Roll With It

A warm bakery really is the perfect cure for a cool, drizzly, dreary day. Cinnamon rolls are on the agenda. A long, smooth stretch of dough... a wash of melty butter... a snowfall of cinnamon sugar... I could roll myself up in one of these and be quite happy. Add to this sweet scene the heady scent of caramelizing onions in the background (they're for foccacia) and this is where I want to be whenever the days are grey. 

Fun & true fact: Butter is probably the best substance in the world.

Fruits of Fancy

Summer means all things fresh and alive and green... and blue and red and peach! I've been making a lot of fruity treats lately, and even though Vermont isn't particularly well-fruited, we've had plenty of local blueberries. Strawberry season was short but delicious, and from out-of-state came Amish peaches so sweetly saturated that I thought about sticking a straw in one! The photo above is of tartlets with lemon curd and blueberries, and below are their bigger siblings, filled with almond frangipane.

Super summery strawberry cream tarts:

After the jump: Anatomy of a Galette

Rose Sugar

Every day during the summer, I walked past these beautiful, vibrant rose bushes near the entrance of the inn. I would pick a single perfect bloom and smell it throughout the evening until the scent dissipated, crushing it in my hand to catch the final fading fragrance. A few weeks ago, I noticed only a few flowers left. I picked them all, wanting to preserve the intoxicating beauty. But how to do it? I was reminded of a little clay jar full of lavender sugar that I bought in a tiny town in Provence several years ago. A quick online search yielded easy instructions for turning these last roses of summer into a crystalline treat, and so I ground them into sweet oblivion.

Intro

I suppose it's time I made one of these.

My name is Hannah, and I'm a lover of all things food. I love cooking it, eating it, playing with it, arranging it, and photographing it. I work in a restaurant and bakery, so I am constantly surrounded by fresh meat, if you will. In documenting my affairs with food I feel a need to share my evidence. Et voilà!

Cheers,

H