Brown Butter Wonderment
August 27, 2010

First and foremost, Selamat Berpuasa to everyone. Today marks the 16th day of the fasting month. Soon, it’ll be time to bake Raya goodies and hopefully that will mean more posts!

Before that though, it is time to reveal the Daring Bakers’ challenge.

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alasa or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

This month, I was introduced to brown butter and oh my, was I glad I signed up as a daring baker. Just the memory of the aroma of the brown butter is enough to make me salivate. On top of that, I had to overcome my nonsensical fear of making custard-based ice cream. I tweaked David Lebovitz’s chocolate ice cream recipe to churn out this marvelously creamy roasted almonds mocha ice cream to go into my bombe Alaska. Overall, this month’s daring bakers’ challenge was absolutely fun and a wonderful learning experience. Plus, I finally had a reason to invest in a blow torch.. Crème brûlée here I come!

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Black and White
July 27, 2010

It has been too long, non? Not that I have not been baking – just that I have not been baking anything different. I have dabbled with candy making but my homemade marshmallows flopped, literally – taught me the importance of the candy thermometer – and my torrone/ nougat came out just alright, not a good recipe to share. Today, I will be posting my first daring baker’s challenge!

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

We were given the creative freedom to choose the flavors of the roll and the ice cream. I attempted to make mint chip ice cream, cookies and cream ice cream, hot fudge and just the basic chocolate swiss roll with vanilla filling. Somehow, the mint chip ice cream did not set and I decided to not add it to the bombe so that I’ll be able to slice the bombe. Seeing that the mint chip ice cream did not set, I used my own recipe to make the cookies and cream ice cream. So, everything turned out black and white.

The recipe for the swiss roll, hot fudge and ice cream can be found at The Daring Kitchen website. The recipe for the cookies and cream ice cream is as follows (no ice cream maker required):

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