creme fraiche

I admit to being one of those crazy people who makes the ingredients for the foods I am making.  Like I made a "cake" that called for creme fraiche.  I really want to start making cheeses but have not gotten any rennet yet but I decided that I would research creme fraiche to see if I could make it.  Easy peasey!  It is just one of those things that takes time and it is a fermentation.  Sometimes that seems like what my whole life revolves around:  yeasty beasties

creme fraiche

1 cup heavy whipping cream

2 tablespoons cultured buttermilk or yogurt

Mix together and let sit on the counter loosely covered for 12 hours.  Refrigerate.

It is lovely with fresh or frozen berries.  It was wonderful with the "cake" I made too.

quilt back

When I got home from work today, it was to find that my Beloved was forging.  I put the kettle on and made myself a cup of tea.  A cup of tea and a cookbook to read was what it took me to undwind.  I will not say I had a hard day at work but the transition from work to home is never an instant thing.

I actually had the time and energy to sit at my sewing machine after my tea.  I finished the back of Miss Isabella's quilt today.  It may be a few days before I get the quilt all pinned together for quilting but this rather pleases me.

It is amazing what a little relaxation brings.

letterpress printing

On Saturday, I took a letterpress printing class at the Museum of Printing History.  At the beginning of the class, I felt a bit over my head.  I was the only one in the class who was not a graphic designer or had more experience then I had.  i really have not had much other then just my love of paper.

But, once I got into the guts of it, I really enjoyed it.  Even though it is very technical, there is a feel to it like any other art.  Give it a bit.  Be gentle.  Take a breath.

This is really growing on me.  I still would like some graphics.  Colors.  I know from now on, I will never buy any stationary.  I will make my own business cards and maybe everything else.  I cannot wait until my next class which who knows when that will be!

croquant cake

I told you going to Oxheart resturant was a bad thing. I have been playing with meringue cakes after their carrot cake.  I took my croquant cookie recipe to use as the merinque layer.  I was actually much happier with it then the typical meringue.  The filling and glaze on this one are very similar to the merinque cake but I did use a chocolate ganache.  That is how I knew I liked the chocolate syrup better.  Which is what I will use next time.

Croquant cake

1 recipe croquant cookies 

8 ounces marscapone

2 tablespoons sugar

1 cup chocolate chips

2 tablespoons heavy whipping cream.

Preheat oven to 350 degrees Fahrentheit.

Mix the croquant dough as the recipe calls for.  Make three "cookies" instead of many.  You want them to be about six inches across.  Bake for about 10 minutes.  Let cool.

Mix the marscapone with the 2 tablespoons sugar.  Set aside.

Melt the chocolate chips with the whipping cream.  Keep warm.

Set one layer on a plate.  Spread with marscapone.  Spread with ganache.  Set another layer on top.  Again, spread with marscapone and ganache.  Put the last layer on top.  Spread with ganache and dribble with whatever marscapone is left.

Serve.  Do not let your child at it with a fork.  The cake will have strange indentions in it then instead of sliced edges.  It was like having a large mouse!

gluten free crack pie

I was reading the Los Angeles Times online and they were doing a review of a new cookbook that is coming out.  Or maybe it was the cook.  I do not remember.  But the jist of it was that there was a recipe for Momufuku's Crack pie.  

This sounded interesting but it was not gluten free so I decided to play.  The finished pie was very yummy.  Really sweet.  Kind of like the butterscotch chip cream cheese bars.  Did I blog about those?  I will have to check.... Camping, you know.

On to the pie!

Crack pie

6 tablespoons butter, melted

6 tablespoons brown sugar, packed

1/4 cup millet flour

1/4 cup sorghum flour

1/4 cup arrowroot flour

1/4 cup almond flour

1/2 cup gluten free quick oats

3/4 cup sugar

1/2 cup brown sugar

1/4 teaspoon salt

1/2 cup room temperature butter

1/3 cup heavy whipping cream

4 large egg yolks

1 teaspoon vanilla

Preheat oven to 375.  Place parchament paper in the bottom of a 9 inch spring form pan.  Butter the paper and sides.

Melt the 6 tablespoons cup butter.  Mix in the 6 tablespoons brown sugar, the flours, and the oats.  The mixture will be sandy.  Press into the bottom of the pan and up the sides.  Bake for 10 minutes.

Turn the oven down to 350 degrees.

Mix the remaining ingredients in a bowl together.  Pour over the prepared crust.

Bake for 30 minutes at 350 degrees.  The filling will be gooey.

Cool completely.

Once completely chilled, slice into small slices and serve.  

Very sweet.  Very rich.  With a cup of tea...  makes me smile.