Tonight I made paczki‘s for Fat Tuesday tomorrow. Growing up in Michigan the grocery store and bakeries sell these treats like crazy this time of year and I absolutely love them! But out here in Denver its another story—nobody knows what they are!! I decided I won’t go another Fat Tuesday with out them so I made them myself. The process isn’t extremely hard but it is long, but the time was worth it because they turned out fabulous. I just had a raspberry filling with powder sugar, the absolute best variation of paczki, but I also made strawberry and blueberry filling with either a coating of granulated sugar or powder sugar.
I hope everyone had a good holiday! On Christmas eve we started the evening with crostinis! All the crostinis had a base of whipped ricotta cheese and then a different topping. From left to right we have tomatoes and pesto, strawberries with balsamic vinegar, pomegranate with honey, lemon zest with sea salt, smoked salmon with dill, and sautéed brussel sprouts with cracked black pepper. I am calling it “crostinis for all.”
For dinner we had our pierogies and borscht and then John added something new with seafood risotto. We finished the night off with a lemon tart.
As of 6:03 pm ET today, winter is here. With winter solstice comes the longest day of the year so I thought it was fitting to share a winter dessert: red wine poached pear tart.
This recipe comes from the infamous David Lebovitz. The recipe was easy to follow and the flavors were amazing. Only suggestion would be to let the tart cool longer than 15 minutes because my crust didn’t hold up to the hot liquid—this only effected the appearance, not the flavor.
I have been posting a lot lately about travel and events I have been to but not so much about baking. While looking through summer photos I realized I forgot to post my peach cinnamon rolls I made back in July. Yes peaches are basically out of season but these were so tasty I have to post! I have found when you say, “homemade” cinnamon rolls people normally wince. The idea of making the dough normally keeps lots away but I was able to make this the night before and bake them when I woke up so they were good to go for that morning; no more 5 am wake up calls. There are a few steps but nothing too difficult. Don’t let a little yeast and rising time scare you. Be brave; face the dough!
My little sister turned 21 on September 4th. She was the final Colt girl to turn 21 meaning the final 21st birthday I will probably go to for a while. My parents are now breathing a sigh of relief. My little sister Kylie is in her final year of college at Michigan State University so we, my older sister and brother-in-law, came to her. She didn’t really have to convince us at all since Kara and I both went to State as well so we are always looking for any excuse to return to our old stomping grounds.
I of course wanted to bring the cake so I carried it on. The cake had to be a 21st birthday cake so what could be better than a cheap liquor bottle? Nothing, so a Burnett’s cake it was. My sister loves lemons so I made it lemon themed. I bake the cake in an 8 X 8 pan. That way i could make the rectangle body and have extra for the neck of the bottle. I made the fondant cap the night before I left and also the fondant label. Once in Michigan I whipped up some butter cream frosting and put it all together.
The night ended up being one we will never forget and not just because of the cake ;) Those involved will get it…
It is really starting to feel like spring has arrived in Denver. I find there is an extra pep in my step in the morning when I walk out my door into the sunshine and warm air. When I think of a spring dessert any fruit involved dessert comes to mind. Hence the mini fruit tarts. One of my old roommates from college and Denver was in town this past week so I felt it was fitting to make these as welcome back to Denver treat. They were so so good! I have added them to my Easter menu so if you are looking for something delicious and adorable make these.
Side note: For dinner tonight we had asparagus risotto and grilled chicken. I added an egg yolk to mine and it was so tasty. The risotto was rich with flavor from the cheese, wine, and chicken stock and the asparagus added a light flavor. This could also be added to an Easter menu too…just sayin.
Happy St. Patty’s Day! I hope everyone wore green today, had some corned beef, and drank a Guinness. Denver celebrated St. Patty’s day this weekend so my friends and I set out on the town for some good ole Irish drinking on Saturday.
On actual St. Patty’s Day though I celebrated with Irish food. Well American Irish food that is. Most of you probably don’t know but corned and cabbage actually originated in New York. The traditional Irish stew that adapted in the states originally had pork and potatoes in it. Pork was pretty expensive in the states so beef became the alternative and cabbage was also a cheaper option for the Irish families.
Into the crock pot it went. Most amazing kitchen equipment ever; put vegetables and meat in a pot and let it cook all day so you have an amazing meal waiting for you when you get home.