Zigeuner Schnitzel (Schnitzel with Mushooms, Peppers & Onions)

The German Schnitzel is a common dish found on most if not all German restaurant menus. Traditionally, Schnitzels are made with veal or pork. My friend Maria prepared this recipe for our recent German Wine & Dine at the request of her dad. Her dad explained that when he was stationed in Germany, he recalls ordering this dish at a restaurant. Ever since, he's tried to find this dish on German restaurant menus here in Chicago with no such luck. Maria did some sleuthing and found this recipe. Her dad completely approves of this dish since it tastes just as he remembered when he first had it in Germany...

Zigeuner Schnitzel
(Schnitzel with Mushooms, Peppers & Onions)
recipe adapted from German Grandma

4-6 thin boneless pork chops or pork sirloins
1 c flour
3 eggs
1/3-1/2 cup milk
2 c bread crumbs
1/3 c vegetable oil

To Make the Schnitzel: Tenderize the chops or sirloins with a meat mallet. Set out three shallow bowls. In the first, put the flour, which you’ll use to dredge the pork. Next is the eggs and milk, beaten together. Dip the floured pork into this mixture. Put the bread crumbs into the third bowl, and use it to coat the floured and battered pork.
Let the pork sit about 15 minutes before frying. Heat the oil in a skillet, and brown the chops on both sides. Serve with the sauce (recipe follows below).

Sauce:
2 T vegetable oil
2 c sliced mushrooms
1/2 sm. onion, sliced vertically
Bell pepper, ( preferebly different colored peppers) cut in strips about 1” long
1/4 c flour
1 1/2 c beef broth
1/3 c Kruegermann’s Pickle-Salad Mix
/(note: if you can’t get this ingredient, use dill pickles, cut into strips about 1” long)/
1 t Kitchen Bouquet browning and seasoning sauce salt to taste

To Make the Sauce: Heat oil in saucepan; sauté mushrooms, onion, and bell pepper until tender. Sprinkle with the flour and stir to blend.
Cook, stirring, another minute or so. Add beef broth, and continue to cook, stirring occasionally, until thickened. Add Kitchen Bouquet (it adds good color and a bit more flavor to the sauce) and pickle-salad mix. Taste and add salt, if necessary. Serve over schnitzel.

Read more »

Old Standby "Confusing Cause and Coincidence" Excuse Trotted Out in Advance of Adverse Events Following Swine Flu Vaccinations

"Confusing cause and coincidence" has been used by scientists for decades to explain away the onset of autism disorders in otherwise healthy children following vaccinations. The same people do not, however, bother to conduct credible studies to actually rule out a causal relationship in such cases.

Most notably, despite support for an observational study comparing autism rates amongst existing vaccinated and unvaccinated populations from credible sources such as Dr. Bernadine Healy, Dr. Julie Gerberding and Dr. Jon Poling, the IACC, under Dr. Thomas Insel, has engaged in procedural shenanigans and given questionable testimony to Senator Harkin's committee to prevent such a study from being done.

Now, the "confusing cause and coincidence" excuse is being trotted out to explain possible adverse events following H1N1 (Swine Flu) vaccinations BEFORE THEY EVEN OCCUR.

The Telegraph (UK) article People will die after swine flu vaccine - but it's just coincidence, Six people in Britain can be expected to die suddenly after having the swine flu vaccine but it will just be coincidence, researchers have said references a recently published article in the Lancet and contains prophetic gems of wisdom offered by super intelligent researchers to us, the lowly unwashed, who have such difficulty distinguishing between cause and coincidence.

Prof David Spiegelhalter, Winton Professor of the Public Understanding of Risk, University of Cambridge and Co-Director of Straight Statistics, said: "What a fine paper. If millions of people are vaccinated then just by chance we can expect bad things to happen to some of them, whether it's a diagnosis of autism or a miscarriage.

"By being ready with the expected numbers of chance cases, perhaps we can avoid overreaction to sad, but coincidental, events. And why don't we ever see a headline 'Man wins lottery after flu jab'?"

Professor Robert Dingwall, University of Nottingham, said: "The difference between cause and coincidence is difficult enough for specialists to grasp, let alone the wider public.

"However, this paper is very important in spelling out the fact that just because two events happen at the same time, they are not necessarily related. There is a background rate of death, disease and accidents that happen all the time regardless of what medical interventions are going on."

Perhaps Professor Spiegelhalter can explain why we never see headlines like Vaccine Researchers Make Fortunes Successfully Predict Winning Lottery Numbers. And perhaps Professor Dingwall can someday come to believe that we, the great unwashed, drooling, ignorant public do in fact understand the difference between cause and coincidence and that we have heard that argument before in connection with vaccines and autism.

If the learned professor can get his head around that one perhaps he can convince the other members of his club that research confirming or refuting their prophecies would be appreciated by those of us in the Ignorance R Us Club.

Based on prior history of the IACC refusal to conduct credible studies of possible vaccine autism connections I have my own prediction to make: no credible follow up studies to determine actual causes of deaths and other adverse events following Swine Flu vaccinations, including autism onset, will be done by the members of the We Are Smarter Than The Dumb Public Club.

autism

Read more »

FRANKFURTER KRANZ GATTINES

GUESS WHO'S COMING TO DINNER: MOWIE TAKES OVER MY KITCHEN

For my last post, I was invited to bake... and write... for Mowie over at Mowielicious. I proudly carried over a little something I whipped up in my kitchen, something I created just for Mowie and his stunning little blog, the most elegant creation this simple girl could whip up. Now, my friend Mowie has returned the favor. A knock on my door very early this Saturday morning and there he is, Mowie, standing on my doorstep just waiting to be invited in. He blows me a kiss and pushes past me, rushing towards the kitchen in his excitement. "I have a wonderful surprise for you!" he laughs as he ties on an apron and starts rummaging around my kitchen for pots and pans, whisks and spoons. So after making sure that he's comfortable and has found everything he needs, I tip-toe out of the room, grab the novel I've been reading and go and curl up on the sofa with Marty and wait for the magic to happen, for Mowie only creates the beautiful, the luscious, the divine. Thank you, my dear friend, for all that you've given me. And here is Mowie's wonderful guest post and his fabulous Frankfurter Kranz Gattines!

Mowie takes over my kitchen

Life is a funny thing, isn't it?

Before I get into this post, I would just like to point out that I'm no Jamie in the writing department. Even though I write a blog, I am mostly hiding behind my camera clicking the shutter button. I prefer that to sitting behind my screen, clicking the keypad buttons.

Baking has always been like alchemy to me: bringing things together, mixing them up and creating something completely different, something whole, something new, like a cake, that can't be undone back into each of its original ingredients. I compare Jamies writing to alchemy as it truly is a form of magic: stringing bits of the alphabet together to create something beautiful, that touches the reader deeply on an emotional level, and satiates, just like any good cake, until the hunger pangs strike again, and all you want is some more good writing (and some more good cake!).


Jamie's path crossed mine recently, shortly before she lost her brother. Our friendship had been growing since, and when I'd heard of her loss, I knew exactly what she was going through, having lost my own brother not too long ago myself. Many emails later, much comfort was exchanged, but more importantly much laughter was shared as we realised we had almost exactly the same sense of humour. A bond formed and we started to build on the layers of our friendship, one that I feel will grow even stronger in time. The funny thing is, we haven't physically met yet, and out of our sadness was borne happiness. Life really is a funny thing, isn't it?

So, like the layers of our friendship, I thought I'd have to choose a fitting dessert to match, one that shows light, colour and is my favourite dessert of all. The original is called Frankfurter Kranz (literally, the crown of Frankfurt) and it is a very traditional German gateau. On my yearly trips to visit my grandmother, I knew she would always have some Frankfurter Kranz waiting for me, having worked on it for hours beforehand. As a child growing up, this cake was a piece of heaven on a plate for me, and it still is. What makes it so special are the many layers of buttercream and jam that hold it all together.


I remember my grandmother would spend hours on this cake making it just perfect, and getting as many layers as she could out of it. The original that gets served in cafes and restaurants never has more than three layers of buttercream, but when my grandmother whips one of these beauties up, she creates 6, 7, sometimes even 8 layers - not an easy feat, considering the original size of the cake to begin with - a true work of art. This cake really is a masterpiece when done properly and I was hoping I could create something just as special for Jamie.

Mowie, have you found everything you need?

I really love deconstructing recipes and starting from scratch, again, like alchemy, hopefully creating something new in the process. For this guest post I've made some Gattines (Gateaux in a glass), and given my recent obsession with all things verrines, it only seemed apt. A bottom layer of plump, juicy cherries I had left over from summer which I'd had in a jar of syrup, another layer of a very light vanilla buttercream topped with some lightly caramelized chopped almonds, and covered with a layer of spongecake. I also had some coconut macaroons in the cupboard that I thought completed this dessert perfectly. I hope you enjoy the final result as much as Jamie did.

Please visit Mowie over at Mowielicious where you will find a gorgeous blog filled with amazing, elegant, delicious desserts and his stunning photography. All photos of the Gattines and flowers are Mowie's.

MOWIE'S FRANKFURTER KRANZ GATTINES


Makes 9 Gattines:

You will need 10 empty glasses (make sure you leave the 10th glass empty for the last step!)

It's best to start with the bottom layer as it can be left to solidify in the time you get the other ingredients ready.


For the cherry jelly layer:

1 jar of cherries in syrup
1 pack of gelatine (I used 1 pack of agar seaweed flakes, as I'm not a big fan of gelatine)

1. Sift the cherries, making sure to collect the syrup.
2. Heat the syrup to a gentle boil and remove from the heat.
3. Stir in the gelatine (or agar).
4. Pour some into each glass, making sure it fills 1/3 of the glasses only.
5. Place 5-6 cherries into the syrup, and place glasses by a window to cool, and once cooled down, refrigerate. Only continue the next steps once the cherry syrup has solidified.

For the buttercream layer:

300ml vanilla custard
100g butter
1 pack gelatine or agar flakes
100g sugar

1. Whip the butter with an electric mixer until light and fluffy.
2. Heat custard until warm and take off the heat. Prepare gelatine/agar as per pack instructions by dissolving in hot water.
3. Whisking constantly, pour the gelatine/agar into the warm custard and mix well.
4. Pour on top of the solidified cherry syrup in the glass, filling the next 1/3 of the glass, leaving the top third for the next few steps. Place glasses back in the fridge to allow the buttercream to solidify.

For the caramelized nuts:

150g almonds, chopped roughly
10g butter
60g sugar

1. Melt the butter in a pan.
2. Add the sugar and butter and mix.
3. Keep stirring until the nuts start to go brown. Set aside to cool to room temperature.
4. Place a thin layer over the solidified buttercream in the glasses.

For the sponge cake:

100g butter, at room temperature
150g sugar
Seeds of 1 vanilla pod (or 1 tsp vanilla essence)
Juice of half a lemon
1 pinch of salt
3 medium eggs
150g flour
50g cornflour
2 tsps baking powder

1. Preheat oven to 180˙C. Butter a baking tray (roughly 30cm x 30cm). Whip the butter with an electric mixer until the colour lightens.
2. Add the sugar, vanilla, lemon and salt and mix thoroughly.
3. Add one egg at a time, making sure to mix into the batter for at least one minute per egg.
4. Mix the flour, cornflour and baking powder together and fold into the batter in two additions.
5. Pour batter into baking tray and bake for roughly 30 minutes. Test by inserting a metal skewer into the middle of the cake. If nothing sticks to the skewer when you take it out, the cake is ready. Set aside to cool to room temperature. Once cooled, use an upside down empty glass to cut out the final layers of spongecake to fit snugly on top of the gattines.
6. Place each spongecake layer onto the top of the nut layer in each glass. Decorate with whipped cream, biscuits or flowers.

Mowie, you can come back and bake for me any time you please! Fabulous!

Read more »

Autism and Vaccine Safety in the Swine Flu Era: Does Calling Something A Myth Make It So?

According to many mainstream media sources here in Canada the H1N1 Swine Flu is perfectly safe and effective and .... oh yes ... any possible connection between vaccines and autism has been disproved. These sources usually provide little or nothing to back up their sweeping claims other than to rely on, and refer their readers to, the web sites of public health authorities. "Journalists" in the mainstream media routinely dismiss anything published by a blogger as lacking credibility. These alleged journalists also routinely describe any position on vaccines and autism, or any statement that questions the safety of efficacy of the H1N1 vaccine, as a myth. In most cases the alleged journalists provide no reference to any study to back up their characterization of serious issues as myths held by cranks and hysterical parents. Obviously calling something a myth does not make it so but, in the current Swine Flu Era, name calling is routinely substituted for serious commentary. All in the interest of promoting public safety of course.

One childish example of the simplistic, vaccine cheer leading that passes for public health journalism in the Swine Flu Era is the opinion piece Separating myth from fact in debate about flu vaccine by Craig McInnes. You will not find any information casting doubt on vacine safety or efficacy in Mr. McInnes opinion piece. There is no mention of the four people in Sweden who died after receiving the H1N1 vaccine. Promoting intelligent thought and discussion about vaccines is not the objective of the McInnes opinion piece. No, the sole objective is to convince people that they must get the H1N1 vaccine. To help achieve that end any questions or concerns surrounding the safety or efficacy of vaccines generally MUST, be described, as arising from myths generated by ... ugh ... bloggers.

Mr. McInnes begins his opining with a bit of mockery:

So did you hear? You can protect yourself from swine flu by putting bowls of cut-up onions in every room of your house.

No really, it's true, I read it on the Internet, on the same website that had the skinny on the giant albino alligators that live in New York city sewers, a scandal that the government has tried to suppress for years.

And there it is. With that McInnes opens by relegating anyone whose views do not conform to those of public health authorities to the whackjob heap. (Except, presumably, those German authorities concerned about adjuvants in the H1N1 vaccine who are not mentioned in the McInnes opinion). Since this is an autism blog here is what Mr. McInnes has to say about vaccines and autism:

Myth: Thimerosal, which is used as a preservative in flu vaccines, contains mercury, a dangerous poison, and causes autism.•

Fact: The amount of mercury in a dose of H1N1 vaccine is less than you would get from a can of tuna and the version with the adjuvant requires only one-tenth that much.

The relationship between thimerosal and autism has been widely studied and no causal link has been found.

Mr. McInnes is not the first to use the tuna fish argument without mentioning that in fact cautions have been expressed by health authorities about tuna fish consumption for that very reason. Nor does he seem aware that digesting a tuna fish does not involve the same bodily processes as injecting a mercury preservative directly into the body of a pregnant woman or young child, thus bypassing some of the defensive processes involved with food consumption.

Mr. McInnes also appears to be unaware that a non blogger named Dr. Bernadine Healy, a former NIH head, has several times stated the need for more research on vaccine autism issues using as one reason the fact that the mercury based preservative thimerosal crosses the placenta. It has been indicated that Thimerosal will be contained in vaccines given to pregnant women in some Canadian jurisdictions, including here in New Brunswick.

Mr. McInnes, to his credit, does not go so far as to say that a thimerosal link has been disproved. He simply declares that no causal link has been found. With that though he ignores the anecdotal evidence of thousands of parents who saw their children regress after receipt of vaccines. He also fails to mention that the few, not many, studies that did not find a causal link have been criticized for their methodological weaknesses. One, the Madsen, Danish study of 2003 did not purport to offer itself as anything other than a call for MORE research. That study found that autism rates continued to rise after removal of thimerosal. The authors of the study pointed out, however, that the period studied overlapped a significant event - diagnostic definition changes in the DSM and ICD which added substantially to the numbers of persons receiving autism diagnoses.

In opining that no causal link has been found between thimerosal and autism Mr. McInnes also appears to be unaware that serious attempts to investigate such a connection have been expressly thwarted by the IOM review of 2004 and by the IACC which used procedural shenanigans to quash its own proposal to conduct an observational study comparing autism rates in vaccinated and unvaccinated populations. Such as study has been called for by Dr. Healy and by Dr. Julie Gerberding until recently a head of the CDC. Dr. Jon Poling has also called for more vaccine autism research. Mr. McInnes may be unaware that Dr. Poling is not a blogger. He is a neurologist whose daughter was the plaintiff in a vaccine case settled in her favor by the US government which acknowledged that her "autism like symptoms" may have been caused when her existing mitochondrial disorder was aggravated by vaccination.

Craig McInnes alleges that what he calls myths being spread contribute to increased illness and deaths from Swine Flu by persuading people not to get vaccinated. He does not refer to any studies which show that Swine Flu vaccine has been shown to protect against the Swine Flu. A few months ago we were warned by public health authorities that Swine Flu mutates rapidly. Now we are asked to believe that vaccine has been developed which has been demonstrated to be effective in preventing the flu even though it may have mutated into a different form? In fact he provides no reference to any studies which indicate that seasonal flu vaccines are effective in preventing other flus which, apparently, are in a process of continual mutation.

Apart from the lack of proven efficacy for H1N1 vaccines Mr. McInnes provided no proof that Canadians choosing not to get vaccinated do so because of internet bloggers. The fact is that mainstream media outlets have published survey results indicating that many front line health care workers including nurses and some doctors did not intend to get vaccinated for H1N1. And there is no proof at all that Canadians generally are not going to get vaccinated. News reports in recent days have shown line-ups with thousands of people waiting for hours for vaccines often without getting them.

Hopefully the learned Mr. McInnes will not also blame the internet or bloggers for the failure to ensure adequate vaccine supplies for those who want them or for the failure to provide sufficient organization to deliver them.

We do not need any more myths, including those generated by mainstream journalists like Craig McInnes.

autism

Read more »

Winner of Foodie Freebie Friday: Chicago Metallic Roasting Pan

Happy Spooky Friday! What a great day to get pumped up for Halloween. Do you have any special Halloween plans in store for the weekend? I'm keeping it pretty low key this weekend by hosting a halloween party with a few friends. Aside from the halloween party, I'm doing some kitchen therapy on Sunday and making a few meals for the week ahead. Be sure to check back to see what I serve up at my halloween party and the recipes I'm making for next week too!

This week I asked readers what they enjoy roasting or baking in the oven during the fall. Thank you for all the responses as you've inspired me to make some of those dishes in the future! And because our readers certainly love roasting and baking, one lucky reader will be receiving a Chicago Metallic Commercial Large Roaster with handles and rack:

• Large roaster pan crafted from heavyweight aluminized steel
• Folded corners add triple-thickness strength; reinforced rims eliminate warping
• 2 stainless-steel riveted handles for safe transport; nonstick roasting rack included
• Dishwasher-safe; oven-safe to 550 degrees F; corrosion-resistant
• Measures 14 by 11 by 3 inches; 25-year limited warranty

Perfectly sized for baking lasagna or roasting meats or poultry, this large roaster pan from the Chicago Metallic Commercial line features heavy-duty aluminized steel construction to ensure durability, superior heat conduction, and corrosion resistance. Folded corners add triple-thickness strength, while reinforced rims eliminate warping. The pan comes equipped with two stainless-steel riveted handles for safe, secure transport, and a nonstick roasting rack to keep meat up and away from fat and drippings is included. Designed for bakers who prefer the tradition of baking on uncoated pans, the bakeware's surface offers good reflectivity for even dispersion of heat, which means more consistent, even baking and gradual browning. After repeated use, darkening of the metal will actually enhance baking performance. Dishwasher-safe and oven-safe to 550 degrees F, the roaster pan measures 14 by 11 by 3 inches and carries a 25-year limited warranty.

Ready to find out who won this week's Foodie Freebie Friday?...

Comment #100 comes from Angel who said...

I love to roast sweet potatoes!
October 28, 2009 2:58 PM

Congratulations to Angel! Please email me at itsjoelen@gmail.com so I can have the Chicago Metallic Commercial Large Roaster with handles and rack sent to you!

Thanks again to all those that commented and stay tuned to the next Foodie Freebie announcement on Monday, November 2, 2009! Don't feel discouraged if you haven't won yet - I have a whole year's worth of freebies ahead and next week is one that you won't want to miss!

Read more »

Sauerbraten (German-style Pot Roast)

During the fall, a good pot roast is a great comforting dish to enjoy. For my recent German Wine & Dine event, I wanted to attempt a traditional Sauerbraten, which is a German style pot roast. It took about 3 days to prepare but worth every minute.

The roast is marinated in a combination of cider and red vinegar, along with water and a few spices. Traditionally, juniper berries are used in making this dish. I didn't get a chance to pick any up at my local spice shop but even without the juniper berries, the dish was delicious! The roast marinates for 2-3 days (I marinated for 2) and then sugar is added to both the marinade and meat. It's covered and baked at a low temperature for about 4 hours. It may seem like it takes up quite a bit of time, but the results definitely pay off.

Once the roast has baked up, the marinade is strained and then placed in a pan to boil. It's such a acidic mixture that to balance it out, some sugar and spices are needed. What was interesting about making a gravy from the marinade is the addition of powdered gingersnap cookies. After it boiled a bit, a gorgeous, thick and rich gravy was made and perfectly complimented the roast.

I plan on making this again despite the amount of time it takes to prepare... and my guests loved it!

Sauerbraten (German-style Pot Roast)
recipe adapted from Alton Brown

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
1/2 teaspoon ground mustard
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, and ground mustard. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.

Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.

When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F.

Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Slice the meat and serve with the sauce.

Read more »

Kartoffel Klösse (German Potato Dumplings)

Every cuisine seems to have some comforting recipe using potatoes. For German cuisine, these dumplings fit the bill. They're light, fluffy and perfect to go with Sauerbraten, a German style pot roast (recipe coming later today!)

When making these dumplings, I found the consistency to be a little sticky to handle and shape into balls. Instead of adding more flour (which would toughen the texture of the dumplings), I used the dough as is and spooned the dough into boiling water. This produces a more rustic dumpling that is light and fluffy.

Kartoffel Klösse (German Potato Dumplings)
recipe adapted from Global Gourmet

6 medium-size potatoes, boiled in their skins
2 eggs, lightly beaten
2/3 cup sifted flour
2 teaspoons salt
1/4 teaspoon black ground pepper
1/2 teaspoon nutmeg
Fresh chopped parsley for garnish

When cool enough to handle, peel and mash or rice the potatoes. Beat in all the remaining ingredients. Using a teaspoon, spoon up the dough and drop into just boiling, salted water. Once the dumplings float to the top, they're done. Drain, garnish with fresh chopped parsley and serve with Sauerbraten.

Read more »

CARAMELIZED PEARS AND CHOCOLATE PASTRY CREAM MILLE-FEUILLES

DYNAMIC DUO: THE GUEST POST

Though we travel the world over to find the beautiful, we must carry it with us or we find it not.

~Ralph Waldo Emerson

My very first guest post on another foodie’s blog. And not just any blog. Mowielicious. Stunning in its simplicity, dramatic in color and style, desserts as luscious, rich and beautiful as the photography, I fell in love with Mowie’s blog on my first visit. When Mowie asked me to guest post on Mowielicious, I was amazed, thrilled and nervous; how could my simple, homey desserts, my flamboyant writing, my oh-so-personal tales of food and family fit into the beauty that he creates? But say no to Mowie? Not a chance! We’ve become such friends, that why not accomplices as well? Images flitted through my brain of us cooking and writing together, like the Dynamic Duo of the kitchen, his yin of culinary and artistic/photographic talents and my yang of writing, like Batman and Batgirl, like Peel and Steed, bringing excitement and adventure to the Gotham City of the food blog world! So I set out to create something beautiful, something special for him.


CARAMELIZED PEARS & CHOCOLATE PASTRY CREAM MILLE-FEUILLES

A thing of beauty has always had a profound effect on me. The rich beauty of a Van Eyck, the brooding beauty of a Rothko make my knees weak and send shivers up my spine. The magnificent splendor of the Cathedral in Sienna, the majesty of Frank Lloyd Wright’s Fallingwater leave me breathless. I bury my face in a bouquet of flowers, breathing in the heady scent of beauty. A handmade quilt made with loving hands, a milliner’s confection of straw and feathers and plump silk flowers, the perfect picture of feminine beauty. And when it comes to food, place before me a chef’s creation, carefully, thoughtfully plated, tender slices of meat or fruit, a drizzle of a fragrant sauce, delicate tiny vegetables or light-as-air mousse, the red of red raspberries and currents or deep pumpkin orange, spun sugar like angel’s hair or swirls of chocolate, and my eyes fill with tears. I breath deeply to capture the aroma, every essence, every spice, I turn my eyes back to the beauty before me, I am overcome with emotion and I am reluctant to destroy the magic.


Mowie’s blog has this effect on me. The stunning simplicity of his blog, the lushness of his photography, rich, deep colors against stark white, sensual and mysterious, the beauty of his culinary creations and I am in awe, once again breathless, speechless. His talent bursts from the whiteness of the page, his sincerity and honesty spill across the screen. It is truly a thing of beauty.

Now off to Mowielicious to read the rest and for the recipe…

Read more »

Donauwellen (German Danube Waves Cake)

Chocolate, cherries and custard... a winning combination! These are the ingredients combined in this recipe that my friend Maria made for our German Wine & Dine event. The beautiful cake layers are said to look like the waves of the Danube river, hence the name Donauwellen (German Danube Waves Cake). This is just another German dessert that combines chocolate and cherries in a delicious way...

This traditional Donauwellen recipe, translated Danube waves cake, is layered alternating with vanilla and chocolate cake dough, sour cherries and vanilla cream. After the cake is baked and cooled off a chocolate glaze is applied to the top of the cake and waves are made using a fork. When the cake is cut in squares it sure looks like the waves of the Danube river from the side. The 'Donauwellen' cake looks very elegant and tastes great with the different flavors.

Donauwellen (German Danube Waves Cake)
recipe adapted from the Bavarian Kitchen

17.5 oz butter at room temperature (optional: margarine)
12.5 oz sugar
2 pinches salt
7 eggs (room temperature)
10.5 oz flour
1 teaspoon baking powder
3 tablespoons cacoa powder
1 quart milk
2 jars of sour cherries (about 6 cups total)
2 packages Dr. Oetker® Vanilla pudding powder (substitute with 2 JELL-O® Vanilla pudding 3 oz box, make with 2 cups milk for each pudding, 4 cups milk total)
2.5 oz powdered sugar
10.5 oz dark chocolate (semi-sweet)
1.5 oz coconut fat
5.2 oz whipping cream
20 cherries for garnish


Combine butter, sugar, pinch of salt and eggs, and mix until creamy.

Mix the flour with the baking powder and fold to the batter. Mix everything together then divide the mixture in half.

Mix 2 tablespoons cocoa powder with 2 tablespoons milk and add to the one half of the dough mixture, combine by mixing until all is blended well.

Drain the sour cherries in a sieve.

Line a deep baking sheet with parchment paper. First spread the light colored dough mixture and then layer on top with the cocoa dough. Make a wave pattern with a fork (to mix it up lightly). Distribute the well drained cherries all over and push them lightly into the dough. Bake in a preheated oven for about 40 minutes (350° F). Check with a toothpick if cake is done. (When it comes out clean the cake is done)

Mix the pudding powder with a little of the cold milk. Bring the remaining milk with the sugar and a pinch of salt to a boil, add the pudding powder, bring to a boil again, stirring continuously until thickened. Pour the pudding into a bowl and cover tightly with plastic wrap, let cool at room temperature. Mix the powdered sugar with the remaining butter. Fold the cooled pudding one spoon at a time into the butter mixture. Spread the cream evenly on the cake. Refrigerate.

Chop the chocolate and let melt in a double boiler. Heat the coconut fat and add to the melted chocolate mixing it until it looks glossy. Spread over the cake and make wave pattern with a fork. Let chocolate harden. Sieve the cocoa powder with powdered sugar over the cake. Cut the cake in squares. Whip the cream and decorate one tab on each square, top with a cherry.

Read more »

Kohl Und Hackfleisch (German Cabbage Casserole)

Cabbage is one of those vegetables I'll never forget the smell of. When I was in college, there were a number of cabbage fields nearby and the smell of rotting cabbage after the season was over was always in the air during the late fall months. It was horrendous! That alone made me avoid cabbage for a few years.

It's not exactly one of my favorite vegetables but I've been buying it more often these past few weeks to use in some ethnic dishes. When my friend, Kelly, prepared this dish for our German Wine & Dine event, I can honestly say it was the best cabbage dish I've ever had. Wow! Unlike traditional cabbage rolls, this one is made as a casserole with no tomato sauce. Instead, it's cheesy, creamy and so flavorful. To add to the original recipe, Kelly added some caraway seeds - an ingredient used often in German cuisine. That really gave it a touch of flavor.

If you're looking for a cabbage dish that will surprise you, this is it. It did it for me and I happily took the leftovers and ate them the next day. Yum!

Kohl Und Hackfleisch (German Cabbage Casserole)
recipe adapted from Recipezaar

1 lb lean ground turkey or ground beef
1 medium onion
1 garlic clove, minced, more if desired
2 cups cheddar cheese, shredded
1/2 cup sour cream
1 medium cabbage, chopped
1/2 cup unseasoned breadcrumbs
salt and pepper to taste
1 teaspoon caraway seeds


Preheat oven to 375 degrees.

Brown meat, onion and garlic until meat is no longer pink and onion has turned clear. Drain grease from pan and discard.

Add cabbage and cover. Cook until cabbage is clear.

Add cheese, caraway seeds and sour cream mixing well. Pour all into greased casserole and top with bread crumbs.

Bake in preheated oven for 40 minutes.

Read more »

Kasespatzle (Cheese Spaetzle)

I recently had a cooking session where friends and I made homemade pasta. One pasta that's popular in German cuisine is spaetzle. It's also a homemade pasta that's made with a simple dough of flour, eggs and salt. This dough is then cut into thin noodles and dropped in boiling water to cook. Alternately, many folks use a Spätzlepresse, which is a tool that the dough is smoothed over and the dough comes out in small little bits, which is then boiled. Either way, once the spaetzle floats to the top, they're done.

What makes this an even more special recipe is that the spaetzle is topped with grated cheese and broiled to a golden brown. The cheese adds a wonderful, rich flavor and gives it a more color too!

Kasespatzle (Cheese Spaetzle)
recipe adapted from AmiExpat

4 cups + 2.5 Tablespoons flour
salt
4 eggs
1 cup Emmentaler cheese, grated
2 onions
3 T butter
freshly ground black pepper

Place the flour in a bowl, add the eggs, 1 teaspoon salt and about a smidgen over 1/2 cup [actually, more water may be needed than this, dough should be only somewhat thicker than pancake batter] lukewarm water, and mix forcefully until the dough is bubbly. Let the dough rest for a few minutes.

Peel the onions and cut into thin slices. Melt the butter in a pan, then add the onions and saute until golden brown. Preheat the oven to 400°F.

In a pot, bring 2 quarts salted water to a boil. Spread the dough in portions on a damp cutting board, smooth it out and with a knife, cut thin slices over the water so they drop in as you cut (here’s a video showing how this is done). (You can also press the dough by portions through a Spätzlepresse into the water.) As soon as the Spätzle float to the surface of the water, remove them with a slotted spoon, drain the water well, then place them in an oven-proof casserole dish. Sprinkle with pepper and a little of the cheese and place in the oven.

Proceed with the preparation of the next portion, layer it on top of the portion in the oven, and add pepper and some cheese. Atop the final layer of Spätzle, distribute the onions and butter. Raise the temperature to 250°C (480°F) and bake the Spätzle for about 5 minutes (or you can place it in the broiler until lightly browned.) Remove from the oven, sprinkle with more pepper and the rest of the cheese.

Read more »

Το δάσος στο Baden κοντά στη Βιέννη 1

Η παρουσίαση των εικόνων περιλαμβάνει τρείς συνδέσμους για την περιοχή Baden ,για τη μεγαλύτερη Παγκόσμια φυσιολατρική ΜΚΟ , και ένα άλυτο μυστήριο του 1889 τραγικό τέλος σε ένα αυτοκρατορικό ειδύλλιο...

Baden Bei Wein Forest 1

View more presentations from Dennis Labadarios.

Read more »

Quick and Easy Pumpkin Spice Muffins

Have you noticed that pretty much the only things I do right now are things that are quick and easy?  Sad but true.  I am busy…

I went searching yesterday for a quick and easy recipe to make some pumpkin muffins.  I wanted something that used no appliances and I could whip out in a matter of minutes with minimal mess.  These were perfect and fit my criteria flawlessly!

See the crunchy cinnamon/sugar coating on top?  It absolutely made these muffins!!!

Pumpkin Muffins (adapted from Smitten Kitchen)
Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine

Ingredients:

1 1/2 cups White Whole Wheat flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
3/4 cups plus 1 tablespoon white sugar
3/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Directions:

Makes 12 muffins

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, and brown sugar in a large bowl until smooth.  In another bowl whish together the flour, white sugar, baking powder, baking soda, salt and pumpkin pie spice.  Add the dry ingredients to the pumpkin mixture and whisk until until just combined.  Be careful to not over mix .

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Read more »

Autism and Education: CACL Promotes Discrimination Against Autistic Children

The Canadian Association for Community Living, and its provincial counterparts like the New Brunswick Association for Community Living, have done much to help persons with disabilities. Unfortunately despite their many good deeds they have also, for many years, been actively and intentionally promoting discrimination against some children with Autistic Disorders and other children for whom education in the mainstream classroom is not in their best interests because of their disabilities.

The message of the CACL is clear, consistent, and made without regard to the best interests of some children: No excuses for educating children outside the mainstream classroom, no accommodation of children whose disabilities require alternative learning environments, no concern for the best interests of children, like some children with Autistic Disorder, if their best interests require education in a setting outside the mainstream classroom. No excuses, no accommodation, no concern.

As a parent who has long ago requested that my son with Autistic Disorder and profound developmental delays be removed from the mainstream classroom I am offended by the message, relentlessly pushed by the CACL, and here in NB by NBACL, that portrays any request to educate children outside the classroom as an "excuse". My son began his education in the mainstream classroom where he was overstimulated by noise and other conditions in the classroom. He would come home each day with self inflicted bite marks on his hands and wrists. Those bite marks, were evidence. Those bite marks were Conor's way of telling us that education in the mainstream classroom was not in his best interests.

Conor was removed from the classroom and educated primarily in a separate room for academic purposes. He also visits some more social settings for appropriate purposes and for defined activities with an Autism trained, very competent Teacher Assistant. He goes to the school gym (see videos on sidebar of this blog), the kitchen, the pool, the library, the cafeteria and so on but his academic learning takes place in a separate room.

Conor has not suffered socially. Although he does not generally inititiate conversation, and in fact has limited verbal skills, he has been well liked by many children over the past several years. I drive Conor to school and on arrival I have seen several boys and girls approach Conor to greet him, say hi and show real joy at seeing him. More than one child has actually sought Conor out at our home.

The "education system" has accommodated Conor's disability, his special needs. The educators we deal with have sought our input and worked to help Conor; taking into account the realities of his Autistic Disorder including the fact that Conor was overstimulated in the mainstream classroom, was learning a different curriculum using different methods than other students. Conor has received this accommodation because of some conscientious educators and because we fought to get that accommodation. We did so despite the NBACL which is very well entrenched and influential. NBACL carries the CACL message that says that such accommodation is wrong, that the benefit Conor has received is not a sufficient excuse for education outside the mainstream classroom. The CACL message is discriminatory, harmful and offensive.

CACL has been told in the past that the full inclusion model for all is probably discriminatory. In Canada discrimination can be direct, intentional discrimination, or it can result from a failure by service providers to reasonably accommodate the needs of persons with disabilities. Yude Hentellef,Q.C. has been legal representative for many disability organizations and persons with disabilities. In 2004 he presented a paper The Fully Inclusive Classroom is Only One of the Right Ways to Meet the Best Interests of the Special Needs Child at the C.A.C.L. National Summit on Inclusive Education in Ottawa, Ontario. Mr. Hentellef reviewed studies, and case law, which indicate that full classroom inclusion is not appropriate for all special needs children and stated:

Page 7:

"The Supreme Court of Canada has categorically rejected the kind of contextual analysis that rests on group stereotypes of what is presumed to be in the best interest of a group of persons, regardless of their disability. The proposal that full inclusion will meet the needs of all special needs children is such a group stereotype. In other words, what may be good for one group is therefore good for all groups, no matter their disability. The Supreme Court of Canada has rejected this approach, which, because of its very nature, is discriminatory. "

Page 8:

"To suggest that even with everything in place in the inclusion classroom, it will be the best place for all children regardless of their need, is group stereotyping at its worst. It denies the absolute right of special needs children to be placed other than in the full inclusion classroom, when their parents and qualified professionals view a different placement as one that best meets their interests. In Eldridge, a 1997 decision, Mr. Justice LaForest who gave the unanimous decision of the Supreme Court of Canada, stated that persons with disabilities have too long been subjected to insidious stereotyping.

For anyone to insist the inclusion classroom can be the best place for all children regardless of their needs is by its very nature stereotyping and discriminatory.

The CACL philosophy summarized in its recent "No Excuses "campaign is stereotyping and discriminatory. With the emphasis on "no excuses" it implies that concerned caring parents, and competent professionals, who seek education settings outside the full inclusion classroom for a special needs child are in some way morally deficient, making excuses instead of doing what is best for the child.

In New Brunswick the NBACL and other full inclusion for all advocates like Gordon Porter, the current chair of the NB Human Rights Commission, have insisted that their way is the only way. They have dominated NB education for more than a quarter century and they are celebrated around the world. What the world may not know is that our full inclusion model has in fact itself been discriminatory and harmful. In the past 10 years changes have begun to be made on the ground by activists parents of some special needs children, including some autistic children, by conscientious educators and by the undeniable evidence that education in the full inclusion classroom is NOT in the best interests of ALL special needs children.

Hopefully some day CACL, NBACL, and other promoters of the Full Inclusion for All model will come to their senses and cease trying to impose their deeply held beliefs over the evidence and over the best interests of special needs children.

Hopefully someday the CACL and NBACL will cease promoting discriminatory practices in education.

autism

Read more »

Ontario NDP: McGuinty Government Cutting Children with Autism off IBI (ABA)

Number of Children Awaiting Autism Treatment Balloonslocation: Queen's Parkdate:

October 26, 2009 - 1:00pm

Ontario’s NDP Leader Andrea Horwath is citing more troubling facts concerning the McGuinty government’s approach to treating Ontario children with autism.

“The government is cutting off more children from IBI when schools are not able to provide the therapy. Instead of funding treatment, the government is allowing waiting lists to balloon and children to languish,” Horwath said in the Ontario Legislature today after revealing the government’s latest quarterly numbers for April to June, 2009.Compared to the previous quarter, 1,649 children are now waiting for IBI therapy. That’s 136 more than previously reported (1, 513) and a 9 per cent increase in just three months.

“When will parents see adequate service levels and proper funding for children’s autism treatment?” Horwath demanded of Minister of Children and Youth Services Laurel Broten. “It has been six years. These children and these families cannot wait any longer for this government to get its act together when it comes to the autism file.”The government is cutting off more children from IBI even though schools are not able to provide the therapy, Horwath said. The latest quarterly statistics from the ministry show another 114 children were abruptly cut off.

“The regular quarterly numbers don’t lie. Why are more children with autism waiting for treatment, and why are more children having their autism suddenly cut off and terminated?” Horwath said. “The McGuinty government’s autism program is not living up to the Premier’s promise of ensuring children with autism receive treatment regardless of their age.”
Horwath, the MPP for Hamilton Centre, recently brought the autism file into her portfolio as Ontario’s NDP Critic for Children and Youth Service.

-----------------------------------------------------------------------------------

From House Hansard 10/26/09. The new Minister of Children and Youth Services has spoken:

AUTISM TREATMENT

Ms. Andrea Horwath: My question is to the Minister of Children and Youth Services. According to her ministry's most recent quarterly numbers, the McGuinty government's autism program is not living up to the Premier's promise of ensuring that children with autism receive treatment regardless of their age. The IBI/ABA numbers for April through June 2009 continue to be troubling. Compared to the previous quarter, 1,649 children are waiting for IBI, 136 more than previously reported, and another 114 children have been abruptly cut off.

Why are more children with autism waiting for treatment, and why are more children having their treatment suddenly cut off and terminated?

1100

Hon. Laurel C. Broten: This is a file where I'm very pleased to be able to build on the work that's been done by our government and a variety of Ministers of Children and Youth Services since we took office in 2003. We've made a lot of progress. Kids are getting the help they need, we've expanded those services, and we're working to make sure that families also have the support they need. We're working to maintain that progress and push ahead, working with parents and experts. Over the last couple of years, we've been examining how we can do better for our kids in Ontario.

I had the opportunity last week to visit Surrey Place and speak directly with the experts and find out how they think we can best help kids in Ontario. There is more work to do-there is always more work to do. We continue to build on the efforts that we've put in place to make sure that Ontario kids get everything they need from our education system and that envelope of services around them.

The Speaker (Hon. Steve Peters): Supplementary?

Ms. Andrea Horwath: It's been six years. These children and these families cannot wait any longer for this government to get its act together when it comes to the autism file.

The regular quarterly numbers don't lie. The government is cutting off more children from IBI when schools are not able to provide the therapy. Instead of funding treatment, the government is allowing waiting lists to balloon and children to languish. When will parents see adequate service levels and proper funding for children's autism treatment?

Hon. Laurel C. Broten: I want to put some key facts on the table. We removed the previous government's age 6 cut-off and more than tripled autism spending, from $44 million to $165 million. We've more than doubled the number of kids getting IBI treatment-more than 1,300 now, up from just over 500 four years ago. We've introduced respite programs that serve almost 7,000 kids. The growing waiting list is not acceptable. That's why we've put more resources into the system.

But I would say that the numbers being brought forward by the leader of the opposition are consistent with numbers that we've seen in the past: 114 kids have completed the services for IBI, and we now have 1,262 kids receiving that service.

We need to get service to more kids. We need to broaden that continuum of support. That's why we're working with world-renowned experts like Peter Szatmari and Nancy Freeman and why we've brought that group of expertise to the table to make sure that kids in our schools get the treatment.

The Speaker (Hon. Steve Peters): Thank you. New question

.

autism

Read more »

Homemade Bavarian Pretzels

I've always been a fan of soft pretzels and when I was younger, going to the mall always involved getting a buttery pretzel from Aunt Annie's at the food court. They always made it look so easy, especially the twisting part! For our recent German Wine & Dine dinner, my friend John made these amazing pretzels. They were soft and buttery with the perfect amount of salt and I personally think they're much better than Aunt Annie's.

Making pretzels is similar to bagels in that a warm water bath with baking soda is involved before baking the pretzels to a golden brown. These pretzels are certainly delicious as is on their own but I'd like to play with this recipe a bit more by incorporating more flavors such as fresh and/or dried herbs, or perhaps stuffing the dough with cheeses or sauces like marinara, pesto, cheddar cheese. Hmmm... I see a baking project in my future!

Homemade Bavarian Pretzels
recipe adapted from German Grandma

3 ½ C of flour
4 Tbl. brown sugar
2 t salt (sea salt preferably)
1 Tblsp. yeast, dissolved in the water
1 C water (120°) fairly warm but not hot.

Tbl.. baking soda mixed with 1 Cup boiling water
in a small bowl.

1 egg beaten with 1 teaspoon water in a small bowl.

Mix water , yeast, brown sugar and salt in a food processor, or a large mixing bowl. Add flour and mix until dough is smooth. Add more flour if sticky. (If possible let the dough sit overnight in a plastic container in the fridge.)

Now divide the dough into 4, 6 or 12 pieces. Roll each piece into a rope, very thin, a little bigger than a pencil if your making 4 you can roll it about cigar size and 36 inches long .

Shape into an upside down U shape on your table. Bring the ends together and twist them.

Flatten the ends with your fingers and bring to the top of the pretzel and press in the dough to secure, making it look like a pretzel. Place on a greased cookie sheet.

Now let the pretzels raise for 30 minutes or till about double in size. Brush with the water-soda solution.

For a chewier crust put 2 Tbl. baking soda mixed with 4 Cups boiling water drop the pretzel in there for about the count of 10 and then lift out with a strainer or pancake turner.

Brush the pretzels with the egg and the water that was whipped up in a small bowl. ( a cereal bowl is perfect) This gives the pretzel a nice shinny glaze.

Sprinkle with coarse salt and bake in a hot oven 400 to 450 degrees (225 degrees C) for 12 to 15 minutes or until well browned.

Read more »

FRENCH KISS ESPRESSO SEA SALT CHOCOLATE MACARONS

BISOUS BISOUS

A kiss, when all is said, what is it?
A rosy dot placed on the "i" in loving;
'Tis a secret told to the mouth instead of to the ear.

~Edmond Rostand

Let him kiss me with the kisses of his mouth: for thy love is better than wine.

Song of Solomon, 1. 1

Ah, the mystery of a kiss. Soft and sweet, tender lips pressed gently against a forehead like the kiss of a parent given to a child, then slowly covering each eyelid, warm and romantic, one by one, breath tickling the cheek, lips wordlessly speaking of love. A nuzzle, lips curved into the neck, a perfect fit, honeyed words whispered barely loud enough to be heard, and finally lips brushed against lips, a quick caress, hearts beating, the affectionate kiss of a sentimental fool or of the well-beloved.


Or hard and wild, passionately pulled into his arms and held fast against him, lips greedily searching, eagerly tasting, possessing. Burning with desire, the kiss is returned, enraptured, exhilarated, head spinning, knees weak. A certain urgency sweeps over us, hands grabbing, groping, clinging, lips, mouth in ardent yearning, heart pounding, impatient.


Besotted, charmed, we give way to our better judgment at times, losing ourselves in the perfect kiss. If we are ever so lucky, the lips belong to us, and only to us, the lover a part of our life, always with us, the kisses ours for the asking, warming up a cold winter day, bringing sunshine to the gray and gloomy, sweeping away our cares and worries in a single, breathless touch. Languid kisses, slow and easy, like sleepy summer afternoons, a cool drink sipped, something dainty nibbled on, sugary, pale, the color of lavender and mint, mild and warm like a soft breeze rippling through the tall grass. Or kisses falling like rain, rat-a-tat-tat, quick and warm, like candy poured into cupped hands, making us giggle and squirm, anxious for more. Or strong, turbulent, heated like showers of dark chocolate, bittersweet, spicy and exotic.


And if we could package the kiss? What form would it take? Like a fairy tale magician or storybook Fairy Godmother how would we brew the Perfect Prince Charming Kiss? Sugar and spice and everything nice? Frog’s warts and eye of newt and a few drops of golden rays of sunshine? A red, red apple dipped in magic potion, sprinkled with fairy dust and offered to the fair maiden, pressed into her delicate hands, urging her to taste of its goodness, watching from the shadows as she hesitates, rejoicing as she bites into its juicy flesh and savors its sweetness. Soon, we know, she’ll be swept off her feet by the handsome fellow on horseback and off they’ll ride, off into the happy-ever-after sunset of eternal kisses.


I am not capable of this type of magic. My powers are limited to what I can brew, create in my own homey, warm kitchen, blending, mixing, stirring, kneading, flour, sugar, eggs, popped into the oven, warm cinnamon and vanilla scents floating through the house. Being married to a Frenchman, maybe my friends think that I have special insider’s knowledge of the making of the perfect French Kiss… well, I do not kiss and tell (contrary to what my Prince Charmant thinks…), but I do know that the perfect French macaron may just be the embodiment, the sugary and almond translation of the French Kiss.

Delicate, tender and sweet, the size of a kiss, hold one in the palm of your hand like lips touching your skin, any flavor you like, sweet as a kiss, salty as tears. Bring it up to your mouth, to your lips, hesitate, but only briefly, knowing that ecstasy is not far behind. Bite down into the gently domed cookie, formed of the perfect union of a feminine froth of white, white meringue, gently, tenderly, lovingly folded into fine almond meal, fine like sand on a beach, like arms wrapped around your body, barely scented with whatever you choose, whatever your mood, your desire, your urge. Piped out into beautiful shiny mounds, creamy smooth, to puff up in the warmth of the oven – bite down * crack * into the crispy barely-there outside and find yourself pulled into a tender chewy center, a burst of flavor and you are utterly swept off your feet. Choose your flavor, intense and exotic, dark chocolate or tangy raspberry, or something more subtle, sublime, a hint of cinnamon or nuts. Or something wild and dreamlike, white truffle or saffron, tomato or cheese. Let your imagination run wild!


Macaron Madness began for me at the end of the summer when the heat must have gone to our heads and my wonderful bevy of twitter friends and I decided to try our hand at making French Macarons together. We braved the challenge and I fell in love. My first try, my Shrinking Violet Macarons were a rousing success. Onward and upward! A month later I made my second batch, coffee and chocolate, and they were scrumptious. I love the whipping of the whites, the folding and the piping, watching the magic as each tiny round of batter bakes, rises, crisps up and becomes the perfect macaron shell. Filled with ganache and it truly is as sweet as one tender kiss.


This month’s Daring Bakers Challenge, chosen by Ami S. of Baking Without Fear, is none other than the wonderful French Macaron. There are so many flavor combinations that I dream of trying, but I decided to make a personal favorite flavor combo: chocolate-coffee-sea salt. Quite a while ago, I received a cute little sachet of Espresso Sea Salt from Heather at girlichef and it has been crying out to me to use it with chocolate. I love chocolate and sea salt together. So I made a simple chocolate macaron shell with just a pinch of the espresso sea salt, and I filled them with a simple chocolate buttercream flavored with more espresso sea salt. Outrageous! The macaron was full of flavor and tender and chewy, like an elegant brownie bite, with a subtle hint of espresso and a wonderful salty tang. One bite of this macaron is like the perfect stolen kiss.


ESPRESSO SEA SALT CHOCOLATE MACARONS

This recipe is based on a recipe from Claudia Fleming’s The Last Course: The Desserts of Grammercy Tavern as given to the Daring Bakers by Ami. I cut back proportions for 3 egg whites. I will give both quantities here. I also relied on Aran’s recipe for her chocolate macarons on her beautiful blog Cannelle et Vanille for the cocoa proportions.

Daring Bakers Challenge:
Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz)
Egg whites: 5 (Have at room temperature)

I cut back to:
Confectioner’s sugar: 200 g, 7.2 oz
Ground almonds: 110 g, 4 oz
Granulated sugar: 30 g, 1 oz
Egg whites: 3 large
Cocoa powder: 15 g (about 1 Tbs)
Espresso Sea Salt: a pinch, about 1/8 tsp *

* You can replace the Espresso Sea Salt with a pinch of table salt or eliminate it completely for wonderful chocolate Macarons.


Prepare 2 large baking sheets. On 2 large pieces of white paper the size of your baking sheets, trace 1 ½ inch-diameter circles (I used the wide end of my pastry tip) evenly spaced, leaving about ¾ - 1 inch between each circle. This will be your template to help you pipe even circles of batter onto the parchment paper. You will be able to reuse these endlessly. Place one paper on each baking sheet then cover with parchment paper. Set aside. Prepare a pastry bag with a plain tip (Ateco #807 or #809).

Sift the powdered sugar, the ground almonds and the cocoa powder together into a large mixing bowl. Stir in the espresso sea salt if adding. Set aside.


In a standing mixer or with a hand mixer, whip the egg whites for 30 seconds on low speed then increase speed to high and whip until the whites are foamy. Gradually add the granulated sugar as you are whipping the whites until you obtain a glossy meringue. Mine was just stiff.


Gently but firmly fold about 1/3 of the whipped whites into the powdered sugar/ground almonds/cocoa. Add the rest of the whipped whites/meringue and fold, using a silicon spatula or the equivalent, turning the bowl as you lift and fold, making sure you fold in all the dry ingredients completely. When the batter is ready to pipe, it should be flow from the spatula like lava or a thick ribbon. To test to see if you have folded it enough, drop a small amount onto a clean plate and jiggle it slightly. The top should flatten, not remain in a point. If it doesn’t flatten, give the batter a few more folds and test again.

You can also fold the powdered mixture into the meringue if it is easier for you.


Fill your pastry bag with the batter. Pipe circles onto the parchment paper, using the traced circles on the template sheets to guide you, holding your pastry bag above each circle and piping into the center. When you have piped all of your batter out into even rounds, sprinkle half of the shells with some espresso sea salt if using. These will be the top half of each “sandwich”. DO NOT FORGET TO CAREFULLY REMOVE THE WHITE PAPER TEMPLATE FROM UNDERNEATH THE PARCHMENT PAPER. YOU DO NOT WANT THIS TEMPLATE TO GO IN THE OVEN!


Preheat your oven to 280°F (140°C).

Allow the macarons to sit out for 30 minutes to an hour. The top of each shell should form a “skin” (it will feel like it hardened a bit when gently touched). Bake the shells for 15 – 20 minutes, depending on their size (when I touched macs that were not quite done, the top jiggled a bit as if there was still a bit of liquid batter between the top and the “feet” so I let it continue to bake another minute.) I turn the trays back to front halfway through the baking.

Remove the tray from the oven and immediately slide the parchment paper with the shells off of the hot baking sheet and onto a surface, table or countertop. Allow to cool before sliding the shells very gently off of the parchment by slipping a cake spatula under the shell as you lift it up. Be careful or the center of the shell risks sticking to the parchment.


SIMPLE CHOCOLATE ESPRESSO SEA SALT BUTTERCREAM FILLING

6 oz (175 grams) powdered/confectioner’s sugar
3 1/2 Tbs (50 grams) unsalted butter, softened to room temperature
2 Tbs (25 grams) unsweetened cocoa powder
2 Tbs very hot water
¼ to ½ tsp Espresso Sea Salt or plain instant espresso powder to taste


Using an electric hand mixer, cream the butter and the powdered sugar together. Add the cocoa powder and the hot water and beat, scraping down the sides as necessary, until well blended and fluffy.


When the macaron shells are cool, pair the shells up evenly, each with a partner. Pipe a dollop, about a teaspoon, of buttercream filling onto half of the shells, the bottom shell in each pair. Carefully sandwich the shells together with the buttercream. If you didn’t sprinkle the top shells with the espresso sea salt, then shower a bit of cocoa powder over the macarons to decorate.

Kisses kept are wasted;
Love is to be tasted.
There are some you love, I know;
Be not loathe to tell them so.
Lips go dry and eyes grow wet
Waiting to be warmly met.
Keep them not in waiting yet;
Kisses kept are wasted.

~Edmund Vance Cooke

Read more »