Beignet also known as french doughnuts belongs to the doughnut family. Some are baked and mostlydeep-fried. These trio of beignets is made of flour, leavener, flavoring and sugar. It is usually served as plainly-dredged in sugar or even tossed in confectioner's sugar and I added something into it that made it evenbetter..
Honestly I love to hang out in bookstores especially while I was in the states to kill time or just so I can read while having a good cup of cappuccino. I was in Barnes and Noble bookstore back in Delaware browsingthrough an interesting and newly launched book, I forgot the title but it is all about great desserts fromsome famous pastry chefs in New York. My mom was looking for a good dougnut recipe back home (here in the Philippines) and so I gave her this. She liked the recipe and everything about it. It came out very soft anda little crunchy on the outside. There is a secret component added into this and I think it will remain a secret. It is good and perfect as snack or as breakfast. So when you ran into a good recipe, try to right it down, only time can tell how far that rare-find can go. It can be worth millions.
Thursday, June 07, 2007
Monday, June 04, 2007
Sunday, June 03, 2007
This was actually an old post and I want to revive it,so I can contribute to ,"Is my blog burning", for this month of June-the candy month. I wanted to perk up my palate with these bold goodies.
The part that I like in food is its versatility. You can play with it and put it together the way you want it. This a plate of someone who is extremely rebellious (in a good way) on tasting life. The Chips in Shape (diamond,rectangle, round, triangle and square) represents how food can be however you want it to be. It is simply made of phyllo dough (dough for making baklava, turnovers,etc) pan fried in Buerre Rouge ( browned butter, by further melting a plain butter until the butter fat has turned dark to medium dark brown, rouge though in French is literally red) and dredged in Muscovado Sugar. . Ofcourse, the colorful round button specs are the famous MnMs that my son munches on when in need of sugar. The Choco-Nut candy(1 o'clock position) is simply a mixture of ground nuts, cocoa powder ans sugar. Don't be in awe because I did not make it, it is practically store-bought(haha!!). Finally the Red Lolliepop, which give the genre height and color. These are just fun to eat even just to remember those good old days!
C H A O T I C Cake
I met a friend 2 weeks ago and she was telling me to invent a "hate cake" and this is it. Tow layers ofmoist chocolate cake with a heavy caramel fudge inside, covered with a dark chocolat ganache. I dosedit with pure caramel with no pattern at all. The cake just melts in your mouth and the texture isgooey and an intense chocolate and caramel is achieved once you bite into it. Chaos, should I call ita hate cake, just a genre of how you can re-creeate cakes,try making one yourself and I bet you won'tbelieve the satisfaction you will get.
moist chocolate cake
1. 5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons cocoa
1 teaspoon baking soda
1 cup brown sugar
0. 5 teaspoon salt (optional)
5 tablespoons canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water ---> even better when you substitute into BOILING WATER
Combine until smooth,bake at 350F for 45 minutes in a heavy greased 8 inch round pan.
1 stick butter
1/2 c. cocoa
1/3 c. milk
1 lb. powdered sugar
1 tbsp. vanilla
1/2 cup of caramel
Melt butter, add cocoa and boil 1 minute. Add remaining ingredients and beat until smooth. Use as filling.Fold in caramel and use as filling.
2 cups chopped dark cholate
2 cups hot cream
Boil cream. Pour over chopped chocolate.Let it steep for 5 minutes and mix it from the middle towardsthe side of the mixture.Let it sit for 5 minutes to thicken the ganache and pour over assemble cake.
2 cups sugar
1/2 cup heavu cream
Cook sugar to caramel stage or until Mahogany color is achieved. Off the fire, pour in hevay cream and mix until smooth,carefully whisking it since it sizzles.
Let it cool for just 2 minutes and use a wooden spoon to drizzle it on top of the iced cake
To my friend Nikki,here it is ...