This week in Sourdough experiments, I went with a Honey Porter Miche, aka Honig Dunkel Bier Mischbrot, aka a Honey Porter Rye and Whole Wheat Loaf. It’s a little darker, thicker and heavier than some of my other breads, but intentionally so. And it has a great flavor. The porter is a little bitter, the honey sweet and the combination is just right for a hearty slice with raclette cheese or with a warm soup as autumn rolls in. This will have to stay on the rotation, I think.
Completely out of character for my baking and cooking style, but staying on the Halloween and ghoulish eyeball theme, here we have some absolutely delicious Spicy Hot Honey Almond Buckeyes, all decked out for the holiday. Despite being technicolor and ghoulish, they taste really cool — kicked up almond butter with cayenne and honey. And besides, freaking the kids out by biting into an eyeball has to be fun, no?
Something very German today: Käsekuchen, traditional German-style Cheesecake. It is made with Quark, which is nearly impossible to find around here, but I make my own (sort of like making yogurt). I am always a little nervous when making cheesecake, actually, because it can get quite dense or develop an unslightly crack through the middle, but this was light an fluffy and very was a great success. It was tart and lemony and yet still sweet and light. Pleased with the result.
This pie is “waving” at you — and by that, I have called this pie a Liberty Wave Apple Pie. When I went apple picking a few weekends ago, I picked a whole lot of the liberty varietal. The wave part, is self-evident, with the ‘swoosh’. Lots of tart apples, lots of spice, an absolutely delicious apple pie. I am very happy with the design. Bring on the ice cream.