“I spend the day finalizing the seed bread and also making a variation with dried sour cherries, which add a lovely sweet-and-sour tang and yield a loaf that would be equally delicious topped with cheese or slathered in fresh jam. Since both loaves will keep for up to a week in the refrigerator, I leave half of each in Natasha's fridge and decide I'll take the rest home with me. In my head, I'm already concocting uses for both: a smoked trout spread for the plain version, and a whipped vanilla-bean ricotta for the one with cherries.” Food PreparationBreadmakingCompromisesVariations Book:Too Many Cooks Source: Too Many Cooks
“Last night I baked the Jewish apple cakes, and each one came out moist and fragrant and dense, bursting with apples I caramelized with Calvados and a touch of rosemary and then folded into a vanilla-and-cinnamon-scented cake. We braised the brisket in a tomato sauce so rich and garlicky I can still smell it on my fingers, and the honey ice cream came out silky smooth and tastes like a spoonful of creamy honey, with crunchy chunks of honeycomb toffee.” HoneyIce CreamSeasoningsHomemadeFood PreparationCakes Book:The Girls' Guide to Love and Supper Clubs Source: The Girls' Guide to Love and Supper Clubs