A close-up of what was the beginning of the display.
Running the fine line between too hard and too easy
Sunday, December 30, 2007
Let's discuss the Pate Brisee. Martha Stewart perfected this dough many years ago. The greatest thing about it is you can make it ahead of time and freeze it. It is easiest to make it in a food processor, but since I do not own one yet, I make it with an old-fashioned pastry blender. It's still easy, but takes some elbow grease and time (about 5-10 minutes vs. 30 seconds in a food processor). For this pumpkin pie, I knew I wanted to decorate the top with pastry cutouts, so I didn't divide the pie in half; it was more like thirds.
In the past for pumpkin pie, we have taken sugar pumpkins and roasted them and then used the puree. It is very delicious and quite the experience to roast your own pumpkins. However, I did not have any sugar pumpkins on hand, so I went to the old faithful; Libby's pumpkin puree. I also went ahead and used the famous recipe. I have used a few different pumpkin pie recipes before, and I like using different ones every now and again. This is an incredibly easy recipe and of course tastes wonderful.
I rolled out my pate brisee (the 2/3 part divided) and placed it into my pie dish. Then, I filled in the dish the pumpkin pie. While it was baking in the oven, I rolled out the last 1/3 of the pate brisee and used my little pastry cutters to make little leaves and acorns. I placed them on another baking sheet and put them into the oven during the last 15 minutes of baking. After the pie and the cutouts were finished, I pulled them out and put on cooling racks. I let the cutouts cool for 3 minutes and then arranged them on top of the pie. As the pie cooled, the cutouts set into the pie. Served with a dollup of cream and it's a wonderful end to a delicious meal.
Friday, December 28, 2007
The recipe for Easy Taco Casserole
I plan to make it for my husband and myself this weekend. I will be adding some more ingredients to it (peppers, spices, etc) and see how it is. It looked very yummy while I was making it. I hope my friend and her husband enjoyed it!
I also took my first stab at cranberry sauce. I found a cranberry compote recipe also on Food Network that looked interesting. I have to admit; I am a fan of the cranberry, but not a big fan of cranberry sauces. But, I decided to give it a go and see what came of it.
The recipe for Cranberry Compote
I also took a nod from one of my favorite Food Network shows (Semi-Homemade) and made this Sweet Biscuit Wreath. It is outstanding. My first attempt to make it (below) is not the prettiest version of it, but it is so good it doesn't even matter! My second attempt to make it will involve not drizzling as much glaze and letting the "wreath" look shine through. It really is very pretty before the glaze with the leaf-cut biscuits. The recipe is incredibly easy to follow and it took very little time to bring the glaze together.
The recipe for Sweet Biscuit Wreath
My Sweet Biscuit Wreath
For the most part, Thanksgiving was a success. My husband tried frying a turkey for the first time and it was a little overcooked. We bought a meat thermometer that was not working properly, so it was a little too done. However, since we have a fryer, we will definitely be trying it again and again (with a newly purchased thermometer).