OlyveOyl

The finished baba-savarin au rhum, basted with rum syrup, glazed with apricot jam/rum. This will be served with whipped cream. Verbena cake , a pale green crumb, studded with red raspberries, will be served with a raspberry coulis. Now to transport the 3 cakes along with other goodies!

Toasted pecan and boozy fruit, 1/2 pound pecans and 1/2 pound sultanas and apricots, tablespoon of finely chopped candied orange rind. This is basted with a rum, sugar syrup several times, then glazed with Clementine jam/ rum syrup. An old Craig Claiborne recipe that was in the NYT, it is also in his book, “Southern Cooking”, the kumquats recipe is from Claudia Flemington, “The Last Course”.

A very grandiose version of Baba-Savarin. A departure from my usual recipe, this is made in a 10 cup Bundt pan, it rose about 2” over the edge of the mold while baking. It as yet has not had its rum bath or apricot glaze , this is for Xmas eve. I plan on wrapping it well and refrigerating until Tuesday when it will be finished off. This is from the “Gateau” cookbook.

A velvety mushroom soup , creminis and dried porcini , I added dry Marsala rather than sherry .(Bourdain) Endive, fennel, pear, walnut salad with an anchovy vinaigrette. Chocolate mousse with crushed peppermint candy.

Pear, blackberry, raspberry Frangipane tart. i sliced thin rectangles rather than wedges which provided a variety of the fruit in each slice.

Lentil soup with carrots, tomatoes, spinach, onions, garlic, topped with freshly grated Parmesan. Mini caramelized apple tart.

@Tropicalsenior so happy you are pleased with the recipes there, nice variety with different sourdough options. I made toast this morning with the Pullman loaf and I was pleased with the outcome. Tomorrow, it will get a poached egg on top. ETA Your breads are looking wonderful!

@Tropicalsenior Here you go…I do a bulk ferment first, so my timing is different. https://amybakesbread.com/one-hour-sourdough-discard-burger-buns/ i have also made the “one hour” sourdough discard dinner rolls which are delicious, you’ll find the recipe in the discard grouping if you are interested. i also did a bulk rise first with one s and f at 10 minutes or so . This was half the recipe, the rolls are quite large. I’ve also made it with 8 rather than 6 rolls. I did not brush with egg prior to baking but did brush with softened butter when they were removed from oven. ETA…my discard is half white, half rye and it is not old.

Pullman loaf, mini sized. This is a 4” square and I used a small volume of sourdough discard hamburger bun recipe from amybakesbread. I’ve made her discard sourdough dinner rolls which were delicious, so I’m hoping this will be the same.

Apple galette, a favorite at this time of year. Apples from the FM, fresh, juicy and delicious. This was made from “Ludicrisp “ apples.

Fig and blackberry cake, this was made with whole small figs that were just perfect for a cake. Blackberries were also in the cake and they were complementary to each other. The batter was a bit of a cobbled together one and included a cup of almond flour.

@YvetteMT…see your DM for info.

Flour tortilla, well seasoned meat, melted cheese and tomatoes. Pistachio crumble, raspberry jam, ricotta.

Gazpacho with shrimp and HB eggs made for a very substantial lunch! Walnut torte with a chocolate icing and filling, brushed first with tart cherry molasses.

A slice of the walnut torte… it’s delicious, was very good but I am also going to be trying a slightly different version.