Two Challenges

and twice the fun! One sweet and one savory. Daring Bakers and Daring Cooks.

Too many things have prevented me from doing these on time, but with all things good, its always better late than never! I present Chocolate covered Mashmallows and Rice with Mushrooms, Shrimp (instead of the Cuttlefish) and Artichokes.


The July 2009 Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of The Food Network.

The August 2009 Daring Cook's challenge was hosted by the gracious Olga of Las Cosas de Olga and Olga’s Recipes.

Dumplings

My very first Daring Cook challenge, and a food I much enjoy - Dumplings! I've always thought these to be whatdifficult, but was rather surprised at how easy it really was. Once you get the hang of how the pleating goes, it is fun. Doing it with a friend or as a family thing would definitely be much more enjoyable.

I made a filling of shrimp, fragrant mushrooms, water chestnuts and green onions. The next time I'd probably spice it up a little more.

Chinese Dumplings/Potstickers
shrimp filling:
1/2 lb (225g) raw shrimp, peeled, deveined, and coarsely chopped
1/4 cup (55g) fragrant mushrooms, rehydrated and minced
3 stalks green onions, minced
1/4 cup (55g) ginger root, minced
1 cup (142g) water chestnuts, minced
1 tsp (5g) salt
3 tbsp (40g) sesame oil
2 tbsp (16g) corn starch

dough: (double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe)
2 cups (250g) all-purpose flour
1/2 cup (113g) warm water
flour for worksurface

dipping sauce:
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)

Combine all filling ingredients in a large mixing bowl and mix thoroughly. Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch. Use your judgement if you think it looks dry and needs more water.

Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers).

With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking - about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images in post for how to fold pleats). Keep all unused dough under damp cloth.

To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.
To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.

Many thanks to Jen for a wonderful and much enjoyed challenge!

Apple Strudel

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Pragueby Rick Rodgers.
It was absolutely delicious to say the least. I followed the recipe to the T, with the only addition of coconut and golden raisins to the mix! :)

Daring Bakers make a cheesecake...

And an infamous one at that! Really.
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.
See I told you. I didn't make up the infamous part. :)
I followed the recipe as is with the addition of cranberries in half the batter and chocolate in the other half of the batter. As can be seen, it kinda sunk in the middle but then again, maybe I did want that wavy look inside.
All in all, the verdict is that this recipe is a keeper. Given the possibilities of flavors this recipe can take on - I'll be making it more often!


Abbey's Infamous Cheesecake:

crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

DIRECTIONS:
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

A Lasagne So Good...

... all I could photograph were leftovers! Better known as Lasagne of Emilia-Romagna and the Daring Bakers March 2009 Challenge.

I could wax eloquent on it, but this is what I will say instead. Make it on a leisurely weekend, eat some and become happy. Keep some for the week. Then during the week, when you are rushed and stressed from work and whatever else makes you stand on end, you could heat and eat some more. And become happy again. Simple. And that is all I will say.
As always, do find out the other wonderful bakers interpretations here.
Given dietary preferences, I substituted the Country Style Ragu with a Turkey Ragu, courtesy of Gwyneth Paltrow.

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

Flourless Love...

aka February's Daring Baker Challenge. This challenge, hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef was Chocolate Valentino, a rich flourless chocolate cake. To add a little more challenging excitement was to make any ice cream that would make it a match made in heaven! I chose to serve it with a Saffron Cardamom Ice Cream. Sort of a east meets west. And in keeping with all the love that floats around in February, I served them as little ice cream sandwich hearts. :)

Tuiles with Ginger Vanilla Custard

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They chose Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.


A fitting challenge to start off the new year! After the end of year extravaganzas, this month's Daring Baker challenge was a much welcome respite! I chose to keep the tuiles in its simplest flavor and form - there is something just so very charming about them. As an accompaniment - I chose to make a Ginger Vanilla Custard, courtesy of Chef Ming Tsai. It was an absolutely perfect pairing and the perfect ending to a nice weekend dinner!

The tuiles recipe can be found at pages of Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf, and adaptations can by all the others bakers here.