Shameless self-promotion of an amateur baker who wants to expand her fans from friends and family to random strangers. Not just another amateur expert.
22.6.09
Rain, Rain, Go Away!
In an effort to spread my love of baking among the Yelp community, which I am very vocal member of, I decided to host a bake-off.
The gist of the event was that people interested in baking would participate by bringing their homemade baked items to a pre-determined location in, oh say Central Park, and we would all compete for "prizes."
I was very excited because the turnout for the event exceeded my wildest expectations. And then it rained all week.
And on the day of the bake-off.
So I was naturally incredibly angry at the weather (futile, but necessary) and also at a loss as to what to do with my pre-baked goods. I made two batches of my Grapefruit Yogurt Cake in mini-cupcake format.
Luckily I have brothers. And neighbors. And co-workers.
What I am hoping is that my next attempt will actually be more than just an attempt.
Stay tuned!
14.6.09
Frozen, not stirred.
Lame James Bond pun aside, making ice-cream is just as labor intensive, if not more so, than baking a cake.
The recipe is simpler, but the process requires a lot more patience. So when I finally decided to use natures bounty of berries (strawberries) to make some ice-cream, planning went into this endeavor.
A day in advance, I had to freeze the ice-cream attachment for my KitchenAid and make sure that it was properly covered so that there is no contamination from other items in the freezer. Next, I had to make sure to find a simple enough custard based ice-cream recipe. And what do you know? Epicurious had one, which of course I modified. Modification in the sense that I used lemon extract instead of lemon rind and I didn't add the chilled macerated strawberries to the semi-frozen custard mixture, but rather some fresh frozen strawberries I'd been saving for a while.
The addition of the frozen strawberries actually helped the custard mixture set-up better, because in previous ice-cream making experiments it had turned to mush after adding stuff to the custard base.
And here's what else I learned - custard based (or French-style) ice-cream is moons and stars better tasting than American-style. It's also a lot fattier, so eat in moderation.
Enjoy!
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