These old-fashioned biscuits, Gibson writes in the book, used to be called “Bride’s Biscuits” — OK, yes, in a rather sexist way — because it was thought that not even just-married women new to cooking could screw them up.
That’s because these biscuits have not only baking powder and baking soda in them, but active dry yeast, as well. With three leaveners, it’s nearly guaranteed these puppies will indeed rise.
2020 may very well be most remembered for the pandemic, but perhaps also for the Year of the Goat.
Maybe it was the early run on traditional baking and dairy supplies in March and April. Or maybe it’s the fact that with nowhere to go, people branched out in their tastes, longing for a taste of something new to combat the doldrums.
Whatever the case, the country’s two leading goat dairies are reporting a rise in sales. In fact, Meyenberg, the top producer of goat milk that sources from more than two dozen West Coast Dairies, saw its goat butter sales spike by 50 percent from last year. Its sales powdered goat milk also grew by 67 percent this year. Sonoma County’s Redwood Hill Farm also saw increases in sales of its goat yogurt and kefir.
I readily jumped on the goat milk bandwagon when Meyenberg and Redwood Hill Farms sent me some product samples to try.
In the early days of shelter-in-place, I felt as if I was living through a “Seinfeld” episode.
Specifically, the one where Elaine is beside herself when she learns her favorite contraceptive sponge is being discontinued. Guarding her precious remaining supply tightly, she’d pick apart any new suitor to determine if they were indeed “sponge-worthy.”
I did the same — only with yeast. Because it was scarce at supermarkets and I had only three packets left, I found myself loathe to try any new recipes using yeast lest they turn out to be disappointing failures.
After all, I simply couldn’t afford to waste those few precious packets. So, I made only tried-and-true recipes that I knew were absolutely, without a doubt, yeast-worthy.
Until now. Three weeks ago, my husband miraculously scored yeast at Whole Foods. Hallelujah!
Now, restocked and raring to go, I couldn’t wait to try some new recipes that used yeast. The first one to catch my eye was “Sweet Tahini Rolls” from the new cookbook, “Falastin: A Cookbook” (Ten Speed Press), of which I received a review copy.
The book is by Sami Tamimi, executive chef and founding partner of the Ottolenghi restaurant group, and Tara Wigley, a long-time Ottolenghi recipe writer. They titled the cookbook, “Falastin,” after the Palestinian newspaper that brought diverse people together.
This collection of nearly 100 chocolate-centric recipes features everything from “Sour Cherry Chocolate Torte” and “Hungarian Seven-Layer Cake” to “Key West Chocolate Treasures,” “Viennese Chocolate Ice Box Cookies,” and “Chocolate-Chip-Cognac-Coffee Ice Cream.”
This particular cake will bake up to the very top of a regular Bundt pan, so be sure to use a large-sized classic one, not one of the smaller, more fancifully designed ones.