I finally made the strawberry pretzel salad from Serious Eats and I love it! The salty pretzel crust is just amazing! I toasted the crumbs in the pan since no oven and it’s perfectly crunchy. When you get a bite of all three components it’s just such a great combination of flavors.
I made Alice Medrich’s saffron and cardamom panna cotta to use the last of my saffron. It was getting old and I actually used significantly more than the recipe called for in order to get flavor and color right. I only made half the recipe. I always toast and grind saffron to get as much color and flavor out of it as possible.
I’ve never been a big fan of saffron in sweets, but I like these a lot. I added salt to taste and I know it was more than the pinch called for. I like the sweetness of these, which is very restrained. And the cinnamon grated over the top is a perfect complementary garnish.
My one quibble is that they’re a bit richer than I prefer. I like a bit more milk in my panna cotta to cut down on the cream.
Recently also made posset again and Avery Raassen’s recipe is still my favorite. It has about an 18% sugar content in proportion to dairy. By comparison. America’s Test Kitchen recipe is about 25%. And the sugar to lemon ratio in Avery’s is almost equal. ATK’s recipe has roughly the same percentage of lemon juice as Avery’s but with the significantly higher sugar percentage. ATK’s is still really good and not too sweet, but I love Avery’s zingier recipe. I’ve made it both as he does and by adding the lemon/lime after simmering the cream and I still can’t pick which I like better. The flavor is different based on when you add the juice, but I can’t say I find one better than the other.
Sourdough discard flour tortillas. Yeah, it should be pressed down when cooking so it cooks more evenly, but sometimes I just want to enjoy the puff 
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Starter makes these tortillas taste so good!
I converted Stella Parks’ English muffins to sourdough and they turned out really well. I’m always a little alarmed by how flat they look after proofing, but they puff up beautifully when you cook them. @CCE in case you’re interested in sourdough English muffins…
Wow, looks great! Thanks!
To make them sourdough, I used 30% active starter of the flour weight which I rounded up to 130 g starter. Then just subtract 65 grams of flour and 65 g of milk.
As I always do, I cut the honey down to 40 g.
And I shaped them as I typically do— with a full disher (#16) to scoop out onto the cornmeal. A measuring cup would also work. If you have ring molds, they can be used to make perfect rounds.
The other night I was served a simple and delicious dessert of honeyed yoghurt, a light sprinkle of cinnamon, and some blueberries. There was a square of chocolate tucked on the edge. I loved it, but as home I have lately been macerating berries in Orgeat. That might make it even better.
I made a French style chocolate mousse for our NYE dessert. It’s the best mousse we’ve ever had. It’s thick, rich and well balanced in terms of sweetness. We’re glad we have another 4 portions 
Une recette s’il vous plait ?
I love fruit jellies, but dislike it that they are invariably tossed in sugar, as I hate the feel of sugar in my teeth.
Madazis bring back warm memories of my birthplace, Kampala, Uganda.
Yogurt mixed with honey is very popular with Greeks and other Balkans.
I met a Greek Manitoban who used maple syrup instead of honey.
Nuts are often added, too.
Oui! https://www.pardonyourfrench.com/classic-french-chocolate-mousse/
I followed the recipe exactly and my partner has deemed it perfect to the point of not even being interested in trying other mousses anymore
I love her blog
Merci
