Monday, June 27, 2011

Daring Bakers: Baklava

Holy Baklava Batman!

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava. Yes, you read that correctly folks... h-o-m-e-m-a-d-e phyllo dough.

Baklava is not in my usual rotation of desserts. I vaguely remember trying it once on a Jr. High field trip to Chicago's Greektown, and from what I remember, it was pretty good (of course, my favorite desserts at that time were Hostess Ding Dongs and Suzy-Q, so it goes to show you how discerning my palette was back then).

I also remembered the two packages of phyllo sitting in my freezer just waiting to be put to good use. But no, Erica had to go all 'daring' on us and insist on h-o-m-e-m-a-d-e phyllo (just teasing, I love this challenge). I guess they will have to wait for another day.

Sunday, June 26, 2011

Sunday Baked: Rosemary Apricot Squares

I have never met an apricot I liked. To me they are the red-headed step-sister to the beloved almond, cherry, nectarine, peach and plum. They are the misfit drupes (yes, I googled that). Maybe it's cruel of me to label them as such, but I don't know why they have to be all musky and tart tasting. Why can't they just fall into line and be sweet and juicy like their brothers and sisters?

I am aware that I really should try to like these little fellows and that most people do. They are pretty little things after all, not to mention good for me - chock full of vitamins and other essential nutrients. Let me try again just to make sure....

** (paused for apricot tasting) **

Nope, I still don't like 'em (sigh)....maybe they will taste better cooked?

I hesitate to even mention this so fresh off my apricot tirade, but... I don't like rosemary either. Too woodsy tasting for me. I know! I know! Totally annoying, right? Come Thanksgiving I am a giant pain in the a** to please. Maybe if I mince the rosemary into fine, minute pieces it will somehow subdue the flavor.

Wait a second, things are looking up. Honey? Pecans? Now we are talking! I knew Matt & Renato weren't trying to purposefully crush my baking spirits...maybe there is hope for this recipe yet.