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Challenge Recipes

Panna Cotta & Florentine Cookies - Here's to a Creamy Dreamy Crunchy Sweet February!

Daring Bakers
February 2011

Hello to all my lovely fellow Daring Bakers out there! I'm Mallory from A Sofa in the Kitchen. First off, I have to admit to all of you that I have been incredibly nervous to host this challenge! I'm not entirely sure why, exactly. Perhaps I was worried I would choose the wrong dessert, something you would all abhor, or that I may lead you astray with the recipe I chose. That being said, I'm incredibly excited to be hosting our February challenge. We'll be making something that I think is oh-so February *cough* and Valentines *cough* appropriate. Panna Cotta. Creamy desserts are definitely on the top of my favorites list. Silky, smooth, and downright dreamy. I especially adore Panna Cotta because it's simple, low on the ingredient list, and can be dressed up to pair with any season or holiday.

Download the printable .pdf file HERE!

Cold Soba Salad & Tempura

Daring Cooks
February 2011

Happy New Year Daring Cooks! I’m Lisa from Blueberry Girl and I am delighted to be hosting the February Challenge.

It took me forever to decide on what dish to choose, my nearest and dearest kept urging me to choose something that reflected my background and influences, but that was the problem. I’m what’s known as a ‘Third-Culture-Kid’ I was born in Malaysia, grew up half in Australia with a foster family who introduced me to Indian food, and my Mum with a Scottish/ English background and half with my Dad in Japan.

Download the printable .pdf file HERE

Biscuit Joconde Imprime/Entremet

Daring Bakers
January 2011

Hello Daring Bakers! I am Astheroshe from the Blog, accro. Accro is French for addicted. I, like everyone here, love to bake. I graduated in 2009 from Culinary School as a Pastry Chef.

Joconde imprime /entremets. A joconde imprime (French Baking term) is a decorative design baked into a light sponge cake providing an elegant finish to desserts/torts/entremets/ formed in ring molds. A joconde batter is used because it bakes into a moist, flexible cake. The cake batter may be tinted or marbleized for a further decorative effect.

*Note from Lis: There are a LOT of photos showcased this month for the Biscuit Joconde Imprime/Entremet, and I urge ya'll to sit down with your favorite beverage and watch the slide show as the creativity this month was just amazing! Our Daring Bakers are THE BEST!! (if you hover your mouse over the photo showing, it will tell you which baker made it.) xoxo

Download the printable .pdf file HERE

Confit & Cassoulet

Daring Cooks
January 2011

Hello! We are Jenni (The Gingered Whisk) and Lisa (Parsley, Sage, Desserts and Line Drives) and we are so very excited to be hosting your challenge this month!! We have found the perfect challenge for you this month! It’s warm, it’s comforting, it’s hearty, it’s cassoulet!

Cassoulet is a rich, slow cooked stew or casserole that originated in the south of France during the 14th century. It traditionally contains pork, sausages, and white beans as well as a duck or goose confit and then topped with fried bread crumbs or cracklings. The dish is named after its traditional cooking vessel, the cassole, which is a deep, round earthenware pot with slanted sides. This is a dish that traditionally takes about three days to prepare, but is oh so worth all the effort!! A confit, in case you don’t know, is one of the oldest ways to preserve food.

Download the printable .pdf file HERE

Christmas Stollen

Daring Bakers
December 2010

Hi Everyone...My name is Penny from Sweet Sadie's Baking and I am sooo excited to be hosting a challenge...and a little nervous too....especially since it is the Christmas one! I finally decided on Stollen - a very traditional German Christmas bread that tastes fabulous and looks pretty. We are going to create it in the shape of a wreath so it won’t exactly be traditional, as the shape of the cake was originally meant to represent the baby Jesus wrapped in swaddling clothes. It looks spectacular though!!! Since this is such a busy time of the year, I kept it pretty straightforward so you will get great results…but it is bread and I know bread can sometimes be intimidating.

Download the printable .pdf file HERE

Poach to Perfection!

Daring Cooks
December 2010

Hello! This is Jenn from Jenn Cuisine and Jill (jillouci), and we are so excited to be your hosts for the month of December! We can’t wait to see what you all come up with. For this month, we decided to focus on a technique that seems intimidating to many, but with a little practice it’s really not that hard at all – poaching. All poaching means is cooking something in simmering (not boiling) water. And what more perfect way to practice the skill of poaching than learning how to poach an egg? They can make a tasty breakfast, or salad accompaniment; there are so many different ways to use poached eggs, and they are used in cuisines from a variety of cultures.

Download the printable .pdf file HERE

Crostata!

Daring Bakers
November 2010

Hello everybody / Ciao a tutti (the Italian way). I am Simona from briciole and I have the honor of being your hostess for the November edition of the Daring Bakers' Challenge.

This month, I am inviting you to make crostata (tart), an Italian dessert. The base of a crostata is pasta frolla (or pastafrolla), sweet short crust pastry (or sweet tart dough) made of flour, sugar, butter and eggs. Pasta frolla is versatile: it provides the base to make crostata with fruit preserves, pastry cream, fresh fruit, ricotta, and other ingredients, and, by itself, it makes very nice cookies.

As a child in Italy, my favorite crostata variation was that with pastry cream. Nobody I knew made it, so when I wanted a slice; I got it from a bakery...

Download the printable .pdf file HERE

Rise and Shine! Soufflé!

Daring Cooks
November 2010

Hi everyone! This is Dave and Linda from Monkeyshines in the Kitchen. We are excited to be hosting this month’s challenge, and look forward to seeing your creations. We have chosen a classic dish from the world of French cuisine – Soufflé! The word soufflé derives from the French verb souffler (or, if you prefer from the Latin sufflare, meaning to blow up/puff up) and properly made soufflés are light, ethereal creations with a creamy center. They are versatile and delicious, can be sweet or savory, and can serve as an appetizer, main course, side dish or dessert. However, soufflés have also acquired a reputation for being technically challenging, and the soufflé that doesn’t rise (or which rises but then collapses) is a common stereotype of culinary disaster. If this is your impression of soufflés, we hope that this challenge will change your mind.

Download the printable. pdf file HERE

Let's Go Nuts for Doughnuts!

Daring Bakers
October 2010

Hello! I’m Lori of Butter Me Up and I am really excited to be hosting this month’s Daring Bakers Challenge. I must admit all sorts of options were running through my mind when I was asked to host. Should I try something really fancy? A real show stopper? Instead I decided to keep things simple, but hopefully offer up something that perhaps some people wouldn’t think to try making on their own - doughnuts!

Doughnuts can be quite simple to make and really don’t require a lot of special equipment. However there are a large number of varieties and many cultures have some version of a tasty fried dough such as beignets, crullers, fritters, Sufganiot, and krapfen, just to name a few.

Download the printable. pdf file HERE

Stuffed Grape Leaves

Daring Cooks
October 2010

Hi my name is Lori of Lori's Lipsmacking Goodness. I have always wanted to do stuffed grape leaves, one of my favorite Mediterranean treats. With meat or without, they are delicious on their own or on some pita bread as a sandwich. You can eat them simply, drizzle with olive oil and lemon juice and sprinkle on some feta and you have a delicious appetizer, serve with tomato, cucumber wedges and kalamata olives.

Recipe Source: I have chosen two recipes for October. One of the recipes comes from Aromas of Aleppo written by Poopa Dweck and Michael J. Cohen. The other is from Claudia Roden's, The New Book of Middle Eastern Food.

Download the printable. pdf file HERE

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