Here is a stripped-down recipe for the cherries based on the more detailed instructions and observations in these entries: Chocolate-Covered Cherries, Part One and Part Two. If the fondant sounds like too much of a pain, see the first of these posts for an alternate version involving powdered sugar and sweetened condensed milk.
Ingredients
1 36 oz. jar maraschino cherries
1 recipe Cherry Fondant (recipe follows) Continue reading
A couple of weeks ago, I discovered a package of King Arthur Irish Style Wholemeal Flour that had found its way to the back of one of our baking cupboards. It was a little past its expiration date, but I hate to throw stuff out that is still mostly usable, so I decided to follow the Irish Brown Bread recipe on the bag (since I had originally purchased it to bake and share with an Irish friend of mine, who baked and ate his half of the flour order long before that expiration date). Continue reading
Michael at Herbivoracious posted a write up of the dinner he put on at Cafe Flora this past Tuesday evening, which Baker Bee and I were lucky enough to attend.
The menu was based on Spanish flavors with a modern twist, and included things like savory churros with morel “hot chocolate” (pictured below, as well as my purse-sized digital camera could do) and apple-celery sorbet, both of which were unlike anything I’ve ever had and incredibly good. I was excited to hear that the baby turnip in the fideos (pictured above) came from the Whistling Train Farm, from whom we used to get a CSA share until we moved too far out of their delivery range.
He has a great run down of the inspiration behind each dish and links to recipes, so I urge you to check it out and be inspired yourself. I know that I’m going to try making the boyikos in the very near future (hopefully Sunday, to share with The Toasty Chef and Mr. T).
Not only was the food delicious, but the company was just as enjoyable, and we had fun meeting and talking to Michael and his wife, Dawn and Eric from The Wright Angle (don’t miss their resturant reviews, travel stories and beautiful photography–they’ve actually been to El Bulli), and everyone else at our end of the table. It was a real leap for me to invite myself along to a dinner where I didn’t know anyone, but I’m very, very glad I did.