Meyer Lemon Loaf

Have I mentioned that I love lemon? Well its true. Luckily this month's Daring Bakers' Challenge incorporated my love for bread, sugar, and lemon all into one recipe! The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Meyer Lemon Loaf

Makes two 8” x 5” (20 x 13 cm) loaves
Adapted from Recipe Girl’s Meyer Lemon Loaf

Ingredients

LOAF:
2 2/3 cups (640 ml) (375 gm/13¼ oz) all-purpose (plain)unbleached flour
¾ teaspoon (3¾ ml) (3¾ gm) baking powder
zest of 3 Meyer lemons (regular old lemons will work just fine)
2 cups (480 ml) (450 gm/16 oz) white granulated sugar
6 large eggs, at room temperature
¾ cup (180 ml) sour cream or creme fraiche, at room temperature
2 tablespoons (30 ml) rum (can omit – I did!)
1½ tablespoons (22½ ml) fresh Meyer lemon juice (again, regular lemons can be used)
pinch of salt
9 tablespoons (135 ml) (125 gm/4½ oz/1 stick + 1 tablespoon) butter, melted and cooled

SIMPLE SYRUP:
½ cup (120 ml) (115 gm/4 oz) granulated sugar
½ cup (120 ml) water
Juice from 1 medium Meyer Lemon (or regular lemon)

Directions:
Preheat oven to moderate 350°F/180°C/gas mark 4. Butter and flour two 8” x 5” (20 x 13 cm) loaf pans.

Sift together flour and baking powder; set aside.

Place sugar, lemon zest, and eggs into a large mixing bowl and beat with a whisk until the mixture is a light lemon color and thickened a bit. This can also be done with a mixer. Whisk in sour cream, then salt, then rum (if using) and lemon juice.

Gently whisk in the flour in four parts, then whisk in the butter in three parts. You’ll have a thick, pourable batter flecked with lemon zest.

Pour the batter into the prepared pans and bake for 50 to 55 minutes, or until cake tester inserted in center comes out clean.

While the loaves are baking, prepare simple syrup. Boil together sugar and water and stir until sugar is dissolved. Remove from heat and add the lemon juice.

Turn the loaves out of their pans onto a cooling rack and brush liberally with the lemon syrup, repeat brushing as you feel necessary. Let cool.

Storage & Freezing Instructions/Tips:
Loaves can be kept wrapped tightly on the counter or in the fridge for approximately 5 to 7 days. Loaves last 6 months if wrapped tightly and kept air tight in the freezer.

Whole Wheat Biscuits

Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens! I decided to make whole wheat scones/biscuits. With the several batches I made I realized that moisture is a good thing. This dough is very sticky and I used a good amount of flour to assist in the kneading process, but the biscuits were moist and tender (just how I like them)!

Basic Scones (a.k.a. Basic Biscuits)
Servings: about eight 2-inch (5 cm) scones or five 3-inch (7½ cm) scones
Recipe can be doubled

Ingredients:
1 cup white whole wheat flour
2 teaspoons fresh baking powder
¼ teaspoon salt
2 tablespoons frozen grated butter (or a combination of lard and butter)
approximately ½ cup cold milk
2 tablespoons honey
optional 1 tablespoon milk, for glazing the tops of the scones

Directions:
1. Preheat oven to very hot 475°F/240°C/gas mark 9.
2. Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)
3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.
4. Combine the milk and the honey. Whisk to combine. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!
5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)
6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.
7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden color on your scones or lightly flour if you want a more traditional look to your scones.
8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly colored on the tops. The scones are ready when the sides are set.
9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

French Country (Sour Dough) Bread

Our Daring Bakers Host for December 2011 was Jessica of My Recipe Project and she showed us how fun it is to create Sour Dough bread in our own kitchens! She provided us with Sour Dough recipes from Bread Matters by Andrew Whitley as well as delicious recipes to use our Sour Dough bread in from Tonia George’s Things on Toast and Canteen’s Great British Food!

This really has been such a fun challenge. I am actually quite a novice when it comes to sour dough bread. I have made tons of traditional yeast breads but never sour dough. My family grew up eating sour dough pancakes, but that is my only experience with a sour dough starter. This has been just the beginning of my experimentation with sour dough! I will first give you the recipe for the starter and then the bread recipe.

French Country Bread
Servings: 1 large loaf plus extra wheat starter for further baking

Wheat Starter - Day 1:
Ingredients
4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) stoneground breadmaking whole-wheat or graham flour
3 tablespoons (45 ml) water
Total scant ½ cup (115 ml) (3 oz/85 gm)
Directions:
1. In a Tupperware or plastic container, mix the flour and water into a paste.
2. Set the lid on top gently, cover with a plastic bag, to prevent messes in case it grows more than expected!
3. Set somewhere warm (around 86 F if possible). I sometimes put mine on a windowsill near a radiator, but even if it’s not that warm, you’ll still get a starter going – it might just take longer.

Wheat Starter - Day 2:
Ingredients
4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) stoneground breadmaking whole-wheat or graham flour
3 tablespoons (45 ml) water
scant 1/2 cup (115 ml) (3 oz/85 gm) starter from Day 1
Total scant cup (230 ml) (6 oz/170 gm)
Directions:
1. Stir the flour and water into the mixture from Day 1, cover, and return to its warm place.

Wheat Starter - Day 3:
Ingredients
4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) stoneground breadmaking whole-wheat or graham flour
4 teaspoons (20 ml) water
scant 1 cup (230 ml) (6 oz/170 gm) starter from Day 2
Total 1⅓ cup (320 ml) (230 gm/8-1/10 oz)
Directions:
1. Stir the flour and water into the mixture from Day 2, cover, and return to its warm place.

Wheat Starter - Day 4:
Ingredients
3/4 cup plus 1½ tablespoons (205 ml) (120 gm/4 ¼ oz) unbleached all-purpose flour
1/2 cup less 4 teaspoons (100 ml) water
1⅓ cup (320 ml) (230 gm/8 oz) starter from Day 3
Total scant 2⅔ cup (625 ml) (440 gm/15½ oz)
Directions:
1. Stir the flour and water into the mixture from Day 3, cover, and return to its warm place. At this point it should be bubbling and smell yeasty. If not, repeat this process for a further day or so until it is!

French Country Bread
Stage 1: Refreshing the leaven
Ingredients
1 cup less 1 tablespoon (225 ml) (160 gm/5 ⅔ oz) wheat Leaven Starter
6 tablespoons less 1 teaspoon (85 ml) (50 gm/1¾ oz) stoneground bread making whole-wheat or graham flour
1 cup plus 2 teaspoons (250 ml) (150 gm/5 ⅓ oz) unbleached all purpose flour
1/2 cup (120 ml) water
Production Leaven Total 2¾ cups plus 4 teaspoons (680 ml) (480 gm /1 lb 1 oz)
Directions:
1. Mix everything into a sloppy dough. It may be fairly stiff at this stage. Cover and set aside for 4 hours, until bubbling and expanded slightly.

French Country Bread
Stage 2: Making the final dough

Ingredients
3/4 cup less 1 teaspoon (175 ml) (100 gm/3 ½ oz) stoneground breadmaking whole-wheat or graham flour, plus more for dusting
2 cups plus 2 tablespoons (510 ml) (300gm/10 ½ oz) unbleached all-purpose flour
1¼ teaspoons (7½ ml) (7 gm/¼ oz) sea salt or ⅔ teaspoon (3⅓ ml) (3 gm/⅛ oz) table salt
1 ¼ cups (300 ml) water
1 ¾ cups (425 ml) (300 gm/10 ½ oz) production leaven – this should leave some (1 cup) for your next loaf.
Total 6 cups less 2 tablespoons 1415 ml (1007 gm/35 ½ oz/2 lb 3½ oz)

Directions:
1. Mix the dough with all the ingredients except the production leaven. It will be a soft dough.

2. Knead on an UNFLOURED surface for about 8-10 minutes, getting the tips of your fingers wet if you need to. You can use dough scrapers to stretch and fold the dough at this stage, or air knead if you prefer. Basically, you want to stretch the dough and fold it over itself repeatedly until you have a smoother, more elastic dough.

3. Smooth your dough into a circle, then scoop your production leaven into the centre. You want to fold the edges of the dough up to incorporate the leaven, but this might be a messy process. Knead for a couple minutes until the leaven is fully incorporated in the dough.

4. Spread some water on a clean bit of your work surface and lay the dough on top. Cover with an upturned bowl, lining the rim of the bowl with a bit of water. Leave for an hour, so that the gluten can develop and the yeasts can begin to aerate the dough.

5. Once your dough has rested, you can begin to stretch and fold it. Using wet hands and a dough scraper, stretch the dough away from you as far as you can without breaking it and fold it back in on itself. Repeat this in each direction, to the right, towards you, and to the left. This will help create a more ‘vertical’ dough, ready for proofing.

6. Heavily flour a banneton/proofing basket with whole wheat flour and rest your dough, seam side up, in the basket. Put the basket in a large plastic bag, inflate it, and seal it. Set aside somewhere warm for 3-5 hours, or until it has expanded a fair bit. It is ready to bake when the dough responds to a gently poke by slowly pressing back to shape.

7. Preheat the oven to hot 425°F/220°C/gas mark 7. Line a baking sheet with parchment, then carefully invert the dough onto the sheet. I like to put the baking sheet on top of the basket, then gently flip it over so as to disturb the dough as little as possible. Make 2-3 cuts on top of the loaf and bake for 40-50 minutes, reducing the temperature to moderately hot 400°F/200°C/gas mark 6 after 10 minutes.

8. Cool on a cooling rack.

Sans Rival Cake

Catherine of Munchie Musings was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake! And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.

This cake is quite delicious. It is not too rich, but still has a delicious flavor. I think my favorite part of this cake was honestly the frosting. This frosting has a subtle sweetness and is oh so smooth and creamy! It seriously melts in your mouth! I think this recipe is definitely a keeper for me! The only thing I changed is that I used almonds instead of cashews and loved it. I'm not a big cashew person so feel free to use them if you prefer.

Sans Rival Cake

Preparation time:  
Batter prep: 20 minutes
Baking: 30-60 depending on layers
Frosting: 30 minutes
Assembly: 15 minutes

Ingredients
10 large egg whites, room temp
1 cup (240 ml) (225 gm) (8 oz) white granulated sugar
1 teaspoon (5 ml) (3 gm) cream of tartar
¼ cup (60 ml) (20 gm) (2/3 oz) Dutch processed cocoa
(optional and not traditional) 
2 cups (480 ml) (240 gm) (8½ oz) chopped, toasted almonds 

Directions:
Note: You will need four layers which will mean that you might have to bake in two batches. Be sure to use fresh parchment paper and cooled pans for each batch.

1. Preheat oven to moderate 325°F/160°C/gas mark 3.
2. Line cake pan bottoms with parchment paper and butter and flour the sides really well. 
3. In a large clean, dry glass or metal mixing bowl, beat egg whites on medium until foamy (2 mins.).
Sprinkle with cream of tartar. Gradually add sugar, a couple of tablespoons at a time, continuing to
beat now at high speed until stiff shiny peaks form.  (about 7-10 mins.) 
4. Fold in nuts, reserving enough to use for decoration. 
5. Divide meringue into four equal parts. Spread in pans, evenly to edges. If doing batches, use fresh
parchment paper and cooled pans for each batch.  
6. Bake in preheated oven for 30 minutes, or until golden brown. Remove the meringue from the
baking pans while still hot; allow to cool slightly. Peel off the parchment paper while it is still warm,
it is difficult to remove sometimes when they have completely cooled.  
7. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.


French Buttercream:

Ingredients
5 large egg yolks, room temperature 
1 cup (240 ml) (225 gm) (8 oz)  white granulated sugar
1/4 cup (60 ml) water 
1¼ cup (300 ml) (2½ sticks) (285 gm) (10 oz) unsalted butter, room temperature 
Optional Flavorings: 2 oz (55 gm) unsweetened chocolate, melted, or 1½ teaspoon (7 ½ ml) almond extract,
or 1½ teaspoon (7 ½ ml) vanilla extract, or any flavor you like

Directions:

1. Put the egg yolks in a mixing bowl. Beat at high speed until the yolks have doubled in volume and
are a lemon yellow.
2. Put the sugar and water in a heavy pan and cook over medium heat, stirring the sides down only
until all the sugar is dissolved and the syrup reaches 235°F/112°C (or thread stage). 
3. With the mixer on high, very slowly pour the syrup down the sides of the bowl, until all has been
added. Be careful as the very hot syrup could burn you if it splashes from the beaters. Continue
beating on high until the mixture is ROOM TEMPERATURE (about 15 mins). Still on high, beat in
the soft, room temperature butter a tablespoon at a time. Add flavoring after you beat in the butter.
Refrigerate the buttercream for at least an hour, and whip it smooth just before you use it. 

Assembly: 
Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a thin
layer of buttercream and then place another meringue on top. Repeat with a thin layer of 
buttercream, meringue, thin layer of  buttercream, meringue, and finally buttercream the top and
sides. Decorate with reserved nuts.

Povitica

The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat! I really had never heard of a povitica. Povitica (pronounced po-va-teet-sa) is traditional Eastern European dessert bread that is traditionally served during the holiday season. It is also known as Nutroll, Potica, Kalachi, Strudia, just to name a few. Family recipes, and the secrets on how to roll the bread so thin, was passed down through generations of families. I was really excited to try this recipe. The bread looks so pretty. I also loved how she uses a sheet (or tablecloth) to roll out the dough. I have never thought of this and it worked like a charm! One of the hard things about being a food blogger is trying to restrain myself from eating all of this bread before I took a picture of it. Luckily there was more than one loaf! A traditional Povitca is made with walnuts. I unfortunately am not a fan of walnuts, so I used almonds instead. Feel free to use whatever nut you wish!

Povitca

Preparation time:
To make Dough: 40 minutes
Rising: 1 hour and 30 minutes
Rolling and Assembly: 20 minutes per loaf, a generous total of 1 hour
Baking: 1 hour
Cooling: 30 minutes
To Make the Filling: 15 minutes, including the grinding of the nuts

Dough Ingredients (Makes two loaves each 1.25 lbs/565 grams)
To activate the Yeast:
1 Teaspoon (5 ml/4 ½ gm) Sugar
½ Teaspoon (2½ ml/1½ gm) All-Purpose (Plain) Flour
¼ Cup (60 ml) Warm Water
1 Tablespoon (15 ml/7 gm/¼ oz/1 sachet) Dry Yeast

Dough:
1 Cup (240 ml) Whole Milk
6 Tablespoons (90 ml/85 gm/3 oz) Sugar
1½ Teaspoons (7½ ml/9 gm/1/3 oz) Table Salt
2 Large Eggs
¼ Cup (60 ml/60 gm/½ stick/2 oz) Unsalted Butter, melted
4 cups (960 ml/560 gm/19¾ oz/1¼ lb) All-Purpose Flour, measure first then sift, divided

Topping:
1 Tablespoon (15 ml/14 gm/½ oz) Granulated Sugar (Optional)
Melted Butter

Filling Ingredients (enough filling for the two loaves(
3½ Cups (840 ml/560 gm/1¼ lb/20 oz) Ground almonds (I just stuck my in a food processor)
½ Cup (120 ml) Whole Milk
½ Cup (120 ml/115 gm/1 stick/4 oz) Unsalted Butter
1 Whole Egg, Beaten
½ Teaspoon (2½ ml) Pure Vanilla Extract
1 Cup (240 ml/225 gm/8 oz) Sugar
1 Teaspoon (5 ml/4 gm) Unsweetened Cocoa Powder
1 Teaspoon (5 ml/3 gm) Cinnamon

Directions:
To Activate Yeast:
1. In a small bowl, stir 1 teaspoons sugar, 1/2 teaspoon flour, and the yeast into 1/4 cup warm water and  cover with plastic wrap.
2. Allow to stand for 5 minutes

To Make the Dough:
3. In a medium saucepan, heat the milk up to just below  boiling (about 180°F/82°C), stirring constantly so that a  film does not form on the top of the milk. You want it hot  enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.
4. In a large bowl, mix the scalded milk, 6 tbs (90 ml/85 gm/3 oz) sugar, and the salt until combined.
5. Add the beaten eggs, yeast mixture, melted butter, and 2 cups (480 ml/280 gm/10 oz) of flour.
6. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.
7. Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until
smooth and does not stick.
8. Divide the dough into 2 equal pieces (they will each weight about 1.25 pounds/565 grams)
9. Place dough in 2 lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.


To Make the Filling
10. In a large bowl mix together the ground almonds, sugar, cinnamon and cocoa.
11. Heat the milk and butter to boiling.
12. Pour the liquid over the nut/sugar mixture.
13. Add the eggs and vanilla and mix thoroughly.
14. Allow to stand at room temperature until ready to be spread on the dough.
15. If the mixture thickens, add a small amount of warm milk.

To Roll and Assemble the Dough:
16. Spread a clean sheet or cloth over your entire table so that it is covered.
17. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly)
18. Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until it measures roughly 10-12 inches (25½ cm by 30½ cm) in diameter.
19. Spoon 1 to 1.5 teaspoons (5ml to 7 ½ ml/4 gm to 7 gm) of melted butter on top.
20. Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer.
21. As you work, continually pick up the dough from the table, not only to help in stretching it
out, but also to make sure that it isn’t sticking.
22. When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath.
23. Spoon filling (see above for recipe) evenly over dough until covered.
24. Lift the edge of the cloth and gently roll the dough like a jelly roll.
25. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced.
26. Repeat with remaining loaf, coiling each rope of dough in its own loaf pan.
27. Brush the top of each loaf with melted butter and 2 tablespoons (30ml/28 gm/1 oz) of sugar. If you prefer, you can also use egg whites in place of this.
28. Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.
29. Preheat oven to moderate 350°F/180°C/gas mark 4.
30. Remove plastic wrap from dough and place into the preheated oven and bake for approximately 15 minutes.
31. Turn down the oven temperature to slow 300°F/150°C/gas mark 2 and bake for an additional 45 minutes, or until done.
32. Check the bread every 30 minutes to ensure that the bread is not getting too brown. You may cover the loaves with a sheet of aluminum foil if you need to.
33. Remove from the oven and allow to cool on a wire rack for 20-30 minutes.
34. It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.

Chocolate, Sea Foam, and Pate De Fruit

The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!

I chose to do a few of my favorite candy recipes. Sea foam or honeycomb is something I first tried in Canada years ago. I have since had it several times and it continues to be one of my favorites. I didn't quite know how this would turn out since I have never even dreamed of making sea foam. The first experience was less than perfect. The candy itself tasted ok, but I left it out on the table uncovered for a few hours and when I came back I found that my sea foam was melting and gooey. This would not do since I wanted to dip the sea foam in chocolate. I also wanted a slight honey flavor so this gave me the opportunity to try again. This second recipe I liked even better than the first as far as taste goes. I was also quite a bit smarter and as soon as it cooled I stored it in an airtight zip lock bag. I didn't get around to dipping it for about a week and it still turned out wonderful.

Sea Foam

75 grams honey (1/4 cup)
140 grams light corn syrup or glucose (1/2 cup minus 1 tablespoon)
400 grams sugar (2 cups)
20 grams baking soda (3 1/2 teaspoons)

Prepare a sheet pan (preferably with sides) with a piece of parchment paper or aluminum foil and brush it with a thin coating of butter or oil. If you have a silpat, put that down and forgo the grease. Set aside.

Combine the honey, corn syrup and sugar in a heavy-bottomed saucepan--one large enough to allow the mixture to quadruple in size (which it will do when you add the baking soda at the end). Moisten the mixture with enough water so that there are no dry patches of sugar; then wash down any stray sugar crystals that might be clinging to the side of the pan.

Set the pan on high heat and cook and cook and cook until a candy thermometer reaches 300 F or, if you don’t have a thermometer, until the mixture turns a light amber color. While the mixture is cooking, do NOT stir it at all. Stirring can cause the sugar to seize (one moment it’s fine, one moment it’s hard and crystallized). Don’t worry about it mixing properly, it will do that on its own when it starts to boil.

When the honeycomb is sufficiently cooked, take the pan off the heat. Dump in all of your baking soda and whisk vigorously until it is well combined; while you whisk, the honeycomb will foam up dramatically. After the soda is whisked in, gently pour the mixture out onto a prepared pan and allow to cool completely, about one hour.

Once cool, break into smaller pieces and dip in chocolate if desired. Store in an airtight container. Really, we mean airtight. A rubbermaid wrapped in plastic inside a ziplock freezer bag would be good. (Honeycomb is hygroscopic, meaning that it sucks in moisture from the air, leaving an unprotected initially crisp candy sticky and gooey in a matter of hours.)

Sea Foam : Recipe Source: Seattlest

I will be honest I had never heard of Pate De Fruit, but when looking at different candy options I knew that this one would be delicious! I have always loved gummy candies but never dreamed of making my own. This candy is so delicious and full of fruit flavor. I loved making it and eating eat!

Raspberry Pate de Fruits

2 envelopes unflavored gelatin

2/3 cup water

3/4 cup granulated sugar

1 cup, seedless raspberry jam (or a cup of your favorite jam)

Vegetable oil for coating the pan

Additional granulated or superfine sugar for sugar coating

Oil an 8-inch square pan. Set it aside. In a small bowl, sprinkle the gelatin over 1/3 cup water. Let the gelatin soften at room temperature until needed. Combine the remaining 1/3 cup water and the granulated sugar in a heavy medium saucepan. Place the pan over medium heat. Stir until the sugar dissolves and the mixture comes to a boil. Add the jam and stir until it melts into the syrup completely. Add the softened gelatin and stir until the gelatin dissolves completely.

Return the mixture to a boil and cook until thermometer reaches 225 degrees. Remove the pot from the heat and pour the syrup into the prepared 8-inch pan. Place the pan in the refrigerator until the candy is set, at least 4 hours.

Use a wet knife to cut the candy into small squares. Using a narrow spatula dipped in water, carefully remove one square at a time and coat each one completely with sugar. Store the candies in layers, separated by wax paper, in an airtight container at room temperature for up to 3 weeks.

Pate De Fruit: Recipe Source: A Chow Life

Raspberry Frasier

This is my second month of being a part of the Daring Kitchen's Baker's challenge. This month was another fun one.  Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to
make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the
beautiful cookbook Tartine. I have to be quite honest I had never even heard of a Frasier before. The more I looked them up the more I decided they are beautiful. This is my first attempt at making a Frasier. It was a fun experiment. There are a few things I will change next time I make one (for the look of it only, the taste was fabulous). A traditional Frasier is made with strawberries, but I love raspberries and have lots on hand!

I am going to give the recipe in sections and then explain how to assemble it at the end. If you are making the whole thing in 1 day it will take several hours. You can make parts of it ahead of time and then assemble it closer to when you are ready to eat it.

Chocolate Chiffon Cake

Ingredients:
¾ cup + 1 tablespoon (195 ml) (4 oz/110 g) all purpose flour
Add 1/4 cup (60 ml) (3/4 oz/20 g) cocoa powder
1 teaspoon (5 ml) (4 gm) baking powder
3/4 cups (180 ml) (6 oz /170 gm) sugar
1/2 teaspoon (2½ ml) (1½ gm) salt, preferably kosher
1/4 cup (2 fl oz/60 ml) vegetable oil
3 large egg yolks
⅓ cup + 1 tablespoon (3.17 fl oz/95 ml) water
1 teaspoon (5 ml) pure vanilla extract
5 large egg whites
¼ teaspoon (1¼ ml) (1 gm) cream of tartar
Directions:
1. Preheat the oven to moderate 325°F (160°C/gas mark 3).
2. Line the bottom of an 8inch
(20 cm) spring form pan with parchment paper. Do not grease the
sides of the pan.
3. In a large mixing bowl, stir together the flour, cocoa powder, and baking powder. Add in all but 3 tablespoons (45 ml.) of sugar, and all of the salt. Stir to combine.
4. In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.
5. Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.
6. Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a
medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold
soft peaks. Slowly add the remaining sugar and beat on a medium-high
speed until the whites hold
firm and form shiny peaks.
7. Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in
gently. Gently fold in the remaining whites just until combined.
8. Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the
center comes out clean.
9. Removed the cake from the oven and allow to cool in the pan on a wire rack.
10. To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form
sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.

Pastry Cream


Ingredients:
1 cup (8 fl oz/250 ml) whole milk
1/2 teaspoon (2½ ml) pure vanilla extract
1/8 teaspoon (1/2 ml) (¼ gm) salt, preferably kosher
2 tablespoons (30 ml) (10 gm)cornstarch
1/4 cup (60 ml) (2 oz/55 gm) sugar
1 large egg
2 tablespoons (30 ml) (1 oz/30 gm) unsalted butter
3/4 teaspoon (3¾ ml) (4 gm) gelatin
1/2 tablespoon (7½ ml) water
1 cup (8 fl oz/250 ml) heavy cream
Directions:
1. Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium high
heat and scald,
bringing it to a near boiling point. Stir occasionally.
2. Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine
3. Add the eggs to the sugar and cornstarch and whisk until smooth.
4. When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk
down the side of the bowl into the egg mixture.
5. Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard
is thick, just about to boil and coats the back of a spoon.
6. Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten
minutes stirring occasionally.
7. Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth.
8. Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a
skin from forming. Chill in the refrigerator for up to five days.
9. In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften.
10. Put two inches (55 mm) of water into a small sauce pan and bring to a simmer over a medium heat.
11. Measure 1/4 cup (2 oz/60 ml) of the chilled pastry cream into a small stainless steel bowl that will sit
across the sauce pan with the simmering water, without touching the water.
12. Heat the cream until it is 120 F (48.8 C). Add the gelatin and whisk until smooth. Remove from the
water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.
13. In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium stiff
peaks.
Immediately fold the whipped cream into the pastry cream with a rubber spatula.

Simple Syrup

Ingredients:
1/3 cup (2⅔ fl oz/80 ml) (2⅔ oz/75 gm) of sugar, flavored or white
1/3 cup (2⅔ fl oz/80 ml) of water
Directions:
1. Combine the water and sugar in a medium saucepan.
2. Bring the mixture to a boil and let the sugar dissolve. Stirring is not
necessary, but will not harm the syrup.
3. Remove the syrup from the heat and cool slightly.
4. Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored
for up to one month.

Fraisier Assembly:

Components:
1 baked 8 inch (20 cm) chiffon cake
1 recipe pastry cream filling
⅓ cup (80 ml) simple syrup or flavored syrup (I used double what was called for)
2 lbs (900 g) Raspberries
confectioners’ sugar for dusting
½ cup (120 ml) (5 oz/140 gm) almond paste
Directions:
1. Line the sides of a 10inch
(25 cm) spring form pan with plastic wrap. Do not line the bottom of the pan.
2. Cut the cake in half horizontally to form two layers.
3. Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When
the cake has absorbed enough syrup to resemble a squishy sponge, you have enough.
4. Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of
the strawberry against the sides of the pan, point side up forming a ring.
5. Pipe cream in between
strawberries and a thin layer across the top of the cake.
6. Hull and quarter your remaining strawberries and place them in the middle of the cake. Cover the
strawberries and entirely with the all but 1 tbsp. (15 ml) of the pastry cream.
7. Place the second cake layer on top and moisten with the simple syrup.
8. Lightly dust a work surface with confectioners' sugar and roll out the almond paste to a 10inch
(25
cm) round 1/16 inch (1.5 mm) thick. Spread the remaining 1 tablespoon (15 ml) of pastry cream on
the top of the cake and cover with the round of almond paste.
9. Cover with plastic wrap and refrigerate for at least 4 hours.
10. To serve release the sides of the spring form pan and peel away the plastic wrap.
11. Serve immediately or store in the refrigerator for up to 3 days.