Post # 1
Hi ‘Bees! Lately I’ve been interested in learning some new recipes. While I use plenty of easy or moderate recipes in my day to day cooking and baking, I really have fun trying out difficult or labor-intensive recipes, if for no other reason than that I like to try everything once! Does anyone have any difficult or labor intensive recipes to share? I’m happy to reciprocate! I’d also love to find a new tiramisu recipe, if anyone has a favorite.
Post # 2
BUMP! Ok, one of my favorite desserts to bake is baklava. I find that I don’t mind using store-bought phyllo — I’ve never noticed the difference between mine and the store’s. I’ll also share the secret of not breaking the phyllo: wax paper and a damp dish cloth. Put the paper on top of the phyllo stack, and the dish cloth on top of the paper to keep the phyllo from cracking or ripping. Here’s a baklava recipe with pictures: http://www.wikihow.com/Make-Baklava.
- This is best prepped the day before you plan to eat it.
- Do the syrup the morning of/night before. It must be cold when you pour it over the hot baklava.
- I brush the phyllo with butter once it’s in the pan — it’s easier that brushing it out of the pan.
- I don’t use whole cloves — the baklava will stay together just fine without them.
- Takes about 2 hours.
Post # 3
Oops, I meant that the dish cloth keeps it from getting dry and cracking. The only thing that will keep it from ripping will be your very delicate handling of it! 🙂
Post # 4
aekc: For intense baking you could try making french macarons… they’re simple, but finicky! I use a YouTube recipe. https://www.youtube.com/watch?v=xJ636Y8N6E8
Can’t think of any challenging cooking I’ve done recently, mostly its just a lot of chopping or steps, but nothing fancy. I’ll think about it and come back.
Post # 5
- Wedding: October 2011 - Bed & Breakfast
Cassoulet… it has oodles of ingredients and takes a while to make. And it’s so worth it. 🙂 Also, curries can often get quite involved.
Post # 6
how about lemon meringue pie? this is my husband’s favorite, but boy does it take some effort! (and mine still usually ends up a little weepy). i keep wanting to make my own crust for it but i can never find the energy, haha!
i use this for the filling: http://allrecipes.com/Recipe/Lemon-Meringue-Pie-III/Detail.aspx
and this for the meringue: http://allrecipes.com/Recipe/Meringue-II/Detail.aspx
And this is something entirely different: http://www.favfamilyrecipes.com/brazilian-cheese-bread.html#_a5y_p=1856475
I haven’t personally tried it yet, but my coworker is from Brazil and makes these homemade on a regular basis… they are completely amazing. I’ve been meaning to give it a go for a while now
Post # 7
Homemade ravioli. Lots of steps. Yummy but too much work for me! Actually, makes for a great team sport. I like to make homemade sausage on cold winter days with my FH. Pretty fun.
nightcheese – What do you serve that cheese bread with? It looks amazing!!!
Post # 8
aekc: Most of the more “intense” recipes I have are for Chinese food. However, since I’ve been making these from a young age, I don’t really consider them that difficult, just time consuming. Here’s a recipe for zongzi http://www.eatingchina.com/recipes/zongzi.htm, however I modify the fillings for my tastes (i.e. only marinated pork belly, hard boiled quail eggs and shallots) and boil them instead of steam. One of my husband’s favorites are Chinese Bbq pork buns (I usually double the recipe).
Recipe for Baked BBQ pork buns
Ingredients for baked buns:
- 8 gm (1 1/2 tsp) dry yeast
- 4 tablespoons sugar
- 2 tablespoons vegetable oil
- 3/4 cup hot milk
- 3 cups plain flour
- 1 egg
Ingredients for brushing buns:
- 1 egg yolk, whisked
- Syrup (1 teaspoon sugar or honey + 2 teaspoons water)
Ingredients for fillings:
- 200 gm (6-7 oz) chao shao, BBQ pork
- 2 shallots
- 1/2 onion
Seasoning for cha shao:
- 1 teaspoon light soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sugar
- 2 teaspoons corn flour
- 4 tablespoons water
- a dash of sesame oil
Method for cha shao fillings:
- Cut cha shao, shallots, onions into small cubes.
- Add oil into wok on medium heat, sauté onion, shallots until aromatic, put in cha shao and continue to sauté. Pour in seasoning, lower heat and simmer until preferred consistency. Set aside to cool down and ready to use.
Method for baking buns:
- Mix all ingredients for buns except plain flour together. First, put sugar in hot milk, let sugar melt completely. Add milk and oil, mix well. Allow cool to 40C (110F), add yeast and stir well. Cover with a cotton towel for 10 minutes and let it rest. Beat egg and add to mixture.
- Add sifted plain flour into the mixture, mix well.
- Knead dough until not sticky to hand. Cover with a clean cotton towel for 25 minutes. The dough will be more than double in size.
- Cut dough into 6 parts in equal size and stuff with cooked cha shao (cha siu, BBQ pork),
- Bake for 10-12 minutes at 200C (395 F) and brush with egg yolk, then bake for another 5 minutes. Brush with syrup (sugar in water).
Post # 9
Moussaka is my favorite Intense recipe. It takes me about 3 hours to make, and there’s some prep to it.
Between timing the grilled eggplant and bechamel correctly, it can be a bit of a race, sometimes!
Post # 10
LilRhodyGem: when my coworker had us over we just ate it plain (but warmed up a bit)! no dipping sauce or anything. it was wonderful
Post # 11
I love making croissants, especially cream-cheese filled croissants. They’re actually pretty easy, they just take all day to make!
I don’t have access to my recipe (I think I use America’s Test Kitchen baking book) but this one looks pretty good:
Instead of cutting in triangles you cut into rectanges and put a cream cheese filling (cream cheese, sugar, a little lemon peel or juice) onto one end and roll them up. Place seam side down. You could do chocolate filled too, just put chocolate down instead.
I do it slightly differently, I make the dough in the AM and let it sit in the fridge for 2 hours and then I start the process but instead of using the freezer I put in the fridge to sit for 2 hours between foldings. I imagine either works, the point of doing it is to keep the butter from melting into the dough layers. You want to keep them separate until they bake.
Post # 12
Otherwise, macarons are intense or you can try learning to do iced sugar cookies. That is intense and tiring because of the amount of work involved. Highly recommend this http://www.amazon.com/Cookie-Craft-Techniques-Creative-Occasions/dp/1580176941/ref=sr_1_5?ie=UTF8&qid=1408551311&sr=8-5&keywords=sugar+cookie+book
They’re actually really easy to do (especially the simpler ones like above- good place to start) once you get the hang of it (which takes practice)