October 2, 2010

Intense Chocolate Cracker Cake

Sunshine Contest – Round 2, 9 Aug 10

(6 big portion ones)

12 digestive crackers/biscuits,
1 cup (2.5 dl) heavy/double cream,
6 oz (150-180 g) intense (70% cocoa solids) dark chocolate,
1 teaspoon real vanilla extract,
4 tablespoon rum and/or fruit syrup such as the liquid from amarena cherries,
30-40 amarena cherries (that’s most of a cup-size jar),
4 oz (100 g) dark´chocolate of the kind intended for glazing.

You’ll also need a muffin tin for 6 big muffins or 6 ramekins, preferably big enough to contain a digestive without needing to break it.

Melt cream and chocolate together at low heat. Let it cool in the refrigerator for about an hour. In the mean time line the moulds with kitchen film/saran wrap, drain the liquid from the cherries into a bowl, and carefully pat the cherries dry on kitchen paper. Reserve the 6 finest cherries for garnish.
Now add the vanilla and liquid to the chocolate and beat it to a smooth creamy consistency about like a medium peak whipped cream. If it’s a bit too hard, let it stand on the table for a few minutes. If it’s a bit too runny, just give it another 10 min in the fridge.
Next drop a heaped tablespoon of chocolate cream into the mould, place a digestive – top side down – on top, add another spoonful, press in 4-5 cherries, and add another digestive on top. Repeat in the other moulds. Press the cakes lightly together in the moulds, and let them harden in the fridge – either overnight or while you melt the glazing chocolate.
Once the chocolate has melted turn the cakes out of the moulds, and remove the film/wrap. Glaze the cakes and garnish with the reserved cherries. Put the cakes back in the fridge until about an hour before serving. Garnishing with fresh cherries, and serving with cherry ice cream and the remaining amarena liquid is pleasantly over the top.

Orla’s Rye Bread with Kernels

Anette, 8 Sept 09, PWYF Forum

This is the bread recipe my late father, Orla, developed to recreate the rye-bread of his rural childhood

If you haven’t got a sourdough, you can make one from:
10g // 0.3 oz// fresh yeast (I think this is about 1 teaspoon dry yeast),
2 dl // 0.75 cup tepid water and
2 dl // 0.75 cup wheat flour.
Mix this and leave for 8-10 days in the refrigerator.
24 hour at room temperature will also produce a sourdough, but this tend to
grow a mold in my kitchen.

The day before baking:
In your biggest bowl mix the sourdough carefully with
400g // ca. 4 cups rye flour and
7 dl // 3 cups tepid water (ca. 35 Celsius) to a soft porridge-like dough.
Cover the dough with a cloth and leave it at room temperature for about
24 hours.

If you want the bread with kernels: also on the day before baking:
in another bowl mix
600g // 20 oz cracked rye kernels with
2 tablespoon salt and
2 bottles of tepid malt beer.
Leave this too at room temperature until next day. The rye kernel may be
partly or wholly replaced by other kernels such as sunflower seeds.

2nd  day:
Dissolve
1 tablespoon dark syrup or molasses in
1 dl // about 0.5 cup tepid water, and mix this into the sourdough. Also add
the salty malt beer with or without the kernels.

Further dissolve
25g // 1 oz fresh yeast (2-3 teaspoon dry yeast?) in
1 dl // about 0.5 cup tepid water, and add this to the dough together with
500g // ca. 5 cups rye flour and
ca. 350g // ca. 3.5 cup wheat flour.

Don’t add all the flour at once, the consistency should be like fairly
stiff porridge. The firmer the dough, the firmer the bread, but you can also
make it too hard. Work the dough well, and pour into 2-3 oiled bread tins
(ca. 2 litre // 4 pints in all). Do not fill the tins to the rim. Cover the
tins and leave the dough to rise for at least 2 hours. Brush with oil or
melted margarine, and bake at 185 Celsius for 2-2,5 hours. To prevent the
crust from getting too hard, it’s a good idea to cover the tins after 90
minutes.
Remove the bread from the tins and let them rest on a grid until next
day. You can then freeze 1 or 2 if you want to, or keep them in the
refrigerator.
The taste of the bread might be varied by adding cloves or caraway, or by
replacing the rye kernels with various other kernels or nuts.

This is what was baked in all of northern Europe from medieval times to after the industrial revolution. It was with less or no wheat and sugar/honey for the servants, and more spices than most would prefer today for those who could afford it, but the method was the same. What with needing to heat up a stone oven, it’s no wonder baking in private households tended to be once a month at most.

Easy Oat Bread

Anette, 4 Sept 09, PWYF Forum

I’ve done a lot of experiments with using oat, chickpea and other slow carbs, and this is one of the most popular results.

2 cup water,
1 oz fresh yeast (or 1-1.5 teasp.dried),
2 teasp. salt,
0.25 cup oil,
0.25 cup sunflower and pumpkin seeds (optional),
2 cup rolled oats,
2 cup wheat flour (plus perhaps most of a cup more).

Mix everything in a Kitchen Aid or with a big spoon; you need something too
soft to work with your hands, but firm enough to stay on a spoon, and the
amount of flour needed for that vary from day to day. You can work it as much
as you want to, but as long as the yeast is mixed with the rest, it’s OK.

Scrape in to an oiled tin (must be only half filled, so if your tin is small
you must use two). Leave it to raise for about 1 hour or until the dough has
puffed up above the rim of the tin. Bake at medium heat for 45 min and
remove from the tin to cool on a wire-tray as soon as you remove it from the
oven.

If you prefer a flat bread, just let it raise in the bowl, scrape it unto an oiled piece of baking paper, press it as much as you want with oiled fingers, and bake it for about 35 min.

This makes a moist bread with a very good taste and a fine crumb. It’s
equally good for toast/sandwich and soaking up juice/gravy. And it’s much
slower carbs than bought brown bread.

Danish Lemon Pudding

Anett the Great Dane, 22 Feb 09

6 gelatine leaves*,
6 tablesp lemon juice plus some grated peel,
6 egg yolks,
4 tablesp. sugar,
6 egg whites,
sweet whipped cream.

Soak the leaves for 5 min in cold water, squeeze them dry and melt them in the lemon juice.
Beat the egg yolks thick and pale with the sugar while the gelatine cools.
Add the lemon peel to the egg and sugar, and pour in the tepid lemon gelatine slowly while whipping carefully.
Beat the egg whites untill stiff, and when the yolk mix start to stiffen (lines from a beater don’t close, fold the whites into the yolks.
Scrape into serving dishes, and let it set in the refridgerator for at least 30 min.
Serve with whipped cream.

This pudding method is very popular in Denmark, and used for all kinds of chocolate, fruit and cordial puddings.

* According to my information a sachet of gelatine contains 11 gram or a bit less than half an oz, and a sachet equals 3 leaves. I always use leaves myself, so I cannot verify this.

American Lemon Cream

Anette the Great Dane, 22 Feb 09

1.5 cup water,
0.75 cup sugar,
1 teasp. butter,
2 tablesp. maizena/corn starch,
50 ml (3.5 tablesp) lemon juice plus some grated peel,
1 egg yolk (optional),
sweet whipped cream (optional).

Bring water, sugar and butter to the boil. Dissolve the maizena in the lemon juice, add this to the pot while stirring, and boil for two minutes. Let it cool a little before adding the egg. Laddle into portion bowls, and serve very cold with whipped cream and/or grated lemon peel.

A family favorite is replacing the water, sugar and lemon with homemade Elderflower Cordial.

Garlic in Olive Oil

Anette the Great Dane, 22 Feb 09, Recipe Thread

Peel a lot of fresh garlic cloves, cover with water in a pot and bring to the boil, drain off the water, and do it twice more with fresh water. Let the cloves dry a bit before putting them into jars, and cover with olive oil. The result is a mild garlic flavour with no stinking breath.

Lemons in Olive Oil

Anett the Great Dane, 22 Feb 09, Recipe Thread

Wash and slice lemons, place them in a clear, clean jar, cover with extra virgin olive oil, and close the jar. That’s it.
You can add salt, paprika, cloves, all spice berries, or scalded garlic cloves if you want to, but the plain stuff is fine.
The reason I suggest the clear jar, is that half the pleasure is watching the beautiful colours on my window sill. I wouldn’t keep them there during the summer, but the last jar of the batch I made in october is still doing fine.
I use the slices with fish, poultry, lamb and pork, either gently fried on my pan before adding the other ingredients, or place on top of something for roasting in the oven. The last oil in the jar is excellent for salad dressing.

Frozen Chocolate Chinchilla

Anette the Great Dane, 14 July 08, comment to ‘Proofs’ and subsequently by Robin, 15 July, as ‘Ice Heroine’

Now, before anyone start accusing me of covering small animals with chocolate, I better explain that a chinchilla can be both – though not normally at the same time – a small fur-bearing animal and a soft cake made almost entirely of beaten egg whites.
Ingredients:
6 egg whites,
125 g (5 oz) grated dark chocolate or 4 tablespoons pure cocoa and 5 tablespoons sugar,
2 tablespoons chopped nuts,
3 teaspoons ground cinnamon or coffee powder (not instant).
Beat the egg whites very stiff, fold in the other ingredients, and bake (medium heat) or steam for about 1 hour. A chinchilla is normally eaten warm or tepid, but I like to eat it slightly frozen/partly thawed.

Chocolate Ice-cream

Anette the Great Dane, 14 July 08, comment to ‘Proofs’ and subsequently by Robin, 15 July, as ‘Ice Heroine’

 It is entirely possible to make a non-dairy chocolate ice-cream. The simplest ways are:
Version 1: Replace the wine in the Sabayon Ice-cream with Cocoa cordial.
Version 2: Replace the vodka in the Vodka Ice-cream with Cocoa cordial and the lemon with vanilla extract.
Version 3: Replace the coffee in the Tiramisu with good pure cocoa (not the sweet instant) powder, but add it to the eggs as it might lump in the cold liquid.


Punch Ice

Anette the Great Dane, 14 July 08, comment to ‘Proofs’ and subsequently by Robin, 15 July, as ‘Ice Heroine’

It quite possible to make an ice-cream just by freezing ordinary punch (lemon, sugar, rum and water), but this recipe started life as a Jewish version of the Victorian party-dessert Ice-Punch. The texture is supposed to be very slushy, so that you can almost drink it.
Ingredients:
0.5 bottle of champagne or sweet white wine,
Juice and grated zest of 1 lemon and 2 oranges,
75 g (0.33 cup) cane sugar,
4 tablespoon rum,
4 egg whites,
150-200 g (ca. 1.5 cup) powdered/confectioner sugar.
Mix wine, juice, zest, cane sugar and rum, and let it stand until the sugar has dissolved (over-night is fine). Freeze while churning until you have a thick slush. This you can store in the freezer for a few hours, but if you leave it longer, you’ll probably need to break it up with an electric whisk. Shortly before serving beat the egg whites to a meringue with the powdered sugar, and fold this into the slush ice. Serve immediately in glasses or small bowls.

Next Page »