Sunday, February 22, 2015

Genoise with Lemon Posset - Greenstein's Bakery - BB


Genoise is always lovely and the Posset was nice, new and interesting. Perhaps I would have preferred the posset it a tad sweeter.

Mis en place. Why, yes, those are Meyer lemons!

Not sure what 'apple jelly' is. This is what I found. Other than this there was only apple butter.

The smallest piece of paper towel is good enough to hold all the butter solids from the beurre noisette.

beurre noisette

Mixed with the genoise batter. I made a double batch.

 Toaster shot.

Aren't they lovely? My new friends.

The 'stacked' look.

Apple spread.

Completed. It really only added a very slight flavor. 

I must say I am very glad the posset did not actually take three hours. It was already congealed enough to use in an hour. Um', Also, I guess I'll come clean and say that I used some food coloring because I wanted the posset to be yellow. 

Sunday, February 15, 2015

Greenstein's Bakery - BB - Chocolate Pavorati with Child-deterent ganache


This is a fantastic chocolate cake and the cayenne pepper in the ganache makes this something truly unique. The kind of unique experience that Rose gives us so often. Thank you Rose; this is sublime.

Mis en place

The "Ez-Man" was with me for moral support.

I won this handy egg cracker from Michele over at The Artful Oven. Check her out! (It really is helpful btw.)

Melting the chocolates.

First part of the batter. I made a double recipe.

With the eggs.

White chocolate.

Toaster shot. I did not feel like fussing with tin-foil for the cake strips so i used a bundt pan. 3/4 of the batter.

1/4 of the recipe was left over so I made cupcakes.

 My oldest daughter runs into the kitchen, grabs open the fridge and chugs a water bottle. "What happened?", I ask. "Um, I snuck some of the ganache, but it backfired…" That'll teach her!! :)

The weird ring texture is from the baking spray bubbling up. I guess I used to much. 

This cake had a great texture. I did increase the water a little in the cocoa though.

I knew the kids were not going to want the ganache (I used a full teaspoon of cayenne pepper) so I made a second attempt at the caramel whipped cream. Decided I would try some fresh vanilla.

Turned out much better this time as I left out the kolatin.

The ganache and whipped cream is a good combo but I prefer the caramel whipped cream with ganache sans cayenne, as it is in the cuddle cake.

Sunday, February 1, 2015

Greenstein's Bakery - BB - Pecan Raisin Apricot Rye Bread


There are, in fact, 4 Jewish New-Years. The New Year of the Trees ('Tu be'Shvat) happens this week. As giving regular charity from ones produce and work-income is an integral concept, this date delineates this years tithe from last years. It is customary to eat fruit in honor of the New Year.

This is a wonderful and delicious bread. We almost polished it off in one sitting. However, it is so good it would be a shame not to share it. I only wish I had doubled the recipe.

Omi-girl was with me for moral support.

Soaking dried fruit before baking it in bread always helps.

Now they are nice and soft.

Did not have walnuts so I used pecans. I used a little more pecans and apricots than the recipe called for.

Since I was mixing by hand I first mixed the dry ingredients together with the biga before adding the water, to make it easier.

Ready for the first rise.

Three rises and ready to bake.

I was able to bake this in a regular oven, since it is parve.

With a bissele shmear of margarine. Perfect!