March 30, 2009

The Marriage of Shortbread and Caramel Pots

I can't believe it's the end of March and we still have 4-5 more weeks to get the house organized for 4 weeks holiday. I have cut back my raspberry bushes and I still need to apply some fertilizer to provide food, but the ground is so dry as we haven't got any rain for, let's see, at least a week and a half?

The weather is quite pretty with hot sun at midday but chilly mornings and nights. Mostly we have 10-12C to start with, and then will be improving to 26-28C at midday. I was careless about this drastic weather as often as I got sunburn on my face because I thought the sun will be mildly shining, you see. It's not Summer anymore, but here I am, got my lesson learned.


caterpilar on swan plant by ab '09

green pupa by ab '09

We've been watching monarch butterfly's life cycle these days (you may want to see my journal Raising Monarch Butterfly back in 2007 with updated photos, or visit my photos blog (Magical Moments), if you like. I've uploaded more photos for you to see, from tiny egg to newborn butterflies (perhaps your children or grandchildren might like to see too?). If you'd like to use the photos for a certain reason, please acknowledge me firsthand. I will send you the photos without watermarks with bigger pixels, if you like, just for the sake of science and awareness of green environment and raising Monarch butterfly at your home garden).

Back to the kitchen. It is the time for KBB#10: Caramel Pots with Minted Shortbread Sticks, which recipe you can view here (English and Indonesian versions).







velvety smooth caramel pot by ab '09

I know I won't be able to eat this, so I just dedicate it to my beloved, who love caramel sort of goodies. My kids like the shortbread, and that means, everyone is happy (well, I am happy too because they are, really).

homegrown peach by ab '09


In the orchard, there are peaches I have to keep picking and preserved, other than eaten fresh or let the brown rots taken them in a huge mess. It's pretty mad this year, both crops and brown rots. But the weeds! You have to look at our garden at the moment, the weeds are just growing crazily. They are just crazy! I think everyone in the neighbourhood has complained about this year's weeds. They're tough and self-seeds and just drop their tiny seeds, and off they go. Sadly, when we attend our garden regularly, we can't really expect anyone else to do the same, but they can expect us to receive their weed seeds blown by the wind or brought by birds to our lawn, garden, paddocks, and orchard. They believe that they can share their perfect mess. And yes, we got it, thank you very much.



IMG_1360


Anyway, with peaches are bountiful, I halved and caramelized them. I made plum puree and use it as the sauce. I just love its dark red colour. Suits the mood of brownish and yellowish colour in the whole frame. So, here's a vision: the father takes pleasure of the velvety smooth caramel pots, the mother devours the caramelized peaches, and the children enjoy the delicate minted shortbread, from one plate :) It's just like three bears without Goldilocks, don't you think?

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Caramel Pot and Minted Shortbread with Caramelized Peach



Waktu bikin KBB #10, aku bikin caramel pot dulu karena musti didinginkan. Setelah masuk ke kulkas langsung bikin shortbread-nya. Sehari jadi sih, soalnya bikinnya hari Minggu sejak pagi-pagi, disambil sama tugas-tugas rumah tangga lainnya. Anak-anak kebetulan ikut bantuin meremas-remas adonan shortbread sebelum ngacir ke rumah eyangnya di seberang jalan.


Caramel Pots

125g caster sugar, 2 sdM air, 125ml susu, 250ml krim, 3 kuning telur

Kocok dengan whisker gula ke dalam air di atas panci. Hati-hati saat memanaskannya (pakai api kecil saja) dan masak hingga berwarna coklat karamel. Campur susu dan krim di sebuah panci yang lain dan hangatkan, jangan sampai mendidih. Kocok dengan whisker susu ke dalam karamel. Biarkan dingin sejenak.

Kocok kuning telur hingga mengental. Tuangi sedikit demi sedikit dengan karamel panas tadi, aduk rata (pake whisker ngaduknya).

Tuang ke dalam 4 buah ramekin. Panggang di dalam water bath dengan suhu 160C selama 30 menit atau hingga set. Angkat, biarkan dingin, lalu masukkan ke dalam kulkas untuk didingkan lebih lanjut. Untuk 4 porsi.



Ketika nulis resep ini, aku sengaja meninggalkan satu step, yaitu saat mengocok kuning telur sebelum dituang ke dalam ramekin. Ingin tahu siapa yang teliti membaca resep sebelum bikin. Emma yang pertama ngacungin tangan dan sempat kongkalikong supaya jangan bocorin dulu ke teman-teman di milis hihihihi... Inget kan kata mbak Ine dan mbak Litha, kita ga cuma baking, tapi juga belajar teliti membaca resep. Iya dong, kudu dilatih indra ketujuhnya... loh?


KBB#10 Caramel Pots-Making by ab '09


Eniwei buswei, ga ada kesulitan yang major banget sih waktu bikin caramel pot ini, dan ukurannya pas banget sama 4 ramekin ukuran 3/4 - 1 cup. Jadi kangmas dah punya desserts untuk 4 hari. Beliau suka banget ama jenis2 caramel pud kayak begindang. Sweet tooth deh meskipun aku kurangi takaran gulanya 50g, beliau tetep enjoy.


KBB#10-Minted Shortbread by ab '09


Minted Shortbread Sticks

100g icing sugar, 200g tepung terigu, 100g maizena, 250g mentega tawar, lunakkan (di suhu ruangan), 1 batang vanili, ambil bijinya dan sisihkan, 1 batang daun mint, cincang (halus)


Panaskan oven suhu 150C. Alasi loyang dengan baking paper.

Campur icing sugar, semua tepung, mentega, biji vanili dan mint di dalam mangkuk dan aduk rata. Gilas sekitar setebal 1cm. Potong-potong dengan ukuran 2 x 8cm (like fingers). Letakkan ke atas loyang yang sudah dialasi baking paper dan panggang selama 20-25 menit, hingga sedikit kecoklatan (musti diingat, shortbread pada umumnya berwarna pucat). Biarkan dingin dan simpan di dalam wadah kedap udara hingga diperlukan. Untuk 30 potong.



Waktu bikin biskuit juga ga begitu ada halangan yang berarti. Hanya gulanya aku kurangi jadi cuma pakai 80g. Ketika mengaduk adonan pake tangan, anak2 sempat ketawa ketiwi karena adonannya lengket dan ga sempat mereka cetak karena udah dijemput sama eyangnya, jadilah aku yang menikmati hasil remasan mereka hehehehe. Mungkin karena pemakaian softened butter ya, jadi adonannya ga se'keras' adonan yang memakai chilled butter. Akhirnya sebelum dicetak aku masukkin ke kulkas dulu sekitar 15-20 menit, baru dicetak atau dibentuk persegi panjang. Selain dicetak persegi panjang, juga aku cetak bulat-bulat, sisanya dibentuk persegi panjang lagi.


caramelized peach by ab '09

Karena sedang panen peach pada saat pembuatan, aku juga memasak peach memakai brown sugar, caramelized. Sebentar aja sih, ga sampe peach-nya lembek. Aku juga bikin plum puree untuk dijadiin sausnya. Jadi di dalam satu piring, semua bisa makan: kangmas makan pudingnya, aku peach-nya dan anak-anak biskuitnya. Adil ya.

Sampai ketemu di KBB#11! Siap2 going traditional yaaaaaa!!








20 comments:

Barbara said...

Lovely arfi. Are you passing through Brisbane on the way to Bali?

Retno Prihadana said...

Nyicip yang disini ah, caramelnya cakep, punyaku terlalu coklat :) Makasih vanilla beansnya ya arfi, udah dimanfaatkan jadi shortbreads.

Happy cook said...

You are tempting me to make these shortbread and thecaramel as i am a sucker for anything caramel too.
Love your butterlifly life circle.

MeetaK said...

love both and together - what a great idea! love this arfi!

Peter G said...

This is a marriage made in heaven Arfi...delicious shortbread and yummy caramel!

Lien said...

Oh we can only look with drooling mouths and a little green with envy to those luscious fruits you display post after post... Spring just very carefully peeped around the corner here, we long to put our teeth in those summerfruits real bad!
Beautiful dish.. and beautiful pictures as usual!

Zita said...

Duh...mbak pake tambahan caramelized peach lagi, double caramel deh... sedaap;)

Arwen said...

It's great the way you've got something for everyone in the family. They'd go beautifully together too.

NĂºria said...

Reading and watching your post gives me peace of mind... how beautiful :D.

I'm rushing to see your pictures on the Monarch butterfly... I LOVE butterflies!!!!!

squirrelbread said...

Incredible shots and great flavor combo!

Cheers,

*Heather*

Angela Mulianie / Lia said...

aq nyomot peach ya aja. Duuu.. enaknya bisa makan peach segeer..

sunita said...

Yummy! I love shortbread and can't stop eating at one-the reason for not making them to often :-)

Y said...

A dessert to please the entire family! Doesn't get better than that! :)

Passionate About Baking said...

Oh yes, a marriage made in heaven. BEE YOO TI FUL Arfi, just perfect. Your blog is like a breath of fresh air!!

Ivy said...

How lovely it is to have a garden and pick your own fruit and make so many things. Lovely pictures and it's great that all the family is happy with your lovely desserts.

Cakelaw said...

Beautiful photos Arfi - and I love caramel too, so I am sure that I would lap one of these up.

Raphaelle Bakes said...

bagi donk mbak ...^_^... belum nyobain nich :)

♥Rosie♥ said...

Stunning arfi!! Your shortbreads and carmel would go down a treat in my houshold. Beautiful photos too.

Rosie x

Jescel said...

you just made me drool. those are soo good i can almost lick my 'puter screen. love shortbreads and caramel pots... two-gether they're the bomb! :oD

Ine Sena said...

adeeuuuhh.... peachnya maeuuuuu... anakku doyan banget ni mba, tapi mahal bangettt di sini....:((