recipe

Archive for November, 2007

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Nov
25
2007

It was a dark and stormy…

day.  It is so dreary here.  And I am, quite frankly, sick.  Not very sick.   But sick enough.  My whole house had a bit of the “crud” about a week or so ago and of course I didnt get it then.  Oh no. I thought “why not drag this out another week or so?”.  I slept most of yesterday.  My skin hurts, my hair hurts.  You know…just enough fever to make you feel like you shouldnt blink. Whine whine whine.  But I do feel well enough to give you a recipe and a picture of an apron I made.  Since the customer has received it, I feel I can show it to everyone now.  It think it turned out just dandy. Click it to make it larger.
pinkapron.jpg

I also will be posting some vintage cookbook finds when Rachel has time to snap some pictures for me. So here is your recipe of the day:

Mini Cranberry Pies

Makes 12 mini pies .

All-purpose flour, for work surface

Pie crust dough (equivalent of one full sized pie) – you might consider adding 2 tsp orange zest to the crust as you are making it.

3 1/4 cups fresh cranberries, (12 ounces)

1 1/2 cups sugar

1 1/2 teaspoons finely chopped  orange zest, plus 1/4 Cup orange juice

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1 ground cloves

Meringue

1.         Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 4 1/8-inch fluted rounds, and fit into cups of a standard 12-cup muffin tin (not nonstick). Pierce bottoms with tines of a fork. Freeze 15 minutes.

2.         Line each shell with parchment paper, and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment. Return to oven; bake until bottoms are just turning golden, 5 minutes more. Transfer to wire racks; let cool 5 minutes. Remove shells from tin; let cool completely.

3.         Bring 2 cups cranberries, 1 cup sugar, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, and simmer mixture, stirring occasionally, until cranberries have burst, about 5 minutes. Pour through a coarse sieve, then a fine sieve; discard solids. (You should have about 1 3/4 cups; if you have less, add water).

4.         Bring strained cranberry juice, 1/4 cup sugar, the zests, salt, cinnamon, cloves, and remaining 1 1/4 cups cranberries to a boil in a medium saucepan, stirring occasionally. Reduce heat; simmer, stirring occasionally, until cranberries are soft but have not burst, about 3 minutes.

5.         Meanwhile, stir cornstarch, blood orange juice, and 1/4 cup water in a bowl; whisk into cranberry mixture. Bring to a boil, stirring constantly. Cook, stirring, until translucent, about 1 minute. Divide among prepared shells. Refrigerate until set, about 1 hour (up to overnight).

6.         Preheat broiler. Make meringue recipe found on page

7.         Set pies under broiler until tops are browned, 30 seconds to 1 minute.

I made these last year (for Christmas I think) and they were YUMMY!   I got the recipe out of Martha Stewart Living I think.

 

Nov
21
2007

How many cookies will fit in a duffel bag?

And they made it all the way to work!  I mean a full duffel bag. I baked cookies all day Sunday.  I think I ended up with about 20 dozen and 6 pounds of fudge…two gallons or so of party mix.

hubbys-cookies.jpg

I wrapped them nice and snug and packed them securely.  He told me today when he called that they made it safe and sound and were being well received.  I will be posting some pictures of a few vintage cookbooks I found!  Hope you are all having a wonderful Wednesday!

Nov
20
2007

Recipe of the Day: Pumpkin Chai Pots de Creme

I thought to myself…sure are scrimpy serving sizes…2 WHOLE ounces!!! WOW…couldnt have eaten 3 I promise!!! I got this recipe out of the current and much anticipated Victoria Magazine.

pdc1.jpg

1 1/2 cups half and half (called for milk…I splurged!)
1/2 cup canned pumpkin
1/4 cup sugar
1/4 cup light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
10 egg yolks (OMG – YES!!! 10 egg yolks…this is SOOO rich!!)
fresh whipped cream, and crumbled pistachios

Preheat oven to 325°.
Combine milk, pumpkin puree, sugar, light brown sugar, vanilla extract, ground cloves, ginger, cinnamon, nutmeg, and salt in a small saucepan. Whisk to combine. Just as mixture begins to boil, remove from heat.
In a small bowl, whisk egg yolks. Stir egg yolks into hot milk mixture a little at a time. Strain mixture.
Evenly divide mixture among 12 (2-ounce) espresso cups. Place espresso cups into a large baking dish. Fill baking dish with enough water to come halfway up sides of espresso cups. Bake for 40 to 45 minutes, or until a dime-size portion in the center of each custard jiggles. Remove from oven, and cool in baking dish for 30 minutes.
Remove cups from pan and wrap with plastic wrap, being careful not to let plastic touch the surface of custard. Cool in refrigerator for 4 hours before serving.
Garnish with fresh whipped cream and crumbled pistachios, if desired.

These were sooo yummy. Still have two in the frig…will eat one when I get back from shopping in the city today.

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