Blog Archives

Ermine Frosting (Roux-based)

3/24/2021

In my continuous search for less-sweet frosting options, I stumbled across this roux-based frosting that makes a fantastic base for various flavored versions that lets the flavors shine instead of the sugar!

5 tbsp flour
1 cup sugar
1 cup milk, warm
1.5 tsp vanilla
pinch of salt
1 cup unsalted butter
chocolate option: 1/4 cup cocoa powder, unsweetened

Thickening roux:

Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.
While whisking constantly, slowly pour the milk in (this ensure it's lump free).
As the milk gets hotter, it will start to thicken - stir constantly so the base doesn't catch.
Cook until the mixture thickens in a thick, dolloping custard - see video for texture. TIP: Thicker texture = thicker frosting texture but won't make the frosting dense, it's still fluffy and spreadable but it just makes it "sturdier" with sharper edges when piped.
Remove from heat and scrape into a bowl. Cover with cling wrap, pressing down onto the surface to prevent a skin from forming.
Cool completely (I leave on counter for 20 min or so then refrigerate 30 min to speed up but don't let it get chilled, best at room temp to beat into butter). You can leave in fridge overnight but take it out 1 hour prior to using (to dechill - otherwise it won't mix well with softened butter).

Making frosting:

Place butter in a bowl and use either a handheld beater or stand mixer (with whisk attachment) to beat for 3 minutes until it's smooth and changes from yellow to very pale yellow, almost white.
Now start whipping in the Thickening Roux. On speed 5 (medium), start adding the thick roux one heaped tablespoon at a time. Take about 1 minute to add it all.
Once all added, add vanilla and salt, then whip for 2 to 3 minutes until you can see that it is still enough to hold peaks. Then it's ready to use!
For chocolate option: Beat in the cocoa powder at the end, just until mixed through.

0 Comments

Grain-free Tahini Granola

3/22/2021

0 Comments

I love baking with tahini, so I jumped at the excuse to use it in a granola. Obviously, one could adjust the ingredients and ratios as one wishes; my one caveat is that I found the original recipe way too salty, even when using the proper kosher salt. So I've reduced it down to my usual ratio for a single baking recipe. Feel free to adjust it back up to your taste.

3 cups mixed raw nuts, such as pistachios, pecans, walnuts, and/or almonds
1 cup unsweetened coconut flakes
¼ cup pure maple syrup
¼ cup tahini
2 Tbsp. extra-virgin olive oil
¼ tsp. kosher salt
½ tsp. ground cardamom or cinnamon

Make sure to pre-mix your tahini so that there are no solids settled at the bottom and it is creamy and smooth. If necessary, try heating it up a bit in the microwave to help it re-emulsify.
Preheat oven to 300°. Line a rimmed baking sheet with parchment paper or foil. Toss nuts and coconut in a large bowl. Whisk maple syrup, tahini, oil, salt, and cardamom in a medium bowl until combined. Pour tahini syrup over nut mixture and toss with a spatula until evenly coated. Scrape onto prepared sheet. Bake granola, tossing and rotating sheet from front to back every 10–15 minutes, until golden brown, 30–35 minutes total.
Let cool on baking sheet (granola will crisp as it cools), about 20 minutes. Break into pieces before serving.
Do Ahead: Granola can be made 2 weeks ahead. Store in an airtight container at room temperature.

0 Comments

Avgolemono Soup (Greek Lemon Chicken soup)

3/21/2021

0 Comments

I've only been vaguely aware of a staple lemon soup in Greek cuisine but it turns out it's my boyfriend's favorite comfort food. One day his stomach wasn't feeling that great, so I tried my hand at making it using this recipe - and now it's one of my favorites too! I frequently make a big pot of it and then freeze it into blocks for anytime I need a quick something in my stomach. Since I need a high protein/fat-to-carb ratio, I also tend to load up the chicken end of the ingredients list, but really, just like any soup you can feel free to throw in or take out whatever you want in this, just keep the lemon and egg-to-liquid ratio about the same.

Extra Virgin Olive Oil
½ to 1 cup finely chopped carrots
½ to 1 cup finely chopped celery
½ to 1 cup finely chopped green onions
2 garlic cloves, finely chopped
8 cups low-sodium chicken broth
2 bay leaves
1 cup rice
Salt and pepper
Either cooked boneless, skinless chicken pieces (a store-bought rotisserie chicken shredded works) or un-cooked, skinless chicken cut into bite-sized pieces - 6-8 oz if having soup as appetizer, can be up to 30 oz if you want to have it as a meal
½ cup freshly-squeezed lemon juice
2 large eggs
Fresh parsley for garnish (optional)

In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic. Add the chicken broth and bay leaves to the pot then raise the heat to high.
Rinse the rice thoroughly and leave to soak in water for about 15 minutes.
Once the broth has come to a rolling boil, add the rice, salt and pepper. If you're using raw chicken, put the chicken pieces in as well. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. If you're using cooked chicken, stir in the cooked chicken now.
To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking, add 2 ladles-full of the broth from the cooking pot to temper the eggs. Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
Garnish with fresh parsley, if you like.

0 Comments

Ermine Frosting (Roux-based)

Grain-free Tahini Granola

Avgolemono Soup (Greek Lemon Chicken soup)

Sweet Enough

Categories

Archives