#theme dinner

I Want Some Figgy Pudding

I decked the halls, sang the song, and wanted some figgy pudding, so I made one- three actually. This is the link to the NPR recipe I have used the past two years. It works, is virtually impossible to mess up, and the outcome tastes wonderful. Of course it’s more guide than gospel; here are the tweaks I find most delicious. To the figs in the pan I add one cup of chopped dates (the moderately dry…

I decked the halls, sang the song, and wanted some figgy pudding, so I made one- three actually.

This is the link to the NPR recipe I have used the past two years. It works, is virtually impossible to mess up, and the outcome tastes wonderful. Of course it’s more guide than gospel; here are the tweaks I find most delicious.

To the figs in the pan I add one cup of chopped dates (the moderately dry ones, not the pre-chopped, nor juicy ones with pits)

Omit dried cherries

Add dried apricots (or whatever dried fruit is handy)

Instead of brandy I like bourbon

Instead of one big mold, I use 3 copper gelatin ones

Serve with a sweetened chestnut puree- very yummy

I wrap the puddings in foil and freeze until needed. A steam bath before serving plumps them beautifully. After one bite you’ll be sure to want some figgy pudding.

Cooking off excess alcohol 

http://belandbees.com/wp-content/uploads/2017/01/Pudding-flambe.mp4

Popovers or Yorkshire Puds

What better accompaniment to pot roast and onion gravy than Yorkshire pudding? The natural pairing  inspired my search for the perfect pudding (or popover) recipe for our Victorian dinner. Such a recipe exists here along with an article sharing the experiments undertaken to perfect it. I followed the recipe, successfully doubling it. The batter had an overnight rest in the fridge. I baked the…

What better accompaniment to pot roast and onion gravy than Yorkshire pudding? The natural pairing  inspired my search for the perfect pudding (or popover) recipe for our Victorian dinner.

Such a recipe exists here along with an article sharing the experiments undertaken to perfect it.

I followed the recipe, successfully doubling it. The batter had an overnight rest in the fridge. I baked the room temperature batter in standard (not huge) muffin tins with duck fat instead of beef drippings.

The puds we’re delicious piping hot from the oven with a lashing of butter. They also reheated well. I baked them in the morning, completely cooled them, and placed them in a refrigerator-cold garage. Fifteen minutes before serving I popped them into a 350F oven.

With a touch of sugar and a neutral fat like vegetable oil, these make a breakfast treat. Fear not baking popovers, they are quick and failure free if you follow the recipe.

“Warming ” Drawer My Ass

Beland Apiary’s new home continues to amaze and confound us. The fireplace’s novelty remains much appreciated, heat zones pose interesting options, but the oven’s warming drawer isn’t as simple as we thought. The featured image with this post is of the roasted Brussel sprouts ala Cooks Illustrated, our go-to recipe. They should have been served during the Victorian dinner with their crisp out…

Beland Apiary’s new home continues to amaze and confound us. The fireplace’s novelty remains much appreciated, heat zones pose interesting options, but the oven’s warming drawer isn’t as simple as we thought.

The featured image with this post is of the roasted Brussel sprouts ala Cooks Illustrated, our go-to recipe. They should have been served during the Victorian dinner with their crisp out leaves and maillard-reaction flavored brown bits. Instead, dark little overcooked Brussel sprout-esque balls emerged from the warming drawer. Granted, they brought back memories of my time in Britain, but they were not what we planned.

The sprout preparation began around seven that morning when I stemmed, halved, and removed loose leaves from four pounds of them. Shauna rendered bacon and I followed the recipe as many times before. They looked, smelled, and tasted delightful.

They went into the basement fridge to cool. A few hours later I made the mistake of putting them in the warming drawer. The over powered drawer did not warm, but cooked everything placed in it. The poor mini cabbages didn’t have a chance.

We learned our lesson and will make amends to our friends by serving the bright green, properly cooked ones as soon as we can. A warming drawer, my ass.