August Daring Bakers: Baked Alaska!

Blog-checking lines: The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

It's been a long haul this past two weeks!

The good news is, I get to keep my hand! The bad news is that I only started being able to use it, and cautiously at that, starting today. I still have some numbness and lots of swelling, but I'm out of the tunnel and definitely in the light. If you want to get truly disgusted, just do a little Google search on Infectious Flexor Tenosynovitis, but you might want to wait until after you've looked at the yummy food pictures below!

So starting today, I was finally able to type and I was also able(finally!!)to get back in the kitchen and do some cooking. Just in the nick of time, too, since today is the August Daring Bakers reveal date. Baked Alaska was this month's challenge, and I have to say it made a wonderful cake to celebrate the day with!


The first part of a Baked Alaska is a cake base--in this case we made a brown butter pound cake. How good was this? The batter was divine licked straight off the beaters, and cake is pretty great as well. Think pound cake, but with a sort of nutty caramel tweak. Yeah. Good. Of course I forgot to take a picture of the cake before I leveled it. Also, see the myriad of little holes? That's a combination of hurrying and trying to figure out how to hold spatula in a hand that's not working right.


The second part of the cake is ice cream. I followed (loosely, verryyyy loosely) the recipe for fresh strawberry ice cream that came with my ice cream maker. Instead of strawberries, I used a mixture of raspberries and blueberries. Along with vanilla, I added a nice little shot of Chambourd. Macerating the fruit? Who has the TIME for that???? And finally, instead of adding half the berries here and half the berries there, I just dumped the whole lot of them in at once.

So, you know, about as good as I ever follow any recipe!

The final layer of a Baked Alaska is the meringue. I love meringue. A. Lot. So, I was really glad to have a ton of egg whites left over that have been hanging out in the freezer for a few weeks. I thawed those and discovered to my dismay (naah, utter delight!) that I had approximately 50% too many for the recipe. I made it all up and I used it all up! Yay for meringue!


I was really scared when it came time to assemble the whole cake. My ice cream hadn't had time to freeze solid, so I was really concerned that the cake guts would melt before the skin was bronzed. No worries, though. I had plenty of time to use my kitchen torch and take plenty of pictures, too!


This brief interruption brought to you be gratitude. Hey Bet?! How long ago was it you gave me the torch for Christmas? Still one of my favorite gifts ever!!!! Thank you!!!!!!

Okay, back to business.

The business here being trying to get the cats off the table so I can take photos! Move your furry hind-end, Sky! Hurry, the sun is going down!

What, you too?

That's it! I'm going back to bed!

Sometimes my thought run wild... (by Kat)

Sometimes, I'm just not content with the status quo.

Sometimes, I want to stir things up a little and examine the aftermath. Is it better? Is it worse?

Take bread, for example. I wondered if it really tasted better homemade (okay, no I didn't. I knew it did, but just work with me here, okay)? Would I be able to keep up with the household demand? Was the homemade bread train headed down the tracks in the right direction and I just never knew I needed that ticket? The answer was an overwhelming yes on all accounts.

Take soap, for example. Some people make their own. How weird is that? No, wait, how cool is that? Should I try it too? Could I try it too? Was the happily ever after story of homemade soap a myth? Was it a lye (sorry, couldn't help myself)? Turns out making my own soap totally rocks. Why didn't I try it sooner?

Bees? Same thing!

Fireworks? Sure!! Well, no, Mr. Boom handles the explosives around here, but I watch. Do I get a little bit of credit for that?

So, what else can I shake up?

Welllllll....we're going camping this weekend. I've got a bee in my bonnet to try at least one of the following three adventures: sous-vide steaks, ice cream made with dry ice, or solar cooking. Yes, all three have to do with food. What else is there, right?!

Will it be a habit I keep? Honestly, I don't see any of them sticking around for long. But I'd sure love to try each of them at least once.

Have you tried any of these meal preparation strategies?

Did it work? Do you still do it?

Cook Your Meat in a Beer Cooler: The World's Best (and Cheapest) Sous-Vide Hack from Serious Eats

How to Make Instant Dry Ice Cream from DadLabs.com

Solar cookers from Teong H. Tan

Camping is so much fun!

I can't wait!

I've been accused (yet again!) of procrastination.

Huh.

Gotta go!!!

July Daring Bakers Challenge: Swiss swirl ice cream cake (by Kat)

Blog checking lines: 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.

As you know by now, each month a different Daring Baker poses a challenge to the rest of us. It's our mission--and we dare not choose to accept it--to complete whatever challenge is thrown our way. This month, Sunita threw a really fun challenge our way. Each of us Daring Bakers made our own flavor of swiss swirl ice cream cake. While many components are required for the assembly, each piece was relatively simple to do and could be modified to suit any taste. Also, it's a frozen dessert, so how perfect is that for summer?

Actually, many DB'ers live in the southern hemisphere, especially Australia, and even though summer is gone for them, some of their creations were the most astounding.

The dessert is comprised of a jelly roll cake (any flavor cake, any flavor filling), two flavors of ice cream (or sherbet, or gelato, or ...), and a fudge sauce (or vanilla, or caramel, or mango, or...).

See? Free reign to grab the bombe by the horns and flavor it as you see fit. The most challenging part of this confection is deciding what flavors to use. The second most challenging is the waiting for the various parts to either cool off or warm up, depending on which part it is.

The cake must cool off before the creamy filling is applied, then the cake should be frozen before continuing. Except that I didn't, and it came out okay, so there's obviously room for error (thank goodness!).

In my case, the ice cream bases had to be heated to make the custard, but cooled before going into my ice cream maker. Subsequently, the ice cream had to go into the freezer to harden off, but then left on the counter to warm up slightly before going into the mold. Likewise, the fudge sauce was cooked to create, but cooled before pouring into the mold.

So, yes, a good deal of time is spent waiting, but that waiting was soooooo worthwhile!

My version used the chocolate swiss roll recipe straight from Sunita's challenge, including the vanilla cream. I also used her fudge sauce recipe. I didn't use the chocolate or vanilla ice cream recipes she provided, however. I wanted to make something a little more reminiscent of a Mounds candy bar. You know, coconut on the inside, chocolate on the outside, in the prettiest little blue wrapper?

Are you drooling? I am.

Anyway, I turned to the first gentleman of ice cream, David Lebovitz. I used his caramelized white chocolate ice cream for one layer, and his toasted coconut ice cream recipe (via the amazing Tartelette) for the other layer.

Some of you just clicked on those links and I'll never see you again. I just know it. I don't blame you either. Please come back???

The verdict on both those recipes?

YUMMY!!!!!


We had company over celebrating the evening I made this. I hastily snuck out the back door to snap a few quick pics and then the bombe was devoured. I wish now I had a few more to show you...but you can always type the blog chekcing lines way up there at the top of the post into Google, and you'll see hundreds of completed challenges from all over the globe.

Here's the recipe as presented to us. As always, feel free to ask any questions! And, as always, Go Sign Yourself Up!!!


Preparation time-

For the 2 Swiss rolls-

30 mins each + cooling time (at least 30 minutes) before filling and rolling. The filling can be made while the cakes cool.

-For the ice creams- 5+10 minutes + freezing time

For the fudge topping- 5 minutes + cooling time

Assembly- At least an hour of freezing time between each layer (I took much more)

The Swiss rolls-

Preparation time- 10 minutes

Baking time- 10-12 minutes

Rolling and cooling time- at least 30 minutes

Filling-5-8 minutes

Filling and rolling- 5-10 minutes

Ingredients-

6 medium sized eggs

1 C / 225 gms caster sugar /8 oz+ extra for rolling

6 tblsp / 45gms/ a pinch over 1.5 oz of all purpose (plain) flour + 5 tblsp/40gm /a pinch under 1.5 oz of natural unsweetened cocoa powder, sifted together

2 tblsp /30ml / 1 fl oz of boiling water

a little oil for brushing the pans

For the filling-

2C / 500 mls/ 16 fl oz of whipping cream

1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)

5 tblsp / 70gms/2.5oz of caster sugar

Method-

1. Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.
   
2. In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
3. Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
4. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
   
5. Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
6. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
   
7. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
8. Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
9. Repeat the same for the next cake as well.
   
10. Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.
11. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
    
12. Divide the cream mixture between the completely cooled cakes.
    
13. Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).
14. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

The vanilla ice cream

Preparation time 5 minutes+freezing

I have made the ice cream without an ice cream maker.

Ingredients

2 and ½ C / 625 ml / 20 fl oz of whipping cream

1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract

½ C / 115gms/ 4 oz of granulated sugar

Method-

Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.

Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

The Hot fudge sauce- I made this just after adding the layer of vanilla ice cream to the cake.

Preparation time 2 minutes

Cooking time 2 minutes

Ingredients

1 C / 230gms/ 8 oz of caster sugar

3 tblsp / 24gms/1.5 oz of natural unsweetened cocoa powder

2 tblsp /15gms/ 1 oz of cornflour/cornstarch

1 and ½ C /355ml /12 fl oz of water

1 tblsp /14gms/ 1 oz butter

1 tsp/5 ml / .15 fl oz vanilla extract

Method

1. In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.
2. Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).
   
3. Remove from heat and mix in the butter and vanilla. Keep aside to cool .

The chocolate ice cream

Preparation time 5 minutes + freezing

Ingredients

2C/ 500 ml whipping cream

1 C/230gms/8 oz caster sugar

3 tblsp/ 24 gms/1.5 oz of natural unsweetened cocoa powder

Method

1. Grind together the sugar and the cocoa powder in a food processor .
   
2. In a saucepan, add all the ingredients and whisk lightly.
   Place the pan over heat and keep stirring till it begins to bubble around the edges.
   
3. Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges. If you are using an ice cream maker, churn the ice cream according to the manufacturer’s instruction, after the mixture has cooled completely.
4. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

Assembly

1. Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each ).
2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.
3. Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).
4. Soften the vanilla ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour)
5. Add the fudge sauce over the vanilla ice cream, cover and freeze till firm . ( at least an hour)
6. Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .
7. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
8. Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.

Chocolate Ice Cream (by Kat)

So, I felt really bad about not having any pictures to post of the chocolate ice cream I mentioned in the last post. Really bad. So, just for you (certainly not for my hips!), I made another batch.

My husband, who will now forever be referred to as "Mr. Boom" on this website, helped out with this batch of ice cream, and he can help churn my cream any time...

The recipe, if you didn't memorize it from the last post, goes as follows:

1 cup unsweetened cocoa powder
2/3 cup granulated sugar
1/2 cup firmly packed brown sugar
1 1/2 cups whole milk
3 1/4 cups heavy cream
1 tablespoon vanilla

Combine sugars and cocoa in a very large bowl. Add milk and whisk until smooth. Add cream and vanilla, mix well, and freeze according to your maker's instructions.

Well, Mr. Boom used approximately 1 1/2 cups of cocoa, and looked at me with eyes that said "I dare you to stop me..." I did not, in fact, try to stop him.

Holy heck, people. The recipe now calls for the super sized serving of cocoa. Don't try making it any other way.

I make mine in a large glass measuring bowl with a handle and a pour spout. It's so much easier to get the mix into the ice cream maker when you have a handle to grab. You know what? I should be making my soap in one of these, too. Nothing like trying to keep hold of the edge of a bowl slick with oils and burning lye while you try to scrape out the soap slurry.

Oh, but we're making ice cream, aren't we?! Dry ingredients into the bowl!

Add the whole milk...

...and stir until sugar is more or less dissolved.

Add the cream, and then study the Rorschach test.

Pour the mixture into the ice cream maker and freeze according to
your maker's instructions.

One hour later...

Ho boy baby, now we're talking!!!!

I need to get a new whisk. This one broke about three months ago. Maybe by next Christmas I'll get around to it...

Pucker-up Sorbet (by Kat)

For my birthday at the beginning of the month, my dear sweet wonderful husband gave me a very fancy ice cream maker--a Cuisinart ICE-30BC series ice cream maker, to be exact. It was a bit of a selfish gift, really, since he couldn't stand the noise of our old maker. And he eats way more ice cream than I do. WAY more than I do...

He's also as skinny as a rail...a string bean...a long cool drink of water...who can eat all the ice cream he wants and not show any signs of indulgence. Let's all take a moment to hate on that, shall we?

Oh, but wait, the sweet guy gave me a really fancy kitchen toy. He's forgiven!


Our old maker required salt and ice and a safe place for all the ice and salt to slosh out. It was a back-deck kind of machine. Except that it was a machine--i.e. a motorized piece of equipment--needing electricity to drive the motor. Our deck ain't got no 'lectiricty, though, so I'd just sit in in the kitchen sink and we'd retreat to the furthest point possible and put in ear plugs.

My new maker has a bowl that stores in the freezer. It requires no salt, no ice, and almost no time! I was concerned about giving up the freezer space for the bowl. You see, we bought half a cow and a full lamb this past fall, and we have so very little room in the freezer. This is actually good from a conservation perspective, as a full freezer requires less energy to keep cold than a partially full freezer requires. But from an ice-cream maker bowl perspective, I admit to having qualms. But, when I realized the bowl was just the right size to corral the Ziploc bags of frozen huckleberries from the woods and strawberries from the garden I realized that this bowl was a welcome multi-tasker!

The first recipe I made was "Simple Chocolate Ice Cream." This did not taste simple, and will be my go-to recipe for chocolate ice cream from here on.

1 cup unsweetened cocoa powder
2/3 cup granulated sugar
1/2 cup firmly packed brown sugar
1 1/2 cups whole milk
3 1/4 cups heavy cream
1 tablespoon vanilla

Combine sugars and cocoa in a very large bowl. Add milk and whisk until smooth. Add cream and vanilla, mix well, and freeze according to your maker's instructions.

Now, you know very well I can't follow a recipe to save my life. So, I used a combination of half and half and 2% milk to make the whole milk. Also, I added some espresso grounds to the mix. Oh, and when I added the vanilla, I didn't' use a measuring spoon, and a cat ran underfoot, and I used a heckuva lot more vanilla than called for.

I'd bet you like to see pictures, eh?

Sorry. I made you a chocolate ice cream but I eated it all up.

So, I went to make another batch, because this is fast and easy cooking, people! But I didn't have enough dairy. What I did see in the fridge were three lemons who had been de-zested earlier in the month. Those needed to be used! I looked through the recipe booklet and found "Fresh Lemon Sorbet." Perfect! Well, almost perfect. The recipe calls fro 2 1/4 cups of fresh lemon juice. I figured I could get about half that from my lemons. Okay, half batch--perfect!


Except that I forgot to cut the water and sugar in half...

So, I decided to add a cup of bottled lemon juice. Except I didn't have a cup. But I did have lime juice!


So here's the "recipe."
3 cups granulated sugar
3 cups very hot water
2 1/4 cups of citrus juice (from freshly squeezed lemon juice, bottled lemon and lime juice)

Dissolve sugar into the very hot water. You might need to put it on the stove or in the microwave for a minute to completely dissolve the sugar. Add the juice, stir well, and freeze according to your maker's directions. I strained mine into the freezer to catch any seeds I might have missed. I'm glad I did!

straining out the seeds

after 10 minutes

after 15 minutes

after 25 minutes--done!

This came out very puckerish! I think it would have been okay to leave the juice at half strength, or maybe three quarter strength. It's good, but wowza!


Oh, and one more thing. I never showed you the cake my daughter decorated for me. I made the cake from Smitten Kitchen, and frosted it myself. Then my daughter stepped in and took it over the top!