On the Twelfth Day of Christmas, My True Love Gave to Me...

As you can see, I've been cracking open Dorie Greenspan's Baking from My Home to Yours more frequently as of late; and instead of just sighing at the beautiful pictures, I've been more motivated to try recipes out.



For Christmas dessert, I made this Brownie Cake with a caramel topping. The cake was really a no-brainer and it ended up tasting just like a brownie leaning more toward the cake-end of the brownie spectrum. The caramel was exciting for me; I've only made caramel once or twice before and each time I forget how to do it.



More notably, I forget how boring it is to sit there and wait and wait and wait and wait and wait for the caramel to change colors slightly while worrying that you'll miss it and that it will burn and everything will be ruined forever. That may be an exaggeration, but that's how I felt watching the caramel for seven minutes without blinking once. In the end, the waiting paid off and the caramel was salty and sweet and the brownie cake paired with it perfectly.


Caramel-Peanut-Topped Brownie Cake
Makes about 12 servings

1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoon butter, cut into 8 pieces
5 ounces bittersweet chocolate, coarsely chopped
3 large eggs
1/2 cup packed light brown sugar
1/4 cup sugar
3 tablespoon light corn syrup
1/2 teaspoon vanilla extract

2 cups sugar
1/2 cup water
1 1/2 tablespoons light corn syrup
2/3 cups heavy cream
2 tablespoon unsalted butter, at room temperature
1 cup salted peanuts

Center a rack in the oven and preheat the oven to 350F. Butter an 8-inch spring-form pan, dust the insides with flour, tap out the excess, line the bottom of the pan with a parchment paper. Place the springform pan on a baking sheet.

To make the cake, combine the flour, salt and baking soda in a small bowl. Whisk together to mix and set aside. Add the butter and chocolate to a heatproof bowl and set over simmering water. Heat, stirring occasionally, until the ingredients are melted - do not let them get so hot that the butter separates. Remove the bowl from heat and set aside.

In a large mixing bowl, whisk together the eggs and sugars till well-blended. Whisk in the corn syrup, followed by the vanilla. Add in the melted butter and chocolate mixture, and whisk till combined. Gently whisk in the dry ingredients, mixing only until they are incorporated. The batter should be thick, smooth and shiny. Pour it into the prepared pan and jiggle the pan a little to even out the batter.

Bake for 40-45 minutes or until a thin knife inserted in the middle comes out almost clean. Transfer rack to a pan to cool for 15 minutes, then run a knife gently between the pan and the cake and carefully remove the sides of the springform pan. The cake may have puffed up during baking, but don't be concerned if it develops a crater in the center while cooling. Allow to cool to room temperature. When the cake is completely cool, invert it, remove the base and peel off the parchment paper. Wash and dry the pan, place the cake back into the clean pan, right side up, and fasten sides.

To make the topping: combine the sugar, water and corn syrup in a heavy, medium-sized pan, stirring just to combine the ingredients. Place the pan over medium high heat. Heat, without stirring, till the caramel turns amber (5-10 minutes). As the sugar is caramelizing, wipe down any splatters on the sides of the pan with a pastry brush dipped in cold water. To test the color of the caramel, drop a bit onto a white plate. Don't be timid about the color - if it's too pale, it won't have much flavor.

Lower the heat a bit, stand back and add the cream and butter. When the sputters are less vehement, stir to calm down the caramel and dissolve any lumps. Stir in the peanuts and pour the mixture into a 1-quart Pyrex measuring cup or other heat-proof bowl.

You will have more caramel than you need, but you want to get all the peanuts onto the cake, so spoon out all the peanuts out of the hot caramel and onto the cake. Pour or spoon over enough caramel to cover all the nuts, drizzling a little over the edges of the cake for presentation. Allow the topping to set at room temperature, about 20 minutes, before serving. Keep the leftover caramel at room temperature and save for another use.

Turduckery.

Over Thanksgiving Break, my mom and I went to St. Louis to tour Le Cordon Bleu and go shopping. While we were there, we picked up a food magazine called Feast that featured a recipe for Bacon-Wrapped Turducken. Our minds were immediately made up and we decided that we would finally attempt and conquer the Turducken.



I'm happy to say we both created and conquered the Turducken with relative ease. Finding the duck proved harder than we both thought, but was well worth the effort. This meat-roulade turned out to be delicious. Wrapping it in bacon added another dimension. The bacon dimension. And we all know that that is the tastiest dimension of them all.




Bacon-Wrapped Turducken
Makes about 12 servings

6 cups water
1/3 cup kosher salt
1 boneless, skinless turkey breast
2 boneless, skinless duck breasts
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
Salt and freshly ground black pepper
2 boneless, skinless chicken breasts
12 slices hardwood smoked bacon
Butcher’s twine
2 tablespoons olive oil
Bring water and salt to a boil in a large pot, and then remove from heat. Once cool, submerge turkey breast in brine for at least 1 hour, up to 12 hours. Remove turkey and pat dry.

Preheat oven to 325 degrees. Place turkey breast on a large cutting board and cover with a large piece of plastic wrap. Using a meat mallet, gently pound the turkey to an even 1/4-inch thickness. Do the same with the duck and chicken breasts.

Season the turkey, duck, and chicken breasts with fresh herbs, salt, and pepper. Lay the turkey breast flat, and then top with the duck breasts. Top the duck breasts with the chicken breasts. Bring the sides of the breasts up into a log shape and press together to hold, creating a roulade. Set aside.

Layer the bacon, slightly overlapping, on the cutting board. Place the roulade on top of the bacon, seam side up. Bring the bacon up around the roulade, overlapping the ends. Truss with butcher’s twine to secure.

Place the olive oil in a large nonstick pan over high heat. Once hot, add roulade and turn on all sides to sear bacon. Place roulade on a parchment-lined baking sheet and bake for 90 minutes, or until an internal temperature of 170 degrees is reached. Allow to rest for 10 minutes before slicing.

French Kissed

French Toast is my very favorite breakfast food. Well, maybe it's even with pancakes. But I consider French Toast to be much more of a treat than pancakes. Maybe it's because my mom used to serve it to me with clear syrup, and I thought that was the coolest thing when I was seven years old. Or maybe it's because I had a love/hate relationship with it when I was younger. I used to love the soggy bread but hate the egg bits on the sides. The older I've gotten (I'm quite old), the more I love the egg, though.



I was in charge of all the meals on Christmas this year, so I picked Baked French Toast for breakfast. First of all, I should mention that I cut the bread in the recipe but didn't think to cut the egg concoction, so our end result was much more eggy and soggy than a normal batch would have produced. It was pretty great, though; sort of like a scrambled egg/bread pudding combination. With syrup on top.



Baked French Toast
Makes about 10 servings
1 loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup

Butter a 13x9 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.

The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake in preheated oven, uncovered, for 40 minutes.