For this week's bake, Rob created two superb selections. First up, he turned to a recipe from Anna Olson to make Authentic Vanilla Bean Crème Brûlée. For his second baking creation, Rob made Black and Whites, which are coveted treats in delis and bakeries in NYC. As we celebrate Hanukkah and light the candles in the menorah, it is only right that we have Black and Whites. The recipes and photos for both creations are found below.
Authentic Vanilla Bean Crème Brûlée
https://www.foodnetwork.ca/recipe/classic-vanilla-bean-creme-brulee/12563/
INGREDIENTS
2 ¾ cup (680 ml) whipping cream
1 vanilla bean OR 1 Tbsp (15 ml) vanilla bean paste
4 large egg yolks
1 large whole egg
¾ cup (150 g) sugar, plus extra for the brûlée
DIRECTIONS
1. Preheat the oven to 325 F (160 C) and place 6 ramekins or other 6-ounce baking dishes in a large 9 x 13 pan where the sides of the pan are higher than the ramekins.
2. Heat the cream on medium low with the scraped seeds of the vanilla bean pod (and the pod, too, if you wish). If using vanilla bean paste, whisk it into the cream and heat. Heat the cream for about 5 minutes, watching so that it doesn’t boil over.
3. In a separate bowl, whisk the egg yolks, whole egg and sugar together. Whisk in the hot cream slowly, whisking constantly (but not overly vigorously) until all has been added. Strain and then ladle or pour this into the ramekins. If any small bubbles appear on the surface of the custards, use the corner of a paper towel to dab them off (the bubbles, if left on, prevent the brûlée from browning easily and evenly).
4. Pour 3 cups boiling water carefully around the brûlée dishes, so that the water comes up just past halfway up the dishes and carefully take this to the oven. Bake the custards for about 30 minutes, until they are set around the edges, but still have a little jiggle to them when gently moved. Let the custards cool for 10 minutes in the water bath, then remove them using a tea towel or oven mitt to cool completely on a rack. Chill the custards for at least 3 hours before serving.
5. To serve, sprinkle each custard with a thin layer of sugar. Carefully ignite a kitchen butane torch and caramelize the sugar by moving the torch back and forth over the custard, about an inch or 2 away from it. Sprinkle another thin layer of sugar over the first layer and torch it, repeating another 2 times or until the desired caramel layer is achieved. Serve immediately.
6. The brûlées will keep refrigerated (but without the brûlée layer) for up to 2 days.
Rob's hard work paid off. The brûlées are fantastic!
Black and White Cookies
The Black and White is an iconic New York City symbol, which is beloved
by Jewish people (and non-Jewish people). There are many delis and bakeries in
NYC that offer the famous (or infamous) black
and white. In the photo above, from 2019, Rob is ready to bite into a
black and white from Barney Greengrass, a deli on the Upper West side
of Manhattan.
While many people consider these
delicious treats to be cookies, the batter is closer to a thick cake
batter. The recipe Rob selected is from Shannon Sara and can be found on
the website My Jewish Learning.
https://www.myjewishlearning.com/the-nosher/how-to-make-black-and-white-cookies/
Ingredients
- 1 1/4 cups unbleached all-purpose flour
- 1/2 tsp baking soda
- Pinch baking powder
- 1/2 tsp salt
- 1/3 cup buttermilk
- 1/2 tsp vanilla
- 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 tsp grated lemon zest
- 2 cups confectioners sugar
- 1 Tbsp light corn syrup
- 1/4 tsp vanilla
- 2-3 Tbsp milk
- 1/4 cup Hershey's Special Dark cocoa powder
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- Whisk together flour, baking soda, baking powder and salt in a bowl. Stir together buttermilk, vanilla and lemon zest in a small bowl.
- Beat together butter and sugar in a large bowl with an electric mixer or a stand mixer fitted with whisk attachment until pale and fluffy, about 3 minutes. Add egg and mix again until well combined.
- Alternate adding flour and buttermilk mixture on a low speed until batter is well combined and smooth.
- Using a cookie scoop, place batter about 2 inches apart on cookie sheet. Dipping your pointer finger in water, smooth the edges of each cookie. (This step is optional, but will ensure a slightly more even shape).
- Bake for 15-17 minutes, until tops are puffed and golden.
- Remove cookies from sheet and place on cooling rack to cool for at least 1 hour before icing.
- To make icing: whisk together confectioners sugar, corn syrup, vanilla, and 2 Tbsp milk in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more milk, 1 tsp at a time, until consistency is the same as white icing.
- Turn cookies upside down. Place icing scraper tool (or parchment paper) over half of each cookie and spread the uncovered halves with white frosting using a small offset spatula. Allow to set 10-15 minutes. When icing has set, frost the other side of the cookies with chocolate icing. Yes, you should start with the white icing.
- Allow to set another 10-15 minutes until serving.
- Store in an airtight container for 2-3 days.
Below is a photo of an employee at Russ & Daughters in Manhattan putting the chocolate icing on a black and white. The vanilla icing is applied before the chocolate. The process is done with precision. You can bet that Rob applied precision to his baking, as he always does.
Photo: Kelli Anderson/Jen Snow, Courtesy of Russ & Daughters
Rob's bake was successful, and I think our Jewish friends and family in NYC would
happily nosh (snack) on these black and whites. His creations, below, rival any NYC deli's black and whites.
Seinfeld was a fan of the black and white. If you give this bake a try, you'll become a fan, as well. Thanks for spending time with us. To those of you who celebrate Hanukkah, Chag Semeach (Happy Holiday). Linda and Rob
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