Category: Dessert

While we were watching the D&D movie with Anand, I baked Kevin a cherry clafoutis, which was about as much as we were going to do for Father’s Day — we don’t really celebrate it or Mother’s Day much here. But he does love cherries, and they’ve just come into season, and clafoutis is super-easy if you have a cherry pitter. (Thanks, Ann Whyte for ours! We love it.)

Take a few minutes to pit the cherries, mix the batter together in a blender, bake 20 minutes, sprinkle with sugar, bake 20 minutes more. Let cool as long as you need to — I like it pretty hot still, personally. But it’s also good lukewarm or cold.

The Carleton let us bring in our own birthday cake, so I made Kavi a cake we both love: Sri Lankan butter cake, done ribbon style, with a mango-peach glaze, lemon curd, fresh strawberries, and passionfruit buttercream.

(This isn’t exactly the same, but very close, if you want to try making it yourself: https://serendibkitchen.com/…/sri-lankan-butter-cake…/)

The Carleton staff person was very complimentary — she said it was beautiful, and when I demurred, she said, “No, really! And we see a lot of cakes!” They ate some afterwards, and said it was delicious too.

I’m still not the neatest cake decorator, but fresh pansies from the garden cover a multitude of sins. Someday I will learn how to use an offset spatula properly (it probably would have helped if I hadn’t been too lazy to go down to the basement and dig up the cake turntable…)

I didn’t actually remember to take a photo of the finished cake! But here is a slice, at least.

That’s it for party pics for tonight, I think. I’ll get some Conservatory pics up tomorrow, although we also had a professional photographer there, so there’ll be another set of nicer pics in a few weeks.

So many pictures. My family is a little photo-happy.

Dessert tonight — milk rice with bananas, strawberries, mango, and palm jaggery. I was feeling a little fruity.

One last photo of our trifle, in its pristine state. It’s now been thoroughly demolished — I’ll have the last serving for breakfast tomorrow, unless Kevin eats it while I’m sleeping (entirely possible, even likely). Which will be fine, if so — I love him enough that I willingly give him the last serving of trifle…

Kavi and her friend Rose cut out cookies for me a few days ago, and I baked them, cooled, refrigerated for a few days — just got around to icing them now.

For these, I use my super-lazy way of icing — make the icing a little runnier than usual, put it in a wide bowl, and dip the tops of the cookies, lightly scraping off any excess. (They’ll usually drip a bit while drying, but that’s fine — you can put parchment paper underneath the drying rack to minimize clean-up.)

And then have an assortment of silver and gold sprinkles on hand — I do each shape of snowflakes, stars, trees, etc. in a slightly different set of sprinkles, and it makes for a very easy but also nicely classy finished set of cookies. They look a lot more work than they actually are.

Making mango fluff; having lunch today with Kelly Robson, AM Dellamonica, Alec Nevala-Lee, Emmanuel Henderson, and Roshani Anandappa. Science fictional / fantastic lunch.

This is Kavi’s absolute favorite dessert in all the world.

Took ten minutes to make dessert; apples and sultanas sautéed in butter with cinnamon and jaggery, served over ice cream.