In cake, nuts, pastry, Uncategorized on January 10, 2011 at 13:29
Week 45 | January 3, 2011
Happy New Year! Welcome back!
It’s good to be back in the kitchen at the start of a new year. Scrolling back through the archive of treats I realize it has almost been a full year since I started Bakery Bites. What a year it has been, and more to come!
It is the perfect week to introduce pithiviers. I made a version of these way back in March using chocolate pastry and pistachio cream filling. This time I’ll stick with tradition and pair it with the backstory.
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In cake, fruit on June 29, 2010 at 07:22
Week 20 | 6.28.2010
Small, sour plums are raining down from above. Thud, squish, thud… The garden is a sticky mess with plums peeking out, between the rosemary and behind the kale like Easter eggs on a hunt. That’s just fine, I’ve jammed and jarred them in retaliation with a nugget of ginger and a few handfuls of sugar. Read the rest of this entry »
In chocolate, custard, fruit, nuts, pastry on June 15, 2010 at 08:49
Week 18 | 6.14.2010
I spent the past week waging war on the blistering heat with ice cream experiments. That leaves me LOTS OF EGG WHITES. Not quite ready to launch into another round of macarons, but a light meringue speckled with some chocolate cake crumbles and toasty hazelnuts might be just the thing. It seems condemnable to rely only on nuts and chocolate when the markets are overflowing with ripe fruit. I’ll find a way to sneak some cherries into the mix.
Tartlette pics from last week soon to come!
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In cheese, savory, tart on June 2, 2010 at 10:29
Week 16 | 5.31.2010
It’s picnic time! The weather is beautiful and warm again, never a better time to be outdoors enjoying the sun.
Savory tarts make the perfect picnic food, an exciting alternative to a ham and cheese sandwich. But simple ham and cheese can also be wonderful! The Croque monsieur, French for “Mister Crunch?” is a hot sandwich of melted swiss cheese and ham. I’ll be dressing it up a tiny bit more with a flaky crust and an eggy custard to hold together the bits of ham and cheese.
Gluten-free tart shell. It works? It works! Flaky, flavorful, buttery and tender. Gluten-free (baking) is the latest rage. A mix of half a dozen different flour alternatives – brown rice, quinoa, spelt, tapicoa, potato – mustard, eggs and herbs for flavor, and a good knob of trusty butter to keep it all together.
Cheese and ham speak for themselves.
* Where’s the picture? Ooops… Excitement + forgetfulness = no photo this week.
In cheese, savory on May 10, 2010 at 20:19
Week 13 | 5.10.2010
It’s the last week of school. Ready, set, go! Bakery Bites, I’m ready to take you to another level…
I have received several more requests for savory bites since vols-au-vent week. Excellent. Savory pastries often means adding cheese. “Cheese Gromit! We’ll go somewhere where there’s cheese!” Read the rest of this entry »