mrjeffmccarthy.com

Two thousand and motherfucking TEN?!? The future is now my faithful readers. I command the powers of the internet in my pants. I make ice cream base in an immersion circulator. As a race we fringe on symbiosis with technology; and I can’t wait to realize this next phase of evolution. Anyway, I been busy as shit.  The holidays kicked my ass; and with in-laws in town and hell of prep, plating and me plowing through it all it went by in a pop!  Shit 2009 was a pop, a bang, a blast, dice cast and rolled and truth be told past year was fucking fast. I turned thirty, I got married, I’ve become a half way decent pastry chef and an annoying blogger.  I’ve made some bad-assed desserts and also learned some killer savory food. Pretty standard actually.  Looking to the new year, I’m hoping to step up my game.  Turn it up to eleven so to speak.  I just need to work harder, cleaner.  The desserts will be smaller, more precise.  Flavors? Louder.  Here’s a recipe bitches.  I adapted it from one of the best recipes I’ve learned in a long time.

Graham Cracker Sponge Cake

250 g soft butter

375 g sugar

5 g salt

6 eggs

375 g fine ground graham cracker crumbs.

7.5 g baking powder

100 g A.P. flour

1.  Preheat your convection oven to 300 F.  Spray and line with parchment one half sheet pan.

2.  Cream the butter, sugar and salt light and fluffy in the bowl of a stand mixer.

3.  Weigh the crumbs, baking powder, and flour into a bowl and whisk them together well.

4.  Add the eggs 2 at a time, allowing the batter to fully absorb each addition of eggs.  Scrape the bowl twice during this step.

5.  Scape the bowl again and add the dry ingredients all at once.  Mix the batter on low speed until homogeneous.

6.  Transfer the batter to the prepared pan and bake 12 minutes, rotate the pans, and bake an additional 6 to 8 minutes, or until golden brown and springy.  Use as a base for a no bake cheesecake or serve it warm with a cream cheese ice cream.