Mini Quiches in Review & Nancy's Product Give Away! 100

The most successful host & hostesses have an arsenal of tricks they have tucked away in their little entertaining hats. Cabinets and pantries stand at attention year-round, stocked with dinnerware, decorations and edibles. These entertaining geniuses can layout their hospitable spreads within moments of a surprise pop-in or short notice dinner party.

If you are one of these people - lucky you, you have mastered the art of snatching a mini quiche from the masters' hand ^IMDB. For those of you who aren't entertaining gurus - you have much to learn, and remain the grasshoppers ^W of social hospitality.


Photo Credit WordRidden I mentioned quiche - what is quiche? In French cuisine, a quiche (IPA: [ki:ʃ]) is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust. Usually, the pastry shell is blind baked before the other ingredients are added for a secondary baking period.^W Generally quiche are savory flavored with herbs, meats or vegetables.

O.K, entertaining grasshoppers - listen up and rejoice, have I got a trick for expanding your entertainers' hats. Frozen appetizers. Some of you out there are cringing as you read those two words - fear not, no-one will shun or chastise you for taking a shortcut every now and then.

Even caterers and other culinary professionals have shortcuts they utilize when in a pinch. Rule one is to always have a backup plan - in case a disaster happens.

Before I start the reviewing of a product, I always like to do a little background on the company.

Nancy Mueller started in the '70's making appetizers in her own kitchen. People started referring her to their friends and eventually she started small production, supplying them to local grocers in San Fransisco, Ca.

In 1977, Nancy's Specialty Foods was born, ever since they have been producing on a large scale the company has successfully established partnerships with leading grocers & warehouse clubs nationwide. Nancy's has a full product line of frozen appetizers, desserts and entrées.


The Review:

Today I am reviewing Nancy's Petite Quiche, in the Lorraine (Swiss Cheddar & Real Bacon) and Florentine (Swiss & Spinach). I served these to family, which varied in ages 2 - 62yrs of age, while we watched U of O Ducks & OSU Beavers' civil war football game.

The quiche were packed in their own plastic recyclable tray with individual cups holding each mini quiche. There are microwave (for softer crust) & oven (for flakier crust) directions. I chose to use the oven directions which asked for a preheat of 375° F. Onto a cokie sheet I placed them 1/2 " apart. They baked for 14 minutes. After cooling them a bit they went on a serving tray.

Appearance:They looked edible, the crust was a nice golden brown with hints of carmelization in the right spots , the crust didn't sag. The filling looked appetizing and you could see pieces of the spinach and bacon laced throughout.

Texture / Mouth Feel: The crust was very flaky and light, when bitten into it was thin. The quiche filling had a good texture - you couldn't distinguish whether these quiches were commercial or not just by biting into them. The bits of spinach, onion or bacon was obvious, and natural.

Taste: Both quiches had a buttery crust with just enough salt. Thin crust enough not to overpower the quiche filling. Eggy-ness did not envelope the overall flavor, each quiche had a distinct flavor profile.

Lorraine (Bacon/Swiss): Very nice flavor, the filling had minced onion but that didn't overpower the other ingredients, just aided in accentuating them. The bacon could be tasted slightly throughout with nice smokiness, but definite bacon flavor when a bit landed in my mouth. Chives punctuated the onion. The Swiss added a nice flavor note and tied everything together. Nicely seasoned, not to salty.

Florentine (Swiss Cheese & Spinach): Small bits of spinach. Had a garlicky taste throughout. Nicely seasoned.

I liked both of them, but I liked the Lorraine best. They were received well by the guests, everyone except my kids, because let's face it - quiche looks and sounds kind of funny to a 2 & 6 yr old. My mother-in law thought they tasted very flavorful. My husband didn't like the flaky crust and thought they were a bit dry and needed more flavor --- I disagree.

These were in good form and didn't taste like a frozen appetizer. I will be honest and say that I wasn't expecting these to taste very good, I figured they would have a chemical taste and be greasy and bland.

I was pleasantly surprised. I would be happy to serve these on the fly if I didn't have time to prepare anything from scratch. So give them a try and stock some in your freezer for those unexpected entertaining moments.

The Contest :

Think you have what is takes to prove you aren't an "Entertainment Grasshopper"? Got some tips in your entertaining hat that could make or break an evening? Want to educate the Grasshoppers? Share your top 2 tips in the comments - The best tips will be featured in a post with your linked site url , such as below:

Make tamales & freeze them, for easy thawing. - provided by Tamales Rock

 
I will be choosing the best 60 quick entertaining tips from this post's comments, to be featured in the post. The Best of those tips - voted by you, the readers - will win a coupon for a free Nancy's Entree (good until April 30 2010), that will be mailed via snail mail.

Make sure you link to your blogger profile or site url in the comments (please no anonymous), so I can contact you if you win.

This is a great way to get PR for your site, as well as a back link. The contest starts now December 4th 2009 and will end at 12 a.m pacific time on Tuesday, December 8th 2009.

That gives you 4 days to post your top 2 quick entertaining tips here in the comments, for a chance to win. Good Luck!

Recipe: Fresh Fruit Napoleons with Blackberry Curd 40

I did these blackberry curd & fresh fruit napoleons a while back for restaurant baking. I wished I would've had time to get better pictures.

This recipe is more suited for summer, but when winter rolls around, and the holidays have past - it is refreshing to see desserts that awaken memories of summers past - and that reminds you summer is right around the corner.

Fresh Fruit Napoleons
This recipe yields 20 servings.

16 sheets of frozen phyllo dough
1 cup butter (melted) [you can substitute "butter flavored" baking spray or earth balance sticks]
1/2 cup crystal sugar
2 cups blackberries
1/2 cup water
1 teaspoon orange zest
1 cup sugar
4 tablespoons cornstarch
2 tablespoons cold water
4 1/2 cups mixed berries (strawberries, raspberries, blue berries)

Whipped topping,
or hand whipped cream,
or sweetened whipped marscapone cheese

Pastry Procedure:

Preheat oven to 350 °F.

Now as stated in my former post (Recipe: Banana - Rum Napoleons) you need to work fast and follow certain guidelines when working with phyllo {Tip: When you are working with phyllo dough it is best to have a tray to lay out the sheets, then keep totally covered, under a damp kitchen towel. If exposed to air, the moisture from the phyllo dough will be wicked out and it will become dry and brittle - which means non workable for you. So work quickly.]

You will need 2 half sheet pans (jelly roll) lined with parchment, to bake 10 sheets on each pan.

Place a sheet of phyllo onto a jelly roll pan, brush with melted butter. Sprinkle crystal sugar. Top with another phyllo sheet and repeat these steps until 10 sheets are used. Make sure to repeat butter & sugar on the last (top piece). Repeat with second sheet pan.

Using a ruler - score each pastry stack with a pastry wheel or sharp paring knife into squares or rectangles of equal measurements. Bake in the preheated oven 10-12 minutes (pastry should be golden and crisp). Allow the baked pastry to cool. Do not handle the pastry until building your napoleons or the baked phyllo squares may crack.

Blackberry Curd Procedure:

In a sauce pan combine the blackberries, 1/2 cup of water and orange zest. Bring to a boil. Reduce heat and let simmer for 5 minutes more. Scrape berry contents into a food processor and pulse until smooth. (if you don't have a food processor, you can place the berry contents in a sieve over a bowl and using a ladle , gently push and rub the contents against the mesh, repeat this until most of the contents have been filtered through the sieve into the bowl. This will leave behind seeds and a few skins from the berries).

Return the berry contents back into the sauce pan (on medium heat) - stir in 1 cup of sugar and 4 tablespoons of butter.

Combine the cornstarch & cold water in a small bowl stirring briskly. With a wire whisk add the cornstarch mixture to the berry contents in the saucepan . Stir until thick and bubbling. Stir for 3 minutes more. Remove from heat , scrape into a bowl, cover with plastic wrap - allow to cool for 2 hours or over night.

Napoleon Assembly:

Place a small dallop of blackberry curd onto the center of your serving plate.
Place a baked phyllo square (sugar side down), add 1 tablespoon of curd onto the center of the pastry square. Add (by pressing) enough of the mixed berries to cover the blackberry curd.

Finish by piping or adding rounded dollops of your favorite topping (Whipped topping,
or hand whipped cream, or sweetened whipped marscapone cheese) then add another pastry squared (sugar side up) to top.

There are many ways to finish this dessert , you could make it much fancier than this- drizzling berry syrup onto it, or around the base, using pastry cream on top of the blackberry curd - the combinations are endless.

Related Posts:

• Recipe: Banana - Rum Napoleons
• Recipes for Muffins, Scones & Pastries featured on this blog
• Dessert Costing : Banana Strawberry Torte

Can Elephant Ears do Upscale? Remembering the Circus. 44

One of the highlights of my childhood was getting to ride on a huge pachyderm, a.k.a elephant. For my cousins and I, the circus was a frequent part of our childhood. On this occasion, the circus made it's home in the dusty dirt floored arena of a historic fairgrounds, whose fairway had seen many, many generations of eager carnival, concert or rodeo goers. The concessions had a looming presence between the main arena and the white washed wood, gray roofed exhibition out buildings who had welcomed 4-H livestock, various crafts and the eleclectic mix of gawkers whose ages were of a varied range.

This was all surrounded by a scenery of ancient Maple, Oak and Locust trees - whose gnarled appearances of lacy leafy canopies gave shade on the hot sultry summer nights and perfumed the air with an earthy sweetness, when these events were usually scheduled. A once proud chained link fence, now disheveled kept watch over the whole property, only the ticket booths and metal arms of the floor to head height turnstile gates allowed slowly for the pandemonium to spill outward and overflow into the street.

The circus was an adventure for my cousins and I, we delighted at the splendor and surprise of all that the circus offered. From the sugary sweet aroma of cotton candy and caramel corn and of course elephant ears, to the buttery unmistakable popcorn aroma and roasted peanuts that permeated the whole grounds.

Parking Lot Entertainment By M.Markus

To the magic feeling of the performers and smells and sounds of the trained animals. Through our child eyes, these routines did not seem rehearsed, they seemed as though they had been played out especially for us.

The circus has the power to touch a special part in all of us - to harness the child-like wonder and air of magic, as adults, we wished existed.

I think out of all the circus and carnival concessions, elephant ears might be my favorite. The kid in me loves all of there soft, warm and cinnamon-sugar goodness.

Elephant Ear By {ErinKphoto} aka redcargurl

The baker in me knows their is a more upscale, adult version. The Crispy. Crispies use puff dough as a base. You can find a formula for puff dough here in my previous post Formula: Scratch Italian Puff Pastry

Formula for Cinnamon Sugar (home use version) [commercial version should be increased by 8 times]

• 26 oz all purpose sugar
• 2 2/3 oz. cinnamon
• 1 oz. vegetable oil

Procedure:

Mix together cinnamon and sugar first with paddle attachment in kitchen aide (for commercial version use 20 QT), then add oil .

You can store this in an air tight container for future use with breads, cinnamon rolls etc.

Procedure For Making Crispies:

Roll out or sheet puff dough to 5 cm (you can use a yard stick to measure the dough thickness if rolling it out by hand).

You will need to have a dough width of 20 inches. (remember to roll out your dough a few inches wider , then using your hands push the sides in to get the 20 inches width on your yard stick. This is called "shrinking" which promises that your crispies will stay the size you originally made them and not shrink during bake off).

Egg wash (1 egg beaten), the dough rectangle. Spread the cinnamon sugar over the egg washed dough, leaving 1/2 inch uncovered for seem allowance.

Starting at the top of your dough triangles left side, tuck your first 4 fingers of each hand under the edge of the dough - keep your thumbs free, and start by tucking the edge under using the heal of your hand and thumbs until you have spanned the length of your rectangle to the right. Keep repeating until you have tucked all of your dough, creating a tight roll. (it is very important not to press the layers of puff dough to tightly, as this will effect the integrity of the puff dough it's self.)

Once you have a roll, slowly pull the length of the roll so that it is of a uniform length and width. Using a sharp chef knife cut in increments of 1 inch wide pieces using a rocking motion when cutting each piece - you may need to hold each piece while cutting - be careful in the position of your knife blade.

When you have cut all your pieces, using all purpose sugar, spread it out all over your work surface to form a thin layer. Place each piece spiral facing up and roll with rolling pin until paper thin and semi circular. Place crispies on a parchment covered sheet pan, in groups of six (arranged 2 by 2 by 2). Continue adding new parchment onto the finishes sets of six until your pieces are all done.

You can then bake off each parchment sheet containing six crispies until crisp and golden at 375 F °ree; The unfinished crispies can be refrigerated if encased in a plastic bag, knotted tightly (airtight), to bake off later.

These are a very crispy and sticky sweet version of the elephant ear. They make great garnish for custards or cheesecake - break into pieces and arrange by gently pushing into the center of each dessert portion.

Now back to the topic of circuses, I know there is a circus tour starting soon. Ringling Brothers and Barnum & Bailey Circus have tour dates planned for all over the East Coast and South East corner of the US. There is one Stop in California on the West Coast. You can click on the picture below to see the tour stops below on the map.

To Get more info visit http://www.ringling.com/, where you can purchase tickets or view other fun things.

Tables Are More Ethstetic Than Utilitarian 6

What is a table? In the world of food, a table was thought to be a key element, not only in the placement meals - but also in the gathering of the guests who invited, would devour it. In current times, the table has taken on a backdrop appeal, more suitable as a place to position the laptop, and very little is discussed there - as digital gadgets have replaced the once lively meal time chatter.

Days are becoming far less about meals and more about classes, appointments, events and schedules. Both children and adults have increasingly growing activities to occupy their time, and statistics show that 40% or more, of surveyed families do not sit down to eat meals together on a regular basis.

One popular brand know best for canned vegetables, Libby's (can you say pumpkin pie?) has brought attention to this state of affairs, by actually launching a whole month of awareness. The campaign entitled "Get Back to the Table Month", is aimed at driving home the benefits of sitting down to meals as a family, to US consumers via the website www.getbacktothetable.com.

According to the website some of those benefits regarding children:

• Perform better in school
• Have a lower risk of smoking, drinking, and drug use
• Have higher self-esteem
• Develop stronger interpersonal relationships
• Eat healthier
• Teenage girls develop a healthier body image

Not only are their statistics, but tips on being frugal, coupons, and recipes.




One of the featured recipes is Mexican Tortilla Soup. It is pictured above. A very simple recipe anyone could follow. For a more festive presentation of this soup, more as a side or appetizer instead of an entree - try ladling the soup into into small ramekins or high walled tea cups (without handles), then make up some tortilla fries as garnish.

Tortilla fries can be of varying thickness - what ever you want the final result to look like.

Have 2-3 inches of oil in a pan, allow to get to 350 ° . Start with either corn or flour tortillas tortillas, and taking a vary sharp paring knife or pastry wheel (pizza cutter), which I feel works the best, lay the tortillas on a cutting surface. With sweeping brief cuts, make long strips across the tortilla. When you have a nice pile.

Grab a handful of the tortilla strips, and gently drop the handful into the oil. Fry until they turn golden, or crispy. Make sure the oil is strained from the finished tortilla fries. Let rest on paper towel. When about to serve add the piles of tortilla fries to the soups serving containers, this keeps the fries crunchy.



You can also do this with fresh wonton wrappers, to add to salads or other dishes. Just follow the above steps.

Formula: Scratch Italian Puff Pastry 5

"Pasta Spogolia Al Vermouth Blanco" is a commercial baking formula, and should be reduced for home usage, down to 1/3 or even 1/4 of the original formulation. This formula requires a 20 QT mixer. It is a Full Developed dough. Ingredients are measured by weight - NOT volume.

This is a really lovely puff dough to work with on the bench, it has a nice feel and tastes pleasing.


# = pound (US standard)
BP = Baker's Percent (disregard if not culinary professional)

Formula:

• 3# 10 oz. Organic Bread Flour Baker's % (80)
• 1# 8 oz. butter (use European style, has better plasticity) BP % (20)
• 1 1/2 oz. salt BP % (2)
• 1 oz. malt BP % (1)
• 7 oz. white wine (boxed is fine for this) BP % (10)
• 1# 4 oz. water BP % (27.5)
• 3 1/2 oz. eggs BP % (3)

Butter For Roll-in/Fold-in

• 3# 10 oz. butter (use European style, has better plasticity) BP % (80)
• 1# 8 oz. Organic Bread Flour
  

Procedure:

Dissolve salt in cold water.

In a 20 QT mixer with the hook attachment, mix the flour, butter, salt & water until well incorporated. Add the eggs and white wine. (slowly pour in) [NOTE: The amount of water needed depends on the hydration of the flour - different batches of flour from the mill will be drier than others, thus requiring more water that stated. You should always add extra liquid slowly 1 ounce at a time, to avoid over saturating your dough.]

Give the dough an intensive mix. Wrap the dough in plastic wrap, refrigerate for 30 minutes.

Mix folding butter & remaining bread flour. flatten the folding butter into a square and reserve in the reach-in /refrigerator.

{When working w/ puff dough - it is critical, for the flakiness & layers to form, to NOT push the edges of your dough down (as if pie dough), you must handle the edges delicately, or it will hinder the steam from forming during bake-off (steam = proper puff & rise).}

Place the butter square (from reach-in) on top of your chilled dough, on the lower half of the dough. Fold the dough in half, completely covering the butter - preform these steps:

1. Roll out the dough until it's length is 3 times it's width.
2. Fold the dough into thirds, like a letter.
3. Rotate the dough 90° and roll out the dough until it's 4 times it's width. (Be sure to roll the dough perpendicular to the first turn.)
   
4. Wrap the dough n plastic wrap, place it into the reach-in /refrigerator for 45 minutes.

Remove the dough and repeat steps 1-5 as stated above . (roll dough : 1 x 3, 1 x 4, 1 x 3, 1 x 4)

The dough is now ready to be used. This dough makes up great pastries - turnovers, palmiers, savory pastries - whatever you desire.

Related Posts:

Commercial Formulas Featured On Renaissance Culinaire

Formulas for Muffins, Scones and Pastries Featured On Renaissance Culinaire

Baking Theory Notes: Archived 26

Here is a list of archived Baking Theory Notes featured on Renaissance Culinaire. These notes focus on the chemistry and properties of different ingredients and their relationship to baking. This page will be updated as more theory notes are added.



Dessert Costing : Banana Strawberry Torte
Mixing Geekdom
Fermentation Chemistry
Yeasts
Proof boxes / Hints for new Bakers
Chemical Leavening &
Dough Strengtheners
Dough Preparation &
Fermentation
Functions of Eggs
Dairy Products Used in Baking
Sweeteners
Other Flours
Rye
Bread Troubleshooting
Bread Baking
Salt & Yeast
Fats
Wheat / Flour

Tutorials 16

Here is a list of popular tutorials on Renaissance Culinaire. Here you can learn step-by-step instructions on a variety of foodie related things. This page will be updated as more tutorials are added.



Learn How TO:

Reverse Macro w/ A Digital Camera

Procedure For Tuile Stencil Cookies

Make A Simple Proofbox for Home Use

Use Greasemonkey Scripts for Culinary

Make Shortbread Tarts

Shape Croissants

Make Chocolate Croissants

Make Great Pate a Choux

Be A Successful Baker

Find The Sex of a Dungenous Crab

Maintian Your Rolling Pin

Sheet Croissant Dough

Eliminate "Black Holes" in Food Photography Pics

Make your own Praline Paste 

Beat Cooking Anxiety!

Beat hunger in America ~ Find a Food Pantry in your area!

Women: Learn how you can be awarded a photography scholarship of your dreams!

How to find Edible Mushrooms in Oregon

Get your face or company logo on M&Ms

How to get the best food shots with a basic digital camera

Groups to join if you love food or are a foodie

Turn your kitchen into a licensed home bakery Part #1, and Part #2

These tutorials are written by me and are original content. These tutorials may not be reproduced without my permission.

Commercial Baking Formulas 29

Here is a list of commercial baking formulas that have been featured on Renaissance Culinaire. These formulas are meant to be used in a professional kitchen or bakery. These formulas include step by step procedure notes with the aid of pictures. The formulas have instructions for reducing the volume for home use. This page will be updated as new formulas are featured.

Americanized Pumpernickel Bread

Croissant with a starter

Wussel Bread

Seven Grain Bread

Lemon curd /Lemon Tarts/ Authentic Scottish shortbread

Callebaut Dark Chocolate Hazelnut Scones

Pumpkin Crunch coffee Cake

Pate A Choux , Éclairs & Cream Puffs revisited

Tuile Cookies Curls

Short Dough Cookies

Praline Paste

Dessert Costing : Banana Strawberry Torte

Scratch Italian Puff Pastry

Commercial Cinnamon & Sugar (for cinnamon rolls, breads etc.)

These formulas are not to be republished or distributed without my permission. All images are copyrighted.

Recipes for Cakes and Tortes 22

Here is a list of cake & torte recipes featured on Renaissance Culinaire. This page will continue to be updated as new recipes are featured.

Black Forest Cherry Gateau

Dessert Costing : Banana Strawberry Torte

Recipes for Souffles 4

Here is a list of recipes for souffles featured on Renaissance Culinaire. As time goes on this page will be updated as recipes are added.

Gruyere and Asparagus Souffle

Chocolate Souffles w/ orange white chocolate sauce

Recipes for Muffins Scones and Pastries 7

Here is a list of muffin and pastry formulas that have been featured on Renaissance Culinaire. Some of these formulas are commercial baking formulas that can be reduced for home use. This page will continue to be updated as more recipes are added.

Thanks Darwin Bell For Use of his Photo.

Fresh Fruit Napoleons with Blackberry Curd

Banana - Rum Napoleons

Croissant with a starter

Hot Pepper Gingerbread Muffins with Orange-Maple Butter

Gulab Jamun | Indian Sweets

Pate A Choux , Éclairs & Cream Puffs revisited

Callebaut Dark Chocolate Hazelnut Scones

Crispies (Italian puff pastry based, similar tasting as American Elephant Ear)

Scratch Italian Puff Pastry

Baking Is?? 0

According to googlism.com the list below is what Baking & Pastry is, according to google --- a very interesting take on Baking. I have divided the results into subcategories. The list is compiled using the most popular phrases when the term "baking" or "pastry" is searched for on the internet.

bake 615 by Amber *

Scientific :

• baking is math
• baking is a great way to do mathematics since you need to combine ingredients in a certain order with a specific
• baking is math estimated time to complete activity
• baking is one of the most versatile of cooking techniques because it can achieve a variety of unique results
• baking is a science
• baking is an artisan style bakery serving desserts to the hotel
• baking is excited to offer a new dessert that is guaranteed to heat up your sales
• baking is the technique cooks and chefs use to pre cook a pastry
• baking is also a cooking method which turns out goodies that are unbelievably tasty
• baking is in the manipulation and the fermentation
• baking is a very important unit operation in the food industry
• baking is not an exact science
• baking is possibly one of the oldest form of cooking
• baking is more scientific than other cooking techniques and requires careful measuring
• baking is a precise science and not something to which you can take a lackadaisical approach

Passion:

• baking is as much a science as an art
• baking is one of my joys
• baking is an intensely creative activity
• baking is the art of turning various items into edible food
• baking is important too
• baking is the language we use to tell our families and friends we love them
• baking is in morabito family's blood

LOL!:

• baking is terrifying
• baking is not for you
• baking is funny not funny ha ha
• baking is to cut out or cut back on the nuts that you use
• baking is on the rise
• baking is now the thing to do to impress friends

WTF?

• baking is easy enough for even the most culinary challenged men
• baking is a fun skill but of somewhat limited usefulness

Philosphical:

• baking is the food of love
• baking is poetry to businessman's soul
• baking is a millenium dedication to the american flour milling industry and to those who bring us our daily bread

Pastry IS??

shaping danish - Pinwheels By Amber *

Scientific :

• pastry is tacky to touch
• pastry is judged by the evenness of the flakes when it is baked
• pastry is the title given to baked articles of food made of paste or having paste as a necessary ingredient
• pastry is kneaded
• pastry is first mixed to develop the gluten until a smooth silky dough is formed

Passion:

• pastry is my life
• pastry is one of the great delights of the french kitchen
• pastry is as good as it gets
• pastry is so good that it seems a shame to limit it use to a breakfast roll

LOL!:

• pastry is bergin's idea of good time
• pastry is very sticky
• pastry is either flaky or tough
• pastry is an elegant pastry that can be given as a chic & unique gift to anyone with a sweet tooth & impress them
• pastry is always shrinking
• pastry is not one of my strongest suits

Philosphical:

• pastry is a light
• pastry is given the correct perspective
• pastry is like feathers