Week 4 - Spring has Sprunch (err Sprung)
I love February (and not just because its my birthday month) but because in the Bay Area it means the beginnings of spring are here. Now, granted we are completely spoiled in California that our real winter lasts all of 2 months (and really December is not that bad), but when February comes the days seem a bit brighter, color seeps back into the landscape and there are things to smile about as you walk down the street.
What makes me smile the most is the first buds on the plum trees. Those harbingers of early spring, the pink, white and purple droplets of delicacy that begin one or two at a time and the next day explode as every inch of tree branch is studded with these miniature blossoms. As I went out to get ingredients for this week’s breads yesterday seemingly overnight the alarm clocks on the plums had rung and all of sudden I was seeing the blooms everywhere. I could do nothing but feel content.
Ok, enough daydreaming and onto this week’s breads. We have two options this week…Cranberry Walnut Bread and Focaccia. The Cranberry Walnut Bread is a braided loaf, much like a challah that has been jammed into a loaf pan. I find its best eaten straight or made into French Toast, due to its sweet and slightly egg-y nature. You’ll notice that it doesn’t have much rise to it and that is due to all the heavy fruits and nuts that have been packed in; however, the size shouldn’t matter because like anything delicious and sweet, it is best not consumed in large quantities. You should store the bread in a relatively air-tight container if you plan on eating it in the next couple of days. Due to the moisture in the loaf, it would do well to freeze and thaw when you feel like indulging.
The Focaccia is topped with a parsley thyme olive oil, sun-dried tomatoes and some have olives on them. (Side note: the thyme comes from my balcony garden and Patricia’s garden). The Focaccia is similar to a flatbread; according to my sources this is how the Italians like it. Given the toppings, they are almost like miniature pizzas and probably need no additional spreads or accoutrements. However, don’t let me stop you. We like to toast it up a bit and dip in olive oil and balsamic. The Focaccia should be enjoyed soon; perhaps with dinner or a late afternoon snack.
Enjoy this week’s breads and remember to let me know what other kinds of baked goods you’d like to see in the box.
