Goat Cheese Torte

I'll start out by letting you know that beyond the rounded shape, this dish is in no way resembles a torte. There's no eggs or flour. No sweetness of any variety. There is not a morsel of chocolate in sight. Although if you feel as strongly about chèvre as I do, you may argue that no cake in the world could compare to a creamy mountain of goat cheese.

This recipe came from fellow goat enthusiast and bff (and possible future guest poster?), Laurie. It can be traced back to her mother, a phenomenal cook by the looks of several recipes I've been privileged to receive (watch out for the best pulled pork of your life, a summer staple).

One warning (aside from the FDA-mandated "you may become dependent on this substance"), the ingredients are a bit tricky to layer if you are going for beautifully even stripes. Not impossible, and I'm sure there is some clever way to do it, I've just never really cared too much.

Unfortunately, I've been banned from making this scrumptious spread every week as I would prefer. It has been strictly assigned to the realm of party food.  Guess that just means we need to be more social.

The full recipe listed here makes a pretty substantial torte, and the photos here only show a half batch. Luckily for you, it freezes excellently. And leftovers can be used any way you can think of using goat cheese: on pasta, in eggs, in a box, with a fox.

Goat Cheese Torte

Courtesy of the Gorham Family

Serves a party of 20

8 oz cream cheese, softened
15 oz goat cheese
1 cup butter
8 oz basil pesto (store bought or homemade)
8 oz sun-dried tomato pesto (store bought or homemade)

1. Choose a pan or mold to hold your torte, either an 8 inch springform pan, or my personal favorite, a weird shaped bundt or baking pan. A large bowl will also work perfect, producing a smooth dome. Line whatever you have choosen with a sheet of plastic wrap, making sure it goes well beyond the pan's edge.

2. Blend cream cheese, goat cheese and butter until fluffy with a mixer or food processor.

3. Begin assembling your layers. Spread a heaping cup of cheese mixture in the bottom of pan. The cover it with basil pesto. Next the sun-dried tomato pesto. Then more cheese. Lather, rinse, repeat until all supplies are used.

4. Fold extra plastic wrap across the top and wrap the whole thing in two layers of foil. If you've filled the pan to the brim, place it in a dish to catch oil drips (from the pestos). Freeze for several hours or overnight, but be sure to begin defrosting at least 12 hours in advance. Serve with toasted baguette and crackers!

Candied Pecans

Part of the Treat Box series, here is another element of what I sent some friends for Christmas.  They sent me to Martha rehab. Thanks guys!

Ahh candied pecans.  My favorite part of the treat boxes, I pulled you out of your frosty resting place to fill up more cellophane bags before shipping off to the far parts of the globe.  And also because I was running around like a mad woman to get to the post office before it closed, and you were already made.  Thanks pecans.

These pecans were born from Nic's desire for the guests of her wedding to have something to nibble on while she and Mr. J skipped down the aisle. Just like popcorn, only more sophisticated and lower volume chewing. In the long, long list of wedding planning these pecans were on quite low on the totem pole. So two days before said nuptials, my mom and Mr. J's mom whipped these out while I fought with my poor sewing skills over making boutineers.  Yes Nic had throughly lost her mind at this point, telling me that I needed to sew slower to create round curves in the leaves.  She was also AT WORK  mind you, a world away for the insane aslyum that became my house in the days before

But as MOH (maid of honor) and her sister dedicated to ensuring they have a perfect day, I did my best.  And went to a florist.  Like a sane person.  Then two days later, we all had the most perfect day welcoming the next step of two lives that are very important to me.  And I got a third ingredient in treat boxes.

Score.

Candied Pecans

1  egg white
4  cups  pecan halves (about 1 lb.)
1/3  cup  granulated sugar
1/3  cup  firmly packed light brown sugar
1/2  teaspoon  ground nutmeg
1/4  teaspoon  cayenne pepper

1. Preheat oven to 350.
2. Whisk egg white until foamy; add sugar and spices, and whisk until evenly distributed.
3. Add pecans and stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined cookies sheet.
4. Bake for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. 


Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days or freeze up to 3 weeks/forever.

DH's Conribution: Holiday Punch

This round relic of parties past made it's way into our home along with the rest of the wedding loot. It is a simply gorgeous globe, not to be sullied by the soda and sherbert of high school proms. It's so darn pretty that I'm worried about becoming punched out, branded the hosts-who-only-serve-communally, or accused of encouraging guests to drink the Kool Aid (or possibly running out of punch puns?).

But I'd be happy to only use it once a year (and at that price, feel absolutely no guilt at all). Though unfortunately, spirits and I are sworn frenemies. Thus, Dear Husband volunteered to play mixologist and inaugurate that beautiful bowl.

Here, Kate is enjoying a glass of punch. She really enjoyed this punch, as did we all, actually. You might say this drink lived up to it's forceful name. It seems we are in transition from the college keggers of (recent) yore, toward the formal dinner parties of our (distant) future. 'Til then, it's finger foods and booze disguised in classy vehicles like belgian beer or gigantic bowls of liquor.

Holiday Champagne Punch

From Good Spirits: Recipes, Revelations, Refreshments and Romance, Shaken and Served with a Twist

Serves 10 (recommendation to double the recipe if those ten are your college bffs)

4 oz. Cointreau
4 oz. brandy
2 bottles chilled champagne
2 oranges, cut into rounds, reserving one half for juicing
1 cup frozen cranberries (optional)

1. Chill the champagne in advance, or make a big block of ice in advance.
2. Add Cointreau and brandy to punch bowl. Squeeze in one half orange juice. Using a ladle or long spoon, stir briefly.
3. Add orange slices and cranberries and then pour in the champagne.
4. Stir 12 times and let sit for a minute, so the ingredients can get acquainted.

Marshmallows

Part of the Treat Box series, here is another element of what I sent some friends for Christmas.  They sent me to Martha rehab. Thanks guys!

Part two consisted of marshmallows.  Marshmallows belong in two places- hot chocolate and smores. Sweet potatoes, back away from my pillowy white treats, you belong with spices and garlic. Brownies? Nah. Rocky road ice cream? Well alright, you got me there.
When I first told people I was planning on making them, they had one of two reactions.
1.  You can do that? Really? Why would you want to?  That's lame.
2.  Wow that's so cool!
For you number 1ers, beat it. Because I can, and doing so has brought me to a Zen like level in my cooking.
Thanks mom for number 2!
Going back to all the haters and Zen, this project didn't really turn out the way I expected.  Though I did have a candy thermometer, which you definitely need, they just fell flat. They weren't as puffy and huge as all the other pictures promised and were not that tasty. They tasted more like frosting.  I think that is because I didn't have a clear measurement for vanilla extract, and I put it in with the gelatin and water. They also didn't triple in volume while beating the ever-loving shit out it it.


But don't let that stop you, with a few changes and perserverance you too can have fluffy, sugary white confections that have the best melting qualities I've ever seen.
Warning: huge mess in the forecast.  Powdered Sugar + Cornstarch=

Marshmallows

Makes a 13"x9" pan

I wrote in the changes I would have made, in the hopes it will work better for you.  I assume with a heavy duty stand mixer the beating will be easier.  Also incorporating the vanilla with the sugar will hopefully alleviate the weird clumpy gelatin problem I had.  Good luck and let me know how it goes!

4 gelatin envelopes

3⁄4 cup water

1 Tbs vanilla extract (I found this to be way overpowering, use less)

3 cups sugar

3⁄4 cup water

1 1⁄4 cups light corn syrup

1⁄2  tsp salt

Extra powered sugar and cornstarch, equal parts for dusting

You'll need a candy thermometer or instant read thermometer

1. Spray a 13"x 9" pan heavily with cooking spray, then throughly coat with powered sugar/cornstarch.

2. In a stand mixer bowl or bowl to use with a hand mixer, pour in the water. Sprinkle the gelatin over the top to let it soften.

3. Add sugar, 3/4 cup of water, corn syrup and salt in a medium saucepan, stir to combine.  Bring to a boil over medium heat.

4. Once boiling, stop stirring and let the temperature reach between 234 and 240 degrees (soft ball stage).

5. When at temperature, remove from heat and add vanilla.  Turn the mixer on low, and with it running slowly pour the sugar mixture down the sides of the bowl. When all is added, bring the mixer up to high speed.

6. Whip the mixture until it triples in volume, and is very fluffy and stiff.  Some recipes say between 8-10 minutes, it took me closer to 12-13 minutes.

7. Pour into prepared pan.  Don't touch it in the process with out everything being oiled down.  With an oiled spatula, smooth out the top.

8. Let sit for 10-12 hours at room temperature to set.

9. Sift some more powered sugar/cornstarch on top.  Turn out onto a cutting board, trim off any excess.

10. Use a pizza wheel or sharp knife to cut into small squares and immediately roll the sides in more powered sugar/cornstarch.

Store in at room temperature in an airtight container for several weeks or until stale.

Treat Boxes with Peppermint Bark

Following in the vein of not-good-with-gifts, and tacking on my unemployed status, Christmas presents will be mostly edibles. For my far flung friends, which range from Alaska to Austin to Germany, I made Christmas treat boxes. I wanted a balance of interesting things that would satisfy a range of tastes, and after extensive thought four things made the cut.

The first was peppermint bark.

A layer of dark chocolate, a layer of Callebaut white chocolate with peppermint extract and topped with crushed candy canes. Also known as awesome.

The next were a spice cookie with lots of ginger, cinnamon, a pinch of this and that, and black pepper. Since my pepper grinder is pretty terrible, there are large bits of pepper that sneak up and bite your tongue off. It makes for an exciting cookie adventure mixed with a bit of pain. Just like the holidays right?

Third was some candied pecans.  I didn't actually put that much work into these, but don't tell the recipients ok?  They were left over from Nic's wedding, hanging around in my freezer like the annoying friend who can't catch the hint.  Originally they were wedding favors placed at the ceremony for people to munch on while watching the nuptials. Instead of popcorn.  Those damn pecans were the burden my mother, Nic's mother-in-law and I undertook two days before in the frantic push to finish all the projects. We made a grand total of seven pounds, all coated in egg white and spices, oven toasted and laid to rest in cute kraft paper bags. Then I left them at home during another mad rush to get to the ceremony and had my neighbor drive them over.  At least they are now out of my life.

After snappy, chewy and crunchy the final installment was...melty? Marshmallows!  That's right, I made marshmallows. From scratch.  And you can too! Seriously, all you do is mix some water and gelatin, melt some sugar and other forms of sugar, whip until you think the hand mixer is going to throw up its beaters in defeat, and pour into a final resting place.  Coated with cornstarch that gives me textural issues, these melted into hot chocolate and resembled Fluff most remarkably.

Here are the treat recipes that went in the boxes, slowly doled out one by one.

Peppermint Bark

Candied Pecans

Marshmallows

Peppermint Bark

Makes almost a full sheet pan

1 lb. dark chocolate finely chopped- I used Ghiradelli 60% chips
1 lb. white chocolate finely chopped- truth, the good stuff is worth it. I got Callebaut
12 candy canes- the 99 cent box is perfect
3/4 to 1 tsp. peppermint extract- optional, and to taste

1.  Prepare the pan first.  Layer a half sheet pan or cookie sheet with aluminum foil.  For the fancy folk, a Silpat.
2.  Create a double boiler to melt respecting chocolates.  Place a saucepan with a few inches of water over medium heat, bring to a gentle simmer.  Place dark chocolate in a glass or aluminum bowl, and put over water.  It should not touch the water, or it will scorch the chocolate and you'll lose friends.
3.  Melt the dark chocolate completely, then pour into prepared pan. Smooth chocolate to an even layer that almost reaches the edges.  Place in the refridgerator to cool while preparing the rest.
4.  In a food processor (or bag with rolling pin) blitz the candy canes until mostly chopped.  Mine created a lot of dust, so I scooped out the bigger bits to press on top and mixed the dust with white chocolate.
5.  Melt white chocolate in double broiler, using same process as above.
6.  Once melted, mix in the candy cane dust and peppermint extract if using.
7.  Grab pan from fridge, smooth white chocolate over the top, trying not to swirl the two into mixing.
8.  Press the remaining candy cane bits into the top, and chill again.
9.  Once hardened, break up the bark into any size pieces you feel like. Distribute in pretty cellophane bags, or be a hoarder and keep for yourself.

Store in an airtight container for probably up to 3 weeks. This is a guess, as it lasted nowhere near as long.

Sweet and Salty or the Best Birthday Cake Ever

I am not the world's best gift giver. I certainly know people who are, like an old roommate, who put incredible amounts of thought and love into what they give you. Presents that don't go in the "thanks for buying me crap I'll never use" category. Given half a chance, I would rather gift you with baked goods. That is where I really shine, and can direct all my love, energy, time and ingredients into treating you with something special.
Nic's birthday happened while she was on her honeymoon in Italy, and was thusly ignored. If you're in Italy, no whining about a birthday celebration. Nic and I are champions of waiting eons to give the other a birthday present. I'm still waiting on a certain handmade birthday dress from two years ago that was absolutely beautiful, but was more optimistic about my actual size than I am. So a few weeks after said birthday, I made a promise to bake something combining her new favorites: salt and chocolate.

With deep, dark chocolate nothing brings out the flavor like the sharp contrast of salt that brings the vanilla, coffee, true chocolate flavor forth. I had zero idea of where I was going to go with a baked good, but a quick foodblogsearch.com trip found Sweet and Salty cake. After obsessively reading food blogs for a long, long time, I was definitely familiar with the guys of Baked and their awesome desserts. A bakery in Brooklyn, Baked is home to the Sweet and Salty cake, moist chocolate cake soaked in salted carmel sauce with whipped carmel ganache frosting. And a sprinkle of fleur de sel to...gild the lily? I'm pretty sure its already gilded and dipped in gold so we'll just call it garnish.

So naturally, I decided to make it. Which meant that I took the basic idea and bastardized it. I choose to make this in an afternoon, which meant way faster than the original. Three separate recipes jumped into to create a substitute. Also, the Whisk Away kitchen is decidedly low-tech at the moment. A candy thermometer or even instant read meat thermometer would enable you to make the real carmel meant for this cake, whereas I chose Deep, Dark Salted Carmel Sauce from Smitten Kitchen (hey Deb! huge fans here)

Here's what I did:

Sweet and Salty Cupcakes

Serves 12. Supposedly.

1. Cake:

Molly Wizenberg's chocolate cake recipe. Its in her fabulous book, A Homemade Life: Stories and Recipes from My Kitchen. Or any other fabulous chocolate cake recipe that makes 12 cupcakes.

2. Bake the cupcakes as directed.

3. Let them cool for 30-45 min.

In the mean time make this:

4. Salted Caramel Sauce

Adapted from Smitten Kitchen

1 cup sugar

6 tbl salted butter- go all out for this, I chose Plugra

1/2 cup heavy cream + 2 tbl at room temperature

1. Melt the sugar in a large pot, probably 2-3 quarts over medium to medium low heat. Be careful at this point, sugar is picky. Wait for the outside edges to melt, then pull them towards the center with a wooden spoon. Soon the whole mixture will melt. Cook until a nice dark color, just before burnt.
2. Add the butter all at once. The caramel will foam vigorously, but stir through it. It shall be calm.
3. Turn off the heat and add the cream, stirring energetically throughout to make a smooth sauce.
4. At this point, its very pourable. Wait for it to cool to a thicker consistency to pour over the cupcakes. The remaining sauce can be stored in the fridge for about 2 weeks, and heat gently in the microwave to restore to pouring consistency.


5. Soak Cakes:

I poked holes in the cupcakes with a fork, then spooned caramel down over the tops. Let soak in, then add more.
Let cool completely.



6. Frost:
Chocolate Caramel Ganache
8 oz. chocolate, finely chopped

1 cup heavy cream

Few tablespoons of Salted Caramel Sauce


1. Over medium low heat, gently heat the cream until small bubbles appear around the edges.
2. Place the chopped chocolate in bowl, and pour cream over.
3. Stir until well combined, then add a few tablespoons of caramel, to flavor. Let cool completely, to a thick spreadable consistency.

4. Sprinkle a few flakes of fleur de sel over the top, or Trader Joe's Sea Salt.

Split one with you sister, "just to try them." Then go home and eat another one, because you never were good at sharing.

Salting your chocolate, aka Let me change your life today.

We all can appreciate the simple chocolate bar, elixir of women everywhere. For the most part, I would agree that those Mayans really had it all figured out [except of course, for that lasting civilization bit].

Before

Though lately, my dear old friend Dark Chocolate has gotten a bit tired. Predictable even.

During the grueling search for a rehearsal dinner location, we endured dozens of dinners out in the city. But we were rewarded by the discovery of Ecco's delicious olive oil gelato with salty caramel and chocolate. It was inspirational, along the lines of the fleur de sel caramels and chocolates everywhere.

So at home I learned, all it needs is salt.

I preached the gospel of salty chocolate at the Thanksgiving table, and found many eager converts. Give it a try, you will never go back.

Girl Crush

I have a non-secret girl crush. I don't know when it started, and I don't care. Its not secret because I share it with everyone. Probably too much. Its that je ne sais quoi style, creative talent, her bangs for crying out loud. I may not know what it started with, but I do know what cemented it was 500 Days of Summer, and this video. So without further ado, I present:

This might be true love. (or a great Christmas present! )

Texas Recap

This is actually from 2005...but you get the idea

And so I returned. I felt like Odysseus in the Odyssey, vaguely. After 11 months away from the great state of Texas, it was time to head back for Thanksgiving. For a week I ate, cooked, napped, looked at home construction sites, and heard stories from the farm.

Thanksgiving's Cranberry Compost from my Aunt Karen Crocker

Across the highway from my parent's neighborhood

This is that that fence contains. A herd of buffalo. And just beyond the hump is the second part of the herd, a camel. As a gift of a Sheik to the man who owns these buffalo and land, Ross Perot Jr.

This is a true story.

Soon enough both Nic and I will return for Christmas festivities. Stayed tuned for more Texas adventures.

Once in a Blue Moon

Come New Year's Eve 2010 not only will we have to figure out what we going to call the upcoming year [Twenty ten? Two thousand ten? The horror.], but also what to do with the extra full moon on our hands.

Source

A rare astronomical event, curiously named a Blue Moon, will occur that evening, featuring the second full moon of the month of December. And guess which national beer brand is taking advantage of this phenomenon? That's right, Blue Moon Brewing Co. has released a special Grand Cru [read: more Belgian-y, more price-y] in celebration, and is sponsoring entertaining ideas on Chow.com.

As a marketer myself, I have to say this may be the most brilliant beverage promotion to grace this decade. I mean, it's only once in a blue moon an opportunity like this comes along.