There is really nothing like a creative collaboration…
Wait, I could say this better.
There is nothing like a cousin.
There is nothing like a cousin who after life led you different ways God pops back into your world and the two of you get along like peas and carrots.
Or should I say flour and yeast?
I’ll go with flour and yeast ’cause my “little cousin” and I got together this week to make Beginner Baguettes for her Baking Challenge.
The Dear Darla Baking Challenge. Yeah – you’ve got to check it out. It’s a crash course in beginner baking. Time to get over your fear of homemade bread and Darla is going to show you how. I insist you try every loaf. You’ll feel like a pro in no time.
So (Dear) Darla came over with her two darling muchkins and us two Momma’s and seven total children in our little house filmed the baguette portion of her challenge which she put together and she is allowing me to steal it from her blog and share with you here…
You’ll have to visit her blog www.DearDarla.com for the recipe!
Oh! And here’s the link for our awesome pan! (You’ll have to watch to know why we loved this pan so much!)
Darla asked me to share something from my upcoming cookbook (Today in the Kitchen with Parisienne Farmgirl, Amazon Summer 2015) that would go great with our baguettes and I thought this amazing Chevre and Dried Fruit Spread would be perfect!
Though the French serve their cheese after dinner but before dessert (which is served before coffee!) this cheese dish can be served as an appetizer or hors d’oevres at a party or of course as all or part of your dinner’s cheese course.
Parisienne Farmgirl’s Chevre and Dried Fruit Spread
You will need:
1 chevre log
1/2 cup raisins (I use a tri-color variety)
1/2 cup cranberries
1/2 cup dried blueberries (I did not have blueberries for my photos)
1/4 cup extra virgin olive oil
1/2 cup honey
1-2 tablespoon of fresh thyme
Remove cheese from refrigerator 30 minutes before beginning. Mince garlic in food processor to peppercorn size. Add fruit and pulse to desired size. Add olive oil. Arrange the chevre log on serving plate or platter and arrange fruit mixture on top of the cheese. Drizzle honey over the top and sprinkle with thyme. Serve with baguette slices or crackers.
This recipe is going to make you the star of ANY event you bring it to. People go nuts. Seriously.
Now, off you go! Go bake some bread and make some spread!
Here’s your Pinner!