Week 44 brought us into November. November! 11/12ths of the way through! Spurred on with the announcement that there would be a new season of the Great (
but not as great as the British version) American Baking Show, it was back into the kitchen with renewed energy.
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| Black raspberry star, papal edition |
Since this week also brought my ultimate team to the final week of the season and a chance to win our bracket, I wanted to make something a little more showy. I settled on a raspberry star bread from the
Bake from Scratch tome. Used the last of the black raspberry jam from the summer harvest which made the loaf delightfully purple, a nice color coordination effort with the teams' royal purple vestments. The end result is pretty striking - really good payoff for relatively minimal effort. You just have to pay attention to measurements when rolling the bread layers. I'm excited to try another version filled with some of our leftover pesto - would be a great party hors d'oeuvre.
Given the cool (some might say cold) temperatures, it was also time to get back into the pie game. I'd serendipitously picked up a lovely little pie cookbook from Australia which had a bourbon, peach, and white chocolate slab pie. This seemed like a great way to use up some more of those Palisade peaches that I'd put up in the freezer. Threw in some black raspberries in there, too, in order to start making a dent in our summer bounty. I decided that I like the serving sizes that a slab pie allows for, however there is a different crust to filling ratio as compared to the more traditional round pies. The answer to this conundrum is probably hand pies.
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| Bourbon, peach, and white chocolate slab pie |
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| There perfect sized piece |
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