| 07 November 2007 |
| Jamming Session #1 |
I'm officially back! Sorry for being so awfully quiet!
My friend Stef came over yesterday, and since she's the Empress Dowager of Jam, we concluded that a Jamming Session was obligatory. In return, I would teach her how to make the ubiquitous MACARON. It was then, that "Jamming Session #1" was born.
Stef and I first made macarons, but I'll get to that later on. After piping them, we headed out to get my yeti eyebrows waxed and trimmed. Ouch. I managed to convince Stef to get her's done too. Bad move...now she wants to have me assassinated due to all that pain I put her through.
After about 20 minutes of torture, we headed out to the grocery store to get some strawberries and blueberries for our jam...
When we got back, we quickly baked our macarons and got started on our jam. I love how stef doesn't use any pectin in her jam..I always thought that pectin was essential in making jam, but I was and have been misguided up till now.
Stef also indulged me in the fact that the apples for our blueberry apple jam had to be par-boiled, as cooking it in its raw state would wreak havoc due to its extremely high water content, giving me apple soup. After making jam, we made some lemon curd as well..which I didn't photograph..yeah, so shoot me :)
Onto the macarons now...
Empress Dowager brought along her "Mint Chocolate Chip Ice Cream" oil...which turned out to have a really addictive smell..I went around sniffing the contents of the little bottle like a crack whore.
We added the oil into the chocolate shells, giving it a unique flavor, unlike the previous chocolate shells I have made. We also made a mint ganache...which I accidentally poured coconut extract into. OH NO! THE HORROR! Well, it didn't matter since we poured in even more mint extract, which seemed to consume the coconut flavor of the ganache. (Stef could still taste it, but I couldn't)
Due to my lovely new oven from the depths of hell, I ended up with lemon macarons which had "baby feet" once again.
Suddenly, inspiration hit us! Why not make large macarons? Smaller than Ispahan macarons, yet larger than regular macarons! We filled them with some berry buttercream which I just happened to have on hand, along with a dollop of luscious lemon curd in the center. After sandwiching them, we studded the edges with our blueberries. And voila, a new creation was born!
We decided to name it Kristobelle, and she will now be a sister of my popular Isadore and Bethanie macarons! Oh joy! Who knows what we will come up with next week, in Jamming Session #2!
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posted by Amrita @ 2:53 PM  |
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| 10 Comments: |
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You are back, yay!
And in grand style, honey!
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Welcome back my friend!
Hey, where can I get me some crack oil too!!??
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Hey Jaden....
I'm glad to be back! You can get crack oil at any store that sells LorAnn oils!! dont get the cherry though, it smells like cough syrup, and will literally make you sick!
Patricia, thanks dearie!!!! I've missed blogging/cooking/baking SOOO much!
K & S, thanks! =)
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Our next session is coming soon homie!!!!
=)
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wow, so much fun! I tried making macaron yesterday, it was a total disaster. :(
Stef is so lucky to have you teach her the skill!
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Wow, that's a large macaron you got there. Do yours usually come out that thin or was that because of little feet syndrome?
Did you try the no drying method yet?
(btw - I got a choux post for you in the works!)
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heya mandy!
Practice really makes perfect for macarons!!!!! I know you can do it!
Jef, thanks for the upcoming choux post!! I can't wait! I'm gonna try the no drying method this sunday!! If you look at PH's ispahan, since the macaron is rather large, its kinda thin :)
However, it is a mixture of the little feet syndrome as well as a large sized macaron. They tend to rise, then fall. Silly oven!! Thats the problem with getting new ovens!
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Amrita...HUT!!
Mandy..which recipe did you use? Actually alacuisine's recipe is very reliable...I was taught the other method by amrita which is slightly more tedious..
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yum!