Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Deb Hall wrote:I love this recipe for Derby entertaining: it's the only Mint Julep I can honestly say I like !
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Brad Keeton wrote:Query for the bakers - could this be made the night before, put into the pans, put in the fridge, then baked the next day? Or would something screwy happen with the yeast?
Deb Hall wrote: Brad,
There is no yeast ( which could cause an issue with over rising).
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Brad Keeton wrote:Deb Hall wrote: Brad,
There is no yeast ( which could cause an issue with over rising).
Duh. I think I saw Robin use the word "yeast" and just assumed.
I suppose, then, I could make the batter the night before, put it in the pans, then the fridge, then bake the next morning, allow to cool, and then frost. I wouldn't need them until mid-afternoon on Derby Day, I just try to not do any cooking that day to the extent possible (can't really make cheese grit souffle ahead of time).
Deb Hall wrote:Brad Keeton wrote:Deb Hall wrote: Brad,
There is no yeast ( which could cause an issue with over rising).
Duh. I think I saw Robin use the word "yeast" and just assumed.
I suppose, then, I could make the batter the night before, put it in the pans, then the fridge, then bake the next morning, allow to cool, and then frost. I wouldn't need them until mid-afternoon on Derby Day, I just try to not do any cooking that day to the extent possible (can't really make cheese grit souffle ahead of time).
Brad,
You could, but why? Do you have an oven conflict the night before? Just cook the night before and let cool overnight- then frost in the morning if desired. Personally I'd complete them and cut them the night before- quality is perfect the following day, and letting them sit for a while after frosting gives a nice "bite" to the very top of the icing.
Deb
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Michele Cull wrote:Am I missing something or is there not an icing recipe on the original page?
MissChele
Deb Hall wrote:Michele Cull wrote:Am I missing something or is there not an icing recipe on the original page?
MissChele
No, Michele- you are right. The original has no frosting, just poweder sugar ( and then I garnish with mint). Good chocolate buttercream would be good too.
Deb
Users browsing this forum: Claudebot and 0 guests