|The Wedding Cake|
Aside from still unpacking things in the new house, I had a wedding cake to make for July 6th. My niece -in-law got married in a small town here. Their cake was a dummy of Styrofoam, except for the tiny top tier, but the cake was immense and I nearly gave up with trying to get the fondant onto the largest tier, at 24 inches square! I am not a large bakery with huge equipment for rolling fondant. As it was, there was only one way to get the finished cake, on its board out of our house. I am glad it occurred to me to measure before decorating! The only door it could be taken through was the front door, so trying to decorate in the kitchen was out. That said, I still had to do the rolling of fondant in the kitchen and then cart it to the dining room to put in place. This made that huge tier even more difficult to finalize.
We got the cake out to the car with no mishaps, despite Mercury being retrograde, and up to the hall and in place the day before, minus the top tier. It was in the 90s here and the hall had no air conditioning! I decided it would be best not to put the real cake in that heat until it had to be.
|Cinnamon Apple Oatmeal Cookies|
|Peach Crisp with Coconut Almond Ice Cream|
(13.5 ounce) can of Coconut Milk and about 6 ounces of coconut water. I blended the almonds to a fine powder and strained them out with a nut milk bag, squeezing well to get every last bit of liquid out of the almonds. I rinsed the blender container and returned the strained coconut almond milk to the container with a half cup of honey and a half teaspoon of almond extract, blended for a few seconds to thoroughly mix, and then refrigerated the mixture for the next few hours.
I have an old DAK "Gelatissimo" ice cream machine. I don't use it very often, but now and again it is very handy. I set the ice cream maker to start just as we sat down to dinner, so it would be done and not too hard when it came time for dessert. I will say that though it didn't have the creamy smoothness of some commercial ice creams, it was rich and most delicious. Best of all, it went just splendidly with the Peach Crisp. A real match made in heaven!
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, Pinterest and sign up for my Newsletter.