What are you baking these days? September 2013 edition!
Hi and happy back-to-school month (I still like to wear a new outfit the day after Labo[u]r Day). Apples, pears, and prune plums aplenty at my farmer's market yesterday...as well as stunning peaches (I think maybe Elbertas, sizeable ones -- but they may have too much red on the skins to be). So, what's lighting your fire? Fruit desserts? Back-to-school treats? Birthday cakes? Just everyday baking? Spill ;-)
1. what is your favo(u)rite breakfast pastry -- we are having friends over tomorrow ar brunchtime, and I'm always at a loss to think of sumpin to give people in that situation...and
2. has anyone ever made that tofu chocolate mousse that was quite the thing a while back? Is it any good? I need to make a chocolate dessert for a Chinese dinner and thought it'd be amusing to serve this.
TYIA and hugs.
Hi Buttertart -
It's been a baking day - chocolate chip rugelach done and onion rolls rising. Made one peach cobbler, but the peaches have been so good that we've just eaten them as they are, as well freezing lots for the colder months.
I've made tofu chocolate mousse many times - hard to imagine, but it's shockingly good, just depends upon the chocolate you use.
1. Brioche is my absolute favorite breakfast pastry..however, I need to drop 20 pounds, so I'll be eating more fruit and yoghurt for b.fast!
Last night my son's girlfriend brought over the best rustic tart I've ever tasted. Her crust was amazing and the filling was blueberries, plums and peaches and made for a great dessert (um. did I mention I need to drop 20?)
That being said, this September I am going to attempt to make a St. Honore cake. It'll be a "practice" for either Thanksgiving or Christmas. Yeah. I'm preparing for the holidays now that it is September!
Oh. 2. I have never made tofu chocolate mousse. Sacriledge in our house--the Frenchman would have a coronary!
I've made the tofu chocolate mousse (and I'll probably be making it again in a week or so for a family member who'll be recovering from oral surgery and only be able to eat soft foods for a bit). Anyway, yes, it's good, especially if you use good chocolate. It will be very liquid when it comes out of the food processor, but will set up in the fridge. It has a light, mousse-like texture and good chocolate flavor. Your guests will not guess that it's made with silken tofu! I use the recipe in How to Cook Everything (one of two recipes I use from that book, the other being the caramels and their chocolate variation), and TJ's Pound Plus 72% chocolate.
re: Caitlin McGrath
Not tofu; this one is good with avocado:
Yield: 1 1/2 cups
1 ripe avocado, 6 tablespoons unsweetened raw cocoa powder, 1/4 cup Trader Joe's agave syrup, maple syrup, or other liquid sweetener, 2 tablespoons evaporated cane juice, optional 1/2 teaspoon vanilla extract , Pinch of ground cinnamon, 2 tablespoons + 1/2 cup purified water.
1. Combine the avocado, cocoa powder, agave syrup, evaporated cane juice, 2 tablespoons water, vanilla extract, and cinnamon in a food processor fitted with the S blade and process until smooth.
2. Add the remaining 1/2 cup of water and process again until well blended. The more water you add, the thinner the sauce will be.
This is another excellent nondairy option, made with whipped egg whites (I've never done the kumquat garnish): http://www.epicurious.com/recipes/foo...
I'm not too concerned with raw egg whites for my own consumption, but unless I have them left over from something using egg yolks, I frequently turn to Just Whites powdered, pasteurized whites for egg white-only dishes. They're shelf stable, so live in my pantry cupboard, and once rehydrated whip up just like fresh. Super convenient!