A Bracelet you can Count On!

An Abacus type of  counter bracelet  for counting knitting rows or crochet rows or for weight watchers points or what ever you please, was one of the more recent swaps I signed up for with Swap-Bot.  I had my beads already picked out before the partners were even assigned........and then I read that my partner had a preference for neutral colours.  I guess the aqua and red beads will be set aside to make one for myself.  No matter....I found this assortment of what I consider to be fairly neutral beads and this pretty rose quartz focal bead and went about my way to plan this counting bracelet.  I decided to make it of flexible jewelry wire and a toggle clasp.  You can also make these out of elastic cord or leather cording....but I think this way looks a little more like jewelry.  I decided to go with a toggle clasp rather than a lobster clasp since I find them much easier to do up by yourself.  I also included a second large ring on the non toggle end to allow for a bit of flexibility in sizing.  If I had known the wrist size of my partner before making this I would not have needed to do this step......but I wasn't thinking very clearly and as I was stringing this together it dawned on me that some adjustment for sizing might be a good thing.  So it was kind of a last minute thing:) 

Want to make one??

You'll need:

• 40 inches of flexible (accu-flex or other brand) beading wire
• a clasp of some sort...lobster,  C ring, toggle etc.
• 9 large beads (8mm)
• 9 small beads (5mm)
• 6 tiny beads (2mm)
• some small coordinating beads (3-6) optional
• a focal bead
• 5-8 crimping beads (that includes a few extras)
• A small (5 inch) piece of beading elastic
• crimper and wire cutter

Take your beading wire and gently fold it in half.  Don't squeeze the fold though....you don't want to stress the wire. Slide your toggle end over one of the cut ends of the wire and slide it down to the  mid way mark where your fold in the wire will be.  Take the two cut end of the wire and feed them both through a small coordinating bead (I used a 2 mm silver bead in my example)

Next slide on two crimper beads over the two wires as with the previous bead.  Leave enough wire running through the toggle end to have a relaxed loop (don't make the wire loop that holds the toggle too small....the toggle should be able to flop about a bit) . Crimp your crimpers.

Now feed through your focal bead also running the two wires through the bead.  Follow the bead  up with two more crimper beads (also run both wires through) and crimp them.

Next add a coordinating small bead if desired. Now the wires will be beaded separately. String one strand with 10 large beads and the other with 9 small beads. And now it's time to treat them as one wire again and run both wires though a small coordinating bead, then two crimpers, then another coordinating bead and then trough your final toggle fitting.

Adjust the two wires to make sure their lengths are even for both strands, and then make a loop (with both strands) running the two wires back through any coordinating beads and on through the two crimper beads.  This is the time to check you final bracelet length.

Once the length is right, crimp the two crimper beads and trim the two wire ends close to the crimper beads.  So you will have two wires making the loop around the final clasp fitting, and four wires running through the last coordinating beads and into the two crimper beads. You should also make sure that on that final crimping that the double wire loop on the very end (which holds your clasp fitting) is again just loose enough to allow the fitting to flop about.

The last step is to take your length of beading elastic and make your little ring that will mark your place on your counter.  String as many beads as you need (try 5-6) to make a ring that will hold it's place when beads are on either side.  It will need to be small enough to stop one of the single small beads.  Once you have the right number of beads on you elastic...bend it around both wires and tie it off with a square knot.  I also took a hot match and melted the edge of the knot so it couldn't loosen.

Note:  You will want to make certain that your large and small beads can fit on their wires withour being crowded.  For example, when you have counted 9 rows....all the small beads will be on one side of the marking ring  and all the larger beads will be on the other side of the marking ring.  Make sure they all fit without crowding before finishing off.

To use the bracelet:

• The focal bead marks the start. Bring all beads towards the focal bead with the ring marker at the far end.
• Move one of the smaller beads (the 1's beads) through the ring each time a row is completed.
• Once you have moved all nine small beads though  the ring, your next move will be to bring all the 1's beads back to the beginning and slide one of the 10's beads through the ring.
• Then you continue to move the 1's beads through until all nine are through and your next move will be to return all the 1's to the beginning and move another 10's bead through the ring.....and so on.
• The bracelet in the photo is showing a count of 88....as the beads on the other side of the marking ring and way from the focal bead are the ones in use....this bracelet counts to 99.

Tiramisu and the Lonely Trifle Bowl

I have had this pretty trifle bowl waiting in it's box for over 15 years now, and finally it has had its inaugural use!  I was pretty impressed with myself that it only took 10 minutes for me to unearth it  from the basement still in its original packaging no less.

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

I was pleased as punch when I read what this month's challenge was to be.  Tiramisu is something I like, but have never made.  There is a restaurant here that makes a most excellent Tiramisu and the DH is sure to ask for it every time we go there.  It is quite popular and can be 'sold out' as has been the case for poor DH many times.  Well lucky him......he's about to enjoy his own personal serving (for 6).  The many components of the recipe proved to be a slight bit tedious, especially when you consider you were to make roughly 1/3 cup  each of marscapone cheese, and zabagloine and 1 cup of pastry cream.  I like the fact that all the components were made from scratch.....but I think I might have had more satisfaction in making it all in larger quantity..........that being said......I had no idea what to do with 3 Tiramisu.......so one would have to do for now.  I flavoured the recipe as suggested with the exception of the zabaglione in which I used a German White wine and orange zest rather than the Marsala and Lemon Zest. To finish the top, I sprinkled with powdered instant coffee and squiggled on some melted chocolate.

I was beginning to wonder if the final recipe size was going to be miniature as well.  Not to sorry though, it all worked out ok....although I did need to make a second batch of lady fingers (which are ridiculously good) to have enough to complete the recipe.  If real 'ladies fingers' tasted this good we'd be in a lot of trouble!  

All in all, this was a most delicious challenge that will most likely be made again.  I think my Trifle Bowl will be very popular now!  I also seriously enjoyed that the challenge prompted me to drive out to the health food store and buy some proper cream.  Wow....what a difference in the cream without all the yucky carrageenan, cellulose gum, and cellulose gel..  Nothing but the fresh clean taste of cream and the added bonus off thickened cream in the cap....OMG how good is that?

Now if only I had company coming for dinner........Wanna come?

TIRAMISU
(Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007 )
This recipe makes 6 servings
Ingredients:
For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Marsala wine (or port or coffee)
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zest
For the vanilla pastry cream:
1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk
For the whipped cream:
1 cup/235ml chilled heavy cream (we used 25%)
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract
To assemble the tiramisu:
2 cups/470ml brewed espresso, warmed
1 teaspoon/5ml rum extract (optional)
1/2 cup/110gms sugar
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons/30gms unsweetened cocoa powder
Method:
For the zabaglione:
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For the pastry cream:
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.
To assemble the tiramisu:
Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.
Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.
Now to start assembling the tiramisu.
Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.
MASCARPONE CHEESE
(Source: Vera’s Recipe for Homemade Mascarpone Cheese)
This recipe makes 12oz/ 340gm of mascarpone cheese
Ingredients:
474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)
1 tablespoon fresh lemon juice
Method:
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
Keep refrigerated and use within 3 to 4 days.
LADYFINGERS/ SAVOIARDI BISCUITS
(Source: Recipe from Cordon Bleu At Home)
This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.
Ingredients:
3 eggs, separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
6 tablespoons /50gms confectioner's sugar,
Method: 
Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.
Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
Store them in an airtight container till required. They should keep for 2 to 3 weeks.

Who Gets a New Pair of Red Olympic Mittens??

Thanks so much to everyone for stopping in and for entering my little give away.  It was fun to do another Giveaway after so long......stay tuned next month for my 2 year Blog anniversary Giveaway!
This morning comment number 64 was selected using Random.orgs random number generator.  Congratulations momtoem your mittens will be leaving in the mail on Monday morning provided I have a mailing address by then.

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64 

Timestamp: 2010-02-27 16:49:20 UTC