Sunday, June 24, 2012

Mozart (Cake) Variations

This is a variation of my original Mozart Cake.

Apple jelly, melted. I added a couple tablespoons rum, as well as some honey.

Spooned the jelly onto the split layer of almond cake while the jelly was warm.

I put the cake into the fridge to cool. When cooled, I slathered on the pistachio buttercream, put on the top layer, and refrigerated the cake until I was ready to do the chocolate ganache.

I poured the warm ganache over the top of the cake. I used salted, chopped pistashios on top as a garnish.


Boil cream, pour over chocolate chips. Let sit a couple of minutes, then sir.


Pistachio Buttercream

Cream cheese, butter, coconut oil...

Add powdered sugar and a package of instant pistachio pudding. I stirred in crushed salted pistachios.

Almond Cake

This is a basic cake recipe, using butter, sugar, creamed together.

I started by whipping the egg whites, then whipped the yolks, then creamed together the butter and sugar. That way, I didn't have to wash the beater in between.

I added vanilla to the whipped sugar and butter, then added the whipped egg yolks.

To the flour, I added baking soda and salt. It was sifted into the yolk/sugar/butter mixture, alternating with milk.

Part way through the mixing, I added crushed almonds.

At the end, fold in the beaten egg whites. It can still be streaked with egg white when you put the batter into a prepared pan (buttered, floured, waxed paper on bottom)

Baked at 350F for 30 minutes in a 9-inch round layer pan. I tested it for doneness using a tooth pick. It had some crumbs on it, so cooked it another 10 minutes or so.

Friday, June 22, 2012

Watermelon & Salt

Today's Breakfast

Leftovers: THOSE Biscuits, breakfast gravy, scrambled eggs, a slice of ham. Served with coffee and OJ.
Here's today's view from the kitchen window...

Thursday, June 21, 2012

Breakfast Gravy and Hashbrowns

This was super easy and super good. I used breakfast sausage and bacon that had been previously cooked. I chopped it and put it in a saucepan with some butter. When it started to color on the edges, I added flour, coating the meat, soaking up the butter, making a roux. This was cooked a bit. I added milk when the roux took on a golden hue. Continually stirring, I seasoned the sauce with kosher salt, pepper, ancho chili powder, and some dried sage. I cooked it for about 15 to 20 minutes to get the raw flour taste out.
It was served with hashbrowns. There are leftovers, and it will be served tomorrow morning with aforementioned cheddar biscuits.

THOSE Cheddar Biscuits

Yes, these are THOSE biscuits, you know, the kind you get at that seafood restaurant. Warning: they contain a lot of butter. I do not serve them with additional butter.

They are a basic drop biscuit with the addition of shredded cheddar cheese and garlic powder.

I used 2 cups white flour (Wheat Montana), 2 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. garlic powder, about 1/4 tsp. coarse ground black pepper. and a third cup butter. I put this into a food processor and processed until crumbly.

I mixed the shredded cheese into the flour and butter mixture.

I added about 3/4 cup of milk, maybe a bit more, it made a wet dough.

Using an ice cream scoop, I scooped them onto a buttered cookie sheet, brushed with melted butter seasoned with garlic powder. I put them into a hot oven 415F, convection setting, for about 15 minutes total time. Towards the end of cooking, I brushed them with the rest of the garlic butter and put it back into the oven until golden.

Wild Brown Rice Salad

This dinner idea originated with the grilled chicken from the night before. I used a rice cooker for the brown jasmine. I toasted the rice to start with, then cooked it with water, olive oil, and a garlic clove in the rice cooker.

I cooked the wild rice, using 3 changes of water. I brought it to a boil, simmered a bit, drained, rinsed, added water, brought to a simmer. I did this two more times.

I prepped vegetables while the rice was cooking; diced celery, red pepper, carrots, onion, and parsley.

I took the meat off the bone, reserving the bones and skin to toss into the slow cooker along with aromatic vegetables for a broth. Then, I diced the chicken and added it to the diced vegetables.

The dressing was a combination of salad dressing, (store brand Miracle Whip), olive oil, and cider vinegar. To that was added a bit of sugar, black pepper, and a bit of Italian seasoning. I used my immersion blender. It made about one cup.

It was served with crushed almonds and dried cranberries (pomegranate flavored), and Yes, THOSE cheddar biscuits.