The Daring Bakers Sing An Opera: Honey And Lavender Opera

....and I play the triangle....because I can't carry a tune, which really is funny. No, no, really, I find it really funny that I can't sing or barely remember three notes on a piano considering that thanks to Mr.Tartelette being a musician, I had no problem finding sheet music, a trombone, a flute, a guitar and a violin lying around the house making it easy to take pictures or get inspired when Ivonne and Lisa , along with Shea from Whiskful and Fran from Apple Peaches Pumpkin Pie announced that the Daring Bakers challenge for May was "The Opera". Early on, I started humming Madame Butterfly and Carmen which greatly influenced the decorations on the cake: lovely "tuile/tulip" butterflies for the former and shapely upside down legs in the cake. Mid-month I was not humming so much anymore as I was making the original Opera for hundreds at work. I was on a mission though...

The Daring Bakers' Opera this month is dedicated to Barbara of Winos And Foodies. Over the last couple of years, Barbara and I have become closer than just blogging acquaintances often sharing very private which each other. As Ivonne and Lisa put it "Barbara is the force behind the food blog event called A Taste of Yellow that supports the LiveSTRONG foundation started by Lance Armstrong. This year's LiveStrong Day is in May so we decided that we could show our support by dedicating our respective challenge posts to Barbara." For that matter we were asked to keep our challenges yellow or white...my finished cake turned out both depending on the light but some of the ingredients were definitely yellow to start with. Thank you ladies for a brilliant challenge and idea! To check our wonderful Daring Bakers' creations, head over to the blogroll, you won't be disappointed!

Barbara...I would love to sing you an Opera but if you knew how badly I sing you'd be much happier eating a bite of the one I made! This one is for you my dear dear friend! I am like you: "a cook who cannot sing who married a musician who cannot cook". If only I could give you a hug and thank you for the words of wisdom and comfort you have spoken in my ears since we "met" through Blogging By Mail... Remember I told you your dancing shoes picture was part of my screen saver mosaic? Well...I'd like to think these are the sexy legs that go along with them. You are a true inspiration of strength and compassion, humor and wit. Love you!

I looked at the recipe provided by Ivonne and Lisa and the variations allowed (we could use different recipes as long as the outcome remained white or light colored) and let my mind sing me an Opera for a change...I got inspired by the flavors of my native Provence: orange, honey and lavender and incorporated those ingredients at different stages of the cake. I cannot take credit for the leg shaped tuiles as I had seen them done by a French blogger (original post here) 2 or 3 years ago but the funky idea stuck in my head thinking the right time would come along to play with it. I use tuile butterflies and other shapes a lot at work since it is easier to keep stable with the humidity here. Once I have the cookies and shapes made, I dry them off a bit in a low temperature oven to keep them crispy longer, much easier than blooming chocolate or limping caramel.

I did halve the recipe for the cake base, the Joconde, as there was just the two of us around in the neighborhood that weekend (really strange feeling by the way when you know our street) and added a good dose of orange zest. For the buttercream, I went with a Italian meringue based buttercream I had used in a Swiss Roll and replaced some of the sugar with honey and added some vanilla bean paste (thank you Holly!). I infused the syrup used to soak the cake to keep it moist and flavorful with lavender. We were given the option of adding a light colored mousse to the top of the cake before adding the glaze and here again I used a favorite recipe of mine, a soft and light (although rich) lavender infused mousse. I am a little weary of white chocolate as a glaze as I often find it cloyingly sweet so I made this one very very thin, just to brush the cake off with a nice sheen and slide off the sides.

Honey And Lavender Opera:

For the cake (Joconde)
6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
2 Tb orange zest
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven. Preheat the oven to 425◦F. (220◦C). Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.
In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside. If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes. Add the flour and orange zest and beat on low speed until the flour is just combined. Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven. Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold. Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup:
½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. food grade lavender buds

Stir all the syrup ingredients together in the saucepan and bring to a boil.Remove from the heat and let cool to room temperature.

For the buttercream:
6 large egg yolks
1/2 cup sugar
1/2 cup honey
1/2 cup water
3 sticks of butter (Butter should be soft but nor mushy, around 65F)
1 Tb vanilla bean paste

In a stand mixer or with a hand held one, whip the egg yolks for a minute.
Boil water, honey and sugar until the temperature reaches 238F on a candy thermometer.
Slowly pour the hot sugar syrup over the egg yolks on a steady stream, continue beating the yolks until pale in color and cooled. Beat in the softened butter until the buttercream is smooth a
and together. Add the vanilla bean paste, beat a few extra seconds until incorporated.

Caramel Lavender Mousse:(makes 5 cups as written)
Note: have the cake cut and ready to be assembled before you make the mousse
6 egg yolks
pinch of salt
1 packet unflavored gelatin
3/4 cup water, divided
1 cup sugar
2 Tb food grade lavender buds
2 cups heavy cream

The day before of a few hours before you start: combine the lavender and heavy cream in a heavy saucepan and bring to a simmer. Remove from the heat and let the lavender infuse the cream. Let sit for 30 minutes. Strain the buds out and refrigerate the cream until completely cold.

In the bowl of a stand mixer, whisk the egg yolks and the salt. In a small bowl, sprinkle the gelatin over 1/4 cup water, and let it sit while you make the caramel.

Combine the sugar and 1/4 cup water in a heavy saucepan. Cover and bring to a rapid boil over medium high heat (prevents crystallization of the sugar on the side of the pan). Once boiling, uncover and cook the sugar until deep golden brown. Turn off the heat and carefully pour 1/4 cup water into the hot caramel. The syrup will bubble and spurt,so stand back. Make sure the water incorporates fully to the syrup. Return to the heat if you get caramel bits and stir until it is one smooth liquid.

Pour the caramel in a container with a spout, it will be easier to add the to the yolks. Pour the caramel slowly and into a steady stream into the egg yolks with the machine running on medium high. Melt the gelatin in the microwave for 10 seconds or into the (now empty) saucepan until dissolved. Add it to the yolk mixture and continue to whisk on medium high until it triples in volume and cools to room temperature.

In a separate bowl, whip the heavy cream to soft peaks. Add it to the mousse base and fold the two gently together. Use within 30 minutes or it will be too set to spread.

For the glaze:
10 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)

Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth. Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer. Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake:
(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.
Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.
Spread about three-quarters of the buttercream over this layer.
Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.
Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).
Spread the mousse on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.
Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.
Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

I apologize ahead of time if I am very slow making the rounds checking other DB's operas but I am putting up a huge SHF round-up and trying to enjoy my family visiting from France for a while.

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Citrus And Cardamom Rum Babas

I have been under a shower of SHF citrus entries this past week and although I need to (happily) bathe in over 100 entries in the coming days, nothing would make me happier. Thank you in advance to all of you who participated and remember I will accept a few stragglers if you come to the party with an extra box of lemon sour candies! Before I proceed with these lovely Rum Babas, I need to announce the winner of the Cherry Blossom Extract: Congratulations to Suzana of Home Gourmets ! Please email me with your mailing address so both Rachael and I can get the 2 bottles on your way.

When I was little, I loved going with my mom to the bakery in town after church on Sundays, helping her select the little mini pastries that would end up on a dessert tray after lunch at my grandparent's. There always was a selection of different flavored eclairs and cream puffs, a couple of mini fruit tarts and Napoleons and a couple of mini rum babas. I used to repeat that name on the way there and on the way back to the house: "baba au rum...baba au rum...baba au rum..." I just found its resonance funny and comforting, thoughts of roundness and "plentiness" and exotic places. Except for one thing: even though I was already allowed to drink a little wine drowned with a lot of water on Sundays, I was not allowed more than one bite of the rum babas because they were drenched in alcohol...and drenched they were (no wonder our baker was a happy man!).

As soon as I started working in bakeries and put in charge of babas production, I figured I was old enough to eat them too. I had my share of this traditional pastry: a yeast based cake, with a very spongy and delicate texture all bathed in a orange and rum flavored syrup. Nothing else...no gilding the lilies with whipped cream or fruit. Although it is a little more on the bready side than a cake, there is nothing heavy about it....pure rum air....try not to inhale half a dozen minis at once! It had been a long while since I had made some but the arrival of a lovely birthday present prompted me to change that situation.

Last year, my buddy Inne and I started to discuss the pastry work of Hidemi Sugino, Japanese pastry virtuoso. I have loved and admired his creations for years and when she mentioned she had a friend who could get the book in Japan and bring it back to her so she could then send it to me, I know I let out a loud "Yes!". Lucky me, it came in the mail for my birthday along with some plates I used here and here. Thank you Inne! I don't read Japanese but thankfully in this book, the recipes are translated in English. Allright, so translated may not be the right word as the English used is really wrong in some sentences but you get the gist of it fairly quickly. I was relieved to see that the original measures in grams had been kept although there are equivalences given in spoons and cups. I can't tell you if this part is accurate because I had no time to double check and I must add that I used the grams, my personal preference in baking.

His Citrus Babas caught my eye the first couple of minutes I started looking at the mouth watering desserts put together for the book. The dough was mixed with a citrus puree, the baked babas soaked with an orange syrup and topped with an orange liqueur flavored pastry cream. The citrus puree called for whole citrus to be poached and puree, skin, pulp and rind. Where it might work beautifully for the kumquat recipe used, I thought not so much if I did a mix of grapefruit, lemons, lime and oranges since kumquats are out of season here now. I kept the rinds of the lemon and limes and used all the citrus fruit pulp. I changed the syrup to incorporate some rum and since I had half a batch of Lime and Mascarpone Mousse left, I topped the finished babas with a dollop of these.

Citrus Babas:

Printable Recipe

Makes 8 small (I used square silicone molds)

For the babas:
3 gr. instant dry yeast
20 gr. lukewarm water
5 gr. sugar
100 gr. all purpose flour
2 gr. salt
1 large egg
60 gr. milk
40 g. butter, melted and cooled
50 gr. Citrus Compote, pureed

For the Citrus Compote:
100 gr. of mixed citrus fruit of your choice (I used a mixture of lemon, lime, orange and grapefruit and some of the lemon and lime rinds)
100 gr. sugar
100 gr. water
6 whole cardamom pods

Use the flesh and some of the rinds of the fruits, add the sugar and water and put all in a saucepan over medium heat. Bring to a boil and cook for 2 minutes. Let cool. Remove the cardamom pods. Puree until completely smooth.

For the syrup:
100 gr. orange juice
100 gr. rum
70 gr. sugar

Bring all the ingredients to a simmer and cook until the sugar is dissolved. Let cool to room temperature. Transfer the syrup to a wide, shallow pan.

For the mousse filling:
Half a recipe Lime and Mascarpone Mousse

Dissolve the yeast in the lukewarm water and sugar and let stand until foamy. In a separate bowl, whisk the eggs and the milk together.
In a stand mixer fitted with the paddle attachment, mix the yeast mixture, flour, salt, add the egg mixture and butter. Mix until all the ingredients are combined and you get a soft dough. Let rise in a warm place until the dough has doubled in volume.
Punch the dough down and add the citrus compote. Mix until well combined.
Drop the dough by tablespoons full in babas molds or muffin tins or whatever you have available. Let rise until nearly doubled. Bake at 400F for about 15 minutes. Let cool on wire racks. Unmold the babas.
Soak the babas into the syrup, upside down first and then flip them over. Let them soak a minute and transfer to a wire rack to drain the syrup. Reserve the syrup. You can keep the babas in the fridge until plating time, well covered.
To plate: top each babas with a dollop of mousse, drizzle with the reserved syrup and add some mint and lemon rind or zest if desired.

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I thought that adding one more citrus post to this month of May could not hurt and wish to dedicate these Citrus Babas to my mother for Mother's Day. I know I am a day late but I thought that she would forgive me if I made one of our favorites, a baba...all pretty and citrusy. Plus, she was spending the day with my dad, brother and her granddaughters. Mom, I love you! Everyday, you show me the importance of giving of oneself, giving love and friendship, lending an ear and a welcoming hand and I can only hope to be half as good as you are. You radiate love and laughter to all around you and I strive to make you proud although I make you worry sometimes and sometimes I make you laugh. I know I make you scratch your head and I know I make you raise your hands or roll your eyes...but I know that you and you only understands me when I sing you Sinatra or Singing In The Rain. Mom, you are my lucky star....I love you!

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Cherry Blossom and Hibiscus Macarons & A Giveaway

Thank you all for your kind words after my last post, you are all amazing to give your support and wishes like you do. I am sad for his family but relieved that the pain and suffering are over for him. I am no saint but faced with the grief that his family is going through I just do what I do best, I facilitate: I run errands, I make phone calls, etc...which really is nothing so I transmitted all your thoughts to his wife who was really amazed at the food blogging community and its strong spirits.

This makes me think, and before I tell you about the macarons, that I may not be around visiting blogs much in the next couple of weeks because my aunt and uncle are coming to visit us for the first time and I will of course play that facilitator role again...I 'll be here to update and of course post the Sugar High Friday round up but I apologize for my ghostly presence elsewhere.

Now that I have this bit out of the way, let me tell you how these macarons came about. I have had the idea of using hibiscus tea leaves in macarons ever since B. brought them back from his archaeological trip to Egypt a few years ago. He brought back a giant tin of it that I keep in the freezer and make tart hibiscus iced tea in the summer. I love its deep pink color and its intoxicating scent. It's rather hard to describe its taste but think fruity without the froo-froo, tart without being puckery and floral without being heady. Once I made the buttercream I made a very strong small cup of tea, strained the leaves out and reduce it with some sugar on the stove until I got an extract. Once cooled, I mixed it with the buttercream and it added flavor and color in one second.

The cherry blossom macarons were made possible thanks to Rachael of La Fuji Mama in Japan. She posted about some she had one day while right in the mist of the cherry blossom season and mentionned that cherry blossom was an extract easily found over there. It is so difficult to translate a scent into a taste sometimes that I told her I was really curious about it. She quickly replied in awesome food blogger fashion that she would be happy to send me some and I agreed only if I swapped something in return....and here we are. I made some when Marcela was here but I could not wait to make them again and play with the shell designs. Obviously my attempts at drawing cherry blossoms are not that great but the taste was there for sure.

I know hibiscus tea can be found pretty well here in the US but I am not that sure about cherry blossom extract and I realise that I might have made some of you curious...this is why I decided to give one of the bottles Rachael sent me (I hope she won't mind that I share the love!) to one of you. All you have to do is leave a comment between today and saturday and one bottle might be on its way to your home....anywhere in the world (or where there is a shortage of cherry blossom extract!) The bottle is small (see her post) but the flavor goes a long way, and I just can't keep this great taste all to myself...

UPDATE 5/22/08: I am so tickled to add that Rachael wrote yesterday wanting to add a second bottle of cherry blossom extract. You read right: One person...2 bottles! Lucky you's!!

Cherry Blossom and Hibiscus Macarons:

Macarons tutorial available here, starting page 36.

For the shells:
3 egg whites (I like to use 1-2 day old egg whites)
50 gr. granulated sugar
200 gr. powdered sugar
110 gr. ground almonds
2-3 drops pink food coloring or 1 Tb powdered
For the hibiscus macarons I sprinkled some leaves on top before baking.

For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature on a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry and your macarons won't work. Combine the ground almonds and powdered sugar in a food processor and give them a quick pulse. It will break the powdered sugar lumps and combine your almonds with it evenly. Add them to the meringue, give it a quick fold and remove some of the batter that will remain uncolored. Add the food coloring to the rest and fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper baking sheets. Preheat the oven to 300F. Let the macarons sit out for an hour to harden their shells a bit and bake for 8-10 minutes, depending on their size. Let cool.
If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Pipe or spoon some ganache on one shell and sandwich with another one.
If you use fresh whites, zap them up in the microwave on medium high for 20 seconds to mimic the aging process.
To draw on the macarons: color the small amount you set aside previously and add more food coloring to make a darker color. Use a toothpick that you dip into the dark color and draw on the macarons.

For the buttercream:
3 sticks butter at room temperature
5 egg whites1 cup sugar divided
1/4 cup water
2 tsp. vanilla bean paste

1-2 teaspoons cherry blossom extract

In the bowl of stand mixer, whip 5 egg whites until they have soft peaks. In the meantime, combine 1/4 cup water with 3/4 cup sugar to a boil in a heavy saucepan and bring the syrup to 250F. Slowly add the sugar syrup to the egg whites. If you use hand beaters, this is even easier and there is less hot syrup splatter on the side of your bowl and in the whisk attachment of the stand mixer. Continue to whip until the meringue is completely cooled.Slowly add the butter, one tablespoon at a time. The mass might curdle but no panic, continue to whip until it all comes together. Add the vanilla bean paste. Divide the batter in 2.

For the cherry blossom buttercream, add extract to taste.

For the hibiscus buttercream: boil 1/2 cup of water, add 1 Tb hibiscus tea leaves and 2 Tb sugar. Let steep, strain the leaves. Return to a boil until reduced to a thick syrup. Let cool, add enough to taste to the buttercream.

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Cheese Stuffed Crusty Bread - Baking With The Gals

Remember when a bunch of crazy gals decided to revisit a cinnamon bun recipe by making the Cinnabon knock-offs a few months back thanks to a recipe that Lisa provided? Well, another type of breadish yummy bake got into our mail boxes last month and this time Mary was tempting us with promises of hot cheesy bread on a quiet Saturday afternoon. Gruyere Stuffed Crusty Rolls from the King Arthur Flour site to be precise. Was I game? You bet I was...so where Lisa, Ivonne, Stephanie, Laura-Rebecca, Sara and Kelly. When I said I'd join in the fun I had no idea that the day in question would turn out so...weird.

Before I tell you more about it though I have to say that I may not be the most eloquent blogger today or the most "happy" one...The reason why our "Cheese Bread" day was weird is the same why I am feeling awkward posting today. B.'s band mate L. has been sick with cancer for over two years now, the same one that took my brother away, the same devastating oesophagus cancer. A couple of days before we gathered last week on Skype to make and bake our bread and chat and laugh, he was sent home after a difficult stay at the hospital. He knew the end was near and he asked to be able to say goodbye to all the musicians and friends he had played with and for over the years. His wife called the young ones who had the most energy to help make this smooth and organized and that's why B. was on duty calling all the numbers they could find of anybody who might want to come and visit one last time. I volunteered to be in the kitchen fixing a breakfast and a lunch buffet for whoever might stopped by. I was also doing a little stint at the old restaurant that night to get them over the hump of Mother's day...as if I had nothing more to add to make the day complete, right?!!

I had post-its everywhere to start the bread on Friday since it needs a little starter the day before. Saturday morning I took the starter, flour and cheese to L.'s house just in case I would get stuck there and needed to proceed with the bread. I ended up mixing it up, letting it rise, rolling it, filling with the cheese (parmesan and Monterey Jack), and rolling it into a ever rising and expanding log, all over there. That's when it hit me: I have got to drive across town with that huge...giant snake of a dough in my trunk, shower, cut it, bake it...and leave it to the hungry wolves of neighbors that I have!!

I was running high on adrenaline and lack of sleep and I think that once it actually come out of the oven, I went to type that it looked like...bleep-bleep-bleep...Well, I don't think, I know and there is actually our Skype archived conversation to prove it. Well, let's just that my mind was in the gutter big time when the bread came out of the oven, but the smell of the cheese and the herbes de Provence I had added was too hard for me to resist and as soon as it was cool enough to handle, I ripped one round open and "oh my"...I just wanted to stay there and forget the day, the world and the reality of what was actually going on.

I left for work and I left 3 1/2 rounds of bread on the kitchen counter. When I came back that evening there was 1 1/2 loaf left....I love that I have such a generous husband, so giving in fact that he took 2 loaves down to the neighbors for our weekly get together. I would have probably done the same but...after I took some pictures!! Anyways...From what they said, it was a hit! Seriously, can you resist hot, melting cheese on/in bread fresh from the oven? Nah...me neither!
We loved it so much that I made it again later that week but rolling and cutting "the snake" in 12 rolls as if I were making cinnamon rolls minus the herbs that time. Another "oh my" came out of my mouth that day too. I urge you to go ahead and make it...it is highly comforting, addictive and simply wonderful.

Here is the recipe as I modified it because I did not use the King Arthur brand of flour and I went with all purpose flour instead of bread (except for the starter) without a problem. I also replaced the gruyere with what was in the fridge since the crazy week and weekend made my brain very spongy and I forgot to get gruyere everytime I went to the store.

Cheese Stuffed Crusty Rolls:

Starter:
1 1/4 cups (5 1/4 ounces) bread flour
1/2 teaspoon salt
1/2 teaspoon instant yeast
1/2 cup (4 ounces) cool water

Dough
all of the starter
1 cup + 2 tablespoons (9 ounces) to 1 1/4 cups (10 ounces) lukewarm water (I used the lesser amount since it was humid that day)
1/2 teaspoon salt
3 1/2 cups (14 3/4 ounces) all purpose flour
1/2 teaspoon instant yeast

Filling
1 1/2 cups (10 ounces) grated Montery Jack cheese
1 cup grated Parmesan
2 Tb Herbes de Provence

To make the starter: Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a medium-sized bowl. Mix till well combined. Cover and let rest overnight at room temperature.
To make the dough: Combine the risen starter with the water, salt, flour, and yeast. Knead by hand or with a stand mixer for a few minutes (I went with 5 minutes by hand). Place it in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, until it’s nearly doubled in size. Gently deflate the dough, and pat and stretch it into a ¾"-thick rectangle, about 9" x 12". Spritz with water, and sprinkle with the grated cheese and the herbs. Starting with a long side, roll it into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly oiled surface. Cover it and let it rise for 1 to 1 1/2 hours, till it’s puffy though not doubled in size. Towards the end of the rising time, preheat the oven to 425°F. Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up. Spread them open a bit, if necessary, to more fully expose the cheese. Spritz with warm water, and immediately place them in the preheated oven. Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack.
Note: You can also roll the log and cut 12 slices from it and set them on a parchment paper lined baking sheet and proceed with the recipe as written.



L. went back to the hospital in the middle of the week so I brought half the rolls to his nurses and the doctors taking care of him. I hesitated posting at all about it today because Lee passed away Saturday night, one week to the day we organized this little visits-marathon weekend for him. I just would like you to indulge me in a little description of him: really tall...think over 6 feet, really big...think Santa Clause belly...about 72 years old although people easily gave him 10
years less...and one of the sweetest and most considerate guys I have met. I am a band wife...the youngest in the band actually, which means that I still go to their gigs on a regular basis and he would always treat me like a daughter, pushing his wife, to come along if he knew I was there. They were married just 15 years ago, finally finding the right companion and lover in each other. L. loved food, he loved bread and he loved desserts...so here you go big guy! This one is for you! His favorite song? "Just A Bowl Of Butterbeans".... Love you L.! Thank you for all the giant hugs and giant laughs, you will be as missed as you were loved.

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Lemon Madeleines - Sugar High Friday Continues...

Be warned, this is a loaded weekend post...

See how selfish I was coming up with the Citrus theme for Sugar High Friday?!...Gave me the "excuse" to make lemon desserts almost every other day...I know, I am evil! Not made your entry yet? That's ok, you have until next Sunday (May 25th) to do it. One whole week....And remember, citrus does not only include lemon or lime and the entries I have received so far have been really creative in making different citrus fruits the stars of their creations or an accent to a dessert that takes the whole dish to another dimension. I know you would not mind a teaser...hmmm....No can't do! But what I can do is to make you some Lemon Madeleines to ease the wait of the round up on the 30th.

Before I forget, because my brain is more scattered than the madeleine crumbs on the breakfast table right now: the "handmade with love" tag attached to that cool ribbon was actually part of a gift that one regular reader of this blog, Bina, sent me. She does not have a blog but emailed me a few months ago with a macaron question (with pics which was precious to help her out) and we have continued emailing even after she had "mac-success". Well, this little busy bee cross-stitched a couple of towels for me, one with lemons (!) and one with ice creams, and when I went to take the picture I had the tag in my pocket so it ended up on the plate...which also has a story: it made a long trip from Inne's home to mine but it was just the perfect size for the madeleines. She was sending me a much coveted book and "hid" the fact that there was china and chocolate in it. Spoiled, I tell you...I am spoiled...Thank you both from the bottom of my heart.

Madeleines were almost always part of the cookie tray my grandmother would put together for our daily afternoon tea. Since there is only one house between my parents' and theirs, the ritual was to go over there around 4pm and sit down together for tea and cookies and talk about the upcoming weekend gatherings, dinner, birthday parties, communions, etc....With a big family like ours, it seemed like there was always something to celebrate and get together for. It was fairly common to buy madeleines instead of making them and with a great bakery in the village it was easy to pop a dozen in the basket while getting bread in the morning. I loved their distinct bakery-orange blossom flavor, their dense almost pound cake like texture, their sticky exterior, and most particularly their giant dome on top...or back...depending on which way you hold it.

Really, I would sit there for minutes on end just holding one, staring at this big, puffed round of cookie wondering how on earth such a classy scalloped treat could end up looking like Quasimodo. And then, I would eat it, forgetting about my questions until the next time we would gather for tea. While others were pondering over e=mc2, I did spend a great deal of my childhood wondering about the dome of madeleine, which probably surely explains what I do nowadays for a living. I think it is more about reminiscing about home that I like seeing my madeleines puff up in the oven since the taste is the same whatever the shape they end up taking!

One of our favorite things to nibble on during the weekends is madeleines. Not very original for a cookie but I know that Patricia, whom I rename the Queen of Madeleines, will agree that they are not only very cute, they are too darn good and versatile to pass up. I make a big batch on Friday nights and keep the bowl out, and they are usually gone by Sunday afternoon. I made these last night too and there is half of one left...I guess I am not the only one on a lemon binge! I think the twins ate half the bowl when we bribed them to come down from the pecan tree but still...

When I inherited grandma's recipe box after she passed away, I was really surprised to find a handful of madeleines recipes since she never made a single one for us while she was still alive! Not a cultural thing to make them back them, maybe too much fuss to get the pans which would have probably required a day trip to Paris back then and I don't see my grandfather going with her to get some baking equipment so she could make them since Mr. Baker next door was generously providing us with a fresh daily supply. I bet you that if she had been blogging back then, she would have taken that train or emailed a buddy to get what she needed! Like me, grandma loved anything citrusy so I was not surprised to find 4 different recipes for lemon madeleines in that box. I chose the one that was the most lemony of all: zest in the batter, squirt of lemon right out of the oven and lemon glaze to finish. Verdict? Well, let's just say that I plan on making another batch this afternoon and hiding it....

Lemon Madeleines :

Printable Recipe

Makes 16

2 eggs
80 gr all purpose flour
1 tsp baking powder
80 gr granulated sugar
80 gr unsalted butter, melted and cooled
pinch of salt
3 Tb lemon juice
zest of one lemon
1/2 lemon (for squirting after they are baked)

Glaze:
2 cups powdered sugar
3Tb lemon juice
1 tsp lemon zest

Preheat your oven to 400F.
In a large bowl, mix together the flour, baking powder, sugar, pinch of salt. Separate the egg whites from the yolks, and whisk in the yolk to the flour mixture. The mixture will appear quite thick, do not feel like you have to whisk in all in thoroughly. In a separate bowl whisk the egg whites until foamy, and add a small amount first them to the egg yolk/flour mixture and whisk vigourously with a whisk to break the flour/yolk lumpy mass. Fold in the rest of the whites with a spatula. Add the lemon juice, zest, and butter. Whisk the batter until everything is incorporated and smooth. Drop one tablespoon or so into the madeleine molds, depending on their size. Do not fill them to the rim though.
Bake for 8 minutes or until golden brown. As soon as they come out of the oven, squirt the half lemon over the madeleines and let cool completely before proceeding with the glaze.
For the glaze: mix the powdered sugar, lemon juice and zest together until you get semi thick consistency. Add more lemon juice if needed. Dip each madeleine in the glaze and set them on a wire rack over a baking sheet lined with parchment paper.

For madeleine pans and molds, check here for metal and silicone.


These flowers are my way to say thank you to the judges that Barbara gathered during the Taste of Yellow food photography contest. I was surprised, moved, happy, speechless when she told me that my macarons and yellow wristband picture had been selected as the winner. Big thank you again, it was an honor to participate :)

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Mint Pana Cottas With Blackberry Coulis

Thank you, thank you to all of you who visited Kate and myself and leaving wonderful birthday wishes. Wow! You do know how to party!! For your comments, the dancing and singing ecards to the thoughtful emails: thank you.

We ended up gathering the usual troops, a.k.a the neighbors and the kids and grilled, drank had a fire and s'mores...and of course cake, which the twins had to adorn with those not so great never ending magical candles...argh!!! To say that my head was heavy this morning at work was an understatement but I could not get out of those appointments. However, I had planned on taking the afternoon off and take a nap, go to the beach, be productive...You know....While resting my head on the couch pillows I started to remember a conversation with our neighbor C. about pana cottas. Was there that much vodka involved that I can't remember if I did or did not volunteer to teach her pana cottas? Ouch! That was going to be a long day... I felt a pinch and a tuck on a my brain "Hello Tartelette Smackelette! Remember! What exactly did you say? What time? How many? What flavor?" C. called and asked if I needed something from the store since she was going that way:

Me: "Painkillers?"...
C: "Oh you don't remember do you, that's ok we can reschedule"
{I hate rescheduling...do it now while the spirit of the moment is there. Problem.}
Me: "You know what? Whatever I said we'd do, let's do it....it was legal right?"
{Cross fingers, take a deep breath, pray you did not volunteer yourself for another impromptu dinner for 20}
C: "Ok, now you are scaring me...You said Pana Cottas were easy and now I am freaking out!"
{My blood pressure just got back to normal, hers is now through the roof. Well done Helen!}
Me: "no no no...easy peasy....promise. Here's the list of stuff to get. I'll go behind the house and get blackberries."

That was just part one of the adventures. I did try to get the blackberries, I did, I promise....but looking and bending down trying to pick out the ripe ones proved to be a rather painful adventures, my head, my stomach and the vodka from the night before all colliding at the same moment. That's when my best guys arrived and saved the day! Indeed, C's twins came armed with baskets and in 20 minutes had blue hands, blue tongues, blue shirts and about 2 cups worth of blackberries. In the meantime I played with the computer a little, as I am trying to put a page up and a map to keep you abreast of the Traveling Eggs adventures, but bear with me on that one, time is not on my side (as if we all did not have that issue, right?!). Allright enough about our little village whereabouts and on with the pana cottas....I am not always that talkative (shshh mom), it must be old age!!

Pana Cotta is probably one of my favorite desserts. It is rich and yet seemingly light to the palate, versatile so you can flavor or top it anyway you like. Refreshing with fruits or comforting with caramel, the possibilities are endless. Since the mint is growing like crazy (does getting old give one a greener thumb?), I infused the cream and the milk with a good handful of it and cooked down the blackberries to a puree with some sugar and lemon. We did not have quite enough for 4 glasses so I used some leftover curd from the birthday cake for one of them. Guess who got that one :)

Mint Pana Cotta With Blackberry Coulis:

Serves 4

1 cup milk
1 cup heavy cream
1/2 cup sugar
1/4 cup chopped fresh mint
2 teaspoons powdered gelatin bloomed in 2 Tb water (means to pour the water over the gelatin and let it sit while you prepare the pana cotta)

Combine all the ingredients, except the gelatin, in a saucepan over medium high heat and bring to a boil. Remove from the heat and let the cream to steep for 20 minutes. Pass the mixture through a sieve or a chinois, heat the gelatin in the microwave for 8 seconds and quickly stir it in the cream mixture. Divide it evenly among small dishes, glasses, etc...Let set in the refrigerator for at least 3 hours.

Blackberry Coulis:
2 cups blackberries
1/2 cup sugar
1 Tb lemon zest

Bring all the ingredients to a simmer on medium high heat and cook until the blackberries are soft. Process to a puree with a hand held blender or in a food processor. Pass the mixture through a fine mesh sieve and strain the seeds out, discard those. Let cool completely before you divide the coulis on top of the pana cottas. Refrigerate until ready to eat.


Because its calcium rich components like cream, milk, blackberries and lemons, I am sending these to a favorite blogger of mine, Susan from Food Blogga , who is hosting a great event to raise awareness about osteoporosis entitled Beautiful Bones. Thank you for opening up to us and organizing this Susan!

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