A foolish mess...

Let me say that I think we should appreciate our Mom's on more than just one day a year...  It is an incredibly important job that is sometimes thankless.
Through terrible two's and rebellious teenage years, through laughter and tears, joy and fear... you are there for it all.
So, to every Mom out there:  Happy Mother's Day today and everyday for all that you do!
Now that I've earned my birthday and Christmas presents for next year, let's get to it.  

This weekend is Mother's Day and the Internet, food magazines, morning shows, cooking shows, even the evening news is filling the space between our ears with recipes to make for Mom...
Most of them even look really good!  But here's the problem:  MOM isn't the one making them!
(I hope!)  

More than a few of the recipes featured have ingredient lists long enough to make even the average home cook sweat under the collar, much less someone who rarely ventures into that mystical space from where food magically appears.

Blushing Valentine

I know it may seem a bit early to start thinking of Valentine's Day, but it's only a few short weeks away.   If you like to make a special treat on Valentine's Day, this is the cake.  
It is a towering 4 layers high and lovingly encased in the most delicate rose-scented buttercream.  It is outrageously good and worth every. single. calorie.  

This is also the type of cake that could easily become adorned with say a few candles for a little celebratory birthday party?   The colors could be swapped out for any, the flavor of the buttercream could be adapted to whatever you'd like it to be.  Using a vanilla base for both cake and buttercream allows you the flexibility to change colors and flavors to suit the occasion or intended recipient.

Typically, when we think of Valentine's Day desserts we usually think of chocolate.  I won't even pretend that I'm not one of them, but sometimes the "molten lava cake" or "ganache-covered devils's food" is well... a bit played out.

This cake is a show-stopper and you might not even miss the chocolate.

For the cake:

3 sticks unsalted butter, room temp

3 ½ cups sugar

4 cups King Arthur AP flour

4 tsp. baking powder

1 tsp salt

12 egg whites-Pete & Gerry’s Heirloom Eggs, room temp

2 cups whole milk, room temp

4 tsp vanilla

Deep pink gel food coloring

Place racks in middle of the oven and preheat to 350 degrees.  Butter and flour 4 cake pans.  I used 6", but 8 inch will work as well (the cakes will not be as tall).

In the bowl of a stand mixer, beat butter and sugar together for 5 minutes until light & fluffy.

Sift flour, baking powder and salt together and set aside.
Combine egg whites, milk & vanilla together and set aside.

Add roughly 1/3 of the flour mixture to the butter and sugar, followed by half of the milk mixture.  Scrape down bowl, and then add another 1/3 of the flour mixture and the rest of the milk.  Scrape down again and add the last of the flour.

Divide batter into 4 equal portions.

      One portion will remain white.  In the remaining 3, mix in food coloring.  Add 3-4 drops to the first layer, 6-7 drops for the second and 9-10 drops for the last layer.  Mix thoroughly until color is uniform. 

      Pour into cake pans and bake for 25 – 30 minutes, rotating cakes halfway through baking time.  Cake is done when knife inserted comes out clean.  Cool in pan for 10 minutes, then carefully remove from pan and transfer to a cooling rack to cool completely.

Wrap in parchment paper and plastic wrap and chill at least 3 hours.  Using a long serrated knife, trim off the domed top of cake to make it even and flat.   Once all cakes have been trimmed, set aside.

For the Rosewater Buttercream

4 egg whites: Pete & Gerry’s Heirloom Eggs

1 cup sugar

3 sticks unsalted butter at room temp, cut into tablespoons

½ -1 tsp rosewater

      Set a bowl inside of a pot of simmering water, making sure the bottom of the bowl does not touch the water. Combine egg whites and sugar, whisking frequently until sugar has dissolved. 

 You can test this by carefully running your finger through a stream of egg white falling from whisk, then rub your thumb and finger together.  If you feel any grains of sugar, it is not ready.

      Once sugar is completely dissolved, transfer mixture to the bowl of a stand mixer fitted with the whisk attachment.

      Beat egg white mixture on high speed until it holds stiff peaks and mixture is cooled, about 5-6 minutes.
  

      Turn mixer down to medium low speed and begin adding butter, a few tablespoons at a time, let butter incorporate before adding more.

      After all the butter has been added, add rosewater and beat for another 30 seconds.

      Set darkest layer of cake on cake plate and apply a layer of buttercream to top.  Following with remaining layers, ending with white layer on top. 

Apply a thin crumb coat of buttercream to entire cake and chill for 30 minutes.

When crumb coat has hardened, apply buttercream and smooth with an off-set spatula.
Cut with a very sharp knife and serve!

 

 

 

 

www.foodiefriendsfriday.com

 

 

 

 

 

 

 

 

Cheaper than Therapy...

Songwriters often say that they do their best work when they are going through something difficult in their lives.  They channel those feelings and pour them into lyrics that move us to our very core.
I don't write music...  I sequester myself to the confines of my kitchen.

Being in the kitchen is cathartic for me, it always has been.  Looking back, I've realized that it is one of the reasons I love baking. 

It brings me comfort in times of sadness, calms me when I'm stressed or anxious, reassures me when I've had a particularly rough day. 

Baking is my therapy and let's face it...  it's cheaper than $150 dollars an hour and much tastier.

I find solace in the kitchen, the familiar smells and sounds, the warmth of the oven...  being able to "shut off" my brain and do things on autopilot also brings a certain sense of comfort.

Once again, I find myself puttering about in the kitchen late at night when the rest of world is fast asleep.  

I wanted to make a cherry clafouti and thus began the research.  I read that traditionally the French use whole cherries because the pits give an almond flavor to the dessert.   My thoughts were something like this:  "I like the people I'm going to feed & would rather they didn't need an emergency dental appointment after eating my food". 

I wanted to use almond extract to impart that flavor, I knew I had some, but where...  So,  after about 5 minutes of searching I decided since I had almond flour, I would use that instead.

Thanks to a friend of mine, I had a few jars of sour cherries (sans pits!) that were calling to me from the cupboard.  They were begging to be used in some late night venture and needing to oblige, they were promptly removed from their dark shelf and opened.

ps~ made a second batch with a few drops of the afformentioned almond extract, both ways were delicious. 

Cherry Clafouti

• 4 large eggs
• 4 egg yolks
• 1/2 cup powdered sugar
• 1 tbsp vanilla extract
• pinch salt
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup almond flour
• 3/4 cup all-purpose flour
• 1 lb cherries (I used sour cherries in syrup, drained, syrup reserved)
• 2 tbsp butter + flour for pan
• powdered sugar, for dusting

1. Preheat oven to 375 degrees.  Butter and flour a deep 9 inch pan or an extra large muffin tin. (Using the muffin tins instead of one big dessert is nice to give everyone their own individual dessert or as little give away treats for friends).
2. Combine eggs, yolks, powdered sugar, vanilla, salt, milk & cream in blender.  Blend for a few seconds to combine, then add almond flour and AP flour.  Blend until smooth, about 1 minute.
3. Pour batter into pan or if using muffin tin, evenly distribute batter, top with cherries.
4. Place in oven and immediately turn down heat to 325 degrees.  Bake for approximately 30 - 45 minutes or until a knife inserted in the center comes out clean.
5. Cool and dust with powdered sugar.  Use reserved syrup to decorate serving plate if desired.

Cherry Clafouti