Baking With The Magnificent Mango

Mangos are one of the most flavorful and colorful tropical fruits you can find. Learn about the mangos’ origin and its’ healthy nutritional profile. Chef Gail will teach you how to choose the best mango for your needs, and how to cut it up safely. She shares a wonderful, fruity dessert using the mango.


Strawberry Shortcakes with Mango Sauce

Makes 6 shortcakes

Shortcakes

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

8 tablespoons cold unsalted butter, cut into small cubes

1 cup of whole milk

2 tablespoons granulated sugar for sprinkling over shortcakes

Strawberries

4 cups fresh strawberries, hulled and sliced

3 tablespoons granulated sugar

1 teaspoon fresh lemon juice

Mango Sauce

2 mangoes, peeled and the flesh cut into small cubes

1 tablespoon fresh lime juice

Zest from 1 lime

Assembly

Sweetened whipped cream

Confectioners’ sugar

Make the shortcakes

  1. Preheat oven to 425°F.
  2. In a medium bowl, whisk together flour, baking powder and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the butter is pea-sized.
  3. Using a large spoon, blend in the milk and stir just until a dough forms.
  4. On a sheet pan covered with parchment paper, drop 6 tablespoons of dough leaving a space between each.
  5. Sprinkle the 2 tablespoons of sugar over each biscuit.
  6. Bake for 25-35 minutes or until biscuits are nice and brown. Cool.

Make the Strawberries

  1. Combine the strawberries, sugar and lemon juice in a bowl and allow to sit in the refrigerator for one hour.

Make the Mango Sauce

  1. Purée the mango cubes and lime juice in a food processor or blender until almost smooth, with only a few small pieces of mango.
  2. Pour into a bowl and stir in zest.

To Assemble

  1. Split each biscuit and place the bottom half onto a dessert plate.
  2. Place a dollop of whipped cream, some strawberries and some mango sauce. Cover with the top half of the biscuit.
  3. Dust with confectioners’ sugar through a sieve and serve at once.

Baking Radio Episode 47: One Brownie Recipe, Four Delicious Variations

So many people love brownies. Discover that Chef Gail is a diehard brownie lover as well, and always on the look-out for the perfect brownie recipe. She will give you one of her favorite fudge brownie recipes, and then give you four incredible variations. Learn how to change flavors and dress up the simple little brownie.  


Fudge Brownies

Makes 9 Brownies

½ cup bittersweet chocolate, chopped

1 ½ ounces unsweetened chocolate, chopped

6 tablespoons unsalted butter

¾ cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

½ cup all-purpose flour

½ teaspoon salt

½ cup chopped semisweet chocolate

  1. Preheat oven to 350° F.
  2. In a medium heatproof bowl placed over a pot of simmering water, melt both the bittersweet and unsweetened chocolates until melted. Allow the mixture to cool for about 10 minutes.
  3. Whisk the granulated sugar, the eggs, and the vanilla into the melted chocolate. Mix well.
  4. Add the all-purpose flour and salt.
  5. Fold in the semisweet chocolate chips.
  6. Pour batter into a greased 8-inch square baking pan lined with foil and greased again.
  7. Bake for 25-28 minutes or until a small knife inserted into the center comes out with only a few crumbs attached. Do not over bake. Cool.
  8. Chill the pan of brownies in the refrigerator for a few hours. Lift the foil out of the pan and peel it off. Cut brownies into squares.

Baking Radio Podcast Episode #39: How to Bake Chiffon Cake From Scratch! + Chef Sokol’s Citrus Chiffon Cake Recipe

The Chiffon cake as a special type of separated egg foam cake is discussed in detail. This type of cake contains two ingredients that no other sponge cake has- baking powder and oil. Chef Sokol explains what each of these ingredients does for the texture of this specialty sponge cake. A favorite recipe for a Citrus Chiffon cake is given.

 

 

Citrus Chiffon Cake

Makes 1 10-inch cake

2 ¼ cups cake flour

1 ¼ cups granulated sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup canola oil

5 large egg yolks (save the whites for the egg foam for later)

½ cup orange juice

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

Zest from: 1 orange, 1 lemon, and 1 lime

1 teaspoon lemon extract

8 large egg whites, room temperature

½ teaspoon cream of tartar

¼ cup granulated sugar

 

  1. Preheat oven to 325° F.
  2. In the bowl of an electric mixer using the paddle attachment, blend the flour, sugar, baking powder, and salt.
  3. On low speed, add in the oil, yolks, orange juice, lemon and lime juices, followed by all of the zest and the lemon extract. Blend until smooth. Pour the batter into a large bowl and set aside.
  4. Place the egg whites in the clean, dry bowl of an electric mixer and using the whip attachment, beat them at high speed until foamy. Add the cream of tartar and beat until soft peaks form.
  5. Slowly add the ¼ cup granulated sugar and beat at high speed until stiff peaks form.
  6. Using a whisk, blend in about one quarter of the beaten egg whites into the reserved batter to lighten it.
  7. Place the remaining egg foam over the lightened batter and, using a rubber spatula, fold it in gently.
  8. Pour the batter into an ungreased false-bottom 10-inch tube pan with metal tabs.
  9. Bake for 50-60 minutes or until a small, sharp knife inserted into the center comes out clean.
  10. Remove the cake from the oven and allow it to cool upside down.
  11. Remove the cake from the pan and place it right side up onto a serving platter.

Baking Radio Podcast Episode #37: How to Bake French Chocolate Mousse, with Recipe!

Mousses are defined and discussed in detail. Some mousses use eggs and some do not. Learn about the different types of mousses with chocolate mousse being the emphasis. Chef Sokol reviews the difficulties of combining chocolate and cream, and how to avoid these issues. An authentic recipe for French Chocolate Mousse is given with step by step guidance.

 

 

French Chocolate Mousse

Serves 6-8 people

1 cup heavy cream

3 egg whites

¼ cup superfine sugar

6 tablespoons unsalted butter, softened

1 1/3 cups semisweet chocolate, melted with ¼ cup brewed coffee over a double boiler, and allowed to cool

3 egg yolks

 

  1. In the bowl of an electric mixer using the whip attachment, beat the cream until stiff peaks form. Scrape into a small bowl and set aside.
  2. Wash the whip and electric mixing bowl and dry thoroughly. Beat the three egg whites until soft peaks form. Slowly add the sugar and beat until stiff peaks form. Scrape into a small mixing bowl and set aside.
  3. In the bowl of an electric mixer using the whip attachment, beat the softened butter and melted chocolate and coffee mixture. Add the egg yolks, one at a time.
  4. Scrape the chocolate and butter mixture into a large mixing bowl. Using a whisk, whisk the beaten egg whites into the chocolate. This will lighten the mixture.
  5. Fold in the whipped cream using a rubber spatula.
  6. Divide the mousse into 6-8 wine glasses and chill for several hours.

Baking Radio Episode #36: How to Make Marshmallows from Scratch!

Did you know that a marshmallow is really a stabilized meringue that can be made with or without egg whites? Learn why you would want to make them yourself, and how easy they are to create. Find out Chef Sokol’s best tips to get the fluffiest marshmallows ever. She also shares an easy recipe, so you, too, can make your own marshmallows!

 

 

Marshmallows

Makes approximately 1 ½ pounds marshmallows

½ cup cold water

2 tablespoons unflavored gelatin (about 2 envelopes)

1 cup granulated sugar

1 cup light corn syrup

1/3 cup water

1 egg white, room temperature

1 teaspoon pure vanilla extract

Confectioners’ sugar for dusting

 

  1. Spray a 9 x 13” pan with nonstick cooking spray. Line the bottom with parchment paper. Sprinkle a heavy layer of confectioners’ sugar over the parchment paper.
  2. Soften the gelatin by placing the ½ cup cold water into a small bowl and sprinkling the powdered gelatin over it. Stir briefly and allow it to bloom and solidify.
  3. In a heavy medium saucepan, combine the sugar, corn syrup and 1/3 cup water. Bring the mixture to a boil stirring just until the sugar is dissolved. Wash down any sugar crystals with a pastry brush dipped into water.
  4. Cook the mixture until a candy thermometer climbs to 240°F.
  5. While the sugar syrup is cooking, place the egg white into the bowl of an electric mixer. Using the whip attachment beat the egg white until it forms stiff peaks.
  6. Once the sugar syrup reaches 240°F, gently place the softened gelatin into it, and whisk until it has melted. Remove the mixture from the heat and pour it into a greased, heatproof liquid measuring cup.
  7. With the mixer on medium speed, slowly pour the sugar syrup into the beaten egg white (do not pour the syrup directly onto the beaters).
  8. Once the sugar syrup has been added, turn the mixer up to high speed. Add the vanilla extract.
  9. Continue beating until the mixture looks light and fluffy.
  10. Using a rubber spatula, pour the marshmallow into the 9 x 13” pan spreading the mixture evenly.
  11. Allow the marshmallow to sit at room temperature for several hours until firm.
  12. Gently remove the marshmallow from the pan. Place on a cutting board. Using a knife sprayed with nonstick cooking spray, cut the marshmallow into squares, rectangles or using a cookie cutter into any shape you wish. Roll each marshmallow into confectioners’ sugar.
  13. Place cut marshmallows onto a sheet pan lined with waxed paper sprinkled with confectioners’ sugar.
  14. Store at room temperature in an airtight container separated by layers of wax paper for one week.

Baking Radio Podcast Episode #33: All About Caramel for Bakers Part 2 of 2

Explore the two ways to make caramel, and which way is the easiest. Learn the best tips for the smoothest caramel ever. Once you have made caramel, how do you clean the pan? Find out the secret. Chef Sokol shares a simple caramel sauce.

 

 

Simple Caramel Sauce

Makes about 1 cup

1 cup granulated sugar

½ cup water

1 teaspoon lemon juice

¾ cup heavy cream

1 teaspoon pure vanilla extract

  1. Place sugar, water, and lemon juice into a medium heavy-bottomed saucepan. Stir to combine. Cook over medium heat, stirring occasionally, until sugar is dissolved.
  2. Raise the heat and continue to cook, without stirring, until the syrup comes to a boil. Wash down the sides of the pan with a pastry brush dipped in water to prevent crystallization.
  3. Allow the syrup to boil, gently swirling the pan a few times until the mixture has turned the color of light to medium brewed tea.
  4. Remove the pan from the heat and carefully pour in the cream. The caramel will bubble up, so use caution.
  5. Add the vanilla and whisk the caramel over low heat until the mixture is smooth.

Note: You can store the caramel sauce in the refrigerator in an airtight container for up to three weeks. It can be microwaved to warm and thin it out.