Wordless Wednesday - The Springing of Spring

(Courtesy of my nephew Blaine)

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Pretty Pansies for Auntie Patsy - Tres Leches, Take II

Before I get into the Black Forest Cake, I just had to share the other cake I made...
My aunt and nephew have their birthdays very close together, so not only have I constructed a Black Forest cake, but another Tres Leches cake as well. (Cause everyone needs a birthday cake)  ;)

Since my Aunt is so fond of Pansies, I decided to decorate her cake with some sugared flowers. (I simply followed the same procedure that I used for the Sugared Rose petals)

I ended up using violas though, cause I could not find pansies this time of year that had not been sprayed to death with chemicals.  I was being picky, because I wanted her to be able to eat them if she so desired.  All three are edible (Pansies, Violas & Violets) as long as they are not sprayed with poisons.  I really wished that I had a few more flowers, but I made it work.....

All in all, I was pretty happy with the way it turned out.

So was my Aunt, and that's what really matters.   :)

Mangia!!
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Happy St. Patricks Day!!!!!!

Just thought I would post some pictures for the occasion. After all, I wouldn't want my blog getting pinched for not wearing green. And since the shamrocks in the forest are beginning to bloom I though it was fitting....

The Trilliums are peaking through the forest underbrush as well..... Which means it's time to go Morel hunting.

The "not so shy" violets popped up 3 weeks ago.....

But we had another freeze at the beginning of last week and they died back... :( But not before I collected enough blossoms for my next project. Hee Hee


But up here, when the Trilliums & Shamrocks bloom, then spring has finally arrived, and it's all good from here.... Oh and yes, things REALLY are that green up here. It just rained yesterday. LOL

Happy St. Patrick's Day!!!

Violets In The Snow

It's been a while since I have posted about classic cocktails; course then again, this is not exactly a "Classic Cocktail" either...

I have, however, mentioned Crème de Violette before. That lovely Violet liqueur from Austria. I used it when I made Divinity, and I have used it to scent whipped cream for Brussels (Belgian) Waffles. I don't think I posted a picture of the bottle though. So THIS is what I have been talking about.......

This is the epitome of violet in liquid form, right down to it's "violet" color. It's awesome stuff!

A little back story... As I have mentioned before, I grew up on a farm. When you grow up in a small community, you really get to know your "neighbors". Neighbors being anyone within 2 miles of you. Penny, our "neighbor" was like my second mom while I was growing up. So this was my little Valentine's Day surprise for her when she came over for dinner this evening. Just a little something special.

You see, Penny loves violets. She even collects a Fenton pattern known as "Violets In The Snow". Thus the name of this small digestif, in honor of her love of all things violet. It helped, that the unseasonable warm weather has caused the violets to bloom already as well. ;) They added the perfect edible touch to this small indulgence.

Violets in the Snow

1 oz Crème de Violette
Ice in a Cocktail Shaker
1 Cordial Glass
1 TB Heavy Whipping Cream
2 Violet Flowers (washed and air dried)
1 Tea Cup Saucer
1 Demitasse Spoon

Simple place the pony in a shaker with ice and shake it well.

Strain into a cordial glass.

Whip the Heavy Cream until it thickens slightly, not to the peak stage.

Spoon the whipping cream into the glass so that it floats atop the liqueur.

Place 2 washed violet flowers on top of the frothy cream.

Serve on a small saucer with a demitasse spoon for stirring. (Once the violets have been eaten)

Cin Cin!
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Happy Valentine's Day Everyone!!!!!

Printable Version of... Violets In The Snow

Divine Violets - Violet Nut Divinity, Take 2

This is my seconds shot at Divinity...
Little did I know, that I would be visiting my grandmother in The Dalles this weekend, so I am going to take advantage of the dry cold of eastern Oregon and try again... Besides, this way she can show me EXACTLY what it is that she does, in case my recipe is missing an instruction or 2. All I can say after this is that my gramma is an expert at divinity (and Almond Roca too). It took all of 13 minutes to make it (as opposed to my 50 minutes to make goo) and it came out perfect. WOW!

I didn't get as many pictures as I would have liked, but I was listening intently to my "instructor". Now I am pretty sure I have the method down. (I will probably try this again) I was doing a couple of things wrong. I had the basics, but she has far more knowledge and finesse than I do when it comes to candy. One of my mistakes is that I did not hand stir, I was placing too much faith in technology and it failed me. Sometimes there is just no replacement for a strong arm, a good wooden spoon, and knowing how something should "feel" when stirring.

So here we go, round 2

Violet Nut Divinity with Gramma

3 cups Granulated Sugar
1/2 cup Corn Syrup
1/2 Cup Water
2 Egg Whites
1/8 tsp Kosher Salt
a pinch of Cream of Tarter
1 tsp Violet extract (or Vanilla extract)
3/4 cup Walnuts, chopped

Separate the egg whites and place them in the bowl of a Oster Kitchen Center fitted with the beater attachments, along with salt and a pinch of Cream of Tarter.
Line to baking sheets with waxed paper and set aside.
Place Sugar, Corn Syrup, and Water in a heavy bottomed saucepan over medium high heat and stir the mixture until it just comes to a boil.

Place the thermometer into the Sugar mixture

and begin beating the egg whites.

When the Thermometer reaches soft ball, pour half the sugar syrup into the egg whites with the mixer running.

Return the syrup to the stove and continue boiling, also leave the mixer running.

Add flavoring to the egg whites and continue beating with the mixer.
When the syrup reached Hard ball, it is time for the second pour.
Pour very carefully, because the egg whites will splatter a little bit before coming back together.

When you have incorporated all of the syrup, stop the mixer, move the bowl from the mixer base to the counter top where your waxed paper lined pans are located and stir with a wooden spoon.
Stir, Stir, Stir, Stir add Walnut pieces and....Stir, Stir, Stir, Stir.... Until the mixture begins to stiffen (don't worry about the shine) and feels kind of like your are stirring Choux Paste after adding the last egg. (That's the best way I know of to try and convey the way the mixture should feel while you are stirring)
With all haste begin scooping out the mixture, by teaspoon, onto your waxed paper lined baking sheets.

Allow to sit for 30 minutes to cool and harden completely.
Store in a Zip-Loc bag inside another air tight container (gramma uses 3 lb coffee cans)

and keep at room temp (the refrigerator is too humid) away from ANY humidity or it will "melt".

Mangia!!
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Those Divine Violets - Violet Nut Divinity

Little puffs of sweetness bursting with walnutty goodness, no wonder it is reputed to be the food of angels. Divinity is, although be it extremely sweet, delicious and can be made in a variety of flavors, depending on what extracts are available in your pantry.

While I was growing up, it was my grandmother who always made the Christmas Divinity. With good reason. My grandmother lives east of the Cascade Mountain range (The Dalles) and it is much dryer on the east side of the mountains. Divinity is EXTREMELY sensitive to humidity, so in a wetter environment, as in the west side of the Cascades in the Willamette Valley, it is much harder to avoid the inevitable mounds of hard frosting that usually occur when atmospheric moisture is high.

BUT, I am going attempt it anyway because the east wind has been blowing the last couple of days and everything seems to be dried out a little... So take a deep breath and lets take the Divinity plunge. Besides, this gives me a chance to utilize my precious bottle of Violet Extract. For I am making Violet Nut Divinity for a family friend, who adores Violets.

Violet Nut Divinity

3 cups Granulated Sugar
1/2 cup Corn Syrup
1/2 Cup Water
2 Egg Whites
1/8 tsp Kosher Salt
a pinch of Cream of Tarter
1 tsp Violette extract (or Vanilla extract)
3/4 cup Walnuts, chopped

Combine Sugar, Corn Syrup and Water in a heavy bottomed saucepan over medium heat.
Stir the brew until it begins to boil, then remove the spoon and brush any crystals from the side of the pan with a brush dipped in hot water.

Place the candy thermometer, not touching the bottom of the pan, and cook the syrup to soft ball stage, without stirring.

In the meantime, place egg whites in the bowl of an electric mixer with salt and begin beating with a whisk attachment.
Once they become foamy, sprinkle with a pinch of cream of tarter and continue whisking on medium speed until stiff glossy peaks form.

Once the syrup comes to 237 degrees, pour 1/2 of the syrup into the beaten egg whites, with the mixer running at medium speed (be sure to pour between the rotating beater and the edge of the bowl or you may end up with sugar shards in your candy from "quick cooling")

Place the remaining sugar syrup back on the stove and continue to cook it to the hard ball stage, while leave the mixer running.

Once it reaches 260 degrees, begin pouring the syrup into the still mixing egg whites.

Then add any flavorings to the mixture.

Once it begins to stiffen and loose it's shine, stop the mixer, remove the bowl and fold the nuts into the candy very quickly.

Then, begin spooning teaspoons full of the divinity onto aluminum foil or a greased baking sheet. (Careful, it's still hot)
When all the warm candy has been spooned out, leave for 30 minutes to cool, dry and harden.

Yes, ladies and gentlemen we have, yet again, a failure.... It is just too humid on the west side of the cascades to make divinity....

But I did make the most perfect little goo gobs to have with coffee... yum yummy! NOT!

I did find out later that I was wrong about how dry it was. According to the Weatherman, the humidity was 86% today.... OOPS!

Oh well, if at first you don't succeed... try, try again... :)

Mangia!!
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When in Belgium - You Better Mind Your Waffles

Food origin … (and the ranting of a crazy person)

Most people are aware that French Fries are not from France, Cornish Game Hens are not imported from Cornwall, England and that “Danish” pastry originated in Vienna (It’s true, really). One of the few foods that HAS been properly designated by its origin is the Belgian Waffle, for it does, in fact, come from Belgium. However, if you ask for a Belgian Waffle at a café in Antwerp, no one will understand what you are talking about… and probably mistake you for the town crazy.

You see, there are many different waffles made in Belgium. What we silly Americans think of as the quintessential “Belgian Waffle”, is actually a ‘Brussels’ Waffle, as opposed to a ‘Liège’ Waffle, which is also a Belgian Waffle, and quite delicious I might add, with it’s crunchy brûlée exterior. But that is another post.

Getting back to the Brussels “Belgian” Waffle –
By definition, the Brussels Waffle is a yeasted dough that is baked in a deep grid rectangular iron (American - Belgian waffle irons are the wrong shape; being split into 2 squares) characteristically crispy on the outside and light and fluffy on the inside.
The Liège Waffle, on the other hand, contains pearl sugar (which is hard to find in U.S.) and is baked in a sort of oval shape. It’s much denser and has mini-chunks of "carameled" sugar dispersed throughout.

OK, so you are probably asking yourself, "Why is he being so OCD about this whole "Belgian" Waffle scandal?

Well I was offended earlier today, by a Food Network chef, who shall remain nameless, when I went hunting for ideas of what to serve on the Brussels Waffles that I am taking to work tomorrow for our IS/IT Breakfast. I came across a “Classic Belgian Waffle” recipe. Which is all fine and dandy, but when I clicked the link to see how they were presented and I saw the ingredient list to the actual waffle, I became enraged. There listed 2nd was the infamous "Baking Powder" and not one freeze dried granual of yeast was to be found in the whole recipe. NO yeast… !?!.... Nuh Uh!

This is called "American" waffle batter and there is nothing “Classically Belgian” about THAT… The batter's light sourness from the yeast counterpointed by the faint sweetness is missing. The texture may be crisp, but the interior is more rubbery. In fact, the final product is nothing but an American waffle with a deeper grid… Sadly lacking the refined flavor of a true Brussels "Belgian" waffle. Not that I am knocking American waffles either... but the batters are better suited to "standard" smaller grid irons. I wont touch on Danish Waffle irons, or Dutch irons in this post.

The point I am trying to make in my rambling, is that just because you slap American Waffle batter into a deep grid waffle iron (let me restate that the “Belgian” irons available in the U.S. are shaped wrong anyway) does NOT make it a Belgian waffle; Brussels, Liège or otherwise…

FOR SHAME ON YOU!!!! BAD, Food Network Chef!!!! BAD!!! Go to your ‘Walk In’ and THINK about what you have done…!!!!!
Suffering the American people to culinary mediocrity... And maligning the name of "Belgian" (even though misnamed) Waffle... For Shame!!! I will not be eating breakfast in YOUR restaurant any time soon.

At this point, I was beginning to wonder just how far this sort of thing had gone.... So, I looked at a "Belgian" Waffle mix while at the store this evening picking up some fresh berries... Sure enough... BELGIAN WAFFLE MIX.... Right on the ingredient list "Baking Powder".....!!!!! Apparently this is a rampantly growing phenomenon. Blatant false advertising. Oh, and, of course, it was TWICE the price of any other waffle/pancake mix on the aisle. I was wondering how they could possibly contend that their mix tasted anything like a real Brussels Waffle... Then as I kept reading past all the chemicals to prevent clumping and to preserve freshness, at the very bottom I saw the answer....

Artificially Flavored... Lovely.... gack!!!

So friends, I urge you... No, I implore you, please... If you have ever ordered a "Belgian" waffle and were terribly UN-impressed, or decided that you didn't like them, please, please, try this recipe before you pass your final verdict.

Brussels (Belgian) Waffles

Gaufre de Brussels with Creme Violette whipped cream and candied violets

1 package active dry yeast
1/2 cup warm milk (105 to 110 degrees)
2 1/2 cups flour
1/3 cup sugar
1/2 teaspoon salt
2 eggs, separated
1 1/2 cups lukewarm milk (105 to 110 degrees)
1 teaspoon vanilla extract
8 TB butter, melted and cooled

Sprinkle yeast over the 1/2 cup warm milk in a small bowl; set aside about 5 minutes to wake up.

In a large bowl, whisk flour, sugar and salt together.

Lightly beat the egg yolks with a fork in a small bowl

In another small bowl or glass pitcher mix 1 1/2 cups warm milk with vanilla

Add melted Butter,

then add the beaten egg yolks.

Add butter/milk/yolk mixture to the flour/sugar mixture, beat until smooth.

By now your yeast should be good and bubbly; Stir it down to get it well dispersed though the milk.

Then stir the yeasted milk into the batter.

Beat egg whites until soft peaks form;

fold gently into batter. (That wire whisk is REALLY old, my grandmother still uses one just like it, my dad fixed this one for me by adding a new handle to it)

Cover and refrigerate overnight. If you want to make them now you can leave it out on the counter for about 1 1/2 hours until doubled in volume, but the flavor is better if refrigerated overnight.

Preheat an electric waffle maker. (Plastic housed waffle irons do not get hot enough to properly cook a waffle)

Remove from refrigerator and stir down batter.

Spoon about 1/2 cup batter into each waffle grid and use the back of a spoon or an icing spatula to spread over the grids a little.

Close iron; cook until waffle is well-browned and the waffle is no longer steaming (about 4 to 5 minutes).
Transfer cooked waffles to a wire rack and keep warm in an oven, set to 200 degrees, until all the batter has been cooked.

Makes 10 waffles. (that's 5 double squares by American Belgian irons)


Look, Even I can make a mess when I am not paying attention... LOL

Serving Ideas -

• Orange Blossom Honey Butter (1 cup butter, 3 TB Orange Blossom Honey; Beat together until light & fluffy)
• Whipped Cream (your choice of Liqueur Flavoring)
• Confectioners' Sugar
• Maple Syrup
• Fresh Berries and Whipped Cream or Confectioners' Sugar
• Bacon or Bacon and Maple Syrup
• MMM or spread with Nutella

The possibilities are almost endless......

UPDATE: Now that the IS/IT breakfast is over, I can post a few of the pics that I was able to take before fork hit mouth.. (Which was lightning fast by the way - I swear, we need a sign over our area "IS/IT, will Work for Food")

I happened to noticed that my fellow computer geeks' personalities were coming out as the added toppings... I guess you can tell a lot about a person from their Waffles.....

The Reserved Waffle.

The Buried Berry Waffle.

The Berry Lover waffle

The "I forgot to shake the Whipped Cream Canister" Waffle.

and the Nutella Nut Waffle...

Good Times....

Mangia!!
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