I have made an apple galette using the scottish oatmeal shortbread recipe (par-baked) in the KAF Whole Grains book as the base. It makes for a very interesting crust. I used to do it 2-3 times a year in a half sheet pan, but that's way too much these days, I'd have to scale the crust recipe down a lot.
I baked two trays of sourdough cheese crackers today, rolled to 2mm thick like last time, then took the scraps from trimming those trays and rolled them out to 1mm thick and baked those.
That way I can see how much different they are when I roll them out thinner.
We had left over pot roast for supper tonight, still tasty.
I found a recipe for caramel bourbon sauce, it's pretty much what I expected: sugar, water, cream and a small amount of bourbon.
So what I need to make is a batch of puff pastry.
No cooking tonight, we were invited to the dinner held by the wine teacher at the end of the term, at the Lincoln Country Club. (The LCC has always been one of the best restaurants in town, its reputation remains intact.)
Dinner was four courses, each paired with a wine: seafood, salad, meat and dessert.
I thought the dessert was the star of the show.
The menu described it as "baked apple + strudel filling + bourbon caramel sauce".
It was like an individual size jalousie, braided puff pastry and a filling of apples and caramel bourbon sauce, Very good, and something I think I may have to try to experiment with making.
We missed out on the snow but got the cold, the expected high today is 38 and down into the teens overnight.
It's Monday, so we had mac & cheese. 🙂
It got down to about 23.5 here last night, and the vines that were looking pretty sad looked really bad today. But the person who helps us with our gardening usually spends a few hours here on Mondays, and she cleaned up the garden for us, so now the cages just look forlorn.
I'm making the dough for another batch of sourdough cheese crackers, this time I'm using fine ground whole wheat durum flour instead of my coarse ground hard red wheat flour.
The pot roast was delicious, possibly the best one I've made, though I'm not sure what, if anything, I did differently.
I was terrible at pie crusts before going to pastry school at SFBI. I thought our instructor was going to despair of my ever making an acceptable pie crust in class, but I kept making them at home afterwards and it took me about more 2 tries to get the process mastered. Now I'll stack my all-butter pie crusts against any bakery in town.
I still can't make a decent ruffled edge, though, I think my fingers are too big.
I'm making honey wheat bread today. I haven't made it in a while, but I've made it enough that I didn't need to look up the recipe.
Well, I'm making honey wheat bread on the new mat this evening, we'll see how it does.
I've made them with a few different recipes, one of them had very little leavening in it, and the bones were more likely to keep their shape, but they were quite hard to chew.
They make bone molds, mostly for dog biscuits, I think, but they'd probably work for this.
Are the Osso de Morto cookies shaped like bones? I made some shaped like that a few years ago, some of them looked like bones, the shaping is tricker than it seems.
