Author Bakegab: The Bellgab Bakeshop  (Read 16058 times)

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Bakegab: The Bellgab Bakeshop
« Reply #600 on: November 07, 2019, 12:56:58 AM »

Bakegab: The Bellgab Bakeshop
« Reply #601 on: November 07, 2019, 01:02:49 AM »
Haha yeah that is the most famous story, probably a myth.  I don't think it's an accident, though, that, as you head east from Vienna, you get phyllo dough and then, in Turkey and down into the Levant, the fantastically elaborate forms of baklava with pistachios and rosewater that make the usual Greek-restaurant stuff (which the idiots insist on microwaving, turning it to mush) seem like peasant food -- that whole laminated-dough thing has an eastern feel to it.

You can buy gluten to supplement grocery-store flour -- I dump a little Bob's Red Mill Vital Wheat Gluten in practically everything which makes the dough stretchier and hold more liquid so less flour is necessary.  For the sweet doughs I make I am always trying to get by with as little flour as possible.  I don't measure anything but I know when I overdo it the dough resembles rubber cement so the effect is perceptible, not just some mysterious take-it-on-faith thing.

I find that lard is the essential ingredient to a heavenly leaven'd-ough...

https://www.youtube.com/watch?v=o-3ESjm9iQ8

Bakegab: The Bellgab Bakeshop
« Reply #602 on: November 28, 2019, 07:31:29 PM »
"Orange Man Bad Souffles"

 

Made a dozen of the bad boys today.  I have to say they were damn good.  It's a sweet potato soufflé garnished with a toasted marshmallow gastrique and candied pecans on the side, there is also some chiffonade sage.

I made my sister the saucier and put her in charge of the plates, I wanted whole sage, but she insisted on chiffonade.  It was really there for color, although I have a theory that sage is pretty good with sweet potatoes.

It went over pretty well, most of the family tried it.  There were two complete abstentions, a few samplings but most ate the whole thing.  The toasted marshmallow gastrique was awesome.  I think this is restaurant quality, with a few caveats:  I made the sweet potato custard base really thick because I wanted a lot of sweet potato flavor.  SO there were a lot of mashed sweet potatos in the custard, which made it pretty heavy.  I think if the custard base was played with a bit more there would be even more loft to the soufflés.  The plus side to this is that they didn't tend to collapse too much.

Unfortunately the color of the designs on the plates we used was roughly the color of the gastrique, so it doesn't show up very well...

Here's the basic recipe for anyone who wants to attempt making these for themselves, if you love sweet potatos I think you'd really like it.

Sweet Potato Souffle
yield 2 soufflés (425F oven)
1 egg yolk
1 tsp sugar
1/4 cup heavy cream
1/2 cup mashed sweet potatos
2 egg whites.

For the mashed sweets lightly oil whole skin on sweet potatos and baked them for an hour in a 350F oven, allow them to cool then squeeze the cooked "meat" out.  About an hour before service make a custard out of all ingredients except the egg whites; a double boiler is recommended so as not to curdle the custard reserve the egg whites.  Allow the custard to cool.  Right before putting the soufflés into the oven whip the egg whites to stiff peaks, but still slightly moist and fold in the custard.  Have 2 oven proof ramekins lightly buttered then coated with sugar, divide the "batter" between the two and immediately place in a 425F oven for 15-20 minutes.  When they are done serve immediately, because the soufflé will collapse within a few minutes.  It will still be edible, but it much better when it is puffed up.  Jorches need to be aware that it is really hot and can burn that dangly thing in the back of your throat.

Marshmallow Gastrique
2-4 toasted marshmallow
2 Tablespoons apple cider vinegar
dash of Quatre Epices (white pepper, nutmeg, cloves and dried ginger all ground up)

Toast the marshmallows over the burner on the stove.  In a small pan heat up the apple cider vinegar and quarter-spice, melt the marshmallows in the vinegar one at a time until the sauce just coats the back of a spoon.  Can be served warm or cold, easier to serve warm.

Candied Pecans
Butter
Sugar
Dash cayenne pepper
Whole pecans

Melt the butter, sugar and cayenne pepper until the sugar dissolves.  Toss pecans and evenly coat, bake in a 350F oven until toasted.

----------------

I am wild ass guessing on the Gastrique & Pecan recipes as my sister made both of those.  I watched her make the gastrique, but she doesn't measure things so that one is an approximation, the Candied Pecans?  NO clue, she made those ahead of time.  But she was instructed to put just a little cayenne pepper on them.  Not to make them "spicy" but to just give them a mild almost un-noticeable "bite."  I could only taste the cayenne when I ate the pecans by themselves (which was really easy, they were delicious).  Grate Job, Baby sister!

I actually made all of the soufflés at once, so if you multiply everything by 6 in the soufflé recipe you'd get a dozen.  They were really good, got a family 75% approval rating.  Most people would not normally eat sweet potatos.  I think my mother and I were the only ones who do eat them, so I'd say a crowd pleaser but a bit of a hassle to make...

Happy Thanksgurving evrahbody!

-p

ediot: You don't have to, but my sister actually went to the trouble of actually making marshmallows from scratch.  They were very square:

 

Bakegab: The Bellgab Bakeshop
« Reply #603 on: November 29, 2019, 10:53:14 PM »
"Orange Man Bad Souffles"


Your post made me smile... Happy thanksgiving, Pate.

ediot: Happy thinks giving Bellgab...  ;)

Bakegab: The Bellgab Bakeshop
« Reply #604 on: November 30, 2019, 04:37:49 PM »
"Orange Man Bad Souffles"

 

Made a dozen of the bad boys today.  I have to say they were damn good.  It's a sweet potato soufflé garnished with a toasted marshmallow gastrique and candied pecans on the side, there is also some chiffonade sage.

I made my sister the saucier and put her in charge of the plates, I wanted whole sage, but she insisted on chiffonade.  It was really there for color, although I have a theory that sage is pretty good with sweet potatoes.

It went over pretty well, most of the family tried it.  There were two complete abstentions, a few samplings but most ate the whole thing.  The toasted marshmallow gastrique was awesome.  I think this is restaurant quality, with a few caveats:  I made the sweet potato custard base really thick because I wanted a lot of sweet potato flavor.  SO there were a lot of mashed sweet potatos in the custard, which made it pretty heavy.  I think if the custard base was played with a bit more there would be even more loft to the soufflés.  The plus side to this is that they didn't tend to collapse too much.

Unfortunately the color of the designs on the plates we used was roughly the color of the gastrique, so it doesn't show up very well...

Here's the basic recipe for anyone who wants to attempt making these for themselves, if you love sweet potatos I think you'd really like it.

Sweet Potato Souffle
yield 2 soufflés (425F oven)
1 egg yolk
1 tsp sugar
1/4 cup heavy cream
1/2 cup mashed sweet potatos
2 egg whites.

For the mashed sweets lightly oil whole skin on sweet potatos and baked them for an hour in a 350F oven, allow them to cool then squeeze the cooked "meat" out.  About an hour before service make a custard out of all ingredients except the egg whites; a double boiler is recommended so as not to curdle the custard reserve the egg whites.  Allow the custard to cool.  Right before putting the soufflés into the oven whip the egg whites to stiff peaks, but still slightly moist and fold in the custard.  Have 2 oven proof ramekins lightly buttered then coated with sugar, divide the "batter" between the two and immediately place in a 425F oven for 15-20 minutes.  When they are done serve immediately, because the soufflé will collapse within a few minutes.  It will still be edible, but it much better when it is puffed up.  Jorches need to be aware that it is really hot and can burn that dangly thing in the back of your throat.

Marshmallow Gastrique
2-4 toasted marshmallow
2 Tablespoons apple cider vinegar
dash of Quatre Epices (white pepper, nutmeg, cloves and dried ginger all ground up)

Toast the marshmallows over the burner on the stove.  In a small pan heat up the apple cider vinegar and quarter-spice, melt the marshmallows in the vinegar one at a time until the sauce just coats the back of a spoon.  Can be served warm or cold, easier to serve warm.

Candied Pecans
Butter
Sugar
Dash cayenne pepper
Whole pecans

Melt the butter, sugar and cayenne pepper until the sugar dissolves.  Toss pecans and evenly coat, bake in a 350F oven until toasted.

----------------

I am wild ass guessing on the Gastrique & Pecan recipes as my sister made both of those.  I watched her make the gastrique, but she doesn't measure things so that one is an approximation, the Candied Pecans?  NO clue, she made those ahead of time.  But she was instructed to put just a little cayenne pepper on them.  Not to make them "spicy" but to just give them a mild almost un-noticeable "bite."  I could only taste the cayenne when I ate the pecans by themselves (which was really easy, they were delicious).  Grate Job, Baby sister!

I actually made all of the soufflés at once, so if you multiply everything by 6 in the soufflé recipe you'd get a dozen.  They were really good, got a family 75% approval rating.  Most people would not normally eat sweet potatos.  I think my mother and I were the only ones who do eat them, so I'd say a crowd pleaser but a bit of a hassle to make...

Happy Thanksgurving evrahbody!

-p

ediot: You don't have to, but my sister actually went to the trouble of actually making marshmallows from scratch.  They were very square:

 


A credit to your race and a man of both ambition and intellect, willing to try new things. And help solve the schisms in our country. Bravo! NPR, JNTimes,etc all hand-wringing about politics over holidays. Instead. You solve by baking!Having a second Thanksgiving today (we switch off etc with inlaws n what-not.) My contribution is basic. Green bean casserol. But I watch it like a hawk or like when I bbq. Excuse to drink. And in keeping with Midwest Scandahoovian forebearers...what can be better than something made with condensed soup?

Bakegab: The Bellgab Bakeshop
« Reply #605 on: December 01, 2019, 08:24:42 PM »
I have been waiting to hear that K_Dubb served perfect Yorkshire puddings, and beef Wellington for dinner this year...

Bakegab: The Bellgab Bakeshop
« Reply #606 on: December 01, 2019, 08:36:04 PM »
I have been waiting to hear that K_Dubb served perfect Yorkshire puddings, and beef Wellington for dinner this year...

Oh no I come from a big family and am still far down on the rungs.  I was upgraded from sweet potatoes to pie this year, though, and I did pretty good -- crust was crispy, not soggy, even underneath, though I baked them a few minutes too long and the fillings had a few cracks.

Bakegab: The Bellgab Bakeshop
« Reply #607 on: December 01, 2019, 09:09:50 PM »
Oh no I come from a big family and am still far down on the rungs.  I was upgraded from sweet potatoes to pie this year, though, and I did pretty good -- crust was crispy, not soggy, even underneath, though I baked them a few minutes too long and the fillings had a few cracks.

It sounds to me that you missed a golden opportunity to "wow them" with you culinary skills and leap-frog a few rungs ahead this year. Serving perfect, individual pies to your family members might have won them over...



*For reference- it is a butter tart.  ;)

Bakegab: The Bellgab Bakeshop
« Reply #608 on: December 01, 2019, 09:33:36 PM »
It sounds to me that you missed a golden opportunity to "wow them" with you culinary skills and leap-frog a few rungs ahead this year. Serving perfect, individual pies to your family members might have won them over...



*For reference- it is a butter tart.  ;)

Hahaha yes butter tart!  But commit an innovation?  I would have had a revolt -- let no new thing arise!  I inherited the pies from my mom and was already skating on thin ice roasting and mashing (and reducing -- otherwise it's too watery) my own pumpkins instead of using Libbys canned and using fresh heavy cream instead of nasty evaporated milk.  I think that old recipe is a conspiracy between canned-goods manufacturers perpetuated since it's about the only reason for evaporated milk to exist these days.  I was on tenterhooks all during dinner and held my breath when dessert was served but nobody said a word.  Which is the best outcome I could have hoped for.

Bakegab: The Bellgab Bakeshop
« Reply #609 on: December 01, 2019, 09:47:30 PM »
Oh no I come from a big family and am still far down on the rungs.  I was upgraded from sweet potatoes to pie this year, though, and I did pretty good -- crust was crispy, not soggy, even underneath, though I baked them a few minutes too long and the fillings had a few cracks.

I saw ny sussTarr attempt a Betty Croker crust pie..,.

Lardy?

-p

Bakegab: The Bellgab Bakeshop
« Reply #610 on: December 01, 2019, 09:57:03 PM »
I saw ny sussTarr attempt a Betty Croker crust pie..,.

Lardy?

-p

No, pate sucree with butter, yolks and cream, not pre-baked.  I think the sugar helps it brown on the bottom quicker and hold up to the custard.

Bakegab: The Bellgab Bakeshop
« Reply #611 on: December 13, 2019, 01:55:41 AM »

VC

Bakegab: The Bellgab Bakeshop K_Dubb's Nordic Baking Podcast 1.0
« Reply #612 on: December 24, 2019, 05:39:25 PM »
What's your favorite Christmas and/or New Year's baking recipe that you love most to eat if possible?

Link to download K_Dubb's Nordic Baking Podcast with Artisan Music is here:

 

OP is here:

A perfect complimentary rise to Roswells, Art and K_Dubb's baking thread. Well worth its pan-spermia even if you don't shake and bake or eat it. This is an amazing production about historic Nordic and Northern European baking and mythos with recordings of K_Dubb's handmade artisan music too! Download and save it here:

 

Inspirational to bake some historic and traditional breads and whatever else K_Dubb is up to in his shape shifting impish hard-on baking thread. :D

Bakegab: The Bellgab Bakeshop
« Reply #613 on: February 12, 2020, 11:52:32 PM »
So tonight I come home from the bar wanting some sort of sweet pastry or something to eat, and the kitchen is bare.  No worries, I have been wanting to make those Peanut Butter cookies with the Hershey's kiss chocolate smashed on top for a few weeks, and thought I had all ingredients needed on-hand.  Apparently, I have allowed Lard stocks to run too low (note to self), and I am well short of the amount of Lard required to "whip" up 1 cup of my custom shortening blend.

My thoughts turned to a Christmas favorite that my mother makes every year, known as "Danish Bar Cookies."  I have made these before, as a child, and they are incredibly simple:  basic shortbread of flour, butter, & sugar.  Rolled out into long strips, which one makes a trough in the center of and fills with raspberry jelly.  Bake that then when it comes out of the oven it is topped with a basic glaze of milk(water?), confectioner's sugar & almond extract.  Then you cut the long strips into 1" wide bars;  each one with a little square of the raspberry in the middle.  Really tasty, and simple as hell.

I have the ingredients to make that, only don't seem to have the recipe.  So I figured I'd look online, searching for "Raspberry Danish Bar Cookies."  The closest I can find seems to be some thing called Hindbærsnitter.  Looks awesome, but calls for eggs in the dough which I do not recall in the recipe my family uses.

Anyhow, this Hindbærsnitter dough looks promising, although I think I will replace the 3 cups AP flour(3g protein/30g flour) with my custom "Pastry Flour"(2.5g protein/30g flour) to make it a bit lighter.  Forget completely the fresh raspberry filling with whatever it calls for, and replace it with a smear of either Meyer Lemon Marmalade or Kumquat Marmalade(depending on what is in the fridge), and whip up a basic glaze of confectioner's sugar, water and perhaps heavy cream (no milk at the moment) and kludge the whole mess together in the style of my family's "Danish Bar Cookie" recipe.

It will surely be edible, and maybe I will take a picture of the mess.

As I grow older, I realize that what my mother makes and we call "Danish Bar Cookies" aren't probably all that close to whatever originally inspired the recipe, and if my current theory of this Hindbærsnitter being the root of it all, it would make sense;  that shit is way too complicated to make and my family's simplified recipe is a lot easier;  you just eat the damn things, the flavors are all there they just aren't as "pretty."

It's either that or pass out, as my research for the recipe I was looking for and writing this post have taken up valuable sleep thyme.  Maybe just a cup of my home-made cocoa mix and bed.  I might make this tomorrow, or next week.

I figured young K-Dubya might get a kick out of the whole idea;  I assume that the inablility for Google to find what I was looking for means that it is some Cajun/Louisanna/family bastardization of an actual thing.

Yeah, I think I am going to bed instead.

Cheers!

-p

Bakegab: The Bellgab Bakeshop
« Reply #614 on: February 13, 2020, 12:55:32 PM »
I figured young K-Dubya might get a kick out of the whole idea;  I assume that the inablility for Google to find what I was looking for means that it is some Cajun/Louisanna/family bastardization of an actual thing.

Sure, every country in Europe must have its variation on shortbread with jam -- the Linzer (probably the most famous), the Polish tart-shaped thing with different-colored jams painstakingly put in each square whose name escapes me, the Jewish hamantaschen, our own thumbprint cookies -- but the inclusion of almond extract in the icing as opposed to baked in the dough (where the flavor will be far more diffuse) argues in favor of an origin in that corner of the continent.  I've only encountered that in Holland on their ubiquitous almond tarts, though my travels aren't as extensive as would be necessary to speak definitively on the topic.

I have borrowed this trick for icing my almond kringle and everyone always marvels at how potent it is.

In form your cookie resembles a Norwegian bringebærstang (raspberry stick -- hindbær or deer-berry is more Danish but you will still see it) though of course that is a species of wienerbrød made with laminated yeast dough like a croissant, and we freely acknowledge its Danish (and ultimately Viennese as you might guess by the name) origin.

I appreciated your Danish recipe's use of "snitter" since in Norwegian this is commonly altered to "snipper" due to unfamiliarity with what, according to my mom, is a technical sewing term she illustrates by putting her fingers together at an acute angle -- I suppose it is something like a dart.  I suspect the hindbærsnitter were originally cut into diamond shapes, like our sirupsnitter.  We might call them "points" in English like our toast points, but people don't make those any more either.