This week, I made a golden brioche topped with a crème fraiche custard and served with a chilled sabayon and caramel-poached fruit! Decadent? (Yes.) Labor-intensive? (Yes.) Worth it? (YES!)
I have made hardtack before (shoutout to my 8th grade Civil War project) but never like this. Whereas traditional hardtack is a last-forever cracker made up of flour and water and meant to sustain people through battles and month long voyages, this Swedish Oatmeal Hardtack combines shortening, butter, and sugar along with the addition of oatmeal, buttermilk, and salt. The result is a slightly sweet, slightly salty, crisp cracker with a crumbly texture.
“Matzos are the unleavened bread that the Jewish people carried out of Egypt when they fled the pharaoh. With no time to bake the dough they had made, the Jews packed it on their backs, and it was baked to a cracker crispness by the sun.” This specific recipe is neither traditional nor religious, adding ingredients for flavor that the Jews would not have had (plus its salted), but it is a simple and tasty recipe for rewind week!
This focaccia was definitely a lesson in planning for me. Silly me thought that I would be able whip this up in a day, take some pictures, and call it a wrap. (Silly me should have read the recipe sooner). Attention everyone, THIS IS A 48 HOUR BREAD, so plan ahead! The actual process for making this focaccia is not difficult, just very time consuming.
Ever since I saw Julie & Julia, I’ve loved the idea of baking and cooking my way through a cookbook. While I may not have the same gumption Julie Powell did in completing her “524 recipes in 365 days” challenge, I still want to make the effort to try new recipes and get out of my comfort zone. Cue Tuesdays with Dorie, an open group in which anyone can bake along. On certain Tuesdays of each month, the group bakes recipes from Baking with Julia and/(or) Baking Chez Moi ((both by Dorie Greenspan- hence the name of the blog!)). I will be baking from Baking with Julia, as that is the book I own, but don’t worry… Baking Chez Moi is on my wishlist (along with about 50 million other cookbooks).
First up in May is Ka’kat. According to the blurb listed before the recipe, Ka’kat is an Eastern Mediterranean street food. It is a bread sized for snacking and is reminiscent of soft American pretzels. It is encrusted with sesame seeds and often flavored with mahleb, the ground kernels of a type of black cherry found in the region.