Seattle Bon Vivant

SHF#4: Let's Go Nuts!: A Round-Up

About time too, you say! :-) But here it is. After much anticipation and unintentional delays, I present to you the round-up for this, the fourth edition of Jennifer's--Domestic Goddess-- Sugar High Fridays.

The purpose of this monthly event is to encourage the food blogging community to get together and come up with something sweet, a little baked good perhaps, a confection, a chocohalics dream, a sugary treat to photograph, write about and share with others.

For this particular SHF it occurred to me to approach Jennifer with a theme proposal that had not been already covered in the two previous installments--white chocolate and apples-- or that no future host had already come up with.

I had initially thought of Spices only to be told that the lovely ZarahMaria of Foods & Thoughts had already requested it for her SHF # 3: Spice up your Winter! So it was back to the drawing board for me. ;-)

Okay! I've always been nuts for nuts and a little nutty myself so I emailed Jennifer again and proposed Nuts! for my theme. And luck of lucks, on November 17th, Jen gave me the green light when she agreed that January's SHF would be a very nutty affair hosted by little nutty moi.

The emails started coming in early Thursday morning and as the day went on--especially on Friday--it got more and more exciting to hear my Gmail Notifier's tone announcing yet another recipe coming in and to come home from work to find the inbox inundated with emails.

By the time the last email came in, we were up to 26 nutty entries. Here they are, posted in the order in which they were received.

Sugar High Fridays #4: Let's Go Nuts!: Pierre Hermé Chocolate Nut Loaf

Another Pierre Hermé recipe, you say? Sure! Why the heck not! I love the man and its no secret! This recipe comes from  Desserts by Pierre Hermé (page 173), another favorite book I reach for often when looking to bake something sweet, delectable and beautiful to look at.

"Like so many of Pierre' loaf cakes, this one's a fooler. It looks like a plain, grandmotherly chocolate loaf, but when you cut into it, you discover it's moist, dense, completely chocolaty, and chockful of chewables: chunks of bittersweet chocolate and lots of large pieces of almonds, hazelnuts and pistachios. With a base of almond paste and a finish of melted butter, it's a good keeper--you could nibble on this from Monday to Friday. In fact, you'll find that a day under wraps will give the flavors a chance to blend." Dorie Greenspan

"When I wanted to create a chocolate loaf cake, I wanted a vrai chocolate cake, a true chocolate cake made with true chocolate, not just cocoa powder. I put the large pieces of chocolate into the batter to underscore the cake's deep chocolate flavor." Pierre Hermé

Sugar High Fridays #4: Let' Go Nuts!: Pierre Hermé Dried Fruit And Nut Mendiants

"Mendiant means beggar in French, but in candyland a mendiant is a round of chocolate topped with dried fruits and nuts, often a mixture of golden raisins, hazelnuts, almonds and pistachio nuts--but like Pierre, you can add and subtract fruits at whim. You can use just one fruit or nut as topping or stud the top with a cornucopia of six or seven types, and you can choose to make the rounds in dark, milk or white chocolate. This recipe can be halved or multiplied, depending on your needs."  Dorie Greenspan, page 171, Chocolate Desserts by Pierre Hermé

Sugar High Fridays #4: Let's go Nuts!: Croccantini Di Miele Al Timo

This is the first of the three recipes I prepared for Sugar High Fridays. It is taken from the May 2004 (page 100) issue of my favorite Italian food magazine, Spazio Cucina.

This magazine, launched in the spring of 2004 is hard to find (I get mine from First & Pike News at the Market), over $10 but worth every penny and hassle in locating. It is modern, with wonderful articles, plenty of amazing recipes in all sorts of difficulty levels and with beautiful photography and clever format.

While perusing the particular issue containing this recipe I came across a fantastic story on pistachios (L'oro verde di Bronte)  that I immediately considered using for this SHF event.

However, two of the photos I fell in love--Dolcetti and Liquore-- came with a caveat: "La ricetta è segreta, perciò non viene spelata!" Che peccato! :-(

But wait! What is that I see on page 99? Croccantini Di Miele Al Timo! A very simple recipe, with only three ingredients to shop for and I happen to have them all at hand! Could it be any more perfect?

So, that is how I came upon this lovely treat made of the simplest and most wholesome of ingredients: a fresh herb, honey and hazelnuts. It is not only easy to prepare but lovely to look at and a delight to taste (and share).

Sugar High Fridays #4: Let's Go Nuts Is Tomorrow!

Pistachios, hazelnuts, peanuts, walnuts, pine nuts, cashews, Brazil nuts, almonds... Sugar High Fridays #4: Let's Go Nuts! is tomorrow, January 7th! The entries are already coming in and they look so yummy! So please join us tomorrow for the nutty fourth installment of this sweet and too much fun blogging event.  Á demain!

Announcing Sugar High Fridays #4: Let's Go Nuts!

First came baking with white chocolate, followed by apples, and Zarah Maria's lovely Spice last week. Next January 7th, for the first Sugar High Fridays event of the new year--that always fun glucose-happy event created by everyone's favorite Canadian baker, Mademoiselle Jennifer of Domestic Goddess-- I'll have the priviledge of hosting #4 and I could not be happier!

For my theme I've chosen--drumroll--NUTS! I've always been a little squirrel and never met a nut I did not like. Hazelnuts, Peanuts, Walnuts, Almonds and Brazil nuts were my favorites as a child. Later came Pistachios, Pecans, Macadamia Nuts and Pine Nuts.

Nuts are not only good for you but also delicious and lots of fun to cook and bake with. Think muffins, scones, biscotti, torrone, strudel, tartlets, brittle, pudding, fritters, dumplings, tortes, cakes, tarts, cookies, pies, filled pastries and confections.

When it comes to baking, as far as I'm concerned, there are very few things that can not benefit by the addition of a little nut here or there or even a whole bag of the precious things.

Can you think of Banana Bread without a walnut? Or pecan pie without massive amounts of beautiful pecans? How about almond tarts without the loads of crispy roasted almonds? Ha! I know for a fact I love a brownie more if it has walnuts or pecans in it.

Even fudge is better with a nut or two. And what about shortbread and haroset? Yum! Turkey stuffing? Ok, I'm reaching with the turkey but you get my drift. ;-)

It is up to you how nutty you want to get. You may use a single nut focused recipe--whether from a book, magazine, tv show, family recipe or brand spanking new creation--or go absolutely bonkers and use a variety of nuts--nut oils, powder, paste and essence are all okay too-- or even submit multiple goodies.

If you are a blogger post the recipe on your site on the 7th and send me the permalink. If you are not a blogger just email me your recipe and a picture if you have it. I'll post it on SBV for you.

In any case,  send me your link to your post or entry via email on Friday, January 7th, 2005--or the next morning at the latest. I'll gather all the entries and post a round-up within a day or two. So join in the nutty fun, will ya? See you next year!

 

Sugar High Fridays #3: Spice Up Your Winter!: Kardemommekager, Two Ways

ZarahMaria from Food & Thoughts ,  the lovely hostess with the mostest for Sugar High Fridays #3, chose Spice Up Your Winter as the theme for this monthly sweets event, conceived by one of my favorite bakers and fellow blogistas, Mademoiselle--soon to be Madame--Jennifer from Domestic Goddess.

As it has become my monthly tradition--I can already hear Jennifer giggling all the way from Canada-- I seem to forget about the date of the event and arrive home, usually from a hectic work day/week to find out it is in fact the Sugar High Friday and I have no idea what to prepare or have very little time to do anything.

Today was no different. Initially, I wanted to create a recipe but the batch of Caramelized Ginger-Chocolate Palmiers I conjured up--dusted with a spicy sugar mix of cinnamon, cardamon and all spice--turned out so  ghastly that I trashed it without qualms.

Then, inspired by a quick browsing through my Desserts by Pierre Hermé--page 55, Apricot Packets-- I though of using Phyllo dough to create a version of these pockets by substituting parchement paper for phyllo and the apricots for cliced up banana and pecans. 

I had some currants macerating for tomorrow--friends of ours are hosting a Dessert Party in West Seattle-- and planned to add them to the pockets, but this plan was yet another flop. Ladies--and gents--do not attempt working with Phyllo after a 13 hr day. Ever. It does not work. And plop, the phyllo went into the trash bin too.   

It was then that, with eyes that begged for sleep instead of baking, I decided to Google easy tea cake, cookie and bread recipes containing the word spice, ginger, cardamom--a favorite spice-- and cinnamon.

Desperate, I even consulted via email my friendly and very Norwegian neighbor E, for traditional Scandinavian recipes. She suggested baking Pepperkaker and even sent me a few links but I was fresh out of Karo syrup. Close but no cigar.

At last, a site with many promising recipes and an opportunity to pick an easy peasy one that did not require any last minute driving to the supermarket or rendered a gazillion cookies--big yields were a no no this time of night.

Yay! I had all the ingredients and frankly, this was the one recipe even a trained monkey could make--please notice my Party Girl reference. So, there was my rationale behind my SHF choice.

On a second wind, energized by my find, not only did I felt compelled to bake my cookies but even make a second batch with a slightly different angle--adding almonds and the above mentioned drunken currants.

After baking, a quick and sloppy photo--with, ugh, a flash, in the dark (aided by my trusty FlashClip) that would have to do until morning's sunshine and lovely natural light--a taste for the weary baker--one Kardemommekager with a cold glass of milk.

Warm, right out of the oven, crunchy edges and still slightly soft thin center. Simple and utterly satisfying. And by a twist of fate, a recipe form ZarahMaria's own home country, Denmark.

Now I can go to sleep, exhausted, happy and with a full belly. And so, my friends, I present to you,  Kardemommekager, Two Ways. And God nat!

Sugar High Friday #2: Apples! Honey Crisp Apples & Dulce De Leche

Today was the day for posting our entries to Sugar High Fridays # 2:Apples!,  the cavity inducing monthly event created by Jennifer from Domestic Goddess. And just like last month, I was caught in a bind. I had all intentions to cook or bake something. It was between my friend Alfie's suggested recipe for Tarte Tatin, Apple-Cranberry Conserve or one of my mother's recipes.

However, I would be working all day and had just enough time after work to come home, take a shower and get ready for the ballet . But, I wanted to participate in some way so I did what I could and to put together something appley and sweet for a snack on the one chance I had midday to get home and grab a bite for lunch.

I fixed myself a plate of Honey Crisp Apple wedges (more on this amazing apple later) and got out the jar of La Salamandra Dulce De Leche  from the refrigerator, shoveled out a couple tablespoons of this heavenly treat (even better slightly warm) and sat down to eat it for lunch.

This is an amazingly decadent yet healthy dessert or snack option good for when you crave something fruity, light and refreshing, yet must have a sweet and luscious contrasting flavor. The apple's crunch and cider-like taste complemented by the silky smooth and creamy sweet goodness of the dulce de leche.

You'll forget you've ever liked Caramel apples when you try this.  And since there is no need to bake or cook the fruit, it is a very quick endeavor. Just dip the apples in the Dulce De Leche, bite into the tasty morsel, close your eyes and enjoy!

Sugar High Fridays No. 1: The Round-Up

Jennifer of Domestic Goddess has posted the round up for the initial installement to her "sweet tooth international blogging extravaganza". Do check them out. The entries are quite delectable and her recap hilarious!

Sugar High Fridays No. 1 (White Chocolate): Banana, Roasted Pecan & White Chocolate Mini Fillo (Phyllo) Shells

I was frolicking in Paris last week when Jennifer from Domestic Goddess announced her very own blogging event Sugar High Fridays. For the inaugural installment of SHF the ingredient or theme would be white chocolate.

So today, while browsing Food Porn Watch I noticed Jennifer had updated her site and that's when I found out about the event! The White Chocolate focused experiments were due today. Ack! What to do!

You see, officially white chocolate cannot be called "chocolate" because it has no cocoa solids from the chocolate liquor. The FDA doesn't classify it as chocolate. It can be pretty awful, especially if it is a lower quality white chocolate that uses vegetable fat instead of cocoa butter. It is not my favorite type of "chocolate". I never have it around. I did not remember having any at home. Should I even bother to participate?

After all, I have been basically hanging out at home in my pajamas, recovering from a tad of jetlag (or that is my excuse for taking the rest of the week off) since I came back from Paris Tuesday night. I only left the house yesterday to drive with Mr. C to Bellevue for a quiet dinner--to catch up on the trip and each other-- at Bis On Main.

And, and, besides...I have tickets to PNB's The Tragedy of Romeo & Juliet tonight at 7:30. I don't even know what to wear. All my pressed black pants are still in my suitcase. My hair! It has been in a bun all day. A blowout is key. No way, I have no time!

But then, the proverbial light bulb lighted up! After a desperate scavenger hunt in my pantry, I noticed that I did have some white chocolate! My friend A, on a recent trip to her native South Africa, had very thoughtfully brought back some South African chocolate for me and one of the bars was Cadbury's Dream Creamy White Chocolate! Yippee!

Quickly, I scrounged around the kitchen for ideas on what to make. No time for online research. Not at 3pm anyway! I had to get going fast! So I looked around the pantry. Aha! Pecans! On top of my dining room table, a basket of fruit Mr. C had purchased as a welcome back home treat for me, while he was away in Montana. Bananas and Pears. The question was, what to use, the bananas or the pears? Bananas it is!

Now, what to do with the white chocolate, bananas and pecans? Ok! Let me check the fridge? No, maybe the freezer instead? And there, all the way in the back, behind palmier dough, puff pastry packets, puff pastry shells, Dorot garlic and parsley, frozen asparagus, a big fat Ranger chicken and two bottles of vodka, there it was, my Sugar High Friday salvation: a box of my trusty and ever so handy Athens Mini Fillo Shells.

The are frozen mini shells of fillo (phyllo) dough that are fabulous for last minute amuse bouche, for quick and easy appetizers--hot or cold-- and dessert ideas. They are fully baked. You just fill them and serve or you can fill them up and bake until filling is hot (usually about 5 to 8 minutes). For health nuts, they contain no saturated fats or cholesterol. So hey, how can you lose? Which is why I always keep them around (I get these from Larry's Markets). Mostly, for emergencies and off the cuff, last minute entertaining. They come 15 to a box so it is plenty for a family dinner or small gathering.