Hello readers!
I hope you are well. I am still recovering from a stomach bug that I contracted abroad, so excuse me for the brevity of the newsletter introduction this time around. I’m going to give you some important details, then move onto sharing an exciting and easy-ish recipe with paid subscribers.
Rad Joy Updates
Ordering is now up via radicaljoybakery.com/ordercake. I added two new fun flavors: pandan strawberry shortcake and hojicha peaches and cream. Click here to view the single menu on a full page if you’re curious ;)
*TEASER*: I will be joining an all-star crew of queer femme chefs for a seated situation in mid-November. More details dropping soon, but there will definitely be a big grazing table and big-time fall flavors!
I am currently offering up 1 free, annual paid subscription to this Substack via a raffle to support Palestinian families in Gaza. Details to enter the STACKED raffle full of goods and services from local, Chicago makers here. Collectively, the group has raised over 3k and we are aiming for 4k when the raffle ends this Thursday <3
A little intro to the recipe
I have tooooons of frozen peaches in my freezer because I hoard summer fruit like it is the antidote that will take away my seasonal affective disorder in the cold months. If, unlike me, you do not have a chest freezer full of flash frozen local fruit, the fresh grocery store fruit will do just fine. I have a little trick in the recipe to help you figure out how much sugar to add to your compote based on what fruit is available to you.
Like my last basque cheesecake recipe, this compote is meant to be tailored to your palate’s desire. You can choose to add bourbon, or vanilla, or lemon juice – or not. You can grate your ginger for some texture, or smash it and remove it, just for flavor.
I even tell you a little secret about stone fruit kernels that many pastry chefs don’t even know about! When you extract the kernel from the inside of a stone fruit and cook it in the compote, the kernel (called noyaux) will add a complex, floral, almond-like quality to your dish. Like peaches, almonds are part of the stone fruit family, and so the seed of a peach gives off an aroma that is remarkably similar to a delicious, fruity almond.
Curiously, if you are feeling ambitious or just want to smash things, this jammy compote recipe will give you the option of smashing not just one, but TWO ingredients before cooking. Maybe you need that right now. And if you’re not, that’s okay too. I just hope you enjoy the process regardless:)
Xo, V
*Extra Fancy* Ginger Peach Compote (V, GF)
Serves 2-4, takes about 15-25 minutes total