Monthly Cooking Thread, November 2020

[Jamestown1630]

A recent Lee Valley newsletter had an article on carrots - harvesting, storing; and included a 'refrigerator pickle' recipe for carrots that looks very easy and good:

http://www.leevalley.com/en-us/discover/gardening/2020/october/make-the-most-of-your-carrot-crop

____________________________________________________

I recently purchased one of these embossed rolling pins; a lot of them appear to come from Poland, as mine did; but I received mine very quickly. Haven't tried it yet, but am looking forward to using it for Christmas. They make many different designs, including one with reindeer and Christmas trees, which I also want to buy for a darker, spicy cookie. (They generally come with recipes; but if you search for 'embossed rolling pin recipes', you can find recipes for different flavors of cookies, and good instructions on how to make the best use of the pin - you want a rather stiff, somewhat shortbread-like dough, well-chilled.)

______________________________________________

After seeing a video recently, I found myself wondering what would be the most fun job in the world. Among those I personally came up with, Ravenmaster in the Tower of London had to be near the top of the list. (Imagine a Corvid three or four times the size of the crows that most of us are used to seeing - with a wingspan of up to, and possibly more than, four feet!)

The current Ravenmaster is Christopher Skaife; he's written a book, and has often been interviewed and featured (along with the Queen's birds) in news stories:

http://www.youtube.com/watch?v=94Ba7uILkqY

-JT

_____________________

[leaning conservative]

I am getting ready to read. I cannot be all hot & bothered......

[Jamestown1630]

It helps to keep both the stamp and the dough very cold; and to flour the stamp lightly. After you stamp and have them on a cookie sheet (preferably lined with parchment or, better, Silpat), chill them a few more minutes before putting in the oven. This helps the dough to retain the imprint during the baking.

Don’t use a recipe that calls for softened or melted butter - cut the butter in as you would for pie pastry, and then knead it only lightly. Chill before rolling out and cutting/stamping.

[Hoffer Rand]

Pickled carrots are delicious. Ate a ton in Germany. Pickled celery too. I now make my own. Really good and easy.

[coaster123]

Pre battle humor abounds. Everyone is nervous!

[Flaming Conservative]

Pickled celery reminds me of the Italian olives and celery that are sold all over Chicago and northern Illinois. Does anyone have a recipe?

[mabarker1]

So does this mean We are going to have Recipes for Crow and other not so common to eat Birds ? ;)

[mabarker1]

HAHAHAHA !!!!

Surprise meal over here.

[Trillian]

I saw a delicious cookie recipe in here that is worthy of this thread:
https://www.thedailymeal.com/cook/election-night-recipes

Candy Bar Cookies

Ingredients
For the base
3/4 cups powdered sugar
3/4 cups margarine or butter, softened
2 tablespoons whipping cream
1 teaspoon vanilla
2 cups all-purpose or unbleached flour
For the filling
21 caramels, unwrapped
3 tablespoons whipping cream
3 tablespoons margarine or butter
3/4 cups powdered sugar
3/4 cups chopped pecans
For the glaze
1/3 cup semisweet chocolate chips
1 tablespoon whipping cream
2 teaspoons margarine or butter
3 tablespoons powdered sugar
1 teaspoon vanilla
40 pecan halves (1/2 cup), if desired

Directions
For the base
In large bowl, combine all base ingredients except flour; blend well.
Lightly spoon flour into measuring cup; level off.
Add flour; mix well.
If necessary, cover dough with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 325 degrees F.
On well-floured surface, roll out half of dough at a time into 10x8-inch rectangle.
With pastry wheel or knife, cut into 2-inch squares.
Place 1/2 inch apart on ungreased cookie sheets.
Bake for 10 to 13 minutes or until set.
Remove from cookie sheets; place on wire racks.
Cool 15 minutes or until completely cooled.

For the filling
In medium saucepan, combine caramels, 3 tablespoons whipping cream and 3 tablespoons margarine.
Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.
Remove from heat.
Stir in 3/4 cup powdered sugar and chopped pecans.
Add additional whipping cream a few drops at a time, if needed for desired spreading consistency.
Spread 1 teaspoon warm filling on each cookie square.

For the glaze
In small saucepan, combine chocolate chips, 1 tablespoon whipping cream and 2 teaspoons margarine.
Cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.
Remove from heat.
Stir in 3 tablespoons powdered sugar and 1 teaspoon vanilla.
Spread glaze evenly over caramel filling on each cookie.
Top each with pecan half.

[Trillian]

I love fancy rolling pins. I have a whole drawer full. I need a bigger drawer now!

[Trillian]

Awww, what a cutie!

[Deplorable American1776]

I thought you were asking for recipes for mythical birds. I was going to give you a recipe for Phoenix Pot Pie ... 😀

[Chode]

turkey vulture

[Liz]

Mmmmmm....deelish recipe.

[Diana in Wisconsin]

Ravenmaster Bump!

Pretty Cookie Bump!

*SMILE*

[leaning conservative]

; )

[leaning conservative]

Thank you × 100. Really helpful: )

[Qiviut]

Love the rolling pin stamp ... very cool!!

I have mentioned before that I’ve gone pretty much carnivore; however, for special occasions, I eat other things, but very low carb. Thanksgiving is coming up & it’s my favorite holiday: family, great food, no pressure to do presents.

My nephew is away at college for the first time - for a young guy, he really treasures family get-togethers & has already told me a couple of times that he cannot wait for Thanksgiving (& the food, he adds). He’s also a Type 1 diabetic. Although I dodged the Type 2 diabetes bullet, the two of us are “sympatico” when it comes to food & he seeks out the low carb dishes I make for family gatherings.

That’s a long way around to why I’m posting ... one of my very favorite things in the world (at any time) is Pecan Pie. I have found a low carb, sugarless Pecan Pie recipe that I will be making for Thanksgiving - if no one else will eat it, I’m sure my nephew & I will put a dent in it! Considering who the baker is (known for fabulous Keto baked goods) I’m sure it will be really delicious.

Sugar Free Pecan Pie – Keto Recipe
https://alldayidreamaboutfood.com/best-low-carb-maple-pecan-pie/

+++++++++++++++++++++++++++++++++++++

If a whole pie is just too much, here is the recipe for two:

Keto Pecan Pie for Two
https://alldayidreamaboutfood.com/easy-pecan-pie/

[ptsal]

Lactofermented cranberries have been a delightful surprise. I started with the recipe titled "Fermented Cranberry Orange Relish" in Health Starts in the Kitchen.

1 bag fresh cranberries lightly processed in food processor
1/2 cup whey
1/2 cup honey
1 teaspoon kosher salt
2 oranges juiced and zested
1 Tablespoon brine from pickle ferment

I used a 3/8 sliced disk from a fresh apple to push down the floaters and a ViscoDisc to retain the mash and apple slice. The jar was capped with a silicon pickle pipe. In 70-F environment, it took about two days before the silicon showed pressure. After five days, the ferment was moved to the refrigerator.

It is tart and gives a fruit salad a little zing. A tablespoon is a large salad of mix greens is also a twist with a little color.

[Jamestown1630]

Does the bird rise alive again from the pie?

That would be fun to watch.

http://www.youtube.com/watch?v=bSJ1suXiZ2I

[Jamestown1630]

I had meant to post this with the thread last night, but forgot:

Keller's is a very old creamery in Philadelphia, and our local supermarket carries these pretty butter sculptures at holidays. They also make bunnies and lambs for Easter, and Christmas Trees for Christmas.

http://www.kellerscreamery.com/portfolio-item/kellers-creamery-turkey-shaped-salted-butter/