Tuesday, August 23, 2016

TWD BCM Esquimaux Pops for Grown Ups

These remind me of a popsicle form of that bricky moussey thing we made a while back (I cannot find it on my blog right now, but yes, bricky moussey. Not sure if it was my molds since it was the first time I used them or the formulation, but these did not want to release. They were just as good eaten with a spoon.


Monday, August 8, 2016

TWD BCM Philadelphia Blueberry-Corn Tart

I really love the taste of corn and berries together, so I was excited about this one. I had just made an icebox cheesecake last week, so I was a little nervous about getting cheesecaked out, but this really doesn't feel like a cheesecake. The layer with the Philadelphia takes on a really nice flavor from the honey. I added the Greek yogurt, hoping to balance out the sweetness with some tang and I think that worked out well.


Tuesday, July 26, 2016

TWD BCM Summer Market Galette

I used 2 figs, 2 apricots (I used the semi-frozen ones from Trader Joe's. They are amazing for everything), 2 plums, 1 peach, and blueberries. I left out the mint, mostly because I can't bring myself to buy it. This was so good the day it was made. It really is a template and would work so well for almost any filling. I'll have to remember it the next time I have a ton of produce to use up!

Wednesday, July 13, 2016

CTBF MPK Buckwheat crepes with ham, cheese, and egg

I had never cooked with buckwheat before and I'm not sure that this was a great first foray. I had a horrible time getting these to stay in one piece. I tasted a finished crepe and spit it out. I made one finished product and it was better, but the egg took so long to cook with the crepe barrier that the crepe itself was no longer foldable. Maybe using light buckwheat would have worked out better? I am spoiled by the Kenny Shopsin "crepes" now, so maybe I would make these crepes again with that recipe instead of buckwheat crepes.


Tuesday, July 12, 2016

TWD BCM Cornmeal & Berry Cakes

I really love the taste of cornmeal and berries together. This is almost like a really sweet cornbread with raspberries. I used local McEwan and Sons polenta in the mix and I can't wait to use the rest of the bag for other applications. I used super mini loaf pans, so got about 13 cakes out of the recipe. I think that the glaze is a must if you want it to be dessert status.

This flavor combo reminded me of Jeni's Sweet Corn and Raspberry Ice Cream. It's definitely worth making if you like these cakes.

Monday, July 4, 2016