"Recipes are meant to be shared"...Ann Thibeault

Wednesday, May 15, 2019

Modern Applecakes

I saw these little Applecakes on eGullet 
recently and  just had to make them.

They are called Modern Applecakes 

The recipe is from: A Game of Thrones : A Feast of Ice and Fire 
by: Chelsea Monroe-Cassel and  Sariann Lehrer

The recipe calls for making eight in a jumbo muffin tin.

I made them in two smaller  pans. 

There was enough batter for six mini loaf cakes 


six regular size cupcakes/muffins.

Very most.

Perfect with a Cappuccino.

Modern Applecakes
Recipe from Game of Thrones: A Feast of Ice and Fire

Essentially apple coffeecake muffins, these have crumble tops with
a crunch that contrasts with the softness of the cake itself. The
apples melt as they bake, imbuing the cake with an incredible
moistness and apple flavor.

For the Cake:

1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 to 3 tart apples, peeled, cored, and diced

For the Topping:

3/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, chilled
1/2 cup chopped walnuts

Preheat the oven to 350°F. Grease the cups of a jumbo muffin pan.
In a large bowl, cream together the butter and sugar until light
and fluffy. Beat in eggs and vanilla. In a separate bowl, combine
the flour, baking powder, baking soda, and salt. Gradually add the
dry mixture to the creamed mixture, alternating with sour cream
and mixing well after each addition. Stir in the apples. Scrape
the batter into the prepared muffin pan, filling each cup
two-thirds full.

For the topping, combine the brown sugar and cinnamon. Cut in the
butter until crumbly, then stir in the nuts. Sprinkle the topping
evenly over the batter-filled cups, pressing gently to mix it with
the cake. Bake for 30 minutes, or until a toothpick inserted near
the center comes out clean. Allow to cool

Friday, April 19, 2019

Eggplant with Tempura Batter and Lebanese Garlic Sauce

Eggplant with Tempura Batter

1 eggplant thinly sliced 
Salt and set aside for 20 minutes. 
Pat dry with paper towels.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Make batter


3/4 cup of flour
1/2 cup corn starch
1 teaspoon baking powder
salt and pepper
1 can of soda water 

Mix dry ingredients and then whisk in
enough soda water to make a thin batter.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Heat about one inch of oil in skillet
to 350°F.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Season 3/4 cup of flour with salt and pepper.
Dip eggplant slices in flour and then into
the batter.

Fry in oil until golden on each side.  
Turning once. 

~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Lebanese Garlic Sauce (Toum)
Source: Chicho's Kitchen.

5 cloves of garlic
1 egg white 
1 cup of neutral oil (sunflower is fine) 
Juice of 1 lemon 
a good pinch of salt 
1 cup of iced water of which you will use around 2 tbsp 

Put the garlic cloves along with salt
and 1/4 of the lemon juice in the blender.
Blend on medium and scrape the sides
down when the garlic goes flying everywhere.
Add the egg white and blend on medium.
Add half the oil in bit by bit.
A thin stream is not necessary, but don’t go crazy.
A reasonable, fine, steady pour is good.

At this stage, the emulsification should have taken place. 
If it hasn't and the sauce looks like it has split, then something has gone wrong. 
You may need to remove half the amount, add another egg white, 
whizz away and re-pour what had already split. 
But if you take it slow without pouring the oil too quickly, it should be fine.

Switch to a slow blend, and add the rest of the lemon juice in slowly too.
Add the rest of the oil in the same fashion.
Add 1 or 2 tbsp of water. 
You will see the consistency change into 
something wonderfully creamy and light.


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