Honey cupcakes, made using Killer Bee honey from the Bee Folks, for my book group on Sunday. We’re reading Tooth & Claw by Jo Walton.

Not bad considering I use a pastry bag once a year.

The tea savories were a big hit at [personal profile] wolfshark's stitch-'n'bitch, so here's the recipe:

Ingredients )
Instructions )

Note: Normally, Worcestershire sauce is made from anchovies, as well as vinegar, molasses, sugar, and onions -- if you wish the tea savories to be vegetarian, look for a vegetarian Worcestershire sauce.

From Eat Tea by Joanna Pruess with John Harney.
Made pfeffernusse and tea swirls for the stitch'n'bitch tomorrow. Used cherrywood-smoked cardamom in the pfeffernusse and they are strong! I'm almost out of Irish Breakfast tea now -- I really only use it for this recipe, which is cooked, diced onion mixed with tea and Worcestershire sauce made into a paste and rolled up in puff pastry dough before being sliced into savory cookies.
Melamokaroma, tiropita, cheese & quince pie, apple cider, crescendo (manchego-style) goat cheese, black pepper chevre, beef kabobs, fig-anise bread, tilipia empanada, smoked salmon empanda, and pear-apple-ginger turnover.

I may order a vasilopita for the New Year's party. I'm definitely making pfeffernusse, and wish I knew where I could get springerle, as I'm finding I really want those anise cookies my grandmother used to make for Christmas, even though they were not quite hard as rocks -- they just smelled like Christmas.
Has anyone ever tried substituting cubeb for peppercorn in Pfeffernüsse? I'm thinking it might be very tasty. And it's not like I don't have time to bake...
Sour Cherry Pie with Leaf Lard Crust

Success! The pie is fantastic, the crust is flaky and light, and I think I need to get a set of pie weights, because pre-baking the crust with white beans to weigh is down only kind of worked.

I followed this recipe -- New Twice Baked Sour Cherry Pie -- though without the brandy, and it is a fantastically tasty thing. The cherries are tart and tasty, as they are the same kind of tart cherries that are made into maraschino, but without the over-sweetness from the preservation, the flavor really comes through.

I used the leaf lard I rendered myself and it worked wonderfully, even though I don't have a food processor and had to cut all the fat -- the lard and the butter -- into the crust by hand. Also, I added a bit more instant tapioca than the recipe calls for, but I really dislike runny pies. This is not a runny pie; it is a fantastic pie!
neotoma: Roadrunner fetish goes "beep beep!' (roadrunner)
( Nov. 11th, 2012 02:54 pm)
So I went to the Crafty Bastards fair yesterday (report here), and thus was at Union Market. Tasty, tasty Union market...

I have all sorts of ideas for Thanksgiving dinner, and it will be glorious!

This year, ellen_fremedom and I are co-hosting, with a roast, a chicken, a variety of soft drinks and starchy foods to be indulged in.

What we need now is a head count...

Poll #12064 Thanksgiving dinner
Open to: Registered Users, detailed results viewable to: All, participants: 9

Thankgiving dinner, Nov 22, 2012

View Answers

I am coming; what should I bring?
1 (11.1%)

I am coming, but I am allergic/on dietary restrictions which I will detail in comments
2 (22.2%)

I'm out of town, but have a good time!
5 (55.6%)

I'm out of town/country, but please post the recipes
1 (11.1%)

something else, in comments
0 (0.0%)

Right now it looks like it will probably be a gluten-free Thankgiving, but that's not a worry -- Thanksgiving is all about alternative starches! Sweet potato pie, pumpkin soup, and corn fritters for everybody!


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