OlyveOyl

@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.

@rotus….stop the hunt, I made it with tart cherry juice, a little sugar + citric acid . I cooked down TJ’s tart cherry juice to a syrupy consistency…it’s delicious, better than pomegranate which I also make.

@Smithy You described it perfectly, as it is a half. It was a 9” cake, cut in half , filled and stacked. I will be cutting thin slices rather than wedges, the icing on the cut side is to keep it fresh until I slice it.

Walnut torte with chocolate icing. The torte has a tart cherry molasses brushed on the layers and chocolate filling in the center. This will be cut into thin slices and served with crème fraîche.

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.