Sunday, December 21, 2014
You end up with a custardy, creamy, delicious pie in NO time at all, with barely any work involved! Are you in?
Hot Lemon Pie
1 large Meyer Lemon, washed well
1 1/2 cups sugar
1/2 cup butter (1 stick)
1 teaspoon vanilla
1 9-inch pie crust
Preheat the oven to 350F.
Cut the lemon into medium-to-large pieces (depending on your blender capabilities). Remove the seeds but that is it. Keep the rind and peel intact! Put all of the ingredients (except the pie shell!) into the blender and whirl like crazy. The mixture will be foamy. Keep blending until the mixture is smooth, with no lumps of butter. Pour the mixture into an unbaked pie shell and bake for 40-50 minutes. This pie sets up like custard. Serve warm or chilled. Refrigerate any leftovers.
I know that this recipe calls for a Meyer lemon, but I am going to try it with a regular lemon next time. I think as long as I don't end up with one of those lemons that is has a gigantic amount of rind, it will still work! I like the tartness of a regular lemon better than the Meyer lemons, personally. However, this pie is delicious and you can always adjust the sugar content to your preference!
Oh, and please note that there are lots of tiny slices in the picture on top because this was on a table with lots of other pies for Thanksgiving! Feel free to use normal (bigger!) slices for this pie!
Friday, December 19, 2014
Ruby, my sewing machine, can do a ton of fancy stitches, so I knew that we could make something like this!
- You need to wash them a few times so they are less stiff. Once you do, they will be soft and lovely!
- Whomever sews the hems on drop cloths does not have any concern in making them straight. Since you are making table runners, you will need some straight edges. So, do not assume that any edge of your drop cloth is straight, you will need to do that yourself. Here is what I do: I cut the hem off of each side, really close to the stitching line. You could also rip out the stitching (they use big stitches) but I am lazy and time is valuable, so I don't do that. Drop cloths are made of a somewhat loose weave, of two strands crossing both directions. You want to grab a set of those 2-strand pieces and gently pull it out, all the way down the fabric, leaving a little gap in the weave. Somewhere close to the edge, snip a tiny bit (like 1/2 inch) in the direction you want to straighten. Start with one of the long sides. See how the weave looks like a woven tick-tac-toe? Grab one of the lengths (2 strands together) and gently pull it out of the fabric. This is a bit if a slow process, as the strands will break several times. When they do, you will be able to find where they break by following the gap you have made already. Use a straight-pin to loosen the strands again, and then pull some more. Here is a video that also explains this process. Once you have pulled the strands totally out of the fabric, cut the fabric down the little path that you made.
Fold and press a scant 1/2 inch hem on each long side, and then fold again, press and sew. Drop cloth, because of it's loose weave, ravels a lot so you want to make sure you get good hems on each side. Do not hem the short ends, however. At this point, just do some sort of finishing to the end, i.e. zigzag, overcast, serger, etc. This is your table runner prep. Now you can start the fun part!
Figure out what fun stitches you want to do! I used 4 different stitches, 6 different thread colors, and made 11 total stitch paths. If we call my stitch patterns A, B, C, and D, here is how I planned my paths:
Now just start sewing, randomly moving around the table runner. Start at one short edge and wind your way down to the other end. I sort of plotted out where I was going with each color, by placing pins down the runner in places where I thought I might want to change direction. You can just wing it, too!
When you finish sewing on your last color, hem the short sides of the runner as you did the long ones. And you're done!
Tuesday, December 16, 2014
However, let's not judge a book by it's cover, okay? Let's talk about the cookies themselves. I made half of the recipe, and ended up with 16 cookies. The clever girl called these "cookie cakes". The actual cookie part is quite cake-like. Soft like a moon-pie. I would prefer a little more texture, since the ganache is also soft, but they are nice and soft and airy.
The ganache is where the mint comes into play, or where it is SUPPOSED to come into play. You heat cream with some fresh chopped mint, and then strain the cream into a bowl of chopped chocolate (which was supposed to be semi-sweet, but I used 2/3 semi-sweet and 1/3 70% dark chocolate). The mint flavor did not come through as much as I would have liked. I think to get a better mint flavor, you would have to heat the cream with the mint and then let it steep for a while, 20 minutes or so, and then heat the cream back up to then strain into the chopped chocolate. The mint needs a bit longer to release its flavor into the cream. You could also just add some peppermint extract...
Also regarding the ganache - the recipe says to spread the hot ganache on a sheet pan and refrigerate it to chill completely. Well, at that point, it is unworkable so you then have to leave it out at room temperature for a while. I initially thought I'd be lazy, so instead of getting out a piping bag and tip, I just scooped the ganache into a ziplock bag and trimmed the corner to pipe onto the cookies. Maybe it was just that the ganache was still to firm to use, but it did not work for me. It was a mess and then somehow the ziplock bag got a hole in another random spot so chocolate was oozing out all over the place! (This is not always a bad thing, mind you, but in this case I was trying to convince said chocolate to behave and swirl out onto cookies for filling!) So I went ahead and got the piping bag and a proper tip and suddenly the ganache knew I meant business so it complied and piped out nicely. I'll show that ganache who is boss! HA!
Overall, these are yummy and would be really great on a party tray. You are sure to get oohs and aahs with cookies filled and topped with ganache! I would probably try to bake the cookies a bit longer next time, and try to extract more mint flavor into the ganache.
Tuesday, December 9, 2014
Anyway, the recipe this week was Rugelach, and if you are a frequent visitor to my blog, you will know that rugelach is an important cookie in my house. We have had them at Christmas for as long as I can remember, and for as long as my sister can remember, and let me tell you, that girl remembers EVERYTHING. It is amazing, really. Isn't it crazy how some people remember the details of so many things? My memory seems to have a quota, so as new memories get in, others get dumped. Maybe I need ginko biloba or something...
ANYWAY, this is all to clarify why a new rugelach recipe is up to a big test in my house. We did another rugelach recipe for the Baking with Julia book, so this is rugelach recipe number 3. I discuss more about the history of Rugelach and the other recipes in the other posts, if you are interested. According to Dorie, this is the Rugelach that Won Over France. But will it win over my rugelach-loving house???
"My" rugelach recipe rolls the cookies into crescents, as opposed logs that are sliced like in this recipe and the BWJ recipe. The benefit to the crescent? You get more cookie!! Each cookie is more substantial. I give that two thumbs up.
This particular recipe uses a dough that is rolled very thin, and then a filling of coconut, dried cherries, toasted pecans and semi-sweet (bittersweet) chocolate is spread across and it is all rolled into a log. This filling is DELISH. I will definitely be incorporating it into my family's rugelach when I make it for Christmas this year. Can you go wrong with that combination? I say not. I did switch the semi-sweet chocolate to bittersweet, just because that is how we do things in my house, but I am sure it is delicious the other way too, for those who prefer semi-sweet.
To go back to the substantial-ness of the cookie.... Yes, that is probably not really a word but I think you know what I mean. The BCM rugelach cookies are TINY. So yes, it makes like 4 dozen, but they are 4 dozen TINY little cookies. My rugelach recipe makes about 5 dozen, and they are actual cookies. So with this recipe, you might want to eat a handful (or two honestly) because you can convince your brain that one or two cookies is just ridiculous and you certainly deserve more than that. OR, if you have much more self discipline than I, you could only eat your two cookies and be so proud of yourself for really "cutting back" during the holidays.
This cookies is like a middle ground between the BWJ rugelach and my rugelach. And it is a very happy, yummy middle. I still love my rugelach the best (totally biased, I know) so I will stick to that recipe HOWEVER with the addition of this new filling. This is too good not to share with the rest of my family!!
For other baker's thoughts on this recipe, visit the TWD blog and click on "LYL: Rugelach". The recipe can be found on pages 301-302 of Baking Chez Moi.
(P.S. I did actually make the previous BCM recipe, Cranberry Crackle Tart, for Thanksgiving this year. It was dive-bombed before I got photos taken, and I wasn't in love with the recipe, so I didn't bother to post anything.)
Friday, December 5, 2014
short version over the summer and that pattern is so easy and so cute, it is one that I will repeat until he refuses to wear them anymore! I found some super soft thin-wale corduroy at Joann's, and picked out a red/white stripe to use as lining. Normally I just use a nice white muslin for lining, but since the legs would be rolled up a bit, I thought a pattern would be fun!
As usual, I found the graphic for the penguin by searching Google images, and was able to use all scrap fabric to make the little guy! I thought about finding a cute button or jingle bell for the top of the penguin's hat, but then realized that since the clever boy sleeps on his tummy and he would theoretically take a nap in this outfit some day, a button or jingle bell would not be a good plan. So I embroidered a little star with some sparkly floss.
Once his outfit was planned in my head, I had to figure out something for the clever girl. I browsed my favorite kid pattern source, Oliver + S, and found the Library Dress. This dress is supposed to have 3/4 sleeves, but I made them long instead. To do this, I measured another of the clever girl's dresses to figure out the right length, and added the difference between the long length and the pattern's 3/4 length to the sleeve pattern, just continuing the pattern lines straight, no taper. Easy peasy. Configuring the pattern to fit my slender little girl was another story! Based on the pattern measurements, she is a size 6 in length but more like a 5 (or maybe smaller but the pattern sizes start at 5) in girth. So I cut each pattern piece with this in mind, using the size 5 lines for areas across her body and size 6 lines for areas of length. The armholes were cut as a 6. It was a bit tricky, but I finally got the pieces traced and cut! Phew.
Three cheers for sewing Christmas outfits for my kiddos!
Hip hip hooray! Hip hip hooray! Hip hip hooray!
Are you doing any holiday sewing???
Monday, December 1, 2014
That is when I turned to the mom next to me and told her that I didn't realize that '80s Madonna was, in fact, Hispanic. Huh. After a while of playing random non-Hispanic music, the music was turned off. I am not sure why appropriate music was not played, since we live in Houston and there are several radio stations that would have worked just fine. But what do I know? I was there to help with the food. I stationed myself at the dessert table (if the shoe fits...) and happened to be near this heavenly concoction called "Brazilian Milk Pudding". It just so happens that my lovely friend standing next to me made this particular dessert so I was able to taste and quiz her about the dish! First of all, let me assure you that it is AMAZING. You can't tell from the photo above, but the bottom of this pudding (which is the TOP when it cooks) gets all nice and caramelized and so, so delicious. You can sort of see this in the photo below. See how the bottom is nice and dark? Oh, my, this creamy pudding just melts in your mouth with that yummy caramelized sugar flavor. I caution you. Your eyes will roll into the back of your head.
And since we were feeding kids, who were WAY more interested in the store-bought cupcakes with freakishly bright icing instead of trying this truly divine dessert, I was able to have more than one sample. Yeah for me! Too bad for those silly kids! Oh, but make no mistake, Juliana's son returned repeatedly to the table for additional helpings of this dessert. He knows what's good!
I, of course, begged for the recipe so I could make it at home and share it with you! Let me tell you, YOU CAN MAKE THIS. And you should. It is super easy and uses 4 ingredients. 4! Unless you count water as an ingredient, in which case it takes 5 ingredients.
According to my friend, the Portuguese originally created this dish and brought it to Brazil. My friend had to translate her recipe from Portuguese in order to send it to me, so this is legit, my friends.
Brazilian Milk Pudding
½ cup of Sugar
1/5 cup of water (3 TB plus a scant teaspoon)
Pour the sugar into a small sauce pan and sprinkle with some drops of water. Place the pan on the burner on high. Let the mixture boil without mixing it. Once the sides start to get dark, wait until it reaches the caramel color you like, then turn the heat to low and mix it with a spoon. Once completely mixed, add the 1/5 cup water. BE CAREFUL when you pour the water, as the heat will make the water and the caramel boil and pot at once; so it is recommended that you use a kitchen glove when you do it. After pouring the water mix it for a couple minutes and remove from the heat. Immediately pour into a bundt pan. Twist the pan around so that the caramel will stick to the sides and the raised middle part. Let it stand to cool.
2 cans of condensed milk (the best brand is Nestle’s La Lechera)
2 cans (use the condensed milk can to measure) of milk
Preheat the oven to 400F.
In a blender, blend the eggs by themselves first. Add the 2 cans of condensed milk and blend. Finally, add the 2 cans with milk. Once blended, pour the mixture into the bundt pan and place it in a roasting pan. Pour water into the roasting pan until it reaches at least 1/3 the height of the bundt pan. Bake for about 40-60 minutes. Since ovens vary, once it gets to 40 minutes, check the consistency. You want it to be firm (not hard), so if you move the pan a little bit and you see the content move too much it is still liquid, so check every 10 minutes after that. Once firmer, you can stick a tooth pick in it to confirm it is done.
Remove the bundt pan from the oven and water bath and allow to cool completely before refrigerating for at least 6 hours. When ready to serve, you will want to warm the bottom of the bundt pan a little so the caramel loosens. To do this, put your hottest tap water into the roasting pan and let the bundt pan swim around for a few minutes. Move it around and wiggle around the sides a bit so all of the caramel gets soft enough. You will see the caramel soften around the sides of the pan. Once this happens, you can flip it onto a serving platter with a lip. That lip is important - it catches the running caramel!
Dive in to yummy bliss!
I made Juliana's Brazilian Milk Pudding for church one day and it was a big hit. I got lots of recipe requests. I hope they all make it!
Monday, November 24, 2014
I combined a few ideas for this particular cheesecake, so here is my recipe, which is based on "Gina's Pumpkin Cheesecake" by Patrick and Gina Neely of Food Network.
adapted from Food Network
1 1/2 cups crushed gingerbread cookies
1/3 cup crushed pecans
1-2 TB chopped crystallized ginger
4 TB unsalted butter, melted
4 (8-ounce) packages cream cheese, room temperature
1 3/4 cups sugar
1 (15-ounce) can pumpkin
4 extra large eggs (or 5 large eggs)
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg (use more if you use ground nutmeg, not freshly grated)
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 TB all-purpose flour
Cinnamon Whipped Cream
1 cup heavy cream, very cold
1/4 cup confectioners sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
Salted Caramel Sauce
1 c. sugar
1/4 c. water
1 TB corn syrup
1/2 c. whipping cream
2 TB unsalted butter
1 1/2 ts. sea salt
Preheat the oven to 350F. Place the gingerbread cookies in the bowl of a food processor and pulse until crumbly. Add pecans and crystallized ginger and pulse a few times until well mixed. Pour into a large bowl and stir in the melted butter. Press the mixture into the bottom (not the sides) of a 9-inch springform pan. Bake until golden brown, about 10 minutes. Allow to cool completely while you prepare the filling.
Heat water in a teakettle and bring to a boil.
Beat the cream cheese and sugar in the bowl of an electric mixer, until light and fluffy, 2-3 minutes. Add the pumpkin and beat until incorporated. Add the eggs, one at a time, then add the spices through vanilla. Mix until blended. Add the flour and mix until the flour is incorporated.
Wrap the bottom and sides of your cooled springform pan with heavy-duty aluminum foil. Pour the filling into the pan and place the springform pan into a small roasting pan. Place the roasting pan on the oven rack and then pour the hot water from the kettle into the roasting pan, around the pan. The water needs to go at least 1 1/2 inches up the sides of the pan, so you may need to boil more water. If this is the case, VERY VERY CAREFULLY take the pan out of the oven while the water boils. Place the pan back on the oven rack before pouring the additional water in the pan. The more water in the pan, the easier it is to spill out while moving, so save your arms and place the pan on the rack first!
Bake the cheesecake until the center moves slightly when the pan is gently wiggled, about 1 hour and 20 minutes. Remove the cake from the water bath and allow to cool on a wire rack.
Chill the cheesecake for at least 4 hours before serving. Serve with salted caramel sauce and cinnamon whipped cream.
Cinnamon Whipped Cream:
Pour the heavy cream into a large bowl and beat with an electric mixer until thick and frothy. Add the remaining ingredients and beat until medium peaks form.
Salted Caramel Sauce:
Place the sugar, water, and corn syrup in a small saucepan, and stir to combine. Place the saucepan on high heat and bring to a boil without stirring. Swirl the ingredients in the pan occasionally. Continue boiling until the mixture reaches a light amber color. Remove from heat and very carefully add the cream in a slow steady stream, while stirring constantly. Once combined, add the butter and salt and continue stirring until both are melted and combined. Cool to room temperature before using.
Mmmm... This combination of flavors is perfection!