Spicy and sweet, these cupcakes start out with a homemade chai blend.  I found my cardamom pods at Whole Foods.  Notice the peppercorns are black.  Not pink.

The spice mixture is used to scent and flavor a cake with a dense but moist crumb, perfect consistency for a cupcake in my opinion.

The aromatic cake is further enhanced by a ginger-infused cream cheese frosting that takes five minutes to throw together.

The Wall Street Journal version is actually a layer cake.  However, I think these cupcakes are just that much more festive.  And we are celebrating. At this posting, not only are TD and I leaving on a jet plane for the land of down-under, but I am also about to have one those events that involve blowing out candles.

Like, forty of them.

Soundtrack

Amos Lee

Chai Cupcakes with Ginger Cream Cheese Frosting

adapted from the Wall Street Journal, February 2-3, 2013 (who adapted the recipe from One Girl Cookie, Brooklyn New York)

For the Cupcakes

Ingredients

• 30 cardamom pods
• 7 black (not pink) peppercorns
• 6 whole cloves
• 4 C all purpose flour
• 1 ½ tsp salt
• ¾ tsp baking powder
• 12 ounces (24 TBS) butter at room temp
•  2 ½ C sugar
• 6 eggs
• 2 tsp vanilla extract
• 1 ½ C sour cream

Directions

1. Preheat oven to 350 degrees.  Line  2, 12-cup cupcake pans with liners.
2. On a cookie sheet, toast cardamom, peppercorns and cloves until fragrant (about 8 minutes.  Once spices are cool, grind to a fine powder in a spice or coffee grinder.
3. In a large mixing bowl, whisk together flour, salt, baking powder and ground spices.
4. In the bowl of a stand mixer fitted with a  paddle attachment, combine butter and sugar mixing until light and fluffy, 3-5 minutes.
5. Set mixer on low speed and add eggs one at a time.  Add vanilla.  Mix until fully combined, 2-3 minutes.
6. Set mixer on low speed, add in flour in three parts alternating with sour cream beginning and ending with flour.  Mix until just combined after each addition.
7. Scrape down sides of bowl and mix for an additional 10 seconds.
8. Scoop batter into cupcake liners adding until just under the top of the liner.
9. Bake for about 25 minutes, rotating pans halfway through.  Test with toothpick.  Cupcakes are done when the toothpick comes up with moist crumbs.
10. Allow to cool completely.

For the Frosting

Ingredients

• 6 ounces cream cheese, softened
• 6 TBS of butter, softened
• ¼ tsp kosher salt
• 1 lb confectioner’s sugar (more if desired)
• 1 ½ TBS ground ginger
• 1 tsp vanilla extract
• 2 C toasted and chopped pistachios if desired

Directions

1. In the bowl of a standing mixer fitted with a paddle, beat cream cheese, butter and salt on medium until smooth.  Scrape down sides of bowl.
2. Add confectioner’s sugar, grounds ginger and vanilla.  Mix on medium speed until all ingredients are combined and the frosting is smooth.
3. Frost cupcakes as desired and sprinkle chopped pistachios over top to garnish.

You know what else my mom also likes?  Cocktails.  Who knows why, but one of my earliest memories involves camping in the summer and the adults sitting around a newly-lit fire in camp chairs, as the shadows grew longer, enjoying “cocktail hour.”  Of course, considering the gaggle of children they would bring along on these trips, cocktail hour may have started around 8:00 am every morning.

Always one for parsimony, I’ve finally found a way to honor two of my mom’s loves together: the bees knees cocktail.

Rumor has it that this concoction came about during prohibition as a way of making bathtub gin more palatable.  The secret ingredient is a simple honey syrup.

I’ve seen this little libation topped with lavender as well.  However, it’s too early in the season for lavender.  So, I used a paper-thin lemon slice.

Chin chin and happy Mother’s Day!

The Bees Knees

Ingredients

• 2 ounces gin (while bathtub gin would lend authenticity, I am partial to Tangueray though all the cool kids are drinking Hendricks
• 1/2 ounce fresh lemon juice
• 1/2 ounce honey syrup (see below for recipe)
• lemon slices or lavender sprigs to garnish

Directions

1. Fill cocktail shaker with ice.  Add-in all liquid ingredients.  Shake until the shaker grows so cold you think your fingers might stick to it.
2. Strain and serve garnished with something pretty.

Honey Syrup

1. Add equal parts water and honey to a small sauce pan (to make thing even, I use 1 cup).  Whisk until honey dissolves.  Bring to a boil.  When the liquid reaches a boil, turn off the heat.  Allow to cool.  Can be stored in an airtight container in the fridge for a couple of months.  But, it won’t last that long.

So of course, I had to try the one included in Bouchon Bakery (I really didn’t intent two weeks in a row from the same book).

Butter, flour, sugar. Check.

Crumbly dough, check.

Time in the fridge, check.

And here is where he started to lose me.  I realize it is a personal preference, but rolling-out shortbread isn’t my thing.  I prefer to press or roll the dough into a log.

Admittedly, I rolled them out too thinly.  And while the result had a nice crumbly texture, they tasted a little too sugar-cookie to me.  TD said they tasted like shortbread.  But, he’s not a huge fan of the buttery baked good so he only gets a half vote.

If you like this, you might like these

Coconut Shortbread

Sables

Shortbread

adapted from Thomas Keller and Sebastien Rouxel in Bouchon Bakery

Ingredients

• 13 TBS (1 stick + 5 TBS) (180 grams) unsalted butter at room temp
• 1/2 C (90 grams) superfine sugar
• 1/2 + 1/8 tsp (2 grams) kosher salt
• 1 tsp vanilla extract
• 1 3/4 C + 3 TBS (270 grams) all purpose flour
• granulated or sanding sugar for dusting

Directions

1. Place the butter in the bowl of a stand mixer fitted with a paddle attachment. Cream until smooth on medium-low speed.
2. Add 1/2 C (90 grams) sugar and the slat, mix on medium for about 2 minutes until fluffy.
3. Scrape down the  sides and bottom of the bowl.  Add the vanilla and mix on low speed for about 30 seconds to distribute evenly.
4. Add the flour in two additions, mixing on low speed for 15-30 seconds or until just combined.  Scrape the bottom of the bowl to incorporate any flour that may have settled.
5. Mound the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together into a 5-inch square block.  Wrap in plastic and refrigerate for at least 2 hours, until firm.
6. Position the racks in the upper and lower thirds of the oven and preheat to 325 degrees.  Line two pans with parchment paper.
7. Unwrap the dough and place between two pieces parchment paper.  With a rolling pin, pound the top of the dough working from left to right to begin to flatten it.  Turn the dough 90 degrees and repeat.
8. Roll-out to a 9 inch square.  If the dough has softened, slide it (still inside the parchment) onto the back of a sheet pan and refrigerate until firm again.
9. Using a chef’s knife, cut the dough as desired.  The original recipe calls for 3 cuts horizontally and 5 cuts vertically so that you have 24 2 1/4X 1 1/2 inch pieces.
10. Dust the tops of the dough with sugar and arrange on baking sheets leaving 3/4 inch in between each.
11. Bake until pale golden brown, 17-19 minutes.  Set the pans on a cooling rack and cool for 5 to 10 minutes, transfer the cookies to the rack to cool completely.

I haven’t worked with rhubarb very much and even more rarely have I seen it divorced from its almost constant mate, the strawberry.  So, this recipe for rhubarb bars in Thomas Keller’s Bouchon Bakery cookbook piqued my interest.

Fair warning–this recipe isn’t a whip together on a weeknight sort of endeavor. Remember those SNL skits where “Martha Stewart” knitted her own dental floss after whittling a toothbrush (quite often topless)?  This recipe is sort of like that.  In fact, about halfway through the process I found myself thinking, ‘what the rhubarb?’

But, if you have some time and are in the right frame of mind, this is a fun recipe.

There are four distinct components to this concoction, beginning with curing the rhubarb.  Here, it is cured in grenadine for at least eight hours.

While the rhubarb cures, the base for the bar, a pate sucree, is pulled together.

Keller recommends using the frasier technique of combining the dough.  This was my first time trying it out, so I hope the experts forgive my simplified explanation.  To fraiser is to combined the ingredients for a dough by smearing them with the palm of your hand.  The dough is then folded and the method repeated until the dough is smooth.  The idea is that the process, much like making a laminated dough, creates a texture that allows the butter to steam while cooking creating a flakey result.

The dough did turn out nicely and whether it was because of the frasier method or any number of other factors,  there was something very satisfying about smearing the dough around with the heel of my hand.  This recipe makes enough for dough rounds of pate sucre.  You will only need one for the bars.

Once the dough is chilled, it is rolled-out into a quarter-sheet (or 9X13) pan.  So that the pastry does not puff-up, it is blind-baked.  Keller recommends using rice.  I prefer beans.

The result is a nice, even base for the bars.

About the time you pop the uncooked dough in the fridge to chill, its also time to make the brown butter filling. This twist on the almond-based  frangipone calls for brown butter, which is kind of fun.  And time consuming.  I’ll let you in on a little secret–I actually made the dough (up to chilling it in the fridge), cured rhubarb and brown butter filling the day before assembling everything to bake.

So, once you have all your components, all that’s left is the building and baking.

The filling recipe was spot-on in terms of rhubarb to almond cream ratio.

The the bars bake until golden brown.  In my opinion, this would be lovely as-is with a hearty dusting of confectioner’s sugar.  Ever the superlative chef, Keller takes it a step further an adds an almond streusel.  I’ve included the recipe below however, next time I make these bars, I’m not going to bother with the fancy accessory.

These would be lovely for a shower (baby or wedding), a tea or any other rites of spring celebrated during rhubarb season.

Soundtrack

I was all over the place during the three days it took to complete these bars.  Highlights include Indigo Girls, Wilco, Jimmy Buffet and the Eagles.

Rhubarb Bars

adapted from Rhubarb Tart, by Thomas Keller and Sebastien Rouxel in Bouchon Bakery

note–this is actually four (five if you count browning the butter) recipes assembled into one.  I’ve organized them separately and then provided instructions on how to put everything together at the end.

Cured Rhubarb

Ingredients

• 15 young rhubarb stalks (about 2 lbs)
• 1/2 C (100 grams) superfine granulated sugar
• 1/4 C + 2 TBS (120 grams) grenadine (you can find grenadine in with the mixers in the adult beverages section of the market)

Directions

1. Trim the rhubarb so that it will fit into a 9X13 inch baking dish lengthwise.
2. Using a paring knife, pull-off the strings and any tough peel running the length of the rhubarb.
3. Arrange the rhubarb in the baking dish.  Sprinkle with sugar and drizzle with grenadine.
4. Cover in plastic wrap and let cure for 24 hours, turning the stalks every 8 hours or so.
5. When ready to use, allow to drain on paper towels first.

Pate Sucree

note: this makes enough for two tart shells, you will only need one.  Wrap the second tightly in plastic and freeze for up to two months.

Ingredients

• 2 2/3 C (375 grams) all purpose flour
• 1/4 C + 3 TBS (46 grams) confectioner’s sugar PLUS
• 3/4 C + 1 TBS (94 grams) confectioner’s sugar
• 1/4 C plus 3 TBS almond meal/flour
• 8 oz (225 grams) unsalted butter at room temp.
• 1/2 vanilla bean split down the middle
• 1 extra large egg (56 grams)

Directions

1. In a medium bowl sift in the flour plus the first 46 grams of confectioner’s sugar.   Sift-in the almond flour, breaking up any lumps in the sieve.  Whisk to combine and set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment (or a hand mixer), add butter and cream on medium until it has the consistency of mayonnaise.  Sift in the remaining confectioner’s sugar and mix on medium low until the mixture if fluffy (about 60 seconds).
3. Scrape down the sides of the bowl and scrape the seeds from the vanilla bean into the mixture.  Mix on low for 30 seconds to distribute evenly.
4. Add dry ingredients in two additions, mixing for 15-30 seconds after each and until just combined.  Scrape down the bowl to incorporate any ingredients that have settled on the bottom of the bowl.
5. Add the eggs and mix on low for 15-30 seconds.
6. Transfer the dough to a work surface.  Using the heel of your hand, smear the dough and work it together.  Divide the dough in half and form each into a 4X6 inch rectangle about 3/4 inches thick.
7. Wrap each in plastic wrap and chill until firm (about 2 hours but as always, preferably overnight).

Brown Butter Filling

Ingredients

• 1/2 C + 3 TBS (75 grams) almond flour/meal
• 1/2 C + 2 tsp all purpose flour
• 2 eggs (150 grams)
• 1 C + 1 TBS (210 grams) superfine granulated sugar
• 1/4 C + 1 TBS (75 grams) whole milk
• 1/4 C + 1 TBS (75 grams) heavy cream
• 3/4 C + 1 TBS (165 grams) brown butter (recipe here)

Directions

1. Whisk together the almond and all-purpose flours, set aside.
2. In the bowl of a stand mixer fitted with a paddle, combine the eggs and sugar and mix on medium for about 2 minutes.
3. Reduce mixer to low, slowly add the milk and cream.
4. Add the dry ingredients and mix on low for a few seconds until combined.
5. With the mixer running, slowly add the brown butter and mix to combine.
6. Transfer to a pastry bag.

Almond Streusel Topping

Ingredients

• 3/4 C + 2 TBS (120 grams) all purpose flour
• 1 C + 1 TBS (120 grams) almond flour
• 1/2 C + 2 TBS (120 grams) granualted sugar
• 1/4 tsp kosher salt
• 4.2 ounces (120 grams) cold unsalted butter, cut into 1/4 inch pieces

Directions

1. Combine the all-purpose and almond flours, sugar and salt in a bowl.  Whisk to break-up lumps.
2. Add the butter and toss to coat the pieces.  Work the mixture with fingertips breaking the butter into pieces no larger than 1/8 inch and combining it with the flour mixture.
3. Transfer the streusel to a covered container or resealable plastic bag.  Refrigerate for at least two hours (can be frozen up to 1 month).
4. Preheat oven to 325 degrees
5. Spread the streusel in an even layer on a sheet pan.
6. Bake for about 12 minutes, turning the streusel with a metal spatula every 4 minutes until it is golden brown and dry.
7. Place pan on cooling rock, allow to cool completely.
8. Pour the streusel into a food processor and pulse to the consistency of brown sugar.

To Assemble

1. Preheat oven to 350 degrees
2. Pipe enough of the filling into the crust to cover the bottom with a 1/4 inch-thick-layer and spread it evenly with a small offset spatula.
3. Arrange the rhubarb, rounded side-up on top of the filling, running lengthwise in the pan.
4. Pipe the fillings around the stalks, filing in any gaps, then spread any remaining filling over the top of the rhubarb (it may not be completely covered).
5. Bake for 40 minutes, rotate the pan.
6. Reduce the oven temp to 325 degrees and bake for an other 10-15 minutes until the filling is set and golden.
7. Set the pan on a cooling rack and cool completely.

To serve

• Cut 12 bars or 24 squares and garnish with streusel topping.

I began looking for them in January.  Every trip to the market I’d cruise through the citrus section on the hunt for the smallish sunset-colored fruit.

It wasn’t until Valentines Day that I first spotted some in a high-end grocery store.  I paid a king’s ransom for half a dozen.  And then we promptly ate them.

A couple of weeks later they began to appear in the farmer’s markets.  I bought another bag.  We ate that one too.

It wasn’t until a couple of weeks ago that I finally took the time to buy (and not promptly eat) a dozen or so blood oranges and make them into a tart.

Rustic and simple, this recipe made a lovely dessert for a Sunday dinner.

If you like this you might also like these

Blood Orange Cheesecake

Salty Screw

Blood Orange Tart

Zoe Nathan for Food and Wine

Ingredients

• 1 C all-purpose flour, plus more for dusting
• 1/4 C plus 2 TBS granulated sugar
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 stick plus 1 tablespoon unsalted butter, the stick cut into 1/2-inch pieces and chilled
• 3 TBS ice water
• 8 to 10 blood oranges (about 5 ounces each)
• 1 large egg yolk mixed with 2 tablespoons of water

Directions

1. In a food processor, pulse the  flour with 2 tablespoons of the sugar and the baking powder and salt. Add the stick of cold butter and pulse several times, just until it is the size of peas. Sprinkle the dough with the ice water and pulse just until moistened crumbs form. Turn the crumbs out onto a work surface, knead once or twice and pat the pastry into a disk. Wrap the pastry in plastic and chill for 30 minutes (can be chilled overnight).
2. On a floured work surface, roll out the pastry to an 11-inch round, about 1/4 inch thick. Transfer the pastry to a parchment paper–lined flat cookie sheet and refrigerate for 15 minutes, or until chilled.
3. Meanwhile, peel the blood oranges, removing all of the bitter white pith. Thinly slice 2 of the oranges crosswise; remove the pits. Transfer the orange slices to a plate. Working over a sieve set over a bowl, cut in between the membranes of the remaining oranges, releasing the sections into the sieve. Remove the pits and gently shake out as much juice as possible without mashing the sections; you will need 1 cup of sections. Reserve the orange juice for another use.
4. Arrange the orange sections on the pastry, leaving a 2-inch border all around. Sprinkle 2 tablespoons of the sugar over the oranges. Using a paring knife, thinly slice the remaining 1 tablespoon of butter over the oranges. Fold up the pastry over the oranges, leaving most of the oranges uncovered. Brush the pastry with the egg wash and sprinkle lightly with 1 tablespoon of the sugar. Arrange the orange slices on top, leaving a 1-inch border of pastry all around. Sprinkle the remaining 1 tablespoon of sugar on top. Freeze the tart until solid, at least 4 hours or preferably overnight.
5. Preheat the oven to 375° and position a rack in the center. Place a baking sheet on the rack below to catch any drips. Bake the tart directly from the freezer for 1 hour and 15 minutes, until the fruit is bubbling and the pastry is deeply browned. Transfer the cookie sheet to a rack and let the tart cool for 30 minutes. Carefully slide the parchment paper onto the rack and let the tart cool completely.

Committees are a necessity of working in higher education.  It’s how we roll.  There are weeks when I spend more time in committee meetings than in my office.  I know the same is true for my colleagues.  So, for the committees I chair, I try to bring something good to eat when we meet.  Most of my committees are small; a dozen cookies or a loaf cake more than do the job.  But, if everyone shows up, the committee I chair the first Wednesday of every month can be a beast.  A handful of cookies would only agitate them.

So, it was with good intent that I set out to make some chocolate chip oatmeal cookies to go alongside another treat for March’s meeting.

When the cookies were done, I set aside exactly the number I needed for my meeting and gave TD the rest.  To be clear, I handed over at least a dozen and a half of these guys.

The bag of cookies was never seen again.

The evening before my meeting, I set out the cookies and cake I’d made so that I’d remember to grab them on the way to work.  When I got up, only a handful remained.  I stood there for at least two minutes trying wish the cookies back into existence.  There wasn’t time to make another batch and I was kind of irritated that someone who didn’t make the cookies and didn’t need them for a meeting had decided to eat them (and we aren’t talking about the Kitchen Gods).

The reply when asked about the missing cookies: “But I was hungry.”

To this I asked, “What about the bag of cookies I gave you?”

“They’re gone.”

“But that was two days ago.”

“So?  They were my cookies.”

“You knew these were for a meeting”

“But I was hungry.”

The good news is that this must be a pretty decent oatmeal cookie recipe.

The bad news?  If you are TD, revenge will be mine when you least expect it.  Sleep with one eye open my friend.

Great minds think alike.  While the recipe below is totally respectable, if you are looking for an oatmeal cookie recipe that’s a little more exotic, try out Ann’s Cranberry Chocolate Chip Oatmeal Cookies. The addition of wheat germ is genius I tell you.

TLCs

adapted from Bouchon Bakery, Thomas Keller & Sebastien Rouxel

Ingredients

• 1 C + 1 1 /2 TBS (153 g) all purpose flour
• 1/2 tsp (2.3 g) baking soda
• 3/8 tsp (1 g) ground cinnamon
• 1/2 C + 3 1/2 TBS (138 g) granulated sugar
• 1/4 C + 1 1/2 TBS (75 g) lightly packed dark brown sugar
• 7 1/2 ounces (212 g) unsalted butter at room temp.
• 1 egg (52 g)
• 1 3/4 C (134 g) old fashioned oats
• 2 C chocolate chips
• 1 C coarsely chopped pecans (optional)

Note: the original recipe makes 6 very large cookies using a #10 (2 1/2 inch) ice cream scoop.  I needed more than 6 cookies (though, that’s what I ended up with) and so used  a 3/4 inch scoop to yield about 3 1/2 dozen cookies.

Directions

1. Sift flour, baking soda and cinnamon together into a medium bowl.  Set aside.
2. Add butter to the bowl of a standing mixer fitted with a paddle attachment and cream the butter on medium speed until it is the consistency of mayonnaise and holds a peak when the paddle is lifted.
3. Add the sugars and mix for 3-4 minutes until fluffy, scraping down the bowl as needed.
4. Add the eggs and mix on low for 15-30 seconds until just combined.  It’s okay if the mixture looks broken.
5. Add the dry ingredients in two batches, mixing on low for 15-30 seconds after each.  Scrape the bottom of the bowl to incorporated all ingredients.
6. Add the oats, chocolate chips and pecans and incorporated by hand.
7. Refrigerate dough for 30 minutes.
8. Preheat oven to 325 degrees and position racks in the upper and lower thirds of the oven.
9. Scoop cookies to desired size and place on parchment-lined half sheets leaving at least 2 inches in between cookies.
10. Bake until golden brown–14-16 minutes rotating sheets halfway through.  Remove from oven and let sit in pans for 5 to 10 minutes then transfer cookies to cooling rack to cool completely.

Lawry’s  also serves giant hunks of meat.  Giant.  Like another Los Angeles institution, In-and-Out, the nearly singular mainstay of Lawry’s menu is a variety of cuts of…you guessed it…prime rib.  Like a good traditional English Sunday Supper, the prime rib is served with something called a spinning bowl salad, an array of deliciously cream-laden vegetables and, yorkshire pudding.  Here is where today’s post comes in.

Somewhere along the way, my mother began serving prime rib for Christmas Dinner.  Along side it, she also serves popovers–essentially, individual yorkshire puddings.  If you’ve never had yorkshire pudding or popovers, they are hollow, steam filled almost pancake-like treats.  They look fancy.  But, if you have the equipment and a little self-restraint (do not, under any circumstance, open the oven door while they are baking), are actually very east to make.

These photos are, in fact, from last Christmas and, the chef at work is, my mom.  But, with Easter just a few days away and the popularity of Easter roast, these would make a lovely pairing.

Returning to Lawry’s I can’t resist sharing one story.  Probably the first among many in future posts.  The vast majority of patrons to the bar at Lawry’s are there to have a pre-dinner beverage. Even so, Lawry’s, and thus, the bar, had its share of regulars.  Every Sunday just as dinner service began, a couple came in for drinks before going down to supper.  He would order two double vodka and tonics in rapid succession.  He would then order a third.  Each week it was the same routine.  His wife/girlfriend/caretaker would excuse herself from the table, secretly pull me aside and ask that the third double be a single.

The obvious play to get a buzz before dinner wasn’t what made this couple remarkable.  Nor was the secretive partner behavior.  I was, after all, a waitress in a bar.   That the man was in a wheelchair also lacked notability.  I’ll give you a hint.  His wheelchair was gold.

As clueless as I was and still am, this didn’t even make much of a difference to me until a certain movie came out that caused quite the stir.  And even THEN, it wasn’t until I read an article in Vanity Fair about the movie (of course, I didn’t see the movie) I realized that for the better part of six months I’d been serving none other than Larry Flint.

I’ll tell you, if I had known who he was from the get-go, I would never have lightened up his drinks.

Soundtrack

We were all holiday music all the time at that point.  I only know one Easter-related holiday song…here comes Peter Cotton Tail hoppin’ down the bunny trail…hippity…hoppity…

Popovers

I’ve used this recipe for years.  It’s on a hand-written card from my mom and the credit is to Sunset Magazine.

Ingredients

• (makes 6)
• 3 large eggs
• 1 C flour
• 1 C whole milk
• 1/4 tsp ground pepper
• 1/4 tsp kosher salt
• 1 TBS melted butter

Directions

1. Combine eggs, flour, milk and salt, pepper and melted butter.  Whisk until smooth.
2. Refrigerate batter for at least 2 hours.
3. Preheat over to 425 degrees.
4. Generously coat popover cups with butter.
5. Place pan in oven for 3-5 minutes.  Remove pan from oven and turn down heat to 374 degrees.
6. Remove batter from fridge, whisk and quickly add batter to hot pan.
7. Bake for 45 minutes.  (the following is a direct quote from my mother’s notes: DO NOT open the oven while baking.  Bad things will happen [sad face]).
8. Remove from oven and release the popovers.
9. Can be  made a day in advance, cooled and stored in an airtight bag.  Reheat at 375 degrees for 5 minutes.

Then I began to wonder–what exactly is butterscotch? Thus far, I’d only experienced it as the ocher colored hard candies “those” people gave out at Halloween.   Turns out, butterscotch is a couple of things.  In liquid form, it’s really just a type of caramel.  In a pudding, it’s synonymous with the flavor of brown sugar.

About a month ago TD asked if I would make butterscotch pudding  (probably subliminally cued by restaurant dessert menus).

So, I did.  And you know what?  It was pretty okay.  We added fresh berries this time around.   However, some chopped pecans and a rum sauce would also be delightful.

…now…if you don’t mind, I’m off to get it on the early bird special at Cocos.

Soundtrack

A little old school funk.

Butterscotch Pudding

borrowed from Joy of Baking who adapted from

Ingredients

3 C (720 ml) whole (full fat) milk 

3/4 C (160 grams) dark brown sugar

1/4 C (30 grams) cornstarch

1/2 tsp salt

4 large egg yolks

1 1/2 tsp pure vanilla extract

2 TBS (28 grams) unsalted butter, cut into small pieces

Directions

1. In a large stainless steel (heatproof) bowl, whisk together the sugar, cornstarch, salt, and egg yolks.
2. Whisk in 1/2 cup (120 ml) of the milk until you have a thick paste. Set aside while you heat the milk. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.
3. Rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching.
4. Pour the remaining milk into the saucepan and bring just to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.
5. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 2 minutes).
6. Remove from heat and whisk in the butter and vanilla extract. Pour through the strainer to remove any lumps that may have formed during cooking.
7. Pour into four bowls or wine glasses. The pudding can be served warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming. If you like the skin, simply leave the pudding uncovered until cooled, then cover with plastic wrap and refrigerate. The puddings can be made a day or two ahead of serving. Garnish each pudding with a large dollop of softly whipped cream.

A couple of years ago I shared my favorite chocolate cake recipe.   If you’ve been playing along at home, you’ll recall that its secret ingredient is a can of stout beer.  I’m ashamed to admit it has taken me this long to extrapolate the wonders of dark beer and chocolate to brownies.  That’s right, beer.  And brownies.

The good news is that the lightbulb finally went on, and I have a recipe for you.  Like its cousin, the chocolate stout cake, this brownie recipe also begins with a can of beer.  But here, the stout is reduced to about 1/2 cup.  Wait, allow me to explain myself.  I don’t mean that there is less beer.  I mean that it literally gets reduced down via a strong simmer until all that is left is a deep, dark stouty concentrate.  Pwah…less beer.  As if.

Also playing a starring role in this recipe is over a pound of bittersweet chocolate.  Combined with butter and melted until smooth and velvety.

You won’t taste the beer in the brownie.  But, like vanilla or coffee, dark beer boogies with the chocolate to create a deeper, more sophisticated flavor.

I happen to have it on good authority that leprechauns love beer brownies.  So.  Bake up a batch, find a leprechaun and trade for that pot of gold.  Or, keep the brownies for yourself.  The situation is win-win.

Soundtrack

Still stuck on that 80s channel on Pandora.

Stout Brownies

Ingredients

• 1 can stout (like Guinness or Murphy’s)
• 18 ounces bittersweet chocolate, chopped
• .5 lb (16 TBS) unsalted butter
• 1.25 C granulated sugar
• 1.5 tsp kosher salt
• 3 TBS cocoa powder
• 4 eggs
• 1 tsp vanilla
• 2.25 C all-purpose flour
• 1 C roasted walnuts

Directions

1. In a medium heavy-bottom saucepan, bring beer to a simmer.  Simmer gently until beer reduces to about 1/2 C.  Remove from heat and let cool.
2. Preheat oven to 350 degrees.  Line a 9X13 pan with parchment and butter or oil pan and top of parchment.
3. Using a heavy-bottom saucepan,  melt butter over low heat.  Remove from heat, add chocolate and allow to sit for 3-4 minutes.  Whisk to incorporate chocolate until mixture is completely smooth.  Allow to cool to room tempurature.
4. In a large bowl, whisk together sugar, salt and cocoa.
5. Whisk-in eggs one-at-a-time.  Whisk-in vanilla and beer reduction.
6. Whisk-in chocolate and butter mixture.
7. Fold-in flour mixture and then nuts until just incorporated.
8. Pour into prepared pan and bake for 35-45 minutes, until a wooden skewer comes up with moist crumbs when inserted.
9. Allow to cool completely before cutting.

To be honest, while I’ve long wanted to make them, I’d actually eaten a madeleine before I headed off to Sufras to make my purchase.  Luckily,  Sufras has a little cafe and on that day, they had madeleines.  I purchased a few, strictly for research purposes of course.

Like many french treats, the madeleine is an exercise in delayed gratification.  Once the simple ingredients come together, they spend the night in the fridge.  The madeleine pan, coated in butter, spends the night in the freezer.

It’s worth it, I promise.

Each little shell-shaped mold gets a delicate piping of batter.

Et voila!  Gorgeous little tea cakes.

But wait, there’s more.  The original recipe calls for lemon oil.  I happened to be out, but I did have orange oil.   I also had chocolate (really, though, I always have chocolate).  As you’ll discover next week, I already had chocolate and orange on the brain and couldn’t help frosting one-side of each cake with a thin layer of orange infused chocolate.

These are lovely mid-afternoon with a cup of espresso or strong tea.

Thomas Keller, consider this fair warning.  I’m just getting started with you.

Soundtrack

I was in the mood for a little Harry.

Orange and Bittersweet Chocolate Madeleines 

adapted slightly from Bouchon Bakery by Thomas Keller and Sebastien Rouxel

Note–this recipe is really made for utilizing weight-based measurements.  A kitchen scale will make this 1,000 easier.

Ingredients

• 1/4 C + 3 1/2 TBS (68 g) all-purpose flour
• 1/2 TSP (2.2 g) baking powder
• 1/4 TSP (.6 g) Kosher salt
• 1/4C+ 1 TBS (83 g) eggs (note–using extra large eggs this was almost exactly 2 eggs)
• 1/4 C + 1 1/4 TSP (55 g) granulated sugar (note–I used superfine)
• 2.3 Ounces (66 g) unsalted butter at room temp plus more for the pan
• 2 TSP (9 g) dark brown sugar
• 1 1/4 TSP (9 g) clover honey
• 1 to 2 drops orange oil
• 6 ounces bittersweet chocolate, chopped
• 12 mold madeleine pan

Ingredients

1. Sift flour and baking powder together into a medium bowl.  Whisk-in salt.
2. Combine the eggs and sugar in the bowl of a stand mixer fitted with a whisk attachment.  Mix on medium speed for about 60 seconds.
3. Increase the speed to high and whip for about 4 minutes until the batter lightens in color and doubles in volume.
4. While whisking, heat butter, brown sugar and honey in a small saucepan over medium heat, whisking to dissolve sugar.  Remove from heat.
5. Remove bowl from the mixer and fold in remaining dry ingredients until just combined.
6. Pour warm butter mixture over the batter and add orange oil.  Fold until incorporated and batter is smooth.
7. Cover and allow to rest in fridge over night.  Brush pan with melted butter and place in freezer.
8. Preheat oven to 350 degrees.
9. Transfer the batter into a pastry bag or ziplock and snip a corner so that the opening is just over 1/2 inch.
10. Pipe batter into molds.  Tap the bottom of the pan against the work surface to smooth the tops.
11. Bake for 8 to 9 minutes until the tops are lightly browned and a skewer inserted into the center comes out clean.
12. Immediately un-mold and place on a cooling rack.
13. Once cake are completely cool, melt chocolate in a double boiler or microwave.
14. Using an off-set knife, gently spread a thin layer of melted chocolate on non-etched sides of cakes.  Allow to harden.