Saturday, February 28, 2009
Homemade yogurt is not too difficult to make, but it's important to save a bit from the last batch. And a good thermometer is important. This new one I have alerts me when the milk has reached the requisite 180 F and again when it has cooled down to about 116 F, the point at which the "old" yogurt is added. Then I put the plastic container inside another plastic container, which contains a water bath that keeps the yogurt at just the right temperature. I use whole milk, but the whole thing still comes out a bit runny, so I pour off the whey each day when I spoon some out for my daily jar of yogurt and blueberries.
Using Dorie Greenspan's recipe for Oatmeal Nutmeg scones from Baking, I only made a couple of adjustments to make these tender, tasty scones. One: I added raisins. Two: I ran out of oatmeal and topped off the measure with some oat bran. So that makes these healthy, right?
Friday, February 27, 2009
Ginger cake with real ginger. Who'da thunk? Dave Lebovitz, that's who. In his book, Room for Dessert. An odd recipe, I thought. Not the ginger, but a whole cup of oil. And you dissolve the baking soda in boiling water. But wow, does it turn out tasty. And with a little Haagen-Dazs vanilla bean ice cream, the textures and temperatures complement each other wonderfully.