Archive for April, 2010

mocha angel food cake

½ cup sifted cake flour
½ cup cocoa
1 ½ cups sugar
1 tbs very finely ground coffee
½ tsp salt
12 large egg whites (cold)
1 tbs water
1 tbs fresh-squeezed lemon juice
1 tsp cream of tartar
1 tsp vanilla
Sift together flour, cocoa, ¾ cup of the sugar, coffee and salt 3 times. In a very large bowl, using an electric mixer on low, beat together egg whites, water, lemon juice, cream of tartar and vanilla for one minute. Increase the mixer speed to medium and continue beating until the mixture is about 5 times the volume and foamy (about 1 ½ to 3 minutes). Gradually beat in, one tbs at a time, the remaining ¾ cup of sugar. Do not beat stiff, but rather until soft peaks form that bend over at the tips.

Sift the flour/cocoa mixture, about ½ cup at a time, over the egg whites, gently folding it together, until it’s all been added and there are no pockets of the dry ingredients visible. Scrape batter into an ungreased 9 or 10-inch Angel Food pan with a removable bottom and level with a spatula. Bake at 350F for about 35 minutes, until a tester inserted in the centre comes out clean. Invert pan to cool for at least 1 ½ hours by setting the centre tube over the neck of a wine bottle or balancing pan edges on four glasses.

To remove from pan, slide a knife with a thin blade around the pan edges. Gently remove the outer piece of the pan and remove the cake from the tube section. Let cake cool completely on a rack.

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moving day

Dear Kelowna Daily Courier and Kamloops This Week food readers,

Thank you for making the move with me to this site! And thank you for enjoying my column and recipes year after year. It’s my joy to write them for you.



For a fudgey, cheesecakey cure to writer’s block, click here.

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This is my favourite recipe of all time. We freeze fruit in the summer, then make variations of this with apricots, prune plums, blueberries, raspberries and rhubarb, either singly or in combination.

2 ¼ cups flour
¾ cup sugar
¾ cup cold butter
½ tsp baking powder
½ tsp baking soda
¾ cup plus 2 tbs buttermilk
1 large egg, lightly beaten
2 pounds frozen pitted apricots
1/3 cup brown sugar

Place apricots in a large saucepan over medium-low heat. Add a couple tablespoons water and close the lid. When thawed, add brown sugar and continue cooking until fruit is thoroughly heated and the juice bubbles and begins to thicken. Set aside. Butter and flour an 8-x11 ½x2-inch glass baking dish. Set aside.

In a large bowl, whisk together flour and sugar. Using a pastry blender, cut in butter until mixture is coarse and crumbly. Set aside 1 cup of the crumbs for the topping.

Into remaining crumbs, blend in baking powder baking soda. Make a well in the centre and pour in buttermilk and beaten egg. Using a fork, pull crumbs into the liquid in the centre, mixing just to combine. Spread 2/3 of the batter over the bottom and half-way up sides of the prepared dish. Using a slotted spoon to leave behind some of the fruit juices, spoon fruit over the batter. By teaspoonfuls, drop remaining batter evenly over top of fruit. Cover with set aside crumbs and bake at 350-degrees for 40 minutes, or until a tester inserted in centre comes out clean. Let cool on a baking rack for 20 minutes before serving. Simmer the remaining juice over med-low heat, reducing it to a sauce to be drizzled over the coffeecake.

Alternates: Stewed apples, prune plums, blueberries, raspberries and rhubarb all substitute well as filling for this coffeecake, but require that you adjust the sugar accordingly.

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(You’ll need a chemical scale for this recipe, accurate to the 10ths of grams)
306 g 6% milk fat yogurt
230 g cream cheese
80 g honey
154 g water
1 vanilla bean, scraped
pinch kosher salt
11.55 g methylcellulose

In a blender, puree together yogurt, cream cheese, honey, vanilla seeds and salt, just until mixture comes together (do not aerate). Meanwhile, bring water to a boil and immediately whisk in methylcellulose. Add to first mixture and puree until just emulsified. Chill.

To make ice cream, bring a pot of water to a boil. Turn off heat. Using an ice cream scoop, scoop up ice cream base, wiping off edges of utensil. Immerse ice cream scoop in hot water. When ice cream sets, gently displace it into the water, allowing to poach for about one minute (depending on size of scoop). Reheat water and repeat with remaining mixture.

Once set, drain ice cream briefly on a paper towel. Allow to cool somewhat before serving (ice cream will soften and “melt” as it cools and tempers).

Where to find it: For methylcellulose and other weird and wonderful culinary chemicals and ideas, visit http://www.dcduby.com. For an accurate scale, check out the “mini digital scale” at Source Electronics.

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1 large shallot, finely sliced
1 tbs olive oil
1 cup frozen blueberries
1/2 cup red wine
1/3 cup red wine vinegar
1/4 cup sugar
In a small pot, heat olive oil over medium heat. Add shallot and “sweat” until softened. Add berries, wine, vinegar and sugar. Bring to a simmer.
Strain out berries and onions, reserving the liquid. Return liquid to pot and reduce down to a syrupy consistency (about 10 minutes). Add berries and onions back into liquid. Cool and refrigerate until ready to use.
For the baked brie:
Place a whole 125g wheel of brie in a brie baker or on a parchment paper-lined baking sheet. Place into a 350F oven for about 30 minutes, until cheese is gently warmed and softened. Serve with a pot of the blueberry relish and slices of baguette.

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You don’t have to take my word that this recipe makes a fabulous loaf. Take Susan’s!

1 cup warm water (100-110 degrees)
1 cup warm milk (100-110 degrees)
2 ½ tsp active dry yeast
4 teaspoons sugar
1 tsp salt
3 tbs butter, melted then cooled
5 ¾ cups all-purpose flour
2 cups raisins

for filling:
¾ cup sugar
2 tbs cinnamon
1 large egg, beaten
¼ cup butter, melted then cooled
1 large egg white, beaten
3 tbs sugar

In the bowl of an electric mixer, combine water and yeast. Let sit for 10 minutes, until yeast is frothy. Add milk, sugar, salt and butter. Add flour and, using the dough hook, mix and knead on medium-low speed for 7 minutes. Add raisins and continue mixing for another three minutes.

Transfer dough to a lightly-floured surface. Knead by hand a few times and form into a ball. Place into a large, lightly-oiled bowl and cover with plastic wrap. Let rise in a warm place for 1 to 1 ½ hours, until doubled in size.

Generously butter two 9 by 5-inch loaf pans; set aside. In a small bowl, whisk together sugar and cinnamon; set aside. Place dough onto a lightly-floured surface and cut in half. Working with one half at a time, roll into a 10 by 12-inch rectangle. Brush with half of the beaten whole egg, sprinkle with half of the cinnamon/sugar mixture, and drizzle with half of the melted butter. With the back of a spoon, rub the butter into the sugar cinnamon mixture. Roll the dough tightly, starting from a short end. Place, seam down, into a loaf pan and cover loosely with lightly-oiled plastic wrap. Repeat with second half of dough and let loaves rise in a warm place for 45 minutes to an hour, until doubled in size.

30 minutes before the loaves are finished rising, heat oven to 400-degrees and place a baking stone on a rack in the lower third (stone is optional). Brush tops of loaves with egg white and sprinkle each with 1 ½ tbs sugar. Bake for 15 minutes, then lower temperature to 375-degrees and bake another 15 minutes. Let cool on a wire rack for half an hour before slicing.

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