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Face lift(now all I need is my tummy tuck)…

When I started this blog three and a half years ago there weren’t a lot of food blogs around, unlike now! I had two options for a template…one with coffee (which I felt was too clichΖ’Β© for a Seattle area blogger) and a watermelon. As you all know, I went with the watermelon.
Now, I like watermelon, especially on a hot Summer day with a little salt sprinkled on it, but really, the watermelon was starting to get to me.
Right around the time of my 3 year blog anniversary I started thinking I needed a change. Since I am computer illiterate and my husband, though a computer software guy is not a web designer, I decided that maybe I should hire someone. One of my regular reads in the food blogging world, Cannelle et Vanille had recently gotten a “face lift” on her blog and I was admiring it greatly. It wasn’t what I wanted for me, but I felt it really captured the feel of her blog. Aran makes such beautiful and sophisticated baked goods and pastry and her new blog design reflected that. I emailed her and asked her about price (gulp) and about her experience with her designer, Kaytlyn of Beneficial Design. She had nothing but great things to say about Kaytlyn, and of course now I know why. As luck would have it, Beneficial Design is right here in the Seattle area (well, Bellevue to be exact). I took that as a sign and contacted her. I was raring to go but got slightly deflated as Katlyn was already working on projects (how dare she πŸ˜› ) and though it was July I would be waiting until September to actually get started. Turned out, that was good. For I had several months to really focus on what did I want my blog to look like. Which blogs do I already read that I like their design and so on.
So when push come to shove I really knew what I wanted, I had some idea in July, but by September I pretty much had my concept. What was my concept you ask..quirky and simple. Let’s face it, I don’t make sophisticated foods (I leave that for Helen and Aran). I make stuff that hopefully anyone can make. My first cooking show I ever watched was Martin Yan on PBS. He ended each show with, “Yan can cook, so can you” and I often feel like saying, “Peabody can bake, so can you!” to all of my readers.
At first I think Kaytlyn thought I was going for more of a upscale style, but one in person meeting took care of that. πŸ˜‰ And with that, things took off. Yes, the color is the same, I like the green. Yes, I kept a nod to the old blog design by having a little watermelon in the banner ( I just had to) as well as in the links button. Hopefully you like the new stuff that was added (p.s. the comments are on the top of the post now) and more importantly I hope you feel that it represents me.
So thanks to Kaytlyn for getting the essence of who I am and translating that into my blog. It was a pleasure to work with you and I would say thanks for putting up with me, but really, I’m not that much of a pain. Lol πŸ˜‰

So of course the next thing I had to figure out was what to make. I originally had this grandiose idea, but I am still recovering from pneumonia and that didn’t sound all that fun anymore (I will make later I am sure).
Should I make a Dorie? Nah, I do that almost weekly. What about Yard? Ah yes, Sherry is my other go to gal in the baking world. Though ironically, no baking here. I was drawn to this recipe because I still can’t have dairy (fills up in my lungs) and so I am craving it. Also, I have been drinking this local Honeycrisp Apple Cider like a mad woman and saw an opportunity to use it. You can use just about any type of apple (though I would stay away from Granny Smith). There are several steps but none of them are hard, just a little time consuming. If you are not familiar with semifreddo, its similar (at least to me) to a frozen mousse. Though it doesn’t stay frozen long, as you can see from my photos…and it was 62F in the house. Imagine that on a hot day.
I was a bad girl and had a little piece, and yes, I paid the price. Oh well, it was worth it. Make it even better by throwing some caramel sauce on it.
I also included the Caramel Bavarian version which is basically the same recipe with gelatin added. So two recipes for the price of one…sounds good to me.

Caramel Apple Semifreddo

1 cup heavy cream
1 Β½ tsp vanilla extract
2 eggs
2 TBSP granulated sugar
2 TBSP water
Β½ cup Apple Caramel Glaze

1 large Honeycrisp apple, peeled and diced
1 tsp butter
3 TBSP granulated sugar

Using a standing mixer fitted with a whisk attachment or a hand mixer, whip the cream and vanilla extract on medium speed for about 3 minutes, or until it reaches the medium-peak stage. Set aside in the refrigerator., Clean and dry the beaters.
In a small saute pan, melt the butter and add the apple pieces. Let cook for about 3 minutes, until they start to get soft. Add the sugar and let them caramelize. Set aside to cool.
In a separate bowl , whip the eggs on medium speed for 5 minutes, until thick and pale yellow in color.
Meanwhile, bring the sugar and water to a boil in a small saucepan over medium heat. Remove from theΒ  heat . This is the simple syrup.
As soon as the eggs reach the ribbon stage, drizzle in the simple syrup very slowly, still whipping at medium speed. This will prevent the eggs from scrambling. Take about 2 minutes to add all the syrup. Continue whipping for 5 minutes, or until the eggs have triple in volume and are cool to the touch.
Transfer the whipped eggs to a large bowl. Add the glaze and using a rubber spatula, fold the egg foam and the glaze together. Next, fold in the reserved whipped cream. Lastly fold in the apples and any caramel that formed. This is the semifreddo base. Pour the base into a freezer container (I just used mini loaf pans), cups, or glasses and freeze until firm, about 3 hours before serving.

Master Caramel

ΒΌ cup water
1 cup granulated sugar
2 TBSP light corn syrup

Combine the water, sugar and corn syrup in a medium saucepan. Whisk them together, making sure no lumps of dry sugar remain.
Cover the sauce pan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat to high, and bring to boil Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, crush them down with a clean, wet pastry brush.
As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300F, lower the heat to medium, which will slow the cooking. Continue to cook the sugar until it reaches 325F; this will happen quickly. It will be golden brown. At 325F, remove the pot from the heat and let it sit for 1 minutes, or until the bubbles subside.

Apple Caramel Glaze

1 recipe Master Caramel, prepared through heated to 350F
Β½ cup apple cider
ΒΌ cup water
2 TBSP sugar
1 TBSP sliced fresh ginger
1 3-inch cinnamon stick
1 star anise pod

Bring the cider, water, sugar and spices to a boil in a medium saucepan over high heat. Immediately remove the syrup form the heat and carefully add it to the caramel. Stir with a whisk to incorporate completely.
Cover the pan and let it cool at room temperature for 20 minutes, then remove the spice with a slotted spoon or strainer. The glaze can be used immediately or refrigerated for later use.

Caramel Bavarian Cream:

The semifreddo recipe can also be used to cream a caramel Bavarian cream by adding 1 envelope powdered gelatin. Dissolve the gelatin by sprinkling it over ΒΌ cup cold water and letting it sir t for 5 minutes. Stir in the gelatin into the syrup, add the mixture to the eggs in step 4, and continue with the recipe. Refrigerate until set, about 1 hour, before serving.

Adpated from The Secrets of Baking by Sherry Yard

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Comments

  2. If you are going for a tummy tuck you need to pay one for me too! Ever since I stumbled onto your blog and got to know you I think I have gained 100 kilos! I’d say Kaytlyn did a pretty good job with the face lift!

    Reply

  9. I love, Love, LOVE the new look, Gracie!! It’s just adorable and very fitting to what you bake – which is usually always fun and ALWAYS droolworthy πŸ™‚

    The semifreddo looks heavenly as well.. everytime I see someone make it, I kick myself in the arse for never thinking of it since I am such an ice cream addict without an ice cream machine.. duh! πŸ™‚

    Hugs!
    xoxoxoxox

    Reply

  10. Hee, the watermelon is the first thing I looked for πŸ˜‰ The semifreddo looks so totally worth it– we’re mostly lactose-intolerant on this side of the world, but I don’t care!

    Reply

  15. Dude I love your new look! It’s so friendly. And this semifreddo looks unbelievable! I swoon at the idea of Honeycrisp cider!

    And I used to watch Martin Yan on PBS as a kid too! I love his aprons. And that’s a total bummer you aren’t all better from the pneumonia yet. Get well soon!

    Reply

  16. I like the new look, especially since you kept a little slice of watermelon in the corner.
    Cute.
    I love semifreddo. I used to make a chocolate malted semifreddo back when I worked in a restaurant, yummy.

    Reply

  19. LOOOOOVE the new blog layout, Peabody!! It’s totally pimped-out now πŸ˜‰

    Okay, I ADORE honeycrisp apples, yet have never tried Honeycrisp apple CIDER – sounds enticing!! And of course your Caramel Apple Semifreddo LOOKS super tantalizing and sensational. You never disappoint!! πŸ™‚

    Reply

  22. I love your new look!

    I ran into Craig Conroy’s mom yesterday (while getting my flu shot!) and was telling her about my blog (she and I used to work in the same office). I then proceeded to tell her about your blog and that you were a big hockey (Flames) fan! I directed her to your site also! πŸ™‚

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  24. I really like the new design. The boys have been bugging me for caramel apples but my 7yr old has loose teeth. I’ll try this one on him to see if it satisfies his craving!

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  29. I love the new look! I’m working on something new as well, but I can’t decide really what I want to do. Maybe I need a few months like you had!!

    I hope you are doing better soon and can enjoy dairy – I would have a very hard time not eating a whole serving (or two!) of this!

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  34. I love your new banner – congratulations! And the apple semifreddo idea is so unique – and sounds like a great way to use of some of the 15 pounds of apples currently sitting in my fridge. Thanks!

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  37. The new design rocks!

    It is really hard to pinpoint exactly what you want your blog to look like and how you want it to feel — you girls both did a great job working through that process, as it looks fabulous! πŸ™‚

    Reply

  38. Pretty new banner!
    The apple dessert looks good too.
    I’m glad to hear you are feeling better and hope you get to eat some dairy soon (like ice cream maybe, to sooth a sore throat? Oh wait, that’s me.)

    Reply

  40. Wow! The semifreddo looks divine! I found your bio on thenest (in the election post)..yay for change and great food! I’ll check back often.

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  53. Your photography is beautiful! In case you didn’t know, honeycrisp apples are $2.99 a pound at the grocery store where I work.
    And yes, this is very sophisticated.

    Reply

  56. Like the look of the blog. Its fun and perky like I’d expect you to be.

    The semifreddo looks like something I would scarf down so I can not make it. I want to, I really do but its one of those “call to me foods”.

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  59. Your new website design is nice, but off-center if you don’t view full screen, which I NEVER do. Is there a way to resize it so one is able to see the whole page in a smaller setting?

    Reply

  60. Fantastic new look…congrats!…love that you kept some elements of the old blog. The recipe is so seasonal, both because of the apple and caramel and because it is in the 80’s despite being Fall. A little semifreddo would go down just fine.

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  66. This is absolutely you!!! Perky, fresh looking, upbeat and classy!!! I just love your blog, have emailed you a few times and rec’d a reply back (greatly appreciated) made so many of your recipes and have been delighted with each and every one of them…please feel better soon….

    Reply

  72. Bitchin’ new look! (sorry…LANGUAGE, Jessica!)

    Love the “facelift” …and the semifreddo…I haven’t ventured into making (or eating) it nearly enough!

    Reply

  76. Hi P – I really like the new design. A lot. I poked around at all the different pages, etc. And I think the tiny watermelon is adorable! I’ve considered taking a class in web design because I’d love to do a complete start-from-scratch design for my own blog. But the more I get into it the more complicated it gets. So still I sit here, unhappy with my design, but unable to change it. So good for you. I like it!

    Reply

  81. What a great design, Peabody! I love it. The header is so unique, and so fitting for your style! My sister and I read your posts regularly, and are linking to you from our newly-launched blog! Keep up the good work!

    Reply

  82. I like the new look! Totally you, lady. The semifreddo sounds frggin’ awesome. I really dig your oft-used caramel because for me caramel > chocolate!

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  85. What a coincidence, I’ve been trying to upgrade my layout too! It’s so frustrating though, and wordpress doesn’t have many options at all… Unless I were to host it on my own server, and then pay for a new template, and struggle to learn CSS… Blah! Yours looks great though.

    Reply

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