Saviolo
Saviolo's JournalLemon Swiss Buttercream Recipe
Last week we did the lemon genoise, and this week we're showing you the lemon Swiss buttercream that we're using for the icing! We're not as cool as Claire Saffitz as Bon Appetit, but this is our own little baking academy! Next week we'll be assembling the cake with raspberry jam and raspberry mousse in between the layers.
This recipe has a lot of tolerance for mistreatment. We did a couple of things wrong, or at least not exactly as described in the recipe, and it still came out fantastic. Before it comes together it will look very loose in the mixer, but just keep whipping and it will come together. We put it in the fridge when it was done, and when we took it out, we let it get back to room temperature, gave it a quick whip again, and it was perfect for icing the cake.
Lemon Sponge Cake Recipe
It was my birthday recently, so hubby and I decided to do some baking videos! We're going to do a three-part video on making my birthday cake, starting with the sponge! For this cake we basically used Julia Child's sponge cake recipe (which is similar to a genoise), but replaced the orange with lemon. The trick here is to make sure you don't over-mix. This is intended to be a light and fluffy cake, and if you mix it too much and get too much gluten formation, it will end up with a much denser texture. The lemon came through beautifully, and the was light and moist, and held up very well to the raspberry jam and raspberry mousse we filled it with.
Next week will be a video on the lemon Swiss buttercream we used to frost it!
Chicken Tinga Recipe
Late today, I know! This week we made the Mexican Puebla recipe for chicken tinga. This is not a completely traditional version of this dish, as it is typically made with chipotle in adobo, and we used dried chipotle and annatto instead. You can use any leftover roast chicken or even fried chicken for this. If you have the skin, getting it nice and crispy to chop up and sprinkle on top would is an awesome thing, just remember to keep it skin-side-up and remember it won't get crispy in the pan, only after it's drained a little.
Toppings are, of course, a personal thing. We use feta instead of of the more traditional Cotija because we like it and it's much easier to find! Parsley is actually more traditional in this dish, but we prefer cilantro.
Family-style Beef Chili Enchilada Recipe
We made these enchiladas using our Texas chili recipe, and they came out delicious. You can use any number of different fillings, though it should be something slow-cooked and easy to shred with enough sauce/gravy to coat things. Chicken and pork will work just as well as beef, as well.
Of course you can switch up the cheese on top, as well. If you want something that will brown better, or if you want something that will become a bigger melty mess, do what you like. It's all good!
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Gender: MaleHometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 04:34 PM
Number of posts: 3,280
