Brownies, Cheesecakes and Lemon Delights: Easter Week's Dessert Bites

April Fool's Day guys!!!

Welcome back!!! After a long absence from my comfy seat and coffee, writing corner I am back. I owe you too many apologies that it's becoming a bad habit. Still, despite the short sabatical I have much to report on my culinary adventures and messy ways. When last we met, birthday cakes were the hype of the week, with my dad's Coconut Cream Cake success, a Red Velvet Beauty and a decadent Black Magic Cake. I repeated the Black Magic Cake and this time, I relished in the heaven that is an all chocolate madness. I frosted the cake in a delicious Chocolate Frosting that was just the perfect combination for the moist cake. My dad complained that he wasn't going to be able to try it, as it was a cake order. He insists on not liking chocolate but we all know that's a little white lie. 

Decadence and elegance all wrapped up in chocolate

Easter Week was upon us and while many left the city on vacation, we stayed home. To everyone's surprise, the week brought much rain to almost every part of the country, messing up the beach people's happiness. Friday I came down with an ear/throat infection and antibiotics were on my menu. It was a horrible day, when even walking felt like moving a mountain. I am trying to recall how on Earth I managed to finish an Apple Spice Cake order I had, when I'd spent 3/4 of the day in bed, not able to sleep, as my head felt like a pile of lead. When I woke up Saturday, I couldn't believe how great I felt. The moment I woke up, I left my bed and just walked around the house. It's funny how we take for granted  the feeling well days and resent them the minute we get sick. Life is great and we have to enjoy every day to fullest. 

They looked so cute in the aluminum cupcake liners

Tuesday I filled my kitchen with the wonderful smell of mocha brownies and mini "those  chocolate creme filled cookies" cheesecakes in the oven. A cake order had come in for Wednesday and I was busy messing up the counters with flour and cookie crumbs. A Farm Girl's Dabbles and The Girl Who Ate Everything take credit for the fabulous recipes and while I agree with my sister on being a tad more creative and experimenting with my own recipes, it doesn't ever hurt to try out recipes that have received amazing reviews. With the brownies, I made the whole batch, but instead of making mini bites, I used one of my cutters to make 12 individual sized brownies. They fit perfectly in the cupcake liners and looked divine with the Kahlua Buttercream piped on top. For the cheesecakes, I made half the recipe to yield 15 individual cheesecakes. Because the order was for 12 of each, we got to try the cheesecakes and the brownies. All packed and ready to go, they were delivered and both, the customer and myself were content with the results. 

Don't they look divine?

We were invited to dinner Wednesday evening and because I still had a brownie batch looking like Swiss cheese, I made mini brownie bites. Some made with a tiny cutter and the remaining ones rolled in sugar. Not one was left. They were a hit. The days flew by, having fun laughing in the company of great friends. Saturday we had a full house as my mom hosted a barbecue and we invited friends over as well. To satisfy the sweet teeth, I made lemon filled, cream cheese cookies, rolled in pecan nuts aka Lemon Delights. Sadly, I don't have the recipe on hand, but I pinky promise I'll post it next Monday. I made a large batch, which I assumed would be enough and I stored the remaining dough. I'm happy to say they were gone within minutes, but people asked for more and while the ingredients were there, my laziness got the better part of me and I focused on my platter of meat instead *guilty gulp*. 

Pecan rolled, lemon filled, cream cheese delights

Sunday was a quiet day. I spent the entire day at home, until the evening. After I baked the first batch of lemon squares for an order, we left for the cinema and watched one of the best movies I've seen in a while: The Croods. Yes, people, it's an animated film and you'll be kicking yourselves if you don't watch it ASAP. I got home and quickly fixed up the second batch before I headed to bed. Monday greeted us with a grey sky, which as you know, I love. I just need to make a quick stop at the market to hurry home and finish the Lemon Squares. They're gonna be awesome. :) So I thank you for stopping by and be sure to come back next week for the recipes of both lemon desserts. Also, be sure to try the following recipes. They're delicious!!!

Until next time.

xx

Espresso Brownies with Kalhua Buttercream

from A Farm Girl's Dabbles

Yield: as many as you wish to make

For those leftover bits: try making mini ones
and rolling the rest in sugar

Ingredients:

Brownie Batch:

1/2 c. unsalted butter, diced

• 3 oz. unsweetened chocolate, chopped
• 1-1/2 c. sugar
• 3 large eggs
• 1 tsp. instant espresso powder
• 1-1/2 tsp. vanilla
• 1/4 tsp. salt
• 3/4 c. flour

Kahlua Buttercream:

1/2 c. unsalted butter, at room temperature

1 T. heavy cream

4 T. Kahlua coffee liqueur

1 tsp. espresso powder

3 c. powdered sugar, sifted

cinnamon, for dusting

Preparation:

Brownie Batch:

Preheat oven to 325°. Fold a long piece of heavy foil into a 13" wide strip and fit it inside a 9"x13" metal baking pan, leaving foil overhang on the 2 long sides. Spray the foil with nonstick spray.

Stir the butter and chocolate in a large heavy saucepan over very low heat until chocolate is melted. Remove from heat and whisk in the sugar, and then the eggs, 1 at a time. Whisk in espresso powder, vanilla, and salt. Then sift the flour over the chocolate mixture and stir to blend well. Transfer batter to prepared pan.

Bake brownies until slightly puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 20 minutes. Let cool completely in pan on rack.

*Run a knife around the inside edge of the brownie pan. Use the overhanging foil as an aid and gently lift the brownies from the pan. The pan I used produces a brownie that is 1/2" thick. Be sure your round cutter is taller than 1/2". Press round cutter (mine is 1-3/8" in diameter) firmly into the cooled brownie. Use a thin metal spatula to lift the cookie cutter filled with brownie from the foil. Gently press the brownie out of the cutter. Repeat the cutting process until your brownie looks like a big piece of swiss cheese. 

Kahlua Buttercream:

Add butter to a medium bowl and beat with an electric mixer until smooth. Add cream and mix to combine. In a small bowl, combine Kahlua and espresso powder, stirring briskly with a spoon to dissolve the espresso powder. Add Kahlua mixture to butter and mix again. With mixer on low speed, add powdered sugar, one cup at a time, mixing until smooth after each addition. Beat a bit, until light and fluffy.

*Spoon buttercream into a pastry bag fitted with a large plain tip (I used Wilton #12). Add a little kiss of buttercream to the top of each brownie bite. Finish by dusting top of buttercream lightly with cinnamon by shaking cinnamon through a fine mesh strainer.

Note: If you don't want to pipe on the little buttercream kisses, you could easily spread some buttercream onto the top of each brownie bite, and then finish with a dusting of cinnamon.

* These are considerations by the author. If you wish to explore with other shapes and other piping nozzles, feel free. I used a plain #8 tip for the buttercream and a much larger cutter for the brownies. Also, I left my brownie in the oven for 25 minutes. 

Cookies and Cream Cheesecakes

From The Girl Who Ate Everything

Yield: 30 Individual Cheesecakes

The perfect sized cheesecake

Ingredients:

    42 chocolate, cream filled cookies, 30 left whole and 12 coarsely chopped

    2 pounds (32 ounces) cream cheese, softened

    1 cup granulated sugar

    1 teaspoon vanilla extract

    4 large eggs, lightly beaten

    1 cup sour cream

    pinch of salt

Preparation:

Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. 

*Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.

*I left mine overnight in the cupcake tin and simply garnished them with crumbled cookies. 

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Birthday Bakes and Wedding Tea Cakes

Hi guys!!!

Welcome back. After a big celebratory week, we're back to real life. We celebrated two birthdays and a wedding in the past seven days, finishing with a BBQ and a bang. Life is great and it's those moments we live for. 

I was particularly proud of myself, as I have now catered (a small order) for a wedding and the dessert was a hit. As you know, I made the tea cakes, which become more popular by the day. This has given me incentive to be more adventurous with my creations and it has boosted my confidence in the kitchen greatly. Come back next week to hear about my experiments with an ice cream cake.

A Coconut Cream Cake for Dad

Wednesday, my dad turned a whooping 61 years and to commemorate his 6 decades and 12 months, I went ahead and made him a Coconut Cream Cake. All credits to the amazing recipe go to Christi, author and creator of Honey and Butter. I even included her original decoration. I know...such a copycat, but it looked decadent and downright elegant, I couldn't help myself. I told my dad I had ordered him a cake from a local bakery and he complained that everyone has gotten a cake from me and he'd be getting one from someone else. His smile when he saw the cake was priceless. 

The birthday Dad preparing the lobsters

He decided we'd would eat in, and for dinner, we grilled lobsters and steaks and veggies. It was happy occasion and it ended with bang. He was opening his presents when the cake was brought in, candles lit and ready to be blown. Half the cake was gone and it was truly enjoyed by all.  By next morning, only a small slice was left. My cousin's birthday followed, and according to his wishes, I baked him the never-disappointing-absolutely-divine Red Velvet Cake. I topped it with fresh strawberries and mint leaves and made my way to his house. Once more, the candles were lit, a wish was made and the cake was cut. Now a teenager, it was the perfect ending to a wonderful day. 

A Red Velvet Beauty

Friday night, I found myself scurrying around the kitchen, baking tea cakes, frosting tea cakes and baking a Black Magic Cake. Yes, it tastes as good as it sounds. A delicious, insanely moist, chocolate cake. Jamie, of My Baking Addiction is the genius behind this creation and the recipe is flawless. I've been using it for years now and the result is the same always: perfection. I frosted the cake with a traditional French Meringue and chocolate shavings. The reviews were great. Try it sometime.

A Birthday Black Magic Cake

Saturday morning, after frosting the cake and sending it, we were hurrying about. Errands needed to be run, tea cakes delivered, and hair and makeup became a priority for the girls in the house. It was the wedding day and by 7 o'clock pm, we were at church. The ceremony was short and beautiful and the bride and groom oozed happiness. The reception was buzzing with electric life. Dancing, laughing, the night carried out to the early hours of the morning. Sunday morning, we hosted a BBQ, reminiscing on the night's events and laughing. 

Monday has greeted Tegucigalpa with a beautiful sunny sky. I say it again, life is great. I wish you all a great week and I'll be back next Monday with details of my adventures in the kitchen.

Until next time.
xx

Brownie Bites for the Bride-to-be and a Coconut Cream Cake for Dad

 Hi guys!!!

My deepest, most sincere apologies for my extremely late post. It's been over a week and now I seem to owe you two posts. Inspiration has eluded me these days. As I sat last Monday, ready to write down my adventures, I realized I had nothing worthy to write about. Half asleep, my fingers began to type and suddenly they stopped, only for me to wake up and see I had typed useless gibberish. But I think I'm good now hehehe...

Busy making brownie bites

So welcome back. Entering the third week of the third month of the year, my head's been filled with different projects and ideas. Like many of us, I don't really have the slightest idea of how to get where I want to, so we begin to experiment with different jobs and careers. Last week, for the first time in a long time, I had a short glimpse of what I wish to be (and can be) in a near future, and although the picture caught me off guard and scared me a bit, I realized I have the potential to reach that point. All I need is to push myself of that edge. So the question is, how do I take that leap of faith?

But enough pondering over the unknown...it'll come to me.

I'm happy to announce my small business is back on, and although I still lack some conviction on my abilities, I've pulled off my orders successfully. I have baked cakes and small orders for wedding showers and a wedding and this coming Saturday I'll be delivering a small order of English Tea Cakes (seriously guys...try the recipe I posted a while ago). Now, tomorrow is my dad's birthday and while we debated a bit on what I should bake him, we decided in the end for an Italian Coconut Cream Cake. I hadn't heard of a particular coconut cake before and while I fed my eyes on foodgawker, I found it. If my experiment with this cake deems itself successful, I'll post the recipe. I want to apologize...again...as I keep mentioning I'll be posting recipes soon and I haven't but I really haven't experimented in my kitchen lately. Now I'll gladly post random recipes I find, but it's not my style. I'd rather try them out for you guys and let you know if there are slight adjustments to be made to make them better. 

English Tea Cake for a happy bride-to-be

Two weeks ago I agreed to provide desserts for a small bridal shower on a Saturday afternoon. I emailed potential choices and prices and it was decided that Tea Cakes and Brownie Bites would be perfect. So I set off to bake them Friday night. I began by baking the brownies to allow them to cool while I made the Tea Cakes. The tea cakes were baked and allowing them to cool down for the frosting, I shaped the brownies. I cut down the sheet into 48 squares and turned each square into a truffle shaped ball. The order was for 35 and I was laughing when I heard my baby, Mila (beautiful black Lab, recent mother I might add) had made her way into the kitchen and found them. I rolled some of the balls in cocoa powder and the rest in confectioner's sugar. They did look like truffles.  I arranged them nicely on the mini cupcake liners and packed them up. I moved on  to the Tea Cakes, frosting them. It was 9 pm by then and I decided to let the butter frosting set completely in the fridge and I'd cut them up in the morning. It was a good idea. The frosting was firm enough to cut and avoid smudging and soft enough to cut nicely. I finished the packing up and set off to work. My mom agreed to drop them off for me. I was happy to know I'd gotten great reviews on them when I got home. I had also baked an Apple Spice cake for a birthday on Saturday and this also got good reviews. 

Truffle shaped brownie bites

Now, I think my love for meringues is become a thing of the past as I've been having trouble with the proper baking of them. I managed to burn two batches of meringues at work and mess up one batch for pavlovas this past week. Perhaps my head is telling me to find something new to try out. I might just consider this...Still, the pavlovas I made for a wedding were a hit, despite being "watery". After being consulted on this, I advised that pavlovas do not make the most practical desserts to be catered, as it is a dessert that needs to be eaten within the hour of being assembled. The cream moistens the meringue, making it sticky and if not refrigerated (which also caused the meringue to become sticky) the cream begins to loose its strength and eventually collapses. Still, it was decided to be made and I happily obliged. Of course, as the baker, you don't like hearing something wrong went down with a dessert, but knowing they still tasted good (thank the Lord I can poach pears blind if needed) makes up for the small details. 

The Messy Chef's weird experiment:
Berry Tiramisu

While shopping for apples for the cake, I spotted blackberries at the supermarket. Being rare to find them here, I quickly snatched up two containers and decided I'd make a berry tiramisu. I made one back in 2010 for the first time and it a success!!! Not a crumb was left. I decided to revisit the idea and make another. Now, because of work, I hadn't had much time once I got home, but they needed to be used as they quickly rot. I should have left them in water with lemon to kill off bacteria (it does work...I've done it many times with raspberries when I know I won't be using them immediately), but I didn't. Coming home from work last Tuesday, we stopped by the supermarket to pick up mascarpone cheese and lady fingers. Cheese: check; lady fingers: nowhere to be seen. We couldn't find any at the nearest grocery shops and in the end, I gave up and picked up very porous Honduran biscuits a substitute. At home, to my horror, I found out the blackberries had rotten and the cheese I bought was coffee flavored mascarpone cheese. I did have frozen blueberries and some cranberries in the fridge. I went ahead and made a very weird looking (and tasting) berry tiramisu. Oh well...better luck next time. 

Coffee flavored mascarpone...oops

My parents tried it the following day and despite the clean plates afterwards, I'm sure they were just being nice...I tried it after...it was just awful. Sweet blueberries aren't a match for tangy cranberries and neither really complement the coffee flavor of the cheese. All in all, a messy sweet experiment that was fail. Hey, not all of them will turn out ok. Now I know...read the labels hahahaha. I'll be making Tea Cakes once more, for 75 people this time, as there's a wedding to attend this coming Saturday. Can't wait!!!

All in all, it's been a fun journey in the experiments I've tried and I can't wait to see what the coconut cake looks and tastes like!!! Be sure to stop by next Monday for the recap.

Until next time.

xx

Poaching Pears and Meeting Celebs

Hi guys!!!

Welcome back!!! I'd like to apologize once again, for another late post. Time has been on the short side for me lately. We have entered the last week of February and days have been slipping by without any notice. My time in the kitchen has been very busy and it feels as though I close my eyes and I'm still there. As you can imagine, the baking of tartlets continues without hesitation and you'd think I'd be getting better, but no. At times, they're pretty and well baked, other times they break as soon as you remove the molds. However, I've discovered (after dozens of broken tart molds) that they bake evenly and do not crack if they remain at least 15 minutes in the fridge. We got used to making the dough and letting it rest in the kitchens back in school, but at times, when the hour is busy and desserts need to be finished ASAP, there's no time to chill the dough. Still, we've managed and have tried perfecting the method. 

I swear, they never end!!!

So, being most of the time away from my kitchen, I haven't had much opportunity to get messy and creative here at home, but I've managed to handle some baking orders and they've been a success. This past week, my aunt and her friend hosted a bridal shower for a friend (their goddaughter) and my aunt asked if I could provide some desserts. Because of my schedule, I had time to make just one. From my recent posts, you'd know my adoration for meringues, especially in the form of pavlovas. I took a leaf from my New Year's Desserts and decided to make mini pear pavlovas. Do you recall the ones I made? No? Well, they were a hit and to boost my ego a bit, I was very happy knowing they were a success at the shower. At least that's what guests told me. I guess it must be embarrassing and difficult to evaluate the dessert for the chef who made them, while she stares with longing eyes and a hopeful smile. I would, however, make a slight adjustment to the cooking of the meringue. When I made the nectarine pavlovas, I dried the meringue a bit too much. This time, the meringue needed to be a bit drier. They kinda stuck to the cupcake liners I'd placed them in after a while. Still, very good reviews on them and I'll keep experimenting with them until I can't stand the sight or smell of meringues anymore. I've been thinking about chocolate pavlovas. Yum, right?

Beautiful results!!!

Still on the meringue notes, I was ecstatic when I saw my wine poached pears the following morning. Absolutely beautiful, with a deep royal purple color all over. The smell was even better and we can't even explain the taste. The only spice I use when poaching them is anise; the seeds to be exact. They release enough flavor to compliment the wine, and not overwhelm it. You should try it yourself. 

The perfect shade of purple

The weekend came and went by and Monday morning, on my fabulous day off, I made my way to the hospital hosting the Operation Smile International Mission 2013 to help out. I'd been an active volunteer for many years, with different organizations, but I am proud to say I was a full active member for Op. Smile for 4 years and even served as President at our High School's youth club in 2006-2007. It was my first mission in 6 years and it brought back bittersweet and joyful memories. To my greatest delight, I found myself in the company of a celebrity, of whom I am a HUGE fan: Zachary Levi. Yes, I know...it's just too exciting. With pictures I'll treasure forever, there's one thing I can cross off my bucket list. I finally met Chuck Bartowski!!! 

Goofing off during a break!!! Gotta love him... :)

But we're back to reality. The hour grows late and I'll be heading to bed soon. Another busy day awaits me tomorrow and I've just finished baking a batch of brownies and crêpes I'll be donating to the Operation Smile mission. Good night guys!!!

Until next time.

xx

To Infinite Tartlets and Beyond!!!

Hi guys!!!

Welcome back!!! Hope you all had a relaxing weekend. I spent mine baking tartlets for most of it. After the first few trays, trust me, you don't want to make anymore. 

So, last week we celebrated Valentine's Day worldwide. It was a busy day in the kitchen, preparing the desserts for the celebrations. The special of the day: Fraisiers. I trust you recall them, from my previous posts. It was one of the exam desserts for Intermediate Patisserie. A fraisier, typically, is made with a genoise sponge, creme mousseline and strawberries, of course. We tweaked the style a bit. Because the weather here is more on the hot and humid side, the mousseline has trouble keeping its consistency, hence why we opted to use Chantilly cream instead. And, I mean, Chantilly and strawberries make a great dessert, don't you think?

Strawberry Scrumptiousness

So, apart from the thousand tartlets I make daily (they really are a much lower number...) and the other chocolatey desserts involved, I spent V-Day in the kitchen, preparing individual fraisiers. They looked absolutely divine. And boy were they popular. I showed up the following day and found an empty dessert fridge ready to be refilled. So more chocolate mousse, more crème brûlée, more tartlets (naturally) and more fraisiers. Friday's batch was much prettier and by Saturday they were gone. Now, you'd think I'd be gaining pounds by the second, working in Pastry, but the truth is, I find myself thirsty most of the time. There's too much sugar around me. With a bottle of water next to me at all times is how I spend my days in the kitchen. 

Les Petits Fraisiers

It's funny how time flies. I dreaded starting the week, as I'd be working for seven days straight, 8-9 hours standing, with a hot oven behind me. Now it's Monday again and finally, a day off. My schedule has also changed and I won't be going in at noon. It's an 8 o'clock start for me now. Personally, I prefer this change. For some reason, you don't feel time pass in the morning. It happened the other day, as I looked at my watch and realized it was already 2 pm and it had felt like half an hour had passed since I got in. It's a busier time in the kitchen as well, so probably why I don't realize the time. 

Weather here is getting hotter and the other day I got home around 1o pm...a little late for actual dinner. I saw a watermelon at work earlier and I was craving the fruit so badly. I guess my dad reads my food thoughts, because he bought one that day. I would have waited for it to chill, but my tummy was grumbling and complaining about being empty, so I went ahead and murdered the melon. Wow...it was like a a gulp of fresh water after a day at the beach. Weird analogy, but that's what it felt like. It was red, juicy, sweet and oh! so delicious. 

Watermelon: the epitome of fresh delights

Lately, I've found that my creativeness has been overrun by thoughts of work and the dreaded fruit tartlets I have to make daily, however, I made two things I'd never made before this past week. And both went hand in hand. Firstly, I made raspberry jam (Honduran raspberries are quite acid, but it was fantastic!!!) and secondly, I filled my first Sacher Torte (ever) with it. I know...a pastry chef who has never attempted making raspberry jam or a Sacher Torte before. Remember, I only just became an official Chef and I'm more willing to try new things now, than I did before. Now, sadly, one of the two ovens in use is broken, so we have to work with one oven, both Cuisine and Pastry and there hasn't been a day I haven't complained to my boss about it. They keep ruining my things!!! Because of this, my Sacher Torte came out a bit too tight, due to high temperatures, but the jam was great. Overall, the taste was nice and both cakes were gone. 

So, on my next day off (hopefully this coming Sunday), I'll make a mess of my kitchen to create something new or try something different. For the time being, I need to cope with the idea of making those tartlets on a daily basis and find a way to enjoy it. Hehehehe. 

Anyway, thanks again for stopping by. I'll keep you updated on my pastry kitchen adventures. 

Until next time.

xx

P.S I'll be posting some recipes for jam, Sacher Torte and Fraisiers in the following posts, so be sure to stop by. 

Certified Pastry Chef. Not bad, eh?

Hi guys!!!

Welcome back. Firstly, I'd like to apologize for the delay in my post. My current employment has been keeping me rather busy. Also, my wanting to experiment with carambolas failed, as I haven't been home long enough to try and make something with them; my family's been enjoying them though. Last I checked, there were 4. Still, I'm sure to find more and I'll experiment then.

Now, it was a lovely surprise last week, when my dad handed over a brown envelope to me. Curious to see what it was, I opened it. I was sure I'd receive it at some point, but they were quick. The school has sent me my Patisserie Diploma Qualification from the NCFE and I am more than happy to acknowledge that yes, I am a pastry chef, but that my diploma is certified. So, I guess I am at liberty to say that I am a certified Pastry Chef. Cool, right?!

Happy moments deserve a happy dance!!!

Because of my work schedule, I haven't been very active in my own kitchen, messing it up and letting my creativeness flow. I get home very late, by which time, all I wish to do is get ready for bed. Getting up in the morning is tough now, but I manage. Still, I'm glad to know I still have fans. I've been asked to prepare small desserts for two upcoming weddings. What I will make is still in the brainstorming room. I still have certain doubts regarding my abilities, but only trying will I know, so I'll keep you updated on my culinary adventures. Heads up: mango season approaches. Get ready for some fruity, messy sweets!!!

On a canine note, we're all very happy at home, as the puppies have opened their eyes and are already taking their first steps. I cracked up last night, as I heard them fighting. They're all so tiny and so feisty. I can't wait for them to be a month old. They'll be growing their teeth very soon. I'm guessing my mom won't be too happy, as it's the furniture they're gonna target. 

Anyhow, thanks for stopping by. Again, sorry for the late and short post. I'll make sure to capture priceless moments in the kitchen this week. 

Until next time.

xx

Ginger Infused February Delights

Hi guys!!!

Welcome back. It's Monday again and we prepare to meet the week. Despite the fact that it is a Monday, you can't complain when this greets your morning. My apologies for you who are experiencing harsh winter weathers. I'm willing to trade places. I love winter.

Beautiful, cloudless Tegucigalpa sky

As we enter the second month of the year, the time to decipher what we need to accomplish this year is shortly coming to an end. A year old and hopefully, wiser, I find myself pondering on how I wish my future to develop. As we graduated and parted ways after school, most of us encountered a big problem in our career: getting that first job. I guess I can speak freely in the name of the majority when I say we have little or no experience working in kitchens before. How then do we get that job? No company is willing to sponsor your naiveté of the kitchen world and recruit you as a member of their team. They fail to see a detail we haven't taken for granted: How did YOU get a job in the first place?

When you ask the question, you most likely will get ignored or presented with a far-fetched story of stardom and whatnot. Truth is, the opportunity presents itself at the right place, at the right time. However, we have to be vigilant, ready, with eyes wide open, ready to catch it. I guess what I'm trying to say is let's remain positive and confident in our abilities and skills to know that the job we want will be the job we get. Maybe not the first, second, third or tenth, but eventually we'll get there. I am about to venture into my first official job and cross your fingers I'll do well. But enough boring talk. 

Last week I made a promise to us, that I'd quench my curiosity with ginger and peaches. I got pretty close, as I used nectarines instead. Ever since I made poached pears for the first time (December 2011), I've been fascinated with wine poaching. It seems a tad unvaried and monotonous, but to be honest the technique is great and you get to explore with different flavors and spices. So what was this week's experiment?

What do you think?

Ginger, Nectarine Mini Pavlovas. Yup, it sounds that good, right?! So then I proceeded to do some initial research to not make my experiment a complete fail. I found several recipes on gingered poached peaches, but I then opted to change my course. I poached them in a sweet wine, a Muscat wine, with orange and lemon and a hint of vanilla. I left them soaking the liquid overnight, at room temperature and popped them in the fridge the following afternoon. Mid-morning I proceeded to make the mini pavlovas. I hadn't satiated my craving for ginger, so I decided to make ginger and cinnamon meringues. Both spices are overpowering, and I did not want the taste overall to be a mouthful of spices, so I stuck to small, equal amounts of each and they complimented themselves well. To fill them up, I also included ginger and cinnamon into a cream, but this time, the cinnamon taste was predominant. Together, the meringue base, the cream and poached peaches made for a lovely dessert. So say my relatives, who were my guinea pigs. My grandmother insisted on saying the ginger was not perceived in the meringue. A small mistake I made was not trying the dessert together. I merely tasted the components separately. On its own, the meringue does have the ginger taste, but I shall have to try it with the rest.

Try out my recipe at the end, and let me know what you think.

Further more, I've been thinking about new experiments to try. My grandmother gave me a bunch of carambolas (aka star fruit) and I haven't decided if I want to make a tropical cheesecake, a curd or jam. They'd all be lovely alternatives to each other and will all be golfed down quickly. Mind you, that isn't a backhanded compliment to my culinary abilities, but to the delicious and refreshing taste of the fruit. If you have at home and aren't willing to be adventurous in the kitchen, simply slice them up, spice them with salt, pinch pepper, some cumin and lemon juice and trust me, you're in for a treat! Same goes for green mangoes!!!

On a more literary note, I've been meaning to reach out to those who enjoy reading and books and I'd like to give a shout out to some of the works I gobbled up this past year.  I'll dispense with the widely known copies (The Hunger Games, The Mortal Instruments series, The Casual Vacancy...all great books, but I'm sure you knew that) and I'll dig into the lesser known. I can't recall ever mentioning The Night Circus to you. If I have, my apologies, but if I haven't then here it goes. I am a huge Harry Potter fan, so a fact you can deduce is a love for magic, imagination and fantastical fiction. The author is Erin Morgenstern. If you are a fan of these genres, then go out and pick yourself a copy. If it's humor and romance you're after, then  check out The Greatest Love Story of All Time by Lucy Robinson. I promise you'll be laughing your heart out within the first five pages. I also had the pleasure of reading a romantic and finding-yourself kind of book, Foreign Tongue by Vanina Marsot. It is a beautifully written story that will have you in tears. 

Then again, you don't have to. After all, you came here to read about my messy kitchen stories. :) So, I'll keep an eye out for a good rosquillas recipe and I'll inform you about my job adventures. 

Until next time.

xx

P.S KEEP READING... the recipe follows shortly.

The Messy Chef's Ginger Nectarine Mini Pavlovas

Serves 26

White Wine Poached Nectarines

8 nectarines, not overly ripe

6 slices orange

2 slices lemon

1/3 cup sugar, plus 2 tbsp

1 750 ml bottle Muscat wine

1/3 cup water

1 tsp vanilla extract

Ginger Meringue Base 

(adapted from Martha Stewart)

5 egg whites

¾ cup, plus 2 Tbsp. brown sugar

pinch of salt

½ tsp cinnamon

½ tsp ginger

2 tbsp confectioner’s sugar

1 tsp vanilla extract

1 tsp apple cider vinegar

Cinnamon-Ginger Cream Topping

(adapted from Martha Stewart)

1 cup, plus 2 Tbsp. heavy cream

2 tbsp confectioner’s sugar

½ tsp cinnamon*

½ tsp ginger*

*you can adapt the measurements to suit your taste.

Preparation:

White Wine Poached Nectarines:

In a pan, large enough to have them in a single layer, place the nectarines, the orange and lemon slices and the sugar. Pour over them, the Muscat wine and the water. On low heat, allow to simmer with lid on, for an approximate 25 minutes. The nectarines should be holding their shape. Remove from the heat, add the vanilla extract and allow to cool without the lid. They can be made up to 3 days ahead, kept in the fridge to maintain them fresh.

Once in use, cut the nectarines in thin slices to adorn the pavlovas. Reduce the poaching wine to thin syrup by simmering on low to medium heat for approximately 20 minutes. 

Ginger Meringue Base:

Preheat oven to 300° F /150° C. Prepare trays with baking/parchment paper and trace 26 5 cm circles. Be sure to turn the paper over. Place egg whites, brown sugar, salt, ginger and cinnamon in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed until well combined. Make sure no sugar lumps remain. Increase speed to medium; beat until soft peaks form, about 9 minutes. With mixer running, gradually add the confectioner's sugar. Continue beating until peaks are stiff and glossy, about 2 minutes more.  Then beat in the vinegar and vanilla.

Fix a pastry bag with an 11mm open star tip and fill halfway with meringue. It allows for better management of the bag. Using the tracing as a guide, pipe a rosette and continue along the edges, overlapping the rose to create a well.

Like so

Place trays in oven. Reduce the temperature to 250° F/130° C and bake for 1 hour and 15 minutes. Please note that this will result in a firmer meringue, not the traditional pavlova meringue, which is softer and just about set. If you wish to have this instead, bake the meringues for 50-60 minutes. 

Allow to cool and remove from parchment/baking paper. If not using them immediately, store in an airtight container. 

Cinnamon-Ginger Cream Topping:

In mixer bowl with whisk attachment, beat the topping ingredients to a stiff peak. 

Assembly:

Place meringue bases onto plates. Using a pastry bag with same 11mm open star tip, pipe rosettes with the cream into the meringue wells. A small rosette is enough to compliment the meringue. Adorn with 2 or 3 thin nectarine slices on top. Pour 1/2 Tbsp. of wine syrup on top. Serve with extra nectarine slices and a some additional cream.

Enjoy!!!