Sunday, May 21, 2017

Latest Projects, Frozen and Fresh

Yesterday, partly because it was Saturday and partly because my husband had just returned on a red-eye flight, no one really felt motivated to do anything. Sure, we went for a walk in the park, and did some chores, and I mowed the lawn, but no one had the energy for the grocery store. So I raided the freezer for dinner...

I took some garlic scape pesto and bittercress pesto and mixed them together with a little heavy cream, to make a sauce. There were portobello ravioli and butternut squash ravioli; I thought the pesto would go better with the portobellos. The youngerchild, not being a fan of mushrooms (or squash, for that matter) got steamed pork buns instead. It was a successful meal, and I even used the pesto sauce to dress up the plate for the buns. Just because it came from the freezer doesn't mean it can't look pretty!
Part of the reason I was tired yesterday was I spent a fair amount of time making brioche dough and pastry cream in anticipation of making cinnamon rolls this morning. The brioche dough, after it's fermentation, is refrigerated overnight to develop flavor. This morning I rolled it out, spread the pastry cream on it, added cinnamon, rolled them up and voilá:

Friday, May 5, 2017

Out of Practice

Preparing the Violet Infusion
Today I made the first batch of jelly for the season - violets. I'm really out of practice. I don't think I've canned anything for quite a while. The violets came from my yard, they finally bounced back from the landscaping work we did in the front of the house. It still took 4 separate gatherings to get enough violet infusion to make jelly.

Four cups of infusion, 1/2 cup of strained lemon juice, a box of powdered pectin and five cups of sugar. Yield: 12 4-oz jars of violet jelly plus some in the fridge for now. The youngerchild will be pleased.