Today’s post is a miscellany of food. I love food. No, I know what you’re thinking, but I really LOVE food. :-) And I realise that I use it a lot in my writing too—living vicarious through my characters, no doubt.
I handed in the revisions for my October release The Redemption of Rico D’Angelo on Monday. Rico is a governmental project officer who needs a manager for his latest project -- a charity café. Obviously, that’s where my heroine Neen Cuthbert comes in…and she cooks the most utterly divine sweets. Her apple sour cake is legendary!
I have never had apple sour cake, which means there was a sad gap in my education. With the book leaving the house on Monday, the dh and I went out in search of apple sour cake on the weekend. After all, what if it proved to be one of those terrible letdowns? I didn’t want readers rolling their eyes and wondering why Neen wasn’t making caramel cream pie instead? There’d still time to change that detail if I had to.
We peeked in café windows. With mouths watering we pointed to any number of divine creations we’d have been more than willing to sample in the name of research, but we walked away until...eventually... there it was in a café window! We promptly planted ourselves at a corner table, ordered flat whites…and apple sour cake!
The result? I’m not changing a word. Neen’s speciality remains apple sour cake. The stuff is divine. If you haven’t tried it, do.
I have never ever poached or stewed fruit. I don’t know why. Maybe because tinned fruit is so readily available? Maybe because I thought it’d be hard and fiddly? I bought a bucket of peaches for a song the other week. Of course it all started to ripen at the same time and I knew we’d never get through it before it spoiled. So… I found a recipe in the Coles Magazine. OMG, talk about easy. Eat this stuff with very thick King Island Cream. Go on, I dare you.
Cut 4 ripe peaches into quarters (I peeled them too) and in a saucepan combine them with 1/2 cup water, 1 tablespoon brown sugar, 1 teaspoon of vanilla essence and the juice of 1/2 lemon. Cook over medium heat. Poach for 8-10 minutes, stirring occasionally until syrup is thickened and peaches are soft.
I think cinnamon/nutmeg/allspice could all be used to great effect here.
Rico and Neen also make a cheese and herb soufflé together. I‘ve never made a soufflé although it’s something I’ve always meant to do. I’ve found a recipe here. It looks easy enough and I mean to give it a go. Unless someone out there has a better recipe and wishes to post it in the comments below. ;-)
So what about you? Have you sampled anything new-to-you lately or experimented with a brand new recipe? Was it divine or a letdown? Or like me maybe there’s a recipe you’ve always meant to test drive and just haven’t gotten around to trialling yet? Hmm…anyone up for a cooking challenge?