WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 12/16 YOGURT SANDWICHES VOODOO MELTS
TUESDAY 12/17 TOAST C.O.R.N. FRENCH ONION and TOMATO SOUP
WEDNESDAY 12/18 YOGURT SOUP CHICKEN SAUSAGE GUMBO
THURSDAY 12/19 FRUIT CHEESE & FRUIT
TUNA MELTS
FRIDAY 12/20 CEREAL SALAD C.O.R.N
SATURDAY 12/21 CHAMPAGNE MAPLE GINGER PANCAKES OUT HOT CHICKEN SALAD
SUNDAY 12/22 BAKED EGG BOATS  C.O.R.N TWISTED PEPPER STEAK IN GRAVY

BAKING PARTNERS – CHRISTMAS CAKES

Cakes for Christmas: December baking partners challenge

This month’s recipes are suggested by Tanushree of Ma Niche. She found 5 recipes for us. Four of them are Yule cake, and fifth one is Nicaraguan Christmas cake. There is a vegan version for health conscious bakers. 

One of the Baking Partners Arthy Sharma asked about trying fondant as a part of baking challenge. So there is also a recipe for making fondant figurine in the Yule cake.

Please stick to the recipe as much as possible. You can modify the recipe as your taste needs, like eggless, gluten free. Etc…  Even Though it looks like a mega project but worth trying it at least one time and one time was enough for me though I know it will be thoroughly enjoyed by hubby.


Here is the recipe I chose from the list of choices:


There are six components to the yule log which can be made over the course of 3 days.

DAY 1:  praline feuillete and crème brûlée

praline feuillete  
(preparation time: 10 min)

3.5 oz. (100g) milk chocolate
1 2/3 tablespoons (25g) butter
2 tablespoons (1 oz./30g) praline (I used hazelnut butter with 1 tsp sugar added)

1 oz. rice krispies or corn flakes or Special K

  • Melt the chocolate and butter in a double boiler. 
  • Add the praline and 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.
vanilla crème brûlée  
(preparation time: 15min + 1h infusing + 1h baking)
Note: The vanilla crème brûlée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc…

1/2 cup (115g) heavy cream (35% fat content)

1/2 cup (115g) whole milk

4 medium (72g) egg yolks

0.75 oz. (2 tbsps/25g) granulated sugar

1 vanilla bean

  • Heat the milk, cream, and scraped vanilla bean to just boiling. 
  • Remove from the stove and let the vanilla infuse for about 1 hour. 
  • Whisk together the sugar and egg yolks (but do not beat until white). 
  • Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well. 
  • 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. [Jen’s note: this doesn’t work and I agree from past experience] 
  • Pour the cream into the mold and bake at 300°F for about 1-1.5 hours in a water bath or until firm on the edges and slightly wobbly in the center. 
  • Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

DAY 2: dacquoise, ganache and mousse


dacquoise biscuit (almond cake)  
(preparation time: 10 min + 15 min 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.


2.8 oz. (3/4 cup + 1 tbsp/80g) almond meal
1.75 oz. (1/2 cup/50g) confectioner’s sugar
2 tablespoons (15g) all-purpose flour
3.5 oz. (100g/100ml) about 3 medium egg whites

1.75 oz. (4 tbsp/50g) granulated sugar

  • Finely mix the almond meal 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). 
  • Sift the flour into the mix. 
  • Beat the eggs whites, gradually adding the granulated sugar until stiff. 
  • Pour the almond meal mixture into the egg whites and blend delicately with a spatula. 
  • Grease a piece of parchment paper and line your baking pan with it. 
  • 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). 
  • Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden. 
  • Let cool and cut to the desired shape.
dark chocolate ganache 
(preparation time: 10min)

6 oz. dark chocolate, chopped

3 oz. heavy cream

  • Place chocolate in a bowl. 
  • Heat the cream in a saucepan until just boiling. 
  • Remove from heat and pour over dark chocolate and let sit for a minute. Stir until smooth and silky. 
  • Pour onto parchment and let cool or set in a refrigerator.

dark chocolate mousse 

(preparation time: 15 min)
10.5 oz. bittersweet chocolate, coarsely chopped
2 large eggs, room temperature
5 large egg yolks, room temperature
2/3 cup sugar
3 tablespoons water

2 cups heavy cream

  • Melt the chocolate in a microwave at half power for 30 seconds at a time, stirry after every 30 second interval until just melted. 
  • Pour chocolate in a bowl large enough to hold all ingredients and set aside until cooled to room temperature. 
  • Place eggs and yolks in a mixer with balloon whisk and whip for 1 minute. 
  • Put the sugar and water in a small saucepan and stir to moisten the sugar. Bring to a boil until temperature reaches 44°F (227°F for 8500 ft. elevation). 
  • Remove from heat. 
  • Start beating the eggs again on medium speed and slowly and steadily pour the sugar syrup, pouring down the center, not on the side of the bowl or on the whisk attachment. When all of the syrup is added, increase speed to high and beat until eggs pale, triple in volume, and cool to room temperature. 
  • In a large bowl, whip the heavy cream to medium peaks. Fold a quarter of the cream into the cooled chocolate. Fold in remaining cream, followed by egg mixture. 
  • Try not to deflate the batter too much.


DAY 3: glaze


dark chocolate icing (glaze)

preparation time: 25 min (10 min if you don’t count softening the gelatin)
Note: Because the icing gels quickly, you should make it at the last minute.
Jen’s Note: I made twice as much as the amount listed below.
    4g or 1/2 tbsp powdered gelatin or 2 sheets gelatin
    1/4 cup (60g) heavy cream (35% fat content)
    2.1 oz. (5 tbsps/60g) granulated sugar
    1/4 cup (50g) water

    1/3 cup (30g) unsweetened cocoa powder

    • Soften the gelatin in cold water (about 1/4 cup of water for 1 tablespoon of powdered gelatin) for 15 minutes. 
    • Boil the rest of the ingredients and cook an additional 3 minutes after boiling. 
    • Add gelatin to the chocolate mixture. Mix well. 
    • Pour through a fine sieve. 
    • Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gel), use immediately.

    ASSEMBLY
    Note: You will want to tap your mold gently on the counter top after each time you pipe mousse in to get rid of any air bubbles.
    • Line your mold or pan 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. 
    • Pipe one third of the mousse component into the mold. 
    • Take the crème brûlée 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. 
    • Pipe second third of the mousse component around and on top of the crème brûlée. 
    • Cut the feuillete 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. 
    • Pipe the last third of the mousse component on top of the feuillete. 
    • Freeze for a few hours to set. 
    • Take out of the freezer. 
    • Pipe the ganache onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the dacquoise on top.
    • Close with the dacquoise. 
    • Freeze OVER NIGHT.
    • Unmold the cake/log/whatever and set on a wire rack over a shallow pan. 
    • Cover the cake with the icing. 
    • Let set. 
    • Return to the freezer. 
    • Decorate. 
    • Transfer to the refrigerator no longer than 1/2 hour before serving as it may start to melt quickly.

    CABIN FEVER & DOG LOGIC

    The cabin fever was getting the best of me today so I cleaned.  Normally cleaning wouldn’t rate a blog post, but today I had to share

    only to have this happen

    it’s still under freezing here, but the sky has been amazing

    WEEKLY MENU

    Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


    		 DATE BREAKFAST LUNCH DINNER
    MONDAY 12/9 YOGURT SANDWICHES ITALIAN GARLIC SUPREME
    TUESDAY 12/10 TOAST C.O.R.N. CHICKEN PASTA in GARLIC CREAM SAUCE with SUN-DRIED TOMATOES
    WEDNESDAY 12/11 YOGURT SOUP GRILLED PORK CHOPS with RASPBERRY BBQ SAUCE
    THURSDAY 12/12 FRUIT CHEESE & FRUIT MEXICAN COBB SALAD 
    FRIDAY 12/13 CEREAL SALAD C.O.R.N
    SATURDAY 12/14 BACON & EGG SANDWICHES
    		 OUT
    CROQUE MADAME
    SUNDAY 12/15 OUT C.O.R.N PORK CHOPS and SCALLOPED POTATOES

    THE ICE WON!

    Life has been crazy.  I know, I know it’s the holiday season and we’re all busy.  BUT, the storm that hit yesterday really made me take stock since hubby is home fresh from the hospital recuperating from foot surgery and ACTUALLY NEEDS a nurse so I’ve been sticking close to home and reevaluating my TO DO lists.  There was a craft fair I wanted to go to at the local fairgrounds though and I thought I’d give it a couple hours.
    I got him all settled with plenty of snacks, a phone, etc… and decided to head out.  After all, the storm was over and the sun was HUGE in the sky and bright.  That was the good news and the bad!  The sun was melting the snow, but the temperature was only beginning its climb to 25 which was short lived to begin with and felt like 10 with the wind chill so the slush was fleeting as it became ice.
    I thought the freeway would be better since they had supposedly cleared it for the truckers, but that was a bust too. I got off on the first off ramp and headed back home which I know was the right choice since I encountered a broken down snow plow, 2 vehicles in ditches and several others who had NO idea to drive on the ice and were in the wrong vehicles, or at least the wrong tires to do so.
    I did however get a great picture of the duck pond behind my house and it’s one of my favorite shots of the season.  There are still several ducks in it despite the fact that the ice and snow are winning the war on covering the surface.

    WEEKLY MENU

    Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


    		 DATE BREAKFAST LUNCH DINNER
    MONDAY 12/2 YOGURT SANDWICHES POT PIES
    TUESDAY 12/3 TOAST C.O.R.N. PAN FRIED RED SNAPPER WITH WHITE WINE LEMON BUTTER SAUCE
    WEDNESDAY 12/4 YOGURT SOUP MANDARIN CHICKEN and NOODLES
    THURSDAY 12/5 FRUIT CHEESE & FRUIT ASIAGO GARLIC MUSHROOM RAVIOLI
    FRIDAY 12/6 CEREAL SALAD C.O.R.N.
    SATURDAY 12/7 BACON & EGGS
    		 OUT SPINACH STUFFED MANICOTTI
    SUNDAY 12/8 BISCUITS & GRAVY C.O.R.N BEEF TENDERLOIN

    PINEAPPLE PIGGY PIE & ROASTED SPICED CARROTS

    It seems like a million years since I’ve done any serious blogging.  I’m still here and life is starting to settle down (we hope) and I’m anxious to get back to some DIY projects, fun recipes and adventures. At least that’s the plan after the holidays.
    I’ve got a back load of recipes and pictures to post, but there will always be tomorrow for the rest of them.  Tonight I’ll start with a hubby favorite.
    While this is not much to look at, the combination of the two recipes are SERIOUSLY PACKED WITH A FLAVOR PUNCH.  We LOVE this recipe and LOVE having the leftovers to eat.
    The original recipe for the now known as Pineapple Piggy Pie was called Ham Stacks and called for sweet potatoes and marshmallows.  Hubs hates sweet potatoes so I converted the recipe to mashed Yukon golds.  It also called for individual stacks on pineapple rings, but I also converted it to a casserole for ease – not to mention it’s more “man” friendly than the little stacks.

    PINEAPPLE PIGGY PIE & ROASTED SPICED CARROTS
    PINEAPPLE PIGGY PIE
    1 pound ground ham
    1 pound ground pork (I used Jimmy Dean Organic sausage)
    1 cup crushed corn flakes
    1/4 teaspoon white pepper
    2 eggs, beaten
    1 cup whole milk
    2 cups mashed potatoes
    1 large can crushed pineapple, drained VERY well

    • Preheat oven to 350˚.
    • Combine ham, pork, eggs, corn flakes, milk and pepper until well mixed.
    • Spray the bottom of a 9×13 baking dish.
    • Layer the pineapple on the bottom.
    • Top with Meat mixture.
    • Top with mashed potatoes.
    • Bake for 1 hour.

    ROASTED SPICED CARROTS
    1 pound baby carrots
    2 tablespoons Avocado oil
    2 large cloves garlic, minced
    1 tablespoon sugar
    1 teaspoon ground cumin
    1/2 teaspoon sea salt
    1/2 teaspoon ground cinnamon
    1/2 cup golden raisins
    Juice of 1 lemon

    • Cut carrots in half and then cut in half again.
    • Toss carrots with oil, garlic, sugar, cumin, sea salt and cinnamon.
    • Roast 20 minutes or until fork tender.
    • Remove from oven.
    • Toss with raisins and lemon juice.

    WEEKLY MENU

    Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


    		 DATE BREAKFAST LUNCH DINNER
    MONDAY 11/25 YOGURT SANDWICHES TACO RING
    TUESDAY 11/26 TOAST C.O.R.N. SHRIMP SCAMPI
    WEDNESDAY 11/27 YOGURT SOUP OUT
    THURSDAY 11/28
    CARROT CAKE PANCAKES with CREAM CHEESE SYRUP     		CHEESE & FRUIT
    TURKEY & OATNUT SOURDOUGH HERB DRESSING    		 PUMPKIN CHEESECAKE
    FRIDAY 11/29 CEREAL SALAD C.O.R.N
    SATURDAY 11/30 BREAKFAST CASSEROLE OUT C.O.R.N.
    SUNDAY 12/1
    BREAKFAST CASSEROLE    		 C.O.R.N MONTE’ CRISTO

    BAKING PARTNERS #15 – PATAQUETA

    Pataqueta. Valencia’ Orchard traditional bread November Baking Partners challenge
    Dear Baking Partners here is this month challenge, and we are going to make traditional Spanish bread. Since Thanksgiving is coming in this month we can use this bread for our dinner tables too. Marisa (Thermofan) suggested the recipe. You can also make this bread using whole wheat flour. I have included few more shapes to make this bread. Make sure you make few of traditional versions and with the rest of dough you can make few other shapes too if you are interested.








    According to Marisa words,
    I’m glad to present this traditional bread from Valencia, known at least since the Seventeenth Century. The Pataqueta, diminutive for “pataca” has the shape of a crescent Moon. This is the bread the inhabitants of the Valencia’s Orchard used to eat when they went to work. It was firstly baked in the Moorish oven they have in their Barraca and then in wood stoves.
    Nowadays, it is not frequently baked and people book it in advance to get one. “Pataquetas” are usually baked for our main important festival, “Fallas”. Most of Valencia’s bakers are asked to bake “pataquetas” every year in March.
    As a member of Baking partners, I asked Swathi Iyer to collaborate with a recipe from my country. My idea is to spread the word and make known this original and unknown bread. Swathi agreed and I think she is as enthusiastic as me. I hope that everyone who bakes “pataqueta” enjoys it as much as me and what is the most important for me, is to RESPECT the origin of the bread and its shape when publishing it.
    The recipe is adapted from here “Entre cacerolas”. This bread has a soft crumb, a firm crust and its taste is the taste of ancient bread.
    Ingredients
    For the ferment
    You will need
    100 ml water
    50 g /1/3 cup white flour ( Use allpurpose flour/Maida)
    12.5 g fresh yeast/5g or1 ½ tsp Instant yeast/6.25g or 2tsp active dry yeast
    1/2 teaspoon sugar
    Bread dough
    You will need
    450 g/3 cup strong bread flour (substitute with all purpose flour/Maida)
    200 ml tepid water
    10 g/1 ¾ teaspoon fine sea salt
    all the ferment
    a little flour for dusting the work surface and the bread.
    Directions
    Ferment
    Stir the yeast into the water in your mixing bowl, then add the flour and sugar and mix well. Cover with plastic film.
    Put into the fridge overnight or up to 48 hours. *
    Bread dough
    – Keeping the ferment in its bowl, add the rest of the ingredients except the salt, and mix together with your scraper.
    – When everything starts to come together into dough, turn it out onto your work surface (don’t flour it first).
    – Start to work the dough for about 10 minutes, then add the salt and continue kneading until smooth and elastic. In this process, I’ve used my bread machine.( You can also knead by hand or use stand mixer)



    Divide dough into 150 g pieces and then form the dough into small balls, cover with a baking cloth and leave to rest for 20 minutes or until them double in size.

    –




    Flatten with the palm of the hand, putting more pressure on the edges of the dough to get a rounded shape.
    – Then with a sharp knife or baker scraper make a cut in and cut open from the outside. Flatten the ball and mark the cut above.

    – Place them on a baking tray and cover them again with a kitchen cloth dusted with flower.

    – Leave to rest until them double in size, for about 1 hour.







    – Preheat the oven to 200º C / 392 F.–
    Make two cuts on the bottom before baking.
    – Sprinkle a little fine flour using a sieve or strainer.









    – Bake with steam, 30 minutes at 200 °C / 392 F.
    – Cool on a wire rack.
    Tips:
    *Following Richard Bertinet advices, it is preferable to introduce the ferment in the fridge than leaving it at room temperature: “the slower the maturation the better developed the flavor and characteristic crumb and crust of the bread”.
    – The amount of flour can vary depending on the type of flour that we use. The dough should not be soft.
    – My pataquetas are of medium size. It can be made smaller or larger.
    – Pataquetas can also be frozen.
    – I’ve used my bread machine, but I’m willing to find time to experiment with the traditional method inspired in Richard Bertinet tips on how to work the dough.
    Videos
    Shaping my pataqueta
    Professional shaping. Start from minute 4. (in Spanish)

    For making other roll shapes please check here
    Pretzel sandwich rolls
    Hoagie roll shapes

    http://www.asweetpeachef.com/bread/hoagie-rolls/

    WEEKLY MENU

    Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


    		 DATE BREAKFAST LUNCH DINNER
    MONDAY 11/18 YOGURT SANDWICHES
    PASTRAMI BURGERS 
    TUESDAY 11/19 TOAST C.O.R.N. STUFFED PEPPERS 
    WEDNESDAY 11/20 YOGURT SOUP CARIBBEAN PORK CHOPS
    THURSDAY 11/21 FRUIT CHEESE & FRUIT CRAB LOUIE WITH OOMPH
    FRIDAY 11/22 CEREAL SALAD C.O.R.N
    SATURDAY 11/23 QUICHE LORRAINE OUT
    DANISH CUBE STEAKS
    SUNDAY 11/24 BUTTERMILK WAFFLES C.O.R.N TOASTED ONION SALISBURY STEAK SLIDERS

    MISSISSIPPI POT ROAST

    This recipe is floating all over Pinterest and always looks so good I finally had to try it. I wasn’t disappointed. It’s FANTASTIC!  At the end of the cooking time you have a melt in your mouth roast and gravy too!
    Mississippi Pot RoastMISSISSIPPI POT ROAST
    3 pound chuck roast
    1 packet Hidden Valley Ranch dressing mix (dry)
    1 packet Au Jus mix
    6 pepperocini peppers
    1 stick butter, sliced into slivers
    1 large onion, cut into slivers
    1 stalk celery, sliced
    2 cups baby carrots, halved
    2 large Yukon potatoes, chunked
    • Layer the celery, onions and carrots in a 6 quart slow cooker.
    • Top with roast.
    • Sprinkle the dry mixes over the roast.
    • Top with peppers and then butter slices.
    • Cook on low 8 hours.