I’m having a bit of trouble getting portfolio slideshow to display my picture captions – but I bet I can get it worked out, eventually.
I made leek & ham tart for breakfast and roasted fingerling potatoes. With bacon on the side, so a heavy on the smoked pork meal, but so tasty. Hammie decided to pose with the fruit – there was Tipi watermelon and cherries and apricots and little plums from Door County, by way of the Dane County Farmers Market.
Later, I tried out a recipe for chilled corn soup that I’m considering for my birthday dinner – this one has white wine and red bell pepper in it, and you’re supposed to garnish with popcorn. I think I might use this Angostura bitters popcorn instead of the “Honey Thyme Kettlecorn” in the recipe, because I’m afraid it’d be too sticky, with the honey.
I also made upside down apple cake, and it’s another in my saga of wrong size pans; semi-disaster cakes. The recipe said 4 TBLS butter for the topping, and another 6 in the cake, and use an at least 2-inch deep, 9-inch, non-stick cake pan. I have a 2-inch deep, 9-inch, cake pan, but it’s not non-stick. The recipe allowed as how you could use an 8-inch square pan, but I decided to use a 9, to avoid boil over. Anyways, the topping was floating in the butter, and I forgot to put the butter into the cake batter. Which seemed almost tough to me, when the cake was topped with ice cream, and it got cold. It’s also really thin. I’m going to try it again, in a smaller pan, with I think about 4 TBLS butter in the cake.
chilled corn soup
Upside Down Apple Cake
