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[Mike Nolan]

I'm thinking of making Eclipse Cookies for next Monday, the 21st, probably using a sugar cookie dough and a chocolate cookie dough and then making disks showing the progression of the (chocolate) moon across the (sugar) sun. Most likely I'll use the mushroom cookie dough I have posted and a specific sugar cookie dough my wife likes, if she can find the recipe. (It's out of a romance novel, believe it or not.) See Christmas Cookie Recipe

We get about 1:24 of total eclipse here, and the current forecast is for a sunny day. The newspaper says hotel rooms in Lincoln sold out weeks ago, and a friend who is traveling, coincidentally along the path of the eclipse, said a Motel Six she contacted wanted $1000 for one night! Most of the schools, including the University of Nebraska, where the 21st is the first day of classes for the fall semester, are planning to let students out of classes during the eclipse and have some special events planned.

[cwcdesign]

Hi Mike,

Just putting it in an 8 inch pan instead of the 9 inch might make a big difference - KAF recommends making their pastry cream minus the heavy cream for the filling. For the ganache, I used 1 cup heavy cream brought to boiling and poured over 1 ½ cups chopped dark chocolate (I used Ghiradelli) I didn't put Saran or anything over it so it held its shine for serving. That has become my favorite ganache.

[Mike Nolan]

I've been known to make 2 six-inch cakes rather than an eight or nine inch cake for Boston Cream Pie (and then I give one to my neighbor), I should think about downsizing the recipe I've been experimenting with so it makes just one six inch pie.

So far I think the best one I've made was the time I made two different batches of pastry cream (one using a classic French creme patisserie recipe) and then combined them. It had the richness of the creme patisserie, made with lots of egg yolks and heavy cream, with the firmness of the other recipe.

I haven't made my mind up about the right topping. I think it needs to be on the bittersweet side rather than sweet, but that's probably because the Boston Cream Pie we used to get in Chicago had that kind of topping on it. My wife prefers something a bit sweeter, but I'm more of a dark chocolate fan than she is.

[Mike Nolan]

Adding some corn syrup (mostly glucose) to a sucrose solution is a common trick, changing the ratio of glucose to fructose (the two component sugars in sucrose) interferes with their tendency to crystallize.

If you research the history of Boston Cream Pie, it isn't supposed to be very tall.

[BakerAunt]

I initially put this post in the cooking section. I deleted it there and have put it in the correct category.

On Friday, I tried another new recipe, “Triple Chocolate Biscotti,” which was submitted by Mary Tripoli of Kirksville, New York to the “Too Busy to Cook?” feature of Bon Appetit (April 2001), p. 156. I followed the recipe, except that I added 1/2 tsp. espresso powder. I used Ghirardelli unsweetened cocoa and Gold Medal flour. I followed the KAF guidelines of letting the two baked logs cool for 25 minutes out of the oven, spraying with water, then slicing the logs five minutes later. I also stand the biscotti on edge in the oven to do the second bake, which was 12 minutes. (My husband does not like them too dry.) I liked the taste of warm ones with milk. The logs were flatter than some biscotti I have made, and the accompanying picture suggests that they should have been a bit higher and less wide–although with food stylists, who knows? It is called triple chocolate because it uses cocoa, semisweet-chocolate chips, and white chocolate chips. (Note: it is not identical to the triple chocolate biscotti recipe posted in the Nebraska Kitchen recipes.)

[Mike Nolan]

I've tried a few GBBO recipes, with reasonable results, though many English recipes use caster sugar, which is not generally available in the USA, though I think superfine baker's sugar comes pretty close. In most recipes, I don't think it makes much difference. There are differences in flour as well, North American flours are generally much stronger (higher protein/gluten content).

The continued success of Hell's Kitchen amazes me as well. I can't say I've learned much about cooking from it, but I wonder about the skill levels of the cooks in the restaurants I go to more than I used to.

[BakerAunt]

Chocolate Chip-Toffee Scones

I have adapted this recipe, from the Fresh Cream Café in Ann Arbor, Michigan, which appeared in the RSVP section of Bon Appetit in the September 1997 issue. I substituted in the barley flour in order to give them some nutritional value. (Barley flour is low in gluten, so it works well in scones.) I used heavy whipping cream (see discussion on this site). I also shaped it as two six-inch circles rather than a twelve-inch circle. The chocolate chips tend to overwhelm the other flavors, so if you want more subtlety, use 1/2 cup. I did not use the topping, but I did sprinkle them with coarse white sugar. Be sure to toast the nuts in advance, and to refrigerate the bowl and mixer beaters for the whipped cream.

2 1/4 Cups flour (I used Gold Medal)
1 Cup barley flour (I used Bob's Red Mill)
1/2 Cup sugar
1 Tbs. plus 1 tsp. baking powder
1/4 tsp. salt

1 Cup semisweet chocolate chips
1/2 Cup chocolate-covered English toffee bits (I used non-chocolate covered Heath Bar toffee pieces.)
1/2 Cup walnuts, chopped and toasted (350F for 6-7 minutes)--cooled

2 Cups chilled heavy whipping cream

Topping if desired:
2 Tbs. (1/4 stick) unsalted butter, melted
Additional sugar

Preheat oven to 350F. Line a large baking sheet with parchment paper.

In a large bowl, combine flours, sugar, baking powder, and salt. Stir in chocolate chips, toffee chips, and nuts.

In another large bowl (preferably one that has been chilled in the refrigerator, along with the mixer beaters), beat cream until stiff peaks form. (Note: be careful not to overbeat. When you see those peaks form as you beat, stop. I did slightly overbeat, and the recipe still worked, but next time I will be more observant.) Fold whipped cream into dry ingredients. I started with a spatula, then moved to a dough scraper. Turn out onto a piece of parchment paper, and knead gently until soft dough forms, about two minutes.

Divide dough in half. (I always use a scale.) Pat each half into a 6-inch round, 1 and 1/4-inches thick. With wet bench knife, cut each into six triangles. Move triangles to parchment-lined, large baking sheet. If desired, brush with melted butter and sprinkle with additional sugar. (I did not brush with butter, but I did sprinkle them with coarse white sugar.)

Bake until golden brown, about 20 minutes. (I used a heavy baking sheet, so I baked them 23 minutes.) Let set on pan for a couple of minutes, then move to rack to cool.

These scones are good warm or at room temperature.

• This topic was modified 8 years, 8 months ago by BakerAunt.

[BakerAunt]

Cwcdesign--There is a recipe for Boston Cream Pie in Cook's special issue: Incredible Eggs. (I ended up buying this egg issue and was surprised to see a cake, but it does make some sense, given how many eggs go into the pastry cream.) I just bought it this week at my local CVS, so you might be able to get a peak at it in the store.

In another recipe for ice cream, they mention that using corn syrup with granulated sugar in ice cream "interferes with crystal formation," which produces a smooth surface. I assume that is also the case for the glaze.

I'd love to try making Boston Cream Pie, but I need a crowd to eat it, especially if my husband were to get wind of just how many eggs are involved. I'll have to wait for an occasion.

Note: This Cooks issue also has an interesting method of making pasta without a pasta machine that I plan to try.

[BakerAunt]

On Thursday, I tried a new recipe: Chocolate Chip-Toffee Scones, a recipe from the Fresh Cream Cafe in Ann Arbor, MI, which appeared in the RSVP recipe request section of Bon Appetit (September 1997). It is unusual in that it does not use butter but calls for whipping cream until stiff peaks form. I used heavy cream (and may have slightly overwhipped it). The only ingredient change I made was to substitute in 1 cup of barley flour. For the other 2 1/4 cups of flour, I used Gold Medal. Also, it called for 1/2 cup chocolate-covered English toffee bits. I used Heath toffee bits, which are not covered with chocolate, but since the recipe also uses 1 cup semisweet chocolate chips, I felt that was not an issue. The recipe called for making a 12-inch circle and cutting into twelve triangles that are baked separately. I found it more prudent to make two 6-inch circles and cut each into six. I baked them an extra three minutes, since I use very heavy baking sheets. The scones have a very light texture when warm. (I had one with coffee.) My first impression is that the 1 cup of semi-sweet chocolate chips (I used Ghirardelli) overpowers the rest of the ingredients. I might consider using only half a cup. I like warm scones, but I also like ones that are good at room temperature, since I usually bake for only two people. I will report on how these are tomorrow.

Addendum: The scones are delicious at room temperature. When I mentioned to my husband that the chocolate chips seemed to overwhelm them, he said, "Well, yes," which means he does not see it as a problem. Given how unusual this recipe is, I'm going to post it with my changes.

• This reply was modified 8 years, 8 months ago by BakerAunt.
• This reply was modified 8 years, 8 months ago by BakerAunt.

[cwcdesign]

I hadn't made Boston Cream Pie in a few years because of the various issues I'd been having (chocolate chip cake last year). So I decided to go for it this year. I started by seeing if Ina had a recipe and was directed to a recipe by Gale Gand on the food network. i thought I would compare it to KAF's and discovered two things. Gale Gand's recipe had horrible reviews and KAF had redone their recipe since I last made it to deal with issues the commenters made.

I was very happy with the new recipe for the cake - I even used AP flour just to see. I made it on Tuesday and called KAF about the best way to wrap it to save it for Wednesday. It is a tender cake, and would probably be even more so if you used cake flour. I made a half recipe for the pastry cream because that's all that was called for in the recipe. I had to call KAF Aagain to see how necessary the corn syrup was for the glaze they recommended- it was - so I made the ganache for the big batch brownies which worked perfectly.

It's really good and it held together, but there are changes I'd like to make next time. I don't think there is enough height in the cake - I would consider baking two layers and then cutting some off the tops to allow for the cream to soak in. I would also make the full batch of pastry cream and make sure I thicken it up a little more. The ganache was perfect. I might try to upload a pic later.

2 days later (neither of us had any yesterday)and it's really good. I do like this recipe except, as I mentioned, making bigger layers and more pastry cream.

• This reply was modified 8 years, 8 months ago by cwcdesign.

[cwcdesign]

Yesterday, eldest son Nate, turned 29. He requested "Dad's Ribs," potato salad and Boston Cream Pie. I'll talk about the BCP in the baking forum.

On Tuesday I made the potato salad but it probably took me an extra 45 minutes because I sprained my right wrist (I'm left-handed) at work and had to go to immediate care during work because of workman's comp. it was quite the process to peel the potatoes. I put a ziplock over my wrist and splint and had to carefully peel the potatoes without twisting my right arm. I got it done however.

My husband learned his version of ribs from a restaurateur down here probably 25 years ago. They get baked long and slow in Italian dressing until ready to fall off the bone. Then they go on the grill (we use gas) with the BBQ sauce for up to 20 minutes. We were really excited to use my new grill for this. But the weather decided not to cooperate - it poured like crazy ? So, I googled cooking ribs when you get rained out. And Mark Bittman had an article about that since he lives in NY and can't always count on the weather. Fortunately, he likes to precook (braise) his as well. The answer is the broiler. We did put them on a rack over a sheet pan and broiled until - as he said - they are "crisp" It worked out surprisingly well and we enjoyed them. I also made a plate of sliced tomatoes with mozzarella, basil and balsamic vinegar.

Tonight I roasted some shrimp which is local.

[Mike Nolan]

Given that the shows from GBBO being shown on PBS now are from several seasons ago, it might take a while for Mary Berry's new show to make it to USA markets, if it does at all. (Gordon Ramsay's British series didn't do so well on USA TV, which is why Hell's Kitchen is done in Los Angeles.)

[Mike Nolan]

Buttermilk is historically what's left after the butter has been made from cream, but buttermilk hasn't been made like that in years, probably decades. It's a 'cultured' product made from milk, so low-fat buttermilk starts with low-fat milk. So is sour cream, though low-fat sour cream always sounds like a contrast in terms to me!

I've got a book on cooking with buttermilk that starts out by having you make European style butter from cream and some active culture product (such as tefir, though cultured buttermilk or sour cream might work as well) and what's left over is the buttermilk you use in the recipes. Along the way, you wind up making your own creme fraiche.

The book, in case anyone is interested, is the Animal Farm Buttermilk Cookbook, by Diane St. Clair.

[BakerAunt]

On Wednesday, I needed to address that we had been out of bread for two days. I baked the Clonmel Kitchen Double Crusty Bread. I replaced half the water with buttermilk and deleted the vinegar. I replaced the tablespoon of sugar with a tablespoon of honey. I used 2 tsp. regular yeast and 1 tsp. of the special gold yeast. I reduced the salt to 2 3/4 tsp. I substituted 2 cups of whole wheat flour for that much regular flour. (For regular flour, I used the King Arthur AP.) I also added 1/4 cup flax meal. I decided to try baking it as a single loaf in a Kaiser La Forme pan, which is slightly less than 12 inches long and is 4 1/4 inches wide across the top. I did slash the dough 30 minutes into the second rise, and I put it into bake a little less than ten minutes later. I spritzed it with water after putting it into the oven. I checked it after 40 minutes, and it registered 190F, so I baked it for another 5 minutes, at which point it "smelled" done. Other than a slight blowout along one side, which better slashing technique on top likely would have prevented, the loaf looks good. In shape, it resembles one of those standard long loaves from the grocery, but of course it is not as lightweight as those.

[Mike Nolan]

Interesting and well-written post, despite the snarky response from a reader.

I went back and re-read McGee and he also states that it takes 25% butterfat to produce a stable sauce without the risk of it breaking, so I've revised my earlier post. If you're buying table cream for this, check the label carefully for butterfat content. (Don't trust the nutrition label!) If it says 'whipping cream', it needs to be at least 30% butterfat to whip, so you should be OK.

A further note, if you're making a cream-and-wine sauce, it is advisable to reduce the wine before adding the cream, that lowers the risk that the lowered pH and alcohol in the wine cause the sauce to break (the cream to curdle) and it also makes sure the sauce doesn't taste like 'raw' wine.

One of my favorite dishes is Veal Zurich, which is made with a white wine and cream sauce. More than once my wife has asked, usually after plugging the recipe into a menu analysis program, "Can't you make it with milk?" I tell her no.