Valentine's COOKIEs

Berawal dari tugas sekolahnya Patricia u/ bikin heart shape cookies... jadilah sy nyoba resep baru. Tiap awal bulan Patricia dapat 1 kalender bulanan yg berisi 'homework' u/ 1 bulan, dan semua tugas dikumpulin akhir bulan. Nah tugas tgl 5 Feb kemaren, adalah bikin cookies-tapi saat itu kan bday-nya Patrick. Kita dah sibuk bikin bday cake. Ya udah jadi mundur bikinnya. Anyway, setelah milih2 resep-pilihan jatuh pada resep cookies ini, dari webnya Martha Stewart. Resepnya sih butter cookies ... gampang kog, bentuknya rada unik ... ternyata rasanya ueenak bgt. Mirip ama 'Danish Butter Cookies'~itu lho yg dijual di kaleng biru, ada dari zaman gw kecil. Seneng bgt, ternyata seluruh keluarga seneng cookies ini. Cocok bgt deh u/ dibikin bareng anak2, mereka bisa bantu nyetakin, nabur gula atau ngoles jam. Sy bikin 1/2 resep, ternyata jadinya buanyaak, toh tetep aja cepet abis :) enak siiih.

Makes 22 dozen 1 1/2-inch cookies
This recipe makes a lot of cookies, but it can be halved,
or you can freeze a portion of the dough for up to three weeks.
1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
4-2/3 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1/2 cup pale-pink or white sanding sugar(optional)
Petal dust in pink, orange, and violet tones(optional)
2/3 cup apricot or strawberry jam, slightly warmed (optional)

1. In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each. Sift flour, baking soda, and salt into large bowl. On low speed, gradually add flour mixture to mixer bowl, alternating with buttermilk, until combined. Wrap dough in plastic; chill until firm, 1 hour or overnight.
2. To color white sanding sugar, if using: Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.
3. Heat oven with two racks centered to 350º. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. If desired, cut centers out of some hearts. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using. Bake until just golden but not too brown, about 10 minutes. Transfer cookies to rack. Continue with dough; reroll scraps.
4. To make sandwich hearts: Brush bottom heart lightly with jam; cover with a second heart with center cut out; jam will adhere hearts. Fill cut-out area with more jam. Cookies will keep, in an airtight container, at room temperature for 1 week.

Note-Coloured Sanding Sugar/gula berwarna byk dijual di toko bahan kue, sy cuma beli 1/2 ons doang... kepake gak sampe 1/2-nya.

Kue CREAM CHEESE

Akh... gw ngetik sambil ngunyah kue ini,... mmmh,... rasanya melayang2.
Sbenarnya gw gak tau nama apa yg pas u/ kue ini. Ini resep turunan dari nyokapku. Sejak dakuw masih kecil suka dibikinin kue ini, dan kita namain 'KUE CREAM CHEESE'.
Buat gw ukurannya pas bgt u/ sekeluarga. Dan cukup reasonable deh u/ dibikin... terutama dari segi harga bahan. Kenapa? krn cuma pake 250 gr cream cheese (buat gw cream cheese itu cukup mahal). Sementara rata2 cheese cake pake 3-4x lipat nya. Terdiri dari 3 layers dgn rasa & texture yg beda; paling bawah crunchy marie biscuit, trus tengahnya creamy cream cheese & paling atas spongy putih telur ...oh melayang2 ke masa lalu.

Campur hingga rata 1-1/2 cup crushed marie biscuit (regal), 4 tbsp salted butter, 2 tbsp sugar. Tuang ke loyang pie (8 or 9 inch round), padatkan dgn cara ditekan2. (boleh pake tangan, boleh juga pake belakang sendok). Sisihkan.

Kocok (dgn mixer berkecepatan sedang) 250 gram cream cheese* dgn 1/2 cup sugar hingga lembut (~creamy), kemudian tambahkan 4 eggs yolk (masukkan satu persatu). Biarkan hingga tercampur rata. Kemudian masukkan lime juice (from 1 lime) dan 1 tsp vanilli. Terakhir masukkan 1 cup milk. Aduk hingga adonan tercampur rata. ~adonan akan berwujud cair.
Tuangkan di atas lapisan campuran marie biscuit. Panggang dalam oven 180C selama 35-40 menit ~hingga bagian atasnya sedikit kecoklatan.

Kira 25 menit setelah loyang pie dimasukkan oven, kocok white eggs (dari 4 telur) plus 1 tsp sugar higga kaku. Tuang/ratakan di atas campuran cream cheese segera setelah loyang dikeluarkan dari oven. Stelah itu masukkan kembali ke dalam oven 160C selama 10-15 menit ~hingga bagian atas putih telur kecoklatan.
Biarkan dingin, sebelum disantap. Lebih enak lagi kalo sempet didinginin di kulkas.

*gue prefer merk philadelphia, tapi kemaren gw rivena/revina (?)~krn philadelphia mahal bgt di sini! :((

Bubur CANDIL

Ini salah satu makanan nostalgia zaman kita masih muda (baca:pacaran) di Bandung. Kalo lagi bulan puasa, menjelang waktu berbuka kita ikutan beli makanan pembuka-dan yg jadi favorit kita bedua adalah bubur candi yg dijual di emperan pasar Balubur~gak jauh dari kampus. Di sana jualannya komplit, bubur2an dan kolak. Bisa ordernya dicampur2, bubur candil pake ketan item dan kolak pisang. Wahhh rame bgt rasanya. Nah dalam rangka valentine, dibikinlah bubur candil ini, mmh falling in love again gara2 bubur candil!
Source: Primarasa 'Kue Tradisional Nusantara'.

200 gr tepung ketan
1 sdt air kapur sirih (sy gak pake krn gak punya)
175 ml + 750 ml air
200 gr gula merah, potong2
2 lembar daun pandan
6 sdm tepung beras, larukan dalam sedikit air
250 ml kuah santan (*)

1. Uleni tepung ketan, air kapur sirih dan 175 ml air sampai adonan tidak lengket di tangan dan bisa dipulung. Lalu bentuk bulat sebesar kelereng.
2. Jerangkan 750 ml air di atas api, masukkan gula merah dan daun pandan. Lalu masak sampai gula larut. Saring dan buang ampasnya lalu jerang lagi di atas api.
3. Masukkan bulatan2 ke dalamnya dan masak sampai terapung, tanda sudah mateng.
4. Masukkan larutan tepung beras, aduk hingga kental, angkat.
Sajikan dengan kuah santan.
(*) Kuah Santan : Rebus 250 ml santan (dari 1/2 butir kelapa~sy pake 50 ml santan kara+200 ml air), bbrp lembar daun pandan (dirobek2) hingga mendidih. Kentalkan dgn menambahkan 1 sdt maizena yg telah dilarutkan dlm sedikit air.

Happy Valentine's Day!

Senen, Feb 13,2006 kemaren gw berkesempatan ngisi acara baking class di TK-nya Patricia. Seru, fun, heboh... ngurus 13 anak ngedecor brownies. Belom lagi mrk bawaannya pengen cepet2 dimakan. Sehari sebelumnya gw prepare 5 loyang brownies (@22x22 cm), dan Senen pagi prepare 4 warna buttercream. ... Hasilnya...mmm not bad... Everyone is happy.

Ayam Kuluyuk

Ini salah satu alternatif pengolahan ayam yg biasanya ditemukan di chinese resto.
Campuran rasa asem-manis-pedes... aaah enak bgt lah. Jgn keder ngeliat bahannya yg byk itu...bikinnya gak susah sama sekali kog.
Source: Masakan Populer Indonesia, Seri buku masak Femina.

400 gr daging ayam tanpa tulang
100 gr udang tanpa kulit
1 sdt garam
1/4 sdt merica bubuk
50 gr tepung kanji
50 gr tepung terigu
1/2 sdt baking powder
3 sdm air
minyak goreng secukupnya.

Saus:
2 siung bawang putih, memarkan
3 sdm minyak u/ menumis
1 butir bawang bombay, iris tipis
200 ml air
3 sdm saos tomat
1 sdm gula pasir
1 sdt garam
1 sdt cuka
1 sdt kanji, aduk dgn sedikit air
1/4 buah nanas, potong kecil
3 cabe merah, buang isinya, iris tipis
1 mentimun, buang isinya, potong kecil
1 batang bawang daun, iris serong

1. Potong daging ayam kecil2 (sesuai selera), lalu campur dng udang, garam dan merica.
Ayak diatasnya campuran tepung kanji, terigu dan baking powder.
Tambahkan air dan aduk sampai rata.
2. Panaskan minyak, lalu goreng potongan2 ayam dan udang sampai berwarna kuning kecoklatan dan matang. Angkat dan tiriskan.
3. Saus: Tumis bawang putih dalam minyak panas, lalu masukkan bawang bombay. Stelah harum, tambahkan air, saus tomat, gula, garam, cuka dan cairan kanji. Aduk dulu hingga rata sebelum memasukkan nanas, cabe merah, mentimun dan bawang daun. Stelah matang, cepet2 angkat dan tuangkan ke atas ayam dan udang yg sudah di goreng. Hidangkan.
**note: sy hilangkan 'bumbu penyedap' yg seharusnya terdapat dlm resep.

Patrick's 3rd Birthday CAKE

Hari Sabtu kemaren,...mulai lagi aktifitas bikin bday cake u/anggota keluarga tercinta,...stelah lebih dari 1/2 tahun take a loong break. Maklum di keluarga kecil kami semua berulang tahun antara bulan Feb sampe June. Hari Minggu (5/2) Patrick ngerayain ulang tahun ke 3 nya. Tdk dirayain heboh, cuma kita ber 4 aja. Cuma yg namanya bday cake kan wajib bikin sendiri. Dan seperti tahun2 sebelumnya, bentuknya selalu ngikuti umur dia.

Cakenya 'Moist Devil Food Cake' dari Martha Stewart. Dihias pake buttercream dari 'Kitchen Secret' dan bagian atasnya dituangin ganache (DCC+cream).
Nah kira2 gini lho cara membentuk angka 3 nya...

Source: Babies & Toddlers GOOD FOOD
~The Australian Women's Weekly cookbooks page 111

Our Favorite BUTTER CREAM FROSTING

Resep butter cream ini udah lumayan sering kami pakai,... sampe sekarang buat sy ini resep ter-enak yg pernah saya coba. Kalo doyan butter cream keluaran Pillsbury, naaah ini mirip bgt deh dgn kelebihan gak terlalu manis... creamy, rich & yummy...
Resep aslinya dari buku 'Kitchen Secret' andalan sy :))

1/2 cup butter/margarine, softened
16 ounces~448 gr~2 cups confectioners sugar, sifted
1/4 cup light cream
2 tsp vanilla extract
1-2 dr0ps of food coloring, optional.

1. In the bowl of an electric mixer, cream butter at medium-high speed until light & fluffy.
2. Reduse mixer speed to medium and alternately beat in sugar and cream, a little at a time. Add vanilla and beat until creamy.
Makes enought to fill and frost one 9 inch layer cake or to frost one 10 inch tube cake or one 13x9x2 inch sheet cake, or 24 cupcakes

Chocolate Butter Cream Fosting
Prepare frosting as directed at above, adding 3 ounces melted semisweet chocolate or 1/2 cup sifted unsweetened cocoa.

Orange Butter Cream Frosting
Prepare frosting as directed at above, substituting 1/4 cup orange juice for cream and adding 1 tbsp grated orange zest.

** rasanya masih byk variasi rasa yg bisa dicoba... misalnya Lemon BCF, pake resep Orange BCF tapi semua yg berhubungan dgn orange diganti dgn lemon, atau Lime BCF-orangenya diganti lime ... atau Mint BCF pake resep original di atas, tapi vanillanya diganti mint extract or essense dan diberi sedikit warna hijau. Menarik kan?

Moist DEVIL FOOD CAKE

Ini resep Devil Food yg jadi andalan kami. Very moist, rich and delicious. Bikinnya gampang dgn faktor kegagalan sgt rendah. Yang penting ikutin step by step dgn seksama, trus peratiin loyang yg dipakai. Resep aslinya pake 3 biji 8 inch round pan.~sementara u/ bday cake-nya Patrick saya pake 2 biji tube pan (yg biasa dipake u/bikin angel food cake). Masing2 pake 2/3 resep di bawah. Komposisinya dah perfect bgt. Source: Martha Stewart website.

Makes 1 eight-inch-round layer cake Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for afternoon snacks or a Sunday supper. It keeps well for several days stored on the counter: Cover with plastic wrap or a glass dome to keep the cake from drying out.

1 1/2 cups (3 sticks) unsalted butter, plus more for pans
3/4 cup Dutch-process cocoa powder, plus more for pans
1/2 cup boiling water
2 1/4 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, lightly beaten
3 cups sifted cake flour(not self-rising) *
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk

1. Heat oven to 350°; arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in 1/2 cup boiling water. Set aside to cool.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
3. In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
4. Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
5. Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.
TIPS: -Kalau memungkinkan, coba campur cocoa powder, boiling water dan milk dalam measuring glass, ini akan memudahkan u/ mencampur ke dalam adoanan nantinya.
- Step no 5, sangat tergantung pan yg kita pakai.
Kalo kayag saya bikin kemaren, step ini gak berlaku.
* Spt apa detailnya cake flour, sy blm tau...(sorry) cuma kalo tdk ada pakelah terigu serba guna (all purpose flour) ttp dikurangi 2 sendok makan (sdm) tiap 1 cup.
(source:Kitchen Secret page 330)