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
I had an immersion blender at the time and had to work in smaller batches. Much later I could have kicked myself, could have used my Foley food mill.
All my other soups I wing it. Even some great clam chowder I made, a big pot of it. Well a visitor from CA said it was the best he'd ever had. It probably wasn't as good as some of the restaurant stuff out east.
Split pea, lentil, bean, vegetable and chili, only soups I make other than the above. One year I got some gorgeous tomatoes at the Farmer's Market, canned them and made chili with a quart of that. Best I ever made. Nothing like home canned tomatoes. And I did it the cheater way I saw my MIL do it who was raised on a farm. Not one quart spoiled and they all sealed. Heck of a lot of work though.
Forgot the beef barley I recently made. It was really good and so nutritous, had some nice beef shank bones with marrow (2), browned in a skillet that gets lots of "fronds?" (Chef John), got them loose and put in with the rest of the soup.
I'm chatty this time so I don't have to think about something else.
And I don't like messing with Mexican rice but love it from certain restaurants.
I’m Chicago too.
For years I thought every American went to Greek picnics every summer Sunday on the weekend.
Found out in 2nd grade, it was just my family!
OMG! LOL! My mom loved this episode, I remember her talking about it when I was a rug-rat! And with Miss Ellie!
I’ll send this to her later today. THX!
I chose divorce over a leg of lamb. A lol would have been a lot cheaper!!
All these years and remembering that particular episode - never realized Barbara Bel Geddes was the murderer. Like Grace Kelly, Hitchcock enjoyed working with her. She had a role in Vertigo as well. For a woman who is this far into pregnancy, she controlled her emotions in a tight manner. No raging harmones to be seen (unless one looks at her untimely killing of a wayward husband).
The thing I like is that its packed in adorable little
glass jars that are reusable. Think of a country breakfast:
<><> a glass jar of cranberry butter at each table setting
<><> little jars of buttered maple syrup beside each plate
<><> individual jars of apricot jam for each diner.
HOLIDAY BREAKFAST fried egg over avocado slices atop buttered
whole wheat toast. Sprinkle with lime salt. Place a little glass jar of
currant jelly beside each serving.
It’s pumpkin cheesecake day.
Chocolate Bourbon Pumpkin Cheesecake
Crust
2 cups gingersnap cookie crumbs (35 to 40 cookies)
1/4 cup unsalted butter, melted
Cheesecake
4 packages (8 oz. each) cream cheese, softened
1 1/2 cups sugar
1/4 cup all-purpose flour
4 eggs
4 Tbsp bourbon
1/2 cup canned pumpkin (not pumpkin pie mix)
1 1/2 tsp aromatic bitters
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp Madagascar vanilla
3/4 cup semisweet chocolate chips, melted (or chopped dark chocolate)
Toppings (I consider topping optional..it’s great without, but if you want to)
1/2 cup caramel topping (I have used Recchiuti)
2 tsp bourbon
Dash aromatic bitters
Toasted pecans (optional)
Directions
Heat oven to 300ºF. Grease 9-inch springform pan with shortening or cooking spray. Wrap outside bottom and side of pan with foil to prevent leaking. In small bowl, mix crust ingredients. Press mixture into bottom and one inch up side of pan. Bake eight to 10 minutes or until set. Cool for five minutes.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar, then flour, and then eggs (one at a time), just until blended. Remove half of cream cheese mixture (about 3 cups) into another large bowl; reserve.
Into remaining cream cheese mixture, stir 2 Tbsp bourbon, pumpkin, 1 1/2 tsp bitters, ginger, cinnamon, and nutmeg; whisk until smooth. Spoon over crust into pan. Into reserved 3 cups of filling, stir 2 Tbsp bourbon, vanilla, and melted chocolate. Pour mixture over pumpkin layer directly in middle of pan. (This will create layers so that each slice includes some of each flavor.)
To minimize cracking, place shallow pan half-full of hot water on lower oven rack. Bake cheesecake 80 to 90 minutes minutes, or until edges are set but center of cheesecake still jiggles slightly when moved.
Turn oven off, and open oven door at least four inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run your knife around edge of the pan to loosen cheesecake. Cool in pan on cooling rack for 30 minutes. Cover loosely; refrigerate at least six hours but no longer than 24 hours.
To release: Run knife around side of pan to loosen cheesecake again; carefully remove side of pan. Put cheesecake on serving plate.
I consider adding a rich topping optional, and I don’t top this already rich cheesecake, but here’s the original recipe in case you want it. Stir together caramel topping, 2 tsp bourbon and dash of bitters. To serve, drizzle with caramel and sprinkle with pecans. Cover and refrigerate any remaining cheesecake.
http://dyingforchocolate.blogspot.com/2017/10/pumpkin-cheesecake-day-chocolate.html
I was just going through the posts when I saw your recipe.
Chocolate Bourbon Pumpkin Cheesecake
You have reaffirmed my faith in humanity with this.
Is it similar to this?
http://awayofmind.blogspot.com/2017/07/creamy-custard-bread-65c-tangzhong.html
This is the way I’ve always made them.
Ground beef
Minced garlic
Minced parsley
Parmesan cheese
Salt
A small amount of breadcrumbs is optional.
I use a 1 inch cookie scoop to portion them out, roll them into balls, fry in about a half inch of corn oil and then simmer in homemade marinara sauce.
If I want them for my lasagna or baked rigatoni, I make them marble sized.
I just saw the recipe today and can’t wait to give it a try. I love pumpkin cheesecake.
I forgot to add 1-2 eggs depending on how much meat you’re using. I need to get more sleep.
Wow, the Lithuanian tree cake even has branches! Looks fantastic.
Agree, French pastry is delightful. And that Italians have deceptively ordinary looking cakes and desserts that are out of this world delicious. When I get off my Americana pie kick, which might last a year, I will head to the European side of the kitchen.
I’m curious to see if any of the suggestions come up with “it” - keep us posted.
I want to make this ricotta cake. Wonder if using seeds instead of the beautiful pistachios would mess it up. I could make it with the pistachios but I couldn’t even taste it then. And my Reluctant Tasters do not like my pressing questions about consistency, bite, flavor, taste, etc.
I am starting to really miss nuts. I just don’t want to have a ghastly reaction out of the blue.
Thanks for that Rec. I will look for that show. I had a lot of fun watching the last season of master chef. I adored that little Asian ballet brooklynite guy who won. Crazy cooking that didn’t seem it would work but it was excellent. I’d even buy his cookbook! What a character.
Oh my Gosh! Forgot about Vertigo! I love Hitchcock!
On the meatballs, no, also no egg. We just mold them tight and bake on a baking sheet.
Beef barley soups are great. Dad always threw a handful of barley in his chili too.
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