Holidays and Celebrations
The lemon is underneath the cherries
This floated into the kitchen because Jan 23 was National Pie Day*, an event that got a surprising amount of PR, given that every day is pie day in most people’s estimations. It’s probably because good pie is still – compared to say, macarons – in woefully short supply.
Ok. Deciding to bake a pie was easy. Deciding what kind of pie to bake was not, fresh local fruit also being in short supply in the Northeast just now. We’ve gone through all the frozen berries already; we’re eating too much winter squash to make pumpkin appealing, and while apple might seem obvious, it’s not if you breakfast on baked apples with yogurt pretty much every mortal day of the winter.
Read More…
My take on King Cake, seasoned with thyme and marjoram, liberally studded with Gruyere, sprinkled with Parmesan instead of sugar but maybe next year I'll dye the cheese in the classic icing colors: green, yellow and purple
The classic King Cake of carnival season has many variations: coffee cake-ish, briochelike, or based on puff pastry. It may or may not include embellishments like candied fruit, frangipane, and colored icing. It may even be chocolate with coconut. But one thing will be for sure: it’ll be sweet.
Not around here. At this time of year I’m still recovering from the holiday cookie binge, and the idea of more of the same doesn’t hold much of a thrill. Yet I’ve always loved the idea of the thing, so our traditional King Cake is basically cheese studded brioche. Traditional tradition is honored in the ring shape and in the hidden token whose finder is the King.
Read More…
As a general rule, recycling the tree starts being an issue after the holiday, when a use must be found for a large, suddenly useless dead conifer. But this year we had a large dead conifer well before Christmas, thanks to the Halloween snowstorm that toppled the 15 foot arbor vitae in the southeast corner of the back yard.
Our holiday tree, 2011, aka the top of the former arborvitae. There’s a bucket of water inside the pedestal.
Putting it up was extremely easy; taking it down wasn’t much harder and now we have the same pile of long branches anyone with a regular tree will have as soon as they saw them from the trunk, first step in successful home recycling.
Read More…
Or, to put it another way: Stop her before she bakes again.
The decorated dark ones are gingerbread; pale stars are sugar cookies. Little round coconut covered jobs are rum balls; crescents are vanilla crescents (known as Moth cookies in our family). Round ones in the back are two kinds of jumbles and the dark rounds in the middle are Mexican chocolate chocolate chip.
I expect to discuss the Christmas Ham in the very near future, and may also pony up a picture of The Tree.
But first, even without cues from the weather, little miss knee jerk has responded to the usual stimulae in the usual fashion. Five or six pounds of butter, along with a similar weight of nuts but vastly less sugar - one of the reasons home made cookies taste so much better than store bought - have already been put to use and I can tell there’s more to come.
Read More…
Holiday chocolate cookie-candies, everything easy except what to call them.
These classic holiday goodies are almost perfect: Only one (processor) bowl to wash; no cooking; deeply chocolate flavored without calling for obscene amounts of expensive high-end chocolate. Very simple to form and they keep for a long time. Just one small problem: their name.
You can’t really call them Hooch-soaked Crumbs with Chocolate and Nuts, but Bourbon, Rum or Brandy Balls doesn’t exactly do the job either. Maybe they should be called Poor Man’s Truffles. Please consider this an invitation, all suggestions cheerfully considered.
What we need is something that says Small, Rich, Alcoholic* and Chocolate, without getting any more specific. After deliciousness, lack of specificity is the distinguishing merit of let’s temporarily call them SRAC’s; they’re the pasta casserole of cookies. You can make them out of almost any dry sweet you happen to have around.
Read More…
A genuine heirloom (i.e. passed down through generations) turkey: my mother’s gravy boat. It has a matching ceramic ladle that broke about 15 years ago and has been in storage awaiting repair ever since. This speaks equally to my tendency to procrastinate and to the fact that said ladle, while cute, does not hold enough gravy to be practical.
In the edible bird department, some givens, about which more below:
1.) Like the proverbial yacht, if you have to ask how much a heritage turkey costs you probably can’t afford it.
2.) Buying a heritage turkey helps keep an endangered gene pool robust, so you get preservation points as well as a delicious dinner (assuming you cook it correctly).
I’m not in the yachting class and am already convinced on the deliciousness front, but I’m cooking two turkeys this year anyway, just for the sake of comparison.
One is a heritage bird from a farm about a half hour north of here, the other is an “organic, free range heirloom,” imported from Pennsylvania (about 5 hours south of here) by a specialty grocery. Although I haven’t cooked them yet, some things are already clear.
Those who simply want kitchen tips can go immediately to Roast Turkey 101.2 for general cooking hints and a recipe for wild mushroom stuffing. Guidance that’s specific to heritage birds is in the second part of Wild Turkeys, Thanks But No Thanks.
Read More…
Their backs turned to us: no problem. Our backs turned to them: catastrophe!
At this point, most people are at least dimly aware that it ain’t about the honey. Honey bees (Apis mellifera) are essential to the commercial production of most fruits and vegetables and those bees are in deep, deep trouble.
Being a locavore helps, especially if the locality is your own back yard, but staying away from agribusiness produce isn’t going to fix the problem. Even crops grown on small farms and in gardens need pollinators, and in many respects the woes of (non-native) honeybees are also the woes of native bees (there are scores of species) and other native pollen transporters.
What to do?
Read More…
There will be trees and flowers and food and garden design and some eeks of the week and a great deal more. But as it happens we are starting out with the wild mushrooms that appear here so frequently, because, as Bill said yesterday,
“ A January Thaw: What could be nicer? Today at noon it was 56 F on our front porch.The sun was shining, our bees were out for their first cleansing flights of the winter, the odd songbird or two could be heard rehearsing spring calls, and on our new year’s walk this shining bit of cheer and promise: ”
No, they’re not edible; just a reminder that there’s always something growing (and always something to share).
I’m having the usual veteran cookie baker’s dilemma: too many tempting new recipes vying with too many old favorites (we will not speak about too little time or too few pairs of roomy pants).
Roll and cut Pepparkakor, the quintessential Solstice gingerbread cookie (animals, birds and stars belong to everyone, regardless of religion or lack of same.)
To cope this year, I’m going to try a 180 from the time honored “one dough, many cookies” strategy. As soon as I get this posted I’m going to shrink the list and use the dough for spicy walnut ginger fingers to make the fancy cut out shapes necessary to a proper assortment. They’re only a distant cousin of pepparkakor , but under the circumstances I’ve decided they’re close enough.
Bill, meanwhile, has none of these problems. He just keeps going out mushrooming and will with luck bring home winter oysters, about which ( and a few others) he has written another guest post
The delicious Winter Oyster Mushroom can withstand repeated freezing and thawing cycles and can be found through the Fall, Winter, and Spring in the Hudson Valley of New York.
Read More…
Chestnuts are one of my favorite foods. Every year when they reappear I greet them with almost unseemly gladness, so not surprisingly they have made a number of appearances here.
Fresh Chestnuts, Roasting Them, Peeling Them, Putting them In The Stuffing has tips, tools, and techniques.
Recipe posts include
Leafy Brussels Sprouts and Chestnuts,
a modern take on an old favorite, and
Stir Fried Red Cabbage with Dried Chestnuts
another new twist on an old standard and in that same post a very easy because you use dried chestnuts White Chocolate Chestnut Candy.
Speaking of which (candy, not easiness) there’s also a post with full instructions for
Home Made Marrons Glacés
So although I love and adore them I figured we’d pretty much come to the end of what I had to say. But then I mail-ordered some ‘Marroni’ directly from the grower
Read More…
