It’s been some time since I’ve baked. Mostly because I haven’t had a proper occasion. My family trips to NJ over the past few month have meant borrowing my mom’s kitchen to whip up some treats or simply providing the libations. Have you ever tried to carry a cake or pie on the subway, a short walk and two trains? Trust me, it’s not a fun experience. The responsibility of making sure the dessert stays perfectly straight with little bumps or bruises is stressful enough, but add a hot humid day and some whipped topping and it’s a recipe for disaster. Nobody wants to eat a puddled dessert soup. Unless of course it was originally planned that way.
A few weeks back when I made mini tiramisu cups, I bought mascarpone with intentions of bringing the supplies to my mother’s to cook. I can’t remember the exact circumstances but I ended up leaving my ingredients in Brooklyn and buying new ingredients in Jersey, leaving me with two tubs of mascarpone, an ingredient that I’ve purchased very sparingly in my life. Luckily the cream has a long refrigerator life if unopened. As the expiration date pushed closer I knew I had to make something. I canned some bourbon cherries the other week, realizing I still had half a pint left over from last season that we needed to consume. …how those cherries lasted a few year is still a mystery.