tag:blogger.com,1999:blog-74374395888551531332024-03-12T22:12:23.769-04:00The Philadelphia Baking ExperimentThis is my story of how I'm trying to turn my love of baking into a business. Anonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-7437439588855153133.post-81597338808748798072016-10-14T11:52:00.000-04:002016-11-10T14:11:58.451-05:00Networking....The definition of <b><i>networking</i></b> is "<span class="oneClick-link">a</span> <span class="oneClick-link oneClick-available">supportive</span> <span class="oneClick-link oneClick-available">system</span> <span class="oneClick-link">of</span> <span class="oneClick-link oneClick-available">sharing</span> <span class="oneClick-link">information</span> <span class="oneClick-link">and</span> <span class="oneClick-link">services</span> <span class="oneClick-link">among</span> <span class="oneClick-link">individuals</span> <span class="oneClick-link">and</span> <span class="oneClick-link">groups</span> <span class="oneClick-link oneClick-available">having</span> <span class="oneClick-link">a</span> <span class="oneClick-link oneClick-available">common</span> <span class="oneClick-link oneClick-available">interest" and "</span><span class="oneClick-link oneClick-available"><span class="oneClick-link">an</span> <span class="oneClick-link oneClick-available">association</span> <span class="oneClick-link">of</span> <span class="oneClick-link oneClick-available">individuals</span> <span class="oneClick-link oneClick-available">having</span> <span class="oneClick-link">a</span> <span class="oneClick-link oneClick-available">common</span> <span class="oneClick-link oneClick-available">interest,</span> <span class="oneClick-link">formed</span> <span class="oneClick-link">to</span> <span class="oneClick-link oneClick-available">provide</span> <span class="oneClick-link oneClick-available">mutual</span> <span class="oneClick-link oneClick-available">assistance,</span> <span class="oneClick-link oneClick-available">helpful</span> <span class="oneClick-link oneClick-available">information,</span> <span class="oneClick-link">or</span> <span class="oneClick-link">the</span> <span class="oneClick-link">like."</span> When it comes to business, and especially a small business, building a referral network can help drive revenue! Networking may seem like a foreign concept to some people, but really it can be easy. This is all to ensure repeat business!</span><br />
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<span class="oneClick-link oneClick-available">I guess I should have first started this post out by saying my menu is so very close to being finished. What I mean by that is, I have come up with my list of baked goods along with the prices; but, I just need to get it into a PDF or printable format. Until then, you can find it <a href="https://www.blogger.com/blogger.g?blogID=7437439588855153133#editor/target=page;pageID=8469611297492242531;onPublishedMenu=pages;onClosedMenu=pages;postNum=3;src=pagename" target="_blank">here</a> on my blog. I've decided to create a seasonal pie list. So, this will change and rotate through the seasons!</span><br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-J89mEJgJWBs/WAD-kHMU44I/AAAAAAAABAk/7Ir-BlErTRI90xuF1zmQrhtNt37zFbsMgCLcB/s1600/IMG_5402.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://2.bp.blogspot.com/-J89mEJgJWBs/WAD-kHMU44I/AAAAAAAABAk/7Ir-BlErTRI90xuF1zmQrhtNt37zFbsMgCLcB/s400/IMG_5402.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple Oatmeal Crumb</td></tr>
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<span class="oneClick-link oneClick-available">So, please please (if you live in the area) let me know if anything strikes you and you would like to order anything. For now, you can simply email me what you want with a 48 hour notice. Whether you have an event coming up, a dinner party, or even planning on watching football all day on a Sunday and don't feel like making the dessert just let me do it for you!</span><br />
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<span class="oneClick-link oneClick-available">Here are a few way</span><span class="oneClick-link oneClick-available">s of networking:</span><br />
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<span class="oneClick-link oneClick-available">1) Stay in touch with your local community. Starting and building, and strengthening relationships or partnerships with other local business owners can only help drive business for you and others. Stop in other small businesses, after talking with the other owners see if there is a way of developing a 'Shop Local' partnership.</span><br />
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<span class="oneClick-link oneClick-available">2) Be active on-line. This may seem pretty easy for most people now-a-days with social media. I, only a few weeks ago, began an <i>Instagram</i> account. Which, btw, please follow-me <a href="https://www.instagram.com/philadelphiabakingexperiment/" target="_blank">@philadelphiabakingexperiment</a>. The more you read, comment, and like other businesses, topics, and events in your area the better. I have already found out so much information about things happening in my neighborhood that I otherwise would never have known. After noticing your on-line activity, other businesses may add you </span>as a business contact. This alone is incredibly valuable and promotes online word-of-mouth. <br />
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<span class="oneClick-link oneClick-available">3) Out-and-about networking. While you are taking part in your everyday life routine there are opportunities for networking. If you strike up a conversation with someone in line in front of you at the grocery store, see if it makes sense to bring up your business. You never know who you may meet by being friendly and outgoing and talking to the people around you.</span><br />
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<span class="oneClick-link oneClick-available">4) Follow-up as promised. One pet peeve I've mine is when someone, in business, says they'll call me back and they don't! Be sure to follow-up after 24 hours and remind the person where you met. This is a way of letting others know you are professional and courteous. </span><br />
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<span class="oneClick-link oneClick-available">5) Use your own friends and family to build your network. Telling as many people as you can about your new business adventure can only lead to a bigger network. Friends will tell other friends and so on. This leads me to the 2nd portion of my post for today...</span><br />
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<span class="oneClick-link oneClick-available">I've decided to make a <a href="http://thephiladelphiabagelexperiment.blogspot.com/p/friends-of-pbe.html" target="_blank"><i><b>"Friends of PBE"</b></i></a> page right here on my blog where I have listed a few friends and family members who also have businesses that I think you should check out<i><b>. </b></i>Because I understand the importance and power of networking I reached out to a few of my friends who have direct marketing businesses or other businesses that I think anyone reading this blog could find useful, interesting, or appealing.</span><br />
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<span class="oneClick-link oneClick-available">Kierstyn for <a href="http://kierstynvolkhardt.arbonne.com/" target="_blank">Arbonne </a>: </span>Arbonne skincare products, based on botanical principles with<br />
both inner and outer health and beauty products.<br />
<span class="oneClick-link oneClick-available">Joy for <a href="http://www.befabulash.net/" target="_blank">Younique </a>: Younique, most famous for their 3D Fiber Lash, also have a full skincare and cosmetic line. </span><br />
<span class="oneClick-link oneClick-available">Cheryl for <a href="http://www.stelladot.com/cheryldutton">Stella and Dot</a> : Stella and Dot is a </span>boutique-style jewelry and accessories company.<br />
<span class="oneClick-link oneClick-available">Valerie owns <a href="http://www.dermagrafix.net/">Dermagrafix</a> : </span>Dermagrafix is Pennsylvania’s premiere Permanent Makeup and Training
facility. <br />
<span class="oneClick-link oneClick-available">of course</span><br />
<span class="oneClick-link oneClick-available">Sal and Josephine (my parents) own <a href="http://www.siciliantrattoria.com/" target="_blank">Sicilian Trattoria</a>: Sicilian Trattoria is a BYOB Italian restaurant.</span><br />
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<span class="oneClick-link oneClick-available">I realize this list is really only a few people who I know running their own businesses. So, if you would like me to add your website to my friends page, just leave me a comment or send me an email and I would be happy to!<i><b> </b></i></span><br />
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<span class="oneClick-link oneClick-available"><i><b>"We all have two ears and one mouth for a reason, start by listening and
seek to help, then your new contact will of course treat you the same
way." -Huffingtonpost</b></i></span><br />
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<span class="oneClick-link oneClick-available">Things are moving for me now, slowly, but they are moving!</span><br />
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<span class="oneClick-link oneClick-available">Till next time,</span><br />
<span class="oneClick-link oneClick-available"><i><b><br />Jerr </b></i> </span><br />
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<span class="oneClick-link oneClick-available"><br /></span>Anonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-69422199518016630442016-09-10T14:31:00.002-04:002016-09-12T22:41:06.019-04:00Cookies Please...Summer is officially coming to an end and for a lot of people starting school or going back to school, Fall can actually be a whole new beginning. September can be seen as a reboot to the year. We can all take time to reflect on what's happened so far this year, how far have we come along to our goals and resolutions we created months ago in January? If we've forgotten these goals at this point, now is the time to start back up or make adjustments and try again. With that being said, I've still been working on my business by doing lots of baking. I spent some time focusing on cookies! <br />
Here are a few photos of some "experiments" I've worked on in the kitchen. My Brown Butter Chocolate Chip cookie is super soft.<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-evZQeoRzYwQ/V9REAStW3YI/AAAAAAAAA-M/TGsPak3MrY4Nq43TG_GjueJuxjkHSfyNQCEw/s1600/IMG_5223.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://3.bp.blogspot.com/-evZQeoRzYwQ/V9REAStW3YI/AAAAAAAAA-M/TGsPak3MrY4Nq43TG_GjueJuxjkHSfyNQCEw/s640/IMG_5223.JPG" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BROWN-BUTTER COOKIES!!</td><td class="tr-caption" style="text-align: center;"></td></tr>
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<a href="https://1.bp.blogspot.com/-kqVTbsdpvRQ/V9RD9LkDlyI/AAAAAAAAA9w/ckX24FtXep8gPf6BWXBbHya323hKnrMbQCEw/s1600/IMG_5213.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-kqVTbsdpvRQ/V9RD9LkDlyI/AAAAAAAAA9w/ckX24FtXep8gPf6BWXBbHya323hKnrMbQCEw/s320/IMG_5213.JPG" width="213" /></a> Who doesn't love a good chocolate chip cookie? I decided to add coated candy chocolates to some, for even more fun! September not only reminds me of back to school, but after school snacks. There's not too much more comforting than a warm cookie with a glass of cool milk.<a href="https://3.bp.blogspot.com/-UstCKgYQMYk/V9RF0GjBjQI/AAAAAAAAA-w/9F2p4GctUrw_GdpQAsie5kULLM_CN94VwCLcB/s1600/IMG_5222.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://3.bp.blogspot.com/-UstCKgYQMYk/V9RF0GjBjQI/AAAAAAAAA-w/9F2p4GctUrw_GdpQAsie5kULLM_CN94VwCLcB/s320/IMG_5222.jpg" width="320" /></a></div>
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I made a few twists to the classic Peanut Butter Cookie, I ditched the flour and added chocolate. Well, chocolate in the form of Nutella! These Nutella Stuffed Peanut Butter Cookies did not disappoint.<br />
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<a href="https://2.bp.blogspot.com/-IGATqkG_PMM/V9RD5WEfQfI/AAAAAAAAA9c/7aIl95ne_EIjexlRbaG6TSIMYn4Wn-BDQCEw/s1600/IMG_5202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-IGATqkG_PMM/V9RD5WEfQfI/AAAAAAAAA9c/7aIl95ne_EIjexlRbaG6TSIMYn4Wn-BDQCEw/s640/IMG_5202.JPG" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-MiFgpQ8ymCU/V9RD-tM-UFI/AAAAAAAAA98/_T5cOU3vUG0bVyCR5IgRnFKaUrDU8MqiQCEw/s1600/IMG_5218.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://3.bp.blogspot.com/-MiFgpQ8ymCU/V9RD-tM-UFI/AAAAAAAAA98/_T5cOU3vUG0bVyCR5IgRnFKaUrDU8MqiQCEw/s320/IMG_5218.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You will never miss the flour in this rich, dense cookie.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Yummy Nutella hidden inside.</td></tr>
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The last cookie I experimented with was the ever classic Sugar Cookie. How could I amp up the simple flavor of the sugar cookie with out really changing it completely? I decided to increase the vanilla flavor by adding fresh vanilla beans. <br />
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<a href="https://4.bp.blogspot.com/-iVmNLRQB3EU/V9REMQV-mbI/AAAAAAAAA-Q/V8Sv5SPzVP8W_lt_MIbj-sfTAJFaHlNfwCEw/s1600/IMG_5259.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://4.bp.blogspot.com/-iVmNLRQB3EU/V9REMQV-mbI/AAAAAAAAA-Q/V8Sv5SPzVP8W_lt_MIbj-sfTAJFaHlNfwCEw/s400/IMG_5259.JPG" width="400" /></a></div>
Some people might be scared to work with the fresh beans. But, after a couple of times, scraping a bean is pretty easy. And the results are well worth it. The tiny little black flecks in the finished product, not only add big flavor, but add a hint of elegance as well.<br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-iD79vLZh_A4/V9RENI1JrUI/AAAAAAAAA-Y/L_oHY15218Uqjky9qMRcb_p0MtbqIhVTgCEw/s1600/IMG_5262.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://4.bp.blogspot.com/-iD79vLZh_A4/V9RENI1JrUI/AAAAAAAAA-Y/L_oHY15218Uqjky9qMRcb_p0MtbqIhVTgCEw/s400/IMG_5262.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I had my little helper with me for these cookies.</td></tr>
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Baking, for me is fun, my son Adler also has fun helping me. He loves the dough, rolling it out, mashing it, and cutting it up.<br />
Things tend to take much longer when he helps. Mostly, the clean- up part. On the other hand, having him share the joy with me, is well worth it!<br />
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Now, I may have mentioned before that I am not the best cake decorator, I guess I could say the same when it comes to cookie decorating. However, these simple cut-out cookies are buttery, soft, and the fragrant taste make up for the simple decorations. I have a set of seasonal cookie cutters with lots of shapes, there are obvious shapes like pumpkin for October and Umbrella for April. But, what shape represents August? I figured you can't go wrong with a flower and sun shape for the hot summer month. <br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-zIyFou33Mtw/V9RENKtBT4I/AAAAAAAAA-U/DLrZDUSmvcYNFusTGh2IPqxP78mcs1aPwCEw/s1600/IMG_5268.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://3.bp.blogspot.com/-zIyFou33Mtw/V9RENKtBT4I/AAAAAAAAA-U/DLrZDUSmvcYNFusTGh2IPqxP78mcs1aPwCEw/s640/IMG_5268.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I decided to use a simple sprinkling of Cane Sugar to top the cookies.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The soft dough needs to be chilled for at least 2 hours before rolling it out.</td></tr>
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Pulling the cookies out of the oven at just the right time is key. Just when the edges turn golden brown, results in a soft chewy cookie. Of course, if you like a little crisp to your cookie keep them in a little longer. <br />
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<tr><td class="tr-caption" style="text-align: center;">Partner baker, as well as, taste-tester.</td></tr>
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These cookies came out so good that they made Adler giggle till he fell over!<a href="https://3.bp.blogspot.com/-klDstDkuhaE/V9RLFY76ySI/AAAAAAAAA_U/WjrDNl_qfzU0JCxqqAKpefStVQXbnpblgCEw/s1600/IMG_5277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="266" src="https://3.bp.blogspot.com/-klDstDkuhaE/V9RLFY76ySI/AAAAAAAAA_U/WjrDNl_qfzU0JCxqqAKpefStVQXbnpblgCEw/s400/IMG_5277.JPG" width="400" /></a><br />
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I've also come very close to finishing my menu, with prices! Of course, I thought I would have this done by now. But, I just have a couple more recipes that I want to try out first. So, by the end of the month I'll have a final draft ready to post! Until then, I have partnered with <a href="https://www.localstove.com/" target="_blank">LocalStove</a>. LocalStove is a platform offering meals prepared by local cooks. It's a great way for busy people to have access to home cooked food. Please check them out! I will be posting weekly offerings available for pick-up for now, possible delivery coming soon.<br />
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When I first sat down to write this post, I had the intention of talking about networking; but, I'll save that for next time...<br />
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Till then,<br />
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Jerr Anonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-83783269519164645532016-08-07T08:14:00.004-04:002016-09-12T22:43:20.649-04:00Seasons of pieSince I've decided to make Pie my business (literally) I started pondering some questions in regards to Pie...<br />
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<i>Where did pies originate from? What were some of the first pies to please Americans?</i><br />
<i>Do people eat more pie during during the summer or winter months?</i><br />
And<br />
<i>What kinds of pies are most popular? </i><br />
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First,
shame on me for not knowing about the APC (American Pie Council)
beforehand. While researching the answers to my questions I came across
their website and let's just say it got me distracted. Anyway, I found
some interesting information about the history of pie. Pies have been
around since ancient Egypt and were made by the early Greeks, then the
Romans. And "coffyn" or coffin was the original term used for pie crust in
England, as far back as the twelfth century. The original purpose of
the pastry shell was mostly to serve as a vessel and not really to be
eaten with the filling. Check out the <a href="http://www.piecouncil.org/Events/NationalPieDay/HistoryOfPies" target="_blank">APC</a> site for more interesting facts.<br />
It
seems like the early English settlers brought their love of pies with
them. The types of pies made, as far back as American history began,
have always been extensive. The ingredients included meat and fowl,
fish, fruit and berries, and cream and custard. Pie was a standard
breakfast dish for rural families, especially for the men who had to
wake up and begin their chores before breakfast was prepared by the
women. Pies were made in large quantities during the winter months and
kept frozen. Making pies was so common in America that it's actually
hard to find recipes in many old American cookbooks for such classics
like Apple, Cranberry, or Pumpkin. It was kind of assumed that every
housewife had her own recipe for pastry. This was also true for many
Amish communities. Growing up in Pennsylvania, and not too far from a
large Amish community out in Lancaster County, I had always associated
classic American Pies with Amish cuisine.<br />
<br />
How can
you pick a favorite? Apple pie is not only the most common, but the
most popular. Pumpkin coming in second, Chocolate Cream, then Cherry,
Pecan, and Blueberry, following up with Lemon Meringue, Key Lime, and
Peach. Other findings show that Coconut Custard, Strawberry Rhubarb,
and Peanut Butter are among some of America's favorites. Interestingly
enough I found that some pies were more popular based on where the
people surveyed lived in America. Different states had different
favorites.<br />
Varieties of pies are, of course, endless. However, people tend to gravitate towards these classics.<br />
Bringing
us to one of my other questions; what pies are typically eaten during
different times of the year? Eating foods that are in season makes
sense. And so does making pies based on what fruits and/or vegetables
can be sourced locally. With that being said, besides the obvious
popular choices of say, Pumpkin in October, here is a list of pies
according to season:<br />
<br />
<b>Winter:</b><br />
<br />
Since
local fruit is not in season in the winter months, for us here in the
northeast, it makes sense that tropical or citrus pies tend to be more
popular. Think Lemon Meringue and Key-Lime Pies. Of course, chocolate
is always in season.<br />
<br />
<b>Spring: </b><br />
<br />
Before
the berries begin to ripen, cream pies make for a perfect start to
Spring. Then later when Spring is in full bloom, berries make for a
great pie; think blackberry, blueberry, strawberry and raspberry. <br />
<br />
<b>Summer:</b><br />
<br />
Berries
are still plentiful! Apricots and other stone fruits, like plums, make
for a scrumptious, non-traditional pie or tart. Peaches in August, go
well in a pie by themselves or add blueberries.<br />
<br />
*I made blueberry and a mixed berry pie for the 4th of July this year. <br />
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<br />
I
decided to use blueberries, strawberries, and blackberries. I wanted
to make this with a twist and added a sweet herb simple syrup to the
mix. I melted sugar with water and a mix of basil, mint, and lemon
verbena. It went over with mixed reviews- so, I might just stick with
the traditional plain sugar sweetener.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-BH6XiHA-5kQ/V6Nqdx4-KXI/AAAAAAAAA8U/BdS2vXFBcrcT_BkoUZXb1SeiswNVxaC_ACLcB/s1600/IMG_5193.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://2.bp.blogspot.com/-BH6XiHA-5kQ/V6Nqdx4-KXI/AAAAAAAAA8U/BdS2vXFBcrcT_BkoUZXb1SeiswNVxaC_ACLcB/s640/IMG_5193.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I thought it would be cute to mimic the stars and stripes of the American Flag with the pastry.</td></tr>
</tbody></table>
<br />
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<br /></div>
<br />
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<a href="https://2.bp.blogspot.com/-Au7VqrIB5GE/V6NqgBaVbMI/AAAAAAAAA8g/EdlCLB9gb9U0g-uDrN0aRdVTYBVQUHPEwCLcB/s1600/IMG_5196.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-Au7VqrIB5GE/V6NqgBaVbMI/AAAAAAAAA8g/EdlCLB9gb9U0g-uDrN0aRdVTYBVQUHPEwCLcB/s640/IMG_5196.JPG" width="640" /></a></div>
<br />
I
used cookie cutters and a pastry wheel to create the design. I had
never tried creating a unique crust like this before. It was actually
easier<br />
than I thought it would be.<br />
<a href="https://2.bp.blogspot.com/-gUN_946ap7w/V6NqfCXh5RI/AAAAAAAAA8c/GfO-rI_vHEoHGx5b1C-b2KgGF7MGszjnwCLcB/s1600/IMG_5195.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://2.bp.blogspot.com/-gUN_946ap7w/V6NqfCXh5RI/AAAAAAAAA8c/GfO-rI_vHEoHGx5b1C-b2KgGF7MGszjnwCLcB/s320/IMG_5195.JPG" width="320" /></a>I
don't know if I mentioned this before, but, even though I love baking I
was never very good at making my desserts beautiful. I guess I'm
thinking of my cakes and cupcakes; icing and piping are not my
specialties. Since this was easy, I would like to practice and explore
more decorative pastry options.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-oM1oiHxPsmE/V6NqgwpBu-I/AAAAAAAAA8k/3xfRd-nignozpMzfk1fRVBKpsp4Bd3GVACLcB/s1600/IMG_5198.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://1.bp.blogspot.com/-oM1oiHxPsmE/V6NqgwpBu-I/AAAAAAAAA8k/3xfRd-nignozpMzfk1fRVBKpsp4Bd3GVACLcB/s640/IMG_5198.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is the finished pie after coating the top with an egg wash and sugar.</td></tr>
</tbody></table>
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<br />
<br />
The
other pie I made was one I have made a few times in the past. Its a
slight spin off blueberry pie, by adding a small amount of pepper. It's
always a crowd pleaser. I thought it would pair well with my homemade
almond milk. And it did!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-r6K9LRXn4Uk/V6NoWcSNE3I/AAAAAAAAA7o/7YkcwShAvNQ-PfFYdBedB7tvvBHgGVEzwCLcB/s1600/IMG_5180.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://3.bp.blogspot.com/-r6K9LRXn4Uk/V6NoWcSNE3I/AAAAAAAAA7o/7YkcwShAvNQ-PfFYdBedB7tvvBHgGVEzwCLcB/s640/IMG_5180.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cracked Pepper Blueberry Crumble!</td></tr>
</tbody></table>
<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-dscjrlOa9uA/V6NoWigf9kI/AAAAAAAAA7s/gOM5E_tAii0e80_A7_-4h6n--ypHOdjlgCLcB/s1600/IMG_5181.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://1.bp.blogspot.com/-dscjrlOa9uA/V6NoWigf9kI/AAAAAAAAA7s/gOM5E_tAii0e80_A7_-4h6n--ypHOdjlgCLcB/s640/IMG_5181.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cracked Pepper Blueberry Crumble Pie with Homemade Almond Milk</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-6oEv0JTePnU/V6NoW8NkUyI/AAAAAAAAA7w/89h18djvEsQ_th8nsK9tGY9mBLxLaNL2ACLcB/s1600/IMG_5182.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://1.bp.blogspot.com/-6oEv0JTePnU/V6NoW8NkUyI/AAAAAAAAA7w/89h18djvEsQ_th8nsK9tGY9mBLxLaNL2ACLcB/s640/IMG_5182.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love this pie!</td></tr>
</tbody></table>
<br />
<br />
<b>Fall:</b><br />
<br />
As
the weather begins to turn colder and the days shorter baking pie just
feels right. And nothing is nicer than smelling a freshly baked Apple
Pie. Root vegetables are readily available like sweet potatoes, which
make for a great pie. A couple of other classic fall favorites; pumpkin
and pecan. <br />
<br />
Check out this article from <a href="http://modernfarmer.com/2013/11/pie-chart-guide-seasonal-pies/" target="_blank">The Modern Farmer</a> for a fun "Pie" Chart with suggestions for a pie a month.<br />
In
my next post I will discuss an important part of business- Networking.
Which was inspired by a friend who recently contacted me about a
business opportunity. I'll of course go into more detail next time.<br />
<br />
Until then...take care,<br />
Jerr<br />
<br />Anonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-81507446500753475072016-07-20T12:21:00.002-04:002016-07-20T12:21:53.356-04:00Baking as a Business...I started back at work a month ago and its been that long since my last post! Wow, working 30 hours a week and caring for 2 young ones while trying to blog and bake and get back into pre-baby weight is not all easy. <br />
<br />
Entrepreneurship, self-employed, being your own boss, and business owner were all words that sparked my interest a couple of years after college. I grew up witnessing my parents, as well as, every one of my Aunts and Uncles successfully running their own businesses from Auto Body shops to Pizzerias. Owning and operating your own business is not a foreign concept to me at all; and my family made it look pretty easy (except for the very long hours they would put in everyday). I guess looking back I did try my hand at business pretty early on, like when my sister and I started a baby-sitting service in our neighborhood. And, ever since I have attempted venturing into other businesses; some of which just couldn't get started because of funding, while others fizzled out for one reason or another. Starting this next project/business I feel much different for a few reasons. I am going to be realistic when setting my goals and understand that not everything is going to turn out as planned, there will be bumps and hills along the way. This does not mean that I am not also very excited and feel optimistic. I think because I have such a love and passion for baking that it will come through in many ways; whether in my discussions with folks while networking or in my execution of product.<br />
When I decided to start writing about my newest business adventure in this blog it wasn't necessarily to create a tutorial on how to start a business; however, I think putting myself out there and blogging will help me to be more accountable and thorough. If this also helps someone to venture into business ownership or start baking more or be motivated in some way then great!<br />
<br />
Here is a very rough outline of some basic concepts and steps to think about before starting a home-based baking business. But, you can find a very thorough guide of how to start a small business in Pennsylvania <a href="http://www.revenue.pa.gov/FormsandPublications/FormsforBusinesses/Documents/rev-588.pdf" target="_blank">here</a>. <br />
<ul>
<li> <i>What makes my product different from the competition? </i> Having a specialty or signature product will help distinguish yourself from your competitors. </li>
<li><i>Selecting the kind of bakery.</i>.. On-line, and baking from home or a commercial kitchen.*</li>
<li><i>Create a business plan,</i> including goals, plan to generate revenue, list expenses, client base, examine competition.</li>
<li><i>Pricing </i>my baked goods.**</li>
<li><i>Marketing</i>, networking, branding, social media.</li>
<li><i>Focus on customers</i>, ask for feedback, talk to customers, etc.</li>
<li><i>Grow and diversify.</i></li>
</ul>
<br />
<br />
* My parents decided to come out of retirement a couple of years ago to open a small Italian Restaurant called <a href="http://www.siciliantrattoria.com/" target="_blank">Sicilian Trattoria</a> in Elkins Park, PA. I try to help them out as much as possible. I bake some of their desserts, serve tables when I can, among other things. In order to help with food safety I took an accredited class; and I now have my <a href="https://www.servsafe.com/home.aspx" target="_blank">ServSafe Food Protection Manager Certification</a>. My Certification is valid through April 2020. When I start getting orders I will be able to use a licensed commercial kitchen for my baking. <br />
<br />
** This is the area that I feel is one of the most important parts of a business. After all, I am in this to make a profit (or at least not fall short of the costs). I did a lot of research and found a great formula to follow to determine my pricing. A couple of key things to keep in mind when figuring out prices are not only ingredients, but including cost of supplies, equipment, and operating costs into each recipe.<br />
<br />
Here is a check list that I will be completing (not in consecutive order) over the next
couple of weeks and months to really get my business started...<br />
<br />
<ul>
</ul>
<ul>
<li>Register business, obtain a tax ID # <a href="https://www.doreservices.state.pa.us/BusinessTax/PA100/FormatSelection.htm" target="_blank">here, </a></li>
<li>Open a merchant account</li>
<li>Register new domain name</li>
<li>Set-up social media avenues </li>
<li>Create menu and price out product</li>
<li>Let people know how and where to purchase goods</li>
<li>Begin campaign, tell friends, family, co-workers, neighbors</li>
<li>Look for events, reach out to potential wholesale clients</li>
</ul>
<br />
I'll be working on all these things, of course while baking along the way. The last thing I baked was last weekend (at least when I started writing this post). <br />
<br />
My lemon thyme had survived through the mild winter we had and I just love it. It smells so much like lemon and the petite little variegated leaves are so pretty.<br />
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<br />
I decided to try and make the Lemon Thyme Shortbread cookies again. <br />
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This recipe is interesting because it uses cornmeal as well as flour
which gives the cookies a slight savory taste and texture. <br />
<br />
<br />
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Nothing beats the smell of fresh lemon zest! And the lemon thyme is so pleasant, too.<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-TbIEy998KPc/V4-fhaj-umI/AAAAAAAAA6E/ri93z4Hkxogk3jsAOCPxwe2Tu0e9gQU_QCLcB/s1600/24.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://2.bp.blogspot.com/-TbIEy998KPc/V4-fhaj-umI/AAAAAAAAA6E/ri93z4Hkxogk3jsAOCPxwe2Tu0e9gQU_QCLcB/s320/24.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using honey as a sweetener in this recipe adds to the earthy taste.</td></tr>
</tbody></table>
I just have to take them out of the oven a teeny bit sooner next time so
the edges don't brown so much. But, other than that, they turned out
really well!<br />
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<tr><td class="tr-caption" style="text-align: center;">Lemon Thyme Shortbread drizzled with honey</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<br />
Next, I'll post some pictures and tell you about a couple of my summer pie undertakings. <br />
Till then take care,<br />
<br />
Jerr <br />
<br />Anonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com2tag:blogger.com,1999:blog-7437439588855153133.post-85558434293699317332016-05-25T12:03:00.000-04:002016-05-25T12:46:28.730-04:00Pies vs. Tarts...<br />
The list of things I need to do to start a baking business is
quite long. Including legal matters, finding clients, and (now-a-days)
having a place in the social media world. Now, this is only naming a
few things of course. But, in order to be successful [besides having
courage, discipline, and the like] is having a kick-ass product. A couple of posts back I mentioned that I would focus my baking attention to perfecting pies. I started thinking of some classic pie recipes that I could practice making and after doing some research I found a few tart recipes that sounded very tasty, too. Well, what really is the difference between a pie and a tart. They both have a crust and a filling right?<br />
<br />
In my opinion, with pies and especially tarts, the crust must be a 10
out of 10.
Sure the filling of said pies must be delicious, too; but, to have an
unforgettable, leave you wanting more crust is my first priority. The component that
is most important to me at this point is not the fillings; but, the
pastry used to create an unforgettable crust. I can still remember the
peach pie I tasted years ago with the buttery, flaky, delicious
crust.
Because really, when it comes down to it, you really don't have a
business with out having a need and I know there are folks out there who
need a good pie (or tart) from time to time. I just thought of another
post idea and area to explore... When is a good time for pie? No - this
can be answered with one word, Anytime.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-l-HHPD0RM6c/V0Tka_1pz4I/AAAAAAAAA3k/3BCYlkjAizguCJNLGGQb2qSWFNj1M39BwCLcB/s1600/IMG_5104.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="213" src="https://4.bp.blogspot.com/-l-HHPD0RM6c/V0Tka_1pz4I/AAAAAAAAA3k/3BCYlkjAizguCJNLGGQb2qSWFNj1M39BwCLcB/s320/IMG_5104.JPG" title="Nutella Pudding Tart" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nutella Pudding Tart</td></tr>
</tbody></table>
Back to my original question... What is the difference between a pie and a tart? The article I found on <a href="http://www.thekitchn.com/pie-vs-tart-whats-the-differen-68710" target="_blank">thekitchn.com</a> refers to pies and tarts as cousins. Some of the significant differences are that pies are typically served "from the dish in which they were baked" and a tart is "unmolded before serving." Which makes sense when you think about the next difference which is the texture and thickness of the crust. Since the tart is served without a mold; it needs to hold up on its own more than a pie would need to keep its shape. Jenni Fields talks about the pastry differences <a href="http://pastrychefonline.com/2009/01/24/pastry-smackdown-pie-v-tart/" target="_blank">here</a>, noting that, <i>traditionally</i>, pies have a flaky crust and tarts, <i>traditionally</i>, have a crumbly crust. I mention the word <i>traditionally </i>because this is not a steadfast rule. Other differences in the pie crust vs. the tart crust is the number of crusts. A tart only has a bottom crust where as a pie can have a single or double crust, a lattice crust, or a crumble topping. The blog post <a href="http://14bravo.blogspot.com/2014/06/the-similarities-and-difference-between.html" target="_blank">here</a> spells out the differences between the two pretty thoroughly. The last major difference that I'd like to point out is the filling/crust ratio. A pie tends to have a thinner crust that is far less in proportion to the filling. On the other hand, a tart has a thicker and higher crust to filling ratio.<br />
<br />
It certainly peaked my interest when I came across a recipe from Martha Stewart for <a href="http://www.marthastewart.com/344584/pate-sucree" target="_blank">Pate Sucree</a>; because this pastry could be used for pies or tarts. And, since I am mostly interested in the crust, as mentioned before, I thought this recipe would be perfect to try out. I also decided I wanted to do a simple tart with ingredients I already had in the house. I made two types of tarts today so I could compare the taste, crumble, and firmness of each. I made a tart with a traditionally rolled out pastry using the <a href="http://www.marthastewart.com/344584/pate-sucree" target="_blank">Pate Sucree</a> recipe<br />
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<tr><td class="tr-caption" style="text-align: center;">The Pate Sucree came out beautiful. I actually had no problems rolling my dough this time!</td></tr>
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and another with an <a href="http://www.kingarthurflour.com/recipes/almond-tarts-recipe" target="_blank">Almond</a> crumble crust that is pressed into the forms. The almond crust expanded a little more than I
anticipated; which wasn't such a bad thing, I just would have put a
little less crumble in each tart.<br />
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<tr><td class="tr-caption" style="text-align: center;">I didn't spend too much time trying to make most of tge edges look very pretty. I actually kind of like the rustic look of them when they came out of the oven golden brown.</td></tr>
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I decided to make fig & poppy
seed, strawberry & sesame seed, apricot & coconut, and blueberry
& almond.<br />
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<tr><td class="tr-caption" style="text-align: center;">I couldn't decide which one to try first. The smell was amazing.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I was worried to fill the cups too much; but, the overflow was not too bad.</td></tr>
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Again, I was trying to use ingredients I had already in the house and I thought the strawberries would pair well with the Nutella and chocolate. And they did!<br />
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Martha, as usual, did not let me down. The crust was flaky, yet sturdy enough to hold up on its own. I will certainly be using this dough in the future! The only thing I would do differently with this tart is to make the Nutella filling more prominent in flavor. To me, it tasted more like chocolate, not Nutella (which wasn't a terrible thing of course).<br />
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<tr><td class="tr-caption" style="text-align: center;">Flaky crust.</td></tr>
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There are a few more tart crust recipes I will be experimenting with, like shortbread and puff pastry. Then, on to the basic pie crust. <br />
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I'll keep you posted...<br />
<br />
-JerrAnonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-42861217377670649922016-05-05T15:27:00.001-04:002016-05-10T13:10:07.676-04:00What am I doing wrong this time?I'm sure I'm not the only one who has had success the first time attempting something, only to find that the second attempt was somehow not as easy as the first.<br />
Well, honestly, I have baked many pies in the past that have turned out awesome. I'll have to confess there was a period of time when I cheated and bought frozen pie crust from the grocery store. As with most people it made for a quick easy task of baking a "home-made" pie. I then tasted a friend of mine's mother's peach pie and was in awe of the crust!<br />
Since then, I've always attempted to make my crust from scratch. Like I said, my pies have come out good for the most part. Then, my husband introduced me to an Amish recipe last summer that was totally different from any recipe that I've seen before, calling for vegetable oil and milk. It was the best pie crust I've ever made!<br />
<br />
Since I've decided to go with Pies as my signature baked item; I've also decided to do as much research and study on pies and pastry I can so, I can create the best pie my family, friends, and potential clients have ever tasted.<br />
<br />
In my last post I talked about my successful first attempt at baking mini pies. The
two biggest take-a-ways from my first mini pie attempt was; one, the pies
need a nice finished look, like with a sprinkling of sugar crystals. And two,
the filling could have been a tad less tart and a little sweeter.<br />
<br />
Well, my second attempt at mini pies did not pan out quite as I hoped. My dough kept sticking!!<br />
<br />
All of these thoughts are racing through my mind as I just want to get this done (after all I only have so much time in between feedings for my little new born).<br />
<br />
<ol>
<li>"Duh, Why am I not using the silicone matte?" - Dough continues to stick to rolling pin</li>
<li>"Wax paper!"</li>
<li> "I should just give up, Adler will love playing with this dough."</li>
<li> "No, I'm not giving up, iIve done this countless times before."</li>
<li> "Maybe it's too hot in here, I am starting to sweat." </li>
<li>"Double wax paper (which I've never had to do before)"</li>
</ol>
<br />
After over an hour of rolling and re-rolling, and freezing and
refrigerating, and breaking into a sweat. I realized that if I lift the dough after every other stroke or so, and turn it clockwise a little each time the dough wouldn't stick to the wax paper. Finally, I was able to get the dough large enough that I decided to just go for one
large pie. The pie was completed and tasted good. However, of course the crust was not the consistency that I wanted. On the other hand, I used a little less lemon and did a combination of white and brown sugar that created a tasty, not too sweet, not too tart apple filling. Next, is to perfect the crust; I want a flaky,
melt in your mouth kind.<br />
<br />
I did decide to do a little research in ways of rolling out dough and how to prevent sticking; so, in the future I don't break into a sweat again. Also, I felt like using wax paper was somehow cheating.<br />
<br />
A few tips I've encountered were:<br />
<br />
- Chill dough (I already knew that)<br />
- Chill counter top (using ice-packs)<br />
- Use powered sugar or cornstarch instead of flour to dust work surface<br />
<br />
Here are a couple of really helpful articles...<br />
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<a href="http://www.thejoykitchen.com/ingredients-techniques/let-them-eat-pie-rolling-pastry-dough" target="_blank">Let them eat pie...</a><br />
<a href="http://www.finecooking.com/articles/how-to/roll-perfect-pie-crusts.aspx" target="_blank">How to roll..</a><br />
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My next post I will discuss the different kinds of pastry; I think I might actually hold a taste test to compare all butter vs. butter and shortening vs. butter and lard, etc.<br />
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Till then...<br />
<br />
Jerrie <br />
<br />Anonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com1tag:blogger.com,1999:blog-7437439588855153133.post-78273693692382024892016-04-27T10:49:00.001-04:002016-04-27T12:54:44.325-04:00If at first you don't succeed...I wasn't quite sure what the title of this post should be because I wanted to tell you all about the story of my recent jump into putting myself out there. But, I also wanted to talk a little bit about my successful first attempt at mini pies using Mason Jar lids. <br />
<br />
First, I'll explain how my husband helped push me towards my first step [on this journey I'm beginning] to becoming more than just a home baker. I had mentioned many times to him that I would love to be able to bake for a living and that I thought a great starting point would be to bake for some local coffee shops and small eateries. <br />
The Sunday, two weeks before my baby was due, we decided to check out the newest coffee shop that just opened up in our neighborhood. As we entered, I noticed right away that there was no sign of baked goods in sight. Not even a cookie jar of Biscotti or even prepackaged granola bars. My husband, son, and I took a seat to enjoy our coffees, sans any type of baked treat, and I mentioned my observation. We also observed that the next group of customers asked what selection of baked goods they had and the cashier told them that since they are so new they weren't sure how much to order and that they had sold out for the day. (Mind you this was about an hour before closing.)<br />
My husband immediately told me I should go up to the counter and say, "I bake, can I bring you some samples?" I was hesitant and felt intimidated. He said, "OK, I'll do it for you." So, on our way out he went for it. He told the barista (whom we thought was the owner) that my wife bakes, can she bring some samples. He asked me what I can bake, I rattled off some things and he mentioned that he would be interested in scones.<br />
So, the pressure was on, I really had to do this. I needed to bake some samples for my first potential client. The next couple of days I spent time trying to find the perfect font for my business name, started a rough draft of a menu pamphlet, bought some supplies I needed, and looked up recipes for things to bake. It was eventually the end of the week and I hadn't really completed anything. I had wanted to present myself in a professional way, to show this coffee shop owner that I was a legitimate baker. My husband said that stuff doesn't matter, just bake the goods and write your name and number on the box.<br />
So, Saturday came and I had my list of what I was going to bake.<br />
And, oh what a list I had:<br />
<ol>
<li>Bagels</li>
<li>Almond Biscotti </li>
<li>Orange Pistachio Biscotti</li>
<li>Ricotta Blueberry Scones</li>
<li>Lemon Poppy Seed Scones</li>
<li>Apple Cinnamon Muffins</li>
<li>Chocolate Chia Seed Muffins</li>
<li>Amish Cinnamon Buns </li>
</ol>
One could say I was over ambitious<span class="me" data-syllable="am·bi·tious"><span class="js-headword"><span class="syllable"> with this list. I baked for over 15 hours that day, all while being nine months pregnant. This was a Saturday, I wanted to deliver everything Sunday morning, one week after we had first visited the coffee shop, and only 5 days till my due date. But, I did it. I even had to bake the Poppy Seed scones twice, because the first batch did not come out right. The bagels did not come out the way I wanted either, they were deflated and some of them were soggy and a bit raw. That didn't matter so much though, because I had plenty of other things to showcase my baking skills.</span></span></span><br />
<span class="me" data-syllable="am·bi·tious"><span class="js-headword"><span class="syllable">Sunday morning came, I placed two bakery boxes full of my creations in a bag and was off to make my first delivery.</span></span></span><br />
<span class="me" data-syllable="am·bi·tious"><span class="js-headword"><span class="syllable">I walk into the shop and my heart began to sink a little as I see the, once empty counter top, filled with glass cases of what clearly looked like professionally made baked treats. No matter, I told myself, he could still like one or two of what I made and add it to his collection.</span></span></span><br />
<span class="me" data-syllable="am·bi·tious"><span class="js-headword"><span class="syllable">I ordered a Vanilla Chai and said with a smile, something to the affect of, here are the samples I said I would bring. </span></span></span><br />
<span class="me" data-syllable="am·bi·tious"><span class="js-headword"><span class="syllable">Joe, who turned out to be the owner, did remembered me. As I was waiting for my Chai, he said he hoped it wasn't too inconvenient to have baked for him. And I thought to myself; man, you have no idea how long I spent on these things. But, with a smile, saying, "Oh no, not at all." He said he would give them a try after it slowed down a little. He thanked me for bringing the samples and I went on my way.</span></span></span><br />
Here we are one month later and I still haven't heard back from Joe.<br />
<br />
Some mistakes to avoid next time I put myself out there...<br />
<br />
<ol>
<li> Don't spread myself too thin and attempt to bake too many different items.</li>
<li> Present myself more professionally, be prepared with some information about myself in writing along with a menu/options for them to review.</li>
<li>Be sure the samples I bring are stellar; not over baked, dry, or lacking in presentation. </li>
<li>Follow-up, don't be afraid to give a call a few days later.</li>
</ol>
After researching and reading articles about creating a baking business. My biggest take-a-way is, become great at one signature item. I can be more creative and expand on more items down the road; but, with most successful bakeries, they are really good at <i>one </i>particular product.<br />
<br />
After lots of thought and consideration, I have decided that my key item will be <i><b>pie.</b></i> The great thing about pie is that the options are limitless. I can still be creative in my flavors and my ingredient combinations as long as I perfect the crust. <br />
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My first attempt at mini pies using Mason Jar lids turned out great!<br />
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My son loved them, too! After all, who doesn't love pie?<br />
<br />
I will continue writing about my adventures in making pastry and perfecting my pie crust in the next few posts.<br />
<br />
-JerrieAnonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-113460663383425852016-04-19T13:19:00.001-04:002016-04-19T13:24:58.730-04:00An (overdue) time for a change...I struggled with the title to this post because I couldn't quite pinpoint the exact intent on my next move. What do I mean by, "my next move"? Well, I've been reflecting on what would make me happy to be doing everyday (as I tend to do from time to time). And, I'm sure lots of people also do. However, not a lot of people have the ability, freedom, courage, instinct, or know-how to choose a career that makes them truly happy. I can't say that I regret every decision I've made up to this point but, I would have surely picked some different ones, if only I could go back. After several hours, days, even years of contemplating on:<br />
What should I do?,<br />
What am I good at?,<br />
and of course more importantly, <br />
What do I have a passion for?<br />
I have, with no doubt now, decided that I would really love to make a career out of my love of baking.<br />
<br />
With that being said; I am going to shift the purpose of this blog to become one that showcases my journey into building a baking business. Using baby-steps, I plan on practicing and perfecting recipes, researching the competition, reading and self-teaching myself about new cooking and baking techniques, as well as, finding ways to put myself out there. I'll map out some of my goals and plans of exactly how I can accomplish these goals. I'll, pretty openly, share my successes and failures along the way.<br />
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Realistically, with a new-born baby, a three year old son, and a husband that all rely on me for many different things, as well as, a part-time job; this journey will not be an easy one. But, I'm pretty sure if it were easy then it might not be worth it.<br />
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I have already made a few steps into my journey that I will share with you on my next post. I'll talk about how I dove head-first into my decision with the help of my husband. I'll give away the ending it was my first "failure." Although, really, with every defeat comes a learning experience. So, I've looked back on it as just that.<br />
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I'll explain it soon... Here are a couple of pictures of one of the recently baked products (and oh, there have been many). I made authentic, classic almond biscotti.<br />
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Till next time,<br />
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JerrAnonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com2tag:blogger.com,1999:blog-7437439588855153133.post-75134511619297061502016-01-03T18:04:00.002-05:002016-01-03T18:04:29.966-05:00Oh, how time flies...I can't say that an entire year has gone by and I have not <u>thought</u> about writing a post on my blog. But, I can say an entire year has gone by and I have not actually written a post on my blog. I actually have done a lot of bagel eating, as well as, baking myself over the last year. I've baked batches of bagels, sweet breads, cookies, and pies. I actually have a "bun in the oven" right now (ie: I'm expecting baby #2 in March). Anyway, I could make a list of excuses as to why I haven't sat down to write a post; but, why? The truth is that I just didn't. So, as we are here a few days into the new year of 2016, I guess I could say that a resolution of mine will be to continue on my mission of exploring the Philadelphia bagel scene. And, since the scene is quite small, most likely expanding the content of this blog. I will try to post on a regular basis; bagel related findings, experiments of my own, or any other new baking discoveries. <br />
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Be talking to you soon,<br />
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JerrAnonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-958843046707629952014-12-14T22:32:00.001-05:002014-12-14T22:41:18.817-05:00Knead to stop by...<div class="separator" style="clear: both; text-align: center;">
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I mentioned in my last post that I had tried a bagel from Knead but, needed to visit again to write my review. I had stayed in the car last time and wanted to get the full experience of entering the bakery before I wrote my review. <br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-CWqRSrwOJHU/VIzKsjqO-AI/AAAAAAAAAeY/K_1taYWqcUU/s1600/20141213_095402.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-CWqRSrwOJHU/VIzKsjqO-AI/AAAAAAAAAeY/K_1taYWqcUU/s1600/20141213_095402.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh sausage was a plus, wish there was a little more seeds though.</td></tr>
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I say bakery, which wasn't quite my first impression when walking into the place. I was looking forward to it being a warm and cozy shop, and smelling of freshly baked bagels. It wasn't quite what I was expecting, it was busy and took me a minute to realize where the bagels were displayed. They were up front and center, but just kind of lost behind the tables and guests garnishing their coffees.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-L7iZpcHmcYU/VIzKyy0wJ4I/AAAAAAAAAeo/mmU4vd3Qedo/s1600/20141213_095350.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-L7iZpcHmcYU/VIzKyy0wJ4I/AAAAAAAAAeo/mmU4vd3Qedo/s1600/20141213_095350.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon, egg, and cheese.</td></tr>
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The <a href="http://kneadbagels.com/wp-content/uploads/2014/12/full-menu-12.1.14.pdf" target="_blank">selection</a> of non-traditional bagel flavors and spreads were pretty interesting like <i>Moroccan Spiced Apricot</i> and <i>Pastrami Spiced</i>. But, I decided to go with the Black Sesame seed sandwich with sausage, egg, and cheese. The egg sandwiches are made with their signature aioli sauce. Which was very tasty!<br />
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Here are some notes on my review of <a href="http://kneadbagels.com/" target="_blank">Knead Bagels</a>:</div>
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<a href="http://4.bp.blogspot.com/-h92rc92ngRs/VI3wTq1EEWI/AAAAAAAAAs4/Ws3g4gmvvJU/s1600/IMG_4340.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-h92rc92ngRs/VI3wTq1EEWI/AAAAAAAAAs4/Ws3g4gmvvJU/s1600/IMG_4340.JPG" height="213" width="320" /></a>1- <i>The look...</i> I have to say, when I first pulled the bagels out of the bag, they sort of reminded me of mass produced bagels. But, they did have a nice sheen. I guess they were missing a deeper caramel color that I was expecting. I would give the <i>look</i> a 2.5 out of 5 poppy seeds.</div>
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2- <i>The crust... </i>was quite firm and did have a bit of a crunch. There was no need for us to toast the bagels the first time we had them and took them home. The second experience was consistent with the first; the crust had a pleasant bite. The <i>crust</i> gets a 5 out of 5 poppy seeds.</div>
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3- <i>Inside Texture and Taste...</i> I have to say the interior texture was pretty on par with what I would call a great bagel. It was not overly doughy and certainly not dry. The flavor was pretty balanced; I didn't get a sense of salty or sweet. I'll rate this a 4.5 out of 5. </div>
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So, the overall rating for Knead is: <b><i>4.0 out of 5 Poppy Seeds = Very Good.</i></b> I will definitely go back, I'm tempted to try some of their non-traditional flavors. Lemon Goat Cheese, yes please.</div>
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Till next time, </div>
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Jerr </div>
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Anonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-58891752171187442442014-12-09T09:19:00.001-05:002014-12-09T09:19:07.232-05:00Just one more Pumpkin recipe...<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-qiT4eGnfty8/VIb3H-3RALI/AAAAAAAAAeE/JdI1HIvzNl0/s1600/IMG_4229.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-qiT4eGnfty8/VIb3H-3RALI/AAAAAAAAAeE/JdI1HIvzNl0/s1600/IMG_4229.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, stuffed with Nutella!?!</td></tr>
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Another rainy day is upon us... I guess its better than snow.
Although, snow would make such a more beautiful sight. My last post was
about pumpkin and pumpkin flavored treats; well, here is one more
recipe worth mentioning. </div>
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<b><a href="http://www.ambitiouskitchen.com/2014/10/brown-butter-nutella-stuffed-pumpkin-chocolate-chip-cookies/" target="_blank">brown butter Nutella-stuffed pumpkin chocolate chip cookies</a> (</b>I know, its quite the mouth-full<b>)</b><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-HRFSr5padfQ/VIb2-oo-6DI/AAAAAAAAAdk/umrPW1D648A/s1600/IMG_4224.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-HRFSr5padfQ/VIb2-oo-6DI/AAAAAAAAAdk/umrPW1D648A/s1600/IMG_4224.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are the Nutella rounds after coming out of the freezer.</td></tr>
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This recipe calls to brown the butter before adding it into the batter. I've been baking for years, let's just say the gift I wanted most as a young girl was an <i><a href="http://www.hasbro.com/easy-bake/en_US/" target="_blank">Easy Bake Oven</a></i>. Which incidentally is still available; check out the video, it will make you want one, too. <br />
Anyway, I can't believe that I never came across a recipe to brown the butter before using it. (Or I may have, but decided not to choose that recipe because it sounded too complicated.) This was not the case, it just took a little longer, but well worth it! It gives a rich, deep, almost nutty flavor to the cookie.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-d1ax3HyJCYI/VIb2zCKCoKI/AAAAAAAAAdA/sZ0T8SxaE6w/s1600/IMG_4218.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-d1ax3HyJCYI/VIb2zCKCoKI/AAAAAAAAAdA/sZ0T8SxaE6w/s1600/IMG_4218.JPG" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let butter melt slowly.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-eOB8NTZ0zow/VIb2yhEYxcI/AAAAAAAAAc8/_EAl5Qng8CQ/s1600/IMG_4219.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-eOB8NTZ0zow/VIb2yhEYxcI/AAAAAAAAAc8/_EAl5Qng8CQ/s1600/IMG_4219.JPG" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir frequently.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-fpZXdPAFH1g/VIb21e182BI/AAAAAAAAAdM/iM7LQnQaUWM/s1600/IMG_4221.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-fpZXdPAFH1g/VIb21e182BI/AAAAAAAAAdM/iM7LQnQaUWM/s1600/IMG_4221.JPG" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Continue stirring until the butter literally starts turning a caramel color.</td></tr>
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Again, these cookies take a little longer than normal because there are a few extra steps to create them. You have to prep the Nutella, just line a cookie tray with parchment paper and freeze small spoonfuls while you prepare the batter. Then brown the butter, which can take a few minutes.<br />
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Of course, another step is to "fill" the cookie. So, you need to flatten the dough top with the frozen chocolate, and roll into a ball.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-GZGSC3pMksU/VIb3DtQdIhI/AAAAAAAAAd0/SJbMSOioOu8/s1600/IMG_4227.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-GZGSC3pMksU/VIb3DtQdIhI/AAAAAAAAAd0/SJbMSOioOu8/s1600/IMG_4227.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I only wish that I hadn't pressed down the tops of the cookies like the recipe said.</td></tr>
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<a href="http://3.bp.blogspot.com/-xt9gwjgkZYY/VIb3FmP6J4I/AAAAAAAAAd8/FG2qpwuKNZM/s1600/IMG_4228.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-xt9gwjgkZYY/VIb3FmP6J4I/AAAAAAAAAd8/FG2qpwuKNZM/s1600/IMG_4228.JPG" height="266" width="400" /></a></div>
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These cookies turned out very good! The pumpkin flavor/spices were not overwhelming. If anything they got a little lost with all the chocolate. I plan on using<i> </i>an interpretation of<i> <a href="http://www.ambitiouskitchen.com/2012/09/nutella-stuffed-brown-butter-sea-salt-chocolate-chip-cookies-my-favorite-cookie-ever/" target="_blank">The Ambitious Kitchen's</a> </i>recipe for chocolate chip cookies from now on, because the brown butter is that good. So, next time you make a chocolate chip cookie consider browning your butter first. <br />
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Oh, in case you were wondering, yes, I eventually did get the <i><a href="http://www.hasbro.com/easy-bake/en_US/" target="_blank">Easy Bake Oven</a></i>. But, truth-be-told, I got it after I had already been using the real kitchen oven. So it was fun, but the real oven was way better. The last pumpkin treat I will probably be making is a <a href="https://www.hersheys.com/recipes/recipe-details.aspx?id=33&name=Chocolate-Chip-Pumpkin-Cheesecake" target="_blank">Mini Chocolate Chip Pumpkin Cheesecake</a> for Christmas Day. Its been a few years since I've made it, but I'll post how it comes out for y'all.<br />
Also, a quick note on bagels. My husband and I did visit <a href="http://kneadbagels.com/" target="_blank">Knead Bagels</a> last weekend. I still haven't written about it because I wanted to visit one more time. So, hopefully in the next week I will let you know my official review on that. For now, let's just say they were quite good.<br />
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Take Care,<br />
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Jerr<br />
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<span id="goog_293405480"></span><span id="goog_293405481"></span><br />Anonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-19160476605606106412014-11-29T12:47:00.000-05:002014-11-29T13:07:59.975-05:00Is it still Pumpkin season?<div class="separator" style="clear: both; text-align: center;">
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I know November is almost over and probably so is Pumpkin season, but maybe it doesn't have to be. Once October hits and everything pumpkin flavor comes out, you usually get a mixed opinion from people- either they love it or they could care less and think its overkill. Well, I'm on team pumpkin- but, of course I usually go for the homemade pumpkin goodies. So, I've been meaning to post my recent baking successes with pumpkin.<br />
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Here is one recipe that came out really well, thanks to (what seems like) countless hours of searching pinterest for ideas.<br />
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<a href="http://sallysbakingaddiction.com/2013/09/22/iced-pumpkin-coffee-cake/" target="_blank">Pumpkin Coffee Cake</a>- This turned out to be probably the moistest cake I've ever made.<br />
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The recipe called for dark brown sugar for the inside and for the crumb topping, which gives a strong molasses taste. So, I decided to use light brown sugar for the cake and dark brown for the topping. Another note: I used coconut oil instead of vegetable oil. <br />
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This cake is great for breakfast, a mid-morning snack, or a late night snack. Perfect if your having guests over and of course to bring with you to your next holiday party.<br />
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<tr><td class="tr-caption" style="text-align: center;">A trick I learned a while back, is to cut sweet cakes, brownies, and bars with a plastic knife to prevent the cake from sticking to your baked treat. It makes things much neater.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-BhObhc4XR_M/VHoEFDN9SXI/AAAAAAAAAac/97CrhxJ3F8c/s1600/IMG_4235.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-BhObhc4XR_M/VHoEFDN9SXI/AAAAAAAAAac/97CrhxJ3F8c/s1600/IMG_4235.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yum!</td></tr>
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Till next time,<br />
<br />
Jerr<br />
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Anonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-16673704909663492832014-10-23T09:08:00.002-04:002014-11-03T20:53:51.653-05:00New York vs. MontrealWhen I had the idea to find the best bagels in Philadelphia I figured that I would be looking for the best New York style bagels. I really didn't think there were other styles of bagels other than the N.Y. kind; except when I was researching bagel bakeries in Philadelphia and I found <a href="http://www.spreadbagelry.com/" target="_blank">Spread Bagelry</a>.<br />
Intrigued, I wanted to take some time to distinguish the differences between probably the only two style of bagels out there. I found this short article, at <a href="http://www.huffingtonpost.com/2014/05/02/montreal-bagels_n_5247880.html" target="_blank">HuffingtonPost.com</a> that will explain it in a little more detail. But, basically New York Style bagels are boiled prior to baking and have a shiny crisp exterior with a chewy interior. Montreal Style bagels are also boiled; however, in water sweetened with honey, then baked in a brick oven to make them extra crispy. After visiting <a href="http://www.spread-bagelry.com/" target="_blank">Spread</a>, who offer the Montreal Style, I was able to first-hand compare them to the N.Y. style I am more familiar with.<br />
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Today, despite it being a chilly, rainy and down right miserable day, I decided I would drive my son and myself to try-out these new kind of freshly baked bagels. Before I even left for my outing I said to myself, "I'm going to actually get a sandwich made there this time."<br />
After finally finding a parking spot, I walk through the rain with umbrella in one hand and toddler in the other and make my way into Spread. It felt so nice to walk into the warm and cozy bakery. I was first impressed with the beautiful marble counter top, and as I scan the place I notice the fire burning in the brick oven. Just below the oven are a pair of baskets full of bagels.<br />
I try to pick out a sandwich from the handwritten chalk menu above; however, after seeing the prices, I decide to just stick with some un-garnished bagels. Just to give you an idea, the bagels are $2.00 each and the sandwiches start at $6.50 up to $13.00 each. <br />
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Here are some pictures of the bagels I took home:<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-MnD3J1ogohM/VEhLI-CRVGI/AAAAAAAAAZQ/uCglcwkLB9o/s1600/IMG_4203.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-MnD3J1ogohM/VEhLI-CRVGI/AAAAAAAAAZQ/uCglcwkLB9o/s1600/IMG_4203.JPG" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wheat Bagel</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Rn_6QW7SCic/VEhLHyD_I8I/AAAAAAAAAZI/uB--Iizksv8/s1600/IMG_4205.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Rn_6QW7SCic/VEhLHyD_I8I/AAAAAAAAAZI/uB--Iizksv8/s1600/IMG_4205.JPG" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poppy Seed</td></tr>
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I was a little surprised with the amount of extra flour that was on the bottom of the bagel. Also, they didn't seem to have a nice sheen that I'm used to with the N.Y. style. <br />
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<tr align="left"><td><img border="0" src="http://1.bp.blogspot.com/-WlQzmOG9tlQ/VEhLHTDumQI/AAAAAAAAAZA/erOItQJHsUM/s1600/IMG_4204.JPG" height="213" width="320" /> </td></tr>
<tr><td class="tr-caption" style="text-align: center;">Underside of wheat bagel.</td></tr>
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<a href="http://1.bp.blogspot.com/-tHecUgjRoMY/VEgbYLf8rNI/AAAAAAAAAYI/-6gsf5vb_3U/s1600/IMG_4197.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tHecUgjRoMY/VEgbYLf8rNI/AAAAAAAAAYI/-6gsf5vb_3U/s1600/IMG_4197.JPG" height="213" width="320" /></a>I seem to not be able to pass up a whole-wheat everything bagel. So, that was my choice for my sandwich today.<img border="0" src="http://1.bp.blogspot.com/-udW5YbwMfj4/VEgbX41oafI/AAAAAAAAAYE/19L40lfWVHU/s1600/IMG_4198.JPG" height="426" width="640" /><br />
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I decided to make myself a sandwich with some ingredients I had at home. I had made some fresh hummus the other day; I love bagels with hummus. A couple of our tomato plants are still producing, so I had an heirloom tomato on hand. I also added cucumber and parsley.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-rVd30EKtD5I/VEhIlYMJxNI/AAAAAAAAAYs/G7Iqr2jY09k/s1600/IMG_4200.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-rVd30EKtD5I/VEhIlYMJxNI/AAAAAAAAAYs/G7Iqr2jY09k/s1600/IMG_4200.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A little salt and pepper on any sandwich can make all the difference.</td></tr>
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<a href="http://4.bp.blogspot.com/-PRCWdwGEPg8/VEhIkUlcOuI/AAAAAAAAAYk/Yxdf0VYVbGk/s1600/IMG_4201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-PRCWdwGEPg8/VEhIkUlcOuI/AAAAAAAAAYk/Yxdf0VYVbGk/s1600/IMG_4201.JPG" height="213" width="320" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Homemade hummus, heirloom tomato, cucumber, and parsley sandwich on whole-wheat everything bagel.</td></tr>
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Here is how I would rate these bagels:<br />
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<i>The Look </i>- {3.5} I didn't rate the look any higher than a three because they didn't have the sheen that I normally look for in a good bagel. I think the extra flour around the bagel may have affected the shine.<br />
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<i>The Crust - </i>{3} I was pretty surprised that the crust didn't have a real crisp to it, especially coming out of a brick oven. It appeared like it would crack when you broke into it; however, that was not the case with the plain whole-wheat. The poppy seed did have more of a crunch to the outer layer though. <br />
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<i>Inside Texture and Taste - </i>{4} The texture of the center was soft and doughy. A little more bread-like than a typical N.Y. bagel. The best part of these bagels was the taste; they were flavorful and sweet. Definitely much more sweet than other bagels I've had.<br />
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Overall, I would rate these bagels a {3.5} out of 5 poppy seeds. I did enjoy my sandwich. If only the crust was crispier. The drive, hassle of parking in center city, and the cost of the bagels kind of put a damper on the already damp day. <br />
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Until next time,<br />
<br />
Jerr<br />
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<br />Anonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-69052184357708260472014-10-19T17:51:00.001-04:002014-10-19T17:54:52.244-04:00My hiatus is ending...Why has it been a couple of weeks since my last post? Well, I unintentionally had somewhat abandoned my bagel mission because I was trying to eat clean over the last couple of weeks; including cutting out bread. How did I do...? Well, let's just say there were good days and bad. I can say with certainty that my discipline is not what it was when I was in my twenties. Of course, my priorities were not the same as they are now. And even though I'm now "a stay at home mom" I had a good routine to my life, it seems like, more than I do now. What am I getting at? Well, when I first started this blog it was to focus on bagels and where to get a good one and maybe write about some of my highlights, challenges, and fun in baking and cooking. I had received some [unsolicited] advise from some friends and family to write a blog about being a new mom and talking about some of my everyday life challenges as well as my crafting and cooking. However, I decided to stream line the focus of this blog and stick to one main topic. I might add a couple of pages on some other topics down the road, but for now I need to finish my mission. <br />
As a reminder, my mission is to seek out all the bagels Philadelphia (and perhaps a few surrounding towns) has to offer and write reviews on them. I still have a bunch more places to make it to and a few more places yet to find. <br />
I'll also put it out there, that I intend on going on a "bagel crawl" with a trip to <i>New York City</i>, hopefully before the year ends. I'll be putting together a list of <i>can't miss</i> go-to places. If anyone has any bagel shops in mind that I should try please feel free to leave a comment and let me know.<br />
Also, I was thinking it might be fun to get a group to come with me. So, if anyone is interested in spending a day in NYC to do some bagel eating, let me know! We could all meet in Chinatown and take the super cheap bus into the City.<br />
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To quote the late-great Eric the Actor, "Bye for now".<br />
<br />
-JerrAnonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-26369661202599761782014-09-22T11:42:00.000-04:002014-09-22T11:53:15.133-04:00Pop-Up more please...So yeah, I haven't created many official reviews on my blog yet; but, I have tried many bagels in this city. With that said, there are not very many places to get a freshly baked bagel; there are probably around 5 bakeries that exist in this city where you can purchase a fresh bagel on a daily basis. All this is the reason I started this blog. With that said, I must say, with confidence, that <a href="https://twitter.com/PhillyBagels" target="_blank"><i>Philly Style Bagels</i></a> are the best bagels I have tasted to-date in Philadelphia.<br />
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<a href="http://4.bp.blogspot.com/-3khYISvW4RY/VCAavra26nI/AAAAAAAAAV4/TAnsiLedSyM/s1600/IMG_4186.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://3.bp.blogspot.com/-w6xrDqV3d6k/VCAaw5sy91I/AAAAAAAAAWE/CHYa-rXlHGQ/s1600/IMG_4185.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-w6xrDqV3d6k/VCAaw5sy91I/AAAAAAAAAWE/CHYa-rXlHGQ/s1600/IMG_4185.JPG" height="213" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1PD0tJcnBCc/VCAazmamEaI/AAAAAAAAAWQ/qtdLmGWr3-c/s1600/IMG_4187.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-1PD0tJcnBCc/VCAazmamEaI/AAAAAAAAAWQ/qtdLmGWr3-c/s1600/IMG_4187.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I bought 6, but we shared one in the car on the way home.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I decided to go for my classic egg sandwich.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Finished bacon, egg, and cheese sandwich on an everything bagel.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Finished bacon, egg, and cheese sandwich.</td></tr>
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Just to put it simply, <span style="font-family: inherit;"><span style="font-size: 15px;">"Philly Style Bagels are crunchy on the outside, yet soft on the inside with an unparalleled malty sweetness. "</span></span> A quote taken directly from their <a href="http://www.phillystylebagels.com/about/" target="_blank">website</a>.<br />
Here is how I would rate the Philly Style Bagels.<br />
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<i>The Look </i>- { 4 } They definitely had the golden brown color, obviously hand rolled, and no mistaking that these were going to be good.<a href="http://4.bp.blogspot.com/-3khYISvW4RY/VCAavra26nI/AAAAAAAAAV4/TAnsiLedSyM/s1600/IMG_4186.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3khYISvW4RY/VCAavra26nI/AAAAAAAAAV4/TAnsiLedSyM/s1600/IMG_4186.JPG" height="266" width="400" /></a><br />
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<i>The Crust</i> - { 5 }<br />
The crispy crust just confirmed the fact that these bagels were properly boiled. They use a mix of water and beer to give the crust the special color, texture, and flavor.<br />
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<a href="http://4.bp.blogspot.com/-QnwEK8k2lYo/VCAa3zTdi4I/AAAAAAAAAWY/_MGVcBQrees/s1600/IMG_4188.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-QnwEK8k2lYo/VCAa3zTdi4I/AAAAAAAAAWY/_MGVcBQrees/s1600/IMG_4188.JPG" height="266" width="400" /></a><i>Inside Texture and Taste - </i>{ 5 } <br />
Nice and chewy. These bagels have a nice subtly sweet flavor. <br />
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So, their overall rating would be a 4.67 = very good (very close to doesn't get much better). The only negative feedback would be that you can only get these bagels during one of their special pop-up events.<br />
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Till next time,<br />
<br />
Jerr<br />
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<br />Anonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-28476510386550313152014-09-17T09:51:00.001-04:002014-09-17T09:51:38.405-04:00So many recipes, so little flourThere are so many NY Style bagel recipes out there; its hard to know which one to follow. Of course they all rave about being the most authentic tasting, bla, bla, bla. I decided to try and follow the <a href="http://www.epicurious.com/articlesguides/howtocook/primers/bagels" target="_blank">Peter Reinhart</a> recipe. Early into making the dough I wasn't feeling confident in how it was taking shape. It was soft and supple, yet seemed to tear easily. I did need to add a little over a tablespoon of extra water. And, because it didn't seem to be smooth enough, I decided I should kneed the dough longer than the recommended 3 minutes after it sat for 5 minutes. Another note on using this recipe would be that I didn't want to shape the bagels before putting them in the refrigerator; so, I decided to let the dough sit overnight in an oiled bowl covered in plastic wrap and then covered with a dish towel. I then formed the bagels the next day, around an hour before boiling them. I also had the oven heat up the entire hour the bagels sat, a note I've read in several recipes. <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-_WUUetuTHQc/VBmHhdVzNbI/AAAAAAAAAUw/0JGPUgjePzs/s1600/20140915_211251.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-_WUUetuTHQc/VBmHhdVzNbI/AAAAAAAAAUw/0JGPUgjePzs/s1600/20140915_211251.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough right after I added the liquid ingredients to the flour.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-yAelEdxGyFs/VBmHmT16g2I/AAAAAAAAAU4/2NcVfVDbN6g/s1600/20140915_211602.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-yAelEdxGyFs/VBmHmT16g2I/AAAAAAAAAU4/2NcVfVDbN6g/s1600/20140915_211602.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I shaped the dough into a ball before letting it rest for 5 min.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Final dough placed in an oiled bowl.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OZPHz79BWnc/VBmH7fGwQCI/AAAAAAAAAVY/cmgoEfrW4pw/s1600/20140916_110146.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-OZPHz79BWnc/VBmH7fGwQCI/AAAAAAAAAVY/cmgoEfrW4pw/s1600/20140916_110146.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I evenly distributed the dough and formed them into balls.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-XMUVW4iHpXY/VBmICiGuaJI/AAAAAAAAAVg/YW1-WicbCaQ/s1600/20140916_110207.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-XMUVW4iHpXY/VBmICiGuaJI/AAAAAAAAAVg/YW1-WicbCaQ/s1600/20140916_110207.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used the thumb method to shape the dough into bagels.</td></tr>
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At this point I was confident the bagels were not going to come out right. The dough was soft and pliable; yet I couldn't get the dough to evenly distribute and take proper shape. If anyone knows why the dough wouldn't meld into itself- please let me know.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-XV1gOSXIF9Q/VBmIIPz_5fI/AAAAAAAAAVo/vg1fC3wUyjM/s1600/20140916_121856.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-XV1gOSXIF9Q/VBmIIPz_5fI/AAAAAAAAAVo/vg1fC3wUyjM/s1600/20140916_121856.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Final product.</td></tr>
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I have to admit that I'm embarrased at how deflated and too doughy these turned out.<br />
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I definitely will be trying another recipe; this one found on <a href="http://smittenkitchen.com/blog/2007/09/bronx-worthy-bagels/" target="_blank">smittenkitchen.com</a>
is an adaptation of Peter Reinhart's. From the pictures she posted the bagels look like they have an
awesome crunch to them . So again, once I
try out this recipe I'll let you all know how they turned out.<br />
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<br />
-JerrAnonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-89619593658251789812014-09-12T10:08:00.002-04:002014-09-12T10:09:44.435-04:00Life happens...Just in case anyone actually came back to my blog to see how my last batch of bagels turned out... I did not get a chance to make them yet. With that said, as soon as I do, I will be sure to post pictures and details of my experience.<br />
I did happen to make a beautiful wreath for the fall; which I had planned to do with a close friend of mine.<br />
Here's how it came out and what it looks like on my front door. But, because I live in Port Richmond and I am afraid that it will be either stolen or vandalized, I will be keeping it on the inside of my door.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DidDCWUK6-A/VBL8_HooNYI/AAAAAAAAAUg/5JcEWi09pfc/s1600/20140912_095019.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-DidDCWUK6-A/VBL8_HooNYI/AAAAAAAAAUg/5JcEWi09pfc/s1600/20140912_095019.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Outside View</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-VJIl3R-GPZI/VBL83W-qQGI/AAAAAAAAAUY/oLawj4K9eg0/s1600/20140912_100014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-VJIl3R-GPZI/VBL83W-qQGI/AAAAAAAAAUY/oLawj4K9eg0/s1600/20140912_100014.jpg" height="640" width="480" /> </a></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside View</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Till next time,<br />
<br />
JerrAnonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-46163257898308474842014-09-10T13:39:00.002-04:002014-09-10T13:51:09.901-04:00What's the secret ingredient?I've been looking into bagel recipes to help me create a great tasting bagel. It seems like <i>malt syrup</i> is an ingredient that shouldn't be substituted. But, what exactly is the difference between malt syrup, malted barley, malt powder? And, why is it so important in the recipe? The second secret ingredient; <i>time.</i> <br />
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Barley Malt Syrup is the result of malting barley, usually kiln roasted so the water is extracted,
then slowly reduced to a thick, rich syrup. It's an ancient process that uses only
the grain's enzymes created in the spouting process, and the knowledge
and care of artisan maltsters. The end result is that it has half the sweetness of refined sugar. <br />
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Why is Malt so important? After much reading, it's pretty simple. It gives the bagels the warm honey color on the outside and the subtly sweet and unique taste that is a <i>bagel</i>.<br />
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Besides using the malt, I think the next most important part of producing the perfect bagel, is the length of time used for fermentation/proofing/rising or allowing the dough to rest. This may be the ultimate reason why the common bagel from the corner deli or grocery store just doesn't quite taste right. My guess would be that the bakeries producing the heavy, doughy, tasteless bagels today are not allowing their dough to mature long enough. <br />
Bagels originated in the U.S. by Jewish Polish immigrants in New York.
It was thought that the bagel possibly became popular in the Jewish
community because traditionally the dough rests for 12 hours before
baking,
making it a popular choice for Jews observing the Sabbath -- they could
let it rise during the time that work was forbidden, and then quickly
prepare the bread once the Sabbath was over.<br />
<br />
It seems like every recipe I've found does vary when it comes to making a sponge, and/or letting the dough rise. Some recipes say to let the sponge sit for 2 hours, then shape the dough into bagels and have them rest overnight in the fridge. My first attempt was to have the sponge rest overnight in the fridge. So, I might try the opposite this time. I will probably follow this recipe by <a href="http://www.epicurious.com/articlesguides/howtocook/primers/bagels" target="_blank">Peter Reinhart</a>; or an adaptation of it. I will have another test run of bagel making starting tonight and post tomorrow (since it is a two day process) how things worked out. <br />
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Till then.<br />
<br />
-JerrAnonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-70738872036667714312014-09-03T07:37:00.001-04:002014-09-04T08:27:48.687-04:00Are bagels a weekend thing?Sorry, for this overdue post. My excuses are that I picked up a few extra shifts at work and being at home with a 16 month old sometimes makes it close to impossible to concentrate long enough, let alone type with out interruptions every other minute. Not, to say that I haven't been busy cooking and baking the last week and 1/2. I caught a cooking bug this past Sunday and cooked and baked lots! The Cinnamon Raisin French Toast, <a href="http://omeletta.com/index.php/whiskey-lemon-bars/" target="_blank">Whiskey Lemon Bars</a> and the two <a href="http://www.marthastewart.com/962291/potato-pizzas" target="_blank">Potato Pizza's</a> with a homemade rosemary oil were probably the stand-out items. Of course, unlike a every other blogger, I took no pictures. But, if you go to the links from where I found the recipes, my stuff came out pretty close looking. <br />
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Back to the subject of Bagels: The 2200 block of Washington Ave. would not be the first place I would think of to find fresh baked goodies. If you go down that far on Washington you'll pass lots of construction supply stores and lots of industrial type buildings. But, low and behold, <a href="http://www.kermitsbakeshoppe.com/" target="_blank"><i>Kermit's Bake Shoppe</i></a> popped up in 2013. We (my husband and I) decided to make the trek to Kermit's last Saturday morning to check out their bagels (which are only available on weekends).<br />
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Side note: While searching for bagel joints, it seems like a few of them, including those who made the Zagat list [which I talked about in a past post] are only available on weekends. Well, I guess to clarify, the restaurants/places to get a high quality bagel are only serving them on weekends. I found this to be a little disappointing especially because bagels, in my opinion, are not necessarily something I wait to have on the weekend. I guess for those who are watching their carbs, it is a treat not to be consumed on the regular. But, bagels are such a convenient food to prepare [of course after they are baked] that it seems more likely to consume during the week for a quick breakfast. I guess this lends itself to the reason why I started this blog; to find places to go for a great bagel. And hopefully, I will have a pretty good running list, that if I were to get a bagel craving anytime of day, week, etc. I'll have a place to go to.<br />
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Back to my adventure to Kermit's... As I enter with Toddler in hand, I find myself scanning the beautiful cases to take in the assortment of delicious looking treats. I know I'm there for bagels, but I have to try something else. I decided on this Key-Lime Tart: <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3GgS2v_fNB0/VAcOfW2iX8I/AAAAAAAAATY/IA5asoplX4U/s1600/IMG_4179.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-3GgS2v_fNB0/VAcOfW2iX8I/AAAAAAAAATY/IA5asoplX4U/s1600/IMG_4179.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Key-Lime Tart</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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The tart was quite good; the gooey meringue topping was a nice compliment to the filling and crust. The center was a little more on the tart side, but still overall a refreshing treat.<br />
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The bagels were displayed in a basket on the top of one of the cases. There weren't very many left, especially for how early we were there. I believe they open at 8 and we were there probably around 9:30. I picked out a couple plain, a poppy sead, and an onion. I saw the cream cheese containers next to them, so I decided to go with the scallion and plain. It was hard having to wait to get home to try out the product.<br />
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<tr><td class="tr-caption" style="text-align: center;">Everything was packaged so nicely.</td></tr>
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One of the fun parts of eating bagels is that there are so many ways to eat them. Mixing your favorite type of bagel with different toppings let's even the most unskillful cook feel like they are creating something unique. From the bagel selection, to toasted or not toasted, to cream cheese or jelly, etc. The possibilities are endless. Which gives me an idea for another post. I'll have to bookmark the idea of fun combination experiments.<br />
Anyway, I actually can't remember the last time I had an onion bagel. But, I was delightfully surprised when I cut open this one to find little pieces of onion inside the bagel as well as sprinkled on the outside.<br />
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My choice <i>du jour</i> was to go with the onion bagel and the scallion cream cheese. I was also surprised at the green color of the scallion cream cheese. I tried getting a picture of my finished product, but was having camera problems. I was also going to just use my phone to take a photo, but I had cream cheese all over my fingers, low blood sugar, no caffine yet and was growing increasingly irritated. I just wanted to get the picture so I could eat the bagel! I decided to sacrifice the picture to consume the baked good. I have to say, the onion on onion, was probably not the best combination choice. A little overwhelming, however, still tasty. <br />
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Here is my Poppy Seed Rating on Kermit's Bagels: <br />
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1- <i>The Look- </i>{ 3 } The plain bagels had the loveliest sheen and correct color out of the group. <br />
2- <i>The Crust</i>- { 4 } It was certainly firm and created a nice bite. <br />
3- <i>Inside Texture and Taste</i>- { 5 } The interior was airy and not dry. Again, the onion bits inside the bagel were a special surprise. <br />
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Overall Rating: 4 = Above average <br />
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<i>Here is my scale as a reminder: </i><br />
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1 = poor</div>
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2 = average</div>
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3 = above average</div>
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4 = very good</div>
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5 = doesn't get much better</div>
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So, was it worth the trip on an early Saturday morning to drive out to Kermit's. Overall, I'd say yes. But, maybe just stop for coffee on the way.</div>
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Till next time,</div>
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<i>Jerr </i></div>
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<br />Anonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-3727050264872400502014-08-23T09:47:00.000-04:002014-09-03T10:07:00.700-04:00A true Jewish Bakery<br />
One would think if any place is going to have a great bagel, its got to be a traditional, authentic Jewish Bakery. So, I decided to make my first official destination [on my mission to find the best bagels in Philly] to <i>Kaplan's Bakery</i> in Northern Liberties.<br />
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A couple of notes on the bakery:<br />
1- It is certainly unpretentious for being located in Northern Liberties.<br />
2- They had a large range of baked goods to choose from besides their breads and bagels.<br />
3- Their prices were pretty reasonable.<br />
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It doesn't seem like they have a website, but here is the link to their facebook page: <a href="https://www.facebook.com/pages/Kaplans-New-Model-Bakery/213247652180826?rf=117720378254308" target="_blank">Kaplan's New Model Bakery</a>. <br />
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<a href="http://1.bp.blogspot.com/-nMxetx_O6jw/U_iUttyRThI/AAAAAAAAASI/ndgdOcvwV7I/s1600/IMG_4162.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-nMxetx_O6jw/U_iUttyRThI/AAAAAAAAASI/ndgdOcvwV7I/s1600/IMG_4162.JPG" height="212" width="320" /></a>Back to the bagels; they were not really displayed so you couldn't see the different flavors or really them at all. They were in plastic bags tied with twist ties in the case behind the counter. So, it was sort of hard to tell how fresh they were. Well, I decided to go for a poppy seed. I take it to-go of course since this is a true bakery.<br />
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Here is how I would rate it, <i>using my 1 - 5 poppy seed rating:</i><br />
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<i>The Look </i>- { 5 } It definitely had a deep honey color and beautiful sheen. From my first look I could tell that it was a boiled bagel.<br />
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<i>The Crust</i> - { 2 } Although it looked like it would have had a nice crunch, the crust was lacking the crisp I expected. From personal experience with baking my own bagels, if they weren't kept in a plastic bag, it may have had a better crust. Also, the fresher the better, I'm not quite sure if they were baked that day. <br />
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<i>Inside Texture and Taste - </i>{ 3 } The inside was not too doughy, if anything a little on the dry side. It did have nice crumb and the taste had a pleasant hint of salt. However, this fell a little short on overall texture. Again, it may have been best right out of the oven.<br />
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<a href="http://4.bp.blogspot.com/-ejfxwfx0q_M/U_iZV37U-wI/AAAAAAAAASc/uIarDXVgsjA/s1600/IMG_4168.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ejfxwfx0q_M/U_iZV37U-wI/AAAAAAAAASc/uIarDXVgsjA/s1600/IMG_4168.JPG" height="213" width="320" /></a></div>
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<blockquote class="tr_bq">
<a href="http://3.bp.blogspot.com/-CGQofT7SUBg/U_ieekW8DFI/AAAAAAAAASs/4-iOG2nahwE/s1600/IMG_4174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-CGQofT7SUBg/U_ieekW8DFI/AAAAAAAAASs/4-iOG2nahwE/s1600/IMG_4174.JPG" height="213" width="320" /></a>I made an egg and cheese sandwich with my poppy seed bagel. In short, I would rate this bagel a 3.3 = above average. So, the bagels were not "Out of this World", but they beat most grocery or convenience stores'. And, if you're in the area and in the mood for a sweet treat, it would be worth the stop at Kaplan's. I did pick up a yummy almond pastry, which was delicious. </blockquote>
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Till next time...<br />
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-JerrAnonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-33611250072591705252014-08-15T09:00:00.001-04:002014-08-17T21:08:26.901-04:00So, where to begin?I've come up with 3 main points of criteria for a great bagel, which you can find by clicking on the page entitled Criteria & Rating Scale. I am working on my rating scale. <br />
So, once I have that down, I will be off to my first location to let you all know what I find.<br />
Here are a list of a few places I intend on going to over the next couple of weeks:<br />
<ul>
<li>South Street Philly Bagels</li>
<li>Spread Bagelry</li>
<li>Kermit's Bakery </li>
</ul>
Check back with my first official critic of what Philadelphia has to offer in bagels.<br />
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-Jerr Anonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-38587192291469512192014-08-13T23:00:00.000-04:002014-09-17T09:56:02.880-04:00How's that for timing...I was having a few guests over for lunch today and went to check MarthaStewart.com (which I tend to often do) for some inspiration on what to make... and what do I find...<br />
today's post entitled <a href="http://www.marthastewart.com/" target="_blank">"Because Life Is Just Better with Bagels"</a>. It had two interesting stories attached; one about a bagel institute in Detroit <a href="http://www.marthastewart.com/1079163/detroit-bagels" target="_blank">"Motor City Moments"</a> and another on a New York original <a href="http://www.marthastewart.com/920453/russ-and-daughters-tour" target="_blank">"The Story of Russ and Daughters"</a>.<br />
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I then speak with my husband on my way home from work several hours later and he tells me about the newest Zagat must try list featuring, wouldn't you know, bagels. Here is the link <a href="http://www.zagat.com/b/philadelphia/5-new-places-to-get-bagels-in-philly" target="_blank">www.zagat.com</a> if you would like to read their list on the 5 New Places to Get Bagels. I incidentally read about two of them just yesterday on Philly.com. The only criticism I would have to say about this list is that two of the places are not even open yet, including Chestnut Street Philly Bagels [which will essentially be the same bagels that you'll find at their South Street location]. Never the less, I will be sure to check out the suggestions and post what I think.<br />
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Till then... take care,<br />
<br />
JerrAnonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-88011832224020518362014-08-12T08:37:00.002-04:002014-08-12T08:37:31.468-04:00What Defines a Great Bagel?It occurred to me that in order to discover great bagels in Philadelphia and/or produce a great bagel. As with any experiment, I must first define what in-fact makes a bagel great. Believing that there is an art to baking, I found this article from the <a href="http://www.artisanbakers.com/about_bread.html" target="_blank">Artisan Bakers</a> website that defines what the difference is between hand-made and a true artisan bread. According to this source the fermentation is really important in determining the taste of the end product.<br />
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Here are the basic qualities to look for:<br />
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1- <i>Love at first sight</i>- A true NY style bagel will have a rich, medium-brown glow. A nice sheen or shiny crust, not a pale dull surface.<br />
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2- <i>Tough-skinned</i>- The crust should always be firm and crunchy. Of course, the best way to get this is when they are fresh out of the oven.<br />
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3- <i>What's on the inside is what really matters</i>- Look for a chewy center, not too dry and not too doughy. When you bite into a bagel the inside should be a dense crumb. And you should taste a hint of salt, not sugar.<br />
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I will be testing the bagels I find throughout the city, as well as, near-by areas to see how close they meet the above criteria.<br />
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Check back often to hear about what I find.<br />
<br />
-Jerr<br />
<br />Anonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-13158224651904539952014-07-25T12:16:00.002-04:002014-07-31T15:42:58.985-04:00Sicilian Ricotta CheesecakeSo, (in effort to back my promise of making fresh, delicious, homemade, authentic Italian desserts for my parents little Trattoria), I have tackled a Ricotta Cheesecake!<br />
After searching through multiple recipes, which I usually do. I realized that the ingredients are very basic, and quite frankly, so is the process. I guess things would have gone easier with out my toddler crawling in between my legs the whole time and wanting to play with the measuring spoons and cups.<br />
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Side note: I picked up the ricotta in South Philly yesterday at a small Italian specialty shop on 13th and Passyunk Ave. called Mancuso's. It was a cute store and had so many Italian products, it brought me back to the days of shopping at Altimonte's market when I was a child (prior to the large expansion it is today). I even had to pick up the tasty pear nectar juice.<br />
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Anyway, here is the recipe I created by pretty much combining Martha Stewart's and Lidia's.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-SAMVofhotJo/U9E1ODpK4oI/AAAAAAAAAOk/KCb42bGcco4/s1600/20140724_083535.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-SAMVofhotJo/U9E1ODpK4oI/AAAAAAAAAOk/KCb42bGcco4/s1600/20140724_083535.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some basic key ingredients</td></tr>
</tbody></table>
2 lbs. fresh Ricotta Cheese <br />
2/4 c. sugar<br />
6 eggs (seperated)<br />
1 tsp vanilla<br />
1/4 tsp salt<br />
zest of one orange<br />
zest of one lemon<br />
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Crust:<br />
2 Tbs butter softened<br />
1/2 c. Amaretti cookies (crumbled)<br />
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I first had the ricotta strain over a bowl for @ 1/2 hour. However, I guess because the cheese was so fresh there really wasn't much liquid that was extracted.<br />
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<a href="http://4.bp.blogspot.com/-Q-AgLCdwvJk/U9E0_jc-orI/AAAAAAAAAOU/ofaUL9WvDi4/s1600/20140724_083352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Q-AgLCdwvJk/U9E0_jc-orI/AAAAAAAAAOU/ofaUL9WvDi4/s1600/20140724_083352.jpg" height="240" width="320" /></a></div>
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I pre-heated the oven to 350 degrees. Then I prepared the spring form pan, coating it with the butter and then sprinkling it with the cookie crumbles. I crumbled the cookies in a mixing bowl using the backside of a ladle.<br />
For the filling I mixed, with an electric mixer, the egg yolks, 1/4 c. sugar, salt, and vanilla. I then added the ricotta and zests and continued to mix until the batter became smooth. I wanted to try Martha's way of peaking the egg whites with some of the sugar. But, as you can see from the picture below, they never really formed peaks. I just folded it into the egg yolk mixture anyway.<br />
BTW, the aromas of the freshly grated lemon and orange zest were so refreshing. <br />
I poured the batter into the form and baked for 1 hour. Again, the smell was awesome.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-qGEyyC-uodE/U9E1TL3F-XI/AAAAAAAAAOs/U0vNycXnxms/s1600/20140724_094023.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-qGEyyC-uodE/U9E1TL3F-XI/AAAAAAAAAOs/U0vNycXnxms/s1600/20140724_094023.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the egg whites to the egg yolk mixture.</td></tr>
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Here is the finished cake; it sunk a lot more than I expected, but can't wait to try it. I am going to serve it with the Amaretto Orange Glaze. Which I made by mixing the liquor with the marmalade over med heat in a sauce pan stirring frequently. Cook and stir until the mixer reduces, 5 min. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-s7azLMIsQSk/U9E1i2qB6sI/AAAAAAAAAO8/ABVvYF8osFU/s1600/20140724_111621.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-s7azLMIsQSk/U9E1i2qB6sI/AAAAAAAAAO8/ABVvYF8osFU/s1600/20140724_111621.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sicilian Ricotta Cheesecake<br />
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Optional Topping:<br />
2 Tbs Amaretto<br />
1 - 1 1/4 c. orange marmalade <br />
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I
decided that an orange glaze would make a great accompaniment with the
cake. And figured to mix it with Amaretto because I remembered how
Italian desserts often use rum and other liquors.<br />
<a href="http://4.bp.blogspot.com/-zGzZ8IbRR3M/U9KCR0GY_BI/AAAAAAAAAPo/8kxXTFrS3zI/s1600/20140724_112836.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-zGzZ8IbRR3M/U9KCR0GY_BI/AAAAAAAAAPo/8kxXTFrS3zI/s1600/20140724_112836.jpg" height="200" width="150" /></a><br />
<a href="http://4.bp.blogspot.com/-YpA8SSHm-70/U9KCL45jg0I/AAAAAAAAAPg/jfzxX3GV5mo/s1600/20140724_113031.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-YpA8SSHm-70/U9KCL45jg0I/AAAAAAAAAPg/jfzxX3GV5mo/s1600/20140724_113031.jpg" height="200" width="150" /></a>Anonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0tag:blogger.com,1999:blog-7437439588855153133.post-16311630840678756642014-07-22T11:53:00.000-04:002014-07-31T14:04:10.116-04:00Perfecting the Bagel... Take 2<br />
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I am now waiting for my second batch of "New York Style" Bagels to be done baking. The first batch, which I attempted a few days ago were tasty, yet too heavy. I made a sponge over night and let the dough rise for 2 hours, and had them proof another 1/2 hour. So, hopefully they will be much lighter. Oops, the timer is going off....<br />
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Here is the picture; <i>golden</i>: check, <i>crunch</i>: check, <i>true bagel shape</i>: not quite, <i>inside light and airy</i>: check, <i>Tasty</i>: check!<br />
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Pros to this Adventure:<br />
<ol>
<li>My house smells amazing!</li>
<li>I have breakfast for the next couple of days.</li>
<li>I'm getting closer to perfecting my <i>bagels</i>. </li>
</ol>
<a href="http://1.bp.blogspot.com/-m6EGr3aUo-I/U86GqK3_IkI/AAAAAAAAAMw/ANg4U_bqVTY/s1600/Bagels%252C+Take+2+-+2" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-m6EGr3aUo-I/U86GqK3_IkI/AAAAAAAAAMw/ANg4U_bqVTY/s1600/Bagels%252C+Take+2+-+2" height="320" width="240" /></a>Cons to this Adventure:<br />
<ol>
<li>Some of the bagels still fell apart (detached) when boiling.</li>
<li>Still need to work out the timing of the boiling, ice batch, topping, baking.</li>
<li>My pizza stone cracked!</li>
</ol>
Anonymoushttp://www.blogger.com/profile/17574311780829718472noreply@blogger.com0Philadelphia, PA, USA39.952335 -75.16378900000000839.563109499999996 -75.809236000000013 40.3415605 -74.518342