You all know that I believe strongly in buying local, buying fresh, buying organic, buying fair trade whenever possible. I don’t see this as a new thing, it was the way I was raised.  Yep, way back in the 1960s my parents who lived through the Depression drilled into my head that the only way one could be truly free was to be as self-sustainable as possible. Rather than dependence on people you don’t know, my dad said, have relationship with neighbors and those that you will see each day.

Dad felt this was the strength of a country, neighbors taking care of neighbors not government babysitters.  My parents were middle aged when I came along and I was an only child.  They poured into me a love for the environment and a strong sense of responsibility for those around me. I have always felt very driven to protect, to do the right thing, to care for.

It is hard, these days to juggle ethics and need. Groceries are outrageous and I can’t always buy organics. But doing what I can is better than doing nothing at all.

Today’s Blogsurfing is a bit different than usual. I have come across several sites that make it easy to shop locally, shop organically and shop fairly.  Only you know what your budget will allow you to do, but if we each do something then things will change.  Rather than hoping for socialized medicine? Perhaps paying a neighbor’s doctor bill yourself would be possible.  Rather than depending on government organizations to feed the homeless? We have been known to go home, fix a lunch and take it back to a homeless person. Rather than depending on government organizations to maintain a safe food supply buy locally and see how your food is raised or better yet, raise it yourself!

Yes, it is time for a change. It is time to stop existing as wage slaves and drones and start making thoughtful decisions that put our country in a healthy place. We were discussing Feudal times and serfdom this morning at breakfast. Only us, I know, but my 16 year old mentioned and not for the first time) that the American people are little more than serfs. We own nothing.  If someone can take it away from you, well you don’t really own it do you?

Ready?

• Regional Best – What are you looking for locally? Well it is right here!
• This isn’t food, for the most part, but did you know you can shop local on Etsy?
• Pick Your Own farms make an awesome family outing. We pick blueberries in East Texas every year. Find farms near you.
• Local Harvest – the name says it all.
• Eat Well Guide- Restaurants, organic farms, more.
• USDA list of Farmer’s Markets

And while I usually stick to links this week I am going to give you a few tips because this issue is just that important.

• People like me, who raise goats for milk cannot legally sell the milk for human consumption in most places. BUT some goat dairies will be glad to rent you a percentage of the goat for a season. So, you would rent 1/3 of the goat and get 1/3 of everything it produces for a season.  Don’t laugh, should you choose to take your 1/3 of the manure you will find you have a great fertilizer for your garden. Other goat dairies will sell the milk as a nutritious drink for your pets. What you do with it after you buy it is, of course, up to you. You can check with the NDGA or the AGS for farms near you.
• Ask around at feed stores. People who run feed stores are usually chatty and know everything that is going on on the agricultural side of things. You may be able to find leads to eggs, milk, and even veggies and fruits.
• No matter how small an area you have you can raise herbs and a container of salad greens. There is nothing that beats fresh cilantro!
• Get a dehydator.  Dehydrating produce is fast and easy, and you don’t have to deal with hot jars. Buy in season, preserve, and eat all year. Dehydrated food takes a fraction of the space as frozen or canned.
• If you are growing green beans and your neighbors grows tomatoes….TRADE!

Every little thing will turn into a big thing if many people do it.

Image: Cori

Post from: Baking Delights

Anyway I get to host PPN 108..Can you believe it? ONE HUNDRED AND EIGHT!  One hundred eight weeks of yummy pasta.  So, put your pasta thinking caps on, and please make me look good here.  Daring Bakers, you DO have a pasta dish for PPN 108, as I recall!

I have been working on a star shaped ravioli recipe, and I am hoping to share it for PPN 108.  We’ll see what happens this weekend.

How to enter? Simple!

Just create your pasta dish.  Blog it and send me a link, your name, blog, and image (no bigger than 400px, please) to maudet8816ATaolDOTcom.  CC a copy to RuthAT4everykitchenDOTcom.  That’s it!  Easy!

So, let’s recap.

• Pasta
• Next Friday, April 10
• Be here or be uncool

Now…today Ruth is hosting Presto Pasta so you better head over there for your carb fix.  Three different mac and cheeses? Wow.

image:Presto Pasta

Post from: Baking Delights

Yes folks, it’s what you have been waiting for all month…the incredible..the colossal…the stupendous..the amazing…The Potato Ho Down.  Now, put a little starch in your life and check out these great recipes from the most notorious Potato Hos in the known world.

If the titillation is too much and you feel you simply must join in the frolic next month check out the official Potato Ho Rules.

We start with these incredible Sweet Potato Muffins from our own Sparky Marie, of Noble Pig.  These sweet potato muffins are light, airy and full of sugary goodness.

Is anyone ready for  Susan’s Potato Cakes?  When Susan is not making delightful Potato Cakes she is spending her time at her blog, My Life’s Joys.  These are a yummy potato side dish that will be a hit at any meal.

The next mouthwatering submission is  Biggie  Lorraine’s Artichoke and Olive Oil Mashed Potatoes. Biggie Lorraine hails from the Choosy Beggars and this is what she says…”This is my take on a Mediterranean version of Colcannon, where creamy Yukon Golds are mashed with marinated artichokes, oregano, and olive oil.  It was part of my Mediterranean themed Thanksgiving dinner!”

Elra from Elra’s Baking brings us an amazing Torta di Patate.   This is a delicious potato pie from Liguria, Italy.

See? It’s international.  Potatoes are taking over the world.

It *is* true what those Japanese Iron Chef judges say. This dish was “subtle, yet profound.”  Please welcome Sherli Hon Dory’s Potatoes Simmered in Miso (Jaga-imo Miso-ni). Sherli is from Eating Club Vancouver.

Christina Shane is one of the very first Potato Ho’s. In fact, it is my belief that she was Sparky Marie’s partner in crime when it came to starting this crazy event.  Of all the gin joints, in all the towns, in all the world….

oh ..wait…wrong script.

There is nothing I can say about this.   It is a beautiful truffade. I implore you, with my very best Anne of Green voice, please…you must read for yourself…the drama!  the angst!  the passion! You will find her at Evil Chef Mom.  Go quickly, and don’t look back.

Remember the deli scene from when Harry Met Sally? You might find yourself replaying that scene.  These foods are dangerous folks…step back.

Riley Marie, from dlyn  has created a warm Potato Kale Chowder – fast, hearty and delicious soup for cool fall dinners.

Our own Mandy Lynn of Kiki Out of the Kitchen has created a recipe so unique, so tantalizing, so exceptional that she is unable to show it on her blog for fear of the FCC.  O.k…no..that isn’t true.  She actually is having camera problems but the FCC thing sounds good, right?

She made Clean Out the Fridge Mashed Potatoes.  Go and check it out..sounds amazing.

Sparky Ann, from Livin’ Local  says, “Get yer hands right into the goodies with these deeeeeeeeeelicious rosemary potatoes!  Simple to make and fills your home with a most splendid aroma!” Check out her Potato Ho-licious Rosemary Potatoes

Goshua Lynn, from Where’s My Damn Answer? (Chocolate.  It is always the answer.) has created Basque Style Potatoes.  She calls it her Use what ya got dish.  Uh huh…Use it …babeeee.

Well, Potato Ho Trixie Bell has a tendency to sleep late…but she just emailed me with the links to her stuff..and what stuff it is! Brilliant and imaginative creature that she is she answers the age old question:What to do with potato peels?

Potato Crisps with Chive Sour Cream Dip of course..

Check out all  her stuff on Pages, Pucks and Pantry.

That is it for the roundup this month.  Whew.  That was enough!

There were several entries that I did not recieve email on for some reason..I tracked them down via my links reports…sooooo…if I missed you then please contact me so we can add you in as soon as possible!

Images: Used with permission from the owners of the blogs represented.  Each image is copyright protected by the original photographer.  Please do not use them without the permission of the original photographer.

Post from: Baking Delights

Get your paring knives ready because this month Baking Delights is hosting the Potato Ho Down..the brilliant, if somewhat starchy, brain child of Cathy over at Noble Pig.  The round up will be posted next Wednesday so you have an entire week to come up with the recipes, make them, post them and send me the links.

There are certain rules to be obeyed which you can find here.  If you don;t usually participate in these events…why not? It is fun.  And remember, a potato is a terrible thing to waste.

I have all ready begun to get the entries and I can tell you that they look ….delicious.  So… ready? set! Go Idaho!

Image:Homemade Chips,  (c) Marye Audet

Post from: Baking Delights

Here it is!  The Second Annual BOOBIE BAKE OFF!!!

(1) Raquel made these beautiful  steamed rice muffins, flavored with rose paste.  Wow!

(2)Erin made Dorie’s Perfect Party Cake in Lemon with Raspberry Buttercream…fantastic!

Aggie made TWO different things at Aggies Kitchen-

(3)Pink Berry Smoothie

and…..

(4) Chocolate mini muffins

(5) Cooking in an Apron Pink Lemonade Cupcakesare absolutely adorable!

(6)Yasmeen made this deliciously pink rose flan at Healthnut

(7) Our own b5 blogger-ista, Karen, from Pink Ribbon Review made these cool Pumpkin muffins…MMMMM!

(8) Camille at Rtmetis created cozy upside down plum cakes.  Can’t you just smell them?

(9) Misty of Rainy Day in May created a mouthwatering Pink Lemonade Cheesecake a la Dorie Greenspan.

(10) Pria of Kitchen Flavours  made an incredible vegan strawberry  milkshake.

(11) Pria made this incredibly exotic Rose Lychee.

(12)My Adopted Blogger, Lan, made this chocolate cake with strawberry icing...AND if you head over to her blog and let her know that you voted you will be in a raffle for one of her crocheted projects…How cool is THAT?

(13) Becke, of Columbus Foodie has a special place in my heart because she introduced me to Penzey’s Spices last year at the Blogging by Mail event.  sigh.   She made this incredible strawberry cake!

(14) Keighty made Pink Ribbon cupcakes that are amazing!

Now, a funny thing happened on the way to the Boobie Bake off… My life exploded and I found myself with not one thing baked. Not one.  Hopefully you all love me anyway.  Since this is for a great cause I looked in the “blog freezer” and found this….

(15)This is tomato swirl bread…one of my favorite things to make grilled cheese with.

(16) Sure enough, Rachel’s entry got lost somewhere…Here is is…Mint Mammograms…How cool are they?

Now, if you sent an entry and I missed you somehow..please resend it and I will get it up here.

This is how it works.  Choose one of the entries that you like and press the donate button. In the description area write the item you are voting for..you can use the number if you can’t remember the name.  You can vote as many times as you like BUT each vote costs $1.oo  You can vote until October 24th.  On October 25 I will announce a winner, the amount that was collected and give each participant a button to post on their blog, if they want. By October 31 I will have sent the money to the Susan G. Komen Foundation in the name of the winner…and we will begin planning next year’s event!

Post from: Baking Delights

Serious potato chips for the serious potato ho.

As usual, just like with all of the recipe roundups and challenged I am involved in,  I am getting in just under the wire…but when you taste these you will forgive me..oh yes you will.

First of all, if you have never made potato chips….it is time to get on the bus.  The homemade ones are so much better than anything you will find in a bag at the store unless you really like stale, oversalted, and chemical flavored.  These are hot, fresh, and spicy. Just what you would expect for this particular round up…right?  And just what you would expect from Duchess Grace.

It is best of you have an electric deep fryer.  You can do them on the stove with a candy/fryer thermometer but it is admittedly hard to keep the oil at just the right temp.  The fryer you just plug in, fill with oil, fry, turn off…and clean the oil once a month or oftener if you fry alot.

The best oil to fry with is peanut oil.  It is light, renders everythign crispy and delicious and has a high smoking point.  (Drunken Blogger, if you are reading please note that that said high smoking POINT not pot. )

If you are using organic potatoes then scrub them and dry them, no need to peel.  If your potatoes are not organic please peel them well.  Most of the toxins end up in that ‘thar skin. How many potatoes? How many can you eat?

I use a meat slicer set on #1 to slice the potatoes, the thinner the better.  Separate them out and let them dry a little while the oil heats up to 365.

Put the potato slices in the hot oil a few at a time, and stir them while they fry.  They will probably get more brown than the ones from the store do.. No worries…they are amazing.

When they are golden and crisp turn them out on a absorbent surface to drain and sprinkle them…with….:::are you ready?::::::: The McCormick Cinnamon Chipotle Rub.

Wow.  Just wow.  Sit back, and pose as the admiring looks are lavished upon you by your new admirers and fans.  As long as you have potatoes and the Chipotle Rub you wil have them…umm…eating out of your hand.

For more Potato Ho Recipes  get yourself over to Asthma Girl Cooks.

Images:MaryeAudet

Post from: Baking Delights

It is back..

I don;t know if you remember but last year we did the Boobie Bake Off to raise money for the Susan G. Komen foundation.  It was FUN FUN FUN!  We raised well over 100.00.  I want to quadruple that this year!

So, get your cookbooks out and your pink food coloring ready…

Rules:

Snag this graphic and post it to your blog with your intent to take part in this challenge. You can do this starting today.    Link back to this post.
Sometime between October 1 and October 15  post a recipe and picture, linking back to this post, of your recipe. Email me with the link.
Recipe must be pink. You can use any ingredients you like but it must ultimately be ….pink.
I will post the roundup here on October 17th..

Voting will begin October 17th and end October 24th.  Readers will have the opportunity to vote for their favorite recipe….and…
this is cool…..
are you ready?
The cost to vote is $1 in paypal to me ( I will have a button posted). Put the name of the blog in the description and the money will be donated to Susan G. Komen Foundation research in the name of the winning blogger.  You can vote as many times as you like but each vote costs a dollar.
And the winning blogger will get a really cool side bar graphic.  Everyone who participates will get a side bar graphic.

Does it get cooler than that?
I don’t think so.

By the way…adding this…If you don’t have a food blog enter anyway! I mean, who cares? Use your myspace blog or your gardening blog or your my life is insane blog.or even your homeschool blog…or create a new blog…this is a really good cause.

Here is the post with the entries from last year.  Anne won with her fabulous French Toast.

So, start your engines….

Image:MaryeAudet

Post from: Baking Delights

Mmm..Smoky Smashed Potatoes. Sounds like a perfect dish for the infamous monthly event, Potato Ho Down. Leave it to Cathy to come up with something …errr…unusual for an event name.

we had these the other night with grilled pork chops and tomato vinaigrette with frise lettuce. I promise you it was so good that I can’t remember whether or not I had dessert!

Try to use organics with this. Potato skins are left on and they have a lot of toxin residues if they are not organic.

I should remind you that according to the rules of the event these should be named Duchess Grace’s-

Smoky Smashed Potatoes

• 4-5 lbs organic potatoes, washed and cut into fourths. Do not peel.

• 8 ozs cream cheese, cut in chunks

• salt / pepper to taste

• 1 cup half and half

• 1 teaspoon or more chipotle

• 1 tablespoon Mexican seasoning (or taco seasoning)

• 2 cloves garlic, chopped

• 1 onion, chopped

• 1 tablespoon liquid smoke

• 1 cup Monterey jack cheese, shredded

1. Put the potatoes, onion, and garlic in a large saucepan. Barely cover with water and bring to a boil.

2. Simmer until potatoes are very tender, drain.

3. Add cream cheese, half and half, chipotle, seasonings, and liquid smoke.

4. Smash with a potato masher until well blended but potatoes are somewhat chunky..they should not be totally smooth. Stir in Monterey Jack cheese until well blended. Check seasonings and adjust.

5. Serves 8 to 10.

For more potato recipes be sure to check out the round up, hosted this month by Krysta of Evil Chef Mom.

Image:Marye Audet

Post from: Baking Delights

Wow. DO I feel challenged? Yes! Do I feel daring? I am not sure..I kinda feel in over my head!

The first thing was that my cookie sheet was bigger than the cookie sheet in the recipe and I only had one..So I ended up with thinner layers..but hey, I made up for that by making it six layers instead of four. Or..that;s what I was going to do..

But I ran out of buttercream and I rushed with my second batch of buttercream and ended up with glop..

Back to four layers. Four THIN layers.

The joconde batter was straight forward and delicious. One of the things I enjoy about having chickens is that I don;t worry about ingesting raw eggs AND I have lots of them for free…which is good because this took rather a lot of eggs.

The other change that I made was I used my silicone cookie sheet rather than parchement. I brushed it with melted butter just as if it was parchment. It worked beautifully and the jaconde slipped right off of it with no problem. I have been trying to use only sustainable, low impact items so I was thrilled that this worked.

Since we could choose our flavors but had to go light, I was sort of in a state of perplexity. I, like Dharm, was thinking of chocolate…but I was up to the challenge..I wanted to do a flavor that no one else would think of..THAT was the biggest challenge. I chose to flavor my opera cake with Tazo White Berry- blossom tea, a delicate combination of white tea and intense blueberry.

In order to do that I infused the syrup, the buttercream syrup, and the cream for the ganache with the tea bags before I did anything else. It is an amazing flavor! I also added a touch of almond flavor to the buttercream.

We have had high humidity for the last few days so I was concerned for my egg whites. They did pretty well, though, the only thing being the thinness of the layers and I think that is from the bigger pan.

If you do this cake in steps it is actually pretty easy. It is overwhelming when you read it though!

Mine was not everything I wanted it to be, but it was delicious. I will probably make it again when I have alot of money in the bank sometime in the future.

The delicate white tea, the slight almond, and the white chocolate were an incredible combination. It was so very rich..

Read more Daring Bakers …and see some fantastic images!

So, the short version:

Opéra Cake
- Joconde: Almond & Vanilla
- Syrup: Tazo White Berry Blossom

-Mousse: White chocolate/White berry blossom

-White tea/Blueberry/Almond Buttercream
- Glaze:White Chocolate

Now, the Long version:

A Taste of Light: Opéra Cake

This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)
•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
•parchment paper
•a whisk and a paddle attachment for a stand mixer or for a handheld mixer
•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

•a small saucepan

Ingredients:

½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need:

•a small saucepan
•a candy or instant-read thermometer
•a stand mixer or handheld mixer
•a bowl and a whisk attachment
•rubber spatula

Ingredients:

2 cup (100 grams) granulated sugar
½ cup (60 grams) water
seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)
1 large egg
1 large egg yolk
1¾ cups (7 ounces; 200 grams) unsalted butter, at room temperature
flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (124◦C) on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse (this step is optional – please see Elements of an Opéra Cake below)

(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

What you’ll need:

•a small saucepan
•a mixer or handheld mixer

Ingredients:

7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4.Gently fold the whipped cream into the cooled chocolate to form a mousse.
5.If it’s too thin, refrigerate it for a bit until it’s spreadable.
6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze
(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Step A (if using buttercream only and not making the ganache/mousse):

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about one-third of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Step B (if making the ganache/mousse):

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Images:Marye Audet 

Post from: Baking Delights

Here it is, the round up for , What to do with Leftover……

This month it is eggs. Whether you make a pound cake, or an angel food cake or even a fritter batter you can end up with leftover egg whites or leftover egg yolks. If you have chickens, like we do, sometimes leftover eggs means that the chickens laid more than usual and there are 5 or 6 dozen in the fridge!

Being eco-friendly, taking care of the environment also means not being wasteful. Frugality is cool! Besides, those chickens work HARD to give you those eggs, trust me.

Here are some ideas to help with using them up!

We didn’t get a lot of entries for this but the ones we got were amazing! Thanks to everyone who participated. If I missed you please email me and let me know so I can get you on here!

Marija from Palachinka creates this beautiful Komisbrot .It looks fantastic, doesn’t it?

Esther at The Lilac Kitchen took another approach with Brazil nut and Coconut Financiere (Bankers Cake). I can just imagine these on a tea table with lots of other breads and cakes.

Shoba, from Nangil Girl’s Adventures went with a fantastic sounding Raspberry Custard. MMMMMM…. Raspberry!It is probably one of my favorite berries and the one I have the least.

Becke from Columbus Foodie shares my penchant for slow food and local ingredients where possible. She created this Truffled Egg Salad on Baguette Rounds. They look delicious!

She also posted a recipe for salmon deviled eggs . Obviously another over achiever on the loose!

And my entry is a cake that I did a few months ago and is still one of my favorites. It takes a dozen egg yolks but the texture is incredible.

Orange Gold cake

I will be announcing next month’s ingredient, so check back!

All images used by permission of the websites involved.

Post from: Baking Delights