Long story. I rediscovered a musician that I liked very much years ago. Like at the beginning of my publishing career years ago. I liked him so much, in fact, that he became the inspiration for a character. I was working on a trilogy that eventaully became a trilogy with a novella. The first book I sold to a published was FAERIE FATE, about an older woman who is tossed waaaay back in time and instead of being old, she’s young again. The basis for the plot was not only time travel but reincarnation, which became the underlying theme for the rest of the books. I fell down a LOT of rabbit holes researching Irish history and Celtic myths while writing that series. One of the characters is Abhean, the Harper to the Tuatha de Danann. He is rather villianous but he got his own story in FAERIE FAITH, which is part of an anthology series, The Twelve Brides of Christmas. Anyway, I came across a David Garrett video over the weekend and thought to myself, “Self! You have a title to peddle for Tuesday Treats and Titles! Also, you have a video for Friday the 13th. Yippee!” And here’s the recipe to go with Abhean’s book.
Faerie Cloud Bread
Prep Time: 20 mins.
Cook TIme: 30 mins.
Total Time: 50 mins.
Yield: 6-8 pieces
Ingredients
- 3 large eggs, separated
- ¼ teaspoon cream of tartar
- 2 ounces cream cheese, very soft
- 1 tablespoon white sugar
- Sanding sugar (large grained sugar) or sugar sprinkles to go on top
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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Beat egg whites and cream of tartar together in a bowl until stiff peaks form.
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Mix egg yolks, cream cheese, and sugar together in a separate bowl using a wooden spoon and then mixing with a hand-held egg beater until mixture is very smooth and has no visible cream cheese. Gently fold egg whites into cream cheese mixture, taking care not to deflate the egg whites.
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Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 “buns”.
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Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes. You need to watch it closely because no two ovens are alike.
- Remove from the pans and cool on a rack or cutting board.
TIPS:
1 – While warm they are crumbly and similar to baked meringue. Don’t let this fool you! Once completely cool, seal them in a ziplock storage baggie or a Tupperware container overnight. They will totally change their consistency, to something much more like bread – a softer texture that is nice and chewy. If you do not like softer, chewy bread, then eat them as they are, nice and crisp.
2 – This stuff is basically carb free. If you’d rather have savory, leave out the sugar and add spice/flavoring of your choice, like garlic, rosemary, etc. You can use two “slices” to make a sandwich. Me? I have a sweet tooth so I’m all about the sugar.
So you know the background. FAERIE REIGN, which is the trilogy +1’s title contains FAERIE FATE, FAERIE FIRE, FAERIE FOOL, and Abhean’s book, FAERIE FAITH. I should mention that Mannanan Mac Lir, the fae king of Tir Nan Og (Land of the Ever Young) banishes Abhean to the human realm. If you’d like to know more or want to grab a copy, click on any of the titles or either of the pics. The link will take you to another page on my website which is the series page and you can find buy links and blurbs. These are still some of my favorite stories.
Our question for the day: Sweet or savory?
Silver James 
I’m both sweet and savory but I don’t like them together. It’s kind of how I hate nuts in my chocolate.
Here’s to Friday the 13th! It’s my lucky day.
Have a great day!
Ooh, gotta disagree there. I ❤ Hersey's with Almonds and peanut clusters! Pecans are a sweet nut and belong in everything. LOL But yeah, I get that some people like the separation. The good thing about this recipe is that you can make it either way. I'm all fore diversiety. 😉