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Stories of cooking adventures: desserts

 
 
Reply Tue 12 Jan, 2010 04:22 pm
I'm not a successful dessert maker, generalizing. Perhaps once in a while something has come out swell, but I'm not very patient with them (pass me a simple bowl of ice cream, please). Fancy pantsiest thing I ever made was a hazelnut chocolate mousse and whipped cream filled zuccotto, and that was actually not hard, just looked difficult. Will post recipe after I find it in the cookbook closet. But usually my cakes have slopes of one sort or another (4 percent?) and I never reproduced a neighbor's cake icing of my childhood - food color dyed seven minute frosting on a fabulous angel food cake. Rest in peace, Mrs. H.
On the other hand, I only tried that once - no patience.

Please add your own dessert adventures on this thread.

So, today I start this thread as I am waiting for the caramelized pears that are sitting in the cast iron frying pan cooling before I toss on a sugar dough, tucking in the sides, and baking. That is not all the hard part - though the caramel may be a tad on the toasty side, not burnt - but that I have to do a flip maneuver just after it bakes.

The trouble is that I upped the size of the fry pan, based on what I own, too small or too big, and have to flip the thing while piping hot onto the one big enough ceramic plate, wearing oven mitts of course. I can, yes I can, lift the plate and the 12" cast iron pan together and place on the waiting tile, but will I do it seamlessly?

We'll see. If this works, I'll invest in a 9 - 10" fry pan, as it already looks like it will taste smashingly good - unless it hits the floor.

So, the recipe -

Pastry Dough
http://www.epicurious.com/recipes/food/views/Pastry-Dough-108789

and the Tart
http://www.epicurious.com/recipes/food/views/Carmelized-Upside-Down-Pear-Tart-108779

I upped the ingredients to fit my pan. I used odd pears - two bosc, two anjou, two comice of apparent equal ripeness.





Or, next time I might just try a galette...



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Type: Discussion • Score: 2 • Views: 2,061 • Replies: 12
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ossobuco
 
  1  
Reply Tue 12 Jan, 2010 07:21 pm
@ossobuco,
Ok, it turned out great. Alas, my camera is not charged. Looks even better than the photo with the article. And the flipping of the pan and big ceramic plate was no big deal at all.
CalamityJane
 
  1  
Reply Tue 12 Jan, 2010 07:26 pm
I am not good with desserts and baking. Only recently I started baking and
we were all surprised when the cake turned out good.
ossobuco
 
  1  
Reply Tue 12 Jan, 2010 07:30 pm
@ossobuco,
But wait, some film still left in my old ordinary nikon and battery life too. Plus 12 other photos (wonder what those were).

Anyway, it's a go for the dessert-stupid..
ossobuco
 
  1  
Reply Tue 12 Jan, 2010 07:34 pm
@ossobuco,
Now I can admit I was worried about dribbling blazing hot caramel.

Nah.
0 Replies
 
ossobuco
 
  1  
Reply Tue 12 Jan, 2010 07:39 pm
@CalamityJane,
CJ, let us know about your dessert play.. (I mean that nicely).
0 Replies
 
roger
 
  1  
Reply Tue 12 Jan, 2010 08:18 pm
I once produced a peanut butter cake. I think I did it in a sauce pan using Jiffy mix, and about half cooking half the mix, gently spreading the peanut butter on top, and covering the mass (mess if you prefer) with the other half of the mix. It was really quite good, but not much in the looks department.
ossobuco
 
  1  
Reply Tue 12 Jan, 2010 08:28 pm
@roger,
delicious, eh? I have a couple of jars of almond butter on sale. What to do, what to do..

many possibilities, apparently.
ossobuco
 
  1  
Reply Tue 12 Jan, 2010 09:10 pm
@ossobuco,
Meantime, I'm glad I didn't try this mid summer (with whatever fruit then) -
The house would be ant colonized.
ossobuco
 
  1  
Reply Wed 13 Jan, 2010 05:11 pm
@ossobuco,
So, very delicious... somewhat like tarte tatin.

qualms - the bosc pears did work the best and they were the ones listed in the recipe. If I'd use others like comice or anjou in the future, I'd make the "core" a fat slice and throw it to the compost container (or gnaw on them) and have the remaining slices thus thinner than 1/2 pear -- to match with the timing of the caramelizing and baking. The bosc were not more ripe than the comice or anjou.

- I now wouldn't worry about a 12" skillet/larger plate, but I'd be sure to do as I did this time, use nice longish oven mitts - I didn't have any caramel splashing, but just in case.

Summary - actually quite easy as a recipe, now that I tried it.
0 Replies
 
Abhibhava Ubriani
 
  1  
Reply Wed 29 Jul, 2015 04:27 am
@ossobuco,
I am not so good in dessert so I was most desirable person to learn that but recently I have tried it and unfortunately it really good and makes me eager to try it some more
ossobuco
 
  1  
Reply Sun 16 Aug, 2015 11:42 am
@Abhibhava Ubriani,
I just noticed your post. I'm glad it turned out well for you!
0 Replies
 
Abhibhava Ubriani
 
  0  
Reply Fri 21 Aug, 2015 05:37 am
@ossobuco,
ingredient required for Bourbon bread pudding

1 loaf French bread, cut into 1 inch cubes (16 oz.)
4 cups milk
3 large eggs, beaten
2 cups sugar
1 cup raisins
3 tablespoons butter
2 tablespoons pure vanilla extract
Bourbon Sauce

1⁄2 cup butter, softened
1 cup sugar
1 large egg, well beaten
2 tablespoons Bourbon

direction:
Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
Add eggs, sugar, raisins, butter and vanilla; stir well.
Spoon mixture into a greased 3 quart casserole.
Bake, uncovered, at 325°F for 1 hour or until firm.
Cool in pan at least 20 minutes before serving.
Spoon into individual serving bowls; serve with Bourbon Sauce.
Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
Add egg, stirring briskly with a wire whisk until well blended.
Cook over medium heat 1 minute.
Remove from heat, cool slightly; stir in bourbon.
0 Replies
 
 

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