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5 Thoughtful Finds For the Baking Enthusiast

YumSugar — Wed, 04 Nov 2009 15:31:56 -0800

Even though Summer seemed like yesterday, the year's already well into November. You know what that means: The holidays are fast approaching! We got off to a good start sharing our most coveted items of the moment, but beginning today, we'll also be offering useful gift guides that'll outline kitchen must haves for your hard-to-shop-for family and friends.

Have you cozied up to the co-worker who brings fresh loaves of pumpkin bread into the office? Or do you have a friend who insists on baking her own birthday cake? If so, indulge her Bakesale Betty with tools that will have her creating even more sweet treats. To see them, keep reading.

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Bravo Turns to Pastry For Next Top Chef Spinoff

YumSugar — Mon, 26 Oct 2009 10:15:59 -0700

First Top Chef Junior, then Top Chef Masters , Top Chef Wine, and Top Chef, the Magazine. What's next: Top Chef Desserts? Actually, yes. This week, Bravo begins casting calls for a new TC spinoff airing in 2010, Top Chef: Just Desserts. In a move that means year-round Top Chef programming, the show will feature pastry chefs living together and facing off in - you guessed it! - a weekly elimination. No word yet on who the host or judges will be.

Calling pastry "a different skill," Bravo exec Frances Berwick added, "We're finding people really love this franchise, and there seems to be no end to the interest in it." Really? I beg to differ and, like PartySugar, I am tiring of the Top Chef brand - not to mention all the cake competitions that have become so prolific on TV.

What say you? Will you watch Top Chef: Just Desserts?

Photos courtesy of Bravo

Rhubarb Tart Is a Scrumptious Spring Dessert

partysugar — Mon, 14 Apr 2008 16:18:32 -0700

Are you familiar with rhubarb? Rhubarb is a celery-like vegetable that is consumed as a fruit. While the leaves of rhubarb are toxic, the pretty stalks are completely edible. Because of its natural tartness, rhubarb is usually combined with sugar to make a delicious dessert. This raspberry rhubarb tart is a wonderful recipe to use if you're interested in experimenting with rhubarb. A rustic, simple pastry dough is filled with a sweet rhubarb-raspberry mixture.

Although the recipe calls for fresh raspberries, frozen ones would work just as well. To take a look at the recipe - it pairs perfectly with whipped cream or vanilla ice cream - read more.

Rhubarb Tart Dessert
From Real Simple magazine

Ingredients

2 cups all-purpose flour, plus more for the work surface
1/4 teaspoon kosher salt
1 cup plus 2 tablespoons granulated sugar
14 tablespoons unsalted butter, chilled and cut into small pieces
3/4 pound fresh rhubarb, trimmed and cut into 1-inch pieces
12 ounces fresh raspberries
Whipped cream or vanilla ice cream, for serving (optional)

Directions

Heat oven to 400°F.
In a food processor, combine the flour, salt, and 1 tablespoon of the sugar.
Add the butter and pulse until the mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, and pulse until the dough comes together but is still slightly crumbly (you should use 3 to 4 tablespoons total).
Turn the dough onto a lightly floured surface and knead gently. Shape the dough into a disk, wrap it in plastic, and refrigerate for 20 minutes.
Meanwhile, in a large bowl, combine the rhubarb, raspberries, and 1 cup of the remaining sugar; set aside.
On a lightly floured surface, roll the dough into a 14-inch circle.
Place it in a large cast-iron skillet, allowing the dough to hang over the edge. Top with the rhubarb mixture. Fold the edge of the dough over the fruit (to create pleats).
Lightly brush the top of the dough with water and sprinkle with the remaining sugar. Bake until golden brown, 50 to 55 minutes. Let cool for 5 to 10 minutes. Slice into wedges and serve with the whipped cream or ice cream (if using).

Serves 6.

NUTRITION PER SERVING: CALORIES 576(43% from fat); FAT 28g (sat 17g); SUGAR 41g; PROTEIN 6g; CHOLESTEROL 71mg; SODIUM 86mg; FIBER 6g; CARBOHYDRATE 79g

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Name That Dish!

partysugar — Tue, 09 Oct 2007 15:28:33 -0700

Since so many of you would like to give up your day jobs to become bakers, I thought I would test your pastry knowledge. Below is a picture of a classic dessert pastry usually served in a small, rectangular single portion. It consists of layers of puff pastry, cream, and more. Do you aspiring bakers know what it's called?

Definition: Napoleon

partysugar — Fri, 08 Jun 2007 10:08:19 -0700

Napoleon
A small, single serving, rectangular shaped dessert pastry. It's made with alternating layers of puff pastry and the cream of your choice. Usually it's topped with either a glaze, a dusting of powdered sugar, fondant, or a thin icing.

Definition: Empanada

partysugar — Thu, 03 May 2007 09:56:19 -0700

Empanada, pronounced m-pah-nah-dah
A small, single serving, half moon shaped pastry with savory filling (although sometimes sweet - have you tried the new Starbucks mango and pineapple one?). The filling can be seasoned many ways and can contain meat, seafood, and vegetables. Empanadas are typically in Spain and South America, especially Argentina where they are consumed in quantities similar to that of sandwiches in the United States. Empanadas range in size from the entire pies of Galicia to the ravioli sized empanaditas of Buenos Aires.

New Meaning for the Term 'Baby-Making'

YumSugar — Wed, 28 Feb 2007 00:01:11 -0800

I know, I know, this one is a bit disturbing, but HOLY COW folks, look at the skill! British sugar artist Michelle Wibowo has more cake sculpting talent in her little pinky than I do in my entire body. This realistic looking baby cake is the latest work from award-winning Wibowo.

Seriously, you must watch the three-minute video of her sculpting this masterpiece. It's crazy impressive - you'd never know that she starts off with a tall rectangular cake base.

And although I'm really impressed, what I want to know is, who's eating this cake? It's so realistic, how could you even begin to put a knife in it?! If, however, you fancy shoving a knife in your own eye, Wibowo will make a replica cake of you - prices start at £85 (around $160).

To check out the video read more

Source: Metro UK

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Killer App: Savory Pumpkin Puffs

partysugar — Fri, 30 Oct 2009 13:00:01 -0700

With it's flaky, crispy, and buttery layers, I never tire of puff pastry in a savory appetizer preparation. I always make sure my freezer is stocked with the easy-to-manage dough because it's ideal for impromptu entertaining. Roll it with some herbs and prosciutto and you've got pinwheels. Or, if you have a festive cookie cutter and a little more time, you can make these cheesy pumpkin puffs.The name of this recipe is somewhat misleading. There is no pumpkin flavor involved; the pumpkin refers to the cookie cutter's shape. Despite this fact, these gruyere, Parmesan, and mustard-filled puffs are amazing. They're the perfect little bite to begin a party as they pair with everything from sparkling wine to beer to cocktails. To look at the recipe, which would be welcome at any occasion between Halloween and Thanksgiving, read more.

Savory Pumpkin Puffs
From Martha Stewart

Ingredients

All-purpose flour, for parchment
1 standard package (17.3 ounces) frozen puff pastry, thawed
1 1/2 teaspoons paprika
1/4 cup unsalted butter, melted
2 1/2 tablespoons Dijon mustard
1 1/2 cups finely grated Gruyere cheese
1 cup finely grated Parmesan cheese
Freshly ground pepper

Directions

Preheat oven to 375 degrees.
Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15-by-13-inch rectangle, about 1/16 inch thick. Refrigerate until firm, about 15 minutes.
Meanwhile, stir the paprika into the melted butter.
Remove pastry from the refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; sprinkle with both cheeses. Season with pepper. Lay a second pastry rectangle on top.
Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together.
Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes.
Immediately place the shapes on a parchment-lined baking sheet. Using a sharp paring knife, score each shape four or five times to make pumpkin ridges.
Bake until golden, 15 to 20 minutes. Transfer puffs to a wire rack; let cool slightly before serving.

Makes 18-24.

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Yummy Link: Behind the Scenes With a Hotel Pastry Chef

YumSugar — Tue, 13 May 2008 14:15:00 -0700

Go behind the scenes with Coral Beach Hotel's pastry chef. Be sure you read the crazy story about making Sacher Tortes during a bombing! - What's For Lunch Honey?

Reader Recipe: Salmon with Puff Pastry and Pesto

YumSugar — Fri, 21 Sep 2007 01:03:55 -0700

I was checking out all the great recipes in the Food & Entertaining channel, when I came across this colorful salmon with puff pastry and pesto that TeamSugar member rlveronica cooked up. It's simple to make, and whips up in no time at all. It's also quite colorful and flavorful and is bound to be a hit. To cook up this meal for dinner tonight, read more

Submitted by TeamSugar member rlveronica
From Giada De Laurentiis, Food Network

So easy to make! It's a great hit too!

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings

You'll need:
4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
4 (4 to 6-ounce) pieces salmon
1/4 cup sliced almonds
1/4 cup purchased pesto
2 tomatoes, sliced

Directions:
Preheat the oven to 400 degrees F.
On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.

To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.

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