Just the two of us…and we are hungry for a little Coconut Cake (think your favorite Lemon Bread). To the rescue–Small Batch Coconut Cake, this cake is diminutive in size but big on flavor, another Little Jewel from the Bijouxs Kitchen.
BREAD OR CAKE?
OK, what is the difference between a bread and a cake? I have always been confused. Yes, there is a difference, simply put it has to do with the leavening agents used. This post on Food 52 breaks it all down. Confusingly, classic Lemon Bread is really more like a cake baked in a loaf pan. So this recipe can be either cake or bread, which ever you like.
SMALL BATCH BAKING
All that confusion aside, simple sweet loaf cakes are my favorite. Mini loaves are easy to share with friends, take to parties, and of course are just enough for the two of us. Lemon Bread is the classic that bears repeating so, enter Small Batch Coconut Cake, a tropical take on the favorite.
Simple pantry ingredients make this cake. A sweet glaze is poured into the hot cake that creates a tender, flavorful cake. This recipe makes a perfect size cake for small households.
Enjoy another Little Jewel from the Bijouxs Kitchen.
Ojai Pixie season is upon us, but only until mid-May. Now is our last chance to preserve nature’s bounty by making making this quick Ojai Pixie Marmalade-a Little Jewel for the future. Continue reading Ojai Pixie Marmalade
A grilled cheese sandwich remains a classic little jewel in the kitchen, but a thick slice of brioche toast with melting cheddar cheese, topped with a sweet-savory apple mostarda is a new little jewel to savor.
There are many ‘toast’ recipes out there, you know the avocado kind. This toast version takes the favorite grilled cheese in a new direction. The inspiration for the flavors of this sandwich comes from apple pie topped with cheddar cheese, a classic. Here a buttery slice of brioche bread is topped with a tart goat cheddar, put under the broiler, then topped with sweet-savory apple mostarda, think chutney. A buttery-rich sandwich to love.
Mostarda is a typical condiment of Northern Italy, usually made by caramelizing fruit with sugar and mustard. These condiments are great accompanying roasts and on the cheese plate. The most famous mostarda recipe is the one from Cremona, made with figs and pears known as Mostarda di Mele, which is widely available online, and also combined with many types of fruits. I discovered a mostarda recipe in one of my favorite cookbooks and restaurants in L.A. Apples and rosemary lead the flavor profile, since I was gifted a bounty of apples a mostarda made sense. This condiment is delicious, versatile and simple to prepare.
BRIOCHE & CHEDDAR CHEESE
After discovering I could make a wonderful tea sandwich loaf via the pro Nancy Silverton, I though I’d try her brioche, also in a favorite cookbook. I baked the brioche in my pullman pan that I used to bake her Tea Sandwich Loaf. The bread was lovely, although my oven has hot spots and uneven heating which makes it a challenge not to over-bake.
Whether you bake your own bread or pick up a wonderful loaf from the bakery, this sandwich topped with the Apple Mostarda is a little jewel. Stay well.