[cwcdesign]

The salmon was for Christmas Eve. We had eggs Benedict for breakfast with homemade English Muffins. Dinner was a charcuterie board with Wills sourdough baguette and some sparkling Cava

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We had delicious salmon with a maple mustard glaze for dinner last night with roasted broccoli and brown rice and some of the maple apple cake for dessert

[cwcdesign]

A note on the Maple Apple upside down cake - the flavor is really good - I definitely want to make it in a sealed pan as I think the lost maple syrup was definitely needed. The cake was a little dense - could have been due to my mixing and I think I may have over baked it by about 5 minutes. We definitely want to make it again however.

I wonder if it might work in a 9" pan instead of the 10" - the cake would be taller but the syrup more concentrated . . .

[cwcdesign]

I heard back from KABC and they said they are currently out of both blends and don't have a "return to stock date." Then they directed me to this blog post which I'mm not sure answers my question
https://www.kingarthurbaking.com/blog/2020/10/28/3-ways-to-switch-up-your-bread-baking

In the Harvest Grains bread you don't make a soaker with the grains, just mix them in the dough. Mrs. Cindy's bread does add them to soak for a short time.

[cwcdesign]

They're called Command hooks and it's important to get the 3M ones - others might not perform the same - you still need to be careful when removing them

[cwcdesign]

My broccoli cheddar soup is almost finished - I'm a little late since I watched a Christmas movie. I haven't made it in a few years and it's perfect for tonight.

There will be 3 of us for Christmas (test for guest was done yesterday). We've figured out our simple menu - salmon (probably grilled), broccoli and rice Christmas Eve; Eggs Benedict Christmas brunch (late breakfast) and a charcuterie board, stuffed dates and whatever other appetizers we decide to have for Christmas dinner. We haven't decided sweets yet. I work Christmas Eve 10-6 and the day after 9:30-5:30, so simple is good and Will does so much of the cooking which is great.

[cwcdesign]

I made a Maple Apple Upside down cake from the Food and Wine link I posted in the maple syrup thread. It's a recipe from Joanne Chang.

It called for 3 Granny Smith apples, but I cut 4 as I figured mine were smaller than hers probably were - it was a good call. I didn't have a 10" round pan, so I used a 10" springform - I put a piece of parchment under it which was a good call as it did leak a little while I was making the cake. I put it on a sheet pan with parchment to bake (another good call). One of the directions said to add the dry and wet ingredients in 3 batches which I found a little confusing. But in the end, I added half the flour mixture, the whole buttermilk/egg mixture and then the last half of flour - I made the right call. It came out beautifully, but we haven't tasted it yet. I used up my Trader Joe's syrup so now we can start enjoying Chocomouse's syrup - I gave one of the containers to a friend for his birthday - all for him - his wife doesn't like liquidy soft food. I also gave him the canning directions just in case he wanted to put it in pints.

[cwcdesign]

And, since I'm running low on parchment, I decided to go ahead and order it, but the website says the Harvest Grains blend is no longer available and the 6-grain blend is temporarily out of stock. Maybe I'll email them and see what they recommend.

[cwcdesign]

I didn’t read that blog, skeptic, but I use my KAF hamburger bun pan for mini pies - it makes 6.

I cooked my English muffins today on the stove top on my Baking Steel. Each batch is an improvement. There is a possibility that I left the dough out too long for the first proof - yesterday was warm and they recommend 8-10 hours on the counter and then 12 in the fridge. I put it in the fridge around 6 but it had risen quite a bit. Next time . . .

[cwcdesign]

You know Joan, when this crazy virus finally goes away or gets tamed, it would be possible - you’re not that faraway - we could even meet in the middle

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Aaron, I hope you all stay safe!

[cwcdesign]

Kimbob, I was going to say, now that you’re ready it won’t be so bad. That’s how I look at hurricane prep (and use to for snowstorms). I’d rather be already and hav3 nothing happen than be found unready when a big one hits!

Stay safe!

• This reply was modified 4 years, 6 months ago by cwcdesign.

[cwcdesign]

This morning I made a batch of KABC’s No-Knead Cheese Burger buns for the freezer. It’s our favorite - it always comes out right (now watch - next time it won’t). I make the dough in the bread machine and finish in the oven. It uses cheese powder and the recipe calls for onion powder - sometimes I use garlic powder.

[cwcdesign]

Italiancook, when I use the stand mixer and need to add in the flour, I just use the stir (a trick I learned from Mrs. Cindy). I watch it carefully and when it's mostly blended in, I stop and with a scraper fold in the last remaining bits. I was always beating my flour before that. Just another idea for you to try.

[cwcdesign]

I copied this here because I put it in the wrong thread 🙄

Will made a really good sweet potato soup from HBH. It wasn’t sweet and was light with the use of vegetable stock and coconut milk. The recipe called for a pesto with kale in it. Will just chopped up fresh kale (we like dinosaur kale) and we sprinkled it in so it wilted.

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