Back in the Test Kitchen/by Shelley Lance, Cookbook coauthor
I’m finally back testing the last of the recipes for the Dahlia Bakery Cookbook after 3 weeks of recovery from a broken wrist. The rough puff pastry squares that had been sitting and waiting in the freezer all that time at long last got topped with poached pears and almond cream to bake up crisp and flaky- thank goodness they passed the test! We also made a nectarine blueberry crisp with cornmeal crumble and lemon thyme- delicious- but we should have snuck a scoop of ice cream out of Dahlia’s freezer for the ultimate tasting experience.
Best of all, the fabulous Gwen Le Blanc is initiating us into the mystery of the Dahlia English muffin. In the photo she is turning the dough. Tomorrow, after the dough rests overnight in the refrigerator, we’ll finish the English Muffins. We’ll also be working on our cherry recipes- sweet cherry crostatas, cherry Pinot Noir hand pies, and Brachetto cherries.
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