Hot Pepper Gingerbread Muffins with Orange-Maple Butter 6

Thanks Darwin Bell For Use of his Photo.

I found this recipe in The Sweet Melissa Baking Book, Which I will review in a future post.

This recipe sounds so good. I love ginger and cardamom. And maple butter is one of those taste memories from childhood- my grade school would have waffle days, and they would serve these waffles made from scratch, big pale yellow round ones the size of a plate. The waffles were barely browned - so that they were soft and warm and not crusty on the outside. And on the top they would serve a scoop of fluffy maple butter, so when you spread it onto the waffle, the maple butter would sink into the individual spaces in the grid, exploding into your mouth at each bite....yumm! I have never forgot that taste.


To Make Hot Pepper Gingerbread Muffins:
Preheat oven to 350°F , use the center rack. Line your muffin tin with muffin papers (or grease / spray).
Makes 12 muffins
(you can refrigerate this batter over night if you need to, just fill your muffin tin cups, then refrigerate.)

Ingredients :

• 1 3/4 Cups All-Purpose Flour
• 1 1/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 2 1/2 tsp. ground ginger
• 1/4 tsp. powdered dry mustard
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/4 tsp. freshly ground black pepper
• 1/8 freshly ground white pepper
• 1/8 tsp cayenne pepper
• 1/2 tsp ground cardamom
• 2 large eggs
• 1/2 cup firmly packed dark brown sugar
• 1/4 cup granulated sugar
• 1/3 cup vegetable or canola oil
• 1/2 cup molasses
• 3 TBsp. freshly grated gingerroot (use a microplane - best tool for the job)
• 2/3 cup strong boiling hot coffee

Procedure:

1. In a medium bowl whisk these dry ingredients - flour, baking soda, salt, powdered ginger, dry mustard, cinnamon, cloves, black pepper, white pepper, cayenne, cardamom.
2. You will need a kitchenaide or other electric mixer with a whip attachment. Beat eggs, brown sugar and granulated sugar until thick. With a slow steady pour - add the oil and molasses. Stir in the ginger.
3. On medium speed add the dry ingredients in three batches. alternate with the hot coffee, mix well after adding each ingredient. Scrape down the sides of the bowl.
4. Pour the muffin batter into the prepped muffin tin. Bake for 30-35 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven and allow to cool. Sprinkle with powdered sugar.

Orange Maple Butter

Ingredients:

• 8 TBsp. unsalted butter, at room temperature.
• 2 tsp. freshly grated orange zest
• 2 TBsp. pure maple syrup
• 1/8 tsp fine grain salt

Procedure:In a medium bowl, whisk together butter, zest, maple syrup and salt until smooth. Serve at room temperature.


Serve the muffins with the orange maple butter. This butter keeps refrigerated in an airtight container for up to 1 week. Allow it to soften to room temperature, whip if necessary.

The Sweet Melissa Baking Book Recipe © Melissa Murphy. All Rights Reserved.


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Blogosphere blurb / Recipe: Pear Chocolate Belle - Helene 2

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

DIRECTIONS:
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

DIRECTIONS:
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.}

My Recipe : Curried Asparagus 8

This is a tasty side dish. It has gotten raves from my friends and family. It may seem a bit salty at first glance but take into consideration the liquid added washes the flavor out a bit , so there needs to be enough salt to bring out the curry flavors. Enjoy!

Green Asparagus by Gunnar Magnusson

You Will Need:

• a nice bunch of Asparagus (1-2 #s)
• 1/4 - 1/2 of a stick of butter
• a good curry powder (look for these ingredients : coriander seed, chili, cumin seed, fennel seeds, cinnamon, poppy seeds, star anise seeds, turmeric, mustard seeds, white pepper and peanut -- You can buy this mixture at an Asian market, regular grocers tend to have a diluted curry powder lacking depth)
• balsamic vinegar (a splash about 1-2 TB)
• porcini mushroom flavored oil (a bout 1/4 TB
• rubbed sage (about 1/4 - 1/2 tsp)
• onion salt (1/2 tsp)
• garlic salt (1/2 tsp)
• kosher salt (1 tbs)
• water (enough to cover asparagus)

Heat your pan on medium high and allow the butter to melt completely. After washing & breaking the fibrous bottoms off your asparagus stalks -- add them to the melted butter. Add 1 tablespoon of curry to the pan, mix into the butter to form a paste. Sprinkle balsamic vinegar over the whole pan. Drizzle your asparagus with the porccini oil. Dust with rubbed sage. Sprinkle salt , onion and garlic salt (a few shakes , as water will be added later). Stir briskly. Add 1 tsp more of the curry. Add enough water to barely cover the stalks. Cover and allow to simmer.

When done the asparagus will take on the yellow color of the curry, and they will appear slightly wrinkled/wilted.

Recipe : Gulab Jamun | Indian Sweets 2

Gulab Jamun. An Indian treat

gu·lab ja·mun (plural gu·lab ja·muns)

Indian dessert: Deep-fried dough served in a sugar syrup flavored with rose water.

[ Hindi translation = [gulāb] ="rose water" + [ jāmun]= "fruit"]

Indian sweets are generally based on thickened milk (khoya) and rice flour ---" Chaval ka atta" (in Hindi) or "arisi mavu" (in Tamilamil) . This combo has many uses : Crispness can be obtained if added to deep fried vegetables .

Used as a thickener in South Indian cuisine --- dishes such as kolambu, gotsu and rasa vangi which are then served with plain rice. IA thick batter can be made with urad dal for dosas and idlis. In Northern Indian cuisine it is used mainly in a pudding called phirni .

If your path takes you to East, Middle or West India --- it is the base of various pancakes, dumplings, fried snacks and sweets.


Rice flour is also used in painting 'kolam's' or alpanas, (mandalas) attractive designs fused with flowers on the thresh hold of traditional homes..

OR chickpea flour. --- a.k.a Gram flour, made from chickpeas (chana dal), is used as a binding agent for Koftas (meatballs or vegetable balls), or as a batter for fritters and as the base savory snacks like Dhokla (steamed dumplings), Bonda (spiced potato curry balls dipped in a batter of besan and deep fried), or Sev (fine, fried strands or sweets like ladoos.

Besan is used in many beauty related recipes : homemade masks , face scrub and toner,It is mainly mixed with malai (cream) and drops of rose water, or plain water.

Cardamom, almond, raisin, saffron, jaggery, rose-water and a hint of camphor are some of the commonly used flavorings used to scent Indian sweets. Bengali confections are favored all over India, especially sweets which use cottage cheese (paneer) or khoya as a base ingredient.

Popular sweets are Rasogullas and Gulab jamuns, these cottage cheese and khoya balls are soaked in scented sugar syrup. Favorite Indian delicacies include Jalebi (airy and light 'curlicues' of deep fried flour, soaked in syrup). Halwa (semolina pudding), Sohan halwa are very rich, chewy, nutty candies.
I discovered my love of all food Indian, through an old friend roommate. She had been heavily influenced by her father's stint in the South Pacific, adding his pastry chefs' flair and her mother's Asian roots , which acted as a gateway for the intermingling of Asian and Indian cuisines. She favored Vegetarian dishes best. So with the meeting of this friend and as our friendship flourished, I naturally developed a love affair with Dahl and curries .

This recipe was given to me from an an aging Indian woman who frequented our neighborhood. She was very happy to pass the legacy of her food filled past , however small , as she was saddened by the lack in interest from her grand-children.


Gulab Jamun
Ingredients:

• 4 oz. dried milk

• 2 level tablespoons plain flour
• pinch of bicarbonate of soda
• 4-5 tablespoons of milk
• 1 lb sugar
• 2 cardamoms
• rose water for flavoring
• 8 oz vegetable fat for frying

Mix the dried milk, flour and bicarbonate of soda in a bowl. Add fresh milk to make a soft dough; make thin 2 in long rolls.

Heat the fat, then cool and put over a slow fire. Put as many of the rolls as the pan will hold comfortably. Cook over a very slow fire till the jamuns are pale gold and have doubled in size.

While the jamuns are frying - add the sugar and 1/2 pint of water in a sauce pan and make a thick syrup. Add the cardamoms, either coarsely ground or whole, to the syrup.

Drain the jamuns and add the syrup, let stand for 5 minutes over low heat, then take off of the fire - add 1 tablespoon of rosewater and cool.

This should make 2 dozen jamuns. Serve hot or cold.

Yummy!!

You can learn more about Indian Confections here. There is also a wikipedia entry on Gulab Jamun . It is a small paragraph --- if you have info on the history of Gulab Jamune You you might want to contribute to building of the wikipedia page.

Recipe: Italian Turdilli 8

I have typically generalized on this blog, spoken not too specifically, mainly I have danced around the subject of my personal life. Well for those of you readers who know a little more about me then the words that glare at you from my blog pages, those that have emailed me or had fleeting cyber conversations...You are in for a treat.

Today I will share a small glimpse into that vault of memories from my childhood. A place I keep wrapped up --- to be reviewed when sorrows over shadow my life. I breathe in the smells of wheat farmed country sides, I eye the kitchen tools and ingredients that are all too familiar --- they create the foundation of food appreciation that I have today.

Of the many cultural influences in my life, there is one tributary branching off the meandering river I call my family heritage.

This tributary is peppered with Mediterranean accents. The migration of strong, willing inhabitants across a harsh sea. There is calling from the hills, to savor seasons! Making a life, if not harvests --- there is no discrimination from vine or fowl.

My maternal great-grandparents each made their own journey to America, they shuffled through Ellis Island. Into the dirty streets of New York. In search of a place that embodied the green rolling hills they had left behind.

They eventually settled, and indeed found their rolling hills. From the descriptions I have been given their farm was something of a foodies dream --- they made their own Italian cheeses,Prosciutto,salami & Italian meats and their own wines. There were great feasts to be had.





I grew up to appreciate little jewels of Italian heritage. One of my favorite sweets are Turdillis [pronounced TOR-DEE-LL-EEs]. We would get these at the annual Italian dance and festival. They are simple , but very suitable for any palate. The wine gives them a very pleasing contrast to the honey which they are rolled in. Enjoy!

Tordilli

1. 1 cup oil
2. 1 1/4 cup white wine
3. 2 cups flour, or more depending on consistency..
4. Pinch of salt
5. dash of nutmeg & cinnamon
6. 3 Tablespoons fresh orange juice
7. Plate of honey, heated for dipping

Bring oil and wine to boil, let stand for 5 minutes. Pour into a mixing bowl, add flour mixed with spices. Knead well, divide dough into thirds. Pin out (roll) to 1 1/2 inch thickness, you want long strips. Cut each strip into 2 inch pieces. Fry in deep hot oil. Cool and dip in hot honey.

Seduction by Savory souffle... 0

Cheese & Asparagus Souffle: This delicious souffle serves 2 ; )

With such beautiful coloring, you may not want to dig in, but a bounty of flavor hides beyond the browned top. Tender and wonderful, you will surely want to eat every bite.

Béchamel :

1/4 Cup milk

• 3 Tbsp unsalted butter
• 3 Tbsp all-purpose flour
• salt & freshly ground black pepper,to taste
• pinch of nutmeg
• 3 large eggs, separated, at room temperature (you will only need 2 egg whites)

Souffle:

• 2 egg whites, at room temperature (this is in addition to the 2 above)
• pinch of cream tartar
• pinch of salt
• 3/4 Cup grated, imported Gruyere cheese
• 1/4 Cup freshly grated Parmesan cheese
• 1/2 lb asparagus, trimmed, steamed 5 minutes, sliced 1/2 inch thick.

Preheat the oven for 375° F. Place rack on lower level of oven.

Butter (2) 8oz. ramekins, dust sides & bottoms with 1 Tbs. Parmesan , each.

To make Béchamel : Warm milk in saucepan. Melt butter in second saucepan over medium-low heat. Stir in flour until smooth, and cook 2 to 3 minutes, stirring with wooden spoon; allow to bubble but not brown.

Take pan off heat, whisk in warm milk and return to heat; whisk vigorously, scraping bottom and sides to prevent scorching. When mixture simmers, reduce heat to low, and cook, stirring often from sides and bottom, 5 minutes, or until thick. Season with salt & pepper & nutmeg. Remove from heat; stir 1 minute more. Beat in 3 egg yolks, one at a time.

To make Souffle: Using electric beaters (i.e kitchenaide hand mixer), beat 4 egg whites in a bowl, starting at low speed and slowly increasing speed until they begin to foam. Add cream of tartar and salt, beating until satiny peaks form & hold their shape; Do not over beat.

Combine remaining cheeses. Using a rubber spatula, stir one-fourth of beaten egg whites, and fold together. With each fold, sprinkle in a handful of cheese mixture & a handful of asparagus, giving bowl a quarter turn. When everything is added, the mixture is uniform, carefully spoon into souffle dishes (ramekins). Put a baking sheet on bottom rack.

Bake 20 to 25 minutes, or until puffy and browned; do not overcook ---centers should be slightly runny. Enjoy!

Formula : Pumpkin Crunch coffee Cake 8

This is for production ( 14 - 15 cakes ), so if wanting to make at home please use a 1/4 of this recipe.

This cake is very airy & moist, not to sweet and the right amount of spice. Very good crumb.

Pumpkin crunch Coffee Cake

Best done in a 20 QT Mixer.
Formula key: [1# = 1lb] 



Pumpkin Crunch

• 1 # cake shortening
• 1# 8oz. Cake Flour

Cream shortening and flour on first speed for 3 minutes.

• 1# 8 oz. Pumpkin

Add pumpkin, and mix till blended.

• 3# Sugar
• 1# Pastry Flour
• 1 1/2 oz. Salt
• 2 1/2 oz. Baking Powder
• 2 oz. Non-Fat milk
• 3/4 oz. Cinnamon
• 1/4 oz. Ginger
• 1/2 oz. Baking soda

Add sugar, Pastry flour, salt, baking powder, non-fat milk, cinnamon, ginger and baking soda - mix for 3 minutes in 1st speed.

• 1# 8 oz. Whole eggs

Add eggs, unbeaten and mix for 3 minutes in 1st speed.

• 1# Water
• 8 oz. Molasses

Add water and molasses slowly, and mix in 2nd speed for 5 minutes, scrape bowl down.

Panning:

Using 9 inch pie pans, lightly spray with pan prep, fill with 11 oz of mix. (makes 14 -15 coffee cakes)

Top with very fine struesel {no large clumps} - they will collapse the batter during bake.

Bake at 350°F for 20 minutes.


For muffins:


Scoop with a #16 ice-cream scoop .Use paper liners (or parchment) and spray the top of the muffin tin. Finish with streusel on top (as instructed above).

Recipe: Green Tea Sesame Sauce 4

O.k I live for asian flavors. I love green tea , & I partake in the tea drinking ceremony atleast twice a day. Here is a recipe that combines some of my favorite ingredients - green tea, garlic, chives & chili pepper. This is not so much a fire in your belly, but a gentle warmth. Serve among good friends.


Green-tea Sesame Suace
This is great with chicken, seafood or tofu.

• 1/4 Cup tahini, well stirred
• 1 TB exstra-virgin olive oil
• 1/4 Cup brewed green tea
• 2 TB fresh lemon juice
• 1 small garlic clove, finely minced
• 2 tsp fresh ginger, minced
• 2 TB chives, minced.
• 1 tsp fresh chilli pepper, minced
• salt & pepper to taste

Whisk all ingredients together until smooth. For thinner sauce add more green tea.

Giddy Over Oregon Crab...| Recipe : Fresh Mango - Crab Spring Rolls 14

Female Dungeness Crabs have larger "chests" than their male counterparts...hmmm.




The 2 Above photos are from GREG JOHNSTON ,SEATTLE POST-INTELLIGENCER reporters Article "Puget Sound's Dungeness bounty is fun to catch and great to eat ", a great article on The Puget sound's dungeness crab, covers many facets.

Here is one of the 2 crabs caught by my husband & friends. Only male crabs are eaten, and they must measure over 6 inches across the shell to be regulation. The crab cage was dropped off of a bridge in Seaside, Oregon - with a rope and buoy attached. You can use basically anything to bait your trap - mink, smelly fish, chicken meat etc. When the boys checked the trap they were very excited.


My husband ran back to the house , huffing & puffing, out of breath and exclaimed "There are 2 crabs in there -BIG ONES!" He was like a little kid who had just discovered Pokemon. The locals were very intrigued with the catch. They were asking all kinds of questions - the most frequent one was "Wha'd you use to bait 'em?" and their stern looks were not of approval until the crabs were carefully looked over and measured. After the investigation, the female was put back and the male crab was plopped into a bucket with water, to be carried home.



Now this crab was a real pain in the ass. He was a fighter. You cannot fully understand a crabs' strength, until you are wrestling him into a pot of boiling water. His claws are furled in full battle glory, taking swift pinches at every chance. I was lucky to capture this photo of my husband potting him, because when you are handling a dungeness crab - instinct tells you let go immediately!



The crab is cooked until the shell turns from it's natural and alive color of purplish-brown, to a red orange cooked color. Then the crabs sternum[chest] is cracked open and the organs are thrown away, leaving the collection of meat.

Here is a great recipe for crab meat:

Fresh Mango - Crab Spring rolls

• 2 Tbsp fish sauce
• 1 Tbsp rice wine or dry sherry
• 3 1/2 tsp minced fresh ginger, divided
• 1 Tbsp chopped cilantro leaves
• 1/2 lb. Cooked crab meat, broken into chunks{you can use lobster also]
• 2 Tbsp canola oil
• 1 Tbsp loose green tea, such as Gunpowder green tea
• 2 small mangos,peeled,seeded and diced
• 12 , 8 inch round dried rice paper wrappers

Combine fish sauce, wine/sherry,1 1/2 tsp ginger, and cilantro leaves in a medium bowl. Add crab/lobster; toss to coat. Cover and marinate in refrigerator for 30 minutes.

Heat oil in a large cooking pan over medium heat, swirl oil to coat pan. Add green tea and saute until fragrant [ 30 seconds]. Add 2 Tbsp of ginger and saute another 30 seconds. Add crab/lobster mixture; stir and toss until it heats through, about 1 minute. Remove from heat. Let cool, then mix in mango.

Fill medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a clean and dry work space. Arrange 2-3 Tbsp of the filling in an even horizontal mounds just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding the sides about half way.

Cover finished rolls wit a damp cloth to prevent drying. Serve with dipping sauce.

Sweet & Sour Chili Sauce

• 1 stalk lemon grass
  
• 1 fresh red chili, seeded and minced
• 2 tsp brown sugar
• 3 Tbsp fish sauce
• 1/4 cup fresh lime juice

Remove tough outer layers and green parts of the lemon grass. Mince tender base stalk. Combine ingredients in a bowl. Cover & chill. Keeps for 3 days.