Project: Peach Jam Scones

Josie chose this week’s recipe: Peach Jam Scones, page 22.

If you have any questions, advice, problems, or tips about the Peach Jam Scones, leave it in the comments here!

The Results: Creme Brulee French Toast

Link your blog post in the comments to show us your take on Creme Brulee French Toast. Not a blogger? Tell us how it went here. Can’t wait to see how everyone’s turned out!

Cooking Class Recap

My husband (1 of 3 men in the room) and I went to the class last night… and I left my camera at home. Central Market *really* packed us in to that room. The class was a lot of fun. And tasty! My favorite dish was the blue corn blinis with peach salsa, crab, and avocado crema. My husband’s favorite dish was the pork loin with peach-pecan chutney.

All of the recipes are in her books, except the pop tarts. If the recipe wasn’t a “peach recipe” to start, it was tweaked to use peaches. If you want the recipes as cooked in class, let me know and I’ll forward them to you. Some notable things/fun facts mentioned last night:

– Rebecca is currently working on a PBS documentary (this further explains the cameraman in the Austin class) called “Texas Olive Trails.” She is wrapping work on the associated cookbook next month and the book will be out in December along with the Texas release of the film. It goes “national” in March 2011.

– She is traveling a lot and hasn’t been able to blog. She has been selling a lot of pop tarts at the bakery, served with ice cream for dessert. She’s really excited about the recipe. She wants to blog them but won’t have time so she asked me to do it.

– She experimented with half shortening/half butter in her 4th of July Fried Pies this year (she made 750 of them) and liked the added flakiness of the crust.

– She makes her own chili powder – grinds up guajillos and anchos so she knows exactly what’s going into her dishes.

– She isn’t “that exact” when cooking/baking: she only weighs flour when making bread, she puts 2-3 times the amount of vanilla than most recipes in the book state, and she never levels off a measuring cup/spoon.

After class, we talked about Project Pastry Queen – she was thrilled about the group! She also wants us to keep in touch on the group’s progress. If you get the chance to attend one of her classes, go for it. It’s a good time!

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If you’re in the Houston area

Rebecca Rather is hosting a cooking class at Central Market on Wednesday, July 21. I’m going. There are still a few spots left if you’re a local.

The theme is Peach Treats From The Hill Country and the menu includes:

• Blue Corn Blinis topped with Crab and Peach Pico
• Roast Pork with Peach Pecan Chutney
• Peach Queen Cake with Dulce de Leche Frosting
• Peach Pop Tarts with Vanilla Bean Ice Cream
• Peach Fried Pies

If you attend, find me and say hi!

Project: Creme Brulee French Toast

I chose this week’s recipe: Creme Brulee French Toast, page 20. Actually, I tossed the cookbook at my husband and told him to pick a recipe, any recipe – any recipe except All Sold Out Chicken Pot Pies 🙂

If you have any questions, advice, problems, or tips about Creme Brulee French Toast, leave it in the comments here!

Blogroll Note

What’s on the Menu will be updated with new recipe selections shortly. Recipes are selected by active members on the blogroll. If you participated in Project: Fried Pies, your name will be put on the blogroll automatically.

To get in on the action going forward, or if I missed adding you to the blogroll, shoot me an email: projectpastryqueen@gmail.com.

The Results: Fourth of July Fried Pies

Link your blog post in the comments to show us your take on Fourth of July Fried Pies in the comments here. Can’t wait to see how everyone’s turned out!

Project: Fourth of July Fried Pies

Do you have any questions about the current recipe that maybe another member could help you with? Have a valuable tip that would help other members? Share it here.

What’s cooking?

You can find the recipe line up in What’s on the menu.

This week’s recipe is Fourth of July Fried Pies, selected by Ashley of Delish.

Happy frying!

Because we can

Cooking, baking, and eating our way through The Pastry Queen, one recipe at a time.

Want to join?