Dessert - by Scarlett

From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

Puff - Dessert

Apple Pie Puff

July 24th 2007 08:29

Apple Pie Puff

About Puff Pastry

In baking, a puff pastry is a light, flaky pastry made from dough of the same name. The dough, which is also called puff paste, contains several layers of butter. Commercially made puff pastry is available in the freezer section of most grocery stores or supermarkets.

About Clove

Clove are the aromatic dried flower buds of a tree in the family Myrtaceae. It is native to Indonesia and used as a spice in cuisine all over the world. The name derives from French clou, a nail, as the buds vaguely resemble small irregular nails in shape. Cloves are harvested primarily in Zanzibar, Indonesia and Madagascar; it is also grown in India, and Sri Lanka.
The clove tree is an evergreen which grows to a height ranging from 10 - 20 m, having large oval leaves and crimson flowers in numerous groups of terminal clusters. The flower buds are at first of a pale co lour and gradually become green, after which they develop into a bright red, when they are ready for collecting. Cloves are harvested when 1.5 - 2 cm long, and consist of a long calyx, terminating in four spreading sepals, and four unopened petals which form a small ball in the centre.

Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong, they are used sparingly. The spice is used throughout Europe and Asia and is smoked in a type of cigarettes locally known as kretek in Indonesia and in occasional coffee bars in the West, mixed with marijuana to creat marijuana spliffs (joints). Cloves are also an important incense material in Chinese and Japanese culture. Clove essential oil is used in aromatherapy and oil of cloves is widely used to treat toothache in dental emergencies.
Cloves have historically been used in Indian cuisine (both North Indian and South Indian). In the north Indian cuisine, it is used in almost every sauce or side dish made, mostly ground up along with other spices. They are also a key ingredient in tea along with green cardamoms. In the south Indian cuisine, it finds extensive use in the biryani dish (similar to the pilaf, but with the addition of local spice taste), and is normally added whole to enhance the presentation and flavour of the rice.
Along with the recreational uses of cloves, they are also said to be a natural anthelmintic.

INGREDIENTS
Serves 8

1 kg / 2 lb cooking apples, peeled, cored and sliced
125 gm sugar
4 tablespoons raisins
4 tablespoons chopped mixed peel
grated rind and juice of 1 orange
6 cloves
250 gm puff pastry, thawed if frozen
milk and caster sugar, to glaze

1. Layer the apples, sugar, raisins and mixed peel in the soaked clay pot.

2. Sprinkle the orange rind and juice between the layers.

3. Adding the cloves somewhere about the middle of the filling.

4. Roll out the pastry 5 cm / 2 inch larger than the pot.

5. Trim 2.5 cm / 1 in off the edge of the pastry, then dampen the rim of the pot and press the pastry trimmings on it.

6. Dampen the pastry rim.

7. Cover with the rolled-out pastry and press the edges together.

8. Flute the pastry edge. Make a small hole in the middle.

9. Glaze with milk.

10. Sprinkle with caster sugar.

11. Place in the cold oven.

12. Set the oven at 220 degrees Celsius and cook for 30 minutes.

13. Reduce the temperature to 160 degrees Celsius and cook for a further 10 minutes until the apples are tender. Note that the time depending on the size of the pot; the pastry may have to be fixed below the rim to lay on top of the fruit. Alternatively, increase the quantity of apples.

Notes:

Wash a new pot in hand-hot water adding a little washing-up liquid, and rinse it thoroughly.

Preparing the claypot for cooking:

1. The first step in preparing a claypot recipe is to soak the pot in cold water for 15 minutes, or until you are ready to put the food in the pot. If the pot has never been used before, it should be soaked for 30 minutes.

2. Place the pot and lid in the sink or in washing-up bowl. Invert the lid on top of the pot to save space and fill the sink or bowl with cold water to completely submerge the pot and lid. The unglazed, porous pot absorbs water during soaking.

3. As the pot heats in the oven, the water creates a moist cooking atmosphere. Not only does this prevent foods from drying out but it also encourages some ingredients to create a flavoursome cooking liquor.

4. The moist atmosphere promotes tender results when roasting meat and preserves the natural flavour of seafood and vegetables.

5. When used for baking, the pot encourages items, such as cakes and breads, to rise well.

6. The pot also helps to give yeasted breads a good crust which crisps and browns when the lid is removed for the final 10 minutes or so of cooking.

7. The material and moisture which is retained in the pot makes it unnecessary to add fat for basic cooking.

8. When cooking baked items, such as bread or cakes, it makes sense to line the bottom of the claypot with a piece of non-stick baking parchment. This ensures that the baked goods are easy to remove.

9. If you intend using the same claypot for all types of cooking, do not cook fish as the first food in the pot. Once the pot has been used for other cooking, then it can be used for fish and seafood. Ideally, it is best to keep a separate clay pot for desserts and baking.

**From “The Book of Claypot Cooking” and “Wikipedia, the free encyclopedia”**

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Posted By: Scarlett - Category: Puff

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Pithiviers (Almond Puff)

April 24th 2007 09:42

Pithiviers (Almond Puff)

About Pithiviers

Pithivier is a type of pastry, usually made with frangipane (almond cream filling).

About Rum

Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other casks. While there are rum producers in places such as Australia, India, Reunion Island, and elsewhere around the world, the majority of rum production occurs in and around the Caribbean and along the Demerara river in South America.

Rum is produced in a variety of styles. Light rums are commonly used in mixed drinks, while golden and dark rums are appropriate for use in cooking as well as cocktails. Premium brands of rum are also available that are made to be consumed neat or on the rocks.

Rum plays a part in the culture of most islands of the West Indies, and has famous associations with the British Royal Navy and piracy. Rum has also served as a popular medium of exchange that helped to promote slavery along with providing economic instigation for Australia’s Rum Rebellion and the American Revolution.

About Almond Extract

An intense flavouring made from bitter-almond oil, usually combined with ethyl alcohol. Keeps indefinitely if stored in a cool dry place.

INGREDIENTS
Makes 8 – 10 servings

4 tablespoons sweet butter, softened
¼ cup sugar
1 egg
½ cup finely ground blanched almonds
¼ teaspoon almond extract
1 tablespoon dark rum
1½ recipes puff pastry

For the puff pastry (Makes 2 pounds)

1 pound (4 sticks) sweet butter, softened
1 pound all-purpose flour
1¼ cups heavy cream
1 teaspoon salt

To glaze

1 egg yolks
2 tablespoons heavy cream

To garnish

single fresh flower blossom, optional

1. To prepare the puff pastry, in a mixing bowl, beat the butter until smooth with an electric mixer.

2. Add ½ cup of the flour and mix until smooth.

3. Scrape mixture onto a piece of waxed paper and form into a square 5 by 5 inches. Wrap square in waxed paper and chill for 2 hours.

4. Add heavy cream and salt to remaining flour and mix gently. Form dough into a ball, wrap in waxed paper, and chill for several minutes.

5. Roll dough into a rectangle, about 6 by 18 inches, and place butter square in center. Fold over top and bottom thirds to encase butter, seal the edges, and chill about 30 minutes.

6. Roll dough again on a lightly floured board into another long rectangle with narrow edge facing you. Fold into thirds lengthwise, brushing off any excess flour after each fold. Turn so narrow end faces you and roll again. Fold into thirds, wrap in waxed paper, and chill for 1 hour.

7. Repeat this rolling/folding process five more times, each time rolling dough twice and letting rest in the refrigerator for an hour. By the sixth fold the dough should be silky and smooth.

8. Refrigerate in plastic wrap until ready to use.

9. To make pithiviers, in a small mixing bowl, cream butter and sugar together until light and fluffy.

10. Add egg and beat until smooth.

11. Stir in almonds, almond extract, and rum. Form into a ball, wrap in plastic wrap and chill until firm.

12. On a slightly floured work surface, roll pastry out to a ⅛-inch thick, 15-inch square. Place chilled almond paste in the center of dough. Gather up corners of pastry and tie at center securely with heavy cotton string, making sure that almond paste is totally enclosed by pastry.

13. Cut off excess pastry with pinking shears and place puff on a parchment-covered baking sheet.

14. Chill for at least 2 hours.

15. Preheat oven to 450ºF.

16. To make the glaze, blend egg yolk with cream and brush over pastry.

17. Bake in the center of the oven for 20 minutes at 450ºF, then reduce heat to 425 ºF and continue baking until pastry is a golden brown.

18. Remove from the oven and slide puff onto a rack to cool.

19. Serve slightly warm or at room temperature.

20. To garnish, if desired, with a single fresh flower blossom.

Notes:

This almond cake will keep for 5 days if wrapped tightly and stored in a cool place. It also freezes very well.

**From “Outdoor Entertaining”, “AAA Recipes” and “Wikipedia, the free encyclopedia”**

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