Archive for October, 2009

Chocolate Macaron

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I was going to pass on this month challenge, as my life is still running with chaos… but the otemptation was to big just because it’s Macaron. Although its not my first time baking macarons, but I always want to bake  chocolate macaron, and haven’t done it because the words around are, that they are the difficult ones to make…

I just make simple chocolate macarons with chocolate ganache, for amazing unique flavors of course you can browse at Helen’s, Y’s or Julia’s.

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The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Claudia Fleming’s  Macarons

Ingredients
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)

Directions:

1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.

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Coconut Rice Pudding Parfait with Strawberry and Mint

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Another Anniversary post for KBB, The Chief decided to host two kinds of competition, cake decorating and food photography, I decided to participate in the last one only. I would like to do both of them but timing seems not to be on my side.

With this post also I would like to inform you guys that maybe posting in Simplicious might be a “little bit” slow , I’m not going to be “Missing  In Action”, still going to tweet from time to time, and promise will be back as soon as possible with a new post.

Without further due,  here is my contribution for KBB challenge #13: Merah Putih-from My Kitchen

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Coconut Rice Pudding Parfait with Strawberry and Mint

Ingredients

  • 1 1/2 cup water
  • pinch of salt
  • 1/2 cup long grain rice
  • 1 cup whole milk
  • 1 can coconut milk (13.5 to14.5 ouce)
  • 4 tbsp packed brow sugar
  • 4 tbsp granulated sugar
  • 7  fresh mint leaves
  • 100 gr strawberries, finely chopped
  • 1 tbsp lemon juice

Directions

  1. Cook the rice with water and salt to al dente
  2. Stir the whole milk, coconut milk, brow sugar and granulated sugar into the rice, bring the mixture just to a boil over medium heat. Reduce the heat and cook at a bare simmer, stirring frequently at first and constantly toward the end, until the mixture is thick and creamy and the rice is very soft (+/- 30 mins). Transfer to a bowl and let it cool to room temperature, stirring frequently to keep the skin from forming.
  3. Refrigerate the  rice pudding, tightly covered, for at least 4 hours.
  4. To serve,  cut some of the mint leaves into fine shreds. Stir together the strawberry, shredded mint and lemon juice in a medium bowl. Spoon a layer of  2/3 batch of rice pudding into each of 4  short glasses, add 2 tbsp of strawberry mix, top with the rest of pudding batch, add another 2 tbsp of strawberry mix. Garnish each serving with a whole mint leaf.

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