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dessert

Sour Cream Rhubarb Pie whole

Have you ever picked up a cook book and had almost all of the recipes sing out to you? Rosie Daykin’s Butter Baked Goods is like that for me. The book itself is gorgeous (and available at Albany Public Library!), beautifully laid out and the recipes inviting and easy to follow. When I borrowed it from my local library I worked my way through seemingly half of the recipes over the course of a week – and everything was delicious!

The Sour Cream Rhubarb pie was a delight that I’d never tried before, and cooked up beautifully. I mean, put a crumbly crust on anything and I’m sold.
Sour Cream Rhubarb Pie

And can I let you in on a little secret? I used store bought pie crust. After years of making my own I’m ready to realize my own limitations. I can’t make a pie crust to save my life lately and the premade kind is a huge time saver.

Any way, grab the book (it’s worth it), but the gist of the recipe is:
1 uncooked pie crust.

An 8 oz container of sour cream.
A bit of sugar to sweeten things up (but not too much)
2 eggs
2 tablespoons flour
3 C rhubarb

Butter + Sugar + Flour for the crumb topping

Mix together the sour cream, sugar, eggs, and flour.
Cut the rhubarb into small pieces. Toss it in the pie crust.
Pour the sour cream mixture over it.

Bake at 375-400 for 20-30 minutes until the top sets just a little bit.

Mix together the butter + sugar + flour for a crumble, then sprinkle it over the set pie top.

Lower to 325F and bake until the crumble is lightly browned and delicious, about 30-ish minutes more.

It’s best the same day its made so that crust and crumble stay crisp. It’s also delicious if you have some leftover slices and freeze them. Oh my gosh it’s so good frozen. It’s like a delicious frozen ice pop. Even better than those pinky white strawberry shortcake ice cream bars.

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Ice cream at Bumpy’s Polar Freeze in Schenectady. A kiddie with rainbow sprinkles, and strawberry small. Satisfying soft serve ice cream. I’ve been craving cherry dipped soft serve, and BakingSuit‘s preferred way to eat cherry dip with sprinkles sounds like heaven on Earth.
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Summer’s floating by now that it’s finally getting hot out, and I’m trying to keep up with it. Smoking, grilling. The sparks shooting up out of a charcoal chimney are my kind of fireworks you can have any time of year.
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Kimchee dumplings. I love how homemade dumpling skins taste, but man, hand rolling those skins out takes a while. Still always worth it for the chew and pull on that fresh dumpling skin. I think I might try a pasta roller next time – my forearms are always crazy sore the next day.
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YEAH CRISPY DUMPLINGS. I bought a non-stick pan, and this is so much better for dumplings than my… well, all of my other pans. Just a dollop of oil, sear for a few minutes, pour a bit of water in, cover, and let steam until done, around 10-15 minutes (depending on size of dumplings). Perfect every time.

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What do adults do? Throw tea parties with copious amounts of sweets, of course. At least, that’s how I adult. I spent the better part of a week off and on over the course of a month prepping cookies and cakes. Wanna know how to whip out a tea party with the majority of the foods baked the morning of? Prep everything ahead of time. I made cookie dough and froze it in 32 oz yogurt tubs. I cut and froze scones. Baked them all off in the morning. I baked cakes ahead of time and decorated them that morning (defrosted), too. You can also prep frosting a few days ahead of time, too. Prep, prep, prep!

Above we have red velvet cookies (with white chocolate chips); gluten-free, vegan quinoa raisin cookies; and below we have savory garlic chive scones.
Behind them is a white cake with guava paste filling, and vanilla buttercream. So moist!
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Matcha green tea “blondies” or “brownies” with white chocolate chips. Super fudgy and not too sweet.
Oatmeal chocolate chip cookies courtesy of R.
Sweet scones.

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Mudslide cake with kahlua chocolate and irish cream frostings. So much frosting. I used a recipe from Butter Baked Goods – holy cow, that’s an awesomely moist chocolate cake.
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Quince jam shortbread bars on the top, and more garlic chive scones on the bottom. By the by – I made these tiered tea stands using some old plates from a thrift store, and some hardware from Amazon. Super easy, and super cute!
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Daniel B was a champ and drove up to TC Bakery for their last retail day and picked up an array of treats: Paris-Brest.
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Berry tart
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Famed lemon tart, and a bunch of macarons after I had lamented earlier that my house was too humid to make macarons so that they wouldn’t be on the menu. So sweet.

Overall, the older I get, the more I realize that adulting doesn’t have to be all about paying your bills and saving for retirement. I suppose the reality is that things are always changing. People age. They have kids. You buy a house in the ‘burbs. But you can still have bursts of whatever you think is fun in between all of that responsible adulting. And the best part is having lots of people to share these fun times with.

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Ayelada is the newest frozen yogurt shop in the area. I was excited for their arrival as they tout using local ingredients as often as possible. They use the same dairy as the Cowbella line of yogurt as a main supplier (though it appears other farms supply them as well), and all of their froyo is made from scratch.

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In the first few weeks, I’d heard that Ayelada was a bit on the expensive side, and I suppose they are compared to the other fro-yo shops in the area, but it’s also a bit of a different format. This is not self-serve fro-yo. You order at the counter, and there is a toppings bar similar to the self-serve fro-yo, but you just tell them what you want and they add the toppings. In my opinion, the toppings are what add up the bill pretty quickly. The picture above was $7 for a 5 oz small ($3.50 + $1 for 1 topping) and a 3 oz mini ($2.50). I thought the portions seemed really small on this visit, and found it a bit on the expensive side for the portion (this seems to have been part of the opening kinks), but the FLAVOR. Man – that is some good frozen yogurt. It’s kind of tart initially, then has this creamy finish. It’s really a pleasure to savor the original.

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Second visit! The mini seems to have doubled in size almost, and they put the fro-yo on a scale. They also ask you if you want to leave room for toppings, and presumably fill it less. Since the frozen yogurt is the real star, I suggest skipping the toppings and focusing on the main event. I was able to snag the tropical punch (mango, pineapple, toasted coconut) which was a real treat – the flavors were well balanced and the fruit flavors complemented the tart and creamy yogurt.
There is also a free toppings area by the registers which feature some honey, caramel sauce, cinnamon, and cocoa powder. How nice! But again, that fro-yo is where it’s at.

I really recommend you try Ayelada. They’re a unique and delicious addition to the frozen dessert scene in Albany, with weekly rotating flavors. Their facebook page updates their flavors in addition to their website: This week currently features lavender honey, chocolate coconut, and triple berry.

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A few weeks ago the innovators at TC Paris Bakery in Saratoga Springs, NY debuted a new menu. They invited Daniel B up to see the new menu creations, and I tagged along for the pictures (and the delicious goods).

New menu items are beignets, Le Mosaic macaron, and … salted caramel.
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The beignet. What’s not to love? It’s a light and eggy dough fried, and packed to the gills with raspberry. So good. I bought a few more on my way out, and they were just as stuffed as these. And guess what? They keep very well until the end of the day, which is impressive for anything fried.
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Le Mosaic is a new macaron – pistachio shell on top, branded Morello cherries, and a white chocolate shell underneath. Delectable! While I love making my own macarons, TC Paris is on another level, and are so inventive with their flavors.
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And guess what? Lunch is now on the menu! A Croque Monsieur made with Niman ham, bechamel, imported gruyere and Pan de Compagne. It’s a hearty sandwich that I want to eat entirely too much of. Saratoga, call in your lunch orders now. This is an amazing treat.

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Salted caramel! This is lovely – It’s firm enough to retain its shape, but pliable enough to yield to a bite. TC Paris once again manages to perfectly push their caramel to the burnished side, developing rich caramel flavor. This is no one-note saccharine caramel.

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And any time Daniel is around, the lemon tart must make an appearance. This was another one of my purchases on the way out that kept very well until the end of the day. That is, if you can fend off everyone who sees a TC Bakery box.


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When Deanna Fox asks you on a date, you say yes. And maybe you put on something nice, and brush up on your table manners. Deanna asked me if I’d like to accompany her to one of Heather Ridge Farm‘s Supper Clubs and this beautiful golden orb of butter was greeted us at the table when we sat down. This could have been my entire dinner. It was so delightful – Rich cultured farm-fresh butter.
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If you can’t tell, I’m still working on my photography. But here’s a shot of the menu we had for dinner. Dinner is served at a trio of communal tables seating about 16 people in total. The chairs even have soft fuzzy pelts draped over them.
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Hello darling. While the butter was a darling of dinner, really, you should get to Heather Ridge Farm for a meal, because everything was just so deliciously thought out and prepared.
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First up was a rosemary infused seltzer with blood orange garnish. Delightful, and a nice refresher to accompany dinner.
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Everything at the supper club was prepared on site, with as many ingredients coming from the farm or locally as possible.
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Butternut squash soup with with Heather Ridge Farm’s own lamb merguez and harissa infused yogurt. Wow. I never get excited about butternut squash soup, but this was great. Hearty without being heavy, this soup brought a bowlful of rich flavors – the harissa and moroccan spices added depth and complexity to the butternut squash, which brought it closer to the savory side. Great harbinger of flavors to come.
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Warm winter salad of potatoes, parsnip, sauerkraut, Heather Ridge pancetta, and some lightness from parsley. The potatoes could have been a touch longer, but this was overall a great salad for a cold winter night, and the parsley was a nice punch of greenery and contrast. I was surprised by how much I really liked the parsley in this dish (normally I think it’s good for countering garlic in its raw, chopped form, but this was just so good on its own).
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Charcuterie plate! Farm made weisswurst, pork liver pate, red wine gel, honey mustard, raw milk cow’s cheese. Ciabatta crisps were also served on the side (which I may or may not have loaded with a bit of that delicious butter at a few points).

Let’s talk pate. For me, not all pates are equal. My ideal pate is smooth, maintains a bit of lightness while still feeling rich and creamy. Heather Ridge’s pate fit the bill nicely for me and paired well with the wine gel as a contrasting sweetness to the richness of pate. The weisswurst were also lovely with the honey mustard and raw milk cheese. Not too smooth, and a nice bite from the casing .
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Sorrel is a highly underused ingredient in upstate NY. I normally think of it as a summer drink for its tart, refreshing flavor. Heather Ridge Farm made a Spiced Caribbean Sorrel beverage, that tasted closer to a mulled winter beverage. It was great to try a different execution on this dish. And also a great way to clear the palette before eating…
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Root beer braised short ribs served over polenta, with roasted endive and leeks. This is a dish that is sure to beat the winter blues. The root beer flavor added a supporting sweetness to these hearty beef ribs. The portion was also incredibly generous for grass fed beef. I was expecting about half as much (yet somehow I managed to finish every last bite).
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Dessert was honey caramel panna cotta – what made this special was that the panna cotta was based on egg whites in a nod to how panna cotta was made before gelatin was as widely used as it now is. And wow, was this delightful. It was a rich dish that left me incredibly full, and yet wanting more. the chocolate shortbread on the side was also great – like a crumbly sable, it was a great accompaniment to the honey caramel panna cotta.

Heather Ridge Farm also has breakfast/brunch on the weekends. Their prices are incredibly reasonable (and dare I say, just a wee bit low?) for the quality they serve. The dining room is small, but worth a wait and drive.

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My big Christmas present from Albany John was dinner at The Crimson Sparrow. The Crimson Sparrow has a frequently changing tasting menu with the occasional Asian influence. It’s headed by owner John McCarthy, and the experience was thoroughly satisfying. We were there for a little over two hours – the meal was paced so well we didn’t even notice how late it was once we left!

To note, the lighting in the dining room is a bit low, and I’m still trying to figure out how to work my new macro lens, so I’ll include a link to Crimson Sparrow’s IG account with much better pictures of these dishes.
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First up was the smoked octopus on uni puree, lardo, and shiso micro greens (Insta Pic). This was a two bite affair and I could have easily done with a plate of this. The octopus was perfectly executed – smoky, tender and meaty, and the uni puree was a deliciously rich pairing. Just an outstanding dish.
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Brussels sprouts with snails, charred leek, miso, honey, cashews, and parsley (IG Pic). The brussels sprouts were deliciously crispy and nutty, and a welcome vegetal dish. I couldn’t discern any snails, but didn’t realize it until I was done with the dish. I really enjoyed this, just didn’t pick up on all of the flavors noted.
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Sunchoke soup! (Instagram Pic) Sunchoke puree with date, chestnut, hazelnut, pickled cauliflower, black truffle. Oh. My. Gosh. Truffles. I go gaga for truffles. Albany John, not so much. This was a rich and creamy puree of sunchokes. One where, if you made it yourself, you’d be hesitant to serve seconds. The cauliflower, dates, and pickled cauliflower were judiciously portioned out in a wee mince beneath the shaving of black truffle. The black truffle added a lovely rich earthiness to the soup. So wonderful, Albany John even enjoyed the truffle aspect. And darn, I was hoping to get an extra slice of truffle from his portion – tee hee. Just kidding – I’m happy he has found one iteration of truffle that he enjoys.
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Scallop on top of salsify puree with masago (IG Photo is slightly different, but you get the delicious idea). Yet another dish that I could have very easily eaten a lot more of. A perfectly seared scallop, still soft and briny, and hugged with black masago.

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Pork belly with white beans, fennel, bay, mustard, rye (IG Pic). I heard fennel and my ears perked up. Uh oh. I’m not normally a fennel fan. But however this was made – yes. I am a fennel fan. The pork was meltinly tender, and the beans were a nice contrast.

Main Course time! Salmon and beef were the two main course options, so we got one of each.
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Skirt steak with broccolini and black bean peanut sauce underneath (No IG photo). This was one the only *womp womp* dish on the menu. The black bean and peanut sauce was just too much – the fermented black bean too present, and oddly out of whack with Crimson Sparrow’s normally judicious portioning. The beef was well cooked, but compared to the rest of the menu this seemed, well, just too normal.
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King salmon on a bed of black lentils, with bonito, sweet potato, maitake, sweet fern, and rock chives (IG Photo). Oh, sweet heavens, yes. Yes a thousand times over. The salmon was so wonderfully (minimally) cooked. The crisp maitakes were a nice textural contrast while also acting as a meaty complement.

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And then there was my favorite of amouses – the dessert amouse. Mulled spice anglaise, red currants, pistachios (IG Pic). What a nice surprise! It was a sphere of mulled spice anglaise, which had me wondering how I could recreate this flavor at home. Maybe reduce some mulled cider and mix it with anglaise? J
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Dessert also featured two courses, and Albany John went with the cheese course – a sheepsmilk soft cheese, I believe, with Bonfiglio bread and some honey on the side.
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I went with the sake lees ice cream on top of green tea cake mountains with some preserved fruit. I realized after ordering that I generally don’t care for sake, so this ice cream on its own didn’t quite sing to me, but as it melted, it made a nice sauce for the cakes to sop up. The cakes were a bit dry and dense and seemed intentional to resemble parts of earth. Admirable to look at, that’s for sure.

Each tasting menu is $75, with wine pairings available for $55. They also have brunch on the weekends, and Sunday Supper (a paired down and more casual tasting menu for $45). I can’t wait to return to try brunch and supper.

 

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