Oregon Coast Waves - 1.11

Fresh strawberries
Instructions
Preheat oven to 350 degrees. In a food
processor, pulse sugar until super fine,
about 2 minutes (if you don’t have a
food processor, caster sugar should also
work). In a mixing bowl, sift together
half of the sugar, the cake flour and the
salt.
In a large mixing bowl, whisk together
egg whites, water, extract of choice and
cream of tartar until well combined,
about 2 minutes. Switch to a hand
mixer and whip mixture on medium
speed while slowly adding remaining
sugar to mixture, until medium peaks
form.
Sift just enough of the flour mixture in
to evenly dust the top of the egg white
mixture and, using a spatula, gently fold
flour layer into egg white mixture and
continue this process until all of the
flour mixture has been incorporated (I
did this in probably 10 batches).
Divide batter among paper lined
muffin cups, filling each cup nearly
full — I use a cookie scoop. Bake in
preheated oven 15-18 minutes until
golden and toothpick inserted into
center comes out clean.
Cool completely, then pipe cream
cheese whipped cream over cupcakes
just before serving and top with fresh
fruit.
For the Cream Cheese Whipped
Cream Topping:
In a mixing bowl, whip heavy cream
until soft peaks form. In a separate
mixing bowl, whip cream cheese until
light and fluffy. Add cream cheese to
whipped cream along with powdered
sugar and whip until stiff peaks form.
Store in refrigerator. This is my favorite
part.
Rosemary
Sourdough Boule
One of the oldest breads from France
is boule. In French, boule means ball,
and this is the shape the original bread
makers would make their dough into.
Round like a ball. Initially, bakers were
more accustomed to making boules
than baguettes.
Sourdough baking, should you
choose to heed the call, provides an
opportunity to reflect, look within and
improve your emotional wellbeing. For
me there is something so therapeutic
in the process of making sourdough
bread. It’s an art! I have had a lot of
fun as I’ve learned new techniques and
flavor profiles. I’ve even come up with
some signature designs for the top of
my boules.
I use a bread lame, a razor blade tool
to score the top of my loaves with
precision, easily found in a specialty
kitchen store. I enjoy shopping for
these kinds of tools from our local
shop, Tú Tú Tú, in Nye Beach.
Have fun trying your hand at
sourdough bread making. I’m always
happy to share my sourdough starter —
it’s a gift from the heart of my kitchen.
Directions:
• 1/3 cup sourdough starter. I was
fortunate to get my starter from a friend,
Stephanie Brown. She made me the
best loaf of rosemary sourdough, I’m
still dreaming about it! I’m anxious to
try my new starter, from San Francisco,
that’s over 159 years old.
• 1-1/2 c water
• 4-1/4-1/2 cups flour. I use 4-ish cups
of Kamut flour. I have been so inspired
by one of my favorite food enthusiasts,
The Food Nannies. They use Kamut
flour for everything! It’s an ancient
grain that has never been genetically
modified.
1-1/2 teaspoon French gray salt
1-1/2 teaspoon fresh finely chopped
rosemary, one of my favorite herbs that
I grow.
• 1/4 cup olive oil. I use Trader Joe’s.
My Danish dough hook is the easiest
tool to mix the dough with. I cover
the dough with a tea towel and let it
rise on the counter 8-12 hours. Shape
it and refrigerate in a lightly floured
bowl and cover again with tea towel
for 4-plus hours. Invert the dough onto
parchment paper and bake 425f, 25-30
minutes in a covered Dutch oven. Take
the lid off and finish baking at 375f.
I love using my 4-quart French Staub
pan, it makes a perfect boule.
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