Decorating Fun

 

I have the coolest Grandma, for many reasons. But without knowing that I've wanted one for awhile, she gave me a cake decorating kit. This is the first time I've had a chance to use it and had fun from the first cupcake on through the last. Here's a picture of the fun I had. I'm already looking forward to the next time I use it.

Weekend Projects

Last weekend a friend from work hosted an ornament making/general craft making party. Usually this party happens in November in time for Christmas, but it was delayed this year. I'm happy it was since I can't go in November when we're usually out of town for bike racing. Here's what I made in the couple hours I was there. I started with some designs on a ceramic heart. Then I spent quite a bit of time putting bits and pieces of colored clay into molds to make the decorations for this painted picture frame. Now all I need is an Easter picture to go inside.

Pie Time

I don't think I've ever made pie before, at least not that I can remember. On Saturday, we made Junior's Toasted Coconut Custard Pie quickly, so we could take it with us to my Grandma's house. It was her birthday, and she's been dropping hints to my mom about a specific type of pie she liked in New York. Hopefully this will be close to what she's looking for, though we had to use a pre-made pie crust since we were short on time. We sampled a tiny piece before we left, and it was delicious. Happy Birthday, Grandma!

Junior's Toasted Coconut Custard Pie

(adapted from Junior's Toasted Coconut Custard Pie, which is probably from Junior's)

INGREDIENTS
Pastry crust for single-crust pie
4 extra-large eggs
2/3 C granulated sugar
1 tsp cornstarch
1/4 tsp salt
1 1/3 C heavy cream
1 C whole milk
1 Tbsp pure vanilla extract
1 1/2 C flaked coconut
2 Tbsp unsalted butter, cut into small pieces
1/4 tsp ground nutmeg

METHOD

1. Heat the oven to 425 F and butter a 9-in deep-dish pie plate.
2. Mix and chill the pastry. Roll it out 1/8-in thick on a lightly floured surface and trim to a 15-inch circle. Transfer the pastry to the pie plate, leaving a 1 1/2-in overhang. Fold under the edge to stand up 1 in high and flute. Prick it all over with the tines of a fork. Place the unbaked shell in the freezer for 15 minutes.
3. To partially bake the shell before filling it, place a piece of foil in the center and weigh it down with pie weights, uncooked beans, or rice. Blind-bake the crust just until it begins to set, about 8 minutes; remove the foil and pie weights, and return the shell to the oven until it starts to brown, about 4 minutes more. Transfer the crust from the oven to a cooling rack, then reduce the oven temperature to 325 F.
4. While the crust is baking, make the coconut custard filling. Using an electric mixer set on high, beat the eggs in a large bowl until thick and light yellow, about 5 minutes.
5. Mix the sugar, cornstarch, and salt together in a small bowl and beat this mixture into the eggs until thoroughly mixed. Reduce the speed of the mixer to medium.
6. Add the cream, milk, and vanilla, and beat the filling until light and frothy, about 3 minutes more. Stir in 1 1/4 C of the coconut. Pour the filling into the partially baked crust, dot with the butter, and sprinkle with the nutmeg.
7. Bake the pie for 30 minutes; sprinkle with the remaining 1/4 C of coconut, and continue baking the pie until the filling is golden, the coconut is toasty, and the filling jiggles only slightly in the center, about 20 to 30 minutes more. The pie is ready to come out of the oven when a knife inserted in the center comes out clean. Cool the pie on a wire rack for 1 hour. Serve the pie at room temperature or refrigerate until it's cold. Store any leftover pie in the refrigerator.

Yield: 8 servings

I discussed this recipe here.

Preview of Posts to Come

Pork with Polenta and Broccoli Rabe

We don't usually make meat with two side dishes, but that's what happened last night. We made Parmesan and Sage Crusted Pork, Creamy Polenta, and Broccoli Rabe with Garlic. Despite the meat being on its own, even I enjoyed it! The flavors were good, and the meat was thin. The side dishes were made with some random stuff we had that didn't have a purpose originally. The polenta was smooth and delicious. We scaled down the recipe a bit so we wouldn't have too many leftovers. Also, we haven't had broccoli rabe since earlier in the year, so we enjoyed its return.

Also, this is what we discovered tonight. Not great pictures, but you should be able to see the kittens. I've been wondering why water seemed to be coming out of the tree stand and making the sheet wet, but now I know!

For some reason, they like water that isn't in their bowls. Now that we've shut the toilets off from them, they've discovered another source.

Broccoli Rabe with Garlic

(adapted from Sunset's Sauteed Broccoli Rabe with Garlic and Chiles (Rape Fritte))

INGREDIENTS
1 lb whole broccoli rabe
3 Tbsp extra-virgin olive oil
3 garlic cloves, peeled and halved lengthwise, if large
~1/4 tsp sea salt

METHOD

1. Trim broccoli rabe, removing tough parts of stems and any stems with a hollow core. Split stems (or quarter them if large) so they'll cook at the same rate as the florets. Rinse well.
2. Bring a large pot of water to a boil over high heat. Add broccoli rabe (you may have to add in batches, waiting until some cooks down) and cook until tender, 2 to 5 minutes. Scoop out and set aside about 1/4 C cooking liquid, then drain broccoli rabe in a colander. Let sit until cool enough to handle, about 15 minutes, then squeeze gently to remove excess moisture.
3. Heat oil in skillet over medium heat. Add garlic and sauté until garlic is golden, about 1 minute. Add broccoli rabe and 1/4 tsp salt, and toss to coat with oil. Increase heat to high and cook until broccoli rabe is heated through and flavorful, about 5 minutes (if it looks dry, moisten with some of the reserved cooking liquid). Season with salt to taste. Serve hot or at room temperature.

Yield: 4 servings

I discussed this recipe here.