable stem of rosemary garnishes the tall glass, which allows the effervescences of club soda to mix with the floral herb and hit your nose as you take in the airy refreshment.
The first course was an Artisanal Bread Board, the bread sourced from local and loved Auspicious Baking Company that featured two types of bread—tomato jam and pork rillette—alongside sweet compound butter. A rillette is simply a rustic pate.

This start to the meal embodied Chef Herrington’s approach to food: fun and approachable. I would compare the combination to a deconstructed barbeque pork sandwich. The tomato jam, sweet and slightly spicy, acted as the barbeque sauce, while the pork was shredded and tender with the appropriate amount of smokiness.

Transitioning to the new restaurant, Chef Herrington gained Cohen’s Lang Smoker which has inspired him to be even more creative with his food. Speaking of the smoker, he explained how he created the pork:

“When you do a pork rillette you want to braise it, so I decided why don’t we braise it inside of the smoker and let some of that smoke feed in to create a smoky pork rillette.”

Keeping things light, a Watermelon Salad was next up for me. The playful twist for this plate was the addition of pickled blueberries which had a flavor reminiscent of a sticky sweet reduced balsamic. The blueberries acted to balance the sweetness of the ripe juicy watermelon and the peppery arugula, fresh mint, and earthy basil.

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Next came Smoked Wings—four to be exact. Pecan wood smoked chicken wings are lacquered in Cohen’s BBQ Sauce and served with their own house pickles. The overall flavor, smokiness, sweetness, saltiness, and fatness, was well balanced, a difficult task to achieve while keeping the skin of a wing crispy.

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I found myself devouring these wings like a man watching football with no concern for any manners a southern lady is supposed to display during a meal of multiple courses.

The Fisherman’s Stew was unlike any seafood dish I have tried in a town ridden with saltwater fare. A deconstructed version of stew, the work of art was served on a plate and consisted of a thick tomato sauce, firm okra, pungent fennel, Carolina gold rice, sweet local shrimp, and a delicate market fish. Flounder

was the market fish they day I visited.
Each element worked together to taste as though the dish had been stewing for days. Despite this, Chef Herrington managed to keep the tomato flavor fresh, adding an acidic lift to the heartwarming porridge.
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The secret that brings a deepness to the composed dish is the addition of shrimp stock, made in house, that is added during the cooking process.

“We are so close to the water, it is easy,” said Chef Herrington in explaining his approach to the dish. He further explained that Cohen’s sources locally from Dubberly’s Seafood.

The recommended pairing for this dish is “Nikki’s take on a Sazerac, which is a big hit with our guests. Her twist is to use basil simple syrup that really emphasizes the herbal notes of the cocktail,” Chef Herrington told me.

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Next, Chef Herrington proudly presented his Barbeque Lamb Ribs, explaining ,“They are everything you love about pork and then we just take it up a little bit.”

Like everything else on the menu that is smoked, the ribs were not heavy handed in the amount of smoke that was allowed to permeate the red meat. The result was a delicate fall off the bone meat with an umptious, fatty, and well-seasoned bark.

As I chomped down on the first rib, the bone slipped right out of the meat leaving me to eat what remained with my fingers.

The jelly to the peanut butter of this entree is Chef Harrington’s braised collard greens, which were fork-tender and sweet, just like the best of New Year’s Day. Because lamb ribs are much more fatty than most others, the plate was served with pungent vinegary pickles ideal for cutting through the richness of the meaty dish.
It says a lot about a Chef if he or she can deliver an end to a meal that is just as memorable as the beginning. It was terribly difficult to stop eating the dessert, a bread pudding made with Auspicious bread, even though I had filled up on the four prior courses.

By cooking and serving the gargantuan proportion in its own cast iron skillet, every single edge had a crunchy exterior yet the center remained delicate. Apples, cranberries, and cinnamon were intertwined with custardy chunks of bread then finished with a house made caramel sauce.

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All of the flavors combined deeply warmed the soul, and the addition of cinnamon reminded me of the buttered oven baked cinnamon toast my mother used to make for breakfast.

The only thing that could’ve made the dessert course better? A giant glass of ice cold milk to wash it down.

Original Article

Blueberry Pie & Lemon Cookies

Blueberry Pie & Lemon Cookies

The end of summer inches closer day by day. Although I am ready for cooler days, I will not miss the beautiful bounty that summer brings. So as of late, when I bake, I find myself leaning towards the best fruits of summer. You cannot argue with the proposition that lemon and blueberry are some of the best summer fruits.

Although I am not the biggest fan of fresh blueberries—it’s a texture thing–I love the way they taste baked into something. Lemon is the perfect counterpart to balance the sweet fruit. The southerner in me always leans towards making a pie or cake, but when I make something so large, my husband has trouble eating all of it. A simple solution is to make something smaller: cookies. To meet in the middle, I created cookies that taste like pie using all of the best ingredients of summer.

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A few tips for making better cookies:

  • Be careful not to overwork your dough, if you do your cookies will become tough.
  • To prevent overworking the dough, mix together your ingredients until they are just together.
  • Never kneed your dough.
  • To prevent cookie spread, chill your dough before baking. This allows the butter to harden back up.
  • Parchment paper is the perfect way to prevent your cookies from sticking to the pan.

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Blueberry Pie Cookies

Category: cookies

Cuisine: American

Ingredients

  • Cookie Ingredients:
  • 1 Stick of Butter, softened
  • 1 Cup of Brown Sugar
  • 1 Egg
  • 1 1/2 Cups of Quick Cooking Oats
  • 2 1/4 Cups of All Purpose Flour
  • 1/4 Teaspoon of Baking Powder
  • 1 Cup of Fresh Blueberries
  • 1/2 Teaspoon of Salt
  • Lemon Glaze Ingredients:
  • 1-2 Tablespoons of Fresh Lemon Juice
  • 1 Cup of Powdered Sugar

Instructions

  1. Cream together your butter and sugar with a mixer, either a stand mixer or with hand mixer.
  2. In a separate bowl mix together your salt, flour, baking powder, and oats.
  3. Mix in one-half of your dry mixture into the creamed butter. Once fully incorporated, mix in your egg followed by the remaining amount of dry mixture. Mix on medium speed until fully combined, being sure not to over mix.
  4. Place the cookie dough in the fridge for 30 minutes to allow the butter to chill. This will help prevent too much spreading.
  5. While to cookie dough chills, preheat your oven to 350 degrees Fahrenheit. Prepare two cookie sheets by lining them with slip mats or parchment paper.
  6. To form your cookies, roll the desired amount of dough into a ball then flatten the ball into a disc. Place the round on your cookie sheet then place 5-6 blueberries in the center of the dough.
  7. One all of your cookies are assembled bake the cookies for approximately 10 minutes, or until golden brown on the edges.
  8. Allow the cookies to cool completely before apply the glaze.
  9. Create your lemon glaze by combining powdered sugar and 1 tablespoon of lemon juice in a small bowl. Mix until fully combined. The glaze should be thick but pourable, so add more lemon juice as necessary to get the desired thickness.
  10. Glaze cookies once they are cooled, and allow the glaze to set for 10 minutes before serving.
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https://epicuropedia.com/2018/08/28/blueberry-pie-lemon-cookies/