Sweet. A fun challenge to respond to this week. Treat.
Jen H says “Treats and indulgences can take many forms. Share yours with us!”
Here’s a gallery from our recent trip.
Frozen Wind/Icy Wind on the left (and a recipe for icy wind cake I found for it online)
Vincek Ledeni vjetar (left)and on the right Vincek Boem šnita
from Vincek Bakery in Zagreb Croatia
Matthew saw the cake we ordered and said, “Ahhh famous frozen wind cake” Icy wind came up as the recipe but we liked the sound of his calling it Frozen Wind. It was delicious.
Two Windows in Salzburg- same store
Tea and Apple Strudel on the Sound of Music bus tour. Notice there are two in a paper for “takeaway”
You saw the Salzburg Nockerl on a recent post
Perhaps chocolates are your treat -another window in Salzburg
or perhaps you prefer something salty
The Salzburger nockerl. A dramatic finish to our dinner. Laura and I ordered one to share and couldn’t finish the three mountains of soufflé. I asked how many egg whites and was told six but it seemed like more. It was immense! The server suggested taking a picture right away if we wanted one -before it deflated -but it seemed to remain at full volume for quite some time.
With elegant flourish, we were served a mountain peak, embellished with warm berries from underneath and told the story of the signature dessert.(see link above)
It was like eating clouds. Laura said it was like angel food cake without the cake.
After a lengthy walk in a torrential downpour, hungry baby in tow, we finally arrived at a restaurant our hotel had suggested.
Uh-oh, the Kellar was closed.
But wait, there’s another restaurant on the sixth floor! A fast ride in the mirrored,sparkling elevator. Yes, we ended up in probably the loveliest restaurant in the city,Imlauer Sky Bar and Restaurant. I was reminded of Pittsburgh’s LeMont where Mark snd Erika had their wedding reception. Floor to ceiling glass walls with a city view, white linen cloths, a hushed quiet ambience but-
Charlie was really crying at full pitch and beyond eager for his dinner. He’d had it. The entire staff was so welcoming to us, took the stroller to the cloak room, hung our soggy coats, the borrowed umbrellas and seated us as if they didn’t mind our appearance or loud, hungry baby, or that we didn’t have a reservation.
They extended gracious hospitality to us and acted as if it was no problem at all. We’d travelled all day on two buses and three trains as the train borders were closed.
A few well dressed diners glanced our way as we were seated, I like to think with empathy, but once Charlie started his dinner and we awaited ours, all was quiet. It really wasn’t the type of restaurant, one would take a four month old infant.
We started with a cream of carrot and ginger soup with delicate slivers of ginger root. Delicious. A basket of two kinds of bread. We ordered, sighed with relief we were dry and so grateful to be served delicious food.
When we ordered the dessert our waiter said it would take twenty minutes but all was quiet so we went ahead and ordered.
We were able to get a large bottle of water for “take away”, too.
They never rushed us or made us feel we shouldn’t be there at table, in the loveliest restaurant in Salzburg.
Four of the grandchildren are visiting for the weekend, along with their parents. Saturday night we had dinner and guests. Aunt Georgeann came to see how they’d grown. She arrived with a big pink box.
She knew there was almond, lemon, red velvet, and a carrot cake with the sliver of candied ginger, plus two chocolate with espresso frosting. A dozen sweet cakes.We needed a key but came up with a solution.
She’d stopped off in Regent Square at Vanilla Pastry Studio Molly gave me this birthday gift of a Rooster Harkerware piece just yesterday.
Aunt Georgeann cut them in half so the kids could decide what they wanted to eat. It was fun to try the different flavors.
I took one of the leftovers and put it on a cupcake stand Joanne gave me years ago.
Practicing my food photography.
Working on photos, getting bleary eyed and thinking about finishing up for the night – and Steve brought home Sea Salt and Caramel ice cream from WF. Uh-oh!
And then to top it off- he comes upstairs with a sweet foamy combo-
A Dr. Better float
And No caffeine –
(what happened to the I before e, except after c rule?)
Not quite ready to pull an all-nighter, though.
Thursday I shared a blog post with my friend Roberta. It was from a blog I follow-(http://jjbegonia.com/marian-burros-plum-torte/) with Marion Burros Plum Torte recipe included in the post.
Roberta made it that night for dinner guests.
Sent the two photos and I asked her permission to share. She’s guest blogger today. Here’s what she said-
I made it with apricots since there were no Italian prune plums at the market, but otherwise didn’t change a thing. I can see why people love this recipe–so easy and so good. Thanks a million–it’s a keeper! R
Check out the Plum torte post by jjbegonia to see her beautiful plum torte photos and recipe which inspired the apricot torte!
I ordered a piece of New York Cheesecake when I visited my sister in NYC. With the fresh fruit on top. A generous amount that contrasted nicely with it.
There is no crust.
I thought it tasted really good and had a smooth texture, satisfying and rich but not too rich or sweet.
Mary said when she took a spoonful, it felt like she was biting into a block of cream cheese.
Her pastry looked delicious, filled with ricotta.
Here is the piece I ordered and ate, almost to the last bite.
Just wondering how you feel about cheesecake?
My sister-in-law Bobbie has a great recipe I have baked for parties over the years and guests devour it.
That is, if they like cheesecake.
One of the good things about fall.
It’s a simple dessert. The time of year when the apples are perfect, so fresh
A sign of fall. Apple Crisp.
If you want to be inspired with Apples Galore, stop by Rufus’ Food and Spirit Guide blog.
I peeled a lot of apples(10), sliced and chopped and put them into a buttered 9×13 glass dish.
Cut a stick of butter into 2 cups of oats (we skip the flour) some salt and about 1/2 cup of brown sugar. Just hint of cinnamon, not to overpower the apples.
Crumble the buttery oatmeal crumbs over the apples. Bake about 50 minutes.
Marlene adds a cup of cranberries to her apples and that makes it nice and tart with the contrast of sweet.
(and a little salty caramel or vanilla ice cream on the side- or even mint, eh Maura?)
Oh no, I didn’t photograph the fragrant apple crisp as it cooled or when it was dished up on plates with the ice cream.
We just ate it!
Saturday night, in the dark and rain, Steve and I went to dinner at La Cucina Flegrea to celebrate twenty one years since we first met.
When we got to Market Square we saw a crane, lights, people in motion, and heard music.
Lines and shapes of light, moving designs and patterns were on the ground and on the large screen. We saw the title of the work Congregation and I took some photos with the iPhone.
After dinner I shot a few more. We were fascinated by groups of people following the circles of light on the pavement and then racing to another area and it showed up with light patterns and movement on the huge screen in front.
“Congregation is an interactive kinetic video and sound installation designed and choreographed for pedestrian performers, created by UK-based media artists KMA – Kit Monkman and Tom Wexler”
The score is by Peter Broderick from Portland.
Here is a Post-Gazette article by Diana Nelson Jones about the installation. Lights on the side of the PPG building kept changing color. It was a fun experience, despite the rain.
Here you can see the crane with the lights and camera
Patterns and lines of light kept changing as people moved about the installation
Steve taking in the action on the screen
PPG building with blue lights
People standing in a circle of light
Steve ordered the cannoli for dessert
I had the Lemon Cream Custard Parfait with Berries and Kiwi
Twenty one years!
People in Market Square Pittsburgh PA interacting with CONGREGATION– Kinetic Art Installation by Kit Monkman and Tom Wexler, Music score by Peter Broderick.
Get down there as soon as you can as it is only there until March 16th.