Quick bread - Daring Bakers Challenge February 2012

February 2012 Daring Bakers Challenge was hosted by Lis. Lis stepped in last minute and challenge us to create aquick bread we could call our own. she supplied us with base recipe and shared some recipes she loves from various websites and encouragded us to build upon them and create new flavor profiles.
Since it is orange season I decided to make orange flavored bread and it was delicious. Everyone loved it, even my friend who only likes to eat cakes with lots and lots of cream.

RECIPE:

Makes two 20 x 13 cm loaves

BREAD:
 
500 g flour
5 g baking powder
zest of 2 oranges
300 g sugar
8 eggs
240 ml sour cream
3 tablespoon slimoncello
30 ml fres orange juice
pinch of salt
170 g butter, mellted and cooled

SYRUP:

150 g sugar
160 ml water
juice from 1 orange

Prehaet oven to moderate 180 C. Butter and flour two 20 x 13 cm loaf pans. Sift together flour and baking powder and set aside. Place sugar, orange zest and eggs into a large mixing bowl and beat with mixer until the mixture is a light yellow color and thickened a bit. Whisk in sour cream, then salt, limoncello and orange juice. Gently whisk in the flour in four parts, then whisk in the butter in three parts. You ll have a thick, pourable batter flecked with orange zest. pour the batter into the prepared pans and bake for 50 to 55 minutes, or until cake tester inserted in center comes out clean. While the loaves are baking, prepare syrup. Boil together sugar and water and stir until sugar is dissolved. Remove from heat and add the orange juice. Por syrup over hot loaves while they are still in loaf pans. Allow them to cool and then take them out of the pans.


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Maple mousse-Daring Bakers Challenge April 2011

The April 2011 Daring Bakers challenge was hosted by Eveline of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com .

I am really latte this month with my Daring Bakers post. Time really passed too quickly for me this month.

Evelin chose to challenge everyone to make bacon cups but it wasnt mandatory. Evelin is from Quebec, Canada and the custom in Quebec at this time of year is that people organise the sugar shack pilgrimage. This is a huge feast of eggs, ham, pork rinds, beans, pancakes, bacon and pies all drizzeld in maple syrup. All of this is enjoyed in the midle of the woods outside the big cities in a large dinning hall. Once the meal is over everyone heads back outside to enjoy maple taffy served on a clean bed of snow.

Last year while visiting New York I tried combination of maple syrup and bacon and it wasn t my cup of tea. So I decided to make  orange tuiles as a container. It was a great combination because maple mousse is quite sweet and it goes great with little sournes of tuiles.

ORANGE TUILES

Ingredients:

330 g sugar

140 g flour

180 ml freshly squeezed orange juice

175 g butter melted and cooled

2 teaspoons lemon juice

Grated zest from 1 orange

Combine flour and sugar. Add orange and lemon juice and mix well. Pour in melted butter and stir until all of the ingredients are well combined. Put in the fridge for at least two hours. Put one spoon of the mixture on perchament lined pan and spread it evenly. Put it in oven preheated on 180 C. Bake tuiles 8-10 minutes. Hot tuiles put on upside down turned glass and let them to cool down. Remove cooled tuiles from glasses an you ll get a container for maple mousse.

MAPLE MOUSSE

Ingredients:

240 ml maple syrup

4 egg yolks

7 g gelatine

360 ml whipping cream

Bring maple syrup to a boil then remove from heat. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your eggs so they don t curdle).Add warmed egg yolks to hot maple syrup until well mixed. Measure ¼ cup of whipping cream in a bowl and sprinkle it with gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds or place a bowl in a pan of barely simmering water, stir to ensure the gelatine had completely dissolved. Whisk the gelatine whipping cream mixture into the maple syrup mixture and set aside. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white. Whip the remaining cream. Stir ¼ of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour. Remove from the fridge and divide equally among your editible containers.

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