Monday, August 22, 2011

Buzz Saw & Border tutorial, Urn Panel, Red Hats & Cherry recipe

This is a cute little quilt made from an Urn panel. It is quilted with clamshells.

Buzz Saw quilt from the book Open A Can Of Worms.

The quilting didn't show up very well in the photo.  I used a combination of Terry Twist and a ribbon design.  Click the photo for a large version.

Border Tutorial
Once again, I am using my favorite marking tool:  TAILOR'S CHALK.  This quilt is made from 2 1/2" strips which makes a nice built-in 2" grid(after seam allowances).  I used the piecing as a guide and marked the 2" divisions.  I did stitch-in-the-ditch to separate the top from the borders, then treated the two borders as one.  I just got a little creative with a feather motif to fill the corner.  The whole border is continuous, and gets a little extra zing from a variegated thread.  The chalk just brushes off.

I was a lucky, lucky girl this week, with TWO pool parties to attend.  Thursday was Red Hat day.  Hanna treated us to a swim in her pool and hamburgers on the BBQ, cooked courtesy of her DH.  After the burgers were done he beat a hasty retreat to his friend's house.  The rest of us brought pot luck salads & desserts.  I figure by now her neighbours have all signed the petition that she is not allowed to have us over again because we broke the noise bylaw.  :-)  Then Saturday was a swim and dinner party at a friend of DH's.  The ladies ended up going in the house around 9 pm because we couldn't hear ourselves talk.  And we needed to complain about our hubbys.

Picked  2
Eaten  5
Given Away  0 (again??  really??)
Compost 0
Total YTD 49
Cherry Cornmeal Upside-Down Cake
Serves 10, adapted from Bon Appetit via Smitten Kitchen

3/4 cup unsalted butter, room temperature, divided
1/4 cup packed dark brown sugar
2 tsp balsamic vinegar
3 cups whole pitted fresh Bing cherries (*I used half cherries and half fresh blueberries)
1 1/4 cups all purpose flour
1/4 cup yellow cornmeal
2 tsp baking powder
1/4 tsp salt
1 cup sugar
2 large eggs, separated
3/4 tsp vanilla bean paste OR vanilla extract
1/2 cup light coconut milk
1/4 tsp cream of tartar

1. Position rack in the center of the oven. Preheat to 350.  Combine 1/4 cup butter with brown sugar and vinegar in a skillet.  Stir over medium heat until butter melts and sugar dissolves.  Increase heat to high.  Add cherries and bring to a boil.  Set aside. (*this is DELICIOUS.  It would make a wonderful topping for ice cream)

2. Whisk flour, cornmeal, baking powder, and salt in a medium bowl.  Using an electric mixer, beat 1/2 cup butter in a separate large bowl.  Add sugar.  Beat until pale and fluffy, about 3 minutes.  Beat in egg yolks and vanilla.  Add flour mixture alternatively with coconut milk in two additions each, beating just until blended and scraping down the sides after each addition.

3. Using clean, dry beaters, beat egg whites in another medium bowl until foamy.  Add cream of tartar and beat until whites are stiff  but not dry.  Using a rubber spatula, fold 1/4 of the egg white mix into the batter.  Fold in remaining whites in three additions.

4. Pour the cherries into a 10-inch springform pan.  Pour the batter over the cherries, spreading evenly to cover the cherries.  Cover the bottom half of the pan with aluminum foil to prevent leakage.  Bake cake until top is golden and a tester inserted in the center comes out clean, about 45 minutes.  Cool in pan, on rack, for 5 minutes.  Run a spatula around the sides to loosen.  Remove sides of springform pan.  Place a large serving platter on top of the cake, and flip over.  Remove the base of the springform pan from the top of the cake.  If necessary, rearrange any cherries that may have come unhinged.  Let cake cool at least 45 minutes.  Cut into wedges and serve.

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