cheddar cheese and scallion scones (but i shaped them as biscuits) from KAF. thanks @CaitlinM to the pointer to the recipe. i made a few alterations (see below) but would definitely make these again; easy and tasty.
these were for a “soup dinner” mom is going to tonight. she originally asked me to make a cheddar and apple biscuit recipe she found in a magazine, but i was wary of the apples.
per the comments in the recipe, i added an additional tbs of butter, another dollop of Dijon (in addition to what the recipe calls for) and 1/2 tsp of onion powder. no hot sauce, because mom. i used the sour cream option for the dairy.
the dough was too sticky to work with, so i had to sprinkle in some additional flour. it was still hard to shape, so i did my best.
they baked up easily and i made them small so everyone could have one (recipe has you make them scone-sized, which… no.) the house smells INCREDIBLE.
Apple Tart adapted from the NYT (Samantha Seneviratne). Small apples are used for this style tart, sliced thinly and then gently spread apart. They are put on a base of caramel, sprinkled with sugar, dotted with butter; baked until they reach golden deliciousness. The NYT used apricot jam as a glaze when the tart was finished, I used boiled apple cider instead. This was an 8” tart, rather than a 9” in the original recipe.
All went well until I attempted to remove it from the tart base, this sucker has glued itself onto the base and made removing impossible. I can only guess that there was some leakage of the caramel through the tart dough. I used TJ’s caramel sauce so I’ll blame it on them
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BarneyGrubble
(Fan of Beethoven and Latina singers)
25
Looks wonderful! Did you line the base with parchment?
Never, ever had to do that and I’ve made hundreds of tarts with Fat Daddio’s tart molds. I think it would probably be wise to line this particular tart with parchment but maybe more importantly, I roll to 1/8” thickness, probably 1/4” would work better.
100g pastry flour, 65 g butter, 2t. confectionery sugar, 1/4t salt, 2 1/2 T sour cream…it’s delicious where it didn’t stick! It stuck in the center of the tart, the edges were fine.
It’s worth a repeat with some changes.
Another test bake of the Nordic sweet bun dough. This one has a swipe of egg white, a teaspoon of blueberry jam, a few partially-thawed frozen berries, and a thin glaze of apple jelly. The berries held their shape much better than I expected, and any weeping from the frozen fruit didn’t really effect the bake. While I thought the fresh raspberry version was outta-this-world, I am also happy to have learned frozen berries can be used here as an alternative (winter is coming!).
I dont bake as often as I used to growing up (I did all the baking in my parents’ house from about age 14 until I moved out, and even then, when I visited, I was responsible for the holiday pies and cookies), but needed to make some room in my fridge.
I made a Peach Galette using late season peaches (and a Pillsbury crust (because I couldn’t be arsed to make from scratch). Unfortunately, not the best peaches, but still a decent dessert with Tillamook Caramel Toffee Crunch ice cream alongside.
Apple Tart redux, “ if at first”…
This was also a frozen crust that I had in freezer without any parchment underneath and it released without a problem in spite of some bubbling over on one side. Expecting some granddaughters today, will see if it passes inspection! Will probably serve with sour cream as I have no vanilla ice cream at hand.
I’m sure everyone realizes it’s Amazon Prime Day. I didn’t find any cookbooks on it that I wanted, however when I was about to logout I saw there were 3 for the price of 2 books and that is where I hit the jackpot. Here’s several that my be of interest to you bakers:
100 AFTERNOON SWEETS
SWEET ENOUGH
DOLCI
TARTS ANON
As usual, you have to check anything you’re interested in since there is no comprehensive list.
Another apple galette. Here with Honeycrisp for filler and green apple jelly for glaze. I was hoping to mix in some Granny Smith, but ours aren’t quite ready yet.
Final bake of the Nordic buns using seasonal fruits and berries from our garden: apples.
I pre-cooked the diced apples with a splash of boiled cider and lemon juice. After a few minutes of cooking, I strained the fruit, whisking just a sprinkle of Clear Jel into the juice before returning it to the apples. For assembly, there is a layer of apple jelly under the fruit, and a glaze of apple jelly over the top. With three varieties of apple (Honeycrisp, Greensleeves, Granny Smith), these were delicious!
Variations on a tart theme…this is a lovely golden brown pear and apple tart bathed in caramel sauce. The kitchen is wonderfully fragrant and we look forward to tasting this combo tart later on this evening . I’m expecting good results, the bottom of the tart is perfectly browned.
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BarneyGrubble
(Fan of Beethoven and Latina singers)
40
