You've probably heard numerous times how important it is to be accurate with your measurements when baking. But how is this done? Here are some tips:
- Dry versus wet: Nested cups are for measuring dry ingredients and glass or plastic containers with spouts are for measuring liquids. Measuring spoons can be used for either wet or dry ingredients.
- Do not pack flour: Flour tends to settle quite a bit when in a jar or bag. To measure, mix the flour around and then spoon it into the measuring cup without packing.
- Do pack brown sugar: Interestingly, brown sugar is one of the things you pack to get the most accurate amount.
- Level with a knife, not your finger: It's most accurate to use a knife to ensure the correct amount is in your measuring cup or spoon.
- Eye level for wet ingredients: Get down and view wet ingredients from the side when pouring them into the measuring cup. If you try to view from the top, your measurement will not be accurate.
To accompany my desserts, I will be serving some delicious Spanish coffee that a friend of mine brought back for me from Spain. If you've never had Spanish coffee, you've got to try it. Unlike a lot of other roasts, there is not a hint of acidity or bitterness. Instead, the flavor of these beans is usually deep, rich, and caramel-y...almost like a coffee candy. The secret? Torrefacto. The Spanish employ a special roasting technique, torrefacto, in which they spray a fine mist of sugar over the beans prior to roasting. These torrefacto beans are then mixed in with beans that have been roasted the standard way. The result is an amazing caramelization that leads to an intense, bold, flavor that is not at all bitter. Served with some steamed whole milk, these beans make the BEST cafe con leché.
I am revisiting the topic of garnishes for my upcoming sweets party. Here are a few of my favorite techniques that work perfectly for desserts.
Fruit Fan
The fruit fan looks just lovely on fruit-filled desserts. Strawberries or anything similar will work. To create a fruit fan, you hold the end with the hull or stem and cut thin vertical slices about 2 mm thick — being sure not to cut all the way to the stem. Then, carefully separate the slices apart but do not break them away from the stem. By doing so, you'll create a "fan" shape with the fruit. It's best to use fruit that actually appears in the dish you're making.
Chocolate Curl
The chocolate curl is high in style and low on skill! All you need is a regular vegetable peeler and a block of good quality chocolate at room temperature. I prefer to use a block rather than a bar of chocolate, as you will have more leverage and thickness to work with. Hold the block in one hand and just use the peeler to shave off curls. Refrigerate the curls until needed so they don't melt.
Candied Rind
Candied citrus rinds make beautiful garnishes. They are a bit more involved, but the results are wonderful. Here's a recipe that features instructions on making candied orange rinds.
Yesterday I was contemplating what my next party would be when I heard an ice cream truck in the distance and I thought, "Of course! A Dessert Party!" Summer is the very best time for desserts, in my opinion. Everyone is in a relaxed state-of-mind and just ready to indulge in something sinful! But, I also realize most people are thinking about swimsuits and while they may indulge, they probably won't be cleaning their plates. So, for my next gathering, I'm going to be making mini-versions of some decadent treats:
Profiteroles
The recipe calls for these to be filled with coffee ice cream and topped with molten chocolate, but I prefer vanilla bean ice cream instead. These bite-size treats are SURE to be hit.
Molten Chocolate Cakes
All I can say is YUM. I will probably make an extra batch of these!
Strawberry Shortcakes
There's nothing better than fresh strawberries this season. And nothing better than shortcake and whipped cream to accompany them!
Peanut Butter Parfait Dip
This one could even be called healthy! It's so simple and full of delicious good-for-you stuff like peanut butter, yogurt and honey. Crunchy Stacy's Cinnamon Sugar Pita Chips will be the perfect dipper.
Watermelon Granita
And for a palate cleanser, I'll make some of Watermelon Granita. Light, clean, and artful.
This weekend we are going on a three-hour hike with a group of friends. And of course, my first thought is — What kind of snacks will I bring for my guests? I've got a couple of great pick-me-ups planned:
Peanut-Butter Pita Stackers: Okay, so it's a little messy but that's what disposable hand wipes are for! To make these, all you need is: crunchy peanut butter, honey, and Stacy's Pita Chips — I like the Simply Naked or Cinnamon Sugar variety. Assembly is easy! Grab a chip and top it with a thin layer of peanut butter, then a squeeze of honey, then another chip. Keep going until you've made enough for your group! I think about 8-10 per person is a nice size.
Get Up and Go Trail Mix: This is another one I like to throw together — Mix 1/2 cup of raisins, dried cranberries, cashews and almonds with 1 cup of broken Stacy's Cinnamon Sugar Pita Chips, 1/4 chocolate chips, and 1/4 cup of peanut butter chips. Toss in a bag and go!
Hummus and Cut Veggies: You can buy pre-made hummus, but it's actually very easy to make! Here's a great recipe that takes no time and is really tasty! Just remember, when transporting cold food, you want to keep it below 40 degrees Fahrenheit. I will be storing this in an insulated container along with an ice pack.
On Sundays, my favorite thing to do is enjoy a nice, long, leisurely brunch with my family. There's just something so wonderfully cozy and luxurious about the whole experience. Usually I serve a combination of sweet and savory so that we have a nice balance of flavors. Here's a typical Sunday brunch menu:
Blueberry Baked French Toast
Yes, French Toast can be made with white sandwich bread, but this unusual recipe uses Stacy's Pita Chips as the base and wow is it awesome! It takes a bit more work, as it must be refrigerated overnight but trust me, your family will love you for making it! It's so good that it could actually double as a dessert recipe if you served it with a scoop of vanilla ice cream!
Mushroom Shallot Quiche
This is a GREAT quiche recipe. To save time, I often use a store-bought crust, but if you have the time, it's worth it to make the crust from scratch -- it's just that much richer. Mmmm... I usually serve this with a simple mesclun salad and light vinaigrette.
Bloody Mary
No brunch is complete, in my opinion, without a Bloody Mary! This one's just for the adults, but my kids like their own non-alcoholic version as well. All of the above is served with a side of store-bought chicken-apple breakfast sausage, strong coffee and the Sunday paper!
I'm meeting some friends at the beach this weekend and we are each bringing something special. For me, a meal by the beach always includes seafood. Because there are just a few of us, I'm going to splurge and make some of my famous lobster rolls. A lot of recipes call for just 3 ingredients: fresh fluffy dinner rolls, lobster and mayo, but I like to add a little celery and chives. I don't follow an actual recipe; I just eyeball it. I use the meat of one lobster per person, and mix it with about a tablespoon of mayo, two tablespoons of finely chopped celery and a teaspoon of chives. I then throw in a pinch of salt and freshly ground pepper. The rolls are buttered and toasted and each is filled with the lobster mixture and Boston lettuce. Because we'll be dining at the beach, I'm just going to drop by my local baker and pick up a few fresh crusty rolls (whatever they have) and we'll assemble everything at the beach!
Here are a couple of solid-looking recipes if you need one:
Lobster RollsMini Lobster Rolls
At the BB-Hue party, we had one small incident occur that I didn't initially report on! Fortunately, we were prepared. I had made a batch of burgers using habanèro peppers to add some heat. We were very careful to keep the HOT batch separate from the medium batch that had been heated with jalapeno peppers. But, at some point, a stray habanèro burger made its way to the medium pile and my friend Lisa became the victim of it! After two bites, she was in pain! (Though she did say the flavor outside of the heat was almost good enough to ignore the discomfort). Luckily, we had some milk on hand! The burn that people feel from chilies comes from a compound called capsaicin that chilies produce. Capsaicin can't be neutralized by water, but dairy products such as milk, ice cream and yogurt seem to neutralize its burning effects. Bread and rice can also help to some degree by absorbing the capsaicin. I've also read that acidic fruits and vegetables like tomatoes and lemon can help. So if you plan to turn up the heat, make sure you've got some milk, bread and lemons for your guests!
Despite the ninety-degree weather, we had a ton of fun at this year's BB-Hue! Here's what we ended up making:
My friend Mark helped me with these fall-off-the-bone baby-back ribs. They were slow-cooked for nearly the entire day and it was worth it!
Here's some extra sauce -- I prefer my 'cue "wet" -- so we always make extra sauce!
Too delicious for words!
Unbelievable and look at those shades of red and blue!
Such beautiful color! And even better flavor!
I may be throwing a BB-HUE, but that doesn't mean I'm going to ignore the barbecue! I've selected a few recipes that sound fairly simple and deliciously divine!
Jalapèno Cheeseburgers with Bacon and Grilled OnionsThe thought of this recipe is making my mouth water. I've made bacon cheeseburgers before but never like this. The recipe calls for coffee crystals in the burger glaze! Sounds intriguing. I like a little more heat so I may make a batch using habanero pepper as well!
Barbecued Chicken Thighs with Brown Sugar-Hickory SauceI really love dark meat. Not only is it tastier and juicier but it's so much cheaper than white meat, too! This sweet BBQ sauce sounds fantastic and will taste great on thighs or drumsticks. Can't wait to serve it.
Bourbon-Glazed Baby Back RibsMmm...This BBQ recipe combines Asian flavors: hoisin and plum sauce with Dijon mustard and bourbon. So different...I think my guests will love it.
Copyright ©2009 Stacy’s Pita Chip Company
My name is Emily (or Em). I'm a food fanatic and entertaining junkie. I've been playing host since before I can remember,
but lately I've realized
my party formula needs
some tinkering.
"An Entertaining Summer" is a blog about my quest to become a better entertainer -- not just for the big holiday blow-outs, but for everyday occasions too. It's the place where I'll be posting thoughts, ideas, menus, recipes, and pics documenting my progress. The hope is that by the end of the summer, I'll be able to call myself an Entertaining Artist!
