thatbakingbroad

[thatbakingbroad]

The Nestle Co. Inc, 1960

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#recipe

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"This must be the cookie for when you descend into psychosis"

#recipe

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kill the shift manager in your brain

#recipe

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[thatbakingbroad]

This whole thing cost me $5

#recipe

[thatbakingbroad]

Something to do with strawberries

It's June, and in June strawberries are a big deal in County Wicklow. People sell them on the roadside, etc.

So I picked up some from the store last week, and @petermorwood and I were discussing what to do with them.

...And he suddenly said, "Remember this place?"

...Some years back we were wandering around in the Cotswolds on a holiday with Peter's Mum. We stopped in Broadway and wandered around there a little, and finally we went into the Lygon Arms to have lunch, and for dessert they gave us strawberries with balsamic vinegar and pepper. And that was fabulous. (It was part of the whole nouvelle-cuisine fruit-vinegar-in-your-salad-dressing unusual-combinations thing that was going on.)

So I said to P. the other day, "We could take a run at that and tweak it a little..." And he waved a hand at me as if to say "Go do your thing, because I have no useful ideas to add."

So first of all I made this shortcake recipe from the BBC Good Food site.

...With tweaks: substituted soft brown sugar for the white, and added about 0.25 tsp of ground long pepper.

And having cut up some strawberries and sprinkled them with sugar to draw the juice out a little...

and baked six rounds of that shortcake, did this to them: cut a little off the tops to render those surfaces flat, so that stuff wouldn't fall off too much.

Then, layer 1: Strawberry jam (we use Bonne Maman, it's really nice).

Layer 2: heavy THICK sour cream. (The 25% Lithuanian sour cream we get from the local Eurospar is terrific for this kind of thing.)

Layer 3: some strawberries.

...with a sprinkle of the long pepper. (Regular fresh-ground pepper works just as well. The long pepper has a slightly warmer flavor: regular pepper is sharper.)

...Then comes the only part of this that's at all complicated. You could just pour balsamic vinegar over these, but it wouldn't really stay put all that well... just wind up on the plate and make everything soggy.

So in order to slow it down a little, I heated about a quarter cup of it in a little pot, off to one side mixed about half a teaspoon of cornstarch with a few teaspoons of cold water, and when the vinegar started getting near boiling, added the cornstarch & water mixture and brought it all to a boil, stirring all the time. The cornstarch thickened the vinegar to a syrupy consistency. When this had cooled down, I gave it a final stirring and trickled it over the loaded shortcakes.

...We then let them sit no longer than was required to take a couple of pictures, and after that shoved them more or less instantly into our faces. They were terrific.

...So I strongly recommend this approach for when you want to make a nice little shortcake thing but not go to too much trouble.

#recipe

[thatbakingbroad]

Spring Magnolia Petal Jelly

Did you know Magnolia flowers are edible? Not only that, but they have an incredible and unique flavor similar to ginger root! Flowers can be eaten raw and make a magnificent sweet vinegar or preserved pickle, and one of my new favorite recipes is this jelly which is both sweet and aromatic like ginger. I’ve been enjoying a thick swipe of the beautiful petaled-jelly on toast and sourdough bagels with cream cheese. I think it would be excellent in a homemade donut or in a citrus sauce recipe. All you need for this jelly are Magnolia flowers, sugar, lemon, and pectin (I use Pomona’s) but gelatin will also work. You can strain the petals out or leave them in but I think they are so beautiful.

#recipe

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Keempossible on Instagram

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SURVEY QUESTION: what is your personal favorite cold sandwich to make at home. alternatively, what is the fanciest sandwich you make

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On this day one year ago, I was fired from Crumbl Cookies because my grandfather suddenly died and I cried when I found out and was on the clock. They make you sign a waiver to not talk about the recipes that lasts one year after your termination. Well guess what babes. That day, is today. RIP Nanu, you’ve been missed. But for anyone who likes the Chocolate Chip Cookies or the Iced Sugar Cookies, check out the recipes in the links. Feel free to ask about other recipes, it’s been a year but some things are just reskinned versions of these lol. Good Luck and Happy Baking.

Edit: Here is a Master List of all the recipes I have been able to remember thus far; I will be updating it as I am able!

#recipe

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are you willing to share your challah recipe bc 👀👀

https://www.tasteofhome.com/recipes/honey-challah/

replace golden raisins with normal raisins, add half again the honey amount, and incorporate a quarter an orange zest into the dough when you’d add raisins in

#recipe

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Cheesy bacon tagliatelle

#recipe

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You bastards almost got me

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I read a fair number of recipes on the ten thousand interchangeable recipe blogs that exist, and often they say something like "This recipe is a family favourite!" or "This a crowd-pleaser" etc. and I roll my eyes a little bit every time because of course they are, it goes without saying! People like food! Nearly any special-occasion home-cooked meal is going to be popular.

But there is one recipe, one cake, that has recontextualised all those comments for me and now actually I think those bloggers might be wrong about what a family favourite is. It sure as hell isn't Interchangeable Chocolate Cake No. 7.

I'm telling you this because I need you to know the seriousness of the power I am going to bestow on you. And hey, maybe your friends and family have different preferences than mine do. Maybe you need to find another recipe to fill this role. But you must know that there's a recipe out there, and not even a particularly alluring one or a particularly difficult one, which people will bring up in unrelated conversations to you four years later.

If I so much as say the word cake, my family all turn to face me like a pack of hungry wolves. Even the ones that don't like food!! Health nuts and people who simply don't enjoy eating and people with no appetite and people I have no goddamn memory of ever having cooked for, all of them come up and say to me "Hey remember that cake-" I asked my brother and his girlfriend what foods they're looking forward to, when they return home after three years in Japan, and they say "You know that cake?"

It doesn't sound particularly appetizing. I only made it the first time because it was gluten free and I had a bunch of lemons. Please don't let the name inform your opinion here. This is a fairly fast and simple cake that requires no special equipment and people will literally never stop asking you for it.

It's not even my favourite cake! I'd rather have basque burnt cheesecake, which is harder and more expensive to make and consists almost entirely of fat and sugar but still manages to be a little savoury... But people want the weird corn one.

To be fair, this is the only cake that'll make me dip my fingers into boiling sugar without regret.

#recipe

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Natural fermentation of plums in beeswax

By Nordic Food Lab

Is it possible that waxing fruits, a symbol of our large-scale food distribution system that values appearance and practicality over taste, could be used instead for deliciousness?

In fact, many fruits when ripe produce a natural wax coating on their surface to reduce the water permeability of the skin. Pick an apple from a tree, rub it on your shirt and it shines; the natural waxes on the apple’s surface are polished. In addition to the wax, the surface of these fruits often host different wild yeasts and other small ‘debris’. Large- scale producers, in order to get rid of these yeasts and other microorganisms which can decrease a fruit’s shelf life, wash their fruits then recoat them with approximately the same amount of edible wax.

But here at the Lab we love wild yeast and bacteria.

At the end of September the plum season was nearing an end in Denmark. We received a box of pristine plums one day from our plum lady in Sweden. The fruits were perfectly ripe – golden, blushed with red, and, we assumed, covered with natural wax and yeast.

Read more

#to try