Saturday, December 10, 2011

Thou shalt not covet thy neighbors rolling pin

Pie day is when you and a friend get together and make an obscene amount of pie dough. My freezer is full of wonderful pie shells just screaming to be set free.

I did fall in love with my friend's rolling pin. It is a monster. Did I mention I LOVE it. She got it when the local high school stopped offering Home EC classes and no one wanted it!! Can you believe that? I told her about the muffin pan I got from a friend who went to a school cafeteria sale and bought me a 24 count muffin pan that is so very awesome.

We made dutch apple pies and used my new gadget that I found at a second hand store. It makes really cool shapes on the apples. We had a great day and are going to get together to make egg rolls and tamales next!

Wednesday, December 7, 2011

Sticky Toffee Pudding to Kick off the Season


My very hip sister took me to McMullan's Irish Pub when I was in Vegas last month. We had the best dessert: Sticky pudding. I had never had it. Sung about it but never eaten it. It was amazing! While I was scouring my cookbooks for Thanksgiving dinner, I found a recipe for Sticky Toffee Pudding with Brandy Butterscotch Sauce.

I made it tonight and wow what a fun dessert. The recipe is in one of my favorite cookbooks that sadly I do not use a lot-shame on me!! The Pastry Queen Christmas is great. In it I have discovered and made some sensational food:
What Joel said about this sticky toffee pudding is, " I didn't like it, I loved it, I worship it, I revell in it!" It was good..enjoy.

You can find three of her recipes on the epicurious web site or this specific recipe can be found at The Daily Meal.

 Sticky Toffee Pudding with Brandy Butterscotch Sauce

From Rebecca Rather’s “The Pastry Queen Christmas: Big-Hearted Holiday Entertaining, Texas Style.” 

INGREDIENTS

For the pudding:
  • 1 cup sugar
  • 1 large egg
  • 1 tablespoon smooth apricot jam
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup milk
  • 1 tablespoon unsalted butter
  • 1 teaspoon distilled white vinegar
For the sauce:
  • ¾ cup (1 ½ sticks) unsalted butter
  • 1 cup heavy whipping cream
  • 1 cup sugar
  • ½ cup hot water
  • 1 tablespoon brandy
  • Vanilla bean ice cream or whipped cream, for serving

DIRECTIONS

For the pudding:
Preheat the oven to 450 degrees. Grease a 9-inch glass pie plate with butter or cooking spray.
Using an electric mixer fitted with the paddle attachment, beat the sugar, egg, and jam on high speed for 15 minutes. (Yes, 15 minutes. Do not try to cheat to save time. I tried it, and the recipe didn’t work).
In a medium bowl, stir together the flour, baking soda, and salt to blend. Add the milk and flour mixture, alternating with the egg mixture, in 3 increments. After each addition, beat on low speed until combined.
Melt the butter in a small saucepan over medium heat and stir in the vinegar. Add the butter mixture to the flour mixture and beat on medium-low speed until combined.
Pour the batter into the prepared pie plate. Cover with aluminum foil that has been greased with butter or cooking spray and bake for 35 to 45 minutes, until the pudding is a rich, brown color. If it is still pale in the center, cook a little longer. Just before the pudding is done, make the sauce.

For the sauce:
Melt the butter with the cream, sugar, hot water, and brandy in a medium saucepan over medium heat, stirring until blended and hot.
Pour half the sauce over the pudding immediately after you remove it from the oven. As soon as the sauce is absorbed, pour the remaining sauce over the pudding. Cut into wedges and serve hot, with vanilla bean ice cream or whipped cream.