All posts by connymirza

Macarons

Desserts, Kaffee und Kuchen

macaron

Ingredients for Cookie

  • 210 g confectioners’ sugar
  • 120 g almond flour
  • 4 large egg whites at room temperature
  • 50 g (1/4 cup) granulated sugar
  • 1 teaspoon vanilla extract

Line two baking sheets with parchment or Silpat and set aside.

Using a medium-mesh sieve, sift the confectioners’ sugar and almond flour into a large bowl and set aside.

In a clean stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy, and the wires of the beater(s) leave a trail, 1 to 2 minutes. Add 1 Tbs. of the granulated sugar and whip for another 30 to 45 seconds. Repeat 3 times with the remaining granulated sugar. Once all of the sugar is mixed in, continue whipping the whites until they turn glossy and stiff (when you lift the beater(s) from the bowl, the whites should hold a straight peak that doesn’t curl at the tip, about 2 minutes more. Add vanilla and stir lightly.

Fold in half of the confectioners’ sugar mixture with a large rubber spatula. Once most of it has been incorporated, fold in the remaining mixture until just combined. When you run out of flour, press and spread the batter against the bowl’s sides. Scoop the batter from the bottom and turn it upside down. Repeat this process about 15 times.

Pipe the cookies using a piping bag fitted with a 1/2- to 3/4-inch round tip (Ateco#806 to #809); pipe the batter onto the prepared sheets in rounds that are about 1 inch in diameter and 1/4 to 1/2 inch thick, spaced about 11/2 inches apart. As you pipe, hold the bag perpendicular to the baking sheet and flick the tip of the bag as you finish each cookie to minimize the peaks.

Rap the sheet against the counter several times to flatten the mounds and pop any large air bubbles. Dry the batter at room temperature, uncovered for 20 to 30 minutes until it is no longer tacky. The drying process is completed if the cookies no longer stick to your fingers.

Meanwhile, preheat the oven to 325°F, using convection to circulate air. Stack the baking sheet with the cookies into an empty baking sheet and slide both into the oven. Immediately reduce the temperature to 300°F. Bake until the meringues are very pale golden for 15 to 20 minutes. Cool completely on the baking sheets on wire racks.

Ingredients for Butter Cream Filling

  • 7 Tbsp (100 g) unsalted butter
  • 3 Tbsp (45 ml) water
  • 3 Tbsp (40 g) granulated sugar
  • 1 egg
  • flavoring options:
    • drop or two vanilla extract or
    • 1 or 2 Tbsp Grand Manier, or Rye, or Rum or
    • 2 Tbsp instant coffee powder into the same amount of hot water

Cut butter into smaller pieces and place them in a heat-resistant bowl. Heat for 30 sec. in the microwave to soften but not melt. Stir the butter with a spatula until it becomes smooth and creamy, like mayonnaise.

Put the water and granulated sugar in a heat-resistant container and stir well. Heat in microwave for 1 minute. Stir again. Heat in microwave for another 3 minutes.

While heating the syrup, break an egg into a bowl and beat lightly. Pour hot syrup like a thread into the bowl while beating at high speed. Reduce speed as the mixture becomes white and heavy.

Divide the butter and add it to the mixture in three batches. Beat at medium speed. When the butter is well mixed, the process is done. It may seem that the butter separates from the syrup. You may think you have made a mistake but keep beating unit the mixture becomes creamy. Stir in flavorings.

Spread the cream between the cookies.

The cookies are best the day they’re made, but you can store them in an airtight container at room temperature for up to 1 day, in the fridge in a sealed container for 1 week, or in the freezer for up to 2 weeks.

Lemon Tartlettes

Desserts, Kaffee und Kuchen

lemoncurd_tartletts

Ingredients

Dough (perfect Mürbteig):

  • 200 g flour
  • 125 g butter
  • 70 g sugar
  • 1 egg
  • 1/4 teaspoon salt

Lemon Curd:

  • 1/2 cup fresh lemon juice
  • 13 Tbs unsalted butter
  • 2 large eggs
  • 1 large egg yolk
  • 1/2 cup sugar
  • 1/4 tsp. vanilla extract
  • 1/8 tsp. kosher salt

Lemon Curd
In a 3-quart nonreactive saucepan, heat the lemon juice and butter over medium-high heat until just under a boil.

In a medium heatproof bowl, whisk the eggs and egg yolk and then slowly whisk in the sugar until combined. Gradually whisk the hot lemon juice mixture into the sugar and eggs.

Return the mixture to the saucepan and set over medium heat. Cook, stirring constantly with a wooden spoon and scraping the bottom of the pan frequently, until the curd thickens and coats the spoon, 2 to 4 minutes. Draw your finger along the back of the spoon; when the curd is done, it should hold the trail.

Remove the curd from the heat and strain it through a fine sieve into a bowl. Whisk in the vanilla and salt. Cover with plastic wrap, pressing the plastic onto the surface of the curd, and chill for 1 to 2 hours before using. Make

Ahead Tips The curd can be made up to 5 days ahead; or kept refrigerated in an airtight container

Making the crust
Combine 5 first ingredients into a dough. Roll into thin layer and cut-out with 2 inch cutter to fit into greased muffin form. Preheat oven to 350°F and place pre-bake crust for 10 minutes

Fill crusts with Lemon Curd and bake for another 15 minutes.

 

Gougères

Appetizers

gougere

Ingredients

  • 1 cup grated Gruyère cheese
  • ½ cup flour
  • ½ cup water
  • 3 tablespoons unsalted butter, cubed
  • pinch of salt
  • pinch of sugar
  • 2 eggs

Sift the flour onto a sheet of parchment paper. Place the water, butter, salt, and sugar in a saucepan. Heat until the butter and water come to a boil. Remove from the heat and add the flour all at once.

Mix well using a wooden spoon. Return to the heat and mix until a smooth ball forms and the paste leaves the sides of the pan.

Remove from the heat and place the paste in a bowl. Lightly beat the eggs in a small bowl. Using a wooden spoon or an electric mixer, add the eggs to the paste a little at a time, beating well after each addition. Add 1/2 cup of Gruyère. The mixture is ready to use when it is smooth, thick and glossy.

Preheat oven to 325°F.

Lightly grease two baking sheets.

Spoon the mixture into a pastry bag fitted with a plain tip. Pipe out 1-inch balls ont othe prepared sheets, leaving a space of 1 1/4 inch between each ball. Using a fork dipped into the beaten egg, slightly flatten the top of each ball, Sprinkel with the remaining shredded cheese.

Bake the balls for 20 – 25 minutes, or unit they are puffed up and are golden brown. Serve hot.

 

Galette

Kaffee und Kuchen

galette

Ingredients

  • 3 tablespoons sour cream (or yogurt or buttermilk)
  • 1/3 cup ice water
  • 1 cup flour
  • ¼ cup yellow cornmeal
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 7 tablespoons cold unsalted butter, cut into small pieces

To make the dough stir the sour cream and 1/3 cup ice water together in a small blow and set aside. Put the flour, cornmeal, sugar, and salt into a large bowl and stir with a fork to mix. Drop the butter pieces into the bowl, tossing them once or twice just to coat them with flour.  With a pastry blender, work the butter into the flour, aiming for pieces of butter that range in size from bred crumbs to smalls peas. The smaller pieces will make the dough tender, the larger ones will make it flaky.

Sprinkle the cold sour cream mixture over the dough, 1 tablespoon at a time, tossing with a fork to evenly distribute it. After you’ve added all of the sour cream, the dough should be moist enough to stick together when pressed; it it’s not, add additional cold water.

Chill the dough by dividing it into half. Press each piece into a disk, wrap in plastic, and refrigerate for at least 2 hours.

Berry Galette

  • ½ recipe Galette Dough
  • 1 ½ cups mixed fresh berries
  • 1 tablespoon plus 1 teaspoon sugar
  • 1 tablespoon honey (optional)
  • 1 tablespoon cold unsalted butter

Preheat oven to 400 F

Put dough onto slightly floured work surface and roll into a 11-inch circle that’s about 1/8 inch thick.  Spread the berries over dough, leaving a 2 to 3 inch border. Sprinkle 1 tablespoon of the sugar over the fruit and drizzle on the honey. Cut the butter into slivers and scatter it on top of the fruit. Fold the uncovered border of dough up over the filling. Dip the pastry brush in water, give the edge of the crust a light coating, and then sprinkle the crust with the remaining teaspoon of sugar.

Bake the galette 35 – 40 minutes.

 

Mama’s Dampfnudeln

Main Courses

My brother and I got to chose our favorite dish on our Birthday when we were kids. I always wished for Dampfnudeln.

dampfnudeln

Dough:

  • 1 Egg – room temperature
  • 50 g Sugar
  • 70 g Butter
  • 1 Package Instant Yeast
  • 1/4 teaspoon Salt
  • 1/4 liter Milk – room temperature
  • Lemon Zest from one Lemon
  • 500 g Flour

Sugar/Milk sauce:

  • 50 g Sugar
  • 60 g Butter
  • 1/4 liter Milk

Whisk egg and sugar in stand mixer. Add butter, milk, salt, yeast and lemon zest. Slowly add half of the flour and combine with wooden spoon until moistened. Add rest of flour and knead with dough hook for about 5 minutes.

Knead by hand for one minute and place in greased bowl to rise for 2 to 2 1/2 hours in a draft free, warm place.

Preheat oven to 400°F and place rack on lowest position.

Grease oven proof pot like a Le Creuset or deep Pyrex dish. Form dough into even balls (6 or so) and place them in the dish. Combine sugar, butter and milk to make the sauce and pour over the dough balls.

Place pot into preheated oven and back for 30 minutes until golden brown.

Serve with Vanilla Sauce.

Dutch Baby Pancake

Breakfast

dutchbaby

Recipe is for 2 people making one pancake in 10-inch cast iron pan.

Apple filling:

  • 1 tablespoon button
  • 1 Granny Smith apple
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon

Batter:

  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon sour cream
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ½ cup flour
  • 1 teaspoon lemon zest

Preheat oven to 400°F.

Peel, core and cut apples in 1/4-inch slices. Melt the butter in sauce pan, saute apples with sugar and cinnamon until they begin to soften. Set aside.

Toss all wet ingredients in blender, add lemon zest, and sift flour over it. Pause a few times until combined.

Immediately pour the batter into the prepared pie pan. Put the apple mixture over the pancake batter.

Bake until the pancakes are puffed and golden brown, about 20 minutes. Dust with confectioners sugar and serve immediately.

 

Cinnamon Parfait

Desserts

parfait

Ingredients

  • 1 cup heavy whipping cream
  • 2 eggs, separated
  • 1/3 cup sugar
  • ½ teaspoon cinnamon
  • 2 tablespoons sugar
  • salt

Beat heavy whipping cream until it forms peaks. Mix egg yolks, 1/3 cup sugar, cinnamon until foamy. Beat egg whites, 2 tablespoons sugar, and salt until it’s stiff.

Fold all three together, cream last.

Freeze for at least 4 hours before serving.

 

Liege Waffles

Breakfast

Liegewaffle

Ingredients for 5 waffles

  • 3/4 (1/4 ounce) package yeast
  • 1/4 cup lukewarm water
  • 1 tablespoons granulated sugar
  • 1 vanilla sugar
  • 1/8 teaspoon salt
  • 1 1/3 cups flour
  • 2 eggs (slightly whisked)
  • 1 stick of butter (room temperature or barely melted)
  • 1/2 cup pearl sugar

Take the lukewarm water and mix in yeast, sugar, vanilla sugar and salt. Let the yeast develop for 15 minutes.

Whisk flour in stand mixer, make a well, pour in yeast mixture, and begin to knead. Once combined, add eggs and melted butter and knead until you get a nice and even dough.

Rest in a draft free, warm place in the mixing bowl covered with seran wrap until dough doubles.

Gently mix it in pearl suger and let rest for another 15 minutes or so.

Heat waffle iron, butter when hot, and pour in 3 tablespoons dough per waffle. Because we mixed in the sugar late in the process it will melt and caramelize and give that special Liege waffle taste.

 

Pork Loin with Dried Plum Stuffing

Main Courses

stuffedporktenderloin

Ingredients for Stuffing

  • 1 1/3 cups finely chopped red onion
  • ½ cup finely chopped celery
  • 2 garlic cloves, minced
  • 1 cup finely chopped dried plums
  • 1/3 cup finely chopped pecans
  • 1 tablespoon grated orange rind
  • ¼ cup fresh orange juice (about 1 orange)
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pork loin, trimmed
  • Preheat oven to 425°F

To prepare stuffing, sauté onion, celery, garlic for about 7 minutes until tender. Stir in dried plums and next 8 ingredients.  Set aside.

Create hole in pork loin and stuff with stuffing.

Rub pork with salt and pepper and bake for 40 minutes or until meat thermometer inserted in center of port registers 155°F.

Place pork on cutting board and let rest for 10 min before serving.

Ingredients for Sauce

  • 1 tablespoon flour
  • 1 ½ cups chicken broth
  • ¼ cup port
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • flat leafed parsley (optional)

To prepare sauce, whisk together the flour and ¼ cup broth. Place roasting pan over medium heat. Add port, stirring to loosen browned bits. Whisk in flour mixture, mustard, and 1¼ cups  broth. Cook 2 minutes or until slightly thick, stirring frequently with a whisk. Stir in salt and pepper.

 

Rhubarb Pie with Baiser Topping

Kaffee und Kuchen

kuchen

Perfect Mürbteig

  • 200 g flour
  • 125 g butter
  • 70 g sugar
  • 1 egg
  • 1/4 teaspoon salt

Topping

  • 3 tablespoons breadcrumbs
  • 750 g rhubarb
  • 3 egg whites
  • 150 g sugar
  • powdered sugar

Preheat oven to 350°F.

Combine first 5 ingredients into a food process and let it run until a dough forms. Spread into greased springform. Sprinkle with breadcrumbs.

Peel rhubarb and cut into 1 inch pieces. Place on dough and bake for 20 min.

Towards to end of the 20 minutes baking time whisk egg whites until stiff. Slowly add sugar and continue whisking.

After the first 20 min. of baking, spread baiser on top of pie and continue baking for another 10 minutes at 350°F. Quickly open the oven door to let heat escape. Then reduce heat to 200°F (or lower if you oven goes lower) and let baiser dry for 1 to 1 1/2 hour in the oven.

Dust with powdered sugar and enjoy!

Alternative with sour cream topping

Whip egg white with 50 g sugar until stiff. In a separate bowl, beat egg yolks with 100 g sugar, Vanillesossenpulver, sour cream, and flour. Fold egg whites under egg yolk mixture until combined.

Spread half of the filling on top of the rhubarb, bake for 30 minutes, then add the rest of the topping to finish baking until golden brown.