Classic German Baking has several apple cakes. I decided to try the one known as Wednesday cake for its mid-week simplicity. The yeast dough with butter came together fairly quickly.
I topped it with three sliced apples---no cinnamon involved.
Here is the result. It was very satisfying. The cake reminded me of Mom's coffee cake even though she used baking powder rather than yeast. I may try cinnamon and sugar as an alternate topping on my next batch to eat as coffee cake.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)
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