NEW! Google Custom Search

Loading
RuthWells's picture

Baking Binge (post #63547)

in

So I went a little nutty last weekend.  It all started because I was leafing through "Baking with Julia".  Hmm, Danish, never made those before.... oh, and Hubby's out of bagels?  Well, here's a bagel recipe -- doesn't look too tough.... The kids want chocolate pudding?  Nuts, I can top that -- chocolate pot-de-creme from FC, coming up.  Now, what to do with the extra egg whites?...... Macaroons!  I've been wanting to try Biscuit's formula!  And there's leftover chocolate buttercream in the fridge to sandwich them with....


I set up camp in the kitchen on Saturday morning and didn't leave it until Sunday eve.  Hubby and boys thought I had gone completey mad...  here are the results!


Danish: were a BIG hit, and not terribly hard.  The dough is pretty forgiving -- I didn't chill it as long as I should have, and did my final rolling and shaping in a pretty hot kitchen, and they still came out great!  Picture attached.  The filling is apricot and pastry cream.  I would reduce the sugar in the apricot filling next time (and not just for Wolvie, either -- it was really sweet).


Bagels: These are just fun to do.  Goodness.  A little fussy, and as you can see by my photo, getting uniform bagels obviously takes some practice, but not at all difficult to make, and just fun!  I kept cackling to myself as I shaped and boiled them.  Final tasting: delicious, great chewiness.


Pots-de-creme: well, how can anything with that many egg yolks and chocolate in it be bad?  Slurp!  I used some of the 70% Sharfen-Berger that Santa brought me, and was pleased that the flavor of the chocolate really comes through -- you don't just taste cream and sugar. 


Which brings us to macaroons -- sigh!  Well, they sure weren't bad (my testers gobbled them up too fast for pix), but not quite yet what I'm striving for.  They kept their mounded shape much better than my last attempt (which pancaked), but instead of a smooth dome with the distinctive "feet" on the bottom, they had a crackly dome and no feet.  Garrick dubbed them "hamburger cookies", as they looked like puffy hamberger buns with a thin buttercream "burger" inbetween.  I happen to have more egg whites in the fridge -- a result of the lemon square testing from yesterday -- so will make another salvo in the macaroon battle this weekend. 


The lemon square extravaganza will be the subject of a whole new thread....... 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

Jean's picture

(post #63547, reply #75 of 110)

There's a lot of parts to the recipe..but if you watch both the videos http://www.pbs.org/juliachild/meet/ojakangas.html
you will be able to write down the ingredients for all the components as they are demonstrated.


Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Adele's picture

(post #63547, reply #79 of 110)

Site is in favorites, thanks.  It's also on pages 200 - 206 in Baking with Julia. (Components & variations too)

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Eisje's picture

(post #63547, reply #82 of 110)

Thank you, Jean. I can't wait to try it.

schnitzel's picture

(post #63547, reply #83 of 110)

Oh, my...thanks! If you don't have Baking with Julia, the recipe is here:
http://recipecircus.com/recipes/Schnitzel/PASTRIES/Danish_Braid.html


And definitely watch the PBS videos. You can do it!



~Amy      Cooks Talk T&T Recipes

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."  —Julia Child

Jean's picture

(post #63547, reply #84 of 110)

I think you got so many hits for that recipe that your server crashed. :(

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
schnitzel's picture

(post #63547, reply #86 of 110)

Oh pooh, try again a bit later.

The recipe is also here: Danish Braid
(Although there's a tiny boo-boo in the amount of coffee for the glaze; it should be 2 to 3 teaspoons, not Tablespoons. ;·)



~Amy      Cooks Talk T&T Recipes

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."  —Julia Child

KathiM's picture

(post #63547, reply #71 of 110)

My mouth just watered looking at your pictures.  I havent made danish in years-oh the calories.  But its so fun and tastes sooo good.  Maybe the next cold spell I get.

doyenne's picture

(post #63547, reply #73 of 110)

Super job! You and Jean are the Danish queens.

More trees, less Bush.

Where is Monica Lewinski when you need her?

Jean's picture

(post #63547, reply #74 of 110)

Mine was OK, Yours is perfect! Wherever did you get the sugar? It really adds eye appeal.

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
schnitzel's picture

(post #63547, reply #85 of 110)

No, no, yours was beautiful... and you made two of them!


The pearl sugar used to be so scarce and I remember my Swedish grandmother had to crush sugar cubes instead. It can be found at Scandinavian shops, the Baker's Catalogue: http://shop.bakerscatalogue.com/items/item1410.html, and Sweet Celebrations (sweetc.com) if you can find it in that catalog. And I believe it still has to be imported from Sweden.

BTW, the photo of the Danish braid in BwJ (pg.174-5) shows a coarse-grained sparkling sugar, not pearl sugar. Although it's very pretty, the coarse sugar is a somewhat harder on the teeth than pearl sugar.  



~Amy      Cooks Talk T&T Recipes

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."  —Julia Child

cookie1's picture

(post #63547, reply #81 of 110)

Outstanding! Have you made this before? Looks so delicious. I am drooling.

Cheryl

Cheryl

It is nice to be important, but it is more important to be nice!

helena's picture

(post #63547, reply #91 of 110)

That looks absolutely stunning. I bet it was equally delicious :o)

schnitzel's picture

(post #63547, reply #92 of 110)

Thank you, and yes, it's extremely delicious. I made another braid yesterday. It's not difficult to make and I would encourage anyone who likes pastry to try this recipe.



~Amy      Cooks Talk T&T Recipes

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."  —Julia Child

helena's picture

(post #63547, reply #93 of 110)

I *will* have to try it myself then too. I'll wait until I have the time to do it in a relaxed way. I hate having to rush through 'new recipes! Did you use a cherry filling?

schnitzel's picture

(post #63547, reply #97 of 110)

Did you use a cherry filling?

Nope, I made a fresh strawberry jam. I grow them and have a ton right now!
(Well, maybe not quite a ton. ;·) 



~Amy      Cooks Talk T&T Recipes

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."  —Julia Child

helena's picture

(post #63547, reply #103 of 110)

I have tons of strawberry jam as well right now! I don't grow them myself, I buy them at the local farmer. I also have plum jam and apricot, and think that might be yummy too. Decisions, decisions.. ;o)

Jean's picture

(post #63547, reply #100 of 110)

I did a cherry filling. I had some frozen tart cherries that needed to be used up. (had been in the freezer a couple of years) I cooked them down on the stove top with some sugar until they thickened to a jam like consistency. I left them whole so there were some good sized cherry chunks in every slice of Danish. The folks loved it.


Now I need an excuse to try Sanderson's version. Swedish Puff Coffee Cake.  I'd like to try a prune filling. 22845.6


Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
helena's picture

(post #63547, reply #104 of 110)

That sounds lovely. I love tart cherries, they are only so darned expensive to get here, all I can do is buy them frozen. I will save myself from looking at the other recipe ;o)

Wolvie's picture

(post #63547, reply #94 of 110)

impressive - and better than Entenmann's?? - LOL indeed!


Seriously, you guys are making me think I need to make some of these. Although I prefer cheese danish. Do you have a good filling recipe for that?



Your first job is to prepare the soil. The best tool for this is your neighbor's garden tiller. If your neighbor does not own a garden tiller, suggest that he buy one.


Dave Barry





 

 

schnitzel's picture

(post #63547, reply #98 of 110)

I bet Meanie has a good cheese filling. ;·)

Otherwise, I have a recipe from Nancy Silverton that uses ricotta, crème fraîche, lemon zest, and sugar. And there's one in "The Village Baker's Wife" with orange zest instead of lemon. And Beatrice Ojakangas has a cheese filling recipe in one of her books, too.



~Amy      Cooks Talk T&T Recipes

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."  —Julia Child

Wolvie's picture

(post #63547, reply #105 of 110)

I'm sure he does, I'd just have to go to 'zaar to check. ;-)


Seriously, I don't have those cookbooks (Silverton, et al) that you mention, but I'll look for those online. Thanks.


 


 



Your first job is to prepare the soil. The best tool for this is your neighbor's garden tiller. If your neighbor does not own a garden tiller, suggest that he buy one.


Dave Barry





 

 

schnitzel's picture

(post #63547, reply #108 of 110)

I found this: http://www.recipezaar.com/54153

Nancy Silverton's cheese filling:
1/2 cup ricotta cheese
3 tablespoons crème fraîche or sour cream
1 tablespoon grated lemon zest (about 1 lemon)
2 tablespoons sugar

Beatrice Ojakangas' cheese filling:
1/2 cup ricotta cheese
3 tablespoons sugar
2 tablespoons lemon juice
Grated rind of 1 lemon
1 egg
1 teaspoon vanilla extract



~Amy      Cooks Talk T&T Recipes

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."  —Julia Child

Adele's picture

(post #63547, reply #109 of 110)

And I found this:


3/4 lb cream cheese
1/2 c sugar
1 lg egg
1 tsp vanilla


Cream together til smooth.  "When spooned onto the Danish and baked, it tastes just like a cheesecake."


This is from The Secrets of Baking, by Sherry Yard, Spago's pastry chef.  Haven't really had a chance to look at it, but it does have recipes/info on Danish.  (Need to compare the recipes)


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

schnitzel's picture

(post #63547, reply #110 of 110)

I have The Secrets of Baking, thanks for reminding me. LOL
And there's a photo of her Danish braid in between pages 176-177.
Now I have to check out her ice cream recipes...



~Amy      Cooks Talk T&T Recipes

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."  —Julia Child

RuthWells's picture

(post #63547, reply #96 of 110)

Breathtaking, Amy!  Thanks for posting progress pictures, too -- I love to see the process.


 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

schnitzel's picture

(post #63547, reply #99 of 110)

Thanks, Ruth!  Now, see what you started? LOL



~Amy      Cooks Talk T&T Recipes

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."  —Julia Child

RuthWells's picture

(post #63547, reply #101 of 110)

Hee hee!  Want to do lemon bars next?  ; )


 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

KyleW's picture

(post #63547, reply #102 of 110)

I am deeply in awe of "da boat a ewes" as we say here in Gotham City. Very impressive stuff Jean and Schnitzel! If my hands weren't only marginally more deft than my feet I would be tempted to give this a try!

 


There is a very fine line between "hobby" and "mental illness". D.Barry

 

At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.

schnitzel's picture

(post #63547, reply #106 of 110)

I am deeply in awe of "da boat a ewes"


You are a riot, and thank you!


Kyle, you are very talented and the Danish is fun to make.
And in the immortal words of Julia Child, "If I can do it, you can do it."

You know you want to...



~Amy      Cooks Talk T&T Recipes

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."  —Julia Child

Jean's picture

(post #63547, reply #107 of 110)

Double ditto what Schnitzel says! It's fun and you don't have to do it all in one day.

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need