I was excited to make this cake, it was my first time using almond flour, and after making a small investment in rose syrup and rose extract I was hoping it was going to be a winner! IT WAS! I didn't tell my husband what was in it, I wasn't sure that he would want rose anything in his cake! But he really liked it!!
Dorie said the cake would be a pink color...the only pink for me was the raspberries! But the taste was just as she described it...haunting, with a soft crumb, and very moist!
This is the first layer of raspberries...another layer of batter was added...then another layer of raspberries...
Finally the last layer of batter...I almost didn't save enough batter, but worked at it a little and I was able to cover the cake.
All baked and cooling...I was very anxious to cut into it to see the berries!
I love the way it looks...a perfect cake to go with tea! I have to admit it is even good for breakfast with coffee!
So glad I made the investment in the rose syrup and rose extract...I look forward to making this again!
I'll start out saying this is NOT a visually pretty dish, I did TRY to make is pretty, but that color is REALLY hard to disguise! BUT this soup is amazing! What a great taste. The ginger and tangerine peel added such a wonderful flavor.
I did add a little yogurt and crumbled bacon...but it would have been fine without it!
To make the soup... cook onions, celery, carrots in a little olive oil until softened.
Next add, chicken broth, French green lentils, and tangerine peel. I had to laugh when adding the spices ... 6 black peppercorns, 3 coriander seeds, 1 clove... Just because I like to live on the edge, I added 6 coriander seeds, and 3 cloves!!
Dorie talked about blanching her bacon... this was a first for me.
After cooking for one minute, take the bacon out and pat it dry.
Next saute your bacon. I am not sure what the blanching really did... a little less greasy while cooking the bacon? Think I'll skip the blanching in the future... Who needs another pan to wash?!!
This was the perfect starter to my husband's birthday dinner this week. He loves cheese, so I knew he would like this! I have never made creme brulee, for some reason I thought it was too much work to make. But this cheesy creme brulee was pretty easy, and I LOVE anything that can be made in advance!
The topping is so good...kinda like when you make a grilled cheese and some cheese runs out on the grill and you pick it off the grill and pop it into your mouth :-)
I used sharp white cheddar and Parmesan for my cheeses.
Butter six ramekins and divide the "teensy" cubes of cheese.
Add a mixture of cream, milk, and egg yolks.
Ready for the oven!
The perfect starter for a special dinner!
This was a hit in our house!!
The recipe can be found in the cookbook, Around My French Table, page 148.