Blueberry Cornmeal Skillet Cake - Untested

I am quite honestly too tired at the moment to actually make the comparison, but apart from the fruit how different is this recipe from my own cornbread?

½ cup butter softened

½ cup sugar

2 eggs

1 Tbsp vanilla extract

1¾ cups all-purpose flour

½ cup cornmeal

1 tsp salt

1 tsp ground cinnamon

2 tsp baking powder

¼ tsp baking soda

⅓ cup honey

½ cup yogurt or sour cream

2 cups blueberries fresh or frozen

1. Preheat the oven to 375 degrees.
2. Heat a 10″ cast iron skillet over medium heat. Add the butter to the pan and allow it to melt. Brush it up the sides and then pour the rest into a large bowl.
3. Add the sugar to the butter and cream it together.
4. Add the eggs, yogurt (or sour cream), honey, and vanilla.
5. In a small bowl, whisk the flour, cornmeal, salt, cinnamon, baking powder, and baking soda together.
6. Add the dry ingredients to the wet ingredients and gently stir until just combined.
7. Pour the batter into the skillet and sprinkle the berries over the top.
8. Bake the cake for 30 minutes and then cover it with foil. Continue baking for 10-15 minutes until it passes the toothpick test.
9. Notes
10. You could also use blackberries, raspberries, sliced strawberries, or a combination of berries instead!

This recipe was adapted from the Blueberry Cornmeal Skillet Cake recipe in the book “Cake Stand: Fresh From the Market Farmstead Cakes” by Quinn Veon.

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.

Ben's birthday cake #3 (Génoise à la crème pâtissière) - Testing

https://www.femmeactuelle.fr/cuisine/recettes/dessert/gateau-a-la-creme-patissiere-16134

1 - This is in fact the second time I make this cake. I feel like the génoise is too tough, perfect for something like a strawberry shortcake, so I wonder if the flour should be gently folded in instead of beaten in. Also, in this version I made a double batch of pastry cream and poured half over the top and garnished with lots of blackberries. It was too much. Even trying to cut it, it squished and slithered and was a mess. I think a single recipe of the pastry cream and retaining maybe a fourth to slather on top, and garnished with fresh fruit.

2 - Much better. After whipping the eggs, I used a whisk to gently fold in the flour. The problem is that the yeast didn't dissolve. Is it even needed? What does it do? I think doubling the amount of pastry cream is a good idea, but one recipe in the middle, and the other on top. And fresh soft fruit in the middle and on top is also better.

 

For the génoise cake:
4gr (1 tsp?) active dry yeast 

4 eggs, separated

Salt
130g sugar

130g flour

pastry cream

Fresh soft fruit

1. Preheat the oven to 350F.
2. Dissolve the yeast in some cold water.
3. Separate the egg whites and yolks.
4. With a pinch of salt, whisk the egg whites into stiff peaks. Continue to whisk, adding the sugar slowly to combine well. 
5. Add the hydrated yeast and then egg yolks, one at a time.
6. By hand, very gently add the flour but only until a homogenous batter is achieved.
7. Pour into a lined spring form pan and bake for 20 minutes.
8. Once baked, cool completely before assembling.
9. Meanwhile, make the pastry cream. For the pastry cream, follow this recipe, using the liquid cream option. 
10. Cut the cake lengthwise, slather the base with 3/4 of the pastry cream to sandwich with the top half.
11. Allow to cool completely before serving.

Chocolate Paté - Untested

 https://www.canadianliving.com/food/recipe/chocolate-pate-with-fig-topping

8 oz bittersweet chocolate chopped

1/4 cup unsalted butter

1/4 cup icing sugar

4 egg yolks

1/2 cup whipping cream

Fig Topping:

3/4 cups granulated sugar

1/3 cup water

1/4 cup orange liqueur

3 Tbsps orange juice concentrate

4 fresh green figs quartered

1 1/2 tsp lemon juice

16 fresh raspberries

1. Line 5-3/4-x 3-1/4-inch (625 mL) loaf pan with plastic wrap; set aside.
2. In saucepan, melt together chocolate, butter and sugar over medium-low heat until smooth. Whisk in egg yolks, one at a time; cook, stirring, for about 3 minutes or until thickened and glossy. Transfer to large bowl; let cool to room temperature.
3. In separate bowl, whip cream; fold one-quarter into chocolate. Fold in remaining whipped cream. Spoon into prepared loaf pan. Cover and refrigerate for at least 8 hours or until firm. (Make-ahead: Refrigerate for up to 2 days.) To unmould, gently pull on plastic wrap to loosen top edge of pate from pan; unmould onto cutting board. Cut into 8 slices.
4. Fig Topping: Meanwhile, in saucepan, bring sugar, water, orange liqueur and orange juice concentrate to boil; boil for 5 minutes. Let stand for 2 minutes to cool slightly. Stir in figs and lemon juice. Spoon onto 8 dessert plates; top with slice of pate. Sprinkle plate with raspberries.

Untested - Raspberry Liqueur

https://www.creative-culinary.com/homemade-fresh-raspberry-liqueur-recipe/

Only brewing for 3 weeks.

Liqueurs get better with age as the vodka mellows more over time.

Vodka with higher the alcohol content will do a better job of extracting the most from whatever fruit or citrus you use.

Yield: 4 cups

24 oz of fresh or frozen raspberries

3 1/2 cups vodka

1 cup of sugar

1. Pour raspberries into a large jar and cover with sugar. Pour in vodka and close with lid.
2. Shake several times the first day until all the sugar has dissolved.
3. Store in a cool, dark place for a minimum of one month (I recommend 6 weeks, longer is fine too). Shake every day or two.
4. When the liqueur is ready to be bottled, line a strainer with a couple of layers of cheesecloth, preferably butter muslin (finer than cheesecloth) and place it over a large pot or bowl. Pour the liquor over the cheesecloth slowly letting the liquid drain while the strainer catches the solids. Repeat if necessary.
5. When ready, store in bottles. I like to keep one in the fridge for an icy after dinner drink!

I have made a raspberry liqueur (about 6 wks ago)…..essentially the same recipe as yours…..BUT….according to an old recipe I had, I made it with Canadian whiskey instead of vodka. It’s still In the “brewing” stage.

http://spikedsweetshoppe.com/2013/11/02/contest-a-call-for-home-made-chambord-recipes/

Ratafia aux petits fruits - Untested

0 - I can't remember where this recipe came from. Someone's book, somewhere.

1 kg (2 lb) black cherries
1 kg (2 lb) ripe raspberries
1 kg (2 lb) red currants
450g (1lb) blackberries (optional)
alcohol 80 proof
1 stick cinnamon
Sugar

Pick over the fruit, wash and dry them, discard any that are bruised, and remove the stalks. Stone half of them, crush the stones, put them into a large earthenware crock and add all the fruits. Crush it all with the end of a bottle, cover and leave to infuse for 3 days at room temperature.
Strain the contents of the crock through a pieces of old linen into another earthenware crock. Measure the juice and for every litre (1 3/4 pints), add an equal volume of alcohol and 150g (5oz) of sugar.
Stir well, add stick of cinnamon, cover and leave to infuse for 6 weeks. Strain through a coffee filter into bottles, cork, seal and allow to mature for at least 2 months before serving.

Testing - Financiers

My sources:
http://www.seriouseats.com/recipes/2012/05/blueberry-financiers-recipe.html
http://www.joyofbaking.com/Financiers.html
http://www.epicurious.com/recipes/food/views/Almond-Cakes-101802
http://www.chow.com/recipes/28323-financiers
http://www.epicetoutlacuisinededany.fr/2015/03/fianciers-au-safran.html

1 - First attempt very good, but the bottoms brown far too quickly. Not owning Financier molds, I used those plasicky mini muffin molds, on a metal cookie sheet in the RV oven which tends to cook from below too hot... so many variables! However, if I can get the baking down right, I think the actual mix is good as it is.
2 -  Delicious little chewy cakes but needing some tweaking. I made them in a non-stick muffin tin, and they didn't stick, but they weren't attractive and the bottoms started to burn. I used the alternate baking temperatures (450F for 7, 400 for 7, oven off for 7) because I'd just baked some of my Wonder Bread and wanted to conserve energy by just using the existing temperature. Now, I don't know if the temperature was too high OR if the muffin tins were too small OR not full enough (I made 12 instead of 10) OR if they were just in there too long. I also did not refrigerate the mixture for an hour, which I'd like to try.
3 - Baked another version with wheat flour instead of arrowroot (I didn't have access to my arrowroot flour so I substituted) at Deb Morrison's. I baked them for 14 minutes but I could have gone the whole 15 and maybe a bit more. I don't know if it was the different oven or the wheat flour that prevented burning. They came out more custardy on the inside. And they are too sweet... come to think of it I didn't have powdered sugar so I used regular granulated and that may gave increased the sweetness?

4 - The temperature continues to be a challenge, and I'm trying something new - start the temp to 425, but to cook the cakes, I'll reduce the temp to 350°F for 20 minutes. Then we'll see. Fingers crossed. https://www.cuisinedaubery.com/recipe/financiers-cookies/

And I just discovered that, unlike ghee, browned butter keeps the caramelized milk solids mixed in with the butter fat for extra flavor. https://www.abeautifulplate.com/clarified-butter-ghee-and-brown-butter/

Finally, after they've cooled completely, they get, I don't know, they stick to your teeth. That might be the arrowroot, but I wonder if leaving them in the oven until they brown at least around the edges would be better. Oh, I used the small muffin molds Randy gave us.

1 cup ground almonds

1/2 cup arrowroot flour

1 3/4 cup powdered sugar

1/2 tsp. salt

6 large egg whites

1 teaspoon pure vanilla extract

3/4+ cup unsalted butter, browned (use leftovers to butter tins)
1 cup of fresh or frozen berries (optional)
A pinch of cardamom (optional)
Fresh vanilla seeds from 1 pod (optional)
The zest of 1/2 a lemon (optional)

1. Before starting the cookies, brown the butter. To brown butter, put the butter in a pot and melt with medium-high heat. The butter will start to froth and making crackling sounds. When the frothing stops and the crackling slows, check that the milk solids, which have separated and settled to the bottom. The foam will eventually subside, small bubbles will form, and the milk solids will begin to brown. Reduce the heat to low and swirl the pan until the butter becomes fragrant (nutty) and a light amber in colour. Remove immediately from the heat source - this stage is quite quick when it comes, so vigilance is crucial to avoid burning the milk solids. Allow the butter to cool while mixing the rest of the ingredients.
2. Grease the baking pan (either mini muffin tins or, if you're fortunate, rectangular financier forms).
3. Mix together the ground almonds, the flour, the sugar, and the salt until combined.
4. Make a well in the bowl and add the egg whites, the vanilla and the butter. Whisk vigorously.
5. Wrap and put in the refrigerator to rest for an hour and up to 72 hours.
6. Adjust the oven rack to the middle position and preheat the oven to 425F 450F.
7. Fill each tin with the batter, almost to the top.
8. When you put the filled tin the oven, reduce the temperature to 350°F. Bake until the financier just begin to rise, (if adding fruit, take out after 4 minutes of baking and add the fruit on top. Otherwise, leave in for...) about 7 minutes; reduce the temperature to 400F and bake until the Financiers have become golden brown around the edges and are springy to the touch, about 15 (20) another 7 minutes. Turn off the oven and leave them in the oven for about 10 minutes more. Allow to cool an additional 10 minutes before unmolding them.