Pasta con talli d'aglio - Test 2

1 - I took the Pasta con aglio et olio recipe for garlic scapes. It worked really well.

2 - Yep, it's a keeper. The trick is to serve it asap because the sauce tends to get absorbed if the pasta sits for too long. I also used most of a ½ cup of pasta water for the sauce which worked better.

1 lb. spaghetti

¼ to ½ cup pasta water

100g garlic scapes (about 6–8), trimmed and finely sliced into ⅛" rounds

1 tsp salt, plus more to taste

½ cup (3.9oz/110g) extra-virgin olive oil

Pinch red pepper flakes

2 Tbsps. chopped flat-leaf parsley

Zest of ½ lemon (2g)

Freshly grated Parmigiano-Reggiano, optional

OPTIONAL: Soft poached egg, 4 (1 per serving)

1. Bring a large pot of well-salted water to the boil and cook the spaghetti until al dente. Reserve at least ¼ to a ½ cup pasta water before draining.
2. Meanwhile, combine the olive oil, garlic scapes, salt and red pepper flakes in a large skillet before turning on the heat.
3. Cook over low heat for 8–10 minutes, stirring occasionally, until the scapes are completely tender and have lost their raw bite. They should soften and become fragrant without taking on much colour.
4. Reserve the pasta water and drain the spaghetti.
5. Add the spaghetti and reserved pasta water to the skillet. Increase the heat slightly and toss continuously for 1–2 minutes until the oil and pasta water form a light emulsion that coats the pasta.
6. Remove from the heat.
7. Add the parsley and lemon zest and toss thoroughly. Taste and adjust the seasoning.
8. Serve immediately with grated Parmigiano-Reggiano, if using.

Clementine and Almond Cake - Testing

https://www.facebook.com/reel/1649356059309832

1 - Very easy, made it with clementine. It's recommended to eat cold, but we ate it warm and it was good, a bit like a cheesecake without the dairy. LATER - I kept it at room temperature and the citrus flavor comes through much more. I suggested some sort of icing to Ben but he felt it didn't need it.

roughly 375g clementines or other citrus fruit

6 eggs – lightly beaten

225g white sugar

250g ground almonds

Optional 1 teaspoon baking powder 

Icing sugar for serving

1. Place the clementines into a pan with some cold water, bring to the boil, and cook for one and a half hours. 
2. Drain, discarding the cooking water.
3. Cut each clementine in half and remove the pips. 
4. Pulverize the clementines skins, pith, fruit and all.
5. Preheat the oven to 375ºF. 
6. Butter and line a tall 20cm / 8 inch tin or spring form pan.
7. Mix together the clementine mash, and all the other ingredients. Mix it well until it's fully combined. 
8. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean. NOTE: you’ll probably have to cover with foil or greaseproof paper after about 30 to 40 minutes to stop the top from burning. 
9. Remove from the oven and leave it in the tin to cool completely, on a rack. When the cake’s cold, you can take it out of the tin. 
10. Allow to rest in the refrigerator for a day before serving.
11. Before serving, dust with some icing sugar.

Mijoté d'haricots blanc - Untested

http://www.whitskitchen.com/2015/09/22/perfect-for-early-fall-french-pork-white-bean-stew/

0 - I reduced the amount of pork in favor for an increase in cooked beans. I also transformed the recipe from a slowly braised dish to a slow cooker dish using the Slow Cooked Leg of Pork recipe I've been working on so I could start with dry beans instead of cooked. I am very interested in the flavoring for this recipe. I hope these significant changes work.

Serves 4

Cooking time: 6 hours

2 Tbsp olive oil

1 to 2lbs pork shoulder, cut into 1.5″ cubes

salt & pepper

1 large onion, diced

6 garlic cloves, minced

1/4 cup flour

1 generous tsp dried thyme

1 tsp dried marjoram

1 tsp dried rosemary

1 cup dry white wine

2 bay leaves

1 small fennel bulb, cut into 1″ pieces (try fronds instead?)

3 carrots, peeled and cut into 1″ pieces

4 cups chicken broth

1lb dry white beans, such as cannellini

1/4 cup fresh parsley, finely chopped

1 1/2 Tbsp fresh lemon juice

2 tsp Dijon mustard

1. Boil the beans for 10 minutes, drain and dump in the slow cooker.
2. In a Dutch oven, heat the oil at medium heat. 
3. Meanwhile season the pork with salt & pepper.
4. When the oil is shimmering, add to the pan in 2 batches, browning thoroughly on all sides (about 5-6 minutes for each batch). As the meat is browned, set aside. 
5. In the same pan, sauté the onion until just translucent, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute. 
6. Add the flour, thyme, marjoram and rosemary, and cook 2 minutes more to cook the starch flavor out of the flour. 
7. Whisk in the white wine, add the bay leaves, deglaze the pan, then remove from heat. 
8. To the slow cooker combine the meat, fennel, carrots, and broth, and return the meat and any accumulated juices to the pot. 
9. Cover the slow cooker and cook on high for 6 to 8 hours, or until pork is tender and beans are cooked through. 
10. Transfer to a saucepan, add almost all the parsley (leave enough for garnish), then the lemon juice and mustard and stir until well blended. 
11. Simmer until sauce the sauce is slightly reduced, about 10 minutes. Taste and season with salt & pepper.

Rhubarb Coulis - Test 1

https://www.regal.fr/recettes/desserts/coulis-de-rhubarbe-6522

1 - Real good right out of the gate. However, I did not measure the wine, just poured it in from the bottle, and I also left it uncovered to thicken it a bit. I will add that last bit as an option.

500g rhubarb

the juice from 1 lemon

3/4 cup white wine (regular table wine)

150g brown or golden sugar

1. Chop the rhubarb in 1/4" pieces.
2. Combine with the rest of the ingredients.
3. Cook, covered, for 10-12 minutes. (If you find it to be too liquid, cook uncovered to help reduce the liquid until desired consistency is achieved).
4. Best served when completely cooled as a topping for white cakes or custards.

Dairy Free desserts?

Could these recipes be made with oil instead of butter?

Pouding chaude au chocolat ou Fudge a Marie-Thérèse

Apple Crumble

Water cake - Testing

https://kirbiecravings.com/water-cake/

1 - I did not take notes, but I remember it being good. I needs a coulis I feel, or syrup or something moist. But I can't quite remember so I'm leaving it for now.

2 - It's a good white cake and surprising. I am curious about trying either potato flour or oat flour because I find the crumb a bit tough with only the all-purpose. I could try getting soft wheat flour for cake.

3 - I tested with half oat flour and the consensus was that it had a better texture. I will also try with the potato flour, next time. I also topped the cake with a Rhubarb Coulis which was a good match, but also discovered that plain yogurt is also good with it, but perhaps mixed with a bit of sugar.

4 - Made it with oat flour again and really, it's fine. It's more to have something for people on a vegan diet, but I don't think I'd make it just for myself. The oats I think increase the moistness, and I still wonder what it would be like with potato flour.

2 cups all purpose flour (try half potato flour, half oat flour)

2 tsp baking powder

3/4 cup granulated sugar

1 cup water

1/4 cup vegetable, canola or olive oil

2 tsp vanilla

1 tbsp lemon zest optional

OPTIONAL: top with Rhubarb Coulis or plain yogurt mixed with sweetener like sugar or syrup. Hmmm, I wonder about yogurt with a sprinkle of crystalized sugar on top, for the look as well.

 

1. Preheat oven to 350°F. Grease the interior of an 8 inch round springform cake pan. Line the bottom with parchment paper.
2. In a large bowl, add flour, baking powder, sugar. Whisk vigorously with a whisk until evenly combined.
3. Add water, oil, vanilla and lemon zest (is using). Whisk until batter is smooth and no lumps remain.
4. Pour cake batter into the prepared cake pan. Bake for about 40-45 minutes or until the surface of the cake is a light golden brown and toothpick inserted comes out clean. Let cake cool before slicing and serving. You can dust cake with powdered sugar if desired.

NOTES

Recipe slightly adapted from Manu's Menu

You can make this in an 8 inch or a 9 inch cake pan. Do not use a pan smaller than 8 inches because the cake will be too thick. If you are using a 9 inch pan, your cake will be much thinner and will likely require less baking time.

The is a very simple basic cake recipe and won't have much flavor on its own. The lemon zest does help add flavor. You can also add cinnamon for a cinnamon version, espresso powder for a coffee version or orange zest instead of lemon zest.

Pork ribs and beans - Testing

https://cafedelites.com/slow-cooker-barbecue-ribs/#recipe

https://www.foodandwine.com/recipes/slow-cooker-glazed-pork-ribs-white-beans

1 - This was good, I ended up using the instructions in the Notes for super fall-off-the-bone, and it worked. The beans were really good, and having them the next day with eggs was really good. The improvement I'm looking for in the glaze. It was really acid and tomato-ey. I substituted the honey for maple syrup. Next time, I'll stick with the honey and TASTE the sauce before I use it. I wonder if balsamic vinegar might also help.

2 - Well, that was disappointing. The beans had little flavor so I need to add salt to it and how much. The glaze for the ribs was actually much improved though, and I think I could make more for more goo. I also only had 1 lb of ribs and didn't change the amount of beans. Oh, and I think I omitted the tomato paste from the beans. Which should go back in.

2 cup dried beans

4 cups chicken broth

28oz can diced tomatoes, drained

1/2 cup dry white wine

4 garlic cloves, smashed

1 tsp salt

One 6-inch rosemary sprig plus 1/2 tsp finely chopped rosemary (trying herbes de provence)

2+1 Tbsps tomato paste

2 racks baby back ribs and/or side ribs (about 4 pounds), cut into 3-rib sections

2 Tbsps balsamic vinegar

1 Tbsp honey (TO TASTE)

Salt and ground pepper

1. In a slow cooker, combine the beans with the broth, tomatoes, wine, garlic, salt, rosemary sprig and 2 Tbsps of the tomato paste. 
2. Cook the beans on High for 3 hours. 
3. Nestle the ribs into the beans, cover and cook on High until the ribs are almost fall-off- the-bone tender, 2 to 3 hours more. Test the beans, if they need to cook longer transfer the ribs to a rimmed baking sheet and cover with foil. 
4. Discard the rosemary sprig and skim off as much fat as possible once the beans are cooked.
5. Shortly before serving, preheat the broiler. 
6. In a small bowl, mix the remaining 1 Tbsp of tomato paste with the balsamic vinegar and honey. 
7. Season the ribs with salt and pepper and set them on a baking sheet, meaty side up. 
8. Brush with the balsamic glaze and broil the ribs about 3 inches from the heat for about 3 minutes, rotating if necessary, until browned and heated through. 
9. Cut into individual ribs. (?)
10. Stir the chopped rosemary (? where did this come from ?) into the beans and season with salt and pepper. Spoon the beans into shallow bowls, top with the glazed ribs and serve.

NOTES

Cook times depend on the results you are looking for:

LOW: 7 HOURS / HIGH: 3 HOURS — Ribs that are soft but stay on the bone (as shown in the video in post).

LOW: 9 HOURS / HIGH: 4-5 HOURS — Tender, fall apart ribs that melt in your mouth like butter (as shown in the images in post).

Cold Coffee Brownies - Untested

 https://www.inspiredtaste.net/24412/cocoa-brownies-recipe/#itr-recipe-24412

1 - While it is rare, today I have cold coffee leftovers so I thought I'd see what I cold make with it. I also accidentally bought a bag of cocoa paste, not really knowing what it was, and now I'm trying to figure out what to do with it! I'm supposing that where cocoa powder is used, chocolate paste can as well, assuming that cocoa powder contains no cocoa butter, like the paste.

8 + 2 Tbsps (145 grams) butter

1 1/2 cups granulated sugar

1/2 cup unsweetened cocoa powder, natural or Dutch-process

? gr cocoa paste, finely chopped or grated

1/4 tsp salt

1 tsp vanilla extract

2 large cold eggs

1/4 cup cold coffee

1/2 cup (65 grams) all-purpose flour

2/3 cup (75 grams) chopped walnuts or pecans, optional

1. Position an oven rack in the lower third of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).
2. Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering.
3. Combine butter, sugar, cocoa powder, cocoa paste and salt in a medium heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water). Stir the mixture occasionally until the butter has melted and the mixture is quite warm. Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour.
4. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot. Stir in the vanilla with a spoon, then the cold coffee. Then add the eggs, one at a time, stirring vigorously after each one.
5. When the batter looks thick, shiny, and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be thick). Beat vigorously here. You want to see the brownie batter pulling away from the sides of the bowl (if you do not have the strength to do this by hand, use a hand mixer). Stir in nuts, if using. Spread evenly in lined pan.
6. BAKE BROWNIES
7. Bake the brownies for 20 to 25 minutes or until a toothpick can be inserted into the center and come out with a few moist crumbs. As a visual test, brownies are done when the edges will look dry and the middle still looks slightly underbaked.
8. Some readers have found they need to bake an extra 5 to 10 minutes. Brownies are easy to overbake so keep an eye on the doneness of the brownies and use the visual and toothpick test as your guide.
9. Cool completely then remove from pan. For the cleanest lines when cutting, place into the freezer for 20 to 30 minutes to firm up. Cut into 16 squares.

Apple Walnut Bake - Testing

https://www.tasteofhome.com/recipes/walnut-apple-dessert/

1 - Very good, but I'm going to try it in a smaller baking dish for a thicker experience of the apple. Just from a 9x13" to a gratin dish to start.

8 cups sliced peeled apples (about 6 medium or 700 gr)

2-1/4 cups packed brown sugar, divided

2 teaspoons ground cinnamon

1 cup butter, softened

2 large eggs

2 cups all-purpose flour

1 cup finely chopped walnuts, divided

1. Place apples in a greased 13x9-in. gratin baking dish. Sprinkle with 1/4 cup brown sugar and cinnamon. 
2. In a bowl, cream butter and remaining brown sugar. Beat in eggs. 
3. Stir in flour and 1/2 cup walnuts. Spread over apples. Sprinkle with remaining walnuts.
4. Bake at 350°F for 45-55 minutes or until the apples are tender. Serve warm, with ice cream if desired.

Seed Cake - Testing

https://shakespeareandbeyond.folger.edu/2019/03/12/seed-cake-recipe-thomas-tusser/?fbclid=IwAR19psqYjJQUs5pBLYJ7fR6AJW5wfxAt4fyahsVBqkFR0Sq87qGh_IUy-EI

https://goodcheapeats.com/bilbos-seed-cakes/

https://www.justapinch.com/recipes/dessert/dessert-cake/victorian-seed-cake.html

1- I have made this using the Shakespeare and Beyond recipe, but it was perhaps a bit dense. While I appreciate using egg white as the leavening agent, the dough to incorporate into it is perhaps too stiff to prevent bursting too many of the little air bubbles in the whites. I shall try some of the other versions that don't require egg whites. 

1 cup flour

7 tsps caraway seeds

1⁄2 tsp salt

1⁄4 tsp mace

(optional - 1⁄4 tsp nutmeg or cinnamon)

1⁄2 cup (1 stick) butter room temperature (8T)

1 tsp rosewater or vanilla essence

1⁄2 cup sugar

1 whole egg 

2 egg whites

1 Tbsp sherry

1. Preheat your oven to 350°F with the grill in the middle of the oven. 
2. Grease a 9-inch springform pan and line with parchment (or prepare some greased muffin tins for individual servings). 
3. Stir together flour, caraway seeds, salt, and mace. Set aside. 
4. In a large bowl, cream butter, rosewater, and sugar, either by hand or with a mixer. 
5. Stir in the whole egg and sherry, then add the flour and spice mixture. Set aside. 
6. Using a mixer, whisk the egg whites until you get to the stiff peaks stage. 
7. Very gently fold the whites into the cake batter - it's ok if the batter looks clumpy. 
8. Pour the batter into your prepared pan and put the pan on a baking sheet to go in the oven. Bake for 40 minutes until golden and set in the middle (25-30 minutes if baking in muffin tins). A cake tester will come out clean when it is completely cooked.
9. Allow to cool for 10 minutes before removing from the springform pan.

St. Hildegard’s von Bingen's Cookies of Joy - Untested

https://www.atlasobscura.com/articles/medieval-cookie-recipe?fbclid=IwAR0Rl6UZQHqDaxAPBrZIJmIk5Co0eu0yEF8seayhmYHLChXxqbnxYvr8f1I

3/4 Tbsps butter

3/4 cup brown sugar

1/3 cup raw honey

4 egg yolks

2 1/2 cups spelt flour (you can usually find it in the baking aisle or the gluten-free aisle)

1 tsp salt

1 Tbsp nutmeg

1 Tbsp cinnamon

1 tsp cloves

1. Melt the butter, then add it to a medium bowl with the sugar, honey, and egg yolks. Beat gently, then fold in the rest of the ingredients. Refrigerate the dough for an hour.
2. Flour a surface and then roll out the cookie dough until about a 1/4 inch thick. Cut the dough into small circles using a cookie cutter or an upturned glass.
3. Line a baking sheet with parchment paper, then bake at 375 degrees Fahrenheit for 10 minutes, or until a golden-brown. Let cool, then enjoy.

Another Chocolate Chip Cookie

https://www.myrecipes.com/recipe/chocolate-chip-cookies

1 - Way too sweet. It left my mouth feeling sour after eating them. I wonder if I could get away with only the brown sugar and omitting the white sugar? I think there is plenty of flour...

2 ¼ cups all-purpose flour (about 10 ounces)
1 teaspoon baking soda
¼ teaspoon salt
1 cup packed brown sugar
¾ cup granulated sugar
½ cup butter, softened
1 teaspoon vanilla extract
2 large egg whites
¾ cup semisweet chocolate chips

1. Preheat oven to 350°F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
3. Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.
4. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.

Chocolate Mousse - Untested

 https://www.bbc.co.uk/food/recipes/basicchocolatemousse_93648

170g/6oz good-quality dark chocolate, minimum 60 per cent cocoa solids, roughly chopped (dairy free, if necessary)

7 free-range egg whites (use pasteurised egg white from a carton if you have concerns about raw eggs)

¼ tsp lemon juice

40g/1½oz caster sugar

1. Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water).
2. Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking.
3. Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage - the egg whites will start to collapse and separate into dry froth and runny liquid, and you'll lose all the air that you've whisked in.
4. When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined. If you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse.
5. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Don't overmix at this stage as you'll knock out the air bubbles and the mousse will be dense.
6. Spoon the mousse mixture into four Martini glasses. Chill in the fridge for 2–3 hours, or until set.
7. Alternatively, use the mousse to make a hot chocolate soup. Preheat the oven to 180C/160C Fan/Gas 4. Divide the mousse among four small ovenproof pudding bowls or ramekins. Place the pudding bowls into the oven and bake the chocolate mousses for 3–5 minutes, or until puffed slightly and warmed through.

Blackberry pudding souffles - Untested

https://www.perrysplate.com/2013/08/strawberry-pudding-souffles-paleo.html

I altered the recipe from strawberry to blackberry. I don't see that it will make much of a difference, and any fruit would likely work.

8oz blackberries, fresh or frozen 

2 tsps lemon juice

3 Tbsps honey, divided

3 egg whites, divided

6 6-ounce ramekins (8-ounce ramekins are fine, too)

1. Preheat your oven to 350°F.
2. Place a fine-mesh strainer over a large mixing bowl or the bowl of a stand mixer.
3. Blend the blackberries in a blender or a food processor. Pour the puree into the strainer to remove the seeds and use a rubber spatula to press the puree through the holes, getting as much puree out as you can. Feed the seeds and thick pulp to the chickens or compost it.
4. To the blackberry puree, add the lemon juice, 2 tablespoons of the honey, and 1 egg white. Whip for about 5 minutes or until the mixture is very fluffy and has reached soft peak phase. (If you remove a beater, the mixture should stand up on its own with the "peak" of the mixture flopping over a little.)
5. In a separate, medium sized bowl, whip the remaining 2 egg whites with a hand mixer until it gets bubbly, then drizzle in the remaining tablespoon of honey. Continue to beat the egg whites until they reach soft peak as well. (See note)
6. Gently fold the white egg white mixture into the pink mixture. Don't overstir or you'll lose volume.
7. Place the ramekins on a baking sheet. (DO NOT GREASE THEM.) Divide the fluffy blackberry mixture among the ramekins. They'll be very full.
8. Bake them on a rack in the center of the oven for 15-16 minutes. Or until the top of each souffle is stiff and has golden brown spots -- like a toasted marshmallow.
9. Remove from the oven and serve as soon as they've cooled off enough to eat. Serve as is or top with a little whipped cream.

Zabiglione - Untested

 https://www.allrecipes.com/recipe/246464/chef-johns-zabaglione/

Wondering if any fruit would do or if it's always best with strawberries?

½ cup strawberries - hulled, halved and sliced
1 teaspoon white sugar
3 large egg yolks
3 tablespoons white sugar
¼ cup dry Marsala wine

1. Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
2. Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
3. Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
4. Spoon custard over the strawberries. Serve while custard is still warm.

Macaroné du Poitou - Testing

https://www.marmiton.org/recettes/recette_macarone-du-poitou_64899.aspx

http://cuisine-trucs-astuces-sybille.over-blog.com/2015/06/macarone-du-poitou.html

https://www.plaisirs-de-la-maison.com/2017/06/le-macarone-du-poitou.html

https://www.750g.com/macarone-du-poitou-r95031.htm

https://www.kilometre-0.fr/recettes/macarone-du-poitou/

https://petite-cuilliere-et-charentaise.blogspot.com/2016/07/le-macarone-du-poitou.html

1 - I opted to use weights instead of cups. I will want to also provide cup measurements. But this turned out quite nicely. I just spread it in a rough circle with a butter knife to cook it as a large cookie. It is moist and flavorful. I took the midpoint in terms of sugar, and it isn't overly sweet, but I suspect I can reduce the sugar by even more and it would still work. This is why I'm keeping this recipe in the testing phase. Otherwise, everything worked beautifully. 

2 - I tried reducing the amount of sugar again to 50gr and I now know that 100gr is just right.

3 - I tried piping and, while it made a pretty design, it seemed to deflate the egg whites. I think this is inconclusive since I mixed different almond flours.

250gr (2 1/2 cups) almond flour

150gr 100gr (? cups) sugar 

4 egg whites

Pinch of salt

Optional: 4 drops bitter almond extract

1. Set oven temperature to 350F.
2. Line a cookie sheet or a pie dish with parchment paper.
3. Combine the almond flour and the sugar and set aside.
4. Whisk the egg whites and the salt until stiff peaks form. (If using the extract, add at the end)
5. Delicately incorporate the dry mix to the egg whites - the goal here is to avoid bursting the air bubbles in the egg whites, so do this as gently, slowly and with as few strokes as possible. Because the almond flour is heavy, despite your best efforts it will likely look like recycled cement when you're done. Don't worry.
6. Here you have options in how to put the batter onto the parchment paper. You can smooth it in one large disc with a spatula or a butter knife, or; put it through a piping bag with a large orifice and create a wheel, or; wither format but as several smaller wheels or discs.
7. Bake in the oven for 20-25 minutes (image in the first link shows how it should brown.)
8. Allow it to cool completely before handling it.

NOTE - This is essentially a recipe for a Dacquoise. A Dacquoise is usually baked as a sheet to cut out shapes from or to build entremets cakes. 

Blackberry Salad - Untested

Food in England by Dorothy Hartley, pg 428

Gather the first large ripe blackberries, very ripe. Stand them in a glass bowl in the hot sun (or in a greenhouse) till hot through, then crush lightly with rough sugar and serve with a little red wine poured over.

Blackberry Junket - Untested

Food in England by Dorothy Hartley, pg 429

"(very delicate) This is a very old recipe, and if you have any people in your household who cannot eat the seeds, make this. Take a square of coarse strong cheese cloth, and pile it full of the ripest blackberries you can find. Knot that four corners, slip a stick under them and twist, over a china bowl, pressing the bag with a wooden spoon, till you have a bowl full of rich thick blackberry. Don't add anything to it; it should set solid in about 2 hours if left undisturbed in a warm room. It will be of the consistency of junket, and is delicious served from the bowl with thin rolled brown bread and butter, or sponge fingers (and, of course, Devonshire cream if possible). I have never met an old lady or gentleman who did not appreciate this dish made specially for them."

1 cup very ripe blackberries?
1' x 1' piece of cheese cloth or coarse weave linen
1 stick (the handle of a wooden spoon?)
1 wooden spoon
1 pretty bowl

1. Line a bowl with the cloth.
2. Pour in the berries.
3. Pull the four corners of the cloth together and tie in a knot.
4. Under the knot, slip in the stick/spoon handle.
5. Lift the bag over the pretty bowl and hold pretty low to avoid splashing.
6. Twist the stick like a tourniquet while hold the bag stationary until the berries start to get crushed and the juice runs out. You may have to press the bag against the side of the bowl and press on it with the extra wooden spoon to get all the juice out (why not hands? Is it because it stains?). 
7. Cover loosely with a cloth (to keep flies out) and leave in a warm room for about 2 hours, undisturbed. It will become like junket, or a very delicate-yet-firm yoghurt (I think).
8. Eat with cream or Devonshire cream or with some sort of sweet bread or biscuit.

Drunken Damson Pudding - Testing

http://www.ireland-guide.com/article/drunken-damson-dessert.7969.html

1 - The flavor of the gin was far too strong. The other possibility might be to mix the damsons with non-alcoholized fruit.

100g (31/2 oz) sugar
8 medium eggs
500g (18oz) 70% dark chocolate, chopped small
250g (9oz) butter
200g (7oz) stoned damsons used to make damson gin

1. Preheat the oven to 400°F. 
2. Butter an 8" shallow pie dish or 8 ramekins.
3. Whisk the eggs and sugar together until pale and creamy. 
4. In a bain-marie, melt the chocolate and butter, mixing constantly to combine them. 
5. Whisking constantly, very slowly drizzle the chocolate mixture into the egg and sugar mixture until perfectly combined, then add the drained fruit. 
6. Pour into the baking dish or divide between ramekins ensuring that there is fruit in each one.
7. Bake for 12 minutes for the pie dish or 6 minutes for the ramekins, until firm to the touch, but still slightly wobbly. The internal temperature in the center should be 170°F for complete doneness. Leave to cool and serve with your favourite cream.
8. HINT: Resist any temptation to drizzle a little left-over gin over this pudding. It is far too strong and will overwhelm the chocolate and fruit flavours.

Apple Tansy

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