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Showing posts with label CTB2014. Show all posts
Showing posts with label CTB2014. Show all posts

Wednesday, January 1, 2014

2014 Challenge #1 - Cook the Books!

With another year comes another challenge for the Wilde Kitchen.  I totally got off track with my 2013 challenge - Restaurant Wars - and still have a few tasks to complete.  Hopefully I'll be able to finish these in the first two months of the year, at the same time as beginning the first of my 2 challenges for this year.

A few weeks ago, during my unemployed ennui, I sat looking at my bookcase.  It is filled top to bottom with over one hundred cookbooks.  Covering all types of cuisine, so many different techniques and collected from countries around the world, my cookbooks don't get nearly enough use.  This year I want to change that.

With starting my new job, I realize that I won't have as much time to test and perfect new recipes. Why not that this time to enjoy these cookbooks that I have collected over the years!  My plan is to make at least one  new thing from each cookbook, before the end of the year.  You'll notice my cookbooks are organized not by cuisine type or alphabetically by author, but by rainbow color!  I won't be attacking them in any particular order, just as each book strikes my fancy! I should need to prepare at least two recipes a week to complete this challenge by the end of the year! (This assumes I don't add any cookbooks to my collection this year.  So unlikely.)

This is the first of two challenges for 2014.  This is more of a personal challenge, call it my New Years Resolution. Stay tuned next week for my big cooking challenge of the year!


The Little Paris Kitchen - Rachel Khoo - Asperges a la parisienne
Making Artisan Chocolates - Andrew Garrison Shotts
SprinkleBakes - Heather Baird - Neapolitan Cake
Sweet Confections - Nina Wanat
The SONO Baking Company Cookbook - John Barricelli - Apricot-Raspberry Cobblers
Small Plates & Sweet Treats - Aran Goyoaga
Recettes pour Mini-Cocottes - Jose Marechal
The New Food Processor Bible - Norene Gilletz
Flavors of Greece - Rosemary Barron
Scoop - Ellen Brown
The Smitten Kitchen Cookbook - Deb Perelman - Harvest Chicken with Grapes, Olives & Rosemary
All-New Complete Cooking Light CookbookWhole Wheat Pasta with Cabbage & Leeks - February 14
Breakfast - Williams-Sonoma
Gelati & Sorbetti - Anna Prandoni (Italy)
Hot Chocolate - Michael Turback
Fat Witch Brownies - Patricia Helding - Hazelnut Cream Cheese Brownies
Verdura - Viana La Place
Marshmallows - Eileen Talanian
Hand-Crafted Candy Bars - Norris & Heeger
Pasta - Williams-Sonoma - Rigatoni with Pepperoni, mozzarella and arugula
The Bread Bakers Apprentice - Peter Reinhard - Portuguese Sweet Bread
New Complete Book of Breads - Bernard Clayton
The Sweet Book of Candy Making - Elizabeth LaBau
Cakes - Williams-Sonoma



Homemade Soda - Andrew Schloss
Marshmallow Madness! - Shauna Sever - S'mores Cupcakes
We Love Madelines - Miss Madeline
Gerard Mulot (patissier a Saint-Germain-des-Pres)
Nigella Express - Nigella Lawson - Bacony Chicken - January 27
Canning for a New Generation - Liana Krissoff
Smoothie Splash - Holly Jennings
Popsicles and Other Fruity Frozen Treats
Greatest Ever Indian
Giada at Home - Giada De Laurentiis
The Asian Cookbook
Frostings - Courtney Dial Whitmore
Greatest Ever Salads
D.I.Y. Delicious - Vanessa Barrington
Sapori di Sicilia
The New Alaska Cookbook
The Cookie Dough Cookbook - Lindsay Landis - Chocolate Chip Cookie Dough Stuffed Cupcakes - February 21
Dessert - Williams-Sonoma
Italian - Williams-Sonoma - Quiche with Sweet Peppers and Sausage
Decorating Cookies - Bridget Edwards
Better Homes & Gardens New Cookbook - Deep Dish Chicken Pot Pie - January 13
Cooky Book - Better Crocker
Pasta Sauces - Charles Bellissino
The King Arthur Flour Baking Companion



Chicken - Williams-Sonoma
The New Spanish Table - Anya Von Bremzen
Great Grenada Recipes
The South Beach Diet Cookbook - Arthur Agatston
Artisan Bread in Five Minutes a Day - Hertzberg & Francois
Jeni's Splendid Ice Creams at Home - Jeni Britton Bauer
Cookbook of Healthy Mediterranean Cuisine
Jamba Juice Power
Ball Complete Book of Home Preserving
Handheld Pies - Billingsley & Wharton
The South Beach Diet Quick & Easy Cookbook - Arthur Agatston
Bisquick II Cookbook
A Taste of the Caribbean - Angela Spenceley
The Ultimate Candy Cookbook - Bruce Weinstein
Il Formaggio in Cucina - Sapori Da Riscoprire
Don't Stop the Cook - A Complete Guide to Caribbean Food Recipes
The California Pizza Kitchen Cookbook - Flax & Rosenfield
Best Cookies Cookbook - Peanut Butter Macaroon Bars
Asian - Williams-Sonoma
The Bread Bible - Beth Hensperger
Pie in the Sky - Susan G. Purdy
Food From my Frontier - Ree Drummond - Rigatoni & Chicken Meatballs - January 2015
Giada's Family Dinners - Giada De Laurentiis - Chicken Florentine
Waffles - Dorie Greenspan
Laduree - Sucre
The Ultimate Smoothie Cook - Cherie Calbom
Macarons - Cecil Cannone
Chia - Wayne Coates



Barefoot Contessa Back to Basics - Ina Garten
The Vegetarian Times Complete Cookbook
The CIA New Book of Soups - Cream of Tomato Soup with Rice - January 2015
The CIA Vegetables
Classico - Italian Foods to Savor
Vegetables - Williams-Sonoma
Salad - Williams-Sonoma
Pasta Sauces - Lindy Wildsmith
The Complete Magnolia Bakery - Torey & Appel - Banana Pudding - February 7
660 Curries - Raghavan Iyer
Mad About Macarons - Jill Colonna
La Tartine Gourmande - Beatrice Peltre - Potato, spinach & asparagus Quiche with Cumin
French Fries - Zac Williams
Cupcakes! - Elinor Klivanis
Classic Snacks - Casey Barber
Giada's Kitchen - Giada De Laurentiis
Not Your Mother's Slow Cooker Cookbook - Hensperger & Kaufman - Chicken Cacciatore
Everyday Pasta - Giada De Laurentiis
Dutch Cooking Today
Muffins - Williams-Sonoma
Smoothies & Summer Drinks
The Ultimate Ice Cream Book - Bruce Weinstein
The Ultimate Frozen Dessert Book - Bruce Weinstein
The Food of Thailand - A Journey for Food Lovers



Essentials of Baking - Williams-Sonoma
Bonbon & Bonbons - Peche Mignon
The Homemade Pantry - Alanal Chernila
Muffins - Tantalizing Recipes for Delicious Muffins
Macarons - Christophe Felder
Charred & Scruffed - Adam Perry Lang
Best of the Best from New England
Momofuku Milk Bar - Christina Tosi - Corn Cookies - January 8
Cabane a Sucre de Cochon - Martin Picard
Artisan Cheese Making at Home - Mary Karlin
Grill It! - Bobby Flay - Smokey Baked Chicken Wings - January 2015
Wagamama Cookbook - Hugo Arnold
Bluephies New American Cookbook - Bill Horzuesky
New York - Williams-Sonoma - Polenta Crostini with Mushrooms
Breakfast for Dinner - Landis & Hackbarth

Monday, October 21, 2013

Gingerbread Truffles for Halloween!

I posed a question a few weeks ago, asking what candy reminds everyone most of Halloween.  The overwhelming response was candy corn, candy corn, candy corn! There seems to be two camps when it comes to the stuff.  Love it or hate it.  Personally, I'm not a fan.  The reason? I don't know what it's supposed to taste like.


I don't like things that don't have a distinct flavor. This is the reason that I don't like Coke or Pepsi, what are they trying to taste like?  Don't answer cola.  That's not a sufficient answer for me.  Oddly enough I really like Dr Pepper, which is basically cherry coke.  I know, I'm strange.


So, candy corn. Right. I went to the grocery store and even bought myself a bag of the classic treat.  I had a few pieces and put the bag away.  The only flavor detectable in a piece of candy corn is sugar.  And a little wax.  I wanted to make some candy Halloween, but I didn't want to make something with no flavor just for the sake of cuteness.  I wanted something with flavor and holiday cheer.


Enter these truffles.  They make look simple and unassuming, but they are packed with flavor.  They taste like Halloween in a bite.  The chocolate center is rich and smooth, with a hint of pumpkin spice and the outside is crunchy and oh so festive.  You won't need more than one of these truffles to satisfy your chocolate and Halloween cravings.


One Year AgoHomemade Almond Milk
Two Years AgoChicken Caesar Pasta Salad
Three Years AgoAcorn Squash Ravioli with Cranberry-Walnut Sauce

Gingerbread Truffles
Adapted from Making Artisan Chocolates

I used my scale and measured the chocolate in grams.  It was much more specific than relying on the markings on the chocolate bars.  You can do it either way, a few fractions of an ounce more of one chocolate or another won't change the flavor too much!

The fridge will be your best friend during this recipe.  If you find that your chocolates are getting too soft at any point, just pop them in the fridge for 5 minutes.

2 ounces (56g) 64% bittersweet chocolate
2 ounces (56g) 84% dark chocolate
3/4 ounce (21g)  milk chocolate
7 1/2 tablespoons (105g)  heavy cream
2 teaspoons (14g) light corn syrup
1 1/2 teaspoons (7g) butter, cubed, at room temperature
Pinch of salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg

1 cup puffed rice cereal
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 pound white chocolate

Chop all chocolates and place in a large bowl.  Combine heavy cream and corn syrup in a small pot.  Bring to a boil over medium-high heat.  Once the cream comes to a rolling boil, pour over chocolate and let sit for 2 minutes.  Stir with a silicone spatula until smooth.  Using a candy thermometer, let chocolate sit until cooled to 95 ºF.  Add butter and spices and stir until butter is all melted.  Let ganache cool for about 40 minutes and transfer to a piping bag.

Line a baking sheet with parchment paper.  Pipe small blobs of chocolate ganache onto the parchment paper.  If the ganache is too loose and won't form balls, place the piping bag in the fridge for 2 minutes. Roll the blobs of chocolate in your hands until round.

Preheat oven to 350 ºF.  Place puffed rice cereal and remaining spices in a 9x9-inch baking pan.  Toast cereal for about 5 minutes. Transfer to a food processor and pulse 5-6 times, or until cereal is mostly broken up.  You don't want it all to be dust.  Return to the baking pan.

Melt white chocolate in a double boiler (Or bowl set over a simmering pot of water).  Dip truffles one at a time.  Tap off excess chocolate and drop in the cereal crumbles.  Sprinkle top with more cereal and roll around truffle to coat completely.  Let truffles sit in the baking pan until the chocolate is completely set.

Store truffles in the fridge, but bring to room temperature before enjoying!

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