FINANCIAL JAM
when I was in the states I went to Wegmans. It is the best most wonderful supermarket you could ever find. They sold brie and camebert cheese with toppings. I came home and couldn't find anything like it, so here is my recipe for a "topping" I usually add this tag FINANCIAL JAM Caused by Politicians, banks, bosses, G.S.T., family, mates, poker machines & credit cards. Tell your friends you have a Financial Jam, And they should bring Camembert!!! It isn't really a recipe, its more of an idea, and I invite you to do your own thing. I have used craisens, in the mix, was great, but I found australian sultanas were way too sweet. You dont have to add the chilli, but it cuts the sweetness. I use Chrissyo's chilli sauce for home use, its great, but the jam doesnt look as good.
Provided by mummamills
Categories Fruit
Time 1h20m
Yield 6 8 oz jars, 6 serving(s)
Number Of Ingredients 4
Steps:
- Pour the apple juice in a big pot and boil till reduced by half.
- Add sugar, stir till dissolved.
- Simmer away until the toffee mixture reaches soft ball stage.
- Turn off heat.
- Sterilize jars.
- Fill the hot dry jars with nuts etc.
- Chop the chillies, and add to toffee mix.
- Stir to combine.
- Pour into jars to cover, put any extra into a spare jar.
- NOTE: when ready to serve, if the mix is too thick, take off the lid and micro wave for 30 seconds.
- Drain some of the toffee if you haven't got a sweet tooth, and add nuts to the jar for next time.
- For a gift, add a tag.
- FINANCIAL JAM.
- Caused by Politicians, banks, bosses, G.S.T., family, mates, poker machines & credit cards.
- Tell your friends you have a Financial Jam,
- And they should bring Camembert!
Nutrition Facts : Calories 1525.8, Fat 58.1, SaturatedFat 11.5, Sodium 812, Carbohydrate 248.4, Fiber 4.7, Sugar 207.1, Protein 19.7
FINANCIERS
The financier gives you a failproof moist cake that will stand through the rigors of pâtisserie de cuisine. It is simple to make, which is a good thing for us at Joe Beef, with our limited space and no real pastry chef, and for the home cook. Keep in mind that baking is a science, and although we include volume measures here, weighing the ingredients is recommended. We use ornate wax paper tartlet molds. If you don't have them or can't find them, you can just fill muffin cups half full and you'll get the same result. Serve the cakes with ice cream and sweet wine.
Yield Makes 4 to 6 (4-inch/10-cm) round cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F (200°C).
- In a bowl, sift together the almond powder, powdered sugar, flour, baking powder, and salt. Set aside. In another bowl, using a whisk or handheld mixer, beat the whites until stiff peaks form. (Or, use a stand mixer fitted with the whip attachment.)
- In a stand mixer fitted with the paddle attachment (or with a handheld mixer or a wooden spoon and some stamina), beat the butter until creamy and soft. Add the egg yolks, ne at a time, beating after each addition. Beat in the almond extract. Then add the dry ingredients, beating just until thoroughly combined. The mixture will be a bit stiff. On low speed, slowly add half of the whipped whites, mixing just until combined. Using a rubber spatula, gently fold in the remaining whites.
- Spoon the mixture into the molds. You want the batter in each mold to be 1 to 1 1/2 inches (2.5 to 4 cm) deep. Bake for 20 minutes, or until the center is bouncy. If you stick it with a knife, it will always be greasy. The best way to test is to press the center with your finger. If it bounces back rather than sinks, it's ready. If you are using paper molds, leave and serve. If you are using metal molds, remove the cakes from the molds and let cool on wire racks. Serve at room temperature.
- Substitute hazelnut powder for the almond powder. You need to toast the hazelnut powder before using it. Spread it on a rimmed baking sheet, place in a preheated 350°F (180°C) oven, and set the timer for 5 minutes so you don't forget about it. Stir it with fork occasionally so it toasts evenly. It is ready when it smells like a Belgian chocolate store. Pour it into a bowl and let it cool completely before using, then sift with the other ingredients as directed in the recipe. This version is delicious with a few apricot halves gently pushed into the top of the cake batter before baking.
- When the big Italian grapes arrive in the market in their foam-padded wooden crates, it's an exciting time. Press them into the cake batter before baking, just like the apricots above.
- Simmer thick orange slices in simple syrup (equal parts sugar and water; dissolve the sugar in the water) for 1 hour. Add 1/4 cup (60 ml) Irish whiskey to the batter with the almond extract, and press the orange slices into the top of the cake batter before baking.
- Whisk 2 tablespoons creamy peanut butter into the batter before adding the egg yolks. Sink 15 red candied peanuts (French burnt peanuts) into the top of each cake before baking.
- Whisk 2 tablespoons pistachio paste into the batter before adding the egg yolks. Dust the top of the cake batter with chopped pistachios before baking.
- Peel, halve, and core apples. Place cut side up on a small baking sheet, top each half with a pat of unsalted butter and 1 teaspoon sugar, and bake in a preheated 400°F (200°C) oven for 15 minutes, or until browned and puffy. Gently press an apple half, rounded side down, into the top of each cake before baking.
- Take a handful of bold-colored, sugar-coated almonds and crush them with a rolling pin. Add 1/4 cup (60 ml) Strega, anisette, or alkermes (sometimes spelled alchermes, a typical Tuscan liqueur) to the batter with the almond extract. Dust the top of the cake batter with the crushed almonds before baking.
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