Gastronome Tart

Foodbuzz 24x24: "A New Style" Dinner Party

How many of your parents would tell you where they were at the day that JFK was killed? It was something ingrained in their memory and one that they would never forget. However for my generation  our JFK moment was more musically based. Sure they had Janis, Jim and Jimi pass but ours was special in our own way. A certain someone with the last name of Cobain. Okay, okay, Kurt Cobain, April of 1994. 

Then there were the bands that seemed like they would last forever. You know the ones that you would blast in your bedroom while getting ready for a night out or even in your car with friends on the way to the next house party. 

For me, and my generation, Beastie Boys was the epitome of cool and once you put that tape in your walkman (NO...SLEEP...TILL BROOKLYN!!! Waaaa waaaa... Yes that was supposed to be a guitar riff there) a cruddy day turned brighter. Sure sounds cheesy, but let's get real, it was the truth. 

However, my favorite song of all time?! SABATAGE!!!! I swear I'm still 14 in my bedroom watching the best video EVER!!!!! I mean seriously, check out those staches! Swoon!

 

So, imagine me having another Cobain moment when visiting Los Angeles a few weeks back realizing that Adam Yauch aka MCA had passed. Yes, a founding member of such an iconic band and numero uno memory maker growing up. Bummed to say the least. 

When I proposed to put on a Beastie Boys themed party for Foodbuzz's monthly 24x24 party, I was pumped when they accepted it! Although the concept of making food referenced from Beastie Boys songs is nothing new, I felt this was the perfect way to say thank you for the memories and for my friends and I to have a blast eating food with a twist that has been referenced from their songs. 

We started out with our very own "Graffiti Wall" where I had put up a blank canvas for us to spray paint to our heart's desires. Although as you can see none of us are very good graffiti artists.The extent of us painting our name was about as far as we got. But, hey we tried and had a blast doing so!

So, we started out our "A New Style" dinner party with none other than a Brass Monkey Cocktail. Now, it wasn't a real Brass Monkey (40 oz. with some of it poured out until you reach the 40 oz. type on the bottle then add in OJ), but we had a good ol' bottle of Olde English waiting in case anyone was brave enough.

However, I must admit this is a song that holds special meaning. I mean how could I forget the fact that our pom coach in EIGHTH grade had us do a dance to this. Ummmm, I don't think she had any clue what a brass monkey was and we laughed everytime we would perform it.

Peruse, enjoy and reminiscence your own Beastie Boy moments and I would love to give out a big thank you to Foodbuzz for sponsering our "New Style" dinner party and a big thank you to MCA from Beastie Boys. Thank you for the memories!

"Brass Monkey" Cocktail

Brass monkey- That funky monkey- Brass monkey junkie- That funky monkey

Ingredients

1 oz. Gin

1 oz. Tequila

1 oz. OJ

1 oz. Grapefruit Juice

Dash of Triple Sec and Sour Mix

Directions

1. Combine all ingredients in a cocktail shaker with ice, shake then serve with orange slices if desired.

 

Sweet and Salty Popcorn

From Shadrach

Vicious circle of reality since the day you were born- And we love the hot butter on what? The popcorn!

Ingredients

6 cups fresh popped popcorn

1 teaspoon salt

2 tablespoons unsalted butter, melted

2 teaspoons confectiner's sugar

Directions

1. Combine the popcorn with the salt in a large bowl. Combine the butter and sugar in a small bowl and stir  together.  Drizzle over the popcorn, tossing to coat. Serve or store in an airtight container for up to 1 day.

Recipe adapted from Country Living

 

Smoked Pork and Beans

From  The New Style

B-E-A-S-T-I-E, what up Mike D?

Ah yeah, that's me

I got franks pork and beans

Always bust the new routines

Ingredients

1.5 pounds smoked pork neck bones

1 lb. dried cannellini beans

1 onion, chopped

3 cloves garlic, chopped

2 carrots, peeled and diced

3 cups water

3 cups chicken stock

2 bay leaves

1 14. oz can of diced tomatoes

2 sprigs of fresh rosemary

1.5 tablespoons olive oil

Directions

1. Heat olive oil in a dutch oven. Saute onions, garlic and carrots until tender, about 6 minutes or so.

2. Add the pork bones, water, stock, bay leaves and rosemary. Bring to a boil. Add the dried beans and turn down to a simmer.

3. Cover and cook for 2 hours. Test the beans and make sure they are starting to become tender.

4. After 2 hours, add the can of tomatoes and turn the bones, simmer another hour.

5. Remove the bones from the pot and when cool enough, shred the meat that is on the bones with two forks. If it falls off the bone you will know it is ready.

Recipe adapted from Stacey Snacks Online

 

Pesto Pizza

From B-Boys Makin' With the Freak Freak

Yeah, The B-Boys Makin' with The Freak Freak

Mario's nagging Nonni's about the pesto pizza

And then he's on a mission and he's checking for peacha 

Ingredients

1/4 cup basil pesto

2 precooked pizza crusts (8-inches)

1 sliced plum tomato

1 large fresh mozzarella ball, sliced

Coarse salt and ground pepper

Directions

1. Preheat the oven to 450 degrees. Spread basil pesto on each of the two pizza crusts.

2. Layer each crust with plum tomato and mozzarella slices. Season with the salt and ground pepper.

3. Transfer to a baking sheet; bake until cheese has melted and crust is golden brown; about 10 minutes.

Recipe from Marthastewart.com

 

Cucumber and Mango Salad

From So What Cha Want

Well I'm as cool as a cucumber in a bowl of hot sauce

You've got the rhyme and resaon but no cause

 Ingredients

1 cucumber peeled and sliced 1/4 inch thick

.50-.75 tablespoons Siracha sauce

1 mango peeled and cut into 1/4 inch thick

1/2 tablespoon sugar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup sour cream

Mint sprig for garnish

Directions

1. In a mixing bowl combine the cucumber, mango, siracha, sugar, kosher salt and black pepper.

2. Marinate for at least 20 minutes.

3. Get rid of excess liquid, add sour cream, toss and garnish with the mint sprig.

Adapted from Cholula

 

Vanilla and Cinnamon Challah Bread Pudding topped with a Matzoh Streusel

From The Hard Way

Sneak between the sheets so hide like matzo

Holler back challah bread...next 

Ingredients

10 cups challah bread, in chunks

1 (12 oz) can evaporated milk

1 cup whole milk

1 cup half and half

8 eggs lightly beaten

1 cup granulated sugar

1/2 cup unsalted butter, melted and cooled

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

2 teaspoons baking powder

1/8 teaspoon salt

2 cups apples, peeled and coarsely chopped 

3/4 cup raisins

Streusel

.75 package of matzo pulsed to a fine powder in a food processor

2 sticks unsalted butter, melted

1.5 tablespoons cinnamon

1/4 cup granulated sugar

Directions

1.Preheat the oven to 350 degrees and lightly grease a 9x13" baking dish.

2. Place the bread chunks in a large mixing bowl.

3. In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder and salt and pour this mixture over the bread chunks and let stand for 10 minutes. 

4. Fold in the apples and rasins, if using, then spoon the mixture into the prepared pan and top with the streusel. The Streusel: Mix all ingredients together until crumbly.

5. Bake 35-45 minutes or until golden.

6. Cool about 5 minutes prior to serving. 

 

 

Cinnamon Bun Pie

 

I know, I know... it sure has been a while since I have posted. However, there has been good reason for this. MUCH has been going on over at Casa de Gastronome Tart. I can't wait to share it with you, but in due time my reader's, in due time.

Which is why I thought this cinnamon bun pie would be perfect for the occasion. Absolutely ooey, gooey and reminiscent of Cinnabon. Although much better in my opinion. It is perfect for a crowd and is sure to hit the spot. Like most Milk Bar recipes, there are many steps and like most Milk Bar recipes, you will not be disappointed. Enjoy!

 Cinnamon Bun Pie

Makes 1 (10 inch) pie. Serves 8-10

Ingredients

1/2 recipe of Mother Dough (Recipe to follow)

3 tablespoons flour, for dusting

1/4 cup browned butter

1 recipe of Liquid Cheesecake (Recipe to follow)

1/4 cup light brown sugar, tightly packed

1/4 teaspoon kosher salt

1 teaspoon ground cinnamon

1 recipe Cinnamon Streusel (Recipe to follow)

Directions

1. Heat the oven to 350 degrees.

2. Punch down and flatten the proofed dough.

3. take a pinch of flour and throw it across the surface of a smooth dry countertop, to lightly coat the counter. Take another pinch of flour and lightly dust a rolling pin. Use the rolling pin to flatten the punched-down dough, then roll out the dough with the rolling pin or stretch the dough out by hand as if you were making a pizza from scratch. Your end goal is to create a large circle that is 11 inches in diameter. Keep your 10 inch pie tin nearby for reference. The 11 inch dough round should be 1/4 to 1/2 inch thick.

4. Gently place the dough in the pie tin. Alternate between using your fingers and palms of your hands to press the dough firmly into place. Put the pie tin on a sheet pan.

5. Use the back of a spoon to spread half of the brown butter in an even layer over the dough.

6. Use the back of another spoon to spread half the liquid cheesecake in an even layer over the brown butter. Spread the remaining brown butter in an even layer over the liquid cheesecake.

7. Scatter the brown sugar on the top of the brown butter. Tamp it down with the back of your hand to help keep it in place. Then sprinkle evenly with the salt and cinnamon.

8. Now for the trickiest layer: the remaining liquid cheesecake. Stay cool, and spead it as gently as you can to achieve the most even layer possible.

9. Sprinkle the streusel evenly on top of the cheesecake layer. Use the back of your hand to secure the streusel.

10. Bake the pie for 40 minutes. The crust will puff and brown, the liquid cheesecake will set firm, and the streusel will crunch up and brown. After 40 minutes, gently shake the pan. the center of the pie should be slightly jiggly. The filling should be set toward the outer boundaries of the pie tin. If some of the filling erupted onto the sheet pan below, that's okay! You can snack on it later :)

11. Cool the pie on a wire rack. To store, cool the pie completely and wrap well in plastic wrap. In the fridge, the pie will keep fresh for 3 days ( the crust gets stale quickly); in the freezer, it will keep for one month.

12. When you are ready to serve the pie, know that it's best served warm. You can microwave a slice for 30 seconds or warm the whole pie at 250 degrees for 10-20 minutes.

 

Mother Dough

Makes about 2 pounds

Ingredients

3.5 cups flour (550 g)

1 tablespoon kosher salt (12 g)

1/2 packet or 1 1/8 teaspoon active dry yeast (3.5 g)

1 3/4 water at room temperature (370 g)

Grapeseed Oil

Directions

1. Stir together the flour, salt and yeast in the bowl of a stand mixer. Use the dough hook like a spoon to mix together the ingredients. Continue stirring it with your hands and add the water, mixing for 1 minute, until the mixture has come together.

2. Engage the bowl and hook and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive. Then knead for 4 minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded.

3. Brush a large bowl with oil and dump the dough into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes.

4. The dough is ready to be used as directed. If you do not plan on using the dough immediately, you can store it in an airtight container at least twice it's size in the fridge for 3 days.

 

Liquid Cheesecake

Ingredients

8 ounces cream cheese

3/4 cup sugar

1 tablespoon cornstarch

1/2 teaspoon kosher salt

2 tablespoons milk

1 egg

Directions

1. Heat the oven to 300 degrees.

2. Put the cream cheese in the bowl of a stand mixer fitter with the paddle attachment and mix on low speed for 2 minutes. Scrape down the sides of the bowl with a spatula. Add the sugar and mix for 1-2 minutess, until the sugar has been completely incorporated. Scrape down the sides of the bowl.

3. Whisk together the cornstarch and salt in a medium bowl. Whisk in the milk in a slow, steady stream, then whisk in the egg until everything is fully incorporated.

4. With the mixer on medium-low speed, stream in the egg mixture. Paddle for 3-4 minutes, until the mixture is loose and smooth. Scrape down the sides of the bowl.

5. Line the bottom and sides of a 6x6 inch baking pan with plastic wrap. Pour the cheesecake batter into the pan and put it into the oven and bake for 15 mintues. Gently shake the pan. The cheesecake should be firmer and more set toward the outer boundaries of the baking pan but still be jiggly and loose in the center. If the cheesecake is jiggly all over, give it 5 minutes more. And 5 minutes more if it needs it. If the cheesecake rises more than 1/4 inch or begins to brown, take it out immediately.

6. Cool the cheesecake completely, to finish the baking process and allow the cheesecake to set. The final product will resemble a cheesecake, but it will be pipeable and pliable enough to easily spread or smear, while still having body and volume. Once cool, the cheesecake can be stored in an airtight container in the fridge for up to 1 week.

 

Cinnamon Streusel

Ingredients

1/4 cup flour

1/4 cup old fashioned rolled oats

1 teaspoon ground cinnamon

1/4 teaspoon kosher salt

2 tablespoons light brown sugar

2 tablespoons butter, melted

1/8 teaspoon vanilla

Directions

1. In a bowl combine the flour, oats, cinnamon, salt and brown sugar with a spoon or spatula until the dry ingredients are incorporated. Pour in the melted butter and vanilla and toss the mixture until almond sized dark oat clusters form.

2, If your making the pie the same day, the streusel can wait out on the counter. If your making the streusel in advance, transfer it to an airtight container and store in the fridge or freezer for up to 2 weeks.

 

Strawberry Honey Jam

Ever since I have made my way on over to Virginia, I have had a lot of foodie firsts. Sure, I have always canned due to my CSA, however it wasn't until I moved here that I was able to take part in the "picking" process. Many of you may remember my first jaunts with peach  and apple picking. Yet, this season would be my first in terms of strawberry picking.

When I first read that the fields were open early this year, (Darn you global warming! But hey, thanks for the early produce.) I jumped at the chance and knew that I must get there in order to ensure the best that the picking fields had to offer and with my camera in tow, I ventured out to the farming land's in Virginia Beach (Yes, it is true. There are farms in Virginia Beach!). Where I drove 40 miles to get my fair share this past Wednesday. Which seemed to be the perfect day due to the lack of people picking the fields. Which meant I got the best that the fields had to offer that day. 

I was very excited to learn that Cullipher Farm is the only strawberry picking field in Southeastern Virginia that is certified organic. Which is awesome in my book because let's not forget that strawberries have very high pesticide residues and are on the dirty dozen list.

Although it was quite cold while picking, it truly didn't deter me. I wanted those strawberries because I have some big plans on what I am going to do with them and of course I will be sharing them with all of you. Let's also not forget that amazing Strawberry Pie with Basil Mascarpone Whipped Cream from last year either.

Since many of you do know that I keep bees, it may come as no surprise that I will be using honey in conjunction with many of my recipes that will be involving strawberries. When I first picked these berries, the first thing that popped into my mind was Strawberry Honey Jam!

This jam is perfect because it is natural (which pectin is a natural ingredient, it just depends on what type of pectin.) and naturally sweetened. Perfect slathered on whole wheat toast with ricotta or with a spoonful over ice cream. Enjoy!

Strawberry Honey Jam

Makes 8 half-pint jars

Ingredients

8 cups of washed, hulled and crushed strawberries 

1 cup honey

1 teaspoon lemon zest

2 tablespoons lemon juice

6 tablespoons Classic Real Fruit Pectin by Ball

Directions

1. Sterilize your jars and lids. If you are unsure as to how to do so, reference this post.

2 Prepare the strawberries: I used a potato masher to mash my strawberries as I like to have some chunks in my jam. Although doing this does make the jam a bit inconsistent as some of the fruit floats to the top. Or if you like a smoother jam you may process them with a food processor.

3. Combine the strawberries, honey, lemon juice, lemon zest and pectin in a stainless steel pot over medium heat. Bring to a boil, stirring occassionally and boil for 1-2 minutes. 

4. Scrape off the foam and ladle the jam into the sterilized jars leaving a 1/4 inch head space. Run a knife around the inside of the rim to loosen up any bubbles. Wipe the rim of the jars and apply the lids. 

5. Return the jars to the boiling water that you used to sterilize the jars. Make sure the jars are covered by an inch or two of water. Put the lid on and process the jars for 10 minutes. Afterwards, turn the stove off and take the lid off and let sit for 5 minutes then take out of the water. In about an hour the lids should have sealed and press down on the center of each to check. If the lid still pops up, it is not sealed and that jar must be refrigerated and used within two weeks. If it is sealed and the lid does not pop up, you have successfully canned your jam and the jam will keep for about one year!

Candy Bar Pie

This is one of those kind of pies. You know, the kind where you initially feel it is reserved for the evening tuck in, and instead you find yourself mid-afternoon unable (or unwilling) to resist. In which case you find yourself sitting at the computer writing a post about the very item you are eating, that very second. 

Just think of that as a previous disclaimer to what might ensue (you might find yourself finishing the whole pie within a matter of a couple of days) and that this is a fair warning. This pie is good stuff people. I like to think of it as having the perfect balance between sweet and salty and that it truly is like the perfect candy bar.

I chose to make this recipe out of the cookbook I am obsessed with in 2012: Momofuku Milk Bar. This along with the Cornflake-Chocolate Chip-Marshmallow Cookies, were the two recipes that I was immediately drawn to. Okay and the Birthday Cake too. 

Like many Milk Bar recipes, this one does have many steps, although that is one of the things that makes the end result oh so good and worth it. Enjoy!

 

Candy Pie Bar

Sources: Momofuku Milk Bar by Christina Tosi

Ingredients

 1 recipe Salty Caramel, melted (Recipe will follow)

1 recipe Chocolate Crust (Recipe will follow), refrigerated

8 mini pretzels

1 recipe Peanut Butter Nougat

1.5 ounces dark chocolate

1.5 ounces white chocolate

2 tablespoons grapeseed oil

Directions

1. Pour the salty caramel into the crust. Return it to the fridge to set for at least 4 hours or overnight.

2. Preheat oven to 300 degrees.

3. Spread the pretzels out on a sheet pan and toast for 20 minutes, or until they haave slighty darkened in color. Set aside to cool.

4. Get the pie from the fridge and cover the face of the hardened caramel with the nougat. Use the palms of your hands to press down and smooth the nougat into an even layer. Return the pie to the fridge and let the nougat firm up 1 hour.

5. Make a chocolate glaze by combining the chocolates and oil in a microwave-safe bowl and gently melting them on medium in 30-second increments, stirring between each one. Once the chocolate is melted, whisk the mixture until smooth and shiny. Use the glaze the same day, or store in an airtight container at room temperature for up to 3 weeks.

6. Finish the pie: Remove it from the refrigerator and using a pastry brush, paint a thin layer of the chocolate glaze over the nougat, covering it completely. (If the glaze has firmed up, gently warm it so it is easy to paint on the pie). Arrange the pretzels evenly around the edeges of the pie. Use the pastry brush to paint the remaining chocolate glaze in a thin layer over the pretzels, seeling in their freshness and flavor.

7. Put the pie in the fridge for at least 15 minutes to set the chocolate. Wrapped in plastic, the pie will keep fresh in the fridge for 3 weeks or in the freezer for 2 months; defrost before serving. 

8. Cut the pie into 8 slices, using the pretzels as your guide: each slice should have a pretzel in it.

Chocolate Crust

Ingredients

3/4 recipe chocolate crumb (Recipe will follow)

2 teaspoons sugar

1/8 teaspoon kosher salt

1 tablespoon butter, melted

Directions

1. Pulse the chocolate crumbs in a food processor until they are sandy and no sizeable clusters remain.

2. Transfer the mixture to a bowl and with your hands, toss the sugar and salt. Add the melted butter and knead it into the sand until it is moist enough to knead into a ball. If it is not moist enough to do so, melt an additional tablespoon of butter and knead it in.

3. Transfer the mixture to a 10-inch pie tin. With your fingers and the palms of your hands, press the chocolate crust firmly into the tin, making sure the bottom and sides of the pie tin are evenly covered. Wrapped in plastic wrap, the crust can be stored at room temp for up to 5 days or in the fridge 2 weeks.

Chocolate Crumb

Ingredients

2/3 cup flour

1 teaspoon cornstarch

1/2 cup sugar

2/3 cup cocoa powder

1 teaspoon salt

Directions

1. Heat the oven to 300 degrees.

2. Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.

3. Add the butter and paddle on low speed until the mixture starts to come together in small clusters.

4. Spread the clusters on a parchment or Silpat lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.

5. Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh for up to one week at room temp.

Salty Caramel

Ingredients

1/2 cup heavy cream

2 tablespoons butter

1 teaspoon vanilla extract

1 teaspoon kosher salt

2/3 cup sugar

2 tablespoons corn syrup

1 gelatin sheet  or 1/2 teaspoon powdered gelatin

1/2 cup heavy cream

Directions

1. Put 1/2 cup heavy cream, butter, vanilla and salt in a medium bowl and set aside.

2. Make the caramel: Heat the sugar and corn syrup in a medium heavy-bottomed saucepan over medium-high heat. As soon as the sugar starts to melt, use a heatproof spatula to move it constantly around the pan- you want it all to melt and caramelize evenly. Cook and stir, until the caramel is a deep, dark amber, 3-5 minutes.

3. Meanwhile, bloom the gelatin.

4. Once the caramel has reached the target color, remove the saucepan from the heat. Very slowly and very carefully pour the remaining 1/2 cup heavy cream into the caramel. The caramel will bubble up and steam; stand away until steam dissipates. Whisk the mixture together. If it is at all lumpy, or there are any clumps of hardened caramel floating around the cream, put the saucepan back over medium heat and heat the mixture, whisking constantly until all of the caramel has dissolved and the mixture is smooth; remove the pan from the heat.

5. Whisk the bloomed gelatin into the caramel. Once the gelatin has dissolved, pour the caramel through a fine-mesh sieve into the bowl with the butter. Let the mixture sit for 2 minutes, then begin whisking. Whisk slowly at first to preven the hot cream from splashing, then continue whisking until the mixture is completely homogenous.

6. Use immediately, or store in an airtight container in the fridge for up to 3 weeks. When ready to use, simply melt in the microwave container in 30 second increments.

Peanut Butter Nougat

Ingredients

2 tablespoons sugar

1/2 tablespoons water

3 tablespoons sugar

1/2 tablespoons water

1 egg white

1/4 cup peanut butter

1/2 recipe Peanut Brittle (Recipe to follow)

1/2 teaspoon kosher salt

Directions

1. Put the first measures of sugar and water in a tiny saucepan and genlty slush the sugar around in the water until it feels like wet sand. Do the same thing with the second measures of sugar and water in another tiny saucepan.

2. Place both saucepans on the stove and begin heating them up: Turn the heat up to medium under the first sugar measurement and keep the heat low under the second measurement. Heat the first sugar up to 239 degrees F, keeping track of the temperature with an instant read thermometer.

3. While the sugar is heating up, put the egg white in the bowl of a stand mixer with the whisk attachment, begin whipping it to medium-soft peaks. If the white reaches medium-soft peaks before the first sugar hits 239 degrees, slow your mixer way down and let the sugar catch up. Or, if you notice that the sugar is almost 239 degrees and the white is still a bit off, turn the heat way down under the sugar and turn the speed way up on the mixer. Ideally, the white will reach medium-soft peaks at exactly the same time as the first sugar measurement hits its mark.

4. Once the first sugar measurement reaches 239 degrees, remove it from the heat and very carefully pour it into the whipping egg white, and turn the mixer down to a low speed  while doing this. Once all the sugar is successfully added to the egg white, turn the mixer speed back up and turn the heat way up under the second sugar measurement. Once this sugar reaches 248 degrees, remove it from the heat and pour it into the whipping egg white, taking the same precautions as with the first sugar measurement. Let the egg white whip until cool.

5. While the white is mixing, mix the peanut butter, peanut brittle, and salt in a large bowl until well blended.

6. Once the white has cooled to room temperature, turn the mixer off, remove the bowl and using a spatula, fold the white into the peanut butter mixture. Use immediately in the candy bar pie assembly.

Peanut Brittle

Ingredients

1 cup sugar

1/2 cup peanuts

Directions

1. Line a quarter sheet pan with a Silpat (parchment will not work)

2. Make a dry caramel: Heat the sugar in a small heavy bottomed saucepan over medium-high heat. As soon as the sugar starts to melt, use a heatproof spatula to move it constantly around the pan, you want it all to melt and caramelize evenly. Cook and stir until the caramel reaches a deep, dark amber, about 3-5 minutes.

3. Once the caramel has reached the target color, remove the pan from the heat and with the heatproof spatula, stir in the nuts. Make sure the nuts are coated in caramel, then dump the contents of the pan out onto the prepared sheet pan. Spread out as thin and evenly as possible. The caramel will set into a hard-to-move around brittle mass in less than a minute, so work quickly. Let the brittle cool completely.

4. Break up the pieces and enjoy as is, or if using in a recipe, process in a food processor until the mixture is almost like sand.

 

 

 

 

 

Citrus Brownies

It sure has been a while since I have posted as I have been busy with my sister, visiting our little visit to D.C. and my visit back to what I call home, Los Angeles. Now that I am back, let's get into the thick of things!

Even though I was only gone from Virginia for a few short days, when I arrived back home, Spring has sprung indeed! It's about time for me to get my honey boxes on my hives today (which I will be doing today after this post) and get busy cooking and baking with all things Spring.

Which is what drove me to bake these delicious brownies. I make these time and time again as I keep getting requests for them. Although I call them brownies, I like to think of them as blondies. I also call them citrus brownies due to the fact that you can interchange whatever citrus you want. My favorite is personally oranges in this recipe, however I like to think that you could use anything from lemons, meyer lemons and even tangerines! Ooey, gooey and oh so fresh, which is what Spring is all about! Enjoy!

Citrus Brownies

Ingredients

For the Cake:

1.5 cups AP flour

1 teaspoon salt

2 sticks of unsalted butter at room temperature

1 teaspoon grated orange zest

2 cups sugar

4 eggs

2 teaspoons orange extract (or lemon extract or lemon juice if using lemons or meyer lemons; however may need to add more juice as extract is obviously more potent)

For the glaze:

1 cup confectioner's sugar

2 teaspoon grated orange zest 

2 tablespoons orange juice

Directions

1. Preheat oven to 350 degrees and grease and flour a 9x13 inch pan.

2.In a mixing bowl, mix together flour, sugar and salt. Beat in butter, eggs, extract, and beat until well blended.

3. Pour batter into pan and bake 30 minutes or until light golden brown. Remove from the oven and pierce top of entire cake with a fork.

4. Combine glaze ingredients, stirring until smooth. Pour glaze over cake. Cool and cut into squares.

Pot of Gold

How unbelievably fun are these bags of candy? I swear Pinterest has been the best thing to come to the internet since social media began. I found this on Pinterest and decided to make them and here is my final result!

They are surprisingly easy to put together and the print out and directions can even be found on the blog: It is what it is. Be sure to check out this fun crafting blog. She comes up with some pretty amazing ideas. These are perfect for giving out as party favors or even just family and friends as I will be doing. Besides, who doesn't love Rolos?!

 

Guinness Brownies

It seems to be one of those days. You know, the one where you can't seem to get motivated to save your life.

You see, my three little nephews and my sister will be visiting this weekend and seeing that none have them have ever been to my home, I'm in full on cleaning mode, or so I should be. 

The hair is frizzy and tired, I'm tired and my yard is over run with weeds. Weeds, I will get to you another day and the house cleaning? Oh yeah. Once I get motivated. 

However, seeing that St. Paddy's Day is this weekend (YES! Who cares if I'm not Irish, I just need any excuse to celebrate with food) I made these brownies with antcipation of their arrival. My get motivated and get moving brownies. These of which I have decided I will enjoy with a tall glass of Guiness alongside as a reward to my ferocious planning for company. Enjoy!

Guinness Brownies

The hubby has officially called these his favorite brownies and he doesn't even drink! You would never guess that Guinness is in the batter as well as the icing. The Guinness gives the brownie a depth of flavor that wouldn't be achieved otherwise.

Ingredients

1 cup Guinness

16 ounces semisweet or bittersweet chocolate, chopped, divided

1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter

1 1/2 cups sugar

3 large eggs

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1 1/2 teaspoons kosher salt, divided

Directions

1.Preheat oven to 350°. Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang. Bring stout to a boil in a medium sauce- pan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup stout.

2. Stir 12 oz. chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth.

3. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan. Fold in flour and 1 1/4 tsp. salt. Pour batter into prepared pan.

4. Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35–40 minutes. Transfer pan to a wire rack and let cool for at least 20 minutes. Stir remaining 4 oz. chocolate in a medium metal bowl set over a sauce-pan of simmering water until melted and smooth. Add reserved 1/4 cup reduced stout, remaining 2 Tbsp. butter, and 1/4 tsp. salt; whisk until well blended.

5. Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes.Using foil overhang, lift brownie from pan; cut into squares.

Source: Bon Appetit February 2012

Gastronome Musings- My Favorite Web Finds for 03.11.2012

Unfortunately within these next few weeks, I will be posting about once a week until the beginning of April. With the family visiting and me jetting off to Los Angeles, I won't be able to post as often. However, I still have some excellent recipes set aside that I'm sure you will find amazingly delicious and with the official start of Spring only weeks away, that means the return of Farmer's Markets and some fresh, local and delicious dishes that I am dying to share. In case you missed it, here is what was featured this week on Gastronome Tart:

Ultimate Coconut Cake

 

Surprise Blondies

 

Most Popular Post this week: Meyer Lemon Meringue Cupcakes

 

Magners Brown Butter Blondies- Buttercream Blondie. Meghan always comes up with the most delicous recipes and with being Irish, she has come out full force with Irish Goodies for this Saint Paddy's Day. I think the pic and  the recipe says it all. Delicious!

Bite-Sized Baked Brie- Joy the Baker. I am a fan of anything on a stick. Ever since I was a kid I loved popsicles, corn dogs, lollipops you name it, and now with the invention of cake pops and pie pops, I can add that to my list. That's why these mini-baked bries en croute on a stick immediately caught my eye. 

Beer Braised Carnitas Tacos- Honeycomb. I absolutely adore mexican food and carnitas is my favorite dish. The hubby isn't too fond of mexican food so we always go out for mexican food on for my birthday as we did last weekend. And you guessed it... I ordered carnitas! When I found this recipe for beer braised carnitas, I was glad that I did. 

 

I'm sure many of you are aware of this by now, but earlier in the week, I was taken aback after reading one woman's review of the new Olive Garden in the area. The writer Marilyn Hagerty speaks of Olive Garden  with such excitement, it begs for me to double check that she isn't speaking about another restaurant.  

 

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Surprise Blondies

There seems to be a theme this week on Gastronome Tart. Baked goods. However, I can't help myself. I have a massive sweet tooth that has been hard to shake ever since my discovery of twinkies as a kid. Hard. To. Shake. 

But, with that comes my conscience to eat healthy every now and then. So, when I came across a recipe for Chocolate Chip Blondies from Chocolate Covered Katie, I was intrigued to say the least. 

So, I made them and added a bit of my own touch. The hubby liked them, although I will say he wasn't as keen on them as I was. They are almost so healthy that instead of eating them for just dessert, I found myself eating them as a snack! Healthy indeed. Enjoy!

Surprise Blondies

Makes 9 Bars

Ingredients

1.5 cups chickpeas

3/4 teaspoon baking powder

1/8 teaspoon salt

3/4 cup brown sugar

2 teaspoons vanilla extract

1/4 cup ground flaxseed

1/4 cup almond butter

1/2 - 3/4 cup almond milk

1/3 cup dark chocolate chips

Directions

1. Preheat the oven to 350 degrees. Place the chickpeas in a food processor and process just until beans are chopped up a bit and almost on the verge of becoming a paste. Add beans to a mixing bowl and mix all the ingredients except the chips until every thing is incorporated. The batter will be thick like cake batter, but should be smooth enough where you will be able to spread it once it is put into the baking pan. If not, add more almond milk (start off with 1/2 cup). Add the chocolate chips and mix until combined.

2. Fill a greased 8x8 inch pan with the batter. Smooth with a spatula and tap the pan on a flat surface to further smooth the batter. Bake for 40-45 minutes. The blondies will look slightly undercooked, yet do firm up a bit once they cool. 

Ultimate Coconut Cake

Ever since I found myself in the South (I'm talking when I used to live in the south. Such as Nashville and Birmingham. Virginia not so much.) I have become more aware of what true southern cooking and baking entails. I'm not just talking about everything being fried. Which majority of Americans seem to think is what takes place in southern kitchens all the time. I am talking about amazing southern food. Braised pork belly over grits, mile-high buttermilk biscuits, banana cream pudding and pies galore. However, the coconut cake reigns supreme in any southern baker's kitchen.

While I am obviously not from the south, if one were, you couldn't truly call yourself a true southerner until you  have mastered the art of the coconut cake. I have had my share of baking these cakes. For a while, my go to recipe was the coconut cake from The Blackberry Farm Cookbook. While that recipe surely is tasty (as are all the recipes in this cookbook. I truly urge you to get yourself a copy if you can) I decided to try a new recipe for coconut cake and to be honest I am glad that I did.

While this recipe does scream southern due to the alarming amount of butter (2.5 pounds! Eeek!) It was well worth it as I actually made this cake to celebrate my 31st birthday this weekend and savored every single bite. Enjoy!

Ultimate Coconut Cake

Makes one 6 layer cake

Ingredients

2 cups sweetened shredded coconut flakes

2 coconut cake (recipe below)

Simple Syrup (recipe below)

Coconut filling (recipe below)

Coconut cake frosting (recipe below)

Directions

1. Preheat oven to 375 degrees. Spread coconut flakes in an even layer on parchment paper-lined baking sheet. Bake until golden. 5-7 minutes; set aside to cool.

2. Using a serrated knife, trim tops of cakes to make level; discard trimmings or make cake pops with the remaining frosting. Cut each cake into 3 layers. Place four strips of parchment around perimeter of a serving plate or a lazy susan.

3. Place one layer on the cake plate. Brush with about 1/5 of the simple syrup. Spread over 2 cups of filling. Place a second laeyer on top. Repeat the process with the next four layers and top with the remaining layer.

4. Spread top and sides of cake with frosting, keeping in mind you may not use it all. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

Coconut Cake

DO NOT subsitute pans for a smaller one as this cake bakes up quite high. 

Ingredients

 Nonstick spray with flour

1 pound unsalted butter

3 cups sugar

6 large eggs

4.5 cups AP flour

1.5 tablespoons baking powder

1/2 teaspoon salt

1.5 cups heavy cream

1.5 tablespoons pure vanilla extract

1 teaspoon coconut extract

Directions

1. Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.

2. In the bowl of an electric mixter fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5-6 minutes. Add eggs, one at a time and beat until creamy, occasionally scraping down the sides of the bowl using a spatula. Make sure mixture is incorporated very well.

3. In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour mixture; beat until just combined.

4. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40-45 minutes. Let cool completely on a wire rack before removing cakes from pans.

Simple Syrup

Ingredients

3/4 cup sugar

3/4 cup water

1/4 teaspoon coconut extract

Directions

1. Combine sugar and water in a saucepan over medium heat and bring to a boil. Stirring until sugar dissolves. Remove from heat and let cool slightly and then stir in coconut extract. Allow to fully cool prior to using.

 

Coconut Filling

Ingredients

5 cups heavy cream

3 cups sugar

1 pound unsalted butter

1/4 cup cornstarch

1 teaspoon pure vanilla extract

9 cups shredded sweetened coconut.

Directions

1. Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat,stirring occasionally until sugar is dissolved.

2. Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture and bring to a boil, simmer until thickened, about 1 minute.

3. Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool.

4. Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4-5 minutes.

 

Coconut Frosting

Ingredients

1 cup unsalted butter at room temperature

8 ounces cream cheese

1 teaspoon pure vanilla extract

5 cups confectioner's sugar

1 vanilla bean scraped

Directions

1. Place butter and cream cheese in the bowl of an electric mixter fitted with the paddle attachment; beat until creamy.

2. With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioner's sugar. Continue beating until smooth and creamy, about 3 minutes.

Source:  Recipe adapted from Robert Carter of The Peninsula Grill in Charleston, South Carolina.

Gastronome Musings- My Favorite Web Finds for 03.03.2012

We are finally heading into the home stretch of Winter (well... with what Winter we have had this year) and are finally into March. 

March always seems to bring tons of fun. St. Paddy's Day to my birthday this month (Hey! The best part of this day is the cake right? Stay tuned for that post) and tons of visits. From my sister coming with my three nephews later this month to my first visit in 5 years back to my favorite place I have lived (Los Angeles). This month is going to be jam packed and with tons of yummy goodies being featured here on Gastronome Tart. Happy March!

In case you missed it, here is what was featured this past week on Gastronome Tart:

Quinoa Salad with Chickpeas and Roasted Vegetables

Meyer Lemon Meringue Cupcakes

 

Most Popular Post This Week:

Meyer Lemon Meringue Cupcakes

 

Lavender-Honey Dark Chocolate Tart-  Desserts for Breakfast. Not only does this tart look amazingly beautiful, it contains honey AND dark chocolate which are two of my favorite sweet ingredients. This tart looks as if it even travels well which would be perfect for the hubby to take to work and share.

St. Paddy's Day Pot of Gold Mini-Cakes- Order in the Kitchen. These have got to be the cutest cakes for St. Paddy's Day. Topped with dripping gold frosting and when cut, a surprise awaits! A bright green interior. Love it!

Korean Street Tacos- For the Love of Cooking.  Like many of you, I am a street food fanatic! So, when I saw this recipe for korean street tacos, I was intrigued. And the fact that they are simple to make? A major plus as well.

Bravo Nestle! Nestle Candy has become the first candy company in the UK to stop using artificial ingredients in their candies. However, the US sector of Nestle does not have any plans at the time to make the switch themselves. What? The obesitiy epidemic isn't that bad here? What's going on Nestle?

 

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Christina Tosi of Milk Bar fame gives a review of the infamous Duncan Hines cookbook. As many of you know, I am a complete Tosi fan. Seeing that we grew up in the same age, I find all her talk about cake mixes and her mother having no clue where her box grater is totally relatable. I like to think that if I had known Christina back in the day, she would have been right alongside me blowing out the candles of my Duncan Hines box mix cake for my birthday while my friends and I then ate pizza and played Girl Talk for hours on end. Or hey... throw in a game or two of Perfect Match why don't you?!

Enjoy your weekend!