Still Life, With Cats

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Kitchen Adventures

Using up

The nice thing about focusing Thingadailies on recipes is that it used up all the orange citrus in the fridge, but unfortunately there’s still a bazillion lemons. Plus there’s a bowl of lemon curd now sitting in the fridge and needing to be used up (hey, it’s not like I can’t make a couple dozen more batches just from our own tree!).

I still had a package of puff pastry in the fridge earlier, so last night I made Lemon Curd Turnovers. I rolled it out until it was about 12 inches square, then cut that into 9 pieces. Then I mixed up some lemon curd, some cream cheese, some sugar, and the last of the lemon zest that was sitting in the fridge, and dumped a heaping tablespoonful in the middle of each square. A little egg wash, a little rest in the fridge, and then they went into the oven to bake. The final step was a drizzle of glaze (powdered sugar and cream), and poof, a lovely, flakey pastry that looks far fancier than the minimal effort involved.

In addition, yesterday I also finished a project that I’d really hoped to complete in February, but, well, life and bottle baby kittens got in the way. On the first of February, I was feeling the need to start a new knitting project and I spotted my bin of leftover sock yarn.

Rupert included for scale (and also because cat).

Sadly, this is not even all of it – as I got into the project I kept finding more balls lurking around the house.

I’ve seen various sock yarn blanket ideas, but they tend to be too chaotic in color for me. Then I stumbled across this pattern and knew immediately what I wanted to do.

I cast on on February 1st and yesterday morning I finished.

It’s nothing more than garter stitch, done in the diagonal. I held two strands together the whole time, simply adding in a new ball each time one ran out, with no worries about the colors. The fact that it’s garter stitch, and two colors at a time, means that the overall chaos that would have occurred if I’d only done one color at a time ends up being muted, with the colors fading into each other.

It’s roughly 3 foot by 5 foot, and took about 950 grams of yarn, which, alas, was probably only about half my stash of leftover sock yarn. But at least the bin is no longer overflowing, and I got a pretty new blanket out of it, so yay.



Georgia on my mind

Khachapuri has been on my list of things to try ever since I stumbled across a picture of it many years ago on someone’s baking blog. It’s the national dish of Georgia (the country, not the state) and consists of a soft, enriched bread dough, formed into a little boat, filled with a lightly spiced cheese mixture, and topped with a soft cooked egg.

So this weekend, since it’s one of King Arthur Baking Company’s Extraordinary Bread collection, I decided to give it a try.

The dough comes together easily, the whole process only took a couple hours – most of which was spent waiting for the dough to rise. I only made half a recipe because I’ve been doing a lot of baking the past month and there’s only so much room in the freezer for all the excess.

They smelled amazing while baking, and came out of the oven looking gorgeous. I sent one home with my mom (along with some leftover hamentashen and potica), and then we split the other one and had it for dinner.

Oh my goodness, I wish I had made the full recipe. I was very hesitant about the egg on the top since I am not normally a fan of a soft cooked egg (I actually had to have Richard check the egg for me because since I never cook them that way, I haven’t a clue how to tell if it was ‘done’), but in this instance, it really works. The egg just basically combines with the creaminess of the filling and it all comes together in one absolutely glorious bite.

Obviously the Georgians know what they’re talking about when it comes to delicious breakfast pastries. I will definitely be making these again, and soon. Yum!



The end of the orange

I had vague plans for other citrus recipes this month – there is a piece of ginger root sitting on the counter that was going to be turned into lemon ginger tea, for example, and I toyed briefly with a recipe for creme caramel – but for the last thing of Thingadailies, I looked in the refrigerator, found the container of orange juice and the tiny amount of zest that still remained from the massive pile of mandarins we started with, and decided to end the month with more scones.

Unlike the scones I made earlier in the month, these Orange Yogurt Scones do not include any lemon juice or lemon zest – just orange. There’s a little orange juice in the dough itself, but otherwise the bulk of the moisture is provided by yogurt. The main orange flavor comes a glaze of orange juice and powdered sugar that is drizzled on top after they come out of the oven.

The recipe itself is written to be used with a scone pan, which means the dough is a little too wet to free-form them like I’m used to. But a little additional flour kneaded in brought it together enough to form a loose ball.

They’re not the prettiest scones I’ve ever made (but then let’s face it, I rarely make pretty scones anyway), but they have a delicate crumb, and a lovely orange flavor, and they made an excellent way to end Thingadailies for another year.

Making a thing a day for Thingadailies.



And round and round

The downside to having purchased an entire box of Bran Flakes cereal to make a weird-sounding candy is that then you have an entire box of Bran Flakes cereal in the house. I already turned some of it into cookies, but if there is bran cereal in your life, then muffins must follow (it is the natural order of things). However, plain bran muffins are kind of boring. So this morning I made Peanut Butter Bran Muffins, which had the bonus of also using up some of the applesauce from last weekend’s apple fluff pie (aka warm applesauce in a pie crust). If you, too, happen to be staring a box of bran flakes in the face and wondering what the heck to do with it, I highly recommend these muffins. They are bran muffins that do not taste like bran muffins usually taste (which is earnestly healthy in a dry and unappealing manner).

But you aren’t here for the bran recipes, you’re here for the citrus! So today’s challenge recipe – Potica – is from King Arthur Baking’s Extraordinary Breads collection.

This is a Slovenian recipe, and consists of an enriched yeast dough that is rolled out thin, then filled with a mixture of crushed nuts, egg, sugar, and spices, and also some orange zest. The resulting roll is coiled into an oval, which is then nestled into a bread pan, so as to produce its characteristic swirls.

This took a lot longer to bake than anticipated (I kept taking it out and stabbing it with my thermometer and then grumbling because it had to go back in), but I am extremely pleased with the result.

Here’s the finished loaf, all shiny and sprinkled with more crushed walnuts.

And here is an interior shot, looking exactly like it’s supposed to!

The end result is extremely delicious, although more than a bit messy due to all the nuts. This is definitely one I’ll be making again.

Making a thing a day for Thingadailies.



Not an expert at haberdashery

First of all, in case you were wondering (and I am sure you were), my idea about eating the lemon sour cream waffles with lemon curd was an excellent one. Yum. But that meant that we used up the very last of last year’s lemon curd, so naturally I needed to make some more. I used my usual recipe, which involves lots of lemons and eggs and sugar and, cooked over a hot water bath until thickened.

Once I had made the curd, of course I had to come up with something to use it for. Since it happens to be the first day of Purim, I decided why not give hamantaschen a try – or more specifically Lemon Curd Hamantaschen.

The dough is a fairly straightforward sugar cookie dough – albeit very soft. It’s rolled out and cut into circles, into which you add the filling, and then comes the part where clearly I missed some important steps in the instructions because the end product is supposed to resemble a three-cornered hat and…well…

This is an excellent representation of the entire batch – not a single one kept its perfect little three-cornered shape. But no matter – despite being grossly misshapen, at least they taste absolutely delicious!

Plus there’s lots of extra lemon curd, which is good because there’s still more waffles. Yum.

Making a thing a day for Thingadailies.



Waffling

It’s Wednesday! That must mean it’s time for waffles! Lemon Sour Cream Waffles, to be exact.

My free time has shrunk drastically this past week, since now we’ve got two separate sets of foster kittens to entertain, especially since one set gets bottle-fed first thing once I’m up each morning. But waffles go together quick, and I can do other things while each waffle cooks, like tackle that mystery spot in the corner of the kitchen, or fold the pile of kitten-related laundry that was taking over the dining room table.

Anyway. Back to the waffles. The only change I made to the recipe was to use yogurt instead of sour cream, but that’s only because the yogurt needed using up first.

As far as waffles go, these are pretty tasty, with a very mild lemon flavor. I think eating them with regular maple syrup was a mistake though – a dollop of lemon curd, to help bring out the lemon flavor, would be a much better option for a topping. Hmm, guess what tomorrow’s breakfast will be!

Making a thing a day for Thingadailies.



Facial plus cake

This weekend, when I went rummaging in the bottom freezer drawer, looking for the container of kitten formula I always keep in there (because I picked up a quartet of bottle babies who needed to be fed), I discovered that there was still one container of lemon curd left from last year’s batch. So I pulled it out and put it into the fridge to thaw, and this evening I made Steamed Lemon Curd Puddings. Note – these aren’t puddings like those of us in the US think of when we hear the word ‘pudding’ – these are actually steamed cakes.

These are pretty straightforward to put together, as long as you remember to Google for how to replace self-rising flour with regular all-purpose flour. I only did half the recipe, so it was good I still had an extra egg white in the fridge from making the orange curd, since it’s otherwise hard to halve an egg.

We’ve got a countertop vegetable steamer which works perfectly for things like this. I assembled the puddings (half the recipe actually ended up making four of them), plopped the covered dishes into the steamer, filled it with water, set the timer for 30 minutes, and wandered off. Half an hour later, they were done.

We added an extra dollop of lemon curd on top. Absolutely delicious!

Making a thing a day for Thingadailies.



It was inevitable

Looking at the mountain of mandarin oranges and tangelos in the fridge at the beginning of the month, I figured for sure there’d be enough to make it to the end of February. But alas, there’s only a few left, and the Meyer Lemon shrub in the backyard is beckoning with its mountains of fruit, so it’s time to slip some lemon recipes into the mix.

And when one has most of a box of bran flakes sitting in the cupboard, and an abundance of lemons, one naturally thinks ‘cookies’, right? Or maybe that’s just me? Okay, moving on.

Today’s offering to the citrus gods are these Lemon Crunch Cookies. I stumbled across this recipe while trolling the internets for what the heck to do with the rest of the bran cereal, and after reading the description, I knew I had to make them.

To quote: “Sweet, tangy and refreshing, these crisp lemon cookies make a delicate summer dessert when paired with vanilla ice cream or lemon sorbet. A perfect, ladylike treat for a baby or wedding shower.”

Because everyone knows that the thing a gal wants more than anything at her special occasion is a cookie that’ll keep her regular. Ahem.

Anyway. I stirred up the cookies this morning, and let them cool throughout the day, figuring that the citrus flavor would need a little time to become more pronounced. After lunch, we gave them a try.

The lemon flavor is very subtle, but it’s there. It’s not a bad cookie, but certainly not one I’m going to be craving. But hey, it used up a couple lemons and made a dent in the box of bran flakes, so…yay?

Making a thing a day for Thingadailies.



All the sun

There is a requirement when one is faced with an excessive quantity of citrus – and that is that one should most definitely make curd. I’ve made lemon curd dozens of time in the past, so this morning I decided to switch things up and make Orange Curd instead.

There’s not much exciting to say about the process – you whisk juice, zest, sugar, cornstarch, and eggs in a bowl over a hot water bath, stirring continuously to avoid getting bits of scramble egg in your curd, and once it thickens you remove from heat, stir in the butter, then press it through a strainer to remove the bits of scrambled egg that always manage to show up no matter how studiously you whisk, and poof, you end up with a bowl of yummy goodness.

And if there is curd, then there must also be a method of using it, so this morning I also made Orange Crepes. Again, I’m not sure what there is to say about crepes that hasn’t already been said, except that the first one is always going to be an ugly mess, but it’s still edible, so don’t toss it.

Breakfast this morning was orange crepes, filled with some cottage cheese and some fresh orange curd. Sunshine on a plate. Absolutely delicious.

Making a thing a day for Thingadailies.



The sweets that keep you regular

This year for our general Baking Sisters theme, we decided to do vintage recipes, specifically pie. There are so many weird and wonderful recipes lurking out there that were once apparently very popular, so our goal is to make a few each month and see if they’re worth reviving.

This month we picked a couple recipes from a wonderful old cookbook a friend lent to my sister – The Household Searchlight Recipe Book, published by the Household Magazine of Topeka, Kansas, in 1937. The format of the book suggests that this is a collection of recipes sent in by a whole host of readers around the country. Each recipe itself is just a list of ingredients and a few short sentences on preparation – obviously a lot was assumed common knowledge by the cook. For example, the directions for the Apple Fluff pie we made this month said to pour the mixture into ‘a pastry-lined pie tin’, with no explanation of what type of crust to use, or how to make it, and then ‘Bake in hot oven (425 F) until crust is brown and filling is firm’, with no indication of how long that might actually entail.

But I digress. This month we decided we would make Apple Fluff Pie, Bran Candy (because the instant we saw that recipe we knew we *had* to try it), and molasses squares, because we were not holding out much hope that the bran candy was going to something we wanted to eat.

First up was making the pie crust, because that needed to chill before the pie could bake. Then we moved on to the the base for the Bran Candy, which is a caramel made from brown sugar, milk, water, a tiny amount of butter, and strangely, a tiny dab of baking powder. Both of us were a bit concerned because the caramel smelled a little burnt by the time we got it to the correct temperature, but ah well.

That needed to cool, so next we moved on to the molasses squares, which again comes together like a caramel, although in this case it’s got molasses and white sugar along with the water and butter. Once that came to the correct temperature, that was poured into a pan to cool as well. We were supposed to cut it into squares before it set completely but…oops.

Back to the bran candy. Once at room temperature we were then supposed to stir in the bran (it didn’t specify what form of bran, so I used bran cereal flakes because that’s what Richard found at the store), and then whip that until it reached a kneadable consistency. However, it was immediately obvious that I had cooked my caramel a little too long, as I had to pretty much chisel it out of the pan with a bench scraper, and it nearly glued my kitchen aid attachment to the bowl. I ended up stretching it by hand, more like a taffy, which did eventually allow me to incorporate all the bran cereal.

Trust me when I say that you do not want to see what this looked like *before* I did my taffy pull technique.

This was then cut into chunks, which were rolled in powdered sugar to keep them from sticking together.

Don’t those look appetizing!

Once the bran candy was done, then it was finally time to make the Apple Fluff Pie. This pie intrigued us because the ingredients are applesauce, lemon juice, cornstarch, and eggs, and it just sounded…very odd.

The eggs are separated, then all other ingredients plus the yolks are cooked together over a hot water bath ‘until smooth and thickened’. Neither of us could figure out exactly what was meant by ‘thickened’ since the mixture never got any thicker no matter how long we stirred.

Then you beat the egg whites, and fold in the egg whites, and then that goes into the oven to bake. It took all our willpower but we both resisted adding anything else, like actual flavor (cinnamon, for example) to the pie. That gets popped into the oven and then it’s baked ‘until set’. That took quite a while.

So how did all these weird and wacky recipes taste?

The bran candy has an underlying ‘cereal’ taste – I’m not sure how else to describe it except that if you have ever eaten a flaked breakfast cereal you probably can picture exactly what I am talking about. Otherwise I doubt you’d know that there’s actual bran in there. The cereal adds a bit of texture to the candy, but that’s about it. Otherwise it was better than we were anticipating, which isn’t saying much since we weren’t anticipating it to be any good at all! Fun to make, but not worth the effort of repeating.

I had expected the molasses squares to be more like a molasses caramel but they’re instead a hard molasses candy. We both thought they were pretty tasty.

And finally, the apple fluff pie.

I was hoping this would be reminiscent of an apple pie but….it’s basically like eating applesauce. Applesauce in a crust. I sprinkled my slice with a little cinnamon after the first bite, which did improve the overall experience, but then it was just cinnamon applesauce in a pie crust.

So…final verdict: a resounding ‘don’t bother’ for all three of them. They were super fun to make, even if I am going to have to clean out my pans with a chisel due to the hardness of the caramel, but let’s just say that if these were considered tasty treats back when this book was published, I’m super glad I’m not a 1930s housewife.

As for my Thingadailies challenge, well, there was lemon juice in the apple fluff pie, so I’m calling it good.

Making a thing a day for Thingadailies.




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