baking
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I’m preparing multiple special events for next week (breakfasts and dinners). For two days this week that has meant making bofrot (pronounced “boh-froot”), a Ghanian donut. Well, in my mind they’re a donut. Other chefs have called them fritters, dough balls, and beignet. Call them what you will, I’m still the guy making a little
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My note with the cookies this year: “Dear ###, Happy Vesak! Though full disclosure – none of these cookies are particularly Buddhist. I hope that won’t stop you from enjoying them in the spirit with which they were made: affectionately and with gratitude. It is no small joy to bake for you. -J”
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My current project is a pie based on hot chocolate someone had in Northern Virginia. Chocolate, cardamom, orange, and cinnamon combined and topped with whipped cream and star anise. As a point of reference I’m going to start here. That cardamom chocolate chess filling looks remarkably close to what I’m trying to achieve, so in
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Last month’s project was a chocolate pie dough. the purpose, of course, was to serve as the base for my Valentine’s day pie which I’m selling now through pre-orders. I didn’t know what flavor the pie would be back in January – just that the dough was going to be chocolate. In a perfect world
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Pie Beans – Weights for the Crust 3 Sisters Pizza Rustica Tonight I worked on one of my menu’s savory options: the Three Sisters Pizza Rustica. An herbed ricotta custard topped with winter squash, green beans, and charred corn. It’s in an organic spelt crust which tastes amazing but bakes incredibly dark. I’m concerned that
Dinner For Suckers 