Coffee


Please don’t judge, to tell you the truth… and I’m almost embarresed to admit it. I had no idea nor had I heard of Donna Hay, until Mardi from Eat Live Travel Write invited me to participate in this event – Hay Hay it’s Donna Day (HHDD).

Isn’t it funny as soon as someone points something out to you, you seem to come across it more often then ever before? Like a coworker’s bad habbit, or tick. You just hear white noise until someone point it out, then unfortunately it’s there… for ever present.

So, like I said I haddn’t heard of Donna Hay until just a couple of days ago. Then, just this week I was at Barnes and Noble, I made a quick stop just to pick up my daily Americano fix.

As I was browsing through their endless magazine racks in the, what else? Culinary section I stumpled upon, yep you guessed it. A Doona Hay magazine, I did a double take once I saw it and I was about to pick it up and browse through it when I heard my coffee order was ready.

I was running late and didn’t have time to look through it. I do however intend to go back and take a quick gander, becuase now I’m just intrigued ‘cmon I hear she is the “Australian” Martha Stewart?!?!

Before we move on to the recipe I would like to quickly thank Denise of Chez Us for being our facilitator and for keeping the HHDD tradition going. – Feel free to invite me anytime dessert is involved! :)

Donna Hay's Blackberry Cheesecake Pots


Mardi picked a great dessert for us to share with you, it’s quick, it’s easy, it’s tasty, and… it’s perfect for summer. So enjoy!

Donna Hay’s Blackberry Cheesecake Pots
adapted from

Ingredients

250 grams cream cheese
1/4 cup (55g) caster (superfine) sugar
1/4 cup (60ml) heavy whipping cream
1 teaspoon vanilla extract
120 grams fresh blackberries, divided
8 biscotti, to serve

Method

In a small bowl whip the heavy cream with a whisk attachment. In a medium bowl combine the cream cheese, sugar, whipped cream and vanilla extrack beat with paddle attachment or regular beaters until smooth.

Donna Hay's Blackberry Cheesecake Pots
Donna Hay's Blackberry Cheesecake Pots
Add half (60 grams) of the fresh black berries to the bowl and beat on medium speed until just crushed.

Spoon into 4 x ½ cup-capacity (125ml) dishes and refrigerate for 1 hour or until firm.

Donna Hay's Blackberry Cheesecake Pots

Serve with the biscotti and the remaining (60 grams) of blackberries. Serves 4.

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Sumac Macarons with Orange Buttercream

Well the day has finally arrived… Today I get to announce the lucky winner of my Ice Cream Maker Giveaway!

Good news for one lucky reader and for everyone else something yummy to look at and/or try out.

I know you weren’t expecting a Mac post to go along the Ice Cream Maker Winner announcement. But when you visit me, I want to you to expect the unexpected.

Sumac Macarons filled with Orange ButtercreamSumac Macarons filled with Orange Buttercream

Sumac Macarons with Orange Buttercream
Author: 
 
Ingredients
  • 90 grams egg whites (roughly 3 egg whites)
  • 25 grams granulated sugar
  • 200 grams confectioners' sugar
  • 100 grams almonds (slivered, blanched, sliced, whatever you like)
  • 10 grams sumac
Instructions
  1. Prep the eggs: 48 hrs in advance, separate the whites from the yolks and place the whites in a super clean bowl. Leave at room temp, uncovered or loosely covered with a towel at least 24 hrs. Refrigerate after that if desired. You can use eggs that have been “aging” for up to 5 days.
  2. Prepare the macarons:Place the powdered sugar, almonds, and sumac in a food processor and give them a good pulse until the nuts are finely ground. Sift a couple of time to remove bits and pieces. Regrind if necessary. You can also use a coffee grinder for the nuts.
  3. Once your nuts and powdered sugar are mixed together, rub them in between your fingertips to break the bigger pieces.
  4. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
  5. Add the ground almond mixture to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
  6. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.
  7. If using convection: preheat the oven to 280F. If using regular electric or gas, preheat the oven to 300F.
  8. When ready, bake for 18 to 20 minutes, depending on their size. Let cool.

 

Sumac, Ground Almonds, & Confectioner's SugarSumac, Ground Almonds, & Confectioner's SugarSumac Macaron BatterPiped Sumac Macaron ShellsSumac Macaron Shells

Orange Buttercream
 
Ingredients
  • 3 ounces unsalted butter, softened
  • 1 egg yolk
  • ⅔ cup sifted confectioner's sugar
  • 1 teaspoon orange zest
  • 1½ ounces freshly squeezed orange juice
  • ½ teaspoon vanilla extract
Instructions
  1. Beat all of the ingredients in the bowl of an electric mixer or with a hand beater for about 5 minutes at medium speed, until creamy and light. Chill until cold, but still spreadable, before using.


 
A little orange zestOrange Buttercream piped onto Sumac Macaron ShellsSumac Macarons filled with Orange ButtercreamSumac Macarons filled with Orange Buttercream

OK, OK, enough with the torture… let’s announce the winner of the Ice Cream Maker Giveaway shall we?

Our lucky winner is SGS from Correspondence Committee Congratulations!!

I also wanted to share the stats I collected. If you chose more than one flavor I selected the very first one you mentioned. :)

Favorite Ice Cream Flavor Stats

Thanks to everyone who participated!

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Chocolate Caramel Macarons

Thank you so much for all the birthday wishes, it was so interesting to learn what everyone’s favorite birthday dessert was, as expected there were a wide variety of treats mentioned.

I had a great birthday yesterday. Oh, but the festivities haven’t ended there is more planned for today… I guess I’m still a little spoiled.

I’m working on tabulating the results to share with you on Monday when I post the winner of the Daydreamer Birthday Giveaway who will win a beautiful copy of “The Modern Cafe” by Francisco J. Migoya one of the fabulous professors at the Culinary Institute of America.

But, today we are here to celebrate the Beautiful Macaron, for today is Le Jour du Macaron!

I chose to make Choclate Caramel Macarons…

Chocolate Macaron Shells

Chocolate Caramel Macarons

Chocolate Caramel Macarons

Chocolate Caramel Macarons
Chocolate Caramel Macaron stairway to heaven
Chocolate Caramel Macarons
Chocolate Caramel Macarons

Chocolate Caramel Macarons

Adapted from Tartelette’s basic recipe

Chocolate Macaron Shells
90 grams egg whites (roughly 3 egg whites)
25 grams granulated sugar
200 grams powdered sugar
94 grams blanched almond flour
2 tablespoons unsweetened cocoa powder

Prepare the eggs:
48 hrs in advance, separate the whites from the yolks and place the whites in a super clean bowl. Leave at room temp, uncovered or loosely covered with a towel at least 24 hrs. Refrigerate after that if desired. You can use eggs that have been “aging” for up to 5 days.

Prepare the macarons:
Place the powdered sugar, almonds, and cocoa powder in a food processor and give them a good pulse until the nuts are finely ground. Sift a couple of time to remove bits and pieces. Regrind if necessary. You can also use a coffee grinder for the nuts.

Once your nuts and powdered sugar are mixed together, rub them in between your fingertips to break the bigger pieces.

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not over beat your meringue or it will be too dry.

Add the nut, powdered sugar, and cocoa mix to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.

If using convection: preheat the oven to 280F. If using regular electric or gas, preheat the oven to 300F.

When ready, bake for 18 to 20 minutes, depending on their size. Let cool.

My initial intention was to make these chocolate caramel macarons as a chocolate macaron shell filled with fleur de sel caramel sauce.

But after my taste test, I felt they needed a little kick, so I decided to whip up a little dark chocolate ganache. The result… think Rolo in macaron form. Yumm!

Here is the recipe for the Fleur De Sel Caramel sauce.

Dark Chocolate Ganache
1/2 cup bittersweet (60% cocoa) chocolate chips
1/3 cup heavy cream

In a microwave safe bowl, combine the chocolate chips and the heavy cream. Microwave in 30 second intervals at 50% power until the chocolate has melted making sure to stir the ganache in between each interval.

Chocolate Caramel Macarons

Chocolate Caramel Macarons

Chocolate Caramel Macarons

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Stacked Pistachio Macarons
OK, only a few days left before St. Patrick’s Day so I thought I would share a somewhat green dessert (I tried…). And since I want to keep newly learned macaron making skills sharp I decided it would be another Macaron recipe. You don’t mind do you?

I was having a hard time trying to decide what to name this post so I hopped onto my favorite search engine Google for some inspiration.

Since both the macaron shells and the buttercream contain pistachio I thought Pistachio² would be a clever title.

I’m some what of a geek, but not geek enough to know the ASCII code for “²” so I of course had to “Google it”. It was then that I stumbled upon this little baby:

Google squared

I tried this search out just for fun… St. Patrick’s Day Dessert if you have time, you should check it out.

Well, enough geek/tech talk… after all, you’re here for dessert.

Pistachio Macarons





Pistachio² + White Chocolate Macarons
Adapted from Tartelette’s basic recipe

Pistachio Macaron shells

90 gr egg whites (roughly 3 egg whites)
25 gr to 50gr (2 Tb to 1/4 cup) granulated sugar
200 gr ( 1.5 cups + 2Tb) powdered sugar
55 gr almonds ( 3/4 cup) (slivered, blanched, sliced, whatever you like)
55 gr pistachios (Helene [Tartelette] usually uses raw, I only had roasted on hand so that’s what I used)

Prep the eggs: 48 hrs in advance, separate the whites from the yolks and place the whites in a super clean bowl. Leave at room temp, uncovered or loosely covered with a towel at least 24 hrs. Refrigerate after that if desired. You can use eggs that have been “aging” for up to 5 days.

Prepare the macarons:
Place the powdered sugar, almonds, and pistachios in a food processor and give them a good pulse until the nuts are finely ground. Sift a couple of time to remove bits and pieces. Regrind if necessary. You can also use a coffee grinder for the nuts.
Once your nuts and powdered sugar are mixed together, rub them in between your fingertips to break the bigger pieces.

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.

Pistachio Macaron Batter
Add the nuts and pwdered sugar to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.

Piped Pistachio Macaron Shells
If using convection: preheat the oven to 280F. If using regular electric or gas, preheat the oven to 300F.

Pistachio Macaron Shells
When ready, bake for 18 to 20 minutes, depending on their size. Let cool.

PistachioMacaronShells

Pistachio White Chocolate Buttercream
Adapted from Tartelette’s Vanilla Buttercream

1/2 cup (100gr) sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 cup (75gr) white chocolate chips
1/4 cup (55gr) ground pistachios

Place the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.

The sugar should be dissolved, and the mixture will look like marshmallow cream temperature should be about 235-238F). Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes.

Buttercream

Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-8 minutes.

Add ground pistachio to the buttercream and mix well.

Melt white chocolate in 40 second increments @ 50% power in the microwave let it cool slightly add to buttercream and mix well.

Fill a pastry bag with it and pipe onto the macaron shells.

Pistachio Macarons Filled with Pistachio White Chocolate Buttercream

Pistachio Macarons Filled with Pistachio White Chocolate Buttercream

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Irish coffee Macarons

An Ode to The Buena Vista Cafe‘s Irish Coffee.

Buena Vista's Irish Coffee

The best tasting Irish Coffee!

Irish Coffee Macarons

The next best thing… Irish Coffee Macarons of course!

Macarons and Coffee

Don’t know what dessert to make for your St. Patrick’s Day celebration?

Well if you happen to have a bottle of Irish Whiskey lying around the house or you’ve added it to your weekend shopping list, I’ve got just the dessert for you…

The Irish Coffee Macaron (A coffee flavored macaron shell filled with creamy Whiskey infused buttercream)

Coffee Macaron shells

adapted from Tartelett’s recipe

see below

90 gr egg whites (roughly 3 egg whites)

25 gr to 50gr (2 Tb to 1/4 cup) granulated sugar

200 gr ( 1.5 cups ) powdered sugar

110 gr almonds ( 3/4 cup) (slivered, blanched, sliced, whatever you like)

2 Tb instant coffee

*Follow Tartelette’s instructions below in addition include the instant coffee when combining the powdered sugar and ground almonds.

Here is Tartelette’s Basic Macaron Recipe:

Macaron shells

90 gr egg whites (roughly 3 egg whites)

25 gr to 50gr (2 Tb to 1/4 cup) granulated sugar

200 gr ( 1.5 cups + 2Tb) powdered sugar

110 gr almonds ( 3/4 cup) (slivered, blanched, sliced, whatever you like)

Prep the eggs: 48 hrs in advance, separate the whites from the yolks and place the whites in a super clean bowl. Leave at room temp, uncovered or loosely covered with a towel at least 24 hrs. Refrigerate after that if desired. You can use eggs that have been “aging” for up to 5 days.

Prepare the macarons:

Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Sift a couple of time to remove bits and pieces. Regrind if necessary. You can also use a coffee grinder for the nuts.

Once your nuts and powdered sugar are mixed together, rub them in between your fingertips to break the bigger pieces.

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.

Coffee Macaron Batter

Add the nuts and pwdered sugar to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Pastry Bag

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.

Piped Macaron

Piped Macaron SILPAT

If using convection: preheat the oven to 280F. If using regular electric or gas, preheat the oven to 300F.

Macarons Standby

When ready, bake for 18 to 20 minutes, depending on their size. Let cool.

Coffee Macarons

Whiskey infused Buttercream

Adapted from Tartelette’s Vanilla Buttercream

1/2 cup (100gr) sugar

2 large egg whites

1 1/2 sticks (6 ounces) unsalted butter, at room temperature

2 tablespoons whiskey

Place the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream (temperature should be about 235-238F). Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Add the whiskey. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-8 minutes. Fill a pastry bag with it and pipe on the macarons.

Whiskey Buttercream

Baked Macaron

Macaron Collage

For good mesure I thought you might want this recipe as well…

Buena Vista Irish Coffee

freshley brewed coffee

2 cocktail sugar cubes (or two tablespoons of granulated sugar)

1.5 oz Irish Whiskey

whipped cream

very hot water

Hot Water

Start by pouring the hot water into your coffee cup/glass to get it nice and hot, then pour it out.

Jameson Whiskey

Pour hot coffe into your hot glass until it’s three quarters full and add sugar and stir well until completely dissolved.

Irish Coffee

Add Whiskey and top with whipped cream, enjoy while piping hot.





The Buena Vista Cafe

The Buena Vista Cafe Flyer

Bartender Extraordinaire

Irish Coffee Maker Extraordinare!

Daydreaming at The Buena Vista Cafe San Francisco

Daydreaming at The Buena Vista Cafe…

The Whiskey Shelf

Ahhh a tiny section of The Buena Vista Cafe’s Whiskey display shelf.

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