You know, dear reader, if you ever, per chance, bring home a bunch of yummy little fallen soufflés you made in class and you mention to delighted eaters that you wish they could have seen them fresh out of the oven, chances are they will ask you to make it fresh.
What you see above is the Frosted Pound Cake Souffle, with frozen strawberry lemonade and yogurt sorbet, it was my favorite dessert of the evening (we tried a lot of them!), the Souffle was absolutely delicious total comfort food, the frozen strawberry lemonade with the Sorbet was bright and worked perfectly with the Souffle and the frosting. I had been thinking about this dessert for weeks, and it was ever bit as good as I imagined. (That doesn’t happen that often.)
This Poached Rhubarb Tart above came with almond sable, earl grey tea ice cream (my favorite Ice Cream Flavor!).
Shortbread cookies sandwiched with Dulce De Leche, that my friend is an Alfajor, need I say more? Nice people, husband LOVES Alfajor, I do too, but I hadn’t been pining for it like he has been the last months. Baking Bite’s recipe was posted right around husband’s birthday (perfect timing!), and while I truly meant to make it, did not. I also spent few weeks in Brazil, and brought only ONE back for him. (I know that was pretty bad…)
My first baking project post vacation had to be a batch of Alfajor with homemade Dulce de Leche!
Tags: Alfajor
It started, Party People!
School has started and am crazy happy, no matter how many Pâte de Fruits burned (it was only one batch!) and how many cornets one still has to make until they are perfect! Our chef-instructor was kind to offer my team some of her Pate de Fruit (from the demo) to take home and I have to say tasting them fresh is a delightful departure from the boxed ones.
Other than Pâte de Fruit, we’ve baked yummy Ginger Snaps, weighed a lot of different ingredients (yay Metric!) and (total middle school throw back) did a LOT of cross multiplying! Thank you Baker’s Percentage! Oh we’ve also covered sanitation and I walked into a walk ins for the first time.
About 4 weeks ago I ran off to Brazil for the quickest visit of all time. My family while not crazy (but understanding) about the duration of the visit made sure to give me the most beautiful send off lunch, with the obligatory amazing piece of Pork complete with crispy skin and an Apple dessert. The Apple dessert was that pretty baklava style delight above prepared by my very talented aunt. She swears there’s no recipe… Still I will relay what she told me.
She said and I paraphrase here, OK?
Layer Filo dough with Butter on the bottom of the pan, put in sliced apples and anything yummy you can find in the house (that would go with apples, of course), then add the top layers of Filo (counted 6 top layers), carefully cut out the diamond pattern and bake till golden ( I guess at 350?!?)
That’s it for today my lovelies, I have a lot share with you guys still, but I also have to get to work!
ps: I am IN LOVE with my grandmother’s plastic Table Cloth!!!
EDIT:
My aunt spills the beans!
OK! I have to tell you something! There are a couple of secret ingredients in the filling… Beside apple slices, there is sugar & cinnamon, nuts, raisins, dried apricots and some bread crumbs (to keep things dry!). Simple, easy and tasteful!
