In the SUNSET KITCHEN

By Johnson, Elaine | Sunset, December 2016 | Go to article overview

In the SUNSET KITCHEN


Johnson, Elaine, Sunset


HOW TO

TEMPER CHOCOLATE

For glossy, streakfree chocolate bark (page 84), you'll want to master this. Be sure hands and tools are totally dry.

1. Melt 12 to 1 ó oz. chopped dark or white chocolate in a bowl over Vi in. barely simmering water, stirring, to 115° (110° for white chocolate), using a digital or instant-read thermometer.

2. Remove bowl, dry bottom, and let chocolate cool, stirring, to 95°. Add 4 oz. of the same chocolate in 2 large pieces. Cool, stirring, to 88° to 90° (85° to 88° for white chocolate).

3. Spoon out unmelted chocolate. Spread melted chocolate as recipe directs.

BREAKFAST SHORTCUT

Baby Dutch Babies

Miniaturizing the iconic poufy pancake isn't just a cute party trick-it's a practical one: By using a muffin tin, you can easily customize flavors for a crowd. This recipe makes a dozen chile-and-eheese Dutch babies, but you could, of course, reduce the quantities and fill the rest of the batch with fruit or any other add-ins you like.

Chile Cheese Baby Dutch Babies

MAKES 12 (SERVES 4 TO 6) / 35 MINUTES

1. Preheat oven to 425° with a rack in center and another beneath it. …

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