Saturday, June 27, 2015

Rocking the Rainbow Vegetable Flammkuchen for Pride

What a huge victory in the USA for the GLBT community. Gay marriage is dead. Long live...MARRIAGE.  It's been a long hard fight for equality. I am not in NYC this weekend to celebrate but my heart is dancing here from the beautiful Cayman Islands.

To celebrate, I'm posting a rainbow recipe, of course. 

Flammkuchen (Translation: Flame Cake) originates from the Alsace region of France that borders Germany. Here's a vegetable twist on the classic bacon and onion version you can be proud of.

This recipe makes two flammkuchen which feeds four for a meal or 8-10 for appetizers. 

The cream layer is  schmand, a cream product rarely found in the USA. Schmand is a firm fresh cream product. You can easily, make your own. However, if you don't want to bother, I suggest substituting ricotta for the schmand in this recipe.

Friday, June 5, 2015

Doughnut Roundup for National Doughnut Day

I haven't made doughnuts in a while. Shame on me. When I saw that it was National Doughnut Day today I was doubly shamed but inspired to go back and revisit some of my doughnut recipes previously posted on this blog and impressed myself a little. 

Now it's your turn. From root beer to roses to red wine, I've used some crazy, and fun ingredients in the past to flavor doughnuts in the past. Here they are in one post. Clicking on the title or the photo takes you to the post.

Happy National Doughnut Day!

These crullers are perfectly crispy on the outside, soft on the inside with a lovely rose flavor. 

Wednesday, June 3, 2015

Ramp Potato Swirl Rolls

Trying to get ahold of ramps this season was, well, trying. I did manage to nab a bunch at the farmers market early on in the season. Because it was so early, their bulbs were tiny and the leaves not so big. 

Subsequent passes though the market revealed bigger and better bunches but I always was on my way somewhere that wasn't conducive to dragging these garlicky bunches along with. 

Last weekend I finally made a trip solely to secure several bunches to cook and bake with. Unfortunately, only one vendor had them and they were in the form of a sad pile of naked ramp bulbs, stripped of their luscious leaves. Cue the horror show music.

I almost gave up until a friend suggested I try Whole Foods. I skidded into their produce section late that evening just before they closed and there they were, piles of gorgeous ramps with big beautiful bulbs and large elegant leaves. $20 later I headed home clutching my bag of precious cargo.

Monday, June 1, 2015

Macaron Monday: Green Apple French Macarons

Tart sour Granny Smith apples are my favorite. Just the name Granny Smith makes my mouth water. 

Finding a way to transfer the flavor came easy with adding flavor oil to the shell batter. For the green apple color, I used a neon green food color for both the shells and the filling. 

These green apple French macarons will make you pucker up for more. The flavor is perfect.