Nov 29 2010

apple crumb pie

apple crumb pie

I don’t know exactly how old I was (10ish?), but I still remember standing at the kitchen counter trying to roll out my pie dough and my grandmother guiding me through this process that was proving to be so much more complicated than I had thought it would be.  I’ve made an apple pie every Thanksgiving since.

In fact, every Thanksgiving I made the exact same recipe, an apple pie loaded with spices from the 18th century in Recipes from the Raleigh Tavern Bake Shop. It’s a unique recipe (the only reason I have mace in my spice cabinet), and it’s good, but I got tired of making it. More than that, I got tired of making a lattice top pie (pretty though they are) and wanted to try a crumb pie. So last year I made a new recipe and I wish I could remember where I got it because it was the worst apple pie I’ve ever made and I want to be sure that I never make it again. It’s funny because none of my family members remember it being that bad, but when I cut into it, all I really got were some soggy apples swimming in their juices. I mean, it was edible, but it was definitely nothing to be proud of. Continue reading

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Nov 26 2010

day(s) of feasting

Thanksgiving morning began with individual monkey breads – monkey bread that my mother-in-law made in muffin tins so we each had our own piece of gooey, warm, sticky monkey bread to pull apart and devour.  It was the beginning of a magnificent day of feasting.

Thanksgiving dinner included a ridiculously succulent turkey; stuffing; a butternut squash, brussel sprout, chestnut, and bacon medley; and an amazing cranberry sauce that my sister-in-law made that has a surprise of figs, walnuts, and (my favorite), nearly a full bottle of port.  We finished things off with an apple crumb pie, pumpkin pie, and ginger ice cream. Continue reading

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Nov 24 2010

apple cider cake

The way food disappears at my office, you’d think that we don’t ever get fed.  We had a Thanksgiving feast for lunch on Monday, with the office providing all the turkey and sides and employees supplying the desserts.  There was so much food that I was sure this time people would be full and that there would be enough leftover to bring a slice home for Joseph, but I was sorely mistaken.  I came back from a meeting and all that was left was a plate of crumbs.

Which isn’t in and of itself a testament to the quality of the cake because I have seen Easter candy that looked at least a couple years old put out at Halloween that was gone by the end of the day.  If you need to get rid of food, just put it on out the table in the kitchen and it will be gone before you know it.  However, enough people asked me for the recipe for me to feel confident that this was in fact a hit.  The creamy, tangy, sweet frosting alone is worth it.  Believe me, that’s a spoon you’ll be licking when you’re done mixing it together!

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Nov 21 2010

tres leches cake

When a coworker’s going away dinner became Mexican-themed (all because another coworker said she was bringing tequila and no one could argue with margaritas), I figured I should make a tres leches cake.  I had never made one before and a few people mentioned that they had heard they were difficult to make, though they had never tried it themselves.  Let me assure you, it wasn’t hard at all and that’s a very good thing because you’re going to want to try this.

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