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Rhubarb Jam Macarons

RhubarbMacaron
I had some friends over on recently for a little get together. One is a current co-worker and the other is a former co-worker. You know when you have an awesome friend at work and they get another job that they totally deserve and leave and it sucks for you? Yeah.

The premise was that I was going to show them my photos from my trip and we would watch Amelie, and I did manage to show them my pictures, the rest of it was nothing but chatting and gossiping and cackling like hens. Oh! And eating, of course.

RhubarbJamButtercream

I served Rhubarb Macarons, and I am happy to report that this batch was much better. Perfect, in fact. I decided to go with the rhubarb buttercream route using the recipe that I found and I LOVE it. It’s actually a French buttercream, which aside from fitting into my theme, is my new FAVORITE.  I love it because it’s not too sweet and, as I mentioned previously, it uses the yolks of the egg. I feel like this makes the macaron itself more balanced in the sense that I am using the whole egg – the whites for the shells and the yolks for the filling. That just makes me feel good.

I strained my rhubarb beer jam to remove any excess liquid and folded most of it into the buttercream.  The final result was not overly sweet which let the tartness and flavor of the jam really come through. Especially the beer, which was surprising.

RhubarbMacaron_Glitter
The best part was the texture of the macarons shells. I think I finally did it. Now that I know what a macaron REALLY should be like in terms of texture, I was so happy to discover that I totally nailed it. They were light, the shell had a nice crisp texture without being too hard, and the inside was soft and chewy. And best of all: NO AIR POCKETS!

RhubarbMacaronFilling

*I checked out a book from the library called The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux
which I am totally going to get because it’s great, but I found this post by Fancy Toast contains the recipe for the Rhubarb Beer Jam as well as a little more about the book! If you are a pickler or jammer type you would probably enjoy it.

Garden 2014

runovergarden

Oh boy, would ya just look at that mess?

A few months ago we had to take out three of my garden beds so that a truck could drive over them in order to get to our well house to replace our pump.

There is no recovering from being run over. What REALLY screwed me is that I got all lazy with not mulching and…well…WEEDS. Jefe’s been wanting to put a yurt or something over on that plot for his man-cave escape and I’ve been all like “No!! That’s my garden!” but now I’m all like “Dude. Yurt On.”

The issue is that I just cannot bring myself to even BEGIN to think about shoveling and wheel barreling more soil to replace those beds. It was SO hard the first time. Even though Jefe did a good portion of the work. I guess (and this is tough for me to admit) that section of the yard was probably not the best location for the garden. SIGH. Don’t tell anyone I admitted that though, okay? That’s just between us.

Once I get some new mulch put down it will look a lot better. I decided that I am going to plant the long-term-ish staple-type things like potatoes, < onions, garlic, and winter squash over in this section of the yard. I'm also toying around with the idea of growing some stuff in straw bales, tomatoes in particular. I read somewhere once that your kitchen garden should be in a location that is close to your kitchen. (!) This is especially true for lazy people such as myself. So…with that in mind, I decided that most of the garden this year will be planted in what started out as my garden before I decided to move the garden. Follow that? gardengarden

The bonus is that the beds are already filled with soil and there is actually workable dirt in the areas that don’t have raised beds. I can dig a hole and plant something in it. I can’t do that over in the other (south) garden, as there is about a two foot layer of large pebbles/river stone which makes digging completely impossible, hence the raised beds.

Another thing I decided to do differently this year was not to start all of the vegetables under lights. This is mainly because our trip to Paris would have totally messed with that endeavor AND I lost the use of one of my closets in a spare bedroom. I purchased some starts this past weekend and am kicking the garden off with those.

I AM going to start some seeds indoors, mainly things that I can’t find at the Farmer’s Market. Like Celeriac.

In other yard news, I am meeting with a landscape designer today to have a discussion about hot mess that is the front yard.

frontyard

I need some professional advice as this part of the yard is highly visible and I feel like I need help in figuring out how to deal with all the issues (like the septic tank!) I’m excited to see what she’ll come up with!

Macarons: What I Learned in Class

rhubarbmacarontops
While we were in Paris I took a class on a Sunday morning at the Cooking with Class cooking school. The class was awesome. The chef, Constance, was charming and funny and a wonderful teacher.

I was most interested in seeing the technique in macaron making called the “macaronage”. It is the process of combining the almond meal/powdered sugar/ liquid egg whites with the whipped egg whites. This step has been shrouded in mystery for me as some recipes call for an exact number of strokes and often tell you that you know you are done when the mixture is like “magma”. That is very specific and somewhat vague at the same time. I’ve watched a million YouTube videos and looked at tutorials for this step but there is nothing like seeing it in person.

It wasn’t actually that big of deal. No secrets or specific strokes. The main thing I got out of it was that I have been over mixing my batter and knocking too much air out of it. It was just one of those things that I had to see for myself.

I decided that (once I got over my cold) I needed to make a match of shells as soon as possible in order to see if what I learned in class actually made a difference in my home kitchen. I am happy to report that I got an almost 100% shell success rate, which is awesome. I think I need to play around with the cooking time but I am really pleased.

macaron_bottoms

Three out of a hundred…not bad! These came from the center of the baking sheet and because of the way my oven works, the center doesn’t get as hot as the edges, so the macarons in the middle of the baking sheet tend to stick. During the cooking class, Constance showed us how to make a jam for the macarons. She used frozen blackberries, sugar and dumped in a little powdered pectin. It was the easiest thing the world. We tested for doneness by dropping little blobs on to a plate and checking to see if they were “jammy” and jewel-like. Once it was done, the mixture was dumped out onto a plate, a piece of plastic wrap went on top and into the fridge it went. Easy. Did I mention it was easy?

I wanted to make a seasonal flavor and decided that I would try rhubarb. I found a recipe for a Rhubarb Beer Jam, got the supplies, and macerated the fruit with the beer and sugar overnight per the recipe’s instructions and was planning on using the same technique that we did in class.

The too-long-don’t-read version of my jam is this: it didn’t work. I don’t know what the heck I did or didn’t do…perhaps I didn’t cook it long enough? Too much liquid with the beer added? I don’t know. I only know that it did not jam and the rhubarb was starting to scorch. It turned out more like a fruit puree.

I tried to salvage the mess by mixing a little of the not-jam with some cream cheese. I filled a few shells and let them sit overnight as is required. I sort of knew in my gut that the filling wasn’t going to work, and I now understand why macaron fillings are usually buttercreams or ganaches. The point of letting the macarons sit overnight is so that the shells absorb what little moisture is in the filling, which softens them slightly and allows the flavors to meld. If the filling is too moist, you will end up with soggy macarons. Like these:

soggymacarontops

So. How do I make this work? I still have half my batch of shells and about a cup and a half of the not-jam. Here are my options:

  • I found a recipe for a rhubarb buttercream, which uses egg yolks. I have a million of these in the freezer so this looks interesting.
  • Using white chocolate and folding in the rhubarb to make a flavored ganache. I think I would also like to try to find some Rhubarb bitters to add to this as well. The only issue with this filling is that it might be too sweet for my taste.
  • Thickening rhubarb by adding gelatin or agar agar.

I’m thinking the buttercream. I’ll let you know how it goes. I almost forgot to mention the fact that I created my own colored sanding sugar by adding the gel coloring to some turbinado sugar. It worked like a charm!