I am having trouble wrapping my brain around the fact that today is the last day of July. You?

When I let the dog out this morning there was not a hint of cool in the air. It is all ready hot and sticky and is just barely 8 a.m. as I write this. Hopefully I can get my work knocked out and head for my float in the pool. At least that is the plan. I am also kicking around a rolled sponge cake filled with creme patisserie and sweet red strawberries in my head. If all goes well it will make it to the table, and the blog!

Saturday is “Donut Day” here. In the past I would try to make donuts on Saturdays as a special treat for the kids…Now my fiance brings them every Saturday. He once told me that once was a tradition and my kids have certainly accepted THAT mentality. It is his own fault though. I tried to warn him.

The cruise is in a little over a month and I am fiercely low-carbing trying to get off some of the extra weight I have. It has been tough. I tried to do the traditional diet/exercise thing but between unstable blood sugar issues and no thyroid gland I gained 13 lbs and 3% more body FAT in three months. Even my trainer was stumped. Low carbing has always been a good choice for me and I am 9 lbs down after 3 weeks. Once you are this far into it cravings are really not an issue and if you avoid that first bite of carbs you are o.k. It has made it a little difficult to keep up with the blog because I tend to taste- taste- taste ….. it is good discipline for being more careful of the dynamics of putting together a recipe and balancing tastes…I suppose somewhat like Beethoven writing symphonies when he was deaf. You have to trust your gut instincts.

About this time of year I start craving apples from two particular trees of my childhood. One was behind a neighbors house, on an old fence line in Pennsylvania and one was on the dirt path between my Aunt’s house and her Uncle’s house in Michigan. I can’t tell you the name of either of these apples, although I suspect the Michigan apple was a Northern Spy… The trees were old and gnarled and for the most part I think they had long since been forgotten about  by everyone but me. The apples picked warm from the tree had a flavor that I have never forgotten and to this day I prefer my apples room temperature or sun warmed. Back then I was a pretty free spirit and roamed over fields and through woods to my heart’s content. By the time I was 8 or so I was happily leaving the house first thing in the morning and tramping through the woods, discovering a world much bigger than the one most kids these days have a chance to experience. I knew every clearing, every climbing tree, every spring and stream for miles. I learned to create my own lunches from sweet wild blackberries and those forgotten apple trees that I came across. By the time I was ten I had read Whitman, Thoreau, and several other Victorian naturalists works and had learned more about the natural world than I ever did in school.

I suppose if I am trying to say anything with my rambling today it would be that kids need to experience the solitude of the woods on a summer day. Maybe rather than rushing them to soccer games and the mall, or allowing them to play hours of video games we could somehow get them outside to explore and interact with nature. It’s necessary and healthy… and you can’t respect what you haven’t experienced. Just a thought.

Enough… Here is today’s Saturday Surfing

Lavender Lemonade Martini

Cinnamon Pecan Biscuits with Peaches and Cream

Vanilla Bean Macarons with Roasted Strawberry Buttercream

Double Chocolate Brownie Semifreddo

Blueberry Citrus Bundt Cake

That’s all I have time for today. You know, if you visit a blog, mine or another, take a minute to make a comment. It is just nice to know people are reading and it helps the writer get to know the readers.

I should take my own advice.

I love scones. There is just something more elegant about them than plain old biscuits….

The first time I tasted the Starbucks Petite Vanilla Scones I was really in love. The vanilla is intense, the crumb is tender and they are addictive. Scones are not difficult to make. The do take some time due to resting periods and such but this is worth it to get to that delicious end product.

Here is my version of the Starbucks scones. For them to look authentic you have to shape them in a round, and then cut in wedges. Keep them small and dainty. Sprinkle the tops with white sugar crystals. For more vanilla flavor you can plan ahead and place a vanilla pod in a container with the crystals. They will take on the flavor of the vanilla.

Starbucks Vanilla Scones

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar, or vanilla sugar
• 5 tablespoons organic, unsalted butter, cold
• 1 cup full-fat sour cream
• 1 large egg yolk
• 2 teaspoons vanilla extract
• Scrapings from a 1/2″ piece of vanilla

1. Rub the cold butter into the dry ingredients until flour is crumbly.
2. In a separate bowl, whisk together the sour cream, egg yolk, vanilla scrapings, and vanilla extract until blended. Add to the flour mixture and stir with a fork until dough forms a ball. Dough will be sticky.
3. Place the dough onto a silpat lined baking sheet and pat into a disk about 1-inch thick.
4. Cut the dough into wedges but do not separate.
5. Sprinkle tops with sugar and let stand twenty minutes, so the gluten can relax.
6. Bake for 15 minutes at 400F  or until golden.

Make the glaze:

• 1 1/2 c powdered sugar
• 1 tsp vanilla
• Enough heavy cream to make a thick glaze

Mix all ingredients and spoon over warm scones.

Terrine is a French dish, most often made with meat, sometimes with vegetables, less often with a sweet. They are always incredibly rich and meltingly smooth. The one I have chosen to develop is……:::::drumroll::::

Earl Grey & Bittersweet Chocolate Terrine

Smooth, rich, luscious. Think of it as  mousse on steroids. I used a strong infusion of the Mrs. Earl Grey tea that I had gotten at Teavana a few weeks ago. I thought that the combination of flavors would be a good one, and I purposely used as little sugar as possible to intensify the chocolate flavor to an adult level. It works, it works the same way as a Godiva truffle and a cup of espresso work. This is not Jello Instant pudding, folks, nor is it Hersheys.

It is not hard to make. You do have to make it ahead so it can chill for 8 hours minimum.  The texture is amazing..You will think it is going ot be cakelike but as you putit in your mouth it melts and disappears, leaving an intense chocolate memory. I love this dessert.

It sounds complicated but like riding a bike it is really easy once you know how.

Earl Grey & Bittersweet Chocolate Terrine

Serves 8

• 2/3 c whipping cream divided
• 8 oz chopped bittersweet chocolate
• 2 Tbs unsalted butter, chopped
• 3 Tbs strong infusion of Mrs.Earl Grey, or any other Earl Grey Tea.
• 2 eggs
• 2 egg yolks
• 1/4 c sugar

Ganache Glaze

• 1/2 c dark chocolate, chopped
• 1/3 c heavy cream

Bring heavy cream just to a boil, remove from heat and add chocolate, stir until smooth. Pour and smooth over the cold terrine while still warm.

Method for Terrine

1. Preheat oven to 325F.
2. Cover eggs with hot water, not boiling, and let them come to a slightly more than room temperature.
3. Bring 1/3 c heavy cream just to the boil and remove from heat. Add the chopped chocolate and stir until chocolate is fully melted and mixed with the cream. Add the butter. Continue to stir while adding the tea.
4. Whip the eggs and egg yolks for 5-6 minutes, or until nearly tripled in volume. Slowly add sugar and continue to whip. Be sure all the sugar crystals are gone.
5. Whip the last 1/3 of whipped cream. Fold the eggs into the chocolate, then fold the whipped cream in. Be careful not to deflate but mix thoroughly.
6. Set a loaf pan in a pan of warm water. Line the loaf pan with aluminum foil. Spoon the chocolate mixture in it and smooth top. Seal aluminum foil over the top, cutting a few vents in it to let steam escape. Bake at 325 for 40 minutes, checking it halfway through.
7. After 40 minutes it should look somewhat dull on top. Do not overcook!
8. Remove to a rack and allow to cool at room temp for an hour, then put in the fridge for at least 8 hours.
9. Unmold, Smooth the ganache glaze over it, slice, and serve with a dollop of whipped cream…if you dare.

Figs are absolutely wonderful.

I was raised on  Fig Newtons and they were what I thought figs were…and in 1965 that was good enough. I could eat them by the case and never tire of the magic sweetness, and complex heady flavor of the fig.

It took me until I was in my 20s to actually try a real, dried fig…. and it was years after that before I tried a fresh one.

Dang. There was no turning back. Thing is that figs have a flavor that reminds me of dark chocolate, velvet, and long summer nights… it is just so deep and unending. Hard to explain. How do you explain the flavor of a fig?

Thing is that figs are more versatile than most people give them credit for. Yep. There IS life after Fig Newtons. You have to be careful that the flavors you put with the figs complement them and are not overwhelmed. That is the key..and it isn’t easy to do.

The Balsamic in these figs adds sweet tang and depth that balances the sweetness of the figs. The pepper adds another layer of flavor that leaves your tongue dancing. Once you put the fig mixture on a bed of cream cheese, and top with a little more cheese…well dang.

So you have these heavenly flavors but no texture contrasts. Think about this..all of that figgy goodness on a crunchy croustade. Now your talkin’. How easy is this appetizer? Very easy… and you can easily make this ahead and just spread it on the croustades a before serving time.

Elegant, easy, delicious. This is a recipe that you will use in so many ways it isn’t funny. Have fun with it…and try not to eat all the fig spread before you have the croustades made.

Balsamic and Black Pepper Figs

• 1 lb dried figs, chopped
• 1/4 cup balsamic vinegar
• 1/4 cup water
• 2 TBS. brown sugar
• 2 tsp cracked black pepper, or more to taste

1. Place figs in a pan with the balsamic, sugar, water, and black pepper.
2. Simmer until figs are soft and liquid is absorbed.
3. Taste and check for flavor.
4. Cool

Serious? Is that it? It sure is. Just spread baguette toasts with cream cheese, then a dollop of fig, and sprinkle with feta. It is absolutely amazing. Sweet and sour and tangy and  peppery; rich and creamy, and crunchy.

Great for those holiday appetizer buffets you will be attending before you know it. Great for parties. Great for snacks… Just do it.

images: Marye Audet

I am using the term “compote” loosely here. Don’t be a hater.

For years I *really* hated French Toast.  Commercial white bread, dipped in unseasoned egg and fried… it came out eggy and gooey. ick. That was French toast in the house when I was a kid. Generally I just asked for Corn Pops (yes, still a weakness).

Then one day I saw someone make it with french bread. Another time someone made it with Brioche…Pound cake…and I was struck with an amazing thought: French toast can be good.

Wow.

Now when I make French toast I am creative about it. Not just the toast but the topping for it. I mean, you can substitute all kinds of things for the milk or cream… add all sorts of flavors and textures. And toppings? Heck yeah!

When I was on my banana kick this past week I made a crunchy French toast that screamed for a warm fruit topping. No, really, it screamed. I thought the neighbors were gonna call FTPS. (French Toast Protective Services). Just to shut it up I threw some bananas, pineapple, and walnuts in the syrup I was making. Added a little rum extract….

Luckily the French toast got very quiet and the rest of the morning was without incident.

Now, I am not eating this stuff because I am on my low carb thing (14 days 6 pounds so far) but the family enjoyed it. You will, too.

Crunchy French Toast with Tropical Compote

• 16 slices of bread of choice, day old and slightly stale
• 1 cup whole milk
• 3/4 cup half and half
• 6 eggs
• 2 Tbs sugar
• 1 tsp vanilla
• 1/2 tsp rum flavoring
• 1/2 tsp salt
• Pinch of baking powder
• 4 cups Rice Krispies cereal, slightly smashed

1. Heat griddle until drops of water dance across it. Brush lightly with butter.
2. Whisk all ingredients except the bread and the cereal until well blended with a little froth on top.
3. Dip the bread into the wet mixture and allow excess to drip off.
4. Place in the cereal to coat both sides.
5. Fry on the griddle until it is golden brown and crispy. Turn and repeat on other side.
6. Keep warm.

Tropical Compote

• 2 cups brown sugar
• 2 cups white sugar
• 1 can pineapple chunks in natural juice
• 3 firm bananas
• 1 cup walnuts
• 1 tsp rum flavoring
• 1 pinch salt
• Water as needed

1. Drain the pineapple reserving the juice. Set pineapple aside.
2. Measure the juice and add enough water to make 1 3/4 cups.
3. Add to sugar in a large saucepan.
4. Bring to a boil and boil for about 2 minutes, stirring.
5. Remove from heat and add the remaining ingredients.
6. Serve hot over the French toast.

Serves 6-8

images:marye audet