I didn’t manage to post yesterday because after I got back to my apartment at 11, unloaded all the bags and granny cart of half my kitchen items that I took to Mehul’s to finish up the cooking, took a hot bath, I was ready to go to bed! Even though I didn’t travel to Texas or PA with Dave, I had a very wonderful Thanksgiving. I cooked for two full days (corn bread stuffing, Twofer Pie for this week’s TWD, Caramelized Apple and Pecan Pie , French Silk Pie, and my first TURKEY.)
Since I really need to get working on my Advanced Tax Transactions takehome final, I should finish right here. I had a great time meeting new friends and trying new recipes. I will post about everything that I made in the future but the next 2 weeks are going to be stressful and finals packed.
I hope you all had a wonderful Thanksgiving!
Posted in Chicago, Dessert, Dinner, Holiday, TWD
Tagged Friends, Holiday, Pecan, Pie, Thanksgiving, Turkey, TWD
[Note: I accidently made this as a new "Page" rather than a "Post" because I'm an idiot but now it is fixed]
Since I am writing this after a 13 hour day and my pudding wasn’t really pudding like, even though I did cook it for almost an hour, this recipe was a bit of a dud. Here are the pictures to document the process. Not sure about next week’s Twofer Pie either because I have an apple/pecan blend I also want to make for Thankgiving but we will see if anyone makes it early and sings its praises.
It started simple enough
and then I let the first batch of milk boil over
then I chopped up some chocolate
But sadly the pudding was more like soup...
I will be honest that I have never been a huge fan of pumpkin. I don’t know if it comes with growing up in Houston where Fall doesn’t really exist or what but I have been appreciating all the pumpkins at the market and all the recipes hitting the blogs and the food mags. I used my homemade puree in Dorie’s pumpkin muffin recipe and I will be honest, they didn’t taste very pumpkin-y. Not sure if it was the homemade puree or what but that’s how they turned out. Maybe I will try them again with canned.
Lots of spices
grate the nutmeg
I will say that while I had fun making the caramel, I wasn’t a big fan of the final product. The cake turned out dry and the topped was really hard to chew through. I took it with me to a friend’s apartment for dinner on Friday night and came home with half that ended up in the trash today. I just didn’t want another slice
This was the fun part.
Look forward to next week!
Since I don’t own a blowtorch and didn’t really want to try the whole water bath method, Creme Brulee was out (even though it would have been the perfect excuse to use the new ramenkins!) I decided to try one of the many recipes that the TWD bakers have completed in the past months. Since I had all the ingredients on hand for the “Perfection Pound Cake” I decided to give it a try.
A bunch of kitchen staples
I don’t think I have ever had true pound cake before so I don’t really have a point of comparison. It turned out quite good. Dave was expecting it to be sweeter since it is “cake” but I really liked the rich butter flavor. I added in some lemon zest that I rehydrated from The Spice House
but I’m not sure if I could really taste it. I want this stuff to work well because I hate buying a whole lemon/orange and then just using it for the zest.
The jury is still out...
I had it with some vanilla ice cream and a handful of frozen raspberries. Dave had some for breakfast on Sunday morning with a little Pear Butter from Seedling Farms
spread on it. The recipe calls for quite a lot of time with the mixer. I followed the times closely and once I was at the point of adding the flour to the butter/sugar it was very fluffy and light. Dorie was right, it really does taste better the next day.
The Dimply Plum recipe that was chosen for this week was quite yummy and I will probably make it again with other fruits. It is much better warm on the first day than reheated the next, so make this when you know that you will be able to share it quickly with others. It was also fun to try out some of the plums from the farmer’s market. I used cinnamon in place of the cardamom because I have a weakness for the Spice House and already had some great quality cinnamon in my spice box (yes-I have boxes–this is a subject of a future blog).
Lovely orange zest
Dave got to it before I got a picture...
Recipe is from Baking: My Home to Yours on Page 41. This is a lovely book that I got for under 10 bucks on Half.com