Tag 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.

 

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.

 

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Wordless Wednesday

GreenTomato20130612

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!