[et_pb_section fb_built=”1″ _builder_version=”3.22″ background_color=”#d9ae52″ transparent_background=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”on”][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” make_fullwidth=”off” use_custom_width=”off” width_unit=”on”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Title Header” _builder_version=”4.7.3″ text_font=”Crimson Text||||” text_text_color=”#ffffff” text_font_size=”30″ header_font_size=”63px” background_layout=”dark” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]<\/p>\n
The Great Altadena Baking Show Recipes<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.22″ background_color=”rgba(255,255,255,0)” transparent_background=”on” make_fullwidth=”off” use_custom_width=”off” width_unit=”on”][et_pb_row column_structure=”1_2,1_2″ use_custom_gutter=”on” gutter_width=”2″ _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” make_fullwidth=”off” use_custom_width=”off” width_unit=”on”][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/altadenaheritage.org\/wp-content\/uploads\/2020\/11\/cookie-1.jpg” title_text=”cookie” _builder_version=”4.7.3″ _module_preset=”default”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.7.3″ _module_preset=”default”]<\/p>\n
Makes 4 -5 dozen<\/p>\n
Ingredients<\/b><\/p>\n
1 \u00be cups unblanched almonds finely ground (Cuisinart works well)
1 \u00bd cups sugar
3 large egg whites
1 tsp. almond extract
1 tsp. vanilla extract<\/p>\n
Method<\/b><\/p>\n
Heat the oven to 375.\u00a0 Line a baking sheet with parchment \u00a0paper.<\/p>\n
In the bowl of an electric mixer or in the Cuisinart, combine ground almonds, sugar and egg whites.\u00a0 Combine and then add extracts.\u00a0 Combine again.<\/p>\n
Roll \u00a0small pieces of the dough in your hands and make very small balls \u2013 about \u00bd tsp. size.\u00a0 If the dough is too gloppy, use a small spoon. If you want to be obsessive, flatten each ball with dampened fingers and gently press a few sliced almonds on top.<\/p>\n
Bake until just brown of top, about 10 minutes.\u00a0 Remove from oven and place on wire rack for 5-10 minutes.\u00a0 Remove cookies from baking sheet with a spatula while slightly warm and place on wire rack to cool.<\/p>\n
These keep very well for at least two weeks.\u00a0 And you can keep the batter in the refrigerator and bake as needed.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.7.3″ background_image=”https:\/\/altadenaheritage.org\/wp-content\/uploads\/2020\/11\/image.jpg” transparent_background=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”on”][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” gutter_width=”2″ _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” make_fullwidth=”off” use_custom_width=”off” width_unit=”on”][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.7.3″ _module_preset=”default”]<\/p>\n
INGREDIENTS<\/b><\/p>\n
1 1\/2 cups heavy cream
1 1\/2 cups whole milk
5 large egg yolks
1\/2 cup sugar
1 teaspoon vanilla
1 teaspoons kosher salt
9 ounces dark or bittersweet
chocolate, finely chopped<\/p>\n
METHOD<\/b><\/p>\n
In a medium bowl, whisk the egg yolks with the sugar, vanilla and salt.\u00a0 Set aside<\/p>\n
In a medium saucepan, bring the cream and milk to a simmer. Reduce heat.<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.7.3″ _module_preset=”default” custom_margin=”||||false|false” custom_padding=”60px||||false|false” custom_padding_tablet=”” custom_padding_phone=”1px||||false|false” custom_padding_last_edited=”on|phone”]<\/p>\n
\u00a0Temper the egg mixture by gradually whisking in a little of the hot cream.\u00a0 Whisk the tempered eggs back into the cream.\u00a0 Cook over moderately low heat, stirring constantly with a wooden spoon until the custard is slightly thickened and coats the back of the spoon, about 5 minutes.<\/p>\n
Strain the custard through a fine sieve into a heatproof bowl. Add the chopped chocolate and let stand until melted, about 2 minutes. Whisk vigorously until smooth.\u00a0 Pour into a pan and press a sheet of plastic wrap directly onto the surface of the cr\u00e9meux and refrigerate until set, at least 6 hours or overnight.<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.22″ transparent_background=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”on”][et_pb_row _builder_version=”4.7.3″ _module_preset=”default”][et_pb_column type=”4_4″ _builder_version=”4.7.3″ _module_preset=”default”][et_pb_text _builder_version=”4.7.3″ _module_preset=”default”]<\/p>\n
Makes 1 pint Grapefruit Curd or 1 cup Passion Fruit Curd<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”3_5,2_5″ use_custom_gutter=”on” gutter_width=”2″ _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” make_fullwidth=”off” use_custom_width=”off” width_unit=”on”][et_pb_column type=”3_5″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.7.3″]<\/p>\n
Ingredients<\/b><\/p>\n
(Halve the recipe for Passionfruit Curd, as there is so little juice.)<\/p>\n
6 egg yolks, lightly beaten
1 cup sugar
\u00bd cup freshly squeezed grapefruit juice
\u00bc pound (1 stick) unsalted butter, cut into small pieces<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/altadenaheritage.org\/wp-content\/uploads\/2020\/11\/curd.jpg” title_text=”curd” _builder_version=”4.7.3″ _module_preset=”default”][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_5″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.7.3″]<\/p>\n
Strain the egg yolks through a sieve into a medium, nonreactive saucepan.<\/p>\n
Over low heat, stir in sugar and lemon juice.<\/p>\n
Cook, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 10 minutes. Do not allow the mixture to boil.<\/p>\n
Remove from heat and whisk mixture until slightly cooled.<\/p>\n
Stir in butter, a bit at a time, until fully incorporated.<\/p>\n
While still warm, pour the mixture into a clean pint or 1-cup jar.<\/p>\n
Refrigerate until ready to use up to 2 weeks<\/p>\n
Note: Delicious on simple cakes, on toast, stirred into yogurt, or with shortbread. Not a diet food.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.7.3″ _module_preset=”default” background_color=”rgba(0,0,0,0.03)” hover_enabled=”0″ sticky_enabled=”0″][et_pb_row _builder_version=”4.7.3″ _module_preset=”default”][et_pb_column _builder_version=”4.7.3″ _module_preset=”default” type=”4_4″][et_pb_text _builder_version=”4.7.3″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″ text_orientation=”center”]<\/p>\n