HAZELNUT MERINGUE CLUSTERS & A GIVEAWAY + BOOK REVIEW: YUMMY SUPPER BY ERIN SCOTT - BISCUITS MERINGUÉS AUX NOISETTES & UN CONCOURS + UNE CHRONIQUE: YUMMY SUPPER PAR ERIN SCOTT

Picture by Erin Scott.

Yummy Supper -
100 Fresh, Luscious & Honest Recipes From A {Gluten-free} Omnivore.

I can't excatly recall when I discovered Yummy Supper, but one thing that I am totally sure of is that the day I first layed my eyes on this unique blog, I knew it was going to get a name sooner or later.

Yummy Supper has it all. The food is wholesome, mouthwatering, fabulous and beautifully staged, the photography is stunning and the site is graphically pleasing. Besides, the talented and charming lady behind it is a kind and enthiusiastic blogger who takes pleasure in interacting with her followers and who treasures what she does.

As my gut feeling is rarely misleading, Erin Scott has managed to capture public attention with her gorgeous award-winning blog and she has just released (on the 19th of August 2014) a magnificent publication of her own via Rodale Books.

True to her generous nature, Erin proposed to send me a copy of her cookbook. What an awesome surprise! Being a big admirer of her work, her alluring offer made me extremely happy and there was no way I was going to refuse it...

Picture by Erin Scott.

Erin Scott is based in Berkeley, California where she lives with her husband and two children. This passionate advocate for food that is healthy, local and sustainable is highly influenced by her legendary neighbors Alice Waters and Michael Pollan, and her work has been featured in Kinfolk, The Huffinghton Post, Jamie Oliver's Food Revolution, Food 52, Gourmet.com, Tastespotting, Foodgawker and Fine Cooking.

A voracious eater and home cook, Scott was devastated after she was diagnosed with celiac disease several years ago (her two kids also suffer from the same condition). But, as she is a fighter, instead of giving in and purchasing the easy and bland packaged gluten-free fares, she decided to take her situation in hand and stop aiming her attention on what she couldn't eat and instead, embraced all that she could eat. Her diagnosis was an impetus for her kitchen habits to become richer and more varied. The limitations of her diet forced her to use her creativity and expand her approach of nutrition. As a result of that, she teared out her lawn and transformed her tiny backyard into a lush organic garden.

 

          Picture by Erin Scott.

This book shows how to eat with intention - and reveal through simple, vibrant recipes that when you are attuned to freshness, flavor and seasonality, health is the natural outcome.
- Alice Waters

Erin's first cookbook is sublimely crafted, refreshing and offers covenient as well as family-friendly recipes that are original, genuine, soulful, delicious and which focus on seasonality and vibrant natural ingredients. Every dish that is presented in her 256 pages paperback is extremely appealing, colorful and full of oomph.

Organized into whimsical chapters ("Slurp", "Egg", "Veg", "Sea", "Butcher Shop", "Grain + Seed", "Nut", "Fruit", "Kid Favorites" and "Odds + Ends"), Yummy Supper transcends the gluten-free genre and will inspire you to cook real food and motivate you to extend your culinary repertoire.

This book is for conscious people who respect their bodies and the environment, but who also want to find comfort at the table and savor a soul-uplifting meal without restraining themselves or getting involved in overcomplicated culinary projects.

 

             Picture by Erin Scott.

I have really enjoyed going through the pages of this delightful cookbook as I can wholly relate to Erin's philosophy and lifestyle. Even if I am not celiac and I love to cook or bake with wheat (and related grains), I nonetheless try to nourish myself with as little gluten-based products as possible since I take my health seriously and aspire to stay slim. In addition, it is important for me to respect the seasons, feed mindfully, have environmentally friendly habits and serve food that is not only eye-catching, but also tasty, whole and lively. And of course, let's not forget to mention Erin's marvelous pictures which never fail to enlighten me and make me drool.

Choosing a recipe to share here with my readers wasn't an easy task (everything looks ever so good and enticing). As a matter of fact, I had to go through the book more than 6 times until I finally made up my mind. So, after a lot of debating, I have decided to prepare "Hazelnut Meringue Clusters".

Also known as "Brutti Ma Buoni" which literally translates as "ugly but good", these hazelnutty meringue bites are a classic Italian treat and despite their rustic looks (uneven shape and cratered surface), they taste absolutely divine and have a ton of personality.

This biscuit is definitely a keeper and so is Erin's recipe. Aside from needing more baking time (is it my oven?), my cookies turned out perfect. They were so exquisite that we could not stop digging into the metallic container for more!

Hazelnut Meringue Clusters (aka Brutti Ma Buoni)
Recipe by Erin Scott @ Yummy Supper (and slightly adapted by myself).

Ingredients:
1 Cup (120g) Raw Hazelnuts
1/2 Lemon
3 Egg whites, at room temperature
1/2 Cup (105g) Castor/superfine sugar
A pinch of fine sea salt
1 Tsp Pure vanilla extract

Method:
1. Preheat the oven to 190°C (375° F). Line 2 baking sheets with parchement paper for baking the meringues later.
2. In a smalll, dry cast iron pan (I used a baking sheet), toast the hazelnuts in the oven for 7 to 10 minutes. Let the nuts cool, then rub off the skins using a clean kitchen towel. Coarsely crush the hazelnuts with a mortar and pestle, or use a heavy chef's knife. Set the nuts aside, and turn the oven to 180° C (350° F).

3. Get out a medium bowl and hand mixer, or a standing mixer with the whisk attachment (it is key to have your blowl and whisk completely grease-free in order to make successful meringues: rub the lemon half all around the inside of your mixing bowl and on the whisk attachment itself). Vigorously whisk the egg whites until soft peakes form. While the mixer is still running, gradually add the sugar, salt and vanilla. Continue high-speed whisking for a few more minutes, until the eggs have formed stiff peaks and become beautifully glossy. Gently fold in the crushed hazelnuts.
4. Scoop small mounds of batter onto the prepared baking sheets. Bake for 15 minutes (I baked mine for about 20-25 minutes), then turn off the oven and let the meringues continue to crisp in the warm oven for an hour or so.

Remarks:
Store the cookies in an airtight container to preserve crispness.

Serving Suggestions:
Serve with a cup of coffee or a glass of the alcohol of your choice (liquor or dessert wine).

Biscuits Meringués Aux Noisettes (ou Brutti Ma Buoni)
Recette par Erin Scott @  Yummy Supper (et légèrement adaptée par moi-même).
 
Ingrédients:
1 Tasse (120g) de Noisettes entières
1/2 Citron
3 Blancs d'oeufs, à température ambiante
1/2 Tasse (105g) de Sucre semoule
Une pincée de Sel de mer fin
1 CC d'Extrait de vanille pure

Méthode:
1. Préchauffer le four à 190° C. Tapisser 2 plaques à pâtisserie de papier sulfurisé.
2. Dans une petite poêle en fonte (j'ai utilisé une plaque à pâtisserie), torréfier les noisettes au four pendant 7 à 10 minutes. Les laissez refroidir, puis les frotter avec un torchon propre pour les monder. Dans un mortier, concasser grossièrement les noisettes (ou en utiliser un gros couteau). Mettre de côté et régler la température du four à 180° C.

3. Déposer les blancs d'oeufs dans le bol de votre robot de cuisine (pour réussir vos meringues, il est important que votre bol soit propre et exempt de graisse: frotter la moitié du citron à l'intérieur de votre bol et sur le fouet lui-même). Fouetter énergiquement les blancs d'oeufs jusqu'à formation de pics mous. Ajouter graduellement le sucre, le sel et la vanille. Continuer à fouetter à grande vitesse pendant quelques minutes, jusqu'à ce que les œufs forment de pics fermes et que la masse soit brillante. Incorporer délicatement les noisettes concassées.
4. Déposer des petits tas de meringue sur les plaques à pâtisserie. Faire cuire au four pendant 15 minutes (j'ai fait cuire mes biscuits pendant environ 20-25 minutes), puis éteindre le four et laisser les brutti ma buoni sécher dans le four chaud pendant une heure ou deux (celà les rendra croustillants).

Remarques:
Conserver les biscuits dans une boîte hermétique pour préserver leur croustillant.

Idées de Présentation:
Servir avec une tasse de café ou avec un verre d'alcool de votre choix (liqueur ou vin de dessert).

GIVEAWAY
One copy of “Yummy Supper”.

Rules and Entry Details:
- You must leave a COMMENT in the comment section of this post (one entry per person).
- Winner will be chosen using the "hat method".
- Winner will be notified via email (please leave your e-mail adress if you don't have a blog).
- This giveaway is open WORLDWIDE.
- The contest closes on the 6th of November 2015 at 12pm CEST and will be announced on the 7th of November 2014.

Statement:
This giveaway is provided to you by RODALE BOOKS.

Please note that I only promote things that stay true to my tastes, convictions and interests. The opinions expressed on Rosa's Yummy Yums are purely my own and based upon my personal impressions of the cookbook. I was given a copy of “Yummy Supper”, however I was not paid to publish a positive review.

MERINGUE COFFEE CAKE - THE DARING BAKERS

Where have the last weeks gone? Is it possible that April is knocking on our door and that spring has already arrived?! The end of the month is nearing again, yet it feels as if I baked my last Daring Bakers challenge yesterday and not four weeks ago. I have the impression that I'm perpetuously running after time and can never fully take pleasure in what I'm doing because I can't even enjoy the present moment to the fullest and constantly have to project myself in the future...

Anyway, when I discovered the new DB recipe and found out that two of my favorite foodblogger friends had chosen it I was really thrilled and was looking forward to getting my robust Kitchen Aid working as it sounded very promising! The March 2011 Daring Bakers' challenge was hosted by Ria of "Ria’s Collection" and Jamie of "Life’s a Feast" who challenged us to bake a yeasted "Meringue Coffee Cake".

Being somebody with a strong penchant for pastries and anything bready, yeast risen coffee cakes represent the summum of pâtisserie bliss for me. I cannot resist such wonderful treats as they are extremely addictive and dreamlike. As a matter of fact, once I start eating one of those baked goodies you can be sure that I'll finish it in a flash and will not leave it to dry on the countertop (a blasphemy). If you want to make me happy, then consider baking or offering me a yummy rich bread (Panettone, Kougelhopf, Danish Pastries, Stollen, etc...). That'll immediately bring a smile to my lips and improve my mood. There is something so perfect, soothing and comforting about those soul-uplifting bakery items...

Well, speaking of droolworthy delicacies, I must make a confession regarding that subject. Those of you who have been following my blog Rosa's Yummy Yums since a while might be aware that I am an atypical and unique individual who separates herself from the flock, likes being different from the others, loathes what is mainstream, so-called trendy and boringly conventional. In this way, some of my wildest dreams are a far cry from other people's dreams. Mine are mostly food-oriented and say a lot about my enthusiasm for the culinary world as well as my attachment to all things gourmet.

My fantasies are extravagant and rarely transposable into the real world. They are like scenes out of one of Roald Dahl's burlesque, trippy, strange and delirious children's books. For example, I love to imagine that I am in one of the most fantastic, immense and amazing bakeries that can possibly exist, and a bit like the little boy Charlie Bucket in "Charlie And The Chocolate Factory" (minus the eccentric Willy Wonka and his Oompa Loompas) I am free to wander alone around the laboratory as well as the store and gobble anything I fancy. This not being reality, I would have the capacity to swallow as many creamy entremets, flaky croissants, warm pains au chocolat, melt-in-the-mouth Danish pastries, deliciously savory canapés, flavorful pork pate, luxurious ham croissants, heavenly éclairs, fruitilicious tartlets, comforting pies, exquisite cakes, fragrant breads, toothsome candies and exquisite chocolates as I wish. The ultimate orgy! Just thinking about it makes me drool incontrolably and puts me in a state of trance.

You might think that I've gone totally bonkers and lost my mind, but while some of you wish to own a luxury car, to possess jewels worth a fortune, to be a star in Holywood or to buy designer clothes (like any other woman I love clothes and jewels, but I could never spend a fortune on them) I prefer to daydream about having the opportunity to go on a quest for rare, gourmet and quality ingredients or be lucky enough to taste the most gorgeous dishes and gastronomic creations that this world has to offer.

As you can see I am incredibly passionate about food. Nothing can make me quite as cheerfuly as when I am in my matchbox-sized kitchen buzzing around like a high-spirited bee frolicking effortlessly from one flower to another as if it were a graceful ballarina dancing with incredible lightness and buoyancy. It is a pastime that I cherish as it keeps me sane and balanced...

Bread baking is a particularly healthy activity that can be compared to meditation or yoga. A certain dose of effort has to be put into the task, but method and concentration are also required. Dough needs love, care and attention in order to give good results. If you don't put your heart into the job, there is a big chance that you'll get a mediocre loaf. But, on the contrary, if you are having a blast then the final product will be perfect as it is quite impossible that things will go wrong.

Eventhough life left me a few psychological scars (death of my English grandmother and of my much cherished cat Fridolin, family harrassment, etc...) lately, I still love preparing delectable chows for my friends, boyfriend and myself as this enterprise relieves the tension, makes me feel good and has a positive effect on my soul.

So, although I am still mourning the passing of my granny and kitty, the prospect of putting together a "Meringue Coffee Cake" filled me with joy. I needed to savagely knead some dough in order to evacuated the sadness, stress, anger and frustration that I have been accumulating since the beginning of this year.

This challenge was ideal for take a break from my worries/sorrows as the fabrication of this sweet bread posed no problem and the whole process went smoothly. I got the job done in a relaxed and calm manner. No hysterical effusions of a distempered brain were to be noticed and I didn't even pronounce the word "bloody hell" once (something very rare).

The recipe was followed to the letter, but as we were permitted to operate a few changes flavor-wise I decided to incorporate some ground tonka bean (not legal in the US) to the dough and to add orange zest to the filling. I also refrigerated my dough overnight and used more cinnamon than instructed.

Oh, what a divine and exhalirating smell filled the apartment while my "Meringue Coffee Cake" was in the oven! Waiting for it to get fully baked and cooled was a real torture. I craved this beautiful, fluffy, moist, spicy, buttery and nutty brioche so much that I started pacing up and down my place like an agitated tiger in a cage. I felt as desperate as a dog having to sit quietly and watch his master having lunch. Terrible.

Thankfully, the evening came soon enough and I was finally able to sample that droolworthy coffee cake. Biting into this soft, sweet and scrumptious slice of heaven I reached total zenitude and peace of mind...

This post was submitted to Yeastspotting.

~ Meringue Coffee Cake ~

Makes 2 round coffee cakes, each approximately 10 inches in diameter.

Preparation time:
10 - 15 minutes preparation of the dough
8 – 10 minutes kneading
45 – 60 minutes first rise
10 – 15 minutes to prepare meringue, roll out, fill and shape dough
An additional 45 – 60 minutes for second rising
Baking time:
Approximately 30 minutes

Equipment required:
Measuring cups for dry ingredients
Measuring cup for liquid
Measuring spoons
Cutting board and sharp knife for chopping nuts & chocolate if using
2 large mixing bowls
1 small mixing bowl
1 medium mixing bowl for beating egg whites, preferably plastic or metal
1 medium saucepan
Electric mixer or stand mixer
Wooden spoon
Rolling pin
Spatula
Clean kitchen scissors or sharp knife
Plastic wrap & clean kitchen towel
Parchment paper
2 medium-sized baking trays (or 1 large if your oven is large enough)
Cooling racks
Serving platter
Vegetable oil to grease bowl

Ingredients "For The "Yeast Coffeecake Dough":
4 Cups (600g/1.5 lbs.) Plain flour
1/4 Cup (55g/2 oz.) Grannulated sugar
3/4 Tsp (5g/¼ oz.) salt
1/4 Tsp Ground tonka bean
1 Package (2 ¼ Tsp/7g/less than an ounce) Active dried yeast
3/4 Cup (180ml/6 fl.oz.) Whole milk
1/4 Cup (60ml/2 fl. oz.) Water
1/2 Cup (135g/4.75 oz.) Unsalted butter, at room temperature
2 Large eggs, at room temperature
Ingredients For The "Filling":
1 Cup (110g/4 oz.) Chopped pecans
2 Tbs (30g/1 oz.) Light brown sugar
2 Tsp Ground cinnamon
Zest of one orange
1 Cup (170g/6 oz.) Semisweet chocolate chips or coarsely chopped chocolate
Ingredients "For The Meringue":
3 Large egg whites, at room temperature
1/4 Tsp Fine sea salt
1/2 Tsp Pure vanilla extract
1/2 Cup (110g/4 oz.) Grannulated sugar
Ingredients For The "Egg Wash":
1 Egg, beaten
Pearl sugar for sprinkling

Method "For The "Yeast Coffeecake Dough":
1. In a large mixing bowl, combine 1 ½ cups (230g) of the flour, the sugar, salt, tonka and yeast.
2. In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.
3. With an electric mixe r o n low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes.
4. Add the eggs and 1 cup (150g) flour and beat for 2 more minutes. Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together.
5. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.
6. Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes ( the rising time will depend on the type of yeast you use).
Method For The "Filling":
7. In a small bowl, combine the cinnamon, sugar, zest, chocolate chips and nuts for the filling.
Method For The "Meringue":
8. Once the dough has doubled, make the meringue. In a clean mixing bowl (ideally a plastic or metal bowl so the egg whites adhere to the side - they slip on glass - and you don’t end up with liquid remaining in the bottom) beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque.
9. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.
Method For "Assemling The Coffeecakes":
10. Line 2 baking/cookie sheets with parchment paper.
11. Punch down the dough and divide in half.
12. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 51 x 25.5cm (20 x 10-inch) rectangle. 13. Spread half of the meringue evenly over the rectangle up to about 3/4cm (1/2-inch) from the edges.
14. Sprinkle half of your filling evenly over the meringue.
15. Now, roll up the dough jellyroll style, from the long side.
16. Pinch the seam closed to seal.
17. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down.

18. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
19. Using kitchen scissors or a sharp knife (scissors are easier), make cuts along the outside edge at 2.5cm (6.3 inch) intervals (make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring). Repeat with the remaining dough, meringue and fillings.
20. Cover the 2 coffee cakes with plastic wrap or a humid towel and allow them to rise again for 45 to 60 minutes.
21. Preheat the oven to 180° C (350° F).
22. Brush the tops of the coffee cakes with the egg wash and sprinkle with pearl sugar.
23. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown (the dough should sound hollow when tapped).
24. Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks.
25. Allow to cool completely.

Remarks:
These are best eaten fresh, the same day or the next day.

Serving suggestions:
Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling (if not using pearl sugar).
Eat for breakfast or afternoon tea.

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

Etant donné que je suis en vacance et que je n'ai pas beaucoup de temps pour bloguer, 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)