16 July 2007

Blogosphere blurb / Recipe: Pear Chocolate Belle - Helene

Culinary Revival --- That is what Renaissance Culinaire translates into to English. Now that my template is updated in "new" blogger, and it looks o.k I can now get down to the business of baking. After recoding the html and going through each post to label them individually, I realized that 2005 was the "golden" year of this blog. That this was a model for the blog that you readers loved so much --- and in all fairness I plan to deliver my posts in that spirit, once again. ---lets say VIVA BLOG CONTENT!

O.k I haven't a picture for this dessert... But I plan to bake it next week, so I will update the post with some assembly & finished dessert pics later.

Pear Chocolate Belle - Helene
This was adapted from an editorial in The Columbia.

Cake Ingredients:

¾ Cup butter or Margarine+ , softened
2 ½ Cups flour
1 Cup Brown Sugar+
½ tsp. Baking Powder
½ tsp. Baking Soda
4 ounces Bittersweet Chocolate , melted
1 Egg , slightly beaten+
1 cup milk+
4 small, ripe Bartlett pears, peeled, cored and cut in half. (or substitute for canned halves --- drain, and pat dry w/ paper towels)

++For Vegan/ Vegetarian :

Substitute Earth Balance (( in the block form)) in place of the butter.
Use 2 oz of Extra Firm Silken Tofu in place of egg.
Soy or coconut milk can be substituted for milk.
Substitute your natural sweetener ( I.\e Turbinado) in place of sugar --- adjust accordingly, more or less depending on the sweetener.

Cake Mix Directions :Preheat oven to 350ºF. Beat butter with electric mixer on medium speed until creamy.
Add flour and sugar; beat on low speed until crumbly. Remove 1/3 cup of
the butter mixture; set aside. Add baking powder, baking soda,
chocolate, egg and milk to remaining butter mixture in bowl. Stir just
until dry ingredients are moistened.

SPREAD one-third of the batter into greased 9-inch spring form pan. Place pear halves,
cut sides down, in a circular pattern over batter. Drop spoonfuls of
remaining batter over pears; spread to evenly cover pears. Sprinkle
with the reserved crumb mixture .

BAKE 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool.

Cake Finishing:
Using a pastry brush, brush the cooled cake with *Brandy Simple Syrup. Spoon slightly cooled **Spiced Carmel sauce onto the cake, allowing the caramel to drip over sides.

*Brandy Simple syrup
2 cups water
1 cup white sugar ( Or vegan sugar)
1/2 teaspoon grated lemon zest
1/4 cup brandy

In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Strain into airtight container, removing the lemon zest. Allow to cool, then cover and store in refrigerator. When ready to use, mix in brandy. Brush onto cake

*Spiced Pecan Carmel
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 1/2 cups heavy cream
½ tsp Cinnamon
¼ nutmeg
Toasted Pecan halves

Put granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugar, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork, until a deep golden caramel. Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in nutmeg, cinnamon . Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1 cups, about 10 minutes. Cool to just warm.

++Vegan Spiced Carmel Sauce:

2 Tbsp. Cornstarch
½ Cup soy milk
½ Cup vegan sugar
¼ tsp Nutmeg
¼ tsp Cinnamon
¼ Cup water + 1 tsp water
Toasted Pecan halves

DIRECTIONS: Stir cornstarch into soy milk and set aside. Place Vegan sweetener , spices and one tablespoon water in a non-stick saucepan. Over medium heat, stirring constantly color will appear light brown, add 1/4 cup cold water, allow the syrup to come to a low boil. Reduce heat and add soy milk while stirring. Once incorporated , gradually return to boil, stirring constantly until thickened & glossy / smooth. Add vanilla and remove from heat. Add toasted Pecans. {if too thick/sweet, add additional soy milk , stirring constantly.}



11:41 AM, May 12, 2009 Reply  

Wow! Cool recipe. I never thought to substitute tofu for eggs to make a recipe vegan. That's really cool and I think I'm gonna try it this weekend. Any chance you have pictures of this recipe that just never got put up on this post?

8:53 AM, May 03, 2012 Reply  

Interesting recipes! Thank you for sharing your culinary skills and expertise here in your blog. They really are helpful especially to those who want to try new and different recipes. It would be better if you already have the pictures so we can see a sample of the finished product. When do you think will you be able to post those pictures? Looking forward to that.

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