Morning Show (445)

Friday, 08 August 2014 07:37

Coconut Flan

Serves 8

2 cups whole milk
1 cup coconut milk
1 tsp. pure vanilla bean paste
1 cup superfine sugar
1/4 cup water
3 large eggs
3 large egg yolks

To make superfine sugar, take 1 cup granulated sugar and process in a food processor to grind down to a superfine grain.

Take eight  individual soufflé cups and butter the inside to prevent sticking. Set aside. 

To make what will become the caramel of the caramel flan, in a clean, non-reactive saucepan put remaining half cup of sugar with the water.  Stir just to incorporate the sugar into the water to dissolve it.  You may want a little extra water with a pastry brush to remove sugar crystals from the sides of the pan.  Once the sugar is dissolved, stop stirring and allow the sugar mixture to heat up and turn golden brown.  You want to remove the mixture from the heat just before you think it is done or you may over cook the sugar.  Immediately dip pan in a bowl of ice water to stop the cooking process.

Pour the caramel into the 8 prepared soufflé cups. Set aside.

Heat milk, coconut milk and vanilla extract in a non-reactive saucepan until just simmering. Add 1/2 cup of superfine sugar.  Remove from heat.   

In a separate bowl whisk together the eggs and egg yolks.  Take milk mixture and slowly liaison the two mixtures to prevent the eggs from scrambling.  Then marry completely.  Pour mixtures into the soufflé cups. 

Place the cups into a baking dish with sides.  Pour water into the dish to go half way up the outside of the soufflé cups.  Very important not to get water into the soufflé cups.  Place the baking dish in the oven to bake slowly at 325° for 1 hour to 1 1/2 hours.

Flan is done when a clean knife inserted into the center of the mixture comes out clean and the mixture giggles firmly.

Remove pan from oven and remove flans from pan.  Allow the flans to cool covered overnight in the refrigerator. 

When ready to serve the flans, run a flat metal spatula around the edges to release.  You can quickly heat the bottoms of the cups with a blow torch to release the caramel. Turn the cup upside down on a dish and release.

Wednesday, 06 August 2014 07:03

Geek of the Week: TuneIn Radio

Quite simply, this app has the stream from every radio station, every talk show, everywhere. Unlike individual radio station apps where you only get one radio station's stream or iHeartRadio where you only get some radio stations...this has them all. Even stations you didn't realize were there, like HD2 side-channels, police band scanners, podcasts, and public and college campus stations. Search by radio station, format, host, team, or artist to find a the right station for you. If its streaming online, its streaming on TuneIn.

Free on iTunes and Google Play

Also free on your computer:  tunein.com

Monday, 04 August 2014 08:26

Grace's MOTIVATION Monday, August 4

Work on it...

Stop taking refuge in the promise of quick fixes or the familiarity of worn-out excuses. Make the effort, do the work, and fulfill your best possibilities.

Even if you can’t get it perfect, work on it. Even if you can’t get it all done right away, work on it.

Work on it with commitment and persistence. You know you’re capable of creating new, worthwhile, meaningful value, so do what you know you can do.

This day is a unique opportunity that you’ll only get once. Work on it, and lock in the value of that opportunity while you can.

Don’t sacrifice the chance to make a lasting difference for a little fleeting, momentary pleasure. Persist, focus, do the work and enjoy the far greater pleasure of a job well done.....

courtesy of greatday.com

 

 More MOTIVATION:

Visit the WAVE's FB page

(Your Motivation was brought to you in partnership with: University Circle United Methodist Church, Where ALL are welcome.. all the time--visit Churchinthecircle.com)

 

 

Friday, 01 August 2014 05:34

Polenta Cake

Caramel Sauce

Makes 1 cup

2 cups granulated sugar
1 cup water
1 Tablespoon lemon juice
1 cup heavy cream

Use a larger pan then you think you will need as the mixture will bubble up when the cream is added.  In a non-reactive saucepan, heat sugar, water, and lemon juice.  Allow mixture to melt and as cooking turn a golden caramel color.  Pull sugar mixture off the heat and add heavy cream.  Be careful as mixture will bubble violently.  Mix in cream then add mixture back on the stove and allow to thicken slightly. 

 

Polenta Cake

Serves 8-12

The texture of this cake is wonderful, especially if you use freshly milled corn. The longer the corn sits after being ground, the more it loses its sweet flavor and becomes starchy. Keep cornmeal in the freezer.

8 Tbsp. unsalted butter, softened
1/2 cup granulated sugar
1/4 tsp. granulated sugar
8 large egg yolks
1/2 orange, grated zest
1/2 lemon, grated zest
1 tsp. vanilla bean paste
1 cup un-blanched almonds
1/2 cup potato starch
1 cup fine stone-ground cornmeal
1 tsp. baking powder
8 large egg whites
Confectioners' sugar

 

Preheat oven to 350°F. Generously butter and line with parchment paper a 9-inch cake pan.

Place butter, ½ cup sugar, egg yolks and citrus zests in large bowl. Add vanilla paste. Beat until light and creamy.

In food processor, combine nuts, starch, cornmeal, and baking powder. Process until finely milled. 

Beat egg whites with remaining ¼ tsp. sugar until they form soft peaks. Gently fold dry ingredients and 1/2 of beaten egg whites into butter mixture, fold in remaining whites just until incorporated. Gently scrape batter into pan.

Bake until cake is golden and a toothpick inserted in the center comes out clean, usually about 25-35 minutes. Do not over bake.

Cool cake briefly in pan on wire rack. Run the tip of knife around the sides of cake to loosen it from pan; invert onto rack. Let it cool overnight.

Tuesday, 29 July 2014 13:57

Geek of the Week: Query The Game

This is a board game that plays on the auto-complete function of many popular search engines. Sort of like Balderdash, the “dealer” reads aloud the first bit of a search query...the players write how they think Google, Yahoo or Bing will auto-complete the search field, then try to guess which of the submitted answers is correct.

For example: “Do the Kardashins...”.

Will the search engine auto-complete the query with “...give to charity”, “...wear hair extensions”, or “...have college degrees”?

$28 at QueryTheGame.com

or, invent your own and play for free on google, yahoo or bing.

Monday, 28 July 2014 08:13

Grace's MOTIVATION Monday, July 28

Value in each challenge...

Challenge is a fact of life. Though it might seem nice to trade your own particular challenges for somebody else’s, you’d likely find those other challenges to be just as burdensome.

Instead of seeking to be free of your challenges, seek to be motivated to move successfully through them. A life with no challenge is a life with no opportunity for growth, fulfillment or satisfaction.

Your challenges are yours for a very good reason. They are precisely the challenges that will enable you to grow stronger, more capable, and more fulfilled.

So don’t resent the challenges, and don’t avoid those challenges. Don’t complain about the challenges or pretend they’re not there.

Deal with each challenge and become stronger. Work through every challenge and feel the confidence that comes from knowing you can do it.


Read more at http://greatday.com

 

 More MOTIVATION:

Visit our website: 1073thewave.net & the WAVE's FB page

(Your Motivation was brought to you in partnership with: University Circle United Methodist Church, Where ALL are welcome.. all the time--visit Churchinthecircle.com)

Friday, 25 July 2014 05:52

Kenkucky Bourbon Profiteroles

PÂTE À CHOUX

Yield:  1 1/2 pounds

1 cup milk
1/2 cup butter, unsalted
1/2 tsp. salt
1 Tbsp. sugar (for sweet puffs)
1 cup all-purpose flour, sifted
4 large eggs (5 eggs if needed)
 

Bring liquid to a boil with the butter.

Remove from heat and add the flour all at once, beating with a spoon until smooth.

Return to heat for a few minutes or until the dough begins to dry out. This mixture is called a panade.           

Remove from heat and beat with a mixer until the heat begins to dissipate. Then beat in the eggs one at a time. Be sure egg is completely incorporated and beat until smooth. Start with 4 eggs and only add the fifth egg if the batter is too stiff. It should droop off the side of the spatula if lifted out of the bowl. 

Fit a pastry bag with the tip of your choice and fill with the pâte à choux.

On a lightly greased or buttered sheet (or parchment paper), pipe out the desired shape.

Beat egg with water for an egg wash. Brush tops with egg wash, taking care not to drip down the side to the baking sheet as this would inhibit the rapid rise of the puffs.

Bake the puffs at 425 degrees for 5-7 minutes then turn the oven down to 350 degrees F and  bake for an additional 10-15 minutes until golden brown and feel and sound hollow on the inside. 

 

GANACHE

Yield: 3 1/2 cups

1 cup heavy whipping cream
1 cup fine quality chocolate, chopped small and evenly
2 oz. unsalted butter

Heat whipping cream in a heavy-bottomed sauce pan or on top of a bain marie.

Remove saucepan from heat and add chocolate and butter.

Allow chocolate to melt slowly, stirring occasionally, until smooth.

Cool slightly.  Dip tops of cream puffs in chocolate to coat. 

 

Bourbon Pastry Cream

1/4 cup corn starch
3/4 cup sugar
2 tsp. pure vanilla extract
2 Tablespoon Kentucky Bourbon
6 large egg yolks
16 oz. whole milk
1/8 tsp. salt

In a non-reactive saucepan heat milk to just boiling. Set aside.

In a large mixing bowl whisk together corn starch, sugar, yolks, vanilla extract, Bourbon, and salt.  Make sure items are well blended.

Liaison the milk into the egg mixture slowly to prevent curdling.

Pour incorporated mixture into non-reactive saucepan and slowly heat mixture, making sure to stir constantly to prevent premature cooking of egg yolks.

Allow mixture to thicken to pudding consistency.  Remove immediately from pan to prevent further cooking.  Cool in ice bath to stop the cooking process.

Place plastic wrap on surface of cream and place in refrigerator to cool. 

Monday, 21 July 2014 08:45

Grace's MONDAY Motivation, July 21

Make a new adventure....

The possibility for adventure is here and now. Put some in your life today.

Don’t settle for a day that’s just like the day before. Make the decision and make the effort to put some real adventure in it.

Get yourself in a position to experience life in a way you’ve never experienced it before. Do something that you can get excited and enthusiastic about, and that you can treasure for a long time to come.

You don’t have to travel to exotic places or get yourself in tight situations to enjoy a good adventure. Simply get a little bit outside your comfort zone, reminding yourself that you’re perfectly capable of enjoying new and different experiences.

Read more at http://greatday.com

 

More MOTIVATION:

Visit our the WAVE's FB page

(Your Motivation was brought to you in partnership with: University Circle United Methodist Church, Where ALL are welcome.. all the time--Visit Churchinthecircle.com)

 

Thursday, 17 July 2014 12:49

Blueberry Lemon Tart

1/2 cup sugar

 

1 Tbsp. lemon zest, grated

4 eggs

1/2 cup lemon juice

1/4 cup heavy cream

1 pint fresh blueberries

Powdered sugar for garnish

 

In a mixer with the paddle attachment, blend the sugar and zest together thoroughly.  Add the eggs.  Mix until well combined, but do not whip.

Mix in first the lemon juice and then the cream.  Pass the mixture through a strainer if desired.  Pour the strained filling into the partially baked tart shell. Scatter a scant ¼ cup of fresh blueberries throughout the filling.   Bake at 325° until the filling is set, about 10-15 minutes.

Top with fresh blueberries and dust with powdered sugar to serve.

 

 

Tart Shell

 

For Pate Sucre:

1 1/2 cups all-purpose flour

1/2 tsp. salt

1/4 cup granulated sugar

1 pkg. vanilla sugar

4 lg. egg yolks

1/2 cup unsalted butter, cut into chunks

 

In a food processor, pulse the flour, sugar, vanilla sugar and salt until combined.

Add butter chucks, process until mixture resembles cornmeal. Pulse as you add yolks until dough start to come together.

Turn the dough out onto a lightly floured work surface and blend dough by pushing it away with the heel of your hand and gathering it up with a pastry scraper into a ball.

Wrap dough in plastic wrap, flatten it into a disk and chill for at least 30 minutes or overnight.

Roll out pastry on a lightly floured surface with a rolling pin to 1/8-inch thickness. Place a small piece of pastry over the tartlet shell pan. Press the pastry gently into the pan and run the rolling pin over the top to cut the edges of the pastry.

Line tart with parchment paper and weigh down with pie weights. Bake in preheated oven at 350°F for 6 to 8 minutes until golden brown. Remove from oven and cool completely on a wire rack.

 

Wednesday, 16 July 2014 05:53

Geek of the Week: ESPN Fantasy Football

With NFL training camp 2014 getting underway next week, ESPN has updated it's Fantasy Football app.  The new version makes it easier (and possible) to create your team or a league right from the app...in the old version, the "grunt work" was done online or on your computer.  The 2.0 version of the app also allows you to invite Facebook friends to join your league, interact through social media, and recieve push notifications and alerts about your team.

ESPN Fantasy Football is free for iOS devices and looks great on iOS 7.

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