Nothing breaks in a new home like the scents of homemade baked goods wafting from the kitchen. I wanted to go all out and do something really special for my readers to welcome them to my new home, Coco-Cooks.com. I have always loved Nordic Ware , and if I could I would buy every pan. But then I don’t have the storage for that sort of collection. My favorite cookware store in the West Loop, that caters to professional Chefs, had Nordic Ware on clearance. Pans retailing usually in the neighborhood of $40 or more, were marked drastically down. I scooped them up for you! See , Nordic Ware is niche item that has many fans, especially among home bakers, but not necessarily in a restaurant supply type of store. They really are a work of art that one can get creative with . With this collection you can entertain in style throughout the seasons.
I am giving away an entire set of three Nordic Ware Bundt Pans , of approx $105 dollar value, to one reader , randomly selected. The set consists of :
Rose Bundt Pan
Holiday Wreath Bundt Pan
Festival Bundt Pan
Here are the Rules and Ways to Win:
Winner must reside in the United States or Canada ( shipping costs prohibit selection outside North America).
Leave a comment on this post.
Increase your chances to win by becoming a Fan of Coco Cooks Fan Page on Facebook, subscribing to Coco Cooks via email. The subscription button is on the left sidebar.There will be verification of either option for eligibility.In your post comment please, let me know if you became a fan or subscribed , for verification purposes.
Contest will run from July 16 -July 23, 2010 12:00 pm CST.
So what are you waiting for! Either become a Fan on Facebook, sign up for Coco Cooks in your in-box, leave a comment, or do a combo of all three!
A certain ennui is settling over my kitchen. It could be that I’m just plain exhausted with new part time hours working as a line cook for a well known caterer in addition to my day job.The hours there can be feast or famine, and lately its a feast, which leaves me exhausted.Imagine 16 hour days with your day job and then working the kitchen for the love of it and to gain practical experience. I confess I’m learning and hedging my bets at the same time. In these financial times, with job uncertainty, it’s good to get any experience you can, as the more traditional jobs are scarce.Lately I have all these cooking plans for fun and by the time a quick dinner is made and Certain Someone and I are settled, I just drift away. Maybe it’s the heat too. Who knows, but I need my drive and inspiration back,soon.It happens to all of us from time to time.
Before I get to this weeks fun recipe of Turkish Delight,I want to talk about a little book that was just published and should be in every ones kitchen.
Substituting Ingredients by Becky Sue Epstein is a indispensable guide for the kitchen. In these lean times, its nice to have a book on hand that resolves a ingredient dilemma , without having to run to the store and spend yet more money.Upon reading this book you will find out how to find replacements for herbs, spices, fruits,and other essential ingredients, Becky Sue also includes recipes for mixes like Hot Cocoa to a Garam Masala, and ketchup.My favorite part of the book is the chapter on Household formulas. Becky Sue shows how to replace costly toxic chemicals with formulas made from household ingredients.I found this book simple,and easy to use. It will be well thumbed as I go about my cooking and baking endeavors. I have one copy of this book to give away. Leave a comment at this end of this post and I will chose a winner next week.Comments close for entry July 3.
I received my copy of Dessert Professional Magazine last month and saw a recipe I knew I had to attempt at home.Turkish Delight! The recipe was excerpted from Chocolates and Confections by Peter P. Greweling of the Culinary Institute of America.His Turkish Delight looked like clear solid perfection . I substituted out pistachios for what was on hand, slivered almonds.The slivered almonds stuck out and didn’t allow for a smooth cut. Buts that’s the beauty of Turkish Delight, its many variations.I confess mine looks rather crude compared to the photo in Dessert Professional, but it was tasty . My only complaint is that the humidity caused my pieces to sweat after dusting the next day. The heat and humidity is extreme here in Chicago currently, so I wouldn’t advise making this when humid. But I will be making it again.Here was an interesting thread on some other peoples experience making this particular recipe as well . Turkish Delight or Lokum was created in response by a crafty confectioner,Ali Muhiddin Hacı Bekir, for a sultan in the Ottoman Empire who tired of hard candy.Ali Muhiddins descendants still sell Rahat Lokums ( comfortable morsels) to this day in many variations . Turkish Delight become popular with the west through CS Lewis’ The Lion The Witch and The Wardrobe.For those that are looking for a gummy type of confection , without the use of gelatin or animal products, this is the recipe for you. Turkish Delight gets its consistency from a mixture of cream of Tartar, corn starch,and sugar, The variations come with additions of nuts and flavors. Rose water is one of the most popular flavorings.For this recipe , which I adapted, I ramped up the almond and rose flavors.
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Almond Rose Turkish Delight
adapted from the Turkish Delight Recipe in Chocolates and Confections by Peter Greweling .* Changes made where * appear. Makes 9×13 inch slab
Sugar Syrup
(2lb)4 cups granulated sugar
(8oz)1 cup water
1tsp cream of tarter
Starch Paste
(4oz)1 cup Cornstarch
1 tsp Cream of Tarter
(24 oz)3 cups water
*Flavoring
1 tsp rose water
1 tsp almond extract
a few drops of rose colored food coloring
1 cup slivered almonds
Dusting /Coating
(2oz)1/2 cup Confectioners Sugar
(1oz)1/4 cup Cornstarch
Oil and line a 9×13 inch baking pan with plastic wrap.Use a neutral non flavored vegetable oil.Lightly oil the top of the wrap as well.
In a 2 qt saucepan, combine sugar, water, and cream of tarter. Bring to a boil , cover and boil for 4 minutes without stirring.After 4 minutes, remove lid, and place a candy thermometer in. Continue cooking until the mixture reaches a temperature of 260F.Remove from heat and set aside.
In a 4 qt saucepan mix the ingredients for the starch paste (Cornstarch,Cream of tarter,and water).
Stir with a whisk over medium heat until the mixture starts to thicken and boil.The mixture will be thick and pasty,but continue to cook for 2-3 minutes.
Taking the sugar syrup from before, add it gradually in a stream to the starch paste while whisking on the heat.Bring the combined mixtures to a soft boil and continue to whisk on a lowered heat until the mixture is smooth and clear.Cook for 20-25 minutes.
Remove pot from the heat and stir in rose and almond flavors, coloring , and nuts.
Pour into the prepared pan and lay a piece of plastic wrap on top. Leave to cool overnight.
In a large bowl sift together the confectioners sugar and cornstarch to dust the candy pieces in in, Cut the candy and roll in mixture.
Store in airtight , dry temperature.
I may be be called cute at times, but one thing I’m not is cutesy. Nor am I follower of fads. That’s why the whole cupcake craze just never appealed to me much. I will have one now and then, but I am not obsessed . Although I admit there are those that have taken the cupcake to pure art form. I wrote about the whole craze here. Give me a multi tiered cake to bring out the artist in me. However when it comes to a portable dessert to break my dry spell of not baking , the cupcake comes to the rescue. The small parcels of sweet goodness are just the right thing to tote to work to satisfy the few people that had been missing my sweets.
The security guard and customer service representative were beginning to wonder what was going on with me. They got spoiled over the holidays. But with New Years and personal vows to get my health and weight in check before things got out of control, baking was sidelined. Then Certain Someone, decided to remodel, which I am grateful, but it takes time with our schedules and figuring out what to do with all my stuff. So my kitchen just isn’t in the state I would like it to be for things to flow. I moved things around and lost my Mojo. The other day I moved my Kitchen Aid back to its original place and I got the urge back . With egg whites in the freezer and visions of lightness, I decided on Angel Food. Chocolaty Angel Food, cause that what’s I am. Then topped with an Italian Meringue Butter cream speckled with vanilla bean paste. Light and rich. Certain Someone is not one for sweets but that didn’t stop him from asking for his “Honig to bring me another bite of cake. Ein Bisschen”.
I exaggerate, but that’s the gist. At work , those managed to partake scarfed them down in a bite. They are that light, but with a rich decadent topping. I choose Rose Levy Beranbaum’s Chocolate Lovers Angel Food Cake from the Cake Bible as my guide. The recipe is designed for a cake,but it made 24 cupcakes plus one 6 inch plain cake. You can find the recipe here for the cake.
I used my recipe from from the French Pasty School. Here you can find an classic Italian Meringue with a tutorial that’s based on a Rose Levy Beranbaum recipe.
Some quick tips:
Make your own cake flour by substitute by sifting together 1 3/4 cup all purpose flour with 1/4 cup cornstarch.
Make sure the egg whites hit the stiff beak stage. To test hold up whisk attachment and see it the beaks hold their shape.The recipe has 3 stages, frothy, soft, and stiff.
Don’t be deterred if your Italian Meringue curdles. It’s one of those things that has looks really bad before it shapes up and comes to life. Just keep beating on. It will come together , promise.
I usedNielsen-MasseyVanilla Bean paste which is a great alternative to actual vanilla beans.Just add to butter cream to achieve speckled effect.
If making cupcakes , fill liners 2/3 of the way. Tap pan to settle batter.
One story traces the tiramisu as far back as the Renaissance claiming that it was first made in honour of the visit of Grand Duke Cosimo di Medici to Tuscany. Yet another one points to the tiramisu being an adaptation of the “Zuppa Inglese” referring to the sponge cake and cream layered English Trifle.
However, experts in this area generally agree that the tiramisu as we know it today, was born in the ‘70s.
Some believe that the Tiramisu was created in the the Le Beccherie (a restaurant in Treviso). Ohters suggest that Tiramisu was first made in 1971 by an Italian baker named Carminantonio Iannaccone in a small bakery in Treviso, Italy. I’m a few days late with this post. Never have I really felt that February was the shortest day of the month than now. There never seems to be enough time. And what little free time there is, I don’t feel compelled to fill it up with another activity. Coco Cooks kitchen has been a little slow on the baking activity this month. My kitchen still is not right from Certain Someone repainting of the condo, and until I get my new shelves and get organized, it will be hard to focus.
I did the components on separate days. I found my cream while making Mascarpone did not reach 190 degrees, but it set nevertheless. I ran out of sugar and used confectioners in the whipped cream. To sweeten the coffee brew I took the remaining few tablespoons of sugar and added Kahlúa as it was sweet and coffee flavored. I used little mini loaf pans to make 2 full Tiramisu and 1 with the left over odds and ends. They froze beautifully and will be excellent to take out when and if we need a dessert in a jam. All in all it was very good and not too sweet. My only issue with the recipe was the Zabaglione. Maybe it was to wordy with all the components and I lost something. But my Zabaglione did not double in volume, nor did he recipe state it should. This is not a dessert I normally am a big fan of, but I would make this again. I decided to garnish my dessert with some beautiful fresh cherries that I saw in the store from Argentina. I know they aren’t local or seasonal, but I wanted them. I roasted them in Balsamic and Brown Sugar. A great a zingy addition to this dessert especially with the cocoa powder.
Thanks to Aparna and Deeba for a true challenge. Be sure to check out the other Daring Bakers. Cherries
If you keep up with me via Twitter or Facebook, you know I am in the process of auditioning for the new American version of Master Chef with Gordon Ramsay on Fox. Things are going well so far and its been a crazy few days. Some people have been asking what I brought to my casting call. This post is going to be short and sweet, but I just wanted to share and thank everyone for their support.
Well here it is. I got high marks for this one. Enjoy.
Homemade Duck Sausage, Caramelized Onion, Apple and Gruyere Tart
With Frisee, Dried Cranberries and Pumpkin Oil Vinaigrette
By Courtney Nzeribe
Equipment Needed
4.5 inch tart forms
Kitchen Aid stand mixer, meat grinder and sausage stuffer
Homemade Duck Sausage
1 duckling de-boned with meat and skin from legs, breast, etc.
Natural casing (hog or lamb)
1 tbsp juniper berries
1 tbsp Garlic Powder
1 tbsp salt
1 tsp green peppercorns
1 tsp paprika
1 tsp cumin
½ tsp mustard powder
½ tsp ground sage
A few sprigs of fresh rosemary, thyme, and marjoram
Soak casing in cold water for a few hours to remove any salt preservatives.
De bone a duck removing breast meat, skin, thigh/ leg meat. Reserve the carcass, wings, and extra fold of skin at cavity. Place the carcass, wings and skin, and bones in a roasting pan, season with salt and pepper and roast at 450 to render some fat. Roast until golden and crispy. Set aside and reserve fat for later.
Using the Kitchen Aid meat grinder, grind small pieces of the duck meat and skin, on coarse grind first.Once done add seasonings and grind once more on a finer grind. Chill meat until ready to stuff into casing.
Prepare Kitchen Aid with Sausage Stuffer attachments. Take the casing and attach the stuffer funnel to one end and run under cold water to flush insides. Add the sausage funnel to mixer and roll the casing onto the length of the funnel. Tie off the end of casing in a knot. Follow Kitchen Aid instructions to stuff sausage.Once all meat is stuffed, cover the sausage with plastic wrap and chill for a few hours or overnight to let seasonings blend.
Caramelized Onions and Apples
1 large onion
1 apple
* 2 tbsp of Duck Fat (see Homemade Duck Sausage recipe)
¼ cup Cognac
Sea salt & black pepper to taste
Fresh Thyme
Thinly slice the onions. Peel and chop the apple. In a large skillet, heat the duck fat. Add the onion , salt, pepper, and thyme and sauté on med low heat stirring occasionally until they start to sweat and become translucent. Add the apples. Every few minutes add some cognac to deglaze the pan and continue to sauté and stir on low heat until soft and slightly browned. Total cook time is about 20 minutes. Remove from heat and cool.
Tart Assembly
Puff pastry to line forms ( I made my own)
2 cups Farmers cheese
1 cup shredded Gruyere
2 eggs
1/2 cup milk
Pinch of fresh grated nutmeg
Sea salt and pepper to taste
Baked Homemade Duck sausage
1 cup Caramelized Onions and Apples
Egg wash (1 egg beaten lightly)
Roll out puff pastry and cut and fit into tart form. Chill until ready to fill.
Bake the homemade duck sausage in a roasting pan with a little water at 450 F until golden and crispy. Set aside and let cool. Slice on diagonal.
Preheat oven to 350 F.
In a small bowl mix Farmers Cheese, Gruyere, eggs, milk, salt, pepper and nutmeg. Add the caramelized onions. Fill chilled tart shells with mixture and add the slices of duck sausage. Brush edges with egg wash. Place on a parchment lined baking sheet and bake for 30 minutes or until golden.
Frisee, Dried Cranberries with Pumpkin Seed Vinaigrette
Wash and spin dry the Frisee. In a bowl mix ½ cup Pumpkin Oil , ½ cup Balsamic Vinegar, 2tbsp PeanutOil, ½ tsp brown sugar. Add fresh ground Black Pepper and sea salt and beat until emulsified.. Toss the Frisee with some vinaigrette. Add dried Cranberries.
Plate the tarts with the dressed Frisee. Garnish tart with sprig of fresh Thyme or Rosemary and a few cranberries.
