Wednesday, July 29, 2009
Le Tour de France 2009
Even as they passed the finish line, we still hadn't been able to connect with our friend Lisa, until the end. It almost seemed like a miracle when she found us in the crowd as it was dispersing. Our friend, Doug was in another location, so we decided to meet up at a regular spot. The podiums were being prepared as the race wound down. We watched as the winners received their trophies, before going to meet our friend Doug. He left me a welcome message. When we arrived he was a sight for sore eyes, with cold beer to cut the Champs Elysee dust, and baguette with peppered saucisson. We discussed where to go for dinner and exchanged stories of our day, marveling at the stamina of those men in lycra!
Written and mainly photographed by Diane with some photos by friends, Lisa and Jana. Thanks Ladies! And thanks Doug, for that final text!
Friday, July 24, 2009
Chocolate Cake with Peanut Butter Frosting and Glaze
The weather here lately in the northeast has been very rainy and at times tropical. Yesterday was no exception. Trying to capture the lusciousness of this cake in weather that is more changeable than a moody teen, was challenging. In the end, it worked out well. I didn't want a cake as large as the recipe, so I halved the recipe and made it in a 6x4 inch cake pan. I then sliced the cake into 3 layers and assembled it according to the recipe. The only deviation was spreading the glaze on the entire cake versus letting it spill over in long luxurious drips. That takes me back to the weather...the drips just didn't drip too well. The glaze did spread over the entire cake very nicely though, and it looked and tasted perfectly. Outside, the rain pelted down as we celebrated. Later that night the wind whirled around as trees were downed and we lost our electricity. I was starting to think I should have built an ark instead of baking a cake, but after one taste of this rich and delicate cake, I think Noah would have approved.
This cake is moist and delicate with the cream cheese lightened Peanut Butter Frosting. The Chocolate Peanut Butter Glaze brings both tastes together as it drips down the sides or is glazed on top of the frosting.
Sour Cream Chocolate Cake with Peanut Butter Frosting and Chocolate Peanut Butter Glaze
Adapted from Sky High: Irresistible Triple-Layer Cakes, by Alisa Huntsman
Makes an 8-inch triple-layer cake; serves 12 to 16
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.
To decorate with the Chocolate Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle. (I used chopped peanuts.)
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate)
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
Add the peanut butter and beat until thoroughly blended.
Chocolate Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Written and photographed by Diane.
Sour Cream Chocolate Cake with Peanut Butter Frosting and Chocolate Peanut Butter Glaze recipe (pdf)
Sunday, July 19, 2009
Kiss and Makeup
Here is my adaptation of "the kiss", with a little cayenne pepper to keep it hot...the makeup is on your own!
Crab, Tomato and Avocado Amuse-Bouche
For the crab layer:
2 ounces crab meat, with a squeeze of lime
For the avocado layer:
1/2 ripe avocado, smashed until almost smooth with a squeeze of lime and a
dash of cayenne pepper
For the tomato layer:
12 cherry tomatoes, quartered
1 tablespoon olive oil
1 large clove garlic
1 tablespoon chopped cilantro
1 tablespoon lime juice
1/4-1/2 teaspoon sea salt (to taste)
dash of cayenne pepper
You'll need 4-2 ounce shot glasses.
Mix all of the ingredients for the tomato layer in a bowl. Stir to meld the flavors and adjust the salt and cayenne pepper according to taste. Evenly divide the layers between the 4 shot glasses. In each glass, add one layer of the crab and then a layer of tomato mixture, draining most liquid from the tomato mixture as you spoon it into the glass. Top with the smashed avocado and serve with several crostini.
To make the crostini, thinly slice a baguette, brush with olive oil and toast.
Serves 4.
Written and photographed by Diane.
Crab, Tomato and Avocado Amuse-Bouche recipe (pdf)
Friday, July 17, 2009
A Bastille Day Celebration
It was a finale to remember and gave a celebratory power to the people as they all stormed back home.
Written and photographed by Diane.
The last photo was contributed by a friend.
Tuesday, July 7, 2009
An Orange Fancy
After a short walk back to the hotel, I managed to get a solid 8 hours sleep before my alarm went off. After the flight back home, I decided to give my idea for chicken a try. I marinated the chicken in orange juice, because I was in an orange state of mind, and herbs and spices. The chicken was marinating, the grill was firing up and I readied the plates. I then grilled the chicken, and served it with a red pepper jam mixed with orange zest. I think I have a new orange fancy...besides my new bag, of course!
Grilled Orange Chicken With Red Pepper Jam
2 pounds chicken breasts, split or cut of choice
For the marinade:
3/4 cup orange juice
3 large cloves garlic, finely chopped
1 teaspoon finely chopped rosemary, or 1/2 teaspoon dried
1 tablespoon chopped fresh oregano, or 2 teaspoons dried
1 tablespoon chopped fresh thyme, or 2 teaspoons dried
1 tablespoon chopped fresh basil, or 2 teaspoons dried
4 fresh sage leaves, or 1/4 teaspoon dried
1/2 teaspoon cayenne pepper
Mix garlic, herbs, and cayenne pepper with orange juice. Put chicken in a covered glass pan or zip lock bag, and pour in marinade. Marinate 2 hours, drain and discard marinade. Grill until done.
Garnish with orange zest and serve with Red Pepper Orange Jam.
Serves 4.
Red Pepper Orange Jam
1/3 cup red pepper jam*
1 tablespoon grated orange zest, plus more for garnish
*I used a Red Pepper Jam with Ancho Chilies, by Earth & Vine Provisions, Inc.
Stir orange zest into red pepper jam and serve.
Makes 1/3 cup.
Written and photographed by Diane.
Grilled Orange Chicken With Red Pepper Jam recipe (pdf)