Shopping with Liz

We are busily preparing for the family reunion. The first one that I remember was 40 years ago in 1969 at the Isaak Walton League clubhouse in Madison, SD.

Yesterday Liz and I filled two flatbeds at Sam's Club Warehouse. Now, I have my issues with Sam's Club and Wal-Mart, but when you are shopping for 50 people for 5 days, sometimes you just need the big box of whatever!

We have been doing this shopping for a few reunions now, and the excel spreadsheet has become a google docs spreadsheet and now we are able to collaborate around who is bringing what and who will be where and when.

Liz and I purchased 18 loaves of bread, so many rolls and buns, 30 lbs of pork, 25 lbs of chicken pieces, 25 lbs of turkey, dozens of eggs, lbs of cheese and deli meat, flour, sugar, olive oil, bacon, sausage, and tons of other items- my cousin Tim is bringing the produce from the wholesaler that he uses.

So, the tremor of excitement is running through the girls, and my sister stil has a "to-do" list that is impressive. As soon as I can I will post that photo I took of the sky outside of Sioux Falls on our way home from round one of hunting and gathering.

Gorgeous--

21 Things I learned from pie crust

Paul C over at quotereflections asks:

What is your skill which has been developed through practice and experience? You have respect for this skill and are always open to refinements.

I make pies. And in a nod to Garr Reynolds at Presentation Zen and his reflection on the artistry of jazz, my reflection on Pie Crusts.

Twenty-one things I've learned from pie crust

A good recipe is the best road map.
Never try to double a batch. It makes sense to stay small.
The harder you work it, the worse it tastes.
Enjoy getting messy.
Simple is best, but flashy has its moments.
It's about the fruit.
Create for more than the taste. It should smell and look amazing, too.
Too many pies and they are no longer special.
It's possible to make a classic with a twist.
It doesn't matter if your pie crust isn't perfect; don't be afraid to just roll one out.
Broken pie crust tastes delicious, too.
You have a taste for a pie? Make one!
Sure, it's cool if you don't need a recipe, but those that eat the pie can't tell the difference.
Pretentious pie might as well have come from Baker's Square.
Enjoy the process - eat a slice of apple coated in cinnamon and sugar if you want.
Invite someone to share the pie with you - it tastes better when you share.
Simplicity is supremely delicious; avoid the lure of too many flavors.
Empty pan means a full stomach.
Fruit, sugar, flour, heat.
If you think you have mastered the crust, you've probably begun to compromise.
Bake, bake, bake.
Generosity and curiosity are your greatest gifts; nurture them in yourself and in those who share your table.

Two weeks of eating and sleeping

The children are noticeably taller. My husband thinks that this is because they sleep for twelve hours and eat, like sharks, constantly when they are awake. That is what vacation time is for: to give your body time to get caught up. They don't grow like weeds; they grow like a well tended garden.

Thumbprint Cookies - Sonja Heine Cookies

So it is really cold here in Illinois this morning, so I started the baking. I mixed up a bunch of cookies yesterday, and today I'm going to keep the house warm by baking.

Starting with the smallest batch. This makes only about two dozen.
From Leone Potter

1/2 C butter (recipe says shortening)
1/4 C. Brown Sugar (firmly packed)
1 egg yolk
1/2 t vanilla
1 C sifted flour
1/4 t salt
1 egg white
3/4 C finely chopped pecans
Tart red jelly

Mix butter thoroughly with brown sugar, egg yolk, and vanilla.
Sift flour with salt & stir into butter mixture.
Preheat oven to moderate heat (375°)
Beat egg white slightly.
Roll dough between palms of hands into 1" balls.
Dip balls into egg whites and roll in pecans.
Place 1" apart on ungreased baking sheet.
Bake 5 minutes.
Remove from oven and quickly press gently on top of each cookie.
Return to oven and bake 10 more minutes. Remove and cool on wire rack.
Before serving, place a bit of red jelly in the thumbprint.

Now, all we have to do is figure out why these are named after a skater?

Holiday Cookies - so many memories

Okay - now I'm thinking cookies. I bought four pounds of butter today. What can I say? It's a start.

The cookies all have memories attached.

Gingersnaps - made with butter. The recipe says: might as well double. This is my brother's favorite.

Shortbread - Grandma T's recipe. A Cream of Tartar cookie. Rolled out with Grandma D's rolling pin, these are crisp and delicious, often encrusted with impossible colors of frosting. We have a little Scottie dog cookie cutter (Roosevelt era) that is excellent, and makes a nice sized cookie especially when frosted with blue icing.

Rugelach - a recipe my neighbor brought to us. Sour cherry. Worth all the work.

Sugar cookies - Mrs. Juel's recipe, clearly doubled makes millions of cookies. Another Cream of Tartar recipe. There is a certain taste to them that is irresistible and I love them when they are slightly over baked.

Thumb prints (Sonja Heine cookies is what Grandma D always called them) Basically shortbread balls rolled in pecans, pressed as they come out of the oven. Serve with a blob of tart jelly - red currant, plum. Why are these named for a skater?

Krumkaka - my beloved aunt Ann used to labor over these crispy tubes that we filled with whipped cream and strawberries. I'm going to make these this year.

Date Filled - Little pillows of cinnamon dough, plump with cooked dates. Mom loves these. They are an acquired taste in my opinion.

Meringues - Filled with pecans and chocolate chips. Grandma D had Celiac's and couldn't eat gluten - but she LOVED sweets. Meringues went in the heated oven at night, oven was turned off, and they dried out over night.

Candies
Divinity - white, sweet, time consuming.

Penuche Fudge - Brown sugar fudge. Paradise.

Peanut Brittle - made in a cast iron skillet and poured onto the granite counter top. Remember to add a pinch of salt. I especially like watching the candy foam when you add the baking soda.

So, the question now remains: where do we start to bake?

Planning the Cookie Baking!

Every year we get together with the neighbors to bake cookies - This is the recipe from my grandmother, Frances Potter Tabor - Shortbread

Cream:
1 lb of butter
1 C Brown Sugar

Add:
4 C flour
1/2 t soda
1 tsp cream of tartar

Mix well. Chill until it is firm enough to handle.

Roll out to 1/8" or thinner if you prefer. It will handle some additional flour for the board and the pin without getting hard to work or changing the flavor/texture

Cut into shapes - sprinkle with colored sugar or add cinnamon candies or currants as decoration. We do this sparingly as we like to frost them, too.

Bake at 350° until the edges begin to brown. Time will vary depending on thickness and size of cookies. I like the flavor of the cookie when it gets a bit "too" brown, but not everyone does, so watch them.

Cool and frost with way too much colored icing.

Starting to think about Thanksgiving

Preliminary thoughts of delicious foods are running through my head. Last night Lewis brought over a carrot and daikon salad dressed with celery seed, lemon juice, olive oil, and a Japanese condiment made of Umeboshi Plums. It was excellent and I will add that to the table for Thanksgiving.

What else...