Cherry Cheese Danish Braid |
Proofed and Ready for the Oven |
I've got plenty of blah in my life. I sometimes feel like I have an advanced degree in blah. Blah blah blah. So much blah I don't know what to do with it all. An embarrassment of riches if I could solve that challenge. And this weekend I did make at least a small step in that direction, with the help of the remains in that jar of cherries. I was in a baking frenzy after my book party. Macaroni and cheese. Pizza tre formaggio. Three loaves of brioche (posting pending). And then this Danish pastry. I hesitated to make the dough, uncertain how I would finish it, until that jar of cherries caught the corner of my eye one evening as I did my final survey of the interior of my refrigerator before putting out the lights and getting into bed. Cherry and cheese Danish pastry braid!
I knew right as I was pulling the braid from the oven that blah in this case was become bully and bold and bragging rights all the way. Among the very best things I've ever baked. Insert string of unsurpassable superlatives here. Add some more. Blah blah blah.
The formula for the pastry is from Baking with Julia. The cheese is four ounces of cream cheese, a quarter cup of sugar, an egg yolk, and some orange zezt. The cherries I drained well, reduced the liquid to a syrup, then added back to the cherries with about a tablespoon of seedless raspberry jam.
Three Slices of Heaven |
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