An Easter Breakfast...of Sun Dried Tomato, Basil, and Goat Cheese Breakfast Casserole

Sunday mornings are often a time of hurried breakfast-ing and dressing and rushing to church.  Over the past couple of months, we have set our alarm a bit earlier so that we can enjoy the morning, lingering a little longer over a cappuccino (complements of my husband) or a cup of tea.  Sometimes we succeed, and sometimes we linger just a little too long and end up in the same hurried mess.  


Easter is one of the most beautiful celebrations of the church, and we wouldn't want to enter that frazzled and distracted.  But on Easter morning, we are trying on new clothes, opening up Easter baskets and gifts, and trying to enjoy that same breakfast before heading to the church.  It has high potential for failure.  

This breakfast casserole is here to help with those hurried Sunday mornings.  It can be prepared the night before and baked while you enjoy your coffee, try on your new clothes, check your e-mail, and linger for a few minutes before church or wherever you might be heading.  While you can use a cup of oil-packed sun dried tomatoes, the home-made oven-dried tomatoes really do make this casserole outstanding.

Sun Dried Tomato, Basil, and Goat Cheese Breakfast Casserole

Adapted from Whipped


1 quart grape (or cherry) tomatoes, halved
Olive Oil (to taste)
Pinch of sugar, salt and pepper
8 cups day-old French bread, cut into 1 inch cubes

2/3 cup crumbled goat cheese

1/2 cup basil, julienned 

1 1/4 teaspoon salt

1 1/4 teaspoon pepper

9 eggs

3 cups milk


The day before:
Preheat the oven to 225.  Arrange the halved tomatoes cut-side up on a baking sheet.  Drizzle with olive oil and sprinkle lightly with the sugar, salt and pepper.  Bake the tomatoes for 3 to 3 1/2 hours.  Chop the dried tomatoes.


Butter a 9 x 13 inch casserole.  Scatter the bread evenly in the dish.  Sprinkle evenly with chopped tomatoes, goat cheese, basil, salt and pepper.  


In a small bowl, whisk together the milk and eggs.  Pour evenly over the bread mixture.  Cover tightly and refrigerate overnight.


In the morning:
Remove the casserole from the refrigerator and uncover.  Preheat the oven to 350.  Bake the casserole for about 40 minutes, or until the middle is cooked (test with a knife) and the casserole is browned and puffed all over.  Cut into squares.  


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Spring Break and Hot Cross Buns for Good Friday

It is amazing how fast our Spring Break has passed.  It is already Friday, and the next couple of weeks promise to bring lots of work, final papers, and exams, and then not too long after that, graduation.


I told my husband just last night that, although I am thankful for the week-long break, true rest will not come until Summer is here (and it is, indeed, just around the corner).  Spring Break is nice, but there still remains so much to be done, most of which is written down on a neglected to-do list for this week.  

Instead of focusing on that homework and other household chores, I trekked across New York City with friends on Monday, spent the day shopping on Wednesday, had a Wine, Cheese and Chocolate Night with some of my favorite girl friends on Thursday, and have spent much time resting.  

Not only is it a wonderful week to rest (and ignore that to-do list and coming deadlines), but it is also Holy Week and a great time to prepare for Easter.  I love the traditions that are reminders of what this week means.  Today is Good Friday, and traditionally, Hot Cross Buns are made and eaten on Good Friday as a reminder of Christ's death on the cross.  While I did not grow up eating these delicious buns, they have become a Good Friday tradition for us over the past few years, and I have adapted this sweet roll recipe to our liking.  They are sweet and tender and full of fruit, while not being overly dessert-like.  While these rolls are traditional for Good Friday, they can also be enjoyed for Easter breakfast or brunch.  

Hot Cross Buns

Adapted from Allrecipes


2 1/4 teaspoons active dry yeast
1/4 cup lukewarm water (110-120 degrees)
1 tablespoon honey
4 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/4 cups lukewarm milk
1/2 cup butter, melted
1 egg
3/4 cup dried fruit (raisins, cherries, currants, cranberries) or candied citrus peel, chopped
1 egg, beaten with 1 tablespoon cream
1 1/2 cups powdered sugar
2 tablespoons milk
1 teaspoon almond extract


In the bowl of a stand mixer, combine the yeast, water and honey.  Let the mixture sit for 5-10 minutes, until bubbly.  


Add 2 cups of flour, salt, sugar, spices, milk, butter and 1 egg to the bowl.  Using a dough hook, mix for 1 minute on medium speed, until well combined.  Add the remaining flour and mix for 8 minutes on medium.  Add the fruit and mix until well dispersed.  


Transfer the dough to a well-greased bowl; turn to coat the top.  Cover and let rise for 1 hour, until doubled in size.  Punch down the dough and allow it to rest for 10 minutes.  Divide the dough into 12 portions.  Shape into rolls and place in a buttered 9 x 13 inch pan.  Cover and refrigerate overnight.  


Before baking, remove the rolls from the refrigerator for 30 minutes.  


Preheat the oven to 350 degrees.  Using a sharp knife, cut crosses into the buns.  Brush with the egg and cream mixture.  Bake for 20-25 minutes, until the buns are golden.  


Combine the powdered sugar, milk, and extract in a small bowl.  Transfer to a small bag and snip the corner of the bag.  Pipe a cross on each bun with the icing.  


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Count Your Blessings...A season of Thanksgiving

As soon as October passes away, things seem to go into hyper-drive.  I know that I'm kidding myself if I think that things will change after I graduate, because things have been like this as long as I can remember.  Exams, papers, assignments, and the like will stop eventually, but fall events, obligations, time with friends and family, and the hustle and bustle of the Holiday season will not.  So, in light of that, I want to share some thoughts of thankfulness. 

• I am thankful for Jesus Christ, whose sweet love and sacrifice is the greatest blessing in my life.  I am thankful for the nudges and reminders He gives me when I am living selfishly, and for the help that He gives me to love and serve others. 
• I am thankful for my family and my husband's family, who are a constant source of support and encouragement.  I cannot even express how blessed both my husband and I have been. 
• I am thankful for my husband.  I am blessed by the time that I get to spend with my husband: the dates, the special gifts, the sweet words, and the surprises.  I'm equally thankful for the struggles that we get to grow through together. 
• I am thankful for my education.  I may sometimes gripe and complain about studying or writing papers, but when it all comes down to it, this time is such a blessing and it is an honor to be learning this material from my professors and with my classmates. 
• I am thankful for oatmeal, one of the most comforting foods for a chilly morning. 
• I am thankful for tea.  My favorites right now are Harney & Sons Hot Cinnamon Spice, Stash White Christmas, and Celestial Seasonings Candy Cane Lane. 
• I am thankful for Christmas music.  Not that I've been listening to it, or anything. 

What about you?  What delights your heart with thanksgiving?

This year is the first year that I will be hosting Thanksgiving at our house with visiting family.  I will be keeping things simple for our day of thanks, but over the next two weeks I hope to share with you some of my favorite Thanksgiving dishes.  This pear gingerbread is wonderful to have on-hand for a quick breakfast of toast and coffee or tea.  It is fairly spicy and barely sweet, which works well for Thanksgiving breakfast because there will be plenty of sweets later in the day.  Wrapped well in a layer of saran wrap and another layer of aluminum foil, this bread can be baked in advance and stored in the freezer for several weeks.

Pear Gingerbread

3 large eggs
3/4 cup sugar
3/4 cup molasses
2/3 cup canola oil
2/3 cup applesauce
2 1/4 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons cinnamon
1 teaspoon ginger
½ teaspoon cloves
¼ teaspoon cardamom
¼ teaspoon nutmeg
2 cups all purpose flour
1 cup whole wheat flour
1 1/3 cup fine diced pear
½ cup fine diced crystallized (candied) ginger

Preheat the oven to 350. Grease and flour two 9 x 5 inch loaf pans.

In a small bowl, whisk together the eggs, sugar, molasses, oil, and applesauce.  In a medium mixing bowl, whisk together the baking soda and next eight ingredients (through whole wheat flour).  Add the wet ingredients to the dry ingredients, stirring just until there are no dry patches. Fold in the pear and ginger.

Divide the batter between the two loaf pans. Bake for 50 to 60 minutes, or until a tester comes out clean.

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I gave him fair warning...of Bourbon Pumpkin Pancakes

These busy days, my husband and I have to make extra efforts to spend good time with each other.  So, in addition to a stroll around our neighborhood that we try to fit in once a week, we generally try to have date nights every other week.  But recently our date nights have turned into date lunches and yesterday, a date breakfast. 

It was his idea to have breakfast at one of our neighborhood restaurants, but since I've really been wanting to make pancakes recently and since they're more of a treat breakfast for us, I suggested breakfast at home instead. 

What I really wanted to do was breakfast in bed.  I love the idea of surprising my husband with a beautiful, bountiful tray of goodness, but it rarely happens because his feet hit the ground as soon as things start smelling good in the kitchen.  I can almost always surprise him anywhere else, but this one had alluded me.  So this time I gave him fair warning.  Although I didn't tell him what kinds of goodness I would be whisking together, I told him he had better not get out of bed! 

His wait was worth it; these silver-dollar sized (slightly boozy) pancakes were oh so good, and we had a sweet early morning date discussing our favorite things about the season. 

Bourbon Pumpkin Pancakes

2 cups all purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 1/2 cups buttermilk
1 cup canned pumpkin puree
1/4 cup bourbon
2 tablespoons vegetable oil
1 large egg
1 cup real maple syrup
2 tablespoons bourbon

In a medium bowl, whisk together the flour and the next eight ingredients (through nutmeg).  In a small bowl, beat the egg.  Add the buttermilk, pumpkin, bourbon and oil and whisk until well combined.  Add the pumpkin mixture to the flour mixture and stir until just combined. 

In a small oven-proof bowl, measuring cup, or pitcher, combine the maple syrup and bourbon. 

Set the oven to "warm."  Place a heat-proof plate in the oven to keep cooked pancakes warm.  Carefully place the bourbon maple syrup in the oven to warm, making sure that it is on a stable surface (put a plate under it, if you are worried). 

Grease a griddle and heat to medium-low.  Using a large cookie scoop or a 1/4 cup measure, scoop the batter onto the hot griddle.  Use the back of the scoop to spread the batter a bit.  Cook the pancakes for 1-2 minutes, until the edges begin to dull.  Flip and cook for 1-2 minutes more, and stack the cooked pancakes in the oven to keep warm until serving.  Top the pancakes with the warm bourbon maple syrup. 

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Knock, knock, is anybody there? Plus, Whole Wheat, Oatmeal and Fruit Muffins

After a long summer hiatus, a good and challenging few months at home in the South, we have returned to our home up North and are now in the midst of the fall semester.  I cannot believe that I let so much time go by, but rather than give excuses or all the details of the summer, I'm just going to settle back into what we're doing (and eating) now. 

Although we miss being home with our family and friends who are there, we are happy to be back in "our own space" and schedule.  It is so good to see friends from school and church here after the summer, too!  However, we didn't have much time to make that transition and before we knew it, school was in full swing. 

My husband is taking an incredibly full load this semester, so my job is to make sure he is well-fed and has what he needs to function.  Tough job, no?  Well, add on top of that my own classes, and it is a little more than I had expected.  So far, neither of us have gone without a meal nor have we missed an assignment, so I would say we're doing okay. 

One thing my husband has learned this semester is the wonder of oatmeal.  He had only ever tasted the sugary instant oats from a packet, and had never really cared much for those.  So when I made several days worth of banana raisin oats, he was wowed and won over, and has even learned how to make them himself!  I've come in the kitchen the past few mornings to see all of the ingredients lined up next to the stove, ready to be thrown together for a quick and delicious breakfast. 

He'll have a little surprise tomorrow morning, though.  Today, I made him an equally hearty, yummy, grab-and-go breakfast to help him through his long days of studying!  These are perfect for a school morning.  Even if they are frozen, all that is needed is a short time in the microwave or in the toaster for a quick, healthy breakfast. 

Whole Wheat, Oatmeal and Fruit Muffins

adapted from Cooking Light

1 cup whole wheat flour

1/4 cup sugar

1/4 cup brown sugar

2 tablespoons wheat germ

2 tablespoons wheat bran

1 1/2 teaspoons baking soda

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 1/2 cups rolled oats

1 cup chopped dried fruit (the original recipe calls for raisins, cranberries and dates)

1 cup buttermilk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 large egg

1/2 cup boiling water

In a medium bowl, whisk together the dry ingredients, the oats, and the dried fruit.  In a small bowl, lightly whisk the buttermilk, oil, vanilla and egg.  Add to the dry ingredients and stir until just mixed.  Stir in the boiling water and let the batter sit for 15 minutes.

Preheat the oven to 375 degrees. 

Divide the batter between 12 lined or greased muffin cups.  Bake for 20 minutes, rotating the pan half way through.  Cool the muffins on a rack. 

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Food for Comfort: Orange Rolls

Do you ever have one of those days or weeks when life just hits hard?  This weekend was like that for me.  I knew it would be busy.  I had everything planned, including what homework I would finish and when, who would be coming over for meals, what I would cook, household tasks, and more.  Let's just say I was ambitious.  And before my weekend barely began, my plans were knocked out from under me.  I know that times like this happen for a purpose; still, days and weeks like this are hard, frustrating, overly emotional. 

I am thankful for my husband, my family, and my friends who encourage me and remind me to find true and lasting comfort in God, especially in the midst of suffering.  What a great and awesome truth! 

While I look to God as I embark on this next week (with the ever growing to-do list, a bit of exhaustion, and added emotion), there is always something comforting about good food, even if only momentarily.  While the spinach quiche, fresh fruit, and sausage that we enjoyed for brunch today were good, I could eat the whole pan of these orange rolls.  I'm quite certain that eating the entirety would give me great momentary comfort; however, one or two will suffice. 

Orange Rolls

For the rolls:

1/2 cup water

1/2 cup milk
1/3 cup sugar
2 1/4 teaspoons active dry yeast (.25 oz package)
1 egg
1/3 cup butter, softened
1 teaspoon salt
3 3/4 cups bread flour
 
For the filling:
1 cup brown sugar
1/3 cup butter, softened
zest of two oranges
 
For the glaze:
3 oz cream cheese, softened
1/4 cup butter, softened
1 1/2 cup powdered sugar
1/2 teaspoon almond extract
juice of 1/2 orange
1/8 teaspoon salt
 
In a small saucepan, heat the milk and water until the mixture reaches 120 degrees.  Pour the mixture into the bowl of a stand mixer fitted with a dough hook.  Add the sugar and yeast, stir once, and let sit until the mixture bubbles (around 10 minutes). 
 
With the mixer on medium low speed, add the egg, butter, salt and flour.  Increase the speed to medium for 8 minutes.  The dough will be slightly sticky. 
 
Grease a medium metal bowl.  Add the dough, and turn to coat the top.  Cover with a towel and let the dough rise in a warm place for one hour.  After the first rise, deflate the dough, and cover again with the towel while you mix together the filling ingredients. 
 
Turn the dough out onto a lightly floured surface and roll into a 25 x 6 inch rectangle (you may want to split this into two 13 x 6 inch rectangles). Spread with the filling mixture.  Roll up the dough and pinch together.  Slice into 24 one inch slices and place on a baking sheet.  Cover with saran wrap and refrigerate overnight.  Alternately, cover with a clean kitchen towel and let rise in a warm place for about 45 minutes.

Let the refrigerated rolls sit at room temperature for about 30 minutes.  Preheat the oven to 350°.  Bake in a preheated oven for 20-25 minutes, until the tops of the rolls begin to brown.  While the rolls bake, whisk together the icing ingredients until smooth.  Remove the rolls from the oven and top with the icing.

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Enjoying Breakfast and Family: Baked French Toast

If you have ever looked at the Recipe Index on my blog, you might have noticed that, until recently, there were no breakfast recipes.  That's because morning is generally a hurried time of day for us.  We're going in different directions, but like clockwork so that our times in the bathroom are varied, we pass each other in the kitchen as he makes his coffee and I make my tea, and we are out of each other's way during the last-minute rush of dressing and brushing our teeth.  One thing that we never do is sit down at the same table for breakfast.  He has already toasted his slice of quick bread or muffin and moved into the living room for his quiet time while I'm heating my oatmeal and checking my e-mail. 

This weekend gave us a wonderful few days to sleep past eight and then enjoy a leisurely breakfast together.  In addition to the Eggs Benedict cooking class for my husband, we enjoyed Ina Garten's Tri-Berry muffins one morning, and Smitten Kitchen's Baked French Toast recipe another.  We enjoyed our breakfast together, eating our Alabama sausage, some market fresh fruit, a mug of cafe au lait, and each other. 

Orange-Almond Baked French Toast

Adapted from Smitten Kitchen

1 loaf challah bread, thickly sliced
1/4 cup sliced almonds
3 eggs
3 tablespoons sugar
1/2 teaspoon salt
3 tablespoons orange cognac
1 tablespoon almond extract
1/4 cup orange juice
2 3/4 cups milk
sugar, for sprinkling

Butter a 9 x 13 glass or ceramic baking dish.  Place two layers of bread in the dish, tearing the bread to fill in any holes.  Sprinkle the sliced almonds over the bread, and cover with a third layer of bread. 

In a medium bowl, whisk the eggs.  Whisk in the next six ingredients.  Pour the custard over the bread.  Sprinkle with cinnamon and sugar, wrap tightly, and refrigerate overnight. 

In the morning, preheat the oven to 425.  Uncover the french toast and bake for 30-40 minutes, until the layers puff up in the middle and the top is golden. 

Cut into squares and dust with powdered sugar or drizzle with maple syrup. 

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Christmas in Springtime: Eggs Benedict

I struggle to find gifts for my husband for any gift-giving occasion.  The trouble is that I love giving gifts, but my husband will rarely tell me anything that he wants.  The conversation goes like this:

Belle: Sweetheart, what do you want for Christmas (birthday, Easter, Valentine's day, etc.)?
Husband: I want a kiss from you.
Belle: What else do you want?
Husband: I want a hug from you.
Belle: What do you want that comes in a box?
Husband: Just wrap yourself up.  All I want is you!
Belle: What do you want that I can buy in a store?

There is generally no response to that last question.  I know his responses are sweet, but are also frustrating because I want him to be able to open something from me.  So, given the fact that he is so contented and wants nothing that can be wrapped in a box, I have to be creative.  And because we currently have no income, I have to find something that is inexpensive. 

A few years ago, I gave him a weekend getaway at a cabin in small town Georgia.  I cooked the entire weekend and we spent the weekend enjoying one another in front of a warm, crackling fire.  He has talked about that weekend ever since.  So, this Christmas, I started thinking along those lines, but on a more frugal budget.  I came up with a "Stay at home getaway," where my husband would choose our menus and activities for the weekend. 

So we celebrated Christmas this weekend, when my husband redeemed his present.  He spent the past few weeks planning the menus.  He requested that we go on a hike and that I teach him to cook a meal.  We picked up a couple of movies, I stocked our refrigerator, and on Friday afternoon we began a much-needed hiatus from school books and enjoyed being in love. 

On Sunday morning, I taught my husband how to prepare Eggs Benedict.  This was the one menu that I chose for the weekend; per his request I chose something that I would like him to be able to cook for me.  What is more comforting than eggs enrobed in a rich hollandaise sauce?  He was an excellent student, and the eggs were divine. 

Eggs Benedict for Two

For the Hollandaise Sauce:

2 egg yolks at room temperature
1 stick of butter, melted and hot
juice of 1/2 lemon
cayenne pepper, to taste
pinch of salt
1-2 tablespoons half and half (optional)

Put the egg yolks in a blender and pulse for 2-3 seconds.  With the motor running, crack open the lid of the blender and add the hot, melted butter in a slow, steady stream.  Add the lemon juice, cayenne pepper and salt.  Finally, add the half & half if you prefer a thinner sauce. 

Pour the hollandaise into a heat-proof glass bowl.  Set the bowl in a saucepan with an inch or two of water, and set over low heat.  This will keep the sauce warm while you prepare the eggs. 

For the Eggs:

hollandaise sauce
2 whole English muffins (Bay's are my favorite)

2-4 slices prosciutto
4 eggs

Preheat the oven to 350.  Split the English muffins in half and place them on a baking sheet.  Separate the slices of prosciutto and place them on the baking sheet as well.  Set aside. 

Fill an egg poacher with water and set over medium-high heat to boil.  Butter the cups of the poacher.  When the water boils, carefully break the eggs, one at a time, into a bowl and then slide them into a cup of poacher.  Cover with the lid, and set the timer for 3 1/2 minutes. 

When the eggs have two minutes left, place the pan with the muffins and prosciutto in the oven.  Just before the eggs are finished, quickly remove the pan from the oven and place the toasted muffins on two plates.  Top each muffin with prosciutto.  When the eggs are done, carefully remove them from the cup, drain any excess water, and place atop the prosciutto.  Stir the hollandaise sauce, and pour or spoon over the eggs. 

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In-Law Stories

I know what you're thinking. This blog post can go nowhere good. But, you know, with all of those negative in-law stories out there, I have a few good things to say. Really.

Siblings

I love my in-laws. I know that I am blessed to have married such a wonderful man, and that he comes with such a wonderful family. That is not to say that we are similar. Sometimes it seems like we come from different planets! His family goes when mine stops. His family talks when mine is quiet. But the great thing is, his family brings a spice to my life.

His family, on Their Best Behavior

One of the first times that I knew this spark was in wedding presents. The two gifts from his family that stand out to me really make me crack up. First, there was a gift from his sister, Lauren. It was a spice rack (perfectly normal present, right?). It came with a note, addressed to him, "you're getting a nice rack" (and I cannot believe that I am sharing this with you.). I could never look at that rack in the same way. The other gift was presented to me at our rehearsal dinner. My father-in-law told me that they were giving me a piece of lingerie that was sacred to their family, in front of my family (who don't talk about such things in public). I am sure that my face was bright red, until I saw the "lingerie."

Can you see it? I'm wearing it over my dress.

A view from the back; I'm pretty sure Rocky Top is being played

Yes, our families are quite different. When it comes down to it, we are all human, and all created in the image of God. His family shows me a different, equally beautiful side of our creator. What an awesome commonality to share.

Parents (Mine above, his below)

His family has been generous to take an interest in my life. They have been incredibly supportive of my blog, and I don't know, but I wonder if more of my in-laws read my blog than my own family! I recently received a long letter from my aunt-in-law, with several recipes and the stories behind them. She requested that I try them to see what improvements or changes I would make. One of the recipes jumped out at me because I have been wanting to make it for a while. So here it is: Pumpkin bread. But you know, I couldn't leave it like it was. So here it is:

Bourbon Buttermilk Pecan Pumpkin Bread (A recipe in progress*)

1 cup sugar**
1 cup brown sugar**
4 eggs
2/3 cup vegetable oil
15 oz. pumpkin puree
3 1/2 cups flour (I mix half/half whole wheat and all purpose)
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/4 teaspoon ginger
3/4 cup buttermilk
1/3 cup bourbon
1 1/2 cups pecans, chopped

In a large bowl, mix the first five ingredients. Add half of the flour, stirring until just combined. Mix in the bourbon and buttermilk. Add the rest of the flour, baking soda, baking powder, salt and spices, stirring until combined. Fold in the pecans.

Pour into two greased 9x5 loaf pans. Bake at 350 degrees for 1 hour 10 minutes, until a tester comes out clean (check at 1 hour).

*I am not completely happy with this recipe as-is. I'll keep working on it and let you know when I get it to where I love it!

**The original recipe called for 3 cups of sugar. If you prefer your bread sweeter, by all means, add more sugar!

Strolling

Our new neighborhood is very stroll-able. My husband and I go for a walk just about every weeknight, catching up on each other's days and looking at the beautifully landscaped yards and the gorgeous stone houses, wondering at their history. Sometimes we walk up and down the main street, looking in closed shop windows, admiring cakes and cookies and loaves of bread in the window of a bakery or stopping to read a posted restaurant menu.

I suppose that eventually we will try most of these places. I know our friends help us out with this, too; a few days ago, I went with a friend to a bakery cafe that is located in an old flower shop conservatory. I brought my leftovers home and sent them (half of a grilled cheese sandwich) with my husband for lunch the next day. He came home saying that he had his doubts about a cold grilled cheese sandwich, but it was so good that he was dying to go try that restaurant himself!

I do some strolling myself during the days, too. I often go up to the library to check out a book or two, and pass one of the neighborhood markets on the way home. A few days ago, I stopped by on my way home from the library, and I saw a beautifully unexpected sight; sour cherries! They are well past their prime; they usually show up for about two weeks in June or July. I have read about them in several blogs this summer, and have been intrigued by descriptions of this incredibly tart fruit and how if I see some, I must buy them! I grabbed two very full quart baskets and came home with my bounty.

I am freezing over half of them for a winter treat, but what to do with the rest of my new discovery? Well, given my recent baking kick, I decided to bake a loaf of cherry almond bread. How good does that sound?

The bread was wonderful. It was incredibly moist and yummy. The cherries were very tart, but a wonderful contrast to the sweet bread. If you happen to see some late-season sour cherries at your market, pick them up and try some!

Cherry Almond Bread

1 cup wheat flour
1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup butter, room temperature
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon almond extract
1 Tablespoon orange cognac
zest of one lemon or orange
2 tablespoons sour cream
1 tablespoon buttermilk (or sour cream)
1 cup pitted sour (tart) cherries
1/2-3/4 cup sliced almonds

Sift together the first eight ingredients in a small bowl. Take two tablespoons of this dry mixture and toss with the cherries and almonds.

Cream the butter and sugars in a medium bowl with hand mixer. Beat in the eggs, one at the time. Mix in the extract, cognac and zest. Mix in the dry ingredients alternately wiht the buttermilk and sour cream.

Using a spatula, fold in the cherries and almonds.

Bake for 1 hour at 350°. Allow to cool for 10 minutes in the pan, and then allow to cool completely on a cooling rack.