Archive for January, 2012

Indecision Pie (Shaker Lemon and Cherry)

Shaker lemon pie with cherries

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.

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New Year, New Microwave

There’s probably somebody somewhere who refers to them as “microwave ovens,” but I don’t know this person. Instead, I know several persons, all of them very good cooks, many of them with quite spacious kitchens, who refuse to have a microwave in the house. And I’m not talking about the health nuts. I’m talking about people who insist that microwaves are at worst the end of culinary civilization, at best yet more kitchen clutter, good for nothing except reheating coffee and making popcorn.

Well Pooey on that, as stepdaughter Celia used to say. I wouldn’t be without one and I’m not particularly gadget prone. In fact most of my cooking equipment is either


vintage stove, with cook

Bill manning the Strand Universal kitchen stove.

Or primitive

wood fired clay bake oven with stockpot and covered roast

The outdoor clay oven. Beans in the pot, pork roast in the pan, coals banked at the back to boost heat for the first few hours of cooking. The wooden door is lined with flashing to keep it from getting burned.

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Baking King Cake, Reflecting on Recipes

savory king cake

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.

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Twelfth Night – Time to Recycle the Tree

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.

Christmas tree with bird ornaments

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.

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