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This blog is made for Charlotte's ninth grade humanities class.
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Recipes
Lemon Thyme Bars Butter, for greasing dish Flour, for dusting dish Bars: 1 stick (4 ounces) unsalted butter, at room temperature 1 cup all-purpose flour 2 tablespoons chopped fresh thyme leaves 1/2 teaspoon fine sea salt 1/2 cup powdered sugar 2 tablespoons fresh lemon juice 1/2 teaspoon pure vanilla extract Glaze: 2 tablespoons fresh lemon juice 1/2 cup powdered sugar Directions Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish. For the bars: In a small bowl combine flour, thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes. For the glaze: In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour. Using a metal spatula, remove the crust from the pan. Cut into 1 1/2-inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature. Thyme Popovers Ingredients Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter, melted 1 1/2 cups all-purpose flour, sifted 3/4 teaspoon kosher salt 1 teaspoon chopped fresh thyme leaves 3 extra-large eggs, at room temperature 1 1/2 cups whole milk, at room temperature Directions Preheat the oven to 425 degrees F. Generously grease aluminum popover pans or custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt, thyme, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek. Serve hot. Thyme Creme Brulee Ingredients 1 1/2 cups heavy cream 6 sprigs fresh thyme 3 egg yolks 3 1/2 tablespoons sugar, plus additional sugar for brulee tops Directions Special equipment: 12 (2-ounce) ceramic ramekins, a 2-ounce ladle, a brulee branding iron (see Note*) or blowtorch Preheat the oven to 350 degrees F. In a heavy bottomed pot bring cream just to the boil. Remove from heat, and add thyme and let sit for several minutes. Remove the thyme sprigs. Meanwhile, whisk together the egg yolks and sugar in a separate bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in hot liquid. Gently whisk 1/3 of the hot cream mixture into the egg yolks, to temper the yolks and prevent lumps take care not to make an excessive amount of bubbles. While gently whisking, slowly pour the remainder of the hot cream mixture into the egg yolk mixture. With a spoon, skim off any bubbles that may have come to the surface. Evenly space the ramekins on a paper towel-lined baking dish to prevent ramekins from sliding. Fill each ramekin to just below the top. Place on the extended middle rack of the oven. Carefully pour hot tap water into the baking dish until 3/4 of the way up the sides of the ramekins. Be careful not to get any water on the custard mixture. Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 30 minutes. Remove from the oven. Uncover and let the custards cool in the water bath until they are cool enough to handle. Remove. Chill in the refrigerator for at least 1 hour (see Note**). Evenly top each custard with 1 to 1 1/2 teaspoons of sugar. Burn the sugar with a blowtorch or hot branding iron. It is important that the sugar layer is thick enough and goes all the way to the edge of the ramekin; any exposed custard can burn and curdle. Serve shortly after burning the sugar so that the burnt sugar doesn't soften. Note: *A brulee branding iron is a thick metal puck on the end of a long metal wand. It's heated by putting it on a metal surface such as a cast iron skillet over high heat. After heating for about 15 minutes, it's placed directly on the creme brulee sugar topping to create caramelization. It's necessary to reheat it for a few minutes between each creme brulee. **Custards can be made up to 1 day in advance and bruleed when served. On Monday, April 27, 2009 at 4:43 PM
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About me
Konbanwa. My name is Brendon -- and I am a girl, mind you. I'm gluttonous -- I eat a lot... but sadly I've had to cut that down for weight purposes and the sake of my braces (Owwies!). I like some healthy stuff, apples are my favorite. Celery is good too. Specially with peanut butter. I have a really big sweet tooth, specially for chocolate but sadly if I eat too much my throat starts to hurt and I get a bloody nose. If I eat TOO much candy my teeth start hurting too.
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Hadassah Taylor Spencer Lauren Austin Diego Livy Briana Canek James CJ Marlene Jeffrey Summer Carri |
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I'll have one soon, swear!
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