Sunday, October 31, 2010

Apple Cider

Music- Phish- Junta

This band needs no introduction! We press cider to the best!

Baking-Apple Cider


So we didn't really bake the apple cider. we pressed it with an apple press. its pretty straightforward and there won't be too many words in this post. more pictures cause pictures are awesome! The the press consists of two parts: a giant grinder to grind up apples and a giant press to press the apple bits so that we can squeeze the cider out of em! 4 1/2 bushels of apples turned into 10 gallons of cider! mmmhmmmmm! we are fermenting 5 gallons of it. i'll give you an update on that when its ready.

Ryan Gunther Bishop AKA The Apple Prince turning the press with a broom stick

Me turning the press with a PVC pipe

Catching the liquid gold!

Soren, Ryan and me turning the press


Sunday, October 10, 2010

Fried Chocolate Chip Banana Bread with Homemade Caramel Sauce

Music: Mount Wittenburg Orca by the Dirty Projectors and Bjork (Sorry Mike, not De La Soul) This album is pretty crazy. It’s a collaboration between the Dirty Projectors and Bjork. The songs mostly sound like ideas of songs that haven’t been finished yet but it’s definitely worth listening to. The Dirty Projectors ladies and Bjork are all super technical singers. Lots of fun.

Baking: Fried Chocolate Chip Banana Bread with Homemade Caramel Sauce

We decided to make this recipe because it is incredibly southern and unhealthy, which meant it had a 100% chance of being delicious. It’s kind of like bananas foster but instead of frying bananas you fry banana bread. Unfortunately, we also didn’t light anything on fire. At least not on purpose. As an intense lover of banana bread I was excited for this one.

We started with my standard banana bread recipe, which is memorized at this point.

Dry ingredients:

1 1/4 cup flour

3/4 cup granulated sugar

1 1/4 tsp baking powder

1 tsp salt

1 tsp cinnamon

Wet ingredients:

2 mashed very ripe bananas

2 eggs

1 tsp vanilla

1/2 cup melted butter

The banana bread batter poised for baking

Fold wet into dry (Don’t over-mix! Never!) Then add as many chocolate chips as you want, which for us was a lot (approximately 1 1/2 cups). I live by the philosophy that there can never be too much chocolate. We poured the batter into a buttered and floured loaf pan and baked it for 55 minutes in a 350-degree oven.

While the banana bread was baking we started on the caramel sauce. Caramel sauce is a little tough to make, mostly because the timing has to be right for everything. We put 1 cup of sugar in a 2 qt. heavy-bottomed saucepan and then placed 6 tablespoons of butter and 1/2 cup of heavy cream near the stove.

Melted sugar about to boil and become delicious caramel

We put the pan of sugar over heat and whisked it until the sugar melted and eventually boiled. When the sugar boils, you put the butter in and stir it once it’s melted. Then you take it off the heat and pour in the heavy cream. The mixture will bubble up a lot, and you keep stirring it until it becomes smooth. Voila! Caramel!

Mike slicing the warm bread with loving kindness

Once it was done, we took the banana bread out of the oven, and then hungrily watched it cool. Once it had cooled off a bit (probably not long enough but we were hungry and excited) we cut 1-inch slices and heat up some (a lot) of butter in a pan. Probably like 2 tablespoons of butter. This r amount ecipe is all about butter, like chocolate, you can never have too much. This is where it gets delicious. We lovingly set the slices of banana bread in the pan of butter and fried them like pancakes until they got a little brown. Finally we served the bread with ice cream drizzled with a substantial of caramel sauce.

The finished product

Let the devouring ensue! Everyone in the room was very happy with this one, it was gone within minutes.

Wednesday, October 6, 2010

Puff Pastry Apple Tart

Music- Nick Drake- Pink Moon

This album is short, sweet and amazing. Nick Drake really should be the head figure of folk music not Dylan.  i really don't have much to say for this album except that every song is amazing.

Baking-Puff Pastry Apple Tarts

Its the season of Math, Science and all that is Engineering so i haven't been baking as much. Apologies to the Baking gods. Have pity on these poor old bones!
So this is like puff pastry with apricot glaze and apples sprinkled on top of it. Its not quite a tart...but that is what the book refers to it as so that's what im going to put as the title. anyhow the end result is yummy delicious. I used Cortland apples for this but im sure many other varieties of apples will work fine too. Granny Smiths would be fine im guessin'

Guest Chef Rachel Perlman rolling out laminated dough

So this isn't very complicated once you've made the puff pastry dough. The hard part is making the puff pastry dough (or laminated dough as the Culinary Institute of America refers to it as). So instead of going through all the trouble of rewriting instructions on how to make laminated dough im just going to refer to you (the reader) to my post on Cherry Half Pockets (two posts ago behind the ketchup). There I shall will show you the glory of layering butter with dough. There your life will forever change and you will see things anew! it'll also be delicious if you eat it. So please refer to Cherry Half Pockets to find out more about making laminated dough and tri folds and four folds and stuff.

Make about 10 oz of laminated dough

So after you'll just need:
1)Brown Sugar
3)1 or 2 Diced and peeled apples
4) 4 Sliced and Peeled Apples 
5) Apricot Jam

So after you've done all the four folds and all the dough and stuff just roll it out into a thin circular shape.  Spread a thin layer of Apricot Jam over the dough and then spread the diced apples over. After arrange the sliced apples fanning from the outside inward and then sprinkle with sugar, cinnamon and then bake at 400 for 20 minutes and your good!
After Apricot Glaze Sprinkle Diced Apples
Sliced Apple Time!
Baked Apple Puff Pastry Tart
A Slice.