Sunday, October 19, 2014

Brown Butter Pecan Ice Cream.



Woody
vanilla
burnt
tabacco
toasted
butterscotch 
creamy
pudding
balmy
perfume.

Intoxicating.

...

Brown Butter Pecan Ice Cream

time 20 minutes ice cream preparation, 15 minutes pecan preparation, 20-30 minutes freezing
yields around 500ml

3 large egg yolks
40 plus 50g sugar
200g cream
40g butter
80ml milk
1/4 tsp. himalayan salt
90g pecans, chopped & toasted

In a heatproof bowl, whisk the yolks with the first amount of sugar.
Set aside.
Put the butter in a heavy saucepan and put the pan over medium heat.
The butter will meld and bubble and after a few minutes turn brown.
Continue to cook until it has a rich, nutty smell and the butter solids (little specks floating around in the liquid) have turned dark brown.
Add the cream and stir until blended.
Then add milk, sugar and salt.
Put the pan over medium-high heat, bring to a simmer.
Scoop out half a cup of the hot mixture and mix well with the egg yolks.
Add the yolk mix back into the cream and stir until thickened.
Remove from heat, strain and refrigerate.
While cooling, toast the pecans in the oven:
chop them roughly, then put them in the oven for around 8 minutes at 180 degrees Celsius.
Once cool, freeze in your ice cream machine according to the manufacturer's instructions.


Wednesday, October 15, 2014

Brooklyn, NY [preview on film].

October started with what seemed to be a nap on a plane.
And then I woke up in New York.
I saw my lovely H. after over a year and rejoiced.
Met wonderful A. 
Wandered for hours, slept little, ate well.
Too short.


Sunday, October 12, 2014

Pumpkin Pancakes.

 
 

Remember the mornings?
Probably a Sunday.
The sun glints through
windows, 
gently covered in frost.
A warm smell
of spice, 
draws you from 
a comfy cave.

...

Pumpkin Pancakes

time 15 minutes preparation, 20 minutes baking
yields 18-20 small pancakes

250g pumpkin puree
2 Tbsp. melted butter
75g pure maple syrup
2 eggs
500g buttermilk
1tsp. pure vanilla
100g all-purpose flour
80g whole-wheat flour
65g corn meal
45g whole oats
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. salt
pinches of nutmeg, cloves & ginger

Slowly stir dry ingredients into wet until just combined.
Be careful not to over mix.
Pour onto preheated and buttered griddle or heavy saucepan.
Turn over pancake when bubbles start to appear on top. 
Top with warm maple syrup and toasted, chopped pecans.


Sunday, October 5, 2014

Cinnamon Roll Baked Donuts.

 

Round
rings
warm
spice
blanket 
wrapped
autumn
chill
comfort
found
rings
round.

...

Cinnamon Roll Baked Doughnuts

time base & batter 30 minutes, baking time 15 minutes, frosting 20 minutes
yields around 18 baked doughnuts

cinnamon base:
85g butter (55g reserved for the batter)
2 tsp. cinnamon
5 Tbsp. dark brown sugar
1 tsp. milk
1 tsp. cornstarch
1 tsp. vanilla extract

batter:
150g all-purpose flour
45g whole-wheat flour
75g granulated sugar
35g brown sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. grated nutmeg
1 egg
125ml milk

frosting:
2 Tbsp. cream cheese
28g powdered sugar
1/2 tsp. vanilla extract
3 Tbsp. finely chopped, toasted pecans

Preheat your oven to 175 degrees Celsius.
Melt the butter in a small saucepan, pour 4 tablespoons into a jug and set it aside.
To the saucepan containing the remaining butter, add the cinnamon, dark brown sugar, milk, cornstarch and vanilla extract.
Heat just until it bubbles then take it off the heat and pour around 3/4 teaspoon of the mixture into the bottom of each cavity of the doughnut pan.

Add the egg and milk to the jug containing the butter and whisk together.
Stir together the flour, granulated sugar, baking powder, salt and grated nutmeg in a medium bowl.
Pour in the contents of the jug and stir together until just combined, the mixture may look slightly lumpy, don’t over mix it.
Spoon or pipe the batter into the doughnut pan, filling each cavity about 2/3 full.

Bake the doughnuts for 12-14 minutes and turn out a wire rack.
 Once they’re cool, glaze with cream cheese frosting:
cream the frosting ingredients together in a bowl.
Pipe the frosting in zig-zags onto the cooled doughnuts.
Sprinkle on the chopped pecans.



Wednesday, October 1, 2014

Moodboard No. 8.



from upper left to right:
(1) vintage chair from Goodwill's Bins for $3 from last year's scavenging 1740 SE Ochoco St. Milwaukie, OR 97222 (2) finally got around to get Tartine's Bread to experiment with my sourdoughs (3) on a stack of library books from Multnomah Library 1038 SE Caesar E Chavez Blvd. Portland, OR 97214 (4) my new favorite sweater from Red Light thrift shop in Portland with Norwegian/ Christmas-y print 3590 SE Hawthorne Blvd. Portland, OR 97214 (5) dried ferns and newly fallen leaves to press as well (6) cast-iron pans for better cooking, baking and bread baking (7) new sunglasses, although the season's almost over (8) boots for everyday: work, hiking, biking… (9) drawstring tote bag for future print project