What's for Dinner

Thursday, January 29, 2009

Chocolate Caramels

---begin-tinykitchen---

title: Chocolate Caramels

Ingredients:

* 370 grams sugar
* 500 grams heavy cream
* 350 grams glucose
* 24 grams butter
* 50 grams honey
* 50 grams dark chocolate , can be express, orange, etc

Directions:Cream, sugar, glucose, honey cooked to 248 degrees
off heat
add chocolate and butter
pan, spray paper spray
pour into a quarter sheet pan, cool
Should be firm but not solid, a slowly pressed knife should cut through
Pre coat bottom with tempered chocolate
cut into 1" squares
Enrobe with Tempered milk chocolate
finish with grains of Kosher saltCooked caramel

---end-tinykitchen---

Baguette dough

Ingredients:

21.25 ounces bread flour
16 ounces water, warmed
.5 ounce yeast, fresh
.4 ounce salt
1.5 ounces wheat germ

Directions:water, yeast
flour
germ
salt
mix around 7 minutes
bowl, spray , dough, cover
ferment
punch
scale 16oz (2)
shape
rest
shape
rest
in pan proof

Monday, January 12, 2009

Why?

Why is there no photo support in iBlogger iPod app???

Gingerbread season went well

Well Xmas has come and gone. Our gingerbread village went very well and had very few structural problems. New Mexico weather tends to dry out the royal icing fast but we just had daily inspection to keep the houses up and looking good.

Thursday, September 25, 2008

Green Man Finished.

Well My Green Man Chocolate Display piece is finished.
It took alot of my time and is now sitting in the display window for the resort store. Hopefully the general manager will not give it the thumbs down, he is picky and weird.

This is a view of the side, had to be double sided to go in the window.

This side is my favorite of the two.

Wednesday, September 24, 2008

Started to Build

I have stepped up the building of my chocolate piece. Today I got the headpiece mounted and some leaves molded and attached. I also got the headpiece's coloring much more blended and fixed.

side 1

side 2

I plan on adding some(probably) Royal Icing leaves to the brown vines, small ones. and something on the base for coverage...not sure. Maybe some extra sugar spikes and pieces sticking out, maybe some fondant leaves laying on the base??
I am very glad it is as stable as it is, was worried that the head piece would be too much for the support.

Tuesday, September 23, 2008

Almost Ready for the Showcase Window

Ok so I have begun to assemble my Chocolate Piece, slowly but surely. Mostly white chocolate with milk chocolate modeling chocolate vines. I am going for a forest/fall theme, hence the tree-like appearance.

The base will be covered with these white chocolate curved vine-y (hard to explain) things. Also there will be molded leaves around the head piece (see below), along with small green leaves for the brown vines. I have extra sugar (clear center pieces) bits to plug in if necessary too.

The Head piece is a white chocolate molding of a Green Man ceramic I have hung in my kitchen. I need to do some more shading and coloring to finish him up. I am not totally happy with the head piece, but then I am not an artist (painting anyway). There are two head pieces, the sculpture had to be two sided.

I will update with more photos when I am closer to finishing and when I am finished. This piece gets put in our hotel store window....

Wednesday, September 10, 2008

Plated Dessert

Frangipan with Strawberry and Strawberry Sauce and Almonds, Peach Soup, Dark Choco Ganache Brownie with Choco Sauce and Passion Fruit Sauce

Tuesday, September 09, 2008

A Normal Day

A Dessert for on of our restaurants.

A Dessert for a Banquet, you can see they loop around the table.

Small party plate up, Frangipan Tart with Brandied Caramel Pineapple and Papaya and pineapple compote with a Brix garnish and Fried Basil, with Vanilla simple syrup.
I had a rough day and then I had to come up with this on the fly.

Thursday, August 28, 2008

Random thoughts and a mess of mama's BBQ

I have been thinking about the entry into next years Chocolate Fantasy. I have been combing the property for styles and ideas and I think I have hit upon one. Not going into it but I think it should work. May include a plant like theme but then I don't know the actual theme to Choc. Fant. yet so that hinders me.

We need to revamp the truffles at work, the flavors are getting dull. Also need more time to do such things..never ever seems to be enough time, even with a full staff.

I bought a "new to me" book yesterday. Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations by Nancie McDermott. I have been eyeballing this book for about a year and never had the extra dough to buy it. As a transplanted southerner in New Mexico, I have found this book to be delicious, visually and recipe-wise. There is even a recipe for my favorite thing during Christmas....Boiled Custard!! It may be bad for you but it is soooo delicious.

I was going to put some lyrics here from Emmet Otter's JugBand Xmas but could not find it properly, so here is the song in the Video. Enjoy!

Wednesday, August 27, 2008

Busy Breakfast

Well the end of summer is bringing the upswing in business. Mornings are getting busier and parties are getting bigger. Above is just half of the pastries for a large party, restaurants and such at work.

I am still waiting for my coworker to email me photos of my plated desserts, hopefully she will get around to it soon. To avoid this problem I have taken a camera to work and stashed it in my work drawer.

Tuesday, August 19, 2008

BBQ Song for the Southern United States

I was searching around and found this awesome BBQ video on Trailer Trash BBq.

Enjoy

Sunday, August 17, 2008

First Professional Dessert Plate UP

Well several days ago I was told to plan a dessert for our high end restaurant, there was going to be a party of 16. So did the research and some thinking and this is what I came up with....pictures to come soon I hope.

A Pistachio Buttermilk Tart with Red Plumes simmered in Chardonnay with a Pistachio Nougatine garnish.

Thursday, August 14, 2008

Sorry Mom the secret is out!

Some great cookies.

Edible Flowers and other Whimzies

So what does one do with Marzipan flowers? Eat them? Freeze them? Not sure.
I am trying to get a Buttermilk Tart recipe to function at work but all our pre made tart shells keep bursting or are too soft after baking. I am going to have to use some sugar dough and make my own shells. Going to have the Buttermilk tart with a sugar dough shell, nougatine garnish with White wine simmered peaches. Probably going to use the left over juice from peaches as a sauce. Hopefully it will turn out great. Have to remember to take my camera to work.

I have really learned alot at my current job and hope that my work/education does not stall out. I need to keep myself flexible and open to all culinary bits. I still have ALOT to learn.