#cafe fernando

RECIPE: Deeply Pumpkiny Pumpkin Cheesecake (from The Artful Baker by Cenk Sönmezsoy)

Fitting 4.4 pounds of apples into a Bundt cake (Deeply Appley Apple Cake) felt like the biggest victory of my culinary adventure until I managed to squeeze 6.6 pounds of pumpkin into eight slices of cheesecake. That’s right: you’ll be eating close to a pound of pumpkin in every slice.

I owe this victory to Cook’s Illustrated. The magazine’s tip for achieving a concentrated flavor as well as a smooth and creamy texture in pumpkin cheesecake is genius—blotting canned pumpkin puree with paper towels to remove excess moisture before mixing it with the rest of the ingredients.

I always prefer to cook from scratch, so using canned pumpkin is out of the question for me. If you’d like to take a shortcut and have a favorite brand, feel free to use it, so long as you remove excess moisture as explained below.

Serves 8 to 10

CRUST

3½ tablespoons (1.7 ounces; 50 grams) unsalted butter, melted and cooled, plus more for pan

1 cups (210 grams) Cinnamon and Ginger Wafer Crumbs (see below)

FILLING

6.6 pounds (3 kilograms) fresh pumpkin

1¼ cups (250 grams) granulated sugar

14.1 ounces (400 grams) full-fat cream cheese, at room temperature

3 large eggs, at room temperature

1 cup (240 grams) heavy cream, at room temperature

GARNISH

½ cup (120 grams) Crème Fraîche, lightly whipped

2 tablespoons (11 grams) blanched pistachio flour

Set a rack in the middle of the oven and preheat the oven to 350°F (175°C).

Butter the bottom and sides of a 9-inch (23-cm) square baking pan. Line the pan with two overlapping strips of parchment paper that are the width of the pan bottom and long enough to cover the bottom and sides with 2 inches (5 cm) of overhang on each side. Butter the lower parchment to secure the top sheet.

To make the crust:

In a medium bowl, stir and mash the wafer crumbs and melted butter with a fork until the crumbs are evenly moistened. Scrape the mixture into the prepared pan and press it with the back of a spoon into an even layer on the bottom only. Bake until set, about 12 minutes. Set the pan on a wire rack to cool completely. Leave the oven on.

To make the filling:

Peel, seed, and cut the pumpkin into 1½-inch (4-cm) pieces. Measure out 4 pounds (1.8 kilograms) of pumpkin flesh for the pumpkin puree (reserve the rest for another use, such as a soup). Arrange the pumpkin in an even layer on a large rimmed baking sheet lined with parchment paper. Bake for 1 hour 10 minutes, stirring once halfway through the baking time. Set the sheet on a wire rack and let cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).

Transfer the baked pumpkin pieces in batches to a fine-mesh strainer set over a large heatproof bowl and press hard with a silicone spatula until only coarse fibers are left in the strainer. Discard the solids left in the strainer after each batch. Scrape any puree clinging to the bottom of the strainer into the bowl.

Scrape the strained pumpkin puree onto a rimless baking sheet lined with three layers of paper towels and spread it evenly with a small offset spatula. Place three layers of paper towels over the puree and press lightly to blot. Once the paper towels on top are completely wet, peel them away and place another three layers of paper towels on top. Place another rimless baking sheet over the towels and carefully flip the whole thing so that the bottom baking sheet is now on top. Remove the top baking sheet and peel away the wet paper towels. Continue to blot and flip until the paper towels come up with only traces of moisture. It will take 4 to 5 rounds. You will have about 1¾ cups (400 to 450 grams) of pumpkin puree. (The pumpkin puree will keep, wrapped airtight, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Bring to room temperature before using.)

Measure out 1½ cups (390 grams) of the pumpkin puree (you may wish to sweeten the remaining puree to enjoy later as pumpkin butter), transfer it into a medium bowl, and stir in the sugar.

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese at medium speed until smooth, about 5 minutes. Add the sweetened pumpkin puree and beat until blended, about 3 minutes. Switch to the paddle attachment. Add the eggs and cream and beat at the lowest speed until blended, about 5 minutes, scraping down the sides of the bowl as needed. Meanwhile, put a kettle of water on to boil.

Scrape the batter into the prepared pan and spread it evenly with a small offset spatula.

Set the pan inside a large roasting pan and set it on the oven rack. Pour in boiling water until it reaches halfway up the sides of the pan. Close the oven door. Bake until the center of the cheesecake jiggles slightly when the pan is gently shaken, about 1 hour 15 minutes. Turn the oven off, prop the door slightly open with a wooden spoon, and let the cheesecake cool in the oven for 1 hour. Carefully remove the pan from the water bath and set the pan on a wire rack to cool completely. Cover the pan with a sheet of aluminum foil, poking holes in the foil with a fork to prevent condensation, and refrigerate for at least 5 hours, or preferably overnight.

To garnish and serve:

Using the parchment overhang as handles, lift the cheesecake out of the pan and transfer it to a cutting board. Cut the cheesecake in half, then cut each half crosswise into 4 or 5 equal rectangles. Transfer the pieces to a serving plate. Fit a small pastry bag with a medium closed 7 pointed star tip (Ateco #846), twist the tip of the bag, place it in a small glass, and fold the top of the bag down over the edge of the glass. Scrape the crème fraiche into the bag, unfold the cuff, and twist to enclose the crème fraiche. Holding the pastry bag at a 90-degree angle to the surface of the cheesecake, pipe a star onto one end of each rectangle. Sprinkle the pistachio flour evenly over the crème fraiche stars and serve cold.

Storage:

The cheesecake slices will keep, covered with an aluminum foil tent (poke holes in the foil with a fork to prevent condensation), in the refrigerator for up to 5 days.

CINNAMON & GINGER WAFER CRUMBS

Makes 1¾ cups (210 grams)

¾ cup (105 grams) all-purpose flour

¼ cup (40 grams) confectioners’ sugar

Pinch of fine sea salt

4 tablespoons plus 1 teaspoon (2.2 ounces; 60 grams) cold unsalted butter, cut into small pieces

1 tablespoon (20 grams) maple syrup

½ teaspoon (2 grams) ground cinnamon 

½ teaspoon (2 grams) ground ginger

Set a rack in the middle of the oven and preheat the oven to 350°F (175°C).

In the bowl of a food processor fitted with a metal blade, process the flour, sugar, and salt until blended. Add the butter pieces and pulse until coarse crumbs form. Add the maple syrup and process until the dough gathers around the blade, about 1 minute.

Scrape the dough onto a large sheet of parchment paper. Cover with another sheet of parchment and roll out the dough to an even thickness of ⅛ inch (3 mm). Transfer the dough and parchment to a baking sheet and peel off the top parchment.

Bake until golden on top and light brown on the edges, 14 to 16 minutes. Remove the baking sheet from the oven and transfer the wafer with its parchment onto a wire rack to cool completely.

Break up the wafer into large pieces and transfer them to the food processor. Pulse until crumbs form, about 1 minute. The crumbs are now ready to use in recipes.

Storage: The wafer crumbs will keep in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

A collection of more than 100 extraordinary desserts—all with photos and meticulous instructions—by Cenk Sönmezsoy, creator of the internationally acclaimed blog Cafe Fernando.

Written, styled, photographed, and designed by Cenk Sönmezsoy, The Artful Baker shares the inspiring story of a passionate home baker, beginning with his years after graduate school in San Francisco and showcasing the fruits of a baking obsession he cultivated after returning home to Istanbul. Sönmezsoy’s stories and uniquely styled images, together with his original creations and fresh take on traditional recipes, offer a thoughtful and emotional window into the life of this luminary artist.

The Artful Baker is comprised of almost entirely new content, with a few updated versions of readers’ favorites from his blog, such as Brownie Wears Lace, his signature brownies topped with blond chocolate ganache and bittersweet chocolate lace (originally commissioned by Dolce & Gabbana and awarded “Best Original Baking and Desserts Recipe” by Saveur magazine); Raspberry Jewel Pluot Galette, a recipe inspired by Chez Panisse’s 40th year anniversary celebrations; and Devil Wears Chocolate, his magnificent devil’s food cake that graces the cover of the book.

Each chapter highlights a variety of indulgences, from cookies to cakes and tarts to ice creams, including recipes like Pistachio and Matcha Sablés; Tahini and Leblebi (double-roasted chickpeas) Swirl Brownies; Sakura Madeleines; Sourdough Simit, the beloved ring-shaped Turkish bread beaded with sesame seeds; Isabella Grape and Kefir Ice Cream; Pomegranate Jam; and Blanche, a berry tart named after the Golden Girl Blanche Devereaux.

Every recipe in The Artful Baker has gone through a meticulous development phase, tested by an army of home bakers having varying levels of skill, equipment, and access to ingredients, and revised to ensure that they will work flawlessly in any kitchen. Measurements of ingredients are provided in both volume and weight (grams). Where a volume measurement isn’t useful, weight measurements are provided in both ounces and grams.

Listen, sometimes your culinary life is a Michelin-star moment, and sometimes it’s “what can I make without putting on real pants?” This recipe combo falls somewhere gloriously in-between. I snagged this recipe from Café Fernando, with one minor adjustment: I swapped rye bread for wheat because, well, that’s what the pantry gods gave me. (If you’re out here running a bread boutique with seven…

Merhaba Tryemek Tarif Severleri Bugün siz değerli takipcilerimize Nar Reçeli tarifi vereceğiz Simdiden bu yemek tarifimizi deneyen herkese afiyet olsun

2 adet nar

1 kase şeker

Limon

Narların tanelerini çıkartıp kaseye koyalım. (Zira o kase şeker hastalığı amacıyla ölçümüz olacak. ) Henüz sonraları tencereye aynı kasede şeker ve narları koyup bekletelim, suyunu salana büyüklüğünde. Sulanınca…

achei no café fernando (um blog de culinária muito legal de um turco que já morou em são francisco e não se chama fernando) essa receita de musse de chocolate que leva apenas dois ingredientes:

1) chocolate

2) água

sem mais. corram pra cozinha. e depois vamos todos assistir de novo o filme "como água para chocolate".

as duas fotos são do café fernando (e também são lindinhas).

fonte: http://cafefernando.com/the-best-chocolate-mousse-of-your-life-under-5-minutes/

::

i found on café fernando (a very cool cooking blog from a turkish who has lived in san francisco and who is not called fernando) this recipe for chocolate mousse that takes just two ingredients: 

1) chocolate 

2) water 

no comments. run to the kitchen. and then we all watch the movie "like water for chocolate" again. 

the two pictures are from cafe fernando (and also lovely).

Geçtiğimiz hafta kolunu kıran baboşumu ziyaret etmek için Eskişehir'e gittim. Geçmiş olsun cup cakelerimi de cafe fernando'da görüp, uzuun süredir hayalini kurduğum çikolatalı kek tarifine göre yaptım.

Gecenin 12buçuğunda evi saran yeni pişmiş kek kokusu negzel şey Tanrım..