The Daily Palette will be my new home starting January 1, 2011. Please make a note of it. Thank you!
Wow, thanks for stopping by! A few weeks ago, bursting with creativity (and probably running on sugar), my goddaughter Lala decided to take on Gateau Le Sans Rival. Although I had made this torte a dozen times, directions-wise, there is always a minor thing to tweak. The book Favorite Filipino Recipes, although has good recipes indeed, was not very forthcoming directions-wise. However, my copy is from the 70’s and subsequent revisions may have been made since then.
- 5 egg whites
- cup sugar
- 1 1/2 cup chopped cashews
- 1/2 teaspoon vanilla
Preheat oven to 175F.
- Beat egg whites until stiff.
- Add sugar gradually and continue beating.
- Fold in chopped nuts and vanilla.
- Pipe meringue into 3 or 4 buttered and dusted (with sugar) 9″ diameter pans to make thin layers. I pipe because I cannot spread meringue evenly with an offset spatula. Please teach me. Thanks.
- IF using parchment paper, using pencil, trace 9″ circles on sheet of parchment paper; turn parchment over (circles will show through) and place on large rimmed baking sheet. Again! (Like a 4-year old)
- I hope you have something good to watch on TV.
- Bake meringues until dry and crisp but not browned, about 3 hours.
- Turn off oven and let meringues cool completely in oven.
Pâte à Bombe
- 1/4 cup water
- 2/3 cup sugar
- 5 egg yolks
- Boil water and sugar until it spins a thread.
- Pour mixture gradually over-well-beaten egg yolks and continue beating until thick.
- Remove and chill in refrigerator.
- pate a bombe
- 1 cup softened unsweetened butter
- Cream butter and add pate a bombe. Continue whisking until light and fluffy.
This month’s International Incident Party ingredient: SALT
Inspired by Pierre Herme’s Salted Caramel and Apple Macarons, I layered this creation using The Republic of Tea’s caffeine-free Caramel Apple Red Tea to flavor the shells.
For the partially dried apples, I followed Edd Kimber’s recipe and directions.
Coincidentally, he posted Frivolite about the same time last year!
Fluer de Sel Caramel Filling
- 1 cup heavy cream
- 5 tablespoons unsalted butter, cut into pieces
- 1 teaspoon fleur de sel
- 1 1/2 cups sugar
- 1/4 cup light corn syrup (this will prevent crystallization of sugar)
- 1/4 cup water (to get more tea flavor, infuse two (2) tea bags in 1/4 cup water)
- Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
- Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved.
- Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
- Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes.
- Pour into small bowl and cool 2 hours.
- Pipe onto macarons to make sandwiches.
Dedicated to Linda (survivor) and to Steve’s Mom.
For Breast Cancer Awareness Month and Mactweets Mac Attack Challenge No. 12, please allow me to introduce Pumpkin Chai Red Tea Macarons.
A good balance of East and West plus all the goodness of Fall Season made these macarons possible.
The Republic of Tea’s Pumpkin Chai Red Tea is made especially for Crate & Barrel.
- 1 cup confectioners’ sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- contents of three (3) teabags Pumpkin Chai Red Tea The Republic of Tea
- Pulse confectioners’ sugar, tea, and almond flour in a food processor until combined.
- Preheat oven to 280 degrees F. Whisk whites with a mixer on medium speed until foamy. Gradually add sugar, and whisk until stiff peaks form. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
- Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 1.5″-inch rounds 1 inch apart on Silpat-lined baking sheets. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 30 minutes. Bake for 17 minutes.
- Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack.
- Sandwich 2 same-size macarons with 1 teaspoon filling .
With the strange weather we have been experiencing in California, my lavender harvest extended through fall. You won’t hear me complaining.
My sincerest thanks for the warm welcome.
I usually divide and replant lavender this season to make room for more next spring. Cooking with lavender piqued my interest, suddenly becoming food for thought after Cherrie caught my garden posts about lavandins. A few more tweets later, Carol chimed in, and with Penny, they invited me to participate.
I had imagined Lala giggling the whole time we discussed lavender everything. Two kids in the back trying so hard not to burst into laughter letting the secret lavender dishes out.
Over the last two weeks, I experimented with lavender, using the fragrant herb with restraint. I wanted to try a few things except making soap.
- buds from 8 stalks fresh lavender
- 1 cup sugar
- Combine sugar and lavender in an airtight jar.
- Shake well to combine.
- Store in a dark place for about two (2) weeks.
Lavender Crème Brulée
- 2 cups heavy cream
- 2 tablespoons fresh culinary lavender
- 8 egg yolks, reserving egg whites for macarons
- 1/3 cup granulated lavender sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup lavender sugar (for the caramelized tops)
- One day before making creme brulee, in a small bowl, combine cream and lavender. Cover and refrigerate for 8 to 12 hours.
- Microwave for a minute. Strain the cream into a small saucepan, pressing on the lavender to extract all the liquid; discard the lavender.
- Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.
- Add cream and vanilla, and continue to whisk until well blended.
- Strain into a large bowl, skimming off any foam or bubbles.
- Divide mixture among 6 ramekins or custard cups.
- Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes.
- Remove from oven and leave in the water bath until cooled.
- Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
- When ready to serve, sprinkle about 2 teaspoons of lavender sugar over each custard.