Monday Must (Have) Make: Homemade Fruit Syrups

Last week during the early hours of the morning, I was baking some dessert orders and when I looked out the kitchen window, I saw this beautiful sunrise! I quickly grabbed my camera and was able to capture a few pictures of a foggy, yet lovely sunrise.

With the fall season upon us, comfort foods seem to be very appealing and well, yes comforting. One of the things I love to make for dinner, is breakfast. Eggs, bacon, toast, omelets, pancakes, and my favorite Belgian waffles. And what is a delicious topping? Homemade fruit syrups!

Last week, we canned over 40 quarts of grape juice (oh yes, I will be posting about the "fruits of our labors"--don't you just love a good pun?) and to make some room in our freezer for a meat order arriving soon, we decided to juice the frozen cherries we put up last year. Black cherries make a wonderful juice and a tasty syrup. Although we used a juicer/steamer to extract the juices, if you don't own one, you can still make syrup and it's very easy to make.

Cherry Syrup
Adapted from So Easy to Preserve, pg. 225

Yields = About 3 pints

3 cups prepared cherry juice
3 cups sugar
1/2 cup corn syrup
3 Tbsp. lemon juice

To Extract Juice
If you own a juicer/steamer, this is a great way to extract juice from fruits and vegetables. If you don't own one, here is a link that explains how to extract juices using a saucepan.

To Make Syrup
1) Sterilize canning jars. Combine ingredients in a saucepan.
2) Bring to a rolling boil and boil one minute. Remove from heat and skim off foam.
3) Pour into hot half-pint jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids.
4) Process 10 minutes in a Boiling Water Bath.
*If you will be using syrup right away, you don't need to process in a water bath. When the syrup is cool, store in the refrigerator.

Monday Must Have: The Bench Scraper

Today was a busy day and it included teaching great 4H group of kids (ages 7 to 13 years old) how to make French Galettes & Mini Turnovers, getting the rest of the grapes picked, and putting away the garden hoses and getting ready for the cold weather coming our way.

And this was how my day off went by so fast.

While I was teaching the group how to make Flaky Pastry Dough by hand, one of the parents asked me why I used the bench scraper instead of a pastry cutter. I love it when people ask me this question, because I think that sometimes this handy tool is often overlooked. I explained that ever since I began using one in culinary school, I've never gone back to a pastry cutter, because you can use this handy tool for so many steps in baking.

Here are a few ways you can use the Bench Scraper in your baking & cooking projects:

1) In making pie dough, it cuts cold butter quickly and then when you are finished with making the dough on a cutting board, you can use it to easily scrape up the leftover flour and clean up the board.

2) It's a great tool for dividing bread dough for loaves or rolls.

3) You can cut bars (brownies, shortbread, etc.) easily in a sheet pan, without scratching the pan like a sharp knife would do.

4) It's helpful when transferring delicate desserts to a serving tray or lifting pastries from the pan.

5) It also is a great way to chop some vegetables quickly and then use it to scoop up the cut vegetables to be used in cooking.

*Bench scrapers come in a variety of sizes and materials, I have several white plastic ones that are great for scraping bowls clean and not wasting any batter.

What task do you use your Bench Scraper for and why?

October is the Month of Birthdays

It's all about the birthday cakes this month. Most of the orders for October so far have been birthday cakes. A favorite cake design that many people love to order is the Gift Cake. I think that the idea of cake all wrapped up like a present is very appealing (like getting two for the price of one). I have to admit, it is one of my favorites to make and today's might be my favorite to date. The client ordered it for her friends that were both turning 50 and there was a surprise party being given for them.

She wanted the colors from the invitation to be incorporated in the design on the cake, so we decided on making the main color the apple green from the invitation.

I colored the fondant into the three colors; apple green, sky blue and navy blue and then cut out various sizes of circles.

Since the colors were bright and cheery, I wanted to only add small accents of black and that was in the slightly pearlized black sugar pearl details.

Around the base, I added the three colors (apple green, sky blue & navy blue) to accent the piping with sugar pearls colored to match the fondant circles.

I choose the gold cake board, since it was a nice contrast to the colors and because the recipient's were turning 50, which is usually denoted as the "golden years."

Gift Cake Details:

12-inch square cake is a Dark Chocolate Cake w/White Chocolate Cream Cheese Filling & Vanilla Buttercream Icing.

Last, but not least, here's a little shout out to my sister who also has a birthday today--Happy Birthday Sandi Rae!! I hope you have a great one!

The Last of the Summer Fruits

Ahhh...fresh seasonal fruits.

It's that time of year when I get ready to change my summer menu to a fall menu. Some desserts are taken off and replaced with more seasonal items. This morning I had to pick up some ingredients for a few cakes I'm making over the next couple of days and I found some beautiful strawberries, raspberries and blackberries that I needed to decorate a white chocolate cheesecake. I think this will probably be one of the last cheesecakes decorated with fresh seasonal fruit until next spring--it almost makes me a little sad, like having to say good-bye to a good friend. But then I think about all the great fall desserts that will be coming back on the menu and it's OK.

I've had to push back the bread baking for a couple of days and once I finish up the cake orders I have, then I will be able to bake some yummy bread (I have a couple of recipes from the BBA book in mind).

White Chocolate Cheesecake

On top of the cheesecake is a layer of sweetened whipped cream and decorated with fresh fruits; champagne grapes, strawberries, raspberries, blackberries, blueberries, green & red grapes.

Monday Must Have: The Bread Baker's Apprentice Book

I have a little confession to make.

If you have been following my blog for a little while, you may have remembered me mentioning something about joining a bread baking group about five months ago (or maybe not and now I've pointed out something that I haven't followed through on). This group called The BBA Challenge(Bread Baker's Apprentice) was formed by Nicole at Pinch My Salt and the goal was to make a recipe per week and post about each result.

From the very beginning, it was stressed that although many people would follow a weekly schedule, you could go at any pace that is best for you and your schedule, so don't worry if you didn't bake a recipe every single week. I was very excited and all ready to jump on the bread baking wagon, especially since I owned the book and had made some recipes from it while I was in culinary school. Now, here is another bit of information to add--I also joined the Daring Baker's Kitchen at about the same time and have found that a monthly challenge has worked much better for me and my level of commitment at that time.
Back to my confession.

I made the first bread recipe (LOVED IT), posted about it and then...work and life got busier and I never made it back for the second recipe (if you look at the side bar with the labels, you'll notice there is only (1) BBA post). I used to follow the google discussion groups and other members of the groups blogs for the first month or two, but then I felt SO guilty about not keeping up, that I had to stop. And it's not like I'm even being held accountable for whether or not I'm making any of the breads, but I still feel a twinge of guilt about not following through. I guess I am on the slow, slow, SLOW schedule and have now made a goal to bake at least three more recipes by the end of the year (yep, I think I can perhaps handle one per month).

So what is my point today? Just this. I saw the book on my shelf, looked outside at the overcast, cold, fall-ish weather outside and thought, "Hey, today is a great day to make bread and maybe others would like to know more about this great book." Also, we have some freshly ground hard white wheat that needs to be used (see picture with large container of flour two pictures down). And hey, fresh warm bread straight from the oven? I think I can make that sacrifice on my day off.

Let me introduce or re-introduce (if you are already aware of this book), The Bread Baker's Apprentice, by Peter Reinhart.



This book is a wealth of great information and contains excellent directions for making delicious bread. Even if you haven't had much experience in baking bread, but want to learn and know more, then this book is for you. If you don't have this book, but would like to try a recipe from it, click over to my post about the Anadama Bread recipe. Try it and let me know what you think about it.

I will be making one of the many great recipes from this book today and later this week, I'll post pictures and more information about how it turns out.

In the meantime, I'd love to know what your favorite bread to make is or if you don't make bread, what is your favorite bread to eat?
Happy Bread Baking Monday!