an update of sorts

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I’m afraid this was ages ago, and I’ve been very neglectful–Lina of Lin’s Recipes challenged me to make her watermelon mojitos! I didn’t have any watermelon, but I did have some other fruit, so I ended up with a raspberry mint and blackberry sage summery-fizzy-water drink. Sorry for being so late, and thanks so much for the challenge Lina!

Speaking of which, in the time since, Lina’s recipe challenge has transformed into a weekly special ingredient challenge that everyone can take part in every week! This week the special ingredient is any sort of milk product…!

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It actually hasn’t been that long since my last post (in fact, it has been, coincidentally, exactly one month) but it feels like it’s been ages… Of course, it also feels like the time passed by so fast. I think I’ll skip over my queue of (37 now!) drafts to some rather appropriately autumn-y things I made recently…

Otherwise, here are some miscellaneous food pictures… (the cooking and baking never stops, after all).

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After reading so much about it, I made Selma’s extraordinary roast chicken (sized down for one). It was extraordinary.

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I also made a sharlotka using Mila of milkandbuns’s recipe. It’s a lovely light cake and a perfect thing to use apples for. This picture is an almond, spelt and rose adaptation (the second sharlotka I’ve made in the past couple weeks!) which I hope to post soon.

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So until next time… (which is soon, I promise!)

blackberry, chocolate and sambucca cream puffs

Hmm, so perhaps the ballerina deserves some explanation. Growing up, birthday cakes were usually adorned with a bizarre collection of plastic figurines which were all either tennis players or ballerinas. This ballerina is the ballerina who always took centre place, usually in my dad’s slice of cake. It’s still a tradition brought out every year for his birthday.

blackberry chocolate and sambucca cream puffs

choux pastry

A hackneyed adaptation from multiple sources. Makes 10 puffs.

150 mL water

60 g butter

2 tbsp honey

pinch salt

25 g spelt flour

50 g all purpose flour

2 eggs

Pipe into 10 rounds. Try to make them as tall as possible–i.e. pipe up, not around. They’ll slide and end up not as tall, but that’s fine. Each one will be the size of 2 walnuts or so?

Smooth the top of each. Bake for 5 min at 425F. Turn the temperature down to 375F for another 20 minutes, or until golden.

 

chocolate mouse

Adapted from Baking by James Peterson.

60 g extra dark chocolate

25 g butter

1 extra-large egg yolk

a sprinkle of sugar

100 mL heavy cream

In a glass bowl set over a saucepan of simmering water, whisk together the chocolate and butter until melted.

In a separate bowl, beat the egg yolk and sugar together. Place over the saucepan of simmering water and whisk constantly until the lightened and thick and smooth. Stir in the dark chocolate (if it seizes, add some cream and whisk until smooth). Allow to cool.

Whip the cream until thick and it holds it shape, and fold into the chocolate mixture.

 

sambucca cream

100 mL heavy cream

1 tbsp or so Sambucca

1/2 tsp vanilla sugar

Whip the cream until stiff, whisk in the sugar and Sambucca.

 

assembly

blackberries

Slice the top off of each puff. Fill a piping bag with the chocolate mousse and fill each puff, push in a couple halved blackberries. Fill another piping bag with the whipped cream, and pipe a generous pile of cream over each puff. Top with a blackberry.