Saturday, October 12, 2013

Fabulous Holiday Treats - 3 November 2013



I'll be teaching a new holiday demo class at Shermay's Cooking School on 3 November 2013 (Sunday). For all inquiries, please call the school at +65 6479 8442 or 6479 8414, or email info@shermay.com 

To date, I understand that class is full. To everyone attending - especially the dearly familiar faces (you know who you are) - a huge thank you, and apologies for the radio silence.

It's been quite a while since my last class (or my last post on this completely neglected blog, for that matter), so I daresay I'm really looking forward.

2013 has been a challenging year on the family front, primarily due to sickness and bereavement. As a consequence, I found myself seeking out and making the kind of things that I want to eat, that comfort me most. This menu reflects that. 

Plainly perfect and perfectly plain. Simply elegant, elegantly simple. Un-gussied, no-frills, nude and gloriously so. It's honest goodness and the gustatory equivalent of a bear hug. I think baking does not get more therapeutic, cathartic and soulful than basking in the glory of joys as elemental as, say, that of great salted butter. Or the superlativeness of toasted hazelnuts. When spice bread mellows into a thing of wonder with patience/time. How the culinary miracle known as caramelization wreaks its magic and transforms the holy triumvirate of fat, sugar and flour.

The menu is as follows, and I sincerely hope you enjoy the lineup as much as I did coming up with it:

Baci di Nocciole e Cioccolato al Latte (Hazelnut & Milk Chocolate Kisses)
Hazelnuts and milk chocolate are a match made in heaven, as these luxurious treats amply illustrate. Pairs of friable and wonderfully fragrant hazelnut cookies sandwich a plush ganache made with Amedei 35% milk chocolate – they’re so more-ish your lucky recipients will be queuing up to kiss you!

Gâteau Breton
In Brittany, local salted butter is used for absolutely everything including patisserie. Just savvy shopping for the best salted butter you can find – the resulting flavour depends on it and is well worth the extra expense and effort – is all that’s required for making the hands-down, will-make-you-weep, most butter-rich, splendidly short, shortbread. Ever. 

Kouign Amann
The literal meaning of the name in Breton is “butter cake” (kouign is “cake” and amann is “butter”). When made properly, the kouign amann’s seemingly simple and humble appearance belies sensational flavour and texture. Deeply caramelized and buttery, crisp without and tenderly flaky within, it is utterly addictive. 

Pain d’Épices (Alsace style)
There are as many styles and recipes for pain d’épices, a traditional honey and spice bread, as there are cooks. This particular style – a cross between a cookie and a bread in texture – is also known as leckerli, and hails from the Alsace region.

BONUS SECTION: 

Pain d’Épices (Burgundy style)
Beautifully flavoured with floral honey and Christmas spices, this gingerbread is outstanding thinly sliced, toasted, and served with butter and jam, such as the Orange Pomander Conserves.

Orange Pomander Conserves
Inspired by festive pomanders, this extraordinary marmalade is perfumed with cloves. 

Crème de Marron Ice Cream
A luscious custard-based ice cream that’s flavoured with crème de marron, this is lovely served with a simple butter cookie such as the Gâteau Breton.

Chestnut Chocolate Pots de Crème 
If you have great dark chocolate (Amedei 65% dark chocolate is used here) and crème de marron lying around, this velvety dessert is an absolute cinch to pull together. Fabulous accompanied by the Baci di Nocciole.












Tuesday, October 09, 2012

Fabulous Holiday Desserts - 27 & 28 October 2012


I'll be teaching a new holiday demo class at Shermay's Cooking School on 27 October 2012 (Saturday) and 28 October 2012 (Sunday). For all inquiries, please call the school at +65 6479 8442 or 6479 8414, or email info@shermay.com

The menu is as follows:

Luxury Holiday Fruit Cake This is the indulgence without which the holidays would be incomplete. Boasting an extravagance of plump fruit, it is best made at least a month – ideally two – before serving to mature, mellow and be at its very best. So please do consider starting now!

Stollen Dresden style stolen – the festive bread bursting with buttery flavour, spice, nuts, marzipan and candied fruits – is the perfect delicious alternative to offer non-fruitcake-eaters during the holiday season

Chocolate Hazelnut Torte A decadent celebratory torte featuring Amedei Crema Toscana, the ultimate chocolate hazelnut spread

Amaretti These sublime almond cookies are wonderful with post-dinner digestifs, coffee or tea. Or make for a lovely home-baked gift

BONUS SECTION I: Fabulous Holiday Cake Decorating Ideas & Essential Techniques

How to cover the cake with marzipan & fondant
Royal Icing Snowscape
Holly
Gilded Holly
Snowflakes
Candied fruit and nuts with glaze
Fruit Cake Pops

BONUS SECTION II: Extra Recipes

Classic Mince Pies Scrumptious whether served warm from the oven with a dollop of
brandy butter, or at room temperature, no holiday dessert table is complete without a
plate of these festive little pies

Brandy Butter/Hard Sauce Brandy butter is the penultimate accompaniment to all the classics in the Christmas dessert repertoire.

Eggnog Ice Cream Spiked with brandy, rum and nutmeg, the flavour of this ice cream is irresistible



Sunday, September 23, 2012

Fabulous Fall Desserts - 6 & 7 October 2012 classes


I'll be teaching a new demo class at Shermay's Cooking School on 6 October 2012 (Saturday) and 7 October 2012 (Sunday). For all inquiries, please call the school at +65 6479 8442 or 6479 8414, or email info@shermay.com

The menu is as follows:

Chocolate Cherry Fruitcake An extravagance of tart Italian candied wild cherries, the best quality chocolate chips, and walnuts, and a finish of kirsch glaze, make this a very modern fruitcake

Spiced Ginger Cake A rather generous amount of fresh young ginger, along with judicious spicing, give this moist cake its warmth and special depth of flavour

Maple Pecan & Chocolate Tart Maple syrup adds a fantastic flavour to this special occasion tart while the bitterness of cocoa helps cut the richness

Sticky Fig Puddings with Toffee sauce A figgy spin on the beloved sticky toffee pudding classic, these moist individual puddings are soused with a sticky toffee sauce then warmed till irresistibly bubbling and gooey.
·      Variation: Sticky Fig Cupcakes

BONUS SECTION I: Fabulous Holiday Cake Decorating Ideas & Essential Techniques

·      Woodland Wonderland
·      Autumn Leaves

BONUS SECTION II: Extra Recipes
Macadamia Nut Biscuits These luxe biscuits are the perfect treat for filling the holiday cookie jar with. But be warned – it’s hard to stop at one!

Pear & Apricot Compote in Spiced Red Wine Syrup A wonderful accompaniment for ginger cake, but also great on its own or with ice cream

Honey Ice Cream Lovely with any of the desserts in the main section, but also good with the fruit compote or macadamia nut biscuits

Kirsch Crème Chantilly This subtly flavoured whipped cream is a classic
complement to many desserts, and can be flavoured in myriad ways. Spiked with
kirsch, it’s perfect with the chocolate cherry fruitcake
·      Variation: Cinnamon Crème Chantilly
·      Variation: Vanilla Bean Crème Chantilly