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Proud kitchen moments, anyone? .

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Thipu1:
My Aunt used to make the most wonderful meringue cookies.  They would literally melt in your mouth but contained intact chocolate chips. 

When Aunt died, she took the secret with her.  Even her daughter didn't know the recipe and she tried everything she could think of. 

Just by chance, I stumbled on a recipe for 'forgotten cookies'.  That was what Cousin needed.  The secret is that you prepare the meringues, put them into a Pre-heated oven and then turn off the oven. 

Cousin was thrilled that she could reproduce her Mother's prized cookies. 

oz diva:
Hope no one minds me dredging up this again. All I could find was the spin off thread.

Anyway this week I've been making mince pies.

For those not familiar, these are little pies filled with fruit mince.

I made the mince a few weeks prior with raisins, sultanas, currants, candied peel, slivered almonds, butter, sugar, citrus peel & juice, and brandy. I left it to macerate. Then last week I made a very short pastry. I bought an appropriate tin and churned out several batches of pies and my word, they were delicious. I can never just buy them again. I took 50 to a family gathering last week and they were universally adored.

I know you shouldn't brag about your cooking, but these were a reasonable amount of work, so, I was happy that they were so delicious.

Venus193:
Most of mine were in the SCA when I cooked for events.  I once got 120 people to eat brussels sprouts.  Considering how many people say they hate these Barbie cabbages I considered that an achievement.

caroled:

--- Quote from: oz diva on December 25, 2014, 05:08:32 AM ---Hope no one minds me dredging up this again. All I could find was the spin off thread.

Anyway this week I've been making mince pies.

For those not familiar, these are little pies filled with fruit mince.

I made the mince a few weeks prior with raisins, sultanas, currants, candied peel, slivered almonds, butter, sugar, citrus peel & juice, and brandy. I left it to macerate. Then last week I made a very short pastry. I bought an appropriate tin and churned out several batches of pies and my word, they were delicious. I can never just buy them again. I took 50 to a family gathering last week and they were universally adored.

I know you shouldn't brag about your cooking, but these were a reasonable amount of work, so, I was happy that they were so delicious.

--- End quote ---


 I know exactly what you mean!
 This year for the first time ever I decided to make a traditional English Plum Pudding. ( being raised in the rural Southern US it was something I had never been exposed to.... regular fruitcake yes, but not EPP).

So a month ago on stir up Sunday  I chopped up my fruits ( dried currants, sultanas, figs dates and prunes) and added my liquor Lots of port wine and some cream sherry) and left to soak overnight. The following day I measured the spices, ground the breadcrumbs, chopped the suet etc.   When the batter was all mixed up  I put it into my new specially ordered pudding mold and set it up to steam for the  7 hrs. the recipe called for. ( I used Nigella Lawson's  recipe, with a substitution of the called for alcohol)

 It has been maturing since Nov. 24th, and last night I put it on to steam for the final 2 hrs. After dinner I finally unmolded it to much fanfare from my family.  It was BEAUTIFUL!!! Steamy warm with a nice soft bit of wobble to it.  It was delicious.
It will become one of our regular traditions in years to come!


 Venus193 brussel sprouts are one of my favorite veg. ever!

oz diva:
Oh caroled, that sounds divine. Did you flame the pudding before serving?

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