Category Archives: Food

On the fifth day of Christmas…

2016christmascookies01…well, all right, most people get their cookie baking done before Christmas Day. But even those of us who almost never bake cookies tend to make a few, at least, at this time of year.

Merry Third Day of Christmas

Have a piece of nut cake!

2016nutcake

(Back during the Great Depression, my Grandma Heisey baked this as a Christmas treat for her six children, her husband, herself, and a varying number of hired hands. It’s still good.)

Cake of Catastrophe

I keep making promises and getting myself into these situations that end in one kind of catastrophe or another. Last weekend, I had promised to provide a cake. After all, I had a recipe for glazed lemon bundt cake that sounded appealing. And I have a bundt pan – a bit more elaborate than the standard ones, but how could I have resisted buying a pan that looks (sort of) like a rose in full bloom?

CakeOfCatastrophePanThe cake wasn’t that hard – it’s basically a half-pound pound cake, with a bit of baking soda and some buttermilk and some lemon juice and grated rind added. And while it baked, I mixed up the glaze – butter and confectioner’s sugar and more lemon juice. Everything was going smoothly.

At first. The recipe tells you to let the cake cool just ten minutes, then turn it out of the pan so you can pour glaze over the hot cake and let it sink in. Only the cake refused to leave the pan. I tried cautiously running a knife around the edges to loosen it. No good. I shook the pan good and hard. The cake didn’t budge. I banged the upside-down pan on the counter a few times and whacked it with the palm of my hand while shaking it some more.

CakeOfCatastropheTopNope. It wasn’t moving. Total failure. Catastrophe, in fact. Finally I admitted defeat and spooned glaze over what was supposed to be the bottom of the cake. I was too tired to try something nice and foolproof, like brownies, so I just didn’t show up with a cake at all. Instead, we had some of it for dessert last night. Now that it’s cold, the slices come out of the pan nicely. Well, almost. Except for the parts that stick.

CakeOfCatastropheTopPartlyEatenIt does taste good. So maybe it wasn’t a complete catastrophe after all.

 

Weekly Writing Challenge: Five Days of Haiku

Haiku number 4, for this week’s WordPress Writing Challenge. The goal is to write five between Monday, November 25, and Friday.

Since this is Thanksgiving week here in the U.S., I’m probably going to focus on things to be thankful for – after a fashion.

Thanksgiving Dinner

Give thanks for well-known
Things: scent of turkey, rich yams,
Tart berries, spiced pie.

Halloween Hand of Horror

Well, you never know what’s going to happen when you click on Internet links. Again, today’s post isn’t what I had planned – I got waylaid by another irresistible oddity. Meatloaf, this time.

No, really. Strange meatloaf. Four years ago, Megan over at “not martha” came up with the ultimate Hallowe’en dinner, and I more-or-less copied her genius last night.

HalloweenHandOfHorrorYou start with your usual meatloaf mixture…probably non-carnivores could use their favorite veggieburger mix, though that seems kind of off – this dish is all about looking gruesome. Megan packed her meatloaf into a special mold, but I just shaped mine in the pan to look like a big clutching hand.

There are two details that really make this concoction work. First, the fingernails. I took half the outer layer of a large onion (well, really a quarter of the layer – I had used about half of the onion earlier for this’n’that). Cut the onion layer into five segments and trim them into fingernail-like chunks, then put them on the meatloaf. Don’t worry, they’ll stay put.

About halfway through the baking, I checked on the hand and realized that Megan was right – a catsup glaze really adds to the effect, so I spread some on. (She also topped her meatloaf with sliced cheese; I didn’t.)

HalloweenMeatloafOfHorrorCookedAnd here, in all its gory glory, is The Hand. Not something I’d make any other time of year, but last night it was a huge hit with my husband and son.

 

Weekly Photo Challenge: A Bunch of Lunch

The last several days…

(This week’s photo challenge is “Lunch“.)

Beautiful soup

I am not a soup lover. Pretty often, I’d rather go hungry. But there was something about the squash soup recipe – well, more nearly a concept than a recipe – Gilly Gee posted recently that caught my interest. And when today turned out raw and wet, and unexpectedly snowy in the morning, it seemed like a good time to try making soup.

SoupPeppersSquashSo I cut up some butternut squash

SoupCarrotOnionand some carrot and red onion

and poked holes in a few red peppers (because once in a while vegetables really DO explode in the oven. A baked potato blew up and spattered itself all over the inside of my stove years ago, and ever since I’ve been careful to stick a knife into potatoes or yams or peppers before they go into the oven.)

Just seeing the bright colors of all those goodies is enough to make you feel warm.

Then I roasted them all until they were nice and soft and slightly browned – Gilly says you don’t absolutely need to bother, but it does improve the taste. I peeled the squash and peppers and cooked them all together till they were nice and soft, and more or less pureed them in my little food processor – “more or less” because I prefer things to have a bit of texture…or to be kind of lumpy, as most people would probably say.

SoupA little more cooking to get the puree nice and hot again, and it was really very good for supper (even though I forgot the ginger; I’ll have to put some in the leftovers tomorrow). Thanks, Gilly!

Red and Green: Christmas….Peppers?

We had frost a day or two ago, so it’s time to put the garden to bed for the winter. But even after this strangely prolonged warm weather, I was surprised by what was waiting for me:

Dec15PeppersWaitingTen days before Christmas, the pepper plants have wilted, but they’re still ready to pick.

Dec15BowlOfPeppersThis is a pretty large bowl, and I filled it to overflowing. Way too much for us to use up before they start to spoil, so a lot of these are destined for the town food bank.

186 Cookbooks: Revisiting with second and third thoughts

Some months ago, I finally noticed that I have a lot of cookbooks. (I think – no, I know – the count is actually higher than 186 of them, but that was the first number I came up with, and “186” is funnier than “around 200”.) So I decided to weed them out by testing one recipe from each; if the recipe was a success, the cookbook stays, and if not it has to find a new home.

What it’s supposed to look like…

Well, this post is about a followup. A while ago I tried a cookie recipe from one of my stranger cookbooks, and decided it was a keeper after all. I also decided I wanted one of its cakes for my birthday. That was two weeks ago, and for a series of boring reasons I never did get around to having a birthday cake – so I inflicted it on my husband for his birthday, yesterday.

What a project. First I had to make three layers worth of chocolate sponge cake from scratch. I also had to make a syrup flavored with orange juice and whiskey (!), and a chocolate ganache (chocolate melted with cream). One of the three layers of cake gets cut into cubes and mixed with some of the syrup and ganache, and that mess gets patted into a mound on top of a second layer.

Well, that’s the easy part. Next you take the third, thinner layer and make a “smooth dome shape”. Or, of course, you make a lot of sponge cake shards. Then you add the rest of the syrup and ganache, and chill.

While the cake chills, you make the next key part: a chocolate marzipan layer, rolled thin between sheets of wax paper. That was surprisingly hard work as the disc of marzipan got bigger and thinner; I wound up having to put my full weight on my forearms on the rolling pin to get it to spread out as far as it did. (Probably this part would have been easier if the top of the counter wasn’t above my waist. Ah, leverage.)

Then you remove the wax paper and creatively mold the marzipan into a deeply wrinkled mountainous shape.

And you take the cake out of the refrigerator and discover it’s falling to pieces. I scraped some ganache out of the bottom of the pan and did my best to stick it back together, then flopped the marzipan over everything.

Speaking of pans, here’s one of the big flaws of this recipe. These are only about half the resulting dirty dishes, waiting patiently for attention.

And we’re ready for the finishing touch: sieve plain cocoa over the cake to give it a velvety texture.

By the time I finished, I was expecting the cake to be a disaster – I was almost hoping it would be, considering how much work it was. I was also having second thoughts about whether the cookbook was worth keeping.

Except that everyone agreed it was delicious. So I guess I’ll keep this cookbook after all. Next time, I think I’ll just use orange juice in the syrup – you couldn’t taste the whiskey anyway – and maybe some grated orange rind in the cake, and cube two-thirds of the cake to make a mound on the base layer (that top layer was more trouble than it was worth). But next time won’t be any time soon.

The Turduckening

So, several weeks ago my father-in-law phoned and said “Let’s have a turducken for Thanksgiving!” And he ordered one, had it delivered to our house, and for almost two weeks it sat patiently in our freezer, until I moved it to the fridge last Tuesday to start defrosting so we could eat it today. (We spend Thanksgiving Day – last Thursday, here in the U.S. – with my mother and have my father-in-law over for a second Thanksgiving dinner on Saturday.)

What is a turducken, you ask? Well, it’s a (deboned) chicken stuffed into a (deboned) duck stuffed into a (deboned) turkey. With odds and ends of stuffing stuffed into any available spaces.

It looks almost like a fresh turkey, a little squashed – much wider and flatter than normal. The one we had was about twelve inches (a bit over 30 cm) wide and nearly as long, but only about four and a half inches – roughly 11 cm – high. And it was sprinkled all over with something paprika-ish.

I don’t have a roaster that will hold something that size, so I bought the biggest disposable foil pan I could find. All the cooking instructions I could find said to give it six hours to roast and an hour to rest. Since we were going to have dinner at six this evening,  into the oven it went at 11 a.m.

By 2:20 in the afternoon, after almost three and a half hours of roasting, a meat thermometer said the temperature in the middle was 140 degrees Fahrenheit (60 degrees Celsius). Not enough – it’s supposed to reach at least 165 degrees (about 74 degrees Celsius).

And by five o’clock, it was all cooked.

Getting it out of the pan onto a platter took two people with four spatulas. (With no bones to help hold its shape, it was pretty floppy.)

But carving was ridiculously easy. Just move the wings (not boned) out of the way and slice it like a loaf of bread.

The darker chunks of meat are duck, I believe, and the yellowish part is cornbread stuffing. We never did figure out where the chicken was. That’s all right – it was so much meat the four of us only managed to eat about a quarter of it. But it was pretty tasty, and after all leftovers are part of Thanksgiving dinner.

So our turducken was a success. I don’t think I would want to have one again, though, unless we could find a lot more guests to invite to help eat it.