I have never have povitica before and was very excited to try it. In my mind, I was envisioning something like a bread version of baklava. Although the final result looked nothing like the some of the beautiful pictures of povitica I saw on the web, it quickly became a family favorite. Thank you, Jenni, for a great challenge!
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Thursday, October 27, 2011
Povitica
I have never have povitica before and was very excited to try it. In my mind, I was envisioning something like a bread version of baklava. Although the final result looked nothing like the some of the beautiful pictures of povitica I saw on the web, it quickly became a family favorite. Thank you, Jenni, for a great challenge! 
Thursday, January 13, 2011
Cassoulet -- a daring challenge with a French flare
I came across this quote and it was simply perfect:
"Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba."
-Julia Child, Julia Child and More Company, Cassoulet for a Crowd
Our January 2011 Challenge comes from Jenni of The Gingered Whisk
and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.
I can't remember anything else I ever made that required this level of planning, preparation and effort. And I definitely can't recall when all of that time and effort paid off with such a bang.
"Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba."
-Julia Child, Julia Child and More Company, Cassoulet for a Crowd
Our January 2011 Challenge comes from Jenni of The Gingered Whiskand Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.
I can't remember anything else I ever made that required this level of planning, preparation and effort. And I definitely can't recall when all of that time and effort paid off with such a bang.
Monday, December 27, 2010
Christmas Stollen
The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.
Ahhh, the stollen. What a wonderful surprise -- thank you, Penny, for a great challenge!
Stollen very quickly became our new family tradition. What's not to like -- the sweet (but not too sweet) bread, dried fruits, the looks and, most importantly, that amazing smell of baking bread. In my attempt to make the stollens I used whatever I managed to get my hand on that evening -- pine nuts, dried apricots, cherries, craisins and, of course, orange rum- soaked raisins. Delicious!!! Stollen also proved to be very, very, very forgiving, as I ran out of yeast and it still turned out simply fabulous. I made two mini-stollens and m family devoured the first one in less than 24 hours. We sort of slowed down on the second and it took us maybe 48 hours to finish it off.
Ahhh, the stollen. What a wonderful surprise -- thank you, Penny, for a great challenge!
Stollen very quickly became our new family tradition. What's not to like -- the sweet (but not too sweet) bread, dried fruits, the looks and, most importantly, that amazing smell of baking bread. In my attempt to make the stollens I used whatever I managed to get my hand on that evening -- pine nuts, dried apricots, cherries, craisins and, of course, orange rum- soaked raisins. Delicious!!! Stollen also proved to be very, very, very forgiving, as I ran out of yeast and it still turned out simply fabulous. I made two mini-stollens and m family devoured the first one in less than 24 hours. We sort of slowed down on the second and it took us maybe 48 hours to finish it off.
Sunday, December 19, 2010
Russian Christmas Cookies
These cookies is one of our Christmas traditions. They might not be all that good -looking but they compensate by being absolutley delicious. They truly melt in your mouth and don't last more than a day (regardless of the quantity made).
Ingredients:
1 cup of butter
1 tea spoon of vanilla extract
6 tablespoons of powdered sugar
2 cups of flour
1 caup of chopped walnuts
powdered sugar for decoration
Process:
Preheat oven to 350F/175C
Cream butter with vanilla and sugar, add flour
Mix in nuts
Roll dough into 1-inch balls
Bake for 15 mins
Roll in the powdered sugar
Enjoy!
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