Taste Testing in Business

The vegan menu launched in January. Better salads came in February. The beginning of 2018 is shaping up to be a time to retool.

Which is perfect for a new business.

Anyone remember Facebook when it first came out. There were no photos, let alone videos, emojis, etc. And Google was second to …. just about everyone. Anyone still use Bing? FIrefox?

If you are  in business, any business, you must be attuned to what the audience wants. Nut-free was always in my business plan (my father has a nut allergy), so when the request from a celiac suffer for gluten-free came in, I did my best. I can’t say every dish is a hit. There are some restrictions to GF foods – the replacement flours still have a gritty taste so they don’t work with all baked goods, for example. There are some professional baking companies – such as Udi’s – which does a wonderful French bread. You need to know when to turn to the experts.

But for some GF offerings, nut flour is the way to go. Hazelnut flour, almond flour, coconut flour, are all great. They aren’t really “Flour” in the way that wheat flour has gluten, which gives it an elastic quality that traps air bubbles and gives cakes and breads their rise (not just the yeast).

For my vegan customers – flour is just fine. But eggs and dairy are not. Once again, some of the nut flours and milks are the secret ingredients to a lovely sweet. That and flax-seed, which you crush and mix with water. I don’t know how it does what it does, but it works.

So some weeks making a chocolate cake involves 3 different recipes. Good thing I like cake. And the funny thing is some weeks the vegan cake may taste the best of the three. Go figure. The GF cakes, now that I use a lot of nut flours, are also very good. They have a dense and rich quality that traditional wheat flour doesn’t.

And then there was the real surprise recipe – tahini brownies. The recipe below is adapted from Ambitious Kitchen – and made vegan. I love the flavor meld of the nutty tahini and the chocolate for the brownies. It’s a more adult flavor than adding peanut butter.

Meadballs is still a work in progress, but I like to think each week is another step in the right direction. There are other requests that I haven’t been able to meet just yet, but I’m working on it.

A year ago, this wasn’t even a blueprint. So I know that things can change quickly. You just have to adapt.

And, this winter, wear snowshoes. I can’t believe I picked the snowiest winter on record to launch a business that involves delivery! Beats the year, I launched a magazine, that was followed by a stock market downturn and housing market “collapse.”

That magazine is still  in business.

Sometimes good ideas can outrun bad markets (or winters).

XOXOXO

marnie

marnie@meadballs.com

 

Coming soon – Meadballs in Ireland.

Print Recipe
Tahini Brownies
Course dessert
Cuisine American
Servings
squares
Ingredients
Course dessert
Cuisine American
Servings
squares
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Line a 9x9 square baking pan with foil or parchment. Coat with nonstick cooking spray.
  2. In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and flax eggs.
  3. In a separate bowl, whisk together cocoa powder, almond flour, salt and baking soda.
  4. Add dry ingredients to wet, mixing to combine. Add chocolate chips into the batter.
  5. Spread batter evenly in prepared baking pan.
  6. Bake for 22-30 minutes or until toothpick comes out clean. Do not overbake.
  7. In the meantime, make chocolate drizzle by melting coconut oil and chocolate chips in a glass bowl in the microwave. Start with 30 seconds and stir. If chocolate is still chunky, microwave another 30 seconds and stir. Everything should be melted together.
  8. Drizzle over warm brownies. Optional: Sprinkle sea salt on top.
  9. Cut into 16 squares.
Recipe Notes

Adapted from Ambitious Kitchen

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Failure is Part of the Recipe of Life

People often ask if I have failures.

Yes. I do. Sometimes more often than I would like to admit.

Today, I will admit to a couple in the kitchen last week. I’ll admit to some personal ones in another blog later this week.

What do I do, then, with stuff that doesn’t turn out?

Depends. If it is a total disaster, it goes into the waste bin. If not, it may be recycled.

Most of the disasters happen when I bake. And usually it is when I am not following the recipe, precisely. I do like to wing it now and again. With more than 40 years of baking experience, I generally know most of the chemistry. So I know what a batter looks like for a cake, what the texture is for a pie crust, etc.

The oven and your pans, however, can play a real role in the success for failure of your baking adventure. If your oven temperature is 25 degrees off, high or low, even a minute or two will make all the difference between overcooked and raw in the middle. The first time I made the recipe, I had the oven temp at 400 degrees, like the recipe stated. But I have a convection bake setting, so after 12 minutes, they were borderline burned. The second time, I set the timer for 10 minutes and the temperate at 375 degrees. When the timer went bing, they middles were sunken. So I walked away … and forgot for 5 minutes. Once again, overdone.

On the third time, I checked after 10 minutes. Middles still sunken. This time I set the timer for 2 minutes – barely enough time to pour a cup of tea and sit down. Bingo. Twelve minutes was perfect.

So what did I do with the less than perfect ones? Burned and chocolate, even slightly burned, isn’t repairable. They went into the waste can. The batch that we baked, but just not runny in the middle, I turned into cake pops. Essentially just crumble them up in a food processor, add frosting, roll into balls, and dip into chocolate. I also could have made a chocolate trifle, with layers of chocolate sauce. crumbled cake, and whipped cream.

It’s a lot of work to rescue a failure.

Earlier in the week, I was working on no-sugar baked goods made with almond and coconut flour. One was sweetened with oranges that simmered for two hours and then were pulverized in the blender. The other was sweetened with applesauce.

Both were dreadful. Just awful. They represented an entire afternoon of time, some very expensive ingredients (almond flour, olive oil, and a dozen eggs aren’t cheap), and wishful thinking.

Failure happens to anyone who tries. To anyone who dreams, “what if?”

If you keep at it, sometimes you get that perfect molten lava cake. And you get to eat it, while wearing PJs, on the couch, with the remote, and with as much ice cream as you like.

XOXOXO

marnie

marnie@marniemeadmedia.com

Print Recipe
Chocolate Lava Cakes
These are best served about 15 minutes after coming out of the oven with vanilla ice cream or whipped cream.
Course dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Servings
cakes
Ingredients
Course dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Servings
cakes
Ingredients
Instructions
  1. Heat oven to 400 degrees (375 degrees if using convection bake). Coat 6 ramekins with cooking spray. Place on baking sheet.
  2. You will need 4 bowls for this. One will need to be large enough to mix all the ingredients together.
  3. In the first bowl, whisk together flour, cocoa powder, and salt.
  4. In a microwave-safe bowl, add chocolate and butter. Cook, uncovered in the microwave for 30 seconds. Stir well. If not fully melted, return to microwave for 30 seconds. Stir. Don't cook too long or the butter and chocolate will separate. Let sit for about 5 minutes.
  5. In a third bowl - this one large enough to hold all ingredients - and fourth bowls, separate eggs, discarding one white. The yolks go into the larger bowl with the sugar. Beat the egg yolks and sugar together until light, frothy, and the sugar has dissolved into the eggs. Stir in vanilla. Beat the two egg whites until light and fluffy.
  6. Add melted chocolate/butter mixture to the eggs. Then stir in the flour. Don't beat it. You want to stir until the mixture is glossy looking. Then stir in egg whites.
  7. Pour mixture into the prepared ramekins. You can refrigerate this now if you won't be serving soon. If you refrigerate, take the ramekins out of the refrigerator long enough so the batter comes to room temperature before baking - at least 30 minutes (and depending on the temp in your kitchen, up to 2 hours).
  8. Bake for 10 to 12 minutes. The tops will be puffed, but not cracked. The ramekins will have some shimmy left in the batter if you move them, but won't have an indentation in the middle indicating raw batter. I check mine after 10 minutes.
  9. Remove from oven and transfer to a wire rack. Set timer for 5 minutes. Then run a knife around the edges of the ramekin. Invert each onto a wide spatula, then flip over onto a plate to serve. These are best eaten while still warm served with ice cream or whipped cream.
Recipe Notes

Adapted from Dorie Greenspan's "Baking From My Home to Yours."

Use your favorite chocolate that you like to eat, bittersweet, milk, or semi-sweet. If you are using the milk chocolate, use just 4 tablespoons of the sugar. If using semi-sweet, then 5 tablespoons. Bittersweet gets all the sugar.

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