OlyveOyl

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.

@Pete Fred maybe under the grill as you suggested might be more to your liking!🤣 i found the taste of burned top permeated the cake better after a night’s rest in the frig.

@Pete Fred I have made these frequently and use convection bake 480* on a stone. These are four inch cakes so bake very quickly. The first two photos are ones that I added pistachio butter to the base recipe, third photo plain. I’ve also made pumpkin. Mine are baked to creamy but baked longer than yours, not sure if I put the internal temp in my notes. These are from a Catherine Zhang recipe that I adapted a bit, additions to and less cornstarch. I also used sour cream rather than heavy cream. They have been well received in my household.

Frittata today, Swiss chard, red pepper, ham, Comté cubes, sprinkled with Parmesan. Buttercrunch salad, evoo and shallot vinegar. Frangipane tart, apricot, pistachio, almond, brushed with apricot jam and dusted with confectionary sugar.

Apricot pistachio almond frangipane tart, brushed with apricot jam, dusted with confectionery sugar.

Thank you, my daughter lives on the Chesapeake and we were fortunate to have her bring some when she visited. I made half into crab cakes but the pieces were so large(jumbo lump) that I had to use a pastry ring to keep them together.

Crab salad , jumbo lump from the Chesapeake, slightly in the style of “ Louis”. Yellow tomatoes and avocados vinaigrette. This is on butter crunch lettuce from the hydroponic grower at the FM. The crab meat was superb!

Peach cobbler using some wonderful peaches from South Carolina. I used the last two peaches for this cobbler as the peaches were too wonderful to cook. They were of the variety “ eat over the sink”, very sweet and juicy!

Biscuits, berries, passionfruit curd and sweetened sour cream. The berries macerated in a little sugar while the biscuits baked. The sour cream was lightly sweetened with Demerara sugar. When the biscuits cooled just a bit, they were cut open and given a swipe of butter before adding all the toppings. I plan in making these again with with some excellent South Carolina peaches that are eat over the sink juicy!

Apricot pistachio raspberry sour cream cake, a variation on the strawberry cake up thread. This has a raspberry filling/compote drizzled into the batter which is very complementary to the apricots.

Today’s dessert is a combination of three strawberry elements, strawberry cake made with sour cream, strawberry gelato and strawberry sauce. I usually don’t bake with strawberries, but this cake is the exception. The cake is moist and light and the sauce is a perfect accompaniment to both the cake and gelato. ( cake and sauce adapted from Natasha’s Kitchen)

@FrogPrincesse Your apricot galettes look so delicious. Love when they have that tart edge to them. I wish apricots were available for a longer period of time!

@FrogPrincesse beautiful! Love tart apricots and yes, they are wonderful for baking.

Double chocolate banana bread, served still warm and with melty chocolate pieces. Topped with vanilla gelato, I usually make half into muffins rather than the entire bread/cake. The cake will last several days but the muffins are easier to eat due to all the chocolate chunks. (Adapted from Smitten Kitchen)

@Smithy I frequently make 6 inch galettes rather than large ones for us. I make pastry crusts and store them un the freezer so that fruit tarts are easily made spur of the moment.

@Steve Irby a bonanza of galettes! Lucky neighbors , and the galettes look wonderful and I’m sure taste delicious!!

@Smithy very hard to find good apricots here as well. I once purchased apricots at Wegmans which came from an upstate (NY) orchard, they were so delicious, never to be found again! These were the best I’ve had in a long time.

Apricot raspberry tart, a layer of raspberries sandwiched between two layers of apricots from the farmers Market. This was the second week of apricots at the FM, hoping there will be a third week! We had this with rum ricotta ice cream.I have enough apricots left to make an ice cream 😁!