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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Sep-01-08 12:07 PM
Original message
Extra day off kitchen challenge.
I have never made actual pastry before so I got it into my head to attempt a lemon cream cheese danish braid, or individual danish (I haven't completely decided yet.)

I'm using this recipe:
http://sassandveracity.typepad.com/sass_veracity/2008/06/im-a-little-bot.html

and I've just made my first turn. So far so good! No problems yet and this is one time the stand mixer has come in very handy.

:hi:
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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Sep-01-08 03:17 PM
Response to Original message
1. I love a cheese danish but with added lemon? Oh my!
I'm glad your stand mixer is there to help. It sure has muscle and can handle volume.
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Sep-01-08 04:09 PM
Response to Reply #1
2. Lemon is my favorite flavor
in just about anything these days. I didn't like it as a kid clear through young adulthood, now I can't seem to get enough of it for some reason.

I've baked my cookies and have cornbread in the oven now for dinner later (beans out in the solar oven) so I can really cool down the kitchen again when it's time to make the danish. I don't have a ravioli cutter wheel so a pizza cutter will have to do. Just won't be fancy shmancy.

Hope you've been enjoying a wonderful day off. :hi: :loveya:
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Sep-01-08 04:42 PM
Response to Original message
3. brave you!
I'll be interested to see how it turns out. I've never attempted Danish pastry, although I am fearless and have made many difficult baked items. I might be goaded into it by your attempt.
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Sep-01-08 05:47 PM
Response to Reply #3
5. You really should.
So far none of it has been difficult at all, just time consuming. I would recommend having everything measured out and ready. I always do that for any recipe that I've never tried before that looks like it might be even the slightest bit complicated. I should do it all the time. LOL

We'll see how things turn out, but so far, so good! :hi:
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Stinky The Clown Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Sep-01-08 09:39 PM
Response to Reply #5
8. "So far none of it has been difficult at all, just time consuming."
You have captured the essence of Danish Making! :)
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Sep-02-08 02:17 AM
Response to Reply #5
15. the French term for getting it all together is "mise en place"...
...and it's a handy little phrase. It means having everything grated, chopped, measured, melted, etc. and in one place before beginning to cook the dish (or dishes) -- just like you do. I like to take a big tray and put everything in little bowls, etc. for a complicated dish. Special tools out, all ready to roll.

I like the term. Meez ahn plas.
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Sep-01-08 08:45 PM
Response to Reply #3
7. One other caveat...
Edited on Mon Sep-01-08 09:07 PM by hippywife
read the entire page from start to finish. I'm not sure if it's me or if this site is just in some weird order but I totally missed the proofing part. Now I'm going to be up late baking these things.

Also, it is probably best to do the dough the day before.


This is the same recipe by someone else in the Daring Bakers group and I think it's a little better organized so it helped me our when I got confused on the other. I think the instructions are a little better and ordered better.

http://stickygooeycreamychewy.blogspot.com/2008/06/daring-bakers-swoon-in-june-with-danish.html
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Vinca Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Sep-01-08 04:58 PM
Response to Original message
4. Yummy! My husband perfected the art of making Danish pastry
a few years ago. It's still beyond my skills. I made a pie today from the ground cherries I'm growing in the garden. It was my first attempt at cooking with the ground cherries and it was really, really good.
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Sep-01-08 05:47 PM
Response to Reply #4
6. I'm still wanting to
Edited on Mon Sep-01-08 05:48 PM by hippywife
find some of those and try them. Maybe I will next year.

Congrats on a yummy pie. :hi:
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Sep-01-08 09:56 PM
Response to Original message
9. I decided to go ahead
and use all the dough and bake two of them tonight. One is the lemon cheese danish, which I braided first. I've just never been really good with the fine details. It looks more like a poorly wrapped mummy. :rofl:



The second one is a blueberry cheese and by this time I got the knack of the braid:




The dough looks yellow rather than a cream color because of the fresh eggs from our chickens.
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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Sep-01-08 11:18 PM
Response to Reply #9
11. Hey that looks good!
So far so good and then some. Your kitchen will smell great tonight. :D
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Sep-01-08 11:10 PM
Response to Original message
10. Fini!
Squisito! Buona notte.
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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Sep-01-08 11:19 PM
Response to Reply #10
12. I was reading your thread as you posted these latest pics!
They look fantastic. Just like in a bakery. Sliced almonds, too.

The braids look very nice. I'm glad you came back tonight to post the results.
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Sep-01-08 11:24 PM
Response to Reply #12
13. Thanx, eleny!
I think I could do this again with less stress now that it's over. I was only really stressed at missing some of the details in the recipe. Wasn't easy for a first timer to follow.

Husband says I've outdone myself this time and wants me to make them every weekend. (I don't think so!) So I think it's a success.

I gotta hit the hay. I'm beat!

Thanx for your comments, sweetie. Always appreciated. Sweet dreams! ;) :loveya:
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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Sep-02-08 12:36 AM
Response to Reply #13
14. I remember when I first made Chinese dishes
New ingredients, utensils and all. But like you said, you measured out everything and read the recipe first.

I admire your efforts here. Now I'd like to try. Maybe I ought to go read the recipe and see if I'm up to it. Here at high altitude these things can be tricky. Great excuse, huh?! :D

Nite!
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Sep-02-08 11:19 AM
Response to Reply #14
16. It really is loads of fun
to try something new just for the heck of it.
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