20 December 2010

Suffering From An Irrational Fear of Cooking? 203

Do you, or someone you know, suffer from CPD (Culinary Performance Dysfunction)? What is CPD? It is the aversion to cooking, in a kitchen, anything besides microwave burritos or jarred spaghetti.

Photo Courtesy of  gregpphoto © All Rights Reserved.

People who have CPD have an irrational fear that they can't use culinary techniques to crank out a fabulous tasting meal. People with CPD, when faced with cooking, in the kitchen, conjure up horrible disasters that will unfurl if they attempt a recipe. 

Ingredient experimentation is a extreme anxiety trigger for people suffering CPD. It is far worse that attempting to follow a recipe.

If this sounds like you, or someone you know, there is help. As Shakespeare mused:  "Our doubts are traitors, and make us lose the good we oft might win, by fearing to attempt." The mind is a powerful tool, which can be both helpful and damning. But CPD sufferers can overcome their aversion to the culinary world. Exposure is the key.

In a recent article published by Globe and Mail (see "Cooking as Therapy"), Julia Belluz, delves into the emotional and psychological healing aspects that cooking affords those who are open to the subtle nuances found in participating in the simple acts of prepping, creating and presenting their food.

A wonderful cookbook that I feel can bridge the gap between "aspiring" to be successful in the kitchen, but fearing it,  and actually being successful, is Entertain Like a Gentleman, by David Harap. 

This cookbook while geared for the testosterone set (i.e men), can be a nice addition to any cooking library. David presents the recipes and contents of  this cookbook in a very logical manner.

David Harap gently eases the reader into entertaining and cooking, with the first section entitled "Entertaining 101", which gives tips on stress-free entertaining, tools, metric conversions, and even talks about the 10 assumptions of all recipes.


The next 15 sections are devoted to assembling, cooking and creating a mood in 15 different entertaining scenarios:

  • Scotch Tasting Affair
  • Super-bowl / March Madness
  • Cheese and Wine Party
  • The Initial Flame (grilling)
  • Pool Party
  • Tailgating in Style
  • Oktoberfest
  • Cooking With Kiddos
  • Double Date Night
  • Romantic Dinner (Spring/Summer)
  • Romantic Dinner Another Night (Fall/Winter)
  • Breakfast in Bed
  • Brunch with the In-laws
  • Cocktail Party Finger Food
  • Poker Night With The Boys
Each of the 15 sections include tasty, innovative recipes which include appetizers, entrées with complimenting sides, and a delicious dessert to complete the themed experience. 

The recipes are written in an easy to understand fashion, intended to help aid in a less-stressful entertaining experience.  Included in the book are shopping and equipment lists, with blank pages  after every section to allow you to jot down thoughts or notes - making Entertain Like a Gentleman perfect for the cooking inept or the seasoned culinary traveler.

So hopefully when you are looking to find gifts this season, think of those who suffer from CPD, and try to  enable them, into the culinary world, which they fear so well. Encourage them, and give them the tools to inspire confidence. But over all, be supportive.












The view expressed here are mine & mone alone. I wrote this review while participating in a blog tour by Parent Reviewers. I received a "proof copy" of Entertain Like a Gentleman, so that I could provide my honest feedback. Please read more about Renaissance Culinaire's Disclosure Policy.

03 August 2008

Products, Services or Website Reviews 2

Here are a variety of reviews that have been featured on Renaissance Culinaire.



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If you like - read more info on my review history.


01 May 2008

And The Winners Are - Drum Roll Please... 0


The Publisher has been notified. All 5 of
the winners of The Sweet Melissa Baking Book Challenge were notified by email.
For the first contest conducted on Renaissance Culinaire, it went very
well. I will do this again soon when I have the opportunity.

I really appreciate everyone who took the time to follow the contest rules and that had kind comments to make. Thanks to everyone who featured a link on their site also.








The contest is over and the random drawing, thanks to random.org has come and gone.

Now to officially announce the winners:


  1. Dan, of MN
  2. Mark ,of IL
  3. Curtis, of TX
  4. Karin, of MN
  5. Amy, of OH



CONGRATULATIONS!!



The publisher was forwarded the winners info, including email - in case she wants to verify your shipping address. You will then be shipped your brand new copy of The Sweet Melissa Baking Book. Happy Baking!


I have created a little graphic if any of the winners would like to display a link in their blog post about winning the contest.



This is what it will look like on your site:
















Copy & paste this code into your site template:









This is what it will look like on your site:











Copy & paste this code into your site template:








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30 April 2008

The Sweet Melissa Baking Cookbook Giveaway - Deadline is TODAY! 2

Which 5 RANDOM contestants will emerge victorious and win the ultimate prize? A FREE Cookbook? We will find out Tomorrow!


Thanks to everyone who participated! The contest is going smoothly. If you haven't entered The Sweet Melissa Baking Book Challenge yet, you need to do so before Midnight 04/30/2008 , tonight!

To enter the contest - just bookmark http://abstract2collective.blogspot.com (click on the links) to : (stumbleUpon ) (add it to del.) (Digg it!) (add to technorati favs ) or (blogroll it) . You can also see the original post.

Once you have added Renaissance Culinaire to any one of these 5 sites, email me at renaissanceculinaire [at] gmail [dot] com with :

  1. your name
  2. user name on the bookmark site you used
There is a link at the bottom of this post, which reads "contact me" -you can also use that.

All contestants will be assigned a number, and those numbers will be entered into a processor at random.org to create truly 5 random winners.

GOODLUCK!



Related Posts:

25 April 2008

Contest : Cookbook For 5 Lucky Random Winners 3





I am having a contest! The first one in a series of many to come. The winners will all receive a new copy of The Sweet Melissa Baking Book. You can read the review of this book here.


Once all emails have been submitted to me, I will use Random.org , to choose the final 5 winners. This will create a true random selection. For the sake of your privacy , I won't enter your email addresses into this sites form, because it is not secure, I will assign numbers to each email I receive. Then use the numbers to draw the random winners.








The rules are simple:

1.) You must click on the links below to submit this site to any of these 5 bookmarking sites:


del.icio.us Digg.com Technorati Favorites

Blogroll Me Stumble Me

2.) Once you have submitted Renaissance Culinaire using one of the above links, please email me with an email that you check often:


renaissanceculinaire [at] gmail [dot] com
Email me :
  • Your real name (first name is fine)
  • User name of the bookmarking site you used.
The Deadline is April 30th

Once the results have been collected, I will email the 5 winners to get their name and address information. This will then be sent to the publisher who will ship them right out to you.



Good Luck!



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24 April 2008

Review: Sweet Melissa Baking Book 2


On first glance, this book is a slightly smaller than the average
glossy cookbook, you know the kind - almost ready to feature as
a coffee table book, rather than a cookbook that goes on your shelf.
That kind of cookbook has really become a standard trend.

Unlike allot of other cookbooks, The Sweet Melissa Baking Book gets right to the point. There is no lengthy forward, just a few pages mentioning Melissa
Murphy's schooling and where she has gotten her restruant experience.
She explains her love of baking and why she bakes certain items at her bake shop - Sweet Melissa Patissarie in New York, which has been going strong for 10 yrs .

Reading the forward is enough to make you love this cookbook even more. The forward really sets the tone, and you began to see Melissa's thoughtfulness shine through in each and every recipe she features in this book. The recipes are all easy to follow and have detailed instructions from the procedure, through baking of the final product.

When it comes to cookbooks the trend is to have a glossy full size picture on every other page. This sometimes can deter the purpose of a cookbook - to showcase the recipe it's self. The Sweet Melissa Baking Book is mainly recipes, with a short insert of assorted glossy pictures, but the pictures in noway detract from the main purpose of this cookbook.

As for skill level, I would say that this book is great for all skill levels --- just pack a love of baking and an attention to details, so your recipes will come out just as yummy as they sound in this book.

As you start to delve into the contents, you will notice throughout the book Melissa offers her commentary with personal antidotes on how she feels about the baked goods, she features in each chapter. Also throughout the book there are special notations with instructions to "do it like the pros".


Highlights of this cookbook by Chapter:

01 The first section offers a fine selection of Quick breads, muffins, scones and other breakfast fare.

"...I've realized that it may seem odd to some of you to to eat dessert for breakfast...so I disguised it. But who are we kidding? You love sticky buns first thing in the morning just as much as I do!" - Melissa Murphy on Dessert for Breakfast.

My favorite recipes from this section include: Hot Pepper Muffins with Orange Maple Butter ; Guinness Gingerbread; and Raised Waffles with warm brown sugar bananas.

01a Prefaced with a story of her childhood involving her older brothers tricking her into eating creme donuts that had the least amount of creme, and her disappointment in the lack there of . She devoted this section to creme filled sweet buns - spawned from her love of donuts, but lack of equipment in her bake shop to fry them, she ingeniously created a great formula to bake in the oven.

" I Love the resulting compromise - sweet tender brioche style buns filled with pastry cream then dipped in honey caramel...Mm-mm-mm-yummy!" - Melissa Murphy on Bee Stings.

She outlines the formula for both the sweet buns and the pastry creme.

02 Devoted to yummy after school treats cookies and brownies - such as Double Dark Chocolate Cherry Cookies, Black Bottom Brownies, and Pistachio Linzer Thumbprints.

"..The highlight of my day I remember was ...just baked batch of my favorite cookies. "- Melissa Murphy on After School Snack

03 Features a Step by step guide to assemble, crumb coat and frost a layer cake. Filled with tantalizing layer cakes , complete with lovely frostings and the fillings to accompany them.

"..one thing is for sure: You have to start with a great cake. This is essential, and to me, the best part." - Melissa Murphy on Special Layer Cakes

These recipes can all be used for wedding cakes, without any special formulation, just double or triple the recipes for more layers.

04 This section has many crust recipes. Your mouth will water when you read the titles of these recipes for various pies, tarts and and a master recipe for preserves. Examples are: Pear Cranberry Pie with Ginger Snap Crust, Strawberry-Ruby Grapefruit preserves.

05 Luscious recipes for puddings, Specialty Pies, Cheesecakes and more. Just read some of the titles : Chocolate Bourbon Pecan Pie, Lemon Blueberry Cheesecake with Cornmeal Crumble Crust, Chocolate Espresso Cheesecake with Blackberry Glaze, Pumkin Bread Pudding with Caramel-Rum Glaze.

"My mom made dessert to end our meal, but she always made it on Sundays...you could smell it at the end of the driveway...she knew how to get her children to the..table" - Melissa Murphy on Sunday Suppers Grand Finale


06 The Last section deals with gifting of homemade candies, brittles and truffles.

" ..recipes in this chapter are even more special for gift giving because these are things people rarely make themselves. Honey Cream Caramels, Butterscotch Pralines, Peanut butter Truffles, Chocolate Peppermint Meringues---You can't buy these presents." - Melissa Murphy on Favorite Gifts


I think that The Sweet Melissa Baking Book is a purchase well spent. It will become a favorite addition to any cookbook or baking library.



Related Posts:


19 April 2008

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.


Related Posts:


14 April 2008

Review : Morimoto - The New Art of Japanese Cooking 4


For me this is an orgasmic book of unmeasured proportions. I have loved Iron Chef. I have loved Japanese cooking and finally the two have merged and come full circle. On viewing the book it's self - wow. A nice presentation. A heavy slightly over sized cookbook. 

Morimoto: The New Art of Japanese Cooking.

Morimoto


The editing of this book is very well done. Nice graceful modern designs. Page after page of glossy step by step images and techniques, and notations on traditional Asian ingredients and how that translates to using and accessing them (or a finding suitable substitutions) in the US . If I ever wanted to publish a cookbook, it would be in this style.
This book showcases why Chef Morimotow is at the axis of a foodie empire, in this creative and intuitive take on Japanese cuisine. When I read this cookbook, I felt like the foodie version of Being John Malkovich , as this book allows you to peer inside the thoughts and actions of this culinary genius.




In relation to skill level, I would recommend this book to people who have at least an intermediate knowledge of culinary techniques. The beginning home cook might not know how to utilize or apply the techniques Chef Morimoto has outlined in this book.

It would be wise to do some further research on Japanese Culinary techniques also, as this book can only highlight certain facets of the cuisine itself and not act as a reference manual or course book on Japanese Cuisine as a whole.

If you have ever had an inkling of adoration for Asian style cuisine, or are awestruck at the complexities of the full spectrum of Professional Japanese Culinary , as I am, you would enjoy this book.

Highlights of this book include:
  • An in depth look at how the Japanese chef works his knife magic to create beautiful Sashimi w and Sushi w works of art out of various ingredients - parts of fish, Octopus , and Various Vegetables .
  • Recipes that are full of depth and charisma.
  • Master recipes of various sauces and marinades.
  • Text about the origins and importance of ingredients utilized in Japanese cuisine.
  • Beautiful photography displaying the frame by frame procedures for each culinary technique, and the eloquent plate presentation for each recipe.
  • A glossary of Japanese terms , as well as a source guide for obtaining specialty ingredients.

Overall this book is a wonderful culinary journey that enables the reader to cultivate a better understanding of chef Morimoto, Japanese cuisine and the culinary revelations that Morimoto has contributed to todays culinary field. I loved this book!

14 August 2007

Blurb on Big Small Plates : Recipe for Tomatillo - Avocado Salsa 6


Cindy Pawlcyn Big Small Plates:




...I was inspired

by that funny movie
Mermaids, where Cher plays
a mom who can only cook appetizers...


Smaller Portions. Big On Taste.
I am a big fan of the bite sized sampler. I love dim sum.
At most decent restaurants you can satisfy hunger
with an order among friends made solely of appetizers.
When I think about small samplers, It is a feeling
much more nostalgic, it awakens memories of
toddler days, when little bits , here and there
were arranged in a goofy mosaic on my colorful
melmac dinning set, equipped with matching fork
and sippy cup. Little nibbler was I, and I enjoyed
this feast as I watched Sesame Street. My favorite
short was of the Pastry Chef, who in his chef
whites and hat, aided by snazzy jazz muzak, speedily
flat iced a cake on his Revolving Cake Stand.
That was a defining moment for me . I saw that and told
myself, yes, that would be someone neat to be.


In Cindy Pawlcyn's newest cookbook,
she explores the shrinking culinary world of mini plates. It is a trend I would love to see more of, especially as America's waste size keeps growing. Most restaurants have to relay their culinary flare plated with portions suitable for two people, eaten by one. Most customers tend to feel robbed if their portions play out into healthy sizes on the plate. The average person would vote quantity over quality --- in theory a better value, but for most avid foodies this is not the case.

Big Small Plates is a refreshing take on mini portions. Here Cindy uses ingredients to maximize flavor, and in the recipe below she includes some of my ♥ favorite ♥ ingredients. It is a ♥Vegan/Vegetarian friendly recipe.

Cindy's Backstreet Tomatillo - Avocado Salsa
Make sure you find the right ripeness in your avocados --- wiggle the stem, it should move gently, but not sink in totally.
Juiciness of tomatillos vary** --- you might need to add a tsp or more of rice vinegar and one additional tablespoon of olive oil.
If you want less heat in your salsa --- be sure to remove the jalapeño seeds.

  • 8 oz. tomatillos, papery husk removed, cut into ½ - inch dice.
  • 1 ½ avocados , pitted, peeled, and cut into ¼- inch dice.
  • 3 scallions, white and light green parts only, minced.
  • 1 jalapeño chile, stemmed, seeded if you wish, and minced.
  • 3 tablespoons minced cilantro leaves
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper.
  • ½ teaspoon ground toasted cumin seeds.
  • 1 tablespoon rice vinegar**
  • 3 tablespoons olive oil

To make the salsa :

Combine all the ingredients except the vinegar and oil, in a bowl. Mix well but gently, taking care not to mash the avocado. Whisk together the vinegar and oil until emulsified, and add just enough of this to the salsa to moisten it. Reserve any leftover vinaigrette to use in other salad dressings.

Big Small Plates © Ten Speed Press


Other cookbooks big on little adventures:







06 August 2005

Cook Book Meme - Long over due! 0

I have been devoting my time to school and other things, like Blogs That Flickr ,
sad to say even my photoblog has gotten more attention than RC. I'd like to say thanks for those that have added me to their links, and even deb has featured me as "site of the week" (*blushes*).

Thanks for the comments on my photography. My camera has broken recently, so it may be a while before I can collect funds to repair or buy another camera to take new pictures. If you wish to help out , visit my photoblog (link above) and click on "about" , there you will find links to donate or purchase pictures.All proceeds go to camera repair.

I was tagged in July with a cook book même by Food Chronicler. This is my first même. Sorry I am so late in delivery.

1. Total number of cookbooks I own: Well not nearly as many as I'd like. Only 30, I have just started collecting them in the last year or so.

2. Last cookbook I bought:



Bugalli on Pasta
Ok ,I am a thrifty person when it comes to everything (I am a poor college student) so I frequent dusty little used book stores searching for deals. I bought this for $10 a couple weeks ago. To quote Jamie Oliver (a.k.a Naked Chef) on his thoughts on pasta, more specifically ravioli :
" They are sexy special little things, they're like little presents..."
I feel Pasta is rustic, simple and palate pleasing. For a pasta artisan to create the perfect zen like experience it must involve care and the right ingredients. I love pasta books.
3. Last food/cook book I read:

Bugalli on Pasta


4. Five (cook) books that mean a lot to me:

Cooking The Indian Way (1967) I found this book for $1 and It was such a find. There are a lot of traditional Indian entrees; desserts and appetizers. Plus it offers translations of Indian cooking terms. I love Indian food! I can envision the people who purchased this book in 1967, into a minimalist pad draped in and overflowing with orange color schemes with brass accents, no funiture just floor pillows and ambiance provided by soft citar music on the record player.




The Cake Bible

The Cake Bible .This book is fabulous and I recommend it to anyone who is interested in cake assembly/design- especially wedding cakes. The author offers really great tips for assembling wedding cakes and trouble shooting; her formulations in this book offer several types of buttercreams and ganache; even poured fondant. It was the book I referred to when doing my first wedding cake.




In The Sweet Kitchen

In The Sweet Kitchen One of the first baking books I have seen that isn't filled with a lot of what I call fluff (author quotes, full page photographs etc). It is filled with formulas that have great ingredients, and a good offering of history and info on the ingredients. When I think of baking for Christmas or other holidays, I search through formulas here first.


Professional Baking

Professional Baking This book is definitely a great one, with plenty of reference material; formulas and techniques. I will never get rid of it. All formulas use bakers percent. I really want the newest edition though --- it's even better!


The Professional Pastry Chef

The Professional Pastry Chef I received the 3rd edition as a graduation present from my uncle. He always supported my baking dreams whole heartedly. This book is indispensable. There are so many formulations and techniques outlined here. This has to be my favorite pastry book. The photographs are superb ---


5. Who would you like to see fill this out in their blogs:

J.T of Pastry Life. He has frequented here since I started this blog. He is always picking up some new culinary book...and now that he has graduated I wonder if this will start a new surge of buying needs ; )

27 May 2005

The Culinary Equipment Fairies...Blessed me With a Baking bounty! 0

queue the "sugar plum fairy theme"..... The curtain draws, the house lights flicker and fade. In front of you - a stage, the set painted and built to resemble a porch?

As I had described in earlier posts, I had posted a blurb in the "wanted" section of craig's List . Mentioning my need to find culinary/baking things, used, at a discounted price.

Because let's face it, being a student is not cheap, but let alone having to pay childcare on top of the normal expenses is even more devastating to finances.

The response I got was great. A local caterer was willing to sell me ALLOT of baking things for $25 total. [You can read about what I got
here.... ] I had been using my Cuisinart Custom prep Food Processor , that I got 3 years ago for a wedding gift, to mix. It works fine for non finicky doughs.

But I had wanted a kitchen aide for a long time. Money was not playing into my favor. Someone offered to sell me one for $50 dollars. [You can read about that here...]

Someone who wanted to remain anonymous, sent me an email. She had offered to give me a copy of Professional Baking , for free. So I was not going to turn that down. My daughter was ill so I had my husband go pick it up. And when he got there, there was a box on the porch that said "Have Fun Amber!", the box was full of cool things :

A baking Bounty

a Stoneware loaf pan; A Black n' Decker "Handy chopper" ; A wire cake cutter ; 4 other baking related books ; 3 large cake molds ; A set of Canape molds ; Unopened - artichoke pesto, almond paste,marzipan, poppy seeds ;A large unopened bag of instant yeast ;a large bag of bay leaves ; A large can of Gum - Tex; A Cream Whipper/filler;

A copy of The Naked Chef - Jamie Oliver ;

Jamie Oliver


A brand new-in box , Zenker "Super Cake Baking Tin - Which I love!


Hp Zenker

Her generosity blew me away. I was not asking for charity by any means. I had items listed in my post , which if buying brand new , retail for pretty spendy prices. I specifically noted in the post I would like to purchase used items, at a discounted price. And here I was blessed with this baking bounty.

How can I convey how great these culinary equipment fairies are??? We humans tend to get caught up in our own pursuits, forgetting there is a world out there. That there are caring people. It is so easy to feel alone, to feel soured by images we see plastered all over the news & television screen. You almost have to grow a hardened shell, retreat into your own little world, to deflect that.

A Big Thanks To those who have been so kind! Also to my readers, for listening....




(originally blogged March 22nd, 2005)

05 March 2005

Formula : Black Forest Cherry Gateau 12

morello cherries by Jeppestown


Serves about 8 but if you are dessert challenged you may slice thin & get about 10 - 11 pieces.
Recipe adapted from Desserts: Mouthwatering Recipes for Delectable Dishes

(fyi - these are UK measurements - need to be converted to US standard)


For The Cake:
  • 6 eggs
  • 7 oz. Sugar
  • 1 tsp. Vanilla essence
  • 2 oz. All purpose Flour
  • 1/2 Cup Cocoa powder
  • 1/2 Cup unsalted butter, melted
For The Filling/Topping :
  • 4 Tbsp. Kirsch
  • 2 1/2 Cups whipping cream
  • 2 Tbsp. powdered sugar
  • 1/2 tsp Vanilla Essence
  • 1 1/2 jars of stoned Morello Cherries, drained & patted w/ paper towel
For Finishing :
  • icing sugar for dusting
  • grated chocolate curls
  • fresh drained canned Morello Cherries {there are some great cherries packed in Kirsch , just follow the link}
  • grated chocolate
  • chocolate curls

Preheat oven to 350° F. Prep 3, 7 1/2 inch sandwich cake pans & line each with parchment paper.
Whisk the eggs with sugar and vanilla in a large bowl until pale and very thick - the batter should hold it's shape once the whisk is lifted.

Sift the flour and cocoa over the mixture and fold in evenly (don't over mix). Stir in the melted butter. Divide the batter into the 3 cake pans, with an offset spatula smooth the batter evenly.

Bake for 15 - 18 minutes, until cakes have risen & spring back when touched lightly. Leave to cool in the pans for 5 minutes, then turn out onto a wire wrack & let cool completely.

Prick each layer all over with a skewer or fork, then sprinkle with kirsch. Whip the cream in a bowl until it starts to thicken, then beat in the icing sugar & vanilla until the mixture begins to hold it's shape.


To assemble :

spread one cake layer with a thick layer of flavored cream & top with a quarter of the cherries. Spread the second layer as above, position it onto the first layer you made, then position the last, top layer.

Spread the remaining cream all over the cake. Dust a plate with icing sugar; center the cake onto the plate.

Press grated chocolate all over the sides. Add chocolate curls & cherries to the top.

For more cakes & desserts like this one check out Desserts & Pastry books.


22 January 2005

Meringue , sticky yet firm...Mousseline buttercream. 0

Adapted from one of my favorite books, The Cake Bible


Mousseline Buttercream



Formula :

Makes 4 1/2 cups - enough to fill and frost 2 9-inch x 1 1/2 layers or 3 9 x 1-inch layers]
Recipe starts out thin and lumpy looking and about three-fourths of the
way through, it starts to come together or emulsify and turn into a
luxurious cream.

Temperature of the butter is important - use butter that is 65 degrees
F. If it is too soft or the room too hot, the buttercream turns thin or
into a grainy, hopeless puddle.

If the mixture does not feel cool, refrigerate it until it reaches 65 to 70 degrees F. If the butter is
too cold, then suspend the bowl over a pan of simmering water and heat very briefly, stirring vigorously when the mixture just starts to melt slightly at the edges. Dip the bottom of the bowl in a larger bowl of ice water for a few seconds to cool it. Remove and beat by hand until
smooth.

Place in an airtight bowl. Rebeat lightly from time to time to maintain silky texture.
Buttercream becomes spongy on standing.

Will keep 10 days
refrigerated, 8 months frozen. Allow to come to room temperature
completely before rebeating to restore texture or it will break down
irretrievably.

    (454 grams) unsalted butter (65 degrees F - softened but cool - not runny and greasy)

    1/4 cup (60 grams) water

    5 large (150 grams) egg whites

    1/2 + 1/8 teaspoon cream of tartar

    2 to 3 teaspoons liquor of choice or optional flavorings below


*Variations:

**Chocolate :Beat in 5 ounces of melted and cooled bittersweet chocolate

**White Chocolate: Beat in 6 ounces of melted and cooled white chocolate

**Fruit: Beat in up to 3/4 cup lightly sweetened fruit puree (strawberry or raspberry) or orange, passion, lemon or lime curd.





Procedure :



1. In a mixing bowl beat the butter until smooth and creamy and set aside in a cool place.

2. Have ready a heatproof glass measure near the range. In a small heavy saucepan (preferably with a non stick lining) heat 3/4 cup sugar and the 1/4 cup water, stirring constantly, until the sugar dissolves and the mixture is bubbling.

3.Stop stirring and reduce the heat to low. (If using an electric range remove from the heat.)


first bubbles in the sugar syrup appear - signaling a temperature rise



HardBall stage[248*F]


4. Boil the syrup until the thermometer registers 248°F to 250°F (the firm ball stage). Immediately transfer the syrup to the glass measure to stop the cooking.

5. In another another mixing bowl beat the egg whites until foamy, add the cream of
tatar, and beat until soft peaks form when the beater is raised.




6. Gradually beat in the remaining 1/4 cup sugar until stiff peaks form when the beater is raised slowly.

stiff peaks form
Stiff peaks


7. **If using a hand held mixer, beat the syrup into the whites in a steady stream. Don't allow the syrup to fall on the beaters or they will spin it onto the sides of the bowl.

**If using a stand mixer, pour a small amount of syrup over the whites with the mixer off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining
syrup.

8. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measure. Lower speed to medium and continue beating up to 2 minutes or until cool. If not completely cool, continue beating on lowest speed.

9. Beat in the butter at medium speed 1 tablespoon at a time. At first the mixture will seem thinner but will thicken beautifully by the time all the butter is added.

If at any time the mixture looks slightly curdled, increase the speed slightly and
beat until smooth before continuing to add more butter.

10.Lower the speed slightly and drizzle in the liquor.





When I made this buttercream the steps I followed were :

While I started a sugar syrup {sugar & water} on the stove in a sauce
pan, stiring until the first signs of bubbling. I then set the temp on low and started the egg whites.



There are several key steps when dealing with egg whites. You must never over beat, have them in a clean mixing bowl and must temper the whites when adding syrup. But you've
got to work quickly witht the syrup or you'll end up with "pulled sugar" all over your beaters.


The beating should only continue until stiff peaks form when beater is slowly pulled away.

I must say I do well with meringue, it is easy to ruin the meringue - over beating causes it to become "foamy" in texture. The opposite of beautiful "stiff" peaks.

Once the meringue is done I added butter, slowly 1 TB at a time. After a lot
of beating the buttercream was very velvety. I must say I will use this
recipe again -- the buttercream holds flavor well and is great for
piping designs .

Once the buttercream was mixed enough, I added some berry puree - delicious! And it makes for a beautiful coloring. {just be sure to have some plain on hand before adding puree
- for decorating} I had to make one more batch.

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