I went PYO strawberry picking today. It was great weather, thankfully the heatwave has broken and it was just “normal” June weather. It’s the end of the season here, but the picking was still good, but the berries were smaller. Not that that matters because they are still delicious.
I made some Sabayon (aka Zabaione or Zabaglione, depending if you want the French or Italian spelling). It’s a dessert cream great for berries but also for things like pound cake.
Well, yes, it’s been nearly two weeks since I posted anything. Let’s just say that lots of things are wrong, I am feeling a lot of complex feelings and while I am have been baking and cooking, it’s been a lot of “just the usual” things, without much fanfare.
But I had promised another rhubarb recipe, so here we have some Old Fashioned Oatmeal Rhubarb Bars. Rustic and simple, these are great for a dessert at a potluck picnic. Not too sweet.
It’s rhubarb season: that short time where this weird plant comes out to play for a very short time and people flock to the farmer’s markets to get their fill — and just wait until the strawberries are out! In the meantime, I made these lovely Ruby Rhubarb Streusel Bars, buttery and rich on the bottom, tart and sweet on top.
My “biggie” cookies seem to be popular. You know the type: bakery-style BIG cookies that you buy individually and may not be able to eat in one sitting. Or maybe you can. I’m not judging. This time, I decided to go with a new type with coconut in and on the cookies, as well as coconut white chocolate wafers in addition to the dark chocolate wafers. They are big. They are delicious. They are worth the effort to make. nom nom!
It wouldn’t be Easter if I didn’t make some variation on the Hot Cross Bun. Everyone has their own, there are literally thousands of styles, combinations and variations. This year, I went for the somewhat rustic Cranberry Walnut Whole Wheat Sourdough Hot Cross Buns version. It’s an enriched sweet (but not too sweet) sourdough brioche dough, fruit and nuts added. Eat with sweet jam or honey or make into a bacon sandwich. nom nom nom.