Cardinal slices are commonplace in Vienna, but not so much in the US (or anywhere else as far as I know). They’re rather fussy as pastries go: three layers of an alternating meringue & ladyfinger “pastry” filled with espresso cream. I confess I’m a little intimidated…but since when have I ever let fear get between […]
READ ONThe nation that gave the world the Danish has enacted the world’s most draconian butter tax. As of Saturday, Danes are paying about $1.40 more per pound for their butter, and God-only-knows how much more for their cheese, milk, meat and oil.
While I’d like to think that the legislation is a fluke, it’s far more likely that it’s but the thin end of the wedge for Europe, as cash-strapped governments cast about madly for new sources of revenue, all the while claiming to have the best interests of “the people” at heart. Denmark doesn’t even have an obesity problem. Of course
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Lots of fiddling went on with this recipe (apologies to Reader X and her Oma), but the multiple attempts were worth it. Macerated apples keep the interior from getting gooey with leaked moisture and buttermilk improves both the texture and the overall structure, helping keep the apples from sinking too far into the cake (the advantages of acidic batter donchaknow). The result is a dense but still light and buttery cake with firm-tender apples. Begin by lining a 10″ springform pan with parchment paper and preheating your oven to 375 degrees Fahrenheit. Now zest a lemon…
READ ONIt struck me that a little tutorial on apple prep might be warranted this week. While you don’t need to get super-fussy with apple peeling and coring, a little extra care makes a big difference in apple presentation in everything from tarts and cakes to turnovers and pies. The big thing is to always use a vegetable peeler, and then peel the apple in a spiral, like so:
Reader Mary-Anne Boerman amazed and deeply flattered me with this email:
I love your website…your clear instructions, tips and hints have allowed me to attempt things I would never have dreamed of trying beforehand. Earlier this year I entered a TV Baking competition over here in the UK, and was lucky enough to get selected from the many thousands that applied. It’s currently being broadcast on British television…the semi-final is tomorrow night, and I’m still in there! I don’t think I would have got as far as I did if it weren’t for your website.
Well she did it, and has now advanced to the finals of The Great British Bake Off along with two other contestants. Mary-Anne, there is no question that all credit goes to you! You’ve done an amazing job and I can’t wait to see how it all turns out. Everyone who wants to watch the climactic final episodes can view them on this site (never mind some of the salacious popup ads).
READ ONIt was a full morning of cake baking in my parish kitchen this morning. The Pastor and I mixed and baked 100 Sarah Lee box cakes in preparation for the big Oktoberfest the church is hosting this weekend. The irony is that the parish is mostly Latino now, yet the congregation (which is variously Mexican, Cuban, Argentine and Colombian) has jumped on the Oktoberfest bandwagon with true German gusto.
This is our celebration! We are Germans! the pastor proclaimed in a heavy Puerto Rican accent this past Sunday, and a cheer went up as various parishioners stood up to volunteer their time for the cause. OK…Pablo llevará los bratwurst…Ernesto invitará la banda de polka…
READ ONIn a controlled experiment carried out by Alcoa Aluminium, 20 kilos (44 pounds) of molten aluminium was allowed to react with 20 litres of water, along with a small quantity of rust.
“The explosion destroyed the entire laboratory and left a crater 30 metres (100 feet) in diameter,” Simensen said.
This, my friends, is what happens when real scientists watch too much MythBusters.
READ ONThis is based on a recipe from a reader’s Oma — I’m not saying whose so as to protect Reader X from a little old lady’s wrath. An apple kuchen recipe like this is properly called a “versunken apfelkuchen” because the apples are immersed into the batter. I like the presentation with apple halves, but you can slice the apples and arrange them any way you wish. You’ll need:
2 pounds apples — a firm, sweet apple like Golden Delicious
juice of 1 lemon
9 ounces (scant 1 3/4 cups) all-purpose flour, sifted
2 teaspoons baking power
½ teaspoon salt
5 ounces (10 tablespoons) butter, softened
8 ounces (1 cup + 1 tablespoon) sugar
3 eggs
2 teaspoons vanilla extract
zest of 1/2 a lemon
10 ounces (1 1/4 cups) milk
Reader Erin writes:
I have a question about layer cakes. I am baking a three-layer cake, but I have only one pan. Is it bad to let the batter sit while each layer is in the oven? Or will the cakes turn out fine? The alternative is to divide the recipe into thirds, and only mix one third at a time, but that might be tricky.
Hey Erin! It’s a less-than-ideal situation, no question. However if the leavening is baking powder (versus baking soda) you’ll have a better chance of the last layer coming out alright. Double acting baking powder is called “double acting” for a reason. One action starts to kick in when the batter is moistened, the other doesn’t start to happen until the batter is heated.
READ ONI know that question is coming next. It’s sugar syrup that’s been simmered with a little acid — lemon juice, say — which breaks the glucose into its component parts: glucose and fructose. But then what’s “inverted” about it? Here’s everything you need to know!
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