Tuesday Twister – July 14, 2009

My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to food. So here we go – I’ll catch you up on what’s twisting in the kitchen this week!

• Scaling Back – As of Monday morning, yesterday, my children are in California for 2 weeks. So I’ll be cooking smaller quantities, since Jeff and I are the only ones left at home. This is hard for me! Any tips for me on cooking for two?
• Sprouted Spelt Biscuits with cinnamon and raisins – To the Sprouted Spelt Biscuits recipe, I added a little raw honey, cinnamon and raisins. The kids really loved the change. They took a batch with them on the road to California. I also sent five mixes of the dry ingredients for the biscuits, so Haniya will be able to make a bread that she can eat while away from home. The grocery story gluten-free bread is not very good, and she can’t have regular bread. But she can have sprouted gluten-grains and they yield delicious baked goods!
• Cherry Clafouti – For our dessert on Sunday evening, when Jeff’s parents were with us, I made the cherry clafouti from The Nourishing Gourmet. I used local cherries from The Lighthouse Center. The changes I made to the recipe, to fit my pantry: using sprouted spelt flour and raw goat milk. I halved the eggs and honey. Delicious! Haniya requested this again for her birthday cake at the end of this month. Oh, how could I forget! On the side, we had homemade vanilla ice cream made from our goat milk along with coconut cream (for creaminess).
• Cheddar Cheese – I am making a first attempt at goat cheddar cheese. This is exciting! I decided I was ready to attempt it because now I have a clip-on thermometer from homesteadersupply.com. This helps me be more precise with temperatures. The picture shows the current stage of the cheese. It has to press under 50 pounds of pressure for 12 hours. After that I’ll have to remove it from the press, rub salt on it and let it start aging at 50 degrees for at least a month.

So, that’s it for me – what’s twisting in your kitchen? I would love to hear!