Here, in the midst of Summer, we are finally back to regular posting. Quite honestly, we missed all of you, as well as the process of creating a post, birthing it and releasing it out into the world. Back in June, our initial plan was to take a couple of weeks off from our recipe development projects, especially the creation of so many yeast-based recipes. Between finalizing recipes for our upcoming book and our participation in the wonderful TWD group, we felt a little overwhelmed.
As promised last week, here is our gluten free version of the savory brioche pockets. They were easier to make than originally thought, but required an additional 10 tablespoons of flour to achieve the right consistency described in the book. Our trusted old stand mixer ended its life during the creation of our last cook book, and we have not been able to replace it since, holding out hope for a pro KitchenAid. But it turns out, with a little effort, one can make this recipe using an ordinary hand mixer. Maybe we can credit the blend of gluten free flours for allowing this, a heavier wheat dough might not cut it. In all fairness, we did not have to run the mixer for the 15 plus minutes suggested in the book. We managed to achieve the desired results in about 10 minutes, with the mixer running warm, but still alive. Continue reading
The original recipe for this week actually called for upside-down baby cakes made with rhubarb. Since we had neither baby cake pans nor rhubarb, we decided to change things up a bit. Upside-down cakes are extremely versatile, allowing for easy substitutions, and are among our favorite cakes for this very reason. The other issue we ran into, looking at the original recipe, was the fact that it called for bourbon, not something we are particularly fond of. Continue reading