Thursday, October 10, 2013

"Produce-ing" a Great Centerpiece

 
 Decorating a seasonal table or assembling an eye-catching centerpiece need not be difficult nor expensive.  In fact, pretty much all you need is a trip to the produce section of your local market, a fist full of colorful leaves from your neighborhood, and a seasonal decorative piece. 
This owl is really old. My husband acquired it years before I married him, and we hung it from a 100-year-old Redbud tree for 18 years until the tree was taken by a tornado. During the excavation and clean up process, I found the owl, partially embedded in a water-filled hole in the ground created by an uprooted tree. I scrubbed it, dried it, and packed it up to take to the new house where it stared at me from the corner of the garage every time I got into my car. 
It was pretty dusty, so I ran it through the dishwasher (no, I am not kidding) and today it is quite a conversation piece as he watches over the fruits and vegetables that make up my seasonal centerpiece. Originally the owl was black, but the years have weathered it into the most wonderful colors, but then I think the years, wisdom, and "weathering" makes us all more beautiful.  I couldn't be happier with it, and I do believe that it's going to appear every fall in one display or other.
The rest of the centerpiece is made up of a pumpkin platter, that once belonged to my mother, as a base, a variety of unusual fruits, and a grouping of seasonal squashes. Not only can I enjoy the centerpiece, but I can eat it when I'm finished!
The table covering I dearly love. It is fabric by Michael Miller called Nevermore.  I've tried to include a different angle in each photograph so that you can see the skulls, bugs, poison bottles, frogs, owls, and other spooky components. I love the neutral colors. So many seasonal fabrics are infused with so much color that it can be hard to decorate. This fabric with black, cream, and light amber is perfect. 


The plates are from Pottery Barn and are also called Nevermore, are you beginning to detect a theme?  
The pumpkin mugs are years old and from Starbucks. 
Shiny or colorful flatware would have been wrong for this table, so I pulled out the bamboo flatware from Crate & Barrel that I find more uses for than I ever imagined. 


Pumpkin S & P - Gift
White plates - Old Time Pottery
Wine Glasses – Wine Enthusiast
Orange plates - David Harden
Freaky FruitsMelissa’s Produce
Black napkins - made for me by my dear, and much missed mother

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Monday, October 7, 2013

Coffee Pudding


I had never heard of Clio Goodman or her New York bake shop, Puddin', before I read this book. Now I feel as if I not only know her, but know her well, and her shop is on my list of must see destinations the next time I head east. Meanwhile, I am ever so grateful to have her sumptuous new cookbook bearing her shop's name by my side, along with a medium-size saucepan of milk, cream, eggs, and my favorite flavoring simmering on the stove. 

For a long-time cookbook collector like me, it takes something really special to grab my attention.  This book has done it, it is incredible!  Written in a conversational tone, it takes pudding to new heights. Full of some of the most delicious concoctions imaginable, the reader will be unable to wait to finish the book before trying one (or more) of these easy, taste-tempting recipes.  True to its title, there are pudding recipes galore -- dream up an ingredient, and you'll find a pudding to match -- but in addition to the truly decadent recipes for rich and creamy puddings, there are also recipes for sauces, toppings, and desserts in which puddings are feature ingredients, think Mocha Cake with Coffee Frosting, Key Lime Pudding Cheesecake, and Coconut Cream Custard Tart. Do I have your attention?  Good, because Goodman has also turned pudding into frozen pops that are so creamy and flavorful that, at first bite, your eyes will roll back into your head with pure bliss. 

The author clearly loves what she does, and her enthusiasm is contagious. I took copious notes while reading the book and plan to experiment making my own parfaits using two varieties of puddings, a topping, and a sauce. Forget spending all day in the kitchen making a complicated dessert. More than a few recipes consist of simple ingredients that most cooks already have on hand. What is more comforting than a dish of delicious pudding?  Two dishes, that's what, and I challenge you to stop there. When I close my eyes at night I dream about the Peanut Butter Pudding, the Brownie Crumbs, and the Salted Caramel Sauce.  

Lively commentary, pictures that beg you to lick the page, and enough recipes to keep you busy for a long while, this would make a welcome holiday gift for your favorite chef or budding baker. While you're shopping, be sure to pick up one for yourself. Meanwhile, make up a batch of Coffee Pudding.  Mr. O-P and I just looked at each other upon first taste, harmonizing as we said,
Mmmmm.  I’m now trying to figure out how I can justify this as breakfast.


Coffee Pudding
From Puddin’ by Clio Goodman

2 cups heavy cream
2 cups whole milk
½ cup plus 2 Tablespoons light brown sugar
3 Tablespoons instant espresso powder
3 tablespoons cornstarch
1 egg yolk
½ teaspoon salt

In a medium saucepan*, whisk together all ingredients.  Cook over medium-high heat, whisking constantly, until mixture thickens, 10-12 minutes. (Once you can lift the whisk from the pudding and it leaves an imprint, it’s done).  Strain through a fine mesh sieve.  Cool 10 minutes.  Press plastic wrap on top.  Chill 2 hours.

I topped mine with a dollop of coffee-infused whipped cream and a Melissa’s Chocolate-Covered Espresso Bean.  Decadent!


*Use a 2-2.5-quart pan for this

Disclaimer:  I received a free digital copy of this book from NetGalley prior to publication.  The opinions expressed are entirely my own.

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Saturday, October 5, 2013

Passion Fruit-filled Rambuntans


Despite the temperatures in the lower nineties (Someone, please tell Mother Nature that it’s October!), I had fun playing with Halloween centerpiece ideas.  This year I’m trying something a bit different with the addition of some of the Freaky Fruits offered by Melissa’s Produce.  While last night’s guests were a bit reluctant to try some of these strange looking fruits, they all eventually gave in and not only tasted them, but rated which ones were their favorites. 

This creepy but exotically tasty little side salad consisting of Passion Fruit-filled Rambutan skins won as best tasting and most bizarre appearing.  It is certainly easy enough to do.  Slice a Rambutan in half and slip out the fruit to enjoy later, perhaps in a Freaky Fruit Salad.  
Slice a Passion Fruit in half, scoop out the pulp and seeds and place them into the empty Rambutan skin.  Serve with a tiny spoon and enjoy.

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Monday, September 30, 2013

Caramel Apple Upside Down Pie

 When I saw a recipe for an upside down apple pie on the Taste of Home website, I knew that I had to try it.  The idea of caramel and pecan topping on a pie that is built in reverse was just too intriguing to pass up.  The original recipe can be found here.  I made some adjustments based upon what I like in an apple pie – a bit of citrus, a mixture of apples, and a bit less sugar.  I also took photos along the way so you could see exactly how it was done.  Using packaged crust (Honestly, who has the time to make crust?) it was really a lot easier than I thought it would be.  The end result was delicious.  I will definitely be making this again.

Caramel Apple Upside Down Pie

CRUST:
Your choice, go crazy.  I used Pillsbury Ready-Crust.

PECAN TOPPING:
4 tablespoons butter, melted
1/2 cup packed dark brown sugar
1/2 cup roughly chopped pecans

APPLE FILLING:
1-1/2 pounds Jonathan apples, peeled, sliced 1/8 thick
1-1/2 pounds Granny Smith apples, peeled, sliced 1/8 thick
1/2 cup granulated sugar
2 tablespoons butter, melted
1/3 cup all-purpose flour
Zest of ½ lemon
1 teaspoon freshly squeezed lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg

GLAZE:
1/2 cup confectioners' sugar
2 to 3 teaspoons orange juice

DIRECTIONS:

Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. (I only had regular foil, so I used two pieces.)
Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate. 
In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.

Place pastry over nut mixture, pressing firmly against mixture and sides of plate. 
Fill with apple mixture. 
Place second crust over filling.  Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
 Bake at 375° for 60-65 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning if necessary).
Cool for 15 minutes on a wire rack. 
 Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.

Yield: 8 servings.


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