Grandma's Kitchen Table

Tuesdays with Dorie: Baking with Dorie - Mulled-Butter Apple Pie

       The 21st recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Mulled-Butter Apple Pie and can be found in the Baking with Dorie book on page 245.

       Ingredients:  butter, cinnamon, star anise, cardamom pod, fresh ginger, black peppercorns, orange zest, flour, sugar, salt, butter, apples, vanilla, fresh lemon juice, cream, and Turbinado sugar. 

     As Apple Pie is a favorite of Mark’s, I’ve made many over the years.  I have a recipe that never fails me and is loved by all.  When I read through the recipe for this week, I thought it sounded delicious with the additional spices. It reminded me of the spices in my Christmas Wassail recipe. The process she uses for the pie is almost identical to my recipe for it. This pie is delicious…the additional spices are so nice with the apples.  It takes just a few minutes to make the brown butter spice mixture and it is well worth those extra minutes.  I will be making this one again. 

       This pie was made on November 15th in remembrance of a friend's mother, who was known for her wonderful apple pies, and who passed a year ago on this day, a fitting tribute. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

       The 21st recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Mulled-Butter Apple Pie and can be found in the Baking with Dorie book on page 245.

       Ingredients:  butter, cinnamon, star anise, cardamom pod, fresh ginger, black peppercorns, orange zest, flour, sugar, salt, butter, apples, vanilla, fresh lemon juice, cream, and Turbinado sugar. 

     As Apple Pie is a favorite of Mark’s, I’ve made many over the years.  I have a recipe that never fails me and is loved by all.  When I read through the recipe for this week, I thought it sounded delicious with the additional spices. It reminded me of the spices in my Christmas Wassail recipe. The process she uses for the pie is almost identical to my recipe for it. This pie is delicious…the additional spices are so nice with the apples.  It takes just a few minutes to make the brown butter spice mixture and it is well worth those extra minutes.  I will be making this one again. 

       This pie was made on November 15th in remembrance of a friend's mother, who was known for her wonderful apple pies, and who passed a year ago on this day, a fitting tribute. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Cook the Book Fridays: Everyday Dorie - Roasted Acorn Squash Wedges

       The 37th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Roasted Acorn Squash Wedges, it can be found on page 229. This photo is not at all good...it is much darker than it was in reality. If I did it again, I would brush the sauce on just part of the squash instead of all of it.

       Ingredients:  acorn squash, olive oil, pomegranate molasses, za’atar, lemon, juice, salt, cayenne pepper, coarse sea salt, yogurt, honey, smoked paprika, cayenne, salt, and olive oil.  

       This was all quite easy to make, cutting and cleaning the acorn squash was just a couple of minutes, stirring up the sauce to brush on it was another couple of minutes, it baked 30 minutes, and I mixed up the spicy yogurt sauce in another couple of minutes while the squash baked.  Mark liked it…I was not that fond of it as it was rather more spicy than I like (don’t go by me as I like my baked squash pretty much just plain with maybe a little salt), so unless he specifically asks for this again, probably not a repeat.  That should not keep you from trying it, however. 

       To see what others in the group made this week, click here, for the Cook the Book Fridays link. We don't publish recipes from the book here in deference to the author, but the author has been generous and  you can find many of them online.

Cook the Book Fridays: Everyday Dorie - Maple-Syrup-And-Mustard Brussels Sprouts

       The 36th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Maple-Syrup-And-Mustard Brussels Sprouts, it can be found on page 212.

       Ingredients:  Brussels sprouts, salt, pepper, garlic, shallot, bacon, maple syrup, Dijon mustard, olive oil, and cider vinegar.  

       This is a divided household on Brussels sprouts. I could eat them every week, Mark could eat them never. It was easy to divide this recipe into just enough for me to enjoy all by myself.  All the ingredients made them even more tasty, the tang of the mustard and vinegar and the sweetness of the maple syrup made it all just come together perfectly.  Definitely worthy of a repeat...often. 

       To see what others in the group made this week, click here, for the Cook the Book Fridays link. We don't publish recipes from the book here in deference to the author, but the author has been generous and  you can find many of them online.

Cook the Book Fridays: Everyday Dorie - Chicken-Chili Tamale Pie

       The 35th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Chicken-Chili Tamale Pie, it can be found on page 125.

       Ingredients:  cooked chicken, sweet potato (I skipped this), canola oil, onion, garlic, salt, red bell pepper, jalapeño, cumin, chipotle chili powder, canned diced tomatoes, canned black beans, black pepper, chipotle in adobo sauce, honey, chicken broth, and cilantro (I used parsley) for the chili. For the cornbread: yellow cornmeal, flour, baking powder, baking soda, salt, chipotle chili powder, milk, eggs, canola oil, honey, cilantro (I used parsley).  I also threw in some shredded cheddar cheese.  

       This is quite a long ingredient list, as with any good chili, the list is often long, so I didn’t mind. The cornbread part is fairly standard as well, it made a nicely flavored cornbread for the top and wasn’t at all wet on the bottom, maybe because I decided to throw in some cheddar cheese, so while that melted, it didn’t make the cornbread wet. The chili part is pretty spicy (Mark not minding that at all, of course), so having some milk alongside is a good thing if you have a weaker tolerance for spice levels as do I. Definitely a tasty and filling recipe.  Definitely worth making again, it was a nice use for all that leftover chicken I had from the Herb-Butter Chicken we made this week as well. 

       To see what others in the group made this week, click here, for the Cook the Book Fridays link. We don't publish recipes from the book here in deference to the author, but the author has been generous and  you can find many of them online.

Tuesdays with Dorie: Baking with Dorie - Pecan-Cranberry Loaf

       The 20th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Pecan-Cranberry Loaf and can be found in the Baking with Dorie book on page 73.

       Ingredients:  flour, baking powder, ground coriander, baking soda, salt, sugar, orange zest, brown sugar, eggs, buttermilk, canola oil, pecans, and cranberries. 

       This was so easy to make and so delicious that I have it marked to make again at Christmas time for guests.  The only thing I would change is to double the amount of cranberries as those were such a nice addition and we wished there were a few more in there, otherwise, I wouldn’t change a thing, this is a lovely recipe as written.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

       The 20th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Pecan-Cranberry Loaf and can be found in the Baking with Dorie book on page 73.

       Ingredients:  flour, baking powder, ground coriander, baking soda, salt, sugar, orange zest, brown sugar, eggs, buttermilk, canola oil, pecans, and cranberries. 

       This was so easy to make and so delicious that I have it marked to make again at Christmas time for guests.  The only thing I would change is to double the amount of cranberries as those were such a nice addition and we wished there were a few more in there, otherwise, I wouldn’t change a thing, this is a lovely recipe as written.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Cook the Book Fridays: Everyday Dorie - Herb-Butter Chicken

       The 34th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Herb-Butter Chicken, it can be found on page 122.

       Ingredients:  whole chicken, lemon, butter, herbs, scallions, salt, pepper, olive oil, stale bread, onion, bay leaf, wine (or water), and sherry vinegar.  (I added some little tiny potatoes to the pot as Mark thinks every major meal should come with potatoes of some kind...it worked nicely as they had some of the chicken flavor to them which was tasty.)  

       We have cooked quite a few chickens over the years, and each one is slightly different, so it’s always fun to come across a new recipe and give it a try.  This one was very easy, not too many ingredients, and cooked up nicely in the amount of time specified in the recipe (the photo in the book was a little darker skin than mine, but I tested it for temperature and mine was done at this stage so I took it out as I didn’t want it to get dry). 

       The most difficult part was getting the butter mixture up under the skin but even that wasn’t too time-consuming or difficult.  I did put the slice of stale bread under the chicken while it roasted as suggested, despite my deep dislike of anything resembling wet bread.  Mark said it soaked up the chicken juices and was a little crusty on the bottom so he enjoyed it…I passed on that part. One thing I did notice, was that since the bread was resting on the bottom of the pot and the chicken on the bread, there wasn’t really any color to the underside of the chicken.   So maybe we just don’t look at that part.  It was very moist and flavorful. I would make this again. The only thing I would change if I were taking a photo, is that she looks a bit risqué posed like this, I usually truss the chicken (always the legs for sure) so I wasn’t really fond of the look of it with her legs like that…the recipe and photo in the book showed the chicken untrussed, but next time, I’ll do that part my way.  Definitely worth making whenever you want a roast chicken. 

       To see what others in the group made this week, click here, for the Cook the Book Fridays link. We don't publish recipes from the book here in deference to the author, but the author has been generous and  you can find many of them online.