#savory babka

[madtomedgar]

Paul Hollywood turn on your location I just wanna talk

[swashbucklery]

Have you read the first two chapters of flowing here like honey, my solstice-in-February OT3 epic? Did all of the food descriptions make you hungry? Good news, I've got you covered.

Some folks on the Discord were talking about doing a bake-along to the fic, so I thought I would put together a masterlist of recipes featured in the first two chapters with links, as well as some fantasy food candidates that didn't quite make it into the story.

Sweet

gingerbread cake cinnamon babka (the nearest thing to Elora's solstice tree loaf) ina garten's shortbread biscuits (I like these dipped in chocolate or with halved candied cherries on top) scotch kisses black fruitcake (seriously this is incredible it will make you a fruitcake person)

Savory

tourtière soda bread cinnamon lamb curry (but I'd highly recommend the book this recipe is from) Meera Sodha's naan

Outtakes

galette des rois Union Square Cafe's bar nuts NYT Old Fashioned Beef Stew (Note: don't make this as written without talking to me first; the recipe is good as a base but needs modifications to be delicious and your stew will be sad if you don't modify it. I didn't include this in the fic because I couldn't decide if the mountain town would have access to fresh beef in the winter and overthought fantasy food systems, you're welcome.)

[mylight-png]

Howdy there, Jews of Tumblr.

What's your favorite Jewish food? This can be a drink, dessert, savory food, etc. Doesn't even have to really be Jewish, it can just feel Jewish lol.

I couldn't pick so I have two. First is the classic "bagel w/ schmear and lox" which is just the best thing ever. Second, chocolate babka. Best thing ever fr.

Goyim... I suppose y'all can respond to this one, I'm curious which of our foods you like. Those in the conversion are welcome as always!

[morethansalad]

Savory Babka with Coriander, Basil, and Sour Cashew Cream (Vegan)

[smol-lydia]

So one of my lovely friends in the Viktor server who doesn’t have a tumblr *does* have a birthday today and I wanted to make a little post with some more Jewish!Viktor headcanons for them cause hey enjoy those as well as some 1920s AU Jayce ones as they love Jayce and we’ve talked a lot about this AU.

Happy birthday Ghoul 🎂💜

—-

⭐️Jewish Vik HC (the sequel)⭐️

— His whole family calls him Vitya. If they’re calling him Viktor, that’s how he knows he’s in Trouble with a capital T.

— the rabbi in the part of Zaun where Viktor’s people have settled is a yordle who, like most yordle a, is older than everyone else. He’s been there longer than anyone else can remember. The running joke is the he’s been around as long as the prophet Elijah. He’s simply known as the Rav.

— Viktor’s favorite savory food from back home is noodle kugel. His favorite sweet food is chocolate babka (with a glass of sweet milk)

— Viktor’s secret talent is that he can play folk songs that are popular in his part of Zaun on the fiddle. He learned this from a cousin when he was young and almost no one in Piltover knows this about him but if you get the man drunk enough and give him a fiddle you would be very surprised by what happens.

—Viktor’s parents have passed from the same lung disease (Lung Blight) he has, but he has many cousins. He claims not to have favorites but secretly his favorite cousin is Sonja, she is sixteen and looks up to him, wanting to be a scientist too. He hopes he can use some HexTech money to send her to the Academy so she can have a chance rather than how he got in.

—Viktor’s intense sense of justice and deep desire to help people is very much instilled by the values and culture of his people.

——

💋 1920s Jayce headcanons💋

— Jayce is a radio personality. With his voice and charisma, how could he not be? On the weekends, however, you’re likely to catch him playing with a jazz band at the local speakeasy

— Jayce makes a mean old-fashioned. Prohibition is something more like…a suggestion to him, as with most people who have bottles of liquor tucked away. He doesn’t deal in the shadier sides of bootlegging but he knows how to appreciate the finer things in life and wants you to, as well

— Ultimate gentleman. He will open doors for you, light your cigarette for you, carry your high heels for you at the end of the night. Has occasionally been known to carry you home if you’ve drunk too much.

— Though he himself is not the best at holding his liquor. He gets drunk quickly and easily so he’s learned to watch himself.

— He’s so generous with his lover. Golden retriever boyfriend. He wants to take you to the theatre, the movie palace, the ice cream parlor, every hidden gem the city has to offer. Only the best for you.

— He’s a bad driver. He has a beautiful car but uh, he’s not the best at driving it. He tries so hard though. 🥺

[b7bubby]

This year's mishlo'ach manot. Salad and savory babka (sundried tomato spread, pesto, feta cheese). Not shown is the citrus dressing.

[toogoodtogobk]

My Too Good to Go order from Lassen & Hennigs in Dumbo: a choice of six baked goods. I chose a savory roll, a jelly donut, a babka roll, a lemon poppyseed muffin top, a cherry tart, and an almond danish. My Too Good to Go cost: $5.43 ($4.99 plus tax).

Lassen & Hennigs has two locations, both of which are on the TGTG app. Both locations have high ratings on the app because the staff allow you to pick what you want from the day’s baked good offerings. All of the items that I got with this surprise bag were fresh and tasty.

[asilverspring]

tagged by @carmelas thank u 🫶

last song: people got a lotta nerve by neko case

last show/series: the last i finished was bcs even though i started rewatching immediately

currently watching: bcs, six feet under, house of the dragon

favorite color: pink!

sweet spicy or savory: sweet

currently reading: the devil’s candy, about the making of the bonfire of the vanities

what i’m working on: i learned how to make babka this week! also finding a new hairdresser bc mine moved :(

currently obsessed with: the making of the bonfire of the vanities, kim wexler, betty gilpin’s memoir

tagging: @kimberly-wexler @bawnjourno @girlkaramazov @woman-respecter and whoever wants to :)

[downtoearthmarkets]

It’s time to think about all things dad as we celebrate and honor the important father figures in our lives this Sunday, June 16th. When Father’s Day was still in its infancy in the early 1900s, the holiday held a tradition of daughters handing red roses to their fathers during a church service. To this day, the rose remains the official flower of Father's Day, with red ones symbolizing a still-living father and white ones for the deceased. By all means, bring dad a bouquet of flowers, but the farmers market offers a cornucopia of edible gift ideas that are also sure to delight and make the shop for pop a breeze this weekend:

Cheesy Dad You know the kind of dad we’re talking about. The one that likes to crack silly dad jokes at every opportunity he’s given and hasn’t met a cheeseboard he doesn’t relish. Well, game on, because your Down to Earth farmers market is the perfect place to shop for all your cheeseboard essentials! Dad will be wowed when you present him with his ready-to-eat, farm-to-table cheeseboard that’s been carefully curated to suit his personal tastes. Here are the basic components to include using a variety of fresh, seasonal ingredients from our vendors:

Cheese: Look to feature at least three different types of farmers market cheese with different flavors and textures – creamy, firm, aged and soft. Depending on the type of cheese, you can include the entire piece or cut it up into smaller cubes or slices to make it easier to serve.

Something Sweet: Fresh fruit such as hulled strawberries from the farmstalls, squares of slowcocoa's craft chocolate, and SOVA Farms drizzled honey will add just enough contrast to the savory and salty flavor profile you’re building.

Something Savory: Small touches of savory items can include cornichons, olives, roasted peppers, as well as tapenades and spicy condiments. Dr. Pickle’s jars of stuffed green olives come in Bloody Mary, Bleu Cheese & Almond, Garlic & Jalapeno and Cream Cheese Jalapeno.

Crackers and Bread: The goodies on dad’s tasty cheeseboard need a delivery mechanism in the form of sliced Wave Hill Breads baguette, crackers, toasty slices of Badass Bagels or crispy pita chips—select at least two.

Charcuterie: Make dad’s cheeseboard meatier with slices of charcuterie from Goode and Local By Don Rodrigo. Choose from salami, pate, mortadella, hot coppa, iberico persunto, mangalitsa jamon and more.

Crudité: Throw in raw crudité to add refreshing color and crunch and counterbalance the heavier, sodium-forward meats and cheeses. Radishes, carrots, celery, peppers, broccoli florets or anything cut into bite sized pieces will work perfectly.

Pie Guy If dad loves dessert, we’ve got his ticket!

Pick up a pie from the farmstalls made with fresh fruit and other seasonal delights. Don’t forget to pick up containers of sweet berries from Caradonna Farms, Great Joy Family Farm and Norwich Meadows Farm as strawberries are in peak season currently, while raspberries and blueberries are now starting to trickle into the market. 

Babka Paradise makes Babka, Challah, Knishes, Kugel, Halva, Blintzes and other homestyle kosher foods and baked goods that are sure to indulge dad’s sweet tooth. 

Wave Hill Breads treats include cookies, muffins, scones, pastries and monkey bread.

Pasta Papa When dad gets hungry, nothing hits the spot like a hearty bowl of tasty pasta. Gift him some handsome boxes of fresh pasta and jars of sauce from That Pasta Club along with a bottle of his favorite wine. That Pasta Club is an artisan producer of fresh pasta made using local grains and seasonal flavorings. They specialize in handmade stuffed pasta, bronze die extruded pasta and small batch sauces. Their pasta menu rotates on a weekly basis in line with the seasonal, balanced and delicious ingredients they use in their dishes.

Of course, the farmers market offers many more gift options for every kind of dad, whatever his tastes may be. No matter what direction you decide to go in, you simply can’t go wrong with something locally produced, seasonally grown and uniquely yummy that will make both his heart and belly full this weekend. We wish you a wonderful Father’s Day and look forward to seeing you in the market.

[veenaazmanov]

Pesto Babka Recipe - Savory Babka - Pesto Swirl Bread

[queenofcandynsoda]

Cuckoos: Favorite Foods

Malaea Koi- Honey Malasadas, Honey Custard Tarts, Spam Musubi

James Smith- Maple custard pie, crab cake, coffee milk

Lyra Guerra- Wine, gelato, Agnolotti, Bicerin, risotto

Haruki Igarashi- Mochi, green tea, Onsen tamago, gyoza

Zosia Jacobs- Chicken and waffles, biscuits with honey, beignets

Francois Hubert- Macarons, Quiche, chou à la crème

Sue Ellen Hazel- BBQ, hotdish, pancakes, apple juice

Steef Timpert- Stroopwafel, Chocolate, Bitterballen

Hye-Sun Jo- Naengmyeon, pheasant, BBQ clams, lotus tea

Pandu Fadnavis- Dal bhat, Darjeeling tea, dried fruit

Rehema Khalsa- Ras malai, Gulab jamun

Ragnor Hilmarsen- Cinnamon and caramel pastries

Penelope Asper- Carac, Cordon bleu, Fondue, Muesli, Swiss chocolate

Lamar Fullwood- Spicy curry goat, beef patty, rum ice cream

Loukia Relloulis- Lokma, Chamomile tea

Gryffyn Sambell- Saffron bun, cream tea, savory pastries

Babes Maalouf- Halva, Mint Tea, Knafeh

Saul Olloqui- Churros with chocolate, Paella de marisco

Flora Phillips- Caramel shortbread, puff candy, mince pie

Alfie Clemens- Witchetty grub, yogurt, pavlova, trout

Szalai Varga- Sour cherry soup

Hakan Yucel- Rose Water Turkish Delights

Verona Schober- Liège waffles with strawberries and chocolate spread, Fries with mayo, Belgian chocolate

Xiaobo Hong- Egg tart, Shrimp dim sum, Quail eggs, Lotus tea, Dragon’s beard candy

Tania Dulce- Ube (Ice cream, cake, crinkles, halaya, cheesecake), Kaldereta, sapin-sapin

Birch Cypress- “strangled” veal, s’mores

Ivete Araújo Lobo- pastel with guava filling and sugarcane juice

Clovis Dupuis- Bananas Foster, Crawfish boil, Gumbo

Emelie Fritzl- Apple cider donuts, kugel, babka

Dominik Murray- Scone and blackberry jam, Shepherd’s pie

[ebookpost]

(PDF) [Download] Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book BY : Claire Saffitz

E-Book Download Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book by Claire Saffitz

Ebook PDF Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book | EBOOK ONLINE DOWNLOAD If you want to download free Ebook, you are in the right place to download Ebook. Ebook/PDF Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book DOWNLOAD in English is available for free here, Click on the download LINK below to download Ebook After You 2020 PDF Download in English by Jojo Moyes (Author).

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Description

In her first cookbook,?Bon App?tit?and YouTube star of the show?Gourmet Makes?offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes.Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, and foundational know-how. With Claire at your side, everyone can be a dessert person.

[formeryelpers]

Miracle Bakery, 1529 N San Fernando Blvd, Burbank, CA 91504

Cute small bakery near the Burbank Empire Center…it’s in a strip mall. They bake a variety of full size cakes (custom cakes are also available), cheesecake, flan, biscuits, cookies, financiers,  etc. They even have vegan and gluten free donuts. There’s also a full menu of Mexican and Mexican American food, including tacos, tortas, burritos, burrito bowls, chilaquiles, French toast, breakfast burritos and more. Breakfast is served all day.

Chilaquiles ($11.50): Homemade yellow corn tortilla chips, red or green salsa (I chose red), chopped red onions, sour cream, queso, radish slices and a fried egg. Homemade tortilla chips! The chips were thinner than usual. The chips were coated in a thin, spicy sauce and they still had a bit of crunch (that’s how I like my chilaquiles). The sauce was really good too – had a kick and wasn’t too heavy or salty. The fried egg had a runny yolk. The presentation and flavor were better than average.

Spinach cream cheese babka ($4): I’ve never seen a savory babka…intrigued. It looked like a mini twisted loaf with the spinach filling twisted throughout. The babka was rather dry and the spinach didn’t add enough flavor. If there was cream cheese, I’m not sure where it was.

There are a few small tables inside and more seating outside. Prices are very reasonable and service was friendly.

4 out of 5 stars

By Lolia S.

[chrispyha]

This is a bialy babka from a @smittenkitchen recipe — it was really, really delicious and oniony and savory. Did I just spread garlic and herb Boursin on it and then top it with Costco rotisserie chicken for dinner? Yes. https://www.instagram.com/p/ClzwxbepOue/?igshid=NGJjMDIxMWI=

[suegreene]

(PDF/ePub) Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book - Claire Saffitz

Download Or Read PDF Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book - Claire Saffitz Free Full Pages Online With Audiobook.

  [*] Download PDF Here => Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book

[*] Read PDF Here => Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book

 In her first cookbook,?Bon App?tit?and YouTube star of the show?Gourmet Makes?offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes.Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, and foundational know-how. With Claire at your side, everyone can be a dessert person.

[hazelandglazed]

16. This Babka is Saaalty, Queen

Nah, just kidding, just to indicate that I made a savory Babka, the braided baked good that is becoming the new trend ;)

The recipe is not very complicated, you just need to take your time with each step ;)

Ingredients:

- For the dough

160 ml of milk

1 pack of baker’s yeast (11g)

5g of sugar

300g of flour

40g of oil (I chose olive oil but any vegetable oil will do) 

2g of salt (plus some fleur de sel to put on top before baking)

1g of dry herbs (I used oregano, but pretty much any dry herb will do)

- For the filling

300g of mascarpone

The zest and juice of one lemon (can be more if you reaaaally want that acidic flavor but it was already very lemony)

A bunch of basil leaves (I had some that were going to be thrown out so I used the whole bunch, but really, up to you)

Salt and pepper to taste

To make the dough:

In a large bowl, mix the yeast, the sugar and the milk. Wait until the yeast is completely dissolved.

Slowly add in the oil and the flour. It should start forming a ball. Add the salt and dry herbs, and use that moment to lightly knead the dough.

Form a smooth ball, and put it in a lightly oiled bowl. Cover with plastic and put it in the fridge overnight.

While you wait, you can prepare the filling: mix together the ingredients until the mascarpone has softened. You can leave the bowl in the fridge overnight, too, until the time comes for

(I couldn’t resist)

The following day, the dough should have doubled in size. Gently take it out of the bowl onto a floured surface and give it a gentle kneading (pretend you’re a cat for a moment. There you go, that kind of kneading).

Now, preheat your oven at 180°C.

With a rolling pin, start rolling it down until you have a sort of rectangle, about 3mm thick. 

Now take your filling, and spread it onto your rectangled dough, leaving about 1cm around free.

When you’re happy with your result, start rolling, on the longer side.

Really, take your time. It can be a bit tricky, but not as tricky as the next part (unless you’re used to braiding, in which case, never mind what I just said, and focus on rolling).

Once you have your long roll, put it down on top of the seam, and cut it in half.

You should now have two logs, open-side up.

Press the two logs together at one end, and start braiding. I recommend using both hands to move the logs on top of each other, in order to make sure you keep the open side up.

When you’re done braiding them, press the other end together.

Now you have two options:

- You can deposit your braided loaf onto a parchment paper, on an oven rack 

or

- You can put the braided loaf in a cake pan, pressing it where it needs to be to fit

Either way, once you have made your choice, brush some oil on top, along with some of the fleur de sel, and put it in the oven for 30 minutes.

And voilà!

It is delicious on its own, or as a side with a salad :)