This week, I made a golden brioche topped with a crème fraiche custard and served with a chilled sabayon and caramel-poached fruit! Decadent? (Yes.) Labor-intensive? (Yes.) Worth it? (YES!)
I have made hardtack before (shoutout to my 8th grade Civil War project) but never like this. Whereas traditional hardtack is a last-forever cracker made up of flour and water and meant to sustain people through battles and month long voyages, this Swedish Oatmeal Hardtack combines shortening, butter, and sugar along with the addition of oatmeal, buttermilk, and salt. The result is a slightly sweet, slightly salty, crisp cracker with a crumbly texture.
This week I made a delectable cake full of luscious white chocolate and raspberry flavor. Contributing baker, Marcel Desaulniers, attributes the whimsical name of this cake to the action of patting down the edges of the cake to level it in preparation for the raspberry purée that is spread atop each layer. To make this cake, white chocolate is melted in a double boiler with butter before being mixed into a batter of whipped egg yolks and sugar. Sifted cake flour is folded in followed by a mountain of whipped egg whites. Raspberries are puréed with lemon juice and sugar and pressed through a sieve to remove the seeds. The purée is spread, and the top is garnished with tons of fresh raspberries.
“Matzos are the unleavened bread that the Jewish people carried out of Egypt when they fled the pharaoh. With no time to bake the dough they had made, the Jews packed it on their backs, and it was baked to a cracker crispness by the sun.” This specific recipe is neither traditional nor religious, adding ingredients for flavor that the Jews would not have had (plus its salted), but it is a simple and tasty recipe for rewind week!
This recipe starts with a pâte à choux base made with red onion and cucumber juices taking the place of some of the liquid used to make the base. After the dough is formed, chopped dill is folded in to add another savory element. It’s piped, topped with an egg wash, sent to the oven to bake at 400° F for 15 minutes and, then, another 10 minutes at 350° F.
This focaccia was definitely a lesson in planning for me. Silly me thought that I would be able whip this up in a day, take some pictures, and call it a wrap. (Silly me should have read the recipe sooner). Attention everyone, THIS IS A 48 HOUR BREAD, so plan ahead! The actual process for making this focaccia is not difficult, just very time consuming.