Oh gracious! I wasn't sure what we should make after our pies and then I thought -warm soft sweet breads. We will now explore different things with yeast! Starting with 1 hour breadsticks, we discover how quickly we can make a delicious home made artisanal breadstick. I could not contain my excitement over making UBC Cinnamon buns, these are a classic -really the best recipe I've ever found, topped with a cream cheese frosting- no comparison. I have even made these as a Christmas gift for my nephew Kris and his firehall on December 25th. So many recipes and so little time, I could keep going but we made 2 versions of focaccia - one in sauté pan and one on a sheet pan - I do have to have the fluffy focaccia with 'Earls' parm dip, so good.
We have expanded our repertoire to include a deep dish pizza (King Arthur's recipe of 2020) with home made pizza sauce. Things we discovered about this... the cheese really sticks to the sauté pan, but worked well with the cake pans. Ovens have to be extremely HOT, the cheese is ooey gooey bubbly. Finally we will finish off the week making a yeasted coffee cakel from Bon Appetit and the lady finger pretzel dough.
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We are starting PIES! I like pies, I think I like them better than cake. Pies can be anything; fruit, nuts, cream, sweet or savoury. You could have a pie at every meal and try something completely different. Quiche for breakfast, pot pie for lunch and a fruit pie for dessert...mmmmmm. I am easing you into the technique of making pies with an apple galette. Very simple, free form fruity deliciousness. We started with making a simple double pie crust, we only used a 1/3 of the dough saving the rest for our Pumpkin pie on Friday. On our double block day, we are making homemade poptarts! you have a choice, home made mixed berries (like the jam for the bannock) and cinnamon sugar. If you want, you can make some of each. When making the tarts follow the instructions carefully - yes you have to chill the dough, yes- use the plastic wrap trick to roll out. Things to note that are different from the video....
Some days I have to search the fridge to see what we are going to make that day. Friday we made corn muffins. This is not a typical muffin method (wet into dry ingredients and don't overmix), this muffin is started like cookies and cakes -creaming the butter and sugar. Once the very thick batter is made, you stir in corn kernels ...this changes the texture a bit. If I were making this recipe at home, I would add some jalapenos and cheddar cheese and serve it with some veggie chilli. What are your thoughts?
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