Lamb Leg Steak

 A juicy looking piece of boneless lamb leg steak 

in the refrigerated meat dept. while shopping, was too tempting

to walk away from!

I really enjoy a good piece of lamb, and though lamb

can be prepared in many different ways, sometimes a quick

cook can be the most satisfying.  

With a sprinkling of sea salt and a generous portion of 

Herbes de Provence, a splash of olive oil to the pan, 

cook until a golden brown crust starts to form.

The drippings can be made into a sauce, or if preparing potatoes, they

can be tossed in the drippings. 

This piece was large and so definitely was shareable. 

Accompanied with a crisp salad, or a cucumber salad and lemon wedges,

you will have the start to an amazing meal.

As Always,

ENJOY!

Israeli Chicken Schnitzel

 Whether it is veal, pork or chicken, a crisp breaded crust is 

always a delicious treat for lunch or dinner.

This became a popular dish when veal was unavailable,

but chicken was readily available.  Served with buttered baby potatoes, 

an Israeli salad (similar to Greek salad) and lemon wedges, you have 

all the components to make an interesting meal of varying 

textures and flavors.

The addition of sesame seeds to the crust gives

added flavor and uniqueness to the whole dish. 

As Always, 

ENJOY!

Recipe Source: Fresh Flavors from Israel by Ruth Oliver

INGREDIENTS

2 chicken breasts, halved and pounded flat

2 eggs

salt and freshly ground black pepper

1/2 cup flour

1 Cup bread crumbs

2 Tbsp. sesame seeds

Oil for frying

Pound chicken pieces.  Beat eggs, and add salt and pepper. Dip chicken into flour, then egg and the the bread crumbs and sesame seeds.  Add to preheated frying pan (medium high heat) and cook 2-3 minutes per side until golden.

Italian Gianduja Chocolates

Packaged with a pretty gold ribbon, and ready to give as
a gift or put into a pretty serving bowl to add alongside
any holiday dessert or buffet table.

unwrapped, you can see the rich dark chocolate shape.

Once cut open you can see the smooth filling, that has an
excellent true Gianduja flavor!

These can be found at Trader Joe's in the New Item section!

As Always, 

ENJOY!

Porchetta Roast at Trader Joe's

This Italian Style, Bacon wrapped roast, is now
being featured as a seasonal item at Trader Joe's.
Perfectly seasoned and ready to go!

While this was cooking, the kitchen smelled so wonderful!
It roasts up to perfection!  Save all the pan drippings to make a
tasty gravy or sauce to put over the sliced meat.

As Always,

ENJOY!

Raclette Sliced Cheese

Trader Joe's is now featuring some amazing items.
Usually this is around the holiday time, so they call these items
seasonal.  But please take full advantage of all these goodies!
And the ones you love..... stock up on!! They only come once a year!

Adding Raclette cheese as a topping to steamed potatoes bings something ordinary to another mouth watering level.   Watching as the cheese is just starting to melt over hot potatoes.

I can't wait to dig in!!!

As Always,

ENJOY!

Thai Style Fried Rice

What a great way to use up leftovers, or clean out 

the refrigerator. 

With a bit of leftover pork and chicken, and some shrimp

in the freezer, plus a big tupperware full of cooked rice, 

this seemed like the most appropriate dish to make. 

Something about the way all these flavors come together

is just so satisfying, especially since I had not prepared

any Thai food in awhile. 

I love the flavors in Thai fried rice compared to Chinese fried rice. 

The Thai style incorporates the eggs directly into the rice, while Chinese style 

usually makes an egg "pancake" and then dices that

and adds it. 

Plus, I love the flavors of fish sauce and cilantro, which are not part 

of chinese cooking fried rice.

Overall...... amazing comfort food!

As Always,

ENJOY!

INGREDIENTS

leftover cold rice

oil

garlic

pork

chicken

shrimp

green onions

cilantro

fish sauce

eggs

lime to taste

chili to taste

Chai Spiced Pear Crisp

At our house, a fruit crisp is a common occurrence.

However, this one is really dialed up on its spices.

I saw a recipe for chai spiced pear pie, and just converted it 

to a crisp.  My niece can not have gluten, and it seems like most 

Thanksgiving desserts, pies, tarts, cakes etc. contain gluten.

So, since crisp is a crustless dessert, it was on the list to try. 

The fruit is peeled and cut and tossed with spices.

The topping has no flour.  In place of all-purpose flour, I used

almond flour and Teff flour with the oats, sugars and butter.

Plus, lots of spices.  The combination of spices I used were

Cinnamon

Cardamom

Ginger

Nutmeg

Black Pepper 

and salt

As Always,

ENJOY!

Recipe Source:  thekitchn.com

Cranberry Walnut Tart

The top can be decorated with cut orange segments.

Walnuts are added to the partially baked crust.

The partially cooked caramel syrup is added over the walnuts.

After the tart is completely baked and the caramel syrup

has bubbled and thickened in the oven.

This crust can be baked a day ahead and stored with plastic wrap.
The cranberry filling can be made and stored a day ahead as well.
The orange segments can also be carefully cut and stored in
a container in the fridge.

When ready to serve, just assemble and cut.
The textures and balance of sweet and tart are so yummy on this tart!

As Always

ENJOY!

Recipe Source: Better Homes and Gardens, Nov. 2018

Pumpkin Bread Trifle

The top is covered with candied pecans.

The trifle dish is layered with pumpkin bread and

the enriched whip cream.

Upon serving, you can add caramel sauce, or a liquor, or 

brittle chips, 

or as I did here, broken chunks of honeycomb candy.

Adding a topping, especially one with texture, gives not 

only a beautiful presentation, but is an added

crunch when eating the trifle.

This is a great do ahead recipe, and can be assembled

shortly before serving, or if you have space in the refrigerator, can

be assembled up to 8 hours ahead. 

This was the easiest of all my Thanksgiving desserts, and it was a 

huge hit!  I think with all the whip cream and spiced up pumpkin bread, 

and lastly the homemade honeycomb candy, everyone enjoyed

the variety it was from just having pie.

As Always,

ENJOY!

INGREDIENTS

Pumpkin bread(homemade or store bought)

Candied pecans(homemade or store bought)

Enriched Whip Cream

  2 1/2 cups heavy cream

  8oz. sour cream

  1 cup powdered sugar

  2 Tbsp. bourbon

 Just before assembling, whip the cream, then add the sour cream, sugar and bourbon to blend. 

In a large trifle dish, add one layer of 1" cubed pumpkin bread squares, then a layer of whip cream(1/3 of the mixture) then a sprinkling of the candied pecans.  Repeat this 2 more times.  The top can be decorated with extra pecans or caramel sauce or brittle chips.  

Cranberries from Wisconsin

I was delightfully surprised to find these wonderful, large 

sized bags of Cranberries at Trader Joe's!  

I love the 2 lbs. package, since I use so many cranberries at

Thanksgiving and Christmas time, for pies, sauces, desserts

and breads.

Even better, they came from the great state of Wisconsin! Which of 

course I am partial to, since my daughter and nephew live in that state. 

My grandfather was born and raised in Madison WI, and he was a 

huge berry lover, both cranberries and blueberries!

Stock up on cranberries, they freeze well too, for later use!

As Always,

ENJOY!

Thanksgiving Pie Parade 2018

The assortment of pies, tarts and desserts

are lined up waiting to be cut! 

And the Thanksgiving Feasters are patiently waiting

to make there selection.

This year we had a number of classic favorites.
Mince Pie, which is my mother's favorite, she even eats
leftovers for breakfast! Crimson Pie, which is a wonderful twist
on a berry pie, but with cranberries, makes it so appropriate for the holidays.
Two pecans pies!  Always favorites! One which was classic pecan and one that was
a Texas Pecan Pie. This pie has chocolate, layering the bottom of the crust.

The new recipes tested this year were a Pumpkin Bread Trifle, which was a big hit!
A Cranberry walnut Tart, which is an easy do ahead recipe, and lastly was a
gluten free, Chai Spiced Pear Crisp, which we included especially for my niece.

Everyone always wants to try all the pies, which sometimes is a challenge
to cut enough skinny slices.  Luckily, we all meet again on Friday for an after
Thanksgiving dinner party, which gives an opportunity for folks to
try any leftovers, that they didn't already try the day before!

As Always,

ENJOY!

Italian Cookie Assortment

Trader Joe's always brings in so many wonderful new items

during the holiday season. 

This package of "A Classic Selection of Cookies and Meringues"

caught my eye.

I really enjoy good Italian cookies.  I love to make them myself,

especially my favorite varieties, but they always make so many,

it is nice to just buy a few.

Inside the box, the cookies are very nicely displayed in a tray. 

The tray helps to keep the cookies from breaking, but also keeps

them from being covered in crumbs from the other cookies. 

I really appreciate the tray design, especially if you are going

to put the cookies out in a pretty fashion on a plate or platter for serving. 

I have opened bags of cookies before that have been all tumbled 

together and they are a mess to try and serve.

There are many cookie choices in our markets these days, but enjoying

something traditional from another country, even if it is very simple

is always a fun treat for me and I hope for any guest I may serve!

As Always,

ENJOY!

St. Tropez Restaurant and Wine Bar

Lamb shank cooked to perfection!

Melt in your mouth seared Sea Scallops!

Mushroom stuffed chicken breast, delicate and moist!

Classic Frisee salad, a must have at any French restaurant!

Chocolate Mousse, a recipe from the chef's grand-mere!

Who can resist all the amazing cuisines of NYC!

On a recent visit to NYC, to see my son, we were able to enjoy a wide 

range of restaurants and cuisines.  The first stop, a little French restaurant with great 

ambiance and character, an amazing chef, and the friendliest owner. I never

have difficulty striking up a conversation in a restaurant, and when 

food and wine is the main subject, the conversation has no end. When pride of the 

restaurant is shown by the owner, chef, waiters and kitchen staff, you know you 

have found a gem of a place.

When you are treated like family, you know immediately that it is a 

restaurant to be frequented as often as possible.

A great wine list and, a menu that has so many good choices,

you know instantly that to try it all you will have to return. 

As Always,

ENJOY!

New York Style Cheesecake

Beautifully creamy slices, with a thin, crisp graham cracker crust.

Just baked... and ready to cool!

Going into the oven...this cheesecake does not
require a water bath, which makes it easy to transfer, and
a bit shorter time to cook.


When you want a great dense and thick cheesecake, that is beautifully tall
for a presentation, this is my go to recipe.

As Always, 

ENJOY!

Recipe Source:  Classic Home Desserts by Richard Sax

Crust:

1 cup graham cracker crumbs

1 1/2 Tbsp. sugar

2 1/2 Tbsp. butter melted

Filling:

2 1/2 lbs. cream cheese softened

1 1/2 cups sugar

zest of 1 lemon and 1 orange

1/2 tsp. vanilla extract

3 Tbsp. flour

5 large egg 

2 large egg yolks

1/2 cup sour cream

Preheat oven to 375 degrees. Butter a 9" springform pan. Combine crumbs with sugar and butter  and toss to moisten. Press mixture onto the bottom of the pan. 

Bake about 8 minutes until golden. Set aside to cool.

Increase oven to 500 degrees.

In a large bowl with an mixer beat the cream cheese and sugar, zest and vanilla, until creamy. Add the flour and beat in the eggs and yolks one at a time, mixing well after each addition. Add the sour cream and mix until very smooth. Pour the mixture into the pan. 

Bake for 12 minutes and then reduce temperature to 200 degrees. Bake for 1 hour more. 

Cool the cheesecake for about 15 minutes. Use a knife to loosen it from sides of pan. Once cooled to room temperature, chill until cold and firm, at least 3 hours. 

Remove from refrigerator at least 20 minutes before serving.

Chicken Bone Broth

Roasted bones with vegetables, ready to simmer.

Rich, full flavored broth, the result of simmering for
over 12 hours!


Whether you put it in the freezer or use it right away after making it,
you will have a delicious soup from this bone simmered product.
It is definitely worth the time!

As Always, 

ENJOY!

Ingredients

• 3 lbs. chicken bones and pieces
• 2 Tbsp. cider vinegar
• 1  onion, peeled and halved
• 1 carrot, 
• 3 quarts water

  

1.  Preheat oven to 400 degrees. Place the bones in a colander, rinse under cool water, and pat dry.
2. Arrange the bones in a single layer on a rimmed baking sheet. Roast until golden-brown, about 30 minutes.
3.  Transfer the hot bones to a large stockpot. Add the water and vinegar and stir to combine. Cover and let sit for 30 minutes.
4. Bring the water to a rapid simmer over high heat.
5.  Immediately turn the heat down to the lowest setting possible. Check the pot occasionally, skimming off any foam that collects on the surface and adding additional water as needed to keep the ingredients covered. Cover and keep the broth at a low simmer for 12- 24 hours.
6.  Add the carrots and onions and continue to simmer for 12 to 24 hours more, adding more filtered water as needed to keep the bones covered. The broth is done when it is a rich golden-brown and the bones are falling apart at the joints.
7.  When the broth is finished, strain and cool the bone broth. Set a strainer over a large pot or even a stand mixer bowl and line it with cheesecloth if desired. Carefully strain the bone broth into it. Discard the spent bits of bone and vegetables.
8. Transfer the broth to airtight containers or jars. Refrigerate or freeze.

Banana and Pecan Waffles

Hot off the waffle iron, add your favorite toppings and serve!

This recipe for waffles, in my opinion, is the best! 
Now add something delicious to the batter, and it
becomes even better.
Maybe you love blueberries, or chocolate chips in your waffles,
if you haven't tried banana slices and chopped pecans,
then this is your chance to try something new and wonderful.

The "extras" to your waffle batter are really endless.
It can be your favorite flavor combinations or something
you have leftover in the refrigerator.
Make it your family's Saturday morning surprise!!!!!!

As Always,

ENJOY!

INGREDIENTS

Waffle batter( I use the King Arthur Flour Co. recipe for waffles made with sourdough discard)

1 ripe banana sliced very thin

1/2 cup chopped pecans 

OVERNIGHT SPONGE

• 2 cups flour
• 2 tablespoons sugar
• 2 cups buttermilk
• 1 cup sourdough starter, unfed/discard

WAFFLE  BATTER

• all of the overnight sponge
• 2 large eggs
• 1/4 cup vegetable oil or melted butter
• 3/4 teaspoon salt
• 1 teaspoon baking soda

1. In a large mixing bowl, stir together the 1 cup unfed starter, flour, sugar, and buttermilk.
2. Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.
3. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
4. Add the salt and baking soda, stirring to combine. The batter will bubble.
5. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
6. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
7. 
   

Parish Fair 2018

Getting ready to deliver all the packaged goodies

to the fair bake sale. Homemade biscotti and brittle.

Lots of summer work, captured in lovely jars of jam, 

ready to be delivered to the church bake sale.


What a fun time, prepping all these goodies! 
Starting this summer, with preparing all kinds of different jams,
some that were rather exotic and unusual, to the last few days
of planning and baking the goodies that will be purchased at the fair.

I try to choose unique recipes, ones that will also be easily transportable,
will package well and will display well.
Every item gets a pretty tag and a ribbon or
baker's twine to decorate it. 
When an item is presented well, not only is it more likely to be purchased,
but those buying, know that care was taken in the preparation.

It always delights me knowing how much people enjoy my products,
and go out of there way to tell me that they purchased something I made.

As Always,

ENJOY!

Plum, Orange and Cardamom Jam

Such beautiful color, just adding this to a table
in a pretty glass dish, would add a sparkle
and lots of smiles to any family dinner.

cooking and thickening, it smells fabulous!

I can't wait to use this jam, when the falls season really rolls in.
When we all cook those delicious Sunday dinners,
with a roast in the oven.  The whole house feels warm and
smells so good.
This jam would be especially amazing with a roast pork or
herb seasoned pork chops.
Or a dollop on a warm scone could be just as enticing!

As Always,

ENJOY!

Recipe Source: In A Jam by Kirsten Day

Makes 4 - 250ml jars

2 oranges

100ml water

700g yellow or red plums

juice of 1 orange

juice of 2 limes

seeds from 10 cardamom pods

500g sugar

Cut the oranges into quarters and then slice very thinly.  Add to a small saucepan with water, bring to a boil and cook for 15-20 minutes.

Cut the plums in half and remove the stone, slice the flesh and place in a large heavy bottomed saucepan, with the cooked orange, orange juice, juice from 1 lime and the cardamom seeds. Bring to a simmer slowly, stirring to prevent the fruit from sticking to the bottom of the pot.  Cook for 10-15 minutes or until the plums are soft. 

Add the sugar and stir until it has dissolved. Increase heat and cook to setting point. (104C degrees).

Approximately 10-15 minutes  When jam is ready, remove from heat and stir in the juice from the remaining lime.  Allow the jam to sit for 10 minutes.

Ladle jam into hot, sterililzed jars.  Screw the lids on tightly and allow the jam to cool. 

Label and date the jars.

Plumcot, Vanilla and Star Anise Jam

The additional spices in this jam make it so much

more than just a fruit spread. It is more like a sauce 

you want to add to everything. 

I personally think this jam would be delicious

with roast duck or turkey!

As Always,

ENJOY!

Recipe Source: In A Jam by Kirsten Day

Makes 3 - 250ml jars

500g plumcots

500g sugar

60ml lemon juice

2 star anise

1 vanilla pod or 1 tsp. vanilla bean paste

Quarter the plumcots and remove the stones. Place the flesh into a large heavy bottomed pot. Add the sugar, lemon juice, water and star anise. Bring slowly to a simmer over low-medium heat, until the sugar has dissolved, stirring to prevent the fruit catching on the bottom of the pan. 

Split the vanilla pod and scrape out the seeds, add to the pan, along with the split pod. Increase the heat and boil for  20-25 minutes. Setting point at 104C degrees.

When ready, remove the saucepan from the heat, remove the star anise and the vanilla pod, and allow the jam to sit for 5 minutes.

Ladle the jam into the hot, sterilized jars, screw the lids on tightly and turn the jars upside down for 5 minutes. Turn them back upright and allow to cool. 

Label and date each jar. 

Fig and Stem Ginger Jam

A jam to serve at every meal!

I love fig jam, and this jam has a delicate addition 

of stem ginger, that brings it to another level of layered flavors!

At breakfast  - on toast

                                          At lunch  - with goat cheese and baguette

                                          At dinner   - served with roast pork             

Oh my! Too many choices!!

As Always,

ENJOY!

Recipe Source:  In A Jam by Kirsten Day

Makes 3 - 250ml jars

500g fresh figs

1/2 cup water

300g sugar

juice of 2 lemons

1/3 cup finely chopped stem ginger

Wash the figs, remove stems and quarter. Put in a large heavy pot with water and bring to a boil, cook for 5 minutes.

Add the sugar, lemon juice and stem ginger and stir until the sugar has dissolved. Increase heat and bring to a rolling boil. Cook for 10-15 minutes or until the mixture reduces and thickens.

Remove from heat and allow jam to cool for 10 minutes.

Ladle jam into hot sterilized jars.  Screw lids on tightly and allow to cool. 

Label and date.

Spiced Blueberry Jam

The spices added to this jam, make it more than something

to just add to your morning toast!

Try it  on the side of a cheese platter or spread it onto

Brie cheese and a baguette.

Add it to your Greek yogurt, or a dollop on

a slice of cheesecake!

The choices are endless!

As Always, 

ENJOY!

Recipe Source: In A Jam by Kirsten Day

Makes 3- 250ml jars

500g blueberries

500g sugar

2 tsp. lemon zest

juice of 1/2 lemon

1/4 tsp. cinnamon

pinch of ground cloves

Place half the blueberries into a large pot, and gently crush the berries using a potato masher. Add the remaining whole berries, sugar, lemon zest and juice, cinnamon and cloves.

Bring up to a boil over medium-high heat, and cook for approximately 20 minutes, or until thick, stirring often. (Using an instant read thermometer, the temperature has reached 104C degrees.

Remove from heat and allow the jam to sit for 5 minutes.  Ladle the jam into hot, sterilized jars. Screw the hot lids on and turn upside down for 5 minutes. Turn them back upright and allow to cool.

Label and date the jars.

German Plum Cake

One of my favorite summer desserts!

I was able to make one, last, cake, before the season 

is over, with the last of the Japanese plums 

in the stores.

Serve with coffee in the morning for 

a wonderful treat, or serve with a good

dollop of whip cream as an after

dinner dessert!

As Always, 

ENJOY!

Recipe Source:  Bon Appetit

1 1/2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
8 Tbsp. butter, room temperature
2/3 cup plus 1/4 cup sugar
2 large eggs
2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup sour cream

5 large plums, halved, pitted, and cut into wedges
Optional - sliced almonds

Preheat oven to 350 degrees
Butter a 9x13 pan

Using electric mixer, beat 6 Tablespoons of butter with 2/3 cup of sugar in large bowl until well blended. Beat in eggs 1 at a time. Beat in extracts. Beat in sifted dry ingredients in 3 additions, alternating with the sour cream.

Spread batter in pan. Arrange plum wedges on their sides in rows. Mix 1/2 tsp. cinnamon and 1/4 cup sugar in small bowl. Sprinkle over plums.  Melt 2 Tablespoons butter and drizzle over cake. (add sliced almonds on top if using)

Bake for 40 minutes. Transfer to rack and cool.

Pear and Buckwheat Cake

With a dusting of powdered sugar you have an exceptional

cake to serve with tea or coffee!

Beautiful to look at and delicious to eat!

Arrange pear slices on top of cake.  I like to use large slices,
so this is 1 1/2 pears.  I don't use the little edge pieces, because I think the cake looks
prettier when all the slices are similar in size.

As Always, 

ENJOY!

Recipe source: Sourdough by Sarah Owens

170g buckwheat flour

50g almond flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 tsp. salt

115g butter, softened

165g raw sugar

2 large eggs

1 tsp. almond extract

100g 100% hydration starter

1 pear cored and sliced into 1/4 inch wedges

25g sliced almond

Preheat oven to 375 degrees.  Grease a 9" cake tin.  In a large bowl combine the butter, sugar and eggs using a handheld mixer. Add the almond extract and beat until combined. Using a fork, beat in the starter. Fold the dry ingredients into the wet ingredients a third at a time.

Pour the batter into the pan.  Decorate with the sliced pear and almonds.

Bake for 30-35 minutes, until the edges begin to brown. Serve warm or at room temp.

Bleu Cheese and Walnut Crackers

Savory and rich,  perfect to serve with fruit and a glass of wine!

Crackers like these are the exact treat I like to add to a cheese platter
or charcuterie board. But they are  also delicious by themselves, with there
rich buttery, nutty and cheesy taste.

As Always,

ENJOY!

Recipe Source: Sourdough by Sarah Owens

85g butter, softened

100g semisoft bleu cheese

60g 100% hydration starter

60g whole wheat pastry flour

1/2 tsp. salt

60g walnuts,chopped

1 egg yolk

dash of cream

Beat the butter and Bleu cheese together until smooth. Add the starter and blend. Add the flours and salt and blend just until it comes together.

Roll the dough into a log and wrap in plastic and refrigerate for at least 1 hour or up to 2 days.

Preheat oven to 425 degrees.  Chop walnuts. Remove log from refrigerator and allow to soften for 

5-10 minutes. Whisk together egg yolk and cream.  Brush onto log and roll log in chopped walnuts. 

Slice log as thin as possible.  Place slices on parchment lined baking sheet. Bake for 10-13 minutes.

Remove from oven and cool on rack. 

Fennel, Orange and Almond Biscotti

Crunchy, thin sliced biscotti are perfect for dunking.

Sliced at just 1/8 of an inch they are a slim treat.

Toasted and browned, the spices, almonds and orange are very fragrant!

Two easy to form logs of dough go into the oven.

After baking, the logs have puffed slightly, and are cooling
before slicing.

I love biscotti of all kinds, but I especially love trying new recipes
that I instantly fall in love with!!
This recipe I know will be made many more times at our house!

As Always, 

ENJOY!

Recipe Source: Sourdough by Sarah Owens

4 large eggs

150g sugar

1 tsp. salt

100g 100% sourdough starter(100% hydration)

1/2 Tbsp. whole fresh fennel seeds or dried anise seed

90g candied orange peel, chopped

260g whole raw almonds

400g whole wheat flour

70g medium cornmeal

Preheat oven to 350 degrees. Beat eggs, sugar and salt with a handheld mixer on high until mixture thickens. Add the starter, seeds, orange peel, and almonds and stir with a wooden spoon to combine. Add the flour and cornmeal in several batches, stirring after each addition until hydrated. 

Form the dough into two logs. Place on parchment paper. Bake, rotating half way through, for 25-30 minutes, until the tops are golden brown. Cool for 20-25 minutes. Cut the logs wafer thin about 1/8 inch thick slices. Place the slices on a baking sheet and bake for 18-22 minutes, until the edges become a golden color.  

These store well for weeks in an air tight container.