TWD/DAC: Maybe-This, Maybe-That Ham and Cheese Loaf

 

 

This month's cake from Dorie's Anytime Cakes by Dorie Greenspan is a bit different -- it's a savory cake.

 

It's almost like a 'kitchen sink' cake, since it contains three types of cheese (fontina, mozzarella Parmesan), pancetta, ham, or bacon, chives or scallions, roasted peppers, and honey. Aside from a lot of chopping, the batter is easy to put together, and it bakes in a loaf pan.

 

While it's an interesting cake, flavor-wise, it didn't thrill me.  I put most of the slices in the freezer to revisit at a later date.  Maybe toasting them will help; maybe the flavors will be better melded.

There were mixed reviews from the bakers as well, so be sure to check them out at the Tuesdays with Dorie website.

  

BBB: Yeasted Honey Corn Bread

 

Kelly is our Kitchen of the Month. She challenged us to make a yeasted honey corn bread with a possible substitution of millet for those sensitive to corn.

 This was a straight-forward yeast bread with corn meal and honey, and I enjoyed both making it and eating it.  Occasionally, though, I would have a mental disconnect:  it tasted like regular cornbread, but didn't look like it's namesake.  There was that bit of crunch from the cornmeal, but it had the texture of a yeast bread.  It was excellent toasted!

 

For the recipe, go to Kelly's website, and be sure to check out the different versions that the other Babes made.

 

 

• Blog from OUR Kitchen – Elizabeth
• Karen’s Kitchen Stories – Karen
• A Messy Kitchen – Kelly (Kitchen of the Month)
• My Diverse Kitchen – Aparna 
• Bread Experience  - Cathy  
• Thyme for Cooking - Katie
• My Kitchen in Half Cups – Tanna  

 

  

TWD/BWD: Apricot and Pistachio-Olive Oil Cake

 

For the first April post from Baking with Dorie by Dorie Greenspan, I'm featuring the Apricot and Pistachio--Olive Oil Cake.

Since I was the hostess this month for my small quilt group, I make this cake to share with everyone.

I baked the cake itself the day before the meeting, wrapped it and stored it upside down in the refrigerator over night.  This made it easier to cut the cake in half the next day in preparation for finishing.  Melted apricot preserves were spread on the cut layer, and then again on the top, followed by a lot of chopped pistachios.  I did add the chopped tea leaves to the batter, but I'm not sure it made any difference to the flavor of the cake, although it did create a speckled appearance. 

 

Everyone enjoyed the cake, and they even took several pieces home. 

Stop by the Tuesdays with Dorie website to see which recipe the other bakers made.