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Macarong: Chocolate walnut salted-caramel tart
http://macarongg.blogspot.com/2011/10/chocolate-walnut-salted-caramel-tart.html
Saturday, 29 October 2011. Chocolate walnut salted-caramel tart. Recipes for a caramel tart to fit – and to allow for the addition of praline and salt. Adapted from George Calomabris in Your Place or Mine? P54 and Gourmet Traveller. First up, I turned to George for his sweet pastry. Which didn’t have the equal measures of butter and icing sugar that the GT. 300g unsalted butter, at room temperature. Vanilla bean, split lengthways, seeds scraped. 1 tbsp thickened cream. Out the chilled dough between two s...
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Macarong: Schokoladenkuchen a la Vera Slawinski
http://macarongg.blogspot.com/2012/02/schokoladenkuchen-la-vera-slawinski.html
Friday, 17 February 2012. Schokoladenkuchen a la Vera Slawinski. The Saucemaker presented me with the famous design-award-winning Konstantin Slawinski silicon cake form. Which I have mentioned before. A year ago. It came with a card bearing Slawinski’s mother’s flourless chocolate cake recipe, which is magnificent, rich and darkly, Mittel-Europeanly adult, all eggs and chocolate. 8211; who could resist getting out the 70% Callebaut Strong for that? 200g geriebene Mandeln (okay, that’s almond meal). Get o...
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Macarong: March 2012
http://macarongg.blogspot.com/2012_03_01_archive.html
Monday, 5 March 2012. Dorie Greenspan relates in Baking. How she quickly grew bored in her first job with making the same whisky-raisin cake every day, and tried out an Armagnac and prune version, which got her sacked. She offers this as the main recipe, but also gives the original, and as I am never without scotch in the house, but frequently without Armagnac, the original Simone Beck scotch-and-raisin it was. Mostly metricised version of Dorie Greenspan's Baking. 188; teaspoon salt. 3 eggs, separated.
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Macarong: Fresh ginger cake
http://macarongg.blogspot.com/2011/12/fresh-ginger-cake.html
Tuesday, 13 December 2011. David Lebovitz seems to have been making this cake for decades – it’s online at Epicurious from 1999, and also in his Ready for Dessert. P42) – and for good reason. This had a better reception than my made-up ginger brownies and. Maida’s gingerful biscotti. Put together. It was rich and light, and pleasantly hot and bitey, and each crumb glowed golden. That may sound as if I’ve taken leave of my senses and am seeing miracles, but it’s true. 115g piece fresh ginger. In a large b...
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Macarong: Gingerful biscotti
http://macarongg.blogspot.com/2011/12/gingerful-biscotti.html
Sunday, 11 December 2011. I had the idea that chocolate and ginger would play well together, which led me on a search for ginger brownies. Dorie Greenspan has Ginger-Jazzed Brownies in Baking. I can’t quite figure out why it wasn’t on the money. Was the chewy texture of the ginger not enough of a contrast to the fudginess of the brownie? Did the ginger and the chocolate remain two separate parts in terms of taste that didn’t form a pleasing whole? 3/4 teaspoon bicarb soda. 3/4 teaspoon baking powder.
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Macarong: Heston Blumenthal’s treacle tart with vanilla ice-cream
http://macarongg.blogspot.com/2011/06/heston-blumenthals-treacle-tart-with.html
Thursday, 30 June 2011. Heston Blumenthal’s treacle tart with vanilla ice-cream. First, a bit of fandom. A couple of weeks ago, Heston Blumenthal was rumoured to be appearing on Masterchef. And I located the relevant remote with difficulty and tuned in to Channel 10. The emotional displays and cliffhangers and competitive wranglings and repeats of imminent crisis around those commercial breaks are usually enough to keep me away, but there was Heston. Go way beyond food porn and into a weird art . And Hes...
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Macarong: November 2011
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Tuesday, 29 November 2011. Heston’s red cabbage gazpacho with mustard ice-cream. I’ve mentioned before. That I do love a Heston Blumenthal book, even if more for their food-porn with-a-twist aspect than actually using the recipes therein. Well, now I have Heston at Home. In which he’s made a sterling effort to offer recipes more within the reach of the average home cook. The soup is basically red cabbage juice, with a little pink mayonnaise based on red wine and red wine vinegar blended in. I’m not...
macarongg.blogspot.com
Macarong: Heston’s red cabbage gazpacho with mustard ice-cream
http://macarongg.blogspot.com/2011/11/hestons-red-cabbage-gazpacho-with.html
Tuesday, 29 November 2011. Heston’s red cabbage gazpacho with mustard ice-cream. I’ve mentioned before. That I do love a Heston Blumenthal book, even if more for their food-porn with-a-twist aspect than actually using the recipes therein. Well, now I have Heston at Home. In which he’s made a sterling effort to offer recipes more within the reach of the average home cook. The soup is basically red cabbage juice, with a little pink mayonnaise based on red wine and red wine vinegar blended in. And so it goes.
macarongg.blogspot.com
Macarong: Ginger brûlée tarts
http://macarongg.blogspot.com/2011/12/ginger-brulee-tarts.html
Thursday, 15 December 2011. Photo credit: The Quiltmaker. The head notes to this recipe in Bourke Street Bakery. Says these tarts, especially their fillings, are one of the most challenging items in the book, so how could I resist? The challenges I faced were more to do with locating my tiny loose-bottomed tart tins (I found two, with several extra bases), remembering to replenish my stocks of cinnamon quills and achieving an evenly browned rather than spotted blackened crust with my blowtorch. Heat the ...
