Oleander Tea

Blackberry and Blood Orange Cake

2012-01-30T17:12:00.000-08:00

Chocolate sour cream cake soaked with blood orange syrup, layered with semi-sweet ganache and vanilla pastry cream embedded with fresh blackberries, surrounded by piquant blood orange whipped cream and topped with a blackberry mirroir.

Note: this cake takes a few days... I will explain my process using three days, with the cake being served on the third day in the evening, but you could spread it out over four days, or cut it down to two.

For the chocolate sour cream cake:
1/3 cup butter, unsalted, room temperature, in small pieces
3 ounces unsweetened chocolate, chopped roughly, melted
1 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
2 eggs
1 1/2 cups sugar
1/2 cup sour cream

Oven at 275 degrees. Grease the bottom and sides of a 9x3 cake pan, line bottom with parchment.

Stir together flour, baking soda, baking powder. Set aside.

Start some water on the stove to boil, about 1 1/2 cups.

In a stand mixer, beat eggs and sugar until it gets really thick, maybe seven or so minutes. Add the butter, and mix until smooth. Add sour cream and mix again until smooth. Mix in melted warm chocolate until fully incorporated. Add the sifted ingredients, mix but be careful not too much.

Once your water is boiling, measure out 1 cup and add to batter, mix until smooth. It will thin out quite a bit.

Pour batter into greased/lined pan. There might be a bit too much batter, do not overfill your pan. Bake until springy and a toothpick comes out clean. Mine took around 70-75 minutes. Watch carefully, it could be less or more.

Once done, allow to cool before unmolding. Wrap in plastic until ready to use so it doesn't dry out.

I usually make this on the first day, so two days before serving. Can be kept at room temperature.

To make blood orange concentrate (needed for the syrup and the whipped cream):

You will need fresh blood orange juice, about 3 cups, the amount of oranges needed to get the juice varies on how large/ripe your oranges are. Reserve one orange for decor purposes. Pour the juice into a saucepan, heat over medium heat until reduced to 1 cup. Strain, and cool.

I usually make this on the first day. Refrigerate until needed.

To make blood orange syrup:
1/3 cup sugar
1/2 cup blood orange concentrate (above)
1/3 cup water

Heat sugar and water to a boil, stirring a little. Remove from heat, cool completely. Stir in blood orange concentrate.

This is also made on the first day. Refrigerate until needed.

To make the semi-sweet chocolate ganache:
3 cups semi-sweet chocolate chips
1 1/2 cups heavy cream
2 tsp rum

Put chocolate chips in a bowl, set aside. Heat cream to a boil, then pour over chocolate. Let sit for five minutes. Then, use a spatula to stir gently until fully combined, shiny, and smooth.

Transfer to a food processor, add rum, and process to blend. Allow to cool at room temperature.

I make this on the first day, and refrigerate until needed. It will warm up very quickly in the microwave (be very careful not to overheat) or let it sit at room temperature for a few hours.

For the blood orange curd (needed to make the whipped cream):
1 gelatin sheet
4 eggs
4 egg yolks
1/2 cup sugar
1/3 cup blood orange concentrate (above)
1/2 cup fresh lemon juice
2/3 cup butter, unsalted, room temperature, in small pieces

Soften gelatin in 2 cups cool water, less than 5 minutes. Proceed to the next bit, but when it has softened squeeze it out so it is ready for quick use.

Whisk eggs, egg yolks, sugar, blood orange concentrate, and lemon juice in a double boiler. Whisk constantly until it thickens to a custard, 5-7 minutes. Quickly whisk in the butter and remove from heat. Whisk in the softened gelatin sheet.

Strain into a bowl. Cover with plastic wrap pressed right onto the surface, and refrigerate.

I make this on the first day, too. When ready to make whipped cream, use directly from the refrigerator.

Vanilla pastry cream - step 1:
1 1/2 cup heavy cream
1 cup milk
1/2 vanilla bean, scraped
1/2 cup sugar
6 egg yolks
2 tbsp cornstarch
2 tbsp potato starch
1 tbsp unsalted butter, room temperature

Heat cream, milk, and vanilla bean seeds to a boil.

While it is heating, whisk together sugar, egg yolks, and both starches. When cream mixture has begun to boil, slowly pour it into egg yolk mixture while whisking constantly. Pour all back into the saucepan, and cook, medium heat, whisking constantly, until it has thickened into a custard. Strain into a bowl, and mix in the butter.

Cover with plastic wrap pressed onto surface, and cool in refrigerator.

This is made on day 1 also, use directly from refrigerator when ready.

Vanilla pastry cream - step 2:
1 1/4 cup heavy cream
4 gelatin sheets
1/3 cup unsalted butter, room temperature, small pieces
Vanilla Pastry Cream - step 1 (above)

Whip cream until medium-soft peaks form, hold in refrigerator.

Soften gelatin sheets in cool water for five minutes, squeeze out water, and melt gently in a small saucepan.

Place vanilla pastry cream step 1 in the bowl of a stand mixer, beat gently to loosen. Add butter, mix until combined. While machine is beating fast, pour in the melted gelatin in a slow stream. Mix until smooth. Take whipped cream out of refrigerator, and fold into pastry cream with a rubber spatula.

This step is for day 2, which is the day we will be assembling the cake, do not make this step any day but assembly day.

Blood orange whipped cream:
4 cups heavy cream
1/2 cup minus 1 tbsp sugar
blood orange curd (above)

Whip cream and sugar until stiff peaks. Using a rubber spatula, fold in blood orange curd (it helps to loosen curd with a whisk before folding in) until well mixed and an even color throughout. Do not over mix, it will make it weak.

This step is for day 2, which is the day we will be assembling the cake, do not make this step any day but assembly day.

Assembly:
1 9" chocolate sour cream cake
1 recipe blood orange syrup
1 recipe semi-sweet chocolate ganache
1 recipe blood orange whipped cream
1 recipe pastry cream
2 pints fresh blackberries, reserve the prettiest and largest for decor

You will also need a 10x4 or 10x5 removable bottom cake pan, 10x3 could work but your room to build upwards is limited with it. In a pinch, springform will work, but not nearly as well. Also, a pastry bag fitted with a 1/4" or 1/2" tip (plain is good, but a star or whatever will work ok), this is not entirely necessary but makes things easier.

Place a ten inch cardboard cake round into the cake pan instead of the metal bottom.

Take your cooled cake, and using a long thin serrated knife level out the top. Cut the leveled cake into three even layers.

Set aside 1 1/2 cups blood orange whipped cream. Fill your pastry bag with the rest.

Place the first layer onto the cardboard round in the cake pan. Center it nicely. Drizzle or brush with a little less than 1/3 of the blood orange syrup. Pipe the blood orange whipped cream into the space between the edge of the cake and the pan. ((You will do this all the way up, therefore creating a smooth whipped cream outside to your cake.)) Spread about 1/3 of the ganache over the soaked cake layer, being careful not to get in into the outer layer of whipped cream. On top of the ganache, spread a thick layer of pastry cream, but not more than 1/2 of the recipe. Press the blackberries into the pastry cream in one layer, cut them in half if you'd like. Now, again, pipe the whipped cream into the space on the side, making sure to fill it completely and not let any of the inside layers seep through.

Now place your second layer of cake in the pan, centering it well. Soak with another 1/3 or less of the syrup. Pipe whipped cream around the outer rim. Spread with another 1/3 ganache, top with another thick layer pastry cream and more blackberries.

Now for the last layer of cake. Center it in there. Soak with syrup. Pipe whipped cream around edge. Spread on ganache. Pipe a little more around the edges. Now, we are going to use that 1 1/2 cups whipped cream we set aside to cover the top. Being careful not to push ganache into the outer rim, spread whipped cream over the top of the cake, making a very smooth even top.

Tightly wrap in plastic wrap and place in the freezer overnight.

This assembly is done on the second day, the day before serving. Since for my example, I am serving the cake in the evening, I will do tomorrow's steps in the morning so that the cake will have time to defrost for eight hours. Be sure to think about defrost time, no one wants a frozen cake! (unless it's ice cream cake!)

Blackberry Miroir
8 ounce frozen blackberries
3 gelatin sheets
1/3 cup sugar
3 tbsp glucose (may use light corn syrup if glucose is unavailable)
1/3 cup blackberry jam, strained (raspberry jam will work too, and result in a lighter color miroir)

Process the 1 cup frozen blackberries in a food processor until pureed. Measure out 1/2 cup.

Soften gelatin in cool water, 5 minutes.

Heat puree, sugar, glucose, and jam in a saucepan, medium-high heat, bring to a boil. Using a candy thermometer, heat until 220 degrees. Removes from heat.

Squeeze excess water form gelatin, and stir into berry mixture. Heat again, about 2 minutes, over medium-high heat.

Strain, and let cool slightly. Must be used while warm and liquid though.

Made on the third day in the morning, at least 10 hours before serving.

Finishing:
1 blackberry, large and pretty
1 blood orange, sliced into thin even slices
1 assembled cake, straight from the freezer
1 recipe blackberry miroir, still quite warm

Remove cake from freezer, and pour the warm blackberry miroir on the top of the cake. Quickly swirl it around so the miroir reaches the sides of the pan and forms and even glassy top.

Return to freezer for an hour or so.

Now to unmold the cake, gently heat the sides with a hairdryer (a towel, soaked with hot water and rung out, pressed to the sides also works). Don't get it too warm, just ever so slightly so it can slide out. Once it can slide out, simply push the cardboard cake round up from the bottom so the cake slides out of the sides of the pan. Viola!

If the whipped cream on the sides of your cake isn't completely smooth, you can smooth it out with an offset spatula, but it shouldn't need that.

Decorate as you wish with the orange slices and blackberry. If your oranges are particularly juicy, or you're just worried about the miroir getting too mushy, either dry them out a bit on paper towels. or wait until it is time to display the cake to decorate it. I arranged my slices in a spiral, and placed the blackberry in the middle, simple but elegant. A toothpick works well to help the blackberry stand up.

Defrost cake for at least 8 hours in the refrigerator, and at least 1 hour right before serving at room temperature. You can keep it in the refrigerator for up to 16 hours, and at room temperature for up to 3 hours.

Finishing with the miroir must be done on the third, and final, day. At least 9 hours before serving to give it plenty of time to defrost. Other decorating can be done whenever.

Your cake is now ready to serve! Remember to enjoy it after all that hard work!

Saffron Pear Ice Cream

2012-01-23T11:35:00.000-08:00

Rich saffron ice cream with a hint of pear is perfectly accented by a drizzle of dark chocolate ganache.

Ice cream:
1 cup milk
3/4 cup minus 2 tbsp sugar
2 cups heavy cream
7 egg yolks
1/2 vanilla bean
4-6 very ripe/juicy pears
large pinch saffron strands (up to 1 tsp, loosely packed, depending on the flavor intensity you're after)
pinch salt

Pour milk into a saucepan. Scrape the vanilla bean seeds into the saucepan, and throw in scraped pod. Add the salt, sugar and saffron too. Heat on low until almost simmering, then remove from heat and let sit for about an hour.

While it is sitting, skin the pears and cut them up into pieces, I find about 1inch pieces work well. Heat the pears gently in a saucepan over low until they start to release more of their juice. (If you're scared of them sticking or burning which can happen if they aren't terribly juicy, add a tiny bit of water to the pan and proceed, you will just have to reduce it more later) Squish them around and then strain the pear juice out, pressing the solids to the strainer to get as much juice as possible. Discard the pear solids. Put the pear juice back in the sauce pan, and reduce it until it is around 1/4 cup, or even less. Let it chill in the refrigerator until room temperature or cooler.

Once the milk mixture is done sitting, set up an ice bath. In the smaller bowl (not the one with the ice...) pour the cream and cooled pear concentrate. Set a strainer on top.

In another bowl, about medium size, whisk the egg yolks together gently.

Rewarm the milk until it is almost simmering, then drizzle it slowly into the egg yolks while whisking, then pour the milk/egg mixture into a double boiler with an inch or two of water in the bottom.. Cook over medium-low heat stirring constantly with a rubber spatula, scraping the sides and bottom too. When the custard is thick enough to coat the spatula, pour it through the strainer into the cream/pear mixture. Discard saffron and vanilla pod. Stir mixture over the ice bath until cool, then refrigerate until thoroughly chilled. I usually let it chill overnight.

Freeze in your ice cream maker.

Semisweet Chocolate Ganache:
1/2 cup heavy cream
3/4 cup semisweet chocolate chips

Put chocolate in a bowl. Heat cream until simmering, then pour over chocolate. Let sit for five minutes, then stir slowly until it is smooth and shiny. Let cool at room temperature.

Assembly:

I cut my ice cream into wedges with a knife, and drizzled ganache over the wedges. The pear flavor comes out a lot more if you serve it with a slice of fresh pear. If the ganache gets too hard to drizzle (it most likely will, especially if you refrigerate it) just microwave for a short bit. 5-15 seconds usually gets mine perfect if it's straight out of the fridge.

Madeleines with Strawberry Sauce

2011-12-26T22:11:00.000-08:00

Moist, sweet madeleines and fresh strawberries, served with a drizzle of vanilla custard sauce.

Madeleines:
1/2 cup unsalted butter, melted and cooled
1 cup flour
1/2 tsp baking powder
1/8 tsp salt
3 eggs, room temperature
2/3 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract

Sift together dry ingredients. Set aside.

In mixer, beat eggs and sugar until thick and increased in size, three to five minutes. Add extracts and beat to combine.

Fold in flour, do not overmix. Add a small amount of batter to butter and mix well, then slowly fold butter mixture into batter.

Chill for about an hour.

Oven at 375 degrees. Butter and flour madeleine pan. I used a miniature madeleine pan. Fill the molds (about 3/4 the way full, leaving the mound in the center) and bake until golden around the edges and springy to the touch. My minis took between seven and ten minutes. When you remove them from the oven they should come out of the molds easily.

Strawberry Sauce:
5 strawberries
2 tbsp sugar
1/2 vanilla bean, seeds

Dice strawberries quite small. Mix with sugar and seeds from the vanilla bean. Cover with plastic wrap and microwave for a minute. Let sit in refrigerator until chilled. Best served after chilling a day or two, but still good otherwise.

Vanilla Custard Sauce
3 egg yolks
3/4 cup half and half (it was what I had, you can use a cream/milk mixture also)
1/2 tbsp water
1 vanilla bean, seeds separated
2 tbsp sugar

Whisk egg yolks and sugar until frothy on top. Heat remaining ingredients in a saucepan until it is almost boiling. Whisk hot cream mixture into eggs, then return all to saucepan and heat, stirring constantly with a rubber spatula. Heat until it is a loose custard, about 1-2 minutes. Let cool to room temperature, then chill.

Serve with the sauces and enjoy!

Strawberry Lemon Cupcakes with Cucumber Mint Buttercream

2011-12-23T22:52:00.000-08:00

Lemon and olive oil chiffon cake with strawberry cognac filling under a cucumber mint buttercream topped with a candied cucumber slice, fresh strawberry and pearlized mint leaf.

For the cake:
3 cups cake flour
2 tsp baking powder
1 cup sugar
4 eggs, separated
1 cup olive oil
1 cup water
1 tsp vanilla extract
1/2 tsp lemon extract
zest of two lemons

Oven at 375 degrees. Line cupcake tin.

Sift flour, baking powder and 1/2 cup sugar into a bowl.

Into a smaller bowl combine egg yolks, oil, water, vanilla extract, lemon extract, and lemon zest. Beat with a hand mixer until thoroughly combined. Add to dry ingredients and beat for a minute or two on medium speed.

Whip egg whites until soft peaks form, then gradually add sugar and beat until there are medium peaks.

Blend a cup or so of the egg whites into the batter, then fold in the rest.

Fill the cupcake tin, about 24 cupcakes.

Bake for about twenty minutes. Do not disturb them while they are cooling, but once mostly cooled they can be transfered to a wire rack.

For the candied cucumber:
1/2 large cucumber
1 cup water
1 cup sugar
handful mint, roughly chopped

Oven at 200 degrees. Slice cucumber thinly but so it still holds shape. Mix sugar, mint and water in a large saucepan and heat until sugar is dissolved and it is hot. Turn heat to low, and add cucumbers. Do not let them overlap or they will stick, I did mine in two batches. Cook on low for twenty to thirty minutes. Lay cucumber on a parchment covered baking sheet and let sit in oven for a few hours, mine took about two. They are done when crispy/chewy. Reserve the sugar syrup for making the buttercream. Extra syrup is also good to flavor drinks.

For strawberry filling:
2 pints strawberries
3 tbsp sugar
1/4 cup cognac
dash of pectin

Slice strawberries into pieces, and put in sauce pan with the sugar and half the cognac. Cook until strawberries begin to break apart, then add pectin and cook a little longer. When it looks about thick enough remove from heat and stir in remaining cognac. Let cool.

For the buttercream:
4 tsp meringue powder
4 tbsp warm water
1/2 cup sugar
1 1/2 cup unsalted butter
1/2 cup cucumber mint syrup (from cucumbers above)
pinch salt

Beat meringue powder and water until soft peaks form, add sugar slowly, then add 1/4 cup syrup. Beat until peaks are stiff and glossy. Add salt. Add butter 1 tbsp at a time, making sure it is all incorporated before adding more. Once all the butter in added beat for another minutes until smooth and a little fluffy. Add as much of the remaining syrup as you want so the taste in strong enough.

Assembly:

Fill cupcakes with strawberry filling, I cut cones out of the cupcakes and then fill the hole. I replace the top of the cone.

Frost with buttercream. I used a piping bag with no end fitted on.

Top with a small strawberry, a slice of candied cucumber, and a mint leaf. I brushed my mint with pearlized dust.

They are now ready to serve!

Black Tea Marshmallows with Dark Chocolate and Toasted Almonds

2011-12-23T22:22:00.000-08:00

Fluffy black tea marshmallows dipped in a rich dark chocolate and rolled in freshly toasted almonds.

For the marshmallows:

3/4 ounce gelatin

1 cup water

3 english breakfast tea bags

1 1/2 cups sugar

1 cup light corn syrup

pinch of salt

powdered sugar for coating

Brew very strong tea from the water and tea bags. Place in refrigerator to chill down. Once chilled, mix 1/2 cup tea with gelatin in the bowl of your mixer(fit mixer with whisk). Let sit.

In a sauce pan stir together sugar, remaining tea, corn syrup, and a pinch of salt. Stir over medium heat until sugar is dissolved. Once dissolved, let boil without stirring until it is 238 to 240 degrees. I use a candy thermometer, but mine is shifty, so I test it is ready by dropping a bit in a bowl of ice water, if it is pliable when not hot anymore it should be about right.

((note: the color is from the tea, not sugar browning))

Turn mixer with gelatin on low speed, pour hot sugar in slowly, it helps slow it down if it runs down the side of the mixer bowl. Turn mixer to high and whip for about ten minutes, maybe a little more. Meanwhile, oil a glass dish for them to set it. My dish was about ten by eight. I like them to be small, so an eight inch square could work for larger marshmallows.

Marshmallow is done whipping when it is thick and fluffy. Pour into oiled dish and smooth top with an oiled spatula. It will be very sticky!

Let sit for two to three hours. It is done setting when the top isn't sticky anymore and you can pull it away from the sides of the dish.

Now you cut them. Cover your surface with powdered sugar, and take the marshmallows out of the dish. This could take a little prying, but shouldn't be too hard. Cut them with an oiled knife into whatever shape, I made squares. Roll them in powdered sugar, and shake off the excess. Done!

Marshmallows are good on their own, or in hot drinks, or even roasted over a fire!

Assembly:

dark chocolate, about 8 oz

almonds, about 2 cups, toasted and chopped

Melt dark chocolate in a double boiler, then dip marshmallows in one by one letting excess chocolate drip off. I used a skewer. After you dip each one, roll it in the almonds and set aside to dry.

These make great gifts!

Or desserts for a party!

Squash Soup with Goat Cheese and Smoked Paprika

2011-12-23T21:45:00.000-08:00

Hearty winter soup with a hint of smoky sweet paprika and creamy goat cheese.

Recipe:

2 pounds squash, cubed

1 large onion

chicken stock - enough to cover squash

2 tsp dried oregano

1 tbsp minced garlic

2 tbsp olive oil

Saute onion and garlic in olive oil until onion is beginning to brown. Add oregano and saute another few minutes, add squash and enough stock to barely cover it. Simmer until squash is tender.

Puree it until it is mostly smooth but has a few chunks of squash left. Serve with goat cheese and smoked paprika on top, and a hearty bread on the side.

Almond Snowflakes

2011-12-23T15:54:00.000-08:00

Almond Sugar cookies cut to look like snowflakes.

Cookies:
1 cup butter
3/4 cup sugar
1 egg
1 tsp almond extract
1 tsp vanilla extract
2 3/4 cup flour
1 tsp baking soda
1 tsp cream of tartar

Combine dry ingredients in a bowl . In a separate bowl cream butter and sugar until fluffy, add in egg and extracts. Beat well. Add dry ingredients to wet ingredients in thirds until it is a soft dough. It may be sticky. Divide dough in half and flatted each bit. Wrap the two discs in plastic wrap and refrigerate for 2-3 hours.

Oven at 350 degrees. Roll out dough, if it is too hard and cracks let it soften for a few minutes. Cut out your snowflakes with cutters or by hand.

Bake on a cookie sheet, it does not need to be greased. They should be done in around ten minutes, depending on how thick and wide they are. When they are done, let them cool completely before icing.

Icing:
1 tbsp meringue powder
1 1/3 cup powdered sugar
2 tbsp warm water

Mix in a stand mixer on medium speed for about ten minutes. I colored mine very slightly so it looked a brighter white, I used a mix of violet and aqua, in paste colors. About the tip of a toothpick of each. Very little...

You can then pipe the icing onto your cookies in any way you'd like! Also, use any other decorations. I brushed luster dust onto mine when they were done so they were shiny!

Lemon Curd

2011-12-19T22:57:00.000-08:00

Tart, sweet and creamy lemon curd is good on just about anything!

Recipe:
2 eggs + 2 yolks
3/4 cup sugar
2/3 cup lemon juice/zest of the lemons
1/3 cup unsalted butter, cut into small pieces
pinch of cardamon
salt

Whisk eggs and yolks in a sauce pan until well blended. Add the rest of the ingredients, and whisk over low heat until it coats the back of a spoon. Pour into a jar or dish and refrigerate until chilled.

Enjoy on anything you'd like, or eat by the spoonful!

Black Peppercorn Ice Cream with Vodka Cranberry Sauce

2011-11-28T11:25:00.000-08:00

Slightly spiced ice cream, with an almost floral flavor, goes wonderfully with tart-sweet cranberries.

Ice cream:
1 cup milk
1 cup sugar
3/4 tbsp ground black peppercorn
1/2 tbsp bruised/almost cracked black peppercorns
1 vanilla bean, seeds scraped out
1/4 tsp salt
2 cups heavy cream
6 egg yolks

Heat the milk, sugar, ground pepper, peppercorns, vanilla bean seeds and bean, salt and 1 cup cream in a sauce pan, when it is hot remove from heat and let sit for half hour or so.

When it has steeped, heat it back up. Whisk egg yolks together while it it heating. When it is hot, very slowly pour the pepper mixture into the egg yolks while whisking. Put the whole bit back in the saucepan.

Set a fine strainer on top of a large bowl, in the bowl put the remaining cup of cream

Return to heat, and stir/scrape constantly until it thickens and coats the back of the spatula. Then pour through strainer into bowl with cream, throw away peppercorns/bean left in strainer. Stir the mixture together over an ice bath until cool. Refrigerate until chilled.

Freeze in your ice cream maker.

Cranberry Sauce:
4 cups cranberries (fresh are best)
3/4 cup sugar
1/4 cup water
1/2 cup vodka
1 tsp pectin

Heat cranberries, sugar, water, and half of vodka in a sauce pan, cook and stir until cranberries are bursting. Add pectin, continue heating/stirring until it is pretty thick. It will thicken as it cools though. When it is thick enough and most all cranberries have burst, remove from heat. Let cool for a few minutes, then stir in remaining vodka.

Serve over the ice cream!

Currant and White Peppercorn Scones

2011-11-28T11:08:00.000-08:00

Well-loved at every tea party I've ever had. Good with earthy teas.

Recipe:

2 cups flour

1/4 cup sugar

1 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

1/2 tsp white pepper (more or less to taste)

1/2 cup butter, softened

1/2 - 3/4 cup milk

1/2 - 3/4 cup dried currants

Oven at 400 degrees. Sift dry ingredients together. Cut in the butter (I do this with my hands - makes it easier) until it is coarse. Add the milk until it is doughy, add as much as you need. Add dried fruit, knead three or four times and roll out. Cut into whatever shape you'd like, I just use a knife and make triangles. Bake on an ungreased cookie sheet for 10 minutes or so, until golden, time depending on the size of your scones. Enjoy with tea! And lemon curd...recipe coming soon...

Braided Bread

2011-11-09T16:06:00.000-08:00

Airy yet satisfying white bread braided and sprinkled with poppy-seeds.

Recipe:
1/2 cup warm water
1 1/2 cups warm milk
1 tbsp active dry yeast
1 tbsp sugar
5 - 5 1/2 cups flour
2 tsp salt
1 egg
poppy-seeds

Add yeast to warm water. Measure in sugar, and mix until dissolved. Add 2 cups of flour, mix well, and let proof for ten minutes. If the bubbles appear, then stir in the salt. Then add flour 1 cup at a time until it is the right consistency. Knead for five to ten minutes. Place in greased bowl, and let rise for 1 1/2 to 2 hours, it should double in size.

Punch the dough down, knead a little, and then divide in half. Divide each half into thirds. Roll out the thirds into long snakes, about 1 inch thick or so. Braid the thirds, pinch and tuck ends under. You should have two braided loaves now. Cover and let rise for about thirty minutes.

Oven at 400 degrees. Whisk egg and 1 tbsp water together. Brush dough with egg wash. Sprinkle with poppy-seeds. Bake for 25-30 minutes.

Enjoy hot with topping of your choice. Also makes good toast and sandwiches!

Linguine with Clams

2011-11-07T20:20:00.000-08:00

Fresh linguine in a creamy clam sauce with parmesan cheese and a hint of lemon.

Recipe:
1 pound linguine
3 tbsp olive oil
1 onion, chopped
4 anchovy fillets, chopped
6 garlic cloves, finely chopped
3/4 tsp red pepper flakes
3/4 tsp dried oregano
1/2 tsp dried thyme
1/3 cup white wine
1/3 cup clam juice
1 (15 oz) can baby clams
2 tbsp unsalted butter
1/3 cup flat leaf parsley, chopped
1/3 cup cream
1/2 cup shaved or shredded parmesan cheese
1/2 lemon
salt/pepper

Start cooking the pasta until it is a little chewy-crunchy-er than al dente. Reserve some of the pasta water.

In a large pot heat the oil, saute the onion and anchovies until the onion is getting clear/golden and the anchovies are dissolved. Add garlic, red pepper, oregano, and thyme. Cook until garlic is fragrant and beginning to color. Stir in wine and clam juice, cook until reduced by about a third. Add clams, cook a few more minutes.

Add the pasta and 1/3 cup of the reserved pasta water. Cook the pasta in the sauce, adding more pasta water as needed until the pasta is perfectly cooked. Add the cream, cook until coated but not at all dry. Stir in butter in small pieces, and stir in cheese. Stir just until it is a creamy cheesy sauce that coats the pasta, but not dry! Add salt/pepper as needed. Stir in parsley. Serve sprinkled with a little lemon juice and red pepper flakes. Enjoy!!!

Bacon Caramel Corn

2011-10-29T12:10:00.000-07:00

A salty-sweet treat for fall, caramel corn with crispy bacon and cayenne pepper, you'll find yourself eating the whole bowl!

Recipe:
1/2 cup popcorn kernels, popped however you'd like
1/2 pound bacon (+ or - depending on how bacon-y you want it)
1 tsp salt
1/4 - 3/4 tsp cayenne pepper (to taste, I like mine spicy)
a pinch ground cardamom
1/4 cup whipping cream
1 1/2 cup sugar
1/4 cup water
1 tbsp light corn syrup
oil for coating utensils

Oven at 350 degrees.

Chop bacon into bits, the size is up to you, I prefer slightly larger bacon pieces so mine were about an inch. Cook until almost crispy, it will crisp more in the oven.

Grease a bowl, and in it combine popcorn, cooked bacon, salt, cayenne pepper, and cardamom. Toss it around a little.

Put sugar, water, and corn syrup in saucepan. Stir to combine. Heat until sugar dissolves, then let it cook on high until it is amber with no stirring. Swirl the pan occasionally. While that is heating, line a cookie sheet (a rim around the edges makes it easier, but is not necessary) with foil, and then grease the foil. Grease two wooden spoons. Now, back to the caramel, when it is the right color, take it off the stove and add the whipping cream. It will bubble, but stir it until it is all blended.

Pour over popcorn mixture, and toss with greased spoons until it is all coated. Now put it on the cookie sheet. Put it in the oven. Bake until shiny and getting crispier. Stir it around once in a while. I test mine by taking a piece out and waiting for it to cool, then seeing if it is crisp. Don't let it burn! Mine took about 15 minutes. When it is done, let it cool on the sheet, and break up large clumps. Then it is done! Very delicious with spiced cider.

Anchovy Crackers with Habanero Honey and Goat Cheese

2011-10-23T19:27:00.000-07:00

Savory crackers lightly flavored with anchovy, spicy-sweet honey and creamy goat cheese - perfect with before dinner drinks!

For the anchovy crackers:

1/2 cup flour

1/4 cup butter, chilled

1/3 cup parmesan, grated

6-8 anchovies in oil, drained

1 tsp ground black pepper

Oven at 400 degrees. Grease a baking sheet or two. Pulse all ingredients in a food processor until it comes together into dough. Press dough into a disk, wrap in plastic wrap and chill for about twenty minutes. Roll out dough to about 1/4 inch thickness. Cut with cookie cutter, or into squares/wedges with a knife. Place on greased baking sheets, and put in oven for 6-8 minutes, or longer, until golden around the edges.

For the habanero honey:
1-2 habanero peppers
1 cup honey

Heat honey in a small saucepan until warm and liquid-y. Meanwhile slice habanero pepper(s) into quarters, removing stem, and seeds if you want, I leave the seeds in. Add as many quarters to the honey as you would like. Eight quarters in very very very very spicy! I only recommend it if you are sure you like spicy food, very spicy food. I use three quarters. And it is plenty spicy for my taste. Leave the pepper quarters in the honey for a bit, the longer you leave them in the spicier it gets. Stir and taste often. When it is spiced enough for your liking, strain the peppers and seeds out. Let it get to room temperature and thicken up.

To serve:

Arrange the crackers on a platter, alongside the honey and some goat cheese. I rolled a goat cheese log in fresh cut chives, which was nice. Habanero honey is good on lots of things - I like it in tea and on peanut butter sandwiches, but try in in place of honey anywhere you see fit!

Red Wine and Ginger Syrup (with poached pears)

2011-10-23T19:07:00.000-07:00

Rich dark syrup with a strong wine flavor and a hint of ginger and spice. Goes wonderful with pears.

Recipe:
1 bottle red wine (this is what your syrup will taste like, so use one you enjoy)
1 1/3 cup sugar
1/4 cup fresh ginger, sliced
1/2 cup water
2-4 tsp ground white pepper

Boil the water with the ginger in it, after five minutes add wine, sugar and pepper and reduce heat. Simmer until it is a medium-thin syrup, it will thicken quite a bit as it cools. Strain out ginger. It's done now. Use it warm or at room temperature.

Variation with pears:

Increase water to 2 1/2 cups, add all ingredients to pot at once and also add a few peeled pears (I used the Bosc variety). Simmer for about half an hour, turn the pears over a few times while it is simmering so they cook evenly and get pretty colored. Remove pears. Let the remaining liquid turn to syrup. Remove from heat, strain out ginger. Serve the pears with the syrup. I like whipped cream on it.

Uses:
Over waffles (especially good with my new recipe coming soon - spicy nut waffles)
On yogurt for breakfast (good with the greek yogurt, feels like dessert for breakfast!)
In drinks (I like it in sparkling water)
As a drizzle on a plate (very pretty with a slice of chocolate cake)

And whatever else you can think of!

Grapefruit Avocado Salad with Langostino Tails

2011-10-14T17:12:00.000-07:00

A delicious summery salad ties the sweet-tart grapefruit to the creamy avocado with a balanced cabernet sauvignon and balsamic dressing.

For dressing:

3/4 cup cabernet sauvignon, or other red wine if you desire

1 cup olive oil

5 tbsp balsamic vinegar

2 tsp honey

2 tsp dijon mustard

1 tsp red wine vinegar

salt

pepper

Reduce wine in a saucepan until it is slightly less than half volume. Mix 1/4 cup of the reduced wine with all other ingredients. Shake well and chill.

For the salad:

1 bag baby spinach leaves

1 pound langostino tails, cooked

2 ruby grapefruits

2 ripe avocados

4 green onions

Divide baby spinach onto chilled plates, I found it works well for four dinner salads or six to eight side salads. Cube grapefruit and avocado. Slice green onions. Top spinach with grapefruit, avocado, langostino tails and a sprinkling of green onion. Drizzle dressing over top, as much as you feel fit, there will probably be extra dressing. Grind pepper overtop. Enjoy!

Chocolate-Ginger Cupcakes with Sweet Wonton

2011-10-13T13:19:00.000-07:00

Chocolate cupcakes filled with a dark chocolate and ginger ganache. Topped with burnt-sugar-caramel frosting and a mango ginger wonton.

For the cupcakes:
1 3/4 cup flour
3/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp salt
1 3/4 cup sugar
3/4 cup unsalted butter, softened
2 eggs
1 tbsp vanilla extract
1 tbsp cream + enough hot water to make 1 cup
1 cup bittersweet or semi-sweet chocolate chips

Oven at 350 degrees. Two regular sized muffin tins, lined or greased and floured. Beat sugar and butter until light and fluffy (two minutes? three?). While it is beating - sift flour, cocoa, baking soda and salt. Back to the mixer, add in the eggs one at a time, beating after each until it is well mixed. Beat in the vanilla extract until just incorporated. Mix in half the flour mixture on medium speed. Then mix in the hot water/cream. Then the remaining flour mixture. Let it sit until cooled. Meanwhile pulse the chocolate chips until coarsely chopped. When the batter has cooled, stir in the chocolate. Put in muffin tins, slightly above a 1/4 cup in each. Bake until toothpick comes out clean, but a few crumbs are ok. ((if they look done but the tester comes out completely gooey, you might have stuck it through a melted chocolate morsel, so try again)) Mine took about 19-21 minutes, but all ovens are slightly different.

For the ginger ganache:

1 cup heavy cream

1 1/2 cup bittersweet or semi-sweet chocolate chips

2-3 tbsp freshly grated ginger (to taste)

Bring cream just to a boil, pour over chocolate. Let sit for a minute or two, then whisk until glossy and no lumps remain. Let cool for an hour or so. Stir in ginger. Let cool to room temperature. It should be spreadable.

For the buttercream:

4 tsp meringue powder
1/3 cup plus 4 tbsp warm water
1 1/4 cup sugar
1 1/2 cup butter, unsalted, softened

Combine 1/2 cup sugar and 1/3 cup water in a heavy saucepan. Cook over medium heat, stirring until sugar is dissolved. Once the sugar is dissolved, gently shake the pan over the heat until it is medium to dark amber colored, the darker it is the more smoky and burnt tasting your buttercream will be. Remove from heat and let cool until it is not hot, but if it cools too much it could harden. If you decide to taste it, which I advise against, it will taste awful, don't worry - your buttercream will not taste nearly that burnt.

Beat meringue powder and water until stiff peaks form. Add sugar in a slow steam, beat until the peaks are glossy and stiff. Add butter in 1-2 tbsp pieces. Make sure there are no lumps before adding the next bit of butter. Once all butter is added and it is smooth, add burnt sugar syrup until it tastes how you want it to.

For the wontons:

1 package small wonton wrappers

1-2 fresh mangos

1/2 cup diced crystalized ginger
1 egg white
oil for frying
sugar for dusting

Cut mango into small cubes, make about 1 cup or a little more. Mix with the finely diced crystalized ginger. Let it sit together for around an hour, keep it cool. Take the wonton wrappers and lay six or so out on a cutting board. Place a small mound of mango/ginger mixture in the center of each wrapper. Fold over and seal by brushing egg white around edge and pressing. Repeat for all wonton wrappers, or as many as you'll need. Heat the oil for frying, drop wontons in in batches of three or so. Fry until golden brown. Repeat for all. When they are cool enough to touch, toss in sugar.

Assembly:
After the cupcakes have cooled, cut a small cone shape out of the top of each. Then, cut off the bottom of the cone so you are left with a hole in the cupcake and a round "lid". Fill the hole with the cooled ganache (I piped it in). Put the lid on. Then, top with the buttercream (again, I piped it on, but with no tip on my piping bag). Top with a cooled wonton. Dust with gold lustre dust if you'd like.

Finished!

Lime Cupcakes with Chile-Mango Buttercream

2011-08-27T13:44:00.000-07:00

A yummy summer treat, cool lime cupcakes topped with a sweet and spicy buttercream, perfect with iced black tea.

For the cupcakes:

4 egg whites

4 egg yolks

2 3/4 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

1 cup butter, at room temperature

2 cups sugar

1 tbsp vanilla extract

3/4 cup milk

1/4 cup lime juice

Oven at 350 degrees. Muffin tins lined or greased and floured. With a mixer beat the egg whites until stiff peaks form, set aside. Cream the butter and slowly add in the sugar. While the butter and sugar are getting fluffy, sift flour, baking powder, salt and set aside. Once the butter mixture is light, add egg yolks one at a time, beating well between additions. Add vanilla extract to butter/sugar/egg mixture. Add lime juice to the milk. Using a spoon or spatula, add the flour alternating with the milk, about three additions of each. Fold in the reserved egg whites. Fill mini muffin tins about 3/4 full. Bake. Mine took about 19-21 minutes if I only had one pan in the oven at a time. Test them often. Cool before removing from pan.

For the buttercream:

1 cup butter, unsalted, softened

4+ cups powdered sugar

1/2 - 1 cup pureed mango

chile powder to taste

Cream the butter until fluffy, add about 1/2 cup pureed mango, beat until smooth. Add powdered sugar gradually until you've added 3-4 cups, then add more pureed mango and the chile powder. Add more powdered sugar until you reach a consistency you like. If it is too thick, add some milk. Done!

Assembly:

Frost cupcakes. I garnished mine with lime zest and a green fondant rose. Yay!

Banana Cupcakes with Caramel Buttercream and Candied Pecans

2011-08-27T13:32:00.000-07:00

Lightly sweet banana cupcakes with a almost smoky caramel frosting, topped with spicy candied pecans, a fall favorite.

For the cupcakes:
3 cups cake flour, sifted
1 1/2 tsp baking soda
3/4 tsp baking powder
pinch of salt
1 tbsp ground cinnamon
3/4 cup butter, unsalted, softened
1 1/2 cup packed brown sugar
3 eggs
2 cups mashed bananas (the one with some brown spots are best)
3/4 cup buttermilk
1 tsp vanilla

Oven at 350 degrees. Muffin tins lined or greased and floured. Mix dry ingredients together. In a large mixer, cream butter and sugar together for about three to five minutes, it should be fluffy and lightened in color. Add eggs, one at a time, mixing until well-incorporated after each. Stir together mashed banana, buttermilk, and vanilla in a bowl. Add 1/3 flour mixture to butter mixture. Then 1/2 banana mix. Then 1/3 flour. Remaining half banana next. Finally the rest of the flour. Fill muffin tins 2/3 full. Bake until slightly golden on top, and a toothpick comes out clean. About 20 minutes or so. Cool before removing from pan so you don't squish them.

For the buttercream:
4 tsp meringue powder
1/3 cup plus 4 tbsp warm water
1 1/4 cup sugar
1 1/2 cup butter, unsalted, softened

Combine 1/2 cup sugar and 1/3 cup water in a heavy saucepan. Cook over medium heat, stirring until sugar is dissolved. Once the sugar is dissolved, gently shake the pan over the heat until it is medium to dark amber colored, the darker it is the more smoky and burnt tasting your buttercream will be. Remove from heat and let cool until it is not hot, but if it cools too much it could harden. If you decide to taste it, which I advise against, it will taste awful, don't worry - your buttercream will not taste nearly that burnt.

Beat meringue powder and water until stiff peaks form. Add sugar in a slow steam, beat until the peaks are glossy and stiff. Add butter in 1-2 tbsp pieces. Make sure there are no lumps before adding the next bit of butter. Once all butter is added and it is smooth, add burnt sugar syrup until it tastes how you want it to.

For candied pecans (not in the picture, but a lovely addition):

1/2 cup pecans
4 tbsp water
4 tbsp sugar
2 tsp ground white pepper
1-3 cardamon pods or 1 tsp ground cardamon
1 tsp ground cloves
pinch of smoked paprika

Put pecans, sugar, water and spices in a saucepan. Dissolve sugar and bring to a boil, but don't let it boil, turn down the heat and simmer for a while. Usually about 7 minutes, but just keep an eye on them. You will know it is done when they are nicely coated and most or all syrup is gone. Lay them to dry on parchment paper, single layer. Once they are cooled (completely!) check their crispness. If you want them crisper put them in the oven for a little bit, don't let them burn though.

Assembly:

Pipe or spread buttercream, sprinkle with candied pecans, enjoy!

Coming soon...

2011-08-26T22:28:00.000-07:00

Chocolate cupcakes filled with a dark chocolate and ginger ganache. Topped with burnt sugar caramel frosting and a mango-ginger compote wonton.

Keep your eye out...

Poppyseed Cupcakes with Lavender Buttercream

2011-07-27T09:48:00.001-07:00

A flowery buttercream above a mildly sweet poppyseed cake, goes best with tea.

For the cupcakes:

4 egg whites

4 egg yolks

2 3/4 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

1 cup butter, at room temperature

2 cups sugar

1 tbsp vanilla extract

1 cup milk

1/4 cup poppyseeds

Oven at 350 degrees. Mini muffin tins lined or greased and floured. With a mixer beat the egg whites until stiff peaks form, set aside. Cream the butter and slowly add in the sugar. While the butter and sugar are getting fluffy, sift flour, baking powder, salt and set aside. Once the butter mixture is light, add egg yolks one at a time, beating well between additions. Add vanilla extract to butter/sugar/egg mixture. Using a spoon or spatula, add the flour alternating with the milk, about three additions of each. Fold in the reserved egg whites. Fill mini muffin tins about 3/4 full. Bake. Mine took about 10-13 minutes if I only had one pan in the oven at a time. Test them often, mini cupcakes bake fast! Cool before removing from pan.

For the buttercream:

4 tsp meringue powder

4 tbsp warm water

3/4 cup sugar

1 1/2 cup unsalted butter, room temperature

1/3 cup milk

2-3 tbsp dried lavender

Heat the milk in a small saucepan, add lavender when it gets warm. Continue heating, stirring occasionally, until almost boiling, then turn it off and cover it. Just let it sit until cooled. Before adding to buttercream, lavender milk should be completely cooled or it will melt the buttercream and not mix properly.

Beat the meringue powder and water until soft peaks form, add sugar slowly and beat until glossy and stiff peaks. Add butter slowly, about 1-2 tbsp at a time. Make sure all the butter get incorporated before adding the next piece. Add the cooled lavender milk 1 tsp at a time until the buttercream has the flavor and texture you're looking for.

Assembly:

Pipe or spread frosting on however you'd like. I topped mine with a shiny candy. They are ready to eat! Be sure to make some tea!

Chocolate Kahlua Cupcakes

2011-07-22T22:55:00.000-07:00

As promised, Chocolate Kahlua Cupcakes!

A moist chocolate cupcake filled with rich chocolate ganache, and topped with Kahlua Buttercream! Brings out the chocolate lover in all of us.

For the cupcakes:

1 3/4 cup flour

3/4 cup unsweetened cocoa powder

3/4 tsp baking soda

1/2 tsp salt

1 3/4 cup sugar

3/4 cup unsalted butter, softened

2 eggs

1 tbsp vanilla extract

1 tbsp cream + enough hot water to make 1 cup

1 cup bittersweet or semi-sweet chocolate chips

Oven at 350 degrees. Two regular sized muffin tins, lined or greased and floured. Beat sugar and butter until light and fluffy (two minutes? three?). While it is beating - sift flour, cocoa, baking soda and salt. Back to the mixer, add in the eggs one at a time, beating after each until it is well mixed. Beat in the vanilla extract until just incorporated. Mix in half the flour mixture on medium speed. Then mix in the hot water/cream. Then the remaining flour mixture. Let it sit until cooled. Meanwhile pulse the chocolate chips until coarsely chopped. When the batter has cooled, stir in the chocolate. Put in muffin tins, slightly above a 1/4 cup in each. Bake until toothpick comes out clean, but a few crumbs are ok. ((if they look done but the tester comes out completely gooey, you might have stuck it through a melted chocolate morsel, so try again)) Mine took about 19-21 minutes, but all ovens are slightly different.

For the ganache:

1 cup heavy cream

1 1/2 cup bittersweet or semi-sweet chocolate chips

Bring cream just to a boil, pour over chocolate. Let sit for a minute or two, then whisk until no lumps remain and it is glossy. Let cool to room temperature for 2-3 hours, or put in the refrigerator and stir occasionally, until it is spreadable and doesn't drip much.

For the Kahlua buttercream:

4 tsp meringue powder

4 tbsp warm water

3/4 cup sugar

1 1/2 cup unsalted butter, softened

1/2 cup Kahlua

3/4 cup bittersweet or semi-sweet chocolate chips

Melt chocolate chips, and set aside to cool. With an electric mixer, beat meringue powder and water until soft peaks form. Add sugar slowly, and beat until glossy and stiff peaks form. Add in butter in small increments (about 1-2 tbsp at a time) making sure it gets all mixed in before adding more. Beat in cooled chocolate at medium speed. Beat in Kahlua about 1 tbsp at a time until you get the taste and consistency you want.

Assembling the cupcakes:

After the cupcakes have cooled, cut a small cone shape out of the top of each. Then, cut off the bottom of the cone so you are left with a hole in the cupcake and a round "lid". Fill the hole with the cooled ganache (I piped it in). Put the lid on. Then, top with the buttercream (again, I piped it on, but with no tip on my piping bag). I also topped mine with a roasted espresso bean on the very peak.

Enjoy!!!

Welcome!

2011-07-22T12:44:00.000-07:00

Good afternoon! The name is Vaughn, Vaughn Wareham.

I cook, I clean, I cry, I write, I dance, I fly.

Here is the writing and cooking combined, hence, a food blog.

I reside in San Diego, I am recently an adult (at least legally, not too sure about the other aspects...), and I adore cooking and baking.

Enjoy!

((P.S. - stay tuned! Chocolate Kahlua Cupcakes coming this evening!))