pear raspberry tart with pistachio frangipane. again gf, and aaaalmost vegan with a rice & oat flour shell, a tofu pistachio 'frangipane', and poached pears (which used contained honey, thus not vegan).
figs, grapes, italian plums, apples, and a bit of strawberries, all mingling nicely in a flaky tart shell in this fall-market galette. (NOT market-fall galette, to myself from yesterday who managed to misquote a recipe name.. (°_°)) ..anyways another lovely one from @doriegreenspan's #BakingChezMoi, and i tell you this galette dough recipe is definitely a keeper!
apple-quince custardy.. triangles? // my monday was off to an excellent start as i woke up to find my copy of much anticipated new book, Baking Chez Moi by the one and only @doriegreenspan, arrived and ready to view on my kindle. this was the first thing i chose to make for tea this afternoon, as it looked like it would come along quick, which it did. though the recipe was for 'apple custardy squares', mine weren't squares or even rectangles, owing to the shape of this particular baking dish i used. whatever shape it may be in, the cake was a breeze to make, smelled sweet, and tasted delicious. so excited to dive full-on into this sweet well of goodness! #bakingchezmoi
..and pumpkin spice latte popsicles. vegan if you didn't have the white choc topping. and don't be alarmed, this is not a recurrence of the #popsicle making fever i seem to have suffered back in the summer..
pear and pecan tart/cake. there should hoooopefully be an autumn-themed blog post up on my blogs soonish. hope you won't find it rather too late in the season for it, which you probably will, especially if it is getting seriously chilly where you are as it is here..
szarlotka, or polish apple cake/tart. here from the recipe by the talented and charming @whiteplatecom in her beautiful new cookbook O Jabłkach, or "About Apples", which it indeed is - both sweet and savory recipes, polish and otherwise, all starring apples. ever since i received a copy over a month ago, i've been anxiously waiting for our baking apples to arrive ripe and crisp from our friend's orchards, whilst putting lots of sticky notes on and doing some polish translating. and now that the apples are here, i know i'll be cooking and baking up a storm from this, while dreaming of the golden polish autumn. thanks Liska for the gorgeous book, i'm so proud of you. xx #ojablkach
..but first, juice. you really can't beat freshly pressed apple juice prepared using the freshest of the fruit. a pretty shade of pink doesn't hurt, either. and i've emphasized this point before on my blog, but if you do press your own apple juice at home, be sure to skim off the thick, velvety foam as soon as it forms on the surface of the liquid - and eat it straight off, before it gets brown and sort of hardened. honestly, it may just be the best part of making apple juice yourself.
caramel chestnut swiss roll. cocoa genoise sponge filled with shibukawa-ni candied chestnut bits and whipped caramel cream. not at all an exemplary specimen of a roll or a slice, but it was delicious, so there. strong black coffee definitely called for.