Wood Fired Brick Oven and Burgers

When Karl asked if I wanted to try burgers in our Roundboy Oven my first thought was there goes the last thing left to use our Weber Grill for. We tried out burgers in the brick oven tonight! I think I will keep my grill for now. The burgers cooked too fast and came out very dry. I would like to try again in the future. The oven needs to cool down next time and fewer hot coals under the grate would be better. It was a great learning experience and I could have not written a post about it, but it is important to share our actual outcome with the oven and everything we make.

I am not sure if it was just one of those days when everything you touch turns to ..... But all was not lost!

I also made Andrea Mugnaini's Tuscan-Style Rustic Apple Cake. She says in her book that the high, moist heat of the wood fired brick oven is ideal for the caramelization of the sugars in the fruit. I must say she is right! I have made her Cherry Clafouti and now the Apple Cake and both were easy and delicious.
I am a big dessert fan and it was ok in the end that we had dessert for dinner! I guess when life gives you lemons (or apples), make dessert.

 Karl let the flames burn down to coals and the oven cooled to around 400*

  We turned the cake after 10 minutes and it was done in 20 minutes.

 I sprinkled powder sugar over the top.

Delicious!

Lost!

I am sorry if you have tried to find my blog and could not. My blog has been lost for the past week! Due to technical difficulties (a stupid mistake I made and it took countless hours to correct) the blog was out there but under a different domain name! I think there may still be a few problems left that will work out as I continue to blog. You can find my blog at blog.roundboyovens.com and we are linked to our Ebay listing once again!

I am happy to get back to writing about our Roundboy Wood Fired Oven and cooking and using it! Next blog post will be wood fired burgers and I am afraid it may be the end to our gas grill as burgers are the only thing we use the grill for. Looking out my window and seeing another rainy spring day I am afraid it won't be today. Stay tuned and I am sorry for any frustration you went through trying to find our blog...

You can still contact Karl on his new iPhone at 570-885-3269 as he is having a much easier time using his new smart phone then I have had this week with domain names and my laptop!

A Few of Our favorite Things

We have been busy at Roundboy Outdoor Products! Karl and Harry have completed the new oven changes. They are small changes that I think make a nice oven. The edges of the new oven have a stone look and the Roundboy name is designed right in the stone front. The new ovens are shipping now!

I have been learning to use my new Canon T3I camera and I hope you like the pictures it takes! Karl gave it to me for my birthday and K.C signed me up for a course in the fall. I need the course because there are too many features for me.

K.C. is still working on the web site but has been in California for work. He was not able to make it home for Easter and I was not too happy about that! He spent his weekend driving up the coast in a Mustang Convertible and I am sure he enjoyed that more then a family dinner and a peanut butter egg.

Now for our favorite things! I will start with Spring because it took it's time getting here:

Next is my Assistent Magic Mill Mixer from Sweden! Karl bought this for me for Christmas. I must say it took a little getting used to. The bowl moves, not the blade. I am still learning and have discovered the best thing to do is turn it on and walk away! I could do a entire blog on this mixer and maybe I will in the future or a video when I learn to take movies with my new camera. I will tell you I love that it handles a large batch of pizza dough with no problems!

A pressed board pizza peel! I like how easily the pizza slides off and the fact that I can keep it clean and bacteria stays off because it is sealed.

This little pizza peel I am sure has a name but I do not know it! Karl likes it for turning the pizza and checking the bottom of the pie. Harry bought a full sized peel and he brought it over to Karl to cut it down to match this little peel. A very handy little tool!

Karl's new iPhone is our last favorite thing! I have heard daily how it is better then my Droid. He is so impressed with having a smart phone and being able to text, email and print from his phone. He learns something new about it everyday and he is driving our son crazy with text messages all day. I have found since he got the new phone he never answers when I call him! I hope this is not his favorite thing about the phone! I do find it funny that when ever he sends a picture it arrives up side down. If there are any iPhone users who can solve this for him please let us know! Until then my Droid beats it!

Wood Fired Cherries!

Last summer when Karl brought a really big box of cherries home from "Apple Joe" I told him no way, I am not pitting cherries! Somehow he convinced Amanda it would be fun and I sent the two of them outside to the picnic table. I remembered the year before cleaning cherries stains from everything in my kitchen and a ruined t-shirt I was wearing! I wish I would have taken some pictures of the two them pitting cherries. I never thought I would be writing about cherries in our Roundboy Oven!

This summer I will take some pictures and I may even help them out. Cherry Clafouti from my favorite recipe book THE ART OF WOOD FIRED COOKING by Andrea Mugnaini was so worth the mess of pitting cherries. I did come across a cherry pit in my piece of this fabulous dessert. My mother tells me every time I bake with our cherries that finding a pit tells you it is home made and delicious.

The oven was nice and hot from making pizza. We cooled it down to 375* and placed an upside-down pie pan under the cherry dessert to keep the bottom from burning.

A sprinkle of powder sugar and the cherry liqueur whip topping and it was perfect!

Cherry Clafouti from Andrea Mugnaini  and THE ART OF WOOD FIRED COOKING


1 TBL butter
1 cup milk
1/4 cup cream
2/3 cup sugar divided
4 eggs
2 TBL cherry liqueur
1/2 teas vanilla extract
1/8 teas salt
2/3 cup all purpose flour
1 lb frozen pitted cherries
2 teas corn starch  
powdered sugar for dusting & optional whipped topping


Butter a 10 x 10 baking dish. Put the milk, cream,1/3 cup sugar, eggs, liqueur, vanilla, salt and flour in a blender and blend for 30 seconds to combine.


Toss the cherries, remaining sugar,and corn starch in a small bowl and transfer to the baking dish. Spread the fruit evenly over the bottom of the dish and gently pour the custard mixture over the top. Place in oven and bake for 30 to 35 minutes or until just puffed, browned and set in the middle. The Clafouti will deflate as it cools, so, if possible serve warm directly from the oven, dusted with powder sugar and a dollop of whip topping.


Whipped Topping
8 ounce cream cheese, softened
1/2 cup sugar
2 TBL cherry liqueur   
1/2 teas vanilla extract
2 cups heavy cream


Combine the cream cheese, sugar, liqueur and extract in bowl of a stand mixer. At medium speed beat the mixture until combined and softened. While the mixture is running, gradually add the heavy cream and whip until stiff peaks form.
serves 8