My 15-year-old daughter, Kate, has been at it again. She doesn’t cook often since we have ventured into this year of eating local, for reasons which I suspect are obvious to everyone except me.
But when she does cook, she goes local gourmet!
Kate recently adapted a recipe for Choux Pastry Cream Puffs to our local ingredients and it worked!
The ingredients are surprisingly simple: home churned butter, some Dawson grown Red Fife whole wheat flour, a couple of local eggs, and some Klondike River water.
Instead of filling the Choux Pastry with local whipped cream, Kate decided to fill them with home-made local custard.