Culinary Concoctions by Peabody

I cringed having to write that but I must admit that once again(don’t let it go to your head mom) my mother was right. As you get older your body rebels against you, but you feel the same on the inside as you did when you were 16. Though hopefully at little more educated and street smart then that 16 year old.
I’ll never forget the first time one of my friends turned 40(no, I’m not there yet but now I am closer to 40 than 30). It just seemed so odd. For J is not old to me at all and yet here I was going to the birthday party of a forty year old. A forty year old. Surreal.
I can still remember my mother’s 40th birthday. It involved a penis cake(which she blushed galore…12 year old me did as well) and my mother getting so drunk that she promised me a pony(I’m still waiting). Certainly if I can remember my mother’s 40th birthday so clearly, no friend of mine could be turning 40, let alone me in a few years.
I’m not a panicker. I had a friend who when she turned 35 literally had to be sedated(she did that at 30 as well). She kept freaking out that her best years were over. Subsequently, she pretty much lives like the best years of her life are over…rather sad. I know I am older, but then again so is everyone else. No one I know can afford Botox so we are all growing old together.
I guess I feel the best years of my life are the ones I am currently living. Making the best of what you got and not worrying about how you used to look can make your life a lot more happier. Holding on to that pair of pants you had when you were a size 6 helps no one, only hurts. Plus, if you ever do fit back into those babies…they will be out of style…toss them. If your life is so bad that all you can do is reminisce about the old days, YOU do have the power to fix it. Enjoy the now, enjoy the you in the now.
Well, I said I wasn’t going to bake a birthday cake and then out of no where the sky opened up and started to dump rain. And dump rain. And thunder. In doing that the temperature this morning was 57! Hello oven!
These are simply just devil’s food cupcakes with some buttercream frosting that has a little raspberry jam in it. Topped with a little chocolate raspberry jam ganache filled raspberry to make it a little more birthday special.
Thanks to all of you who wished me a happy birthday…it was a happy one indeed.

Devil’s Food Cupcakes with Raspberry Jam Buttercream and Raspberry Truffle

Devil’s Food Cake
Raspberry Jam Buttercream
Raspberry Truffles

Deeply Dark Devil’s Food Cake

1 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
11 TBSP unsalted butter, softened
1 1/2 cups granulated sugar
2/3 cup Dutch-processed cocoa powder
2 large eggs
1 tsp vanilla
1 1/3 cups warm water

Preheat oven to 325F. Grease and flour mini cupcake pans.
Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Mix to incorporate.
Beat the butter at medium speed until creamy. Gradually add the sugar and beat on high speed for about 3 minutes. Add the cocoa powder and beat for 1 minute. Scrape down the sides with a spatula. Beat in the eggs one at a time. Beat in the vanilla. On low speed, add the flour mixture in three additions alternating with the warm water in two additions. Scrape down the sides of the bowl and mix at low speed for 30 seconds. Pour batter into prepared pans.
Bake cupcakes for 13-15 minutes.
Let cool for 5 minutes in pan and remove cupcakes from pan. Let cool on wire rack. When cool, frost with Raspberry Jam Buttercream.

Cake Source: Adapted from The Cake Book by Tish Boyle

Raspberry Jam Buttercream
1 cup unsalted butter, at room temperature
6-8 cups powdered sugar
½ cup seedless raspberry jam

Place butter and jam in a mixing bowl of an electric mixer fitted with a paddle attachment. Cream butter and jam until well incorporated, about 2 minutes. Add powdered sugar, one cup at a time until you reach desired consistency. If frosting gets too thick you can add a little milk to thin it out.

Raspberry Truffles

2 pints fresh raspberries, cleaned and dried
5 ounce semisweet chocolate
1/3 cup heavy cream
¼ cup seedless raspberry jam

Place chocolate and raspberry jam in a heat proof bowl.
Bring cream to a boil.
Pour cream over chocolate and jam and let sit for about 3 minutes.
Whisk together chocolate mixture. If it is still a little lumpy, put in microwave for a few seconds and whisk again.
Put ganache into a piping bag fitted or even an plastic bag(with a tiny hole cut out). Pipe chocolate ganache into fresh raspberries.
Let sit in fridge for about 15 minutes. Top frosted cupcakes with raspberry truffle. Eat any extras…they are good.

I can’t believe it. For the first time I am missing Tuesdays with Dorie. But don’t get mad, you can’t get mad at me…it’s my birthday tomorrow(not my blogs…but mine) so you have to be nice!
I had every intention of making the Apple Cheddar Scones that Karina of the Floured Apron chose…except that the weather chose not to cooperate. Right about the time I got to feeling better Summer finally decided to show up around these parts(it’s been so cold here people were calling it Junuary). And when Summer came it came hard. We don’t usually get into the high 80’s and low 90’s(we average in the low 70’s for June) and when we do we all tend to melt since very few of us around here have air conditioning. I being one of the air conditionless am not about to turn on the oven…not even to bake me my very own birthday cake(Cold Stone here I come for an ice cream cake).
So into the vault I went to find this chocolate zucchini bread I made a little while back.
I’ll admit it doesn’t really say birthday, but it does say breakfast. And since there are two loaves sitting in the freezer right now, it will probably be my birthday breakfast…if I remember to take it out. I am getting old you know. Although apparently not old enough. I had to laugh as in the couple weeks I have received quite a few comments and emails about the photos(of me) in my blog. How everyone thought I was older than what I am. Is it because I am wise beyond my years? HA! More like I keep my body filled with pastries…plump adds more youth as it fills in the wrinkles. Something to remember.
This is a nice moist bread as it has mascarpone cheese as well as buttermilk in it. I used a super dark chocolate…I want to say 76%. Not positive though. I won some free chocolate at a Seattle Food Blogger get together and was using that. I had a couple to choose from and I don’t remember which one I picked…again with the old age.
How will I be spending my birthday you ask? I always start the day by going to the gym. Nothing says I love you to your body and heart like a nice little cardio workout. And I figure if I can still drag my butt there to do it then I can’t be THAT old. Then a quick lunch with a friend and then out to the Melting Pot for dinner with my beloved hubby. We go the Melting Pot each year. I just love fondue…it’s so fun. I already got my birthday gift…a nice little shopping spree at Williams-Sonoma, so you know I was a happy girl!
P.S. Happy Canada Day for all that applies to!

Chocolate Zucchini Bread

3/4 cup unsalted butter, at room temperature
4 ounces bittersweet chocolate, chopped
1 cup granulated sugar
1/2 cup light brown sugar
1 1/2 cups shredded unpeeled zucchini
3 eggs
1/3 cup mascarpone cheese
1/3 cup buttermilk
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2 cups all-purpose flour
Heat oven to 350°F.
Melt together butter and chocolate over medium heat in a double boiler.
When melted remove from heat.
Mix in mascarpone cheese until it melts in with the chocolate mixture.
Place mixture into a bowl of an electric mixer fitted with paddle attachment. Mix in sugars, zucchini, eggs and vanilla on low speed until well combined.
In a large bowl sift together the flour, baking soda, baking powder, cinnamon and salt.
Add half of the dry ingredients to the mixer bowl. Then add the buttermilk. Then add the remaining dry ingredients.
Spoon batter into 2 greased and floured 8×4-inch loaf pans.
Bake for 35 to 45 minutes(about 20-25 minutes for mini loaves) or until toothpick inserted in center comes out clean.
Cool 10 minutes on a wire rack.
Remove from pans and continue to cool on wire rack.

Life is often funny. Sometimes in the literal sense and sometimes in the ironic. Ironic is what I have going on. And more of the tragic irony.
You see when we got the Daring Baker challenge(which I actually finished early again) I knew that I would have to alter the shape in some way. For we were making braided breads. I have a thing(not really a rule but a thing) in which I only bake braided bread when I lose someone to death. Having not lost anyone to death in awhile I did not want to “jinx” it so to speak(I am superstitious) and so I made bear claws instead. Really big ones….I call them bears on steroids claws, because I gave then like twelve claws each. I guess I was in the go big or go home mood that day(or the if I make them smaller it will take less time mood. )
This last Wednesday morning my father received a phone call letting him know that his best friend and a man we called my uncle Red had passed the night before from a heart attack. Now my uncle Red was not in what you would call the best of shape and though it was not a total shock, what was is that he was to be visiting my parents in less than a week.
Almost all of my memories of uncle Red are from my youth, all of them good. So I am deeply saddened.
My first item is the danish. Having no desire to roll out all those layers again, I chose to go with a simple Challah bread to honour him, which you see pictured last. To see some of the lovely braided danishes using the same dough recipe, check out the Daring Bakers website. Thanks to Ben and Kelly for picking a great challenge(even though I couldn’t do the braided part).

Bear Claws

Danish Dough(recipe follows)
Almond Paste Filling(recipe follows)
Fondant Glaze(recipe follows)

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe) 
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.  Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice.  Mix well.  Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated.  Knead the dough for about 5 minutes, or until smooth.  You may need to add a little more flour if it is sticky.  Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer:  Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk.  Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.  Sift flour and salt on your working surface and make a fountain.  Make sure that the “walls” of your fountain are thick and even.  Pour the liquid in the middle of the fountain.  With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges.  When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes.  You might need to add more flour if the dough is sticky.

BUTTER BLOCK
Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute.  Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free.  Set aside at room temperature.
After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface.  Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick.  The dough may be sticky, so keep dusting it lightly with flour.  Spread the butter evenly over the center and right thirds of the dough.  Fold the left edge of the detrempe to the right, covering half of the butter.  Fold the right third of the rectangle over the center third.  The first turn has now been completed.  Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.  Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
Place the dough lengthwise on a floured work surface.  The open ends should be to your right and left.  Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle.  Again, fold the left third of the rectangle over the center third and the right third over the center third.  No additional butter will be added as it is already in the dough. The second turn has now been completed.  Refrigerate the dough for 30 minutes.
Roll out, turn, and refrigerate the dough two more times, for a total of four single turns.  Make sure you are keeping track of your turns.  Refrigerate the dough after the final turn for at least 5 hours or overnight.  The Danish dough is now ready to be used.  If you will not be using the dough within 24 hours, freeze it.  To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze.  Defrost the dough slowly in the refrigerator for easiest handling.  Danish dough will keep in the freezer for up to 1 month.

Sherry Yard’s The Secrets of Baking

Almond Paste Filling

1/4 cup unsalted butter
1/3 cup firmly packed brown sugar
1/2 cup almond paste
1/2 teaspoon cinnamon

Melt and simmer for about 2 minutes the butter and brown sugar. Remove from heat and stir in the remaining ingredients. Cool slightly before using.

 
Divide dough in half. Roll out one half on a floured board into a 9-by-18-inch rectangle. Sprinkle half of the almond filling over the dough. Fold outside third of dough toward center. Fold dough once more to make three layers. Pinch ends of dough to seal. Cut into nine 2-inch sections. Make four 1/4-inch cuts through the open side of each section.

Place on greased baking sheets and shape into bear claw by separating the four cut sections. Repeat procedure with remaining dough and filling.

Let rise, uncovered, until doubled in size, about 1 hour. Bake at 400 degrees for 10 to 15 minutes or until golden.

Combine egg yolk with water and brush the tops of bear claws. If desired, sprinkle with some chopped slivered almonds. Drizzle on glaze.

White Fondant Glaze

Sift 4 cups of powdered sugar into a bowl. Add 1 teaspoon of orange extract and 6 TBSP to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as much as is needed to make a thick, smooth paste.

When I first saw this event I decided to ask my “American” friends what they thought of when I said the word Canada. Hockey, beer and maple syrup…oh and Canadian Bacon(it’s called back bacon people!!!) All good things but I found it humorous that those were pretty much the same four answers I got over and over again. I did get a Bryan Adams the singer and “cold” thrown in now and then for good measure.
If I hadn’t felt so crummy as of late I would have made something involving back bacon and beer for the savory event that Jasmine is holding…I might just do that for me anyhow.
Since I was only going with the one event, Mmmm Canada(the sweet edition), hosted by none other the Domestic Goddess herself, I settled on good ol’ maple syrup(Canada does after all make more than 80% of the world’s supply). Most people in the states think maple syrup is Mrs. Butterworth or Log Cabin…ugh(so does, surprise…my husband). Oh the horror. FYI- none of those actually contain any maple syrup. Lucky for me more and more places are carrying actual maple syrup and people got to stop sending it to me since I could get it here.
Maple syrup comes in different grades, but I am a grade B girl myself. I like the flavor better for baking and cooking. And speaking of baking, I made a maple syrup pie. It is a combination of my friend’s(from Quebec) recipe and a recipe I found in Sweets, which was interesting since it is a southern cookbook. You can use just about any type of nut, but you really do have to love maple syrup to eat this pie. I used the cream cheese pie crust that I used for my salmon quiche since I had some left over but you could use whatever pie crust you like.
Hope everyone who celebrates it has a great Canada Day!(it’s July 1st if you didn’t know)

Maple Syrup Pie

1 unbaked 9-inch pie crust
2 ¼ cups maple syrup(the real stuff)
¾ cup heavy whipping cream
1/3 cup all-purpose flour
4 eggs
1 cup pecans, roughly chopped

Preheat to 375F.
In a large bowl, whisk together maple syrup, heavy whipping cream, and flour until blended.
Add eggs one at a time, making sure the it’s blended well.
Fold in the pecans.
Pour the filling into the prepared pie crust.
Bake for 10 minutes. Reduce the heat to 350F and bake for another 30-35 minutes or until the filling is set.
Remove from oven and cool on a wire rack for 30 minutes before serving. I serve mine with maple whipped cream as well as more maple syrup poured over each slice. But I love me some maple sryup.

Adapted from Sweets:  A Collection of Soul Food Desserts and Memories by Patty Pinner and my friend C’s grandmother.

Cream Cheese Pie Crust(from Northwest Noshings)

2 cups all-purpose flour
8 ounce cream cheese, softened but still cool
2 sticks(8 ounces) unsalted butter, softened but still cool

In a mixer, combine all ingredients and mix on medium-low until it forms a dough. Wrap in plastic wrap and place in fridge for 30 minutes.