Baking is exhausting

Well. I'd been meaning to make a chocolate cake of some variety for a couple weeks, and today I finally got around to it. This recipe came out of the copy of Martha Stewart's Entertaining (also see this old blog post), which I received in the mail Friday (thanks to that B&N Groupon the other day). I'm saving the actual reading of Entertaining for a time when I can sit and peruse leisurely, but I nabbed this cake recipe for now.

Chocolate almond cake comes from one of the wedding menus (for ~50 guests, as opposed to the 100 and 200 guest menus. Dear God.) at the back of the book. The original recipe actually involves making the full size, multi layer, stacked wedding style cake, and uses both this recipe and an orange almond cake alternately for the layers (with copious amounts of decorative frosting, of course). I just halved the recipe and made a basic two layer cake, instead. Some of the chocolate I'd been intending to use disappeared, and I ran out of eggs, so the chocolate glaze (which I nabbed from my Williams Sonoma book.. and quartered!) is a bit sparse. 

Anyway, the recipe specifies that you shouldn't overcook the cake, because it should be extra moist in the middle. I may have overcooked a little bit, but it's so hard to tell how done the cake is before it cools... Still, it's quite tasty. The meringue gets folded in last and provides that nice fluffiness. I just stuffed some blackberry preserves that happened to be in the fridge between the layers, but I'd rather have used raspberry, and had a fluffier frosting on top. My resident critic tells me he doesn't like buttercream frosting, but I've never tried it at home. It's likely to be a lot better than the grocery store stuff, in any case.

Meanwhile, you may notice that my accompanying photos are a little nicer than usual. I've been getting back into my photography habit lately, and have been working with a DSLR for the last month. The internal debate over what camera I actually want and whether I can justify buying it has gotten quite raucous, but someday soon...

After reading Photocritic's post about prime lenses I was eager to try one... and then I realised how silly that was. Of course, all cameras used to have "prime lenses." This zoom stuff is really quite recent (a prime is simply a lens that has a fixed focal length, eg, no zoom). So, these photos are indeedy sharper than the average bear, and more excitingly, were shot at f1.4 in my dark little kitchen at night. So HA.


And you may also notice the watermark on these images. I've actually gone and sprung for Adobe Lightroom, which has made my life a good deal easier with its editing, cataloging, web design, export... everything. I have a little project in the works...


Annnd recipe:

Obligatory, but festive!

As it turns out, borrowing someone's computer can be very frustrating when it's significantly different from your own. Apologies for poor formatting etc in this post, but wanted to get it up in time to say Merry Christmas!... in a somewhat timely fashion.

Eenywho, just some photos of the cookie-making marathon last weekend. I'm fairly pleased with the results: iced sugar cookes, braunekuchen (molasses/spice cookies), truffles, banana-chocolate-chip-mini-muffins (of hyphenage +1) and raspberry oatmeal ribbon bars.

These Are My Confessions

Well, really just the one: I kind of, maybe, just a little, but only in some respects, like Martha Stewart. Not like-like, and not like, want-to-be-"BFFs" -like, but one really has to admire the woman. If spending time in jail doesn't cause your massive domestic empire to fold up and hide in a corner, and you pretty much built all that yourself, well.. would that I may someday be so successful (sans the imprisonment thing).

I've been hunting for the book that started it all (according to Amazon, anyway): Entertaining, the 1982 guide to all things party, from hiring help to setting the table and making a bazillion dishes for the guests. For some reason none of the used bookstores I've scoured (a significant number, both in Brattleboro, Vermont and Washington, DC. The links are to my favourites) have it in stock. I think everyone else wants to hang on to it as well. For one thing, it's an emblem of a bygone era, the 1980s. In hindsight (and I'll grant you, I wasn't alive for most of that decade) everything was bright and hopeful, exuberant and jubilant and full of optimism. Nostalgia aside, the book brings that back to us, and gives denizens of this decade and century an opportunity to modify and modernize some very classy parties to fit our own characterless era.

I did find my own copy of Hors d'Oeuvres, which is equally sumptuous and dreamy. I think juxtaposing that style of opulence in decor and food presentation with a contemporary minimalism could be very gratifying. The best part of this book is not that Martha presents themed party menus or very tasty and precise recipes, but that everything is a bit mix and match. Because my guests are so often vegetarian or vegan, I need to be on my toes with modifications. Miniature tarts and sandwiches, small bites of fruit and cheese, roasted tortellini (the pictures in Hors d'Oeuvres inspired me to make my first tortellini from scratch) are all conveniently alterable. There's usually two parts to a recipe: the filling and the base. If, for example, I really like the salmon mousse tartlets, but can't serve salmon, I can replace it with herb mayonnaise and cucumbers, a sprig of dill on top. The first menu even begins with highly interchangeable tea sandwiches (p. 19).

This is also the book that led me to discover how few people in the States know what a pain de mie pan is. I even made a bet with a friend that Sur La Table wouldn't have one, or know what it was. Someone still owes me a cookie.

All of this is actually leading up to the fact that I made a recipe from Martha Stewart Living (May 2009) for dinner last night and it was very tasty. It did, however, fulfill my butter limit for the week, so I guess I'll be having dry toast for a while. The recipe was Brioche French Toast with Roasted Asparagus and Orange Beurre Blanc (image and recipe from MarthaStewart.com). As usual, I had about half the required ingredients, but I think it came out just as well anyway. I substituted smaller amounts of vermouth, soymilk, blood orange juice and onions for dry white wine, heavy cream (which I also left out of the beurre blanc altogether), more orange juice and shallots. And I made the brioche from scratch that morning, from a recipe in my new Beard's Bread Book for brioche loaf (not to be confused with little brioche buns). Very tasty bread, and it adds to the egginess of the dish without oversoaking the slices. Plus it smelled great in the pan as it was cooking. And I like asparagus.