Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - bonjour

Pages: 1 2 3 [4]
All Things Food / What kind of beer would you serve with BBQ Chicken?
« on: November 09, 2009, 12:24:42 PM »
What kind of beer would you serve with BBQ Chicken?

All Things Food / Porter Gingerbread with Caramel Malt Glaze
« on: November 08, 2009, 08:37:27 PM »
I have brought this recipe to a couple of events and it is very well received.


Porter Gingerbread with Caramel Malt Glaze
adapted from a recipe by Richard Sax and Marie Simmons odified from the recipe at
prep time : One to two hours
recipe type: dessert and sweets
ingredients: This is a two-bowl endeavor: one for mixing and one for sifting. Sifting is important when baking - it helps mix leavening and spices evenly throughout the batter without risking overbeating, which gives the cake a tough texture. The recipe is adapted from Marie Simmons and Richard Sax, in the book, CLASSIC HOME DESSERTS (Chapters Publishing, 1994).

2 sticks softened butter
1 cup packed brown sugar
2 large eggs
1 12-oz. jar dark molasses or dark cane syrup
3 and one half cups all-purpose flour
2 tablespoons ground ginger
Half teaspoon ground cloves
Quarter teaspoon white pepper
One and one half teaspoons baking soda
Half teaspoon salt
8 oz. porter
One-third cup crystallized ginger (Use a soft crystallized ginger, such as Buderim or Pitter's Pantry)
1. Preheat oven to 350F. Brush the inside of a tube pan with melted butter or spray with cooking oil.
2. In a large bowl, beat the butter with an electric mixer at medium speed until fluffy, and gradually add the brown sugar, breaking up any lumps with your fingertips. Beat in the eggs, one at a time. Gradually beat in the molasses or cane syrup until well blended. Turn off mixer.
3. Sift the flour, ground spices and leavenings. In a blender, mix the beer and crystallized ginger until the ginger is ground very fine. IF your blender blades are dull, try chopping the ginger by hand. Grease the blade of your knife with oil to prevent the candied ginger from sticking.
4. Mix the cake batter with the dry ingredients, alternating with the beer, in thirds. Stir gently after each addition, but do not overmix.
5. Spoon the batter into the prepared pan. Bake for 50-60 minutes, or until cake begins to pull away from the side of the pan.

Quarter 1/4 cup cream
3/4 cup amber DME
1. Boil the cream and DME together until the sauce is thick and bubbly, with an even rolling boil, and evenly coats the back of a spoon.
2. Remove from heat and let cool 3 minutes, then stir in malt extract. Drizzle glaze over cooled cake. Give the extract a few hours to 'set' or harden

All Things Food / MOVED: Spent Grain Crackers
« on: November 08, 2009, 05:38:33 PM »

All Things Food / MOVED: Beer Dough - Pizza
« on: November 08, 2009, 05:36:29 PM »

« on: November 04, 2009, 04:26:22 AM »
This cake is a to die for cake

2 cups stout (Bell’s Expedition Stout) (I use a big Russian Imperial Stout 15.5% 1.050 FG (homebrew of course))
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

For cake: Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake. Makes 12 servings.



Pages: 1 2 3 [4]