The French Truffle
On March 16, 2013 by sixtyacrebakerI do love the simplicity of a unfussed truffle. No gild or frill. Just quality chocolate, a bit of cream, a splash of cognac, a wisp of sea salt, and butter dipped and dusted.
The French Truffle
9 oz bittersweet chocolate (min 65%)
6 oz heavy cream
pinch sea salt
1 Tbs unsalted butter
2 Tbs cognac
*chocolate for coating and cocoa powder (or powdered sugar) for dusting
Bring heavy cream and sea salt to a simmer over low heat. Place chocolate bits in a large bowl. Cut the butter into small pieces and place in bowl with chocolate. Remove cream from heat and swirl in cognac until incorporated. pour over the chocolate bits and allow to sit 1 minute before stirring. Stir until the chocolate and butter is melted and fully incorporated into the cream. The mixture should be thick. Allow to sit at room temperature until it hardens enough to form into balls. Using a small ice cream scoop, or melon baller, form filling into balls. Roll them between your palms until they are perfectly round. Allow to sit out (or place in the refrigerator) until they harden up again. if you put in the fridge, allow to come to room temperature. At this point, you may roll them directly into the cocoa powder or powdered sugar. I like to enrobe mine in chocolate. It gives them the rough exterior as well as helps preserve the delicate filling.
To enrobe:
It is not required to use tempered chocolate for this particular truffle because you will be rolling it immediately in cocoa powder. It is however, important that you do not heat your chocolate to too high a temperature otherwise it will not harden back up properly. Using a microwave safe bowl, cook about 8 oz of chocolate pieces 30 seconds at a time in the microwave. After the first 30 seconds, check the heat of the bowl. if it is really hot, you can melt the chocolate in its residual heat. Remove the bowl from the microwave and stir the chocolate. If it melts completely, then you are done. If it doesn’t melt at all…cook for another 30 seconds…if it is almost melted, go down to 10 second increments and watch to make sure that it doesn’t get too hot. When you are ready, place a shallow bowl of cocoa powder next to your bowl of melted chocolate. Dip each truffle in the melted chocolate, then immediately drop into the cocoa powder. Coat it completely, then remove to a lined baking sheet to cool. I do not recommend putting the truffles in the refrigerator before or after dipping (to harden) because it can cause the filling to expand and contract, and break through the coating. They should do fine at room temperature to firm up. I do however, recommend refrigeration for longer term storage.
You can also freeze the filling (once you have them formed into balls) well sealed for up to a month. Remove them and allow them to defrost in the refrigerator, then come to room temperature before dipping, being careful to remove any condensation.
Lollipops
On March 8, 2013 by sixtyacrebakerThese are rather simple. Of most importance is that you thermometer is accurate and humidity levels are at a minimum.
Lollipops
2 cups sugar
2/3 cup corn syrup
1/2 tsp cream of tartar
1/4 cup water
2 tsp flavor (if using extract–much less if using oils)
food color
Place sugar, corn syrup, cream of tartar and water in a heavy bottomed pot. Stir to combine, and wash down sides with a pastry brush dipped in a bit of water. Place on very low heat and stir until the sugar has melted and the liquid begins looks clear. Cease stirring and insert candy thermometer. Allow to boil, untouched until the syrup reaches 290F. Don’t loose patience, keep the fire on very low. At 290F, begin to watch very carefully. I like to allow the temp to come all the way to 310F, but if you are making a light colored pop, you may want to stop at 300F, as the sugar begins to develop a color around 295F. When you reach your desired temperature, add the food color and flavoring, and swirl to incorporate. Keep the pot on the fire and allow it to come back up to temperature (300F or 310F respectively). Carefully pour into your molds, or onto a greased sheet of foil. Add sticks and then allow to cool at room temperature.
makes about 18-20 2″ pops
Affogato
On February 28, 2013 by sixtyacrebakerSometimes afternoons call for a snack; a pick me up that is both frozen and warm, and punched with caffeine. When the mood strikes, fix yourself one of these.
Affogato
vanilla ice cream
shot of espresso
This is not a sundae…nor it is meant to be a huge dessert. use a nice vanilla ice cream and give yourself a nice size scoop. While your shot of espresso is still warm (but not piping hot), pour over the ice cream. The espresso will melt the ice cream, so don’t linger too long….
Banoffee Brulee Bites
On February 8, 2013 by sixtyacrebakerI can’t resist this perfect little bite. It is decadence in a shot. With a crackly pop of burnt sugar crust, they are irresistible. Fix a few for the person you love; especially, if it is you.
Banoffee Brulee Bites
1 recipe chocolate sable recipe here
1/4 cup semi-sweet chocolate-melted
dulce due leche prepared or 1 can sweetened condensed milk
small tub mascarpone
bananas
sugar
freshly grated nutmeg
edible gold leaf (optional)
If you are making your own dulce de leche, you need to start a day in advance. Pour the sweetened condensed milk into a pie or cake pan at least 8″ in diameter. Place in a larger cake tin or oven safe pan that will leave at least a 1″ (moat) around the pan. Fill the larger pan with water, half way up the rim of the smaller pan (making a bain marie). cover the smaller pan with foil. Place in a 425F oven for about 1 1/2 hours. Check after about 45-50 minutes to make sure the water does not evaporate completely. Add more water if you see it getting low. after 1 1/2 hours the milk should be caramelized. remove it from the water and stir until it is smooth. allow to cool before using. will last in the refrigerator about a week.
bake off the chocolate sable in small tart tins (about 1- 1/2″). A mini muffin tin is a good mold for these. let cool and remove from tin. Using a small paint brush, cover the inside of each shell with a thin layer of melted chocolate. Allow to harden.
to assemble
Spread about 1/4 tsp of mascarpone in the bottom of each tart shell, allowing it to come up the sides. Top with a thin layer (about 1/4tsp) of dulce de leche. Top with a thin slice of banana (1/16″), spread just a whisp of dulce de leche on top of the banana, then top with another banana slice, a bit thicker (1/8″). Sprinkle a bit of sugar on top, and a light dust of freshly grated nutmeg. Using a torch, caramelize the sugar. for a thicker sugar crust, add a bit more sugar and caramelize with the torch again. Top with a bit of edible gold as an option
Haggis Reimagined
On January 26, 2013 by sixtyacrebakerAcross the pond and north a bit, January 25th is a big deal.
It is Burn’s Night.
It is a night, in deference to a favored Scottish poet, Robert Burns.
Revelry is compulsory.
And so is haggis.
Words are read, songs are sung and haggis is served.
On this side of the world, prepared haggis is difficult to find.
So, this year I set out to make my own version.
Although true to the spirit, its authenticity can be called to question.
It is not for the weak of stomach nor those with a flair for the dramatic.
My version is haggis-lite; using more readily available ingredients and served in a less traditional fashion.
To learn more about Burn’s Night Supper click here
Haggis
to prepare sheep heart
1 sheep heart (about 1 lb)
milk
3 pearl onions
6 whole cloves
10 peppercorns
1 large or 2 small bay leaves
a 1/2″ piece of lemon peel–pith removed
water
Thouroughly clean the sheep heart under cool running water. Soak in milk (to cover) for about 4 hours or overnight. Remove from milk and rinse once again. Place in stockpot. Stud the pearl onions with whole cloves and place along with peppercorns, bay leaf and lemon peel in the stock pot. Add enough cool water to cover. Simmer over low heat for 3-4 hours or until the heart is very tender. Remove and let cool, then finely chop the heart. Reserve broth
for the haggis
1/2 cup suet
1 cup onion–finely chopped
1 cup carrot–finely chopped
1/3 cup shallot–finely minced
1 clove garlic–finely minced
1/4 cup scotch
1 cup (approx) broth from heart
1 tsp thyme
1/2 tsp salt
1/2 tsp white pepper
pinch freshly grated nutmeg
1 cup oats–toasted and ground in mortar and pestle or blender
1 cup suet
Heat 1/2 cup suet over medium heat in large skillet. Add onion, carrot, shallot and garlic. Cook slowly until the vegetables are very soft. Stir in the chopped heart and let cook about 3 minutes. add thyme, salt, pepper and nutmeg. pour in the scotch and allow to reduce down (be careful it may flame up) Add 1 cup of broth and stir until all the bits are scraped up from the bottom. Remove from heat and allow to cool for 10-15 minutes. Add oats and suet and form into 3 cylinders about 2″ in diameter. Wrap each cylinder in plastic wrap securely and refrigerate overnight (or freeze for later use).
it is traditional to stuff into a sheep’s stomach and boil directly, however unable to obtain a sheep’s stomach, i opted for the more pedestrian approach. you can certainly “mock” the stomach by making a very large ball with the mixture. you may also stuff into sausage casing if you have on hand
to prepare haggis to serve
keep the haggis wrapped in the plastic wrap, while wrapping in a layer of foil. you may also put in a ziploc bag. place in a pot of boiling water and allow to cook for 30-45 minutes (if using cylindrical method….one large portion will take about 3 hours).
remove from water, unwrap and serve while hot. you may also refrigerate until cool, then slice and fry in a bit of oil for a nice treat.
Roasted Beet Soup
On January 19, 2013 by sixtyacrebakerI love borscht. Really i do. Especially on chilly nights when stick to your ribs is a necessity. Sometimes, however, I like my beet soup to be rich and creamy without the meatiness of a borscht. That is when I make this. It is vegetarian vegan if you don’t add the creme fraiche & butter. Light in heft, but not in flavor.
Roasted Beet Soup
1 lb beets-peeled
olive oil
2 leeks–white and light green only–cleaned and cut in half
2 cloves garlic–peeled
2 sprigs fresh thyme
1 bay leaf
4 cups vegetable broth (or water)
juice of 1/2 lemon + 1 tsp finely grated zest
knob of butter (optional)
1/4 tsp white pepper to taste (or more to taste)
salt to taste
serve with creme fraiche
Preheat the oven to 350F. Fill a roasting pan with the beets, leeks and whole garlic cloves. Cover lightly in olive oil and a bit of kosher salt. Toss to make sure the vegetables are all lightly coated in the oil. Roast until fork tender (about 1 hour). Allow the vegetables to cool slightly and then cut into medium size pieces (1 1/2-2″). Toss the vegetables (beets, leeks, garlic), along with any pan juices into a stock pot. Add bay leaf, thyme, lemon juice, lemon zest and cover with broth. Gently simmer for 25-30 minutes or until the vegetables are very tender. Remove the bay leaf and the thyme stalk. Toss in butter (if using) working in batches, whirl the soup in a blender or food processor, until smooth. If it becomes too thick, add a bit more broth (or water). Pour into clean stockpot as your batches reach your desired consistency. If you wish for smooth and silky soup, push the blended soup through a fine sieve. Add pepper and taste for seasoning. Serve hot with a dollop of creme fraiche stirred through.
Scottish Kilt Placemats
On January 14, 2013 by sixtyacrebakerI‘m planning a Burn’s Night’s supper. It happens on January 25th and is a night of literature, revelry and haggis. I thought it might be fun to have place settings that match the theme. Plaid and kilts seem very Scottish to me.
these are time consuming, but easy for anyone with basic sewing skills. if you have any questions about the tutorial or method, please leave me a comment and i will get back to you in a jiffy
Click here for Tutorial
Venison Tagine
On January 12, 2013 by sixtyacrebakerI may have mentioned before a time or three that my husband is a hunter. It affords us a freezer full of rich meats antelope, boar, venison and elk. Venison works well with the heady spices found in an african pantry.
Venison Tagine
serves 4
1 1/2 lbs venison (or lamb) cut into chunks
1/2 cup (about) flour
olive oil
salt to taste
3/4 tsp pepper
1 Tbs garam masala-after grinding*
large pinch saffron threads
2 cups warm water
1 medium onion-grated
1 clove garlic-finely chopped
generous handful dried cranberries or cherries
1/2 cup dried apricots, cut into slivers
1 lemon-grated zest and juice
1 cup blanched almonds
1/4 cup honey
2 Tbs unsalted butter
Dissolve saffron in the warm water. Preheat oven to 350F. Heat olive oil in bottom of heavy bottom (oven proof) pot or dutch oven. Coat the venison pieces in flour and brown in olive oil. Once brown, add in onion and cook until the onion just begins to brown on edges. Toss in garlic and give it a few stirs. Allow to cook a couple of minutes. Add saffron water, cover and place in preheated oven. Cook until venison is very tender about 45-60 minutes). Remove from oven, add in cranberries (or cherries if using), apricots, honey, lemon zest and juice, almonds, and honey. Place over medium heat on stove and cook for about 15 minutes more. If it appears to be too dry add a bit of warm water just to loosen a bit. if it is too watery, remove the top and cook and stir to slightly thicken. Remove from heat and stir in butter just before serving.
serve with couscous or over rice
*i use whole spices-toast them and then grind in mortar and pestle…but if you can find garam masala in your spice aisle, by all means use it!enison tagine
serves 4
Beef and Potato Samosas
On January 3, 2013 by sixtyacrebakerOn a trip to India I was slightly obsessed with street food. I had convinced myself, I would find authenticity and flavor only imagined. What i hadn’t considered was how difficult it would be to convince others to stop the car, and dig in. One afternoon, while sitting in the hotel bar. overlooking the Taj Mahal, I inquired if the kitchen could fix us a few snacks typical of what locals might eat. Surprisingly, they couldn’t accommodate unless we took the meal in our room. You see, my request of samosa, pakora and the like wasn’t upmarket enough for the hotel. If we ate it in secret, they would fix it.
fine.
by.
me.
Lounging on our hotel room balcony, watching the sun set over the Taj, while sipping cocktails, is a treat Doing it while enjoying a loaded platter of savory treats with spicy chutneys. is an experience i won’t soon forget.
Beef and Potato Samosas
(while the samosas served did not contain beef, i find it a great addition)
1 lb ground beef (max 15% fat)
1 1/2 cup russet or yukon gold potatoes–peeled and cubed
3 Tbs vegetable oil
1 cup onion–finely chopped
1 tsp garlic–finely minced
1 tsp ginger–peeled and finely minced
1 tsp thai bird chili–finely minced
juice of half a lime
2 Tbs fresh cilantro–finely chopped
square wonton wrappers (small for appetizer size)*
oil for frying
Boil potatoes in salted water. Mash and set aside. Saute onion in vegetable oil until golden. Add ginger, garlic, and chili. Stir for about 3 minutes. Add Masala and continue to stir. Add ground beef and continue to cook until no longer pink. Let cool. Stir in lime juice, cilantro and mashed potato.
Make a cone with the wonton wrapper, sealing sides with water. Again using water to seal, close the cone and set on a cookie sheet, lined with parchment paper and dusted with cornstarch. You may refrigerate for several hours at this point, or freeze for future use.
Heat oil in heavy bottom pot to 350F. Drop samosas in a few at a time, careful not to crowd the pan. Cook until nicely browned. Serve warm or room temperature with raita and a variety of chutney.
Masala
1 Tbs whole coriander seed–toasted and ground
1 tsp whole cumin seed–toasted and ground
1/4 tsp cayenne
1/4 tsp ground black pepper
1/4 tsp turmeric
small pinch cinnamon
1 tsp kosher salt
Boil potatoes in salted water. Mash and set aside. Saute onion in vegetable oil until golden. Add ginger, garlic, and chili. Stir for about 3 minutes. Add Masala and continue to stir. Add ground beef and continue to cook until no longer pink. Let cool. Stir in lime juice, cilantro and mashed potato.
Make a cone with the wonton wrapper, sealing sides with water. Again using water to seal, close the cone and set on a cookie sheet, lined with parchment paper and dusted with cornstarch. You may refrigerate for several hours at this point, or freeze for future use.
Heat oil in heavy bottom pot to 350F. Drop samosas in a few at a time, careful not to crowd the pan. Cook until nicely browned. Serve warm or room temperature with raita and a variety of chutney.
Samosa Wrappers
2 1/2 cups flour
1 tsp kosher salt
1/3-1 cup water
sift flour, add salt. add water a little at a time and mix until you have a soft, but not sticky dough. cover and let sit for about 30 minutes. divide dough into 6 portions. flatten each portion into a disk. roll each disk to a 6″ circle. cover and let rest about 15 minutes. roll each circle further into a 12″ circle. heat a griddle and toast each circle slightly (but do not fully dry out). cut each circle into quarters. fashion each quarter into a cone and fill. use water or egg wash to seal the edges and close the wrapper over the filling. fry in 350F oil until golden brown.
you may alternately use wonton wrappers. they are not quite the same as homemade, but work just as well
Mayan Truffle Cake
On December 21, 2012 by sixtyacrebakerIn celebration that today is rather than isn’t, I am sharing a special treat to honor the Mayans. They loved chocolate as much as I.
Mayan Truffle Cake for two
3/4 cup whipping cream
1/4 tsp salt
1/8 tsp nutmeg
1/4 tsp cinnamon (plus more for dusting)
1/8 tsp smoked paprika
4 oz bittersweet (70%) chocolate–melted
cocoa powder for dusting
Spray 2-8oz ramekins with pan spray,then line with plastic wrap. Set aside. Pour cream in a bowl large enough for whipping. add in the salt, nutmeg, 1/4 tsp cinnamon and smoked paprika. Whip to soft peaks. Allow to warm a little (you do not want the whipped cream to be super cold for the next step). Add about 1/4 of the whipped cream to the chocolate mixture and stir until it has been fully incorporated. This will lighten the mixture a bit, which will make it easier to fold in the cream in the next step. Gently fold the remaining cream into the chocolate mixture. If your cream is too cold at this point, your chocolate will clump up and not incorporate well into the mixture, so be careful. Pour into prepared ramekins, smooth down the top and place in refrigerator for about 2 hours or longer, if you have the time.
When ready to serve, invert onto serving place and dust with cocoa powder and cinnamon. Serve with rich dark coffee