The Great British Bake Off: Meltdown

gbbo-baked-alaskaPreviously on The Great British Bake Off: Bread! Lots and lots of bread. It was a carbfest. Luis blew everyone away with his amazing bakes, and Jordan failed to rise to the challenge.

It’s dessert week, and to start off, they need to make a self-saucing pudding. Eight of them, actually. They get started. Paul says the key thing with these is to keep the sponge light, so it bakes fast. Mary adds that the sauce needs to have some texture and the right consistency.

Luis admits that puddings aren’t his strength and he finds them kind of risky, what with the sponge plus moisture.

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Great British Bakeoff: I Choux, Choux, Choooux-se You

Bake Off Frances cream horns.PNGPreviously on The Great British Bakeoff: Howard’s amazing looking peachy buns weren’t enough to keep him in the game, while Ruby’s whiny self-deprecation was rewarded with a scolding from Mary and the title of Star Baker for the week.

Sue and Mel start off by chatting about the seven deadly sins and how many of them we’ve already seen covered this series. All of them, it seems.

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Great British Bakeoff: Oh, it’s Just a Trifle

how_to_make_trifle_89033_16x9Previously on The Great British Bakeoff: Ruby had an amazing turnaround while Lucy and her organic, homegrown boringness was sent packing.

It’s desserts week, which makes Christine happy, because she loves desserts. Presumably she wouldn’t be on this show if she didn’t, right? Sue welcomes the Bakewells back and tells them they’re starting off with trifles. Mmmm, trifle. Everyone’s super confident, but the VO tells us this is a test of multitasking as well as baking, because you need all these distinct layers of cake, some sort of jam-like thing, and custard, all of which need to be made separately and assembled. Paul tells us it’s hard to keep all the layers separate, which I’ve never found, and Mary says most trifles are pretty soft all the way through.

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Downton Dish: Charlotte Russe

Apparently, in Isobel’s mind, the best way to distract a mother from the grief of losing a child is to have her over for lunch. And, oddly, she turns out to be right, but mostly because Robert shows up to make a scene and look like a intolerant jerk and a buffoon yet again. Though he’s enraged by the idea of his wife, daughters, and mother being served luncheon by a (gasp!) former prostitute, the ladies all take one look at the pudding and decide to stay. I’ve never had a Charlotte Rousse, but if the picture’s anything to go by, I don’t blame them one bit.

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Downton Dish: Brownies

Look, Sybil’s having her baby. It’s tense; you’re gonna want some chocolate, just trust me on this one. And these are possibly the greatest chocolate brownies I’ve ever encountered in my entire life. Rich, fudgy, so, so good. Bake up a plate and have it on hand. Best Damn Brownies Adapted from Martha Stewart Ingredients 1 stick (8T) butter 4 oz bittersweet chocolate 2 eggs … Continue reading Downton Dish: Brownies

Downton Dish: Apple Charlotte

Apple Charlotte From Delia Smith’s Complete Cookery Course and Delia Smith’s Comlete Illustrated Cookery Course 1 lb apples 1 T caster sugar 1 stick 6 slices bread from a large loaf, about ¼ inch thick, crusts removed 1 egg yolk   Peel, core, and thinly slice the apples. Place them in a saucepan with ¼ stick of butter. Cook over low heat until the apples … Continue reading Downton Dish: Apple Charlotte

Downton Dish: Wedding Fruitcake

I don’t think it’s too spoilery to say that there’s a wedding coming to Downton Abbey, and weddings in England apparently mean fruitcake. Now, fruitcake’s gotten a bad rap over the years, but the real stuff is pretty damn good. Unfortunately, it usually needs several days (even weeks) to cure, so I found a recipe that skips that step entirely by leaving out the alcohol. … Continue reading Downton Dish: Wedding Fruitcake

Downton Dish: Crème Brûlée

Ok, I was going to be all sensitive and PC and do something innocuous today, like scones. But since tonight’s episode revolves heavily around I guy with burns, I just couldn’t resist. I shrugged and said: “Eh, the hell with it. I’m doing crème brûlée.” What can I say? I have a rather morbid sense of humor sometimes. Besides, crème brûlée is delicious deliciousness, and … Continue reading Downton Dish: Crème Brûlée

Downton Dish: Crêpes Suzette

My dear readers, I can’t believe, with my love of cooking and Downton Abbey, that it didn’t occur to me until now to put the two together. As we all settle down for another episode, it’s nice to have something to snack on, and let’s face it—regular old popcorn simply won’t do (what would Violet say?!) Instead, perhaps we should turn to this classic, elegant … Continue reading Downton Dish: Crêpes Suzette