herbed pepper jack, whole wheat rye bread et galettes aux pommes

This has been a fun food weekend.  A day or two ago I finally got time to make some cheese for my sweetie.  She's way into spicy food and friendly cheese so I borrowed a pepper jack cheese recipe from my new cheese book, "Making Artisan Cheeses" by Tim Smith.  I may have shorted one temp rest in the production but I'm not super worried about it, had stuff to do.  Anyway, I added extra pepper flakes in the form of dried jalapenos and tossed in some fresh herbs from the garden, namely: chive, rosemary and thyme.  It should be interesting, looks delicious so far.  If this ages well I will probably leave it in the "cave" for a couple months, perhaps more...

 

Today I made some bread and some small apple pies (or galettes.)  The bread was pretty exciting, with a crunchy crust and a fine crumb.  It's a little heavy and rustic having about 30 % mixed whole wheat flour and rye which both inhibit rising to some extent but enhance the flavor and texture.  There's also a bit of molasses as the sugar source.  All in all, for a four hour bread loaf I was quite pleased.  

Then there were the pies.... utilizing some terrific Jonagold and Honey Crisp Apples from the in-laws orchard.  Those married with the fabulously easy and flakey pie crust recipe my mother gave me a few years ago came out marvelously.  Chloe and I banged out a batch of 14 in little time. She even rolled hers, patted it and marked it with a "C" :)  good times, tasty pies!
  Tomorrow of course is a sausage day so we should have a post coming about what's new.  Although if I had to guess I'd say something savory and friendly to cool, rainy weather.  Perhaps something crock-pot inspired...