Archive for June, 2009
Mojito Jelly Giveaway
So I’ve mentioned my Mojito jelly in each of my last two posts. I have to admit, I really, really like this jelly. I’ve never had anything quite like it… tangy, refreshing, and unexpected! It was good in the Bakewell Tart and even better on its own.
But oh my gosh, I didn’t realize the potential of this jelly until my dad used it the other day for dinner. He brushed it on top of grilled pork loin, and even though it wasn’t the best cut of meat, wow. It was so good. I can’t imagine how good it would be on lamb or even chicken.
We’ve used up two of the five jars so far, and I like this jelly so much I just might make it again. But since I still have three jars left, I thought I might try something else… and give it away.
Yup! 17 and Baking’s first giveaway. Just leave a comment telling me how you think the jelly would taste best – whether on meat, in a dessert, or on its own – and an email address. I’ll randomly select a comment as the winner and send that person a jar of jelly!
Comments close on on July 6th.
On another note, a sweet thank you to Monica H of Lick The Bowl Good for passing me this “lovely blog award”! I’m supposed to pass it onto 10 bloggers who are just as lovely. Though you guys are all lovely, every one of you. :)
1. Alana of The Good Girl Gone Blog
2. Marta of Just Call Me Marta
3. Marian of Sweetopia
4. Valerie of The Chocolate Bunny
5. Erin of Erin Cooks (though she’s already won this award!)
6. Jen of Palate-to-Pen
7. Alicia of The Confessions of a Bakeaholic
8. Shannon of Created By Shannon
9. Madison of Making my Mark
10. Eliana of A Chica Bakes
Thanks, everyone for reading! Readers and comments and just knowing that my words and photos are actually being seen by at least one person makes a world of difference to me. :)
7/6/09 Update – Comments are now closed. A winner will be announced with the next blog post. Thanks to everyone who participated!
A Mojito Bakewell Tart To Beat The Heat – Daring Bakers
It’s nearly July.
You’ve got it in your head that you want to remodel your front yard. You’re going to pull out all the old grass, taking the moss and weeds with it, and replant new seeds. You’re going to transfer your herb garden, plant lots of beautiful flowers, and create a fence with espalier fruit trees – apple, pear, and asian pear. You might even ask your teenage daughter to help once in a while.
And generally, it’s hard work. Hard, hot work. You can drink all the water you want, but what would really cool you off?
A mojito!
I know some of you guys were intrigued by the jelly that I put up earlier this week. There were a lot of great guesses, and some of them got pretty close but nobody got it quite right. It turns out, this little jar is much more than a delicious batch of lime and mint jelly. It’s part of this month’s Daring Bakers challenge!
The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.
The Bakewell Tart is a tart crust spread with jam, jelly, curd, or even chocolate, and then topped with moist, spongy almond frangipane. For the challenge we were asked to make the crust and frangipane as instructed, but we had freedom over the jelly.
I’d never made jelly by myself before, so I knew that I definitely wanted to make that part of the challenge. I played with so many different flavors in my head before finally settling on lime and mint. It’s a slightly unusual combination for a jelly, and it sounded so utterly different and refreshing that I knew it would make this pretty challenge even more special.
When I told my dad my flavor combination, he said, “Why not make mojitos to go along?” So he brought the mint, the limes, and the rum, and I headed next door to ask the neighbors for a bowl of ice. The result was a cool, fresh mojito. It turns out, I really like them. I think I could have probably had one or two all by myself. Luckily my parents and I shared two glasses among us and I was able to really focus on the tart as well. :)
I was a little unsure about how almond would pair with lime and mint, but the tart was super delicious. On its own, the jelly is fantastic. It’s tangy and bursting with flavor, and tastes so bright that everyone is a little surprised when they first try it. In the tart, the flavor was much more subdued. In hindsight, a jam like raspberry, pear, or peach would have probably better fit the tart, but the mojito jelly did add a lovely green stripe and interesting twist to an otherwise straightforward dessert.
The tart crust was a huge hit, especially with my dad. It’s officially my new go-to tart crust. And the frangipane? I’d never made it before, but I can’t get enough of it. I’d love to try making it with other nuts (pistachio or hazelnut, maybe?) and the jelly is definitely a recipe I’ll keep. Three components, three successes… what a challenge!
IT’S SUMMER!
Mom blowing bubbles in the backyard
It’s SUMMER.
I am not even exaggerating when I tell you I believed it would NEVER happen. From a two week long teacher strike, to a surprise week of snow days, to AP/IB testing and finals, school stretched on and on and on. Today was my very last day of school. The excitement bubbled in me throughout this entire week as I slowly crossed classes off my mental schedule.
This is the last French class I will ever take. The last time changing in the girl’s locker room. The last time I’ll ever sit through a lecture about art.
And while saying goodbye to some of my teachers was a little bittersweet, another door opens. A gigantic flowery door that smells like sunshine and blueberry stains and cotton sundresses.
Here are the things I have to look forward to:
– Now officially being a senior!
– A job (turned in my application today)
– Sleeping in
– Movies, beach, mall, repeat
– Long walks with the Canon at any moment in the day
– And of course, lots and lots of baking.
I am so, so looking forward to sharing this month’s Daring Bakers challenge with you all. But for now, I leave you with some jelly I made last weekend. Any ideas what kind it is?
The Bar That Needs A Warning Label – “Dangerously Good”
I used to love the book Charlie and the Chocolate Factory as a kid. Chocolate waterfalls, ice cream that never melts, everlasting gobstoppers? It seemed almost obscene! I am a chocoholic who might need rehab, a cinnamon-sugar addict who suffers from withdrawals, a sweetened coconut junkie. I have quite the sweet tooth, if you didn’t notice.
My mom, on the other hand, does not think much of sugar. No, her vice is salt. Chinese onion pancakes, crisp ridged potato chips, pretzels, these are what tempt her. She might nibble on a cookie, but there is no real desire there. Salty, sweet… compatibility might seem impossible. But whichever you are – a sugar fiend or a salt enthusiast – you might need to sit down before you take a look at these bars.
Sweet. Salty. Nutty. Crunchy. Crumbly. Chocolaty. Caramelly. I can’t even think of something witty to say about these addictive bars. Just look at another picture.
A chocolate studded brown sugar and coffee shortbread, cooked crisp so that the edges are caramelly. Then chocolate is spread over the warm bar and the whole thing is topped with salted roasted peanuts. Peanut-Chocolate-Caramel Crunch Bars. Goodness.
They were the perfect gift for my lovely neighbor who did my prom hair out of sheer kindness. Nine thirty at night, only two days before the dance, I knocked on her door with my hair in knots and frustration pouring out of me. I’m sure my desperation was overpowering, but for whatever reason, she was sweet enough to fit me into her packed schedule. When I asked her what kind of sweets she liked, she simply said, “I like nuts.”
And oh, she got nuts.
You might remember another thing from Charlie and the Chocolate Factory – the amazing television commercials that Willy Wonka was perfecting. These commercials would allow the viewer to reach into the screen and sample his incredible chocolate. I used to wish it was real so that I could taste one of those chocolate bars, letting it melt in my mouth. Well, while those commercials don’t exist yet, you don’t need them to experience these bars for yourself.
You’ve got the recipe.
17 and Baking 