Woohoo My first Daring Bakers Challenge!!

This month has been a busy month, but I'm so excited about my new challenge! While reading my fellow cooking contest buddies sites I noticed that some participate in a monthly challenge with a group called The Daring Bakers. Each month, one member of the group selects a baking recipe and challenges the other members to attempt the recipe exactly as written which you then write about the recipe on their individual sites. The chosen recipe is to remain top secret among members only until the last day of the month, at which time the bakers can share their experiences, along with any photos that they took, with their readers.

I must admit when I saw the challenge I thought - What in the heck did I sign up for? Oh geez this is gonna be a doozy! Filbert Gateau with Praline Buttercream, I can't even say that how am I gonna make it? I printed my recipe and read a couple of the post from other bakers and it seems that this is a 2-3 day breakdown to get it all done correctly. I also admit that this is probably one of those recipes that look gorgeous in the cookbook, but I would pass it up with all the steps, but I signed up for this to challenge myself and that's exactly what I did.

This months challenge was brought to us by Chris of Mele Cotte. He chose a beautiful Filbert Gateau with Praline Buttercream from Great Cakes by Carol Walter. I had to look a couple of things up first before I started. Filbert is a species of Haxel native to southeastern Europe and southwestern Asia. Ok check, that makes sense since the cake is traditionally made with Hazelnuts. Gateau is cake. Ok, I'm feeling better about this recipe already woohoo!

When you see this color writting = the changes I made to the recipe

Alright so on to the recipe....

Filbert Gateau with Praline Buttercream

From Great Cakes by Carol Walter

1 Filbert Genoise

1 recipe sugar syrup, flavored with dark rum

1 recipe Praline Buttercream

½ cup heavy cream, whipped to soft peaks

1 recipe Apricot Glaze1 recipe Ganache Glaze, prepared just before using

3 tablespoons filberts, toasted and coarsely chopped

Filbert Genoise

Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.

1 ½ cups hazelnuts, toasted/skinned pecans

2/3 cup cake flour, unsifted

2 Tbsp. cornstarch

7 large egg yolks

1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract

½ tsp. grated lemon rind

5 lg. egg whites

¼ cup warm, clarified butter (100 – 110 degrees) See joyofbaking.com to see how to make clarified butter

Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan. I used 2 8" pans, filling 1 pan 3/4 full and the 2nd 1/4 full. You could probably just use 1 pan but for me it was easier using 2 instead of cutting 3 layers.

Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside.

Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.

Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute. Add the yolk mixture to the whites and whisk for 1 minute.

Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.

With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.

Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cook the cake completely.

*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

Sugar Syrup

Makes 1 cup, good for one 10-inch cake – split into 3 layers

1 cup water

¼ cup sugar

2 Tbsp. dark rum or orange flavored liqueur I used Amaretto Liqueur

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.

Praline Buttercream

1 recipe Swiss Buttercream

1/3 cup praline paste

1 ½ - 2 Tbsp. Jamaican rum (optional) I used Amaretto Liqueur

Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in rum.

Swiss Buttercream **I did not use this I used a cream cheese filling, see below

4 lg. egg whites

¾ cup sugar

1 ½ cups (3 sticks) unsalted butter, slightly firm

1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice

1 tsp. vanilla

Place the egg whites in a lg/ bowl of a electric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows. Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside. Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.* On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy. Refrigerate 10-15 minutes before using.

Wait! My buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.

Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time.

Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

**Cream Cheese Filling

6 ounces cream cheese, room temp

1/2 cup (1 stick) unsalted butter, room temp

2 1/2 cups powered sugar, sifted

1/2 teaspoon vanilla

Cream together all ingredients.


Praline Paste

1 cup (4 ½ oz.) Hazelnuts, toasted/skinless pecans
2/3 cup Sugar

Line a jelly roll pan with parchment and lightly butter.

Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture. 320 degrees** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.



Apricot Glaze
Good for one 10-inch cake


2/3 cup thick apricot preserves I used mango/peach preserves
1 Tbsp. water


In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.

Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.


Ganache Glaze

Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake

**Ganache can take on many forms. While warm – great fudge sauce. While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.


6 oz. (good) semisweet or bittersweet chocolate, like Lindt
6 oz. (¾ cup heavy cream1 tbsp. light corn syrup
1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional) Amaretto Liqueur
¾ tsp. vanilla
½ - 1 tsp. hot water, if needed

Blend vanilla and liqueur/rum together and set aside. Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.

Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!

Assembling Cake


Cut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.


Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.

Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.


Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache.



Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.


To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake.


Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.








Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.

Overall this was not as hard as it looks. I baked the cake one day and then used less then 4 hours the next day (including fridge time and waiting). I would make the cake again it was amazing texture and wonderful flavors. Can't wait to see what next month's host has in store!

Food Network Star Dinner

I've been an avid watcher of the Next Food Network Star every week. Aaron McCargo, Jr. has been a little camera shy, but his food looks really yummy. I decided to try a couple of his recipes out and see if they were as good as the judges thought. I am pleased to say they are! I wish I had the courage to be on camera like the people that have entered that contest. I also wish I could think of recipes as fast as they do too. I'm too organized and like to cook at my own pace to do that. I love to enter contest, but shy away from the video entries. This dinner inspired me to do my own video to enter in the next contest I come across. I promise I'll post it when I enter and you can be the judge. I love to take pictures of the food as I'm cooking it and of the finished product, but I'm kind of awkward when it comes to videos. I have to admit I did enter a Rachel Ray video contest, but my video was a lot longer then I wanted it to be and it was last minute and rushed. Oh well lesson learned not to wait till the last minute!

I'm glad that Aaron won the title and from the recipes I've tried so far I will be watching to see what else he has to offer. I get so frustrated trying new recipes from celebrity chefs because they don't look like they did on TV nor do they taste good all the time.

Stuffed Pork

8 ounces hot Italian sausage, without casing

4 (6-ounce) boneless pork chops, center cut

Salt and cracked black pepper

1/2 cup onions, finely diced

2 tablespoons finely diced celery

1 (16-ounce) bag stuffing, store-bought

2 Granny Smith apples, peeled and sliced

1/4 cup chicken stock

1/4 cup oil Chipotle Honey Glaze, recipe follows

Preheat oven to 350 degrees F.

In a small saute pan on high heat, brown Italian sausage and drain grease for later use. Set aside.
Make a 1 to 1 1/2-inch wide by 2-inch deep incision into the pork chop and then season with salt and pepper on both sides.

In a large saute pan on medium-high heat; saute onions and celery in sausage grease until brown. Mix into pan: stuffing, apples, and chicken stock with wooden spoon. Remove from heat and allow to cool to room temperature.

Stuff each pork chop with stuffing mixture and then pan sear in hot oil, on each side, for 7 minutes in a large saute pan on medium heat.

Place in oven for 10 to 12 minutes. Remove from oven and let rest for 15 to 20 minutes. Glaze pork and serve.

Chipotle Honey Glaze

6 ounces Dijon mustard
2 ounces honey
2 ounces chipotle sauce

In small mixing bowl, combine all ingredients until completely incorporated. Brush over cooked pork chops.

Bacon Wrapped Potato

with Honey Scallion Sauce

2 large Idaho potatoes

Canola oil, for frying (about 2 cups)

8 slices applewood smoked bacon, cut in 1/2 vertically

16 toothpicks

1/4 cup softened butter

1/4 cup honey

1/2 teaspoon cracked black pepper

2 tablespoons chopped scallions

1 teaspoon chopped fresh parsley leaves

1. Cut each potato into 8 wedges and parboil until fork tender.

2. In a preheated large saute pan, heat oil on medium-high heat. Wrap each potato wedge with 1 strip of bacon and secure with 1 toothpick on each end. Pan-fry in oil until bacon and potato are golden brown, approximately 8 to 10 minutes, turning frequently with tongs to brown all sides evenly. Remove and drain on paper towels.



3. Meanwhile, in a medium bowl, mix butter, honey, black pepper, scallions and parsley. Stir with a spoon until fully mixed.

4. Toss potatoes in the glaze. Remove toothpicks and serve.

Sweet and Spicy Coleslaw

(Adapted from The Neelys on Food Network)

2 pounds green cabbage

4 carrots

1 medium yellow onion

1/2 cup mayonnaise

1/4 cup mustard

2 teaspoons apple cider vinegar

1 cup sugar

1 teaspoon black pepper

1/2 teaspoon cayenne

Salt and freshly ground black pepper

Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.

In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.

Some changes I made -

Pork Chops: I used pork loin like Kelsey did and dummy me forgot they cook quicker so I was a little over done, but not too chewy. I cut it in half, pounded it out a little then put the stuffing in and folded it over. I also put the sauce on before I baked it. Doing it this way you need to have the leftover sauce to dip your meat into while eating. Stuffing was ok I liked the apples in there it seemed to keep the stuffing moist instead of dried out. I think next time I would cover the meat in the sauce then stuff it. I also noticed on the show he grilled it, but on the recipe he puts it in the oven. hhmmm might have to try grilling it but that seems messy with the stuffing.

Potatoes: I really liked the sweet sauce with the salty bacon. Check out Birdie's site at The Saucy Bird she made these as well and used panchetta. Only thing I did different from the above recipe is I threw them in my fry daddy instead of on the stove. Overall they were very good and pretty easy. I was surprised they tasted good the next day as leftovers.

Coleslaw: I was lazy and just bought the packaged coleslaw mix and then made the dressing from above. I would use less sugar it seemed a little too much. I did like the sweetness and after you got a little heat but not too much.

ANTS!!!!

Grrr I'm so mad!! I've been battling ants this week that seemed to have moved into my pantry!!! WHY ME!?!? I at least tracked down where the little buggers have been running off to. Turns out there's a crack in the door frame on the inside of the wall. Yeah like I would have ever noticed that! After using ant bait traps (which they just went around and I swear they were laughing at me), throwing out food they totally took over and forcing me to spring clean my pantry we've had enough and got some new liquid bait. It seems to have worked for now, but I'm waiting another week before I clean out my pantry again.

I guess they decided to move in my house with all the rain and new construction in the area. Our house is new we moved in last October and, knock on wood, haven't had too many problems. I did have 2 mice move in, but we got rid of that problem pretty quickly. I think I can deal with mice alot better then ants. Ants seem to multiply and I have a fear they have taken over my instead of the walls and there's no way of telling till they come out. Ok a little dramatic but they freak me out. Makes me feel like I'm covered in them because you can barely feel them.

Sooooo, now that I've vented I'm moving on to my recipe which I love. Since I've had a bad week between the ants, the chicken dish that didn't turn out like I hoped and the garbage disposal eating my measuring spoons, I reached down to something that'll make me feel better and comfort me. I came across this recipe by checking out Michael Chiarello's site and signing up for his catalog. I like this recipe because I love croissants which made this bread pudding really light. I left out the chocolate it was still sweet enough without it and it cut down on the richness. The sauce is to die for it's super YUMMY! I used Jack Daniels with the ice cream and the amount of liquor can be adjusted depending on how strong of flavor you want. This is a simple recipe that reminds us that we don't always have to use a heavy bread to make bread pudding.

Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce

(Adapted from Michael Chiarello)

Ingredients
1 stick unsalted butter
1 cup sugar
1-1/2 teaspoons cinnamon
1 teaspoon vanilla extract
5 large eggs, lightly beaten
2-1/2 cups heavy cream
12 croissants
1/2 cup raisins
3/4 cup bittersweet chocolate, roughly chopped small



Directions
Preheat oven to 350 degrees F. In a food processor, combine butter and sugar process until well blended. Add cinnamon, and vanilla, and pulse to combine.

While the processor is running crack 5 eggs into the mixture. Turn off the mixer and scrape down the sides. Add the heavy cream and pulse to combine.

Lightly butter a 9 by 13-inch baking dish. Break up the croissants into 1-inch pieces and layer in the pan. Scatter the raisins and shaved bittersweet chocolate over the top, light mix to incorporate. Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissants pieces down during this time to ensure even coverage by egg mixture.

Cover with foil and bake for 35minutes. Remove foil and bake for additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool.

I baked mine in single serving ramekins for easier portion control to keep everyone from fighting over who got more. :)

Creamy Spicy Chicken

It's been a busy week so far and I needed a quick fix dinner. I found a binder of recipes I've been printing off and haven't found time to try. This creamy chicken seemed short and sweet, yet didn't contain any seasoning so I added to it. Turns out it's one of those "it was ok dish, but I would do things different next time" kind of meals. I have to agree with my husband that this tasted more like a casserole then meat that goes in a tortilla. I think I would definitely add some other flavors such as cilantro. If I used it in a tortilla again it needs cheese and tomatoes, but something is missing. It might work well over rice and topped with breadcrumbs and cheese. I can't put my finger on it, but it's not not what I was expecting. It's a simple recipe and took less then 30 minutes so it earns a badge for try it again for a quick meal.

Creamy Spicy Chicken

3 skinless, boneless chicken breast haves, cubed
1 1/2 tablespoons butter
½ tablespoon dry chopped onions
1 teaspoon red pepper flakes
Dash of cayenne pepper
½ tablespoon Mrs. Dash
1 tablespoon flour
½ cup chicken broth
½ cup heavy cream
1 tablespoon ketchup

In a large skillet over medium heat, melt butter. Add chicken and all seasonings then cook, stirring frequently until juices run clear.

Stir in the flour and ketchup, then the broth.

When sauce begins to thicken, reduce heat and stir in the cream.

(It looks yellow, but that's because of the overhead oven light. I also had a hard time taking a picture and holding a spoon. :) See the better picture below.)

Simmer for about 15 minutes, stirring occasionally. Spoon the mixture into flour tortillas and serve.


So with that being said it's a so so meal, just had higher hopes for it. Oh well on to trying new things, just makes you realize how good food really is until you come across something not so great.

What would you do different to change up this dish?

Raspberry Lemon Almond Tea

This is an easy recipe that can be adjust to fit whatever flavor combination comes to mind. My friend Laura gave me the original recipe which I used for a bridal shower and have been hooked ever since. The original recipe used regular plain instant tea (which keep in mind brown tea + lemonade equals a funky color). This version uses raspberry tea which gives it a really nice pink color. It's a unique combination that's refreshing and keeps your guest trying to figure out what you added to it. Try using different flavors of instant tea each time to change it up. Alcohol can also easily be added to the recipe as well or top off your glass with a shot of Sprite or 7UP for added fizz.

Raspberry Lemon Almond Tea

1 can frozen lemonade
3 tablespoons instant wild raspberry tea
1 tablespoon almond extract

Combine lemonade per direction on can. Stir in instant tea and almond extract, refrigerate. Best if made at least one day ahead of time. Garnish with lemon wedges frozen in ice cube.

Lemon Wedge Ice Cubes

Use ice cube trays and place one lemon wedge, or any slice of fruit, per ice square, fill with water and freeze.