dang bread u fancy
ok, this was the first time I ever made challah bread. I got the recipe from Smitten Kitchen, and it’s filled with a fig/orange zest paste, and while I’ve yet to taste it, the recipe was tricky at first — twice yesterday I tried it and the dough simply would not rise - I learned because there was too much flour; the yeast was active and just fine.. I tried again today, adding an extra egg and a tablespoon of water. It looks absolutely ridiculous, and my house smells SO GOOD.
this is a pile of apple cider caramels that I made today.
Whole wheat blackberry ricotta scones, recipe adapted (ie i couldn’t find raspberries, that is the only difference) from Smitten Kitchen.
Baking. Whole wheat blackberry ricotta scones.
Bourbon-less Bourbon-Maple Pecan Pie
For Thanksgiving at my mom’s house last week, I made a bourbon-maple pecan pie, except I realized at the last second that I didn’t have any booze in the house. I left it out, since it was a nominal amount in the recipe (just 2tbs) and upped the vanilla extract a bit to counter that. In any case, it was delicious even without the bourbon…and it made my house smell delightful while it baked.
Recipe adapted from SweetApolita:
1 pie crust (unbaked) 9”
4 tablespoons melted, unsalted butter
4 large whole eggs
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 cup golden corn syrup
1/2 cup pure maple syrup + some for drizzling
2 tablespoons bourbon or whiskey
2 teaspoons pure vanilla extract
1 1/2 cups broken pecan pieces
Preheat oven to 350 F. Place pie crust on plate, ruffle or fork-indent (is that a verb?) the edges, then pour the pecans into the empty shell.
In a bowl, mix together all of the remaining ingredients until smooth and pour over pecans.
Bake until the pie is set and a knife comes out clean, about 1 hour and 15 minutes.
Drizzle a few tablespoons of maple syrup over the pie (optional, but why wouldn’t you?).
Grapefruit Mint Sorbet
TUMBLR STOP DELETING MY POSTS AFTER I TYPE THEM ALL OUT OMG.
Make a simple syrup on the stove with 1 cup water, a scant cup of sugar, and about 1.3 cup of mint leaves, finely chopped. Stir on low heat until sugar dissolves.
Remove from heat, then pour in 1.5 cups of no-sugar-added grapefruit juice.
Chill the entire mixture, then process according to ice cream maker directions — mine took about 15 minutes to come together. This made about 1.5 pints.
Pork Belly Tacos - Makes 6 tacos
Ugh, TUMBLR! I had this entire post written out and when I clicked post, it deleted all the text. THANKS!
Pork Belly - about 1/2 lb, chopped into small pieces.
Chipotle Sauce - 1/4 cup
Achiote powder (optional, sub cumin if you cant find it)
Garlic powder - 1tbs
Salt - to taste
Pineapple - I used canned; cut into small pieces for garnish, reserve the juice for deglazing the pan.
Mix the chipotle sauce, achiote powder, about 1tbs of pineapple juice, garlic powder, and salt into the chopped pork belly. Heat up a pan, and cook the pork belly for about 8 minutes on high heat - you won’t need any oil to start the pan since pork belly is so fatty.
When you’ve got about a minute left on cooking, heat up the tortillas in a different pan, about 1 minute for each.
Chop the cilantro, onions, and pineapple for garnishing the tacos.
Deglaze the pan with about 1/4 cup of pineapple juice, let cook for another minute, then you’re done.
Serve the tacos with pineapple, cilantro, onion, and lime.