While the rest of the group is posting Danmy’s recipe choice, Muchas Leches Cake with Sugared Almonds, I’m posting a weeks old Project Pastry Queen recipe this week because:
1) I was going to eventually bake this recipe anyway
2) Of the two recipes I missed, and the current recipe due, it was the easiest of the three to make with the flu
Pure poetry, man!
It’s an unfortunate feeling to wake up with a 101-degree fever… the day after you’ve hosted 30+ people for your kiddo’s first birthday party. But I did. And I really do hope that I didn’t infect anyone else. Because it suuuuucked. For all of us. Mostly for The Foodie Groom. Because I make the world’s worst patient.
Back then, it was Aliza’s turn to pick the recipe and she selected Fresh Pear-Ginger Quick Bread.. I made a few substitutions because we’ve made a few changes to how we stock our pantry:
- Whole wheat pastry flour for all-purpose flour
- Sugar in the raw for granulated sugar
- Coconut oil for half of the butter, heated only slightly so that it completely melted after standing for a couple of minutes off-heat
I also chopped the ginger finer than the 1/8-inch cubes that the recipe called for. I love fresh ginger but the other two people eating this bread would not be so appreciative if they got a big chunk of fresh ginger.`
The pears leave the bread moist, and the ginger and citrus zests leave it light and flavorful – but not anywhere as gingery as I expected. My kiddo gobbled up slices like it was a cupcake on her birthday. I toasted a slice each morning and ate it smeared with goat cheese and the homemade blackberry preserves my friend Elizabeth gave me. Far worse ways you could start the day!
I’m getting back on schedule next weekend with the group as we cook up some Chicken Satay and Yogurt Dipping Sauce. We’ll be cooking up three savory recipes in a row. Three! I’m all sugared out so I can’t wait!