http://feedproxy.google.com/~r/blogspot/sBff/~3/JALW7FoK45E/coming-soon-duck-shrimp-and-sausage.html

Becca's Baby Shower Bear Cake

After making marshmallow fondant for my last baby shower event, I was excited to try covering a cake with fondant.  I had been hesitant before, because commercial fondant doesn't taste very good, but marshmallow fondant tastes pretty good and doesn't have a lot of artificial ingredients in it.  The second drawback came when I saw that fondant shouldn't be refrigerated.  That doesn't work for me, because I usually use buttercream made with egg whites and butter.  I decided to use Marshmallow Fluff instead of egg whites, but I wouldn't sacrifice the butter.  Somewhere along the road, I read that if the cake were kept at 45 degrees, the fondant would be okay.  Since I have a second refrigerator, it was easy to make that adjustment, and as you can see from the picture, the fondant came out beautifully.  The lettering is done with Wilton Sugar Sheets, and I didn't know how they would do refrigerated either, but they seemed to be fine as well.

I made the bear a week in advance to give it time to firm up so that I could easily move it to the cake.  It took an entire recipe of marshmallow fondant, and I added the green while the marshmallows were melted. This way I didn't have the arduous and messy task of kneading in the green.  (I needed some black and pink fondant, which came from the white batch that I made to cover the cake). Work on a piece of waxed paper, so that you can move the bear after it has been made.

Start with the legs.  They need to be fatter at the top (the hip/thigh part) and taper to the foot.  Just bend the bottom of this piece to make the foot, which you can perfect after the bear is assembled.

The legs are going to attached midway, or slightly farther back from the center of the body.

Once the legs are made, the body can be shaped.  It needs to be pear-shaped so that it comes down between the legs.  Make the body taller and thinner than it needs to be.  The head is going to weigh it down so that the finished bear will be shorter and fatter than you started. Attach the legs with a little water.







The arms get fashioned in the same manner as the legs with the top shoulder/bicep fatter than the hand.  If you have the arms too long, you can always pinch off some to get them right once you have the bear all assembled.

For the head, start with a round ball about 1/3 the size of the body.  Put a toothpick or stick of spaghetti into the body and then stick the round ball on.  Once you have the ball stuck onto the body, you'll be able to see if it is proportioned right.  If it isn't right, you get something that looks more like a pig, so just keep playing with it until it looks right.  The snout, nose and eyes, though will really start making it look like a bear.

Some directions for teddy bears have the snout be flat and oval, but mine just didn't look bearlike until I made the snout stick out and be more triangular.  Once you have it the shape you like, attach it with water.

Color a small bit of fondant with either dark brown or black coloring.  Make the nose a reverse triangle from the snout.  My bear has a substantial nose!  I think it could be smaller and still be very bearish.  The eyes, on the other hand, need to be pretty small to be right, and to me they seem to look best if they are touching the snout rather than farther up on the head.  The mouth is easiest made with an edible marker.

For the ears I flattened a very small ball of green fondant, and then made them slightly concave.  I used a fondant ball tool to make the indentation for the pink fondant.

To add the final touches. put on the pink foot pad with a small brown pad at the bottom.  For the toes use the edible marker.  The toes can either be on the pad like I did, or off the pad on the green part (these are the claws, so they can even be right at the edge of the green part of the foot).




To make the fur, use a small scissor to make tiny clips into the fondant, which will stick up and look like fur.  Lastly, score the head/snout area so that it looks like the head has been stitched.  I used a flat toothpick, but there is a fondant tool for this purpose, if you have one.

Slide the waxed paper and bear onto a cardboard round and set aside to dry for 5-7 days at least. Once the bear has dried out, you'll be able to lift him off of the paper and onto the blanket, or wherever else you like.

For the blocks:
The blocks came from a Wilton design, which you can find at http://www.wilton.com/idea/Baby-Block-Cake.  For the round cake, I had to proportion the blocks smaller, but you'll  have to adjust them to the size cake you make (mine was 12-inches).   To see if the proportions would work, I cut the blocks out of paper and laid them on an upside down cake pan.  Once I had the right size block, I printed out letters on my computer, testing out different fonts and sizes to get the one I liked best, and the size that looked good on the block size I had chosen.  After you do that, you can use the Wilton instructions for cutting out the Sugar Sheets and applying the sanding sugar.  A word of caution - you can't pipe and sprinkle all of the blocks with the sanding sugar, and then hope to transfer them to the cake.  If any of the piping gel has gone onto the back or off the sides of the block, the blocks will adhere to the surface you have them on.  Instead, cut out all of the blocks, attach the letters and only  apply the edge gel and sugar just before placing them on the cake.  To get the spacing nice, I put my little paper mockups on the cake, and then replaced each one with the Sugar Sheet block.  That way it was easy to see which block went where.

Making the blanket:

I used the blanket to hide the little cardboard round that the bear was on.  I was afraid that the bear might sink into the cake, so I put 3 straws into the cake (cut even to the top of the cake) to support him, and then the bear was on a 3-inch round cardboard that I found at Michael's Craft Store.



To get the correct size, I just kept adding strips to the blanket until it covered the cardboard.




To begin making the blanket, sprinkle a work surface with powdered sugar and roll a piece of fondant to  just thicker than 1/16-inch.  Cut out strips, about 1/8-inch wide.

Lay the strips horizontally, and  weave 1 strip through the others so that one horizontal is on top and one on bottom, alternating until the whole strip has been woven.

Fold back the strips that are underneath the vertical strip.

Place on another vertical strip, close to the first one.

Fold down the strips that were up, so you now have two strips that are woven.  Fold up the strips that are underneath, and repeat the whole process.  Move the strips close to each other after they are woven in.

When the blanket is the size you want, press down on it to mesh it all together nicely.

Cut the tails to an even length.  To make the fringe, make small cuts into the tails with a knife.  Slide the blanket onto a small round or square cardboard so that you can move it, and so that it provides a nice base for whatever will go on top of it.

For the cake I used the chocolate cake recipe from my wedding cake (http://amazingdessertrecipes.blogspot.com/2009/06/tales-of-tiered-cake-final-recipes.html) . I used a nail rose in the center of each to make sure that the cake cooked evenly in the middle (don't forget to remove it when you flip the cake out of the pan!).  It worked beautifully.  A center cone would also work, but then you have to put in a plug, so I prefer the nail method.  The frosting was an easy marshmallow meringue buttercream- see http://amazingdessertrecipes.blogspot.com/2010/02/valentines-day-layer-cake.html.  Leave out the cassis and use the powdered sugar and corn syrup sparingly, to taste.  Don't forget that you'll have the sweet fondant on the outside, so you don't want the frosting too sweet.  Some people won't eat the fondant, though, so it should be sweet enough.  You'll need a double recipe (3 pounds Marshmallow Fluff).

Filled Chocolate Cupcakes - The recipes - revised January 2011

This is an update to this recipe which was put up in September. I was making them again recently (January '11), and realized that there was an error in the ingredient section (probably, because as you can tell from the following text and photo, I had trouble reading my soiled recipe copy).  The gram weight of flour was correct, but the corresponding cup measurements were not.  If you have printed out this recipe, please check the updated ingredients. 

In addition to this, if you read the prior post, you might have noticed that I wasn't happy with how tender the cupcakes were.  This time around, I did some more experimenting and found that using bread flour instead of all-purpose made for a sturdier cupcake, and, I added another egg.  This made the cupcakes firmer, also helped them rise higher and allowed me to get the cupcakes out of the liners more easily.

The following is the original post, with the appropriate corrections made to the ingredients.

----------------

I've been trying to get this post done since the summer, but I had to grab a few minutes late at night to write up my recipes, because the days were filled with BCC Rally auction stuff.  Now that the auction is over, I finally have time to post.  But when I go back to see what I've done, I can hardly read the recipe because it's covered in chocolate! 

That's why you need a CD-rom cookbook (mine, of course).  Because instead of having a cookbook that's covered in chocolate, you can have a few recipe pages that you've printed off, and when you're done, you toss the messy things out!  But now, on to the recipe!

The Cake
The first time I made the cupcakes with Veronica and Jasmine (see Filled Chocolate Cupcakes, Part 1, I used a light version of my Chocolate Layer Cake.  They were delicious, but a bit too tender.  I think they were so tender because we used the maximum amount of milk (3/4 cup) and because we mixed them by hand.  When I made them again, I used just a bit more than the minimum, and they came out much better - a little denser, which held up better for a pick-up type cake.

Makes 42 mini-cupcakes or 12 regular cupcakes

2-1/2 ounces semisweet chocolate, chopped
1 tablespoon oil

1 cup minus 1-1/2 TB (122 grams) bread flour, measured by fluffing, scooping and levelling*
2 tablespoons  unsweetened cocoa powder
3/4 teaspoons baking soda
1/8 teaspoon salt

5 tablespoons (2.5 ounces) unsalted butter, cut into tablespoons and at room temperature
1/4 cup light brown sugar
1/2 cup sugar
1/2 teaspoon vanilla

2 large eggs, room temperature
1/4 cup + 2 tablespoons sour cream, room temperature

1/3 cup cup milk (skim or regular), room temperature

Preheat the oven to 350 degrees F. with an oven rack in the middle of the oven. Line muffin pans with liners.

You can see that they sort of pop up and don't stay down in the cups.  Just give them a good shove from above, and let the sides pleat.  When you add the batter, they will stay down.
Place the chopped chocolate and the oil in a microwave-safe container. Micro-cook on medium (#5) for 1 minute. Stir and then reheat in 15-second increments on medium power until the chocolate is melted.

In a small bowl sift together the flour, cocoa, baking soda and salt. Set it aside.

In a mixer bowl, combine the butter and both sugars. Beat on medium speed for 3-5 minutes until the mixture is uniformly smooth and creamy, and well aerated. Beat in vanilla. Add the eggs, beating for 1 minute after the addition of each egg, and scraping down the bowl a few times.

On low, beat in the sour cream and chocolate. On low, in 4 additions, beat in the flour mixture alternately with the milk, starting and ending with the flour. (This is actually easier to do by hand, because the batter doesn't tend to separate when you do it by hand, but it does make the cake more tender when done by hand).

Spoon the batter into the muffin cups, using one spoon to scoop up the batter and the other to push the batter into the pans. Fill the cups 1/2 to 3/4 full.

Bake for 8-11 minutes for the minis, or 15-20 minutes for the full-size cupcakes, until a tester comes out clean. Set the tins on a wire rack until the cupcakes are cool, and then remove them from the pans.

The Filling
I used whipped cream to fill the cherry-topped cupcakes, and Simple Vanilla Buttercream for the ones that look like Hostess cupcakes.  The cream was easier to make, but the buttercream tasted far better. I've been making my buttercream a little thicker and sweeter lately, by adding a little powdered sugar to my basic recipe, but for this I wanted a filling that was very creamy - again so that it would be reminiscent of Hostess cupcakes. To do this, I used less than half of the powdered sugar as usual.

It's ultra important that the butter be at the right temperature for this recipe to work, AND THE ROOM!  If the room is too hot, the buttercream will never form.  The room should be no warmer than 74 degrees - and colder is even better.

To get the butter the right temperature, cut it into tablespoons and let it stand on a cutting board until barely soft. Using your thumb, push down on each pat to flatten it into the board (it will still be very firm, and will split when you press down on it). In 3-5 minutes the butter should be ready. If you press down on it with your thumb, it should yield readily, but should not be soft and melty. If the butter is a little firm, it can always be beaten a little bit more, but if too soft, you'll have to refrigerate it, and start over. I always aim for a little bit harder, rather than too soft.

2-1/2 sticks (20 tablespoons) unsalted butter, at cool room temperature
1 pound jar Marshmallow Fluff (this is a natural product containing only eggs, corn syrup and flavoring - so don't use another brand unless you check the ingredients)
1 teaspoon vanilla extract
2-3 tablespoons sifted powdered sugar
1-2 tablespoons corn syrup, to taste
2-3 tablespoons milk to soften the buttercream, optional

Now that the butter is at the proper temperature, scrape the butter into a mixing bowl and beat it until creamy (1 or 2 minutes.) Scrape down the bowl. Beat in the powdered sugar until fluffy. Add half of the Fluff, and beat on medium high until blended. Add the remaining Fluff, and continue to beat, on medium-high, for 2-5 minutes or until the frosting is fluffy and light and no longer marshmallowy.
This is what it should look like.

If the buttercream, does not form after beating for 5 minutes, place it in the refrigerator for 10 minutes, and then try and beat it again. After the buttercream forms, beat in the vanilla, corn syrup and milk, to taste.

If you put a coupler in the pastry bag before filling it, you'll be able to try tips to find the one that works best with the size cupcake you are making.  The piece on the left goes into the pastry bag, and then the tip gets put on, and the nut, in the center, keeps the pastry tip tight.

Choose the tip that fits the size of the cupcake  (I used Magic Tip #8 for filling, and Wilton #21 star for filling)

Stick the tip into the bottom or top of the cupcake, depending on how you finish them (if you plan to add chocolate icing instead of having the frosting come out of the top, fill from the bottom, otherwise you will see the dimple where the frosting went in.  It's easier to fill them from the top.  For one thing, you don't have to take them out of the wrappers, which give some support to the cupcake so it doesn't split as you fill it.  You can also feel when the cupcake is filled with the buttercream, and can stop before the cupcake starts to split.

You can see they look great with nothing more than some frosting coming out the top.  But they're also fantastic, and  look like mini Hostess cupcakes if you frost them with chocolate icing and vanilla icing decoration.

Chocolate Icing

My notes didn't say if the following recipe is  the right amount to frost all of the cupcakes (sorry - I either post it now, or you have  to wait another year until I make them again!)

3/4 cup whipping cream

8 ounces semisweet chocolate, chopped

2 cups powdered sugar

2 tablespoons hot water

Heat the cream in a small microwave-safe bowl for 30 seconds. Stir in the chocolate.  Let it stand for a minute and then stir.  If the chocolate isn't completely melted, heat in 10-second increments on power 5, stirring between each, until the chocolate melts completely and the mixture can be stirred into a smooth glaze.

Sift the powdered sugar into a small bowl. Stir the chocolate into the powdered sugar. Stir in half of the hot water.  The mixture should be thin enough to fall off of the spoon in a steady stream.  If it isn't, add the remaining hot water, 1/2 teaspoon at a time.

Dip the cupcakes into the glaze.  Turn the cupcakes right side up and let the glaze firm up a little.

 In the photo below you can see that I filled the cupcakes from the top, and I wasn't able to get the top level, so that the chocolate dips down  in the center.  You can add a decorative design, as I have here, to cover the dip, or you can add the vanilla glaze

Vanilla Glaze

1 cup  powdered sugar

1/2 teaspoon vanilla

2 tablespoons whipping cream

Sift the powdered sugar into a mixer bowl.  Whisk in the vanilla and the cream.  The glaze should be thick enough to pipe.  Add a little more sugar or cream, if necessary to get the proper texture.

For this amount of glaze, you'll need a very small piping bag.  You can make one out of a plastic storage or zip-top bag.  Cut the bag in half, horizontally.

Put the bag into a small glass, and then fill the bag

Hold the bag closed at the top, with the filled part resting in your palm, and your thumb and index finger holding the top (you can put a rubber band around the top if it is easier).  Gently squeeze the filling toward the tip.  Make a very tiny cut in the tip with scissors.  Pipe on the decoration, and then refrigerate until 30 minutes before serving.  

  

  





BEETROOT PORIYAL

I learnt this from my mom.Usually my mom makes this as an accompaniment for keerai kuzhambu.Its my favorite..Last week i made for mor kuzhambu . It was a flavorful and excellent combo.

INGREDIENTS :

• Beetroot - 2 nos (big)
• Moong dal - 2 tbsp
• Salt & water - As needed
• Sambhar powder  or Red chilly powder- 1.5tsp

To grind :

• Grated coconut - 3 tbsp
• Small onion - 2 nos
• Jeera - 1/4 tsp

To temper :

• Oil -  1 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Big onion - 1 no (finely chopped)
• Curry leaves - Few

METHOD :

• Chop the beetroot into small pieces and pressure cook along with moong dal , sambhar powder , salt & water.
• Grind all the ingredients given under 'to grind 'into a smooth paste adding little water.
• Now temper the items mentioned above and add the cooked beetroot mixture.
• Then add the ground coconut paste and saute well till the  raw smell emanates.

Enjoy with sambhar/ mor kuzhambu / Keerai kuzhambu with a papad .

KITCHEN CLINIC :

BEETROOT : Beetroot contains sodium, potassium, phosphorus, calcium, iodine, iron, copper, Vitamins B1, B2, B3, B6 and C. Each capsule provides approximately 1-2mg of elemental iron. Benefits and Features of Beetroot Beetroot provides a good source of anthocyanadins, a natural antioxidant that contributes to its deep red color Extract is a natural source of vitamins and minerals Beetroot is used traditionally as a blood building food Beetroot may aid the natural process of elimination and support detoxification processes Beetroot has liver, spleen, gall bladder and kidney cleansing properties Beetroot is particularly rich in Vitamin C, calcium, phosphorus and iron Each capsule provides approximately 1-2mg of elemental iron The iron contained in beetroot is organic and non-irritating and will not cause constipation Beetroot is useful in acidosis due to it being rich in alkaline elements Vacuum packed to enhance stability and shelf life Suitable for vegetarians and vegans Beetroot for Cholesterol Reduction Beet fiber has been shown to have cholesterol lowering capabilities. In a study on rats with induced high blood cholesterol, a red beet fiber diet caused a reduction of serum cholesterol and triglyceride levels (by 30 and 40%, respectively) and a significant increase in HDL cholesterol (good cholesterol). This diet induced also a significant decrease (almost by 30%) of cholesterol content in the aorta. Beetroot for Blood Pressure Beetroot juice has been shown to lower blood pressure in subjects with normal blood pressure. In healthy volunteers, approximately 3 hours after ingestion of 500 ml of beetroot juice, blood pressure was substantially reduced, an effect that correlated with peak increases in plasma nitrite concentration, nitrite being the blood pressure reducing ingredient. Beetroot and nitrate capsules are equally effective in lowering blood pressure indicating that it is the nitrate content of beetroot juice that underlies its potential to reduce blood pressure. It has also been found that only a small amount of juice is needed – just 250ml – to have this effect. Beetroot for Cardiovascular Disease Prevention Betaine, a nutrient found in beets and some other foods lowers plasma homocysteine, a possible risk factor for cardiovascular disease. Betaine supplements are manufactured as a byproduct of sugar beet processing. Betaine "supplementation" has however been found to increase blood LDL cholesterol and triglyceride concentrations in healthy humans, which may undo the potential benefits for cardiovascular health of betaine supplementation through homocysteine lowering. Beetroot for Healthy Liver Function Beetroot contains the bioactive agent betaine, which supports healthy liver function. When the liver is functioning properly, fats are broken down efficiently, aiding weight loss, and preventing fatigue and nausea. Glycemic Index of Beetroot In a study to determine the estimated Glycemic Index of various foods, it was concluded that beetroot has a medium GI of 64. Adverse Reactions from Beetroot Beetroot and especially beet greens contain high levels of oxalate, and should be avoided by individuals with kidney stones containing oxalate Beetroot contains nitrates and when they are cooked and left standing at room temperature, microorganisms that convert nitrates to nitrites begin to multiply, and the amount of nitrites in the beetroot rises. The nitrites combine with amines in the stomach to form nitrosamines, some of which are known carcinogens.

http://feedproxy.google.com/~r/blogspot/sBff/~3/uejogF2Jp3Y/gumbo-go-go-duck-andouille-sausage.html

It's not easy to pry gumbo-making secrets from a cook in New Orleans, but you should have better luck if you slip them some truth serum, in the form of several well-made sazeracs. 

This particular gumbo, featuring duck, andouille sausage, smoked pork hock, gulf shrimp, and langoustine, was inspired by my recent trip to New Orleans, where I sampled a half-dozen varieties.

One rye whiskey-induced tip was to cook the famous Cajun roux in some duck fat instead of the more common and mundane vegetable oil. The roux is the soul of the gumbo and one of the challenges of this recipe is giving the fat and flour enough time to turn into that deep brick red-brown color.

My little trick here is to add a couple extra spoons of flour after the roux is browned. The dark roux gives the gumbo its signature flavor, but it doesn't have much thickening power. I just cooked it a couple minutes, and then stirred in the stock.

Another tweak is using pickled okra instead of fresh or frozen. This particular perversion was born out of necessity rather than some brilliant thought on my part. Of course, if this technique catches on, that story will change. The pickled okra gave the gumbo a great flavor and added a little bit of acidity, which is always welcome in something this substantial.

This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood; and in my opinion, the more the merrier. As usual, I'd love to hear about any variations you may come up with. As you'll see, the procedure is pretty straightforward, although you're talking about a full day's project. This is a dish that takes time, but I still hope you give it a try. Enjoy!

2 duck legs

1 tbsp vegetable oil, more as needed

1 cup flour, plus 2 tbsp for second addition
6 cups chicken broth

1 pound andouille sausage

1 large onion, chopped

4 green onions chopped

1 cup celery, chopped

1 cup diced peppers (any combination of sweet and hot)

1 cup diced tomatoes

1/2 tsp dried thyme

1 bay leaf

1 tsp black pepper

1/4 tsp cayenne pepper, or to taste

1 smoked pork hock
2 cups water, or as needed
1 cup sliced okra, fresh, frozen or pickled
1 pound gulf shrimp
1 pound crawfish tail meat or langoustine
rice to garnish