TWD: Savory Brioche Pockets

This was not a complicated or difficult Baking with Julia recipe but it was time-consuming!



With the brioche this time around I was not nervous that the butter would not incorporate.



I made half the recipe with the goat cheese, potato and asparagus filling.  I love these ingredients.  I tasted the filling before I placed into the pockets but in the end I did not end up adding enough salt.  For this reason, I sprinkled kosher salt on top of the second batch that came out of the oven.

I decided to do small turnover shapes because I wanted them to be more like appetizer-sized.



Because I was late making this recipe, I brought these to a Memorial Day picnic.



I used the remainder of the dough to make the blankets for the pigs.



I hope everyone had a wonderful Memorial Day with family and friends.

Warmly,
Broad Brook Bakers

TWD: Fresh Rhubarb Upside-down Cake

I'm a manager with twelve direct reports and it's been performance review time for too long.  For the last four weeks it's generally been working during the day and then at night writing the reviews.  This is the first time that I've been this behind in keeping up with my baking for this group.  I'm back on track now!

This week I went on the hunt for fresh local rhubarb.  I went to a couple of wonderful small grocers near my work and I could not find any rhubarb!  

Tried at home this weekend but only was able to find rhubarb that was packed as I call it Florida-style - slightly sad looking stalks on a foam tray wrapped in plastic wrap. I salvaged the best of the best stalks and went with it.

I heeded the instructions to fold the flour and sour cream (could not find creme fraiche) gently in the batter.

I did one large 12-inch cake using a cast-iron pan.

I made this cake for a day before-mother's-day-dinner gathering.  It was a hit.  The caramel pecan rhubarb top was subtle but delicious.  My husband especially loved it because it was not too sweet. I would definitely make this again, I think with peaches or the traditional pineapple. Or even with apple!

Had to include this on my blog.  Sarah made this one Sunday breakfast not too long ago.  She was so proud of herself.  Who could blame her.

Happy Mother's Day to all the ladies in the house, you don't have to be a mother to be a mom.

Warmly,

Broad Brook Baker

TWD: Rewind Irish Soda Bread

This was such a surprise hit with the kids that I needed to make it again so my husband could try.  Last March when we made this recipe he was on a business trip and the kids reported over the phone to him what he had missed. They've been talking this up ever since.
   


I made half the recipe and added in one tablespoon of sugar and grated peel of one lemon.



This is best in our book when toasted and served with butter and honey.




Sarah loves it with sugary foamy milk and tea.  

Mommy loves it with a cappuccino  What a treat and so easy.