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bitter sweet by alice medrich

foodie's picture

what recipes have you tried and can recommend?

doyenne's picture

(post #62607, reply #1 of 14)

Haven't tried any recipes yet but I used some techniques she mentioned when I made brownies and that will be what I do in the future.Since the seventies I've used a Maida Heatter recipe for brownies which is hands down the best one around. It's much like the Hepburn and Aunt Tia recipes. What I do differently now is to make the batter, put it in a prepared pan and refrigerate it overnight. The next day I bake them at 400 for 20 minutes. It really makes a difference.


 


I can't remember today what it was I  couldn't remember yesterday

Where is Monica Lewinski when you need her?

Meryl's picture

(post #62607, reply #2 of 14)

Hey Charlotte, which Maida Heatter recipe do you use? I have three different ones, "Maida Heatter's Brownies" which uses 2 oz unsweetened and 4 oz semisweet choc with 1/4 cup flour, "Intense Fudgy Brownies" posted by Mean Chef that uses 8 oz semisweet or bittersweet plus 1/4 cup flour and 1/3 cup sour cream, and the "Greenwich Village Brownies" which uses 6 oz unsweetened with 2 cups flour and some corn syrup.


"What I do differently now is to make the batter, put it in a prepared pan and refrigerate it overnight. The next day I bake them at 400 for 20 minutes. It really makes a difference." This is interesting. How does refrigerating overnight improve the brownies and why the higher temperature? Thanks. 


 



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 2/23/2004 4:05:15 PM ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

doyenne's picture

(post #62607, reply #4 of 14)

None of those. I make her All- American Brownies from her Book of Great Cookies published in 1977. These use 2 ounces of unsweetened chocolate.


Until now, I baked them at 350 for 23 minutes in a foil lined 8" or 9" pan. I let them cool for 10 minutes in the pan, inverted the pan over a small cutting board, peeled off the foil, wrapped cutting board with brownies in Saran and put the whole thing in the freezer for a couple of hours. I used the cutting board so that the brownies would have a level surface on which to rest--necessitated by the fact that I throw things haphazardly  in my freezer and the interior is Alpine.


Now, as I mentioned, I do the overnight refrigerator bit and bake them at a higher temp for a shorter time. They are much creamier and fudgier. Why this happens beats me! I was a sociology major.


I can't remember today what it was I  couldn't remember yesterday

Where is Monica Lewinski when you need her?

Meryl's picture

(post #62607, reply #6 of 14)

"Now, as I mentioned, I do the overnight refrigerator bit and bake them at a higher temp for a shorter time. They are much creamier and fudgier." Thanks for the tips - will have to try them out!


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

Marcia's picture

(post #62607, reply #9 of 14)

Thanks, Charlotte for posting this freezer technique. I am neither a chocolate nor a dessert lover, but I have a feeling that this book is one I must have.


And it is so nice to know that someone else throws things haphazardly into her freezer, though I would never have thought it of you. <g>

Fledge's picture

(post #62607, reply #10 of 14)

Yeah, like, me....I have found my car keys, and sunglasses in there...more than once.

Come what mayyyyyy........

You don't scare me

I have an African Grey

cuneo's picture

(post #62607, reply #13 of 14)

Meryl, do you bring the panned batter to room temp first, or just bake it cold from the firdge? Thanks...

Meryl's picture

(post #62607, reply #14 of 14)

cuneo, I'm not sure - I haven't tried this method yet. Charlotte Baker is the expert, and has been using this method, so I hope she sees your post. By the way, welcome to Cooks Talk!


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 4/5/2004 1:23 am ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

foodie's picture

(post #62607, reply #3 of 14)

 i'd like to try her all cocoa recipe with valhrona, which of her techniques were you referring to?

doyenne's picture

(post #62607, reply #5 of 14)

On page 91 she discusses refrigerating the unbaked brownies for up to 2 days before baking. So I did that and then followed the baking temp and time for the Classic Unsweetened Chocolate Brownies recipe on page 93. It results in a shiny, flaky top and wonderfully fudgy insides.


Those are the techniques to which I was referring.


I can't remember today what it was I  couldn't remember yesterday

Where is Monica Lewinski when you need her?

foodie's picture

(post #62607, reply #7 of 14)

thanks, i may try these as well. i now have an even longer list of things to make - her books are such an inspiration.

jocelyng's picture

(post #62607, reply #8 of 14)

I bought the book in November, and I have made the Coconut Saras at least 5 times since then.  I have made the coconut part ahead and frozen them, then put in the whipped gananche on the day I plan to serve it.  I have one friend who used to say that my Cranberry Turtle Bars were her favorite.  That position was usurped by the Coconut Saras.  I've been asked to teach the other gals on the PTA how to make them so we can serve them at intermission during a school fundraiser.  They are really delicious.  I have also made the truffles (with the coffee) from this book.  Very intense flavor.  My husband loved them.


Enjoy!


Jocelyn

foodie's picture

(post #62607, reply #11 of 14)

i made the warm mocha tart - it is wonderful! the short pastry is very easy to make and looks perfect when baked, no shrinkage just as she promised. the filling is soft and rich with a strong coffee flavor and the tart actually looks like the picture in the book, what a pleasant surprise!

Wolvie's picture

(post #62607, reply #12 of 14)

thanks for the report! That has been on my list to try.

"So beautifully arranged on the plate - you know someone's fingers have been all over it."
Julia Child