A standard ganache is a 50-50 combination of bittersweet chocolate and heavy cream (or crème fraîche) by weight. This one is slightly firmer, calling for 10 ounces of bittersweet chocolate and 8 ounces of cream. You may feel free to swap out an ounce of rum or Grand Marnier for an equal amount of cream…if […]
READ ONThis is just standard cake syrup but with a little zing. Remember that cake syrup is made by combining water and sugar 2-1 by volume and then heating it until the sugar dissolves. To make coffee cake syrup combine 1 cup of water with half a cup of sugar and add about three tablespoons of […]
READ ONAnd if they happen to be filled with jam, so much the better! Homemade yeast doughnuts are so light they practically float on air, which makes it possible for me to inhale about half a dozen on a good day. Don’t try that at home, kids. I’m a professional. Good yeast doughnuts start with a […]
READ ONI do love a good yeast-raised doughnut, and in fact in most ways, they’re easier to make than their cake-style counterparts. True, they require some advance planning, but they’re aren’t as fussy in the oil, or as sensitive to ambient temperatures. The best part is, they’re amazingly light, much more so than a store-bought version. […]
READ ONThought it might be fun to end my Week O’ Waffles with a demonstration of how waffles have been made since just about forever. As it happens, cooking irons of the kind that have been used since classical times are still being made. Check it out: Twenty bucks at any camping outfitter (if there’s a […]
READ ONHang on, are those chicken livers? Maple-glazed chicken livers, yes. I chose to present waffles this way to underscore the point that — in the immortal words of Ms. Jane Russell — they’re not just for breakfast anymore. Waffles work in a whole range of contexts, just ask any southerner. From fried chicken to turkey […]
READ ONI use my bread starter pretty much whenever I get the chance. This is another excellent application should you have a starter brewing away somewhere in the back of your fridge. The night before you want to make waffles, mix together: 1/2 cup starter 1 cup all-purpose flour 1 tablespoon sugar 1 cup buttermilk …and […]
READ ONHere’s a classic yeasted (known as “Belgian”-style) waffle. For an interesting (if inauthentic) twist, try adding a tablespoon or so of maple syrup directly to the batter! 1 cup (5 ounces) all-purpose flour 1/4 teaspoon salt 3/4 teaspoon instant yeast 3/4 cup (6 ounces) milk 3 tablespoons (1.5 ounces) butter 1 large egg 1/2 teaspoon […]
READ ONHere’s a recipe that doesn’t call for either beaten egg whites or butter, but these are nonetheless extremely light and flavorful waffles. For an interesting twist, substitute 1 1/2 tablespoons of malt powder for the 2 teaspoons of sugar. 6 ounces (1 1/2 cups) cake flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 […]
READ ONMy, I’ve put up a lot of pictures this week, haven’t I? Normally my keyboard runneth over. This week though, I’ve posted about five separate tutorials on everything from poaching pears to almond cream to crust rolling and pre-baking. It’s taken quite a while to get here, in other words — so let’s bake us […]
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