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Tuesday, September 23, 2008
Tuesday, September 16, 2008
yipee- something to do during class
http://lesailes.hermes.com/datas/modules/US/135_1219325062617/shared/pdf/kelly_papier.pdf
http://designfreebies.blogspot.com/
http://designfreebies.blogspot.com/
Monday, September 15, 2008
Thursday, September 11, 2008
Tuesday, September 9, 2008
omg- here we go!
Lavender and Chocolate marry perfectly in these Truffles
Melt one bar (9oz) of Slave Free chocolate on a double broiler or in a chocolate temperer.
Meanwhile infuse ½ cup of heavy cream or milk with cardamom pods (or try earl grey tea leaves, lapsang(!) lavender buds, cinnamon, cloves, peppermint leaves, the list is endless the flavors that you can create. Infuse for at least an hour and then strain the bits out.
Stir melted chocolate and milk or cream all together (at first it will look weird, but keep stirring until its shiny) and let it harden for 2 hours or more. (Go off and do another craft project: make an old coat into slippers, baby legwarmers, etc) When hardened use a teaspoon to scoop them out and roll into balls quickly in your hand and then roll in cocoa powder. Lick palms and store in the fridge until rock hard and then try not to eat them all before you can give them away.
truffles
Melt one bar (9oz) of Slave Free chocolate on a double broiler or in a chocolate temperer.
Meanwhile infuse ½ cup of heavy cream or milk with cardamom pods (or try earl grey tea leaves, lapsang(!) lavender buds, cinnamon, cloves, peppermint leaves, the list is endless the flavors that you can create. Infuse for at least an hour and then strain the bits out.
Stir melted chocolate and milk or cream all together (at first it will look weird, but keep stirring until its shiny) and let it harden for 2 hours or more. (Go off and do another craft project: make an old coat into slippers, baby legwarmers, etc) When hardened use a teaspoon to scoop them out and roll into balls quickly in your hand and then roll in cocoa powder. Lick palms and store in the fridge until rock hard and then try not to eat them all before you can give them away.
truffles
Yum
Chocolate Tarte:
if you already have a pie crust this can be the easiest dessert to impress your friends and family. my chef friends all swoon over it. it's only chocolate, cream and one egg.
if you want to make a crust, you can do this rustic farmers crust with leaf lard and I swear you'll love it!
my pie crust:
2 teas white vinegar into
1/4 cup water chilled, put in the freezer for a bit
a stick of butter, cold and cut into pieces
2 Tbsp of leaf lard, cold (use butter or duck fat or something else if you dont have leaf lard-- but try to find some because it makes pie crusts flakey and delicate like no other)
(about) 2 cups of flour, pinch of salt, baking powder, 3 Tbsp sugar, mix and put in freezer for 20 minutes
cut lard and butter into flour mix with a pastry cutter, until the fats are pea sized its important for them to be really cold. then add water mix and form into a ball, add more water or flour if necessary. roll into a ball, press down into hockey puck form and put in fridge for an hour. do this, it needs to be cold. dont work the dough too much.
roll out onto floured surface when ready to use. its rustic, not shiny and perfect like other pie doughs. lay into a pie pan (i fold my dough in half and then in quarters to make it go into the pie pan easier)
bake pie crust for 15 minutes first, by itself
(Leaf lard is available by mail order and there are some shops in nyc that sell it and flying pigs farms, but for the most part you have to know someone with pigs who is willing to part with it!)
For the filling.... melt a bar of baking chocolate (200g) and stir in some heavy whipping cream, like a cup or you can use milk instead. beat until its shiny then add an egg and thoroughly mix. I bake the pie shell by itself for 10-15 minutes while i make the chocolate filling, then pour in the chocolate filing and bake for another 15 minutes, all at 350F
if you already have a pie crust this can be the easiest dessert to impress your friends and family. my chef friends all swoon over it. it's only chocolate, cream and one egg.
if you want to make a crust, you can do this rustic farmers crust with leaf lard and I swear you'll love it!
my pie crust:
2 teas white vinegar into
1/4 cup water chilled, put in the freezer for a bit
a stick of butter, cold and cut into pieces
2 Tbsp of leaf lard, cold (use butter or duck fat or something else if you dont have leaf lard-- but try to find some because it makes pie crusts flakey and delicate like no other)
(about) 2 cups of flour, pinch of salt, baking powder, 3 Tbsp sugar, mix and put in freezer for 20 minutes
cut lard and butter into flour mix with a pastry cutter, until the fats are pea sized its important for them to be really cold. then add water mix and form into a ball, add more water or flour if necessary. roll into a ball, press down into hockey puck form and put in fridge for an hour. do this, it needs to be cold. dont work the dough too much.
roll out onto floured surface when ready to use. its rustic, not shiny and perfect like other pie doughs. lay into a pie pan (i fold my dough in half and then in quarters to make it go into the pie pan easier)
bake pie crust for 15 minutes first, by itself
(Leaf lard is available by mail order and there are some shops in nyc that sell it and flying pigs farms, but for the most part you have to know someone with pigs who is willing to part with it!)
For the filling.... melt a bar of baking chocolate (200g) and stir in some heavy whipping cream, like a cup or you can use milk instead. beat until its shiny then add an egg and thoroughly mix. I bake the pie shell by itself for 10-15 minutes while i make the chocolate filling, then pour in the chocolate filing and bake for another 15 minutes, all at 350F
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