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Okay, I know I swore that I’d never be obsessed with cheeseboards but it’s happened. I’m obsessed.
I used to never keep crackers and cheese and weird jams and all that on hand but now? What if we need a cheeseboard and some yummy drinks on a Sunday night to go with our 5th viewing of Home Alone 2?
I’ve made at least 3 already this month. They’re just the perfect easy dinner or so fun to throw together if you decide to have a last minute get together.
Pineapple Rosemary Crush – easy cocktail recipe with pineapple, rosemary, and sparkling wine! Perfect for a party.
Today I’m heading up to Salt Lake City (OMGMOUNTAINS! I might just stay forever!) for a conference so I have to stick with my tradition of posting a cocktail on days when I fly.
I actually really enjoy flying but I’m also that person that has a minor panic attack with every bump. Which is why we talk cocktails on days that I fly. Because I’ll probably spend most of the flight wishing I had one.
The conference is going to be so much fun though. I’m rooming with my bestie Nicole and we coordinated our flights so that we land at the same time and can navigate SLC together. And there is going to be SO MUCH FOOD. I plan on gaining at least 10 pounds.
May is turning into such a great month for French Fridays with Dorie! First there was almond-coated fish and now bread! My favorite! And something I haven’t been making a whole lot of lately.
This is a Fougasse which is one of those breads that had always intimidated me. For starters, it just looks complicated. It’s also one of those breads that needs to sit overnight before being shaped and baked. The overnight sitters are always tough for me because I very rarely plan that far ahead. And it also means that I’m thinking about bread all night long. Torture!
The Fougasse is not nearly as difficult as I thought it was going to be. Like I said, it sits overnight before being rolled out, marked, and then only has to rest for about 15 minutes before going in the oven. Probably one of the easier “fancy” breads I’ve attempted since it really doesn’t have to be a specific shape.
This Fougasse is studded with olives, rosemary (I used dried), and lemon zest. The olives, even though they are so strong, don’t really add the typical olive flavor, just more of a saltiness. My 2 year old can’t stand olives but he loved the bread!
Fougasse is a cousin of focaccia so it had that crisp exterior with a nice, fluffy interior. Mine didn’t rise in the oven as much as I’d hoped it would but it was likely an issue with my oven and not the recipe. I’m looking forward to trying other Fougasse recipes now that I know how simple they are.
I know, I know… you’re on a diet and I’m talking about bread for the second time this week.
I can’t help it! It’s just all I want to make right now. If I could get away with it I would be serving nothing but fresh bread for breakfast, lunch, and dinner.
This Rosemary Cheddar Cheese Bread called to me, not just because it’s layered but because the layers are 2 very different kinds of bread. The bottom layer is a very wheat-y rosemary and the top is a white batter with tons of cheese. I had no idea how they were going to work together.
We adored this bread! Absolutely adored it. The wheat batter’s crust got so crisp like wheat breads tend to do and the cheese batter was fluffy and amazing. It was the best of both worlds! It was good with butter, without, toasted, not toasted. Seriously, make this bread.
Preheat oven to 350F. Grease two 8½ x 4½-inch loaf pans.
For the rosemary batter:
Beat the egg and add the milk and the melted butter. Stir well. In a separate bowl, mix together the baking powder, rosemary, salt, and flour. Add the egg mixture and stir just until combined. Put half of the batter into each of the 2 prepared pans. (The batter is thick - use a spoon to complete cover the bottom of the pan.)
For the cheese batter:
Beat the egg and add the milk and the melted butter. Stir well. In a separate bowl, mix together the baking powder, salt, cayenne, black pepper, and flour. Stir in the cheese, then the egg mixture, stirring until just combined.
Pout half of the cheddar batter into each pan on top of the rosemary batter. (The batter is stick so you will likely need to use a spoon to smooth it out.)
Bake the loaves for 50 to 60 minutes, or until nicely browned and a cake tester or toothpick inserted into the middle of a loaf comes out clean. Remove from the oven and let rest for 5 to 10 minutes before turning out onto a cooling rack.
I am supposed to be posting my Honey Spiced Madeleines for French Fridays with Dorie today but umm… I made the madeleines one night (so I couldn’t take pictures) and ate them all before morning. And then I just didn’t have it in me to do another batch because hello! I’d already eaten 12 of the suckers!
Before what we’re now calling “The Madeleine Incident” I had planned to make these cheesy madeleines to act as a kind of substitute for garlic bread on pasta night. Oh my goodness y’all, I thought the sweet madeleines were dangerous but these guys… a whole new level of delicious! After my first bite, the only thing I said was ‘Ridiculous” because there’s really no way to describe how good these are.
I’m typically not a fan of madeleines because the ones you buy at coffee shops (cough Starbucks cough) are mushy and there’s no real flavor to them. Homemade madeleines are an entirely different story. The outside get golden brown and just slightly crisp and you can flavor them however you want!
(If you’re in the market for a madeleine pan, I bought this one and I love it.)
Position a rack in the lower third of an oven and preheat to 375°F. Brush the molds of a 12-well madeleine pan with 2 tablespoons of the butter.
Sift the flour into a mixing bowl; stir in rosemary, sea salt, and pepper. Set aside.
In the bowl of a electric mixer fitting with a whisk attachment (or with a hand mixer), beat the eggs on high until fluffy, about 3 minutes. And the cream of tartar and sugar; continue mixing until the mixture drops from the mixer in ribbons . Gently fold in the flour mixture, cheese, and remaining 6 tablespoons of melted butter.
Spoon the batter into the prepared pan, making sure to fill the wells all the way to the top. Bake until golden brown and springy, about 12 minutes. Rap the pan on the counter to loosen up the madeleines and transfer to a wire rack to cool. Sprinkle with Parmesan.
