Dear Megs,

For some reason I cannot get around to posting. You are putting me to shame.

First there was the Maine apple crisp with chèvre and black pepper ice cream that never got posted. That was pretty fab, if I do say so myself. Then, when you were here, there was the nutmeg and almond crusted pork roast with the pomegranate cream sauce. That was outrageous. We really outdid ourselves that time. Then, I made some autumny hint-o-pumpkin sugar cookies, which were very delicious. Instead of icing them with buttercream as usual, I used an eggnog glaze and sparkling sugar. Pretty. Then there was Thanksgiving! Alex and I got a local turkey this year. It was a whole different animal than the typical store turkey. I'm never going back. I also went on a pie rampage, and made the following: pumpkin, french apple, pecan, lemon meringue, and banana cream. The latter in particular was a stunning treat. Then, last weekend, I went on a holiday baking rampage and made 2 kinds of fudge, lemon-espresso shortbread, and more sugar cookies.

What's my new allergy to posting, then? TBD.

LOVES,

L

Gingerbread Greatness

Linds,

I'm in such a Christmas-y mood these days. Well, at least when there's a paper to be written or a toilet to be scrubbed (holiday happiness is an acceptable reason to procrastinate). This week, I expressed my cheer through a gingerbread bundt cake and some gingerbread-that-isn't-actually-gingerbread ornaments. Please send some pichas of your own holiday loveliness!


Gingerbread Bundt Cake
(adapted from Gramercy Tavern Gingerbread)
1 cup Guinness
1 cup dark molasses (Grandma's yellow label)
1/2 tsp baking soda
2 cups flour
1 1/2 tsp baking powder
2 T ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
3 large eggs
1 cup packed dark brown sugar
3/4 cup granulated white sugar
3/4 cup vegetable oil

Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess. Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature. While the mixture cools, sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined. Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Gingerbread-that-isn't-gingerbread Ornaments
1 cup ground cinnamon
4 T white glue
1/2 - 1 cup water

Mix cinnamon and glue. Gradually add the water. Stir until a ball of dough forms. Roll out with rolling pin 1/4 inch thick and cut with cookie cutters. Poke a hole and let dry at room temperature for 1 to 2 days, turning over every 6-8 hours.

My apartment smells great.

Loves!
Meg

Dear Linds,

I had such an amazing time in Maine. I wish I could spend every day drinking coffee and cooking with you. It was so - well - needed.

Things have been a little crazy since I got back to Brooklyn. In fact, I've been so busy these past few weeks that I haven't had time to cook and - get this - successfully finished off all the yummy food I froze for the winter months. The soups. The chili. The coq au vin. All delicious. All gone. To fill the newly found freezer space, I decided to make a huge batch of butternut squash and apple soup this weekend. It was super easy and made at least three quarts of healthy, flavorful goodness.

Butternut Squash and Apple Soup

2 T butter
2 T olive oil
4 cups chopped onions
2 T curry powder (heaping tablespoons if you love curry as much as I do)
5 lbs butternut squash (squash is most flavorful when it's small & feels heavy for its size)
1.5 lbs Macintosh apples
1/2 tsp freshly ground pepper
2 cups chicken or vegetable broth
1 cup high-quality apple cider

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. While the onions are cooking, peel and cube the squash and apples. Add the squash, apples, salt, pepper, and 2 cups of broth to the pot. Bring to a boil, cover, and cook over low heat until the squash and apples are very soft (about 40 minutes). Puree the contents of the pot with a hand immersion blender. Add the apple cider. Check the salt and pepper and serve hot.

Loves!
Megs

Some things are best told through butter: Part Two

Dear Linds,

I miss you. I've been missing a lot of people lately. Thankfully, I'm going to see you in less than a week (eek!), but some people, like my little sister, live too far away for a weekend visit. I made her these sugar cookies to send a little love her way:

(It's supposed to look like the United States, with a made-up flight path between our respective locations)

Here's the recipe for the sugary buttery loove:

3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp sale

1 cup butter (2 sticks), softened

1 1/2 cup sugar

2 large eggs

1 tsp vanilla extract

Preheat the oven to 350F. Combine flour, baking powder, and salt. Set aside. In large mixing bowl, cream sugar and butter until light and fluffy. Beat in the eggs and vanilla. Add the dry ingredients, mixing just until blended. Refrigerate the dough for on hour before rolling out and cutting your cookies. Bake until golden around edges, about 12 - 15 minutes.

Loves!

Megs

This isn't better than bacon or pomegranates~

But I love it:

'Green Box' Product Promo (Pizza Box) from Green Box on Vimeo.

I'll tell you what's better than bacon.

Pomegranate season.


Whaddya got for me with pomegranates? Let's make something gorgeous. Speaking of which, have a gorgeous post to get around to one of these days...using fall Maine apples and a certain ice cream maker...

LOVES!

Question: What's better than bacon?

Answer: Uncured. Smoked. Wild. Boar. Bacon.

(especially on a baguette with goat cheese)

Loves,

Megs