Soul Taker Secrets – The Council Of Twelve Favorite Dessert


We know for quite a while now that Katie loves to cook for her family. As the respective family grows, more and more favorite dishes of the council members and their consorts become known.

But there is one dish the entire ‘Council of Twelve’ would ‘die for.’ (Not literally, of course, since they are the most powerful individuals in existence, but you get the main picture.)

Today the consorts have agreed to publish the recipe. (And no, it’s not Katie’s recipe. That much I can tell you.). In case you are going to try out ‘The Council of Twelve’ member’s favorite dessert, please let me know how you like it.


Tiramisu

(for 8 servings)

Ingredients:

4 egg yolks

3.52 ounces refined sugar

1 organic lemon

1.1 pounds mascarpone

1.35 fluid ounces Grand Marnier

5.05 fluid ounces very strong, freshly brewed espresso

7.93 ounces ladyfinger cookies

2 Tbsp. dark cacao or chocolate powder

 

Instructions:

  1. In a high bowl, mix the four egg yolks to the highest mixer speed and add the refined sugar spoon by spoon until the sugar has dissolved.
  2. Wash the lemon with hot water, wipe it dry, and rasp the peel’s yellow part into the mascarpone. Don’t rasp the white, lower part of the peel. Stir the mascarpone with the lemon peel
  3. Mix the mascarpone spoon by spoon with the egg/sugar mass and prepare a big, shallow form. Mix the Grand Marnier with the cooled strong espresso in a small bowl.
  4. Half of the ladyfinger cookies should now be briefly dipped into the espresso, pulled out, and then spread out on the ground of the shallow form. Cover it with half of the creme and smooth it down.
  5. Take the rest of the ladyfinger cookies, dip them and cover the creme in the form with them. Then use the rest of the creme to spread it on top of the second cookie-layer and smooth it down.
  6. The dessert goes into the refrigerator for at least four hours.
  7. Shortly before serving, use the cacao powder (chocolate powder) and dust the entire form through a sieve.

If you did everything right, the dessert should look like this:

Enjoy! And if you can guess which consort’s recipe this is, you can get the e-book of one of the first three books in ‘The Council of Twelve’ series for free!

Let me know in the comments.

Soul Taker Secrets – Katie Bakes Bread

We know that Katie loves to invite the ‘Council Of Twelve’ over for dinner. She cares for each one of the Council members and wants them more to feel like a real family. Now, we also know, Katie isn’t a naturally talented cook. But that does not keep her away from trying. Lately, she got a recipe for European bread, a rare recipe that’s normally inherited within the family. The last family member does not have kids and wants Katie to have it. Let’s see what she did with it.


Ingredients:

2.2- lbs flour

3.5 ounces unsalted butter

2.08 cups milk

2 eggs

2 1/2 tablespoons salt

2 tablespoons sugar

1 cube fresh yeast

*****************************************

Instructions:

The flour goes into a big sturdy bowl. With a spoon ‘shovel’ the flower in the middle towards the outside and create a deep ‘hole’ in the middle.

The salt goes on the outside, where the most flour is.  Don’t mix it with the middle, please.

Pour half a cup milk into a coffee mug, the rest of the milk into a pan. The unsalted butter goes into the pan as well. Carefully and slowly heat up milk and butter together until the butter is liquid.

In the coffee mug add the sugar and carefully pluck the fresh yeast into pieces. Add it to the milk and sugar and leave it there for about 15 – 20 minutes to activate the yeast. (The fresh yeast is hard to find in supermarkets but can be ordered online.) Occasionally stir the liquid until the yeast is viscous and softened.

One egg and the egg white of the second egg go into the deep middle in the flour bowl. The yolk of the other egg putt aside into a coffee cup or mug and put it into the fridge.

When the butter is liquid and the milk warm, let them cool for a moment. It’s better they’re not used boiling hot, or you’re burning your hands. – As soon as they’ve cooled down, pour them in the deep middle of the bowl where the eggs are. At the end add the mug with the milk, sugar, and yeast and add it, but make sure you don’t mix it with the salt.

Start stirring the ingredients with a wooden spoon until the entire mixture turns halfway into a crumbly dough, then turn the bowl upside down and get the mixture out, onto a clean and sturdy surface. Use your hands to clean out the bowl and then start kneading the mixture until you have one compact dough.

 

Continue kneading now and start working some air into the dough. Knead for at least ten minutes, then the dough goes back into the bowl.

Cover the bowl with a warm, humid, clean towel and place the bowl for around 90 minutes in a very warm room to let the dough rise. (Under no circumstances try to invent ‘technics’ to accelerate that process. It’s first of all, useless because it’s the yeast that is growing and does that quite slowly, and second, if you involve your oven or stove, all you will have is a slight ‘crust’ on the surface of the dough, which will ruin the bread.)

 

 

 

 

 

 

After 90 minutes, check the dough. It should have been grown significantly.

 

 

 

 

 

 

 

Remove the dough from the bowl and cut it into two pieces. One of them put aside. The other one is cut into two pieces again. Take the two pieces then and carefully flatten them on the surface to get the needless air out.

Now start carefully rolling both ‘quarters’ of the dough into long (approx 40 – 45 inches) rolls. If your dough has risen as he was planned to rise, that length should be possible). Cross both rolls in the middle and start braiding them. One side goes ‘down South’, the other one goes up to the opposite side. It’s actually quite simple. In case one is confused and doesn’t know how to do it, there are videos on YouTube.

 

Repeat the same thing with the second half of the dough. By now you should have two braided bread loaves on one or two oven trays.

 

Now, cover the loaves again with the humid warm kitchen towel and move it back into the warm room for another 45 minutes.

The bread will rise again. See the difference here:

BEFORE                                                                                    AFTER

 

 

 

 

 

 

Now, keep the towels on the bread and set them into a cool, almost cold place. (not the fridge or freezer) for about 10 – 15 minutes. This is going to ‘shock’ the yeast into ‘a coma’. Means, from that cold moment on, it won’t grow anymore.

Then get the mug or cup with the leftover egg yolk from the fridge and add a teaspoon of milk. Stir until you get a pale yellow liquid which you carefully apply to the bread with a common household brush. If you don’t have one, just use the back of the teaspoon. But don’t press, just carefully brush over the bread, otherwise, you’ll have lots of bulges and pockets in the bread surface.

Now, place the trays in the cold oven, don’t pre-heat! Bake it on 375 degrees F. for about 30 to 35 minutes until the egg yolk on the bread is golden-yellow. Under no circumstances open the oven during the first 20 minutes. It might be your bread is sinking within itself and you’ll get flat loaves.

Leave the loaves on the trays for another five minutes to make sure the bottom is crusty, then remove them from the tray and put them on a lattice or grid to let it cool.

Katie served the Council Of Twelve braided bread like that:

Soul Taker Secrets – Katie’s Family Gathering Dinner

Kate is a warmhearted and nurturing person. From the very beginning, she felt the need to tighten the connection with her new ‘family,’ the Council of Twelve and invited them over for dinner. Kate loves to cook, which doesn’t necessarily mean she’s good at it. The Council members keep teasing her about her cooking, but still, they bravely show up to every single one of her invitations, grateful for the two members of the ‘chef-crew’ who are supporting Kate in her ambitions. This is one of the first courses Kate serves to the Council of Twelve.


 

Pecan and dill crusted salmon

Ingredients
1 1/2 cups pecan halves
6 tablespoons butter,
melted 2 garlic cloves, minced
1 1/2 teaspoons dried dill weed
1 (3- to 3 1/2-lb.) boneless, skinless side of salmon
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Parchment paper

Instructions
Preheat oven to 400°. Pulse first 4 ingredients in a food processor 5 or 6 times or until mixture resembles coarse crumbs. Sprinkle salmon with salt and pepper; place on a parchment paper-lined baking sheet. Spread pecan mixture over salmon. Bake 18 to 20 minutes or just until salmon flakes with a fork.

(Source: SouthernLiving.com)


If you feel like trying out the recipe, please let us know in the comments how it tastes. We’re curious.