Daring Bakers: Gevulde Speculaas

Francijn of Koken in de Brouwerij was our January 2013 Daring Bakers’ Hostess and she challenged us to make the traditional Dutch pastry, Gevulde Speculaas from scratch! That includes making our own spice mix, almond paste and dough! Delicious!

I have worked with several people from the Netherlands and have even gone to a Dutch themed tulip festival in nearby Pella, Iowa and one thing I have learned is that the Dutch know their treats.  If you don't believe me just try a stroopwafel if you ever get the chance.

In this months challenge Francijn (from the Netherlands) starts out teaching us some Dutch history and all about the spice trade.  The bakers guilds in the Netherlands would create secret spice mixtures and one still used today is known as Speculaas.  It seems like everyone makes it differently (similar to a curry mix) but Francijn gave us some good guidelines to create our very own Speculaas mix.

We also created our own Almond paste and put it all together to make Gevulde Speculaas (or stuffed Speculaas).  When I put this together it did not go together quite as nice as in Francijn's pictures.  There was no way I could get the rolled dough into a pan in one piece.  The good news is that it didn't really seem to matter - I was able to kind of press it together in the pan and after it baked no one would ever know.

The combination of scents  and flavors was amazing.  Lucky this even made it until it was fully baked because it smelled so good in the oven.  I did taste it before it got too cool and it was delicious warm.  Nice and soft with the warm flavors of the spices and the nice sweet almond filling.  Definitely a recipe I will keep for the future - might be something nice to make at Christmas time.  If you would like to try out this recipe you can find it in the Daring Kitchen Archives - join us!

I normally send a bunch of the treats I make to my wife's work so I don't end up eating the entire pan (not that I couldn't do that).  Well this time was a little different.  I live in MN and for those of you that don't know MN gets pretty cold (a few days I woke to -17F or -27C).  One of the crazy things people do here is called the Polar Bear Plunge and this year I decided to do it.  In about two weeks they will be cutting a hole in the ice at a local lake and I will be jumping into it.  It is all for a good cause - we are taking pledges to support Special Olympics MN.  Well I turned my Gevulde Speculaas into a bit of a mini bake sale at my wife's work and took donations for my polar plunge.  I ended up getting $36 in donations.

If you are interested click on the link below.  If it is before Feb 9 it will let you pledge to support Special Olympics MN in my name.  After that date I think it is going to show a picture of how I look after jumping into freezing water - should be interesting.

Daring Bakers: Panettone

The December 2012 Daring Bakers’ challenge was hosted by the talented Marcellina of Marcellina in Cucina. Marcellina challenged us to create our own custom Panettone, a traditional Italian holiday bread!

I always love the December challenge.  The December challenge always seems to be some traditional Christmas treat and this months challenge did not let me down.  There are probably more variations of a Christmas bread than there are countries and this one comes from Italy.

I started out making the candied orange peels.  I have done this many times now - two years ago for the Daring Bakers Christmas Stollen.  The bread was not difficult but it did take some time.  When you start reading a recipe and it contains seven sub-recipes (sponge, first-dough, second-dough, final dough, candied orange peels, and glaze) and some of the steps have multiple risings; you know it is going to take some time.

The other complication to the recipe is that is traditional cooked in a special paper "pan".  I wasn't sure of a local source and I was too cheap to pay $5 for shipping on a few sheets of paper so I followed Marcellina instructions for making your own.  It was a little bit of a pain and the papers did not look pretty for displaying the finished product, but it worked.

I ended up cooking my bread for 10 minutes longer than the recipe called for and it still came out a bit doughy.  I am cooking a second loaf now and will go even longer on this one.  I also think I followed the recipe by not really mixing the filling in much so the filling was kind of in pockets.  I notice a lot of the other pictures that people have posted show the filing more evenly distributed.  Not really sure which way is "right" - it was good with the pockets of filling but i am sure it would be good with the filling more even too.

I also used double the orange peel like Marcellina suggested as candied citron is expensive.  I made a glaze for mine but didn't follow the recipe.  Some of my family doesn't like the almond so I just made a similar glaze without the almond flour and added a little orange essence.

Even though the center was a little doughy it was still very good and it was a big hit on Christmas morning.  A nice sweet moist bread with a delicious filling.  Thanks for sharing these recipes Marcellina.

Daring Cooks: Shepard's Pie

Our Daring Cooks’ December 2012 Hostess is Andy of Today’s the Day and Today’s the Day I Cook! Andy is sharing with us a traditional French Canadian classic the Paté Chinois, also known as Shepherd’s pie for many of us, and if one dish says comfort food.. this one is it!

Everything sounds delicious in French - doesn't it.  Well the first recipe Andy gave us for Paté Chinois was his family recipe and was very similar to the quick Shepard's pie that I regularly make for a weeknight supper.  It has ground beef, mash potatoes. canned or frozen vegetables.  Well, it seems like Paté Chinois is not quite the same.  It also has a little French Canadian twist,  red wine and creamed corn.  Not sure I have ever seen a recipe with red wine and creamed corn together.

My wife is not a big creamed corn fan so I decided to go with a more tradition Shepard's Pie.  Andy also gave us a recipe for a crock pot Shepard's pie made with lamb and beer.  Since I have never made a "real" Shepard's pie I decided to try this one.

I picked us a nice leg of lamb, unfortunately it was 5 1/2 pounds, about twice as big as I needed.  I decided to take a gamble that we would like it and just make a double batch.  I have a pretty large crock pot so I figured no problem.  Well as I started to put it together and mix all the vegetables and meat, I did not even have a bowl big enough to hold it all.  It definitely would not fit in my crock pot so I pulled out the dutch oven.  It barely fit in my large dutch oven.  The recipe called for 10 hours on low in the crock pot so I cooked mine for 3 hours at 325°F.

I froze about half of the cooked Shepard's pie.  I will be able to just make some potatoes and warm it all up to have it later.  The gamble payed off, because it was yummy.  I (and the rest of the family) will have no problem eating this again.  The meat was very tender and tasty and I pretty much licked the sauce off my plate.  The potatoes are cooked right with everything else so they come out a little brown - maybe don't look the best, but they get all that flavor from cooking with the other veggies and meat.  The only change I might make in the future is to brown the meat on the stove - I think that might add a little color and flavor to the meat.

If you want to check out this recipe or any of the other Shepard's pie recipes Andy gave us they are all posted on The Daring Kitchen recipe archive ( look for Paté Chinois ).

Daring Cooks: Brining and Roasting

Audax of Audax Artifax was our November 2012 Daring Cooks’ host. Audax has brought us into the world of brining and roasting, where we brined meat and vegetables and roasted them afterwards for a delicious meal!

This months challenge comes about a month early for us in the USA.  Thanksgiving is just a few weeks away and I will be doing lots cooking on that day - including a brined and roasted turkey.  I am not really complaining though, you can't go wrong with a roast chicken any day of the week.  

I have done this many times but Audax puts flavorings in the brine, while I normally put my garlic and other flavorings under the skin.  I added some garlic and sprigs of thyme to the brine.  For veggies I used potato, sweet potato, cauliflower, and onions.  

The chicken came out wonderful.  Not sure if I will change my method though.  Hard to tell without a side-by-side comparison but I think the under the skin method adds more flavoring.  I have only used brining with poultry but Audax discusses using it with other meats, seafood, and even nuts and seeds.  I will have to experiment a little more.