There’s a low-hanging cherry tree in the neighborhood. Eily’s been visiting it in between service berry picking. We made muffins with the harvest.
Why i purchased a half bushel of heirloom eating tomatoes after putting up four times that of San Marzanos, i will never truly know. The fruit flies don’t mind. Honestly, i don’t mind them. These tomatoes are that good.
And now’s my chance to make more panzanella, greek salad, scalloped tomatoes, pico de gallo, tomato pastry and a new one this year: baguette spread with ginger wasabi cream cheese, covered with caramelized onions and topped with tomato slices.
Throughout the summer, i heard many requests for different birthday cakes. A construction cake. A hockey cake (probably to appease his older brother). One shaped like Darth Vader. At one point i heard volcano and ran with it. It was the foolproof choice. You simply bake a cake and if it doesn’t look volcanic in shape, just cut it up and shape it again and pour frosting over the cracks and bumps. Top it off with some hot lava raspberry jam and fiery sparklers (unfortunately not captured in camera) and you’re all set.
What to do when it feels like 40 degrees and the only thing you can think to do with ricotta, beet greens, garlic scrapes and leftover puréed squash is to bake it in a shell? Stick it on the barbeque.
I added fennel seeds and fresh oregano to the filling, placed the rolled out dough and filling in a pie plate and placed another inverted plate underneath and barbequed on medium low for 45 minutes. Then we sprinkled fresh parmesan and basil on top.
The last time i made lemon squares and sent them along to school, the boys both declared them the best ever addition to their lunches.
So the next dessert menu naturally made me think of lemon curd. Sure enough, these cupcakes were a hit.