tag:blogger.com,1999:blog-89731064659832645862024-02-07T22:13:59.886-05:00Cassie's CakeryA Brooklyn Baker Wets Her Feet in the World of SweetsCassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-8973106465983264586.post-76236225879710577932011-04-14T17:29:00.000-04:002011-04-14T17:29:43.280-04:00Cooking on Vacation<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Last month my boyfriend and I had the chance to get away for 10 days to California. It was a wonderful trip, well spent with really fantastic people. We experienced an immense amount of hospitality, and ate and drank ourselves silly. Luckily, we were able to cook for all of the people we stayed with. Here are a few pictures and menus. Our trip was tremendously inspiring, so much so, that we're thinking about doing some catering here in NYC. </span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you are in the mood for an exciting and somewhat local foodie trip - California is a really great destination!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 19px;">Bon Appétit!</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 19px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 19px;">And.. here are the menus from the 7 course tasting dinner..</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 19px;"><br />
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</span></div>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com0tag:blogger.com,1999:blog-8973106465983264586.post-66112954833403117832010-12-17T13:01:00.000-05:002010-12-17T13:01:19.895-05:00First Wedding Cake<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A week ago I got my first phone call to make a wedding cake. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">With only one week's notice, I was a little hesitant to agree, but I'm really happy I did. Congratulations to the happy couple and I really hope you like the cake!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com0tag:blogger.com,1999:blog-8973106465983264586.post-42709561246466430752010-12-08T19:39:00.000-05:002010-12-08T19:39:58.268-05:00Cake Decorating Class at NYU Day 2<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Here are some pictures from today's cake decorating class. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It was the same set up as Monday's class, just a few more students. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Everyone did a wonderful job and had a great time doing it </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(you can kind of tell from all of their smiling faces!) </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Today was yet again an amazing experience - I cannot wait to teach!</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhic1iZU9JO6y3DEEbKaj3e_0bT1ugARg5YixSVEoX3gsnfkvoDlLZ80RK7dU2NnRWye7Jp2XQs9jGkBFDeSQ4gsWIGwQGtMgu94j9oNkeg9k4h41fxBdx83q1my7eYspbV3E7G3tg2z3sr/s1600/IMG_0804.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhic1iZU9JO6y3DEEbKaj3e_0bT1ugARg5YixSVEoX3gsnfkvoDlLZ80RK7dU2NnRWye7Jp2XQs9jGkBFDeSQ4gsWIGwQGtMgu94j9oNkeg9k4h41fxBdx83q1my7eYspbV3E7G3tg2z3sr/s400/IMG_0804.jpg" width="300" /></a></div>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com1tag:blogger.com,1999:blog-8973106465983264586.post-71517683401351622842010-12-06T23:30:00.001-05:002010-12-07T00:29:39.942-05:00Cake Decorating Class at NYU<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Today was a very exciting day! </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I got another opportunity to teach a cake decorating class NYU </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">and I think today went particularly well! Each student left with a smile </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">on their face and a well-decorated cake! The cakes were baked in advance for </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">the sake of time, but everyone learned how to make swiss meringue buttercream </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">and cake decorating basics. I know that the next time each one of them has to </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">choose between making a cake or buying a cake - they'll feel a little more</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> confident about making one from scratch! </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Boy, do I really enjoy teaching! </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I hope that one day it really happens. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Please enjoy the pictures to follow - the students did an excellent job :)</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</div>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com1tag:blogger.com,1999:blog-8973106465983264586.post-9606608958796769112010-11-12T13:34:00.000-05:002010-11-12T13:34:43.681-05:00October Dinner Party<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmGjyMR9hQRRUY84253BHlRHna2W8YE6gBO1ACAR1Od8ku_jlkXuNFPHBBDi0ljE9T84R55YGvUMQbSoFVzZ3M2JTIdc4SiUJXQdDe4nCdSmD18z18vL62-xJnbUCl87T3d2tQcD7xzLk/s1600/IMG_0665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmGjyMR9hQRRUY84253BHlRHna2W8YE6gBO1ACAR1Od8ku_jlkXuNFPHBBDi0ljE9T84R55YGvUMQbSoFVzZ3M2JTIdc4SiUJXQdDe4nCdSmD18z18vL62-xJnbUCl87T3d2tQcD7xzLk/s400/IMG_0665.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCATr-3ZKMie18qsGMotbm1Yi5um-hCJSEagrd7yOD1aBjQW7_LlyOqj7SqiAa2tUF0Gk5wdwbTr2sP4HeIGNtaDAI4IRB2ccFRAp-kjfi8RrymyqTAnm9vXK1AXwk1q-hYJcVZVVE1cFp/s1600/IMG_0674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCATr-3ZKMie18qsGMotbm1Yi5um-hCJSEagrd7yOD1aBjQW7_LlyOqj7SqiAa2tUF0Gk5wdwbTr2sP4HeIGNtaDAI4IRB2ccFRAp-kjfi8RrymyqTAnm9vXK1AXwk1q-hYJcVZVVE1cFp/s400/IMG_0674.jpg" width="300" /></a></div>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com0tag:blogger.com,1999:blog-8973106465983264586.post-57291789333209189152010-11-12T13:22:00.000-05:002010-11-12T13:22:51.392-05:00Individual Apple Pies<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 19px;">Whenever I eat a slice of pie, I go straight for the crust. With these mini pies, you get a higher crust to filling ratio - giving you more delicious crusty yummyness. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you are looking for an impressive presentation, these mini pies are for you - but get ready for a ton of work! I used b</span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">rioche à tête molds and they worked surprisingly well. Although these pies were a labor of love - they were definitely worth it! Take any pie recipe and make 'em mini!</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6t9crvw5nJynSAzoQx5nlVou5TTLC1lcZUv_XlZvA5nkink1z41lzC5EgQWeqxo6F13H75tbaBpQ-hnB8DA4O55WedeGr8rQwkqtFfxjsFZI_gYMRqUGpZklxuB5Gs6lZmtvE20N5cbfr/s1600/IMG_0653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6t9crvw5nJynSAzoQx5nlVou5TTLC1lcZUv_XlZvA5nkink1z41lzC5EgQWeqxo6F13H75tbaBpQ-hnB8DA4O55WedeGr8rQwkqtFfxjsFZI_gYMRqUGpZklxuB5Gs6lZmtvE20N5cbfr/s400/IMG_0653.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com1tag:blogger.com,1999:blog-8973106465983264586.post-49253953086245003762010-09-20T22:46:00.000-04:002010-09-20T22:46:10.924-04:00Happy New Year<div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQMFlLE7d1WGQzhaXO7qyTiuC8Yc8dd_27mSUuucteXq8CNxr7xXqPQwBcuPu1YAdAGFD7G1-LjSyKUjOBz3bq52bmQcS9qQKOiuUvEq6keVtFZ6B3aVP7WMqBlC7Ml1Dbm5znPdk2e1R/s1600/IMG_0621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQMFlLE7d1WGQzhaXO7qyTiuC8Yc8dd_27mSUuucteXq8CNxr7xXqPQwBcuPu1YAdAGFD7G1-LjSyKUjOBz3bq52bmQcS9qQKOiuUvEq6keVtFZ6B3aVP7WMqBlC7Ml1Dbm5znPdk2e1R/s400/IMG_0621.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Apple Pie ala Gramercy Tavern! Major thanks to Chef Nancy for the recipe!</span></div>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com0tag:blogger.com,1999:blog-8973106465983264586.post-43870014284079326122010-09-20T18:31:00.000-04:002010-09-20T18:31:13.026-04:00Olé - Fiesta Cupcakes<div class="separator" style="clear: both; text-align: auto;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><br />
</span></span></span></span></span></span></span></span></span></span></div><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHGqI-hejRXEAnZoFF3I883v5LmLhZtXEp5TuQEHeicOmAF1xO-1KERlS1zpgfml2yhLC4qez4DO-uuZA3-OXA65pfhq02MlR8Uh2rE2gyzLBJ_ey5jACoY3UIMCmCyVvqJ1VStpZMRUyy/s1600/IMG_0594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHGqI-hejRXEAnZoFF3I883v5LmLhZtXEp5TuQEHeicOmAF1xO-1KERlS1zpgfml2yhLC4qez4DO-uuZA3-OXA65pfhq02MlR8Uh2rE2gyzLBJ_ey5jACoY3UIMCmCyVvqJ1VStpZMRUyy/s400/IMG_0594.jpg" width="300" /></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: medium;">Chocolate Cupcakes filled with a Chipotle Ganache and topped with a Salted Caramel Buttercream</span></span></div></span>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com0tag:blogger.com,1999:blog-8973106465983264586.post-36715401323546574802010-08-30T10:35:00.001-04:002010-09-22T12:52:43.589-04:00Happy Birthday Mom!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2jLtqnxAKnoCkAfe6Q6kNnu-TB2NHM16un2GfUQKrFXIwUJqFCBlAESnLpH3J9M-1zcWIOqgh-PaH4-NOLEj3xyhD_ZGqyLnUq8CbGKOj-ZBhN4PIUhAd9_bybnb6lR5e2qHXolJMGpBC/s1600/P1020054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2jLtqnxAKnoCkAfe6Q6kNnu-TB2NHM16un2GfUQKrFXIwUJqFCBlAESnLpH3J9M-1zcWIOqgh-PaH4-NOLEj3xyhD_ZGqyLnUq8CbGKOj-ZBhN4PIUhAd9_bybnb6lR5e2qHXolJMGpBC/s400/P1020054.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQUraRmN9LVcdCGf3tm8M1lfOArgI2ZdVYLcvyKFQ870c-MTSJaSTsTcCRFYRiSOFTrzARJOK6Hbq0QUw5jsh9nPVYmCcEuLCtwJ69tm8uHzePUSp5ci9lrHV_dJPTMvPir2Ipj9bvYHz/s1600/IMG_0537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQUraRmN9LVcdCGf3tm8M1lfOArgI2ZdVYLcvyKFQ870c-MTSJaSTsTcCRFYRiSOFTrzARJOK6Hbq0QUw5jsh9nPVYmCcEuLCtwJ69tm8uHzePUSp5ci9lrHV_dJPTMvPir2Ipj9bvYHz/s400/IMG_0537.jpg" width="300" /></a></div>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com1tag:blogger.com,1999:blog-8973106465983264586.post-66644709677894495232010-07-05T12:33:00.000-04:002010-07-05T12:33:12.066-04:0060 Hour Work Weeks....<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hi Everyone!</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You may be wondering where I've been since the end of April! Let's just say that my job has taken over my life, leaving me very little time to blog! I'm loving my job and am very happy so I don't mind at all :) But my blog has definitely been suffering! I thought I'd put up a few pics of the food adventures I've had since my last post. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hopefully I won't take another two month hiatus from the blog world! </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Until then, ciao and good eats :)</span></div>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com1tag:blogger.com,1999:blog-8973106465983264586.post-73036036455172726522010-04-27T12:52:00.001-04:002010-04-27T12:53:35.895-04:00Baguettes for Little Chef Co.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLRz3D_8OiH0tGFeAP3SSGcmCUWywgRWL31yzan609j4_2nmg1yA6Di9-q09e7PerEWhpxg-zjmecRLAXePPKj1k0E7kRhXggE0FEe_uDMRCbWJTvz9Uf2POtlpIWr0bY1WwD-mO8CaeO/s1600/IMG_0246.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLRz3D_8OiH0tGFeAP3SSGcmCUWywgRWL31yzan609j4_2nmg1yA6Di9-q09e7PerEWhpxg-zjmecRLAXePPKj1k0E7kRhXggE0FEe_uDMRCbWJTvz9Uf2POtlpIWr0bY1WwD-mO8CaeO/s400/IMG_0246.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So there was a bit of a catastrophe on last Saturday morning. I used a different type of flour and I'm not quite sure how it affected the baguette recipe, but as you can blatantly see, the baguettes turned out much differently than my last two attempts. We almost had a major fire in the apartment because the breads baked up much faster than the other times and I didn't expect them to bake so fast! All things considered, <a href="http://twitter.com/thelittlechefco">The Little Chef Co.</a> still produced amazing sandwiches. The pictures below prove it!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7m1u7LaQZ-0w_eW8_zX7sRPhIS8nJQgbOHJ4b79REhcPOplBnUqyQkER_DXT9TRQgamFVhyphenhyphenTjE3Q0fEZcTi8xjBxNC9Lm0XrHK-r4_wD_bmTceAsBZu1ofUgOXUT2b-a_6IcrKV1bNad/s1600/IMG_0262.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7m1u7LaQZ-0w_eW8_zX7sRPhIS8nJQgbOHJ4b79REhcPOplBnUqyQkER_DXT9TRQgamFVhyphenhyphenTjE3Q0fEZcTi8xjBxNC9Lm0XrHK-r4_wD_bmTceAsBZu1ofUgOXUT2b-a_6IcrKV1bNad/s400/IMG_0262.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWlu-3A3yfSGFV6GlmSi1BZ7r_0aMGgGTNY1zEavegMcgEyCnjdAFKEOIwAbnxLQZS5eKSy5HmkI50YbhJX6sBRX5rdBc-zlzooCLOl9icB1MwX9vSLm3Jd4S9ENLKrilp9OCeusT0_hNj/s1600/IMG_0259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWlu-3A3yfSGFV6GlmSi1BZ7r_0aMGgGTNY1zEavegMcgEyCnjdAFKEOIwAbnxLQZS5eKSy5HmkI50YbhJX6sBRX5rdBc-zlzooCLOl9icB1MwX9vSLm3Jd4S9ENLKrilp9OCeusT0_hNj/s400/IMG_0259.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">And thankfully, we were able to salvage 4 out of the 6 baguettes that I had made! Later that day I used the scraps for bread pudding. The recipe is from <a href="http://www.tartinebakery.com/">Tartine</a>, a bakery my roommates and I visited last year in San Francisco. If you ever find yourself in San Francisco - you must go there! Everything was amazing - we tasted so much there and kvelled over everything! I adapted their recipe for bread pudding by using 100% cream because I didn't have any milk in the apartment, and I added chopped chocolate. Also, the recipe calls for brioche, but my scraps were baguettes. It just goes to show you that you don't always have to stick to a recipe - the bread pudding still turned out sensational!</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2qm5THQve1KdFl5FhAuuyXZ2jhsHgMftTmg9Ky99I_6Cver2oR_oyRsSQt_7sYR4QHTHbzQHvLRm_8cL2RQQw-vrbZSBzNzk20WGwndPaNwpw-Grfm44wyk8IrDWiftwKX_I5aGMbrGvo/s1600/IMG_0288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2qm5THQve1KdFl5FhAuuyXZ2jhsHgMftTmg9Ky99I_6Cver2oR_oyRsSQt_7sYR4QHTHbzQHvLRm_8cL2RQQw-vrbZSBzNzk20WGwndPaNwpw-Grfm44wyk8IrDWiftwKX_I5aGMbrGvo/s400/IMG_0288.JPG" width="300" /></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioK5oj25VXILE3r2colZ9cc435Y0kKtbOEtek_OQHxfjH7y55SDF66vZ-ZO6N8gjDhlistHKn1YmCfGkxXJi0ASsVZEpNKUzENkpNaA_ViuuSt4v8L_eG9IlD7fa_wucFzHtNYDSuMqXsT/s1600/IMG_0294.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioK5oj25VXILE3r2colZ9cc435Y0kKtbOEtek_OQHxfjH7y55SDF66vZ-ZO6N8gjDhlistHKn1YmCfGkxXJi0ASsVZEpNKUzENkpNaA_ViuuSt4v8L_eG9IlD7fa_wucFzHtNYDSuMqXsT/s400/IMG_0294.jpg" width="300" /></a></div></span>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com0tag:blogger.com,1999:blog-8973106465983264586.post-66438829533486828232010-04-24T19:40:00.000-04:002010-04-24T19:40:15.984-04:00I'm employed! Hurrah!<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmMigGLO1z_bGARYJvQmps7KTa5P4OhaPyeL2-EIjLwrjyurhTC0LAhY-37mGGhZIpRhzsL-Ojgur_wad5t6qkgj-XVIPZcGQQC6KSNImQM1xzXBIRCTxy8QxjyVUJMdyV5M1Y1Ym4TY_/s1600/Picture+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmMigGLO1z_bGARYJvQmps7KTa5P4OhaPyeL2-EIjLwrjyurhTC0LAhY-37mGGhZIpRhzsL-Ojgur_wad5t6qkgj-XVIPZcGQQC6KSNImQM1xzXBIRCTxy8QxjyVUJMdyV5M1Y1Ym4TY_/s400/Picture+1.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tomorrow I start my job at <a href="http://www.gramercytavern.com/">Gramercy Tavern</a> as a pastry cook in their pastry department. I am so unbelievably excited not only because it's my first restaurant job, but because, come on, it's GRAMERCY TAVERN! It has been quite the journey trying to find a job, but I am so incredibly lucky and gracious for how it's turned out. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A huge thank you goes out to the pastry departments at Pulino's, Amy's Bread, and Colicchio & Sons. Each trail was a positive experience and I am thankful for the opportunity to work in each of your kitchens for the day.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">My new work schedule will probably change my life a bit. I'm working Sunday through Thursday 2:30 pm to close. Which could be anywhere from 1 am-2:30 am. I am so ready and willing for the challenge and can't wait to start this new chapter of my life! </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">While I definitely intend on maintaining my blog, it may lag a little bit in the beginning because of my NEW job. Or maybe it won't! Who knows! I just hope you'll stay tuned because I plan on blogging about my exciting new job and I know you're going to want to hear all about it!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Also on the horizon, more bread to come for my friends sandwich company <a href="http://twitter.com/thelittlechefco">Little Chef Co.</a></span>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com1tag:blogger.com,1999:blog-8973106465983264586.post-50831491157464949432010-04-24T18:56:00.000-04:002010-04-24T18:56:17.217-04:00Biscuits made with homemade buttermilk!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_S_QOQFjE1Ng5V5gNCbA7y07qPmQsc89yXwGkcNIc0JWrk1_pMSAkPg5F_NUpvXB8yaR0824e6IT9NsmS7JztgiFEnQhu4LQbEmX2nUWwzXMr2ugoFQC5lRjmaOL6LhCvFaHLSvh59f-9/s1600/IMG_0282.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_S_QOQFjE1Ng5V5gNCbA7y07qPmQsc89yXwGkcNIc0JWrk1_pMSAkPg5F_NUpvXB8yaR0824e6IT9NsmS7JztgiFEnQhu4LQbEmX2nUWwzXMr2ugoFQC5lRjmaOL6LhCvFaHLSvh59f-9/s400/IMG_0282.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYdR7R_BCrpnDZG9OIz-1Zu-GTlNNjVCFgmZ2XxbdWakCA7dvlZ4kj_g4_PiL2wmxG8T6tnv9ohEGAVMKpbsW3wqKH8jC7iw0_pourLvRGuE7cdgXQX_iDNTbV-wLJnxwoewK5r1rNj6-/s1600/IMG_0276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYdR7R_BCrpnDZG9OIz-1Zu-GTlNNjVCFgmZ2XxbdWakCA7dvlZ4kj_g4_PiL2wmxG8T6tnv9ohEGAVMKpbsW3wqKH8jC7iw0_pourLvRGuE7cdgXQX_iDNTbV-wLJnxwoewK5r1rNj6-/s400/IMG_0276.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Last week was homemade butter. This week it's homemade buttermilk. You're probably wondering just how do you make it? Well don't you worry, because it's so easy! All you do is take the reserved buttermilk that's leftover from making butter and add an acid to it. Tadaaaah - homemade buttermilk that is tangy and delicious and a great way to make your biscuits even tastier! </span></div>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com0tag:blogger.com,1999:blog-8973106465983264586.post-24327407316446071982010-04-20T11:03:00.000-04:002010-04-20T11:03:31.797-04:00Baguettes Day 2<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAJ9gHy4bhi8nWL4aWEoVjLVeAOAbLjGr-J6HcqFSUeJVA1xdG70kjYt80MEOvFbKDS_e-cWtbksMQpBDHwMW5NCjsG3zg1N-KqPIOq1wdXUr72F-InCEBhMExX-bOhyphenhyphen6rEUAS2so0-ppT/s1600/IMG_0236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAJ9gHy4bhi8nWL4aWEoVjLVeAOAbLjGr-J6HcqFSUeJVA1xdG70kjYt80MEOvFbKDS_e-cWtbksMQpBDHwMW5NCjsG3zg1N-KqPIOq1wdXUr72F-InCEBhMExX-bOhyphenhyphen6rEUAS2so0-ppT/s400/IMG_0236.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEz7jON0IcEkk9jxYS7SeZstst83L3WUgZK8F2Fh9o6sjtqdywEyLSi6GK48zWt3jAbR7gWQcpcRqScDHPYecehKeJHkUtEQt-0fnnwDq82DZtttR_KoOyPR_iyHmYiwpvR4a86th1PSnv/s1600/IMG_0237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEz7jON0IcEkk9jxYS7SeZstst83L3WUgZK8F2Fh9o6sjtqdywEyLSi6GK48zWt3jAbR7gWQcpcRqScDHPYecehKeJHkUtEQt-0fnnwDq82DZtttR_KoOyPR_iyHmYiwpvR4a86th1PSnv/s400/IMG_0237.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-l_SLIP2nVPchIk-Ntf3ziDLpkvzDBOSD9e2DKhiB-VHl6pr5A7rFd_VRVSZX7oBcifVQi3lj0v0ogrTRIxnMm-5ojiTmhfYreyfQhJn6v9GXU8VwiNY08S0FTr17HoYOKJUOkgZF3rUJ/s1600/IMG_0244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-l_SLIP2nVPchIk-Ntf3ziDLpkvzDBOSD9e2DKhiB-VHl6pr5A7rFd_VRVSZX7oBcifVQi3lj0v0ogrTRIxnMm-5ojiTmhfYreyfQhJn6v9GXU8VwiNY08S0FTr17HoYOKJUOkgZF3rUJ/s400/IMG_0244.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I saved a third of the baguette dough and let it rest in the fridge overnight to see if it would make a difference. I think the proof is in the pictures!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com0tag:blogger.com,1999:blog-8973106465983264586.post-38541019090253743572010-04-20T00:00:00.000-04:002010-04-20T00:00:37.519-04:00Baguettes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2wn4fHH9lMIvSXFMk3mkVtHC3SGKj9-AFyHXAjloTSyaPvvTLXIc_dPPIk1FYcpSQYPYN6JmehLbUCHdTq9g1rlmnsDgv95SRdnMZfF_oMf2iQ0kdPe9xLFys9Jkb9b-rY15DnyJC6N4/s1600/IMG_0227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2wn4fHH9lMIvSXFMk3mkVtHC3SGKj9-AFyHXAjloTSyaPvvTLXIc_dPPIk1FYcpSQYPYN6JmehLbUCHdTq9g1rlmnsDgv95SRdnMZfF_oMf2iQ0kdPe9xLFys9Jkb9b-rY15DnyJC6N4/s400/IMG_0227.JPG" width="400" /></a></div><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">My roommate is starting a sandwich company and asked me if I would be interested in making bread for it! I of course said yes! I started my attempt with baguettes, quite the attempt indeed. I was a little impatient with all the rises and baking time, (total 19 hours!!) but all in all, quite a success! Looks like there will be much more bread to follow! I'm going to experiment with a few more baguette recipes and then move on to brioche! Yum! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGaJS60QYmll9QhIuKo4uhzqWSlMGTryPgEjO_H5IvfuhMzZ-j0uBjzZk0kEOkc_BgJwdS5hRZmw6IQciUXQK3IZV1vKIkdcUi1hhv5U0QDENV7a27mzNo9gAj4IDxRTeP6a1ujyJFFNQX/s1600/IMG_0223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGaJS60QYmll9QhIuKo4uhzqWSlMGTryPgEjO_H5IvfuhMzZ-j0uBjzZk0kEOkc_BgJwdS5hRZmw6IQciUXQK3IZV1vKIkdcUi1hhv5U0QDENV7a27mzNo9gAj4IDxRTeP6a1ujyJFFNQX/s400/IMG_0223.jpg" width="300" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com0tag:blogger.com,1999:blog-8973106465983264586.post-42952325427504507552010-04-16T15:26:00.002-04:002010-04-16T15:28:45.630-04:00Caramel Pots de Crème<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwhXJq_3eu0Z8DqKQi8qqYF47pWYSqAvc2Xe3npa-inHKM6A3Hi-GLU_SNLoKvGDmAzblgwaferVzYFgdW5dAAvOwpHeBtkZi1SFTUg5wbg0qGpF0oc1eMbAwEETM86LWj5naIKbst5f0/s1600/IMG_0194.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwhXJq_3eu0Z8DqKQi8qqYF47pWYSqAvc2Xe3npa-inHKM6A3Hi-GLU_SNLoKvGDmAzblgwaferVzYFgdW5dAAvOwpHeBtkZi1SFTUg5wbg0qGpF0oc1eMbAwEETM86LWj5naIKbst5f0/s400/IMG_0194.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRjPzuXBLbK3CAA7NxOTtilR62j2V7IxH6srKezU1Kg7tqpZSRUnqBkal6NWwFFMjtTBU2ebrxqfPSA5bYplImDhEGpo9sxVWEn_Rci_aTegweS4ssFUvqaNo6jKjfQdQ5bq0Axc9wcEZ/s1600/IMG_0201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRjPzuXBLbK3CAA7NxOTtilR62j2V7IxH6srKezU1Kg7tqpZSRUnqBkal6NWwFFMjtTBU2ebrxqfPSA5bYplImDhEGpo9sxVWEn_Rci_aTegweS4ssFUvqaNo6jKjfQdQ5bq0Axc9wcEZ/s400/IMG_0201.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-align: left;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Caramel Pots de Crème</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></b></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></b></div><div class="MsoNormal" style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> 1 1/4 cups sugar</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> 1/4 cup water</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> 2 1/4 cups whipping cream</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> 6 large egg yolks</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Procedure:</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></b></div><div class="MsoNormal" style="margin-left: 38pt; text-align: left; text-indent: -20pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1.</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Position rack in center of oven and preheat to 325°F. Place six 2/3-cup soufflé dishes or 3/4-cup custard cups in large roasting pan. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 38pt; text-align: left; text-indent: -20pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2.</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Combine sugar and water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 38pt; text-align: left; text-indent: -20pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3.</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Gradually whisk in 2 1/4 cups whipping cream (mixture will bubble vigorously). Stir until caramel dissolves, about 2 minutes.</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 38pt; text-align: left; text-indent: -20pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4.</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Beat yolks in large bowl until foamy. Gradually whisk in warm caramel. Strain into 4-cup glass measuring cup. Divide among dishes. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 38pt; text-align: left; text-indent: -20pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5.</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pour enough hot water into pan to come halfway up sides of dishes. Cover pan with foil. Bake until custard is just set at edges but still moves in center when shaken gently, about 1 hour. Remove from water; cool on rack. Chill until cold, at least 2 hours. (Can be made 2 days ahead. Cover; keep chilled.)</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Take pots de crèmes out of the refrigerator at least 20 minutes before serving. Suggested topping: whipped cream!</span><o:p></o:p></div>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com1tag:blogger.com,1999:blog-8973106465983264586.post-18434507062060861342010-04-16T15:12:00.000-04:002010-04-16T15:12:45.619-04:00Butter<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">What do you do with extra cream? You make butter! </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I remember going on a field trip to a farm when I was in grade school and my class made butter with a wooden butter churn. Well, years later I return to the process, but with new tools - a kitchenaid mixer! Before I started, I researched a few methods online. I tried the shaking method, where you fill a glass jar 3/4 full of cream and just shake the bejesus out of it. It works, I promise! If you let the cream come to room temperature before you shake it, it's much easier! Try doing it with a group of people to share the shaking! I bet little kids would love it. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you don't feel like shaking, then try using a kitchenaid mixer. Start with a whisk attachment on medium speed. The cream goes through a couple of stages. First, the cream whips up into whipped cream, then it gets over whipped and starts to smell a little sour, and then the buttery goodness starts to happen! You start to see the butter solids separate from the buttermilk (this just looks like a watered down milk). When you see this start to happen, switch to the paddle attachment, it'll make the butter come together more easily. Continue mixing on medium low speed, and pour out buttermilk whenever you see it accumulating. You can save the buttermilk if you want! When the butter comes together you literally have to wash it under cold water until the water coming out of the butter is clear. You're basically getting all the buttermilk out of the butter so that it won't go rancid when you store it in the fridge.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So easy and so fun! Try it! I know you'll like it :) I mean, come on - who doesn't like butter! And, when it's homemade - it's even better!</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCH-rwqYyxDQ0RVZMMkFbib2DGXN0owNwszGxbml4wFLyEhzVkfIoK_mrcMpF3oHDFiOvv29duyLP21j2EJI2FTOFyHm5J9pQ1Y3Uw8Y0o8pRsXyb5Yb7aJcQ78FVHzumNJc0JeAX_y2Lm/s1600/IMG_0198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCH-rwqYyxDQ0RVZMMkFbib2DGXN0owNwszGxbml4wFLyEhzVkfIoK_mrcMpF3oHDFiOvv29duyLP21j2EJI2FTOFyHm5J9pQ1Y3Uw8Y0o8pRsXyb5Yb7aJcQ78FVHzumNJc0JeAX_y2Lm/s400/IMG_0198.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3TIICVuUQoOlVkp-kV_FdCzPrGkUnC32oGbrnTO8qvjwxnbV8P9vhikCk2LxWttCzFOrTwC3wWbb9LtYqVFXbUFG0aSRRlUzICBFrGf4JNl__zN5FOd94AOJzuUShRiEjWsnpgkZ6uuw/s1600/IMG_0213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3TIICVuUQoOlVkp-kV_FdCzPrGkUnC32oGbrnTO8qvjwxnbV8P9vhikCk2LxWttCzFOrTwC3wWbb9LtYqVFXbUFG0aSRRlUzICBFrGf4JNl__zN5FOd94AOJzuUShRiEjWsnpgkZ6uuw/s400/IMG_0213.jpg" width="300" /></a></div>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com0tag:blogger.com,1999:blog-8973106465983264586.post-53987667656453481462010-04-06T11:32:00.000-04:002010-04-06T11:32:02.604-04:00Ricotta Cheese Biscuits<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">These are so easy, extremely flavorful, light, fluffy, and extraordinarily delectable. The pictures should be enough incentive to get in the kitchen and bake! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuL5I5imhrtJHzShyaQMjCVxalBcJ9j4llPNRe48HP7jeo1kkyBXTicfBF3Ff3GpWy4rtFmn576B-SIBrj56H8ErdUbdhbq1qL253AD1mTkod4zmxcQPp-kMwV30pnBem2FjsCjUfZnZqT/s1600/IMG_0179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuL5I5imhrtJHzShyaQMjCVxalBcJ9j4llPNRe48HP7jeo1kkyBXTicfBF3Ff3GpWy4rtFmn576B-SIBrj56H8ErdUbdhbq1qL253AD1mTkod4zmxcQPp-kMwV30pnBem2FjsCjUfZnZqT/s1600/IMG_0179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuL5I5imhrtJHzShyaQMjCVxalBcJ9j4llPNRe48HP7jeo1kkyBXTicfBF3Ff3GpWy4rtFmn576B-SIBrj56H8ErdUbdhbq1qL253AD1mTkod4zmxcQPp-kMwV30pnBem2FjsCjUfZnZqT/s400/IMG_0179.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadtZD5mw3tBP4fBHxwnPgxA7Jdnjg7WxXc_NexPFgZ8cB_psPFwX3wWz7uQrBBPqn-4vHymN4R546MtFv-2e7zh5gSUA8nzDHiHWRLNAav-RyxS5FkHhfCxbm8nrtqlEcmfbP70seKAeG/s1600/IMG_0186.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadtZD5mw3tBP4fBHxwnPgxA7Jdnjg7WxXc_NexPFgZ8cB_psPFwX3wWz7uQrBBPqn-4vHymN4R546MtFv-2e7zh5gSUA8nzDHiHWRLNAav-RyxS5FkHhfCxbm8nrtqlEcmfbP70seKAeG/s400/IMG_0186.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><!--StartFragment--> </div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ricotta Cheese Biscuits</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="color: #333333;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups of unbleached white flour</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></i></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="color: #333333;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 teaspoons of baking powder</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></i></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="color: #333333;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon of sea salt</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></i></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="color: #333333;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons of scallions</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></i></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="color: #333333;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ to ¾ cup cooked bacon</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></i></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="color: #333333;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">¼ teaspoon pepper</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></i></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="color: #333333;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 large egg</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></i></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="color: #333333;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup of ricotta cheese</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></i></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="color: #333333;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons of olive oil</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></i></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="color: #333333;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons of butter, crumbled into small pieces</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></i></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="color: #333333;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup of yogurt</span></i></span><span style="color: #333333;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="color: #333333;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a medium-large mixing bowl, combine the flour, baking powder, salt, scallions, bacon, and pepper. Make a well in the center of the ingredients. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="color: #333333;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a small bowl, beat the egg. Now beat in the ricotta cheese. Stir in the olive oil, butter, and yogurt. Pour into the dried ingredients and stir until you have a soft dough. Turn the dough out onto a lightly floured board and gently knead 8 - 10 times. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="color: #333333;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Shape the dough into round biscuits, using a round pastry cutter or the lip of a cup dipped in flour, roughly 1 inch thick. Arrange on a baking sheet lined with parchment paper and place in the refrigerator for a half hour. Before baking, brush the tops with an egg wash and sprinkle with sea salt. Bake in a preheated 425 degree oven until the biscuits are golden brown, about 15-20 minutes. Cool on a wire rack for a few minutes. Serve warm. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal"><span style="color: #333333;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Makes 10 - 12 biscuits.</span></span></div>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com0tag:blogger.com,1999:blog-8973106465983264586.post-68791931068458091152010-04-05T11:48:00.000-04:002010-04-05T11:48:41.399-04:00Macarons with salted caramel filling<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6yK3f3Y-SfQ0YcfmJRM8wKHxpF1egPSlPowPSGJuhyHV_DROb-aYTSBvccdElUsP-tRXg5yROanBp9r-BGVqZohHWMxGiAqWgAEyiIlVGkyVVIIAh5gAkjRQKnnaR5XkKJSCZJuyVpu3q/s1600/IMG_0171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6yK3f3Y-SfQ0YcfmJRM8wKHxpF1egPSlPowPSGJuhyHV_DROb-aYTSBvccdElUsP-tRXg5yROanBp9r-BGVqZohHWMxGiAqWgAEyiIlVGkyVVIIAh5gAkjRQKnnaR5XkKJSCZJuyVpu3q/s400/IMG_0171.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I was told that the French macaron is the hardest cookie to make, and I believe that to be verrry true! Whenever you're working with egg whites and a meringue, you're likely to find some trouble! The cookies are finicky and subject to the environment, so if it's humid, get ready for a fight. This was my 3rd attempt at home making this cookie and I was so thrilled to see that they worked! They might not be perfect, but damn, they were so close! </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you've never had the pleasure of tasting a macaron, I recommend getting your butt to a local french pastry shop ASAP! They are a wonderfully delicious and adorable treat. They are very trendy right now, so much so, that there was a whole day devoted to macarons in NYC. <a href="http://www.macarondaynyc.com/home.html">Macaron Day NYC</a>. If you're in the NYC area, check out the pastry shops who were involved in Macaron Day and make it a point to go there and taste these amazing cookies!</span></div>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com0tag:blogger.com,1999:blog-8973106465983264586.post-29418807795901585422010-04-05T11:22:00.001-04:002010-04-05T11:23:34.116-04:00Passover Baking<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Last week I made a bunch of desserts for my family's passover seder. Passover is not a fun holiday for a baker because you can't use flour. The replacements include matzah cake meal and potato starch. Let's just say, although they may have looked appetizing, they weren't that fantastic. Flour is flour and you can't really replace it!</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I made:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. chocolate macarons with a salted caramel filling. I took a macaron class at ICE last year and tried a method that we didn't use in the class. I wanted to make these because they don't have flour in them so I didn't have to change the recipe at all. I did an italian meringue base with a sugar syrup and that was definitely an interesting experience using a ghetto sugar thermometer (I forgot mine at my apartment). A friend of mine was also over, and we were having a great time catching up, so I was a touch distracted! They didn't develop the classic macaron feet and they didn't get all glossy and pretty. While they weren't aesthetically pleasing, the guests loved them! </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. blueberry linzer tart. It was beautiful. Was it beautiful and delicious?.. hmm, probably not because of the stupid matzah cake meal.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylz4UiL0gVUFQ1DZjIBlOxGnVmSkEmuMrH1Vk83AiLmUyrVHdtyR9EeN9WQ0XUdKWT-h6bqslnDFeBv0zanK2NwhjenHrgxb7L6QYdZ33NQxpgZMDjHr1eslLeDrDkdtuaUHlj69x-Uyd/s1600/DSCN0636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylz4UiL0gVUFQ1DZjIBlOxGnVmSkEmuMrH1Vk83AiLmUyrVHdtyR9EeN9WQ0XUdKWT-h6bqslnDFeBv0zanK2NwhjenHrgxb7L6QYdZ33NQxpgZMDjHr1eslLeDrDkdtuaUHlj69x-Uyd/s400/DSCN0636.JPG" width="300" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. brownies. </span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. crumb cake.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. chocolate chip cookie sandwiches with a chocolate ganache filling.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lwUWf9E9p1vaVdBKhwvRaKBRQgIPT-zbIIMGHGmIRbDFw9ZKSYa7hNqbIJ4_xoXAXz2i-FwppyKzbxuq9O1M77uy66j8Dvcs6ReutR-KpOzdsdHKZLp5I44bfIfSHAcU1ZO_YIP0sh5z/s1600/DSCN0620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lwUWf9E9p1vaVdBKhwvRaKBRQgIPT-zbIIMGHGmIRbDFw9ZKSYa7hNqbIJ4_xoXAXz2i-FwppyKzbxuq9O1M77uy66j8Dvcs6ReutR-KpOzdsdHKZLp5I44bfIfSHAcU1ZO_YIP0sh5z/s400/DSCN0620.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Moral of the story: Will I be baking this much next year for passover; probably not! My mom's mandelbread is delicious and will suffice for dessert! If I have to bake, I'll stick with the cookies, those were tolerable!</span><br />
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</span>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com0tag:blogger.com,1999:blog-8973106465983264586.post-57407957429956108192010-04-05T10:58:00.001-04:002010-04-05T10:59:14.570-04:00American Masala<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYXNF9wMeIxxo-D8p1Lcaqqmznn1Z6QqphkLI4Evk0hr_oF71JBK8vhwg0SH4qjC9iQurMbE0IRSh7pBeus4X-UzmmZ17YuWUjGNumMytRQQEmXuspgGnaUh3-foUQrkzeCubxprtx9fa/s1600/ambookcover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYXNF9wMeIxxo-D8p1Lcaqqmznn1Z6QqphkLI4Evk0hr_oF71JBK8vhwg0SH4qjC9iQurMbE0IRSh7pBeus4X-UzmmZ17YuWUjGNumMytRQQEmXuspgGnaUh3-foUQrkzeCubxprtx9fa/s200/ambookcover.jpg" width="145" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Author Suvir Saran takes American classics and gives them an Indian flavor makeover. I decided to try his recipe for PISTACHIO AND CARDAMOM POUND CAKE WITH LEMON ICING. It was so tasty and different. If you're in the mood for the classic pound cake, be adventurous and try this bold and delicious recipe! Definitely a success!</span></span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjovSdQ1lv3ggmF0J9j9bm7_HXzJnmJO6zN3E9_MU6Ac1ekNxhesxLVglSr7FNcVNBAXwEabGORy1JbMjkq5u1Hm-EqRScujr7hSfUrh5FS7_h0us6QureD1LuHFiUaW-jBLfGrzyh9iC/s1600/IMG_0161.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjovSdQ1lv3ggmF0J9j9bm7_HXzJnmJO6zN3E9_MU6Ac1ekNxhesxLVglSr7FNcVNBAXwEabGORy1JbMjkq5u1Hm-EqRScujr7hSfUrh5FS7_h0us6QureD1LuHFiUaW-jBLfGrzyh9iC/s400/IMG_0161.jpg" width="300" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span class="Apple-style-span" style="font-style: normal;"><br />
</span></i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> <i><span class="Apple-style-span" style="font-size: small;">Pistachio and Cardamom Pound Cake with Lemon Icing</span></i><span class="Apple-style-span" style="font-size: small;"><br />
</span> <span style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;">Ingredients For Cake:</span></span><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><ul><li><span class="Apple-style-span" style="font-size: small;">1 cup raw, shelled pistachios</span></li>
<li><span class="Apple-style-span" style="font-size: small;">1 stick, plus 5 tablespoons unsalted butter, at room temperature</span></li>
<li><span class="Apple-style-span" style="font-size: small;">1 cup all-purpose flour</span></li>
<li><span class="Apple-style-span" style="font-size: small;">3/4 teaspoon baking powder</span></li>
<li><span class="Apple-style-span" style="font-size: small;">1 teaspoon ground cardamom</span></li>
<li><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon salt</span></li>
<li><span class="Apple-style-span" style="font-size: small;">3 large eggs</span></li>
<li><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon vanilla extract</span></li>
<li><span class="Apple-style-span" style="font-size: small;">1 cup sugar</span></li>
<li><span class="Apple-style-span" style="font-size: small;">1/2 cup whole milk</span></li>
</ul><span style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;">Ingredients For Icing:</span></span><span class="Apple-style-span" style="font-size: small;"><br />
</span> <br />
<ul><li><span class="Apple-style-span" style="font-size: small;">1 cup confectioners' sugar</span></li>
<li><span class="Apple-style-span" style="font-size: small;">1 teaspoon ground cardamom</span></li>
<li><span class="Apple-style-span" style="font-size: small;">1 tablespoon plus 1 1/2 teaspoon fresh lemon juice</span></li>
<li><span class="Apple-style-span" style="font-size: small;">1 teaspoon heavy cream or milk</span></li>
</ul></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;">Method:</span></span><span class="Apple-style-span" style="font-size: small;"><br />
<br />
Preheat oven to 425 degrees Fahrenheit. Place pistachios on a rimmed baking sheet and toast until fragrant and browned, about 5 minutes. Cool and then pulse in a food processor until they become very fine (don't over process) and set aside. Reduce oven temp. to 350 degrees Fahrenheit.<br />
<br />
Grease an 8 1/2 x 4 1/2 - inch loaf pan with 1/2 tablespoon of butter. Place a long strip of parchment paper in the pan bottom. Grease the top of the parchment with 1/2 tablespoon of butter, set aside.<br />
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Whisk the flour, baking powder, cardamom, and salt together in a medium bowl and set aside. Crack the eggs into a small bowl, whisk in vanilla, and set aside.<br />
<br />
Using an electric mixer, cream the remaining stick and a half of butter and sugar until they are light and airy. Drizzle in the eggs, a little at a time, beating between additions to incorporate and scraping the bowl as necessary. Alternate adding the flour and the milk, starting and ending with the flour and mixing until the batter is just nearly combined between additions, scraping the bowl as necessary. Fold the pistachios into the batter by hand, then transfer the batter to the prepared loaf pan. Bake the cake until a cake tester inserted in the cake's center comes out clean, 45 to 55 minutes. Let the cake cool for 10 minutes, then invert the cake onto a cooling rack and turn it so it's top faces up. Let the cake cool completely.<br />
<br />
While the cake cools, make the icing: Sift the confectioners' sugar and cardamom into a medium bowl. Whisk in the lemon juice and cream or milk. Spread the icing over the cake, letting it drip over the sides. Once the icing has set, slice and serve.</span> </span>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com0tag:blogger.com,1999:blog-8973106465983264586.post-8120529504584723482010-03-19T12:14:00.000-04:002010-03-19T12:14:46.741-04:00Babette's Feast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-AuXPxLBe13cUTWuvOqloVfWhoiFqCJNdUDlsSaNqBS99RVXE97vyH0IkJzrmlSIKetWK2F610xUE-WPbFD3s3W2MCkQFbctBEqFSJpnI7Zb-QNLyWZ5x2t09wevaTN6KTtKI7TWVmnc/s1600-h/babetteposter2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-AuXPxLBe13cUTWuvOqloVfWhoiFqCJNdUDlsSaNqBS99RVXE97vyH0IkJzrmlSIKetWK2F610xUE-WPbFD3s3W2MCkQFbctBEqFSJpnI7Zb-QNLyWZ5x2t09wevaTN6KTtKI7TWVmnc/s320/babetteposter2.jpg" vt="true" width="224" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.imdb.com/title/tt0092603/"><span style="font-family: "Trebuchet MS", sans-serif;">IMDB Babette's Feast</span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">To all you foodies out there, this is a must see. You don't really understand it's foodie connection until the end of the film but it's definitely worth the wait.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="center"></div>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com0tag:blogger.com,1999:blog-8973106465983264586.post-88407227799839622362010-03-18T16:10:00.000-04:002010-03-18T16:10:53.534-04:00Flapjacks!<div style="text-align: center;"><a href="http://www.epicurious.com/recipes/food/views/British-Flapjacks-357510"><span style="font-family: "Trebuchet MS", sans-serif;">Recipe from Epicurious.com</span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdg4gnGUnKqzdS7R4cftQsNF5oK482M2-T4usl5oghljS-mYZRserqW5DZ3GGPkLu-MGCpOBAtzN7wcPvPVk652NLCpUAcHjHlfTcpHxhE_WZa0Yr6Eog-VewZpFRrZ7rVAqx3ECIVTyuP/s1600-h/IMG_0070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdg4gnGUnKqzdS7R4cftQsNF5oK482M2-T4usl5oghljS-mYZRserqW5DZ3GGPkLu-MGCpOBAtzN7wcPvPVk652NLCpUAcHjHlfTcpHxhE_WZa0Yr6Eog-VewZpFRrZ7rVAqx3ECIVTyuP/s400/IMG_0070.jpg" vt="true" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg654P0ifo4Na5ednLJCL4b-StqMHH1yj3tVhGFNDVWkAw_OL3hyPX4W9MXjeoHxMqGRguOMaxWB4TZgWEtiw_qAIfclvyX__9TOus71IGqbtu_L2615Fe7dStdDQInT_4FhnorlEUqgiIM/s1600-h/IMG_0080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg654P0ifo4Na5ednLJCL4b-StqMHH1yj3tVhGFNDVWkAw_OL3hyPX4W9MXjeoHxMqGRguOMaxWB4TZgWEtiw_qAIfclvyX__9TOus71IGqbtu_L2615Fe7dStdDQInT_4FhnorlEUqgiIM/s400/IMG_0080.jpg" vt="true" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">These were soooo yummy!!! If you like granola and/or granola bars, these flapjacks are a fantastic combination of the two. Usually when you hear the word flapjack, you think of a pancake. Well that's the American version of a flapjack. Flapjack's are a British dessert which combines buttery cooked sugar and oats. So simple and delicious! </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">The recipe calls for golden syrup, which is apparantly only sold in England, or british import stores. I couldn't get my hands on the stuff and was way too eager to make them! I luckily had all the ingredients in my apartment and made my own interpretation of golden syrup (I mixed maple syrup and dark corn syrup). I also added a touch of vanilla and more than a pinch of salt, which is what the recipe suggests. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Remember last Saturday? How awful the weather was? Wow it was just terrible! Well I was warm and dry inside - baking - FLAPJACKS! It may have been miserable outside, but inside, my apartment smelled amazing and the flapjacks were a perfect treat!</span></div><div style="text-align: center;"><br />
</div>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com0tag:blogger.com,1999:blog-8973106465983264586.post-71850810254636272532010-03-18T15:25:00.000-04:002010-03-18T15:25:06.371-04:00Sweet Corn Cereal Cupcakes with Cream Cheese Buttercream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXM7hel-glzdvAtkzg2MCaxkavKq9SmKGzZdq1HKO_iBx8KxLGXNMhJDGKM5xJxMqGbEUA5-LA-5zc5i8ZU-90KWpHPxvNYZcA1u88PQsC46er3r93iS3sfkCb0xauMHu1mXMc1Qf57xq/s1600-h/IMG_0093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXM7hel-glzdvAtkzg2MCaxkavKq9SmKGzZdq1HKO_iBx8KxLGXNMhJDGKM5xJxMqGbEUA5-LA-5zc5i8ZU-90KWpHPxvNYZcA1u88PQsC46er3r93iS3sfkCb0xauMHu1mXMc1Qf57xq/s400/IMG_0093.jpg" vt="true" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">During my last weeks at ICE, I had to catalog a bunch of books. One of them was called, The Colors of Dessert, by Battman, a photographer who chronicles food and other things that encapsulate NYC. He got a bunch of famous pastry chefs in the city to make desserts that scaled the colors of the rainbow. I found this recipe from the restaurant, Good Enough to Eat, for sweet corn cereal cake. The cake sounded so different and interesting that I just had to try it. I of course changed a bunch of things based on my own choosing and what my grocery store had in stock.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Here are the changes that I made: Instead of sour cream, I used greek yogurt. The recipe called for sweet corn cereal, which is POPS, but my grocery store didn't carry POPS so I went with an organic brands version. My snooty grocery store also didn't carry canned creamed corn, so I had to buy the fresh stuff and make my own version. The buttercream was fairly simple, only containing butter, cream cheese, and confectioners sugar. I added a touch of vanilla and salt. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS;">Here is the recipe and the cost analysis that I did. I ended up spending so much money at the grocery store that I wanted to see if the actual recipe was expensive, but as it turns out, its fairly inexpensive. I also had a lot of ingredients in house which made it easier. Doing baking experiments is a costly endeavor! Especially since you always leave the grocery store with more than you need.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg2VKF5ucPapTGssjijJ0tDwu1n4_AEcJzwy7TF0oN6cPoj3bUYg6CNgWycDxqHlFXt-IHWgWVonvVopxVS_N5Dz9WvbOAK87PgmQNIBM4Owo6fvZn7B7cGXuZg9ihV52BhX1enOdwhSBt/s1600-h/Recipe+%26+Cost+Analysis+-+Sweet+Corn+Cereal+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg2VKF5ucPapTGssjijJ0tDwu1n4_AEcJzwy7TF0oN6cPoj3bUYg6CNgWycDxqHlFXt-IHWgWVonvVopxVS_N5Dz9WvbOAK87PgmQNIBM4Owo6fvZn7B7cGXuZg9ihV52BhX1enOdwhSBt/s640/Recipe+%26+Cost+Analysis+-+Sweet+Corn+Cereal+Cake.JPG" vt="true" width="624" /></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS;">The cake was really weird. I think there was too much lemon juice and I think it needs the creamed corn. Sometimes baking experiments don't work out, this one definitely did not. But it turns out that the experiment wasn't a total waste because the cream cheese buttercream was delicious.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqG-kpQxSSoOu_e8NT4op6Csb_wwcQyuP4xJNbdJGY-xvXHN8brnsfqL3haI4BvsLTobiBsPi5OcFvrCbPrldlgJYGiSw0DM_6UvECjvk8ys2vktdYmwwG8vjpO2RfUCWFYZLqREAT6VX/s1600-h/IMG_0104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqG-kpQxSSoOu_e8NT4op6Csb_wwcQyuP4xJNbdJGY-xvXHN8brnsfqL3haI4BvsLTobiBsPi5OcFvrCbPrldlgJYGiSw0DM_6UvECjvk8ys2vktdYmwwG8vjpO2RfUCWFYZLqREAT6VX/s400/IMG_0104.jpg" vt="true" width="300" /></a></div><div style="text-align: center;"><br />
</div><div align="center"><span style="font-family: Trebuchet MS;"></span></div>Cassie Berkowitzhttp://www.blogger.com/profile/16312834588051406342noreply@blogger.com1