Coffee Buttercream Sans Rival

Coffee Buttercream Sans Rival

serves around 8


Meringue 

This recipe is good enough to make three rectangular sheets that could fit in a half-sheet tray (18 by 13 inches). I decided to pipe the meringue into rounds instead of rectangles, but I still used a sheet tray lined with a silicone mat that measures 11 5/8 by 16 ½ inches. Two rounds fit in the silicone mat so I worked in batches. Alternatively, you can also use cake pans, greased, lined with parchment, greased again, and floured.

• 180 grams clean egg whites
• a pinch of cream of tartar
• 170 grams granulated sugar
• 10 grams all-purpose flour
• 50 grams granulated sugar (for the flour and nut mixture)
• 60 grams cashew nuts, processed/chopped into very small pieces
• additional cashew nuts for decoration

Whip the egg whites and cream of tartar until soft peaks. Gradually add the sugar and whip until stiff.Combine the sugar, flour and nuts and fold it into the meringue, working in 3 additions. Use a piping bag to pipe the mixture onto the pan, using a spiral motion to create equal circles. Bake at 350 F/180 C for 30 – 45 minutes or until golden brown. Allow to cool at room temperature.

Coffee Buttercream
recipe adapted from Memories of Philippine Kitchens by Amy Besa and Romy Dorotan

• 7 egg yolks
• ¾ cup sugar
• ½ cup heavy cream
• 454 grams/1 pound unsalted butter at room temperature
• 2 teaspoons vanilla extract
• 6 tablespoons coffee powder (or more if a stronger flavor is desired)

Beat the yolks and sugar using an electric mixer fitted with a whisk attachment, until it becomes light and lemon-colored. Warm the heavy cream in a large saucepan, until bubbles appear around the sides. Whisk the heavy cream into the yolks and return it to the saucepan. Stir over low heat until thick, around 10 – 12 minutes. Be careful not to let it boil or else it will curdle. Remove from heat, transfer to a large bowl (or the bowl of an electric mixer) and let it cool.
You can whisk the buttercream by hand or use an electric mixer, with the paddle attachment. Either way, add the butter into the cooled custard bit by bit, beating the pieces in until completely absorbed before adding in the next. Add the vanilla extract. When all the butter has been incorporated and the mixture is smooth, you can set aside 1/3 of the buttercream, and mix in the coffee powder into the remaining 2/3. Set aside until ready to use.
Assemble: place one layer of meringue on a plate or cake board. Using a straight or offset spatula, spread an even but thin layer of buttercream on it, and top with the second layer. Repeat, then top with the third layer. Spread the buttercream on top, and along the sides. When the coating is generous and even, you can pipe decorative rosettes using the regular buttercream on top. If the surrounding temperature is a bit warm the buttercream might soften too much for you to achieve good, sturdy piping. At this point you can let the mixture rest in the fridge, or to speed up the process, place it in the freezer for a couple of minutes.
Coat the sides and sprinkle the top with the chopped cashew nuts. When coating the sides, get a handful of the chopped nuts and lightly pat the side making sure that the nuts stick to the buttercream. The excess will fall of and you can clean it up when you’re done decorating.
Place it in the refrigerator or freezer until ready to serve.


source :  the Hungry Giant

Pork Adobo

Pork Adobo

• 3 lbs pork with skin, cubed
• 1 cup soy sauce
• 1 cup vinegar
• 5 cloves of garlic, crushed and minced
• 1/2 sweet onion, sliced
• 1 tablespoon pepper corns
• 3 pieces of bay leaves
• 1 tablespoon sugar

Cooking Instructions:

1. First, prepare the pork by sprinkling it with some meat tenderizer and setting it aside in the refrigerator for 30 mins-1 hour.
2. In a large pot, combine all ingredients (pork, soy sauce, vinegar, garlic, onion, pepper corns, bay leaf) except sugar. Make sure that the pork is fully coated with the brine. Remember that the soy sauce and vinegar are in a 1:1 ratio, so if you need to add more, just make sure that they are in equal parts.

3. Heat covered in med-high heat for about 30-45 minutes, stirring occasionally. You will find that the pork will release quite a bit of fat as it cooks (You can choose to skim this off as a healthier option) meanwhile, the soy sauce and vinegar will thicken as well.

Sapin Sapin

Sapin Sapin

• 1 1/2 cups malagkit galapong
• 1/2 cup rice galapong
• 2 1/2 cups white sugar
• 3 cups cooked ube (mashed)
• 4 cups thick coconut cream (from 2-3 coconuts)
• 2 cans (big) condensed milk
• food coloring; violet & egg-yellow
• 1 tsp vanilla extract

 

Cooking Instructions:

1. Mix all the ingredients except for the mashed ube, vanilla extract, and food colorings
2. Divide the mixture  into 3 parts: 
3. For the one part, add in the mashed ube and the violet food coloring. Mix well.
4. For the 2nd part, add egg-yellow coloring. Mix well.
5.  For the 3rd part, add in the vanilla extract and mix well.
6. Grease a 6" x 6 " baking pan.Pour the ube mixture (or whichever color you want). Spread evenly.
7. Cover the baking pan with cheese cloth before steaming. Steam for 20 minutes or more, until firm.
8. Pour 2nd layer on top of the cooked ube. Cover again and steam for 20 minutes or until firm.
9. Lastly, pour in  the 3rd layer then cover again and steam for 20 minutes or until firm.
10. Sprinkle top with “latik”or “budbod” (toasted coconut.)
11. Cool before slicing.

Ube Halaya

Ube Halaya

• 1 kilo ube yam root
• 1 can (14 ounces) evaporated milk
• 2 cans (12 ounces) condensed milk
• 1/2 cup butter or margarine
• 1/2 teaspoon of vanilla (optional)

Procedure:

1. On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes.
2. Drain and let cool.
3. Peel and finely grate the ube yam.
4. Heat a big wok in medium heat.
5. Melt butter or margarine, add the condensed milk and vanilla flavoring.
6. Mix well.
7. Add the 1 kilo grated ube yam.
8. Adjust the heat to low.
9. Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
10. Add the evaporated milk and continue to mix for another 15 minutes.
11. Let cool and place on a large platter.
12. Refrigerate before serving the halayang ube.

Cooking Instructions:

You may spread additional butter or margarine on top of the jam before serving.
For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.
Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.

source : gutom na