OlyveOyl

Lunch today was sausages on the grill along with grilled eggplant, FM tomatoes and lovely lettuces. Dessert was an Almond Peach Raspberry cake with nectarine sorbet.

Crustless Pistachio ricotta cheesecake adapted from mangiabedda. This is two thirds of the recipe baked in a 6”cake mold. A light and delicate cake, it has a smooth satiny filling. The crushed pistachios add a nice touch of crunchy.

The round deeper bowl spoon is “technically” a bouillon spoon, the more oval shaped tablespoon one is for other soups. I don’t think that is currently in vogue😀!

First of the season at the FM, Italian prune plums were used in ricotta cakelets. A tender and moist crumb from the ricotta but a fine and delicate texture, adapted from Yossy Arefi’s blue and blackberry ricotta cake.

The very last of the Balaton cherries bountifully filled a galette. A thin coating of almond frangipane was spread on the base of the pastry prior to the cherries.

BLT’s on the menu for lunch today and delicious they were! Tomatoes and romaine from the FM. Will be making these again shortly. Dessert was a sour cherry cake made with Balaton cherries which are firmer and a little less tart than the standard sour cherry. These are delicious cherries, excellent for baking. Unfortunately, their fleeting season is over.

The last of the sour cherries of the season , along with some almonds, made a lovely 9” cake. Planning on serving with a scoop of ice cream or sour cream.

France, a long time ago..

Porchetta with salsa verde, rice salad, tomatoes vinaigrette. Sponge cake with raspberry compote, coconut . Followed by a nap.

Peaches, pecans, brown sugar and bourbon, deserves a dollop of cream or ice cream!

Well, I cobble it together and never make it exactly the same way twice!

A small peach tart with toasted slivered almonds, we had it with peach gelato.

Raspberry apricot cakelets with almond flour, a half recipe of “Little Summer Fruitcakes” by Yossy Arefi. Delicious little cakes that were as good on day two as they were on day one.

@TdeV An individual plated dessert, this is made from a hot milk sponge cake recipe, (KAB) the center of the cake is recessed and filled with raspberry compote, fresh raspberries, apricot and sour cream. The exterior of the cake was brushed with apricot jam and dusted with confectionery sugar. *The hot milk sponge cake on the King Arthur Baking site is the Chef Zeb method. The only difference is that he adds the oil separately from the heated milk/butter, otherwise the recipes the same. I made 1/4 of the recipe and made 4-5 of the cakelets. It’s the same recipe I had posted in an other presentation upthread on June 24.

@ElsieD , @curls Yes that’s correct , they are now King Arthur Baking.

An individual plated dessert, this is made from a hot milk sponge cake recipe, (KAB) the center of the cake is recessed and filled with raspberry compote, fresh raspberries, apricot and sour cream. The exterior of the cake was brushed with apricot jam and dusted with confectionery sugar.

@Pete Fred I made a 2/3 version of the Midsummer cake, interior had sour cherries, blueberries, raspberries and blackberries, all were halved. Fruit on top was diced apricots, plums and small whole strawberries. I had no wet, mushy areas around the fruit I attribute that to the small size of the cut fruit. Unfortunately my slice shot is a little fuzzy, but I am very pleased with the texture of the cake. I added vanilla, almond extracts and lemon zest. ETA There’s some roasted plum gelato hiding behind the slice with some juice from the roasted plums.

A chocolate chocolate cake rimmed with chopped pistachios and chocolate. Having made a lot of fruit filled cakes over the past two weeks, we needed a bit of chocolate for a change of pace. Looking forward to a slice later this evening.

Mini cakes filled with assorted fruits, nectarines, plums, blackberries and raspberries. They were served with roasted apricot gelato, roasted plum gelato, a trio of fruit coulis and diced nectarine. The cakes were adapted from a Nigel Slater recipe, “a midsummer cake”. Tender with a slightly crispy edge, they are utterly delicious. I’m planning on the larger cake asap.

Three berry frangipane almond tart, apricot coulis, roasted apricot gelato.

@rotuts You pretty much nailed it, you’re a great sleuth! Trim crust(TJ brioche), place bread between very lightly dampened paper towels. Roll gently to flatten and elongate slightly. Fill with your choice..this was ham, HB egg, mayo, mustard, sour cream,sriracha, very finely diced celery, salted and rolled in paper towel, pickle relish, also blotted dry, chives, parsley. ETA when rolled you can use the dampened paper towel to torque it a bit prior to slicing. @rotuts

Tomatoes with assorted herbs from the terrace, vinaigrette. Brioche pinwheels with ham/egg salad and sorrel. Three berry Frangipane with roasted plum gelato.

@MaryIsobel Thank you and they sure are a versatile cake base for a variety of different toppings. At this time of the year, my focus is pretty much what’s coming in locally. I’m fortunate in having a very good FM .

Sponge cake with freshly made apricot jam, warmed diced apricots in jam, raspberries, sour cream and pistachios. A tender fine textured crumb , the cake was made yesterday and was equally delicious to the first day version. Adapted from KAB hot milk cake.

Peach, pecan, blueberries, fruit all local from the FM. Peach sauce for an extra little something.