It was one of those challenges where everything went wrong, but still tasted fine in the end. I had dealt much with meringues or mousses much before this challenge so it was a great learning experience.

Here is a link to the PDF of the Daring Baker’s June challenge. I would post it here, but it’s too long this post and I am truly unmotivated to format it to my specifications.

I ended up using Nigella’s recipe for her Chocolate Raspberry Pavlova because I was keen to discover how the balsamic vinegar affected the meringue. (It was amazing - FYI).

Besides spreading out a bit too much whilst pouring onto the baking sheet, I have to say, this meringue made me change my mind about this style of dessert. Double yum. I now know what to do with my whites from making ice cream.

Unfortuantly, I began to run into some when I began making the chocolate mousse. We had invited our friends over to enjoy the dessert with us. It was at this point when I began to feel a bit rush and I don’t think I looked closely enough at the directions. In the ingredients it says to use 1-1/2 cups cream, but it doesn’t specify separated. The first instruction was to heat the cream (but only 1/2 cup). Obviously, after realizing this (but not until I attempted to whip it together) I discovered that it was a lost cause.

Furthermore, I ran into a problem when I realized (1) I didn’t have enough time to make mascarpone from scratch nor (2) could I find it at Woodman’s (a major fail on their part). I sent Robb out in the downpour to find me some mascarpone, but because it cost so much at the Co-op, I only had half the amount the recipe called for. I should have just halved the Mascarpone Cream, but by this point I had already made the full Crème Anglaise.

As you can see, it went from good to bad in a matter of one hour. Thankfully, Eric and Ruthie came over shortly after the catastrophe and soothed my nerves by complementing the finished product. We all agreed that the mousse-turned-ganache would make an excellent ice cream. I think Robb must have secretly planned this because several days prior, he had gifted me a brand new ice cream maker for my birthday. What a guy.

The next day we had plans to play games with some friends so I quickly churned the leftover “mousse” and cream. The leftover meringue was crumbled on top… And once again I received rave reviews from my connoisseurs.

The moral of this story is: when faced with a custard-based disaster … turn it into ice cream.

Well, this challenge combined the two things I detest most in the food world: pudding and raisins. I was most inclined to make the pudding that everyone giggles about: Spotted Dick. [heehee] Moving on. If you know me at all, you know that I wont put a raisin (sulphured or unsulphured) or any type of pudding-like material (Jell-O, tapioca, custard, crème brulée, meringue, etc.) near my mouth. Well, last night I found an exception: British puddings. Why, you might ask? Because they have the consistency of … scones!! Yum! If you are not familiar with the traditional British pudding, it is typically a steamed dessert or savory dish. Many of the savory dishes are enveloped in a suet-based pastry (commonly served at Christmastime). For this challenge, I had intended to visit my local butcher, but with biophysicalchemistry taking up my life (yes, that is the course I am currently taking) I ran out of time. Never fear, in the coming months, I hope to post one made with recently procured suet.

That brings us to today’s post: Spotted Dick. [heehee] I followed the recipe on Epicurious which used butter as its fat. I especially enjoyed the little video clip of techniques for making the dessert. For my first pudding, I should have to say it was a success. I discovered that I don’t like American puddings. But the Brits got this one right! I think, though, next time I make this I will use currents rather than raisins. I wonder, though, how cranberries would taste… Give it a Wisconsin flare.

Enjoy the photos. (Robb and I enjoyed the puddings).

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

I think a squeal of excitement escaped when I saw this months’ challenge. Tiramisu. I still remember my first piece. Oh my, heaven on a plate (in a bowl, actually) it was. Though I cannot remember the occasion, I distinctly remember the smooth and oh-so-rich first bite. They had it right in Sleepless in Seattle (@7m45s):

Sam What is “tiramisu”?
Jay You’ll find out.
Sam Well, what is it?
Jay You’ll see!
Sam Some woman is gonna want me to do it to her and I’m not gonna know what it is!
Jay You’ll love it.

It’s a good thing for Robb that I now know how to make it. Though, it did take me an entire three days to prepare the individual components and assemble the entire dish. But, if planned out properly it is not quite as time consuming as it looks. We were required to make our own (1) ladyfingers and (2) mascarpone cheese. I was slightly nervous to try my hand at either of these (so many people have told me how difficult ladyfingers are to make properly) so I blocked off an entire evening, but they turned out perfectly on the first try. (Yum!) The following evening I made the zabaglione, pastry cream, and mascarpone. These needed to sit overnight to allow the flavors to meld together nicely. Then, on Monday nigh, I assembled the entire dish in my favourite 9” springform pan and stuck it in the freezer. We weren’t going to eat it until Wednesday. We invited Ruthie & Eric over to enjoy the finished product. I was thrilled to hear their rave reviews with my triumphant dessert.

I hope you enjoy the photographs and recipes. Seriously, try it!

TIRAMISU
(Recipe source: Carminantonio’s Tiramisu from The Washington Post, July 11 2007 )

This recipe makes 6 servings

Ingredients:


For the zabaglione:

2 large egg yolks

3 tablespoons sugar/50gms

1/4 cup/60ml Marsala wine (or port or coffee)

1/4 teaspoon/1.25ml vanilla extract

1/2 teaspoon finely grated lemon zest

For the vanilla pastry cream:

1/4 cup/55gms sugar

1 tablespoon/8gms all purpose flour

1/2 teaspoon finely grated lemon zest

1/2 teaspoon/ 2.5ml vanilla extract

1 large egg yolk
3/4 cup/175ml whole milk

For the whipped cream:

1 cup/235ml chilled heavy cream (I used 25%)

1/4 cup/55gms sugar

1/2 teaspoon/ 2.5ml vanilla extract

To assemble the tiramisu:

2 cups/470ml brewed espresso, warmed

1 teaspoon/5ml rum extract (optional)

1/2 cup/110gms sugar

1/3 cup/75gms mascarpone cheese

36 savoiardi/ ladyfinger biscuits (you may use less)

2 tablespoons/30gms unsweetened cocoa powder

Method:

For the zabaglione:

Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the pastry cream: 

Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the whipped cream:

Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

To assemble the tiramisu:

Have ready a rectangular serving dish (about 8” by 8” should do) or one of your choice.
Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

Now to start assembling the tiramisu.
 Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

MASCARPONE CHEESE
(Source: Vera’s Recipe for Homemade Mascarpone Cheese)

This recipe makes 12oz/ 340gm of mascarpone cheese
Ingredients:

474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)

1 tablespoon fresh lemon juice

Method:

Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.

LADYFINGERS/ SAVOIARDI BISCUITS

(Source: Recipe from Cordon Bleu At Home)

This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2” to 3” long) ladyfingers.

Ingredients:

3 eggs, separated

6 tablespoons /75gms granulated sugar

3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)

6 tablespoons /50gms confectioner’s sugar,

Method:

Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5” long and 3/4” wide strips leaving about 1” space in between the strips.
Sprinkle half the confectioner’s sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
Store them in an airtight container till required. They should keep for 2 to 3 weeks.

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

For a while I have been planning to make authentic graham crackers to go with my homemade marshmallows, yet other projects have gotten in the way. When the project for gluten free graham crackers was announced, needless to say, I was excited.

This month proved difficult for finding the time I needed in the kitchen to devote to desert making. Mostly because we were in Seattle for 10 days and classes/TAing started as soon as we returned. Nevertheless, I was able to finally assemble these tasty creations last night in between work and leaving for bible study. I admit, I was a bit sloppy. And my pan was a bit larger than recommended. But the final product got two thumbs up from a happy Robb.

My post doesn’t contain copious amounts of “during the process” photos due to my time constraints. But let’s just say that my gluten-free graham crackers looked less than ideal. (Yet, they tasted 100x’s better than any other store-bought cracker). And that, indeed, you can make and assemble the entire recipe in less than 30 minutes. But I admit, I had to cheat because I didn’t have time to use a double boiler. I used my microwave!

Does this mean I might not be a “Daring Baker” … perhaps. But next month, I hopefully will exceed expectations.

The recipe for Gluten Free Nanaimo Bars:

Preparation time:
• Graham Wafers: 30 to 45 minutes total active prep, 2 ½ hours to overnight and 45 minutes inactive prep.
• Nanaimo Bars: 30 minutes.

Equipment required:
• Food Processor
• Bowls
• Parchment paper or silpats
• Cookie sheets
• Double boiler or pot and heatproof bowl
• 8 by 8 inch square pan
• Hand mixer or stand mixer (You may use a wooden spoon, but this makes it much easier!)
• Saucepan

For Gluten-Free Graham Wafers
Ingredients
1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour
1/2 cup (65 g) (2.3 ounces) Sorghum Flour
1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
1 teaspoon (5 mL) Baking soda
3/4 teaspoon (4 mL ) Kosher Salt
7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
5 tablespoons (75 mL) Whole Milk
2 tablespoons (30 mL) Pure Vanilla Extract

Directions:
1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.
4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.
7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

Nanaimo Bars
Ingredients:

For Nanaimo Bars — Bottom Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe)
1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

For Nanaimo Bars — Middle Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254 g) (8.9 ounces) Icing Sugar

For Nanaimo Bars — Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter

Directions:
1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.