The past few days I have been thinking constantly, trying to come up with a name for this (dare I say beautiful) blog. My name as a title just wasn’t cutting it. Unfortunately, I couldn’t for the life of me come up with a name that I felt was worthy enough. I tried everything from brainstorming lists of key words to asking friends and family for help. Still nothing. Part of my problem was that I was being incredibly picky. I wanted something catchy, with a ring to it and it had to be classy. I also wanted it to describe my personality and my baking style. So I wasn’t really making it very easy for myself.
It wasn’t until today, amidst baking Cranberry Pomegranate Quick Bread that a name finally came to me. Modern Pastry. I don’t know how or why that popped into my head. Maybe it was just my subconscious hard at work while I mixed and measured. Either way I knew I finally had my name. It perfectly embodies my work in the kitchen. I always try to elevate or put a twist on the recipes I use and I’m constantly incorporating new or interesting flavors into classic desserts. So in that way, my baking is very much modern.
As for describing myself as modern I’m not so sure. I’d like to say that being a woman who spends her time in the kitchen is new and unexpected but in reality it’s not. Although in my case I’m an 18 year old high school senior who, in her spare time, bakes, photographs, and blogs. So maybe I am putting a modern twist on the classic “women in the kitchen” scene.
Another new twist is this Cranberry Pomegranate Quick Bread. The first time I made this recipe was this past summer for the Bed and Breakfast I worked at and added fresh blueberries my mom and sister picked. It was perfect because it was so easy and quick to make. And easy and quick was exactly what I needed since I had to get up at 5am to make it after only 5 hours of sleep. I did something very crazy this summer. Instead of getting one summer job I got two. I worked at a local bed and breakfast and also for a catering company. There were some days that I would wake up at 6am, put in 7 hours at the bed and breakfast and then an hour later, show up to help cater an event for 8+ hours. I ran myself ragged some days and it was completely my fault. I loved it though and thoroughly enjoyed both jobs.
This time around I made the bread with Pomegranate seeds and dried cranberries mixed in to give it more of a wintry feel. Quick breads are incredibly simple and you could do any number of things with this recipe like adding different fruits or changing the type of zest.
for the bread
- 1 1/2 cups flour
- 1 tsp baking powder
- 1 1/2 cups + 1/4 cup blueberries divided (fresh or frozen)
- 1/4 tsp cinnamon
- 1 cup sugar
- 1 tsp vanilla
- pinch of salt
- 2 eggs
- 1 cup sour cream
- 1/4 cup vegetable oil
- juice and zest of 1 lemon
note: The blueberries may be substituted with pomegranate seeds or any other berry
for the glaze
- juice and zest of a lemon
- 1-2 cups powdered sugar
for the bread
- Preheat oven to 350ºF.
- Lightly oil a loaf pan and set aside.
- In a large bowl stir together flour, baking powder, cinnamon, sugar, and 1 1/2 cups of the blueberries.
- In another bowl, lightly whisk together the eggs, oil, vanilla, sour cream, and lemon juice and zest.
- Pour the liquid ingredients into the dry ingredients and stir together until combined.
- Pour the batter into the loaf pan and sprinkle the remaining 1/4 cup of blueberries over the top.
- Bake at 350 for about 50-60 minutes until a toothpick comes out clean from the middle.
- Cool completely before removing from the pan and glazing.
for the glaze
- Place the lemon juice and zest in a small mixing bowl.
- Whisk in 1 cup of the powdered sugar.
- Add more powdered sugar until the glaze is at the desired consistency.
- Drizzle over the cooled bread.