Having just returned from the cottage, we explored the forest in behind. Learning the subtle differences of the bare trees, we examined bark, found maples for sugaring and appreciated the wonders of nature and the coming spring.

From a hobby now past, my aging grandfather used to celebrate his trees in his own way through carving. As trees fall and wood is collected, some may be used to heat my grandparents home and cottage through the winter, but occasionally, there are the interesting logs.
Those are spared for special things.

My grandfather started into his collection of those reserved logs, turning them on a lathe into various spindles and vessels.
Especially egg cups!
Looking at the variety of the wood and the different shapes of each cup, I couldn’t help but feel inspired.
After all it is Easter.

I grabbed for my phone and made a quick, impromptu set to shoot his crafty masterpieces. Being at the cottage, having visitors, and access to a few farms, I happened to have a nice selection of eggs; white, brown, blue, duck, and even quail!

Happy spring, planting season, Ostara
& Easter!

The sun may have set on the summer, but in these parts, we were *finallly* gifted with warmth. In what’s left of our shortening days, it’s turning out to be the best parts of the summer. The sum has been warm and the garden bountiful.

Zucchini, beets, blueberries, beans and potatoes are bursting from the ground.

What’s better than the shifting seasons and an overhaul of ready produce from a new garden to prompt a quick and fantastic equinox gathering? Just a simple supper with friends with food as fresh as the night air.

What’s best, is that with a BBQ and a brick to deal with the chicken, the house was cool enough and the oven was free to roast a plethora of Earthen veggies.

GLAZED BEET WITH FENNEL SALAD
As adapted from Donna Hay’s No Time To Cook

1 Bunch Beets, trimmed and scrubbed
1 Bulb Fennel
1/4 Cup Balsamic Vinegar
3 Tablespoons Brown Sugar
1/3 Cup Large Leaf Italian Parsley, a big handful
1/3 Cup Goat Milk Feta, Broken

Preheat the oven to 350ºF.
Trim the stems and scrub the beets. Place them into a baking dish, drizzle over a small amount of any type of oil, if desired, then cover tightly with foil. Roast for about an hour or until tender.
Allow the beets to cool. Once they can be handled, peel them with a paring knife and quarter. Set aside.
Thinly slice the fennel into strips, reserving some of the fronds.
Roughly chop the parsley and toss with the fennel.
Heat a sauté pan over a medium-high heat. Add the vinegar and brown sugar, stirring to dissolve and thicken.
Add the beets to warm and coat to caramelize.
Once ready to serve, top the prepared fennel with the warm beets, cheese and reserved fennel fronds.

The beginning of summer also marks the start of lobster season for me. I’m not entirely sure why but maybe it was the childhood trips out East to visit our relatives. The journey was always in July and there, we could buy them by the dozen as the fishermen strung their boats on to the docks or freshly steamed from just about anywhere. We would stop at a scenic overlook and eat them cold by primitively smashing onto the shells with found rocks. Ah, memories are made of this, as my grandmother would say.

The warm breezes conjure up ideas of beach lobster boils, where getting messy and eating with your hands is half of the fun. With BBQ and picnic season upon us, either way it’s outdoor food.  Celebration food is meant for sharing. There’s nothing else like it that can bring such relaxed laughter and decadence from one meal.

Surprisingly, lobster also one of those things that I will rarely eat if not just out of it’s shell. By that I mean straight up, no other flavour than butter. But, every so often, there’s a good haul to drive the price down and tease the lobster lovers, making this delicacy become relatively inexpensive. I can’t help finding myself making up an occasion to celebrate. Thankfully in this case it’s summer! Time to bring a gathering of friends to celebrate and share something delightful.

Paired with fresh basil and mint to soothe the heat, this crisp Thai salad, along side the fresh, sweet lobster still stole the July fireworks show.

THAI LOBSTER SALAD
Serves 4

2 Lobsters, 1 1/4- 1 1/2Lbs., steamed
1 Mango, peeled, pit removed and cut into matchsticks
1 Red Bell Pepper, seeded and cut into strips
1/2 English Cucumber, sliced into strips
3 Tablespoons Fish Sauce
3 Tablespoons Sesame Seed Oil
2 Tablespoons Olive or Peanut Oil
1 Lime, freshly squeezed of juice
3 Tablespoons Rice Vinegar
1 teaspoon Chili Sauce (I used Rooster) or 1 thai chili, finely minced
1/3 Cup Mint, finely chopped
1/2 Cup Basil, finely chopped
1/4 Cup Cilantro, torn
2 Scallions, finely chopped
1 Handful of fresh mixed greens per serving, Arugula, Bibb or leaf lettuce etc.

Break open the lobsters and carefully remove the meat.
Slice the tail meat into large bite sized pieces but set aside the claws for garnish.
In a large jar or pourable measuring cup, combine the fish sauce, oils, lime juice, vinegar and chili sauce and stir or shake well.
Combine the mango, peppers, cucumbers, scallions, chopped herbs and lobster into a large bowl.
Pour over the prepared dressing and toss to coat.
Place a handful of salad greens on each plate and top with the dressed vegetables and lobster.
Place one of the reserved claws on top to serve.

Even with a British background, I hadn’t tried a Bakewell Tart. With a sweet shortcrust, sticky jam and a classic almond frangipane, it sounded delicious and seemed easy enough to try. The only question left was which jam flavour to layer beneath the frangipane. Almonds are the main inspiration in the tart, so I wanted to pair that as best I could. I had homemade jams in my pantry, but of course, for the Daring Bakers I couldn’t reach for just anything, it had to be specific. As I thought about what the best things are that match with almonds naturally, apricots came to mind, but since they aren’t in season, and I don’t love them anyway, I checked the “U-Pick” mailer and the answer arrived. Cherries.

I set out to make a jam just for the occasion. A simple but delicious combination of sweet cherries, sugar, brandy and chocolate. Yes, chocolate cherry jam. My only regret really was only making enough for the tart. I’ll have to figure out the ratio to increase the recipe later to preserve it for toast!

The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800′s in England.

The recipe below uses a scale but once it’s out the mixing is easy. Besides, the finished tart it’s well worth it’s weight.

CHOCOLATE CHERRY BAKEWELL TART

SWEET SHORTCRUST PASTRY
225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

FRANGIPANE
125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

…And here I thought they were aptly named after their small tea cup size but noooo.

It’s the “Saturn” sticker that finally gave it away. Awhhhhaa!

Still juicy,  sweet and and an oh so perfect size for snacking.

It’s not like finding something to eat has ever been a problem before. However, I’m finding it out now, more than ever since starting the Detox of ’09 that it’s just far too easy just to reach for a bag of pasta or a potato when setting in on the evening rush to the dinner table.

In the nights leading up to do the detox, I was seriously up at night, drawing blanks on what to make for dinner – and for me, yes me, this is hard. I’m a risotto and hash type of girl. I can whip it up with the best of them and there I laid, completely in the dark about what to make for a simple meal.

My late night insomnia helped a bit, I suppose. Readied with pen in hand, I still came up empty so I ventured into the kitchen. Since wheat’s off the menu, I couldn’t start a bread dough for breakfast or some other crazy idea for dinner, so I cleaned instead.

This cleansing business might actually be very good.

As I tossed out old macaroni and cheese and cleaned the last of the gingerbread from the cookie jar, I felt compelled to get shopping. Sure my cupboards were bare, but inspiration began on what to fill them with again.

Having a list of restrictions leaves one thinking *constantly* on what is left. With that, I left for the grocery store and a blank canvas, or so to speak. Passing the items I wasn’t allowed, I was determined to fill my basket with what was. In some cases that included staples but most often I found myself reaching for some items I have probably walked by time and time again.

Have I really become so predictable?

Suddenly what I’d been dreading became a muse for creativity. Restrictions were guideposts reminding me why I enjoyed cooking in the first place. In an instant, these new combinations and curiosities were replacing the not knowing what to cook moments in the past, which now seemed purely out of boredom.

Even now, in the dead of winter, food is exciting again.

I’ve patterened this detox from the Dr. Joshi diet, which “is designed to alter the pH (acid/ alkaline) balance in our bodies”.
I’m hoping this will rebalance digestion, a consistant fatigue that my three (+) cup of coffee a day rituals couldn’t remedy and make food just taste better – plus making me more creative in the kitchen.

Here’s the low down. The rules are for the next 21 days the following things aren’t allowed:

No Alcohol
No caffiene
No sugar (maple syrup/honey are ok)
No Dairy (yogurt seems to be exempt)
No red meat
No Wheat or Yeast (hard, so hard for me…)
Nothing from the Nightshade Vegetables (no potatoes, eggplants, tomatoes, peppers etc)
No Fruit (very hard…. last time I wanted a grape more than coffee)

Honestly, this is more difficult than when the Vegan’s visit to figure out what to eat. It’s unbelievable how much I depend on so many of these items. Now that I’ve written it all down I think I might be crazy. But it’s for the best, plus it’s only three weeks.

How hard could it be?

Of course, what would any level headed Daring Baker do? I panicked.
Really, this was the first challenge I had considered bowing out of. I didn’t think I’d have the recommended two days kicking around to create it or the hollow leg to put all of that chocolate.

I’ve never been one to pass on a challenge, even if it is while making angel costumes and potluck lunches. Two a.m. always comes too soon, but a challenge is a challenge. As they all are, this one was well written and documented. Step by step I baked and blended. I’d decided early on that the only twist from the first options listed would be with a hint of orange. So for the dacquoise and the crème brûlée elements the zest of an orange was added for each while the brûlée also got a shot of brandy. It’s Christmas, how could it not?

And thankfully it was Christmas. It being baking season, I’d thought I would have had enough of everything but not only did I at one point run out of sugar, I ran out of chocolate as well! Scrambling through the bags of “Santa’s” stocking treasures, I knew that there would be one suitable treat or another. The Toblerone bar I settled on, ended up being just the perfect edition for the feuillete insert.

Truly a Christmas miracle. That and having one’s entire extended family to share it with, of course.

FRENCH YULE LOG
Recipe by Flore of Florilège Gourmand

Element #1 Dacquoise Biscuit (Almond Cake)

Preparation time: 10 mn + 15 mn for baking

Equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper

Note: You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible.

Ingredients:
2.8 oz (3/4cup + 1Tbsp / 80g) almond meal
Zest of one orange
1.75 oz (1/2 cup / 50g) confectioner’s sugar
2Tbsp (15g) all-purpose flour
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz (4 Tbsp / 50g) granulated sugar

1.    Finely mix the almond meal, orange zest and the confectioner’s sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).
2.    Sift the flour into the mix.
3.    Beat the eggs whites, gradually adding the granulated sugar until stiff.
4.    Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
5.    Grease a piece of parchment paper and line your baking pan with it.
6.    Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc…) and to a height of 1/3 inches (8mm).
7.    Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.
8.    Let cool and cut to the desired shape.

Element #2 Dark Chocolate Mousse

Preparation time: 20mn

Equipment: stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula

Note: You will see that a Pate a Bombe is mentioned in this recipe. A Pate a Bombe is a term used for egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes. It makes mousses and buttercreams more stable, particularly if they are to be frozen, so that they do not melt as quickly or collapse under the weight of heavier items such as the crème brulee insert.
The Whipped Cream option contains no gelatin, so beware of how fast it may melt.
Gelatin is the gelifying agent in all of the following recipes, but if you would like to use agar-agar, here are the equivalencies: 8g powdered gelatin = 1 (0.25 oz) envelope powdered gelatin = 1 Tbsp powdered gelatin = 1 Tbsp Agar-Agar.
1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.

Ingredients:
2.5 sheets gelatin or 5g / 1 + 1/4 tsp powdered gelatin
1.5 oz (3 Tbsp / 40g) granulated sugar
1 ½ tsp (10g) glucose or thick corn syrup
0.5 oz (15g) water
50g egg yolks (about 3 medium)
6.2 oz (175g) dark chocolate, coarsely chopped
1.5 cups (350g) heavy cream (35% fat content)

1.    Soften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)
2.    Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white).
2a.  Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F (118°C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.
2b.  Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer.
2c.  Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.
3.    In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.
4. Whip the remainder of the cream until stiff.
5.    Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of WHIPPED cream to temper. Add the Pate a Bombe.
6.    Add in the rest of the WHIPPED cream (220g) mixing gently with a spatula.

Element #3 Dark Chocolate Ganache Insert

Preparation time: 10mn

Equipment: pan, whisk. If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.

Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

Ingredients:
1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream    (35% fat content)
5 oz (135g) dark chocolate, finely chopped
3Tbsp + 1/2tsp (45g) unsalted butter softened

1.    Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2.    While the sugar is melting, heat the cream until boiling.  Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3.    Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
4.    Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Element #4 Praline Feuillete (Crisp) Insert

Preparation time: 10 mn (+ optional 15mn if you make lace crepes)

Equipment: Small saucepan, baking sheet (if you make lace crepes).
Double boiler (or one small saucepan in another), wax paper, rolling pin (or I use an empty bottle of olive oil).

Note: Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes. To our knowledge they are not available outside of France, so you have the option of making your own using the recipe below or you can simply substitute rice krispies or corn flakes or Special K for them. Special note: If you use one of the substitutes for the gavottes, you should halve the quantity stated, as in use 1oz of any of these cereals instead of 2.1oz.
If you want to make your own praline, please refer back to the Daring Baker Challenge Recipe from July 2008.

To make 2.1oz / 60g of gavottes (lace crepes – recipe by Ferich Mounia):
1/3 cup (80ml) whole milk
2/3 Tbsp (8g) unsalted butter
1/3 cup – 2tsp (35g) all-purpose flour
1 Tbsp / 0.5 oz (15g) beaten egg
1 tsp (3.5g) granulated sugar
½ tsp vegetable oil
1.    Heat the milk and butter together until butter is completely melted. Remove from the heat.
2.    Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.
3.    Grease a baking sheet and spread batter thinly over it.
4.    Bake at 430°F (220°C) for a few minutes until the crepe is golden and crispy. Let cool.

Ingredients for the Praline Feuillete:
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) butter
2 Tbsp (1 oz / 30g) praline
2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K

1.    Melt the chocolate and butter in a double boiler.
2.    Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3.    Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Variations on the Praline Feuillete (Crisp) Insert listed above:

Chocolate Crisp Insert
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) unsalted butter
2 Tbsp (1 oz / 30g) praline
1 oz. (25g) lace crepes or rice krispies or corn flakes or Special K

1.    Melt the chocolate and butter in a double boiler.
2.    Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3.    Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Coconut Crisp Insert
3.5 oz (100g) white chocolate
1 oz (1/3 cup/25g) shredded coconut
1 2/3 Tbsp (25g) unsalted butter
2.1 oz (60g) lace crepes or rice krispies or corn flakes or Special K

1.  Spread the coconut on a baking tray and bake for 5-10 minutes at 375°F (190°C) to toast (a different temperature might work better for you with your own oven).
2.  Melt the white chocolate and butter in a double boiler. Stir until smooth and add the toasted coconut.
3.  Add the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Element #5 Vanilla Crème Brulée Insert

Preparation time: 15mn + 1h infusing + 1h baking

Equipment: Small saucepan, mixing bowl, baking mold, wax paper

Note: The vanilla crème brulée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, ORANGE etc…

Ingredients:

1/2 cup (115g) heavy cream (35% fat content)
½ cup (115g) whole milk
4 medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) granulated sugar
Zest of one orange
1 Tablespoon Brandy

1.    Heat the milk, and cream to just boiling. Add the brandy
2.    Whisk together the sugar, orange zest and egg yolks (but do not beat until white).
3.    Pour the heated milk over the sugar/yolk mixture. Mix well.
4.    Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake  it in a water bath at 300°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.

5.    Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

Element #6 Dark Chocolate Icing

Preparation time: 25 minutes (10mn if you don’t count softening the gelatin)

Equipment: Small bowl, small saucepan

Note: Because the icing gelifies quickly, you should make it at the last minute.
For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.

Ingredients:
4g / ½ Tbsp powdered gelatin or 2 sheets gelatin
¼ cup (60g) heavy cream (35 % fat content)
2.1 oz (5 Tbsp / 60g) granulated sugar
¼ cup (50g) water
1/3 cup (30g) unsweetened cocoa powder

1.    Soften the gelatin in cold water for 15 minutes.
2.    Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
3.    Add gelatin to the chocolate mixture. Mix well.
4.    Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

How To Assemble your French Yule Log

Depending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different.
THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP.
You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.

1)    Line your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using.
* I just used a long, thin loaf pan, which was still chilled from the crème brûlée insert.

2A)  Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.
3A)  Pipe one third of the Mousse component on the Dacquoise.
4A)  Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
5A)  Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
6A)  Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
7A)  Pipe the last third of the Mousse component on top of the Praline Insert.
8A)  Freeze for a few hours to set. Take out of the freezer.
9A)  Pipe the Ganache Insert onto the frozen mousse leaving a slight eidge so that ganache doesn’t seep out when you set the Dacquoise on top.
10A)  Close with the last strip of Dacquoise.
Freeze until the next day.

If you are doing the assembly UPSIDE DOWN with TWO pieces of Dacquoise the order is:
1)  Dacquoise
2)  Mousse
3)  Creme Brulee Insert
4)  Mousse
5)  Praline/Crisp Insert
6)  Mousse
7)  Ganache Insert
8)  Dacquoise

THE NEXT DAY…
Unmold your yule log to ice the cake.
Let set. Returning it to the freezer (if you’re not going to eat in the next bit).
You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse.
Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.

For different variations and a complete recipe which includes all alternatives, visit the Daring Baker blogroll.

Perhaps you have not read the archives, or my other blog.

Well, ever since first noticing it, I’ve been obsessed (to say it lightly) with the event that takes place amongst some bloggers. Put together by Stephanie at Dispensing Happiness. “Blogging By Mail” matches bloggers from around the globe to send a little something, in this case our most favourite things.

Away on vacation, I couldn’t help but badger our house sitter with my postal inquiries. When suddenly, it was announced. A box from… Wisconsin! I wasn’t sure if it would be it, but I was told it was a brown paper package and we all know what those contain…

Favourite things!!!

Inside there was amazing, gingered dark chocolate, genmai-cha tea, (YUM & gone), spiced cider, gummy bears, beautiful glass coasters, mini-sock monkeys, googly eyes, for all purpose use, a groovy pen and the coolest/weirdest Asian candies that made me very popular!

As I drank my most amazing, favourite tea and savoured my chocolate, I found the little note, so nicely written by Laima on fantasticly, fushia, Nepali rice paper. Using my *new* silver pen, she wrote out, all of her favourites and how they found themselves into the thoughtful box which was found on my doorstep and so carefully placed to wait for my return on my kitchen counter.

I realized then, one of my own favourite things and it’s getting packages in the mail. These packages. Knowing that they were so thoughtfully put together just for me. That a complete stranger shared with me the intimacies of their favourite things and that someone took the effort and had the patients to make it happen. Wow.

Somehow, I seem to luck out during these Daring Baker cake months. They thankfully co-ordinate with a birthday that I can share. The only glitch this month was a bit in the planning. I usually set aside a day to do my baking, but in this case, I made everything, the cake the icing and the caramels but I probably needed an extra day.
By the time we were out the door, I had only a few shots of the whole cake. The poor thing was so outrageously delicious I was lucky to get back home with my empty plate.

I almost found it surprising. As much as I liked this cake, as much as it made my house smell like a sugared carnival heaven, my caramels ended up as toffee, and the cake dense. Thankfully I’d followed the advice of other Daring Bakers and upped the salt while lessening the sugar in the icing, because it did make it perfect.
However, as they say you are your own worst critic and I don’t think anyone seemed to mind.

Still wanting that inside photo and another shot at getting the cake *right*, I went for half and made a miniature cake. Still, delicious but dense, the cake was once again a hit with it’s old fashioned perfection, balanced with it’s modern salty balance.

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING
Recipes courtesy of Shuna Fish Lydon
10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Preheat oven to 350F
Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP

2 cups sugar
1/2 cup water
1 cup water (for “stopping” the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner’s sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner’s sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light

& now, it’s the Holiday’s… make these, they’re good!
GOLDEN VANILLA BEAN CARAMELS
- makes eighty-one 1-inch caramels -
1 cup golden syrup
2 cups sugar
3/8 teaspoon fine sea salt
2 cups heavy cream
1 1/2 teaspoons pure ground vanilla beans, purchased or ground in a coffee or spice grinders, or 1 tablespoon plus 1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, cut into chunks, softened

Equipment
A 9-inch square baking pan
Candy thermometer

Line the bottom and sides of the baking pan with aluminum foil and grease the foil. Combine the golden syrup, sugar, and salt in a heavy 3-quart saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and cook for about 3 minutes. (Meanwhile, rinse the spatula or spoon before using it again later.) Uncover the pan and wash down the sides once more. Attach the candy thermometer to the pan, without letting it touch the bottom of the pan, and cook, uncovered (without stirring) until the mixture reaches 305°F. Meanwhile, combine the cream and ground vanilla beans (not the extract) in a small saucepan and heat until tiny bubbles form around the edges of the pan. Turn off the heat and cover the pan to keep the cream hot.

When the sugar mixture reaches 305°F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the burner back on and adjust it so that the mixture boils energetically but not violently. Stir until any thickened syrup at the bottom of the pan is dissolved and the mixture is smooth. Continue to cook, stirring occasionally, to about 245°F. Then cook, stirring constantly, to 260°f for soft, chewy caramels or 265°F; for firmer chewy caramels.

Remove the pan from the heat and stir in the vanilla extract, if using it. Pour the caramel into the lined pan. Let set for 4 to 5 hours, or overnight until firm.

Lift the pan liner from the pan and invert the sheet of caramel onto a sheet of parchment paper. Peel off the liner. Cut the caramels with an oiled knife.  Wrap each caramel individually in wax paper or cellophane.

Variations

Fleur de Sel Caramels: Extra salt, in the form of fleur de sel or another coarse flaked salt, brings out the flavor of the caramel and offers a little ying to the yang. Add an extra scant 1/4 teaspoon of coarse sea salt to the recipe. Or, to keep the salt crunchy, let the caramel cool and firm. Then sprinkle with two pinches of flaky salt and press it in. Invert, remove the pan liner, sprinkle with more salt. Then cut and wrap the caramels in wax paper or cellophane.

Nutmeg and Vanilla Bean Caramels: Add 1/2 teaspoon freshly grated nutmeg to the cream before you heat it.

Cardamom Caramels: Omit the vanilla. Add 1/2 teaspoon slightly crushed cardamom seeds (from about 15 cardamom pods) to the cream before heating it. Strain the cream when you add it to the caramel; discard the seeds.