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askwhatsforlunch · 20 days

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Maple Spelt Banana Bread

This Maple Spelt Banana Bread is simple but beautiful. It is fluffy, has a deliciously nutty flavour without nuts, which makes it suitable to your friends and family with nut and/or dairy allergy, and is just delightful with a cup of tea or coffee!

Ingredients (makes a loaf):

½ cup plain flour

1 1/2 cup spelt flour

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

½ teaspoon salt

2 tablespoons butter

3 over-ripe bananas

2 tablespoons demerara sugar

1/3 cup pure Canadian Maple Syrup

4 eggs

1 teaspoon Homemade Vanilla Extract

1/3 cup spelt milk

1 tablespoon pure Canadian Maple Syrup

Butter a large loaf tin, and line with baking paper. Set aside.

In a medium bowl, combine plain flour, spelt flour, baking powder, bicarbonate of soda and salt. Give a good stir and set aside.

Melt butter in a small saucepan over medium heat. Remove from heat once butter is melted; set aside.

Preheat oven to 175°C/345°F.

In a large bowl, mash bananas thoroughly with a fork. Stir in demerara sugar and half of the Maple Syrup, then add the eggs, one at a time, whisking well after each addition. Finally, gradually whisk in Vanilla Extract and spelt milk.

Gently stir spelt flour mixture into banana mixture with a rubber spatula until just blended. Then, stir in remaining Maple Syrup and melted butter until well-blended. Pour batter into prepared loaf tin, and place in the middle of the warm oven. Bake at 175°C/345°F, for 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Let Maple Spelt Banana Bread cool slightly before removing from the pan, and placing onto serving tray. Brush generously with Maple Syrup, to glaze.

Serve Maple Spelt Banana Bread with a nice cuppa.

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what-marsha-eats · 2 years

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#lemon juice #apple cider vinegar #cookies #fall food #autumn food #demerara sugar #apple pie #food mashup

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paullui2002 · 2 years

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Demerara sugar is derived from sugarcane and comprises large grains that provide a sweet and crunchy texture in baking and other applications. It is mostly used as sprinkles for decorating cakes and muffins. It can also be added to coffee and tea. A small amount of molasses is naturally found in Demerara sugar, which gives it a light brown color and caramel taste.

#Demerara Sugar Market #Demerara Sugar #Global Demerara Sugar Market

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unwritrecipes · 2 years

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Cornmeal Peach Snack Cake

How is it the middle of August already?!!! As usual, summer seems to be flying by, leaving me with the feeling that I will never get to all of the seasonal recipes I’ve been meaning to try, but I can’t let the season go by without sharing this lovely and super easy Cornmeal Peach Snack Cake. So go grab the last of those gorgeous golden peaches because this is a cake I just know you are going to want in your life!

First and foremost, it is an everyday cake—that category that is so near and dear to my heart. You know, the kind of cake you make for no celebratory reason at all, other than the fact that you will make so many happy with a little homemade treat they can have anytime of the day.

This is one of those cakes you easily whip up on a Friday (you don’t even need a mixer) leave on the counter and hope that there’s at least a small piece left for breakfast on Sunday morning.

There’s nothing fancy at all about it—it’s not even particularly sweet but that layer of sweet peaches across the top makes it hard for folks to walk by without cutting themselves a teensy sliver each and every time…not that I would know from personal experience or anything!

The whole wheat flour combined with the cornmeal gives the cakey part that little unexpected oomph and every bite of course has that lovely peachy flavor and texture.

It’s one way to hang onto summer for as long as we can!!!

Cornmeal Peach Snack Cake

Makes 8 servings

Prep Time: 15 minutes; Bake Time: 55-65 minutes

Ingredients

1 cup sugar

¾ cup whole wheat flour

¾ cup yellow cornmeal

1 ½ teaspoons baking powder

¼ teaspoon fine sea salt

1 large egg, beaten lightly

½ cup whole milk

6 tablespoons unsalted butter, melted, plus a little more for greasing the pan

1 ½ teaspoons vanilla extract

5-6 ripe peaches, pitted and sliced (no need to peel skins unless you absolutely hate them)

Sanding or demerara sugar for sprinkling on top

The Recipe

1. Preheat oven to 325ºF. Butter a 9-inch square baking pan and set aside.

2. In a large bowl, whisk together the sugar, flour, cornmeal, baking powder and salt.

3. In a separate bowl, whisk together the egg, melted butter, milk and vanilla.

4. Pour the wet ingredients into the flour mixture and fold them in with a rubber spatula just until no traces of flour can be seen. You don’t want to over mix. Scrape the batter into the prepared pan and arrange the sliced peaches across the top. Sprinkle the demerara or sanding sugar over the peaches.

5. Bake for 55-65 minutes, until the cake puffs up and looks golden brown and a tester inserted into the center of the cake part (not the peaches) comes out clean. Let cool in the pan on a wire rack for at least 20 minutes and then cut slices and serve.

6. Leftovers can be stored at room temperature in an airtight container for a day or two and then transferred to the fridge. This cake is wonderful warm or at room temperature but also pretty tasty cold right out of the fridge.

Enjoy!

Note: Recipe adapted from Cheryl Day’s Treasury of Southern Baking. I left out the mace, added a little more vanilla and topped this with some sanding sugar.

#Sugar #Whole Wheat Flour #Cornmeal #Baking Powder #Fine Sea Salt #Egg #Whole Milk #Butter #Vanilla Extract #Peaches #Demerara Sugar

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strongrivers99 · 2 months

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Buy Sugar Crystals Sprinkles Online Colored Sugar Sprinkles

Listing the tackle with your monetary institution before you submit your order that's delivery to an alternate tackle helps us process your order rapidly and more confidently. The website will give you the estimated timeline on the checkout page before you place the order. The order shall be processed according to the transport technique or service you'll choose at the checkout web page. Wholesale sugar costs differ relying on the volume and variety. You should purchase 25kg sugar for round R300 to R500, depending on the type of sugar. Ultimate Baker provides an all-natural range of prime quality sanding sugars for the professional baker via to the home chef. We pride ourselves in our high quality, our flavors, and in bringing ahead the natural colors found in nature. Importantly, Ultimate Baker sanding sugars don't have any synthetic dyes or preservatives and all our sugars are colored with natural fruit and greens. Liquid SugarOur liquid sugar is made by dissolving purified crystalline beet sugar in heated water, which is then filtered, cooked, and saved. Liquid Sugar Type O has exacting chemical, bodily, and microbiological requirements that make it perfect to be used in products whose formulations obtain restricted processing. It’s utilized in delicate drinks, canned and bottled products, dairy merchandise, processed meals, confectionery, and is a top quality sugar for baking. Demerara sugar is similar to turbinado sugar since it is also minimally processed and has a coarser grain. However, demerara sugar is darker and has extra of a molasses taste, making it a greater substitute for brown sugar. An superb vary of all pure sanding sugar colours that style great and look amazing! Just like sugar pearls, sugar crystal sprinkles have turn out to be a staple for many baked goods. Finding the proper or color of sugar crystals, however, is not all the time simple. At Sweets & Treats, we want to make your baking experience even simpler. Here's what you should find out about shopping for sugar crystals from us. This time contains solely the working business days and excludes any statutory holidays and Sundays. There could be delays for bulk orders or if you're inserting the order with the item which is brief available within the market. This website is using a security service to guard itself from online attacks. There are a number of actions that could result in being blocked including submitting a sure word or phrase, a SQL command or malformed knowledge. This doesn’t sound like much however if you lose 3% your popcorn will be “unpoppable”. bulk sugar cane Each and every product we promote comes with a 100 percent satisfaction assure. It is produced from purified beet juice that is filtered and crystallized. Sugar is screened to granulation specs, kosher certified, and packaged into a variety of containers primarily based on customer necessities. USC is by far one of The greatest player In the native Saudi market. Mainly via its number of product obtainable in white sugar, brown sugar as nicely as cubes, and sachet sticks. Similar to pearls and different sprinkles, sugar crystals are flakes of crystals. They're tiny and sometimes colorful depending on what kind of colored sugar crystals you employ. Most of them are just straight sugar, however some could embody a few other ingredients to add extra taste to them. Refined white Brazilian sugar suppliers, is also referred to as White Cane Sugar / Refined White sugar.The sugar commodity is manufactured from sugar cane in Brazil. This international network helps safe excellent pricing and scale back time to delivery. This kitchen tested muffin batter creates extra massive bakery style muffins with huge muffin tops and dense, moist facilities. Create loads of flavors using this as the base– 1 muffin batter with endless options. I love light, fluffy, cupcake-style muffins and you can find my base recipe for cakey muffins on this grasp muffin recipe post. But I (and possibly you!) also enjoy massive muffins with a tight crumb, moist and dense heart, and a tall crunchy muffin top.

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sallymadden · 5 months

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Ghana Demerara Brownies Recipe These demerara brownies made with 80% cacao chocolate are a decadent treat that is quick and easy to make and everyone loves them. 12 ounces 80% cacao chocolate, 3/4 cup demerara sugar, 1 pinch unsweetened cocoa powder, 4 eggs, 3/4 cup light brown sugar, 1 cup all-purpose flour, 1 cup unsalted butter, 1/2 teaspoon salt, 1 teaspoon vanilla extract

#cacao chocolate #demerara #ghana demerara brownies #ghanaian #sugar #omanhene #brownie

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holliano · 6 months

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I made Polish Poppyseed Scrolls and they’re a delight!

#it said raw sugar on top but I only had Demerara so that’s what happened instead

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chamberskrabbe81 · 8 months

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The Primary Type Of Custom Bulk Granular Sugar Tanker Vans Used By The Company In 1959 Redpath Sugar Museum Collection Trucks, Tractor Trailers, Massive Vehicles

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maraschinomerry · 1 year

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The tenderness of knowing each other's drink order

#it's real crush hours #ordered a hot chocolate and he looked at me and went 'with extra sugar' and even knows I use demerara when it's available #and when he was asked if he wanted chocolate on his cappuccino I found myself nodding as he said yes #tender

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fic-over-cannon · 4 months

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Strawberry Pie

jason todd x gn!reader

summary: you spend a lazy morning finishing baking the pie that Jason started

tags: kissing, fluff, domestic jason todd

rated teen | wc: 1.1k

a/n: a loosely inspired song fic. can be read as a future scene from A Soft Touch or as a standalone. just wanted something light and fluffy and was possessed with the urge for pie so here it is.

It’s warm this morning, but there’s a cool cross-breeze coming in through the open window. It’s not late enough in the spring to start turning on the AC yet, the breeze currently lifting the sheer curtains enough to keep the apartment fresh. You reach over to the empty side of the bed, let your hand bunch up into a fist before pushing yourself upright and out of bed. Jason had told you, between parting kisses, that he’d be late coming home, the planned stakeout likely to go on until noon. You’d expected this, unworried by his absence but still secretly hoping he’d have returned safe to you.

You make yourself a cup of tea and drink it leaning against the countertop, the Formica countertop digging into the small of your back, the thin cotton of your tank top barely blunting the edge. Feeling hungry, you go looking for breakfast ingredients in the fridge. There’s a note from Jason, stuck to the top of the strawberries you’d bought at the farmer’s market yesterday. For pie, do not eat! signed off with a little heart and smiley face. A few shelves down is the pie dough, covered in plastic wrap and exactly where Jason had left it, in a hurry to follow up on the lead his lieutenant had called in.

It’s a lazy Saturday morning, time stretching out in front of you. You pull out the dough and berries, set them onto the counter. Go rummaging through Jason’s box of recipe cards, one of his last keepsakes from his mother and added to by Alfred, until you can find the one for strawberry pie. The recipe is easy enough, Jason having done all the hard work of making the dough.

You start by turning on the radio, an old analogue thing that Jason had been determined to fix by himself, and setting the oven to preheat. The strawberries go into a colander, washed and ready for slicing. You pop one into your mouth and it just about bursts on your tongue, bright and sweet like sunshine. They’re smaller than the kind you can buy at the grocery store, seeds more prominent and scent stronger. It’s a shame that these wild strawberries are only available a few months of the year but it makes them that much sweeter. Humming, you slice through the quart of berries, juice staining your fingertips. Put them in a bowl with cornstarch and sugar, a dash of lemon juice to finish.

Turning to the dough, you start rolling half out onto the floured countertop. It fits into the pie dish Jason had brought back from one of his missions almost perfectly, only a few hanging edges in need of trimming. Feeling adventurous, you decide to braid some of the lattice work for the top. It comes out a little lopsided, but it’s a good first attempt. Fingers pinching, the fluted edge of the pie takes shape. A light hand with the egg wash and a sprinkle of Demerara sugar later and it’s done. You step back to admire your work. It makes a pretty picture, the pie on the marbled countertop, white tulips in a vase from your one foray into pottery, mid-morning sun bright and white through the kitchen windows.

The pie goes into the oven, and you start cleaning up the evidence of your morning’s activities. The dishes go into the washer, the countertop wiped clean, leftover berries into your stomach. So engrossed in your tasks, you don’t hear the door open or the duffel bag hit the floor of the entryway. Arms circle around you, pick you up and spin you in a circle. Jason sets you down, buries his face in your neck.

“Something smells good,” he murmurs into your hair. And it does, the air filled with the scent of golden pastry and roasting strawberries.

“It should. I’ve been working away on that pie all morning.”

“Thought that was my job.” He tries to pout, but you swat at his hip with the dish towel. The timer on the oven goes off, interrupting the moment.

“Well that,” and you gesture at the oven, “can be your job now.”

He accepts his new job with minimal pouting, scooping up the bee-patterned oven mitts and taking out the pie. It’s perfect, golden with rich red juice bubbling through the lattice work. Steam rises off the top in a way that’s got both of your mouths watering. Jason reaches out to pinch off a piece of crust with his bare hand, but you swat his hands away before he can burn his fingers.

“Not yet! It’s got to cool first Jay.” Looking him over, you finally catch on that he’s still got his jacket on and fully zipped up, despite the warm day. He only ever does that when his shirt’s got bloodstains on it. “Go on, take a shower. By the time you’re done the pie’ll be ready and you can have some for breakfast.”

Jokingly holding his hands up in surrender, he starts heading for the bathroom. “Okay, okay, I’m going!”

“Oh and don’t forget to throw anything bloody into the washer, not the laundry basket! I want to run the next load before the stain really sets in this time,” you call over your shoulder. Last time Jason had left it too long, had ended up having to throw away a previous favourite shirt when neither of your combined efforts had gotten the dried blood spatter out.

He makes a noise of assent and you get busy unloading the dishwasher as you can hear the spray of the shower turn on, leaving out two small plates beside the pie. Some forks, a large knife, and an ice cream scoop join them on the counter. You’re just getting the ice cream out of the freezer, the expensive kind with real vanilla beans that Jason splurges on, when he walks back into the kitchen. He hasn’t dried his hair properly, a habit you haven’t gotten him to break in all the time you’ve known each other and grown to just accept.

You hand the knife over to him with a careful kiss, let him carve up slices for the both of you, hands sure and steady. You’re struggling with the ice cream, frozen solid and unwilling to be scooped. Jason notices, gently nudges you out of the way with his hip and takes over, depositing two perfect spheres of ice cream on top of each slice of pie.

Picking up a fork, you feed him the first bite, hand cupped below it to catch any droplets of ice cream. He closes his eyes, goes silent for a moment. You start to get worried that somehow you’ve messed it up, maybe mixed up the salt with the sugar but you were sure it had tasted just fine when you’d licked the filling syrup off of your wrist.

“So? What do you think?”

He smiles before opening his eyes. “I think it tastes like home.”

#jason todd x reader #jason todd x gender neutral reader #jason todd x fem!reader #jason todd x you #jason todd x y/n #jason todd imagine #jason todd fic #red hood x you #red hood x reader #jason todd #Spotify #header images from pinterest #header by benkeibear

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askwhatsforlunch · 22 days

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Lemon and Apricot Lamb Tagine

This fragrant and spicy Lemon and Apricot Lamb Tagine elevates your leftover Easter roast into a more-ish and comforting North African stew, warming you up from these April showers! Happy Thursday!

Ingredients (serves 3 to 4):

2 tablespoons olive oil

1 1/2 teaspoon Ras-el-Hanout

1/2 teaspoon dried thyme

1/4 teaspoon cumin seeds

1/4 teaspoon ground chilli

6 plump cardamom seeds

1/2 large onion

1 garlic clove, minced

1 large lemon

1/2 cup dried apricots

1/3 cup almonds

1/2 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

Leftover Herb Lamb Roast with plenty of meat on the bone, along with 1 cup of its Roasting Juices, congealed

3 cups water

2 heaped tablespoons good pure honey

1 teaspoon demerara sugar

In a large Dutch oven, heat olive oil over medium-high heat. Add Ras-el-Hanout, dried thyme, cumin seeds and ground chilli, and fry, 1 minute.

Crush cardamom pods, and add them to the Dutch oven. Fry, 1 minute more.

Peel and finely chop onion, and stir into the Dutch oven, coating in spices. Fry, a couple of minutes.

Add minced garlic and cook, 1 minute.

Cut lemon into quarters, and cut each quarter in half. Add lemon pieces to the Dutch oven, along with dried apricots and almonds. Cook, 3 minutes. Season with coarse sea salt and black pepper.

Add leftover Herb Lamb Roast to the Dutch oven, and brown briefly, on all sides. Then, stir in its Roasting Juices, until melted. Add water, and bring to the boil.

Once boiling, cover with the lid, and simmer, one hour, until the Lamb meat fall off the bone. Stir in honey and demerara sugar until melted.

Serve Lemon and Apricot Lamb Tagine hot, onto Lemon Semolina.

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kcrossvine-art · 7 months

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i have brainrot for this game so heres cocktail recipes for all Baldurs Gate 3 companions

text version of images below the cut!!

Lae'zel 1oz Absinthe 2oz Lime juice Half cup ice

Combine ingredients in a chilled glass.

Stir.

Shadowheart 2oz bourbon 1 egg white 1/2oz simple syrup 1oz lemon juice 1/2oz red wine 1 cup ice

Combine bourbon, lemon juice, simple syrup, and egg white in shaker with ice.

Shake until chilled, then strain over fresh ice into a chilled glass.

Slowly pour red wine over the back of a spoon so that the wine floats on top.

Karlach 2oz rum Fire White Overproof 2oz monster energy drink 1/2oz simple syrup 1 cup crushed ice. 4 pitted cherries 1 lime wedge

Mix lime wedge, cherries, and syrup together until cherries are broken up.

Add those to a shaker. Add energy drink and rum.

Shake until chilled, then strain over ice into cup.

Gale Red wine Tears

Astarion 1oz sweet vermouth 1oz cherry liqueur 1oz gin 1oz blood orange juice 2 maraschino cherries

Combine sweet vermouth, cherry liqueur, gin, and blood orange juice in shaker with ice.

Shake about 15 seconds, until 'frothy'.

Pour into glass and garnish with 2 maraschino cherries impaled on toothpick.

Wyll 2oz Saint Brendan's irish cream liqueur 1oz hazelnut rum Fill remainder with root beer soda

Chill ingredients beforehand.

Pour ingredients into a chilled mug.

Stir.

Halsin 3oz dark rum 1oz simple syrup 3/4oz lime juice 1 teaspoon grenadine 3 dashes Angostura bitters 1 splash club soda, chilled Mint sprig

Add the dark rum, simple syrup, lime juice, grenadine and bitters into a shaker with ice, and shake until well-chilled.

Strain over crushed ice into a glass, and top with a splash of club soda.

Garnish with a mint sprig.

Minthara

3/4 ounce Vieux Pontarlier absinthe 1/2 ounce Branca Menta 1/2 ounce coffee liqueur 1 1/2 ounces espresso 1 teaspoon demerara sugar 1 dash Angostura bitters 1 pinch coarse sea salt 1 orange twist

Add the absinthe, Branca Menta, coffee liqueur, espresso, demerara sugar, Angostura bitters, and sea salt into a shaker with ice and shake until well-chilled.

Double-strain into a glass.

Express the oil from an orange twist over the glass and discard.

#baldur's gate 3 #bg3 #food recipe #astarion #shadowheart #alcohol tw

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dduane · 1 month

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In the "Apropos Of Absolutely Nothing" dep't, Recipe Quality Control division...

We have a stack of the below clamp-top storage jars in the kitchen window where we can get at them in a hurry while cooking. Mostly they contain dried fruits or herbs, but some of them are wet preserves of various kinds.

@petermorwood glanced at the pile of jars the other day and started getting one of those thoughtful expressions that spouses everywhere know and dread. "What's in those?" he said. "And is that mold, or something else? You should check."

(Noting with amusement the "You" in "You should check", with the strong implication that he sure as hell wasn't going anywhere near them, lest on opening the contents should, I don't know, leap at his throat or something. Chickennnnnnn...!) 😆

...Anyway. The answer to "what's in those" is "honey-candied apples", from this recipe.

And having just opened the mankiest-looking of the jars, and had one of the apple slices, I can tell you that they are just fine. OMG. (Unfortunately due to my IBS I can't eat many of them. But oh boy are these good.) ...What Peter was seeing was some of the dried-out Demerara sugar associated with the final stages of the candying process, which could possibly be mistaken for mold. From a distance. If you squint. 😏

Also adding here that I'm going to have to revise the estimate of these things' keeping power upwards a bit. The date on the post tells me that this recipe was cooked and photographed in 2022, so "these will keep for at least a couple of months" seems to have understated the case slightly. Which is just fine, as the whole point of them was to render apples shelf-storage friendly in a culture that doesn't have much in the way of casual refrigeration.

So that's all right.

(BTW, for those interested: the handwarmer mug seen in the shot comes from Castle Arch Pottery in Kilkenny city, where we also got some of the dishware we use in food photography for the Food and Cooking of the Middle Kingdoms website/cookbook project. ...The mug's a right-handed one. I don't know if they make a lefty model, but I imagine they could. I should really inquire. It holds a shade more than 500ml / 17 fluid ounces, so if you like a good big mug of tea or coffee, this is for you. And it really does warm the hands nicely in a chilly room...)

#apples #apple recipes #honey-candied apples #Food and Cooking of the Middle Kingdoms #Middle Kingdoms meta

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unwritrecipes · 2 years

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Little Strawberry Galettes

Get ready to make people happy! These Little Strawberry Galettes are pure joy and so seasonally right!

I’m thinking maybe July 4th dessert (if you want the red white and blue thing you could always toss in a few blueberries) but really anytime you make them this summer, these mini pies are guaranteed to be a hit!

Also, if you’re a wee bit pie making-phobic, you will love the very forgiving rustic nature of these. No crimping or fancy edges required!

And the dough gets mixed in the food processor. Easy-peasy and done!

Then you simply roll it out

Trim the edges to neaten things up

And cut into squares.

The filling is super easy too— just berries mixed with a little butter and sugar and salt.

You’ll love the no-stress way you just fold the dough over the berry mixture.

Then comes the hard part—these have to chill in the freezer for at least 20 minutes before baking but the agony of waiting is so worth it!

The pastry is flaky and buttery and the slightly sweetened strawberries add just the right balance of taste, texture and color. When you first take them out of the oven the filling will most likely have oozed out a bit as you can see from above, but who cares when these are so darn delicious!!!

Just like something you’d get in the French countryside!

C’mon, whats better than your own individual dessert? Maybe having 2?!! Lol! Try these lovely little treats and have a wonderful holiday weekend!!

Little Strawberry Galettes

Makes about 12

Prep Time for crust: 10 minutes, plus at least 1 hour chilling time; Prep Time for filling:15 minutes; Assembly Time: 20 minutes, plus chilling time; Bake Time: 30-35 minutes

Ingredients

For the pastry dough

2 cups unbleached, all-purpose flour

¼ cup sugar

½ teaspoon baking powder

¾ teaspoon kosher salt

1 cup (2 sticks) cold unsalted butter, cubed

¼ cup water

For the filling

4 tablespoons unsalted butter

3 generous cups halved fresh strawberries

2 tablespoons brown sugar

2 tablespoons granulated sugar

¼ teaspoon kosher salt

2 egg yolks

2 tablespoons heavy cream

Pinch of kosher salt

Demerara sugar for sprinkling on tops of galettes

The Recipe

1. For the pastry dough: Add the flour, sugar, baking powder and salt to the large bowl of a food processor and pulse to blend. Add the chilled butter and pulse a few times until you see pea-sized clumps of butter. Pour the water over the dough and pulse 3-4 times, just until the dough starts to come together. It should still be shaggy and crumbly.

2. Dump the dough onto a clean work surface or board and use the heel of your hand to press down against the dough and bring it all together. Toss and squeeze the dough together to gather any loose bits and to redistribute the water. Repeat the process with the heel of your hand a couple more times until the dough really holds together but be careful not to overwork it—you still want to be able to see the bits of butter throughout.

3. Press the dough into a ¾-inch disk and wrap tightly in plastic. Chill for at least 1 hour and up to 24. When you are ready to use the dough, if you’ve let it chill longer than an hour, you’re likely to need to let it sit out to soften up a bit so that you can work with it but make sure it doesn’t get too soft or it will be hard to work with.

4. To make the filling: Melt the butter and toss it with the strawberries. Set aside.

5. In a separate bowl, mix the brown sugar, granulated sugar and salt together and set aside.

6. Beat the egg yolks, with the cream and salt to make an egg wash and set aside.

6. To assemble the tarts: Line two rimmed baking sheets with parchment paper and set aside. Lightly flour your board and use a rolling pin roll the dough to a 14-inch square, about ⅛-inch thick. Use a ruler to help trim the edges to make them even and slice the dough into nine 4-inch squares. Transfer the squares to the prepared pans, spacing them apart as evenly as possible. Press the scraps together and re-roll into squares (I got 12 but you may get less).

7. Toss the sugar mixture with the strawberry mixture and evenly divide between the dough squares, piling it into the centers, leaving a 1-inch border all around. Use a pastry brush to brush the egg wash all around the borders and then fold up the dough around the berries, pressing down to seal where it comes together. You can try to fold it like a picture frame but really these are rustic and it doesn’t matter as long as you fold up the sides and press together the creases. Place the trays in the freezer for at least 20 minutes (if you can’t fit both trays in at the same time, place 1 in the freezer, 1 in the fridge and then freeze the second tray while the first tray is baking)

8. Preheat oven to 375ºF. When ready to bake, brush the top edges of the dough with the egg wash and sprinkle with the demerara sugar. Bake 1 sheet at a time for 30-35 minutes, until the crust is a deep golden brown. Let the galettes cool a few minutes on the baking sheet on a wire rack and then use a spatula to transfer directly to the rack to help keep the bottoms from getting soggy. These are best on the day they’re made but pretty darn good reheated even a few days later. Store leftovers in an airtight container in the fridge.

Enjoy!

Note: Recipe adapted from Huckleberry by Zoe Nathan. I used more berries, added demerara sugar to the tops of the galettes and tinkered with some of the techniques as well.

#Flour #Sugar #Baking Powder #Kosher Salt #Butter #Water #Strawberries #Brown Sugar #Egg Yolks #Heavy Cream #Demerara Sugar

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mixergiltron · 19 days

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Spring has sprung.

It's Spring time in DC,which means we get to enjoy the beauty of the cherry blossoms. The weather wasn't so great this year,but they were still pretty.

(actual cherry blossom pic taken by Uncle Giltron)

And of course,there are Tiki drinks for this occasion.

Mix #160 Cherry Blossom

1.5oz white rum 1oz pineapple juice 1oz cream of coconut 3/4oz lime juice 1/2oz blue curacao 1/2oz cinnamon syrup

Shake well with plenty of ice and pour into hurricane glass.

Created by Justin Wojslaw,from the book Minimalist Tiki. Despite the name,there is no cherry in the drink,and it's actually turquoise colored instead of red. So it's pretty much the perfect drink for the way things work in DC. It's sweet and creamy with a cinnamon profile. Pretty good,if a bit touristy.

Mix #161 Cherry Pie Tai

1.5oz Demerara rum 1/2oz rhum agricole 3/4oz Cherry Heering 3/4oz lemon juice 1/2oz orgeat

Shake with ice and pour into Mai Tai glass.

I love Mai Tais,so a cherry version was perfect to go with the blossoms. Created by Nathan Robinson,it pretty much tastes like a tart cherry Mai Tai. Quite nice.

Mix #162 Paradise Cooler

2oz white rum 1/2oz Cherry Heering 1oz velvet falernum 2oz orange juice 1oz lime juice

Shake with ice and pour into double old fashioned glass. Garnish with cherry speared with an apple slice.

This was the house drink of the Denver Hilton in the 1960's. It's tart and citrus-y with some spice and a bit of cherry finish. Very nice. A good Tiki drink for cherry fans.

Mix #163 Hemingway Daiquiri

2oz white rum 3/4oz lime juice 1/2oz grapefruit juice 1/2oz maraschino liqueur*

Shake with ice until chilled,then strain into coupe glass.

*I used Cherry Heering.

So,the story goes that Ernest Hemingway went into the El Floridita bar in Havana to use the restroom. On the way out the bartender was setting up a line of daiquiris and Hemingway decided to try one. He commented that it wasn't bad,but he preferred twice the rum and no sugar. So the bartender made one his way and named the drink after him. And over time it has morphed into the recipe above. No idea if any of this is true,but it's a good story. Since Ernest was a man's man,I decided to use Smith & Cross navy rum instead of white rum. The result was a VERY tart drink. And I used Heering which is sweeter than maraschino liqueur. I didn't want Ernest's ghost to haunt me and call me a wuss,so I finished it,but if I were ever to make another I'd definitely dump in some simple syrup. If tart's your thing,then you might like this.

Mix #164 Ankle Breaker

1oz 151 rum* 1oz Cherry Heering 1oz lemon juice 1/2 oz simple syrup

Shake with ice and pour into double rocks glass.

*I used Wray & Nephew Overproof.

I came across this recipe in a Facebook group. According to Beachbum Berry's book Remixed,this was created in the Swamp Fox Room bar in the Francis Marion Hotel in Charleston, South Carolina sometime in the 1950's. It was inspired by a story about hero of the Revolutionary War,General Francis Marion(AKA,the Swamp Fox),who supposedly broke his ankle jumping from a second-story window of the hotel while trying “to escape sober from a party at which this drink was flowing too freely.” Again,no idea if this is true but a good story is a good story. While 151 rum is intended for this,the poster used Wray & Nephew Overproof(which is "only" 126 proof) and since I have W&N and have been meaning to use it more,I used it too. And since I like funk I also doubled down and used Demerara syrup instead of regular simple. Very nice. This drink is very daiquiri-like. The rum really came forward with just a bit of cherry finish. Of course with overproof rum it had some kick. I'm going to make this again with some other rums just to play around with it.

So until next time,have a cocktail and enjoy the pretty flowers.

#tiki drinks #tiki #tikiculture #rum cocktails #cocktails #rum drinks #rum #tikilife #spring #springtime #cherry blossom #cherry cocktails

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tastesoftamriel · 1 year

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Salted caramel puffed saltrice treats

Satrice is the backbone of Dunmeri agriculture, and it stands to reason that it's made its way into just about every dish in Morrowind, both sweet and savoury. This sweet snack is beloved by Dark Elves young and old, and its chewy yet crunchy texture is addictive! Sweet yet salty, this is a timeless classic.

You will need:

200g puffed rice (chewy) or Rice Krispies (crunchy)

100g mini marshmallows (or chopped bigger marshmallows)

50g butter

2 1/2 tsp coarse sea salt flakes or lightly crushed Maldon salt (adjust to taste)

150g brown sugar (I prefer dark muscovado for this but demerara works well too)

150ml heavy cream

1 vanilla bean pod, scraped (or 1 tsp vanilla bean paste)

1/2 tsp cinnamon

1/2 tsp cardamom

Method:

In a pan, melt the butter and add the cream, vanilla, and sugar. Stir on medium heat until it begins to caramelise medium brown, about 8 minutes.

Remove from the heat, and stir in salt, cinnamon, and cardamom.

Follow with the marshmallows; fold into the caramel gently until entirely combined, about 8-10 minutes.

Fold the finished mixture into the puffed rice until evenly combined. Spoon into a baking tray or loaf pan lined with paper. Garnish with additional salt flakes, if desired. Leave to refrigerate for an hour. Cut into small square slices, and enjoy!

#the elder scrolls #tes #food #cooking #Recipe #Recipes #World building #Worldbuilding #Salted caramel puffed saltrice treats #Dessert #Snack #Snacks #snack recipes #Geek #Nerd #Games #Gamer #Gaming

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