This is a sponsored post for ClubsGalore. I’m very happy to be working with them to tell you about their Mother’s Day promotion. I’m a member of a few groups that pair up brands with bloggers. If I see an opportunity that fits within my baking and cooking world and I know would be of interest […]
Okay, so maybe showing you how to compose a cheese plate isn’t the most fundamental of fundamentals, but there are some fundamental rules if you want to serve a balanced cheese plate or cheese course. Here are my rules. None are necessarily hard and fast, so consider them guidelines. Serve an odd number of cheeses. […]
Tomorrow is The Beloved’s birthday, and today I will bake for him. I will bake for him because I love him. For me, baking is love. It is my way of showing people that I care, my way of showing him that I care. The act of combining ingredients so the flavors and textures complement each other is a metaphor for my relationships with others. Although sometimes we might like to, none of us exists in a bubble, We affect those who we’re closest to, and they affect us. We seek out our tribe, our people. We find those who complement us and some who provide contrast, a refreshingly–or frustratingly–different way of approaching the world. And we need both. We need the complementary. The supportive, the comfortable. And we need the contrast: the challenge, the spice.
In baking, we need both the complementary and the contrasting. We need harmonious flavors, but a little bit of the unexpected is a welcome addition. The chemistry of many cakes is actually based on contrast. An acid plus a base give us bubbles to leaven.
Do I really have to sift my flour? Usually said with a whiny tone. I know because I get that tone too. I am here to help on this Fundamental Friday, so let me enlighten you that you may whine no more. Or at least less.
Sometimes my head is only barely attached to my body. The lovely blogger liaison lady from OXO reached out to ask if bloggers would like a chance to review the new #OXOCookware. We were to fill out a short survey saying which piece of cookware we’d like to take for a spin and also what we’d make with it. I gave it some thought, dashed off my answer, and promptly forgot what I had said.
When I got the email saying that I’d been accepted for this promotion (yay!) I then realized I’d completely forgotten what I said I was going to make. Nice. So, I emailed Veronica and told her the dog ate my homework and I couldn’t remember what I had responded on the survey.
She emailed back and said not to worry and that I could make anything I wanted. But she also said I had answered “I would make a fruity pastry cream that would then be used as a filling for doughnuts.” I quite liked that answer as it was like the first time I’d ever heard it. Rather than make a “fruity pastry cream” though, I decided to go with a curd. Key lime curd, to be exact. The schmancy kind we used to make at the restaurant with white chocolate and some creme fraiche in it. Except I used sour cream and you can too.
Before I tell you about the curd and the subsequent doughnuts, let me tell you about this pan.