Oh honey! The Baking Sheet is hosting this Sugar High Friday and the theme is honey. I decided to try palmiers. You can see what others chose to make here. Honey Pistachio and Rum Palmiers 3/4 C pistachios (roasted and hulled) 1/4 C caster sugar 7 teaspoons Flor de Caña Nicaraguan rum 1 teaspoon cinnamon […]
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Monthly Archives: July 2005I recently visited New York with my mother. (Like so many other food bloggers!) She retired this year and we took this trip with two of her long-time friends and their daughters. We all had different goals for the trip and I regret that I did not get to as many bakeries as I had […] show 11 comments A bread shopping spree! Its the stuff dreams are made of. I would be in heaven sitting on the grass with a bundle of loaves to sample. Even if there are some disappointments. The rosemary bread sounds fantastic! Oh I am SO very happy that I have a baguette in the house already … after reading this post, I couldn’t help but go and rip of a chunk! I love how you go out and buy FOUR breads, just because you have to taste a little bit of each – I’d have done exactly the same! the bread looks delicious!
Hrmm. . ok. I guess we will just have to agree to disagree here. I love all kinds of breads and I can’t agree with you that white breads can’t be complex, that they are ‘easy,’ and that they have intrisically less personality than white breads. I’m also somewhat intrigued that you seem to see such a clear distinction between white and non-white breads. Most breads use a blend of flours, not all white flour, so your stark distinction is kind of lost on me… In any event, feel free to share recipes of breads you find to be worthy, because as I said I love all breads. Also, I would encourage you to experiment more with white breads, because I think there might be a whole world of things to appreciate about breads that you may have written off.
I’m so sorry to hear that Amy’s Bread was a bit of a disappointment! It had been on my list for my June trip to NYC, but I passed it up in favor of other places–and happily so. I, like you, prefer breads with much more character to their crusts. Those look a little too light and shiny. Hmph! Did you, by chance, get to try Balthazar Bakery? They make a pain de seigle that has a fantastic crust–thick, crisp, and chewy. Mmmm…
For much of our childhood my brother and I were members of 4-H. If you know anything about the organization you are most likely conjuring up images of cattle, funnel cake, and horse shows right now, however we started our own little group and we were more involved in arts and crafts and service projects […] show 3 comments
I went home to spend this past weekend with my parents and to celebrate my father’s birthday, the 4th of July. We had a family cookout and I made my flag cake as I do every year. My mother pulled a Cool-Whip/Sara Lee sponsored recipe out of a magazine advertisement years ago and I have […] show 4 comments
That cake is so good. Gorgeous photos! Thanks so much Teresa. It is a tasty cake! I’m excited to read your blog as it gets underway! Zarah from Food and Thoughts tagged me for one of the many memes running around the food blogging world of late: The Cook Next Door. What is your first memory of baking/cooking on your own?It was 1987 and I was 6 years old […] show 7 comments
Yay, it’s up! Thanks for accepting my tag Gemma. It’s funny about that “I went vegetarian and started cooking food” – same thing happened to me, and, I know for a fact, a lot of other food bloggers!
No worries Teresa. Good luck with the move and I look forward to reading your blog! |
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Nic - These look great, rather like a light version of baklava. Great entry – and thanks for participating in this month’s SHF, Gemma!
gemma - Hi Nic, thanks again for hosting this SHF! Yes, they are much like baklava, my boyfriend said the same thing. I like that they are cookie-sized to nibble on. I think the flavors are also quite a bit lighter and more delicate as well.
mindy - Mmmm. Unfortunately, I often am not around when Gemma is baking and since her wonderful treats don’t seem to sit around very long without being eaten, I rarely get to try some.
I was, however, fortunate enough to get to try some of these fresh out of the oven.
They were fantastic!
Thanks Gemma.
Don - As an aside, the brick wall behind the honey jar reminds me a lot of the walls in The Grind, off of Lincoln and across from the Davis Theatre.
gemma - Thanks Mindy! I am glad you were over when they came out of the oven.
Don, I love brick walls, they have so much character. This one can be found on our back porch (which is really just a glorified stairway, I suppose.)
Michele - Hi Gemma, they look fantastic, Im especially drawn to the addition of pistachios. Im glad that you mentioned that it would take well to substitutions, it looks like it would be fun to experiment with!
Ana - Great looking palmiers Gemma. Heavens, there goes the diet!
Jennifer - Palmiers are such a great cookie/pastry to make with honey…why didn’t I think of it before now? These look delicious!
Thanks so much for joining in on SHF!
gemma - Michele, I am all for substitution experiments. Let me know what you try!
Thanks Ana, diets are over-rated ; ) Nice honey cake on your site. I will have to look around it a bit more.
Thanks Jennifer! Your ice cream sandwichs look amazing. Thanks for starting SHF too!
Tiffanie - these are fantastic! I think these taste better a day old. I added some lemon zest to the honey/rum dipping sauce. Fantastic recipe.
Gemma - Hi Tiffanie,
I’m glad it worked out well for you! I love these. The addition of lemon zest sounds great. I will definitely try that next time I make them.