Archive

dessert

P1060361

Went to Amherst for an early Thanksgving with the in laws. So much delicious food. Papa Amherst got this as a freebie turkey, and brined it into this delicious beauty. That man can make anything taste awesome.
P1060360

Looks like I was so excited for dinner, I forgot to take pics of the rest of dinner. But so good.
P1060371

And dessert! Blueberry pie, pecan pie, and white chocolate pie with quince drizzle.
P1060342

Papa Amherst makes such good pie crust. Crispy, flaky. So good.
P1060344

I brought a white chocolate tart with a bit of quince and rosewater jam. The white chocolate didn’t quite set up at room temp (too much cream), but the metered dose of quince + rose jam cut the richness a bit.
P1060345

Papa Amherst’s mom used to make quite the spread during the holidays, and it’s a trait he’s picked up. He also made pecan pie (!). So good!
P1060347

New fireplace
P1060354

And pensive pup photos.
P1060392
P1060388

Queen of the blankets. All of them.
P1060405

We checked out Oriental Flavor in Amherst, the new Sichuan/Canto restaurant downtown. The name is super generic, but they’re legit Chinese food in Amherst.
P1060399

They had BEEF TENDON on the menu! $8 or $9 for a plate of spicy Sichuan-style beef tendon served cold and chewy. It would have been a bit much for one person to eat, so it’s a nice app to split for a group.
P1060400

They also had har gow and xiao long bao on the menu. I was skeptical, since it’s a pretty small restaurant (give or take a about a dozen tables) and it wasn’t super busy, but I asked and they said they made them both fresh daily. The har gow were very good! Pliant and supple-soft rice noodle exterior, and a fresh shrimp interior.
P1060402

The prices are a bit on the high side, but hey, it’s cheaper than a road trip to Flushing if you live in Western Mass. Soy bean wrapped pork is in the background. This was too sweet and I suggest skipping it if you’ve had it before. Turnip cakes were good and worth ordering – nice crispness to them. Siu mai in the front.
P1060403

Go for the har gow, skip the XLB. In some ways, the per-prepared ones may have been a better way to go than putting forth the effort of making these themselves. They seemed to be made with wonton skin type wrappers, which meant they all cracked and lost all soup, kind of defeating the purpose of ordering soup dumplings.XLB are the popular kids in dim sum now, so I get why they’re on the menu. The meat inside was a dense meatball, and a bit on the sweet/bland side. Though to be fair, they are taking on two very difficult dim sum dishes to make from different regions of China. Har Gow = Cantonese/Hong Kong style. Xiao Long Bao soup dumplings = Shanghai. I’d be more surprised if they did both very well. They could also probably scratch this from their menu, since they’re more disappointing if you’ve ever had a true soup dumpling.
P1060404

Seasonal veggies were also very nice. I wound up eating most of the garlic ^_^

P1060407

After that, the ladies split off and went shopping for horrific christmas gifts crafts.

P1060413

As opposed to the slutty earrings I’ve been wearing all these years. Just kidding, I hardly ever wear earrings, and even then it’s mostly stainless steel industrial/unbreakable stuff.
P1060419

They also had sweet straw/hay sculptures.
P1060422

P1060244

Happy 1-Year-in-Saratoga Birthday to TC Bakery-Paris! They turned one more than a few weeks ago, and invited a few folks up to celebrate the joyous occasion.
P1060245

Our fabulous hosts getting ready. I went with someone who is very particular about getting there on time, so we arrived right when the ball began.
P1060248

They put out a few trays of some of their popular treats.
P1060250

Like their delicious sandwiches, with baguettes made in-store. So delicious.
P1060253

They were also deputing their new Gateau de Reves (dream cake!). I’m not a huge chocolate fan, but this rich and decadent affair was hard not to like. TC describes it is “4 layers of Rich chocolate cake, 2 layers of dark chocolate mousse, and a layer of our whipped salted caramel. A second coat of whipped caramel on the outside of the cake, and glazed with our rich Valrhona Cristal Glaze“. I would also be one happy camper with a piping bag full of whipped salted caramel. Fantastic.
P1060254

The shop was also open, so I took the opportunity to buy one of the ispahan macaron ($6.95). A softball-sized macaron is filled with rose and lychee infused buttercream, and dotted with fresh raspberries along the border.
P1060255

The deliciousness ROI  is high with this confection.
P1060256

I’m also not quite sure what the portion size is on this, but I’m assuming it’s not an entire macaron. Still, I soldiered on.
P1060258

The fine folks at TC Bakery-Paris were also kind enough to send a few local food bloggers off with goodie bags. I get such warm fuzzies when I see goodie bags! They remind me of childhood. Except these are filling with artfully crafted treats (and a judicious amount, thankfully).
P1060261

Toffee pieces and olive sables! The olive sables straddle savory and sweet in a wonderful way. The dough itself is lightly sweet, and the olives hold up well to the slight sweetness of the dough. The size of the olives also gives just the right amount of salinity without being overpowering.

P1060243

I don’t really consider myself much of a cake decorator. R has some amazing cake decorating skills. Me? Well, I used to suck hard at baking cakes, but now, with practice, I am getting better with that feat. I’m still not a very fast, or precise cake decorator, but with practice, my limited skills are improving. I read NPR’s article, “Struggle for Smarts? How Eastern and Western Cultures Tackle Learning” and that really struck a chord for me lately. When I was a kid, my Dad would reiterate practicing over, and over, and over, and… but the rest of my influences were primarily western, promoting this idea of practicing a little bit, but of innate ability. The western influence won out, but the older I get, the more I see that practice will improve performance over time, regardless of ability. You may never be perfect at something, but if you keep trying, you may improve every so subtly over time (Though, Dad, just between us, going to have the coordination to excel at any sort to team sports). Sometimes you fail (miserably) despite following all the rules. Sometimes you don’t follow the rules and things turn out okay. Sometimes you don’t follow the traditional path society sets in front of you.
P1060240

I’ve never had much luck at white cakes, but of all things, the recipe on the back of the King Arthur pastry flour box worked wonders! It was so moist, and the crumb was quite tender. It was almost pudding-like. I sliced the two cake rounds in half, and spread them with some guava paste I watered down into a workable jam-like consistency, and a whole lot of buttercream.
P1060210

Much like I have a strong love for Hello Kitty, my friend has a strong love for anything Disney. So a few Mickeyrons were on the menu, as were a few regular macarons.
P1060237

Filled Mickeyrons with guava buttercream. These cracked a bit where the ears me the body in a few of the mickeyrons, but not all of them.
P1060241

Fin! I made the cakes a week or so ahead of time, wrapped them whole (not sliced) in saran wrap, and then stuck them in freezer bags (and in the freezer) until the night before I needed them. It made the whole process a lot easier for me, and less overwhelming than making and decorating a cake in 1-2 days. I had a cake carrier at one point, but lost it. So far I’ve had decent luck with putting the cake on a normal dinner plate, and then driving very carefully.

 

P1060220

Deanna Fox is an amazing woman – she recently whipped up brunch for a few folks when Innae was in town.  LOOK AT THE TABLE! It is so beautiful!
P1060213

When I walked in to her beautiful farm kitchen, I peeped her hash-making skills.
P1060214

Squee – table of deliciousness! I seriously love the foliage.
P1060216

A stack of fluffy cheddar dill biscuits.
P1060222

Citrus salad. Oh, the effort that goes in to delicately peeling these.
P1060227

Apple Cider Doughnut Bread Pudding, which in my circle of friends, seems to be pretty popular this year. Fall 2014’s new it-dessert?
P1060217

Soon it was time for us all to sit around and chat, chat, chat while we ate, ate, ate. When I was a kid I remember HATING how long the adults would take just sitting around the dinner table TALKING about stuff that wasn’t Teenage Mutant Ninja Turtles, Sesame Street, or Disney movies. But now I get it – there’s SO much to talk about it. So much to catch up on, and just plain giggling and joking to have because we don’t see each other all that often.
P1060230

I’ll take one of everything, please! Just the night before I’d made a maple ice cream with burnt caramel swirl that went really well with the apple cider doughnut pudding. And a lovely gram masala muffin, too!
P1060235

And since we were just coming off of the final Tournament of Pizza , and Innae was a previous pizza judge, Deanna made breakfast pizza with puff pastry! Food friends, and tons of French press coffee. Love it!

P1060096 P1060099

 

Two new doughnut shops in just a few months. Nibble, Inc. opened in Troy recently, and Cider Belly Doughnuts opened in Albany. If you’re one of those “I don’t cross the river” type folks, well, then good – there are new doughnut shops on both sides of the river. The hype machine is going strong for these two new shops, with love for both doughnut shops throughout the blogger community. The Fuj has much love for Nibble, Inc. I wish I shared his enthusiasm for these doughnuts, but they don’t light me up. While Fuj finds them to have a crisp exterior and light/fluffy interior, I’ve found them to be on the dense and tough side. Nibble’s doughnuts are unlike any other doughnut in the area, in that they use potato in the mix. I suspect that Nibble is the doughnut shop for folks who don’t like traditional doughnuts, as one of the owners says she wasn’t a fan of doughnuts before trying this type of potato-dough doughnut in Portland, ME.

Nibble doughnuts don’t hold up well to time, getting denser and denser as the day goes on. Conversely, if you like dense doughnuts, then they hold up very well. The density is what really gets me with the Nibble doughnuts, and isn’t really my thing – my ideal doughnuts are light, ethereal things. Albany John picked up this mixed dozen (missing one, hee hee – couldn’t help myself), and they were a real jaw workout come nightfall and the next morning. They were very nicely fried and non-greasy, though, and I think they’d make a fine doughnut-based bread pudding. I’m looking forward to seeing what non-doughnut offerings Nibble has coming up in the future – they definitely have promise.

P1060067 P1060068

Cider Belly Doughnuts is on South Pearl Street in Albany and is sadly only really open to walk-in traffic during M-F hours, with some Saturday morning hours open for pre-orders. I tried this doughnut during meatball fest one weekend in Albany, and OMG, it was love at first bite. They kind of reminded me of Krispy Kreme in that they had a nice crunchy shell, and the icing had a good crisp exterior, and the interior was very light and poofy. I went in a bought several more doughnuts – they even have “Belly Flops” pre-bagged on the counter, which are discounted frankendoughnuts that don’t quite make the cut (ie, imperfect in shape, but still perfectly tasty). The doughnuts I bought stayed light and crispy into the evening. I really like these doughnuts, especially with the different glazes (maple is really well executed).

P1050340

Saratoga isn’t so far for me, and yet I have a problem with getting to many local businesses during the hours they are open. I was happy I’ve made it to Saratoga at least once for TC Paris!
P1050343

Eclair & a Paris Brest. Their pate a choux is fantastic – it stays crisp even when filled with delicious custard and creme. The chocolate on the eclair had a judicious amount of sweetness, and was perfect with their vanilla bean pastry cream filling.
P1050345

And the Paris Brest. Oh. A pate a choux circle piped with a candied hazelnut buttercream. I don’t know if one of these circles is a serving, but I ate the whole thing in one go. It was just. So. Good.  It’s like an oversized doughnut, in terms of size. It’s probably meant for at least two. But just eat it until you feel sated. So good.
P1050336

Lily bulb with asparagus and ginko ($13) at Ala Shanghai. The ginkos were mild and soft, went well with the asparagus, which still retained some crunchiness.
P1050337

Yum – it’s a great dish for summer!

P1040449

Happy Birthday, D! D entered the very end of her twenties, and I wanted to bake her a cake. She’s not doing gluten lately and loves chocolate, so I thought hey, gluten-free chocolate cake made with coconut flour! This is an ultra-decadent and delicious cake. This was an especially special birthday to me, as D also shared it with my belated kitty, who turned 10 (everyone fed her as many treats as she wanted).
P1040451

She went out for a wine tasting and nibbles before cake time. Albany John and I had plans earlier in the evening, so we met at our place for cakey good times. I used this nut-free recipe for the cake.

Chocolate Coconut Flour Cake Recipe

2 C coconut flour
1 C unsweetened cocoa powder
2 t baking soda
0.5 t baking powder
2 sticks of butter (1 C) at room temp
1 3/4 C sugar
1 t vanilla extract
1 3/4 C milk (or milk sub, I used buttermilk. Drop your baking soda to 1.5 t if you’re using regular milk)
1/4 C melted coconut oil
9 eggs

And here’s how I make every recipe so it’s only one dish that gets dirty:

Cream together butter and sugar. Add the eggs (one at a time) and vanilla extract. Then add in the milk. Scoop in the coconut flour, cocoa, baking soda, and baking powder. Mix the dry stuff on the top a bit to combine, then mix it all in with the wet ingredients on the bottom. Then add in the melted coconut oil. Stir until well combined. The coconut flour will absorb the liquid while you’re mixing and seem like it’s drying out.

Bake in two 8 or 9 inch buttered cake pans at 350F until a toothpick comes out clean. About 30+ minutes.

P1040430
Here’s what your batter looks like when it’s ready to be moved into the cake pans. Kind of looks like frosting, or maybe playdoh.

P1040431

You’ll have to pat the batter into the pan. Coconut flour batters are vastly different than their wheat flour brethren.

P1040432

Seriously. It doesn’t fall or anything. You just plop it in…
P1040434

And smooth it out.

This made a little more than two 9-inch cake pans for me (my pans were shallow, though) so I baked the remaining batter in a little pan. It was good out of the oven. Kind of like a cakey brownie texture.

So, after we bake it, we let them cool. You can cut them in half if you want and make a 4 layer cake, but I’m not that delicate and didn’t want to mess this up for the birthday girl.

P1040435
I made a whipped chocolate ganache frosting and frosted the cake the night before. You can see the holes in the cake where I put skewers to then wrap in plastic wrap. Or as Albany John called it “I thought you were creating a protective force field to keep me out of it,”.

P1040436

I wasn’t super jazzed with my frosting skills or how the ganache came out (it was more like buttercream).
P1040437

Then I slathered the frosted cake in more liquid chocolate ganache.

P1040439
More chocolate ganache fixes everything, right?

P1040445

Well, come cake time, we had a cozy little set up going (this is as close to decorating as I’ll ever get).
P1040446
P1040457

P1040448
P1040453
Happy Birthday, to an awesome friend.

Follow

Get every new post delivered to your Inbox.

Join 1,793 other followers