Showing posts with label Culture Magazine. Show all posts
Showing posts with label Culture Magazine. Show all posts

Wednesday, January 23, 2013

To Brie or not To Brie

From Avery aka Daryl:

Okay, you might think that lately I've been obsessed with Brie. I have been. Probably because my next book is titled TO BRIE OR NOT TO BRIE. 14 days. Whee!

In the last month, I've shared a Brie Pizza, Brie Salad, and a Brie cookie dessert.

In the past, I've shared a Brie soup and so many other things. I love Brie. It's soft, it's easy, it's so pretty.

But today, because I made the most delicious dessert for New Year's Eve, I have to share this dessert recipe that I found in a magazine...tweaked, of course.

Warning: This is possibly the most intense cooking experience I've ever had. So many steps. So WORTH IT!  And though it appeared as a regular cake recipe, I was able to make it gluten-free. I found the recipe in CULTURE magazine, which many of you know is one of my favorite magazines. The magazine always has such great information about cheese. And gorgeous recipes! This recipe includes mascarpone, which I have used in ice creams and other recipes. It's luscious and adds the richness of cream to anything.

Enjoy! And Say Brie ...makes you smile, doesn't it?  Hint: Don't say fromage. It makes you frown.

Tweaked to be Gluten-free from Culture Magazine


¾ cup unsweetened cocoa powder plus a little to dust pans
2 cups gluten-free flour (I used mixture sweet rice flour and tapioca starch)
1 tablespoon whey powder
½ teaspoon Xanthan gum
1 1/1 teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
½ cup water
¾ cup unsalted butter, softened
1 ¾ cups sugar
2 large eggs
2 teaspoon vanillin

NOTE: IF YOU WANT REGULAR CAKE, switch out regular flour with the GF flour and don't use Xanthan gum. You can use real vanilla, too. :)

3 cups mascarpone
3/8 cup frozen orange juice concentrate, defrosted
3 tablespoons grated orange or nectarine zest

6 ounces bittersweet chocolate (I used Ghirardelli 60% dark)
½ cup heavy cream
1 tablespoon butter
Candied orange peel, if desired  (see below)



Heat oven to 350 degrees.  Line two  9-inch round cake pans with wax or parchment paper. Grease pans and dust about 2 teaspoons cocoa powder. Whisk the other cocoa powder, gluten-free flour, whey powder, Xanthan gum, baking soda, and salt in a medium bowl.

Combine the buttermilk and water in a small bow.

In a large bowl, beat the butter with a mixer on high until fluffy. Add the sugar and beat until fluffy. Add the eggs, one at a time, beating well after each. Add in the vanillin. With the mixer on low, add the cocoa mixture alternately with the buttermilk/water mixture. Takes about three portions. Beat until just blended. Do not overbeat.  Divide the batter evenly between the two prepared cake pans.

Bake for 25-30 minutes, until a wooden toothpick comes out clean. Let cool in the pans on a wire rack for 5 minutes. Remove the cake from the pans [I turned them onto wax paper sheets on wire racks] and LET COOL COMPLETELY (about 30 minutes).

Combine the mascarpone, orange juice concentrate, and zest in a medium bowl and mix until combined. Set in the refrigerator until ready to use.

Break the chocolate into small bits and place in a medium bowl. Heat the cream in a saucepan over medium heat until the sides start to bubble. DO NOT OVER BOIL. Pour the hot cream into the bowl with the chocolate and stir until the chocolate melts. [If you need to, insert bowl into microwave at short bursts, no more than 10 seconds at a time, to melt chocolate entirely.] Stir in the butter. Let the ganache cool for 10 minutes before using.

Trim the “domed” top of one cake (set aside for nibbling).  Cut both cakes horizontally in half. Set one bottom of cake on cake plate. Spread 1/3 of the mascarpone filling on one bottom layer of cake. Top with “dome-less” layer of cake. Repeat with filling. Top with other bottom of cake. Top with filling. Put the domed layer on the top. Pour ganache on the cake and guide it with a knife or spoon to spill down the sides.  Garnish with candied orange peel, if desired.

By the way, this upper layer makes the most fabulous "snack"- like a brownie

TO MAKE CANDIED ORANGE PEEL: To make this, peel the skin of an orange (or nectarine) in thin strips, doing your best to avoid the white layer of pith by the fruit (hard to do!!).  Cut the peeled strips into thin slices. Soak them for three minutes in boiled water; drain and rinse.

Heat ¼ cup sugar and 1 tablespoon water to a boil in a saucepan. Add the orange strips and cook 1 minute. Transfer peel to wax paper. Sprinkle with sugar and let dry 30 minutes.  {Truthfully, I’m not sure how to “curl” them.}

Enjoy! You deserved it!

* * * * * * *

The 4th in A Cheese Shop Mystery series: 
coming February 2013.

You can pre-order the book HERE. 
Click this link to watch the TRAILER
Click this link to read an EXCERPT.
Click this link to hear a PODCAST

You can learn more about me, Avery, by clicking this link.
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And if you haven't done so, sign up for the mailing list
 so you can learn about upcoming events, releases, and contests!

Also, you probably know by now about my alter ego,
DARYL WOOD GERBER...and her new series
debuts July 2013

"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
"She" doesn't say all the same things "Avery" does. Promise.

Say cheese!


Thursday, June 16, 2011

What's in a Platter?

My third book is on its way to publication. The title: CLOBBERED BY CAMEMBERT. In the book, I feature a number of cheese platters. Charlotte teaches a course on how to prepare platters. There are no "rules" - just so you know.  But there are things that lots of people teaching platter design are into right now. On a platter have one of each type of cheese: a goat cheese, cow's cheese, and sheep's milk cheese. Add nuts, sweets like honey, fruits or veggies.

There's NO right or wrong. What you want to put on your platter is what you want to serve. The fun in platters is making them works of art, if you will.

I subscribe to a magazine called CULTURE, which is all about cheese. It's a delicious magazine. (No, I don't eat it.) But I do consume the recipes, the articles, and the research. And as part of my research, I've subscribed to the Culture "centerfold" series. Okay, yes, sounds like sex but it's not. They put a centerfold in the middle of the magazine that highlights a special cheese.  For a fee, they will send me that cheese and the accoutrements.


I just received a centerfold cheese this week, and I had to share it with you.  It's in the above left corner. It's a goat cheese called: Capriole: Julianna. Don't you love the name? So feminine, named after its creator. [It's a raw milk, hard cheese that is nutty like a Tomme de Savoie, yet buttery and smooth and coated with herbs.]

The picture the Culture Magazine provided with the delivery was exceptional. I'm not a photographer, but I loved the minimalism of the presentation. There is the cheese (cut in half), long limbed crackers, and fruit chewies that are melt in your mouth delicious. Lemon, raspberry, blackberry, sort of like those candies you can find at Christmas time...or remember orange wedge slices, all sugar-coated? I haven't tried to make them, but I'm going to, and I promise to share the recipe once I do. I have a bunch of apricots waiting to be cooked!

And so, for my platter, I tried to copy the centerfold photograph.  Just so you know, the centerfold picture had no knife on the plate, but there were lots of magazine words over that blank place. I think the knife works on my presentation, don't you?

As for other platters, over the past two years, I've tested out a number of platter options. Some that are all cheese (with a variety of colors, shapes, tastes). Other platters that include the fruits and veggies. Please enjoy the photos and may they inspire you.  (One of my favorites--though  I'll be danged if I can't find the photograph--was an antipasto platter that included cheeses, salamis, peppers, turnips, olives and more. So much fun. Delish.)

Do what you will. Make a work of art. Yes, size matters...when it comes to how many people you're having to your party.





Wow, we've had so many wonderful new books released this month!  Congratulations to Julie, Wendy, and Riley!

Read on to order books or enter contests and to see more congratulations are due! 

Congratulations to Riley Adams (aka Elizabeth Spann Craig) on the release of Finger Lickin' Dead, the 2nd book in her Memphis BBQ Mystery series (and does it have great recipes!)Click here to read a review of Finger Lickin' Dead from Mason Canyon's Thoughts in Progress. Click here to read Diane's review at the Book Resort.

Click here to purchase the book.

Congratulations to Riley's contest winner: Darlene Peterson!

Congratulations to Julie Hyzy on the release of Grace Interrupted, the second in her Manor House Mystery series.

Click here to read a review from
the Chicago Sun-Times

Click here to order the book.

Congratulations to Wendy Lyn Watson on the release of A Parfait Murder, the third in her Mystery A La Mode series.

Click here to read a review from A Criminal Element.

Click here to purchase the book.

Click here to visit Wendy's Web site and
read on to learn how to enter her contest!

Wendy Lyn Watson's
new mystery
A Parfait Murder features a story line about the Lantana Round-Up Rodeo Queen Pageant. To celebrate, Wendy's giving away a little cowboy couture: a leather and rhinestone cuff, and a "rodeo queen" keychain.

Eligibility: This contest is open to everyone living in the U.S. and Canada. One entry per person, please.

How to Enter: Send proof of purchase of A Parfait Murder (either a receipt, or a picture of you holding the book), by e-mail to Put the words "Parfait Giveaway" in the subject line.

Entries must be received by 5:00 PM Central Standard Time on Friday, June 17. Wendy will randomly select one entry and announce the winner here on the Mystery Lovers' Kitchen blog on Saturday, June 18. She will contact the winner via e-mail. If she does not receive a response within 7 days, she will draw a new winning name.