Golden Milk

 4/2/2019

 

Nežinau, kokie orai Jūsų kraštuose, bet pas mus vyksta tipinis pavasars: kaip diena taip naujiena. Vieną dieną saulėta ir šilta, vos ne 25^oC; kitą dieną gražiausiai sau sninga. Oras keičiasi po kelis kartus per dieną, su temperatūriniais svyravimais, vėjo pokyčiais ir visa kita. Reaguojant į tokį orą, mano pačios nuotaikos bei savijauta pavasariop irgi įgauna panašią trajektoriją: tai aukštyn, tai žemyn. Atsikeliu, žiūrėk, iš ryto – saulutė šviečia, toks energijos antlpūdis užeina, viskas atrodo taip smagu ir gražu, prisiplanuoju visokiausių įdomiausių planų. Išlekiu pabėgioti, susikraunu krepšius, sumetu viską į mašiną, nušoku iki sporto salės dušų, ten išsimaudau, šlapiais plaukais išlapnoju kieman, kaip kokia undinėlė, visa tokia pavasarinė, ir varau į darbą. Besėdint darbe oras ima gesti. Mano visi nuostabūs rytiniai planai lekia šuniui ant uodegos. Pradeda nei iš šio nei iš to kapsėti nosis. Žodžiu, kol parsirandu namo, nei pakilios rytinės nuotaikos, nei nuostabios savijautos nebelieka nei padujų.

Štai tokiems nepastovumams, staigiems sunegalavimams ir lengvoms pavasarinėms melancholijoms pagydyti yra išrastas puikus vaistas: auksinis pienas. Vien spalva ko verta! Vienas nedidukas puodelis nubrauks bet kokią depresiją ir išgydys bet kokį nosies varvėjimą. Ir nuims visą liūdesį, kaip mylinti ranka.

Tokį pieną pirmą kartą paragavau mūsų prekybcentrio Wegmans kavinėje. Ten nedidukas tokio auksinio pieno puodelis, kvapnus, karštas, su aukšta puta, kainuoja nei daug nei mažai $3.50. Jeigu virsite namuose, toks pienukas jums kainuos centus. Wegmans baristos auksinio pieno primaišo didelį ąsotį, jį laiko šaldytuve ir prieš įteikiant pirkėjui jį gerai pakaitina. Aš Jums rekomenduoju daryti taip pat: išsivirkit daug, supilkit į sandariai užsidarantį ąsotį arba į šiaip kokį indą, o po to prieš pat vartojimą pakaitinkite iki norimos temperatūros.

Smagaus ir sveiko Jums pavasario!

Aušra

 

 

 

 

 

 

 

 

 

 

 

Auksinis pienas

Recepto šaltinis: Little Sugar Snaps

 

400 ml pieno

½ šaukštelio maltos ciberžolės

1 lazdelė cinamono

4-6 kardamono ankštys, perskeltos

1-2 šaukšteliai medaus

2 girežinėliai šviežios imbiero šaknies

Visus ingredientus sudėti į nedidelį puodelį ir kaitinti kol užvirs. Sumažinti ugnies stiprumą ir kaitinti dar maždaug porą minučių. Nukelti nuo ugnies. Puodą uždengti ir palikti, kad pritrauktų, maždaug 5 minutes. Perkošti ir tiekti tuojau pat, arba palikti kad atšaltų ir dėti į šaldytuvą. Prieš tiekiant pakaitinti.

 

 

Golden Milk

Recipe source: Little Sugar Snaps

 

400 ml milk

½ teaspoon turmeric powder

1 cinnamon stick

4-6 cardamom pods, opened

1-2 teaspoons honey

2 slices fresh ginger

Put all of the ingredients into a small pan and bring to boil. Reduce heat to very low and cook, stirring, for 1-2 minutes. Remove from heat. Cover and let steep for 5 min. Strain and serve right away, or allow to cool and store in refrigerator. Heat before serving.

Macarons & Lunch

 3/27/2019

 

As promised a while ago, I made a public announcement and organized a French macaron themed get-together in my kitchen. People expressed interest, they signed up, we picked the date and made it happen. One interesting thing to note: only ladies signed up, and not a single guy. My two own guys also expressed no interest in macaron making. I hope that’s not due to some stigmatizing stereotype that macaron making is not a manly activity. I guess it just happened that the men I know aren’t all that passionate about the art of fine pastry. I hope it is not the stereotype.

The season and the weather in our area are still macaron-friendly: the artifficial heat is still on, air humidity is non existant, and as a result, under such conditions macarons come out perfect, every time, effortlessly and without too much hassle.

We got together, three of my girlfriends, and me. Girls brought me flowers. We all made macarons, two batches: one with almond flour, and another – with hazelnut. While macarons were drying, we had lunch, and we talked, and we laughed with no end. The afternoon was a total blast. We have learned some new things, and at the end of it all there was plenty of sweets to pack and take home.

The only thing that I haven’t done during our little party is I have not taken any photos. I did it intentionally, kept my camera away and focused on my guests. It was so much more pleasant that way, no photos, no clicking, no hiding behind the lens, but instead being a part of it all, enjoying the process, and the company.

If you decide to organize something like this yourself, in your kitchen, with your friends, keep in mind that macaron making is weather sensitive, unless your kitchen is enclosed, climate controlled, and otherwise super fancy. If you live & cook in a non-controlled, non-fancy, domestic/amateur kind of setting, pick a dry day that is not too hot, and have a floor fan ready, just in case.

For those who could not make it to the party, and for everyone, who would love to try making French macarons at home, I am posting the recipe, again, the same exact one as I’ve posted numerous times before. It is easy, and simple, and really fun activity. Plus, the cookies are totally scrumptiosly delicious: light, airy, melting in your mouth sweetness. You can make them in millions kinds of flavors, and colors, with any kind of filling & no limits to your creativity or desire to experiment. It truly feels more like an art, rather than just plain baking.

Thank you, Liz, Beth and Jennifer, for making this happen.

Thank you all for stopping by and for taking time to read this.

Aušra

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

French Macarons

In a bowl of stand mixer combine three egg whites and 100 g of sugar. Place the bowl on top of the pot with boiling water, making sure the bottom of the bowl does not touch the water. Whisk egg whites with a handheld whisk, continuously & rather energetically, until the mixture is hot to the touch, about 2-3 minutes or so. When the mixture is hot, remove the bowl from steam, transfer it to your stand mixer and whisk on maximum speed until completely stiff. Egg whites are ready if they don’t move when the bowl is turned upside down.

While egg whites are being whisked, in a food processor combine 100 g of almond or hazelnut flour and 100 g of powdered sugar. Process until uniform. Add dry ingredients to egg whites and mix on low speed just until fully incorporrated. Transfer batter into pastry bag with wide round tip. Pipe round cookies onto parchment-lined baking sheet. Let cookies air-dry at room temperature for at least 1 hour.

When cookies are dry to the touch, transfer them into preheated 300^oF oven. Bake until completely dry, 17-20 minutes. Remove from oven. Let cool completely on a baking sheet. Use desired frosting to sandwich two cookies together. Store in airtight container, in refrigerator.

Roasted Chocolate

 3/21/2019

 

Nežinau, ar kada nors skrudinote baltą šokoladą. Jeigu neskrudinot, tai labai rekomenduoju išbandyti. Skrudinimas vyksta orkaitėje, panašiai, kaip skrudintumėt riešutus arba kokias sėklas: šokoladas susmulkinamas, paskleidžiamas and sausos skardos ir kepamas orkaitėje, retkarčiais pamaišant, kol atrodo, kad jau gana.

Recepte rekomenduojama naudoti Valrhona šokoladą, bet mūsų vietinėse parduotuvėse aš jo neradau, o užsakinėti nenorėjau, tai užpirkau keleto rūšių balto šokolado ir nutariau išbandyti bei palyginti. Ypatingo skirtumo skrudinant skirtingų rūšių šokoladus aš nepastebėjau. Tiek pigūs lašeliai, tiek brangus Green&Black kepė maždaug panašiai, o iškepus visų skonis buvo nenupasakojamai pasakiškai fantastinis. Kažkas tarpinio tarp Dulce de Leche karamelės, balto šokolado, ir dar kažko labai labai skanaus. Žodžiu, šokolado kepimas yra vertas dėmešio užsiėmimas, jeigu planuojate kokį ypatingą kremą, arba norėtumėte kažko karamelinio, bet ne skysto. Keptas šokoladas nusiskystins kremų, nuostabiausiai ir puikiausiai tiks visiems panaudojimams, kur naudotumėte šokoladą, galite naudoti šiltą ir pilamą, arba atvėsinkt ir susmulkinkit, arba supilkit į formeles ir naudokit kaip saldainius.

Aušra

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Skrudintas baltas šokoladas

Recepto šaltinis: food52

 

Orkaitę įkaitinti iki 130°C. Šokoladą susmulkinti ir paskleisti plonu sluoksniu ant sausos skardos. Kepti, retkarčiais pamaišant, kol šokoladas įgaus norimą atspalvį, maždaug 30-45 minutes. Traukti iš orkaitės, supilti į sandarai užsidarantį indą. Naudoti tuojau pat, arba laikyti kambario temperatūroje.

 

 

Bananinis keksas su skrudinto šokolado kremu

Recepto šaltinis: Hummingbird High

 

Keksas:

1 kiaušinis

½ stiklinės*grietinės

2 šaukštai rapsų aliejaus

1 šaukštelis vanilės esencijos

2 stiklinės miltų

1 stiklinė cukraus

¾ šaukštelio kepimo miltelių

½ šaukštelio valgomosios sodos

½ šaukštelio druskos

85 g sviesto, susmulkinto, kambario temperatūros

2-3 sunokę bananai (140 g), nulupti, pertrinti šakute

*1 stiklinė = 236 ml

Orkaitę įkaitinti iki 175^oC. Stačiakampės kepimo formos dugną ir šonus išpurkšti aliejumi, ištiesti sviestiniu popieriumi, išpurkšti popierių.

Skysčių matavimui skirtame ąsotėlyje išplakti kiaušinį, grietinę, aliejų ir vanilę.

Dubenyje sumaišyti miltus, cukrų, kepimo miltelius, sodą ir druską. Suberti sviestą ir sukti kol sviestas tolygiai pasiskirstys. Per du kartus supilti kiaušinio mišinį. Išmaišyti. Sudėti pertrintus bananus. Vėl gerai išmaišyti. Tešlą supilti į paruoštą formą, išlyginti paviršių ir pašauti į įkaitintą orkaitę. Kepti maždaug 35-40 minučių, kol kekso viršus paruduos, ir medinis dantų krapštukas, įbestas į kekso centrą, liks sausas. Traukti iš orkaitės. Palikti formoje kol pilnai atvės.

 

Kremas:

130 g skrudinto balto šokolado, ištirpinto

230 g grietinėlės sūrio, kambario temperatūros

115 g sviesto, kambario temperatūros

1 šaukštelis vanilės esencijos

2 stiklinės cukraus pudros

Žiupsnelis druskos

Dubenyje išsukti grietinėlės sūrį ir sviestą. Pamažu supilti šokoladą ir vanilę. Dalimis suberti cukraus pudrą ir sukti kol kremas taps vientisas ir purus. Naudoti tuojau pat.

 

 

Roasted White Chocolate

Recipe source: food52

Preheat oven to 266°F (130°C). Chop chocolate into small chunks and spread in a single layer on dry baking sheet. Roast, stirring occasionally, until chocolate reaches desired color, about 30-45 minutes. Remove from oven, transfer to airtight container. Store at room temperature. Warm up before use, or chop it, if needed.

 

 

Banana Cake with Roasted White Chocolate Frosting

Recipe source: Hummingbird High

 

Cake:

1 egg

½ cup sour cream

2 tablespoons canola oil

1 teaspoon vanilla extract

2 cups flour

1 cup sugar

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

6 tablespoons butter, cubed, at room temperature

10 ounces bananas, peeled & mashed

Preheat oven to 350^oF. Spray bottom and sides of a 9 x 13-inch pan with cooking spray, line with parchment. Spray the parchment, and set aside.

In liquid measuring cup whisk together egg, sour cream, oil, and vanilla.

In bowl of stand mixer combine flour, sugar, baking powder, baking soda, and salt. With the mixer on its slowest setting, add cubed butter, one piece at a time, and continue mixing until the batter has texture of coarse meal. Add wet ingredients in two additions, beating until just combined. Add mashed bananas and mix just until incorporrated.

Pour batter into prepared cake pan, smooth the top. Bake for 35-40 minutes, or until is golden brown and a skewer inserted into center of the cake comes out clean. Remove from oven. Let cool completely in a pan.

 

Frosting:

8 ounces cream cheese, at room temperature

½ cup butter, at room temperature

1 teaspoon vanilla extract

2 cups powdered sugar

Pinch of salt

In a bowl of stand mixer beat cream cheese and butter until creamy. Slowly pour in melted chocolate add vanilla, mix until incorporrated. Gradually add powdered sugar and salt, mix until light an fluffy. Use right away, to frost the cake.

Recapture

 3/14/2019

 

The squiggly line you see in the center of the photo above – that is the path I made in ice, with my two hands, while trying to rescue myself and my paddleboard from the middle of the lake last Saturday. Not trying to brag here, just telling a winter paddling story, one of many storries that I’ve managed to accumulate during two winter paddling seasons on Cayuga lake. It might not seem like a right topic to talk about in a food blog, but that is my only space for public writing, so I put it in here with hopes that some day I could use it as an educational material.

Fist of all: why paddle in winter?

There are many reasons for that. I bet everyone who paddles in cold season have their own justifications for going out there, onto open water, when the temperatures are below freezing. I have my reasons too.

I paddle in winter because warm season always seems to be too short in this part of the world, it is never enough warm days, and never enough sunlight, so we paddle when we can, winter or not, instead of locking ourselves into hybernation mode for months and months with no end.

Another equally important reason is that winter paddling is an experience like no other. And it is not because of extra layers of clothing, or special paddling gear. Lake is different in winter. It is peaceful, no motorized boat traffic, no comotion of beach activities, no jetskiers, no tubing maniacs and other vulgarities. If there is a fisherman in a boat on the water, he (or she) will be there enjoying the same peace and solitude, and not disrupting the serenity in any way. But most likely there will be no fishing boat out there. There will be only migratory birds, flocks of geese, or ducks, or swans. Lake water will be crystal clear, due to change in algae contents, and due to decrease in all kinds of turbulences, created by abovementioned water activities. It will be ice on the water. Sometimes it will be still and quiet, other times the ice will sing, or whisper, or hiss, depending on the day. Sometimes the ice will make sounds like a string instrument, loud and clean. That type of sound happens when a huge sheet of ice, a mile or a few miles long, moves on top of unfrozen water. That type of sound is not good news for anyone who is near, unless you are a bird.

I’ve heard that string sound last Saturday. It was warm and sunny morning, no wind, the water was flat, the sky was blue, so I took my board and I went out on the lake. I was paddling, having greatest time, clearing my mind of all junk that accumulated during the week, and thinking all those happy thoughts that only come in a complete solitude on a beautiful sunny morning, surrounded by nothing but Nature. The sound was loud and very clean, not a hissing type or a whisper that happens when water is swooshing by the frozen shore. That Saturday morning the ice was playing music. And then I saw what was happening: a huge sheet of ice was moving out of the lake towards the shore, closing the canal of water where I was. It was like watching a ginormous zipper closing right in front of my eyes, and I was in the middle of it, beeing caught, and there was nothing I could do about it. I watched it all close completely. Me and my board were cought in the middle of the lake, in ice.

I self rescued. Adrenaline helped, of course. And also relatively warm air temperature. And a sunny day. I knew I will get to shore, one way or other. I picked the way that led me to my car. But there were other ways too. My life wasn’t in danger, but I guess it could have been, if things would have unexpectedly turned otherwise. I am glad they haven’t turned that way.

There is a very wise saying: shit only happens to people who do shit. If you are one of those people who can not stay still, can not hybernate or plant yourself on the coach, or find peace and happiness in crocheing your winters away, near the fireplace, I guarantee you one thing: shit will inevitably happen to you. You will encounter something totally unexpected, something new that you’ve never seen or experienced before; sometimes it will be something beautiful, other times something crazy, challenging, dangerous, all of it will be wonderful learning experiences, regardless of whether they are bad or good, and each of those experiences will make you wiser, stronger, braver. I suggest you never shy away from living your life, instead of just watching it to go by. But I also advise you to think more, check, and double check, and tripple check, especially if you are taking an unexperienced friend or a child with you. And after tripple checking, you check it all one more time. Every time you go out there, try to remember those past experiences and the lessons learned from them. Think ten times harder if the conditons are extreme, and back off gracefully, if the weather looks sketchy or things don’t look safe. There is no shame in not going and postponing your outing until the next time. Always be careful, smart, ready for unexpected, and ready to make decisions.

Thank you for stopping by.

Aušra