Flowyns in Lent:
I pre-baked the crust a little longer than I should have and so that got a little too dark. I am glad I did though as I think it would have been a soggy mess otherwise. I also used a crust I like because it is very flaky but it's puffiness meant that it loses it shape when made as a shell or in shaped forms. I will go another direction next time I try this.
This recipe took some experimentation and I am not sure I achieved exactly what the recipe was aiming for. I continue to not like dates or figs very much but the almond paste and crust were lovely.
Fake Fish:I really enjoyed this recipe. I don't have a mortar and pestle large enough so I had to be creative wish some of the tools in my kitchen. I also decided to use the ground nuts remaining from the strained almond milk so as not to be wasteful. About 10 minutes before this finished baking I brushed on an egg wash with crushed saffron to give it a nice golden color. I was going for a catfish shape for the fish as that is the heraldry of the local group.
5 comments:
Yay!
So, you used a commercial crust?
What did you do to make your fish?
I was thinking of doing the second recipe today, but it's been kind of a crappy weekend, so I dunno if I have the energy left over for cooking!
I used the "Pate Brisee" from the author of http://chocolateandzucchini.com/
which has flour, salt, butter, egg, and water. It is very buttery so it gets really puffy and flaky. That may not have been the best course.
For the fish, I used several different varieties of apples as I like a blend better than just one kind. I cut the pieces of the apple up rather small and used a meat tenderizer I don't actually use on meat to work as a mortar and pestle. I added the ground almonds from the strained almond milk as I didn't want to be wasteful. They added some additional liquid content which I think might have been helpful as well. I sprinkled with cinnamon and ginger (to my taste) and a little sugar (the almonds were already rather sweet).
For consistency, I used a paper template for the fish design and sort of played from there.
It was fun!
I do like the catfish. Very cute.
Were the almonds from the almond milk still flavorful? I worry about that. I also love the catfish.
That is an excellent point and not one I thought of. I think they turned out creamier than they would have been naturally which went well with the apples though they certainly are mild. I imagine the taste would be sharper had I used fresher almonds which might have balanced differently with the apples.
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