Yodel-Ay-Hee-Hoo!!! - Swiss Butter Crème

There are many many frostings and icings on the planet. But there is only one Butter Crème (note the lack of a "frosting" or "icing" descriptor). OK, maybe that is incorrect... There are actually 4, but they are simply different paths that can be traveled to reach the same Nirvana.

Regardless of method, all Butter Crèmes are composed of 3 things, which I like to refer to as the BC Trinity. Sugar (granulated, not confectioners'), Eggs (whether whole, yolk or white) and of course, Butter...

Lots and LOTS of butter, which is why they taste so good and have that unctuous mouth-feel that can only be achieved by massive quantities of artery clogging butter...

Of the 4 methods, my personal favorites are Swiss and Italian forms. I feel that they hold up better under higher temperatures and the Swiss version can even stand up to simple piping designs. But before I get into the recipe, let me clarify the 4 methods of Butter Crème.

• American or Simple Butter Crème - Whole eggs and sugar are beaten over simmering water until they reach 160 degrees; once the mixture cools down, butter is beaten in until light and fluffy.
• French Butter Crème - Egg yolks (only) are beaten until pale and a sugar syrup (Cooked to 230 degrees) is poured into the yolks while they are continuously beaten; once the mixture is cool again, butter is beaten in until light and fluffy.
• Italian Butter Crème - Egg Whites (only) are beaten to stiff peaks and sugar syrup (Cooked to 234 degrees) is poured into the whites whites; forming an Italian Meringue.... Once the meringue cools, butter is beaten in until light and fluffy.
• Swiss Butter Crème - (my personal favorite) Egg whites and sugar are beaten over simmering water to 160 degrees, at which point they are whipped into a meringue (Swiss Meringue); after the mixture cools; room temperature butter is beaten in until light and fluffy.

They all have their pluses and minuses:
The French method is unparalleled in richness, but is extremely susceptible to any temperature above 65 degrees and better used as a filling between the layers with another "Frosting" to hold it in place.
The American method is quick and simple, but lacks the richness of the French and is still susceptible to higher temperatures.
The Italian method produces a more stable result, but isn't as rich tasting as the French or American, but it is also the least sweet of them. (Which I find to be a good thing)
The Swiss method, though being much sweeter than the Italian, is also the most stable of the 4. It can be piped into basic designs and hold it's shape up to 78 degrees before melting, but it takes the longest to make.

For my nieces birthday cake, it was decided that Butter Crème was in order, so Swiss it was, flavored with chocolate, of course. The following recipe is capable of holding up to 8 oz of melted Semi-Sweet chocolate, but this time, due to the sweetness, I decided to hit it with 5 oz of Unsweetened Chocolate. This also increased the amount of Cocoa Butter in the frosting, which I was hoping would add to it's stability a little.

Chocolate Swiss Butter Crème

2 cups (14.5 oz) (405 g) Granulated Sugar
1 cup (8.5 oz) (235 g) Egg Whites
Pinch of Kosher Salt
1 1/2 cups (20 oz) (665 g) Unsalted Butter
Optional 2 tsp Vanilla (unless making chocolate - Most Chocolate already contains Vanilla)
Optional 5 oz Unsweetened Chocolate; Melted and cooled to about 80 degrees

Combine Sugar, Egg Whites and Salt in a heat proof bowl, whisking lightly to combine.

Place the bowl over simmering water.

Whisk slowly until the sugar dissolves into the water contained in the Egg Whites

and the mixture reaches 160 degrees.... Hold it there for at least 2 minutes to "cook" the Egg Whites.

Move the mixture to a stand mixer with a whisk attachment

and begin whisking until the mixture forms stiff peaks

(There is your Swiss Meringue - Which we we will be revisiting to make mushrooms for the Buche de Noel later this week)

While you are whisking the meringue, begin cutting up the butter into 1 tablespoon increments.

When the meringue is completed, change over to the paddle attachment or a beater attachment

Check the temperature of the meringue, hopefully it is at about 75 degrees. (if it's over 80, your butter will melt instead of combining properly)

Begin beating the meringue on medium speed while dropping butter chunks into the bowl; waiting until the first piece is incorporated before adding the next.

Just before you hit the 1 pound mark, the meringue will look like it has broken and it will get all kinds of lumpy....

Do not be disheartened, just keep going... and forcing more butter into the mix, (Beat it into submission with more butter) LOL It will come back together again... Trust me.

Melt your chocolate so it has a chance to cool a little (I used the microwave, in 30 second increments)

Once you have added all the butter, continue beating for about 5 more minutes and Voila...!!! Swiss Butter Crème!!! (This is where you would stir in the vanilla really quick...)

Now, your chocolate should be cool enough to add into the mixture at low speed

Oh yeah! Chocolate Swiss Butter Crème goodness!

Spread all over your favorite cake, or eat the whole bowl with a spoon. If your not going to use or eat it right away, just spoon it into a bowl and cover with plastic wrap.

It will keep in the refrigerator for about 2 weeks. When ready to use, simply bring it to about 65 degrees, then place back in the mixing bowl and beat for 10 minutes to restore creaminess before spreading on your favorite cake.

Mangia!!
~~

Jingle Jell Fudge - Gramma's Gelatin Fudge

This was not so much a memory Christmas candy for me as it was for my parents, until my mom explained that Gramma used this base recipe and mixed in mini-marshmallows to make her Rocky Road candy. Then all the pieces started falling into place, cause I remember the Rocky Road candy.

As luck would have it, this recipe can be found in the 1966 version of the Eastern Star Cookbook "Olde Family Favorites". My mom has the copy that she purchased just after her and my dad married in '66. It's a little tattered and worn, but it has been used A LOT. Oh, and as a bonus, while thumbing through the book, I found the Lemon Bar recipe that my mom use to make when I was a kid...

Eureka!!

The one that I guessed at, and tried to make several months ago, (here) and failed in re-creating. LOL So there is another project for the future. Oh and I was right, there were three layers. But that is another post......

Back to fudge. This fudge contains gelatin, which I cannot seem to find any information on WHY there would be gelatin in fudge. Especially since the candy is heated well beyond the point where Gelatin begins to break down (209 degrees) and has little or no gelling effect. My guess is that since this is made with Half & Half, the protein ratio may be off a little and even though the gelatin is breaking down, it is still breaking down into other protein/amino acids and adjusting the protein/fat ratio to what it would have been if it were made with milk... Just a guess...

In the grand scheme of things though, it really doesn't matter. All that does matter is that this fudge is extremely creamy smooth and delicious. And THAT is what is important, right? Right!

Old Fashioned Gelatin Fudge

3 oz Unsweetened Chocolate (recommend using Baker's Chocolate for this)
3 cups Granulated Sugar
1 TB unflavored Gelatin
1/2 'Scant' cup Corn Syrup (I am figuring this at about 120 ml instead of 124 ml)
1/4 tsp Kosher Salt
1 cup Half & Half
1 1/4 cup Unsalted Butter (Oh yeah, you KNOW this is gonna be good)
1 1/2 tsp Vanilla Extract
1 cup chopped Walnuts

Chop the Chocolate and set a side for a couple minutes while you......

Stir the Sugar and Gelatin together in a medium sized heavy bottom sauce pan.

Add the Chocolate, Corn Syrup, Salt, Half & Half, and Butter and bring to a boil over medium flame.

Add thermometer and continue cooking to the Soft Ball stage (235 degrees F)

Add Vanilla Extract to the bowl of your stand mixer.

Pour the hot mixture into the mixer bowl over the vanilla extract.

Let the mixture set for 25 minutes or 110 degrees whichever comes first. (Yep, I am serious, let it sit undisturbed - NO touchy)

Keep your self busy for at least the first few minutes by buttering a 9x9 inch square pan, then go relax with a cup of coffee for awhile... ;)

After the 25 minutes begin beating the fudge until it becomes firm and looses it's shine (this takes about 6-15 minutes depending on whether you are using a glass or metal bowl)

The fudge will begin to lighten as it gets closer to being done.

Once it looses it's shine and becomes thick, quickly stir in the nuts.

and press into the buttered pan.

Let it cool completely, then cut into squares. (I like them small, so I get 64 pieces from a 9x9 pan)

Carefully loosen the fudge from the sides of the pan and scoop out with a metal bench scraper or similar tool.

Enjoy with another nice steaming hot cup of coffee.

Mangia!!
~~

Chocolate Krinkles for Old Kris Kringle

One of those childhood memories is now surfacing as the Christmas holiday approaches at what seems like the speed of light (YIKES! how many more days of shopping insanity are left?) Those memories are all about the wondrous parade of holiday treats that marched from the kitchens of my Mom, Gramma and Great Gramma. One of those favorite childhood cookies that always comes to mind is the Chocolate Krinkle.

LOVE THEM!!!!

So did Santa, or at least he did when I was "Knee high to a grasshopper" and still believed in Santa Klaus (That's Klows... not Claws). That might have changed, since I have not left him any cookies in about 38 years.... Oh yeah, my parents explained about St. Nicholas and the whole Santa Klaus/Kris Kringle myth by the time I was 2 years old. But it was still fun to pretend.... and it gave my parents something to munch on while they filled our stockings with goodies (although I am sure we 3 boys really deserved coal)

So here is my families Chocolate Krinkle cookie recipe... In all their crispy powdered sugar coated exterior, rich soft chocolate interior deliciousness.

Chocolate Krinkles

4 oz Unsweetened Chocolate
2 cups AP Flour
2 tsp Baking Powder
1/2 tsp Kosher Salt
2 cups Granulated Sugar
1/2 cup (4oz) Butter (You can also use Soybean or Light Olive oil - They will be a little chewier and will spread more)
2 tsp Vanilla Extract
4 Large Eggs
1 cup Confectioners' Sugar

Break the Unsweetened chocolate up into small bits to foster even melting (I chose Ghiradelli instead of Baker's this time, but I think Baker's actually works better for this)

Melt the chocolate over low heat (or in a double boiler) so it does not scorch then set aside to cool.

In a small bowl, whisk Flour Baking Powder and Salt together and set aside. (You can omit the Baking Powder and Salt by using Self Rising Flour - in the amount of 2 cups plus 1 TB - cause the are already mixed in)

Place Sugar, Butter, Vanilla and the cooled melted Chocolate in the bowl of a stand mixer.

Blend until homogeneous but don't try to "cream" it all together until "light and fluffy" or you will end up with cake instead of a cookie.

Add eggs 1 at a time, mixing well before adding the next one.

Stir in the Flour mixture to form a soft dough.

Cover the dough and chill it for at least 3 hours or it will be uber-sticky and impossible to work with.

Preheat oven to 350 degrees.
Sift powdered sugar into a bowl and begin dropping the dough in by teaspoonfuls.

Coat them well and then roll into balls; placing them on a parchment lined baking sheet.

Bake for 10-12 minutes then cool on a wire rack.

Serve on a festive plate for Santa..... (with a glass of Milk, of course)

or just eat them yourself, directly from the oven rack, like I do. Don't worry, there will still be plenty left for Santa if you do, cause this recipe makes about 6 dozen cookies... Heck there may even be some left over for Santa's helper elves AND the reindeer.

Mangia!!
~~