Tag: Chocolate

Lombardy – The Other Side of Italian Food

There are many different factors that merge to create the style of Italian food eaten in a particular region of Italy. A great example of this is the Lombardy region. The land here dictates what ingredients are used in the Italian food and hence what type of dishes will emerge.

The biggest feature of this region is the vast plains. These plains allow for an abundance of cattle and these cattle greatly affect the type of Italian food found in this area. For instance, while most people think of olive oil in conjunction with Italian food, in this region butter is much more popular. There is also a lot of cream used in the food here; again not something most people associate with Italian food. These distinct differences from the general ideas of Italian food are due to the abundance of cattle found in the region.

Cheese is a very important ingredient in the Italian food here. One important cheese is the robiola. This cheese is part of the Stracchino family and is a soft-ripened cheese that is distinctly Italian. It is made from a blend of cow, goat, and sheep’s milk. The proportions of the different milks are distinct to different areas of the region and so it is possible to taste several different samples of the cheese, each with its own distinct flavor. Grana padano is also a very important cheese to the region. This is a hard, grainy cheese made from cows milk and aged anywhere from eight to twenty-four months. This cheese is important in the history of Italian food. It was invented by monks who used ripened cheese as a method of preserving extra milk. By 1477 this cheese was one of the most famous cheeses in the world and it certainly hasn’t lost any luster with the passing years.

Another distinct feature of this area’s Italian food is the use of single pot dishes. These are dishes which take less work to create and are therefore more popular amongst the working class of the area. Polenta is very popular as is rice. There are many different risottos that are common in the area as well as rice based soups. A popular version of risotto here is flavored with saffron. Another dish that is immensely popular and has made the region famous is its traditional ravioli with pumpkin filling. While ravioli is popular with Italian food lovers most have never had it with pumpkin filling. It is also served with melted butter and is often followed by turkey traditionally stuffed with stewed meats or chicken. True to the picture of Italian food the area boasts yet another unique pasta dish, this one with a twist as well. It is a dish of buckwheat pasta with potatoes, Swiss chard, butter, and Bitto cheese.

Of course you can’t overlook the importance of desserts in the Italian food of Lombardy. The region boasts a few sweet dishes. They make a traditional Christmas bread made with yeast dough and dotted with candied citrus peel, raisins, and candied fruits. An even sweeter Italian food creation is torrone. This nougat confection is made from honey, sugar and egg white. It is then coated with crushed, toasted almonds. The last unique dish to the area is actually a condiment made of boiled fruits seasoned with mustard. This region really does expand a person’s view of Italian food.

How To Make Candied Fruit For Cake Decorating

I remember my mother making fruit cake, she would use candied cherries that she would buy them in little air tight containers. They came in two colors, red and green, but they did not have the best taste. The candied fruit available now is much more beautiful and tastier than it was then. Trust me it isn’t just for fruitcakes anymore.

Making your own candied fruit to use as a garnish for dishes, in cookies, as a snack, and in cake decorating. Making candied fruit is a simple process. You infuse fruits and citrus peelings in a sugar syrup. You can candy orange wedges, orange peel, lemon peel, grapefruit peel, pineapple and fresh cherries. You can also candy fruits, such as carrots for carrot cake decorating.

You will need two sauce pans, one for making the syrup, and another to blanch the fruit. This is a recipe for Candied orange peel.

Simple Syrup

This syrup is used for making candied fruits, adding flavor to cold drinks, and adding moisture to sponge cake. There are different strengths of simple syrup for different uses. Thin simple syrup, made with 1 part sugar to 2 parts water, is used to brush on cake layers, mostly sponge cake, to provide extra moisture and sweetness. Medium simple syrup is made with equal parts of sugar and water. This is excellent for adding sweetness to mixed drinks, coffee, iced tea and to candy fruit. A syrup made of 2 parts sugar and 1 part water is used as a base for sorbet, and making rock candy.

Combine equal parts of sugar and water in a medium saucepan. Bring to a boil and let the sugar dissolve. You do not need to stir the syrup, but if you do it will do no harm. You can flavor the syrup. Take the syrup off the heat and cool slightly. Stir in 1 or 2 tsp. Of vanilla for a basic vanilla syrup. This syrup can be kept in a lidded jar in the refrigerator for up to a month.

Remove the bottom and top of an orange. Set the flat end of the orange on a cutting board. With a sharp paring knife, slice the peel off in strips, starting at the top and slicing downward, following the curve as much as possible. Don’t worry about cutting off the white pith of the peel. Although it is usually bitter, blanching it will make it translucent and the syrup will sweeten it.

You can candy the peel as it is, or cut into strips that are 1/4 inch wide, to use in cake decorating and garnishes. You can also dip it in chocolate and use it for a snack. Larger peels, like grapefruit should be cut into strips for even cooking.

Place the peel in a pot of cool water. Bring water to a rolling boil, remove from heat and transfer the peel into a colander to drain. Repeat the process twice more. For grapefruit or a more tart flavored fruit, you will need to blanch them seven or eight times. Cherry and pineapple do not need blanching and can be placed directly into the syrup. Between blanching taste the peel, if it is tender it has been blanched enough. Place the peel into the pot of syrup and bring to a low simmer. Let simmer for 15 to 30 minutes or until the orange rind becomes translucent and the peel tastes sweet and tender

Remove the pot from heat and let it cool. The orange rind can be stored in it’s own syrup for weeks in the refrigerator. You may choose to drain them and roll them in sugar. Sugared rinds tend to dry out quite fast and should be eaten within a couple of days. You can dry the peel and dip it in tempered chocolate to make it last a bit longer.

You can use the orange flavored syrup in other drinks or dishes. Nothing really goes to waste!

How To Express Your Creativity Through Cake Decorating

Cake decorating cam be a wonderful hobby and is a great way to express your creativity. Cake decorating is a lot of fun and very rewarding, if you feel you like it well enough you can turn it into a full time profession.

Cake decorating does take a measure of artistic skill. Anyone can master cake making with guidance and tutoring, along with fresh, new ideas and decorating tips. Cake decorating as an art form, will help you expand your imagination and your skills. This will make you proud and the recipient of your work ecstatic.

The are of cake decorating is rewarding to both the client and the decorator of the cake. There may be a level of stress when you are on a deadline but the end result is worth the trouble. When you are able to take your time and decorate cakes in peace, you will find the entire process very enjoyable. One way to cut stress in any situation, is to keep your mind on the design itself, and not let negative thoughts get in the way of your creativity.

When you begin Cake decorating, start off with simple designs and decorations. You can even start with cupcakes and cookies. You can also use stencils and edible marker kits. A stencil will allow you to dust your cupcakes with cocoa powder or powdered sugar over the top and make a wonderful, yet simple design.

You can use buttercream, royal icing, or fondant to create your cake decorating project. You can start by topping your cakes with icing and adding icing flowers, fruit or candy. You can also make cakes that look like other foods. Hotdogs, hamburgers, pizza, and even cakes that look like fruit. You can do this by using a molded cake pan, or cutting the cake and piecing it together. You can also create character cake decorations. Make sure your cake is moist and not crumbly so it will stay together better when cut.

You need to eliminate crumbs in your cake icing, and create a smooth finish to create a beautiful cake decorating project. Icing the cake to a smooth, fine finish is considered to be one of the most important parts of cake decorating and should be fine tuned as your skills develop.

The use of fondant icing will add an air of elegance to your cake decorating. Fondant can be rolled out and draped over a cake with care. It can also be modeled into shapes and characters. It is available in vanilla (white) and chocolate and the white can be colored. Fondant may be a bit more difficult to work with, but it is most beautiful when the finished product is unveiled.

When cake decorating, learn the basics and pick up other cake decorating tips as you go along. Use the internet and cake decorating books to learn all of the tips and tricks you can. You can turn any topic or desire into a cake decoration, just use your imagination.

What Kind of Cakes Are in Mexico

Mexico has their share of sweets. You can find sweet drinks, to candies and chocolates, and of course cakes. One cake that is popular and simple to make is the Mexican Chocolate Pound cake. What makes this cake a classic is the addition of Mexican chocolate and cinnamon. It is simple to make and very tasty!

If you crave for something lighter, Tres leches cake is perfect. Translated into English it means “cake of three milks”. It is a butter cake that is soaked with three different types of milk; condensed, evaporated, and whole milk. Because the cake doesn’t usually include butter in the milk, it contains a lot of air bubbles. The top of the cake can have fruit such as raspberries to add extra flavor. This cake is common many parts of Latin America. The origin is not surely known, but is thought to be between Nicaragua and Mexico, where the cakes were found the earliest. Tres leches cakes are great at parties and other special celebrations.

As you know, Mexico loves its spices. Chili and jalapenos are sometimes added to chocolate cakes. You might think it would taste weird, but it adds a unique flavor. The Mayas used chili with cocoa for many years. One particular cake that has a touch of spice in it is Chocolate Jalapeno cake. Every ingredient is typical to what you would see in other chocolate cake recipes but this particular cake calls for finely chopped jalapenos.

Another popular cake that is made in Mexico is called Rosca. You will have to wait until the holiday season to find it though because it is a cake that is made around December until February. It is made into a circle shape that represents the crown of the three kings. The cake is flavored with lemon and orange zest and contains almonds. The top of the cake usually is colorful with fruits. Inside of the cake is one of two miniature statues of the baby Jesus. A party that is held on the three kings day includes this cake. Everyone will cut the cake hoping they are not the one who finds the doll, because it they do, they have to make foods for another celebration that is held in February. The cake can be bought at local bakeries, or made from home, with the baker putting the dolls in themselves.

If you have a love with crepes, why not try them Mexican-style? The crepes are topped with Cajeta, which is Mexico’s version of caramel sauce. The crepes are also topped with toasted pecans. Other toppings can be added if desired.

If ever having a fiesta, try baking a cake. Some cakes have tropical fruits in them, while others are richer and contain cinnamon. Whatever you enjoy in other cakes, you will find in Mexican style ones. To make sure the cake is authentic, purchase actual Mexican cocoa and follow the recipe accordingly. It is sure to be a big hit at your next celebration!

Coffee Maker Glossary

Coffee has a language all its own. Here are a few of the frequently used coffee maker terms.

Auto Frother: device that automatically froths milk for cappuccinos and lattes.

Automatic Drip Coffee Maker: machine that automatically heats water and filters it through the coffee.

Automatic Espresso Machine and Coffee Maker: an espresso machine featuring controllable, programmable coffee dosing.

Bean to Cup: fully automated coffee making process. Machines with bean to cup capability do everything from grinding the beans to filling a cup with coffee.

Boiler: steam machine inside coffee maker. Machines with larger boilers usually are more powerful and produce more hot water for beverages.

Boiler Element: electric element that heats boiler in electric espresso coffee makers.

Cappuccino: Italian espresso based beverage.

Cup Warmer: metal portion at top of espresso coffee maker where cups are placed for warming.

Dosing: refers to either the number of grams of coffee per cup or the amount of brewed coffee per cup.

Drip Tray: Part of espresso coffee maker where coffee cup sits for filling.

Espresso: Italian black coffee which preceded specialty coffees. Rich black coffee.

Filter Basket: Metal filter where grounds are placed for brewing.

Filtered Method: process of brewing coffee with a filter, coffee is separate from the water.

French Press: aka plunger pot. A cylindrical coffee maker in which ground coffee is steeped then filtered. Coffee grounds are pushed to the bottom of the pot with the plunger. Coffee stays in the top of the pot.

Fully Automatic Espresso Machine and Coffee Maker: machines which automatically manage the brewing process from coffee bean to fresh cup of coffee.

Grind: process of preparing coffee beans for coffee brewing.

Group: Portion of espresso coffee maker that brews coffee.

Group Handle: Portion of espresso coffee maker that holds the filter basket that ground coffee goes into.

Heat Exchanger: heats water for coffee without taking water from the boiler.

Hopper: portion of grinder that holds coffee beans.
French Press coffee maker:

Knock-out Box: container used to knock the used coffee grounds from group handle.

Latte: Hot beverage made with one quarter coffee, three quarters of steamed, hot milk with little froth.

Mocha: term used to describe hot beverage made from espresso, chocolate and milk.

Moka Pot: Classic Italian espresso-maker used on top of the stove.

Percolator: coffee maker that continuously runs water through the coffee grounds to make coffee.

Pod: a self-contained, single serving unit of ready to use coffee.

Pour/Pour Speed/Pour Time: the amount of time required to pour coffee from group into cup. Should be 25 to 30 seconds for espresso.

Pump: device that moves water through the coffee maker.

Semi-Automatic Espresso Machine and Coffee Maker: machine without pre-set dosing capability.

Steam Arm/Wand: metal tube delivering steam to froth milk.

Super Automatic Espresso Machine and Coffee Maker: machine which automatically manages brewing process from coffee bean to fresh cup of coffee in addition to other features such as a water filter.

Tamping: act of pressing ground coffee into filter basket.

Vacuum coffee maker: machine using vacuum process to make coffee.

Traditional espresso coffee maker: machine that is not a bean to cup automated model.

Water Filter: filters contaminants from water for better coffee taste.

Water Font: nozzle used to dispense water from machine boiler.

Water Softener: filters lime and minerals from water, preventing build up of scales in the coffee maker. This is a must have for anyone using hard water.