Darcy Lewis Design

Adventures in "Good Enough" Design

Archive for the tag “recipe”

Nummy Pear and Cheese Tarts!

As usual, I forgot to take good photos, in fact, this was the only photo I managed before two entire tarts were devoured…. And you can’t even see the beautifully fanned out fruit slices I’d put on here…   Nonetheless, so yummy, I’m posting the recipe.

P1120627

I had a bunch of pears and some apples that were ripening faster than I could eat them, so I decided to make two tarts. They had very different flavor profiles, and opinion has been pretty evenly split on which one tasters prefer….  These are good warm and fresh, but possibly even better cold the next day…  Both very easy to throw together and I even made the second one (shown above) while people were waiting for their tea.

Fruit Tart with Blackberry Honey Goat Cheese

*  1 package puff pastry dough (there are 2 packages to a box) – room temperature
*  1 +-7oz package honey-flavored goat cheese (I like the Celebrity Int’l brand pack of 3 flavors from Costco) – softened
*  4 pears/apples/other – or some combination thereof.  I used 2 pears and 2 apples. – Halved, cored, and finely sliced – sprinkle with lemon juice to keep their color.
*  2 Tbl blackberry jelly or other fruity jam/jelly/preserves
*  1 tsp vanilla extract (optional – good to use if your goat cheese is plain)
*  1 tsp cinnamon
*  1 pinch nutmeg or cloves
*  1 tsp ginger

Pre-heat oven to 350 degrees.
Cream together the goat cheese, jam, vanilla, cinnamon, nutmeg, and ginger, until totally mixed, soft, and spreadable.
Take the puff pastry dough, and unfold it.  Butter a glass or metal baking pan (9″x12″ fits nicely) and place the dough in it to line. Should fully cover the bottom and go slightly up the sides.
Spread the goat cheese mix over the bottom of the dough, covering as evenly as possible.
Take the sliced fruit and fan it out attractively, and arrange over the cheese.
Top with a sprinkle of turbinado sugar or take 4 Tbl of jam and heat a little to melt (about 10-15 seconds in the microwave is usually good) then use a teaspoon to drizzle over the top of the prepped tart, or use a drizzle of honey.

Bake until pastry looks done – about 30 minutes.  Note, many of the puff pastry brands don’t really turn golden brown, so don’t let them burn waiting for that elusive stage.  The pastry should have a touch of color and be flaky to the poke, not soft and giving.

 

Fruit Tart with Apricot and Sage Cheese (Darcy’s favorite)

*  1 package puff pastry dough (there are 2 packages to a box) – room temperature
*  4 Tbl coarse-cut orange marmelade
*  1 4oz package Montchevre Apricot and Sage Goat Cheese Crumbles (from Kroger) – softened (or add 1 package of plain goat cheese if you want extra cheesey!)
*  4 pears/apples/other – or some combination thereof.  I used 2 apples and 2 pears. – Halved, cored, and finely sliced – sprinkle with lemon juice to keep their color.
* 4 Tbl Chinese Quince Tea with Honey (see note below)

Pre-heat oven to 350 degrees.
Take the puff pastry dough, and unfold it.  Butter a glass or metal baking pan (9″x12″ fits nicely) and place the dough in it to line. Should fully cover the bottom and go slightly up the sides.
Soften the marmalade slightly (about 10 seconds in the microwave should do) and spread it on the bottom of the dough, try to cover evenly.
Sprinkle the entire container of goat cheese over the bottom of the dough, covering as evenly as possible. (add the second container of plain cheese here if you want more cheesiness).
Take the sliced fruit and fan it out attractively, and arrange over the cheese.
Top with the Chinese Quince Tea, drizzled over the top.

Bake until pastry looks done – about 30 minutes.  Note, many of the puff pastry brands don’t really turn golden brown, so don’t let them burn waiting for that elusive stage.  The pastry should have a touch of color and be flaky to the poke, not soft and giving.

NOTE:  Chinese Quince Tea is available in Asian markets and is like a watery marmalade.  If you’re not familiar with the quince fruit, it’s like a very hard apple that is largely inedible in its raw form but widely used around the world (except in the US) in teas, jams, liquors, and more.  It has a delicious citron-y aroma, but very little flavor.  However, when processed, the taste is kind of a combination of apple and citron.  The Chinese Quince Tea with Honey I buy is ready to be mixed with plain hot water for an instant hot toddy, but is also excellent in all kinds of baking. Here is a photo of the particular version I use:quince tea with honey

As usual, if you make any of these, please tell us about it!

New Year Fruit Cake

Hope you all had a wonderful winter holiday and new year!

After 6 years, my Armenian husband and I (Jewish) finally negotiated what we want for holidays and family traditions, and in the sudden peace and happiness that descended on me when this issue (which has been tremendously thorny to me) was settled, I was reminded of my own family’s traditional fruit cake made for the winter holidays, it was a rare treat – a dark, flavorful, rum-soaked, rich delight that I adored.

I’ve never understood why fruitcake is so often the butt of jokes, when it can be so delicious!  The origins of the cake hark back to Roman times, though since they thought rotten fish sauce was the ultimate condiment for everything, I’m thrilled the recipe has evolved a bit…

The Smithsonian wrote up a little thing about the history of the fruitcake HERE .

This is a perfect winter holiday recipe – surprisingly simple (I had remembered it as a complicated, laborious, difficult process, but it wasn’t!!!), warming and delicious, and laden with rich candied fruits, nuts, and exotic spices like nutmeg and cinnamon that all symbolize prosperity for the new year!  Despite all the alcohol soaking it, it’s not very boozy and is safe for kids to eat.

Darcy’s Candied Fruitcake – The Original Version:

1 Cup (C.) chopped dates
1 C./8oz candied pineapple OR citron
1 C./8oz candied cherries
1 C. chopped dried apricots
½ C. dried cranberries
1 pound/16 oz pecan pieces

Mix the chopped fruits with 2/3 C. spiced dark rum and 8 Tbsp. orange juice concentrate, and let soak for several hours.

Sift together:
4 C. flour
2 tsp baking soda
½ tsp salt

Beat 8 eggs till frothy

Cream 2 sticks of softened butter with ¼ cup white sugar and 1 ¼ cup packed brown sugar

Add the eggs, and:
4 tsp cinnamon
2 tsp ginger
1 tsp nutmeg
1 tsp allspice

Preheat oven to 275 degrees.

Mix the eggs and spices with the creamed butter, and slowly add the flour mixture.  Stir until well-blended (do not over-mix) – batter may have a more ‘foamy’ or spongey texture than other cake batters.  Add the fruit and rum mix and stir until well combined.

Pour into a loaf pan lined with a strip of parchment paper (see photos) – it will rise a bit as it bakes!

Bake until a toothpick or knife poked into the middle comes out cleanly – about 2-3 hours.  Invert onto a rack to cool.

After the cake is cool, slowly pour another 2 cups of the spiced dark rum over the cake, pausing often to let it absorb (I did this as 2 sessions, 1 cup of rum each.  A little would puddle on the plate, but would be rapidly absorbed – I was done and the plate was dry within 30-60 minutes.)

The Quick Version:

I stumbled on this when I was in a big hurry to make this AND desperate to clean out my cupboards (good combination for me that has birthed many delicious recipes!).  Honestly, I now like this version better!

Use candied diced citron, candied cherries, candied pineapple – anything that is candied in those ridiculous neon colors (seriously, bright green cherries?!) goes in – preferably it comes already chopped, but I was so lazy I just tossed the cherries in whole.  It worked!  Because everything else was in nice pieces, and the cake was cut into slices, no one noticed the big cherries and it just made a nice variety of textures.  Add the dried cranberries and anything else dried and fruity that you have laying around (I had about 5 dates, and some trail mix fruit bits, and I didn’t have EXACTLY 16oz of pecans.  I could do either 12oz or 18oz because of the bag size, so I went with 18oz.).  Follow the rest of the recipe as written, except for the sugar: I used ONLY the brown sugar in the original quantity, and just omitted the white sugar entirely.  I think it was sweet enough as it was and had a very nice, moist, flavorful taste that was not chemically or rummy nor was it too heavy or too spicy or too sweet.  The little kids who ate a slice didn’t seem to notice the alcohol so I think the cake is heavy enough to counter any alcohol effects.

A NOTE ON PANS:
When I made this last time, I decided I wanted enough for several holiday parties we had coming up, so I doubled the recipe and poured half into my fancy bundt pan, and half into a large loaf pan (which normally equals one cake), but everything seemed so full and I still had batter left over (HOW?!) so I started pouring what was left into mini loaf pans.  This turned out to be a very good call since I’d forgotten the batter rose while baking, and the oven was nearly flooded!  I filled 6 mini loaf pans besides!!  Of the finished products, I left the mini loafs soaking in about 2 cups of rum for a week, and served the 2 larger cakes immediately.   The large loaf pan cake ended up being the best – it kept its moisture well and was very good.  All the others seemed a little drier and not quite as flavorful and balanced, even immediately on cutting.  Since this was also the easiest size and shape to make… I’m happy!

Note the parchment strips in the mini loaf pans, baked on the mini cakes… makes removal from the pan very easy and mostly very clean (a couple of the minis lost a corner), and the paper easily peels off the cake without damage.

BEST CHOCOLATE MOUSSE EVER!

Our household has a bit of a problem… none of us have that much of a sweet tooth, yet over the years we have acquired a significant amount of assorted chocolate candy (much of it in the form of overly-sweet dark chocolates that Raf gave me while wooing me, that we never finished.)  We love dark chocolate mousse, though, in small portions.  So we decided to make some chocolate mousse – using up all the old candy (some of it YEARS old and stale!!) we had. As we were making it (ok, let’s be honest, RAF did all the work, I just ate it!), everything was going wrong – the eggs didn’t become silky, the gelatin didn’t thicken, and we thought we had a disaster on our hands.  HOWEVER, luck smiled at us, and the mousse came out perfectly!!  The main thing to be aware of is that the flavor will vary, depending on what candy you use (there is no way we can duplicate this batch!), however, it’s a GREAT way to use up old chocolates that are stale and inedible!! (If you’re insane like me and don’t want to just throw them out).

I didn’t manage to get any in-process photos, because we thought it was a disaster, but here’s the, er, taste-tested, results:

IMAG5859

This recipe is based on a chocolate mousse recipe in the Dulce cookbook by Joseluis Flores.

Dark Chocolate Mousse – Made of Old Candy!

  • 6 oz (more or less) of chocolate candy – we used assorted spiced and flavored truffles, range of dark and milk
  • 3 oz of dark chocolate (more or less) – 100% cacao (the dark bitterness will balance the sugar of the other candies)  – NOTE: You want about 9oz, total, of chocolate.
  • 3 eggs
  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1/2 of a 1/4-oz envelope unflavored gelatin powder
  • 2 Tbl rum, Kahlua, or other – we used caramel sea salt-flavored vodka
  • 1 pinch powdered cinnamon

Mousse Instructions:

Sprinkle the gelatin over the rum and let sit for 5 minutes.

In the top of a double boiler over gently simmering water, melt the chocolate, stirring constantly. Remove from the heat, pour into a large bowl and let cool.

Clean the double boiler well, set it again over the simmering water, add the eggs and sugar, and whisk for about 5 minutes until the mixture has doubled in volume.  It should be pale and thick – cook to the ribbon stage: When you lift the whisk out of the batter, the batter should flow from the whisk in smooth, even, ribbons.  Add the alcohol and gelatin mixture and heat until the gelatin dissolves.  Remove from heat and gently fold the mixture into the chocolate.  The result should look smooth and shiny.

In the bowl of an electric mixture, whisk the cream until soft peaks form.  Gently fold the whipped cream into the chocolate, until well-blended.  Scrape all of it into a bowl, cover, and chill for at least 2 hours, until it sets.

Dust the top with powdered cinnamon before serving.

NOTES: Don’t panic if the eggs don’t become silky, or the gelatin doesn’t set in the 5 minutes, or the cream doesn’t whip into soft peaks…. It came out delicious, light, fluffy, and airy, anyways!!

ALTERNATIVES: This would be delicious flavored with espresso, or burnt orange, or caramel sea salt, or burnt sugar, or….  Simply use flavored chocolates, flavored alcohol, etc.

 

Darcy’s Blueberry and Herb Salt Cheesecake!

I was so happy that my Armenian Fig Cheesecake was such a hit, and I had a log of blueberry cinnamon goat cheese sitting in the fridge and the fresh blueberries at Costco were delicious….so when I was asked to make something for my husband’s colleagues, I thought of trying a blueberry cheesecake version.

I was out of sour cream, so just substituted plain greek yogurt, then compensated by using heavy whipping cream instead of the milk.  However, when I tasted the filling, it was very bland and seriously lacking in flavor.  My husband suggested rosemary and more berries, so I put in Huckleberry jam and he ground some dried rosemary for me, but it was still lacking the right note… I seized on some dried lavender flowers, and some herbs de provence-flavored sea salt (Herbs de provence is a traditional herb blend from the Provence-region of France – and heavily features both rosemary and lavender, along with other herbs like savory, thyme, basil, and tarragon – though the exact blend varies by chef).  I think we got another winner with this one!  Hope you like it too!  Btw, this would also be delicious topped with a drizzle of rosemary simple syrup!

The blueberry cheese log was 16oz instead of 10oz, and I used a smaller pie pan, so I ended up with enough filling for THREE pies – 2 using the Keebler graham cracker crust, and 1 using the Cinnamon Chex Mix for a gluten-free option.  See the Armenian Fig Cheesecake recipe for directions on making the gluten-free crust.

(I got distracted, and left it in too long – so it’s a little too browned on top, and my husband stole a corner while I was trying to photograph it….)

IMAG5632[1]

Darcy’s Blueberry and Herb Salt Cheesecake 

MAKES 3 PIES!!!

Prep Time: 30 min.

Bake Time: 45 min.

Total Time: 4.5 Hours (3 hours of cooling after baking)

Ingredients:

3  8-oz packs of regular cream cheese

1  16-oz log of blueberry cinnamon goat cheese with figs (I used Celebrity Int’l brand)

1 11-oz jar of wild huckleberry jam

3/4 cup heavy whipping cream

4 eggs

8-oz greek yogurt (I used Greek Gods brand Traditional Plain)

1/4 cup gluten-free flour

4 Tbsp dried rosemary – our rosemary was quite old, so very bland, so 4 Tbls wasn’t too much.  If your rosemary is new, try half of this and then taste.

4 Tbsp dried lavender flowers – see note above.

2 Tbsp Herbs de Provence sea salt – I used Chateau Provence Seasoned Salt by Urban Accents.

3 pie crusts – I used the Keebler graham cracker crusts – the 10″ size.

Fresh blueberries to top.

Instructions: 

Preheat oven to 350 degrees.

Let cheeses stand at room temperature until soft.  Blend them together until creamy. Add the jam and cream and yogurt.  Grind the rosemary and lavender with a mortar and pestle until fine, add.  Grind the herb salt a little – you want to keep the large crystals and chunks, but you do want to even the size of the particles and release the flavors – I ground everything until about 1/3 of their original size, add.  Blend. Add the eggs, one at a time, then the flour – DO NOT OVER MIX – only blend as much as needed.

Divide the filling between the 3 crusts, and put into pre-heated oven.

 

Bake for 1 hour.  The edges should be lightly browned, and it’s ok if the middle jiggles a little when the dish is moved.  It will firm as it cools.  When done, leave the door closed, and just let the cheesecake sit a few hours until it cools.

Top with fresh blueberries before serving.

ENJOY!!!

In process photos:

The beautiful lavender and rosemary in my mortar:

IMAG5630[1]

The blended filling – note the texture is lumpy – that’s normal!

IMAG5631[1]

Darcy’s Armenian Fig Cheesecake!!

Never heard of Armenian Cheesecake, have you?  That’s because I invented it!!

We were invited to the home of an Armenian family and asked to bring dessert. I had the following parameters: Gluten-free, not too sweet.  Easy, right?  I decided that I wanted to bring something unique and flavored with traditional Armenian flavors, but I am not Armenian so didn’t want to make anything that actually IS traditional (I’m not competing head to head with Armenian cooks!!).  So I thought of figs and the young black walnut preserves Armenians put in their tea…and cheesecake, a nice classic for summer.  It came out DELICIOUS, not too sweet, very distinctive, unique flavor, fluffy texture, etc.  Both kids and adults loved it, even adults who don’t like sweets OR cheesecake!!

So I’m sharing with you:

IMG_04131

Darcy’s Armenian Fig Cheesecake with Gluten-Free Cinnamon Crust

Prep Time: 45-60 min. – including cooling time for the milk

Bake Time: 60 min.

Total Time: 5 Hours (3 hours of cooling after baking)

 

Crust:

2 cups Chex cinnamon gluten-free cereal, crushed/pulverized/crumbled

4 Tbl unsalted butter – very soft

Blend together, and press into the bottom of a 9″ glass pie dish.  Set aside.

Filling:

3  8-oz packs of regular cream cheese

1  10-oz log of goat cheese with figs (I used Celebrity Int’l brand)

.5-1 cup (to taste) sweetener of choice – I used the syrup from young black walnut preserves.  You can use sugar, honey, jam in a complementary flavor, etc.

3/4 cup milk – in which you’ve boiled 2 Tbl strong black tea and 1/2 tsp whole cloves until the milk turns medium brown and smells VERY strongly of the tea and cloves. Let cool.

4 eggs

8-oz sour cream

1/4 cup gluten-free flour

Fig marmalade – about 8 oz. Heated until runny. (I found a huge jar at Costco pretty cheap – used about half).

1 orange – zested

 

Instructions: 

Let cheeses stand at room temperature until soft.  Blend them together until creamy. Add the sweetener and the cooled milk and 1 full tsp of orange zest. Blend. Add the eggs, one at a time, then the sour cream and flour – DO NOT OVER MIX – only blend as much as needed.

Preheat oven to 350 degrees.

Ladle a thin layer of filling over the crust and smooth.  Top with a thin evened-out spooning of the warmed, runny, fig marmalade.  Add another thin layer of filling, then another thin layer of fig, then a very thin layer of filling.

I had enough filling left over to fill 3 ramekins – skipped all the layering and the crust, and just put in filling and spread some fig marmalade on top then baked.  This was also delicious, so you can skip all the layering work if you want, and just do a layer of marmalade on top of the filling.

Pop into the heated oven for 1 hour – BE SURE TO PUT A LINER DOWN – this has a tendency to bubble over (because I totally overfilled the dish – I REGRET NOTHING!)

The edges should be lightly browned, and it’s ok if the middle jiggles a little when the dish is moved.  It will firm as it cools.  The little ramekins I baked for only 45 min.  – putting them into the oven 15 min. after the big cake, then letting everything bake and cool together.

When done, leave the door closed, and just let the cheesecake sit a few hours until it cools.

Top with a sprinkle of orange zest before serving.

ENJOY!!!

In process photos:

Adding the marmalade layer

IMAG5594

Side view of all my layers – except the final filling layer on topIMAG5597

With the final top layer – it’s so full, I know disaster (aka leaking) is inevitable, I don’t care…IMAG5599

Cooling… IMAG5600

Baking!

Gosh, I know I’ve been so bad at keeping this updated!  It seems like I wake up, do the bare minimum to keep my business and life running, and suddenly it’s 1am and bedtime!  Every day feels like nothing got done, but I know that isn’t true and vast amounts of unpacking, settling in, organizing, and LIVING are happening.

So, some highlights of the past month (as proof 😉  ):

ONE OF MY JACKETS WAS FEATURED ON TELEVISION!

On a local morning talk show, to be precise!  That was tremendously exciting, and I only found out about it the night before!  They’d seen my work in one of the galleries I show in here, and decided to grab it!

Also, have been asked to teach several workshops, some open to the public, some not.  So if you are local, or visiting the Greater Detroit area and you’re a member of ASG, I will be doing 3D Quilting in March and Velvet Embossing in May for 2 different local chapters.  You are welcome to come join.

Tried my hand at decorating for winter for the first time this year.  Hopefully, will improve with experience 😉

Strung one of our smallest trees with ornaments (no lights ;(  )…

P1000227

Hung up 2 large lanterns filled with twinkle lights and ornaments… 1 at the end of the drive, 1 on the front porch by the door.P1000229

I decorated the wreath myself!  (Very proud of my first attempt 😉  ) – this is hung by the garage door we use most.P1000230

Put a little reindeer by the porch… he needed a nose, but not red (I hate the story of Rudolph.  Moral: People will come to like you when they realize they need you?!), gold seemed to match…P1000248

My husband decided this wasn’t enough, so he wrapped ME in lights and planted me on the porch.  We are not amused….P1000234

 

AND, I’ve spent the past month baking up a storm!!!  Husband waited (3 times!) until the last minute to ask me to make something for the company bake sale fundraiser for Toys for Tots, then there was the company potluck, then he wanted something to bring as a present for colleagues, then he ambushes me with a demand for more (he miscounted), PLUS could I make a special batch for one person who is gluten-free (well, his diet is).  Ok, that was actually more like 5 times, wasn’t it?

So I bought a ton of the mini-loaf pans (Bed, Bath, and Beyond has a set of 4 for $10, don’t forget your coupon!) and an average cake recipe divides neatly into 4 minis!  Yay math!

I made lots of cranberry cakes, many different versions! (Note, I skipped the nuts in all these recipes because they were for gifts and I didn’t know who had allergies.)

Our favorite ended up being this delicious coffee-cake version from Cookie Monster Cooking – though I skipped the almond extract.  (Confession: The first time I made it, I didn’t have a spring-form pan handy, so I poured the batter into a bundt cake pan, carefully putting the streusel topping on the bottom of the pan first. This worked out shockingly well!!!  It was QUITE good!)

Topped with the frosted cranberries from Life, Love, and Sugar (which were awesomely good!).  We don’t like white chocolate, so I skipped that part of the LLS recipe, and found that without it the cake was ok – very dense and heavy, but we preferred the lighter, more open crumb of the CMC recipe.

For the gluten-free recipe, I found this recipe from Martha Stewart which really did come out quite well!!  I used the gluten-free flour blend from Krusteaz that was available at my Kroger grocery.

I found a super handy trick for using mini-loaf pans, that surely will work just as well with almost any pan… Use a strip of parchment paper (does not have to full cover the bottom of the pan, can be less than half the pan in width) to line the pan first, pour your batter on top of this, and then gently pull the tabs of paper up to release the baked cake!  I’ve seen recipes that call for lining the pans, but never suggesting just a little strip.  It makes all the difference in the world!  Those little cakes popped right out, neat as could be.  Any batter that had stuck to the paper and burnt on could just be brushed off gently and did not adhere to the cake, and all the little cakes (I made about 50 mini and full size cakes this month, and have a request for another 2 dozen!) came out beautifully!

Here is what it looks like before, waiting to receive the batter… (forgot to take the other pictures (during and after), so just try to imagine how they’d look…)

P1000251

 

Happy holidays, everyone!!!  Wishing you all a year full of joy, health, happiness, friendship, peace, and love!

Awesome, Amazing, Easy Dessert

IMAG3229[1]

My “monkeybread” recipe has been a hit at many parties, but now I’ve developed an even more amazing, adult, version…

So easy and delicious!!

* 1 package frozen cinnamon rolls

* 3 apples

* a box of dates

* butter

*  dark chocolate chips

* coffee liqueur

* vanilla flavoring

* Spices: cinnamon, ginger, nutmeg, dried orange peel

Pre-heat oven to 350, grease a 9×13 nonstick cake pan.

Use a pair of sharp kitchen scissors to cut the cinnamon rolls into 4ths (easier to do while slightly frozen) and put into a large mixing bowl.  Cut apples into 1/2″ cubes, toss in the mixing bowl.  Cut a bunch of dates into 3-4 pieces each (I like lots of dates), and toss them in too.  Toss in about a cup of chocolate chips.  Add a generous sprinkle of cinnamon, a light dash of nutmeg, a generous tablespoon of vanilla, and a quarter cup of coffee liqueur.  Add ginger and orange peel if you want – about half a teaspoon of ginger, and 1-2 tablespoons of dried orange peel.  Toss all of this together, mixing thoroughly.

Pour into the greased pan.  Add a few slivers of butter on top and tucked in all around.  Bake at 350 degrees until golden brown (about 45min – depending on your oven and how frozen the rolls were when you started).

Serve warm.

I don’t top with anything, but feel free to add cream cheese frosting, or coffee icing, or…?

YUM!!!

Happy Anniversary

Today is our anniversary, so I decided to whip up some delicious Nutella mini-cheesecakes (R LOVES Nutella!), using this recipe I found – No-bake Nutella Cheesecake

Now, the recipe calls for frozen whipped topping…yeah, SO not happening!!!  I made my own whipped cream, but have always had trouble with using a mixer in this bowl – it tends to spatter the whole kitchen no matter how careful and absolutely-upright I keep the mixer.  Kitchen hack was clearly called for!!  I’ve tried making a half-lid from Saran Wrap before (disastrous results – don’t ask!), but I thought the idea was still good.  So I ripped off a piece of aluminium foil and made a shield.  Worked perfectly.  Cream was whipped up in no time, I could move the mixer as necessary, and no spatter!!

And a lovely anniversary dinner was had…

My spatter-guard….                                    The finished product…

My foil spatter-guard        Nutella Cheesecake

Post Navigation