- fleur du poirier -

.Heimat

2015-01-25T01:00:00.000-08:00

So I've been lazier about baking and posting adventures the past weeks because I've been working on my website and my new blog.

I moved back to Portland, OR six months ago.

I call this my new home.

The space .heimat reflects my new surroundings,

but at the same time I want to keep to connection to my German roots upright.

.heimat is the feeling of home -

which for me, is split between two places now.

I will continue to post recipes once a week and little {ad}ventures into the beautiful nature in Oregon, heck all the Pacific Northwest, ALL THE FOODS and my passion for photography.

Click here to add me to your bloglovin feed, keep on following me on facebook!

This week I'm starting off with Schweineohren, literal translation being 'pig ears', or Palmiers, as most of you know them.

Web presence.

2015-01-11T01:00:00.000-08:00

So no recipe this week.

Why?

First of all I've been sick - and I couldn't get any baking done.

BUT

I was pretty productive in another sense:

I got my very own website up and running.

Please, do check it out, just click on my logo!

Also, here are some older photos and links, in case you're in need of some inspiration.

Also I'm working on improvements on this food blog,

so bear with me the next couple of weeks.

Poppyseed 'Striezel'.

2015-01-04T01:00:00.000-08:00

White mountains,
hidden coal.
BLACK
concealed in many layers.

Evoking nostalgia,
remnants of a borrowed childhood.
Past made present.
Poppyseed.

...

Poppyseed 'Striezel'

time 20 minutes for filling prep, 90 minutes for the dough, 15 minutes for streusel prep, 20 minutes assembly, 30-60 minutes proofing, 30 minutes baking, 15 minutes finishing

yields 12-14 'Striezel' pieces

filling

110g poppy seeds

25g unsalted butter

100ml milk

75g sugar

50g honey

1/4 tsp. salt

1 egg, beaten

dough

500g all-purpose flour

200ml milk, room temperature

30g sugar

1/2 tsp. himalayan salt

2 eggs

17g fresh yeast

1/8 tsp. lemon zest

a large pinch of fresh vanilla

250g butter

streusel

50g butter

50g sugar

90g flour

large pinch of salt

large pinch of freshly ground nutmeg

glaze

100g powdered sugar
1/2 tsp. vanilla extract
2 Tbsp. hot water

Make the filling:

Grind the poppy seeds in a coffee grinder in batches for about 15-20 seconds per batch, till they are ground soft and powdery.

Melt the butter in a saucepan over medium heat.
Whisk in the milk, sugar, and honey. Bring to a simmer, stirring occasionally, till the sugar dissolves and the honey melts.

Pour some of the hot liquid into a cup.

Immediately but gradually being drizzling the hot liquid into the beaten eggs.
Whisk briskly and constantly till all of the hot liquid is integrated into the eggs.

Slowly pour the heated, tempered egg mixture back into the hot liquid in the saucepan, whisking constantly.

Continue to whisk and cook for a couple more minutes over medium heat till the mixture thickens and turns light yellow.

Remove the saucepan from heat.
Whisk the ground poppy seeds into the buttery liquid and stir well to blend all ingredients.

Allow filling to cool to room temperature before using.

Prepare the dough:
Combine all ingredients except the butter in a large bowl, ideally use a stand mixer for this.
Knead for a couple of minutes, until the dough's surface is smooth and taunt.
Form into a smooth ball and leave to relax and proof, covered, for half an hour.
In the meantime, cut the cold butter into slabs.
Once the half hour is up, punch down the dough.
Roll the dough to double the size of all of your slabs of butter put together.
Distribute the butter evenly in the middle and fold the dough into the middle like an envelope.
Make sure to press down and seal the edges.
Roll out evenly into a long rectangle.
Procede to fold like a letter, in thirds, then refrigerate for half an hour.
Repeat this process another two times.
Let rest before rolling out the pastry.

While the dough is resting, make the streusel:

cream butter and sugar until combined.

Add flour and spices and mix until the dough sticks together but easily crumbles.

Pack together densely and refrigerate until needed.

To assemble:
roll out the dough to 2-3mm into a large rectangle.
Spread the filling across on the 'long' side in the middle, leaving free a couple centimeters on each side.
Fold the dough evenly into the middle, enclosing the filling.
Transfer to a lined baking sheet.
Brush the top of the dough with egg wash (mix egg along with a splash of water) and sprinkle the streusel evenly across the surface.
Leave to proof for 30-60 minutes in a warm spot, the pastry should gain 1/3rd in size.
In the meantime, preheat the oven to 180°C/ 375°F.
Once proofed, bake for around 25-30 minutes or until the streusel have gained a little color and the pastry is puffed and golden-brown.
Let cool for at least 15 minutes, then mix together the glaze and sprinkle or brush onto the 'Striezel'.
Cut into stripes before serving.

Christmas Delights.

2014-12-28T01:00:00.000-08:00

I celebrated Christmas Eve with myself.

It's not a big deal in the U.S. but it's THE main holiday back in Germany so I wanted to make it special.

I skyped with my family for hours, went on a prolonged dog walk with Dewey - the puppy I'm dog sitting over the holidays - and then spent a good amount of time in the kitchen making myself some special food.

Oh and I topped it off with eating too many Rocher chocolates and watching a German movie.

A good day through and through, although I wish I could have been closer to my loved ones.

The food:
Sauerbraten (German roast), heirloom potatoes, cooked red cabbage, mousse au chocolate with vanilla whipped cream

Plätzchen (Xmas Cookies).

2014-12-21T01:00:00.000-08:00

Stars and crescents

create galaxies of sweet.

Powdered sugar clusters,

hazelnut comets,

orbit dishes

brought out for this special occasion.

After the holidays

only crumbs speck this universe.

...

Ochsenaugen / Sandwich Cookies

time 15 minutes preparation, 2 hours chilling, one hour cutting and baking, 30 minutes finishing

yields around 70 cookies (around 2.5cm in diameter)

400g all-purpose flour

200g butter, room temperature

3 (60g) egg yolks

100g sugar

1/2 tsp. vanilla extract

1 tsp. vanilla zest

50g ground hazelnuts

filling

150g strawberry jam

juice of one lemon

100g powdered sugar

Place the flour in a large bowl.

Cut the butter into small cubes and spread on top of the flour.

Make a indentation in the middle of the flour and add the rest of the ingredients.

Knead everything until it comes together as a smooth dough.

Form into a flat ball and let chill, covered, for at least 2 hours.

Preheat the oven to 200°C/ 390°F.

Roll out thinly, around 2-3mm and cut out rounds and rounds with holes in them to make sandwich cookies with the jam after baking.

Place on a baking tray and bake for 10 minutes.

Let cool completely, then put tops and bottoms together.

Sift the powdered sugar over the sandwich cookies to cover them in a thin layer.

Heat the jam with the lemon and boil up once.

Let cool slightly, then using a funnel or a pastry bag (careful, hot!) fill the sandwich holes.

Let cool and enjoy.

Nougatkipferl / Gianduja Crescents

time 20 minutes preparation, 3-4 hours chilling, 45 minutes shaping and baking, 30 minutes finishing

yields around 50 crescents

100g butter, room temperature

200g gianduja (nougat / hazelnut chocolate)

1 egg

1/2 tsp. vanilla extract

1/4 tsp. himalayan salt

300g all-purpose flour

1/2 tsp. baking powder

200g semi-sweet chocolate

50g coconut oil

Cream butter and gianduja until smooth.

You might have to soften both in the microwave.

Add the egg, vanilla and salt and mix until smooth.

Knead in the flour and baking powder until the dough comes together completely.

Form into a flat ball, wrap in plastic wrap and leave to chill for 3-4 hours.

Preheat the oven to 190°C/ 375°F.

Divide the dough into two halves and roll out each one into a thin log.

Cut into 6cm long pieces and roll into small crescents 'Kipferl'.

Place on a baking sheet and bake for 12-14 minutes until they brown slightly.

Remove from sheet and let cool completely before dipping the ends in chocolate.

For the chocolate:

melt both the chocolate and coconut oil and mix to emulsify.

Let cool until 32°C/ 90°F.

Dip the ends of the crescents in the chocolate and set on a silicon mat or baking paper to harden.

Vanillekipferl / Vanilla Cresents

time 20 minutes preparation, 2 hours chilling, 45 minutes shaping and baking, 15 minutes finishing

yields around 50 crescents

50g ground almonds

50g ground hazelnuts

300g all-purpose flour

100g granulated sugar

1/4 tsp. himalayan salt

200g butter, at room temperature

2 egg yolks

1 vanilla bean, scraped

100g powdered sugar

30g granulated sugar, ideally vanilla sugar

Place the flour and ground nuts in a large bowl.

Cut the butter into small cubes and spread on top of the flour.

Make a indentation in the middle of the flour and add the rest of the ingredients.

Knead everything until it comes together as a smooth dough.

Form into a flat ball and let chill, covered, for at least 2 hours.

Preheat the oven to 190°C/ 375°F.

Divide the dough into two halves and roll out each into a thin log.

Cut into 5cm long pieces and roll into crescents.

Place on a baking sheet and bake for 10-12 minutes until golden-brown.

Still warm, transfer them carefully into the powdered sugar mixed with the granulated sugar and either toss to coat or dust the crescents with the help of a sieve.

Let cool.

Sunken Pear Chocolate Cake.

2014-12-14T01:00:00.000-08:00

Those last autumn leaves;
colorful crown
encircling sweet.

Lain to rest;
chocolate down-comforter
beds maroon fruit.

Late-afternoon light catches
worn marks on my fork,
winter solstice nears.

...

Sunken Pear Chocolate Cake

time one day ahead: 15 minutes to poach pears / 20 minutes cake prep / 45 minutes baking time

yields one 25cm / 10-inch cake

pears

4 pears

500ml red wine

250ml water

1 Tbsp. crushed cardamom pods

1 cinnamon stick

1/2 tsp. whole cloves

1/2 vanilla bean

batter

100g butter

100g sugar

100g semi-sweet chocolate

1 Tbsp. brandy

1 tsp. cardamom

1/2 tsp. himalayan salt

100g toasted, ground almonds

4 eggs

A day before the bake:

peel pears, remove their cores and cut them into halves.

Heat wine, water and spices with the pears.

Boil for a couple minutes, then take off the heat, cover and let stand overnight.

Preheat the oven to 175°C/ 350°F.

Distribute almond meal on a baking tray and roast for 3-4 minutes until golden-brown.

Set aside to cool.

In the meantime, butter a 25cm / 10-inch cake tin or cast-iron pan.

Also, drain the pears from the poaching liquid.

Melt chocolate and butter together, stir in brandy and leave to cool.

Whisk the egg yolks of three eggs with half the amount of sugar, cardamom, salt and last egg until pale and thick, then fold into the chocolate along with the almonds.

In a separate bowl, with a clean whisk, beat the whites with the second half of sugar until they reach a soft peak (try not to whisk them too stiffly or you’ll have trouble folding them in).

Stir a spoonful of the whites into the chocolate mix, then carefully fold in the rest of them in 2 additions.

Spoon into the prepared tin or pan.

Arrange the pears over the mixture.

Bake for around 45 minutes until the cake is cooked all the way through (toothpick test!).

Leave to cool, enjoy plain or with whipped cream.

Magazine feature.

2014-12-11T21:45:00.000-08:00

Something cool happened.

My face is smiling to you from a magazine.

Said German magazine is called 'Lust auf Genuss' (loosely translated to 'Delight in Treats'), a baking print.

And my blog and I got featured on a four page spread.

Also my Pumpkin Challah recipe is featured.

If you can't grab a copy, here's a couple of photos.

Pumpkin Challah.

2014-12-07T01:00:00.000-08:00

Pines and twigs,
a lovely scene,
for braids
of soft, autumn orange.

Winter came,
glaze like ice,
for mounds and valleys
specked with green.

Home is a scent,
seasons reflected,
in pillows of spice
and warmth.

...

Pumpkin Challah Braid

time 20 minutes to make the dough, 2 1/2 hours for proofing, 40 minutes baking time, 10 minutes finishing
yields 2 medium braids of challah

10g active dry yeast 

200ml lukewarm water

2 eggs

50g sugar 

170g canned or fresh pumpkin puree

55ml vegetable oil
15ml olive oil

1 Tbsp. sea salt 
1/2 tsp. pumpkin spice

700g all-purpose flour 

1 egg for egg wash plus some water

topping:
1 cup powdered sugar
1/4 tsp. cinnamon
2 Tbsp. water or milk

 chopped raw pistachios (optional)

In a large bowl, dissolve yeast and lukewarm water.
Whisk in the eggs, sugar, pumpkin, oils and salt.
Weigh the flour and spice into a bowl fitted to a stand mixer equipped with a dough hook.
Add the wet ingredients and let knead until smooth.
Turn dough onto a floured surface and knead until smooth.
Cover with a towel and let rise in a warm environment for an hour.
Punch down the dough, cover and let rise again in a warm place for another half-hour.
Divide the dough into two pieces with the help of a dough scraper.
Divide each of the pieces into additional four pieces and roll each one into a equally thick and long strand, around 25cm long.
Lay four pieces next to each other and pinch together the ends of the side farthest from you.
Starting from the right, weave it towards the left, going over, under and over.
Then again, take the now furthest strand to the right and repeat the process of weaving it towards the left, over the closest strand, under the next one, over the last one.
Repeat until you have reached the end of the strands.
Pinch together the dough at the ends and tuck under the braid, tucking on both sides.
Place loaves on a greased cooking sheet or silicone mat with space between.
Cover with a towel and proof for 30-40 minutes, or until the dough has gone up to 1 1/2 it's size.
Preheat the oven to 180°C/ 360°F.
Beat the egg with the water and brush the loaves.
Bake in the middle of the oven for 35-40 minutes, or until golden-brown.

Recommendation:
in case of day-old bread - it's great to make french toast with!

Apple Rosemary Bread Pudding.

2014-11-30T01:00:00.000-08:00

I know where to look,
a steal from the brush,
herb still fragrant in winter.

I cup the green orb;
polished sphere
soon to be roasted tender.

I inhale the scents,
the oven's warmth provides comfort
not to mention the first soft bite.

...

Apple Rosemary Bread Pudding

time 30 minutes preparation, 45 minutes baking
yields one 2 Liter baking dish / 8-10 servings

500g day-old rosemary focaccia toast bread, largely cubed
alternatively artisanal toast bread and 8g fresh rosemary
100g honey

2 apples, peeled, cored and sliced thinly
35g sugar

4 eggs

4 egg yolks

75g sugar

500ml milk

300ml cream

150g butter

Preheat the oven to 175°C/ 350°F.
Toss cubed bread with honey and put on large sheet pan.
Toast until crisp, approximately 15-20 minutes.
Set aside to cool.
In the meantime, toss apple with first amount of sugar and roast until tender but not mushy, approximately 10 minutes.
Beat eggs, yolks, and sugar with whisk, then add cream and milk.
Butter a 2 Liter baking dish.
Combine toasted bread and roasted apple and put in prepared dish.
If using fresh rosemary, mix in at this stage.
Melt butter and pour over bread evenly.
Pour custard over top.
Bake pudding for 45 minutes or until it is set.
Top will brown slightly.

Icey Gorge.

2014-11-27T11:31:00.002-08:00

A cold spell hit Oregon.

With it came a biting chill, but the days were sunny and beautiful nonetheless.

After work we drove out into the Gorge for a hike, to Latourell Falls.

Water turned ice, leaves turned to brittle paper.

Howling wind up high.

Fun!

Seasonal Panna Cotta.

2014-11-23T15:26:00.005-08:00

Black specks
encased in silk.
Brown freckles,
fragrant spices.
Season's greetings
in a jar.

...

Seasonal Panna Cotta

time 30 minutes prep, overnight chilling, 10 minutes finishing

yields eight 100ml ramekins
equipment ramekins

8g (1 Tbsp.) unflavored gelatin
35g water
400ml heavy cream

250ml whole milk

100g whole-milk Greek yogurt
1 vanilla bean, scraped
100g sugar

pumpkin butter and cranberries for finishing

Lightly grease the ramekins.
Either spray them with cooking spray, then use a paper towel to wipe out most of the oil, leaving only a light residue or use the oiled paper towel from the get go.

Bloom the gelatin by sprinkling it over the water in a saucepan.
Let sit for a couple minutes, then heat gently.
Once it is dissolved, add the cream, milk, yoghurt, vanilla and sugar.
After some minutes of warming, dip a spoon in the milk and check the back for distinct grains of gelatin or yoghurt, you want a smooth mixture.

Divide the mixture evenly between the prepared ramekins and put in the refrigerator to chill.
Refrigerate for at least 4 hours or overnight.
To unmold, fill a large bowl partway with hot water.
Wipe a dessert plate with a damp paper towel (a damp plate lets you reposition the panna cotta more easily if it doesn't fall in the right spot).

Release the panna cotta edge from the cup: Run a thin knife carefully around the sides of a ramekin. Don't slide the knife all the way into the cup; just release the top edge of the pudding from the edge of the cup.
Dip the ramekin in the warm water up to its rim, and hold it there for about 3 seconds.

To unmold, invert the ramekin over the plate and shake gently to help the panna cotta fall out, or press gently on one side to help nudge it out.
It should fall out on the plate easily. (If it does not, return to the warm water bath in increments of 2 seconds.)
Serve with a dollop of pumpkin butter and sugared cranberries.

Homemade Pumpkin Butter

time 5 minutes preparation, 30 minutes cooking, couple hours cooling
yields 1 small jar

200g pumpkin puree
100g sugar
50ml high-quality apple juice or cider
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
large pinch of cloves

Mix all ingredients in a small saucepan.
Heat and bring to a boil.
After the initial boil, turn down the heat and leave it to thicken, stirring once in a while to insure the pumpkin does not burn.
Once it has thickened to your liking (for me it took around 20 minutes), transfer to a jar, cover the surface with plastic wrap and let cool.

Chocolate Gingersnap Cookies.

2014-11-16T01:00:00.000-08:00

Heavy,
like the clouds that harken this season.
Dark,
turn on those fairy lights.
Rich,
spices accompany fruity and smokey notes.
Bitter,
and sweet, in all the good ways.

...

Chocolate Gingersnap Cookies

recipe adapted from 'Mast Brothers Chocolate'

time 30 minutes preparation, 30 minutes baking

yields 12 cookies

100g unsalted butter

100g brown sugar

85g molasses

20g water

15g freshly grated ginger

200g all-purpose flour

5g cocoa powder

1 tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

180g chocolate, 70% cocoa content

200g granulated sugar for tossing

Cream butter with brown sugar until fluffy.

Add molasses, water and fresh ginger and combine.

Add flour, cocoa powder, baking soda, ground ginger, cinnamon and nutmeg and combine.

Add chocolate and mix just enough to blend into a dough.

Wrap dough in plastic and refrigerate for at least 2 hours

Preheat the oven to 175°C/ 350°F.

Shape the dough into 3.8cm/ 1.5in balls and roll them in granulated sugar.

Place cookies on a baking sheet and bake for 14 minutes.

Remove from oven and let cool.

Chocolate Scones with Orange, Cranberries and Pecans.

2014-11-09T01:00:00.000-08:00

Ruby red
they shine
in darkness.

Crystal specks
offset white
in black.

Crunchy pillow
texture nestled
deep in cocoa.

...

Chocolate Scones with Orange, Cranberries and Pecans

time 20 minutes prep, 20 minutes chilling, 20 minutes baking time
yields 8 triangle scones

dough

150g butter

300g flour

25g cocoa powder

100g granulated sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. himalayan salt

200ml buttermilk

1 egg

1 Tbsp. orange zest
1/4 tsp. vanilla extract

100g fresh cranberries

50g pecans, chopped & toasted

topping

2 Tbsp. butter
coarse natural cane sugar for sprinkling

Preheat the oven to 175°C/ 350°F.
Chop your pecans and toast them for 5 minutes.
Let cool.
Weigh all the dry ingredients into a large bowl.
Now mix the wets together: the buttermilk, egg, orange zest and vanilla extract.
Melt the butter and add it to the wets, giving it a short stir until the butter seized up slightly.
Mix the cranberries and pecans into your dries.
Make a small crater in the middle of your dries and pour the wets in.
Using a bowl scraper or a stiff spatula, fold the wets into the dries, pressing down the dough at each turn.
You do not want to over mix the dough so you achieve a light texture after baking.
Once all but a bit of the dries are incorporated, turn the dough onto a floured surface and proceed to flatten the dough out, folding it over in the middle and repeating this process once or twice.
Liberally flour your work surface in the process.
Once finished with the folding, coax the dough into a round shape, dust it off with more flour and press it or roll it so it's around 2,5-3 cm high.
Melt a couple of tablespoons of butter, brush the top with the butter and sprinkle it with natural cane sugar.
Bake for 15-18 minutes or until the scone feels firm to the touch in the middle.

Moodboard No. 9.

2014-11-05T01:00:00.000-08:00

from upper left to right:

(1) grey wool sweater thrifted for $5 in Brooklyn. Warmth for the cold season (2) bare branches from the garden as a winter's bouquet (3) my new pride and joy, Olympus OM-1 for capturing my adventures on film (4) a gifted gift: a royal red knit headband (5) developed photos from a disposable from my recent NY trip (6) postcard that came with the check at Paulie Gee's pizza, my new bookmark 60 Greenpoint Ave. Brooklyn, NY 11222 (7) 'North - The New Nordic Cuisine of Iceland' a cookbook featuring so many beautiful photos, one of them being these gorgeous blue seabird eggs (8) tips of my toes in my favorite at-home ankle Emu boots

Black & White Cookies.

2014-11-01T01:00:00.000-07:00

Black white
mirror
like buttons.

Flat spheres
reflect
dual flavor.

Cookie cushion
broken
revealing fluff.

...

Black & White Cookies

time 20 minutes prep, 20 minutes baking, 20 minutes glazing
yields eight 12cm cookies

batter

175g granulated sugar

100g unsalted butter, at room temperature

2 large eggs

150ml milk

½ tsp. vanilla extract

¼ tsp. lemon zest

300g all-purpose flour

½ tsp. baking powder

½ tsp. himalayan salt

black&white icing

200g confectioners' sugar

around 50-70ml boiling water
cocoa powder and extra water for 'black' icing

Preheat oven to 175 degrees Celsius.
Line a large sheet tray with parchment paper.

In large mixing bowl, combine sugar and butter.
Mix by machine or hand until fluffy.
Add eggs, milk and vanilla and lemon, and mix until smooth.

In medium bowl, combine flour, baking powder and salt.
Stir until mixed.
Add dry mixture to the wet in batches, stirring well after each addition.
With the help of a pastry bag, pipe 8cm rounds onto the baking sheet, leaving enough space in between for the batter to spread.
Transfer to the oven and bake until edges begin to brown, 15 to 18 minutes.
Cool completely.

Place confectioners' sugar in large mixing bowl.
Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture.

Put half the frosting in another bowl.
Stir in some extra water and cocoa powder to give it a very dark, chocolate-y color.
With a brush, spoon or palette knife, coat half of the top of each cookie with chocolate frosting, and the other half with white frosting.
Let dry, and store in an airtight container.

Instagram of the month.

2014-10-29T01:00:00.000-07:00

(1) October started and fall happened all at once (2) up up up Mt. Tabor (3) Conor Oberst, it's been too long (4) best breakfast, the pears and figs are still steals from neighbor's gardens (5) check out Nakd Bars, all natural, all raw, gluten-free protein crunch bars - so all the good stuff, from Nākd. My favorite: Banana Protein Crunch, buts seriously, they're all nom (6) fall in Portland consists of blue skies and colored leaves (7) brunch at all vegan Champs, the best first stop to my Brooklyn adventure! 176 Ainslie St. Brooklyn, NY 11211 (8) adventuring with friends in upstate NY (9) well, and of course I had to snap this iconic lady (10) mini boozy cupcakes at Prohibition Bakery 9 Clinton St. New York, NY 10002 (11) back in Portland I snagged a load of produce from a farm stand for little more than $4 (12) food with friends shared at the food cart pod on SE 28th and Division (13) to top it off: ice cream at Fifty Licks 2021 SE Clinton St. Portland, OR 97202 (14) shades of Mt. Hood on an early run (15) this is my rainy day go-to: cookbooks, cookie, milk (16) then there was that day I adventured to Kruger's Farm on Sauvie Island (17) Alt-J !!! (18) the best colors (19) the best veggies, including my fall fav brussel sprouts (20) raw Lonestar breakfast bowl at Harlow 3632 SE Hawthorne Blvd Portland, OR 97214 (21) Horsetail Falls in the Gorge (22) on the 25th of October I picked the last blackberries of this year. Amen. (23) another rainy day, a case of homemade zucchini bread (24) did I mention THOSE COLORS?

Lemon balm Madeleines.

2014-10-26T01:00:00.000-07:00

Gently rubbing
those vibrant green leaves
between thumb and forefinger.

A scent of citrus;
nostrils flared
reviving and refreshing.

Delicately held in palm
(ocean breeze?)
like discovering

Shells.

...

Lemon Balm Madeleines

time 30 minutes preparation, 60 minutes refrigeration, 15 minutes baking time

yields 12 medium madeleines plus some small extras

90g butter

2 Tbsp. coconut oil

1/8 cup thyme/sage

2 large eggs

100 sugar

½ tsp. vanilla extract

½ vanilla bean, contents scraped

150g all-purpose flour

1 ½ tsp. baking powder

½ tsp. salt

Melt the butter and coconut oil along with the thyme.

Cool to room temperature and let the herb infuse.

In the bowl of a stand mixer with a paddle attachment, combine the eggs, sugar and vanillas.

Beat the eggs on medium high for about 3 minutes until they are light and fluffy.

While the eggs are beating, sift the flour, baking powder and salt together in a separate bowl.

Once the eggs have whipped and have nearly tripled in volume, fold the flour mixture into the eggs in two additions, combing well after each addition.

Sieve out the herb from the butter and coconut oil, then fold in the fats until well-combined but do not overmix.

Cover the batter and chill for 30-60 minutes.

Meanwhile, preheat the oven to 195 degrees Celsius.

Butter and flour the madeleine pans.

Scoop the chilled batter into the molds, filling them up ¾ of way.

Depending on the size of your molds, bake for 6-12 minutes, until the edges are golden brown.

Remove from oven and immediately turn the madeleines out onto a wire rack to cool.

Waves of Grain.

2014-10-22T01:00:00.000-07:00

Hillary and Jason Fargo started their bakery 8 years ago.

Now located in Portland, Oregon on E Burnside, Waves of Grain was an institution at Cannon Beach and attracted locals and tourists alike.

Since moving back to Portland I was lucky enough to join their team!

Their specialties and my favorites:

savory Tillamook Cheese and Green Onion Biscuit recommended: enjoy warm with lots of butter

brunch Challah French Toast housemade challah!

any Biscuit with Sausage and Gravy

or are you craving eggs?

try the daily Scramble!

to go Scones flavors vary day by day - the Chocolate Ginger or the Marionberry are to die for

cookie Pecan Praline Cookie

dessert Pot du Creme silky Callebaut chocolate creme topped with whipped cream

tart Key Lime with an awesome molasses spice crust

seasonal Pumpkin Pie

bread Rosemary Focaccia makes any sandwich better

And the whole-wheat flour for the breads and the Streusel Muffins?

Hampton wheat milled in the shop from Hillary's parents farm!

…

Waves of Grain Bakery
2250 E Burnside St.
Portland, OR 97214
U.S.A.

Brown Butter Pecan Ice Cream.

2014-10-19T01:00:00.000-07:00

Woody

vanilla

burnt

tabacco

toasted

butterscotch

creamy

pudding

balmy

perfume.

Intoxicating.

...

Brown Butter Pecan Ice Cream

time 20 minutes ice cream preparation, 15 minutes pecan preparation, 20-30 minutes freezing

yields around 500ml

3 large egg yolks

40 plus 50g sugar

200g cream

40g butter

80ml milk

1/4 tsp. himalayan salt

90g pecans, chopped & toasted

In a heatproof bowl, whisk the yolks with the first amount of sugar.
Set aside.
Put the butter in a heavy saucepan and put the pan over medium heat.
The butter will meld and bubble and after a few minutes turn brown.
Continue to cook until it has a rich, nutty smell and the butter solids (little specks floating around in the liquid) have turned dark brown.
Add the cream and stir until blended.
Then add milk, sugar and salt.
Put the pan over medium-high heat, bring to a simmer.
Scoop out half a cup of the hot mixture and mix well with the egg yolks.
Add the yolk mix back into the cream and stir until thickened.
Remove from heat, strain and refrigerate.
While cooling, toast the pecans in the oven:
chop them roughly, then put them in the oven for around 8 minutes at 180 degrees Celsius.
Once cool, freeze in your ice cream machine according to the manufacturer's instructions.

Brooklyn, NY [preview on film].

2014-10-15T01:00:00.000-07:00

October started with what seemed to be a nap on a plane.

And then I woke up in New York.

I saw my lovely H. after over a year and rejoiced.

Met wonderful A.

Wandered for hours, slept little, ate well.

Too short.

Pumpkin Pancakes.

2014-10-12T01:00:00.000-07:00

Remember the mornings?
Probably a Sunday.
The sun glints through
windows,
gently covered in frost.
A warm smell
of spice,
draws you from
a comfy cave.

...

Pumpkin Pancakes

time 15 minutes preparation, 20 minutes baking

yields 18-20 small pancakes

250g pumpkin puree

2 Tbsp. melted butter

75g pure maple syrup

2 eggs

500g buttermilk

1tsp. pure vanilla
100g all-purpose flour

80g whole-wheat flour

65g corn meal

45g whole oats

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. cinnamon

1/4 tsp. salt

pinches of nutmeg, cloves & ginger

Slowly stir dry ingredients into wet until just combined.

Be careful not to over mix.

Pour onto preheated and buttered griddle or heavy saucepan.

Turn over pancake when bubbles start to appear on top.

Top with warm maple syrup and toasted, chopped pecans.

Cinnamon Roll Baked Donuts.

2014-10-05T01:00:00.000-07:00

Round
rings
warm
spice
blanket
wrapped
autumn
chill
comfort
found
rings
round.

...

Cinnamon Roll Baked Doughnuts

time base & batter 30 minutes, baking time 15 minutes, frosting 20 minutes
yields around 18 baked doughnuts

cinnamon base:
85g butter (55g reserved for the batter)
2 tsp. cinnamon
5 Tbsp. dark brown sugar
1 tsp. milk
1 tsp. cornstarch
1 tsp. vanilla extract

batter:
150g all-purpose flour
45g whole-wheat flour
75g granulated sugar
35g brown sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. grated nutmeg
1 egg
125ml milk

frosting:
2 Tbsp. cream cheese
28g powdered sugar
1/2 tsp. vanilla extract
3 Tbsp. finely chopped, toasted pecans

Preheat your oven to 175 degrees Celsius.
Melt the butter in a small saucepan, pour 4 tablespoons into a jug and set it aside.
To the saucepan containing the remaining butter, add the cinnamon, dark brown sugar, milk, cornstarch and vanilla extract.
Heat just until it bubbles then take it off the heat and pour around 3/4 teaspoon of the mixture into the bottom of each cavity of the doughnut pan.

Add the egg and milk to the jug containing the butter and whisk together.
Stir together the flour, granulated sugar, baking powder, salt and grated nutmeg in a medium bowl.
Pour in the contents of the jug and stir together until just combined, the mixture may look slightly lumpy, don’t over mix it.
Spoon or pipe the batter into the doughnut pan, filling each cavity about 2/3 full.

Bake the doughnuts for 12-14 minutes and turn out a wire rack.
Once they’re cool, glaze with cream cheese frosting:
cream the frosting ingredients together in a bowl.
Pipe the frosting in zig-zags onto the cooled doughnuts.
Sprinkle on the chopped pecans.

Moodboard No. 8.

2014-10-01T01:00:00.000-07:00

from upper left to right:

(1) vintage chair from Goodwill's Bins for $3 from last year's scavenging 1740 SE Ochoco St. Milwaukie, OR 97222 (2) finally got around to get Tartine's Bread to experiment with my sourdoughs (3) on a stack of library books from Multnomah Library 1038 SE Caesar E Chavez Blvd. Portland, OR 97214 (4) my new favorite sweater from Red Light thrift shop in Portland with Norwegian/ Christmas-y print 3590 SE Hawthorne Blvd. Portland, OR 97214 (5) dried ferns and newly fallen leaves to press as well (6) cast-iron pans for better cooking, baking and bread baking (7) new sunglasses, although the season's almost over (8) boots for everyday: work, hiking, biking… (9) drawstring tote bag for future print project

Neiman Marcus Cookies.

2014-09-28T01:00:00.000-07:00

Rimmed like lace,
the soft crumb
hides dark and light bits.

Ravenous bite,
follow sweet
with gulps of milk.

...

Neiman Marcus Cookies

time 30 minutes preparation, 30 minutes baking

yields 16-18 cookies

100g butter

50g granulated sugar

60g brown sugar

½ tsp. vanilla extract

1 medium egg

45g oatmeal, processed in blender to a fine powder

70g flour

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. Himalayan salt

50g dark chocolate chunks

50g walnuts, chopped

30g dark chocolate, grated

Preheat oven to 180 degrees Celsius.

Using an electric mixer, cream butter and sugars together in a large bowl until fluffy, about 3 minutes.

Add vanilla and egg and beat until combined, about 30 seconds.

Add oatmeal, flour, baking powder, baking soda, and salt and beat until combined, about 30 seconds.

Stir in chocolate chips, walnuts, and grated chocolate.

Roll dough into walnut sized balls and place them a couple centimeters apart on lined baking sheets.

Bake until light golden but still soft in the middle, 10–12 minutes.

Transfer cookies to a rack and let cool.

Instagram of the week.

2014-09-24T14:06:00.006-07:00

Second month back in Portland.

Life is good, I just said goodbye to summer on Sunday, today was the first day I would consider fall.

To pumpkin season!

(1) Mt. Hood from Mt. Tabor Park (2) shots through a disposable camera lens on Sauvie Island (3) Bagheera hanging out on my dresser (4) veggie hash with eggs and local cherry tomatoes (5) plums from a neighbor's garden (6) challah french toast with marionberry sauce from Waves of Grain 2250 E Burnside St. Portland, OR 97214 (7) new friends (8) sandwich and Crater Lake orange cream soda at Cannon Beach on the Oregon Coast (9) our Cannon Beach adventure crew (10) Pacific Ocean (11) wandering the beach (12) chocolate peanut butter Tillamook ice cream (13) me and a roommates at a house bbq (14) house granola at Waves of Grain (15) Moultan Falls rope swinging and swimming (16) Moultan adventure group - see those leaves? First indication of fall (17) a beautiful day in Astoria (18) color contrast on stairs in Astoria (19) the last bounty of the Oregon berry season (20) the gift of many gardens after one of my runs (21) Dog Mountain Trailhead in Washington's Gorge (22) hazy days on top of the Gorge (23) jumping in joy with my lovely blogging friend Kylie from The Baking Bird (24) post-hike and trail run lunch at Roman Candle, the bianca pizza is SO good 3377 SE Division St. Portland, OR 97202 (25) awesome goat's cheese cheesecake with figs and red wine reduction from the same (26) fall forest in the Gorge (27) brunch for breakfast at Radio Room in NE Portland 1101 NE Alberta St. Portland, OR 97211 (28) enjoying the last real summer day on the Sandy River in Oxbow Regional Park