Bry's Pies!

Nougatine (nut brittle)

2009-10-06T18:01:00.000-07:00

This is another class recipe, this time from Chef Amber. Nougatine is used in decorating cakes, and is similar to peanut brittle, except thinner...and tastier. Different nuts can be used, but almonds are traditional.

Almond Brittle

2/3 cup sugar
1/3 cup corn syrup
1 tbs butter
1 cup sliced almonds
EXTRA- plenty of non stick spray for later.

Please be careful, as this calls for cooking the sugar, and it can burn like no tomorrow.

In a small and heavy pan, combine the sugar and corn syrup, stirring constantly until it comes to a boil. STOP STIRRING. Let it boil undisturbed until it comes to a color in a range from pale amber to dark brown. (Darker will taste more like caramel) Remove from the heat, and stir in the butter, then the almonds.

Spray down a cookie sheet, a spatula, and a rolling pin. Pour the candy onto the cookie sheet, and roll it to your desired thickness. While its still warm, it can be cut into different shapes, and molded over bowls to make dessert dishes- but please, be careful, as sugar burns are very serious, as sugar sticks to your skin. It will cool fast, and if it cools before you finish making your shapes, just place the pan back in a 300 degree oven for a few minutes, until pliable again.

The easiest way to clean your pot or pan, is to boil water inside it- the heat from the water will loosen the candy right up.

Pumpkin Pie with Pate Sucree

2009-09-28T18:13:00.000-07:00

This is from class, and has become my go to pumpkin pie recipe. The dough used for the crust is a sweet one called pate sucree- which works wonders with the vibrant pumpkin custard- yes, pumpkin pie is a type of custard one.

First, the pate sucree. This makes only one crust- double the recipe if you're planning on using it for a pie like apple, which has both a top and bottom crust.

Pate Sucree

1 1/2 cups of all purpose flour (not self rising)
1/4 cup of sugar
1/8th tsp salt
1/2 cup (one stick) of butter
1 large egg, lightly beaten

Sift together the flour and salt.

Place the butter in a mixer, and run until softened.

Add the sugar, and beat until fluffy, two to three minutes.

Slowly pour in the egg, mixing until the butter and egg are combined.

Add the flour and mix just until the dough forms a ball.

Flatten the dough into a disk, and chill for 20 minutes.

Sprinkle flour onto the counter, and place the dough on it, and rub more flour on your rolling pin.

Roll the dough out into as close to a circle as you can, turning a 1/4 turn every few rolls to keep the round shape. You'll want it about 1/4 of an inch thick or so.

Carefully lay the dough in the pan, and trim off the excess with a knife. There are many designs that you can do on the rim of crust, but my favorite is the easiest- dip a fork in flour, and press down into it gently, going all the way around.

Set the crust to the side, or back in the refrigerator, depending on if you have your custard ready. If ready to go, mix one egg with a tablespoon of water, and brush over the crust- this will keep the filling from making the crust soggy.

Pumpkin Filling

8oz pureed pumpkin- fresh, or from a can (NOT canned pumpkin pie filling)
3/4 cups heavy cream
1/4 cup of white sugar
1/4 cup of brown sugar (unpacked)
2 eggs
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp salt

Beat the eggs together until well combined, then with your whisk, add in the rest of the ingredients.

Whisk togehter until completely blended, and pour into your pie pan.

Bake at 375 for 35-45 minutes, or until the outer edges have set, and the middle is still slightly jiggly when shook.

(If doubling the recipe for two pies, change the eggs to three, rather than four.)

Naner's Nanercake.

2009-09-26T21:58:00.000-07:00

Banana Pound Cake

1 box of yellow cake mix
4 large eggs
1/2 cup of water
1/3 cup of oil
1 box of vanilla pudding
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
3-4 large ripened bananas
OPTIONAL- 1/4 cup of rum, or more to taste

Preheat your oven to 350 degrees. Spray a bundt or two loaf pans with non stick spray, and set to the side.

In a large bowl, mix together the eggs, oil, water, and cake mix until just combined.

Mash up the bananas (with the rum, if using), and add to the bowl, along with the spices, and pudding mix.

Mix for two to three minutes (this is where a stand mixer is love- I know not everyone has one), until batter is thick and forms ribbons similar to this. http://i280.photobucket.com/albums/kk191/colapink/baking/sponge-cake-ribbon.jpg

Pour the batter into your pan(s), and place in the oven. Set your timer for 55-60 minutes.

The cake will be done when a toothpick inserted into the center comes out clean!

Cool on a baking rack for about half an hour before trying to take the cake out of its pan, or pans, else the cake might fall apart from being too warm.

When the cake is cool, dust with powdered sugar, or cover in the following glaze- but be careful.

Rum Glaze

1 stick of butter or margarine
1 1/4 cups of brown sugar
1/4 cup of rum

Put the butter and sugar into a small saucepot, and heat up until the butter is melted, and most of the sugar is dissolved. CAREFULLY add in the rum, and use a long spoon or spatula to stir- the rum will cause the sugar and butter to cook into a toffee-ish syrup, which can ignite if you aren't careful. Cook for two to five minutes, depending on desired consistancy- two for a thin syrup that will absorb into the cake, five for a thick glaze that will set up like caramel.

She is Love- An Introduction.

2009-09-26T21:00:00.000-07:00

In a sense, I'm doing this on a whim- a friend encouraged one, but a whim all the same. I've had this blog for a while, but I've never known what to use it for. Of all the things I write about, food is the one I haven't shared with others...and its the one I tend to at least think about the most, thanks to the culinary arts classes I'm enrolled in.

This blog won't be fancy. There will be recipes for those who can't cook to save their life, alongside the more complex ones. After all, I think it takes talent to at least TRY, as so many I know won't even do that. They give up just based on past experiences in the kitchen, and that's sad to see. I'd like to think that I could teach at least one person something here, even if its something odd, or something that they'll use for the rest of their life. But we'll just have to wait and see, won't we?