Friday, December 21, 2012

Creme Brulee

I fretted about making these because I do not own the preferred baking dishes, nor do I own a torch,  but Dorie says I can go ahead and use ramekins so that's what I'll do.  And she says you can use the broiler, so here I go!
Getting ready

Ramekins on a silpat lined baking sheet, bowl for eggs and sugar and vanilla,
pan on the stove to heat the cream and milk.

This was incredibly easy to prepare.  And once it was in the oven, it was just a matter of waiting till the custards were set.  When at room temperature, they went into the refrigerator overnight.  Then I sprinkled them with sugar:  the one on the left had demerera sugar, the other two had brown sugar.  I don't own a torch so I filled a pan with ice, placed the ramekins on them, and put them under the broiler.  (Dorie is so clever!)  And here they are!

Out of the oven.

This one is mine!

Yummy!  And the brown sugar caramelized and hardened up perfectly.
These were delightful, no doubt about it.  We'll eat the other three tomorrow.

And now, I only have two recipes left and I will have baked through Dorie Greenspan's fabulous book, Baking from my Home to Yours.  Watch for Floating Islands and Parisian Apple Tartlets before the end of the year.

Wednesday, December 12, 2012

Mrs. Vogel's Scherben

These little fried dough cookies are fun to make because they puff up into unique shapes when you drop the into the hot oil.  "Scherben" means snowflakes and I suppose that's an appropriate name because no two cookies look alike.

I procrastinated making these cookies because they require 4" of oil and I know from experience that oil used to deep fry something can't be reused.  It seems wasteful to me.  But as I'm down to just 4 recipes in Baking by Dorie Greenspan, it was time to make them.

The dough rests in the refrigerator then is rolled out thin.

Cut into strips and then each strip is slit down the center, leaving a bit of dough on either end.  Then back into the refrigerator.

Heating up the oil.  I was a bit skimpy--maybe 3".

Getting the paper towels ready.

Frying the dough a few at a time.

Rolling them in cinnamon and sugar.

Sprinkled with powder sugar just before serving.
As I said, these were fun to make.  And if eaten immediately, they were quite tasty.  But I covered them loosely with a towel, and served them two hours later by which time they were no longer crispy.  Must have been the towel!

I now have just three recipes to make and I will have baked EVERYTHING in Dorie's terrific book.  I hope to finish by the end of the year:
  • Parisian Apple Tartlet (Rich found butter puff pastry at Trader Joe's)
  • Creme Brulee (I don't have the right pans so ramekins will have to do)
  • Floating Islands (Need to be eaten right away, so I'll have to invite people over.  Maybe Christmas guests?)