Pie

[ksmith]

...has been achieved. I meant to bake it yesterday, but ran out of gas. So.

Mixed 3 pounds Gala and 1.5 pounds Granny Smith. Used a corer/slicer for the first time, and OK, maybe it's a pathetic kitchen aid, but I'm a convert. Lovely, thick uniform slices of apple. Followed Ina Garten's recipe to an extent. Added cinnamon, allspice, nutmeg, sugar, salt, flour, and the juice and zest of one lemon. Made the pie crust with half water/half vodka, which is supposed to promote flakiness and tenderness. It worked with the pumpkin pie, so I tried it again.

I forgot the sugar/egg wash for the shiny crust, and oh well. The house smells good.



Later, pork loin roast with fennel, onion, and carrots. Sautéed red cabbage. Cranberry relish leftover from T-giving--yes, it will last for a couple of months in the fridge.

Hope you're doing something today that you enjoy, with those you love.

Comments

[kristine-smith.livejournal.com]

The pork and veggies came out well. This was my second time attempting sweet and sour red cabbage. Mom often made it with roast beef or pork, and it always tasted so good. Of course, she was a little of this/little of that sort of cook, and she never wrote anything down.

The first time I tried to make it, it was bad. I followed a recipe, and learned the hard way that not all published recipes are good. This time, I winged it. I needed more apples--only had one leftover from the pie--but overall the degree of sweet to sour worked out. I just kept adding sugar and cider vinegar until it tasted right.

Many are the leftovers. I wonder if cabbage can be frozen?