nothavanas: (Default)
My kitchen smells like Gargoyles Statuary right now, thanks to the massive amounts of clove in these cookies. Lebkuchen are great because they are dairy-free, honey-based bar cookies you can make way ahead. They're unusual in that you make them by hand in a saucepot. Really.

You boil the honey, let it cool, and add brown sugar, lemon juice and zest, and one egg. Then you add the dry ingredients to that and bake in a 9x13 pan.
This is Joy of Cooking 1997's recipe. I used TJ's Mesquite Honey, and weighed out the flour as per Alton Brown's conversion (2 1/2 c = 337 g). I sifted everything together in the food processor, including a ton of cloves, cinnamon, nutmeg, and allspice. The dough ends up very crumbly, kind of like cheesecake crust might. The gooey ingredients measure (another AB rec) is a total lifesaver when measuring honey. What I don't recommend is grating your finger while zesting a lemon. Ow.

The frosting is powdered sugar, lemon juice, and vanilla. Easiest frosting in the world to make and to spread, especially over hot bar cookies. Now they cool, and I seal them off from air until Monday morning. They're to thank my students for putting up with a new teacher.

Pie!

Feb. 18th, 2009 09:58 am
nothavanas: (Default)
Winter Peach Pie, from the 1997 Joy of Cooking, page 87X

Their Flaky Pastry Crust recipe was easy easy easy to handle, much less crackly then the Better Homes and Gardens recipe I usually use. I added less water than they called for; that's an Alton Brown suggestion. I may switch to this one all the time, as the texture was beautiful and flaky. It uses shortening, so there's not much flavor to it, but it's still excellent.
The filling is all spicy and peachy and delicious. I used 1 and a third or so jars of TJ's peach halves in white grape juice to make the three cups. Both jars would have filled the pie dish better, so I might just round up everything else next time. (Although the spices kind of dominated the peach flavor, so maybe just increase the juice and the starch.) I have an extra-large 9.5 inch glass pie dish, and most recipes call for a 9 inch pan. Now, I have peach halves to eat. This calls for vanilla ice cream, I think. I went with cornstarch as a thickener, because what else do I do with it? (Not oobleck.)
nothavanas: (Default)
Tayberry-Oatmeal Bars
Mary Beckstrom's raspberry bar recipe. I used an entire jar of tayberry jam from Woodring Orchards. They're a bit gooey and perhaps I would bake them another three or four minutes, but they are delicious!

Maple Fudge
Same Joy recipe as before. Still meltingly fabulous.

English Toffee
A soft crumbly finely crystallyzed candy, coated in 71% cacao chocolate and topped with toasted pecans. Yum. (It's not what I think of as toffee, but it's ubertasty so I don't care.)

Grandma Morton's Ginger Cookies
I always roll them much thicker than 1/8 inch, and they are as always spectacular. They are also awesome cut in half and stuck into vanilla ice cream.

Beets

Sep. 5th, 2008 12:22 pm
nothavanas: (Default)
Harvard Beets, quoth the 75th anniversary JOY.
In which I roasted 1 and a half pounds of beets (two very large ones), cut them into wedges (1/6ths) and then tossed them into a cooked sauce of sugar, white wine, cornstarch, salt, and cloves, letting them sit for quite a while. I added the butter and a splash of cider vinegar to the tupperware containers, so that it melted in "just before serving" when I microwaved them.

I had 1.5x the amount of beets, but I didn't need to increase the amount of sauce. I think I will cook up some chicken breasts and serve with the leftover sauce. And it could have used a touch more butter to thicken it, or perhaps whisking it in as I served it (like, you know, the recipe says to do) would have helped.

They are very tasty indeed. I didn't know I liked beets before this summer, never having eaten them, but now I do. :9

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