Feeds:
Posts
Comments

Archive for the ‘pies’ Category

Yesterday was Pi(e) Day and, like many, I felt the need to make a pie. There were, however, a few hitches in my plan. First, I got a late start on the process so any hope of a Pi(e) Day post on the actual Pi(e) Day was quickly off the table. Whatever. Second, I spent the weekend working the International Housewares Show with a friend and my refrigerator was packed to the gills with the leftovers from our demos, a helluva lot of meat in this case. Beef, pork, chicken; it was all there in ridiculous quantities. As much as I like a good meat pie, this was not the time to figure that one out. Pushing the meat aside, I took stock of the rest of my fridge contents. Slim pickings. Eggs, of course. Two sticks of butter but not much else in terms of dairy unless I counted some rather questionable looking cheese. Some random vegetables, a few better looking than others. Condiments galore. I really didn’t want to go to the store. This was going to be interesting.

(more…)

Advertisements

Read Full Post »

I’m still trying to work my way through a boatload of apples I picked a few weeks ago. Applesauce, cakes, fritters. A pie once or twice. These things are making a dent but I have to keep going. I’m not sure how many times I can google “recipes that use a lot of apples” and expect different results but recently, I had a new idea based on a mediocre slice of pie: apple bars. Something buttery, crumbly and full of apple flavor. Something creamy would be wonderful too. I was thinking cream cheese, much like my German Apple Cheese Torte but in a bar form. That used hard to find quark cheese but honestly, anything in that creamy, dairy family would be good – crème fraiche, sour cream, mascarpone, ricotta. Hmmmmmm.

(more…)

Read Full Post »

1hero-lrg-img_8599

When it comes to cranberry sauce on my Thanksgiving table, I’m a traditionalist. I make this triple cranberry sauce every year. Made with fresh cranberries, dried cranberries and cranberry juice it is bright, full of flavor and I love it. I might make a second one, spiced with ginger or zapped with horseradish or whatnot to mix it up, but the triple-cranberry version is non-negotiable. I might even make an allowance for a canned jelly, which is as much a tradition in some families as the turkey, but a whole berry, chunky sauce is a must have. Regardless of which direction you go, canned or homemade, we can all agree that cranberry sauce in some manner is required, especially on a leftover turkey sandwich. But what about cranberries in other parts of the meal? Like dessert? This year I decided to try something different and came up with a cranberry tart to cap the meal. I have to say, I’m quite happy with the results.

(more…)

Read Full Post »

1heroslice-lrg-img_8378

I’m always on the lookout for new apple pie recipes. Lattice, crumble or dutch; salted caramel, cider or cranberry … I’ve made them all. I’ve experimented with all types of pastry too … butter, shortening, lard and various combinations of each. Every year when I find myself with a pile of apples, I’ll try something new or go back to an old favorite. Just depends upon my mood. My middle godson, the lover of apple pies, is often a recipient as an enthusiastic and receptive audience is always welcome in my book. A few months ago it was his birthday and it just so happened that his parents were out of town so I hung out with him for a few days. I think I was there pretty much to make sure the house was still intact when the folks came home but I didn’t mind a bit as hanging out with this kid is fun. He took me out to dinner (so sweet!) and I took him to the movies (Deadpool. He had to explain a lot of backstory for me.) To celebrate his birthday, I made him an apple pie.

(more…)

Read Full Post »

1hero-lrg-img_8162

I’ve been doing quite a bit of recipe development work lately which is great but there is always the same end result: piles of random, leftover ingredients. The bags and boxes are open so I can’t donate them to the food pantry and it’s often too much for me to work through, knowing the next assignment is coming down the pike with even more stuff. In fact today, the FedEx guy delivered a 15 pound box of even more stuff from a client. Of the 9 things in the box, I really only need 2 of them and I’m not really sure why their light brown sugar is better or different than the brown sugar I have. But it is not for me to decide these things; I’ll use it at some point. The 5 pounds of lecithin, I’m not so sure. I’ve joked with my friends that when this round is over I’m going to have a pop-up grocery store in my dining room. Half filled bags of stuff for cheap! Kathy’s Store of Cheap Random Crap. C’mon down!

(more…)

Read Full Post »

1tarthero.lrg.IMG_7235

One of the things that bugs me the most about food blogs is every recipe has to have a long narrative, a story about how the thing was made, what it means to the author, what emotions it invokes in random eaters, praise from spouses and coworkers. Hey, I get it. I do it too but only when the story is actually there. The fact is there’s not always a great story worth telling so why force it? Most of the time I make things for no particular reason. It might be because I have extra ingredients laying around that need to be used and – surprise! – that thing is pretty good and worth sharing. The story isn’t very interesting when it’s just something I threw together or something I’ve been making for so long I don’t remember it’s origin. I try to write funny, entertaining posts but sometimes it just is what it is.

(more…)

Read Full Post »

1slice.lrg.IMG_6992

I’ve written a lot in the last month about so called “food holidays”, days that some politician somewhere has deemed important enough to commemorate with some sort of food. I find them hilarious at best and perplexing at worst. Case in point: March 30 is National Turkey Neck Soup Day. What?? How is that even a thing? But today is one, unofficial as it may be, that I love. Pi day. 3.14159265359. March 14. Rather than some random ridiculous day honoring something odd, like green beans or turkey necks, it is clever and funny, a combination sorely lacking in the majority of these “food holidays”. So every year on Pi Day, I make a pie.

(more…)

Read Full Post »

Older Posts »