Posts by Friday Baking Project
Steamed Pumpkin-Ginger Pudding
For several years Williams-Sonoma produced excellent booklets with complete Thanksgiving menus and recipes. One featured a delicious Steamed Pumpkin-Ginger Pudding recipe that has been part of my holiday dinner table ever since. The diced crystallized ginger and baking spices marry well with the pumpkin to produce a flavorful and unique ending to the holiday meal.…
Read MoreCranberry Streusel Muffins
PRINT Cranberry Streusel Muffins Yield: 12 muffins # of Servings: 12 Method: Muffin Ingredients: 2 ¾ cup (12.5 oz / 354 g) pastry or all-purpose flour 1 tbl + 1 tsp (.6 oz / 17 g) baking powder1 ¾ cup + 4 tsp (6 oz / 170 g) sugar ½ tsp (.1 oz /…
Read MoreApple Strudel
I first tasted apple strudel on a post college graduation trip to Vienna, where it was among the memorable foods I tasted in the wonderful cafés and restaurants. It is with the memory of that delightfully flaky, just sweet enough strudel, served on delicate china, in mind that I began working on this week’s recipe.…
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The Friday Baking Project
Mozart Torte
Mozart Torte
Mozart Torte is one of my favorite and proudest creations, developed during the second season at Seven Layers. It consists of a nut and chocolate flaked butter sponge cake which is split and sandwiched with apricot jam, then enrobed in a bittersweet chocolate glaze. The flavor profile is rooted in the Viennese cake and pastry…
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The Friday Baking Project
Chocolate Roulade
PRINT Chocolate Roulade Yield: 1 roulade # of Servings: 6 Ingredients: Chocolate Souffl© Sheet Cocoa powder, as needed 1 ½ cup heavy cream 1 tsp vanilla extract ¼ cup (1 oz / 28 g) confectioners’ sugar, sifted Confectioners’ sugar, as needed Tools and equipment needed: 10 ¼” by 15 ¼” jelly roll pan Handheld or…
Read MoreChocolate Roulade
This classic Chocolate Roulade was first published by Dione Lucas in her 1947 book The Dione Lucas Book of French Cooking. Dione was a pioneering figure in culinary arts, the first woman to graduate from Le Cordon Bleu in Paris, the first female host of a television cooking show in the United States, and the…
Read MorePear Tarte Tatin
My first exposure to Pear Tarte Tatin, was at Sign of the Dove in the 1990’s. I loved the dessert, but not the procedure, as I remember the pear slices would often be less than well-caramelized and occasionally stuck to the pan when unmolding. Years later while looking through Bistro Cooking by Patricia Wells, I…
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The Friday Baking Project
Holiday Challah
PRINT Holiday Challah Yield: 2 loaves # of Servings: 20 Method: Straight dough Ingredients: 1 packet (.25 oz / 7 g) active dry yeast 1 ¼ cups warm water, approx. 104 °F 4 cups (1.2 lb / 545 g) bread flour 1 ¼ tsp (0.25 oz / 7 g) kosher salt ¼ cup (1.85…
Read MoreHoliday Challah
Traditional Friday evening Challah is a long loaf, formed from a three, four, or six-strand braid. An example of a basic three strand Challah is found in the initial Friday Baking Project blog on 8/7/2021. For the upcoming Rosh Hashana holiday, the beginning of the Jewish New Year, the shape of the challah changes to…
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