All photos: https://animoto.com/play/ADepOlD8XyJng23PNO00cA
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| Simple ingredients for toffee |
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| Chefs demos |
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| We begin |
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| Cook and stir |
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| Toffee |
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| Dark Chocolate Toppings |
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| Packaged |
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| Cranberry pistachio white chocolate bark |
Friday, February 9, 2018
Pecan Buttercrunch
2/6/18 In Chocolate Artistry Class, we prepared Pecan Buttercrunch. The components for this confection include Toffee, Tempered Dark Chocolate, Kosher salt, and toasted pecans.
All photos: https://animoto.com/play/ADepOlD8XyJng23PNO00cA
All photos: https://animoto.com/play/ADepOlD8XyJng23PNO00cA
Bereavement Meal
2/9/18 Make Sweet Potato Rolls on 2/3 for a bereavement meal for a church member. Edith was a fun and lively friend. She has been ill for many years and hasn't been to church very often, but she will be missed.
Saturday, February 3, 2018
2/9/18 Cook's Books from the CCC Library
2/9/18
Here is a very detailed guide for making chocolate confections at home by Carole Bloom. The book opens with technique and ingredients information. Then there are chapters for Truffles, Chocolate Candies, Caramel Candies, Nut Brittles and Marzipan, Fudge, Nougat and Divinity, and Fruit Candies. As with many older books (1992 edition), there were very few photos and illustrations.
Another book by Carole Bloom, The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients is large in scope (645 pages), with much detailed information. This is an excellent resource for a large variety of recipes and baking info organized by ingredient. As with the previous book, I rely upon photos and illustrations for bakes I have not prepared before.
A small jewel of a book about chocolate. The book opens with a history of chocolate and a description of how it is processed. There are a small variety of chocolate recipes from Chocolate Facials to Mole to Truffles. The history was especially helpful.
With 4,800 baking and pastry terms and definitions from all over the world, lose no time searching for baking terms. Who knew bakers and pastry chefs have a patron saint: Saint Honoré. All those times fretting over baking outcomes, I could have been praying to our patron saint. What is the difference between a gateau or torte? Here is a quick reference for information for that obscure term. Knowledge is power!!
Here is a very detailed guide for making chocolate confections at home by Carole Bloom. The book opens with technique and ingredients information. Then there are chapters for Truffles, Chocolate Candies, Caramel Candies, Nut Brittles and Marzipan, Fudge, Nougat and Divinity, and Fruit Candies. As with many older books (1992 edition), there were very few photos and illustrations.
Another book by Carole Bloom, The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients is large in scope (645 pages), with much detailed information. This is an excellent resource for a large variety of recipes and baking info organized by ingredient. As with the previous book, I rely upon photos and illustrations for bakes I have not prepared before.
A small jewel of a book about chocolate. The book opens with a history of chocolate and a description of how it is processed. There are a small variety of chocolate recipes from Chocolate Facials to Mole to Truffles. The history was especially helpful.
With 4,800 baking and pastry terms and definitions from all over the world, lose no time searching for baking terms. Who knew bakers and pastry chefs have a patron saint: Saint Honoré. All those times fretting over baking outcomes, I could have been praying to our patron saint. What is the difference between a gateau or torte? Here is a quick reference for information for that obscure term. Knowledge is power!!
Wednesday, January 31, 2018
1/30/18 Escoffier Dinner
1/30/18 Escoffier Dinner
The Baking and Pastry Arts class prepared Desserts and Bread service for the 2018 opening Escoffier Dinners event on 1/30/18. One hundred and sixty patrons attended this Chef Floyd led event. The dessert rocked the house visually and tastefully!!
The dessert was composed of devil's food cake, dark chocolate mousse, vanilla, mousse, with a chocolate glaze. A Florentine cookie was the crunch component with an eatable paper Escoffier motif. A vanilla and chocolate sauce swirl complemented the plate as well as a chocolate decor.
The Baking and Pastry Arts class prepared Desserts and Bread service for the 2018 opening Escoffier Dinners event on 1/30/18. One hundred and sixty patrons attended this Chef Floyd led event. The dessert rocked the house visually and tastefully!!
The dessert was composed of devil's food cake, dark chocolate mousse, vanilla, mousse, with a chocolate glaze. A Florentine cookie was the crunch component with an eatable paper Escoffier motif. A vanilla and chocolate sauce swirl complemented the plate as well as a chocolate decor.
1/30/18 Salted Caramel Truffles
Chocolate Artistry
For class today we prepared Salted Chocolate Truffles. The components include milk chocolate truffle molds, caramel candy, dipping chocolate, and kosher salt.
1. Prepare the caramel candy
2. Pipe caramel into the molds
3. Dip mold in tempered chocolate
4. Enter chocolate paradise!!
PS: There are no Truffles left for photos!!!!!
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| Chef Demos the Caramel Candy |
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| Finalizing the Caramel Candy with butter addition |
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| My Caramel is very dark |
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| Ready for Caramel |
1/29/18 Hot and Cold Desserts First Service
1/29/18
In the CCC Baking and Pastry Arts Hot and Cold Desserts class, the class presented the First Service. This is the day we prepared and sold our first products for sale.
The class used one classroom day for prep on 1/22/18 and the next class 1/29/18 for final prep and sale. All photos: https://animoto.com/play/id0y3xR21HIcPla0MM4zMg
Our first offering:
In the CCC Baking and Pastry Arts Hot and Cold Desserts class, the class presented the First Service. This is the day we prepared and sold our first products for sale.
The class used one classroom day for prep on 1/22/18 and the next class 1/29/18 for final prep and sale. All photos: https://animoto.com/play/id0y3xR21HIcPla0MM4zMg
Our first offering:
1/25/18 Sour Dough
1/25/18 Sour Dough
One might wonder, after all the posted bakes, why is sour dough bread not even mentioned?? Well, here is the reason: many attempts at sour dough starter failed. For 4 months all attempts fizzled. Good news: finally we have a fabulous starter fermenting on the kitchen counter. It doubles in size everyday with the appropriate sized bubbles. It has become a pet. It is fed everyday at the same time the dog is fed! It needs a name. Soon, we may store it but for now it is fun to watch it work!
One might wonder, after all the posted bakes, why is sour dough bread not even mentioned?? Well, here is the reason: many attempts at sour dough starter failed. For 4 months all attempts fizzled. Good news: finally we have a fabulous starter fermenting on the kitchen counter. It doubles in size everyday with the appropriate sized bubbles. It has become a pet. It is fed everyday at the same time the dog is fed! It needs a name. Soon, we may store it but for now it is fun to watch it work!
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| Starter Day One |
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| Day 5 |
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| Everyday appearance |
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| Sour dough rye bread |
1/19/18 Sunday Bakes
1/19/18
Baking on Sunday
Making 3 bakes today:
1. Almond Ring Coffee Cake for Sam and Judy Brake
2. Orange Rolls for Prayer Breakfast
3. Almond Cream Cheese Braid for Hot and Cold Desserts Class
1. Using a recipe from Cook's Illustrated, Almond Ring Coffee cake is my first experience with Almond Paste. Usually Almond Flavoring tends to be strong and is used sparingly. This recipe called for a large amount of almond paste mixed with cream cheese for the ring filling. The result was too strong an almond flavor. Using the Cook's Illustrated recipe is a pleasure with additional notes and information and photos for each recipe step. Trying new dough shapes is always fun and with photo illustration for the first attempt, helps lead to success. Next time, the almond paste will be thin down with more cream cheese and the dough cut should be all the way but not though the ring.
2. Alabama Orange Rolls is a repeat bake. This always seems to please and using orange flavor in the dough, filling, and glaze creates the most wonderful morning treat. The Cook's Illustrated version of this recipe is preferred.
3. Using leftover almond paste and cream cheese from the Ring Coffee Cake recipe, I baked a Almond Cream Cheese Braid for Hot and Cold Desserts Class. More cream cheese was added to the mixture and tempered the strong almond paste flavor. There are several angles to present this baked good.
Baking on Sunday
Making 3 bakes today:
1. Almond Ring Coffee Cake for Sam and Judy Brake
2. Orange Rolls for Prayer Breakfast
3. Almond Cream Cheese Braid for Hot and Cold Desserts Class
1. Using a recipe from Cook's Illustrated, Almond Ring Coffee cake is my first experience with Almond Paste. Usually Almond Flavoring tends to be strong and is used sparingly. This recipe called for a large amount of almond paste mixed with cream cheese for the ring filling. The result was too strong an almond flavor. Using the Cook's Illustrated recipe is a pleasure with additional notes and information and photos for each recipe step. Trying new dough shapes is always fun and with photo illustration for the first attempt, helps lead to success. Next time, the almond paste will be thin down with more cream cheese and the dough cut should be all the way but not though the ring.
2. Alabama Orange Rolls is a repeat bake. This always seems to please and using orange flavor in the dough, filling, and glaze creates the most wonderful morning treat. The Cook's Illustrated version of this recipe is preferred.
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| M\Orange Rolls rising. Baking 3 bakes at the same time, I had to make time notes to keep up with varying rising and baking times. |
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| Baked and Glazed |
3. Using leftover almond paste and cream cheese from the Ring Coffee Cake recipe, I baked a Almond Cream Cheese Braid for Hot and Cold Desserts Class. More cream cheese was added to the mixture and tempered the strong almond paste flavor. There are several angles to present this baked good.
1/18/18 Dutch Crunch Rolls
1/18/18
My family loves Philly Cheese steak sandwiches on a Dutch Crunch Roll. After attempting several recipes for the roll, we preferred the Cook's Country version. This slightly sweet roll has an oval shape with an interesting crunchy top. Just before the final proof, a mixture of rice flour, yeast, salt, oil, and sugar forms a paste and is brushed over the roll. When baked, this forms a crunchy top with a particular cracked design.
After spending much time to prepare the rolls, we opt for a quick but fabulous filling:
1. Saute a large onion, 2 bell peppers, and 8 oz 1/2 mushrooms.
2. Add 1/2# chopped Boar's Head London Broil Roast Beef and heat
3. Cover with provolone cheese and heat til melted
4. Slice Dutch Crunch Rolls and spread the inside halves with mayo. Broil until bread edges are golden brown
5. Fill buns and enjoy!!
My family loves Philly Cheese steak sandwiches on a Dutch Crunch Roll. After attempting several recipes for the roll, we preferred the Cook's Country version. This slightly sweet roll has an oval shape with an interesting crunchy top. Just before the final proof, a mixture of rice flour, yeast, salt, oil, and sugar forms a paste and is brushed over the roll. When baked, this forms a crunchy top with a particular cracked design.
After spending much time to prepare the rolls, we opt for a quick but fabulous filling:
1. Saute a large onion, 2 bell peppers, and 8 oz 1/2 mushrooms.
2. Add 1/2# chopped Boar's Head London Broil Roast Beef and heat
3. Cover with provolone cheese and heat til melted
4. Slice Dutch Crunch Rolls and spread the inside halves with mayo. Broil until bread edges are golden brown
5. Fill buns and enjoy!!
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| Final Proof |
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| Paste brushed on roll |
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| The CRUNCH |
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| Yes, CRUNCH |
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| Ready for Filling |
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| Mayo toasted filled roll |
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| Lovely and Delicious Sandwich |
Wednesday, January 17, 2018
1/15/18 Chocolate Artistry
1/15/18 Chocolate Artistry
What a fun and exciting class! Chocolate, YUM!
Our class begins with a study of the chocolate production and tempering chocolate. All together a wonderful class day!!
Production Assignment
Video of class tempering chocolate:
https://animoto.com/play/PxfPHwmO2UKTlzoV8qZ54A
Chocolate in temper:
What a fun and exciting class! Chocolate, YUM!
Our class begins with a study of the chocolate production and tempering chocolate. All together a wonderful class day!!
Production Assignment
Video of class tempering chocolate:
https://animoto.com/play/PxfPHwmO2UKTlzoV8qZ54A
Chocolate in temper:
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| Tempered Dark Chocolate |
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| Tempered White Chocolate |
1/15/18 Happy New Year
1/15/18
Happy New Year
After a wonderful 2017 Christmas holiday, it is time to return focus to school and projects. The first Monday back at Prayer breakfast, we feasted on Orange Rolls. A smaller size roll suits the group with so many other offerings for breakfast.
Happy New Year
After a wonderful 2017 Christmas holiday, it is time to return focus to school and projects. The first Monday back at Prayer breakfast, we feasted on Orange Rolls. A smaller size roll suits the group with so many other offerings for breakfast.
Wednesday, December 27, 2017
12/26 John's Birthday
12/26
The day after Christmas is never a letdown for us. It is my husband John's birthday and we invite our local family over for Spaghetti.
This year was a landmark for John, he is 70!
I wanted to prepare Italian Bread to pair with the Spaghetti and I turned to Breadworld for a recipe. Breadworld is a site from the Fleischmann's Yeast Company. I have experienced much success with recipes from this site ad I selected their version of Italian Bread. The recipe called for a high percentage of yeast and I was expecting quick fermentation. This bread turned out so well. The bread was light with a pleasing mild flavor. I used steam at the beginning of baking and there was a thin crunchy crust.
This year was a landmark for John, he is 70!
There was some leftover bread and the next morning: French Opinion Toast!
The day after Christmas is never a letdown for us. It is my husband John's birthday and we invite our local family over for Spaghetti.
This year was a landmark for John, he is 70!
I wanted to prepare Italian Bread to pair with the Spaghetti and I turned to Breadworld for a recipe. Breadworld is a site from the Fleischmann's Yeast Company. I have experienced much success with recipes from this site ad I selected their version of Italian Bread. The recipe called for a high percentage of yeast and I was expecting quick fermentation. This bread turned out so well. The bread was light with a pleasing mild flavor. I used steam at the beginning of baking and there was a thin crunchy crust.
This year was a landmark for John, he is 70!
There was some leftover bread and the next morning: French Opinion Toast!
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| Italian Bread |
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| Oh my goodness! Will the Italian's mind if their bread becomes French Toast? |
12/25/17 French Opinion Soup
12/25/17 Merry Christmas Everyone!
It is a wonderful Christmas Day and the big feast will be this evening. Our family wants a small lunch to save room for dinner. Our daughter Elizabeth wants to make French Onion soup. This is a family favorite on Christmas of our daughter-in-law Laura. My contribution to the effort is Baguettes for the top. While sending pictures from her phone to her parents, Laura's phone auto corrected to French Opinion Soup and we have decided it should stay that way. Here is our result with French Opinion soup with Swiss Cheese on Crostini.
It is a wonderful Christmas Day and the big feast will be this evening. Our family wants a small lunch to save room for dinner. Our daughter Elizabeth wants to make French Onion soup. This is a family favorite on Christmas of our daughter-in-law Laura. My contribution to the effort is Baguettes for the top. While sending pictures from her phone to her parents, Laura's phone auto corrected to French Opinion Soup and we have decided it should stay that way. Here is our result with French Opinion soup with Swiss Cheese on Crostini.
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