Friday, November 5, 2010

VANILLA TRIFLE with PUMPKIN ALMOND FLOUR CAKE

 Pumpkin- almond flour, pound cake:





Ingredients:

2 tablespoons wheat bran

2 1/2 cups almond flour

1 1/2 cups sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons pumpkin pie spice

1/4 teaspoon salt

7 eggs

1 1/2 cups canned pure pumpkin (not pumpkin pie filling)

1 1/2 teaspoons vanilla extract (no sugar added, imitation is usually best)





Directions:

Preheat oven to 300 degrees F.

Spray the loaf pan 9 by 5-inch loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking.

In a bowl whisk together the almond flour, sugar, bakes powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine.

Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions.

Recipe courtesy George Stella:






Now the fun begin:

Building a TRIFLE, in tall glasses, is a rewarding fun.

First  I prepared the Vanilla cream, in a double boiler.



Using a double boiler, or a vase on top of a another boiling water pot, I start adding ingredients:

3/4 cup + 2 Tablespoons sugar /
3 Tablespoons cornstarch /
3 Tablespoons all-purpose flour /
3 cups whole milk - /
2 teaspoons vanilla extract  /
6 large egg yolks +1 large egg /
 3 Tablespoons unsalted butter /

Mix first 5 ingredients together in the double boiler and add: 6 large egg yolks +1 large egg.  
When it start boiling, and warming, and heating,  the cream slowly become heavy and creamy
We add:
3 Tablespoons unsalted butter  to bring a shiny sheen, very characteristic for vanilla cream.









I filled the glass with some vanilla cream and I start adding slices of strawberry, but you can add any berry you have.

I prepare some whipped cream in a bowl with a slow beater, and I add some to the tall glasses.


As a decoration you can add more, or the same, berry to tall glasses..... Bone Appétit!



Thursday, November 4, 2010

bread baking challenge # 41 = WHOLE WHEAT BREAD

 It is cold, it is dark, here comes the long unpleasant winter..... It is time for me to turn back to my backing: BREAD BAKING CHALLENGE, which I quit over the summer.......


This is the last recipe in the book we follow for this challenge that Nicole from http://www.pinchmysalt/ started a while ago, and I follow too.
WHOLE WHEAT BREAD, ready to be baked:


 
 I started with a soaker. This is adding to the recipe some wild, natural yeast that it is on wheat kernel. I found "whole wheat shaved grain", unprocessed, that I used for my soaker: one cup of grain and 3/4 cup of warm water.



In the same time I soak/pre-ferment: 1 ½ cup whole wheat flour with 1/4 tsp yeast and 3/4 warm water, at room temp, few hours, until start bubbling. Put in refrigerator until next morning, when I start kneading the bread.

As I learn from the book I follow in this challenge: "the Bread Baking Apprentice" by Peter Reinhart, to overcome the "grassy and bitter tone of this pure bread" we will use the "crumb= coarse =flake wheat flour to oppen both the flavor and the texture" and we use the pre- ferment dough "to give the enzymes enough time to break out the sugars trapped in the starch."
 
 As I learn from the book I follow in this challenge: "the Bread Baking Apprentice" by Peter Reinhart, to overcome the "grassy and bitter tone of this pure bread" we will use the "crumb= coarse =flake wheat flour to open both the flavor and the texture" and we use the pre- ferment dough "to give the enzymes enough time to break out the sugars trapped in the starch."




Next day I used the soaker (room temp, over night) and the pre-fermenter (refrigerated overnight, and warmed about one hour at room temp, before I used) to start kneading the bread, by machine, mixer or by hand.


Add, to soaker and pre-fermenter:

2 cups whole wheat flour

1tsp instant yeast

1tsp salt

2tbs honey

1tbs oil/butter

1/4 cup warm milk

2tbs caraway seeds.

Knead for 15 minutes by machine, until the dough makes a nice ball.

Put the dough in a buttered vase, covered with plastic wrap, at room temp covered with a towel, to double in volume for about 2h.

 I make 2 shapped bread from this dough and I leave it for 2 more hours to rise again, douling thd volume.
 

Bake the bread for 40 minures and used it for avery nice sandwich, for me and my husband who is ready to try ALL MY "BAKING RESEARCH".




LINZER TART

As a child my mother would make this tart and she was very happy to tell us that is a very famous Austrian tart  named after the town...