The week was one of chaos, depletion, and unwarranted chiding. Vacation season typically introduces gaps of information, which are only worsened when paired alongside a dearth of judgement, poor project management skills, and ineptitude in communication.
There were few moments deserving of an image capture, for my daily views varied scarcely from the glare of my scratched monitor, Teams meeting interface, and the oh-so-splendid endless supply of spreadsheets.
As a consequence, the count of kitchen creations has plummeted extravagantly. I've also erred on the side of caution when approaching new projects: rather than those demanding precision and attentiveness, I've adopted those with less critical chilling periods, should the need to vanish upstairs emerge.
As a consequence, the count of kitchen creations has plummeted extravagantly. I've also erred on the side of caution when approaching new projects: rather than those demanding precision and attentiveness, I've adopted those with less critical chilling periods, should the need to vanish upstairs emerge.
Cherry Crumble Yogurt Cake was a baking comeback for me. The layered treat was executed over the course of several days, namely due to lack of spare time.
The concept commenced with a bag of subpar cherries that were too sour for snacking, and in a quantity too large for jamming. Our jar of strawberry jam remained unexpended, however I set to work de-pitting them anyway.
The concept commenced with a bag of subpar cherries that were too sour for snacking, and in a quantity too large for jamming. Our jar of strawberry jam remained unexpended, however I set to work de-pitting them anyway.
Upon catching sight of Sunday Baking's latest production, I grew resolute to utilize the seasonal fruit. First would be a brandy-free cherry macerate using brown sugar, fennel seeds, and a few cardamom pods. The mixture would sit chilled overnight for flavours to intensify, enabling delay of the active work till the arrival of the weekend.
The cherries were drained the following day, with the now-infused syrup set aside for future applications. A crumble was constructed as per Sunday's instructions; the incorporation of almond flour was revolutionary, lending a texture boost that would never materialize with simply butter and flour.
The cherries were drained the following day, with the now-infused syrup set aside for future applications. A crumble was constructed as per Sunday's instructions; the incorporation of almond flour was revolutionary, lending a texture boost that would never materialize with simply butter and flour.
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Her original recipe called for a sturdy cake base that utilized oil as its fat source. Never one to be keen on oil-based cakes, I made the 1:1 swap for melted butter. Furthermore, I took to a yogurt cake for the rapid depletion of soon-to-expire plain yogurt - an unfortunately common occurrence in my fridge. Worries whirlwinded about the substitution, for the yogurt cake would be distinctly lighter than the components resting atop. In spite of such qualms, I took a leap of faith.
Chunks of syrup-soaked cherries were distributed atop, followed by a generous portion of crumble. Both recipes had been doubled to facilitate my objectives, which in turn led to a total baking time of 100 minutes - 25 minutes at 300 F, followed by 75 minutes at 325 F. Realistically, I should have maintained 325 F for the latter three-thirds for improved dehydration.
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The cake proved a tad soft to handle, but successfully retained its shape once cool. The bottom half of the cake had sunk, inevitably, offering a consistency and appearance akin to a clafoutis. Positive feedback was received all around, regardless, for its delectable properties held true.
Comparatively work week-friendly is the Houjicha Scone.
Comparatively work week-friendly is the Houjicha Scone.
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The dough was constructed in a similar fashion to Sunday Baking's Green Tea Scone, with the sole divergence of houjicha powder instead of matcha. It was allowed to rest for roughly two hours (oh, the meetings!), then sliced into wedges around lunchtime for baking.
Egg white wash was forgoed for the standard whole egg, for the yellowness of the yolk was unlikely to tint the already grey-brown scone. The yield was impeccably aromatic and equally as delicious as the green tea variation. Admittedly on the drier side, I would recommend a glaze of sweetened condensed milk (for at-home convenience) or white chocolate (for gift-ability).
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Meals of the week were documented less often than not. Notable breakfasts ranged from First Markham Bakery's Chocolate Pineapple Bun - inclusive of burnt chocolate chip spikes - and a toasted slice of Country Harvest smeared with homemade jam and pecan butter.
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A hurried lunch of simmered pork shabu shabu, blanched carrot, and instant udon earned me praise from a coworker.
"It's so healthy!" he had exclaimed.
"Not happy-healthy" I grumbled under my breath while opening up the next email.
"It's so healthy!" he had exclaimed.
"Not happy-healthy" I grumbled under my breath while opening up the next email.
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