Easter is upon us. The most important religious holiday for Christians as it symbolizes Resurrection. If you don’t practice Christianity, spring time is about renewal and hope. That is why this holiday is the most energizing and inspiring time for me. New colors, new foods, new looks. It’s about a fresh start and forgiveness. When I think about where I am merging art, lifestyle and foods I thought about what images I love to see for Easter. I love the richness and nobility of a Faberge Egg . I love dainty teas or coffee breaks with exquisite pastry. So using what I had on hand, marzipan, frozen cake, and edible colors from a cake decoration kit, I wanted to create exquisite edible gifts to celebrate this cleansing season. Continue reading “Marzipan Petit Fours For Easter, A Time of Resurrection”
A few weeks back Jeni invited me and many other people to to her special Facebook project to raise awareness for weeks period on what we waste food wise. We were asked to photograph and write about it. Here is the Facebook page , where a lot of discussion and tips are available. I had every intention to jump right in and photograph and blog about my own personal waste, but life got in the way with the new job and catering gigs. I am aware that I do waste, no matter how hard I try not to. The biggest culprit being the spoilage of my bi weekly organic vegetable box. I can’t make or eat the produce fast enough and it spoils quickly being organic. As a chef I’m old school, and raised by a mother who used everything up in the kitchen , as she learned from her mother. Bones, end and pieces all go into the pot. But there are some things you can’t save and use fast enough when its past being good. Here is a photo of some stuff I threw out that week to make room in the fridge for more. Certain Someone gets on me all the time for this.
I got to thinking a lot about waste that week as my friend The Alchemist treated me to a cheese making course at Angelic Farms. I will post all about that later.They are all about the earth and lack of waste at the farm. I learned many things that day but especially how to use Whey, a run off product from making cheese after the curds form, that’s full of protein. It never occurred to me to bake with it, add it to smoothies, soups, even lemonade. So I dutifully froze a quart of Whey leftover from class , as I knew it would be a while until I got back to it. I cringe about the Whey I have thrown out and wasted in earlier cheese experiments.
Then the other day I adventurously started the process of making Brie (it takes months to age, so that won’t be posted until later on the Fall). Naturally I had tons of Whey, I would say almost a gallon). As it was a rare day off packed with kitchen experiments, I dusted off the old Kitchen Aid and mixed some flour with just water salt and yeast and let rise overnight in the fridge , until I could get back to it. In my reading I saw most bread recipes with Whey called for fat, as the protein made a chewy but very tender dough. So I bravely resolved to cut in the butter and eggs the next day to my starter dough, and it worked! I wanted a more of Brioche type of bread. I’m rather proud of myself for making a great recipe fully off the cuff. I’m am getting more confident as a baker. I work now with a lot of Europeans who are very particular about their bread, and I took the brioche to work. They loved it and were impressed. That’s huge to me, as I love it when people enjoy my food. Unfortunately my shapes in the mini Panettone cups didn’t hold and the end result look like a limp part of the male anatomy ( according to one person) , but it was delicious , so who cares. I’m happy something I would have thrown away and wasted ordinarily in my past cheese experiments turned into something so good.
- 6 cups All Purpose Non Bleached Flour plus 1 cup extra for kneading and the later
- 1½ tablespoon instant yeast
- 2 tablespoon warm water
- 4 cups of Whey
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 scoop of Meyenberg Powdered Goat Milk ( approx 14 grams or 1 tablespoon)
- 2½ sticks unsalted butter at room temp
- 3 eggs
- 1 cup semi sweet chocolate chips
- Egg wash of 1 egg beaten to 1 teaspoon heavy cream
- Extra butter for greasing rising containers or baking tins.
- Disposable Panettone baking cups ( no greasing needed)
- The night before in the bowl of the stand mixer add yeast, sugar and some water . Let stand for a few minutes until dissolved and slightly foamy.
- Add the flour, powdered goats milk,whey, and salt.
- Mix with the paddle first, then switch to the dough hook. Make sure you scrape down the sides to incorporate all the ingredients.
- Grease /Butter a rising container with lid to hold the dough.
- Add the dough, which will be more on the wet side, and cover with lid.
- Place in the refrigerator overnight to slowly rise.
- The next day take butter out to become room temperature and soft.
- Take the dough out and add to the stand mixer bowl.
- The next few steps will get a little messy and the workout the stand mixer.
- Punch down the dough and place in the bowl of the mixer. Cut the butter into small pieces and add.
- Add one egg at a time.
- Slowly with the dough hook cut in the butter and eggs. The dough will be wet and messy so you can add slowly the extra flour ( 1 cup) to help bind the dough.
- The final dough should be sticky but not too wet.
- Once all is mixed, add the chocolate chips and continue to need on a low speed with the dough hook.
- Turn out and scrape the dough into a floured surface and finish kneading with your hands.
- Place back into the a clean container , cover and allow to rest for 3O minutes.
- Preheat oven to 400.
- Prep your baking tins or cups.
- Shape you dough into desired shapes for the baking cups or tins.
- Brush with egg wash and let the dough rise for another 30 minutes or so.
- Bake until golden. Depends on size and shape to determine if finished.