Thursday, April 23, 2015

Greenstein's Bakery - Baking Bible - The Polish Princess

ב''ה


I had high expectations for this cake. I made it over three work nights. It was a lot of work for tired evenings and frankly, I'm a bit disappointed with the end result when the parts were all put together. I would have enjoyed it much more had it been the obviously fabulous sponge cake on its own with a big dollop of the delicious pastry cream on the side.

Mis en place.

Moral support.





Before the yolks.




 Cake batter ready.


 Toaster shot.


 Decided to soak the raisins in the vodka. Honestly it did not help. I still did not enjoy them in the cake.

Baked sponge cake and toasted walnuts.


 I do want to make this cake again. Non vodka-soggy.









 Vodka soggy...




 Starting the pastry-cream.



 Its lovely.



 I like this plastic wrap trick. I so want to just eat this with a spoon.

Butter was too cold. I wish it would say "bring to room temp" instead of some number that make my eyes glaze-over.

I thought this part was going to be great...

I rushed the last part since I was trying to get it in before the mid-week round up. No such luck.
The layers did not set properly and now I'm left with a big messy cake that does not taste as good as I thought it would.

When I took the spring pan off early. Honestly, the next day it was still just as drippy.







Sunday, April 12, 2015

Greenstein's Bakery - Dattelkonfekkt - Passover Recipe - Baking Bible

ב''ה

For those who don't know what chamtez is and why I had to clean my house top-to-bottom looking for every last bread crumb/pretzel stuffed underneath the furniture. Then, completely replace all the pots plates and cooking and eating utensils. You can read up here.

Obviously we left out the bottom oblaten cookies from this recipe as they would have been "chametz!" :) 

These did not seem so great at first. The are rather chewy and bland at first bite. However, they have a very nice aftertaste and I now have a bit of an addiction.

Altz en Platzen 

Ground almonds.

Dates

Ground together.

Silky but no soft peaks. At this point I said to myself, "I'll trust you on this Rose…"

Mixing.

Spread out on a baking sheet. Next time I'll increase the recipe so as to fill the baking sheet all the way.


Choresh bodem jun, ratatouille, chicken soup with chicken balls (no matzo balls since we don't wet our matzah "gebroks".)

Hey, who's Passover kitchen do you think this is?

A sheet cookie. Very sticky.


All the sticky stuff that stuck to the knife I rolled into balls.

Matzah Pizza with the leftover matzah has become a family tradition. No, I did not bake my own matzah in our home oven as the laws can get rather complex and I want to make sure it is actually kosher and not "chametz" when we eat it. We eat only the hand-made "shmura" matzah. It was about $25 lb this year and our family eats about 10 lb over the holiday (although we found some for much less at Costco, G-d bless them.)

So, I put them back in the oven to crisp up a bit but I think I may prefer them softer.

Now Passover ended Yesterday so, if you will excuse me, I have to redo my kitchen again to put it back the way it was… 




Sunday, March 15, 2015

Greenstein's Bakery - Baking Bible - Sour Cherry Chai

ב''ה

Did someone say its "Chai" day today?

Mis en place. Easy to find canned sour cherries in the kosher marketplace.


I figured I would go 'maverik' and simply knead in the butter by hand to see what would happen. After all I am already an experienced pie maker (having made one pie already…)

Seems to come together O.K. Another change was that we only had whipped cream cheese. I think it actually contributed a very nice smooth texture and the flavor was fine.

Lovely pitted sour cherries. This recipe came together real quick.

Action shot.

We simply peeled flipped the dough over the pie plate, while still on the parchment and peeled it off.

And, as they say in yiddish "Gevaldig!'…

Or, maybe it was the roller-skates…

Or first attempt at making the strips was not successful. We put it in the freezer for 5 minutes.


Luscious sour cherry pie filling.

"...מִכְבָּר, מַעֲשֵׂה רֶשֶׁת נְחֹשֶׁת…"
"…a surrounding lattice, made as a net of copper …"
Exodus 38:4


חי is a word that means life and looks suprisingly similar to the pi symbol π. A connection between the infinite source of life and a number that goes on forever?

Toaster shot.


I really love how this pie tasted. I went back for seconds.


I may have to take a brake from baking and blogging for a couple weeks to get the house and kitchen ready for Passover. I'll blog if I can.

Happy Baking!



Thursday, March 12, 2015

Greenstein's Bakery - Baking Bible - Caramel Sticky Buns

ב''ה


Marvelous sticky buns. Very rich.

These took me all week to make. That what happens when I miss my chance on Saturday night and Sunday. I had to do this an hour or so at a time after work, in between bed times.

Monday: Starting the sponge

Cover in plastic...

Tuesday:
Mix the butter and make the 'dough'.


 Perhaps I under-mixed it a bit...

Rum!

Raisins!

Toast the pecans

Laugh with Omi Girl.

The dough ready to be 'rolled'

How am I supposed to roll this exactly?

Oh, like this. With lots of flour.

Egg wash.

filling. I forgot the raisins at this point.

Use a kids thermos for the middle.

Rolling was difficult. I realized you can use the spatula. :)

I wrapped these up and went to sleep at this point.

Thursday:
Toaster shot!

Taking out the thermos.


O.K., there not individual buns. So sue me.

Glaze

 The caramel bubbling.



I am still trying to decide if it was really worth the effort. These are rich, complex and flavorful. We shall see tomorrow when I have my coffee.

לכבוד שבת קודש!