Wednesday, July 30, 2008
Bitten by the Baking Bug
It's all Evelyn's fault. A harmless Friday afternoon of fun baking cheesecakes at her condo has now turned me into a bit of a Batty Crocker. I was happy to let Cheryl, Elaine and Evelyn take the lead. Tell me what to do - toss those eggs in? No problemo. Cut those strawberries into vague geometrical shapes? I'm your girl.
So what happened - what gave me that little infection, that yearning, that itch, that bug for baking? The only recipes I knew off heart were a recipe for truffles I learnt in Year 12. It can look like a rather sophisticated recipe, all softly sprinkled with coconut dust just so, and if you get the dough mix right the balls won't get all crackly and plasticine looking. But truth be told, it's a kids' recipe. It's something five year olds do in between colouring time and bath time.
Cheesecakes are another matter. If it isn't a labour of love, it's a labour of lust for soft, melt-in-the-mouth cream cheese filling, bouncy jell-o, sweet, succulent strawberries and crunchy cookie crumb base mixed with hot melted butter laid to rest on the base of a striking cold teflon pan. It's an orgasm in the mouth. A multiple orgasm in the mouth.
Two sundays ago I recreated the recipe we made at Evelyn's condo. The results were excellent, although the cheese filling insufficient.
Last sunday I made another cheesecake, a honey nut macademia cheesecake that was made up of Nice biscuits crushed and mixed with warm dissolved butter. A layer of roughly chopped honey roasted macademia nuts scattered just over the base. A gorgeous mixture of cream cheese, sour cream, sugar, eggs and honey, whipped and whirred and mixed until it turned a rich, light golden hue. Baked for an hour until the surfaces turned a deep amber. Set in the fridge for three hours, and then macademia nuts sprinkled over the top with half a cup of warm, runny honey drizzled as its last finishing touch.
It's heaven, I tell you.
I should really post a picture.
And this Sunday, perhaps an apple-peach crumble. Although I'm leaning towards fruit custard tarts, like the ones you see in bakeries, that are all glossy and dreamy and shiny and sweet.
So what happened - what gave me that little infection, that yearning, that itch, that bug for baking? The only recipes I knew off heart were a recipe for truffles I learnt in Year 12. It can look like a rather sophisticated recipe, all softly sprinkled with coconut dust just so, and if you get the dough mix right the balls won't get all crackly and plasticine looking. But truth be told, it's a kids' recipe. It's something five year olds do in between colouring time and bath time.
Cheesecakes are another matter. If it isn't a labour of love, it's a labour of lust for soft, melt-in-the-mouth cream cheese filling, bouncy jell-o, sweet, succulent strawberries and crunchy cookie crumb base mixed with hot melted butter laid to rest on the base of a striking cold teflon pan. It's an orgasm in the mouth. A multiple orgasm in the mouth.
Two sundays ago I recreated the recipe we made at Evelyn's condo. The results were excellent, although the cheese filling insufficient.
Last sunday I made another cheesecake, a honey nut macademia cheesecake that was made up of Nice biscuits crushed and mixed with warm dissolved butter. A layer of roughly chopped honey roasted macademia nuts scattered just over the base. A gorgeous mixture of cream cheese, sour cream, sugar, eggs and honey, whipped and whirred and mixed until it turned a rich, light golden hue. Baked for an hour until the surfaces turned a deep amber. Set in the fridge for three hours, and then macademia nuts sprinkled over the top with half a cup of warm, runny honey drizzled as its last finishing touch.
It's heaven, I tell you.
I should really post a picture.
And this Sunday, perhaps an apple-peach crumble. Although I'm leaning towards fruit custard tarts, like the ones you see in bakeries, that are all glossy and dreamy and shiny and sweet.
Labels: Baking
# posted by me lah @ 1:06 am 
