Because of their small stature, canapés often feature stronger flavors and richer ingredients than you’d be able to eat in larger quantities. This Signature Challenge called for 12 each of three different kinds of savory canapés. I made smoked salmon-stuffed choux puffs with fresh dill, caprese tartlets with homemade pesto, and parmesan-and-black-sesame crackers with fig-and-goat-cheese spread.
Rye has less gluten than wheat, which results in a heavier loaf with a tighter crumb. This recipe yields a smallish, dense but flavorful loaf, reminiscent of what you find in Europe, perfect with smoked fish and sharp cheese for a wonderful midsummer smorgasbord!
This challenge was for a sweet yeasted bread, traditionally served at teatime, often flavored with fruits and spices. My loaf is a cherry and chocolate chip bread. I used glacé cherries to try and recreate the flavors of one of my mom's favorite confections, chocolate-covered cherries, in a tea bread.
The challenge for this episode was to produce a traybake with layers of complementary flavors and good textures, each element made from scratch, and cut into identically sized squares or rectangles. I chose a pastry-based recipe, a rhubarb frangipane tart.
Ideally, I would have waited until the pie was completely cooled to cut into it, but what tastes better than a piece of warm, freshly baked pie? Cutting into it too soon meant that the piece fell apart and the juices ran all over the bottom of the pie plate when I took it out, but I didn’t care! The flavors of the peaches and the warmth of the spices (especially the ginger) made for a great-tasting pie.
Despite its humble beginnings, the trifle has become quite an elaborate affair. Nothing to be trifled with, really. It is a feast for the eyes as well as the palate — with layers of sponge or biscuits, fruit and custard, and either jam or fruit-flavored gelatin, all topped with whipped cream or meringue and decorated with fruit or nuts or crumbled biscuits.
The popularity of grissini spread throughout Italy and even as far away as France, where Napoleon, in the early 1800s, established a stagecoach courier service between Turin and Paris to provide him with a regular supply of what he dubbed “les petits bâtons de Turin” (the small sticks of Turin). For my grissini, I chose a basic recipe, adding my own touch by using a homemade “everything bagel” seasoning mix to flavor the breadsticks.
Orange and cranberry is a classic combination, and the spices make the whole cake smell and taste very Christmasy. Having just discovered cranberry curd this holiday season, I wanted one more excuse to incorporate it into my baking repertoire.
For this signature challenge, Paul and Mary specified a pithivier with a savory filling. It being the end of summer, I had plenty of tomatoes, a few sweet peppers and a freshly made batch of pesto on hand. I love how roasting vegetables brings out the sweetness by caramelizing their naturally occurring sugars. It does the same to garlic, mellowing its flavor.
The challenge—to create three different kinds of petits fours (like the canapés of desserts) using different baking techniques—seemed like a test of all that the bakers on The Great British Baking Show had learned so far. For my petits fours, I made chocolate macarons with mocha ganache filling; lime, mint & white chocolate mousse tartlets; and raspberry–chocolate mousse in chocolate cups.