Baking with Koko (and Miss Sassy)

I'm A Woman

Last week was an absolute blast! It was Running On Butter’s very first birthday. I can’t believe that it has been a year already. Hmmm, how to celebrate?

Ah ha! How about by baking, eating and getting down to the Queen of Blues? Perfect.

Butter’s Birthday Bash Kit:

• 1 new bakebook – Baked Explorations
• Ingredients for Farm Stand Buttermilk Doughnuts (page 26) 
• 2 Koko Taylor Albums - Queen of Blues and Deluxe Edition 
• 1 kitchen sound system 
• 1 drop cloth – ‘Cause as you, the chocolate and oil get all warmed up, it will get a little crazy in there. I promise :)

Directions:

• Make sure the neighbors aren't home so you can add a few decibels 
• Mix, fry, sing and dance 
• Get a little nutz 
• Note: Don’t worry, if you don’t know how to dance. Trust me, just turn on the music and your hips will take care of the rest. Just make sure to put the utensils down and step away from the oil and chocolate. 
• Semi-Warning: Don’t listen to "I’m a Woman" and "I Cried Like a Baby" two in a row. Actually do it and tell me how it goes…meow! 
• Warning: Watch your sugar intake while taste-testing. The combination of everything outlined above could drive you right over the edge! 

To start it all off, Jeff got me the most wonderful present to help celebrate - Baked Explorations. This is a new baking book where the authors are said to have reinvented the American classics. Oh, boy, have they ever.

After combing through it the night before and reading all of the recipes, I was anxious to try my hand at making a new treat from this magnificent gift. The Farm Stand Buttermilk Doughnuts caught my eye, and I just had to make them. Oh my… my my-my, my! Here they are after I finished frosting and decorating…

A star is born

I already have chocolate on pages 28 and 29 with powdered sugar stuck in the binding. I love that. There is nothing like a new cookbook getting christened on the very first day. You know it’s good when you are out of control in the kitchen and chocolate goes flying and lands onto a page or two. I felt like a wild woman on a sugar high with a magic wand.

Look at her in all her glory. So beautiful and confident.
I named her Koko.

A magic wand in the hands of a baker with no inhibition whatsoever. This might have had something to do with Koko Taylor, my #1 choice for doughnut making music. There is something about the line “I can make love to a crocodile” that will put a little kick in your step and swing to your hips. This coupled with her gritty and soulful growl is sure to put a little something extra into your tasty creations - A little sass. 

I mean, come on guys…you listen to this and try not to get carried away. Turn up your speakers and hit play…

So after the blues den was cleaned up and converted back into Butter’s sparkling kitchen, I ate my chocolate covered, deep fried delights and read about my new book’s authors. I discovered that they have a bakery in Brooklyn. I had to go visit. So, the next day, I grabbed my backpack and tightened my laces...Matt and Renato, here I come! 

An hour or so later, my excitement started to waver (for just a moment) because I found myself a little lost on a bus somewhere in Red Hook. Just then, a lovely girl named Jenny sat next to me. She just had to be from Brooklyn. Cool, funky and wearing a fabulous hat that no one else in the world owns, I asked her for directions. As luck would have it, she told me that she worked there and personally escorted me to the cafe.

Once I got there and stepped to the counter, a kind woman named Ashley welcomed me as she guided me through the desserts and helped me with my selections. I asked her if she could eat anything at that moment what would it be? She immediately looked and pointed at the other side of the counter - Pumpkin Cheesecake Bars. Her last words to me were, “they are dope." I couldn’t agree more.

There was no Matt or Renato in sight (must be on their book signing tour), but Jenny and Ashley were fantastic.

I went home with a great big smile on my face. What a great blogger birthday. You never know what will take place when you are inspired by food (and Koko).

If you would like the recipe click here. I recommend this book, you won’t be sorry, it is worth every cent. Check it out at http://bakednyc.com/. And as a quick note, this is a personal recommendation. I have no affiliation with them other than I love them!

And the day just wouldn’t be complete unless 'Lil Walter the squirrel (and my muse)  stopped by to celebrate our special day! 

He almost didn't let me post this because he thought he looked like a mouse in this picture.

He approved the picture and placed his peanuts out in exchange for a doughnut.

Thanks for celebrating with me.
"The more you raise and celebrate your life, the more there is in life to celebrate."
-Oprah Winfrey


Love, Butter

P.S. Just in case you'd like to read a little more about foodie fun with music, here are a few more you might enjoy:

Big Mama Inspires One Delicious Cherry Pie

Cupcakes with 'Lil Walter and Little Boy Blue
Butter, Big Mama and Aunt Sassy Cake!

Eat More Eclairs Campaign

(recipe below)

Custard Pie Blues (Live)

It’s no secret that I love absolutely everything about éclairs. I was asked the question about the one thing I would choose to eat if it were the last thing on earth…Ding, Ding, Ding! Survey says, “ECLAIRS!”

I just love to make these little French delicacies. I love to eat them, smell them, anticipate eating them and watching others eat them too. I dream about them sometimes. There is something so decadent and sinful. I love to watch people as they relish in the moment and quiver as their knees get weak and threaten to buckle unless they get a bite (or two or three...).

I guarantee that once you have a craving, get the thought in your head or have an éclair in sight, you will just have to have one. People actually seem to feel naughty when they are about to eat them. Their shoulders come up…a devilish grin takes over…a giggle or two even squeaks out. Then, once in hand, they don’t just eat them. They look at this little piece of heaven, study it and almost tease themselves with it. It is an entire event that takes place in the mind, body and spirit.

So when I bake them, knowing what the entire experiece is all about (for both baker and eater), it’s like having a cheering section inside my head. When these creamy and chocolaty pastries are all assembled and lay out on a platter, I get a thunderous stadium applause! I feel famous! Then I look around and realize that I am all-alone in my kitchen (no, I haven’t seen anyone about this).

Whether you make them yourself or share the recipe below and convince someone to make them for you, I say, eat more éclairs. I am absolutely positive that with more of these, the world could be an even better place. They make people happy. Good Energy. Good for the spirit. 

I think I am going to start a movement - now this is something I can really get behind! National Eclair day has passed (June 22). I think we need another one - or how about a campaign to celebrate them all year round?

We can come together with our treats and chant through the streets, "We don't care who stares. Eat more Eclairs!" I bet that a lot of people would show up. Oh, what a peaceful demonstration that would be. Unless of course there is a a shortage and the crowd gets into a tussle over the last one (oh my, what have I started?) 

So, to prevent any shortage, we will all have to make them. I will share a great recipe. They always turn out and people love them! This includes a 5-part process, so you can’t be in a hurry…

I wrote about them back in January, I Am Having An Affair With My Éclairs, where I discuss flirting with custard but, I didn't include the recipe. So based on some recent requests, I thought I would post it here.

I have tried several versions over the years and this is THE one. I adapted this recipe from a magazine I got a year or so ago that focused on desserts. 

I can’t remember the exact magazine - all I have left are the two pages that I tore out and put into the binder. I believe it was a recipe that originally came from The Culinary Institute of America.

This has been broken up into sections with a slideshow for each so you can view the steps as well. The slideshow includes a pause button as well as forward and rewind. Just hover over the image and the control panel will become visible.

Pastry Cream
1. Combine cornstarch with 1/4 cup of the sugar and stir in 1/2 cup of the milk.
2. Blend egg yolks into cornstarch mixture and stir until smooth.
3. Prep ice bath  (ice cubes an cold water) and set aside until later.
4. Combine remaining 1 1/2 cups milk with the rest of the 1/2 cup sugar and pinch of salt in pan over medium heat. Bring to boil. Then remove from heat.
5. Temper egg mixture by gradually adding about a third of hot milk mixture to eggs. Whisk mixture at the same time. . Then add the rest of milk mixture slowly while stirring.
6. Return the combined milk/egg mixture to pan and continue to cook over medium heat. Make sure that you are watching closely and that you continue to whisk quickly.  Bring to boil and it will thicken. You should see marks from your whisk in the cream. This is how you will know it is ready -  Take off heat.
7. Stir in vanilla and butter.
8. Transfer to ice bath for approx 30-40 mins. Stir every 10 minutes until cool.
9. Cover with saran wrap to make sure it doesn’t form skin at top. Place in refrigerator until you are ready to use (you can store for 2-3 days).

Éclair Dough
1. Preheat oven to 375 Degrees Fahrenheit. Line two baking sheets with parchment paper. Create and trace templates with pencil to ensure size is consistent. Make sure that the marked side faces down so you can see outline through paper but not get pencil on the dough.
2. Combine milk, butter, sugar, and salt in saucepan. Bring mixture to a boil over med-high heat.
3. Add the flour all at once. Turn down and cook on medium heat, stirring constantly until dough comes together and pulls away from sides of pan. Should take about 3- 5 minutes. Remove from heat.
4. Transfer to bowl of stand mixer fitted with paddle attachment. Beat on medium speed until reaches 98.6 Fahrenheit.
5. Add eggs one at a time.
6. After each egg, mix thoroughly, and then mix in the egg white last.
7. The dough batter should appear thick, glossy and sticky.
8. Spoon onto parchment paper outline and smooth with small spatula or knife to make even and smooth. If sticking, you can dip knife into water first.
9. Bake éclairs 20 minutes at 375 and then WITHOUT OPENING OVEN door turn down to 325 and cook for another 20 minutes. They should be golden brown. Let cool completely.

Chocolate Glaze
1. Stir together cream and corn syrup in pan and bring to boil over medium heat.
2. Remove from heat and add the semisweet chocolate.
3. Let sit for approximately 3 minutes and then stir until smooth (can make 1-2 weeks ahead).

Diplomat Cream
1. Sprinkle gelatin over the cold water and stir to break up any clumps. Let gelatin soften in water for 2 minutes. Then, heat for 20 seconds in microwave.
2. Stir  microwaved gelatin liquid unto pastry cream. The pastry cream will be thick, so mix well.
3. Whip cream until holds medium peaks.
4. Fold whipped cream (three additions) into pastry cream/gelatin mixture.
5. Use right away - Place in pastry bag to pipe into éclairs.

Assembly
1. Create a hole in both ends of baked éclair – a chopstick or skewer works. I use the end of my candy thermometer.
2. Fit pastry bag with tip the size of the hole and fill bag with diplomat cream.
3. Pipe into éclairs using holes at both ends. Be generous. I like the cream to ooze out of the ends and crevices.
4. Make sure your chocolate glaze is warm.
5. Then slowly pour chocolate glaze over top…I like it to drip over the sides.
6 Repeat until they are all covered.
7. Once cooled and chocolate glaze is firm, lightly drizzle corn syrup over top.
8. Look at them! Take a minute to feel proud of what you just accomplished! Yes, you can talk to them :)

Staten Island Half Marathon finish line treat with my "Buttermates" -
friends Cindy, Elvia and Sally

EAT and run, run and eat, or, eat and lay on the couch – whatever you’d prefer. At one time or another I have done all three :0

Hooray! You did it :) Take time to celebrate every accomplishment.

Love, Butter

Around the World in a Night w/Butter and Friends!

(video w/music below)

So, it’s official, I made it to round 3 in Project Food Blog! Thank you, muchas gracias, domo arigato, merci beaucoup…Yeeee haw! Woot Woot!

This made for a crazy fun week. Not only did I get to run the Merrell Down and Dirty Mud Run (consisting of running, mud swims and obstacle courses), but also I got to celebrate and host a wonderful party for my friends. From a luxury dinner party to arm crawling in the mud on my belly all in one week – Now that’s livin’!

So the direction this week that will help us get into the next round is: Host a luxurious dinner party where your guests will discover new tastes and exotic flavors.

Words of Wisdom and Planning
I called on my friend Fran for some words of advice for entertaining. He throws dinner parties at least once or twice a month. 

He said just keep these three things in mind:

• Prepare as much in advance as possible
• Keep the drinks flowing (w/ or w/o alcohol)
• Keep It light 

Okay, aside from food and friends, what about the luxurious part? My very generous friend Larry offered up his apartment for our fine dining experience located on Central Park West overlooking the park which was centrally located for all of our guests.

So all in all, it took about 5 days to: plan and create the menu (Saturday and Sunday), shop different stores for ingredients, flowers and wine (Monday and Tuesday), do prep work, bake and marinade (Wednesday), arrive at Larry’s with several bags, cook dinner, assemble, finish dessert and throw the party (Thursday)!

Ring a Ding Ding – Mornin’ Larry!
I don’t think he believed me when I said 8:30 AM, because when I arrived he answered the phone and said, “You’re here already?” And then he just started laughing, “I’ll be right down…”

I was very excited and bubbling with energy. I am sure that he could have done with a little less cheer so early in the morning, but I just couldn’t help it – tonight was the big night!

He started up the coffee maker as I emptied my bags and rolled up my sleeves to get to work. Larry visited with me after work, helped me navigate his kitchen and set the table…

Around the World in a Night w/Butter and Friends! 


I created a menu that would work together, yet span the globe in food and drinks. Whether it is from the dish’s heritage or where the ingredient’s cultivation originally began. So, here is the menu (and a shout out to Foodbuzz and Project Food Blog’s sponsor):

So, without further ado, let the festivities begin!

Cayenne Fizz – Coming right up

Ooh, It’s Got A ‘Lil Kick To It! 
Jeff said that a really good party means there is a really good selection of drinks. We had a great recipe for Pisco Sours and Chet found two recipes that he wanted to contribute to the festivities as well. You can always count on Chet to find something different and worldly. So next thing you know, we had a volunteer to make these delicious little zingers – wowee! Everyone fell in love with this Apricot Cayenne Fizz. So much in fact, we never actually got to the other two!

I think after awhile, Chet started getting a little heavy handed with the pepper, because my throat started to burn just a little…ha-ha. Ya gotta’ love Chester.

Cheese Anyone?
How about something new -Homemade Boursin Cheese. I made this delicious combination of soft cream and Swiss cheeses mixed with fresh herbs, garlic, lemon and a hint of Tabasco

• Sage Derby – Mild, semi hard cheese with sage giving it a unique and minty flavor
• Blue Castello from Denmark – This had a mildly spicy flavor with a smooth, texture similar to Brie
• Gouda Parrano – This is best described as mild and nutty, salty and sweet with a semi-firm texture
• Lady Apples

The night had certainly started. Everyone was relaxed, talking and laughing while a great music list played on the speakers that were tucked in every corner of the apartment. Perfect. Chill dinner party music that included artists like Moby, Mary J. Blige and Sade.

Arugula, Fennel, Apple, Mandarin Orange, and Pomegranate Salad

Time to Plate the Salad, Pour the Wine and Serve! 

Now that our bellies were teased and taste buds were sparked (literally)…let’s eat! This was a light fresh salad, which included a fusion of flavors with ingredients native to Europe, the Middle East and Asia.What a good time…feeling loved by all -

Getting A Little Personal

It’s important to tell the people you care about, what you love most about them. So I wrote each of my friends a personal note and wrapped them around the stems of their wine glasses to read before we started dinner…

And Now for the Boeuf Bourguignonne! 
“Yummy, yummy, yummy, I've got love in my Tummy…” These tender cubes of beef were slowly braised in a light, dry red wine and flavored with garlic, fresh herbs, carrots, and mushrooms. As you may already know, this is a classic French recipe. What a great way to kick of our fall season.

I have no idea what inspired this reaction…lol. Good Times…

And for Dessert…
Oh My, I Am in Love With This Little Aussie

Lamingtons

Yes, we found more room. I mean, look at these, we had to!

These moist little sponge cakes were coated in a layer of chocolate icing and then rolled in coconut. I served them with fresh whipped cream filling and then topped with a warm rich chocolate sauce. I found out that these are a traditional Australian dessert that is often served during Christmas (and recently told all year long). I like this tradition!

Oh Yes I Did… 
In the spirit of our competition, I just had to make Buick logo shaped Butter cookies. These were the treats to send everyone on their way…and a little creative product placement as a thank you to our sponsors.

Please Vote Me through to the next round - Pretty Please!
Voting Open: October 4 - October 7th

Here is a little video highlighting the entire event!

Live life as much as possible!

Love, Butter