And yes, your frequent posts have been prompting me to do more baking myself. I just forget to take pics most of the time. (Smitten Kitchen's buttermilk berry cake has been done several times.)
I always forget how easy (if a bit time-intensive) fruit pies are. I use a very basic crust recipe -- flour, salt, shortening, water -- and cut the shortening in by hand. It's subtly savory, ever-so-slightly reminiscent of damp saltine crackers (but without any staleness), and goes really well with a sweet filling.
And I didn't go too sweet with the berries, either, and was generous with the lemon juice and zest. Since I served vanilla ice cream with it, the zingier filling held up and didn't just meld taste-wise into one big sugary mass.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
branchandroot
no subject
Date: 2013-08-26 02:40 am (UTC)And yes, your frequent posts have been prompting me to do more baking myself. I just forget to take pics most of the time. (Smitten Kitchen's buttermilk berry cake has been done several times.)
I always forget how easy (if a bit time-intensive) fruit pies are. I use a very basic crust recipe -- flour, salt, shortening, water -- and cut the shortening in by hand. It's subtly savory, ever-so-slightly reminiscent of damp saltine crackers (but without any staleness), and goes really well with a sweet filling.
And I didn't go too sweet with the berries, either, and was generous with the lemon juice and zest. Since I served vanilla ice cream with it, the zingier filling held up and didn't just meld taste-wise into one big sugary mass.