Baked Goods

Brunch is not complete without a few baked goods. That’s a particular challenge for me since I don’t care for danishes and their fruit fillings. When I saw that this recipe slapped pancetta on top of pastry dough filled with bechamel, I knew it was written with me in mind. Glenn made them for the first time for New Year’s Day 2009 and I specially requested them for my birthday brunch. They are hearty and rich and gorgeous to boot.

At first glance, the recipe for Bacon Pastry Slices may look excessively complicated. It is a multistep process, but the results are well worth the effort. The dough is very sticky, but this video has some great pointers on how to work with it. Both times that Glenn has made them, he has assembled them the day before, refrigerated them over night, and topped them with cheese before popping them in the oven in the morning. That system seems to work beautifully.

One of my friends graciously agreed to bring a birthday cake substitute, these streusel muffins. This picture really does not do them justice (I was so anxious to pop one in my mouth that I couldn’t be bothered to turn them all right side up). The muffins were airy and the streusel was crumbly. I had one every morning for breakfast the following week.

Another friend surprised me with chocolate chip and pumpkin ginger scones. These cakey biscuits studded with sweetness were absolutely delicious.


Party Food III: Mini Provolone Popovers

What is a popover? my party guests wanted to know. Had I known, I would have told them that they were eating the perfect example: an egg roll that is crispy on the outside and hollow on the inside. At the time, however, I thought I had overcooked these Mini Provolone Popovers.

These were like rolls where someone had had removed the crumb of the bread and left only the crust, which isn’t all that bad, unless you bite down expecting a spongy center. Had I known what to expect from a popover, I think I would have been much more enthusiastic about the outcome of these.