Every time I bake blueberry buckle, I’m reminded of my dear friend Carolyn Hough and the first time we met over freshly baked blueberry buckle. If I’m a cook, she’s a chef and a very, very, good one. Classically trained at the Culinary Institute of America and then a professional chef at some pretty swanky restaurants including Charlie Trotters in Chicago. But my favorite tidbit about Carolyn is that she’s been baking sourdough bread from scratch everyday for over a decade. This is no ordinary sourdough. It’s lovingly made with a starter from grapes instead of yeast because grapes create a natural sourdough. In the culinary world, that is very cool. Lucky for us her signature sourdough is for sale along with lots of other goodies in her little shed called Panetica, Latin for bread and ethical. The offerings change weekly and this week, among them is my very own buckle.
Category Archive Cakes, Cobblers & Confections
Hey golf fans, this one’s for you. Nothing is more steeped in tradition than the Masters golf tournament going on right now in Augusta Georgia. The kick off began Tuesday night with a dinner for past winners; the menu selected by last year’s winner. That would be Bubba Watson who’s dreadfully boring selection of grilled chicken, mashed potatoes and green beans possibly had some of the old timers running out for a late night burger. But the pièce de résistance was homemade confetti cake for dessert. So, if you want to channel the Masters and be like Bubba, look no further than this recipe for confetti cake from scratch.
Ahhh strawberry blueberry Pavlova. Named after Anna Pavlova, a Russian ballet dancer, perhaps because it’s a light and elegant dessert. It starts with a meringue bottom that’s easy to make if you know the secrets (you probably already have the ingredients). A topping of fresh strawberries and blueberries makes it the most festive dessert, perfect for Easter, Passover or a welcome celebration of spring.
Happy birthday to me. It’s not my birthday, not really. It’s the birth of my very own website and I couldn’t be prouder. After publishing two cookbooks, 10 years teaching at Kings Cooking Studio, writing food columns for patch.com and examiner.com, it was time to do my own thing. One thing I know for sure is that home cooks are the heart and soul of cooking and all the great tried-and-true recipes are born from the home cooks kitchen. From one home cook to another I hope you’ll join me as I create from the trenches of my own kitchen. Oh, and this chocolate birthday cake? It’s been baked in the Currie house since my husband Jim was a little boy. All the secrets to this keeper are about to be revealed.