Still Life, With Cats

Today was Baking Sisters, and since we’re still meandering our way alphabetically through the states, this month it was time for Idaho. Or rather, this month it was time for all things potato.

The official pie of the state is Huckleberry pie, but as berries are Not Food (and also huckleberries are both not in season, and nowhere to be found around here anyway), we skipped that one. However, the official cookie of Idaho is the Potato Chip Cookie, and the official sandwich is the Potato Salad Sandwich (no I am not making that up), so clearly we had to give both of those a try.

Oh and also because of my need to use up citrus, plus my recent acquisition of a madeleine pan, we also made Lemon Madeleines.

So this morning shortly after I got up, I zested and juiced some lemons, and then mixed together the madeleine batter and got that into the fridge to chill. Then, once we started our video call, and after we got the potatoes into the pot to boil for the potato salad, I filled my madeleine pan and put that back into the fridge to chill some more.

The recipe for the potato salad includes carrots and eggs (which get boiled in the same pan as the potatoes), and also chopped celery and cubed cooked ham. The dressing was just mayo, salt and pepper, and seemed on first glance that this was going to end up pretty bland, but we pressed on, deciding to follow the recipe exactly. Neither of us thought to halve the recipe because it didn’t seem like it was going to make all that much….at least until we started mixing everything together and realizing that no, this makes a TON. Hmm, guess what we’ll both be eating now for days!

Technically we should have used white bread, but instead Richard and I put a scoop of the salad on some leftover Lemon Buns from yesterday for lunch. It was…okay, although my sister and I were correct in that it is extremely bland and is in desperate need of *something* (she stirred in some pickle relish, and I am thinking that a large dollop of mustard might be needed for mine, but we’ll see). I feel like this whole concept might have potential, but possibly not as a sandwich, or at least not without a whole lot of additional help.

As for the potato chip cookies, it’s basically an oatmeal cookie with crushed potato chips mixed in. They’re a perfectly acceptable cookie, I suppose, and there’s that same aftertaste that you get from potato chips (slightly greasy, slightly salty, a hint of something fried), but this isn’t a recipe I’m ever going to be wanting to make again.

And moving on to the madeleines – well, they puffed up perfectly, they all had the requisite hump, and they tasted fine….but they got a little too brown (they should be a pale golden brown, oops).

They were fun to make, however (despite the multiple chill times), and since I have this pan, I will definitely be making madeleines again, although perhaps I’ll try a different recipe .

Citrus used: 2 lemon

Total citrus used so far: 1 mandarin orange, 10 tangelos, 10 lemons

Making a thing a day for Thingadailies.

Hooray, it’s the weekend! That must mean it’s time for cake. Orange Pound Cake, to be exact.

Here is where I have to admit that pound cake is one of my favorite types of cake – there’s something about the dense crumb and the buttery mouth feel that makes me really happy (case in point – the Norwegian Sour Cream Cake recipe from King Arthur Baking Company is in regular rotation in my kitchen). So finding a recipe that combines delicious pound cake with the flavor of fresh orange (or in this case tangelo) sounded perfect.

Pound cakes get their name from the fact that they use roughly a pound each of all the main ingredients. I admit I winced a little when I saw it called for 5 eggs (egg prices being what they are right now) but oh, it was worth it, and not just because it used up half a dozen tangelos. The cake batter gets orange juice and zest. Then once it’s baked, you brush it with an orange glaze, and finally, once it’s completely cooled, you top it with an orange and powdered sugar icing. It sounds as if it might veer into too-sweet territory, but the tartness of the citrus tones everything down.

As with any other pound cake, this thing weighs a ton, but it’s absolutely delicious. The orange flavor comes through just enough to brighten the palatte, without being overwhelming, probably because it gets the bulk of its flavor from fresh juice and zest instead of relying solely on extracts.

Citrus used: 6 tangelos

Total citrus used so far: 10 tangelos, 4 lemons

Making a thing a day for Thingadailies.

Today is February 2nd, also known as Candlemas across the pond, which means it was time for crepes. Do not ask me to explain why one eats crepes for this day, as I actually have no idea why, but crepes are easy to make so who am I to question.

I made these Crepes with Lemon & Sugar, as the recipe fulfills both the citrus challenge as well as the need for crepes, but any crepe recipe would work here. I do have a crepe pan, but crepes will work just fine in a regular frying pan, as long as you make sure it’s well greased so the crepes don’t stick. Letting the batter rest for a bit before actually cooking them is also key – this lets the flour fully hydrate.

For this recipe, you make the crepes, then top with equal parts sugar and lemon juice. I was a bit nervous that they’d still be too tart, but in fact they were almost a little too sweet (probably because Meyer lemons are not quite a tart as regular lemons like the recipe calls for). If I was to do this again, I’d reduce the amount of sugar added with the juice at the end. Regardless, these were pretty tasty.

Total citrus used so far: 4 tangelos, 2 lemons

Making a thing a day for Thingadailes.