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What's your newest recipe to WOW people? (Moderated by Deepika, EleanorSews)
Posted on: 11/23/13 11:28 AM ET
We always have too much of everything for only 10-12 people at relative's house, from snacks/dips (we're full before the meal) to veggies and pies. I'm not making my usual nut breads as 4 kinds of grocery rolls also show up.
Ideas?
Ideas?
Posted on: 11/23/13 1:37 PM ET
In reply to gramma b
We plan on having about 20 desserts and a huge bucket of Kentucky fried chicken.. If I get ambitious I might make a salad.. If I get lazy I will buy the desserts..
The chicken.. well we just had a turkey this week.. I had no room in the freezer for the free one from the grocery store so had to cook it..
So I asked.. and thats what everyone really wanted.. Kentucky fried chicken.. which I rarely buy anymore.. so it will be a treat..
Posted on: 11/23/13 1:46 PM ET
Why spend days planning, prepairing and cooking, when they "wolf" it all down in 15 minutes and then turn into Zombies!
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OLD CHINESE PROVERB: I HEAR & I FORGET; I SEE & I REMEMBER; I DO & I UNDERSTAND.
Posted on: 11/24/13 2:28 AM ET
Best new recipe recently -- and probably the best return for almost no investment of time EVER -- is the Roasted Pear Crumble from Bon Appétit's October issue.
I made a couple of changes: I made the crumble ahead (because really, making it during dinner? WHY?), and tripled the portion -- I had lots and lots left over, which told me two things: I was a little mean on the amount I sprinkled over the pears and I was right that it's absolutely delicious. I can see making the crumble part for lots of different desserts, and with some tweaking it would be great granola.
I also doubled the amount of sweetened mascarpone. If you look at the picture, they've obviously used far more under those pears than is available based on the directions. Doubling the amount yielded five nice-sized quenelles (leaving me a lovely dollop to have with the extra pears I roasted :)). Oh, and mixing the mascarpone early in the day makes sure that any stubborn granules of sugar have time to melt into the cheese.
I washed, whacked in half, cored with a melon baller, doused with oil, and put the pears in the oven just before I served dinner. The timing was perfect.
And the dessert plates BEAUTIFULLY. A quenelle of mascarpone, the narrow end of the pear gently, lightly pressed into it and a sprinkle of crumble over it and ... and that's it.
I've never expended so little energy on a dessert, and the returns were phenomenal. And it would be easy to do for more than four people -- I can see plating this for 10 or 12 people without worry.
/gush. :)
I made a couple of changes: I made the crumble ahead (because really, making it during dinner? WHY?), and tripled the portion -- I had lots and lots left over, which told me two things: I was a little mean on the amount I sprinkled over the pears and I was right that it's absolutely delicious. I can see making the crumble part for lots of different desserts, and with some tweaking it would be great granola.
I also doubled the amount of sweetened mascarpone. If you look at the picture, they've obviously used far more under those pears than is available based on the directions. Doubling the amount yielded five nice-sized quenelles (leaving me a lovely dollop to have with the extra pears I roasted :)). Oh, and mixing the mascarpone early in the day makes sure that any stubborn granules of sugar have time to melt into the cheese.
I washed, whacked in half, cored with a melon baller, doused with oil, and put the pears in the oven just before I served dinner. The timing was perfect.
And the dessert plates BEAUTIFULLY. A quenelle of mascarpone, the narrow end of the pear gently, lightly pressed into it and a sprinkle of crumble over it and ... and that's it.
I've never expended so little energy on a dessert, and the returns were phenomenal. And it would be easy to do for more than four people -- I can see plating this for 10 or 12 people without worry.
/gush. :)
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