by Rachel Sally

That’s The Way

Uh huh uh huh, I like it, uh huh uh huh.

You’re welcome! That song will be stuck in your head for at least 5 minutes and up to a few days.
Then it’ll probably be Call Me Maybe.
Raspberry (actually, all berries) and lemon is like the ultimate ultimate combo for me (add some rhubarb and I’m done.  Seriously.  Done.)
 
Methinks it’s because I’m a photic sneezer. (whosamawhatsit?!)
 
photoptarmosis: uncontrollable sneezing in response to numerous stimuli
(Thanks, wikipedia.)
I sneeze when I eat chocolate.  And strong mint, like altoids or strong gum.  I sneeze when I look at the sun.
It’s kind of fun, and mildly entertaining.  Chocolate and gum are especially funny, seeing as I am nearly constantly snacking on one or the other.
Milk chocolate is less stimulating, I suppose, due to its lower cacao content, and I am less likely to sneeze when sneaking a taste of a Hershey bar than say, a dark chocolate cake or chocolate chip cookie.  
With dark chocolate, I’m sneezing all over the place.  
The longest sneezing fit I’ve ever had from chocolate was like 6 sneezes long.
My sneezes are especially dramatic (I mean, c’mon, it’s me.  Of course I’m going to be loud and obnoxious.), making these sneezing fits very… um… drawn out.
Achoo!  Pay attention to me!  Achoo!  Achoo!
So anyways, I think that’s why chocolate is not my favorite flavor.  
Don’t get me wrong, I love the stuff.  
It’s heaven sent (Theobroma cacao, literally “chocolate food of the gods,” and yes, I know the taxonomic name for chocolate without looking.  What kind of pastry-obsessive would I be if I didn’t?)
 
I would take a fruit-based dessert, especially one with citrus, over chocolate any day.
Curd over ganache, always.
(Actually, I would put them together.  I’m a greedy little pig.  Oink.)
It’s taking a while to get around to the moral of this story.
Moral of this story:  these sticky buns are right up my alley.
They’re sweet and very sticky, caramelized on the bottom and redolent with lemon zest.
The tangy cream cheese pairs well with tart lemons and raspberries, all of the sourness being balanced by the sweet, sugary filling and buttery dough.
These are yeasted buns, but they go from mind to oven to belly in less than 2 hours, most of it being hands-off, and none of it being labor intensive.
 
Mix the dough with a mixer, plop it into a bowl and let it rest, roll it out, fill it with the simplest filling ever (butter+sugar+lemon zest), roll ’em up and slice ’em, let ’em rise, bake, glaze, eat.
 
Be not afraid of yeast!  We love yeast!  Yeast loves us!
And the yeast will behave, I promise.
They smell fear.  Don’t be afraid and you will be just fine.  
I would hold your hand, but mine is very sticky from this sweet bun.


Lemon Raspberry Sticky Buns
adapted from here
ingredients:
3/4 cup milk
4 tablespoons butter, browned
3 1/4 cups flour
2 1/4 teaspoons yeast (.25 ounce, 1 packet)
1/4 cup sugar
Heaping 1/2 teaspoon kosher salt
1/4 cup water
1 egg
Zest of 1 1/2 lemons
3/4 cup sugar
4 tablespoons butter, browned
Raspberries
For the glaze:
Juice of 1 1/2 lemons
1 cup powdered sugar
4 ounces cream cheese, softened
Directions:
Bring milk to a simmer, remove from heat, and combine with 1st measure of butter and water.
Allow to cool to 110 degrees F.
Meanwhile, mix 2 1/4 cups of the flour, salt, yeast, and 1st measure of sugar in the bowl of a stand mixer with the dough hook.
Once milk mixture cools, pour over dry ingredients, mix briefly, and then add egg and last cup of flour.
Allow dough to knead until very smooth and pulling away from the sides of the bowl.
Place a slightly damp tea towel over the bowl and allow to rest for 10 minutes.
Meanwhile, rub lemon zest together with 2nd measure of sugar.
After 10 minutes, roll dough out into a rough rectangle.
Dough should be rolled very thinly, no thicker than 1/4 of an inch.
Brush the dough with the 2nd measure of brown butter, then sprinkle the lemon sugar over.
Break up raspberries and dot them all over the dough.
Roll the dough up and pinch the seam firmly shut.
Cut the roll into 1 1/4 inch thick buns.
Brush a 6×12 pan with butter and place the buns snugly in.
Place a slightly damp tea towel over the pan and allow to rise until doubled in size, about 30 minutes.
Meanwhile, preheat oven to 375 degrees F.
Bake buns until the interior reaches 190 degrees F, about 30-35 minutes.
If the top starts to brown, cover with foil and continue baking.
For the glaze, simply beat everything together until smooth.
Spread over warm buns right out of the oven.

by Rachel Sally

Herbes de Provence

Long time no post, I know.
Especially WISE posts. 
Things have just been, well, busy, in all senses of the word.
In the last two weeks, I’ve run a marathon, completed 4 AP tests, hosted a (very large) pre-prom party, and made 2 full plated desserts.
And many other baked goods.
 
I’ve begun to lay out my presentation (I have to talk for how long?! ).
 Mr. B and I spoke about the general format of it- he approves (phew).
It’s feeling more and more real each day that passes…
I only have x number of hours left to finish my health course and finish the final push for WISE.
Great!!! Wonderful!!! No pressure!!!
 
 
Luckily for me, now that I have a better sense of research, I have a better handle on what I need to include.
Example: this dessert technically had 3 or 4 sources of “research,” even though only one of them was a tangible recipe.
Often, research is just perusing the internet, looking for sources of inspiration: a photo, an ingredient (I just saw a picture of a cornbread-like cake and I am now intent on incorporating that somehow…), a recipe, or a flavor combination… (tarragon? rosemary?)
 
The basil fluid gel in the photo is a recipe from Johnny Iuzzini’s Dessert FourPlay;
 the inspiration for a buttermilk panna cotta came from an article from the Kitchn; 
an easy to understand guide about how to temper chocolate originated from Serious Eats’ Sweets section; 
the real movement behind this dessert came from my garden, where I found hardy lavender plants staying strong and fragrant, even after a tough winter, creeping speedwell spreading all over the raised beds and peeking through tall grass, and abundant basil plants (three, to be exact) taking over my kitchen windows.
  
Nature is a beautiful place to find inspiration; I wanted this to be a floral dessert which showcased the spicy sweetness of basil and paired the delicacy of lavender with a tart, creamy element.
The adorable little flowers didn’t hurt, either; along with some microbasil, they represented the fresh, spring feel to this dessert, much like the first blooms in my yard.
 
(No recipes today; I may use this for my presentation… but then again, I might not.  On va voir.)
 
P.S. has my blog been loading as a black, plain format for anyone else other than myself?  For the record, it’s supposed to be a peach color with Georgia font, not the black Arial that seems to be loading occasionally.  A quick refresh should fix it, but I’m not sure what the underlying problem really is.
 
Herbes de Provence
basil fluid gel
dark chocolate and basil truffle
bittersweet ganache
lavender and buttermilk panna cotta
by Rachel Sally

Can’t Trust That Day

Today’s post is brought to you by the letter B.
 
It’s Monday, people.
We could all use more chocolate and butterscotch on Mondays.
It’s tough going- I know.  I’m currently taking my 3rd of 4 AP tests. 
I chose blondies as my last meal.  And I chose well.
When I say bbbbblondies, it’s because I cannot possibly call these what they really are without sounding like a crazed sugar addict- 
brown butter brown sugar banana butterscotch blondies.
 
They’re gooey and sweet and rich, studded with more mix-ins than batter, and hit the spot straight out of the oven/freezer.  (More on this in the recipe itself)
 
They take 5 minutes to throw together, 25 minutes to bake, and, if you’re being very patient, 30 minutes to thicken and become dense in the freezer.
But you don’t have to do that, not if you’re ever so hungry.
 
These make Mondays just a tad bit more bearable.
Catch y’all on the flip side of these last two tests. 
Bbbbblondies
adapted from smittenkitchen
ingredients:
8 tablespoons (1 stick) of butter
1 packed cup light brown sugar
two big pinches coarse sea salt
1 egg
1 medium banana, mashed (about 1/2 cup)
splash vanilla
1 cup of flour
1/3 cup butterscotch chips
1/3 cup chocolate chips
1/3-1/2 cup chopped pecans
directions:
Preheat oven to 350 degrees F.
Pam spray an 8-inch round tin or an 8×8 square pan.
Brown the butter in a large saucepan.
Once butter is browned, beat it with the sugar until the mixture looks like very, very wet sand.  
Add in the egg and the salt and beat on medium speed until mixture has lightened in color and most of the sugar is dissolved, about 2 minutes.
Beat in the banana.
Stir in the vanilla, then beat in the flour until the mixture is homogeneous.
Stir in the mix-ins.
Pour batter into prepared pan and bake for 20-25 minutes, until top is shiny and gives slightly to pressure.
The trick for super dense, gooey blondies: 
Let your blondies cool most of the way on a rack in the pan, then transfer the pan to the freezer and freeze for 30-ish minutes.  The gooey center will become dense.
by Rachel Sally

Olive Yew

Olive trees’ lifespans, on average, are between 300 and 600 years; the oldest known tree is 2000 years old. (!!!)
But… and there’s always a but… I hate olives.  I’m sorry.  I do.  
I just can’t bring myself to like them… They’re sort of slimy, very squishy, and all together too salty.  
That being said, I love olive oil.  I’m not kidding.  The stuff runs through my veins.
Olive oil is liquid gold; the specialty stuff, even more so.
One of the most heavenly things on Earth is a fresh, hot baguette dipped in olive oil+Parmesan.  
There is nothing like it.
For those of you who live in Ithaca, you may have been to the little specialty olive oil and vinegar shop downtown, in the commons: F. Oliver’s.
Talk about wonderful olive oils.  I was in there the other day, recycling old bottles (If you have empty bottles from their store, don’t recycle them the regular way!  Take them down to the store and they will refill them for you or recycle and reuse them.), when I stumbled upon what may possibly be my favorite oil ever- even more so than coconut or toasted sesame- their fresh pressed blood orange olive oil.
Laaaaaawd is it good.  Mix it with some pomegranate molasses and you have the most deliciously tangy salad dressing ever.
I also got some Tuscan garden olive oil.  Gorgeous in a balsamic vinaigrette.
And no, unfortunately enough, I am not getting paid to say these things.
I wish.
Anyways, in addition to picking up some fancy schmancy new oils, I learned that F. Oliver’s is having a recipe contest.
Basically, you develop your best recipe using their oils or vinegars, send it in, and keep your fingers crossed.
The winner gets a free bottle of vinegar or oil every month for the rest of the year!
Obviously, I want to win.  Come on… Imagine all the avocado oil I could get. 
So I made a cake with blood orange olive oil and aged balsamic vinegar.
 
The cake itself is super soft, with a very fine, tight crumb.  The edges and top are ever so slightly crispy, which is a wonderful contrast to the tender interior.
It’s redolent with orange and almond, and it’s made with whole wheat flour.  
It’s a very virtuous cake, dairy-free, whole-wheat, with lots of healthy fats from the olive oil and almonds.  
I’ve paired it with fresh berries that have been roasted into a sticky, syrupy treat with a touch of sugar and a splash of balsamic vinegar that is older than I; they’re complex and balance out the sweetness of the cake wonderfully.
Taming the sweetness even further is a simple whipped mascarpone that I dolloped on top.  It’s plain and unsweetened, but gives richness and body to the dish.  
I ate could eat it by the spoonful.
 
This is a lovely, quick cake, perfect for a brunch (Mother’s day, anyone?) or quick weeknight dessert.  
It’s also classy enough for a light dinner party finisher, sure to leave everyone’s sweet tooth satisfied without weighing them down.
When I say quick, I mean that this is a 2 bowl dessert; the cake is made with one utensil and the batter comes together in 5 minutes if you know your kitchen well; the strawberries roast at the same temperature as the cake and give you just enough time to prep and throw them in and then take them out at the same time as the cake, preventing unnecessary energy waste from an idle oven.
You can serve the cake and compote warm from the oven, so you don’t have to bother with cooling times, and the mascarpone takes all of 30 seconds to whip.
Olive this cake.  Eye really dew.

Orange Almond Olive Oil Cake with Balsamic Roasted Strawberries and Whipped Mascarpone
(that’s a mouthful)
for the cake:
ingredients:
175 g white whole wheat flour (1 1/3 cups)
75 g almond meal (2/3 cup)
12 g baking powder (2 teaspoons)
8 g kosher salt (1 heaping teaspoon)
80 g granulated sugar (1/3 cup)
120 g brown sugar (very loosely packed 2/3 cup)
zest of one orange
135 g F. Oliver’s fresh pressed blood orange extra virgin olive oil (2/3 cup)
4 eggs
1 teaspoon vanilla extract
140 g freshly squeezed orange juice (2/3 cup), from about 1 1/2 oranges
directions:
Preheat oven to 350 degrees F.
Grease a 9-inch springform or regular cake pan with 2 inch sides.  (Alternatively, you could use an 8-inch with 3 inch sides or a 10-inch with 1 1/2 inch sides.)
Whisk the flour, almond meal, baking powder, and salt together in a bowl.
In another bowl, place the sugars, orange zest, olive oil, and eggs, and whisk vigorously to combine, about 2 minutes.  Mixture should lighten in color.
Whisk the vanilla extract and orange juice into the sugar mixture.
Whisking constantly, slowly add in the flour mixture.
Mix until batter is homogeneous.  
Pour into prepared pan and bake for 30-35 minutes, until cake is deeply golden and springy to the touch, and a tester comes out with only a couple crumbs.
Allow to cool for 5 minutes, then unmold from pan and allow to cool fully.
Dust with powdered sugar and serve with balsamic roasted strawberries and whipped mascarpone.

for the strawberries:
ingredients:
260 g chopped strawberries (2 cups)
15 g granulated sugar (1 tablespoon)
20 g F. Oliver’s 18-year old special reserve balsamic vinegar (1 tablespoon plus 1/2 teaspoon)
splash vanilla extract
directions:
Preheat oven to 350 (or make these simultaneously to the cake).
Toss strawberries with sugar, vinegar, and vanilla.
Spread out in an even layer over a baking sheet lined with parchment paper.
Bake for 20-24 minutes, until softened and caramelized.  
Strawberries should be slightly sticky.
Stir around to fully coat each strawberry with the sauce, and serve slightly warm.

for the whipped mascarpone:
ingredients:
5 tablespoons mascarpone
3 tablespoons half and half
directions:
Using an immersion blender, food processor, or stand- or hand-mixer, beat mascarpone and half and half together until very fluffy and light.
Store in refrigerator until use; serve chilled.

by Rachel Sally

Love’s Light Wings

“What’s in a name? That which we call a rose
by any name would smell as sweet…”
Romeo and Juliet, Act II Scene II
 
Yesterday, I ran a marathon.  
 
Which is my excuse for not having a WISE blog post in more than a week.
It’s also my excuse for being late to all my classes today.
Stairs are just a wee bit difficult today.
 
Here’s a Super Sad True Love Story super short true summary of the super long (26.2 mile) race:
(I break long runs into chunks… I like to pretend that it makes it less mentally exhausting.  
It doesn’t.  But hey.)
 
Miles 1-8 are terrifying.  In the beginning, I’m stiff and aching and tired, which makes me very nervous for what’s ahead, seeing as I’m huffing and puffing and I’ve only run 2 miles.  
Luckily, by mile 6, I’m locked and loaded on cruise control.
At which point, I look at my Garmin and realize, 
I have 20 miles to go.  Jésus Marià.
 
Miles 8-13 are spent surreptitiously looking at my fellow runners’ shoes, to see which of them have the bright orange D tags which were only given to marathon runners to record times.  I have the sinking realization that there aren’t many runners around me with tags.
 
Miles 13-20 are my fastest.  I spend time listening to “I Don’t Care” by Iconapop.  As in, on repeat for about 50 minutes.  No shame.
I pick out runners to pass and do so by powering through all of the water stations- I keep the word “slingshot” in my head and will myself not to stop or slow down, and in doing so, spill about 4 brimming cupfuls of bright orange Gatorade down my white shirt.  Good looks.
 
Miles 20-25 are grueling.  The stations ran out of power gels around mile 18, and my own supply has also been completely diminished.  My glycogen is running on red and I am not a happy camper.
I keep thinking why the hell Pheidippides didn’t take a damn horse.
Seriously, what in god’s name was wrong with him?  
 
25-26.2 are like running another 12 miles.  Where was the finish line again?
Why do I still see people running?  
Are we done yet?
My intended mile split was a 10:25.  I ended up finishing 23 seconds ahead of that, with a 10:02 average mile split.  I’m not the fastest, that’s fo’ sho.  Honestly I’m just glad to have crossed the finish line!!!
 
(Turns out, I finished first in my division, female 15-19 year olds.  That was a surprise!)
Back to our regularly scheduled program: WISE jabber.
 
In class today, I had a revelation: in truth, I’ve been doing plenty of “research,” which is basically just utilizing different sources. 
What I haven’t been doing is keeping a proper log of said resources- different blogs and cookbooks etc.- which means that I have some serious back work to do.  Ahem.
Also, I received my time slot for my presentation!
June 10th from 3-4 PM.  More details later.
 
I chose the name of this post, and the intro, because a) it’s one of Shakespeare’s most classic, and one of my favorite, scenes and b) because the dessert I’m showing to you is a misnomer and should have a different name.
Right? Right.
 
This dessert is based on a deconstruction of the famous German chocolate cake.
Which, in truth, is not the slightest bit German.
It’s based off of a recipe that appeared in 1957 in a newspaper’s recipe of the day column, which used a type of chocolate that had been developed more than a century earlier, in 1852, by Sam German, a worker in the Baker’s chocolate factory; it was a sweeter dark baking chocolate, which was marketed as Baker’s German Sweet Chocolate.
Thus was the German chocolate cake born, a coconut and pecan and chocolate melange that is not the most attractive, but one of the more delicious.
German cake≠German.  Confusing, I know.
(This information is from The Baker Chocolate Company: A Sweet History by Anthony M. Sammarco, googlebook accessed via Wikipedia.)
 
This dessert has the added benefit of being completely vegan.  
 
I’m thinking of using a version of this for my presentation, because it would be incredibly easy to make gluten-free, thus making it almost entirely allergy-free (it does have coconut and pecan… those are kind of unavoidable) and a good dessert to share with many people who may have various allergies.
I plated it two ways because I couldn’t get a quenelle to smooth out the first go-round and I ended up disliking the chocolate flecks on the first few plates.
 
(P.S. remember how I was so pumped about my quenelles a few WISE posts back?  
Yeah, those darned footballs are coming back to bite me in the butt.  It took me a good 5 minutes to get the quenelle you see perfectly smooth.  My family keeps recycling the containers I use for my ice cream, so that’s not helping…)
 
*Note to my father:  Can you please, please, please stop recycling the date containers that I diligently wash out and save?  You’re making my quenelles ten times more difficult than they need to be.  Thank you.  Loveyameanit.*
German
chocolate cake
salted caramel
bittersweet ganache
candied pecans
coconut ice cream
Mile 12.5.  Eating a gu and feeling güd.
 Mile 20.  The longest uphill slog of the course; it was gradual, but felt never ending. 
 
Mile 25; back on the streets.
Don’t let the smile fool you; I could barely remain standing long enough to rip off my water belt and iPod in order to take this photo.
 
“German”
 
for the cake:
ingredients:
1/2 cup flour
1/3 cup sugar
4 teaspoons extra dark cocoa powder
rounded 1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons coconut oil, measured then melted
1 teaspoon apple cider vinegar
1/3 cup water
directions:
Preheat oven to 350 degrees F.
Spray a six inch cake pan with baking spray.
Stir the flour, sugar, cocoa, baking soda, and salt together.
Add the coconut oil and vinegar, then the water, and stir it all together, gently.
Once it is just barely homogeneous, pour into the pan.
Bake for 20-25 minutes until the cake is springy to the touch and a tester comes out clean.
 
for the ganache:
ingredients:
2 ounces unsweetened chocolate, chopped finely
2 ounces sugar
2 ounces coconut milk, light or full-fat
1 tablespoon coconut oil
pinch kosher salt
directions:
Place the chocolate, oil, and salt in a bowl.
Heat the milk and sugar up together until boiling, then pour over the chocolate.
Allow to sit for 3 minutes, then stir together.
Blend with an immersion blender to emulsify.
 
for the caramel:
ingredients:
1/4 cup sugar
6 tablespoons coconut milk, light or full-fat
1 tablespoon coconut oil
liberal pinch kosher salt
directions:
Heat the sugar up in a heavy saucepan with tall sides until deep amber, about 7 minutes.
Once the sugar reaches the proper color, remove from heat and add the milk and oil.  
Mixture will bubble and sizzle violently.
Whisk until smooth, then add in the salt.  
If caramel gets a skin before use, just gently heat and stir to return it to proper consistency.
 
for the candied pecans:
ingredients:
1 tablespoon coconut oil
1/2 tablespoon balsamic vinegar
1/4 cup loosely packed brown sugar
pinch kosher salt
1/4 cup (you could go up to almost 1/2 cup with this amount of glaze; you’ll have extra if you use 1/4 cup) pecan halves
directions:
Toast the pecans lightly in a skillet, about 2 minutes.
In another saucepan, heat the oil, vinegar, sugar, and salt until bubbling.
Remove from heat and stir in pecans.
Pour mixture onto a sheet pan lined with silpat.
Allow to cool until glaze sets.
 
for the ice cream:
ingredients:
1 can (14 ounces) light coconut milk
1 tablespoon coconut oil
pinch salt
1/4 cup sugar
1 teaspoon cornstarch
directions:
Bring everything to a boil, whisking constantly.
Transfer to a blender canister and allow to sit for 4 minutes to cool.
Blend, being careful to vent the blender and cover with a towel to protect yourself from hot splashes, until frothy and homogeneous.
Allow to cool to room temperature, then freeze in your ice cream machine.
Store in freezer until use.
 
to assemble:
toasted coconut
directions:
Plate the caramel sauce and the ganache first; either smear them both across the plate or use a fork’s tines to splatter the chocolate onto the plate.
Arrange cake crumbles on one end of the smears; follow with candied pecans.
Carefully place coconut where desired.
Finish with a scoop or quenelle of coconut ice cream.
by Rachel Sally

Creamsicle

Now that spring/summer is finally/almost here, oranges are on their way out.
(I’m trying not to jinx the weather, people.  The weather gods are a fickle bunch.)
In a few short weeks- days even- oranges will be forgotten among the lovely rhubarb, luscious berries, and, my favorite, the stone fruits.
(Now I want a peach. Ugh.)
 
But tis time.  Oranges, like most citrus fruit, are for wintertime enjoyment.
You might still have a few lying around; slowly losing their juicy interior and their peel becoming ever so slightly wrinkled.
Juice ’em.  And make these bars.
Honestly, the prep for these takes about 20 minutes.  Start to finish.  
Then it’s just 25 minutes in the oven.
Even if you are making something else on the side and keep running out of eggs and butter and needing to run downstairs to your storage fridge like FOUR times. FOUR.
Even if your gosh darned can opener is being moody. 
 
These bars go from your mind to your stomach in less than an hour.
They are so creamy and dense, the way good lemon bars should be- but they’re orange bars. 
They’re sweeter and have a softer, mellower flavor, in the best way possible.
Seriously addictive.
 
I cut mine into tiny little 1 inch squares, because that means I can eat 5 at once. Duh.
I was going to be super lazy and post this as a wordless Wednesday.
A few problems with that:
a) I’m not a cool enough blogger for that.  I don’t do wordless Wednesdays or WIAW or weekly rewinds.  My blog is clearly lacking in the W department.
b) Without words, it would be difficult for me to describe how awesome these bars were.  
c) I’m bossy and I want you to make these.  How can I do that without YELLING AT YOU?
GO MAKE THESE. 

Orange Bars
for the crust:
adapted from Joanne Chang
8 tablespoons butter
1/4 cup sugar
1/2 teaspoon kosher salt
1 cup flour
1 egg yolk
for the filling:
adapted from Martha
4 egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup orange/lemon juice (juice from 1/2 lemon plus enough orange juice to make it to 3/4 cup, it took me about 1 1/2 oranges)
big pinch salt
confectioner’s sugar, for dusting
directions:
Preheat oven to 350 degrees F.
Grease a 9 x 13 inch baking dish.
In the bowl of a stand mixer, cream the butter until softened. 
Add the sugar and salt and beat on medium-high speed until extremely fluffy and light, about 3 minutes.  
Scrape the bowl and add the flour.
Mix on low speed until just beginning to combine; add the egg yolk and mix on low speed until everything is combined and the dough is forming small crumbles.
Transfer the dough to the pan and press out evenly.
Freeze for 10 minutes.
Bake for 10-12 minutes, until firm but puffy and slightly golden.
Meanwhile, whisk all the ingredients for the filling together.
Pour over hot crust and bake for 25-30 minutes, until the filling is firmly set.
Remove from oven and let cool, then freeze for 30-45 minutes if you want a very dense bar (how I like them). 
Remove from the freezer and cut into squares; let thaw and dust with confectioner’s sugar before eating.

by Rachel Sally

All the King’s Horses

And all the king’s men.

I’m back y’all.  And I’m still half-alive.
I’m feeling pretty beat, though.  
I’m still finishing up some loose ends with college (I know.) and all my classes (including WISE!  Wow!) are beginning to wrap up.

There are some things I need to address in my WISE project, however, before I can consider it a done deal.
Actually, a lot of things… But hey, you have to start somewhere, right?!

So, it is here I will begin demonstrating/divulging some research and important information that you might not know.  
If you are a hotshot smarty pants, you can skip these boring terms to know.  
Kidding.  You have to read them all anyways.
Because I love being boring.  Can’t you tell?

P.S. these are not actually soft boiled eggs, although that is my favorite way to eat an egg.
 
P.P.S. for perfectly soft boiled eggs, bring a pot of water to a boil, then drop in an egg and cook for exactly 5 minutes and 10 seconds before removing it to a bowl of ice water.  Thank you, Dave Chang.  
 
agar: derivative of seaweed; gelling or stabilizing agent
bloom: preparing gelatin for stabilization; ensures smooth product by causing gelatin “grains” to swell as they absorb liquid
calcium chloride (CaCl):used in spherification; the calcium in CaCl reacts with sodium alginate; has a salty taste
calcium lactate gluconate: also used in spherification, most often in reverse spherification; has no salty taste
carbonated sugar: sugar that has been filled with CO2; melts in contact with water based moisture but not fat-based; essentially pure, unflavored, super potent pop rocks
emulsification: fat droplets dispersed throughout a liquid
foam: bubbles formed at the surface of a liquid; often stabilized to prevent bubbles from popping prematurely
gelification: the process of converting a liquid into a solid with certain properties of elasticity and firmness, depending on the agent used
glycerin flakes: emulsification agent; can also be used to stabilize foams
hydroxypropyl methylcellulose: gelling agent which solidifies when hot and melts when cool
powder: a liquid or solid converted into finely ground solid particles
quenelle: smooth, three dimensional teardrop shape; used most often with ice cream
reverse (frozen) spherification: rather than dropping a solution with sodium alginate into a calcium bath, a calcium laced solution is dropped into an alginate bath, either after being frozen into a hemisphere or still liquid
schmear: “fancy” way to plate sauces- place a dollop on the place, then use the back of a spoon to spread it in an even line, tapering to the end
sodium alginate: derived from seaweed, reacts with calcium to form a “membrane”; used in spherification
soy lecithin: stabilizing agent for foams; can also be used for emulsification
spherification: takes advantage of the reaction between sodium alginate and calcium, which form a membranous skin when they come in contact; allows for self-contained spheres of liquid or purée
tapioca maltodextrin: chemical which turns any high-fat or pure-fat liquid into a powder; a common chemical in many processed foods
temper: a means of setting chocolate so that the cocoa butter’s crystalline structure is arranged in an even pattern; results in shiny, crisp chocolate; involves taking chocolate to certain, precise temperatures; untempered chocolate is evident by white blooms on the surface
 
Phew!
Thanks to JoePastry, Molecular Recipes, Albert y Ferran Adria, and Christina Tosi for some reference points for these definitions.
All the King’s Men
caramelized white chocolate ganache
lemon posset
passion fruit and mango sphere
brown sugar soldiers
All the King’s Men

(You will need 4 eggshells, cleaned and opened without cracking, or 4 small shot-glass size tumblers.  Recipes are easily doubled.  If you would like to double or triple the yield, increase only the amounts of ganache, posset, and cookies.  The sphere recipe makes a lot of spheres, enough to double the yield.)
 
for the caramelized white chocolate ganache:
ingredients:
1 ounce white chocolate
2 ounces heavy cream
big whopping pinch salt
directions:
Heat the oven to 300 degrees F.  
Place the chocolate in a shallow pan and place in the oven.  
Stir it around every 10 minutes until it becomes toffee colored.
Remove from oven and let cool.
To make the ganache, heat the chocolate and the salt until the chocolate melts.
Stir in the cream, then mix with an immersion blender.
Pour into the bottoms of the eggshells, then refrigerate to set.
 
for the lemon posset:
from food52
ingredients:
1/2 cup cream
1.2 ounces sugar
1 tablespoon plus 1/2 teaspoon lemon juice
directions:
Bring the cream and sugar to a boil, stirring to dissolve sugar.
Remove from heat and stir in lemon juice.  
Allow to sit for 15 minutes.
Stir gently, then pour into eggshells, over the ganache.  
Refrigerate to set.
for the mango-passion fruit spheres:
adapted from this wonderful site
ingredients:
100 grams mango, thawed if frozen
50 grams passion fruit purée, thawed if frozen
1 tablespoon glucose (optional)
3 g calcium lactate gluconate
50 ounces filtered water
33 grams sugar
6 grams sodium alginate
directions:
Heat the water, sugar, and sodium alginate until sugar dissolves.
Mix very well with an immersion blender, for about 2 minutes, until everything is dissolved.
Place in a flat bottomed container and let sit to allow bubbles to escape.
Meanwhile, blend the mango, passion fruit purée, glucose, and calcium lactate gluconate together in a food processor.
Transfer to a measuring cup with a spout.
Fill a hemispherical mold placed on a sheet pan with the mixture, then freeze until solid.
Turn the spheres out and place them back in the freezer.
Repeat with remaining mango mixture.
Once all of your purée is frozen into spheres, drop them, as many as can fit without touching at a time, into the bath.  
Let them cook for 4 minutes, then remove with a slotted spoon to clean, cool water.
Repeat until all spheres are cooked.
Spheres can be stored at room temperature or cooler for up to 2 days.
To place in the eggshell, scoop out a tiny bit of posset with a 1/4 teaspoon measure, then gently place a sphere in the depression and press down very gently to nestle it into the posset.
 
for the brown sugar “soldiers”:
ingredients:
8 tablespoons butter
1/2 cup very lightly packed brown sugar
big pinch kosher salt
1 egg yolk
splash vanilla extract
1 1/2 cups flour
cinnamon, optional, for dusting
directions:
Preheat oven to 350 degrees F.
Cream butter and sugar together for 3 minutes, until super fluffy and light, slightly shiny, and not grainy at all.
Scrape the bowl, add the salt and the egg yolk, and beat for 1 more minute.
Add the vanilla extract and mix to combine.
Add all the flour and mix on low speed until a dough forms.
Roll the dough out to 1/2 inch thickness and cut it into strips.
Roughly pull the ends of the strips off to create ragged edges.
Texture the cookies with a pastry brush by dappling the surface.
Freeze for 10 minutes.
Bake for 14-15 minutes, until golden and firm.
Remove from oven and, if desired, dapple the edges with cinnamon to create more of a toast looking cookie.
by Rachel Sally

Copacabana

I peer out at the sun,
slowly relenting to the day’s end,
approaching the horizon and dragging its feet, dropping inch by inch,
white in its brightness from behind an evening haze.
Sand gives way to my burrowing toes,
digging for hidden treasures deep
beneath the soft carpet.
Shadows form, stretch and elongate their necks,
casting blue light, then purple, over their minute footprint kingdoms.
A lizard tongue darts out from between my lips,
savoring the sharp tang of salt.
I am reeling in the wake of a good book,
drunk on sunshine and delirious from the soft breeze,
which caresses my hair and gently dries the last drops on my skin,
leaves me as briny as the unending cerulean sea at which I squint.
These cupcakes remind me of sunny summer days.
It’s because they’re redolent with coconut and banana, with a pinch of cinnamon to round it all out.
The carrots provide a lovely texture, with just enough chew, punctuated by crunchy nuts.
 
Or maybe it’s just because as I was trying to name them, I saw this video.  
Immediately, they became cocobanana cupcakes- like copacabana.
I don’t know.  It made sense at some point or another.
These cupcakes are pretty darn healthy for cake.
They’re ideal pre-test food.
 
Coconut oil is full of MCFA (medium chain fatty acids) which are quickly metabolized by the body, unlike many other fats.
Walnuts are a brain food.  They’ve got a ton of omega-3 fatty acids (1/4 cup of walnuts provides 94% of your daily recommended value), which are crucial for proper brain function, and which almost no one gets enough of.  You find them in other nuts and seeds like flax and hemp, and they help with cognition, memory, and problem-solving.
Bananas have potassium, as does the molasses left in the raw sugar, key to maintaining proper balance in your body.
The carotenoids (namely, beta-Carotene) in the carrots and carrot juice used in the marzipan 
Cinnamon can help with regulating blood sugar, so you don’t get any nasty sugar spikes and resulting crashes.
The tumeric that I used to dye the marzipan is full of anti-oxidants.
Practically health food.
Practically.
I’ll be back on Saturday with a new post.
Or maybe not.
I have two AP math finals (Calc BC and Stats) tomorrow and Friday.
If i’m not back, check in the exam rooms.
There is a great and terrifying possibility that I will have expired right in my chair.
Chain rule, chain rule, chain rule.

Cocobanana Carrot Cupcakes
makes 24 mini cupcakes + 8 regular, or 18 regular cupcakes
for the cakes:
ingredients:
2/3 cup raw sugar (sub brown sugar)
1 banana, mashed
2/3 cup coconut oil, melted then measured (you can sub canola)
1 teaspoon vanilla extract
2 eggs
1 1/3 cup flour
1 teaspoon baking soda
Pinch each cinnamon and salt
1/2 pound carrots, shredded (on a cheese grater or using a food processor)
1/2 cup chopped walnuts
directions:
Preheat oven to 350 degrees F and line your cupcake tins with liners.
Stir the sugar, banana, oil, eggs, and vanilla together in a large bowl.
Dump all of the flour over top and sprinkle the baking soda, cinnamon, and salt over the flour.
Stir until just coming together, then add the carrots and walnuts and stir until thoroughly combined.
Evenly portion into cupcake liners, and bake for 11-12 minutes for minis, 15-16 for regular size.
for the frosting:
ingredients:
8 tablespoons butter, softened
6 ounces cream cheese, softened
2 1/3 cups confectioners’ sugar
Pinch salt
Splash vanilla extract
directions:
Beat everything together, with a paddle attachment, until smooth.
Pipe or spread onto cupcakes as desired.

I topped my cupcakes with some homemade marzipan that I made out of carrot juice, almond meal, and sugar.  I tinted it with some tumeric (I actually love the spicy, mustardy flavor of tumeric in sweets, I know, it’s weird.) and a little food coloring.

by Rachel Sally

Kvetch

If you’ve been reading my blog for any amount of time, even a brief glance, you were not surprised, I’m sure, at the title of this post.
 
I kvetch quite a lot, especially on this soapbox in my little corner of the internet.
 
Fun, if not somewhat depressing, fact: 1 out of every 3 posts on this blog has been labeled with “whining.”
1 out of every 10, “Stupid.”
3 of every 20, “WISE.”
 
At least I have that ratio going for me… WISE>Stupid.
Phew.
 
I won’t lie and say that my project has been going especially super duper well, simply because it has been somewhat stagnant in the last two weeks, primarily due to the fact that I have 4 finals within the next two weeks and 4 APs the two weeks following.
 
Needless to say, that has been consuming a lot of my time, energy, and, frankly, willpower.
 
I wanted to make something yesterday with basil, as we have two basil plants which have outgrown their welcome flourished, Lord knows how or why, in our kitchen.
It’s difficult for me to push WISE to the forefront of my mind and my worries these days.
I itch to get in the kitchen, but I have to force myself to work on other homework, else I fall behind (speaking of which, I already am behind…).  
 
I am relieved that my timeline for WISE is so much longer than my other classes; it may be only a few week difference between my APs and my WISE presentation, but I’ll be darned if it doesn’t feel wonderful not to have added pressure in yet another class.
I know there are still things I haven’t gotten to.
I know there are topics that are in dire need of attention.
I know because I read my project proposal once through, yet again (I found a typo! Send help!!!), and realized that while I have gone above and beyond certain expectations that I had had, I am also lacking in more than a couple.
About the dessert, ’cause that’s what we really care about around here:
 
I found this dessert by Michael Laiskonis (the plating makes me want to cry, it is so beautiful. And no, I am not joking.  I love that stinking cylindrical panna cotta so much.  How could you not?  It’s a little tube of beauty.) and ran with the inspiration.
 
First, I kept things small- the plate that you see is a tiny little tea saucer, though it looks rather large in the photos.  
Secondly, I loved the way he cut the strawberries- it’s unconventional and transforms them into a new, unfamiliar element which attracts the eye.   So yeah, I copied him there.  
Third, I had no idea that basil seeds, like flax and chia seeds, were mucilaginous.  Steeping them in basil syrup is so logical but so unexpected.  
It heightens the herbaceous and spicy notes of the seeds, while activating their mucilage-producing quality.
Yucky name, lovely texture- sort of “squeaky,” as Laiskonis describes it.
 
Stick with me for a few more weeks, guys.  
We’re in it for the long haul.
 
P.S. humblebrag… sorry not sorry… Look at that quenelle!!  Best one yet!  I’m figuring out more and more tricks:
boiling water
small spoon
NO drying off the spoon
a tall, plastic container with a rim for the ice cream.
Hallelujah, I might have quenelling down by the time I have to present.
Capri
strawberry curd
tomato spheres
balsamic reduction
steeped basil seeds
basil ice cream

Capri

for the strawberry curd:
ingredients:
1 1/2 cups sliced strawberries
2 1/2 tablespoons sugar
1 tablespoon lemon juice
pinch salt
1 egg
1 tablespoon butter
directions:
Bring the strawberries, sugar, salt, and lemon juice to a boil.  
Allow to simmer until the strawberries have broken down into a smooth mush consistency. 
Whisking vigorously, add the egg.
Cook over medium-low heat until the curd thickens.
Whisk in the butter.
Chill until use; press plastic wrap right onto the surface of the curd to store.

for the tomato spheres:
1/2 cup of tomato juice, freshly pressed out of a few tomatoes
2 tablespoons sugar
pinch salt
1 teaspoon agar
2 cups canola oil, chilled in the freezer for at least an hour
directions:
Stir the salt, sugar, juice, and agar together in a microwaveable, large container.  
Microwave on HIGH for 30 second bursts, until the mixture boils.
After the first burst that it boils, microwave it twice more, for a total of 1 minute 30 ish seconds of boiling in the microwave.
Remove the oil from the freezer (put it in a wide, large bowl).
Using a syringe, drop the liquid tomato gel into the oil.  It will congeal into little spheres.
Remove from the cold oil by straining the spheres out (the oil is reusable), then rinse in cool water and use.

for the basil seeds:
ingredients:
2 tablespoons water
2 tablespoons sugar
10 basil leaves, cut into a chiffonade
1 tablespoon basil seeds
directions:
Bring the water, sugar, and basil leaves to a simmer just to dissolve the sugar.
Strain out the leaves.
The syrup should be a loose consistency.  
If it is not, simply add more water 1/2 a teaspoon at a time.
Sprinkle the basil seeds over the syrup and mix gently.
Allow to sit and become mucilaginous.  
To use, strain the syrup with a sieve.

for the basil ice cream:
adapted from Jeni’s
ingredients:
1 cup plus 2 tablespoons half and half
1 heaping teaspoon cornstarch
1 tablespoon mascarpone
10-15 basil leaves, cut into a chiffonade
1 vanilla bean, scraped
3 1/2 tablespoons sugar
1/2 tablespoon light corn syrup
pinch kosher salt
pinch gelatin (scant 1/8 teaspoon)
directions:
Bring the vanilla bean, the vanilla seeds, the half and half, the sugar, the salt, the corn syrup, and the basil leaves to a boil.
Reduce heat to a simmer and whisk cornstarch in very well.
Place mascarpone in a bowl; strain the hot ice cream base over the mascarpone; discard basil leaves and vanilla pod; whisk well to dissolve mascarpone.
Sprinkle gelatin over the top of the mixture and whisk to combine.
Allow to cool to room temperature, then spin in your ice cream maker until smooth and creamy.
Store in a plastic container in the freezer.

for the balsamic reduction:
ingredients:
1 tablespoon balsamic vinegar
1 teaspoon sugar
directions:
Bring to a boil over medium heat in a small saucepan.  
Allow to boil for 15-20 seconds, then remove from heat.
The reduction should be only slightly looser than a syrup.

to assemble:
strawberries
micro basil leaves
1/2 cup heavy cream, whipped to soft peaks
directions:
Smear a tablespoon or so of strawberry curd in a curve around your plate.
Place a large mound of whipped cream on the base of your plate; create a small well in the center with the back of a spoon.
Slice the very tips of the strawberries very thinly; place a few around the plate.
Spoon 1/4 teaspoon piles of basil seeds around the plate.
Garnish with micro basil leaves.
Splatter balsamic reduction across the side of the plate.
Place 1-2 tablespoons of tomato spheres in the well of your whipped cream.
Quenelle a scoop of basil ice cream and balance it on top of the spheres.
Serve immediately.