Recipes

From the delectable and amazing Bleeding Heart Bakery comes a bonafide bakery recipe (which means you’ll need your scale converted to read grams):

Pistachio and cranberry mousse cake

Procedures with Ingredients

Step 1: Cranberries
1000 g. (2.2 lbs) fresh cranberries
100 g. evaporated cane juice
20 g. orange zest

1. Cook cranberries, zest and sugar until the sugar has melted and the cranberries pop, about 15 minutes.

Step 2: Cake
184.5 g. (6.5 oz.) roasted pistachios
185.5 g. powdered sugar
52.5 g. all purpose flour
169 g. (5 XL) egg whites
249 g. evapoated cane juice
246 g. (5) whole eggs
38 g. (3 T) melted butter

1. Combine powdered sugar and pistachios and pulse in food processor to make a flour-sift pistachio flour, set aside.
2. Whip eggs until light and foamy, slowly adding 1/2 the evaporated cane juice. Continue to whip until soft peaks form, slowly adding rest of evaporated cane juice.
3. Fold flour into whole eggs and temper with the whites-fold both egg mixtures together and add melted butter.
4. Spread batter on two half sheet pans (two 11x16 cookie sheets) and bake at 375 for about 15 minutes or until sides start to come away from pan.
5. Let cool.

Step 3: White Chocolate Ganache and Cranberry White Chocolate Mousse
397 g. heavy cream
15 g. butter
696 g. (1.5 lbs) white chocolate
18g. orange zest

473 g. heavy cream

1. Bring to boil 397 grams heavy cream with orange zest.
2. Remove and strain over chocolate and butter (called ganache).
3. Divide in half white chocolate ganache mixture to two separate bowls and cool slightly.
4. In a separate bowl, whip rest of cream (473 g.) until hard peaks form.
5. Fold in half of white chocolate ganache and half of cranberry mixture from step one to whip cream.

TO BUILD CAKE: Professional Baker’s Way

1. Build cake upside down, starting with a half sheet pan of acetate fitted with a collar made with baking paper.
2. Spread evenly cranberry mixture half that has not been mixed with ganache and cream.
3. Next, pour cranberry white chocolate mousse and spread evenly.
4. Place 1 sheet of cake on top.
5. Pour remaining white chocolate ganche over this and finish with last sheet of cake.
6. Freeze overnight.
7. Flip cake back over on a half sheet tray.
8. Carefully cut away collar and pull acetate off top.
9. Cut with a hot knife and refrigerate until service.

TO BUILD CAKE: Without Acetate and Collar

1. Pour white chocolate ganache half on top one half of cake.
2. Top with other sheet of cake.
3. Spread evenly cranberry white chocolate mousse.
4. Top with cranberry mixture.
5. Freeze, but white chocolate ganache will manage to seep into cake.

xo-Michelle

Bleeding Heart Bakery
2018 W. Chicago Avenue
Chicago, IL  60647
773-278-3638
Monday: Closed
Tu – Th: 8am – 6pm
Fr – Sat: 8am – 8pm
Sat – Sun Brunch: 9am – 3pm

Sweet Potato Casserole
From Laurinda Vieira, wife of Manuel Vieira, owner of A.V. Thomas Produce, comes a beloved family recipe.

Ingredients
6 medium-sized organic sweet potatoes
1 ½ C whole-berry cranberry sauce
¾ C water
½ C natural brown sugar, firmly packed
1 tsp grated orange rind
1 tsp ground cinnamon
1 ½ Tbsp butter

Procedure

1. Preheat oven to 350 degrees
2. Boil potatoes until tender and drain; peel or leave peal on and cut into half-inch thick slices
3. Position slices in a baking dish.
4. In a saucepan, mix cranberry sauce, water, brown sugar, orange rind, and cinnamon.
5. Simmer uncovered for five minutes.
6. Add butter, stir until butter is melted.
7. Pour mixture over potatoes and bake, uncovered for 20 minutes or until glazed and hot.

A.V. Thomas Produce
info@avthomasproduce.com