Our favorite morsels from the blogs.
Cheesecake baked in little jars with roasted nectarines
We're totally stealing this recipe from Chez Pim's Pim Techamuanvivit. Call it poetic justice, since Pim ripped it off ― or pieces of it ― from the kind of high-class chef talent she rolls with (her man's David Kinch, the Manresa dude). For the fromage blanc cheesecake, Pim got a bit of it from Mark Denham (ex-Laïola, future Bishop), the jar part from Manresa pastry chef Deanie Hickox (formerly Fox, as in Jeremy Fox, until, well, the Fox Ubuntu gig collapsed like an underbaked soufflé). "It might just be the summer dessert for me this year," blogs Pim. Something tells us it'll be ours, too.
Strawberry kefir panna cottaFood Gal Carolyn Jung addresses a recipe post to kefir ― like ( we're paraphrasing), I'm sorry kefir, I've shunned you, but now I think you're awesome. "You rock," she writes. To kefir. Corny, yes, but Jung appends a recipe that makes up for it: strawberry-flavored k-word, set to a silken consistency with gelatin. Carolyn, you rock.
Stone fruit slumpA Sweet Spoonful's Megan Gordon plays it equally coy with a play on "slump" (Webster's Desk Dictionary, definition number three: "to decline markedly") and slump, the fruit cobbler/steamed pudding cognate. Gordon:
This is not necessarily the most beautiful, visually stunning dessert you've ever seen. I probably wouldn't make it for royalty or even for, say, a bachelorette lunch. Stick with petite fours for that one. Or maybe a pavlova. But I love slumps for their simplicity: you slice up a bowl of fruit, heat the fruit in a pan on the stove top, cover it with a simple dumpling dough, put the lid on, and steam away for about 20 minutes. Done.We imagine, were we a bachelorette, we would like nothing better than the share a dish of peach slump with our BFFs. Seriously.
Follow us on Twitter: @SFoodie. Contact me at John.Birdsall@SFWeekly.com
