Give your dessert a clever name — and tell us about your recipe.
Summer Harvest Pithivier was made with ingredients from my garden that I needed to use up! We had an abundance of eggplant and tomatoes. We also purchase pork from our neighbor farmer and that went into the recipe as well. I modeled it after a dish that is one of my favorites: stuffed eggplant with Italian sausage. I tried to get fancy with the cuts but only one cut came out well. Otherwise there were two pumpkins and two acorns cut into the top.
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
The biggest surprise is how easy this was and that one can literally include any kind of filling. The other: figuring out what a Pithivier is!
How did you add a Wisconsin twist to your flavors or decoration?
Homegrown everything… including the meat. This time of year, I give thanks for our Wisconsin harvest: the vegetables, the animals that give of themselves to us, and the feelings of accomplishment that another growing season is ending.
How did you do?
I participated in all 10 Great Wisconsin Baking challenges this summer — I’m a Star Baker!