Tuesday, October 30, 2012

The holidays are coming!

With Halloween almost here (and gone), it's time to start thinking about menus for the holidays! I definitely spent more time than was appropriate today looking at Best of Food on Pulse and pulling down all the Thanksgiving recipes I could find. I also started going through my cookbooks for new dishes to try this year. In addition to our staple of stuffed mushrooms, I'm going to make gougeres this year for Thanksgiving as on of the appetizers. The planning is chugging right along!

 The best thing that happened today for my holiday planning, however, was the arrival of the King Arthur Flour catalogue. In addition to all the amazing gadgets, ingredients, and recipes in this edition, they included a preparing for the holidays timeline. A full version may also be viewed online here, but below is the summary they included in the catalogue (page 53 for any of you that have the print copy).

Preparing for the Holidays
timeline from King Arthur Flour

FRUITCAKE: bake and brush with liquor syrup, wrap well - brush weekly with syrup to develop flavor as cake ages
PIE DOUGH: make, roll, and freeze dough in pans or layered with parchment
CHEESECAKE: bake, cool, remove from pan and freeze plain without toppings

DROP COOKIES: mix, scoop, and freeze dough
ROLLOUT COOKIES: mix, roll, and freeze dough between parchment
SCONES AND BISCUITS: mix, shape and freeze dough
PIE FILLING: blend pumpkin pie filling and freeze
DINNER ROLLS: mix and shape dough, freeze 20 minutes into second rise

DROP COOKIES: bake from frozen
ROLLOUT COOKIES: thaw, cut, bake and decorate
PIES: transfer dough and filling to refrigerator to thaw
DINNER ROLLS AND CHEESECAKE: transfer to refrigerator
BREAKFAST: assemble and refrigerate Praline French toast casserole

BREAKFAST: brake Praline French toast casserole
PIES: assemble and bake
DINNER ROLLS: allow to rise at room temperature and bake
SCONES AND BISCUITS: bake from frozen, serve warm
FRUITCAKE: prepare for serving or gift-giving
CHEESECAKE: prepare toppings and serve

I never thought about making the pie filling for pumpkin pie ahead of time. The recipe I use is fairly involved and takes a while to make, so I am definitely going to do a trial run with frozen filling to see if it will save me some time the week of Thanksgiving.

What are your holiday preparations going to be?

Thursday, May 10, 2012

San Diego Day 3

The zoo! The zoo! We went to the zoo!

My friend told me we couldn't go because it had burned down. He finds it amusing that I suck at understanding sarcasm. Like, really really suck.

But look! A giraffe! The zoo didn't burn down!

Wednesday, May 9, 2012

I'm a Bad Blogger

It's sad but it's true. I don't update as much as I should. I'll start cooking and remember that I should be taking pictures but I'll be too lazy to dig out my camera. Or I will, but the battery won't be charged. Or I will, and there will be flour all over the lens and I'll need a q-tip to clean it and that's all the way upstairs.

So, it's more laziness than anything else. I admit it.

I mean, if I were a dog my owner would send me to obedience school.

In any event, there are some amazing food bloggers out there. Here are three of my favorites:


They update on a regular basis. They're skilled. Their pictures are gorgeous and their recipes are divine. I strive to be as awesome as they are.

Because I really don't want to go to obedience school.

Frozen Fruit Smoothie with Granola

Remember when I told you about the smoothie I had in San Diego that I ate with a spoon sitting on a seawall watching the waves? It was so good. Alas, I'm back in Massachusetts and miles and miles away from this deliciousness, so I tried to recreate it at home.

Tuesday, May 8, 2012

San Diego Day 2

After falling in love with San Diego after just a few hours there, I was super stoked to start my second (but first full) day there.

Though, I'm such an East Coast girl at heart that I just had to start my day perusing the Wall Street Journal.

It takes me a bit to unclench. Certainly more than a few hours. What can I say: I'm just as neurotic as the next girl who is born and bred in the Boston area.

Sunday, May 6, 2012

Veggie Burgers

I love veggie burgers. I also love cow burgers, but I don't eat cow anymore, which makes the needs for tasty veggie burgers even more important. However, I don't feel the need to try to recreate the taste of meat, nor do I want to increase my soy consumption even more than I already have after reducing my meat consumption.

Therefore, these are veggie burgers that taste like (gasp) vegetables.

And they're super tasty.

Saturday, April 28, 2012