Posted on 10/18/2017 3:18:24 PM PDT by Jamestown1630
Caneles (or Canneles) de Bordeaux are a traditional French pastry, soft and custardy on the inside, crispy on the outside, and flavored with rum.
Traditionally, these are made with a special mold; and you can still do them this way, or make them in simpler, modern variations. Some sources indicate that the best molds to use for this are copper ones; but you can buy them now in other materials. Amazon has the traditional copper:
as well as carbon-steel and silicone molds. You can also use small, oven-safe custard cups.
For authentic canneles, the inside of the mold is coated with beeswax, for which you will need food-grade beeswax. But again, there are modern recipes that don’t use it.
Chef John Mitzewich of 'Food Wishes' does use beeswax, but does them in a regular muffin pan; I think these would be great for a Christmas brunch:
http://foodwishes.blogspot.com/2017/10/caneles-de-bordeaux-crispy-baked-french.html
A couple of weeks ago, we did a thread on Brazilian chicken croquettes, a street food favorite. But Brazil also has a famous pastry, ‘Bolo de Rolo’, or ‘Guava Roll Cake’, from the state of Pernambuco - (which reminds me a little of our Maryland 'Smith Island Cake' in a different shape ;-)
This recipe comes from the website ‘Brazilian Foodie:
http://brazilianfoodie.com/2011/11/bolo-de-rolo/
-JT
This cake looks fantastic. I am going to try this for Thanksgiving dinner.
http://www.seriouseats.com/2017/10/how-to-make-the-best-carrot-cake.html
Banana dessert for breakfast. Reminder of Bill Cosby routine when he gave the children chocolate cake for breakfast: milk, eggs, flour, butter (long before his current downfall)
Banana Flambe or Bananas Foster probably served in NOLA
As close as NO is to us, have never actually seen the city. Driving thru the bright lights on the way to ‘elsewhere’ is as close as it gets.
Cajun cooking = good eats!
I have been a baker of high end wedding cakes for about 25 years, so pastry is a busman’s holiday of sorts for me. However, I have seriously cut back on my work load this year, so I get to play a bit more.
I have a memory from about 50 years ago of a pastry I used to eat in Buenos Aires, Argentina. It consisted of a very light bread (roll) in various shapes .... knots, twists, etc.....that had been brushed with something that gathered in all the nooks and crannies and made a custard like surprise where you broke it apart. I have never seen anything similar.
Any ideas?
I’m wondering if they are ‘chipas’?
https://en.wikipedia.org/wiki/Chipa
http://www.swallowtail.ca/blog/chipa-recipe-argentinian-cheese-roll/
Here’s a list of sweets and desserts from Argentina, some with pictures:
https://en.wikipedia.org/wiki/List_of_Argentine_sweets_and_desserts
There are also bolas de fraile, but I can’t find anything in English:
https://cookpad.com/es/recetas/133224-bolas-de-fraile
Oh good, hairy ladies would be scary.
Those are beautiful.
Thanks for trying but none of those match. This looked like a dinner roll. Probably wasn’t intended to be a sweet. I just loved them because they were so light, and where the glazing collected (in the knot or where there was a twist) had just a hint of sweet. The glaze wasn’t like a donut, but like an egg wash.... but sweet.
Did you get it at a bakery, in restaurants, or on the street?
“I’ll put up my Olive Oil Challah this morn”
By “put up”, does that mean share the recipe? (hoping..)
My mom is 81. I went to the Collins site you linked & their fruitcake, which my mom loves, looks wonderful. When I get home I am calling & ordering one for her. I hate being far away, but this will be a nice treat. Thanks for a new place to order!
:-)
ITALIAN CHOCOLATE RICOTTA CAKE
ING 350 g (12oz) good quality chocolate sponge cake store bought or homemade •300 ml (½ pint) double cream •50 g (2oz) Icing sugar, plus extra to dust •4 tbsp Kirsch or cherry brandy •250 g (9oz) ricotta cheese •100 g (3½oz) plain chocolate, chopped •100 g (3½oz) natural glacé cherries, halved •100 g (3½oz) chp pistachio nuts, •A little cocoa powder for dusting
PREP Dampen inside 3¼ pint freezer-proof bowl; line w/ saran. Use about two-thirds thin-sliced chocolate cake to line base and sides, leaving no gaps.
FILLING Whip h/cream, conf and liqueur to just holds its shape.
Lightly beat in ricotta, then stir in chocolate, cherries, nuts.
ASSEMBLY Spoon Filling into cake-lined bowl; smooth surface. Top w/ cake round. Saran; chill 4-24 hrs.
FINAL Remove saran; invert cake on server. Peel off
saran. Dust generously w/ cocoa, then thin conf dusting.
SERVE in generous wedges.
My husband likes brandied cherries. I have to try making.
LOL! My husband always says ‘eternity is two people and a ham’ ;-)
Only tangentially related (maybe you could spread it on the fancy pastries...?) but I have been trying to make apple jelly with brandy and it is about to make me CRY. The flavor is to die for but the jelly keeps coming out too sticky, and it’s such an incredible pain to set up that I want to get the process as streamlined as I can. I *think* I’m overcooking it, but the last batch never set and the batch after that turned into very tasty superglue. I’m stuck.
I can't acknowledge everyone yet because I had 3 teeth pulled today and it's different from others pulled in the past.
We got them at a bakery. Might just be an in house recipe.
Another item never eaten here. Always willing to try :-) Love cherries and brandy seldom hurt anything!
Lately have been thinking of pickled watermelon rind. First time eaten at Little Bit of Sweden restaurant and did find a jar on the supermarket shelves once. A bit late for watermelon this year - but next will be the year of discovery and experimentation. http://altonbrown.com/watermelon-rind-pickles-recipe/
Another fruit which is o so good when pickled is Pickled Spiced Peaches
https://www.cookstr.com/recipes/pickled-spice-peaches
or Pickled Crab Apple
https://www.thespruce.com/spiced-pickled-crab-apples-3059143
Pickled fruit is wonderful served with pound cake or on a relish tray.
That’s what we like about the SOUTH. :)
If you get Netflix, you simply MUST watch the “Great British Baking Competition”. There were some pastries and such that I had NEVER heard of before but they sure made me want to try a few and taste most of them. It’s a great show and there is a sequel where the two judges (Paul Hollywood and Mary Berry) whip up their own versions. Lots of great ideas for holiday treats, too.
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