What’s in your oven?
It’s the time of year when we’re whittling down our freezer surplus in earnest. All that stone fruit from last summer is looking pretty good to me right now. Thus, the plum torte (full sized):
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The goat!
I have so many frozen sour cherries in my freezer. Really need to address them.
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I’m with you! Sour cherries are at the top of my list. We are swimming in them, and were just talking about it. Cake, jam, pies, crumbles … I’m thinking maybe sour cherry buns. Any ideas?
ETA: DL’s sour cherry frozen yogurt (The Perfect Scoop) is pretty good. I’ve made it before, but had forgotten about it. May give that a go.
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Sour Cherries
Arousing strong pangs of jealousy … but I should be satisfied with California weather, 60-70 degrees now, NO SNOW.
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We can’t really give away sour cherries in our community box - it takes someone who knows how to handle and process them immediately, as they hold up so briefly. That in mind, I’ll be calling in the BFF this year to see if she can help out (has her own fruit trees, so doubtful). Not sure what to do with the 2026 bounty?
Could you put jars of sour cherry jam or pie filling in your community box, if you’re going to be processing it for yourself anyway? Or maybe you could offer the fruit on facebook marketplace or freecycle and folks who know how to process it would come pick up the extra?
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I’ve thought about putting jam - and even baked goods - in the community box. Those seem very straight-forward ways of giving back, with options for dealing withe holdovers should things go unclaimed.
While I am involved with our local Gleaners Club, sour cherries are fairly involved given their delicate nature. Given we’re a rather small home garden and quite busy with a variety of activities , I’m not sure I’m up for the logistics required in this case.
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Ditto. I didn’t find much this year so have only a small stash in the freezer.
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I want to make these Cheese Torpedoes.
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If only I were 20 years younger … my cookie business … everyone loves/wants the latest Chocolate Toffee ones
I just thought up a good name for the business:
The Cookie Fairy
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Not too much exciting, but the youngest kid here loves sourdough discard crackers, so I made some this morning for him to have with breakfast (his favorite food is goat cheese and he thrills to have it first thing, go figure!)
I used 200g discard, 28g oo, 1/4 tsp salt some chopped fresh thyme, cornish sea salt on top
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I used this dough, but didn’t do the lye or baking soda bath.
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Soft, tender onion rolls with a fine crumb, perfect for sandwich rolls. They are very complementary to egg salad and tuna, as the rolls are soft enough to keep the filling from getting squished out! Delicious, they are!
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A couple of loaves of honey wheat bread. Whole wheat ground yesterday, somewhat bran-reduced (but then dough rolled in bran before going into the loaf pan), plus a minor portion by weight (about 8% of the total grain) of ground flax seed.
I learned that flax seed and the grain mill don’t play nicely together, even though I ran the flax through with wheat berries (100g + 200g). Too much oil; really gummed it up.
The sliced loaf is for my daughter’s family; my wife & I just hack off chunks as needed with ours.
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I apologize for asking, but I can’t tell. Are these baked or unbaked? I think baked, but my pretzels have seldom worked well (from disaster to barely edible…) so I can’t tell.
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They are baked, to an internal temp of 210 ⁰F. I brushed with butter/honey/ water liquid before applying the sesame seeds but they didn’t brown at the temp suggested (355 F, convection on for 12 minutes ) . I even turned on the broiler for 90 seconds LOL and this is how brown they got
I didn’t dip in a lye bath, as I don’t have any food grade lye.
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Thank you!
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