Still Life, With Cats

Onward to Episode 8: Free From week, which meant that each challenge was free from a different ingredient. The Signature was dairy-free ice cream sandwiches, the Technical was vegan sausage rolls, and the Showstopper was gluten-free cakes. Neither my sister or I was in the mood to tackle a huge cake, and the sausage rolls didn’t sound appealing, so…ice cream sandwiches, it was!

My sister made up her own version because she’s talented like that but I decided to go with Guiseppe’s Ginger Orange Ice Cream Sandwiches, because the ice cream is made with tofu and sounded intriguing.

The cookies were pretty straightforward – just a slightly spiced cookie made with margarine instead of butter. The ice cream required orange juice and zest, soy milk, and silken tofu all blended together. This time I planned ahead and stuck the bucket for the ice cream maker in the freezer the day before, and shockingly the ice cream actually churned for a change, instead of just remaining a sad, cold liquid consistency like previous attempts. Hooray!

There were supposed to be candied orange peels on the top for decoration, plus melted white chocolate drizzled for a pattern, but after I assembled them I got busy doing other stuff and almost forgot about them, so ran out of time to do any sort of drizzling, plus orange peels take WAY longer to candy then the recipe says they will, so after a tentative nibble, those went directly into the trash. But at the end of the three hour time limit I had 8 completed ice cream sandwiches, even if the ice cream was a little soft during assembly so it blorped out everywhere.

Dairy-free ice cream will never be as creamy or taste as rich as real ice cream, but for what it was, these turned out pretty tasty. I wasn’t sure if the tofu would affect the taste or texture, but honestly, if you didn’t know it was there, you’d never guess. The ice cream has a pleasing orange taste, and the cookies are lightly spiced with ginger and have the consistency you’d expect from an ice cream sandwich, so overall, this was a win.

‘Tis the season for Holidailies.

Time for Episode Six of the Great British Baking Show, which was all about pastry. The challenges were: a dozen savory chouxnuts (choux pastry fried like a donut), baklava, or a terrine pie. By this point my sister and I were feeling a little overwhelmed by all the sweets, so we opted for the savory option, the terrine. However, because of my schedule I didn’t actually get a chance to make it until after the Episode Seven pooptastic cookies.

A terrine pie, by the way, is made in layers and wrapped in a crust, so that when it’s baked, it should hold its shape, and when sliced, you should be able to see the layers. Let’s see how that went!

We both toyed with the idea of using a hot water crust pastry dough, except from previous experience, that stuff *stinks* plus it’s kind of slimy to work with and neither of us really wanted to repeat that ‘fun’. So instead my sister delved into her cookbook collection and found a recipe for a pastry-covered meat pie that used a regular butter crust, so we both adapted that for our pies. Otherwise, I pretty much just gathered up a bunch of ingredients with a vague plan in mind, and decided to see how it would go, without any sort of recipe to follow.

Because we were using a butter pastry, that meant most of the filling actually needed to be mostly cooked ahead of time. I made a little meatloaf, mashed some potatoes, and cooked up some sweet potatoes with a bit of garlic and thyme, grabbed the peas out of the freezer, and then assembled my pie in a bread pan lined with parchment paper. Technically we were supposed to make our pie decorative, but we all know how well that turns out for me, so as a nod to that, I did try to do a pattern in the top when slicing openings for the steam to escape. An hour or so in the oven later, and ta da!

Look, a free-standing terrine pie with no leaks and no breakage! Woo!

And were there layers?

Yes! Yes there were!

Overall it turned out pretty tasty. Was it worth all the effort such that I will be making this on a regular basis? Eh, probably not, but Richard and I were quite happy to consume it for lunch for the next couple days so I call that a win.

‘Tis the season for Holidailies.

Episode 5 of the Great British Baking Show was German week (and you would have thought the German contestant Jurgen would have dominated this one, except that he pointed out that he usually doesn’t make this sort of thing, so ah well). The challenge recipes were: two dozen German biscuits (cookies), a Prinzregententorte (which is a layered chocolate torte), and a double-tiered yeasted cake. We were very torn because we actually wanted to make all three of them, except that that was a lot of time and also a lot of cake and cookies for households that only have two people. So instead we compromised and decided to make 1 dozen cookies, and a single tier of yeasted cake.

Off to Google we went, and I chose Kardamon Plaetzchen (Cardamom cookies) dipped in chocolate (since they had to be decorated) and a Bee Sting Cake, which consists of a yeasted dough, sandwiched with a layer of pastry cream and topped with a layer of honeyed almonds.

The cookies turned out quite yummy. You can definitely taste the cardamom, which has a lovely flavor, and while I was worried the chocolate would overpower, it was a good combination.

The bee sting cake was interesting – I’m not sure I’ve done a yeasted cake before, but aside from the rising time, it wasn’t much different than any other cake recipe out there. It’s baked in a springform pan, to allow the dough to rise, since it would otherwise overflow a regular cake pan. The honeyed almonds are spread (carefully) over the top of the cake after it’s risen, before it goes into the oven, which then gives the cake a shiny (although slightly, uh…rustic look) once baked.

It felt like a lot of pastry cream, but in a way, you need the cream to cut the overwhelming sweetness of that topping.

I got both of them done within the time frame required (we just used the cake time requirement because we knew the cookies could be done during the rising time of the cake batter) and they were fun to make. Not sure I’d do the cake again – it was tasty but a little sweet for me, but the cookies could definitely make a reappearance in the future.

‘Tis the season for Holidailies.

Yay, we have moved on to Bread Week with the GBBO! I was looking forward to this week. The three options were focaccia, which we’ve made a couple times before, olive and cheese ciabatta breadsticks, which frankly sounded absolutely revolting (plus breadsticks didn’t seem like any kind of challenge), or a milk bread sculpture, which seemed like an awful lot of work. We did toy with the idea of looking back at past challenges to use one of those recipes, but then we decided, well, we might as well give Milk Bread a try, and then we started throwing around ideas for what to do with it, and to sum up, we decided we’d spiders and pumpkins, out of milk bread, and even though we weren’t planning on doing an actual sculpture, well….you’ll see how that turned out.

Milk bread is a Japanese thing, I believe, and it starts with you cooking a little bit of flour and milk together in a pan before you make the dough. The cooked flour is added to the dough, and it helps keep the resulting bread softer longer.

Anyway. Pumpkins and spiders. I used this recipe for my spiders. To make them look like spiders, I added a little black food coloring to the dough, and topped them with some chocolate craquelin (which is basically a cookie sort of thing – it’s usually seen on top of cream puffs, or on pan dulce).

The legs were made of the same dough, but rolled super and then draped over the sides of tin foil-lined mini bread pans.

Once they were cooled, I assembled them by stabbing small holes in the side of the bodies, and stuffing in one side of the legs. This was not always successful, but it worked for most of them, so I was pretty pleased. Then I finished them off with red gel blobs for eyes.

I honestly wasn’t sure how this would all work and was kind of making it up as I went along, but they turned out far better than I was expecting, so yay for that!

As for the pumpkin, originally I was going to do mini pumpkins, but then I decided to just do one giant pumpkin. I used this recipe, which I am not sure actually counts as milk bread, since it didn’t start with the cooked flour mixture, but I shall not quibble. This dough took a bit longer to rise than the other dough, which was actually a good thing since that meant I had plenty of time to form all the parts of the spiders.

I didn’t feel like I should do just a plain dough, so after its first proof, I rolled it out, brushed it with melted butter, and then sprinkled that with a mixture of finely chopped crystalized ginger (from my stash in the freezer – I make a pound of this every year and it’s *so* worth the work to have it available!), brown sugar, and some chopped walnuts. I figured it would be sort of like a giant cinnamon roll.

Here is my final tableau in all its glory.

The ‘top’ of the pumpkin is more of the chocolate craquelin – I tried to form a large chunk of it into some sort of stem, but it mostly sprawled in the oven, so…yeah. But overall, I’m pretty pleased with how this all turned out, especially considering that the contestants get to practice their showpiece bakes beforehand, and this was my one go at it. Total time spent: 4 hours and 9 minutes.

As for taste – the verdict is a very happy yum! The spiders are just basic bread rolls, although the chocolate in the topping does come through. As for my pumpkin, I was expecting it to look like a cinnamon roll, but when I cut off a piece, all the filling had literally melted into the dough, so you would never have guessed what I had done. But while it wasn’t visible, that crystalized ginger definitely came through in the flavor. Delicious!