Monday, November 24, 2014
From the kitchen of One Perfect Bite...This cookie is one of my survival secrets. I bake our Thanksgiving pies the night before the holiday. Once they're in the oven I make myself a pumpkin latte and have 2 or 3 of these very old-fashioned cookies. They're basically sugar cookies that are made unique with a heavy dose of pumpkin pie spice. I originally found the recipe, here. As you might suspect, I need a little pick-me-up at that time of night and these cookies fill the bill. The cookies are simple to make and the finished biscuit has brown crisp edges and a soft chewy center. They are perfect with coffee or tea and they make a perfect treat at this time of year. If you are looking for a simple seasonal cookie you might want to give these a try. Here is how the cookies are made.
Sunday, November 23, 2014
From the kitchen of One Perfect Bite...My honesty sometimes gets me in trouble. I hope this won't be one of those occasions. I began my Thanksgiving countdown with 2 pounds of cranberries and a determination to use them all before the holiday arrived. That determination led me to this recipe, and the fact that it used several cups of cranberries made it, from my perspective anyway, a perfect candidate candidate for the blog. I had no great expectations for the cake, as its appearance, even in the professional photo, lacked the allure that makes some recipes irresistible. I dutifully worked my way through the recipe, plopped the cake in the oven and got on with making the rolls that I planned to serve on Thanksgiving Day. Save for the fact that it took 15 minutes longer than expected to bake, the cake was trouble free and didn't look half-bad when I pulled it from the oven. I still had no expectations and was in no hurry for that first bite, but when that came 4 hours later I had to eat my words along with the cake. I really think you'll like this. The cake is buttery, the cranberries sweetly tart and the streusel appropriately other worldly. Those of you who enjoy barely sweet, European desserts are in for a real treat. What I thought would be acceptable, is instead, different, delightful and delicious and I highly recommend this cake to you. Here is how it's made.
Saturday, November 22, 2014
Friday, November 21, 2014
From the kitchen of One Perfect Bite...Some foods are so closely associated with the holidays that it seems crass to overlook them. Every time I try to retire one of our holiday pies, the ghosts of Thanksgiving past come back to haunt me. Mincemeat gained a permanent place at our table because it was Grandpa Andy's favorite, and despite the fact that no one eats it, everyone insists we have one for the holiday. I go through the same dance with pumpkin pie. It has never been anyone's favorite, but it's so much a part of Thanksgiving tradition that it, too, always appears on our table. I do have a confession to make. I play with pumpkin pie, as a matter of fact I shamelessly play with pumpkin pie, and every year I give a new recipe a try. This year I came across a version that uses hot caramel syrup to sweeten the pumpkin custard. Given my track record and the fact the recipe came from Food and Wine magazine, there was no question as to what this year's version of the pie would be. I must admit I was pleasantly surprised with the results. This pie is less spicy than most, but what could be bland pumpkin comes alive with notes of butterscotch flavoring the custard. I think you'll like this and those of you who enjoy butterscotch might even love it. Be sure to use a large saucepan when making the syrup. It will foam and bubble furiously when cream is added to it and you are going to want a pan large enough to contain it and prevent burns. This pie is a bit more involved to make than most, but if you are looking for a modern take on an old favorite, you might want to give this one a try. Here is how the pie is made.