I have a quarter loaf of yeasty, freshly baked French bread slathered lightly with new butter, with paper thin shavings of inexpensive truffled cheese and two tiny Somerfeld apples. The bread and butter is comfort food par excellence, particularly with a shaving of perfumed cheese resting on top. The almost-garlicky savor of the truffles is offset by the creamy bite and sharpness of the cheese.
And Somerfields-- ohhh, they are the best apples you can find. Wine-rich, extremely crisp and crunchy, they snap juicily under the teeth and give off their intense, almost condensed apple tartness. They are the perfect balance of sweet, tart, intense, rich, and crunchy.
My house is perfumed by baking yellow cake. Lest any of you fear that I have a gourmet bone in my body, rest assured that this from-a-mix (dosed with homemade bourbon vanilla, though) cake is destined to be split, filled with a mix of buttercream frosting and marshmallow fluff, and then frosted/glazed with seedless raspberry jam and sprinkled with coconut. I am going to make an enormous raspberry Zinger for a treat with tonight's game.
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1 comment:
Next time, smaller, maybe in a loaf pan? And less marshmallow fluff in the filling. It was structurally unsound, but turned out to be quite delicious. =)
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