Wednesday, May 28, 2014

blackberry focaccia

that bread is attractive!
that's what i'm saying.

the result is different from a typical focaccia, as if the powdered sugar didn't lead your brains to realize. the crumb is soft and much more compact.
there's less holiness going on.

right out of the oven is truly the only way to eat this bread. the crust is crunch heaven, the crumb is warm and soft, the berries have melted into the crumb..a nice shower of powdered sugar and you're in business.

immediate business.
do not wait to eat.
if you need to wait til later today to eat it, don't make this. make chocolate cake.

so straight out of the oven , the blackberry focaccia equals a really nice experience.
next day? no, stop.

it'd be nice on a brunch table. it'd be cool with tea.
i had it before dinner and forced everyone around me to eat's at its most delicious peak for crap sake, obviously i must force it on you.

Blackberry Focaccia
adapted from Nigel Slater's Ripe

3 1/4 cups (450g) bread flour 
7g (about 2 tsp) instant yeast
1 tsp sea salt
1 tbsp sugar
1 1/2 cups warm water
8 oz blackberries
2 tbsp olive oil
2 tbsp demerara sugar (raw sugar)
confectioners' sugar for dusting

put the flour in a large bowl, add the yeast, sea salt, and then the sugar and warm water. mix with a wooden spoon. turn the dough out onto a generously floured board and knead lightly for 5 minutes or so (this can also be done in a kitchen aid fitted with a dough hook.) 
once the dough feels elastic and "alive", put it into an olive oiled bowl, cover with a clean cloth or plastic wrap, and leave it to proof somewhere warm. it will take about an hour to double in size. once it has, punch it down to knock some of the air out. tip it into an oiled shallow baking pan about 12 inches in diameter or a rimmed baking sheet. gently knead half the blackberries into the dough, scattering the remaining ones on top. cover the dough once more and return it to a warm place to rise. 
preheat the oven to 425 degreesF. once the dough has expanded to almost twice its size, drizzle over olive oil, scatter with the sugar and bake for 35-40 minutes until well-risen, golden brown, and crisp on top. it should feel springy when pressed. leave to cool slightly before dusting with confectioners' sugar. cut into thick wedges and eat while it is still warm. it will not keep for more than a few hours. 

Friday, May 16, 2014

nature and cinnamon rolls, what more do you need?

so nature, cinnamon rolls, and wine.

Saturday, May 10, 2014

Kentucky Whiskey Cake

it remains to be seen, simple cake plus soft cream plus fruit is my favorite comfort.

you can most certainly detect the whiskey in this cake. but if you are not a whiskey-lover you will still like it.
unless if you are a whiskey hater as well as a cake hater.

and if you're a cake hater....sorry, but..what the fuck are you doing here?

teehee. i'm just kidding, i'm not mean    !

Kentucky Whiskey Cake
adapted from bluebird blog

4 oz (1 stick) unsalted butter, room temperature
1/2 cup brown sugar, packed
1/2 cup white sugar
3 eggs
1 cup all-purpose flour 
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 cup milk
1/2 cup molasses
1/4 cup Kentucky whiskey (Bulleit Rye)

preheat oven to 350. beat butter in the bowl of a stand mixer or with beaters. add sugars and beat until it's nice and creamed. add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. in another bowl, combine flour, baking powder, salt, cinnamon, and baking soda and whisk well. add to the wet mixture alternating with the milk, beginning and ending with flour mixture. stop mixture and add the molasses. restart mixer and slowly add whiskey. mix until smooth about 30 seconds. pour into a greased 8 or 9 inch pan lined with parchment paper. bake 35-40 minutes. 

serve with whatever your heart desires
i paired it with softly whipped cream and bananas. 
it'd be nice with caramel. it'd be awesome with vanilla bean pecan ice cream.