I’m actually pretty bad at bread baking. If it involves words like “proofing,” I figure it’s not for me. But at some point i might have to come over to the dark side.
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I like the look of the candied Clementine wedges. I have candied kumquats and diced orange peel in fridge, so might do a few things with what I have at hand.
Great book!
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It’s really so easy to make Woks of Life Milk Bread recipe … your mixer’s dough hook does most of the work. Recipe makes two loaves, 3 sections each … I haven’t made it into rolls yet. I’ve only tried it with the original recipe: 3 ½ cups Bread Flour mixed with ½ cup Cake Flour … recipe says all AP is fine. It’s come out right every time, all my friends love it, makes great toast. House will smell GREAT. (I keep my yeast in my freezer and it never seems to lose strength.) I always skip the simple syrup at the end but I do do the egg wash before it goes into the oven.
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I love candied kumquats.
I first had them as a garnish to a main course in a restaurant, and really enjoyed them. The restaurant had nothing of interest for dessert, so I asked for vanilla ice cream with kumquats, and Grand Marnier drizzled over. It was great!
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Well now I know what to do with my candied kumquats!I had been using them as an accompaniment to steamed custards but I like the combination of kumquats and Grand Marnier.
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Thanks @mig and @Nannybakes for info on this author.
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this is true!!
I love the TJs pound plus chocolate…
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A deep dish mushroom, bacon and gruyère cheese quiche. Baked in a 9"x2" tart pan. My husband watched this being made on Milk Street on PBS and kept rquesting it. It is a very delicious and presentable quiche. The filling and cheese is layered at the bottom and custard poured on top. It bakes like a souffle. Has a long resting period.
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Lovely! I could use a piece of that right now.
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Wow, that looks gorgeous! Perfect browning on the crust!
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Thank you. If you read the attachment you will see their method of making pie crust. Its very flaky and buttery.
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Currently considering pumpkin creme brulee, but open to ideas! Anyone?
My kiddo made pumpkin cookies from a mix (just add egg, butter, and water). He (7) did 95% of it without assistance and was proud of himself. Evidently they were good.
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It has been a long time since I have made this one and have only made this in traditional ramekins.
Pumpkin Crème Brûlée recipe from Daniel Boulud
Ingredients
8 miniature pumpkins, 4 inches diameter and 1 ½ inches high
½ cup plus 3 tablespoons sugar
1 teaspoon ground cinnamon
5 egg yolks
1½ cups heavy cream
1 cinnamon stick
1 vanilla bean, split
1 cup pumpkin purée
Instructions
Preheat oven to 350 degrees. Cut the caps from the pumpkins about inch down from the top, and reserve. Scoop out the insides, leaving a -inch-thick wall around the sides. Mix 1 tablespoon sugar and the cinnamon together, and sprinkle the inside of each pumpkin, wrap individually in aluminum foil, place on a baking sheet, and transfer to oven for 30 minutes.
Meanwhile, in a heatproof bowl, whisk together ½ cup sugar and the egg yolks. Combine the cream, cinnamon stick, and vanilla bean in a saucepot, and bring to a simmer. Slowly whisk the hot cream into the yolk mixture through a fine-meshed sieve. Whisk in the pumpkin purée. Remove the pumpkins from the aluminum foil, place on a baking sheet, and fill each one with enough pumpkin-cream mixture to reach ¼ inch from the top. Return to the oven, and bake for 20 minutes. Check to see if the edges have set but the center is still wobbly; if the mixture is still liquid, return to oven for up to 20 minutes. (Ramekins can be used but should be placed in a water bath to cook). Cool at room temperature. When ready to serve, sprinkle the tops of the pumpkins evenly with a thin layer of the remaining sugar. Brûlée with a torch until the sugar is golden brown and crispy. Serve warm or at room temperature, with the pumpkin caps displayed on the side.
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I don’t do much pumpkin stuff, but I had a chocolate tart a few years ago that had a base of dark salted caramel over the crust and before the chocolate layer, which I could see working nicely with a pumpkin custard too, if you already have a pumpkin pie or cheesecake in your repertoire.
Could also work as the final layer on top, if it’s cheesecake.
The tart had a cookie crumb crust (I think biscoff is really good for this, even better than graham crackers).
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I made pumpkin crème brûlée not long ago and liked Claire’s version a lot:
I skipped the vanilla and used slices of fresh ginger and some whole spices toasted and steeped into the cream. The maple is really nice and the overall sweetness was just right to me. I also like that Claire uses some milk because I don’t like crème brûlée made with only cream as it always tastes too rich to me to the point of greasiness, so I always use some milk. I didn’t cook down the purée as much as she did because I’d already made a nice dry purée to use for various things.
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Very impressive!!
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That’s so great. Good job.
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YEAH!! This is great, you are teaching him “life skills” that will stay with him the rest of his life.
My mother started teaching me to cook at about 8 years old. She slowly increased the difficulty level, so I could create some hot meals for myself. Trust me, those skills came in handy while I was in college and struggling.
I’ll still call my mother from time to time for suggestions on meals or if I’m having difficulty with some aspect of preparation. Many of her recipes (and skills) came from her father (who was a chef) that she handed them down to me.
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