Wednesday, July 29, 2009

Corn Bread for the Bread Baker’s Apprentice

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This week (and I am pretty sure I am behind?) I made Corn Bread.  Was I eager to make this…no way.  I even put it off over and over again.  Once I finally got all of the ingredients together I could never remember to do the overnight cornmeal soak.  Then, get this, when I did remember I didn’t have time the next day to make it.  I placed the soaking cornmeal/buttermilk mixture in the fridge and kept hoping for a better day! 

About the Bread Baker’s Apprentice Group: Nicole of Pinch my Salt sent out a twitter message saying “I need a challenge. Am thinking of baking my way through every single recipe in The Bread Baker's Apprentice. Anyone want to join me?” Well I jumped right in. Both feet, no thought at all. I think I was one of the first 5 that joined…did I even have the book? Nope but I ordered it that night!!!

bba1

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

We are now over 200 strong with members everywhere on the globe. It’s an incredibly enthusiastic group that wants to share like no group I have ever belonged to before. Awesome!

Our goal is to bake our way through Peter Reinhart’s The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. An  intimidating book at anytime but to think that you are going to be baking one of these recipes a week is slightly overwhelming to say the least. But I love a challenge and feel a real need to get out of my comfort zone. Oh yah, I bake all of our bread but I never seem to have the time or the desire to try something new and different. This will change all that!!!

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Finally  the eve of the day that I would be able to bake this bread came.  I wanted to be fully prepared so I even cooked up the bacon ahead of time and crumbled it and placed it in the fridge. 

The next day I pulled out the cornmeal soak and let it come to room temperature and then prepared the batter.  I decided to cook this in my 10 cast iron skillet.  I like the flavor and the ease that it lends to corn bread.  The only thing I found was that it needed to be heated for a bit longer in the oven before the batter was added.  I had also ran out of honey (have been using it for one of my girls who has a cough) so I decided to completely omit it and not even add any more sugar as I had read previous comments about it being overly sweet.  I added one extra tablespoon of buttermilk to help make up for the missing liquid.

Will I be making these again?  Not so sure about that.  It was okay but my original corn bread recipe is really good.  I found this to be really cake like in texture and flavor.  Loved the amount of corn in it and the crunchy cornmeal but it was too sweet and the bacon was overpowering.

Check out the Bread Baker’s Apprentice Blogroll to see some other really nice Corn Bread!

Want to Bake Along With Us?

There are several ways for you to join in the fun! First of all, you need a copy of Peter Reinhart’s The Bread Baker’s Apprentice. Then just start baking! Even if you are starting late, just begin with the first recipe and start working your way through. There are several ways to communicate with the group as you begin your journey:

Flickr: We have set up a BBA Challenge Flickr Group where you can upload photos, see photos from other members, and even post questions and comments in the group forum. It’s a private group, so you will need to click on the link that says ‘join this group’ if you want to be able to post photos. As long as you are willing to bake bread all of the bread from the book, you are welcome to join the Flickr group!

Twitter: If you use twitter, you can follow what the group is doing by searching for #BBA or #bba using Twitter’s search box. You can join in on the conversation by adding the #bba or #BBA tag to the end of your tweets when you are talking about anything related to the BBA Challenge. For me, following what people are doing on twitter has been the most fun!

Facebook: If you’re on Facebook, you can join the BBA Challenge Group there and share photos, ask questions, and talk about your bread baking experiences with other BBA members on Facebook.

Next up…Cranberry Walnut Celebration Bread!!!!

I am submitting this to BYOB (Bake Your Own Bread) hosted by Sandy of At the Baker's Bench. This is a great challenge to get you baking more of your own baked goods. Better for you and cheaper in the process!

As Always…

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Monday, July 27, 2009

The Daring Baker Challenge…I made Mallows!!!

I did it!  Once again I managed to pull it off in the 11th hour.  I am in good company though as I am sure that my buddy @kellypea of Sass & Veracity is doing the same.  My other good buddy @vindee of Passionate About Baking has been spurring me on all month to no avail so she will be pleased to see them finally finished!!!

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

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This was such a perfect challenge for the crazy summer months!  Thanks so much Nicole for not weighing us down with some insurmountable task when we are all so busy trying to have some fun!!!  I have also started working a new part-time job and with the training schedule and just trying to figure out what I am doing everything is a but more hectic…

For this months challenge we were allowed to choose between the two cookies or to make them both.  I choose to make the Mallows and skip the Milan Cookies mainly because I ran out of chocolate and also that we did not need that many cookies in the house!!!  I did take the easy way out and used store bought marshmallows and I am a little disappointed in myself but I promised myself and the girls that I will try to make marshmallows at some later date when life isn't quite so complicated!

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Mallows(Chocolate Covered Marshmallow Cookies) Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

As Always…

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Saturday, July 25, 2009

Watermelon and Feta Salad

These babies are popping up all over the internet and I just had to have some. I thought that the combination of watermelon, vinegar and feta would be amazing…and it was!!!

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This was such a bright, summery and delicious salad. I can’t wait to make it again!

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Watermelon and Feta Salad from Dragon’s Kitchen

Ingredients:

1 cucumber, peeled and seeds removed
1/2 cup tomato, seeded and chopped
1 seedless watermelon wedge, 5 inches wide, cut into chunks roughly the same size as the tomato and watermelon
1 poblano pepper, chopped
1 tablespoon white wine vinegar
2 garlic clove, minced
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons lemon juice
2 tablespoons basil leaves, shredded
1/2 cup crumbled feta

Directions:

1. In a large bowl mix together the cucumber, tomato, watermelon and poblano.

2. Whisk together vinegar, garlic, olive oil, salt, pepper and lemon juice. Drizzle the dressing over the salad. Add the basil and feta. Toss gently to combine.

5. Serve at room temperature.

As Always…

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Tuesday, July 21, 2009

Tostadas for dinner?

We have had some corn tortillas in my fridge for a while.  You know that package that gets moved every time you need something from in there?  I had originally bought these because I love corn tortillas but found out that the rest of the family does not :(  The other day I finally got to the point where I need to use these up and some other things that I had in my fridge as well!

These were really just a meal of leftovers that worked out to tummy stuffing, yummy, perfection!

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Tostadas

Ingredients:

Corn tortillas (2 for each tostada)
oil for frying
1 lb ground beef
taco seasoning
refried beans
green chilies
iceberg lettuce, shredded
cheddar cheese, shredded
onion, chopped
sour cream
guacamole (I just mashed up some avocados added salt, pepper, garlic powder and some lime juice this time!)
jalapenos, chopped
green onions, chopped
cilantro, chopped

Directions:

  1. Heat the oil for frying the corn tortillas in a large deep sided pot.  Cook each tortilla individually until puffed up and crispy.  Transfer to a cooling rack to cool an drain.They are now tostada shells.
  2. Brown the ground beef and add taco seasoning to taste and 1/4 water and reduce heat and simmer for about 5 minutes.
  3. Heat the refried beans with the green chilies. 

To Assemble:

  1. Place one tostada shell on a plate and spread with some refried beans (this is all done to taste so I am not going to give you actual measurements for the assembly!), ground beef mixture, and some cheese.
  2. Top with another tostada shell and spread more beans and beef.
  3. For the topping just add what you like using the ingredients and the picture above as a guide.  I sprinkled cheese, lettuce, onion, sour cream, guacamole, jalapenos, green onions and chopped cilantro.

These were a delicious and speedy week night meal.  The time comes in the assembly but that can be done quickly as well!!!

As Always…

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Friday, July 17, 2009

POM Cello-Rita

Remember a couple of weeks ago I posted my Cello-Rita recipe?  I had come up with the cocktail for a contest that my friend Courtney over at CocoCooks was holding and guess what?  I won!!!  Yay!  Thanks so much Courtney!  Expect to see a lot more drink recipes when I receive the book I won!!!

It’s summer and we spend A LOT of time in and around the swimming pool.  My youngest swims probably about 3 times a day sometimes more.  Here are some pictures of my youngest and our crazy Golden Retriever who really thinks he is one of the kids…

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My youngest and the golden retriever diving into the pool!

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Crazy dog swimming under water!  He really thinks he is one of them!

Last Sunday I was chillin’ in the pool.  A necessity in the hot and steamy days of summer here in South West Florida when T. walked out of the house carrying a nice cold drink for me!  When asked what it was he told me to guess.  I took one long sip of it and I knew instantly and it was delicious!!!

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POM Cello-Rita

2 parts of Tequila El Conde Azul Blanco (or your favorite tequila)
1 part Limoncello (homemade preferably, thanks Jenn!!!) 
2 parts of your favorite margarita mix
1 part POM Wonderful (hopefully supplied to you by the generous folks at POM Wonderful!)
squeeze of lime

Shake all ingredients and serve over ice.

This is delicious with a salt rim or not. But should be enjoyed on a hot summer day either on the beach or by the pool! Bartender optional but highly recommended!

As Always…

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Wednesday, July 15, 2009

Lemon Curd Ice Cream

I think I am in love with my ice cream maker…

I know we are not suppose to really admit things like that but I think it might be true. Check this out… It’s always there when I need it, doesn’t talk back, just listens without trying to fix everything, doesn’t leave dirty clothes all over the house, and doesn’t steal the covers at night!  But the very best thing is that I can make the most incredible tasting things out of items in my fridge that a few months ago would have gone to waste!!!  How can you not be in love???

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So this ice cream experiment was Lemon Curd Ice Cream. It wasn’t the first time that I had made lemon curd ice cream.  Last month for the Daring Baker’s Challenge we were baking a Bakewell Tart and I really messed up a batch of lemon curd that I was going to use in it.  Instead of throwing it out I decided that because of all of the egg and everything in it that it should make a pretty good ice cream.  I was right.  So on my second batch of lemon curd I realized that I was going to have quite a bit left over.  I thought I might make pop tarts again, or just use it on toast.  Time got away from me and I didn’t have any pie crust and no desire to make it and all the toast I have had around has been cinnamon raisin.  Not the best with lemon curd huh?

So ice cream it was…

Lemon Curd Ice Cream

1 1/4 cup lemon curd
1 cup heavy cream
1 cup milk (I just used 1% as that’s what I had)

Stir all of this together in a bowl and taste it for sweetness.  I didn’t add any sugar to it at all but that could just be personal preference.  Pour into ice cream maker following your manufacturers directions.

Also thanks to the folks at Recipe4Living for sending me out a really cool ice cream scoop that I won from UsefulThings.com !!!

As Always…

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Monday, July 13, 2009

Cinnamon Raisin Walnut Bread

P1010703 This week we made Cinnamon Raisin Walnut Bread and this is definitely a bread that I am going to be making again and again.  Everyone loved it.  We loved it toasted, we loved it fresh from the oven and we LOVED it as French Toast!!!  I was a little apprehensive when I went to make it as T. doesn’t like raisins and the kids don’t like walnuts but I forged ahead and added everything as it should be and they ended up loving everything about it!!!

About the Bread Baker’s Apprentice Group: Nicole of Pinch my Salt sent out a twitter message saying “I need a challenge. Am thinking of baking my way through every single recipe in The Bread Baker's Apprentice. Anyone want to join me?” Well I jumped right in. Both feet, no thought at all. I think I was one of the first 5 that joined…did I even have the book? Nope but I ordered it that night!!!

bba1

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

We are now over 200 strong with members everywhere on the globe. It’s an incredibly enthusiastic group that wants to share like no group I have ever belonged to before. Awesome!

Our goal is to bake our way through Peter Reinhart’s The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. An  intimidating book at anytime but to think that you are going to be baking one of these recipes a week is slightly overwhelming to say the least. But I love a challenge and feel a real need to get out of my comfort zone. Oh yah, I bake all of our bread but I never seem to have the time or the desire to try something new and different. This will change all that!!!

P1010697

Now my loaves were anything but perfect looking from the outside.  I could have maybe baked them a bit longer to brown them up more and spent a few more minutes shaping them but all in all the rise was perfect and the crumb is wonderful!!! 

I followed the directions on this one exactly (flour, sugar, salt, yeast, cinnamon, egg, shortening, buttermilk, water, raisins and nuts) the only thing I didn’t do was to add a swirl of cinnamon sugar that could be added during the final shaping.  I just thought it would be good the way it was and I was right.  Next time I may do one loaf with the swirl just to test it out!

Will I be making these again?  Oh yes I will!!!  These loaves turned out wonderfully and I will be making this bread again and again!!!

Check out the Bread Baker’s Apprentice Blogroll to see some other really nice Cinnamon Raisin Walnut Bread!

Want to Bake Along With Us?

There are several ways for you to join in the fun! First of all, you need a copy of Peter Reinhart’s The Bread Baker’s Apprentice. Then just start baking! Even if you are starting late, just begin with the first recipe and start working your way through. There are several ways to communicate with the group as you begin your journey:

Flickr: We have set up a BBA Challenge Flickr Group where you can upload photos, see photos from other members, and even post questions and comments in the group forum. It’s a private group, so you will need to click on the link that says ‘join this group’ if you want to be able to post photos. As long as you are willing to bake bread all of the bread from the book, you are welcome to join the Flickr group!

Twitter: If you use twitter, you can follow what the group is doing by searching for #BBA or #bba using Twitter’s search box. You can join in on the conversation by adding the #bba or #BBA tag to the end of your tweets when you are talking about anything related to the BBA Challenge. For me, following what people are doing on twitter has been the most fun!

Facebook: If you’re on Facebook, you can join the BBA Challenge Group there and share photos, ask questions, and talk about your bread baking experiences with other BBA members on Facebook.

Next up…Cinnamon Raisin Walnut Bread!!!!

I am submitting this to BYOB (Bake Your Own Bread) hosted by Sandy of At the Baker's Bench. This is a great challenge to get you baking more of your own baked goods. Better for you and cheaper in the process!

As Always…

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Friday, July 10, 2009

The perfect summer rum drink

It’s hot outside…I mean really hot outside. We’ve had days where it has been about 110F with the humidex calculated in. For me I can take anywhere up to 90F and then I start wilting. But I’ve found over my years of living here in Florida that some things can help.

My favorite of all is to float around in my pool with a nice refreshing cocktail fitted just perfectly into the little cup holder on the side. Try convincing the kids though that it really is to hold drinks and not all of their dive sticks I am suppose to be throwing in while relaxing! Anyway, sometimes I win and get my drink there and just recently it was this…

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I used this rum…

Rum

And this juice…

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And this recipe…

My Easy Rum Runner

Ingredients:

2 ounces of rum (any rum will do but I did really like this Tommy Bahama Rum)
4 ounces of Welch’s Berry, Pineapple and Passion Fruit Blend
splash of Perrier or San Pellegrino
Ice

Directions:

Mix all ingredients together in a glass and enjoy.

***We sort of thought these tasted a little like rum runners and may try them blended one day to compare!

As Always…

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Wednesday, July 8, 2009

Tilapia with Cilantro and Lime

flickr tilapia Loved this fish dish and yes I do eat my peas raw…

Cilantro and lime has proven to be one of my favorite flavor combinations. Something about the crispness and freshness of the two flavors together and how they bring something new out in each of them. This quick and easy recipe highlights all of the things I love and just shines on the tilapia!

I stumbled across this recipe but it was used on salmon and seeing as I didn't have any salmon on hand I rummaged through my freezer and came up with 4 tilapia filets. I try to always keep some on hand for a quick and easy week night meal. It worked out perfect for us this time and the tilapia went perfect with the herb and citrus and was on the table in less than 30 minutes. Now that’s my kind of meal!!!

Tilapia with Cilantro and Lime...adapted from One Perfect Bite

Ingredients:
4 (6 to 8-oz.) Tilapia fillets (thawed if frozen)
1/2 cup cilantro, finely chopped
1 tablespoon olive oil
1 teaspoon finely chopped garlic
1/2 teaspoon salt
2 tablespoons fresh lime juice

Directions:
1) Combine cilantro, oil, garlic and salt(do not add the lime juice. It will toughen up the fish). Set 2 tablespoons aside.

2) Pour remainder over fish in bowl. Let stand, covered, 10 minutes.

3) Meanwhile, preheat broiler. Spray broiler rack with nonstick cooking spray. Place fish on rack. Brush with 1 tablespoon of marinade. Then broil 4 inches from heat for 7 to 8 minutes, or until fish is no longer translucent and flakes when touched with fork. Brush with remaining tablespoon marinade and top with the lime. Transfer to a serving platter.

As Always…

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Sunday, July 5, 2009

Cinnamon Rolls from the Bread Baker’s Apprentice

This week was a week I was totally looking forward to.  Not only from the BBA perspective – we were baking cinnamon rolls but also from a personal perspective.  My oldest daughter is a 4th of July baby so the 4th is one of those holidays that is near and dear to my heart.  To add the icing to the cake I was going to make Cinnamon Rolls for her birthday breakfast!!!

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About the Bread Baker’s Apprentice Group: Nicole of Pinch my Salt sent out a twitter message saying “I need a challenge. Am thinking of baking my way through every single recipe in The Bread Baker's Apprentice. Anyone want to join me?” Well I jumped right in. Both feet, no thought at all. I think I was one of the first 5 that joined…did I even have the book? Nope but I ordered it that night!!!

bba1

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

We are now over 200 strong with members everywhere on the globe. It’s an incredibly enthusiastic group that wants to share like no group I have ever belonged to before. Awesome!

Our goal is to bake our way through Peter Reinhart’s The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. An intimidating book at anytime but to think that you are going to be baking one of these recipes a week is slightly overwhelming to say the least. But I love a challenge and feel a real need to get out of my comfort zone. Oh yah, I bake all of our bread but I never seem to have the time or the desire to try something new and different. This will change all that!!!

Cinnamon Rolls

I LOVE cinnamon and these rolls were incredible.  I loved the dough and how it came together and felt. 

Peter Reinhart gives us several different options when making these.  We could also make cinnamon rolls or sticky buns.  I opted for the cinnamon rolls but will be trying the sticky buns in the near future! I decided to use buttermilk and lemon extract instead of whole milk and zest.  Also in the fondant icing I decided to use vanilla extract instead of the lemon that was called for.

P1010649This is after they have been pulled from the fridge and rested for about 3 or 4 hrs.  See how nice and puffy they look?

Seeing as I wanted to make them for breakfast and not a late brunch I made them the night before.  Shaped them and placed them on the baking sheet and then popped them into the fridge overnight to rest.  This is not a step called for and these wonderful rolls can be made in one day!!!  I pulled them out of the fridge at about 4:00 AM and then preheated the oven about 7:30.  Baked them and iced them and watched them get eaten up.

P1010654 Fresh out of the oven and iced!

Will I be making these again?  Oh yes I will!!!  They turned out wonderfully and I will be making these again and again!!!

Check out the Bread Baker’s Apprentice Blogroll to see some other really nice Cinnamon Rolls or Sticky Buns!

Want to Bake Along With Us?

There are several ways for you to join in the fun! First of all, you need a copy of Peter Reinhart’s The Bread Baker’s Apprentice. Then just start baking! Even if you are starting late, just begin with the first recipe and start working your way through. There are several ways to communicate with the group as you begin your journey:

Flickr: We have set up a BBA Challenge Flickr Group where you can upload photos, see photos from other members, and even post questions and comments in the group forum. It’s a private group, so you will need to click on the link that says ‘join this group’ if you want to be able to post photos. As long as you are willing to bake bread all of the bread from the book, you are welcome to join the Flickr group!

Twitter: If you use twitter, you can follow what the group is doing by searching for #BBA or #bba using Twitter’s search box. You can join in on the conversation by adding the #bba or #BBA tag to the end of your tweets when you are talking about anything related to the BBA Challenge. For me, following what people are doing on twitter has been the most fun!

Facebook: If you’re on Facebook, you can join the BBA Challenge Group there and share photos, ask questions, and talk about your bread baking experiences with other BBA members on Facebook.

Next up…Raisin Walnut Cinnamon Bread!!!!

I am submitting this to BYOB (Bake Your Own Bread) hosted by Sandy of At the Baker's Bench. This is a great challenge to get you baking more of your own baked goods. Better for you and cheaper in the process!

As Always…

Happy Entertaining!!!

Judy
www.nofearentertaining.com