August 1, 2007

[tortreform]

I made Challah Bread French Toast with Honey Peach Topping http://tartreform.blogspot.com/2007/07/challah-bread-french-toast-with-peaches.html

I made challah bread (used an egg in that). Then a day or 2 later, I cut a thick slice and coated it in egg, milk, honey, vanilla and nutmeg. I cooked that in a pan (french toast after all) and topped it with a chopped fresh peach, honey and cinnamon that I heated in the microwave for 1 minute. It was delicious.

This is my 1st time posting like this so I hope the Picture comes up. If not, please go to the blog, there are many pictures of it there!

[delectabledelights]

Misty Mexican,
I really appreciate the yeast testing method .
I am not a regular baker and on occasion when I have baked some Indian breads, I wondered why I could taste the yeast so much...?
Now I know 
I have seen yeat both in the refrigirator section and also on regular aisles. Which one should i be using for breads?

PS: I wanted to post this in a different appropriate thread. Couldnt figure out where, I am new and learning 
Excuse Mua 

[delectabledelights]

My entry is Peach Oatmeal Cookies with Honey Glaze


What you need
4 tablespoon firmly packed brown sugar
4 tablespoon cup granulated sugar
1/3 cup butter or margarine, softened
1 large eggs
0.75 teaspoons vanilla extract
0.75 cups whole wheat flour / All purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1.25 cups quick-cooking oats
1 medium peaches, pitted peeled and diced
1/4 cup chopped almonds (Optional)

How to Make
In a large mixing bowl, cream the brown sugar, sugar, butter, eggs and vanilla.
Combine whole wheat flour, baking powder and salt in a medium bowl and stir into egg mixture until smooth. Recipe calls for All purpose flour, I prefer whole wheat as I like to minimize the processed food consumption.
Fold in oats, peaches and chopped almonds.
Refrigerate until chilled, about 30-45 minutes.
Preheat oven to 350°F.
Drop by the tablespoonful onto nonstick cookie sheets.
Bake for 15-20 minutes, until golden.
Cool on wire racks.
Makes 15 cookies.

For Glaze
Sugar - 6 tablespoon
Honey - 2 tablespoon
Chopped nuts (I used chopped Pistachio and Cashew Nuts) In a pan combine sugar and 1/4 cup of water and boil it for 5mins.
Remove the syrup from fire and let cool for couple of minutes. Stir in the honey.*
Dip each cold cookie in the warm syrup and sprinkle immediately with chopped nuts

* In original glaze recipe, you would heat water sugar and honey together.
However According to Ayurveda Honey should never be heated above body temperature.

____________________
You can also find this on my blog : http://delectabledelights.wordpress.com/

[mehgan]

Alrighty, here's my entry for this month's Royal Foodie Joust: Honey Peach Pancakes with a Sweet Peach Glaze:

Ingredients:

-1 1/2 cups all purpose flour
-3 tbsp salt
-2 tsp baking powder
-3/4 cup milk
-1 egg
-2 fresh ripe peaches, peeled pited, and chopped
-2 tbsp honey

Instructions: In a small bowl, sift together dry ingredients. In a large bowl, combine the wet ingredients. Fold the dry ingredients into the wet ingredients until you get a nice batter. (If you don't want peach chunks in your pancakes, you can use a hand blender to really cream them into the batter). Grease a skillet with some Crisco over medium heat, pour batter by 1/4 cupfuls. (One thing I noticed that was different about these pancakes than regular pancakes is that they're done a lot sooner than you would think. They're not like typical pancakes where you wait until the tops bubble before you flip them. I flipped mine when just the edges started to bubble. It's tricky, but if you don't do this, they'll burn quite easy). Due to the use of the fruit and its juices, these pancakes generally have a more crepe-like texture, so be gentle when handling them.

I served these with a honey peach glaze. I put the meat of one peach, 1/4 cup of brown sugar and some maple syrup in a saucepan and simmered that over low heat for 35 minutes. It was the perfect topping and made it taste even better. I also cooked up some bacon to add some saltiness to the sweetness of the pancakes.

And the link to it: http://craveperfection.blogspot.com/2007/07/tastes-like-sunshine.html

Thanks! Good luck to everyone!
Mehgan

[katherinedenning@hotmail.]

Here is my submission!

Baked Maple Egg Custard

6 custard cups or 1 (6 c.) glass or ceramic baking pan
4 eggs
Dash of cinnamon
Dash of nutmeg
1/3 c. real maple syrup
1/2 tsp. salt
1 tsp. vanilla
2 1/2 c. milk
1 1/2 c. fresh peach slices (opt.)

Beat eggs slowly adding other ingredients (except peaches). You can use either a wire whisk, an electric mixer, or a blender. Pour into oven proof custard cups. Place the cups in a deep baking pan. Fill the pan with hot water, almost to the level of the custard. Bake at 350 degrees for 40 to 50 minutes. (Add peach slices after 20 minutes.) When you remove the pan from the oven, remove the cups from the pan, otherwise the custard will continue to cook. Cool to room temperature, then chill thoroughly.

For glazed custard: Cook 1/2 cup honey in saucepan until it turns dark. Ladle a little hot honey into each cup so that it coats the bottom. Pour in custard and bake as directed. Before serving, loosen edges with a knife and turn custard out, upside down.

www.goodthingscatered.blogspot.com

[Queen]

Wellllll...since you guys asked so nicely....here is my submission for The Royal Foodie Joust:

Polenta - Olive Oil Almond Cake with Peaches in Honey- Basil Syrup



INGREDIENTS:

3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup polenta – finely ground
¼ cup slivered almonds (sliced is better, but they only had slivered at the market)
2 large eggs
1 large egg yolk
2/3 cup milk
1/2 cup olive oil
½ teaspoon pure almond extract
½ teaspoon pure vanilla extract
 3/4 cup sugar
1/4 cup honey
Poached Peaches in Basil-Honey Syrup, recipe follows

Poached Peaches in Rosemary-Honey Syrup:
1/2 cup sugar
1/4 cup water
2 tablespoons honey
 2 sprigs fresh basil
2 large firm unpeeled ripe peaches, cut into 1/2-inch-thick slices

METHOD:

Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 2-inch round cake pan. Into a medium bowl, sift together the flour, polenta and baking powder. It is important to sift these so that the polenta gets fully incorporated into the flour. Stir in the salt and almonds.
In a large bowl, with an electric mixer beat the eggs, egg yolk, milk, olive oil and lemon zest until frothy. Add the sugar, honey, almond and vanilla extracts and mix to combine. Add the dry ingredients, about ¼ cup at a time and beat until the batter is smooth. Pour into the prepared pan and bake in the middle of the oven for 30 minutes, or until a tester comes out with a few crumbs adhering.  Let the cake cool in the pan on a wire rack. Remove from the pan and transfer to a cake plate.  To serve, slice and top each piece with poached peaches and their syrup and a dollop of fresh whipped cream!
To prepare the syrup:
In a large saucepan, combine the sugar, water and honey and bring to a simmer. Simmer until the sugar is dissolved, about 3 minutes. Do not allow it to boil as it will harden as it cools and become unusable for this recipe. Add the basil, and simmer until thick and fragrant, 6 to 7 minutes. Add the peaches. Cook until just tender, about 5 minutes.
Remove from the heat and let cool. Remove the basil.
Serve the peaches with the syrup warm or at room temperature.

If you have never made fresh whipped cream, here is how. It is simple and fast!
Pour 8 ounces of heavy whipping cream, 1 TBS confectioner’s sugar and a splash of pure vanilla extract into your mixer. Start whipping it at a low speed and as it thickens crank it up all the way. Whip until it is the consistency you like. It is possible to over-whip, in which case you will make butter!

[katherinedenning@hotmail.]

That looks so yummy! I'm always looking for desserts that have a hint of savory as I am really getting sick of the sugar-loaded ones.

[RichardA]

These receipes are definitely making me hungry.  It will be very hard to vote for just one.

[Dharm]

Oh Yum!!  Indeed all the food does look good - especially the Queens almond cake....

[andtheeggs]

These look wonderful- and yes, 3:00 in the afternoon is probably the worst possible time to look at cake.  I want some!!!!!!! 

I thought I would sit out this month since I thought up the ingredients, but watch for me next month!!

[marye]

Mine is done! I wasnt sure I was going to make it in time. I almost didn't get a picture because the family scarfed it down so fast. 
  Here is the post:
  http://www.bakingdelights.com/
 ANd here is the recipe:
 This recipe uses chicken breast, however you can use any boneless chicken you like.  The batter is light and crispy- almost tempura but not quite. This is my standard batter for fried things; onion rings, fritters, zucchini… It does hold well in the fridge if you have leftover, but if you have been battering meat it is best to throw out the unused batter.  If you hold it over night you might want to add some water if it thickens.





Glaze:

   2 c chopped peaches

   2 T bourbon

   2 T honey

     macerate together for 30 minutes.

  Add 1 tsp chopped serrano chile (may omit). Bring to a simmer in a pan and stir, mashing peaches slightly until mixture is slightly reduced and thickened.  Check seasoning.  Set aside. You can, at this point blend the glaze so it is smooth if you prefer.

2 lbs of boneless, skinless chicken breast cut into small chunks

Oil for deep frying- 375 degrees

Batter:

1 1/3 c flour

1/4 tsp salt

2 tsp baking powder

1 egg white

2/3 c ice water

stir ingredients together until smooth. Batter should be just thick enough to coat chicken, about the consistancy of thick cream. You may need to add a little more flour or a little more water.

  Dip chicken pieces in batter and drop into hot oil a few at a time. Fry until  golden and crispy and chicken is done. Use an instant read thermometer on your first few pieces to double check fry time. This will vary depending on the size of the piece. Remove chicken from oil and drain on absorbant surface ( I utilize brown paper bags for this newspapers work well, or paper towel.)

  Serve the chicken with the glaze. Technically this should serve 8 but realistically it is more like 4…at least around here.   I tend to serve this with several dips and glazes as you can see on the plate.

[Dharm]

Looking at this at 9am in the morning at work is not good for the tummy - it looks so delicious!  I was wondering when you were gonna post another great recipe Marye!!  Good luck!

[marye]

aww you are sweet Dharm.
   I had no computer access for almost a month and was concentrating ont he blogs I get paid for so I wasn't doing alot of blog hopping.
 But..I am back! I love the personal challenge of these events.

[uncledavros]

So much good food to decide upon, which one to choose from, well, I decided and one of you lucky people just received my vote. Good luck to the winner

[Hendria]

It was hard to decide.  But I did make a choice after much thought.  Good luck to everyone.