This is a Serious Bread Baking book. I find this book intimidating as most of the recipes feel like they’re way out of my league. I felt the same way about The Bread Bible when I received it as a gift, but now it’s my go to book if I want a bread recipe. I feel like this book will be the same once I dive deeper into bread baking.
With corn in season, Hi-Rise’s Corn Bread looked easy enough to make. I liked how the recipe offered 3 ways to make it (by hand, stand mixer, or food processor).
This was amazing toasted and generously coated with butter. Toasting brought out the corn flavour, but be aware that the flavour is still subtle.
I always get suckered when I see things claiming to be the “best”. I then feel obligated to try it and to see if the claim is true. Most of the time I’m pretty disappointed with the outcome.
So when I saw the cook book Beat This saying that it had the best recipes, I had to test it out.
With strawberry season at full peak, the strawberry pie recipe was meant to be. Instead of rolling out the crust, you just press it in making the whole process less time consuming. I had doubts that the crust would turn out, but it actually does. The downside? If you haven’t given your pie pan a good greasing, it’ll stick and crumble when you try and slice it out. The dough turned out to be much more powdery looking than I had hoped for. I think you can add a bit of water, but I left mine as is to see if it would turn out (and it did).
After the crust is cooled, the you beat heavy whipping cream and cream cheese that then turns into a light and fluffy filling. The strawberries aren’t baked, so make sure you’re using the best you can find.
1 cup all-purpose flour
2 tablespoons confectioner’s sugar
8 tablespoons unsalted butter, cut into small cubes
3 ounces cream cheese (room temperature)
1/2 cup sugar
1 cup heavy cream
1 tablespoon fresh lemon juice
1 quart strawberries, hulled
1/2 cup currant or seedless raspberry jelly
1. Have a rack in the bottom third of the oven. Preheat oven to 350F.
2. Generously butter a 9 inch pie pan.
3. Mix the pastry ingredients together until the dough starts coming together. It will still be a bit powdery looking, but once baked it’ll be fine.
4. Press in the crust and prick it with a fork in a few places.
5. Bake 15-20 minutes or until golden brown. Cool.
6. Whip the cream until soft peaks form and add the other ingredients until combined.
7. Pour into crust, smooth it out and chill for an hour.
8. Put the berries on the filling, points up. Melt the jelly on low heat and use a pastry brush to put the glaze on.
9. Refrigerate for 3 hours.
The weather has suddenly turned cooler and my balcony is being used less and less. This summer had quite a bit of rain and I’m hoping that history won’t repeat for next summer (my outdoor wedding!). I’m looking forward to the fall and making hearty soups. I’ll also be tackling butternut squash with my sweet sweet knife.
This was the first summer spent in our new place and we bought a grill that was used religiously.
We spent the weekend at a friend’s cottage which was the perfect way to close the summer. Best of all, my dog who does not like the water (he’s not afraid, he’s just not a water dog) turned into a water loving dog there! Swimming, fetching (another thing he doesn’t do), and romping around.
Thanks to everyone who congratulated me on my engagement! It’s been a whirlwind of trying to lock down a venue and while my vendor assures me the site is booked, I am in disbelief until we put down some cash and sign the contract.
While Toronto has been drenched with rain, we have been having some hot days as of late. I whipped up some maple walnut ice cream to satisfy my sudden craving for this flavour. I worked off of a recipe I found in a magazine (sadly, I forget the name but I’m sure it was from Chatelaine and the issue was this year) where I volunteer at. The results were delicious and the 10% cream in conjunction with the whipping cream made for something not too heavy.
Here is the modified recipe:
Maple Walnut Ice Cream
1 cup of walnuts, chopped in chunks
1 1/4 cup maple syrup
1 cup whipping cream (at least 35% milk fat) or heavy cream
2 cups 10% cream (a 500mL carton)
6 egg yolks
1 teaspoon maple extract
1. Toast walnuts (I did mine for a few minutes in a 350 degree oven).
2. In a small saucepan bring 1 cup of maple syrup to a boil and reduce until it’s reduced to 2/3 (about 4 mins)
3. Take off the heat and add both creams. Put mixture back on burner and lower the heat so it’s a simmer.
4. In a separate bowl, whisk egg yolks. Slowly pour yolks into the saucepan and stir until it’s thick enough to coat the back of the spoon (it should register 120degrees if you’re worried about raw eggs).
5. Add maple extract and the the rest of the maple syrup (or more maple syrup to taste)
6. Chill overnight and make the ice cream in your ice cream maker.