Comments on: Pastry Techniques http://www.sweetnapa.com/2006/03/20/pastry-techniques.html In LA, but Still Exploring Desserts Tue, 06 Jan 2009 05:13:12 +0000 http://wordpress.org/?v=2.6 By: Nina http://www.sweetnapa.com/2006/03/20/pastry-techniques.html#comment-98 Nina Fri, 24 Mar 2006 06:16:27 +0000 http://www.sweetnapa.com/2006/03/20/pastry-techniques.html#comment-98 Sam - Thank you so much for the suggestions! I'd never heard of Simnel Cake before, and by Googling it, not only I did discover that it's like Easter's very own fruitcake, but I also came across pages filled with interesting recipes for English treats.... which is all useful research for the What's For Pud event.... I'm definitely in. pyewacket - When I tasted ours, I took the first bite just out of a sense of duty.... but it was all gone in 5 seconds flat. I couldn't believe that danish could be like that. But exactly right about being a pain.... The next time I'll have them again will probably be when another class makes them. :) What I really want to try is the traditional Danish made with cardamom. Our recipe didn't call for it, but that hint of spice must make the taste and smell even more irresistible.... Sam - Thank you so much for the suggestions! I’d never heard of Simnel Cake before, and by Googling it, not only I did discover that it’s like Easter’s very own fruitcake, but I also came across pages filled with interesting recipes for English treats…. which is all useful research for the What’s For Pud event…. I’m definitely in.

pyewacket - When I tasted ours, I took the first bite just out of a sense of duty…. but it was all gone in 5 seconds flat. I couldn’t believe that danish could be like that. But exactly right about being a pain…. The next time I’ll have them again will probably be when another class makes them. :) What I really want to try is the traditional Danish made with cardamom. Our recipe didn’t call for it, but that hint of spice must make the taste and smell even more irresistible….

]]> By: pyewacket http://www.sweetnapa.com/2006/03/20/pastry-techniques.html#comment-97 pyewacket Wed, 22 Mar 2006 21:54:07 +0000 http://www.sweetnapa.com/2006/03/20/pastry-techniques.html#comment-97 Isn't it amazing how good real Danish are? Like a whole other world. I crave them, but frankly it's such a pain to make them, I haven't bothered since culinary school. I need some sort of occasion - like a really snazzy brunch. Isn’t it amazing how good real Danish are? Like a whole other world. I crave them, but frankly it’s such a pain to make them, I haven’t bothered since culinary school. I need some sort of occasion - like a really snazzy brunch.

]]> By: sam http://www.sweetnapa.com/2006/03/20/pastry-techniques.html#comment-96 sam Wed, 22 Mar 2006 18:03:35 +0000 http://www.sweetnapa.com/2006/03/20/pastry-techniques.html#comment-96 I think that English Easter cookies originated from the Westof England (like me). I was never too fond of them, as I am not keen on currants and raisins, but they are spiced and smell divine. Here is a picture of some sitting atop some hot cross buns that I took this time last year at the Bristol Farmers market in England. http://photos1.blogger.com/img/164/977/1024/IMG_35441.jpg Simnel cake is another Easter classic you could look up I hope you will take part perhaps in our what's for pud english event - lots of good baking options there! sam I think that English Easter cookies originated from the Westof England (like me). I was never too fond of them, as I am not keen on currants and raisins, but they are spiced and smell divine.

Here is a picture of some sitting atop some hot cross buns that I took this time last year at the Bristol Farmers market in England.

http://photos1.blogger.com/img/164/977/1024/IMG_35441.jpg

Simnel cake is another Easter classic you could look up

I hope you will take part perhaps in our what’s for pud english event - lots of good baking options there!

sam

]]> By: Nina http://www.sweetnapa.com/2006/03/20/pastry-techniques.html#comment-93 Nina Wed, 22 Mar 2006 02:36:41 +0000 http://www.sweetnapa.com/2006/03/20/pastry-techniques.html#comment-93 Gooood butter. It's European style, which means that it has a higher percentage of fat than traditional American butter. Even though it's only about 2.5% more fat (at about 82.5% total), it has a much richer flavor and creaminess. It comes in a red wrapping, and I know that Trader Joe's carries it.... Gooood butter. It’s European style, which means that it has a higher percentage of fat than traditional American butter. Even though it’s only about 2.5% more fat (at about 82.5% total), it has a much richer flavor and creaminess.

It comes in a red wrapping, and I know that Trader Joe’s carries it….

]]> By: Gerald http://www.sweetnapa.com/2006/03/20/pastry-techniques.html#comment-91 Gerald Tue, 21 Mar 2006 13:43:26 +0000 http://www.sweetnapa.com/2006/03/20/pastry-techniques.html#comment-91 Plugra? What's that? Plugra? What’s that?

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