I'm fairly backlogged, so I'll be rolling out posts about older food adventures and those that I've been experiencing much more recently (I've been cooking and baking up a storm!). Please bear with me so you don't miss anything!
First, though, an update regarding my Vita-Mix plea. Allison of Vita-Mix unceremoniously left me the following comment on Monday:
I'm sorry I'm a bit late to the conversation. Thanks for the request but we have reached our product limit for blogger reviews.
Allison for Vita-Mix
Thank you for responding, Allison, but I'd say it's Vita-Mix's loss for missing out on whatever reviews I'd have written if I were given one of your machines. There's no way I could buy one for myself and that means no free press for you!
Enough about that. Let's talk about Hannah Kaminsky's newest book!
Sadly, I didn't get a single decent shot of this scrumptious pie. It's called Cherry Macaroon Tart and it's honestly the best pie I've ever tasted. You see, I've never been a fan of pie crust and berry pie filling is the only type I've ever enjoyed (while I love fresh apples with a passion, cooked apples don't really do it for me). Until this tart came into my life, I would eat the pie filling and leave the crust behind. All that has changed and now I can have my pie and my crust, too! Ok, that saying doesn't quite work in this instance, but I tried.
Another test recipe for Hannah's new cookbook is that for Rum Raisin Fudge Brownies. These contain a sophisticated and decadent flavor combination that was a huge hit! Once again, my poor excuse for a photo doesn't do Hannah's recipe justice.
Rest assured that there's much more to come.