Making Bread


Making Bread

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Frozen Vanilla Bean Custard with Hot Strawberry Sauce

It’s another take on this month’s #baketogether. The recipe of the month is vanilla pot de creme and the goal is to take it and make it your own. I’ve already posted one version, using a straight forward baked custard.

This time I skipped the part where it is supposed to be baked in the oven and chilled it in the fridge instead. Then I hauled out the ice cream maker and made frozen vanilla custard.

Then I took the strawberry sauce and heated it up on the stove. If you ever find yourself in Germany, in an ice cream shop, you may notice one of the toppings they sell is hot raspberry sauce. It is delicious. I took the idea of heating up the strawberries from that.

Finally, to make it look fancier, and because my kids asked for it, I topped the whole thing with a dollop of freshly whipped cream. We loved this so much we all had seconds. Some of us may have even licked our bowls. I’m not saying who, though.

Frozen Vanilla Bean Custard with Hot Strawberry Sauce

And the best part about this all is that, for the first time in #baketogether history, I did not change any of the ingredients from the original recipe (which you can find on Abby’s blog here). I only changed the procedures. I think maybe I should get a special prize for that: Most Transformed Dessert Made Without Really Changing Anything, or something like that.

Vanilla Valentine Pot de Creme

It’s time for the February #Baketogether. This month its vanilla pot de creme, which happens to be one of my favorite desserts. I think I will have to post multiple entries for this one.Vanilla Valentine Pot de Creme

My first, just in time for Valentine’s Day, is vanilla bean pot de creme with fig and walnut wine preserves, and a caramelized almond heart. You will find the recipe for the pot de creme on Abby’s website. I followed it pretty much as given, except that I used half heavy cream and half whole milk in place of the half and half.

Once baked and chilled, I topped it with a spoon of fig and walnut wine preserves from Vista d’Oro, which you should immediately purchase because nobody’s life is complete without them. I topped the preserves with heart shaped caramelized almonds.

To caramelize almonds, place slivered almonds and sugar in a heavy-bottomed pot. Heat them, stirring constantly, until the sugar melts, and turns golden brown. Quickly drop spoonfuls of the caramelized almond onto parchment or foil, and spread them into heart shapes. How many almonds? As many as you want. How much sugar? enough to coat the almonds.

Berbere Chicken Pie

Abby recently posted her recipe for Chicken Paprikash Pot Pie. It looked delicious, and I had recently been craving chicken paprikash, so I had to make it. Of course I also had to switch it up a bit, in this case, by adding 1 tsp. of berbere seasoning, a spice blend commonly used in Ethiopian cooking.

Berbere Chicken Pie

This one simple change completely transformed the dish. I loved it so much I could not stop eating it. I think I had it for supper five nights straight. And I’ve been thinking of making it again ever since.

I did make a few other small changed to Abby’s recipe, but nothing substantial. I used leftover roast chicken, because I had some on hand, and a red pepper instead of green for the same reason. For the pie crust I used my own standard recipe (1 1/2 cup flour, 3 oz leaf lard, 2 ox butter, 6 T. water and a pinch of salt). These were small tweaks, though. The real difference was the addition of the berbere.

P.S. While I make a lot of my spice blends myself, berbere is one I order, because I love the way this company makes it. I get it from Monsoon Coast. And no, they are not paying me to promote them.