![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
Prince of Wales Cake
Apr. 9th, 2018 09:38 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
underused
It was my partner's birthday this weekend. We usually have a Schwarzwälder Kirschtorte (Black Forest Cake), but this year I opted for something weirder: a Prince of Wales Cake.
( Read more... )
underusedIt was my partner's birthday this weekend. We usually have a Schwarzwälder Kirschtorte (Black Forest Cake), but this year I opted for something weirder: a Prince of Wales Cake.
( Read more... )
Something Very Like Pizza
Mar. 15th, 2018 12:09 pmunderused
I've been experimenting with homemade pizza. It's an opportunity to be creative or use up what's in the fridge. Combinations are endless and you can find a million ideas online. The leftovers also make for outstanding snacks.
( Read more... )
Tarte Tatin
Jan. 6th, 2018 08:15 amunderused
There may be no better time to try a new recipe than when you have a friend nearby and nowhere to go. Yesterday, in the midst of a snowpocalypse, my mother-in-law (who does not listen to weather reports) came for a visit and we decided to try our hand at Tarte Tatin.
This French pastry was named after two sisters, Stéphanie and Caroline Tatin, who ran a hotel south of Paris in the 1880s. It involves caramelising apples on the stovetop, then covering your pan with pastry before baking it in the oven. Once finished, the whole thing is turned onto a plate to reveal a sticky, golden apple tart.
As we discovered, it was fussy but not hard to make (it's really more time than skill)--and oh boy, was it ever worth the effort.
( Read more... )
underusedRight now, there are a lot of people figuring out what to do with holiday leftovers.
( Read more... )( Read more... )( Read more... )
( Read more... )( Read more... )( Read more... )
Rolled Biscuits
Nov. 24th, 2017 09:28 amunderused
This is, hands down, my favourite biscuit recipe. It uses minimal ingredients with little mess, and the buttery result goes with everything from stew to bacon and eggs.
( Read more... )
underused
We have a blackberry bush at the bottom of our garden. That is awesome. But it never produces more than a cup or two of berries at a time (so no jam or pie) and we have to pick them just before they're sweet or the bugs, birds, and beasties get them. Figuring out how to use them is always a dilemma.
Last week it occurred to me I could use them to flavour other things, so I made a very simple blackberry syrup--and today I used it in a buttercream frosting for cupcakes.
( mmmmm )
Heirloom Chess Pie
Jul. 3rd, 2017 12:36 pmunderused
Over at Word of the Day, I encouraged members to practice a little bibliomancy by picking up whatever book was closest, opening it, and pointing to a passage at random to provide "guidance" for their day.
My closest book was Farm Journal's Complete Pie Cookbook (Doubleday, 1965). I was sceptical it would give me a window to the future, but here we are.
( get to the pie, plz )
a simple fruit torte
Jun. 11th, 2017 11:49 amunderused
This recipe begins with a simple four-ingredient base. It becomes Obsttorte or Obstskuchen with some fruit and glaze. Fresh and in season is best, but in an “omg people are coming” emergency, you can use tinned peaches. (This is why tinned peaches exist.)
The base is firm and resists sogginess. Bake and top it the same day or make it the day before and assemble before serving. Second day leftovers are still great.
This recipe is best made with flan/tart pan, shown here. Process photos are at the bottom of the post.
( Read more... )
