New Mexico Green Chile Jam (Focus New Mexico, halved)
2c roasted peeled New Mexico green chiles, chopped (1 3/4#, approx)
1c apple juice
1T apple cider
1T lemon juice
1/2 box No Sugar Sure Jell (24g)
1 1/2c sugar (300g)
Yielded just shy of 3 1/2c.
Chiles were a wee bit chunky. I'll whizz them next batch.
Monday, April 9, 2018
3 April 2018
More Cookie Stamp Shortbread
Used Sierra Nevada high fat European style butter this time. The dough was easier to work, but whether that was due to the difference in butter, or to the fact that the butter was softer (I took it out in the morning), I don't know. Butter was unsalted this time, and I would add a pinch of salt next time.
Used Sierra Nevada high fat European style butter this time. The dough was easier to work, but whether that was due to the difference in butter, or to the fact that the butter was softer (I took it out in the morning), I don't know. Butter was unsalted this time, and I would add a pinch of salt next time.
Tuesday, April 3, 2018
2 April 2018
Shortbread Cookie Stamp Cookies
150g flour
100g butter
50g sugar
Cream butter and sugar, mix in flour. Knead til uniform and pliable. Let rest 30 minutes. Roll into 1" balls (for bison stamp) and stamp. Refrigerate 10 minutes or so. Bake at 325*F for 10-15 minutes, until just starting to darken.
I think I'd use 350*F next time. They were in the oven for nearly 30 minutes at 325*F, and I'm not certain that they shouldn't have been in a bit longer.
Yielded 14 bison cookies.
150g flour
100g butter
50g sugar
Cream butter and sugar, mix in flour. Knead til uniform and pliable. Let rest 30 minutes. Roll into 1" balls (for bison stamp) and stamp. Refrigerate 10 minutes or so. Bake at 325*F for 10-15 minutes, until just starting to darken.
I think I'd use 350*F next time. They were in the oven for nearly 30 minutes at 325*F, and I'm not certain that they shouldn't have been in a bit longer.
Yielded 14 bison cookies.
31 March 2018
Southern Cornbread (The New Best Recipe, halved, modified)
Whisk together: 50g cornmeal
1 tsp sugar
1/4 tsp salt
1/2 tsp powder
1/8 tsp soda
10g buttermilk powder
Stir to make a stiff mush: 40g boiling water
25g cornmeal
Whisk into mush: 3/8c water
1 bantam egg (half a large egg)
Stir dry into wet. Bake at 450*F for 8-12 minutes.
This amount fit perfectly into the perch pan. It also released beautifully.
Cornbread (Whole Grain Baking, halved, modified)
Whisk together: 140g cornmeal
50g whole wheat pastry flour (we used Bob's Red Mill Gluten-free Flour blend
50g flour (again, the gluten-free blend)
1tsp powder
1/2 tsp soda
1/2 tsp salt
25g buttermilk powder
Whisk together: 1c water
40g honey
1 egg
4T butter, melted (I found the butter in the microwave after baking. Oops.)
Stir wet into dry, bake at 450*F 8-10 minutes (took 15).
The flour blend tasted quite beany before baking, but fine after. These filled both the perch and the stick pans to overflowing, with some left over. They released ok from the perch pan, but stuck like crazy to the stick pan.
Whisk together: 50g cornmeal
1 tsp sugar
1/4 tsp salt
1/2 tsp powder
1/8 tsp soda
10g buttermilk powder
Stir to make a stiff mush: 40g boiling water
25g cornmeal
Whisk into mush: 3/8c water
1 bantam egg (half a large egg)
Stir dry into wet. Bake at 450*F for 8-12 minutes.
This amount fit perfectly into the perch pan. It also released beautifully.
Cornbread (Whole Grain Baking, halved, modified)
Whisk together: 140g cornmeal
50g whole wheat pastry flour (we used Bob's Red Mill Gluten-free Flour blend
50g flour (again, the gluten-free blend)
1tsp powder
1/2 tsp soda
1/2 tsp salt
25g buttermilk powder
Whisk together: 1c water
40g honey
1 egg
4T butter, melted (I found the butter in the microwave after baking. Oops.)
Stir wet into dry, bake at 450*F 8-10 minutes (took 15).
The flour blend tasted quite beany before baking, but fine after. These filled both the perch and the stick pans to overflowing, with some left over. They released ok from the perch pan, but stuck like crazy to the stick pan.
29 March 2018
Sugar Dough Tart Shells (Jeni's Splendid Ice Cream Desserts, halved)
Sand together: 225g flour
35g sugar
4T butter
2T cream cheese
Mix in 1 egg yolk and 1T heavy cream. (I added at least another tablespoon of cream, if not more).
Random egg information: it weighed 56g in the shell, 46g without the shell. The white was 27g, which means the yolk weighed 19g.
This was hands down the most difficult dough I've ever worked with. I should have added more liquid, and done it sooner than I did.
80g (and a 6" cutter) was about right for the 4" tart tins.
Sand together: 225g flour
35g sugar
4T butter
2T cream cheese
Mix in 1 egg yolk and 1T heavy cream. (I added at least another tablespoon of cream, if not more).
Random egg information: it weighed 56g in the shell, 46g without the shell. The white was 27g, which means the yolk weighed 19g.
This was hands down the most difficult dough I've ever worked with. I should have added more liquid, and done it sooner than I did.
80g (and a 6" cutter) was about right for the 4" tart tins.
Saturday, March 31, 2018
28 March 2018
Epices Douces (English Breads and Yeast Cookery)
2 parts ginger
1 part pepper (white)
1 part cloves
1 part nutmeg
1 part cinnamon
2 parts ginger
1 part pepper (white)
1 part cloves
1 part nutmeg
1 part cinnamon
26 March 2018
Salty Vanilla Frozen Custard (Jeni's Splendid Ice Cream Desserts, modified)
660g whole milk (2 3/4c)
120g egg yolks (6 large)
30g neufchatel (2T cream cheese)
4g salt (3/4tsp)
15g vanilla (1T)
240g cream (1c)
150g sugar (3/4c)
25g tapioca syrup (2T corn syrup)
6g tapioca starch (1 2/3T cornstarch)
660g whole milk (2 3/4c)
120g egg yolks (6 large)
30g neufchatel (2T cream cheese)
4g salt (3/4tsp)
15g vanilla (1T)
240g cream (1c)
150g sugar (3/4c)
25g tapioca syrup (2T corn syrup)
6g tapioca starch (1 2/3T cornstarch)
Subscribe to:
Posts (Atom)