Ingredients
Method
Preheat oven to 325F. Whisk all ingredients together and pour into individual ramekins. Fill a baking pan with some water, place ramekins into pan. Bake until the custard sets — about 30 minutes.
4
servings15
minutes5
minutes1 cup all purpose flour
1 Tbsp buttermilk
1 tsp salt
2 large duck eggs
I pulled some of the first batch of kombucha out to taste test this evening. I left 2 cups & split both that and the SCOBY between two half-gallon jars and now I’ve got a gallon of kombucha in progress.
I made my own SCOBY without using kombucha — diced up some old apples and coated them in sugar. It worked! I just started my first batch of kombucha using tea and maple syrup.
Mixed it all together and bake at 350 for 10-15 minutes. Allow to cool slightly (and firm up) before eating.
About 18 months ago, I got a Cosori CP267-FD food dehydrator. I’ve used it a few times to make mushroom jerky, and a few times to preserve fresh herbs … but, in the past few weeks, we’ve started using it a lot to dehydrate fruits. Recently, we came across a great deal on pineapples at Costco — and we picked up fifteen of them! So we’ve been chopping three pineapples a day, setting the pieces on the dehydrator trays, and dehydrating them at 135F for 10-12 hours. Thicker cuts get a great chewy texture, thinner cuts get crunchy.
We’ve got a lot of duck eggs, so I’ve been trying to find recipes where the extra rich egg … and I thought of challah because most recipes I’ve seen call for an extra yolk or two. Using duck eggs instead of the chicken eggs produced a really delicious, buttery loaf of bread.
4 1/2 cups all purpose flour
1 Tbsp yeast
2 tsp salt
3/4 cups warm water
6 Tbsp olive oil
4 Tbsp maple syrup
3 duck eggs (one was a double yolk)
Put the yeast in the warm water and let it sit until it becomes frothy.
Mix the dry ingredients, add the oil, two of the eggs, maple, and yeast/water and knead until a smooth dough ball forms.
Allow to raise until doubled in size, gently punch down. Shape and allow to raise again until doubled. Mix one egg with a tablespoon or two of water and brush over the dough.
I was making rolls for some fancy sausages we got from the farmers market — so I formed them into oval rolls and baked them at 375F for about 20 minutes. You can make ropes and braid a normal challah loaf — that would bake at 350F for about 35 minutes.
We spent a lot of time smoking a pork shoulder yesterday — and now have a rule about smoking food … if it’s after noon? Don’t bother starting — it’s pretty reliably a ten hour undertaking and having food finish up at 1AM sucks.
The maple butterscotch topping I made for Scott’s cake was quite simple — 2/3 cup of heavy whipping cream, 4 Tbsp butter, and 1 cup of maple syrup. Melt the butter in a pan, then mix in the whipping cream. Add maple and boil until it’s really bubbly — sauce will thicken on the back of a spoon when it cools.
