The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.
I’m a little late posting my challenge this month. I had my Meringue done on time and I was pleased with how easy making meringue can be. The second part of this challenge was to make Mascarpone cheese, I have made that before in past challenges so that was easy for me. And lastly to make the Mousse was really simple and really tasty.
Yeah so I used self rising flour, mhm I did. Don’t you be judging me!
It was in my pantry going to waste. I really don’t have any recipes in my repertoire that call for self rising flour. In fact I think this is the second time I have ever used it. First time was for a daring bakers’ challenge of British style pudding.
Basically if you have self rising flour this recipe is pretty darn tasty and easy to make to boot. You could substitute milk for the cream or buttermilk or do a mixture like I did.
This recipe was inspired by Miss Andy Pants. I mocked her one day for trying to make biscuits out of self rising flour; I told her it was a bad idea. I am wrong, I was really wrong, and little Miss Andy was right.
Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh.
As you can see my Enchilada Stack is not green. Last month I worked on making some Chile Verde and felt that I would give making a red sauce a try instead. I made homemade corn tortillas and stacked the enchiladas with olives as an ode to my Mother’s enchilada influence.
For my Birthday Aaron took me on a surprise weekend trip to Napa, Ca. I will blog about the trip later. One of the stops was Thomas Keller’s Bouchon Bakery. On Sunday morning before we left, we made one more stop back at this truly magical dreamland bakery. I picked up a 12 pack of Brioche Rolls and a few more Macaroons for the trip home. We also hit up a local market in Napa on our way out, and picked up some Salami, Black Forest Ham, Aged Smoked Gouda, and Cheddar. So, after are long drive home our Easter dinner was yummy. Brioche Roll Sandwiches with Meats and Cheese.
I had more than a few rolls left over so I decided to store them in the refrigerator and make Mini Burgers with them for Monday nights dinner. I really like using Brioche for Burgers and for French toast. Trader Joe’s sells a larger Brioche Roll that can also work for larger size Burgers.
This recipe comes from my Silver Spoon Pasta Cookbook. The filling for this ravioli is a perfect way to use up some of that left over Easter Ham. If you don’t want to make your own ravioli pasta dough, you can always buy wanton or egg roll wrappers in your local grocery store. They stock these wrappers in the fresh and frozen sections.
This sauce I chose is a very delicate tomato sauce. It’s beyond simple to make and can be used on a variety of pasta dishes. Trust me try it once you will be hooked. Enjoy!