The pandemic is both good and bad. The bad part–we are all aware of and know how to protect ourselves against the results. The good parts are where we find out what kind of person we are to cope. Does that make sense?
I find that under stress conditions, I bake. I can cook too but if I ever went into the profession, I’d be the one who produces the desserts and baked goods. My sister is the true cook. She can make anything— I mean anything taste great and that probably includes sprouts and old boots. But back to the good points of this pandemic.
Google search makes available a number of very interesting recipes with fascinating stories behind them. And reading mysteries, murder and mayhem, there are often baked goods I never heard of. One such pastry originates from Poitou-Clarentes, now a part of Novelle-Aquitaine. Broye du Poitou is a buttery shortbread-like ginormous cookie. The dough is rolled or pressed into a 1/2 inch thick circle, brushed with a beaten egg, sprinkled with sliced almonds and baked on a cookie sheet. When this pastry is ready to be served, the honoured guest is the one who thumps his fist into the centre so the Broye du Poitou is broken into different size pieces. Here is the website https://www.tarasmulticulturaltable.com/broye-du-poitou-poitiers There is another version that calls for Apricot Brandy https://fortheloveofbutter.blog/2020/08/30/broye-du-poitou
Because most of my doughnut sources had temporarily closed due to you-know-what, I felt I had conquered my doughnut addiction. Not true. One of the coffee bars down the street from me had continued with their window service of fresh roasted coffee and one day, provided the delectable Yonni’s doughnuts. There is nothing worse than flaunting Yonni’s in the showcase window. It is impossible for a doughnut addict to not kook in the window when passing by. It is even a worst fate to read in the mysteries, murder and mayhem books about “Castagnole.” What is that, you may ask. Castagnole is an Italian fritter made especially at Carnival time. By the time I had finished reading this book, Yonni’s was forgotten as my brain had fixated on Castagnoles. Here’s a recipe for the delectable little fried round balls that reminded me of upscale doughnut holes. https://www.recipesonthego.com/recipe/castagnole
One final delicious “treasure.” This one was mentioned briefly in a radio interview and prompted me to do a search. “King Arthur’s Almond Flour Brownies” is a delicious gluten-free recipe with the most chocolate-y flavour. To a full-fledged chocoholic, this recipe was one that will forever be part of my chocolate recipe collection. I wasn’t sure if almond flour was the same as ground almonds because this was what I used. The brownies turned out to be a dark chocolate, light as a feather, moist cake-like brownie. (https://www.kingarthurbaking.com/recipes/almond-flour-brownies-recipe) However, if you’re looking for a dark chocolate brownie that’s more dense, this recipe isn’t for you. For the final decadent touch, I scattered a few mini-Lindt dark chocolate pieces on top of the brownie as it cooled on the rack—spread when melted. Try not to devour the entire pan and remember to share with those in your safe bubble.
I grew up in a house that had a huge kitchen. Family, food and friends were always a huge part of it. As adults, it is no surprise that our family and friends still gather in the kitchen. During this time of pandemic, things change but we humans adapt. Eventually we will return to a life before Covid-19. For now, we’ll cocoon and stay safe in our small social bubble—a bubble that allows us to enjoy the Broye du Poitou, Castagnoles, King Arthur Almond Flour Brownies and whatever other tasty treats that pops up in books we read, things we hear or unfamiliar pastries we see on our screens.