You know how I like dessert. It’s a double guest blog today.
Necessity! I purposefully left my cell phone home so I could be present in the moment during a special luncheon Wednesday afternoon.
Steve and I were invited next door for a delicious lunch to welcome our new neighbors to the neighborhood.
Dessert was this stunning and mouthwatering Lemon Tart from the French bakery on Butler Street in Lawrenceville La Gourmandine
The first photo by Madison who said “The simple things in life are the sweetest.”
and then when my slice of the delectable tart on the beautiful blue and white china plate was set in front of me, I definitely needed another photo. (Thank you Joaquin)
No way to adequately describe the simultaneous sweet and tart combination as it glides over your tongue. Perfection!
My wish is you get to Anchorage Alaska and taste Wildflour Bakery pies. Although I am back in the lower 48 today I have some more Alaska posts.
When visiting friends in Homer Alaska, we met some very nice people in their interesting home that our host had helped build.
The first thing they did was offer us pie and coffee. Who could resist?
Three types of apple pie. As we sampled a sliver of each type, we talked about the excellent flavor and crust (one gluten- free) and then I learned about the pie creator, Wildflour Bakery Owner Olivia Allen of Anchorage. Although I took a few photos of the pie (see below) I wanted to know more.
Meet bakery owner Olivia Allen- photograph by Julia Bevins, I asked Julia if she would like to be guest blogger! What a great photo.
Then I called Olivia. She returned my call just as we were entering our departing flight but emailed me more photos and information about Wildflour Bakery. Here is her blog link Look into the World See Olivia’s watercolor illustrations and follow her on Instagram Wildflour Bakery Handcrafted pies and galettes made with foraged wild berries, organic ingredients and lots of love 🌸
Wildflour Bakery uses locally sourced and foraged wild berries, herbs, flowers and backyard honey to craft beautiful and sweet treats with creative flair.
Each pie or galette is handcrafted with the intention of highlighting the Alaskan spirit of our wild spaces, near and far.
Beautifully photographed by Julia Bevins.
Gallery of photos below , sent to me by Olivia
Here are my pie photos so you see why I needed Olivia to send me some more.
And here is her artwork. I love the part about “serve generous slices.” Yes!!
We fairly well decimated the pies! You can see why I needed more photos to create this blog post as you look at my three photos I took at the kitchen table.
A few years ago I featured friend and pie judge Rob Bard.on National Pie Day. I know he would have enjoyed the pies.
(baked by my SIL Carolee)
The fun weekly photo challenge by Michelle W. I should get in the car and head to a local ice cream shop but it’s really humid and hot and we’ve already been out for dinner. Wish I knew the Cherry on Top challenge beforehand but then I remembered a Cherry on Top I photographed six years ago.
The following was posted in May 2010. Since then the Burnt Almond Torte was declared America’s Greatest Cake Here’s the article Thank You, Pittsburgh, For The Greatest Cake America Has Ever Made (By the way, I never saw a cherry on top of a Prantl’s Burnt Almond Torte)
And here is the original writing from my May 2010 blog post
Burnt Almond Torte and Copycat Recipe
Different regions prefer certain pastries, baked goods. Burnt Almond Torte is popular in Pittsburgh. I’ve seen it as a wedding cake. tiered! Who brought the recipe here I don’t know but many Pittsburghers LOVE it. I’d never tasted one until we moved here. This one is from the Oakmont Bakery. Joan brought it to dinner one night. We split it three ways. Don’t know who ate the cherry. Not me. But before we devoured it, I photographed it. Here is a link to the Recipezaar Copycat Prantl’s Burnt Almond Torte recipe in case you want to have a taste of Pittsburgh Pastry/Dessert. I hear there’s one where chocolate is involved.
This is an honest to goodness pie map !
My two friends flew in to visit me in Pittsburgh. Earlier today we visited the Frick Mansion, Clayton.
Discussing dinner options, Steve suggested Grant Bar and Lounge in Millvale.
This map shows where all the pie eating people hail from and because Kristin ordered a coconut cream pie to go, she and Linda got a pushpin to stick on the Grant Bar and Lounge Pie Lovers map- their cities are Gainesville and Boston. (We got a tapioca to go, too) and there are some pickled beets in the take away container.
Admiration has several definitions.
For this week’s challenge by Krista, bloggers have admired heroes, volunteers, a beloved parent, musical instruments, design, flowers,art,nature and the gorgeous sky at sunset.
So why not chocolates? Smooth, satiny and delicious.
I’m choosing “pleasurable contemplation” this evening.
As I went to put the gold embossed lid onto the fresh box of Betsy Ann chocolate truffles I eyed them with pleasurable contemplation.
A thoughtful friend brought them as a hostess gift tonight.
I positioned the lid to hide the empty spots we devoured for dessert before I caught this photo.
Such a wonderful Pittsburgh-made confection. Thank you dear friend. I admire your excellent taste!
Here’s a pic of the dessert I had for lunch today.
A good friend treated me to a delicious lunch at Nicky’s Thai Kitchen on the Northside.
We had the custard sticky rice with mango on a previous visit but alas it’s not the season.
Such a satisfying and delicious finish to a wonderful meal.
I found a link to a recipe for Custard with Sticky Rice at Thai Cooking School if you want to try it at home.
Did some research for a Portuguese dessert and this cake came up in two places. Recipe for Orange-Olive Oil Cake.
I went across the Allegheny to Labriola’s and bought a new Zoe Olive Oil as recommended in the recipe. Fresh eggs. And five navel oranges were five dollars at Whole You-Know.
Zested three oranges and squeezed four to get 1 1/2 c of juice.
Used a tube pan as I did not have a light colored bundt pan. Baked it 1 1/4 hours.
Make it at least a day before serving. I did.
Will let you know what the verdict is after Friday night dessert. I usually don’t make a new recipe to share, untested.
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.