The Feathered Nest

The softer side of MaisonBisson

The Sweet Taste of Defeat July 13, 2009

TowerGirl @ 11:23 am
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cinnamon buns

It may not be possible to make a bad cinnamon roll. Sweet dough, cinnamon, and a gooey glaze: what’s not to like?  I used the recipe from The Bread Baker’s Apprentice and the results were sublime, even if I only baked them because I lost a bet. This recipe calls for a bit of citrus in the dough. I used lemon zest and it gave a nice freshness that lightened the sometimes oppressive heaviness of such toothache inducing confections.

I believe the hubby was satisfied with his winnings. He certainly had no problem consuming his spoils. I confess to eating my share as well. Sweet defeat.

 

Chocolate White Chocolate Chip Cookie and Vanilla Bean Ice Cream Sandwiches August 5, 2007

Chocolate White Chocolate Chip Cookie and Vanilla Bean Ice Cream Sandwiches.

So once again, my husband called on my assistance with a Friday Food Fiesta challenge. This week’s theme was cookies and biscuits. I scoured my pantry, but alas, like Old Mother Hubbard, my cupboards were practically bare. The one interesting thing I did have was a bag of Hershey’s white chocolate chips. So, between my meager rations and a quick trip to our town’s tiny market for butter, I cobbled together the ingredients needed to make the chocolate, white chocolate chip cookies on the Hershey wrapper. The only alteration I made to the recipe was to substitute my favorite Ghiradelli cocoa powder for the Hershey’s that they suggested.

However, at MaisonBisson we are not satisfied with mere cookies. When I called Casey to let him know I made the cookies he responded with those three little words: “ice cream sandwiches!” Sometimes that man can be an absolute genius! I e-mailed a list of ingredients for him to pick up on his way home and let my cookies cool.

When Casey came home he brought with him a gallon of Bryer’s Vanilla Bean ice cream, chocolate sprinkles, and mini chocolate chips. We stirred up the ice cream to soften it, placed a nice scoopful on a cookie, pressed another cookie on top, and rolled the edges in the sprinkles or the chips. We wrapped each sandwich in a square of aluminum foil and let them rest in the freezer. We ended up with about twenty sandwiches. Friends stopped by and helped us polish off some of them but the others remain in my freezer taunting me. They are really very delicious and very easy to make.

Chocolate White Chocolate Chip Cookie and Vanilla Bean Ice Cream Sandwiches.Chocolate White Chocolate Chip Cookie and Vanilla Bean Ice Cream Sandwiches.

 

Sour Cream Berry Bread July 29, 2007

Berries flavor this classic sour cream cake bread.

My wonderful neighbor, Wendy, went berry picking and dropped me off a large container with luscious, fresh blueberries and raspberries. I decided to try a bit of an experiment and use the batter for one my favorite cakes with the berries. The result was this heavenly sour cream berry bread.

Preheat oven to 350 degrees.
Grease and flour an 8-cup loaf pan.
Melt 5 tablespoons of salted butter, pour into a large bowl, let cool.

Add and stir together until smooth:

  • 2/3 cup of sugar
  • 1 teaspoon vanilla
  • 1 cup of sour cream
  • 1 large eggs

Add in pinches to break up any lumps and whisk in:

  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder

Stir until just combined:

  • 1 1/2 cups of all-purpose flour

Fold in:

  • 1 cup of berries (I used a 50-50 mix of blueberries and raspberries.

Pour into the bread pan and bake for one hour to one hour and 15 min.

The bread is delicious warm, cool, or toasted and buttered.

 

Celebrate Independence Day With A Drink July 4, 2007

Strawberry Daiquiri.Ok, the truth is that at MaisonBisson we celebrate all holidays with a drink. Since we take cocktails quite seriously, I wanted something very pretty for the little Fourth of July soiree we were having. I have found that the secret to a perfect strawberry daiquiri is using frozen strawberries. I also use lots of crushed ice and a ripe banana — it adds a nice creaminess. I garnished with whipped cream, blueberries, and star fruit.

It’s an easy and delicious recipe.

  • 2 cups crushed ice
  • 1 cup rum (light or dark depending on your preference)
  • 2 cups (a 16 oz tub) of frozen strawberries (thawed)
  • ripe banana

Combine all ingredients in a large blender that can crush ice. Blend, pour, and garnish.

Warning – this is a delicious drink and goes down really easy. If you are not careful you could find yourself standing by the bonfire and singing Yankee Doodle Dandy in your birthday suit.

Strawberry Daiquiri.

 

Cake Robed In Chocolate And Strawberries June 17, 2007

Cake robed in chocolate and strawberries

Like so many women, there are days when my desire for chocolate is nearly overwhelming. However, perhaps because I am a tad high maintenance, my cravings are not satisfied by a mere candy bar. When I crave chocolate I want something rich, decadent, and freshly baked, I want chocolate cake.

When one of these cravings coincided with finding the first of the year’s native strawberries I decided to combine the two, the result was the cake you see above. I made a chocolate cake from my personal culinary bible, The Joy of Cooking. I joined the two layers with a chocolate frosting and then spread a layer of frosting on the top of the cake. On top of that, I arranged blanket of fresh strawberry slices. Finally, I consulted the bible again for directions for my first attempt at a chocolate ganache. The ganache came out a bit more watery than I was hoping for, but the end result was actually pretty interesting, a rich chocolate glaze that revealed the strawberries. The result? Chocolate craving quenched.