first attempt at high altitude bread baking. looks delicious, smells amazing. hopefully all that spritzing will result in that crispy crust!
just so you know, the combination of terrible corn chips, canned cheese, and bbq sauce is remarkably gross and delicious!
if we were lucky, our childhood birthdays were not marked by parties or presents, but by my auntie nanay’s chiffon cake and butter cream frosting. sometimes my mom made it, sometimes my auntie made it, but regardless, it is one of my fondest memories of childhood. these cupcakes are a departure from that classic recipe in that a) they are cupcakes and b) they are ginger chiffon instead of vanilla. if they are one-tenth as good as my memories, I will count that as an unqualified success.
willpower lasted til about 3:20. and then boom!
had an extra pie crust lying around, so I decided to make a coconut cream and white chocolate pie. and as if in gratitude, the universe made it rain for the first time in months.
first attempt at making a flan with a) fresh fruit puree b) kefir and c) cake. using kefir results in a rich texture halfway between cheesecake and traditional flan. a couple of tweaks should be incorporated into the recipe — more mango, lighter cake batter — but it’s a promising start!
the revised recipe (which i will make at some unknown point in the future) is as follows:
cardamom cake batter
1 C + 1t flour (i used spelt because i like the toothiness of the finished product)
1/2 C sugar
2/3 t baking powder
1/2 t cardamom (i used closer to 3/4 t which brought out cardamom’s slight bitterness. i think this adds nicely to the overall complexity of the flavor profile)
pinch of cinnamon
pinch of salt
1/4 C oil
1/4 C liquid (i used kefir, but you can use orange juice or milk)
1/3 t vanilla
mix dry ingredients and wet ingredients separately, then fold together. my batter (perhaps because i used kefir) was a little thick, so i loosened it up with some milk. i believe the right consistency is thicker than pancake batter but still pourable. set batter aside.
mango lassi flan
1 C sugar
1 t liquid (water is what i used. i am toying with using a fruit juice next time)
1 can sweetened condensed milk
1 1/2 C liquid (i would recommend pureeing the flesh of 2 mangos with 1 C kefir and filling out the remaining volume with milk)
1/2 C sugar
place sugar and water in dry pan over low/medium heat. do not stir. allow sugar to melt and become brown. pour into oven warmed baking form (to retain fluidity of caramel) and tilt to coat bottom.
mix the ingredients for flan in with a mixer until batter is smooth (3-4 minutes).
to assemble the dish for baking, pour flan batter into form prepared with caramel. pour cake batter slowly and evenly into dish. it will sink to the bottom.
place baking form in a pan of water. ideally, the water should be at least 1/2″ deep. cover with foil. bake in preheated 350 degree oven for about an hour. test with knife or toothpick.
remove from oven, allow to cool completely, and then refrigerate for at least 2 hours. overnight is better, as it allows the caramel to seep into the flan.
when ready to serve, place baking form in warm water (do not submerge, of course) for a minute to loosen the flan. remove from water, and place inverted serving dish on top of form. then, in one quick motion, turn the whole thing over and slap the form. if everything worked according to plan, when you remove the baking form, your flan will be revealed, caramel sauce dripping lasciviously down the sides. the cake batter will have risen to the top during baking, creating a delicious cake base for the rich, creamy flan.
now that tim is the coordinator of new mexico’s first true meat CSA, i’m challenged to learn how to cook with all kinds of meat. these mini meatloaves — made with beef and lamb — were easy and delicious. next up, lamb sirloin roast