Farmer’s Market Fruit Galette

Rustic fruit desserts are my favorite, and I almost always order one if it’s on the menu when we eat out. (My husband likes to guess what dessert I’ll choose, and he’s usually right because my taste is so predictable.) However, unless there’s a birthday or holiday to be celebrated, or a Daring Bakers challenge to try to conquer, I rarely bake desserts of any kind at home.

But the rhubarb and kumquats that were yesterday’s impulse buys at the farmer’s market got me pining for something chunky and tart and sweet and coarse and juicy and messy and perfect in its imperfection. A galette of the rhubarb and kumquats along with some of the other market bounty — strawberries and basil — seemed about right.

I’m submitting this as my first entry for Weekend Herb Blogging, the venerable and popular event founded by Kalyn (Kalyn’s Kitchen) and hosted this week by Anh of Food Lover’s Journey. I think both rhubarb and kumquats are interesting enough to merit “featured plant” status, so I randomly picked the kumquats.

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The (Obvious) Pudding

Sugar High Fridays. If you have a sweet tooth (and I admit it, yes, I do), it’s hard to ignore this incredibly sumptuous and well-attended monthly sweet fest founded by Jennifer, The Domestic Goddess. But I bake bread, not desserts (Daring Baker challenges notwithstanding).

Even so , when I opened my inbox to discover an invitation from Zorra to participate in this month’s event, Pudding, I really wanted to, because, well, it was an invitation from Zorra.

So I thought, let’s see, pudding… There’s chocolate, although last time I made it, the texture was, shall we say, suboptimal … I love rice pudding and I might not screw that up… or I could probably handle plum pudding for Christmas, but I don’t really like it… [Fret, fret] what pudding can I make?

Duh.

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Panettone

glazed panettone with almonds and pearl sugar

I’m not sure when it started, but sometime after my husband and I were married, my mother came for Christmas and brought us a panettone for breakfast. Ever since then, this rich, sweet Italian bread has been a part of our Christmas breakfast (along with bagels with cream cheese and smoked salmon). Last year, I decided to try making my own. And now it’s that time of year again!

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