January 16-31 links

Links from the last half of January: What an exciting start to the new year! How was your first month of 2011? How are those New Year’s resolutions coming along? (Answers welcome in the comments.)

  1. Rooting for winter vegetables
  2. Stars Losing Their Shine
  3. In My Kitchen: Jean-Georges Vongerichten
  4. An Irreverent Campaign From Bon Appétit
  5. Bibingka sticky Filipino cake
  6. The Burger and Fries Recovery
  7. Bay Area chefs add charity to the menu
  8. Culinary Institute of America produces WVO-based biodiesel
  9. Restaurants and the State of the Union
  10. Low calorie sweetener may not increase satiety, suggests study

January Daring Bakers’ Challenge

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

A joconde imprime is the outside cake wrapper of the Entremets dessert. (See photo below – the striped cake at the bottom of this dessert is the Joconde imprime)

Joconde imprime /entremets. A joconde imprime (French Baking term) is a decorative design baked into a light sponge cake providing an elegant finish to desserts/torts/entremets/ formed in ring molds. A joconde batter is used because it bakes into a moist, flexible cake. The cake batter may be tinted or marbleized for a further decorative effect.

This Joconde/spongecake requires attentive baking so that it remains flexible to easily conform to the molds. If under baked it will stick to the baking mat. It over baked it will dry out and crack. Once cooled, the sponge may be cut into strips to line any shape ring mold.

Entremets (French baking term)- an ornate dessert with many different layers of cake and pastry creams in a mold, usually served cold. Think Trifle in a mold vs. a glass bowl.

The above-mentioned information and photo came from The Daring Kitchen website.

I colored my cake a dark purple, which only got darker, almost black, when baked. I recommend using a light/bright color. Or the chocolate version would be cool. I filled my cake with two mousses, one dark chocolate, and one white chocolate. I got the recipes for the mousses from the cookbook Baking, by James Peterson.

Continue reading

Mini-Marshmallow Fudge

I am sorry I have been too busy this month to bake & blog. I even made this fudge in the microwave because I had very little time to make it, and because the recipe says so. 🙂 Definitely use a big bowl for this so as to avoid a sticky mess.

Continue reading

January 1-15 links

Here are the first few articles that I enjoyed in 2011:

  1. Recipe Redux: Chocolate-Rum Mousse, 1966
  2. A Diet for an Invaded Planet: Invasive Species
  3. Double Feature: Dinner and a Movie
  4. Cupcakes Are Dead. Long Live The Pie!
  5. The Baker’s Apprentice: Devil’s Food Cake
  6. 10 Restaurants Worth a Plane Ride
  7. Is it Food? [Flowchart]
  8. Not All Biscotti Are Created Equal
  9. Ice cream in winter?
  10. Old World breads boast layers of taste
  11. For cinnamon, its time has come