“A naughty treat that’s unbeatable when eaten warm and covered in sugar.” That’s the description for Paul Hollywood’s jam doughnuts on the BBC website. And it’s true.
Because I love cinnamon rolls, and I grew up with my mom’s recipe for cinnamon rolls, I wanted to use her recipe. But I wanted to put my own spin on it. A couple spins really. I know it's not a revolutionary combination, by any means, but a maple-bacon cinnamon-cardamom roll sounded like a little bit of heaven to me, so I set out to create it!
When I think of the thin, flaky pastry surrounding a strudel filling, it reminds me of one of my favorite hors d’oeuvres served at fancy cocktail parties: spanakopita triangles! So I decided to make a strudel with a very similar filling—the fresh flavors of sautéed spinach, leeks and onions seasoned with lemon zest, nutmeg, fresh basil, thyme and a little bit of dill. I also used a combination of feta, parmesan and ricotta cheese.
For such a noble name, the queen of puddings is a rather humble combination of custard fortified with breadcrumbs, topped with a layer of jam and crowned with peaks of meringue (another theory on the origins of its name).
So we’re going from American pie last week to British puddings this week. Any American who’s watched The Great British Baking Show for a season or more realizes that what the British mean by pudding isn’t what Americans call pudding. What we in the U.S. usually consider pudding is generally referred to as custard on the other… Continue reading Sponge Puddings
Wanting to impress the Paul and Mary in my head, I sought to produce the “subtlety of flavors” that Paul was looking for and a pie that would achieve what Mary wanted—that “every single slice will look beautiful on the plate.” I decided to create a sweet crust pastry shell with crushed lavender, fill it with coconut cream, top that with a thin layer of lime curd and garnish it with lavender-infused mascarpone whipped cream.
Hand-raised pies use a hot water crust pastry, which is made with boiling water and lard. As for the fillings, this recipe uses chicken, bacon and dried apricots seasoned with fresh thyme. They are hearty and sturdy, as long as you can get the pastry to cooperate.
I have so much more respect for the bakers in the tent after attempting this challenge! Not only did they have to make two different kinds of flatbreads (one with yeast and one without), they also had to make them both within 2½ hours! While I didn’t time myself, I did attempt to make both… Continue reading Flatbreads