1/8/2023 0 Comments Checkit paintball chantillyTop with the last fresh flowers of summer and take it all in. It almost has a peanut butter and jelly feeling, but with more sophistication. Filled and iced with a simple sour cream chantilly to cut through some of the sweetness and provide balance. The cake gains richness and complexity with toasted and ground nuts, a little corn flour, and whole wheat pastry flour. This beautiful preserve is then spread between layers of hazelnut cake. Surely I needed to slow-cook these little fruits with a few whole vanilla beans until their purple syrup thickened on its own. What are some good flavor pairings for plums? I was soon dreaming of hazelnuts, cornmeal, and vanilla. Perhaps one last summery cake, while berries and stone fruits are still around. I decided it was time to make another cake, after all. I thought about dehydrating them, but it just seemed a little boring for such lovely things. They were dark on the outside, yellow on the inside, perfectly ripe and sweet. I traded her some onions and shallots, while visions of sugar plums danced in my head. She came to the right girl, because I’ve been extra on top of my canning and preserving this summer. She had a big box of absolutely gorgeous, dark purple plums that she needed to be rid of. This particular weekend, one of our favorite loyal customers came up to the booth as we were packing things up at the end of the day. On the best days, days with lots of energy and a high tolerance for washing dishes, some of all of these things. But it sure does inspire one to get cooking. It’s often borderline too much – sometimes, my fridge can’t even hang with the pressures that I put upon it. While there are many advantages to being involved in the behind-the-scenes of the market, one of the best ones is the incredible amount of food that I come home with every time. I sometimes work the local Saturday farmer’s market selling organic vegetables for a farm that I used to work for here. Hazelnut cake made with whole grain flours & toasted hazelnuts, filled with plum & vanilla bean preserves and finished with a refreshing sour cream chantilly
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