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Host Change - 67th Dessert Exchange, 4 pm SUN, May 21, 2017

Host Change - 67th Dessert Exchange, 4 pm SUN, May 21, 2017
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  • Post #31 - May 18th, 2017, 8:03 am
    Post #31 - May 18th, 2017, 8:03 am Post #31 - May 18th, 2017, 8:03 am
    I hate to do this so late in the game, but I need to cancel as hostess for this month's exchange. Some of you know that I've been having back problems for the last 6 weeks or so. I was doing pretty well but my doctor started me with PT yesterday. Today I can barely stand, pain shoots through my back when I do. There's no way I can host. So sorry. Perhaps you can meet at a restaurant as Cathy2 suggested.
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #32 - May 18th, 2017, 8:05 am
    Post #32 - May 18th, 2017, 8:05 am Post #32 - May 18th, 2017, 8:05 am
    So sorry to hear that! Feel better soon!
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    In the world of apples, Pink Lady runs the whorehouse. ~ James Napoli

    Late-Nite Eats Database
  • Post #33 - May 18th, 2017, 8:17 am
    Post #33 - May 18th, 2017, 8:17 am Post #33 - May 18th, 2017, 8:17 am
    Ingrid,

    I hope you feel better but please don't cancel yet.

    Perhaps someone else is willing to host.
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #34 - May 18th, 2017, 8:26 am
    Post #34 - May 18th, 2017, 8:26 am Post #34 - May 18th, 2017, 8:26 am
    pairs4life wrote:Ingrid,

    I hope you feel better but please don't cancel yet.

    Perhaps someone else is willing to host.

    Oh Ingrid, so sorry to hear about your back! I agree with Ava. I think we should see if we can wrangle a back up Hostess. It would be a shame to not do this on Sunday if we can make it happen.
    "A party without cake is really just a meeting" ~ Julia Child
    "There are only four great arts: music, painting, sculpture, and ornamental pastry." ~ Julia Child
    "Build a Longer Table, NOT a Wall..."
  • Post #35 - May 18th, 2017, 8:44 am
    Post #35 - May 18th, 2017, 8:44 am Post #35 - May 18th, 2017, 8:44 am
    kalamazoogal wrote:
    pairs4life wrote:Ingrid,

    I hope you feel better but please don't cancel yet.

    Perhaps someone else is willing to host.

    Oh Ingrid, so sorry to hear about your back! I agree with Ava. I think we should see if we can wrangle a back up Hostess. It would be a shame to not do this on Sunday if we can make it happen.

    If folks are willing, I will step in to substitute for Ingrid. I know it will be a 2nd time to Glen Ellyn, but I want to see this go forward. I will prepare a light supper.
    We are a resilient group!
    "A party without cake is really just a meeting" ~ Julia Child
    "There are only four great arts: music, painting, sculpture, and ornamental pastry." ~ Julia Child
    "Build a Longer Table, NOT a Wall..."
  • Post #36 - May 18th, 2017, 8:53 am
    Post #36 - May 18th, 2017, 8:53 am Post #36 - May 18th, 2017, 8:53 am
    kalamazoogal wrote:
    kalamazoogal wrote:
    pairs4life wrote:Ingrid,

    I hope you feel better but please don't cancel yet.

    Perhaps someone else is willing to host.

    Oh Ingrid, so sorry to hear about your back! I agree with Ava. I think we should see if we can wrangle a back up Hostess. It would be a shame to not do this on Sunday if we can make it happen.

    If folks are willing, I will step in to substitute for Ingrid. I know it will be a 2nd time to Glen Ellyn, but I want to see this go forward. I will prepare a light supper.
    We are a resilient group!


    Thanks for taking the baton Celia and agreeing to host back-to-back exchanges! So much awesome sauce.
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #37 - May 18th, 2017, 9:20 am
    Post #37 - May 18th, 2017, 9:20 am Post #37 - May 18th, 2017, 9:20 am
    You should have a PM with directions to kalamazoogal's home.

    Cheers,
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #38 - May 18th, 2017, 10:35 am
    Post #38 - May 18th, 2017, 10:35 am Post #38 - May 18th, 2017, 10:35 am
    Hi,

    Wow how things can change on a dime!

    I am changing my offering to reflect Spring and Mother's Day:

    Mother’s Day Rhubarb-Strawberry Salad
    Jone Schumacher, Chapin, Illinois

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #39 - May 18th, 2017, 1:48 pm
    Post #39 - May 18th, 2017, 1:48 pm Post #39 - May 18th, 2017, 1:48 pm
    Cathy2 wrote:Hi,

    Wow how things can change on a dime!

    I am changing my offering to reflect Spring and Mother's Day:

    Mother’s Day Rhubarb-Strawberry Salad
    Jone Schumacher, Chapin, Illinois

    Regards,
    Cathy2

    That sounds delicious Cathy!
    "A party without cake is really just a meeting" ~ Julia Child
    "There are only four great arts: music, painting, sculpture, and ornamental pastry." ~ Julia Child
    "Build a Longer Table, NOT a Wall..."
  • Post #40 - May 18th, 2017, 5:53 pm
    Post #40 - May 18th, 2017, 5:53 pm Post #40 - May 18th, 2017, 5:53 pm
    i'm making 'croquets'; and no, there are no wickets involved. it's a cookie that looks like a biscotti, but it's a hazelnut filled meringue. quite crunchy and chewy and will keep for weeks....
  • Post #41 - May 18th, 2017, 10:40 pm
    Post #41 - May 18th, 2017, 10:40 pm Post #41 - May 18th, 2017, 10:40 pm
    Thanks for hosting, Celia,

    I will make Honeycomb robed in chocolate.
  • Post #42 - May 19th, 2017, 1:46 pm
    Post #42 - May 19th, 2017, 1:46 pm Post #42 - May 19th, 2017, 1:46 pm
    There is a boatload of heavy cream in my oven right now
    hopefully turning into clotted cream to go with scones on Sunday.
    (fingers crossed)
    :roll:
    trying something new with $$ of ingredients
    E
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #43 - May 19th, 2017, 3:42 pm
    Post #43 - May 19th, 2017, 3:42 pm Post #43 - May 19th, 2017, 3:42 pm
    irisarbor wrote:There is a boatload of heavy cream in my oven right now
    hopefully turning into clotted cream to go with scones on Sunday.
    (fingers crossed)
    :roll:
    trying something new with $$ of ingredients
    E

    It won't make a lot keep going!
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #44 - May 21st, 2017, 8:53 pm
    Post #44 - May 21st, 2017, 8:53 pm Post #44 - May 21st, 2017, 8:53 pm
    Wow!

    What a tremendous exchange!

    The food, desserts, our host, and the fellowship.

    All ah-mazing!

    Thanks kalamazoogal
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #45 - May 21st, 2017, 9:10 pm
    Post #45 - May 21st, 2017, 9:10 pm Post #45 - May 21st, 2017, 9:10 pm
    pairs4life wrote:
    irisarbor wrote:There is a boatload of heavy cream in my oven right now
    hopefully turning into clotted cream to go with scones on Sunday.
    (fingers crossed)
    :roll:
    trying something new with $$ of ingredients
    E

    It won't make a lot keep going!

    That clotted cream was beautiful
    "A party without cake is really just a meeting" ~ Julia Child
    "There are only four great arts: music, painting, sculpture, and ornamental pastry." ~ Julia Child
    "Build a Longer Table, NOT a Wall..."
  • Post #46 - May 22nd, 2017, 10:14 am
    Post #46 - May 22nd, 2017, 10:14 am Post #46 - May 22nd, 2017, 10:14 am
    Thank you Celia for a lovely dinner and for having us (again) in your beautiful home.
    Those who couldn't make it were missed.

    At the request of several here is how I made the clotted cream:

    1 ingredient heavy cream- which must not be ultra-pasteurized.
    I used plain pasteurized, but if you could find grass-fed, or raw, it would probably be even better.
    I started with a 9x13 glass baking dish (any non-metal dish) and poured in 3 pints of heavy cream (not ultra-pasteurized). covered it with foil, and set the oven to 180 F.
    My oven runs a tad cool, so it may actually have been closer to 175
    I left it in the oven for 10 hours .
    Removed it from oven, for 2 hours at room temp, then gently put it int the refrigerator overnight.
    In the morning, a thick top layer had formed.
    I peeled back a corner, and poured the liquid underneath into a bowl. (This is now half and half, which can be used in coffee or for other baking purposes.
    The thickened mass left behind in the dish I scraped up with a spatula and mixed together until it was a smooth consistency. This was the clotted cream, which had a very nice nutty taste and smooth mouth feel.

    Easy to make, just $$ and takes a long time.
    The scones were from the King Arthur Baking Book, the basic scones and variations recipe, with buttermilk and buttermilk powder. I did a 1.5 x recipe.
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #47 - May 22nd, 2017, 1:55 pm
    Post #47 - May 22nd, 2017, 1:55 pm Post #47 - May 22nd, 2017, 1:55 pm
    What a great initiation to the LTH dessert exchange! Here's the recipe for the Strawberry Pompidou (From Food & Wine “Designer Desserts”)

    8 Servings

    4 egg whites, at room temperature
    1/8 teaspoon cream of tarter
    ½ cup plus 4 TBSP sugar
    1 cup almond flour
    6 TBSP unsalted butter, melted and cooled slightly
    ¼ tsp almond extract
    3 ½ - 4 pints ripe strawberries
    1 cup heavy cream
    1 cup crème fraiche
    ¼ cup strained apricot or strawberry preserves
    2 TBSP finely ground chopped pistachio nuts

    1. Preheat the oven to 400. Butter the bottom of a 8-by-3” springform pan. Cut out a parchment paper circle to fit in the bottom. Butter and flour (using almond flour) the parchment paper and the sides of the springform pan.
    2. Melt the
    butter and let it cool.
    3. In a large bowl, beat the egg whites with the cream or tartar until soft peaks form. Gradually beat in ½ cup sugar, 1 TBSP at a time, until stiff peaks form.
    4. Using a spatula, fold in the almond flour, butter and almond extract. Turn the mixture into the prepared springform pan and spread evenly. Bake for 20 minutes, or until lightly browned. Let the torte cool in the pan on the rack for 30 minutes.
    5. Run a knife around the side of the torte and remove the sides of the springform pan. Run a spatula underneath the torte to free it from the pan. Carefully peel off the parchment paper. Wash and dry the springform pan and reassemble it. Replace the torte in the pan.
    6. Choose about 10 berries of equal height. Cut them in half vertically and arrange them, pointed ends up, with the cut sides pressed against the sides of the pan. Leave the remaining berries whole and arrange them, pointed ends up, over the torte. (The berry tops should reach at least 1/8 inch below the pan rim, trim from the stem ends if necessary.)
    7. In a medium bowl, whip the cream until it begins to thicken. Gradually beat in the remaining 4 TBSP of sugar and continue beating until stiff peaks form.
    8. In a medium bowl, beat the crème fraiche until stiff peaks form. Fold in the sweetened whipped cream.
    9. Spread the cream over the berries, filling in the gaps and making sure the cream touches between the cut berries. Smooth the top even with the rim of the pan. Cover and refrigerate until set, 2 – 4 hours.
    10. Wrap the pan briefly in a hot kitchen towel and carefully remove the sides of the pans.
    11. In a small saucepan, warm the preserves over low heat, stirring until melted. (If necessary, thin the glaze with 1 – 2 tsp water.)
    12. Brush the sides of the torte with the glaze. Press the chopped pistachios against the lower rim of the torte. Refrigerate until ready to serve.

    Note: When I have a bigger crowd, I use a 10" springform and increase the ingredients by 25%.
  • Post #48 - May 22nd, 2017, 2:54 pm
    Post #48 - May 22nd, 2017, 2:54 pm Post #48 - May 22nd, 2017, 2:54 pm
    Simmie22 wrote:What a great initiation to the LTH dessert exchange! Here's the recipe for the Strawberry Pompidou (From Food & Wine “Designer Desserts”)

    8 Servings

    4 egg whites, at room temperature
    1/8 teaspoon cream of tarter
    ½ cup plus 4 TBSP sugar
    1 cup almond flour
    6 TBSP unsalted butter, melted and cooled slightly
    ¼ tsp almond extract
    3 ½ - 4 pints ripe strawberries
    1 cup heavy cream
    1 cup crème fraiche
    ¼ cup strained apricot or strawberry preserves
    2 TBSP finely ground chopped pistachio nuts

    1. Preheat the oven to 400. Butter the bottom of a 8-by-3” springform pan. Cut out a parchment paper circle to fit in the bottom. Butter and flour (using almond flour) the parchment paper and the sides of the springform pan.
    2. Melt the
    butter and let it cool.
    3. In a large bowl, beat the egg whites with the cream or tartar until soft peaks form. Gradually beat in ½ cup sugar, 1 TBSP at a time, until stiff peaks form.
    4. Using a spatula, fold in the almond flour, butter and almond extract. Turn the mixture into the prepared springform pan and spread evenly. Bake for 20 minutes, or until lightly browned. Let the torte cool in the pan on the rack for 30 minutes.
    5. Run a knife around the side of the torte and remove the sides of the springform pan. Run a spatula underneath the torte to free it from the pan. Carefully peel off the parchment paper. Wash and dry the springform pan and reassemble it. Replace the torte in the pan.
    6. Choose about 10 berries of equal height. Cut them in half vertically and arrange them, pointed ends up, with the cut sides pressed against the sides of the pan. Leave the remaining berries whole and arrange them, pointed ends up, over the torte. (The berry tops should reach at least 1/8 inch below the pan rim, trim from the stem ends if necessary.)
    7. In a medium bowl, whip the cream until it begins to thicken. Gradually beat in the remaining 4 TBSP of sugar and continue beating until stiff peaks form.
    8. In a medium bowl, beat the crème fraiche until stiff peaks form. Fold in the sweetened whipped cream.
    9. Spread the cream over the berries, filling in the gaps and making sure the cream touches between the cut berries. Smooth the top even with the rim of the pan. Cover and refrigerate until set, 2 – 4 hours.
    10. Wrap the pan briefly in a hot kitchen towel and carefully remove the sides of the pans.
    11. In a small saucepan, warm the preserves over low heat, stirring until melted. (If necessary, thin the glaze with 1 – 2 tsp water.)
    12. Brush the sides of the torte with the glaze. Press the chopped pistachios against the lower rim of the torte. Refrigerate until ready to serve.

    Note: When I have a bigger crowd, I use a 10" springform and increase the ingredients by 25%.
    I love this torte! And as Cathy2 said, 'it is another great way to transport Strawberries and whipped cream!'
    "A party without cake is really just a meeting" ~ Julia Child
    "There are only four great arts: music, painting, sculpture, and ornamental pastry." ~ Julia Child
    "Build a Longer Table, NOT a Wall..."
  • Post #49 - May 22nd, 2017, 2:56 pm
    Post #49 - May 22nd, 2017, 2:56 pm Post #49 - May 22nd, 2017, 2:56 pm
    Simmie22 wrote:What a great initiation to the LTH dessert exchange! Here's the recipe for the Strawberry Pompidou (From Food & Wine “Designer Desserts”)

    Note: When I have a bigger crowd, I use a 10" springform and increase the ingredients by 25%.


    Is that what you did for the dessert exchange? It seemed so dramatically huge! It was also dramatically delicious!
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #50 - May 22nd, 2017, 3:23 pm
    Post #50 - May 22nd, 2017, 3:23 pm Post #50 - May 22nd, 2017, 3:23 pm
    So sorry to miss another exchange! Looks like you all had a wonderful afternoon. Will there be one in June?
  • Post #51 - May 22nd, 2017, 4:11 pm
    Post #51 - May 22nd, 2017, 4:11 pm Post #51 - May 22nd, 2017, 4:11 pm
    HI,

    Since Dad isn't around, Mom did not have to share. She really went to town eating all those great desserts.

    What was left of irisarbor's clotted cream was spread on some raisin toast.

    Lunch included the delicious leek and celery pie made by Kalamazoogal along with mushroom soup and another pie of roasted eggplant, tomato and ??. LEt's not forget the cheese platter, Pair4life's bread and generous salad.

    There is a gathering planned for June 25th in the western suburbs.

    Regards,
    CAthy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #52 - May 23rd, 2017, 3:49 pm
    Post #52 - May 23rd, 2017, 3:49 pm Post #52 - May 23rd, 2017, 3:49 pm
    Pictures? I want to see what I missed.
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #53 - May 23rd, 2017, 3:52 pm
    Post #53 - May 23rd, 2017, 3:52 pm Post #53 - May 23rd, 2017, 3:52 pm
    Cathy2 wrote:
    There is a gathering planned for June 25th in the western suburbs.

    Regards,
    CAthy2


    The date posted is June 11th.
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #54 - May 23rd, 2017, 4:11 pm
    Post #54 - May 23rd, 2017, 4:11 pm Post #54 - May 23rd, 2017, 4:11 pm
    It was right on Sunday afternoon.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #55 - May 23rd, 2017, 6:02 pm
    Post #55 - May 23rd, 2017, 6:02 pm Post #55 - May 23rd, 2017, 6:02 pm
    Cathy2 wrote:It was right on Sunday afternoon.
    the 25th was discussed but there were too many conflicts and we landed on the 11th before we ended. So the person willing to host never confirmed the 25th.
    "A party without cake is really just a meeting" ~ Julia Child
    "There are only four great arts: music, painting, sculpture, and ornamental pastry." ~ Julia Child
    "Build a Longer Table, NOT a Wall..."
  • Post #56 - May 23rd, 2017, 6:11 pm
    Post #56 - May 23rd, 2017, 6:11 pm Post #56 - May 23rd, 2017, 6:11 pm
    kalamazoogal wrote:
    Cathy2 wrote:It was right on Sunday afternoon.
    the 25th was discussed but there were too many conflicts and we landed on the 11th before we ended. So the person willing to host never confirmed the 25th.


    Correct. The host chose the date. The correct date is posted on the sign-up thread.
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #57 - May 26th, 2017, 12:20 am
    Post #57 - May 26th, 2017, 12:20 am Post #57 - May 26th, 2017, 12:20 am
    I must have lost track at some point during the conversation.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #58 - May 26th, 2017, 7:04 am
    Post #58 - May 26th, 2017, 7:04 am Post #58 - May 26th, 2017, 7:04 am
    irisarbor wrote:Thank you Celia for a lovely dinner and for having us (again) in your beautiful home.
    Those who couldn't make it were missed.

    At the request of several here is how I made the clotted cream:

    1 ingredient heavy cream- which must not be ultra-pasteurized.
    I used plain pasteurized, but if you could find grass-fed, or raw, it would probably be even better.
    I started with a 9x13 glass baking dish (any non-metal dish) and poured in 3 pints of heavy cream (not ultra-pasteurized). covered it with foil, and set the oven to 180 F.
    My oven runs a tad cool, so it may actually have been closer to 175
    I left it in the oven for 10 hours .
    Removed it from oven, for 2 hours at room temp, then gently put it int the refrigerator overnight.
    In the morning, a thick top layer had formed.
    I peeled back a corner, and poured the liquid underneath into a bowl. (This is now half and half, which can be used in coffee or for other baking purposes.
    The thickened mass left behind in the dish I scraped up with a spatula and mixed together until it was a smooth consistency. This was the clotted cream, which had a very nice nutty taste and smooth mouth feel.

    Easy to make, just $$ and takes a long time.
    The scones were from the King Arthur Baking Book, the basic scones and variations recipe, with buttermilk and buttermilk powder. I did a 1.5 x recipe.

    Why a 'non-metal' pan? I consulted some recipes for clotted. cream online and a couple of them showed a metal pot?
    "A party without cake is really just a meeting" ~ Julia Child
    "There are only four great arts: music, painting, sculpture, and ornamental pastry." ~ Julia Child
    "Build a Longer Table, NOT a Wall..."
  • Post #59 - May 26th, 2017, 3:54 pm
    Post #59 - May 26th, 2017, 3:54 pm Post #59 - May 26th, 2017, 3:54 pm
    Here are the pictures from the exchange. First up the meal:
    5.jpg onion and celery tarts
    4.jpg Roasted eggplant and zucchini tart
    3.jpg Salad
    2.jpg Cheese board
    1.jpg Mushroom soup
  • Post #60 - May 26th, 2017, 4:06 pm
    Post #60 - May 26th, 2017, 4:06 pm Post #60 - May 26th, 2017, 4:06 pm
    Now to the desserts
    7.jpg suef - Poppy Seed cake
    8.jpg Wild Rice - Rye Brownies
    9.jpg biscotti
    10.jpg Iris Arbor - scones with clotted cream and jelly
    11.jpg Cathy2 - Rhubarb strawberry salad (of the jello variety)
    12.jpg Kalamazoogal - Coffee shortbread sandwich cookies
    13.jpg Simmie22 Strawberry Pompidou
    14.jpg Pairs4life Apple Raspberry & Rose Pie
    15.jpg

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