Monday, October 6, 2014

Easy 4 Ingredient Homemade Cake Fondant





Recently I taught a class on how to make rolled fondant for cakes and I wanted to share the recipes here on the blog for those who were unable to attend the class. It is really not very difficult to make and tastes a ton better than the stuff in a box, plus it costs a heck-of-a-lot less! We made two varieties, one traditional and one using marshmallows. Both were delicious! My favorite for ease and flavor was by and far the one based on marshmallows. I think a lot of people will be surprised to see how inexpensive it is to make. For around $1 a lb to make compared to up to $10 a pound pre-made and packaged. That adds up quickly when you're frosting a large cake!



My  4 Ingredient Easy Homemade Rolled Fondant 
Adapted from the Cake Boss (here)
  • 16 oz marshmallows, mini
  • 2lb powdered sugar
  • 1Tbsp corn syrup
  • 2 tsp natural flavored oil or flavor extract (here)
Directions: Grease a large wooden spoon or silicon spatula with oil.  Transfer to a plastic bag and cover tightly until ready to use, allowing to rest at least 5 hours.


Melt marshmallow in microwave for about 2 minutes in a large glass bowl. Yes.  I used a microwave. It is just fast and easy. If you want to melt it on the stove, you can do that as well, but it will take about 5 minutes and you'll need to stir it constantly. 
 Add the corn syrup and flavor along with a gradual addition of the sugar, stirring until the sugar is assimilated.
 When dough becomes too stiff to knead by spoon, transfer to a well oiled counter top and knead 5 minutes until smooth. I had to add a little more oil to the surface about half way through kneading.  Some folks have been saying that this can be done by machine, but I've not found a machine strong enough to handle it for home use. The larger commercial bakery mixer will work if you have access to them. 

 

 Lightly oil the outside surface of the fondant so it doesn't stick.  Transfer to a plastic bag and cover tightly until ready to use, allowing to rest at least 5 hours.

 To cover a cake with fondant: Dust a clean pastry cloth, or a smooth, clean surface, with cornstarch and roll the fondant with a rolling pin until it is approximately 1/4 inch thick. Make sure that the fondant is large enough to fit over the top and sides of the cake. Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with butter-cream. (The icing makes the fondant adhere to the cake.) Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the sides until the entire surface is even and flat. Cut off the excess icing around the bottom of the cake with a pizza cutter or sharp knife. Decorate the cake with butter-cream or royal icing. This fondant keeps a cake fresh for two days at room temperature. Do not refrigerate a cake with fondant icing. 


Want to see how to make these fabulous roses? 



The next recipe is the more traditional fondant. It has some specialty ingredients like the vegetable glycerin that I had to find at a cake decorating store. You may be able to find it online also. 

Traditional Homemade Rolled Fondant
Adapted from Colette Peters, Cooking Live here
Yield:icing for 2 9-inch cake, 4 inch tall
Level:Easy

Ingredients
  • 4 pounds confectioner's sugar, sifted
  • ½ cup cold water
  • 2 tablespoon unflavored gelatin
  • 1 cup glucose (found in cake decorating stores) or white corn syrup
  • 3 Tbsptablespoons glycerin (found in cake decorating stores)
  • 1 teaspoon oil based desired flavoring 
  • food coloring (if desired)
  • Cornstarch
Directions: In a large bowl (do not use metal), sift the sugar and make a well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner's sugar if the mixture is sticky. Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate. 




There you go! Homemade awesome fondant! cake decorating

Always My Very Best,
Your Friend Chef Tess

Wednesday, September 10, 2014

First Glimpses of the Bistro, the Chefs and the progress!



Those who have been following the recent changes in the Chef Tess adventure were probably just as surprised and excited as we were to hear that we'd be starting a little Bistro here in Mesa, Arizona as part of the amazing venue at Stonebridge Manor . Someone was asking me, "Why is it called  Stonebridge Manor?"...Yes. There is a  stone bridge.  The bridge was added by the visionary owner of the manor, Michael Mills when he purchased the property in 1998. It had previously been a private mansion (details here).  

Michael upgraded the facility dramatically by adding impeccably manicured grounds, an elegant ballroom, a spacious outdoor pavilion and  a state of the art new catering kitchen.   Over 2600 weddings and special events later, his attention to detail, leadership, and the reputation of his staff are undeniable.  This guy is seriously awesome! 
When  Michael Mills asked me if I would be interested in heading up the Bistro part of the food and beverage division of the manor, Palm Street Culinary, my heart almost skipped a beat.  How long have I been talking about running a cafe or bistro?  The reality set in this week as I got to nail down a few details on the menu and take some photos of the location's progress.  "The Bistro" will be located on the East side of the manor.  By the way, we haven't set the name of the cafe/bistro yet so I'm referring to it as the "Bistro" until we get a real name set. Michael Mills has created an unparalleled level of quality in his previous ventures and this will, undoubted be another wonderful success. I'm honored by the trust he is putting in me.  This bistro isn't a wedding venue. It is an on-location foodie destination. It will tantalize and surprise! The best part is, that it will be where you can find me every day of the week.


There is a beautiful Victorian fence surrounding the courtyard dining area and when you arrive, this is what you will see... 
(minus the picture of me dancing the jig and cheering to see you!)
 Feel free to walk through the gate and say hello. Smooches. Hugs. Cheering! Pastries handing from my ears if you're lucky...

There will be outside seating to enjoy the Arizona sunshine, as well as a full take-out menu.
I can't wait to share with you what we'll be serving, but it is still a surprise!   The prices will be more than reasonable and it will be open for lunch initially and then we'll be adding breakfast (and hopefully dinner) down the line. The faster the place takes off, the better chance of adding the additional dining times. So, please help spread the word. It means a lot to us.

Doesn't it just make you happy looking at it?!


 My favorite corner to sit in on the patio has trees covering the bistro tables and is an ideal place to just relax for hours. 


Right now, as you walk through the french doors into the actual shop, this is what you'll see...



It appears that the Bistro is indeed an analogy for my life and though things are calm, stunningly awesome and cool on the outside, there is a lot of work on the inside that needs to be done.  Thank goodness there are a lot of people who are willing to help make this dream a reality and I've been blessed to work with two outstanding chef's on this project.  


Chef Mika D.Chevalier is the head chef/food and beverage director for Stonebridge manor and Palm Street Culinary.  I have already learned that he is one of the most high-energy, fun, detail-oriented French guys I know. Actually, I don't know many French guys, but Mika keeps things interesting.  He is very quick to laugh and I imagine that there will never be a dull moment working with this guy. So far, he's lived up to my expectations.  Mika has full run of the place, and I'm thankful for his many years of experience in management and as a chef.   He is known for his meticulous attention to sanitation in the kitchen. Thank goodness! We'll get along!



Chef Benjamin Romine  is the man!  Currently, during the days,  I'm working along side this remarkably cool guy, on the wedding catering for the manor. He has many years of restaurant experience and I'm so thankful for him. Admittedly it has been a few years since I worked in a kitchen full time in this capacity. He's been very patient with me. Thanks Ben!   Ben will be helping develop the menu and kicking my butt in the kitchen with his wicked martial arts skills. So far he's been an absolute doll. He's in charge of catering. I'm in charge of the Bistro. We'll work together like peas and carrots. So far so good. 




Truth be known,  I feel like I've found my new home. We're already a crazy zany bunch! 3 chefs who love food, are passionate about ingredients and quality, and who are cheering each other on to success. It is refreshing teamwork and I'm thrilled to be part of it!  We anticipate that the grand opening will be the first week of October  or so! Hopefully everything comes together that quickly, but it may be a bit longer.

The Bistro (not the official name..again I'll keep you posted on what it will be called) 
will be located on the East side of  Stonebridge Manor:

4000 E Palm St,
Mesa AZ 85215
(480) 641-3131
View Map


 Join me on the Chef Tess Bakeresse Facebook Page as I post updates for the menu, the name of the "Bistro",  and all the inside progress! I'd love to see you soon! Seriously. Sooooo excited!!! Onward and Upward darlings! 

Always My Very Best,
Your Friend Chef Tess





Wednesday, September 3, 2014

Chocolate Waffles of Women's Divine Happiness




 I'm a waffle person. I really am. I shouldn't share this with you but I have got this waffle problem. Wait. She's just using the word "waffle" instead of "awful". What a dork.  I love evil chocolate waffles. They're delightfully divine and well...I shouldn't eat them endlessly. On the other hand...there are five fingers. Look. If chocolate sugar free 9 grain waffles are covered with a no-sugar added natural tart-sweet strawberry amaretto compote with toasted walnuts and fresh slices of banana, I'm really not being evil right? I'm sharing some bliss. Right?



I know what you're thinking,"Enough talk. Spill the beans sista'!" I hear ya. Don't get your girdle in a twist. I can only type so fast and then I need more chocolate to keep up my strength.We've discussed this phenomenon in depth among the ladies and here it is.

 The unmistakable woman chocolate truth:
  • Truth: Never underestimate the power of a woman who needs to eat chocolate and still fit into her jeans. It's an evil vortex of genius.
  •  Truth: All  really bad  female headaches can only be cured by rubbing an intense dark sea salt soiree bar in the mouth and counting to 100.
  •  Truth: The secret cure  to female moodiness that has baffled husbands for years is to do a choc-incantation while holding a chocolate doughnut with each index finger for added balance. This incantation must be done while wearing chocolate ceremonial garb...
  •  Woman wearing ceremonial garb must also be  watching at least 2 hours of Pride and Prejudice...particular during a certain cycle of the moon that will only be discussed in secret woman circles (in hushed tones) for fear that men will actually understand us.
 **Men Please note: there are 3 days in the month that men must never question the seemingly evil chocolate force that overtakes a girl and can only be cured by creamy smooth dark squares of chocolate taken orally...and alone. Let her hide in a closet undisturbed during this phase and you will find peace in the land. Deny her chocolate during this phase...and sleep on the couch with a pillow over your...never mind. I've been told that during menopause this phase is extended from 3 days to 3 years. I'm getting a villa in France for that phase Here.

 To my husband Ace, I'm sorry. 3 years is a long time but I think it would be better if you didn't see me like that. Knowing Ace, he'll probably follow me anyway and just pat my shoulder and say (in a hushed tone), "poor, poor, thing." {By the way if you've never seen my favorite movie Harvey then that last "poor, poor, thing" won't mean a thing to you.}
 There is however, the very high chance that Ace will  throw  his hands in the air and say, "FINE!#$*%***# Have it your way Mrs. INSANE!!...France is really nice this time of year!"  



Here we go ladies. It is time to be sucked into the vortex of evil genius. I sense there is still some good in you. { Giggle. Giggle.}

Chef Tess' Chocolate Waffles of Woman's Divine Happiness

2 cups 9 Grain Baking Mix or My homemade bisquick
1/2 c baker's cocoa
1 tsp Sweet Leaf Stevia Drops stevia drops (I love the vanilla or hazelnut flavored ones)
1/3 cup Whole egg powder or 3/4 cup egg whites or 3 eggs
1/2 tsp grated orange zest (optional)
1 3/4 cup water (use only 1 1/4 cup water if you use real egg)

Directions: Combine all ingredients.


Vanilla creme stevia drops are perhaps my favorite.
 Bake in a well oiled waffle iron. Serve warm with any sugar-free fruit topping of your choice. I use mashed fresh strawberries, and some frozen raspberries topped with some toasted walnuts and banana. 



 Eat chocolate waffles on any day that you as a female crave chocolate. That would be, of course, any day that ends in the letter "y"...As in " y-not eat chocolate today"...and "y-question my authority as a woman?"Wait. She's just using the letter "Y" in place of the word "why". What a dork.


There you go. Make chocolate waffles. Fit in your jeans still. Your training is complete.

Always My Very Best,
Your Friend Chef Tess

Wednesday, August 27, 2014

Crispy Bacon Jalapeño Popper Stuffed French Toast with Blackberry Syrup



Big news everyone! After many months of soul searching, praying, working 3 jobs and almost going crazy... I've accepted a position to head-up a breakfast and lunch cafe here in Mesa, Arizona at the  beautiful wedding venue, Stonebridge Manor.  The name of the cafe is still to be announced.  It  is scheduled to launch the first week of October, but I will keep everyone posted on the Grand Opening!
Isn't it beautiful?!!!

I will still be doing my Friday night classes at Shar's and selling bakery items until things get too crazy. I'm scheduled for Friday nights until the end of the year.  Yes, with a real schedule I will also be able to teach private classes in the evenings, but they will probably be fewer and farther between.  

That being said, I'm going to be sharing a lot more breakfast and lunch ideas, along with everything else you've come to love and expect here on the blog.  I'll be working a lot less hours than I have been the last few months and I will finally be able to post a lot more awesomeness!  

That brings us to today's recipe.  Initially when I developed this recipe, it was for a contest to win a years supply of eggs from our local Hickman's Farm eggs.  I have teenage boys, so I thought it would be a good fit. I actually got really  busy with work and didn't ever send in the recipe but I decided that with the changes in my life and things happening so quickly around here to launch a cafe, that this would be a good recipe to add to the menu.  What do you think?  Mind you, I really won't give the full recipe for the menu here on the blog. I have to have some secrets. However...I think that sharing this will make a few of you hopefully think about coming down to see us! Seriously, until we get our permits, I can't share the menu at all! 


This is a savory stuffed French Toast sandwich. If you can, use bread made from our simple recipe for  No Knead 4 Ingredient Overnight Bread Anyone Can Make.  Between two slices of thin French bread there is a remarkably savory filling made with cream cheese, bacon and jalapeno with a hint of garlic and sharp cheddar cheese. The sandwich is dipped in a savory egg coating and then covered with a crispy cornflake-Parmesan layer. When the sandwich is pan-fried it is remarkable. Warm and crispy from the pan and oozing with the jalapeno-bacon and cheese mixture,  it is drizzled with a savory-sweet blackberry black-pepper syrup. I think it is probably the best breakfast sandwich on earth. 
Crispy Bacon Jalapeño Popper Stuffed French Toast with Blackberry Syrup
Filling:
2- 8 ounce packages cream cheese, room temp
1 cup mayonnaise
2 cup sharp cheddar cheese
1 cup seeded, minced, fresh jalapeno
1 cup bacon crumbles
1T fresh minced garlic

Savory Egg batter:
4 Hickman's jumbo eggs, cracked and whisked
½ cup buttermilk
½ tsp fresh cracked black pepper
½ tsp fine minced garlic
½ tsp kosher salt
¼ tsp ground cumin

Crusting:
1 cup corn-flake crumbs
1/2 cup Parmesan cheese

Tangy-sweet Blackberry Syrup:
½ cup balsamic vinegar
1 cup seedless blackberry jam
1 tsp fresh cracked black pepper

You will also need 12 slices thin sliced sourdough French Bread (depending on how large the slices, usually about 4 inches by 4 inches). 


Directions:
Mix the filling ingredients.
 Fill slices of bread generously with filling, enough to make approximately 6 sandwiches. 
One for my family to share. The rest for me. 
In a container the size of the sandwiches, combine the cornflakes and the Parmesan. 
In a separate container combine the ingredients for the egg coating. set up a dipping station.  
Dip the sandwich in the egg mixture and coat well. Then coat with the corn flake mixture.  Continue until all the sandwiches are coated. 
 In a large skillet over medium high heat, cook the sandwich in a few Tablespoons of bacon fat or vegetable oil. 
 Prepare the blackberry syrup by combining all the syrup ingredients and stirring until smooth.  Drizzle over the warm toast.




There you go my darlings.
More amazing ideas to come. 


Always My Very Best,
Your Friend Chef Tess


Friday, August 1, 2014

Sweet and Hot Slow Cooked Spanish Pork




We've made it to another Freezer Friday! Hooray! It's not just any Friday, mind you, but Labor Day weekend Friday! It's going to be a really nice four days to get together with family and friends. I may just relax and snooze. Tonight is "girl's night out"...and I'm going to leave dinner with the kids and a sitter. So, I thought I'd share one of my favorite freezer meals that also doubles as an amazing meal to serve to guests, neighbors, friends...or the babysitter. Good news, it's also gluten free and dairy free (if you don't top it with sour cream).

Sweet and hot is a weird combination. It's like a gorgeous drop-dead-to-look-at mom who can also bake brownies. Hmm. I'm not going to point fingers at anyone in particular. My mom says I totally fit that description. To the rest of you, you know who you are. I'm just saying, it's a hard balance to keep. Apply the sweet and hot combination to a dinner that can also double as a freezer meal for just about any Mexican filled entree...and you will be ready to cry tears of joy. Then and only then will you understand what it feels like to truly achieve dinner zen. Ohhhmmm. You love me already...Ohhmmmm. You can't wait to try this.
I've been goofing around with this recipe for quite a while. I hope when you have it, you will experience all the combined wisdom several different recipes. Call me crazy. What I wanted was a recipe that had fairly few ingredients, without using a jar or packaged item of to "count" as an ingredient. I also wanted the meal to be satisfying. I wanted them to love it! So much love...that I would hear a lot of general moans of adoration for my skills as a chef. I'm selfish that way. I like praise. Doesn't everyone?



Tess' Sweet and Hot Slow Cooked Spanish Pork


3 lb boneless pork carnitias (or a boneless pork loin, cut into cubes)
2 tsp dry ancho chile,
2 tsp dry Mexican oregano
1 tsp whole cumin,
1/2 cup honey
1/2 cup lime juice plus zest of one lime
1/2 cup Homemade sundried tomatoes or store purchased sun dried tomato julienne
1/2 bunch cilantro, chopped
3 green onions, chopped
salsa and sour cream (optional)


Directions: In a spice mill, combine the ancho chile,
oregano,
and cumin seed.



Grind until a fine powder is achieved.


Spread the spice mixture over the carnitas (pork). Drizzle with honey.
Add the lime and sun dried tomato.

I cooked mine in my solar oven (350 degrees) for 4 hours, but you can put it in the crock pot on low 5-8 hours or high 3-4 hours.

Meat will be very tender. Thanks to the tomato and lime juice for the acid that breaks down the meat to make it so divine. You can leave it in chunks or shred it, depending on your preference. It's so tender it easily shreds with a fork.


Serve as a taco filling. I like to add fresh chopped cilantro and green onion and top it with some avocado yogurt cream and some of my Home canned Salsa.


Yields 6 3/4 cup servings. Recipe is okay to double or triple as needed for freezer meal purposes. To freeze, place 3 cups of the meat and juice mixture in a quart size bag along with fresh chopped cilantro and green onion. Label clearly with date and reheat instructions:


"To serve, defrost overnight in the fridge or remove bag and defrost in the freezer. Shred the pork. Heat 5-7 minutes in the microwave or 8-10 minutes on the stove top. Be sure to keep the juice with the meat. Salt and pepper as needed. Serve hot as a taco filling, taco salad base, enchilada or burrito filling."


Lay bag flat in fridge. When cool, transfer to the freezer. Freeze solid and place in your freezer file.

Last note.
My sweet friend Andee Andee Farnsworth Bergeron sent me this wonderful recipe that would also work wonderfully!
Costa Vida Sweet PorkPork Roast (4-5 lbs), thawed if frozen
3 c. Dr. Pepper
1 can tomato sauce
1/2 c. sugar
1/2 c. (packed) brown sugar
1 Tbsp. cayenne pepper
1/2 tsp. powdered garlic
2 cloves garlic, minced
3 large carrots, peeled and grated
1 (smallish) Serrano pepper, seeded and diced
1 medium yellow onion, chopped
Cut away any obvious fat portions from the roast. Place all ingredients in a crock pot and cook on high for 6-7 hours.
Remove pork to cutting board.
Add an additional 1/2 c. granulated sugar and 1 cup Coke to the liquid in the crock pot. Stir.
Shred the pork, removing excess fat and bones, and add back to the crock pot. Stir.
Reduce to low and cook an additional 3 hours.
There you go!

Always My Very Best,
Your Friend Chef Tess