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the crowded cavity close up the beast with christmas red cotton thread my fingers were sore the next day from it season with salt and pepper place in the oven at 100 degrees c for the first 6 hours and then increasing by 10 degrees c every hour after that the bird is done when it reaches an internal temperature of 74 degrees c or 165 degrees f keep basting as you cook the bird oozed a whopping 15 cups of juices and fat as it cooked and i ladled the fat out every few hours so the bird wouldn t steam the result gorgeous layers of wonderfully moist meat and cupfuls of juices swishing about in the pan even with 17 of us at dinner we only managed to eat about a third of the turducken what a feast happy holidays posted by annette tan at 11 11 pm 2 comments thursday july 31 2008 canelés de bordeaux as with all things there are pros and cons to owning just 10 canelé moulds the cons my recipe for canelés will fill about 16 moulds and because these copper moulds need to be seasoned and frozen for at least 6 hours before baking you ll have to wait at least 7 hours between each batch but that s assuming you re a bit of a canelé expert for a canelé virgin such as i the 10 moulds proved to be a godsend it meant i could make mistakes with my first batch and then correct them with my second and that was not intentional i assure you in my mind my maiden batch of canelé would be beautifully burnished crisp on the outside and custardy on the inside i never imagined i would yield beeswax flavoured pucks of deep dark brown okay black shelled things as anyone who s ever made a canelé will tell you it s not really hard work it is simply an amalgamation of several elements which require time and patience once you ve made that initial outlay of effort your subsequent experiences will then be a cinch for starters new canelé moulds need seasoning not unlike how you would season a new cast iron grill pan by brushing it with oil and sealing it in with heat canelé moulds however require an initial seasoning with vegetable oil and then further seasonings with white oil which is made from 1 ounce of beeswax and 1 cup of safflower oil first you have to find a beeswax supplier which in singapore is no mean feat especially not if you don t want to buy 2kg of it which is the minimum amount the wholesalers will sell you so i ordered my soap bar sized beeswax through the internet and shipping from the us to singapore cost more than the beeswax itself safflower oil is much easier it is available from organic supermarkets before each use the moulds should be brushed with the white oil inverted onto a rack set atop a foil lined baking sheet and baked for a minute to allow the excess oil to run out you remove the moulds let them cool to room temperature and then freeze them before filling and baking in this way your caneles moulds will remain mercifully non stick the batter is much easier requiring only that you heat milk to 183 degrees fahrenheit pulse butter cake flour and salt in a food processor add sugar and egg yolks and finally the hot milk the batter is then strained through a fine sieve before the addition of rum and vanilla a day or two later it is ready to be poured into those gorgeous copper moulds paula wolfort s the slow mediterranean kitchen contains the full recipe and everything you need to know about making canelés i love that she writes each recipe and story with such lyricism and care as you can see from the picture above by the time i was done with first try at canelés only two emerged edible in my initial excitement i baked my first batch of white oil brushed canelé moulds crown side down which meant i was baking and filling my moulds with white oil we had wax flavoured canelés for petite fours at dinner that night i prepared four more moulds the next morning the correct way this time and baked the canelés for almost 2 hours at 200 degrees c they were almost good the interiors were suitably custardy but the shells just a bit charred so this time we had soot flavoured caneles with our post prandial coffees yet the next morning i prepared two more moulds and this time i baked them at 180 degrees c for about 1 hour and 40 minutes magic well almost there was the crunchy burnt sugar shell and the sweet luscious filling perfumed with vanilla and rum but because i had filled them almost to the top as the recipe implied and likely because mine is a small oven the bases of my canelés were slightly burnt so those bases were shorn off with a sharp knife and the new pretty canalés were placed on a plate after dinner again no one seemed to mind and by no one i really mean my dear lab rat and loving partner c next time i reckon i ll fill my moulds just three quarters full so the batter doesn t rise out of them and hopefully doesn t burn and thankfully the next time around the white oil is all mixed up and ready to use posted by annette tan at 10 01 am 15 comments tuesday july 08 2008 i heart cherries but in these tropical climes fresh juicy red cherries are fleeting not to mention expensive but hey a girl s gotta live a little no recently c and i passed a fruit stall along geylang where we journey to every now and then for our fix of pomfret charcoal steamboat the pile of gleaming rubescent fruit were simply impossible to resist well that and the durians that c carted home in a pungent styrofoam box we had cherries stoned and sliced into our bowls of yoghurt and cereal at breakfast we ate them for dessert and then for supper they also found their way into this deceptively delicious cake from mich turner s fantastic party cakes now there are books i buy for the recipes and those i pick purely for aesthetic inspiration this book falls in the latter category so until i read a review of the book in last sunday s newspapers i d never actually thought try out any recipe from it but the reviewer said something about the author s recipe yielding the best butter cake that had ever come out of her oven and in our house the quest for the perfect easy to make butter cake is a never ending one indeed turner s recipe for a basic vanilla butter cake yielded one of the best that s ever come out of my oven and a few pages away was the recipe for this gem it is moist soft fluffy and just downright delicious the crumble on the top also gives it a nice light crunch it is a cake that needs no accompaniment not ice cream not crème fraiche not whipped cream nothing well maybe just a steaming cup of coffee or tea cherry almond cake adapted from mich turner s fantastic party cakes for the cake 140g self raising flour 50g sugar 1 large egg 4 tbsp milk 85g unsalted butter melted 1 tsp almond extract i used vanilla instead 350g cherries stoned and cut in half or quarters i got away with using about 200g for the crumble topping 25g butter 25g ground almonds 25g sugar 1 2 tsp almond or vanilla extract 1 preheat oven to 180 degrees c grease and line the base of a shallow 20cm tin 2 measure flour and sugar into a bowl and mix well make a well in the centre and add the egg milk melted butter and almond or vanilla extract 3 beat with a wooden spoon till smooth 4 spoon into the tin and spread evenly 5 scatter the cherries over the cake mixture and gently press them in 6 make the topping by measuring all the ingredients into a clean bowl 7 rub the butter in until the mixture resembles fine breadcrumbs gently clumped together scatter this over the cherries 8 bake for 30 to 35 minutes until a skewer inserted in the centre of the cake emerges clean 5 allow the cake to cool and then remove it from the tin to cool completely on a wire rack posted by annette tan at 11 05 pm 10 comments sunday june 29 2008 easy biscuits i can t say i ve ever had a real southern meal despite being a city rich with world class restaurants serving all manner of cuisines singapore is not well endowed with eateries serving southern food that is southern usa biscuits gravy fried chicken grits red velvet cake and no popeye s doesn t count but i love biscuits the kind you mop up brown gravy with the kind they used to serve at mcdonald s for breakfast many years ago my many attempts at making those flaky fluffy buttermilk biscuits have all been in vain our tropical weather and my non air conditioned kitchen make it damn near impossible which probably says something about my talents and patience or lack of so c and i would settle for the pilsbury variety that s until they stopped stocking it at jason s several years ago so the long and short of it is that we haven t had biscuits for a while well we stopped at popeye s one night but they make a poor excuse for biscuits which don t even come with gravy it s a good thing then that i discovered bon appetit y all by virginia willis its catchy title grabbed me immediately and as it turns out it is filled with easy to do home style yet refined southern recipes gleaned from the author s family kitchen within its pages are a recipe for buttermilk angel biscuits which with its trio of leaveners protects even the worst of bakers from abject failure she writes she must be speaking to me but before i tread once more into that familiar territory of biscuit failure i figured i d have a go at a decidedly easier recipe for mayonnaise biscuits it is such a simple throw everything together recipe that the even author confesses to in her younger more foolish days regarding it as one step above a baking mix be that as it may it yielded such fabulous results that i am now determined to try her recipe for buttermilk angel biscuits when i eventually find the time to that is mayonnaise biscuits adapted from bon appetit y all by virginia willis makes 9 12 depending on the size of your muffin tins 1 tbsp canola oil for brushing your tins 2 cups self raising flour i made mine by following ms willis instructions to mix 1 cup cake flour with 1 cup plain flour 3 tsp baking powder and 1 tsp fine sea salt 1 cup milk 3 tbsp mayonnaise 1 tsp sugar 1 preheat oven to 180 degrees c 2 brush muffin tins with the oil 3 mix all the ingredients in a bowl 4 using an ice cream scoop drop a scoopful of batter into each muffin tin and bake for 20 30 mins or until golden brown serve warm posted by annette tan at 11 41 pm 7 comments sunday may 25 2008 in the mood for spanish my brother recently returned from a month long holiday to spain and paris and came home carting a bag full of delicious edibles for this grateful and gluttonous sister there were macarons from pierre herme jamon serrano from barcelona jamon iberico bellota from bellota bellota in paris check out chubby hubby s post on this gorgeous ham and a hunk of manchego cheese perhaps spain s best known cheese manchego is typically made from sheep s milk in the central region of la mancha i like to think of it as the pecorino of spain since it has a similar brittle texture and a sharp nutty taste i used my stash to make a tapas of delicate triangles of bread fried in olive oil layered with quince paste and topped with chopped toasted pine nuts the honeyed flavour of quince paste provides a wonderful contrast to the sharp cheese while the flavour of the olive oil which the bread is fried in just ups the whole spanish ness of it all the recipe i used is from spain and the world table a fantastic book filled with easy to follow recipes and lots of great information about spanish ingredients dishes and produce for this classic tapas of cheese stuffed dates rolled in serrano ham i used some leftover blue cheese that i had in the fridge and added a sprinkling of cocoa nibs for added depth and crunch this surprising inspiration i gleaned from the same book which uses figs instead of dates but the principle remains the same you could pop these sweet salty dates straight into your mouth but a short blitz in a hot oven intensifies its flavours making the salty ham saltier the sweet dates sweeter and endowing the blue cheese with added robustness turning it all quite literally into a taste sensation more manchego went into this crab pasta which is based loosely on a recipe for crab ravioli in cocina nueva another book i turn to often when in the mood for spanish plenty of freshly picked crabmeat is folded into a tomato sauce that is richly flavoured with carrot leek brandy white wine thyme garlic and bay leaves before serving the sauce gets a shot of cream infused with a flurry of manchego shavings and a bay leaf posted by annette tan at 3 09 pm 10 comments sunday april 06 2008 cookie crunch i found myself with a rare free afternoon the saturday before easter and since i ve had my easter cookie cutter set for over a year i decided now was as good a time as any to make my virgin attempt at cookie decorating and boy did i suck at it patience as anyone who knows me will tell you is not one of my virtues and cookie decorating requires plenty of it well that and talent which as the pictures of my cookies will attest is not something i am particularly blessed with in this respect firstly my cookies didn t bake to perfectly even surfaces so the flooding didn t quite sit well secondly my flooding was probably a little too thin so it didn t render a nice opaque tone then there s my unsteady hand which translated to quivering borders and well child like designs would be a kind way to put it and then there s the patience thing again i just couldn t wait for the icing to dry before piping in more dots and things my dots had tails my lines broke mid way i don t really need to go on do i the only good thing that came out of this experiment were the cookies which came from peggy porschen s pretty party cakes they are basic cocoa flavoured sugar cookies but they pack an intense chocolatey taste and a nice crisp texture so i did the sane thing and cut the remaining cookie dough with a bite size circular cutter and now serve them on a saucer with post dinner coffee chocolate sugar cookies adapted from peggy porschen s pretty party cakes 200g unsalted butter 200g sugar 1 egg beaten lightly 50g cocoa powder i used valrhona 350g plain flour 1 cream the butter and sugar until well mixed and just creamy in texture don t overwork or the cookies will spread during baking 2 beat in the egg until well combined add the flour and cocoa powder and mix on low speed until a dough forms 3 gather the dough into a ball wrap in cling film and chill for at least an hour 4 place the dough on a floured surface and knead briefly 5 roll out to about 5mm thickness 6 use your cookie cutters to cut out shapes and then lay them on a baking tray lined with greaseproof paper 7 chill again for about 30 minutes 8 preheat the oven to 180 degrees c 9 bake for 8 12 minutes depending on size posted by annette tan at 11 50 pm 11 comments friday march 14 2008 raising elephants here s a lesson i learned this week when make fondant cakes in tropical weather keep them small i d been making cupcakes with fondant figurines for a while now so when a friend asked if i could make her a birthday cake with elephants on it i t...