https://www.abeautifulplate.com/london-fog-cake-earl-grey-buttercream/
This is a 3-layer cake as written above, but there is also a version using a bundt pan, with the center filled using chopped hazelnuts tossed in honey syrup.
Similar in texture to the Haribo brand gummies, this recipe calls for unflavored gelatin, light corn syrup and sugar. Gummies must be cold cured 24-48 hours to achieve desired texture.
Requires significant preparation. Candy will release easily from coated surfaces. Use silicone coated utensils and molds where possible. Lightly coat silicone and glass surfaces with cooking spray.
* Optional, an emulsifier for added waxes or oils
** Approximately ¼ sachet of Kool-aid flavoring, or equivalent brand
Add 200ml cold water to a medium bowl. In a separate bowl, add gelatin powder, citric acid, corn starch, xanthan gum and powder flavoring to a small bowl. Whisk to combine. Slowly pour powder mixture into 200ml cool water while stirring vigorously to avoid clumping. Set aside and allow mixture to set.
Prepare candy equipment. Lightly coat spatulas, measuring cups and molds with cooking spray. With a clean paper towel, wipe excess oil from surfaces to ensure an even coating, and minimize surface foam and bubbles.
Add corn syrup and sugar to a medium saucepan. Using a candy thermometer, heat over a low flame to 300°F, stirring occasionally to avoid scorching. Reduce heat.
Add gelatin to sugar mixture in chunks, gently stirring constantly to avoid the candy seizing. Stir gently, and do not incorporate air. Slowly add alcohol or oil based flavorants as mixture begins to cool, stirring constantly to avoid seizing.
Note: If candy starts to seize, raise heat gently and keep stirring to break up and dissolve clumps. Do not overheat.
Transfer hot mixture to a heat resistant dispenser. Allow to settle for clarity and skim off any foam.
Working quickly, dispense candy liquid to molds, pouring slowly to avoid bubbles, and minimizing agitation.
Allow to cool 10 minutes, then transfer molds to refrigerator. Chill 1 to 3 hours, until set and firm. Extract candies and arrange on a lined sheet pan. Refrigerate candies uncovered 24 hours until cold cured and quite firm.
Coat candies in sanding sugar or cornstarch to prevent sticking while packaged. Alternatively, bathe in strong, neutral alcohol 1 hour to form a nonstick skin.
Cover and store refrigerated up to 2 weeks.
This works pretty well if you let the dough autolyse before kneading. Try to use a light malt extract.
New York Style Sourdough Bagels
80/20 ground beef and chicken schmaltz give an unctuous and glossy texture to this rich and savory interpretation of an Irish pub classic. While the recipe only calls for carrot and corn, any vegetables may be added or substituted.
Preheat oven to 400°F, and prepare a 9×13 baking dish.
In a large skillet, sear brown ground beef, and then break up and brown off. Move the meat to one side and add the diced onion and mushroom. Saute separately from the beef until tender. Add minced garlic and ginger, and saute until aromatic, about 45 seconds. Add tomato paste, and combine with vegetables until brick red. Combine with meat and add diced carrot and minced herbs. Saute until water is reduced by three quarters, and dust with flour. Stir flour into the meat and vegetable mixture, and ensure no dry flour remains.
Deglaze pan with 2-4 oz of Kentucky straight bourbon whiskey or Irish whisky.
Add chicken pan drippings, Worcestershire sauce, soy sauce and Gravy Master, and stir to combine. Simmer 5 minutes until the carrot begins to soften. Add frozen corn and stir to combine. Reduce heat.
Prepare 8 cups of instant mashed potatoes, per directions on the carton. Season with white pepper and granulated garlic.
Transfer the meat and vegetable mixture to a 9×13 baking dish and spread to an even thickness. Top with mashed potatoes. Using a fork, draw a criss-cross pattern in the mashed potatoes and dress lightly with olive oil using a brush or spray bottle.
Bake uncovered 30 minutes at 400°F. Optionally, broil on high to toast the top of the mashed potatoes.
Allow to cool 15 minutes before serving.
Sour, soft gummy candies formed in a silicone mold.
* substitute green sugar
Prepare a silicon candy mold on a sheet tray. Lightly coat the mold with cooking spray or a neutral cooking oil. Wipe excess oil frpm the mold with a paper towel and set aside.
Whisk unflavored gelatin packet into ⅓ cup room temperature water, and allow to bloom for 10 minutes.
Whisk together flavored gelatin, sugar and citric acid to combine thoroughly. In a separate bowl combine guar gum and cornstarch with 2 tbsp cool water to make a slurry.
Combine unflavored gelatin, dry powders, corn syrup and guar gum/corn starch slurry in a small sauce pan. Bring the mixture to a slightly bubbling the mixture over medium-low heat, stirring frequently to prevent scorching. Simmer for 2 to 3 minutes until the liquid is smooth and all sugars have completely dissolved. Remove from heat.
Allow the mixture to cool slightly, and transfer to a heat proof, spouted measuring cup or squeeze bottle. Distribute the hot liquid into the mold and refrigerate 45 minutes to several hours, until the gummies are set.
Remove cold gummies to a parchment lined sheet. Set aside in a cool place with adequate air flow and allow to air cure for 24 hours. Gummies will desiccate slightly and form a tacky skin. Do not use a warm air dehydrator or gummies may melt.
Prepare a sanding sugar by combining 1 part citric acid with 4 parts granulated sugar. Working in batches, toss the gummies in the sanding sugar to thoroughly coat. The sugar will help to keep the gummies from sticking. Adjust the ratio of citric acid in the sanding mix, being g careful not to exceed 3:2 sugar to citric acid or gummies may dissolve.
Store refrigerated up to 2 weeks in an airtight container. Add potassium sorbate to the dry ingredients in ratio to shelf stabilize for longer term, unrefrigerated storage.
Savory, muffin-sized quiche bites prepared without dairy, gluten or soy.
Use a large measuring cup or graduated pitcher to distribute batter evenly. One liter (1000mL) of batter makes 12 bites using a standard muffin tin. Serves 4 to 6.
Clean and lightly oil a nonstick muffin pan with olive oil or another high temperature neutral oil. Preheat oven to 375°F.
In a 10″ skillet, brown the diced bacon until it is slightly crisped, browned and several tablespoons of fat have rendered. Add the diced red pepper and shallot, then saute until tender, about 6 minutes.
While the peppers are cooking, scramble approximately 10 eggs with salt to make 500mL of batter. Whisk in fresh herbs and rice, breaking up any stubborn clumps with the whisk.
When the peppers and shallot have mostly sweated out, add the garlic and saute one more minute until the garlic is aromatic. Remove from heat.
Working in thirds, add the bacon and peppers from the pan to the eggs while stirring continuously to prevent the eggs from cooking. Combine thoroughly, adding up to 2 tablespoons of gluten free flour substitute to thicken.
Using a spoon, distribute the batter among the muffin cups, filling to approximately ¾ full, and ensuring even distribution of the solids.
Optional: top muffins with shredded cheese.
Transfer to the oven and bake at 375°F uncovered for 15-20 minutes, until lightly browned and puffy. The muffins are done when a wooden tester pulls clean.
Butter, evaporated milk, lemon zest, lemon juice, Rosemary. Simmer 10 minutes and cool
Sugar and corn syrup, heat to 340°F then slowly add liquid, not boiling over.
Return to heat and whisk continuously until the syrup reads 240°F. Pour into a prepared, lined 9×9 pan.