Wandering Adventure Party

Oh wow this looks really good!

Where would one find diastaric malt powder? I’m about to search it.

Gorgeous job here

I’ve never in all my years thought you could use squish in hummus! What a great idea. I don’t really care for squash, especially the yellow; using it in this way kind of eliminates the texture issue I have with it. Absolutely wonderful!

Yeah, while reading recipes, some of the spices like sumac and : za’atar are not common where I live. I enjoy studying traditional recipes from places all over, and just tune them to my kitchen. It’s inspiring for sure

So, I dont know. You might need a splash more water, and to cook it longer. Sugar binds it like jam when it cools, I’m not sure what texture you would get. If you have a tree you could try a small batch sans sugar and see what happens!

You could even try simply slicing the figs plain, and pairing them with goat cheese for the stuffing.

Here I used about two tablespoons of filling per pastry, but you could divide the dough to smaller portions and eliminate the need for sugar, just using the fresh figs and cheese (or whatever you’d like, arugula, walnuts, honey, come to mind too) as filling.

Handpies/flat breads are so versatile!

For the dough recipe I used King Arthur Baking recipe, However used Chain Baker’s methodology and process. I have dried diced garlic, I added a teaspoon to the dough for flavor.
Let the dough rise once last night when it was whole, then divided the dough and put the little balls in the fridge over night. Reshaped in the morning and let rise again to room temp. The began rolling out the dough to fill.

For the sweet filling:

I found actual whole, fresh figs at the store this week. I’ve actually never seen fresh figs before so I jumped on them, paid too much, and made a compote: One pound cut figs, 3/4 cup sugar (approximately I did not measure), half lemon of juice, two tablespoons of water, cooked down 30 mins and immersion blended and cooled. Pastry is topped with poppy seeds because I love poppy seed.

For the savory filling:

8 ounce dried white cannelloni beans soaked overnight then cooked in a pot with salt and bay leaf, drained, cooled and mashed, 14 oz of frozen spinach thawed and sqeezed so it holds no water, a bar of soft veggie infused cheese I found at Aldi- shredded, 1.5 tablespoons olive oil, salt pepper paprika. Topped with a pinch of mozzarella.

Im just now realizing I meant to shred half a white onion and add it to the bean mixture, completely forgot. It’s okay

Baked at 425°F for 15 minutes, one tray at a time (made 24 pastries on three trays).

My shaping is amateur, but the longer the oven was running the hotter my kitchen was getting, the faster I had to work. First time, not bad I think. They came out softer than I expected, but with that long ferment flavor I was hoping for. The fig ones are down right dangerously tasty.

I love my husband will say, “wow I expected them to be good but this might be the best thing you’ve ever made” and I hear him say it at least once a month

Nap time

I love the spirit

Oatmilk ice cubes in coffee might work reasonably well.

I wonder if one could churn it a bit to make icecream?

Without a machine, you can take basically any liquid and freeze it. While in process you habe to babysit the fridge a bit and stir it every 15 minutes for some time, I’ve done it before, like granita style.

It doesnt hold though so only make enough to consume that day.

Not long after I cut and froze it in portions I had the thought, how amazing would it be to make a giant sandwich out of this and bring it to a party?

This sounds really really good! I might actually make it, thank you

I’ve never been more stoked for breakfast

How would you serve this? I’ve already quartered it and froze 3/4, and ate two slices myself. Its delicious! The baker used some hearty flour. Could definitely make sandwiches with this, or serving it with soup, but I’m curious how others would use this absolutely massive bread!

Anti-Chef on YouTube

I don’t know but I appreciate the effort you went to place each spice in it’s own little dish

Bet it’ll be goood

Your photo looks better than the recipe card photo. Gorgeous

Haha reduce reuse recycle approved

I use a plastic board for meat, and my wood for everything else. Sometimes I use the wood with meat too though.

I love that you make wooden boards, a dope craft My favorite board was one I picked up at a farmers market someone made

People actually oil their boards? I do it like, once a year lmao

Note, I’d love to get a nice marble board.

This is a gorgeous photo, wow what a great meal! I love that you made your own chili powder, like damn, get it!

Amazing information! Yeah, I read that the berry is called that because its husk is removed, and you’re right, it should sprout. I’m definitely trying it. It’s the wrong time of year to plant right now, but I’m going to try it anyway.

Thank you for the information and reference matieials, im totally checking it out. You’ve no idea how dope I think it is!