ICOOT Quickfire Challenge: Something Sweet (1/31)
 

The quickfire challange is an off-shoot of the Iron Chef Other Other Topics contest. Just like ICOOT, the quickfire challenge will judge cooks and their food based on imagination, presentation, and execution. Unlike ICOOT, there is no limit to how many entries a single cook can make, the contest will be less structured, and typically require only one dish. There will be voting at the end, with each dish submitted receiving its own votes (multiple entries from the same chef recieve seperate votes). The nature of the challenge will change every week and everyone is encouraged to PM me with Quickfire Challenge ideas.

This week's idea comes from several different comments in this week's ICOOT thread; calls for dessert, and lamentations for the runner up: Citrus fruits. So, create a dessert using citrus fruit as an ingredient. Extra brownie points for using exotic citrus fruits. Oh, and because I like pineapples we're allowing pineapples to be considered a citrus fruit, which of course, it is not.

citrus fruits.

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

[ QUOTE ]
Oh, and because I like pineapples we're allowing pineapples to be considered a citrus fruit, which of course, it is not.

citrus fruits.

[/ QUOTE ]

I like chocolate. Can it be a citrus fruit too? [img]/images/graemlins/smile.gif[/img]

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

obviously, cover an orange in chocolate.... duh.

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

does it have to be a dessert?

I just made and documented an amazing dinner using orange and pineapple products...

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

[ QUOTE ]
does it have to be a dessert?

[/ QUOTE ]
I do think we should limit it to deserts. [img]/images/graemlins/frown.gif[/img] The ICOOTs seem to be more focused than just "use citrus".

Post your concoction anyway, either in this thread or in its own. I know you won't be elligible for the ICOOT prize-money, or that big gold-belt, but we'll all still enjoy reading the write-up.
-Sam

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

Yeah, we all love food pics, post them here. As Sam says though, this is a dessert thread, so no prize money for you.

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

Folks,

I know this quick fire ICOOT was only meant to be dessert, but I happened to do a non-dessert citrus dish as well, so I thought I’d include it too. Sorry if I went overboard on the photos, but I got a bit excited. I'll try to to be a bit more balanced for future efforts!

My non-desert dish could probably be either an entrée (Australian for appetizer) , or a main course (Australian for entrée), and is:

Prawn and Pork Dumplings in Lime-Leaf Broth

For the dumplings I used:

- 5 large green prawns. I used Banana prawns (which I think came from Queensland, the North East corner of Australia). Not sure if this interests anyone, but they were $26/kilo, and with AUD 1.00 ~ USD 0.77 that works out at a bit over USD 9/pound. Peeled them and took out the poo chute, and then cut them up, but not too fine as I wanted some texture.

http://img296.imageshack.us/img296/5386/img0707wc9.jpg

- About an equal quantity of pork mince.
- A spring onion. (Think they’re called scallions or green onions in America?) It’s in the photo below; hopefully you know what I’m talking about.
- Some Hoi Sin sauce (couple of tsp?), garlic chilli sauce (1/2 tsp?), soy sauce (1 tablespoon?), sesame oil (1tsp?), sherry (1 tablespoon?). Sorry about the imprecision of these measurements but I just chucked stuff in as I went. I think I ended up with a bit too much liquid, so I also put in about 1 teaspoon of cornflour.

Raw ingredients:

http://img296.imageshack.us/img296/6881/img0709xq3.jpg

The prepared filling looked like this:

http://img186.imageshack.us/img186/646/img0720jr6.jpg

I didn’t have the time (or the desire!) to make the dumpling wrappers from scratch so I just picked up a packet from one of the many excellent Asian grocers in Sydney. The ones I got were flour only (no egg).

About a teaspoon of the filling in each, wet the wrappers and seal:

http://img157.imageshack.us/img157/5163/img0721xe7.jpg

Yes, you’re saying, but where the bloody hell is the citrus?

For the broth, I had some chicken stock in the freezer I’d made a few months ago, and when I melted it, I was very happy with the flavor. There wasn’t enough however, so I also added some store bought chicken stock, along with a couple of tablespoons of soy sauce, some shards of ginger and about 5 crushed kaffir lime leaves.

I simmered the broth for a few minutes:

http://img157.imageshack.us/img157/8095/img0724jz4.jpg

Then added the dumplings a few at a time:

http://img99.imageshack.us/img99/4964/img0726gx5.jpg

I gave them about 3 or 4 minutes to cook, then put them in a bowl, with some of the broth, and some shredded lime leaves.

http://img187.imageshack.us/img187/281/img0729el9.jpg

I was really happy with this, the dumplings were nice, good flavour and really nice texture between the pork and prawns, and the broth was particularly delicious. Certainly had a very noticeable and pleasant flavour from the lime leaves (less of the ginger seemed to come through) on top of the base chicken flavour.

I was only cooking for myself, and I made 12 dumplings from the amounts above. I ate them all myself, which as it was my main course was enough for me to feel satisfied without being stuffed. As an entrée (Australian for appetizer), this quantity would maybe be just over the odds for 2 in my opinion.

I had this with a Leo Buring Riesling from the Yarra Valley in South Australia. It was only about AUD 14 (~USD 11) when I bought it a couple of years ago, and I don’t know squat about wine, but it’s bloody nice!

http://img99.imageshack.us/img99/2442/img0728ma2.jpg

Lime Soufflé

Okay, now we’re talking dessert! I wiped softened butter on the inside of a couple of ramekins, put them in the fridge for the butter to harden, and then put on more butter, followed by a good coating of caster sugar.

Even though I was only cooking for myself, I made enough for two soufflés (In fact, I would have had enough for about 2 and a half from the following, it’s obviously dependent on the size of the ramekins).

I whisked together one egg yolk and 2 tablespoons of sugar until pale, and added the juice of two limes, and a bit of zest (just for a bit more kick!).

In a separate, immaculately spotless bowl I whisked four egg whites and a pinch of cream of tartar until soft peaks formed, then gradually added about a couple of tablespoons of caster sugar to get some pretty stiff and glossy peaks, I’ve read in some places you have to be very careful not to over beat the egg whites, but I tend to get them pretty firm and shiny and it seems to work okay. I’m sure I add a different amount of sugar each time as well, so maybe it’s not an exact a science as some would have us believe!

http://img219.imageshack.us/img219/9139/img0734fc4.jpg

I added a spoon of the egg whites to the yolk/sugar/lime mixture and mixed it well to loosen, then gently folded that through the remaining egg whites. I filled the ramekins, the outsides first using upward stokes, then filled in the middle, flattened the top and ensures there was none of the raw soufflé stuck on the rim:

http://img219.imageshack.us/img219/9245/img0736jl5.jpg

I put these in a 180C (~360F) oven, but one thing which I have found has given me better results is not to have the fan on whilst the soufflés are cooking. Here’s a mid-way shot:

http://img219.imageshack.us/img219/147/img0739xk6.jpg

I left them in for only about 10 minutes, because at that time they just looked ready. Most recipes seem to say 12-14 minutes, but I like them pretty soft in the centre.

Dusted them with icing sugar and had the finished product, which, if I do say so myself, tasted as good as they looked!

http://img151.imageshack.us/img151/8392/img0751rr4.jpg

http://img151.imageshack.us/img151/334/img0754zw9.jpg

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

WOW. You have made my mouth water. I want to come pay you a visit! Participate in all cooking contests please.



[ QUOTE ]
an entrée (Australian for appetizer)

[/ QUOTE ]

Aussies are so confused

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

Really, really nice stuff. Both dishes are gorgeous.

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

Good work Pivotonian. Please now go here... link

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

The bar has been set pretty high by a dude with 2 posts! I think these quickfire challenges are going to be very popular.

Crepe Suzette w/ Orange Chocolate Mousse and Candied Citrus Zest
 

I was pretty intimidated by crepes because I'd never made them before. I figured public criticism and photo documentation was a great way to first try an intimidating froofy french recipe. [img]/images/graemlins/smile.gif[/img]

<font color="orange">Crepe Suzette w/ Orange Chocolate Mousse and Candied Citrus Zest</font>

Candied Citrus Zest

Use a peeler to cut-off strips of zest from an orange and a lemon. If you get the pith (the white bitter part) scrape it off with a knife. (As seen in the bottom right below.)

http://img409.imageshack.us/img409/441/zestmu4.jpg

Julienne the zest, getting even length pieces. Save the rounded parts that didn't make it into the matchsticks, as you'll need zest for other recipes. (As in the top right above. You'll get even more, as the pieces aren't rectangles.)

Boil the pieces in water for 10 minutes and then drain. Do this 3 times. The zest should get translucent and soft.

http://img408.imageshack.us/img408/6941/boiledfd5.jpg

2/3 C water
1/3 C sugar
1 T light corn syrup

Bring the above to a boil and then simmer with zest for 25 minutes. The pieces becomes edible and sweet. Drain again and roll in sugar. Let cool.

http://img409.imageshack.us/img409/5819/rolledhn8.jpg

Notice that by this point, you can't really tell orange from the lemon. I was kinda bummed by this, but they still tasted good. [img]/images/graemlins/smile.gif[/img]

Orange-Chocolate Mousse

6 oz semisweet chocolate chips
2 oz unsweetened chocolate
1/4 C Grand Marnier
1/4 C water
1 t vanilla extract

Melt the above in a double boiler. I shredded the unsweetened with a microplane. I should have just chopped it with a serrated knife.

http://img409.imageshack.us/img409/7540/doublepu7.jpg

When smooth, add 1 t orange zest and 1.5 sticks butter. Mix well and let cool to room temp.

Whisk 8 egg yolks (save the whites) with 1/2 C sugar until thick and light yellow. If you only have a hand-whisk, this is pretty rough. I'm getting a nice new mixer in a week, so put my old mixer in storage last week. [img]/images/graemlins/frown.gif[/img] I also lifted weights right before cooking. I'm an idiot.

http://img201.imageshack.us/img201/6554/processxy6.jpg

Whisk the 8 whites with 1 T sugar until thick and foamy. (This also sucks with a hand-whisk.)

http://img408.imageshack.us/img408/1504/whitesyx1.jpg

Whisk a quarter of the whites concoction into the chocolate, and then carefully fold the rest in as well. You want it to stay airy, but get mostly homogeneous.

Whisk 1 C whipping cream with 1 T sugar. (Yes, it sucks. Yes, mixers are very useful. I get it.) Fold this into the mousse. Chill for &gt; 1 hour to set.

Orange Crepes

I modified a normal crepe recipe to include more orange.

2 eggs
3/4 C milk
1/2 C orange juice
1 C AP flour
3 T melted butter
2 t orange zest

Put all of the above in a blender and mix on high for 10 seconds. This ensures a much smoother batter than whisking. (Thank god.)

http://img409.imageshack.us/img409/1479/blendedgb9.jpg

Then let sit for at least an hour in the fridge. This lets the bubbles work-out.

You definitely don't need a special crepe-pan; I used a normal 10" teflon frying pan. Over medium heat, coat the pan with butter. When it's all melted, pour a little less than 1/4 cup of batter into the pan and sorta roll the contents around so the liquid hits the edges of the base of the pan twice, moving the mass of the uncooked batter around and around till it sets. Let sit on the heat till the edges look cooked, and then flip. I couldn't get a nice natural flip on my frypan, so I used a long spatula. Pretty lame, but it worked fine. Let sit on the other side for ~20 seconds and then move to a cookie sheet in a 175degree oven while you make the rest of the crepes and then eat dinner.

http://img409.imageshack.us/img409/7035/crepesus4.jpg

Crepe Suzette

I don't have any prep-pics of the suzette part, because I was doing it while my guests waited. Sorry.

1/2 C Grand Marnier
1 T white sugar
1 T brown sugar

Melt the above over medium heat and stir. When it's dissolved, add 1 stick softened butter. After mixed and starting to simmer, coat each crepe one at a time on both sides. Don't bother with the flame trick; it's really cool looking but doesn't do anything for the food at all. The only alcohol that's burning is the vapors above the food, so the alcohol in the food isn't effected.

Fold into quarters and pour over extra sauce. Dish the mousse topped with the candied zest. Serve.

http://img201.imageshack.us/img201/3084/platedou7.jpg

-Sam

Re: Crepe Suzette w/ Orange Chocolate Mousse and Candied Citrus Zest
 

I was REALLY happy with this dessert. The mousse was super light and airy, all but my first crepe turned out perfectly, and the suzette topping was absolutely amazing. Just wiping out the pan after dessert was a treat, because there was basically Butter-GrandMarnier BrownSugar-Candy lining the pan!

My guests were a little late and I finished cooking a little early, so I had time to make a whole other batch of crepes. Seperated by wax paper and then placed in a zip-top bag, they keep pretty well in the fridge. I can't imagine they'll stay there very long, though; they'll probably be breakfast tomorrow. [img]/images/graemlins/smile.gif[/img]
-Sam

Re: Crepe Suzette w/ Orange Chocolate Mousse and Candied Citrus Zest
 

Sam,

You know that scene from Anchorman when I'm talking to Veronica and all of a sudden I notice I've got a gigantic hard on? That just happened again while I was looking at this recipe.

Re: Crepe Suzette w/ Orange Chocolate Mousse and Candied Citrus Zest
 

Sam,

That looks awesome. I think I could happily die from being suffocated in a bucket of the mousse.

Two questions if I may.

1. For the candied zest, I assume you used fresh water for each of the three boilings? What is the purpose of this stage, removing the acid/bitterness from the zest?

2. How much is a stick of butter (we don't buy butter by the stick in Australia)?

Re: Crepe Suzette w/ Orange Chocolate Mousse and Candied Citrus Zest
 

[ QUOTE ]
1. For the candied zest, I assume you used fresh water for each of the three boilings? What is the purpose of this stage, removing the acid/bitterness from the zest?

[/ QUOTE ]
Right. It's just not the consistency of food until it boils for a long while, and you're leeching out all sorts of peel tastes (and probably some zest flavoring; the water was bright green/yellow. I figure there's plenty of zest flavor to spare.)

[ QUOTE ]
2. How much is a stick of butter (we don't buy butter by the stick in Australia)?

[/ QUOTE ]
When God created butter, He made it in 1/4 lb sticks. I don't know what perverse form of butter you guys use down-under.

[img]/images/graemlins/smile.gif[/img]
-Sam

P.S. I'm super impressed by the rising on your souffle. Really well done. I'm psyched you're starting to participate in these threads.

Re: Crepe Suzette w/ Orange Chocolate Mousse and Candied Citrus Zest
 

pivo,

i just wanted to reiterate that is a fine looking souffle.

sam,

the mousse and crepes look great.

i'm really interested to see what the oot chefs can come up with here and you two have provided an enticing start.

Re: Crepe Suzette w/ Orange Chocolate Mousse and Candied Citrus Zest
 

Holy crap,
2 competitors in, and we have a souffle, crepes and chocolate mousse. what's next tart tatin?

nice job.

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

Pivo,

Great post. Hang around.

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

Expect to see something from me some time soon. Here are some of my ingredients. All of the citrus except for the tangelos are from my own yard. Pictured are limes, lemons, oranges, grapefruits and tangelos.

Not to sure what I am going to make. Any suggestions?



http://farm1.static.flickr.com/130/3...9d6a208694.jpg

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

Both dessersts look so good. The crepes and chocolate mouse looks better than any dessert I have ever eaten in my entire life.

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

[ QUOTE ]
All of the citrus except for the tangelos are from my own yard.

[/ QUOTE ]
That's awesome. In my backyard I have a patio and a parking deck. You win. [img]/images/graemlins/smile.gif[/img]

[ QUOTE ]
Not to sure what I am going to make. Any suggestions?

[/ QUOTE ]
I tried my hardest to think of a way to make a citrus tart tatin, since it was mentioned above and we can enter as many times as we want in the QuickFires. I just couldn't find any ideas.
-Sam

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

I dont have a digital camera so I wont be participating, but I'd assume some sort of glazed citrus tart would taste pretty good.

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

I am huge fan of 'fancy' desserts, but have been really digging cupcakes lately. I made a batch for the competition, using Key Limes. And so, I bring you: Key Lime Cream Cheese frosted Key Lime Curd filled Vanilla Cupcakes.

http://www.cupcakerevolution.ca/pics/keylime/4.jpg

The recipe for the base was from the Magnolia bakery in New York City. It's an amazing place and the batter itself was unbelievable. Perhaps a bit too crumbly, but I'll work on that in future batches. The perfect plain cupcake to start off with for many a recipe.

Magnolia Bakery Vanilla Cupcakes
(2 dozen)

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour (I used 2 3/4 of all purpose)
1 tsp baking soda, 1 tsp baking powder
smidge of salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla extract

Preheat oven to 350'F.

http://www.cupcakerevolution.ca/pics/keylime/1.jpg

I whipped the butter in my KitchenAid for 30 seconds, until creamy, then added the sugar and beat for another three minutes, until light yellow and fluffy. The eggs go in one at a time, be sure to beat well after each.

http://www.cupcakerevolution.ca/pics/keylime/2.jpg

Meanwhile, I combined the dry ingredients (flour, soda, powder and pinch of salt) in a bowl, and the wet ingredients (milk and vanilla) in another bowl. As the KitchenAid stirred the butter sugar mix, I added the dry and wet ingredients, alternating.

I then filled my muffin tins about 3/4 full, using an ice cream scoop to fill. I just find it easier that way.

http://www.cupcakerevolution.ca/pics/keylime/6.jpg

http://www.cupcakerevolution.ca/pics/keylime/5.jpg

As the cupcakes baked then cooled, I made a key lime curd. I modified a recipe for lemon curd, and it looked disappointing at first, but then actually firmed up to be quite nice. Very tangy and not too sweet. Key lime makes delicious curd. I set up a double boiler and simmered sugar, lime juice and egg yolks, and whisked, waiting for the mixture to thicken. When it reached that point, in went some butter and lime zest, and I let it thicken in the fridge even more, not straining out the zest. There is still enough left over to use on toast, so mornings are extra delicious.

When the cupcakes had cooled enough, and the curd was ready, I cut little cones out of them (angling a knife in) and filled the wells with the curd.

http://www.cupcakerevolution.ca/pics/keylime/8.jpg

The frosting was originally going to be mascarpone based, but I was worried it would add too much sweetness, and just used regular butter cream frosting. A brick of cream cheese, some butter, key lime juice and a bit of pulp, then some icing sugar to even out the texture.

The cupcakes were filled, re-lidded, then frosted with the super delicious, rich frosting. I topped them alternately with lime zest curls and lime curd.

http://www.cupcakerevolution.ca/pics/keylime/9.jpg

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

All these new participants! It's great.

Octopi, great work. Nothing wrong with cupcakes at all, and the photography is stellar. What'd you do with all those cup-cones afterwards? ("cone-cakes"?)

[ QUOTE ]
I then filled my muffin tins about 3/4 full, using an ice cream scoop to fill. I just find it easier that way.

[/ QUOTE ]
I use my scoops for all sorts of standardizing. Any baking where you bake multiple at once benefits from uniform dishin'. Looks like we have the same brands; I bought mine at a cheap restaurant-supply store.
-Sam

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

[ QUOTE ]
All these new participants! It's great.

Octopi, great work. Nothing wrong with cupcakes at all, and the photography is stellar. What'd you do with all those cup-cones afterwards?

[/ QUOTE ]

The little hat of the cone went back on, but the inside guts got dipped into curd. You know, quality control http://kelly.cybr.org/random/ninja.gif I don't normally sample my baking much, but I had atleast three cupcakes, plus some minis and the 'guts', with some finger dipping during the entire process.

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

http://farm1.static.flickr.com/158/3...de89022714.jpg

<font color="green"> No Bake Margarita Cheesecake </font>


1 1/2 (1/4-ounce) envelopes unflavored powdered gelatin
1 cup sugar
3/4 cup water
1 1/2 pounds cream cheese, at room temperature
1 cup sour cream
1/4 cup fresh lime juice
1/4 cup premium tequila
1/4 cup triple sec
2 teaspoons finely grated lime zest
1/4 teaspoon salt
lime zest, garnish



In a small saucepan, combine the gelatin and sugar. Add the water, stir, and cook over medium heat until the gelatin dissolves, about 3 minutes. Remove from the heat and let cool slightly.
In a large bowl, beat the cream cheese until smooth. Add the sour cream, lime juice, tequila, triple sec, lime zest, and salt, and beat to combine. Add the dissolved gelatin mixture and mix well. Pour into the prepared crust and chill until very firm, 3 to 4 hours.



*This was a simple recipe that I though anybody could do. It turned out really good but, I think it could have had some more tequila because the flavor did not come through very strong.

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

<font color="red"> Blood Orange Granita with Almond Fudge and Marzapan. </font>

Granita is like a crushed ice thing. It's very easy to make.

2 blood oranges, peeled
2 tbs sugar
4 tbs water
1 tsp orange zest

Put everything in a blender and blend until smooth. Pour through a fine sieve onto a largeish pan, then put in the freezer:

http://premium1.uploadit.org/eric514...anitaprep1.jpg

Every 15 minutes, stir it around with a fork or wisk. After 45-60 minutes it should have a crushed ice consistency:

http://premium1.uploadit.org/eric514...anitaprep2.jpg

For the fudge:

I wanted a fudge that could be eaten very cold, so that it could go under the granita. So this is more of a frozen chocolate paste.

4 tbs cocoa powder (I prefer Green &amp; Blacks organic)
3 tbs date paste (this is just pureed dates with a little water)
1 tsp non-alcoholic vanilla extract
2 tbs almond milk (see below)
1 tbs almond butter

Mix everything together in a bowl with a fork or wisk.

Form the fudge into a ball and put between two sheets of plastic. Pressit down with something hard and flat until it's about 1/4 inch thick. Put it in the freezer for at least 30 minutes.

Take 1 tbs of marzapan and form it into a ball. Place between two sheets of plastic. Press it down with something hard and flat until it's about 1/8 inch thick. Put in the fridge for at least 30 minutes.

Here's the chilled fudge and marzapan:
http://premium1.uploadit.org/eric514.../fudgeprep.jpg

Peel off the top layer of plastic from the fudge and marzapan. With a ring mold or a tuna can with both ends cut out, cut into the fudge. Then carefully lift it and cut into the marzapan. Transfer to a plate. Spoon the granita into the mold, and gently press it down. Then carefully lift off the mold.

Top with almond milk foam:

1/4 cup raw almonds
1 cup water
2 tsp honey or agave nectar

Soak the almonds in water for at least 4 hours, then drain. Put the almonds, water, and honey in a blender and blend until the almonds are pulverized and it looks like milk. Then strain the liquid through a nut milk bag or a couple layers of cheesecloth. You'll have to squeeze it all out with your hands. Pour the milk back in the blender and blend for a few seconds. Skim a tbs of the froth off the top with a spoon and put it on the granita.

Save the rest of the milk, it's great for smoothies or protein shakes.

http://premium1.uploadit.org/eric514...fudgenfoam.jpg

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

I'm going to post my stuff here in a minute. I did three things with citrus all sweet, but there may be some question as to their all being desserts.

I guess the theme to my contributions (if there is any) is citrus sweets throughout the day. I'm sure all will be of interest, so I will just post and let everyone decide whether some should be disqualified or whatever.

I don't really care--it was just fun to make these things.

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

Lemon Cake with Blueberry Ice Cream

This has many components each of which are really good separately. Pretty basic and can be made ahead.

Lemon Cake

1 cup unsalted butter
¾ cup sugar
¼ cup corn syrup
Grated zest of 2 lemons
1 ¼ cups flour
3 Tbsp cornstarch
½ tsp baking powder
4 eggs

http://img143.imageshack.us/img143/2456/dsc7080bl2.jpg

Cream butter, syrup, sugar, and lemon zest until pale and smooth.
Add remaining ingredients and combine. Pour into 8 inch buttered cake pan and bake 30 minutes or until firm and set at 325 degrees.
Refrigerate overnight.

http://img254.imageshack.us/img254/7642/dsc7087gd8.jpg


Lemon Curd

In a bowl combine ½ cup fresh lemon juice, 3 whole eggs, 3 egg yolks, and ½ cup sugar. Wisk until smooth then strain into another bowl. Add zest of 1 lemon.
Put bowl over simmering water or in a double boiler and wisk over heat for 8-10 minutes until pale and thick. Then add 2 sticks of unsalted cut butter and continue to wisk.
http://img221.imageshack.us/img221/6594/dsc7084qr2.jpg

Pour into clean bowl, cover and refrigerate at least 1-2 hours.

I used the lemon curd as a frosting for the cake and also made a lemon curds sauce that I used on the plate. To make the sauce mix 1 cup milk, 1 cup lemon curd and 1 Tbsp sugar until smooth. I also tried the sauce over the cake and it was very good that way too.

Blueberry Puree

This was a simple mix of 1cup fresh blueberries with 1/4 cup sugar. Put in a sauce pan and simmer for 5 or so minutes until blueberries were soft.
http://img221.imageshack.us/img221/6065/dsc7088lp4.jpg
Then puree mixture in a blender and strain. I just put it in a squirt bottle until ready to use.


Tuile Cookies

These are really easy and really good. I went through a few batches because Utah and the dog decided to help themselves.

Mix 1 egg white with ¼ cup superfine sugar (I used a hand mixer) until combined. On low speed add ¼ cup sifted flour and a pinch of salt and beat to combine. Then add 4 tsp unsalted butter, melted, 2 tsp heavy cream, and ¼ tsp pure almond extract continuing to combine.

Preheat oven to 350

I used a silicone baking mat but a non stick cookie sheet would work too.
Traditionally these cookies are stenciled. You can buy stencils-plastic type from a craft store or cut your own. I tried the stencils but also just did some without.

You spread a thin layer of the batter over the stencil and carefully remove the stencil.
Its easiest to use an off set spatula. Bake for 6-8 minutes or until golden brown.
When they are done they are pliablewhile warm. Drape them over a rolling pin. I also formed one into a bowl…whatever you want.

http://img521.imageshack.us/img521/790/dsc7076mj7.jpg

http://img521.imageshack.us/img521/5661/dsc7078tf5.jpg

Plating

I poured some the the lemon curd sauce on a plate and drizzled the blueberry puree over it. I cut small rounds of the lemon cake and as I said frosted it with the lemon curd.
Placed the cake on the sauces and topped with a tuile cookie and a small scoop of blueberry ice cream(store bought...I am bad). The ice cream was nice because it added a little extra sweetness to all that lemon.

http://img372.imageshack.us/img372/7799/second4hm5.jpg

I also tried dizzling the blueberry puree over the cake, you can kind of see it in this pic.

http://img372.imageshack.us/img372/8038/second1os5.jpg

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

[ QUOTE ]
Lemon Cake with Blueberry Ice Cream

This has many components each of which are really god separately. Pretty basic and can be made ahead.


[/ QUOTE ]

Breaking news (for me, at least) - Mrs. Utah returns! [img]/images/graemlins/smile.gif[/img] [img]/images/graemlins/laugh.gif[/img] [img]/images/graemlins/grin.gif[/img]

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

BAN MRS. UTAH <font color="white">Not really though.</font>

Buttered Brioche w/ Meyer Lemon-Blood Orange Marmalade
 

Buttered Brioche w/ Meyer Lemon-Blood Orange Marmalade

2 Meyer Lemons
8 Blood Oranges
1 cup water + some additional water
1/2 box of fruit pectin
4 3/4 cups of sugar


Rinse lemons and oranges. Using a vegetable peeler, cut colored part only from 2 of the lemons and 3 of the oranges. Cut into very thin strips. Put peels and 1 cup of water in a non-reactive pan.

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Cut and discard remaining peel and membrane from the 2 lemons and 3 oranges which were peeled. Cut up the fruit and remove seeds. Place cut up lemons and oranges in a food processor. Process lemons and oranges into a smooth purée. Pour purée into pan.

http://i74.photobucket.com/albums/i2.../Citrus010.jpg

Squeeze juice from remaining oranges into pan. Cook until peels are tender. Maybe 10 minutes. You want a total of 3 1/2 cups of liquid. If you are short, make up the remaining fluid volume with water. Stir in 1/2 box of fruit pectin.

Bring the liquid to a full rolling boil. While the liquid is heating mesure the EXACT amount of sugar. I was tempted to use considerably less sugar, but straight from the pectin package "REDUCING SUGAR OF USING SUGAR SUBSTITUTES WILL RESULT IN SET FAILURES. Try Sure-Jell for Less or No Sugar Needed REcipes Fruit Pectin for no-sugar jams and jellies."

Stir in sugar quickly. Return to a full rolling boil and boil for exactly 4 minutes stirring constantly. Remove from heat.

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Continue to stir for an additional 5 minutes. This is to prevent the peel from just floating on the top and instead distributing it evenly. Skim off any foam with a metal spoon.

Here you can jar your marmalade if you wish. Use standard canning procedures. Otherwise, transfer marmalade into whatever serving receptacle you wish. Let marmalade cool at room temperature overnight and then refigerate.

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Cut brioche into 1/2 inch slices, butter and brown under the broiler. Spread generously with homemade marmalade. Yum!

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Royal Mandarin Julius
 

Royal Mandarin Julius

3-4 Royal Mandarins
1 cup milk
2 egg whites (use pasteurized eggs)
1 teaspoon vanilla extract
1/4 cup granulated sugar (or more if that is to your taste)
1 heaping cup ice crushed

You can do this in a blender. I did it with a hand mixer, because I don't have a blender (although a quality blender is on my wish list). Juice the mandarins. Hopefully, you will have approx 1 cup of juice give or take. Add this with the other ingredients

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Blend for 1 minute.

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Pour and serve.

http://i74.photobucket.com/albums/i2.../Citrus068.jpg

It's frothy, creamy, and delicious.

Meyer Lemon Pound Cake w/ Meyer Lemon-Blood Orange Sorbet
 

Meyer Lemon Pound Cake w/ Meyer Lemon-Blood Orange Sorbet

Meyer Lemon Pound Cake

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 teaspoons pure vanilla extract
Grated rind of 1 Meyer lemon
1/4 cup Meyer lemon juice, plus 1/3 cup more

Preheat the oven to 350 degrees F. Butter a loaf pan and line it with waxed paper. (I've never done this before, but it was something suggested by Food Network. It helped the pound cake pop right out of the pan.)

http://i74.photobucket.com/albums/i2.../Citrus031.jpg

Sift the flour, baking powder, and salt into a medium-sized bowl.

http://i74.photobucket.com/albums/i2.../Citrus033.jpg

With a mixer, cream the butter and 1 cup of the sugar. With the mixer running on low, add the eggs one at a time. Add the vanilla.

Alternate between adding the flour mixture and the 1/4 cup of Meyer lemon juice making sure to mix between each addition. Mix until smooth. Add zest and combine.

Pour into the prepared pan.

http://i74.photobucket.com/albums/i2.../Citrus034.jpg

Bake until raised in the center and a tester inserted into the center comes out dry and clean approx 60 minutes, but keep an eye on it. It could take a little more or less time.

Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.

When the cake is done, let cool in the pan 15 minutes so that it is not hot but still warm.

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Run a knife around the sides of the pan. Lift out pound cake and remove the waxed paper.

Spread glaze all over the top and sides of the cake and let soak in. Use up all the glaze. Let cool at room temperature.



Meyer Lemon-Blood Orange Sorbet

I did this the fun way, to get my son involved--you'll see.

3/4 cup sugar
1/2 cup water
4-5 blood oranges
juice from 1/2 Meyer lemon

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Peel the blood oranges and stir the peels, sugar and water in a pan over medium-low heat until sugar dissolves.

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Increase heat and boil a minute or two. Add the juice of the blood oranges and the Meyer lemon to the sugar syrup.
Let cool and remove the peel with a slotted spoon or with a sieve.

http://i74.photobucket.com/albums/i2.../Citrus007.jpg

Now, at this point I actually realized I had no time to do this and put the mixture after it had cooled to room temp in the fridge and left it for a couple of days. No problem. I made the sorbet when I made the Meyer lemon pound cake 2 days later.

When ready to turn into sorbet, either follow the instructions on your ice cream maker if you are so lucky as to have one, do the baggy method, OR....

Place mixture into an ice cream making ball. Fill other end with ice and 6 tablespoons of salt. Roll ball until the sorbet clings to the sides, about 10 minutes or so.

http://i74.photobucket.com/albums/i2.../Citrus041.jpg

Open ball and use a spatula to push the sorbet down.

http://i74.photobucket.com/albums/i2...trusSorbet.jpg

Roll some more. 10 more minutes or until the fun wears off.

Place a scoop of sorbet on a slice of pound cake and enjoy.

http://i74.photobucket.com/albums/i2...kewithBloo.jpg

Edited to remove my hand out of one of the pics.

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

Welcome back Mrs. Utah. [img]/images/graemlins/smile.gif[/img]

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

Mrs. Utah--

I'm glad you drizzled the blueberry puree over the curd. If you hadn't, there would have been insufficient contrast to see that there was sauce on the plate. The cookie gives a dramatic height to the dessert giving a more homey-dish (lemon cake and ice cream) flair. Great work as always.

I failed to give any of my dishes any glam again. They were absolutely delicious though. Too bad this is an internet competition. The marmalade made about 5 1/2 cups certainly enough to give most of the contributors a little jar to take home.

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

I had plans, big plans, for the blood oranges I bought, but they fell flat when I failed to find all the bits and pieces for the ice cream maker [img]/images/graemlins/frown.gif[/img]

Instead I made a blood orange mousse which is setting in the fridge right now. Probably won't be ready in time for midnight, but on first finger dip, it takes like Orange Julius gone wild and has a gorgeous pinkish hue.

I'm glad so many people used blood oranges, I adore them.

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

[ QUOTE ]
blood orange mousse which is setting in the fridge right now. Probably won't be ready in time for midnight

[/ QUOTE ]
Octopi, were you planning on plating it tonight or tomorrow? I'd be totally fine with pushing back the end-time a bit, if it means another entry. What does everybody think about extending the deadline for a couple hours?

If people don't want to get into the habit of push-over restraints, or octopi thinks the mousse won't be ready soon, then we can just see the pictures later.
-Sam

Re: ICOOT Quickfire Challenge: Something Sweet (1/31)
 

Ron, that plating is really cool. I definitely dig the tuna-can. [img]/images/graemlins/smile.gif[/img]

[ QUOTE ]
strain the liquid through a nut milk bag

[/ QUOTE ]
I know you can use cheesecloth, but what is a "nut milk bag"?
-Sam