Dorie Greenspan’s French Yogurt Cake with blueberries. I followed the Food52 version, although omitted the thyme.
My first time making the cake - we both loved it. Such a tender and moist crumb, despite it taking a little over an hour to bake (recipe calls for 50-55 minutes). Bonus points for not requiring a mixer (no butter).
It’s a little lop-sided because I dropped it while turning it out, but no biggie. Will happily make this one again.
ooo thyme!
Daughter #3 made me a blueberry pie yesterday afternoon. I claim this is me, baking by proxy.
Next time I’ll consider the background - super dark green tablecloth didn’t make for a great photo.
Absolutely gorgeous!
Found It!
‘Liquid Gold’ is your basic apricot jam without thickener, or little thickener. That sweet/tart flavor when it is made with fresh, ripe apricots is divine.
For the ‘Marrakesh Miniatures’ or ‘Turkish Delight’
Boil for 10 minutes: 1 cup fresh apricot flesh puree, 1 c. granulated sugar, juice of 1 lemon, the grated rind of a small orange and 2 envelopes unflavored gelatin dissolved first in 1/2 c. water. Remove from heat, cool mixture slightly, then add in 1 c. more or less as desired chopped nut meats, being walnuts or pecans. You could even use cleaned chopped pistachios. As mixture cools, grease an 8" square pan with butter or flavorless oil. Pour cooling mixture into the pan and let sit undisturbed overnight, loosely covered with a cloth to keep out flies, etc. Using a sharp knife, wetting as necessary to keep from sticking, cut into small squares or rectangles. Roll each piece in powdered sugar. Let sit out to dry before storing in loose layers between sheets of wax paper or parchment in an air tight container. They might need another rolling in powdered sugar. The powdered sugar may be colored before rolling.
I’ve made this a few times and when the air is humid the recipe doesn’t set up well. I’ve played with doubling and tweaking this original recipe, too. Enjoy!
This is a rustic white bread made with poolish and 100% hydration starter. I decided to use my rye starter since it’s 100% hydration, unlike my main starter which is 50%, so it’s not fully a white bread, but almost.
I’m annoyed because I didn’t score deep enough. The baker said basically an 1/8 inch score and I think he just misjudged how deep he actually scored, because 1/4 inch is pretty standard and would have done it, but given that some breads can open up more than others, I decided to do 1/8. Well, at least it will still taste good and I know better now. I’m also loving that channel otherwise. The awesome semolina and sesame bread was from it and it was phenomenal.
Do we have an August thread yet?
oops on it
