LIVER RENDANG - RENDANG DE FOIE

Inspiration is wonderful when it happens, but the writer must develop an approach for the rest of the time... The wait is simply too long.
- Leonard Bernstein

One of the most challenging things about having a blog is being able to constantly find enough inspiration to feed it, no matter the circumstances. This task is particularly difficult when your present life is unsatisfactory, terrifyingly monotonous and your intellect doesn’t receive sufficient input from the soul or stimulation from its surroundings in order to be at the maximum of its resourcefulness.

That feeling of hitting a creative rock bottom is discouraging. It undermines my confidence and drives me crazy. Sometimes I desperatly stare at a blank page for hours without end, my brain refuses to work and is empty like a dry sponge, no recipe seems to be good enough to mention, I have the impression that my photography "skills" let me down and I end up surfing relentlessly on the net so as not to face the bleak reality and failure to be productive. On such days being a blogger is a real curse and you wonder why you are putting yourself through so much trouble when this activity, just like any job, takes all your precious time, yet it does not pay your rent, let alone your dinner. I must confess that in such moments I am tempted to let it all go, throw the towel, chuck my computer out of the window and say "f**k it all"!

You see, unlike a majority of people, I am careerless as I never found my true calling or had any parental support in order to develop myself in this field (well, I’d love to have  a delicatessen or be a contributor to a magazine, but I lack money or the papers to carry those dreams out), my CV has holes and is a disaster, I have been unemployed since years and unsuccessful at finding a job, so I entirely depend on my boyfriend (I am not entitled to unemployment benefits as my last job lasted less than a year and I live in a couple, so I get no reinsertion support and I am out of the picture - I have been told that there was no need for me to report to the unemployment office) who is far from being a rich man, thus my future as an active person is extremely foggy and I have dropped all hopes of finding my place in this unforgiving, discriminating, competitive as well as superficial society who is not interested in our true values (we are all just numbers) and offers no second chance to "irrecuperable losers" or dropouts like me. Once you have blown it, you are seriously in trouble.

It is quite a dark and degrading place to be, and consequently, I occasionally feel low down and suffer mood swings. My existence is repetitive and not exhalirating at all as I am quite lonely (very few friends and no family), don’t do much apart from cooking, writing articles, shooting photos, listening to music, watching movies, reading magazines/books and being online. I rarely step out of my apartement or leave my village. Everything I undertake is limited by the absence of resources so I never have the possibility to experience much in terms of travelling, going out or attending social events. Yet, I’m a fighter and firmly believe that it will once be my turn to be happy for a while and to have luck.

These persons have an appreciation, a sensitivity, and an understanding of life that fills them with compassion, gentleness, and a deep, loving concern.
Beautiful people do not just happen.
- Elizabeth Kübler-Ross

What seems to us as bitter trials are often blessings in disguise.
- Oscar Wilde

My optimism wears heavy boots and is loud.
- Henry Rollins

Meanwhile, Rosa’s Yummy Yums gives me courage, hope for a better tomorrow and a reason to get up in the morning, brings me self-esteem, gets me through rough patches, helps me stay in contact with the outside world (how paradoxal is that?) and makes me dream. Therefore, even if I get tired of it I never forget those details and try not to take my work for granted. Let’s not foget that thanks to my blog I have met a bunch of wonderful folks/fellow bloggers, grown up a lot in the past 6 years, developped my passion for cooking as well as discovered a strong interest for writing and picture-taking.

Nowadays, I am proud of whom I have evolved into and accept my situation philosophically. My austere lifetsyle has even become a source of stimulus. For example, in spite of having had no idea regarding what to share with you in today's post, I nonetheless put together an entertaining article and came up with a titillating recipe.

I am a foodie and writer who lives on a tightrope, but I’m totally comfortable with that fact, because I know that what I create is unique and doesn’t carry the stigmatas of my brokedome. Despite that, I am a wizard at transforming humble produces into refined dishes and an expert at finding subjects to talk about eventhough not much is happening around me. Having learnt to do more with less, quick-wittedness and inventiveness are my middle names.

Last week, for instance, I craved "Daging Rendang" (one of the most popular specialities in Indonesia together with "Nasi Goreng"), but as our limited budget doesn't allow us to buy superior meat cuts (in Switzerland meat is dear and even lower cuts are quite expensive), I opted for pork liver, one of the cheapest and most nutritive offals on the market.

The best thing about liver is how virtuous it makes you feel after you've eaten some.
- Bruce Jay Friedman, ‘The Lonely Guy Cookbook’ (1976)

Did you know that apart from being delectable, liver is exceptionally beneficial for our well-being as it is fairly low in calories, provides substantial amounts of vitamins (one slice covers 100% of your daily vitamin intake) and is rich in proteins as well as minerals (it contains 6x more iron than meat)? Apart from being a fantastic remedy against anemia, it is also perfect for reducing the levels of homocysteine in the blood as it contains large quantities of vitamins B12, B6, and folate, and as a result, in improving cardiovascular health and decreasing your risk of having a heart attack. No wonder that in the past this superfood was only served to warriors and to hunter!

As you can see, although I cook in a low-costly manner, it doesn’t mean that our plate’s contents are unhealthy or unpalatable. Contrarily to common belief, spending loads of cash on food is not a guarantee of quality. It is the cook who makes the difference as it is he/she who carefully chooses the goods and who transforms them according to his/her knowledge and ingenuity…

This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal.
- Anthony Burgess

I found the basic Rendang recipe on Rasa Malaysia and adapted it according to my taste. The beef was replaced by pork liver and for a rounder flavor, I substituted fish sauce for salt (I cannot live without this amazing condiment) and incorporated turmeric as well as shrimp paste to the dish. The sauce was left to simmer longer than indicated and as a result, my "Liver Rendang" was extremely pungent, sumptuous and round. This creamy, seductively spicy, slightly sweet, gently piquant and complexly tasting curry suffused with the intoxicating aromas of coconut and fragrant herbs is so luscious and quirky that you'll want to take seconds and thirds!
 

~ Liver Rendang ~

Recipe adapted from Bee Yin Low's "Rendang Daging" recipe found on Rasa Malaysia.

Serves 3-4.

Ingredients For The "Spice Paste":

5 Shallots
1 Inch (~3cm) Knob Fresh Galangal
3 Sticks Lemongrass (white part only)
5 Cloves garlic
1 Inch (~3cm) Know Fresh Ginger
1-2 Tsps Sambal Oelek
Ingredients For The "Rendang":
1 1/4 Pound Liver, cut into thickish strips
5 Tbs Peanut oil
1 Cinnamon stick, about 2-inches (6cm) long
3 Cloves
3 Star anise
3 Cardamom pods
1 Tsp Turmeric
1 Sticks Lemongrass, chopped and pounded in a mortar
1 Cup Thick Coconut Milk
1 Cup Water
2 Tsp Tamarind paste
1/3 Tsp Shrimp paste
6 Fresh Kaffir Lime Leaves, very finely sliced
6 Tbs Toasted Coconut
1 Tbs Brown sugar/palm sugar
Fish sauce, to taste

Method For The "Spice Paste":
1. Chop the spice paste ingredients and then blend them in a food processor until fine.
2. Heat the oil in a wok or stew pot, add the spice paste, cinnamon, cloves, star anise, cardamom and curcuma. Stir-fry them for about 1 minutes or until aromatic.
3. Add the pounded lemongrass and stir-fry for another 1 minute.
4. Add the coconut milk, water, tamarind paste, shrimp paste, water, and simmer on medium heat, stirring frequently for about 20 minutes.
5. Stir the kaffir lime leaves, toasted coconut, sugar/palm sugar and a little fish sauce into the sauce.

6. Reduce the heat to low, cover with a lid, and let simmer for 2 1/2 hours or until the sauce has "dried up" (stir often and make sure to scrape the bottom of the wok and add more water if it dries too quickly).
7. A few minutes before serving, place a frying pan over high heat and then stir-fry the strips of liver for 2 minutes in a little oil (the liver should still be pink in the middle.
8. Add the liver to the sauce and more fish sauce, to taste. Turn off the heat.
9. Serve immediately.
 
Comments:
For this recipe, I used pork liver, but you can also use beef liver, kidneys or even heart(s).
Rendang tastes even better when reheated.

Serving suggestions: 
Serve with steamed jasmine rice and slices of cucumbers.
Wine suggestions: Sauvignon Blanc, Gewürtzramminer or a dry Rosé.

~~~~~~~~~~~~~~~~~~~~~~

~ Rendang De Foie ~
Recette adaptée du blog Rasa Malaysia.

Pour 3-4 personnes.

Ingrédients Pour La "Pâte Epicée":
5 Echalottes
~ 3cm de Galanga frais
3 Bâtonnets de citronnelle (partie blanche seulement)
5 Gousses d'ail 
~3cm de Gingembre frais
1-2 CC de Sambal oelek
Ingrédients Pour le "Rendang":
~650g de foie, coupé en lanières assez épaisses
5 CS d'Huile d'arachide
1 Bâton de cannelle, d'environ 6cm de long
3 Clous de girofle
3 Fleurs d'anis étoilé (badiane chinoise)
3 Gousses de cardamome
1 CC de Curcuma
1 Bâtonnets de citronnelle, hachés et pilés au mortier
400ml de Lait de coco épais
240ml d'Eau
2 CC de Purée de tamarin
1 / 3 de CC de Pâte de crevettes
6 Feuilles de kaffir fraîches, très finement émincées
6 CS de Noix de coco, râpée et grillée
1 CS de Cassonade ou de sucre de palme
Sauce de poisson, selon goût

Méthode:
1. Hacher les ingrédients pour la pâte épicée puis les broyer au mixer afin d'obtenir une purée fine.
2. Dans un wok ou un cassoton, faire chauffer l'huile et ajouter la pâte d'épices, la cannelle, les clous de girofle, l'anis étoilé, la cardamome et le curcuma. Laisser frémir, tout en remuant, pour que la pâte développe ses arômes.
3. Ajouter la citronnelle pilée et la faire sauter pendant 1 minute.
4. Ajouter le lait de coco, l'eau, la pâte de tamarin, la pâte de crevettes et laisser mijoter à feu moyen, tout en remuant fréquemment, pendant environ 20 minutes.
5. Incorporer les feuilles de kaffir, la noix de coco grillée, la cassonade et un peu de sauce de poisson.

6. Baisser le feu, fermer avec un couvercle et laisser mijoter pendant 2 1/2 heures ou jusqu'à ce que la sauce soit très épaisse/sèche (remuer souvent et racler le fond du wok - ajouter plus d'eau si la sauce est devient sèche trop vite) .
7. Quelques minutes avant de servir, chauffer une poêle à feu vif puis faire sauter les lanières de foie pendant 2 minutes dans un peu d'huile (le foie doit être encore rosé à coeur).
8. Incorporer le foie à la sauce et ajouter un peu de sauce de poisson, selon goût. Eteindre le feu.
9. Servir immédiatement.

Remarques:
J'ai préparé mon curry avec du foie de porc, mais on peu tout aussi bien utiliser du foie de boeuf, des rognons ou du/des coeur(s).
Ce plat est encore meilleur réchauffé.

Idées de présentation:
Servir le Rendang avec du riz parfumé cuit à la vapeur et des tranches de concombre.
Vin: Sauvignon blanc, Gewürtzramminer ou rosé sec.

GINGERED CARROT CAKE COOKIES

Lately, I have been craving carrot-based treats and obssessed by carrot cake. I really love the unique flavor and extra moistness that this veggie confers to baked goodies. Most of the time the grated carrots are paired with spices when they are incorporated in cookie doughs or cake batters, and that is something I cannot resist...

Since I fancied to make some cookies, but had no wish for us (my boyfriend and I) to gobble the whole lot (18 pieces) like famished glouttons in front of TV while watching a Scandinavian movie (Norwegian or Swedish), I profited on the occasion that I was going to meet my friend Corinne the next day in order to offer her the half of the batch of cookies I had baked. I know that I cannot resist temptation and absolutely have no wish of getting larger hips, so that was the best thing to do. Besides, I always like to bring yummy gifts when I visit people.

Carrot cakes are very popular around the world and many variations exist (in Switzerland we even have our own version - Aargauer Rüblitorte) and it seems that carrot cookies are eaten with as much eagerness. This time, instead of roaming the net, I found what I was looking for in Dorie Greesnpan's "Baking: From My Home to Yours". This book is my "bible". I have already baked so many treats from it and they were all very successful, but had never tried Dorie's "Gingered Carrot Cake Cookies".

For once and contrarily to my habits, I decided to not alter much this recipe as it is already so perfect and contains so many different ingredients that it is difficult to add anything or make them any better. I did nonetheless operate a few minor changes - nothing revolutionary though. As I love a pronounced saltiness in my pastries I added some extra salt to the cookies - it really enhances their flavor, then I also I did the same with the gound ginger (I am a spice freak after all) and for the purpose of photography, I decorated my cookies with a little icing to make them look prettier and more photogenic.

Those easy to put together scone-like "Gingered Carrot Cake Cookies" are extremely pleasant with their delightful cakey soft and moist texture, perfectly crisp crust, delicate carrotty aromas, soul-uplifting richness and divine spiciness. They would grace perfectly the breakfast table and would taste haevenly when accompanied by a tall glass of ice cold milk. Highly addictive stuff!

~ Gingered Carrot Cake Cookies ~
Recipe adapted from "Baking: From My Home to Yours" by Dorie Greenspan.

Yields 18 cookies.

Ingredients:
2 Cups All-purpose flour
1 Tsp Baking powder
1 Tsp Sea salt (fine)
1 1/3 Tsp Ground ginger
1 Pinch Grated nutmeg
3/4 Cup (180g) Unsalted butter, at room temperature
2/3 Cup Granulated sugar
1/3 Cup Light brown sugar
1 Egg (~63g)
1/2 Tsp Pure vanilla extract
1 Cup Shredded carrots (about 2-3, peeled and trimmed)
1 Cup Sweetened shredded coconut
1 Cup Raisins (dark or light)
1/2 Cup Coarsely chopped pecans (roasted)

Method:
1. Position the oven racks in the upper-middle and lower-middle positions and preheat the oven to 170° C (375° F). Line two baking sheets with baking paper or silicone baking mats.
2. In a medium bowl, mix together the flour, baking powder, salt, ginger and nutmeg. Set aside. 3. With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add th e egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla.
4. Lower the speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix (the dough will be very thick, but don’t overbeat to incorporate the flour).

5. Using a rubber spatula, mix in the carrots, coconut, raisins and pecans.
6. Spoon about 1 tablespoonful of dough (or use a large cookie scoop) onto the prepared baking sheets, leaving about an inch of space between them. Using your fingers, every so slightly flatted the tops of the cookies.
7. Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point (the cookies should be light brown and only just firm on top).
8. Delicately transfer the cookies to racks and cool to room temperature.

Remarks:
Feel free to replace the pecans by any other roasted nut of your choice. You can also use cranberries instead of raisins and ground cinnamon instead of ground ginger.
For more fun I have iced my cookies with plain icing.
Store the cookies in an airtight container at room temperature.

Serving suggestions:
Eat those cookies with a glass of ice cold milk or a good cup of tea or coffee.

~~~~~~~~~~~~~~~~~~~~~~

~ Cookies Mous Au Gingembre Et A La Carotte ~
Recette adaptée de "Baking: From My Home to Yours" par Dorie Greenspan.

Pour 18 cookies.

Ingrédients:
255g de Farine blanche
1 CC de Poudre à lever
1 CC de Sel de marin fin
1 1/3 de CC de Gingembre en poudre
1 Pincée de Muscade en poudre
180g de Beurre non-salé, à temperature ambiante
140g de Sucre cristallisé
80g de Sucre brun clair
1 Oeuf (~63g)
1/2 CC d'Extrait de vanille pure
1 Cup de Carottes rapées finement (~ 2-3, pelées et nettoyées)
90g de Noix de coco rapée et sucrée (épicerie US)
158g de Raisins secs (sombres ou clairs)
57g de Noix de pécan hachées grossièrement (torréfiées)

Méthode:
1. Positionner 2 grilles dans la partie centrale supérieure et inférieure du four et le préchauffer à 170° C. Recouvrir deux plaques avec du papier sulfurisé.
2. Dans un bol moyen, mélanger ensemble la farine, la poudre à lever, le sel, le gingembre et la muscade. Mettre de côté.
3. A l'aide d'un robot ou d'un batteur à main, battre le beurre à vitesse moyenne afin qu'il soit crémeux. Ajouter les sucres et battre en pommade pendant 2 minutes supplémentaires (le mélange doit être mousseux et pâle). Ajouter l'oeuf et battre encore une minute, puis incorporer la vanille à vitesse moindre.

4. Toujours à vitesse basse, ajouter le mélange farine/épices en 2 ou 3 fois et battre seulement jusqu'à ce qu'il soit juste incorporé (la pâte sera épaisse, mais il ne faut pas trop la battre).
5. En utilisant une spatule en caoutchouc, incorporer les carottes, la noix de coco, les raisins et les noix de pécan.
6. Faire des tas à l'aide d'une cuillère à soupe ou à glace, en laissant un espace de 2.5cm entre chaque tas. Applatir légèrement le dessus de chaque cookies avec les doigts.
7. Cuire pendant 16 to 18 minutes, en changeant les plaques de place (alterner - les cookies doivent être légèrement dorés).
8. Transférer les cookies sur une grille et les faire refroidir complètement.

Remarques:
Les noix de pécan peuvent être remplacées par n'importe quelle noix torréfiée de votre choix, les raisins par des cranberries et le gingembre par de la cannelle en poudre.
Il est possible de décorer les cookies avec du sucre glace.
Conserver les cookies dans une boite hermétique, à température ambiante.

Idées de présentation:
Accompagner ces cookies d'un bon verre de lait très froid, d'un café ou d'une tasse de thé.

OATMEAL COCONUT COOKIES

According to the reactions I get at home or from friends when I bake "Oatmeal Cookies", I have come to the conclusion that it is one of the most appreciated cookies alongside the famous "Chocolate Chip Cookies"...

Cookbooks devoted to cookies mostly offer more than one recipe and on the net, it's popularity is never fading. Regularly, while surfing from one blog to another, I always see that treat under the spotlight. Foodies blog about "Oatmeal Cookies" again and again.

I generally bake "Oatmeal Cookies" when I want a healthier fuss-free treat to nibble on in front of a series or to offer to friends who care about their diet (or not). It is the ideal treat for people of all ages. Those cookies are seriously addictive as they seem to act like crack on everybody who takes a bite from them. Ask my friend Corinnne. Her son went through the whole packet I gave her in less than 24 hours LOL!

While flipping through "The Good Cookie" coobook, looking for a cookie that I could give to my friend Corinne, Tish Boyle's "Oatmeal Coconut Cookies" (in the book "Oatmeal Raisin Cookies", p66) recipe caught my eye. That combination of rolled oats, dried fruits (in her recipe raisins, my version contains dried cranberries), nuts (in her recipe pecans, my version contains walnuts) and cinnamon (I added nutmeg and cloves) really seemed perfect. I had to test them.

My slighty boosted version worked out well and those "Oatmeal Coconut Cookies" tasted even better than I had imagined. How can one resist a cookie which is sweet, fruity, nutty, chewy on the inside and crunchy on the outside? My guess is, NOBODY!

Do try those "Oatmeal Coconut Cookies" at home and spread them around you. You'll see, your friends, family, co-workers and neighbors will come running for more and will love you for that. I guarantee that you'll your get new fans and make new friends thanks to them...

~ Oatmeal Coconut Cranberry Walnut Cookies ~
Recipe from Tish Boyle's "The Good Cookie" and adapted by Rosa @ Rosa's Yummy Yums 2010.

Makes 66 cookies.

Ingredients:
2 1/3 Cups All purpose flour
2 Tsp Baking powder
1 1/2 Tsp Baking soda
1 Tsp Ground cinnamon
1/5 Tsp Ground cloves
A pinch Ground nutmeg
1/2 Tsp Sea salt
3 1/2 Cups Quick cooking rolled oats
8 oz (2 sticks/1 cup) Unsalted butter, softened at room temperature
1 1/2 Cups Light brown sugar
1/3 Cup Granulated sugar
2 Large eggs
2 Tsp Pure vanilla extract
1 Cup Grated coconut, unsweetened
1 Cup Walnuts, roasted & chopped coarsely
1 Cup Dried craberries, chopped coarsely

Method:
1. Preheat oven to 190° C (375° F). Grease or line your cookie sheets with parchment paper.
2. Sift together flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Stir in oatmeal. Set the dry ingredients aside.
3. In the bowl of a stand mixer on medium speed, cream butter and both sugars until light and fluffy, about 2-3 minutes.
4. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
5. On low speed, add flour-oatmeal mixture and mix until just blended. Add coconut, walnuts as well as cranberries and mix until just combined.
6. Drop tablespoonfuls of dough onto your prepared cookies sheets, spacing them about 2 inches (4cm) apart. Flatten the mounds of dough slightly.
7. Bake until golden brown, about 12-14 minutes.
8. Cool cookies on sheets for 5 minutes then transfer to a cooling rack.

Remarks:
You can replace the walnuts by any other nut (as long as you roast them) and you can replace the unsweetened grated coconut by sweetened coconut flakes (original recipe).
If you don't want to use cranberries, then use raisins instead.

Serving suggestion:
Serve those cookies together with a good cup of tea, coffee or a glass of ice cold milk.

~~~~~~~~~~~~~~~~~~~~~~

~ Cookies A l'avoine, A La Noix De Coco, Aux Cranberries & Noix ~
Recette tirée du livre "The Good Cookie" de Tish Boyle et adaptée par Rosa @ Rosa's Yummy Yums 2010.

Pour 66 cookies.

Ingrédients:
300g de Farine blanche
2 CC de Poudre à lever/cake
1 1/2 CC de Bicarbonate de soude
1 CC de Cannelle en poudre
1/5 CC de Clous de girofle en poudre
1 pincée de noix de muscade moulue
1/2 CC de Sel de mer
335g de Flocons d'avoine
240g de Beurre non-salé, ramolli et à température ambiante
360g de Sucre brun clair
70g de Sucre cristallisé
2 Gros oeufs
2 CC d'Extrait de vanille pure
120 de Noix de coco râpée
113g de Noix de Grenoble, torréfiées et grossièrement hachées
120g Cranberries séchées et hachée grossièrement

Méthode:
1. Préchauffer le four à 190° C. Recouvrir votre plaque avec du papier sulfurisé.
2. Tamiser la farine avec la poudre à lever, la bicarbonate de soude, les épices et le sel. Ajouter l'avoine et mélanger. Mettre de côté.
3. Dans le bol de votre batteur, à vitesse moyenne, battre le beurre en pommade (pendant 2 - 3 minutes) avec les sucres jusqu'à ce que le mélange soit mousseux et clair.
4. Ajouter les oeufs, un à un, tout en mélangeant bien après chaque ajout. Incorporer l'extrait de vanille.
5. A vitesse basse, ajouter le mélange farine/avoine et mélanger (pas trop) jusqu'à ce qu'il soit juste incorporé. Ajouter la noix de coco, les noix et les cranberries et incorporer rapidement.
6. Former des petits tas avec une cuillière à soupe et les déposer sur la plaque en laissant un espace de 4cm entre chaque tas. Applatir les cookies légèrement.
7. Cuire les cookies pendant 12-14 minutes, jusqu'à ce qu'ils soient dorés.
8. Laisser les cookies sur la plaque pendant les 5 minutes qui suivent leur sortie du four, puis les faire refroidir sur une grille.

Remaques:
Vous pouvez remplacer les noix de Grenoble par n'importe quelle autre noix (ne pas oublier de les faire torréfier) et vous pouvez remplacer la noix de coco râpée non-sucrée par de la noix de coco sucrée, en flocons (voir supermarchés américains).
Si vous ne désirez pas utiliser des cranberries, alors prenez des raisins.

Idée de présentation:
Servez ces biscuits avec du thé, du café ou un verre de lait bien froid.

NANAIMO BARS - THE DARING BAKERS

This month has been quite hectic for me and being able to complete my Daring Bakers' Challenge has been more than testing. Anyway, no matter how things have been for me lately, I was not going to miss the opportunity of letting the healing powers of baking soothe my body and soul...

The January 2010 Daring Bakers' challenge was hosted by Lauren of Celiac Teen who chose Gluten-Free Graham Wafers and "Nanaimo Bars" as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

"Nanaimo Bars" originate from Canada. This no-bake confection is named after the West-Coast city of Nanaimo in British Columbia. This wonderfully rich dessert item consists of a wafer crumb-based layer, topped by a layer of light vanilla or custard flavoured butter icing, which is covered in chocolate made from melted chocolate squares.

Just like any bar, "Nanaimo Bars" are not for the faint of heart when it comes to calories. This easy to make chocolaty, nutty, coconutty, vanilla goodness is irresistibly decadent. They are so bad for your cholesterol, but oh so good for your spiritual health!

Many thanks to Lauren for introducing me to the gluten-free world and for making me realise that baked goods which contain no gluten are as delicious as the gluten-ladden ones.

~ Nanaimo Bars ~

Preparation time:
• Graham Wafers:
30 to 45 minutes total active prep, 2 ½ hours to overnight and 45 minutes inactive prep.
• Nanaimo Bars:
30 minutes.

Equipment required:
• Food Processor
• Bowls
• Parchment paper or silpats
• Cookie sheets
• Double boiler or pot and heatproof bowl
• 8 by 8 inch square pan
• Hand mixer or stand mixer (You may use a wooden spoon, but this makes it much easier!)
• Saucepan For Gluten-Free Graham Wafers

****************

GRAHAM CRACKERS

Ingredients:
1 Cup (138g/4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
3/4 Cup (100g/3.5 ounces) Tapioca Starch/Flour
1/2 Cup (65 g/2.3 ounces) Sorghum Flour
1 Cup (200g/7.1 ounces) Dark Brown Sugar, Lightly packed
1 Tsp (5ml) Baking soda
3/4 Tsp (4ml ) Kosher Salt
7 Tbs (100g/(3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 Cup (80ml) Honey, Mild-flavoured such as clover
5 Tbs (75ml) Whole Milk
2 Tbs (30ml) Pure Vanilla

Method:
1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight. 4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.
7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

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NANAIMO BARS

Ingredients for the "Bottom Layer":
1/2 Cup (115g/4 ounces) Unsalted Butter
1/4 Cup (50g/1.8 ounces) Granulated Sugar
5 Tbs (75ml) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 Cups (300ml/160 g/5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe) 1/2 Cup (55g/1.9 ounces) Almonds (Any type, Finely chopped)
1 Cup (130g/4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

Method for the "Bottom Layer":
1. Melt unsalted butter, sugar and cocoa in top of a double boiler.
2. Add egg and stir to cook and thicken. Remove from heat.
3. Stir in crumbs, nuts and coconut.
4. Press firmly into an ungreased 20x20cm (8 by 8 inch) pan.

Ingredients for the "Middle Layer":
1/2 Cup (115g/4 ounces) Unsalted Butter
2 Tbs and 2 Tsps (40ml) Heavy Cream
2 Tbs (30ml) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254g/8.9 ounces) Icing Sugar

Method for the "Middle Layer":
1. Cream butter, cream, custard powder, and icing sugar together well.
2. Beat until light in colour.
3. Spread over bottom layer.

Ingredients for the "Top Layer":
115g (4 ounces) Semi-sweet chocolate
2 Tbs (28g/1 ounce) Unsalted Butter

Method for the "Top Layer":
1. Melt chocolate and unsalted butter over low heat.
2. Cool.
3. Pour over middle layer and chill.

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REMARKS

These bars freeze very well, so don’t be afraid to pop some into the freezer.
The graham wafers may be kept in an airtight container for up to 2 weeks.
If making the graham crackers with wheat, replace the gluten-free flours (tapioca starch, sweet rice flour, and sorghum flour) with 2 ½ cups plus 2 tbsp of all-purpose wheat flour, or wheat pastry flour. Watch the wheat-based graham wafers very closely in the oven, as they bake faster than the gluten-free ones, sometimes only 12 minutes.
For the Nanaimo Bars, if making with wheat, replace the gluten-free graham wafer crumbs with equal parts wheat graham wafer crumbs.

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Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-dessous. Vous y trouverez cette recette en version française.

Chez Isa de "Les Gourmandises d'Isa" (Canada)