Honey-Buttermilk Waffles

In my house, breakfast on Sundays doesn't start until nine or ten o'clock.  We like to loll around in bed as long as possible, savoring each sleepy moment.  Not wanting to let it flee too quickly.  Then, my son would soon beg me to make him breakfast because he obviously is getting hungry.  Most of the time he would ask me to make him pancakes with scrambled eggs, or occasionally waffles.   So what a mother to do with the plead?  Make 'em, of course; honey-buttermilk waffle is on the menu one morning, complete with maple syrup and a dollop of blackberry-chocolate sundae topper--yes, it's a sundae topper which is as delicious on waffles as well on ice cream.  That reminds me, I haven't shared the recipe for that sundae topper yet...

Honey-Buttermilk Waffles

Makes 6 to 8 waffles

2 cups all-purpose flour

2 tablespoons yellow cornmeal

1 teaspoon salt

1/2 teaspoon baking soda

1/4 cup honey

1 3/4 buttermilk

4 tablespoons unsalted butter, melted and cooled

2 large eggs, separated

Pinch of cream of tartar

Heat the waffle iron according to the manufacturer's instructions.  Adjust an oven rack to the middle position and heat the oven to 200 degree.  Set a wire rack over a baking sheet and set aide.

Whisk the flour, cornmeal, salt, and baking soda together in a large bowl.  In a medium bowl, whisk the honey, buttermilk, melted butter, and egg yolks together.  In a medium bowl, whip the egg whites and cream of tartar together with an electric mixer on medium-low speed until foamy, about 1 minute.  Increase the speed to medium-high and whip the whites to stiff peaks, 2 to 4 minutes.

Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix).  Carefully fold in the whipped whites using a rubber spatula until just combined with a few streak.

Spread the appropriate amount of batter onto the waffle iron and cook until golden brown, about 3 1/2 minutes.  Transfer the waffles to the wire rack (don't overlap), cover with a clean kitchen towel, and keep warm in the oven.

Repeat with the remaining batter.  Before serving, remove the towel and let the waffles crisp in the oven, about 3 minutes.

Source:  adapted from The America's Test Kitchen Family Baking Book

Tiramisu Cake

Maybe I spoke too soon last week when I said that I lost my baking skills.  Good thing I didn't hang my mittens up quickly after the flop; in fact it fueled me to making it again.  The second attempt was a success, I was quite pleased because if it was to fail again, I was planning to buy  a cake!  I spent my Saturday night baking and decorating, and at the same time trying to make it before midnight since I needed to wake up early for the Race for the Roses.  The Race was definitely a fun event, my dad and I had a great time; and we walked along  a part of Tom McCall Waterfront Park which had a row of cherry blossom trees in bloom.  It was the perfect day, sort of birthday-kind-of day.

My mom invited some friends to her party, we had an Indonesian food feast, and of course, she blew candles on her birthday cake.  She particularly likes chocolate-or coffee-flavored cakes, so naturally she loves tiramisu cake.  Mom has accomplished so much in her life and endured ups and downs of life, I simply wish that she'd have many more wonderful years to come.  We love you Mom!

Tiramisu Cake

Serves 10

Espresso Syrup:

1 cup hot espresso or strong coffee

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1 tablespoon Kahlúa

Mascarpone Cream:

6 large egg yolks

3/4 cup granulated sugar

1 tablespoon water

1 pound mascarpone cheese

3 tablespoons dark rum

1 1/2 teaspoon powdered gelatin

3/4 cup heavy cream

1 teaspoon vanilla extract

Classic  Génoise recipe follows), baked in two 9-inch round pans

Garnish:

1 ounce bittersweet chocolate, grated

Dutch-processed cocoa powder for dusting

Make the syrup:

In a small bowl or liquid measuring cup, combine the espresso and sugar, stirring until the sugar is dissolved.  Stir in the vanilla extract and Kahlua, and set the syrup aside.

Make the mascarpone cream:

In a medium stainless steel bowl, whisk together the egg yolks, sugar, and water.  Place the bowl over a pot simmering water (the bottom of the bowl should not touch the water) and whisk constantly until the mixture thickens and is hot to the touch, about 7 minutes or register 100-110 degree F.  Immediately scrape the mixture into a bowl.  Cover and refrigerate until completely cool, about 15 minutes.

In the bowl of an electric mixer, using the paddle attachment, beat the mascarpone cheese at medium speed until creamy, about 30 seconds.  Gradually beat in the cooled egg yolk mixture and mix until blended.

Place the rum in a small heatproof cup.  Sprinkle the gelatin on top and let the mixture stand for 5 minutes.

Set the cup of gelatin in a pan of simmering water and stir occasionally until the gelatin is dissolved and the mixture is clear.  Whisk the warm gelatin mixture into the mascarpone until blended.

In the bowl of an electric mixer, using the whisk attachment, beat the heavy cream with the vanilla extract at high speed until it forms soft peaks.  Gently fold the whipped cream into the mascarpone mixture.

Assemble the cake:

My note: When I did this step, I didn't trim the cake as it's supposed to. If you want to trim them, follow this direction:  Using a serrated knife, trim the sides of each cake layer all the way around so that the yellow crumb is exposed and each cake measures about 8 1/4 inches in diameter.  Place one of the layers (either side up) on a plate and brush it generously with 1/4 cup of the espresso syrup, saturating it.  Invert the layer and center it in the bottom of a 9 x 3-inch springform pan.  Brush the top of the layer with another 1/4 cup syrup.  Pour half of the mascarpone cream on top and smooth it into an even layer; let the cream seep into the gap between the cake and the side of the pan.  Brush the remaining cake layer generously with 1/4 cup of the syrup, then invert the layer and place it on top of the mascarpone cream layer.  Brush the top of the cake with the remaining syrup.  Top with the remaining mascarpone cream, again letting the cream seep into the gap between the cake and the side of the pan and smoothing it into an even layer.  Refrigerate the cake for at least 4 hours, until set.

Unmold the cake:

Run a sharp thin-bladed knife under hot water and wipe dry, then run the knife between the cake and the side of the pan to release the cake; reheat the knife as necessary.  Remove the side of the pan.  Pat the grate chocolate onto the sides of the cake.  dust the top of the cake with cocoa powder.  Refrigerate the cake if not serving immediately.  Thirty minutes before serving, remove the cake from the refrigerator.

To serve, slice the cake with a hot knife, wiping it clean between each cut.

Classic Génoise

Makes two 9-inch cake layers

1 cup sifted cake flour

1/2 teaspoon salt

6 large eggs

3/4 cup granulated sugar

1/2 teaspoon finely grated lemon zest

1 1/2 teaspoons vanilla extract

6 tablespoons unsalted butter, melted, and cooled

Position a rack in the center of the oven and preheat the oven to 350 degree F.  Grease the bottom and sides of two 9-inch round cake pans.  Dust the pans with flour.

Sift together the flour and salt into a medium bowl.  Whisk to combine, and set aside.

In the bowl of an electric mixer, whisk together the eggs and sugar by hand.  Set the bowl over a saucepan of simmering water, making sure that the bottom of the bowl does not touch the water, and heat the mixture, whisking constantly, until the eggs are warm.  Transfer the bowl to a electric mixer stand and, using the whisk attachment, beat on high speed until the mixture has tripled in volume, about 8 minutes.  Reduce the speed to low and beat n the lemon zest and vanilla extract.

Sift one-third of the flour mixture over the batter and gently fold it in with a rubber spatula.  Sift the remaining flour mixture in two more additions, again folding in gently.

Transfer the melted butter to a small bowl if necessary, and scoop about 3/4 cup of the batter into the bowl.  Stir until blended.  Fold this mixture into the remaining batter.  Scrape the batter into the prepared pans.

Bake the cakes for 12 to 15 minutes, until the tops spring back when lightly touched and a cake tester inserted into the center comes out clean.  Cool the cakes in the pans on a wire rack for 15 minutes.

Invert the cakes onto the wire rack and cool completely.

Source:  adapted from The Cake Book by Tish Boyle

Losing touch

I wasn't going to complain, but I felt down.  I haven't been baking for maybe more than a month and I'm afraid I'm going to lose my skills.  The old adage of practice makes perfect should've been like a mantra to me, yet I perfectly ignored it.  Yesterday I was making genoise cake for my mom's birthday this Sunday.  I was planning ahead; baked the layer cakes first so today I could get on with the filling.  But the cakes decided to take a downturn after they came out of the oven.  I was suspicious of the batter already before they went in, they looked too bubbly and sad.  That even after a perfectly ballooning volume when whipped in the mixer, the batter wasn't going to survive; my heart sank immediately--just like the cakes (pun intended).

What to do when you encountered a failure?  You try again, right?  That's right, I'm not going to let this get me.  I'm going to attempt to make another cakes this evening though the time sure seems like running short on me.  I'm going to participate in Race for the Roses tomorrow morning which means I've to slap this cake together by the time the party starts in late afternoon.  My dad and I are going to walk the 10K race along with my friends.  I hope the weather will hold up tomorrow, my dad is in good shape that I know he'll ace this easily.  As for me, I feel like I'm more prepared for the race than for making the birthday cake.

Before I end my post, I feel like I've to share some food photos.  This blog isn't a food blog for without food photos, it's unappetizing.

Ontbijtkoek, a typical Dutch cake which translates to "breakfast cake."  Due to Dutch influence in Indonesia, this type of cake is very popular, it's mostly eaten as snack.  Upon researching the origin of the cake I found out that rye flour is primarily used for the brown color in the cake, but we regularly use brown or palm sugar to make it brown.  It is also known as Dutch spice cake due to the various spices used to flavor the cake, mainly cinnamon, cloves, ginger, and nutmeg.  My mom made it with the addition of raisins.

Padangnese food, a speciality dishes from a province in West Sumatra comprised of various vegetables and meat dishes that are heavy on spices, chili, and coconut milk.  Padangnese restaurants in Indonesia showcase their dishes in plates stacked vertically on the restaurants' front windows.  Once seated the server will bring various dishes in small plates to the table alongside rice, hot tea, and water bowls for washing your fingers.  You'll only pay on the plates that you touch or finish; now that I think about it, it's actually the original tapas food for the Indonesians, except we don't order it ahead. On the photo, there are gulai ayam, rendang daging and telor, gulai sayur, and sambal lado ijo.

Bluder tape, or also known as fermented cassava cake. I don't know any explanation to the word bluder, though I know tape is a term for fermented food.  On my last post of fermented cassava, there are lots of ways to make something that sounds unappealing to something that at least tastes super delicious.  Translating the name of food from Bahasa Indonesia to English is no easy feat, stumble on it,  your creation will sound unquestionable plasticky and sticky--like tape literally.  Mom made the cake in its simplest form, no cheese, no nuts, no dried fruits.  Sometimes it's best that way.

All food credits go to my darling mom, I'm merely the photographer and taster.

Gluten-Free Cheese Spritz Cookies

I admit it's getting harder to write a new and meaningful post every week; the intention to write is always there but the time is somewhat harder to find.  I've always told myself that I keep this blog for myself, I write a post for myself, not for seeking an audience; thus I don't need to feel guilty for being absent.

I was gone for almost a week for spring break.  To a place that's familiar, but once I was there, it felt instantly like a distant, not-that-close cousin.  It offered a chaotic, rude, and sheer madness to get from one place to another; the only things that's still dear to my heart were close friends, relatives, and food.  I was amazed to find more and more eateries in one place, where the people look homogenous enough to feel like I was in a different country.  I didn't regret leaving it, but I couldn't deny that I missed that one perfect bowl of ramen.

Here, back home, I'm faced with this draft and pictures that accompany it.  I made gluten-free cheese spritz cookies based on a book about Indonesian snacks a while back, and thought of sharing it here.  The book was given to me by one of my foodie friends in Jakarta.  She and I met when I went back to Jakarta last year; thanks Vania for the book.  It was full of "camilan", or snacks recipes which were enticing enough to try.  I decided to try "semprit keju", which translates to cheese spritz cookies.  The gluten-free part comes from the tapioca starch that's used for making the cookies.  It's not unusual to find cookies in Indonesia that's made of tapioca starch since Indonesia continues to produce one of the best tapioca starch in the world, it numbers three among the top producers.

To eat something familiar is like introducing your tongue back to that first taste.  For a perfect "semprit keju", all the consistency and flavor has to be perfect, it needs to strike a balance between delicate and crunchy at the same time.  It should be to the point of being too cheesy, but also with a hint of sweetness.  The cookie needs to be small enough for a person to eat in one bite because it crumbles at the slightest touch.  Once bitten, it should melt in the mouth, leaving behind a trail of toasty aroma of the cheese and nuttiness of the tapioca starch.  Sadly, I haven't found the perfect recipe.  This, shall do for a while.

Gluten-Free Cheese Spritz Cookies

300 gram margarine, plus extra for pan greasing

200 gram confectioners' sugar

2 egg yolk, at room temperature

2 tablespoons dry milk

225 gram aged Cheddar cheese, finely grated, leave at room temperature to dry out

2 tablespoons Edam cheese, finely grated

475 gram tapioca starch

Grease two 11-x 17-inch baking pan with margarine.  Set aside.  Preheat the oven to 325 degree F.

In a mixing bowl, combine together margarine, sugar, egg yolks, and dry milk.  Using a balloon whisk, cream the ingredients until fluffy and pale in color.  Add both cheeses, whip until well combined.  Divide the mixture into four equal portions since the mixture tends to dry out when combined wholly.  The key is to work with small portion at a time and keep the rest of the mixture covered while working with one mixture.

Divide the tapioca starch into four equal portions as well.  Using a scale is recommended here.  Mix one part of dough mixture with one part of tapioca starch, whisk until it well combined.  Scoop into a pastry bag fitted with a star tip, or you could use a spritz cookie maker.  It is easier with a spritz cookie maker in my opinion.  Squeeze the dough into prepared pans, leaving about 1-inch space in between cookies.

Bake one pan at a time, about 18-20 minutes, or until the cookies get brown around the edges and the color looks dull.  Rotate pan halfway done to ensure even baking.  Once the timer is done, leave the cookies on pan for about 1-2 minutes.  Place on cooling racks to cool completely.  Do the same for the rest of the dough.  The cookies should be stored in an airtight container.

Source:  adapted from Camilan Khas Indonesia

Banana Pecan Whoopie Pie with Salty Peanut Butter Filling

My first time trying out whoopie pie; the prediction?  I like this combo, banana-pecan with salted peanut butter filing. Don't expect crunchy cookies, these are soft cookies, more like cake than cookies.  The book that I refer to is an excellent book for whoopie pies.

Banana Pecan Whoopie Pie with Salty Peanut Butter Filling

Makes about 48 two-inch cakes

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons unsalted butter, at room temperature

4 tablespoons vegetable shortening

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

3 very ripe bananas, mashed

3/4 cup chopped toasted pecans

Position a rack in the center of the oven and preheat the oven to 350 degree F.  Line two baking sheets with parchment paper.

Sift together both flours, baking soda, and salt onto a sheet of waxed paper.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, sugar, and vanilla until light and creamy, about 3 minutes.  Add the eggs and beat until combined.

Add the bananas and the pecans and beat on medium for about 2 minutes, until completely combined.

Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart.  Bake one sheet at a time for about 10 minutes each, or until the cakes begin to brown.  Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.

Salty Peanut Butter Filling

Makes about 1 1/2 cups

3/4 cup creamy or crunchy peanut butter

3/4 cup (6 tablespoons) unsalted butter, at room temperature

3/4 cup confectioners' sugar

1/2 teaspoon salt

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter and butter on low speed until smooth and creamy.  Add the confectioners' sugar and the salt and beat on low to incorporate.  Increase the speed to medium and beat until the filling is light and fluffy, about 4 minutes.

Source: Whoopie Pies:  Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes by Sarah Billingsley and Amy Treadwell