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NYBakers/Norm's Book - Recipe Tests CONTINUATION #1

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BakerBen's picture
BakerBen

NYBakers/Norm's Book - Recipe Tests CONTINUATION #1

This is a new thread for posting comments and pics for the participants test for the NYBaker's Book.  A link to the original thread is as follows:


http://www.thefreshloaf.com/node/18112/nybakersnorm039s-book-recipe-tests (backward link)


AND a "next" continuation #2 thread


http://www.thefreshloaf.com/node/19159/nybakersnorm039s-book-recipe-tests-continuation-2 (forward link)


under Forums GEAR>BOOKS>NYBakers/Norm's Book - Recipe Tests


Hope this works for all


Ben

Trishinomaha's picture
Trishinomaha

It's almost dinner time here and it's almost 100 degrees F outside. I'm thinking this would be delicious with a nice big green salad and a glass of chilled wine for our dinner tonight. Can't wait to try this recipe out!


Trish

BakerBen's picture
BakerBen

Sorry PRE DUP ....


 

BakerBen's picture
BakerBen

OK ... the Mohn bar cookies are baked, cooled, powdered, delivered to two sets of neighbors who expect this testing to go on forever and now finally really being enjoyed by my wife and me.  I keep saying I have never baked anything like what I am baking for my assignment and that is the truth.  It is a bit like being in school with the teacher not showing up - no offense Stan and Norm. It is pretty interesting that way for a couple of reasons: (1) we talk (write) among ourselves as a group and (2) I believe I am learning more and thinking more about what I am trying to bake than when I was in school and the chef gave a demo prior to the students attempt.  Anyway here are photos of my Mohn Bars ....



 



 


Looking forward to the next cookie recipe ....


Ben


 

Trishinomaha's picture
Trishinomaha

I can't wait to try this recipe. My group didn't get this one. I agree with you that this has been one of the most amazing experiences I have ever had and I am so glad I got selected to participate. I have learned so much from my fellow bakers in this group. I will miss the daily/weekly connection with everyone.  Edited to say that my co-workers are like your neighbors - they are eagerly looking forward to me bringing my week-end "experiments" in for them to try each Monday morning - I wonder if I'll just have to keep bring in Monday treats? That wouldn't be all bad =)


Trish

BakerBen's picture
BakerBen

Trish,


I agree with you, and I have seen it written by many others,  that this has been both fun and entertaining as well as very educational.  The idea of baking something that other people are also baking and then hearing and seeing both the good experiences and sometimes the bad ones too has been a real motivator for me - I am sure I would still have been fairly focused just on bread baking - nothing wrong with that but it can be a bit of a rut at times.  It is like waiting for a present or surprise to see what Stan is going to send out each Wednesday - I know I look forward to it - and then to start planning how to get it done. 


I know Norm and Stan will be very busy until their book comes out but maybe they or someone else could continue choosing and sending out recipes.  I know there are other folks that did not hear about this group soon enough that may want to join also.  Just a thought ...


Ben

bnom's picture
bnom

When the testing is through, I think we should start a new thread to brainstorm ideas for similar sorts of challenges.  


Barbara

Trishinomaha's picture
Trishinomaha

Count me in also! I have loved every minute of this! If there is enough of this group left that would like to continue on and someone has the time to organize the group and choose recipes and/or a book to try and compare recipes from - I'd love to be included.


Trish

SallyBR's picture
SallyBR

I would love to participate, but my life will be changing quite a bit very soon - however, if there's a way to bake whatever you guys will be baking either in a Breville oven or on a grill, I'll be in!

alabubba's picture
alabubba

Here is my take on the Mohn Bars. I am not a fan of Poppy Seed flavor but my family tore them up. My 2 year old grandson was two-fisting them.


I did half with a glaze drizzle. Just for looks.


 


Allan



 


I just got the recipe for next week. Looks delish!

BakerBen's picture
BakerBen

Alabubba,


Your Mohn look great!  Sorry you are not a fan of poppy seeds - sounds like your grandson is OK with your preference.  It is hard to believe how different the two cookies look just with such a small difference - is the drizzle a powdered sugar icing?


Ben

alabubba's picture
alabubba

Ya, I just mixed some lemon juice with some powdered sugar. Keep it thick. Then put into a squeeze bottle from walmart and did the drizzle thing.

Nathan's picture
Nathan

Those look delicious! I want one! Great job, Ben.


Nathan

BakerBen's picture
BakerBen

Sorry POST - and final - DUP I hope ....


Ben


 

Paddyscake's picture
Paddyscake

look great! I love poppy, so I'm looking forward to these tomorrow. I tore a hamstring rafting last weekend and have been limping around. Can't sit for long, but am comfortable standing for a bit. My husband picked up the supplies I was lacking to bake these. My girlfriend, who is Jewish, called me from back east today. She was asking about my latest recipe assignment and told me that Mohn were the basis for Hamantaschen ( I know that not spelled correctly) which are cookies baked during Purim and are in the shape of Haman's hat.


Just a little history to go along with the bake.


Betty

dmsnyder's picture
dmsnyder

Ben and Allan, both of you make delicious looking Mohn Bars! I got the recipe too and will try to make mine Friday or Saturday. 


Hmmm ... It would probably be bad form to take them to my SFBI class.


David

BakerBen's picture
BakerBen

David,


Thanks.  I am really interested to hear more about your class - both before and after - which class and when ... sounds like it must be soon.  I have really wanted to attend (1) because I think SF is one of the best cities in my opinion to visit - lots of great places to eat and so much variation, and (2) everything you hear about SFBI is top rate and very interesting.  I am sure it will be a great experience and you will learn a lot too.  Can not wait to hear more from you on this adventure.


Ben

Trishinomaha's picture
Trishinomaha

In preparation to make the Nut Torte and next week's Almond Buns I decided to make my own almond paste. The only almond paste I can find in Omaha, NE is $12.95 US for 10 oz. of paste - very pricy! This is quite a process - not hard but very tedious. I wish I would have had a couple of kids around to assist =) but alas my grandchildren are still too young for this type of project. Here's the process:

Paddyscake's picture
Paddyscake

I pat you on the back..I haven't got the patience to do that!! Lucky for me almond paste is reasonable here!

alabubba's picture
alabubba

I just sat in front of the TV and did mine. Took some time but wasn't too much of a chore.

Franchiello's picture
Franchiello

Look delicious!!  I love poppyseed sweets.  I hope the guys get their recipes perfected and publish the book soon, I really want to try a lot of their recipes!

dmsnyder's picture
dmsnyder


I made them with whole wheat pastry flour.


David

BakerBen's picture
BakerBen

David,


Your Mohn Bars look great - I love the contrast of colors and textures of the Poppyseeds and the crumb of the cake.  The bright colors of your display tray is a nice choice too based on the black and white nature of the actual bars. 


I would say that the folks in your upcoming SFBI class would welcome seeing, and tasting, such a nice treat.  If you don't take the real thing I would not advise showing them a photo.  I hope you have a safe trip and learn a lot - I am sure you will. 


Ben

dmsnyder's picture
dmsnyder

David

alabubba's picture
alabubba

Great looking Mohn's, David. Did you grind the poppy-seeds?


Also, Very nice photo. Love the Depth of View.


Allan

dmsnyder's picture
dmsnyder

I ground the poppy seeds in a Cuisinart food processor. I think I didn't grind them as fine as I should have, actually. I imagine in the old days the poppy seed topping was made in a mortar and pestle. 


David

mrfrost's picture
mrfrost

David, your bars look delicious.


How much topping does this make? Running low on poppy seeds. Will halving the topping recipe be enough? Notice it said something about saving any extra.


Might just make half anyway, top as much as possible, and find something else to use as topping for the rest.


Thanks.

dmsnyder's picture
dmsnyder

I used all the toppings (mohn and streusel). In fact, I had some concern whether the poppy seed topping was sufficient. It was, but barely.


David

mrfrost's picture
mrfrost

Thanks.

Paddyscake's picture
Paddyscake

I'm a little confused as to how the poppyseeds should be. The recipe says processed to resemble corn meal. njbetsy and alabubba said theirs was toward the pasty side. Mine was "seedier". With mortar and pestle, do you think it should be more pasty?


I like the WW pastry flour appearance, looks more wholesome.


Betty

Mini Oven's picture
Mini Oven

Betty, I think one can grind the seeds too far into "fine"and end up pasty.  When at the supermarket, I can grind or run the seeds thru a Mohn grinder, basically a coffee grinder used for just poppy seeds set up in the bagging area after the check-out line.  (Yes, we bag our own here.)  The idea is just to crack the outer seed shell so it absorbs moisture and becomes less crunchy and gritty.  To the naked eye there is hardly a change, but if you zoom up, they look cracked and fall apart when cooked or combined with other ingredients. 


If the seeds are purchased grated, they may look a little more masticated from a mill like here in this picture:      They do not "roll" and feel a little oily.



 


 I hope this is helpful...


Mini

dmsnyder's picture
dmsnyder

Hi, Mini.


You may not believe it, but not a single supermarket in Fresno seems to have a Mohn grinder. I should check some of the ethnic markets, I suppose.


David

Mini Oven's picture
Mini Oven

I haven't heard of one in a Stateside supermarket.  But you did use your processor which works just fine.  I have also used a small coffee grinder.  Get some extra mocha flavor that way.


What you do have there is supermarket bagers and it first tends to startle me when someone grabs all my purchases.  Very uncomfortable feeling.  Like when you can't find your wallet at check out. 


Everyone is doing such a nice job with the Mohn bars that I want to eat one of each off every plate.  I can't decide between drizzle or crumbs so if forced to choose, I'll take both!


It's wet, windy and cool here today so the 7 layer cake is on the agenda.  I used only 2/3 the flour as AP (no cake flour)  and the rest as potato starch.   It's my lucky day!  I've made it round cutting the cake lengthwise into 8.5 cm wide strips and rolling it up like a snail shell.  Makes for a nice form with a flat top almost the size of a spring form.  It's wrapped up in parchment with a tape belt chilling in the fridge until the butter sets up.


Mini

Paddyscake's picture
Paddyscake

Huh,live and learn. I never would have imagined they had dedicated grinders. I think my poppyseeds weren't processed as they should have been. They still feel gritty to me. I find it hard to know what I was looking for when I've never prepared or seen this type of cookie.


Thanks Mini!


Betty

Trishinomaha's picture
Trishinomaha

We are making the almond paste today. It's been quite a process and I have no doubt that the professionally processed almond paste is much smoother but there's some satisfaction in having done it from scratch at least once. Photos of the last part of the process attached


 


SallyBR's picture
SallyBR

Very nice!


 


I used commercially available, I don't think I could make my own, it's quite a bit of work!


 


Congratulations!

rossnroller's picture
rossnroller

I've never seen it here (although I've never looked - it might be around somewhere).


I'm really battling to make time for these more elaborate recipes...and making the almond paste looks laborious and time-consuming going by Trish's post.


Recipe looks something similar to marzipan? Wonder if you could use marzipan instead...?

Mini Oven's picture
Mini Oven

:) It is almond paste but may have more sugar according to definition.  Marzipan is more for modeling and fine decoration and can be rolled out easier and Almond paste is used like an ingredient. 


I would compare the sugar and choose the one you prefer.  (It's your tongue, teeth and blood sugar.)  Because the recipe asked for Almond paste, how about picking a low sugar variety? :)


I was in the store and saw from 28% Almonds (and lots of sugar) in the Marzipan to 54% Almonds.   Interspar-Austria.

alabubba's picture
alabubba

Almond Paste


* 1 1/2 cups (8 oz.) whole blanched almonds*
* 1 1/2 cups (5oz.) sifted powdered sugar
* 1 egg white
* 1 tsp. almond extract
* 1/8 tsp. salt


 Grind whole blanched almonds, a portion at a time, in electric blender or food chopper with fine blade (Yield: about 1 3/4 cups ground almonds). Combine with powdered sugar, egg white, almond extract and salt; work to a stiff paste. Store in refrigerator tightly wrapped in saran or disposable plastic bag.


Makes 1 1/3 cups (13 oz.) almond paste.


From the California almond board.


 


_________________________________


To blanch almonds yourself is easy. Bring a large pot of water to a boil. Put the almond into the boiling water and let them boil for 2 or 3 minutes. Then strain the boiling water off the almond and dump them into a bowl of cold water. In a couple of minutes, you'll be able to slide the skins right off the almonds. Let the blanched almonds dry a little before you make almond paste with them.


 


 

Mini Oven's picture
Mini Oven

with Allen's recipe.

Trishinomaha's picture
Trishinomaha

Here are a few photos of my completed Nut Torte. This is by far the most complex recipe I've completed during this test period. I think I over-baked and probably got carried away with the cnfectioner's sugar but the flavor is interestng. Probably not something I'd do again (unlike Elephant Ears - which I total intend to make again someday =)). I will take the rest of it to the office this morning and see how it plays... (sorry for the quality of the photos but it was later in the evening by the time we tried it and no daylight was available).

alabubba's picture
alabubba

It looks Gooey and delish. What kind of nuts in the Nut Torte?

Trishinomaha's picture
Trishinomaha

Almonds and more almonds. Almond paste, ground roasted almonds and almond extract...It went over quite well at work today - mostly all gone...


Trish

mitapierce's picture
mitapierce

Hi Guys


I know the book is yet to come out but how did you all get the receipe to make such wondeful baked goods.  Can someone please give me the receipe links for the one posted in this forum


thanks


 

mrfrost's picture
mrfrost

Over and done with test bake, of a yet to be published book of recipes.


http://www.thefreshloaf.com/node/17858/wanted-test-bakers

alabubba's picture
alabubba

This was a test for recipes for a yet to be published book. The recipes were sent to us by the authors and are confidential.


I am afraid the only way to get them is to wait for the book.


I was involved in the testing and I have to tell you, I cant wait for the book to come out either. I have dreams of Cornbrot and elephant ears!


allan

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