OlyveOyl

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.

@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!