tag:blogger.com,1999:blog-6105373529219952882024-03-21T05:24:27.993-07:0036 Eggs"Well, we've got the recipe for the pound cake anyway. Thirty-six eggs!"Jennehttp://www.blogger.com/profile/11051652040054957497noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-610537352921995288.post-82150488719463075912016-04-03T22:32:00.004-07:002016-04-03T22:36:09.611-07:00We've moved!We've made the switch from Blogger to WordPress! And we got our very own domain: <a href="http://36eggs.com/">36eggs.com</a>. Teehee. Please come visit us at our lovely new location.Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com0tag:blogger.com,1999:blog-610537352921995288.post-7989901590606179442016-02-08T12:11:00.000-08:002017-04-17T18:38:18.259-07:00Ah Ma's Kueh LapisOur blog has moved! <a href="https://36eggs.com/2016/02/08/ah-mas-kueh-lapis/">Our post on Ah Ma's Kueh Lapis can be found here</a>.Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com0tag:blogger.com,1999:blog-610537352921995288.post-84643765252874003932015-12-24T14:15:00.000-08:002017-04-21T01:01:34.659-07:00A Very Harry Christmas!36 Eggs has moved! <a href="https://36eggs.com/2015/12/24/a-very-harry-christmas/">You can read about our Very Harry Christmas on our new site</a>.Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com2tag:blogger.com,1999:blog-610537352921995288.post-56549547432231358462015-12-19T19:36:00.000-08:002017-04-21T01:03:09.132-07:00Fred's CarrotsHi, we moved to WordPress! (It has a lot more options than Blogger, tbh.) Our write-up about Fred's Carrots is now <a href="https://36eggs.com/2015/12/20/freds-carrots/">here</a>.Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com0tag:blogger.com,1999:blog-610537352921995288.post-17810481782494869352015-12-19T19:35:00.002-08:002017-04-21T01:00:54.644-07:00Derek's Chipolatas<div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt;">
<div style="line-height: normal;">
So long, farewell, off to WordPress we fly! <a href="https://36eggs.com/2015/12/20/dereks-chipolatas/">Our post on Derek's chipolatas has moved to our new site. </a></div>
</div>
Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com0tag:blogger.com,1999:blog-610537352921995288.post-42229123805374286442015-12-19T19:35:00.000-08:002017-04-21T01:06:02.870-07:00Hogwarts' Roast Chicken & PotatoesWe have betrayed Blogger and turned to WordPress. 36 Egg's surprisingly easy roast chicken recipe is <a href="https://36eggs.com/2015/12/20/hogwarts-roast-chicken-potatoes/">here</a>.Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com0tag:blogger.com,1999:blog-610537352921995288.post-55099426720037024242015-11-13T23:52:00.000-08:002017-04-17T18:46:39.820-07:00Crazy Rich Asians Dinner36 Eggs has moved! <a href="https://36eggs.com/2015/11/14/crazy-rich-asians-dinner/">You can find our detailed post on our Crazy Rich Asians dinner here</a>.Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com0tag:blogger.com,1999:blog-610537352921995288.post-71860844098297230412015-11-13T23:20:00.000-08:002017-04-21T01:11:55.305-07:00Ah Ching's Chocolate Chiffon Cake<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
I thought our chocolate chiffon cake delish. The recipe's on our new site though. <a href="https://36eggs.com/2015/11/14/ah-chings-chocolate-chiffon-cake/">This way, this way, follow me!</a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://pbs.twimg.com/profile_images/681579053338394624/8UZsho0J.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://pbs.twimg.com/profile_images/681579053338394624/8UZsho0J.jpg" width="320" /></a></div>
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Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com0tag:blogger.com,1999:blog-610537352921995288.post-47357071760063797032015-11-13T21:54:00.000-08:002017-04-21T01:08:46.054-07:00The Nearest Kopi Tiam's Char Be Hoon<a href="https://36eggs.com/2015/11/14/the-nearest-kopi-tiams-char-be-hoon/">Our Char Be Hoon recipe is on our new site over here!</a>Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com0tag:blogger.com,1999:blog-610537352921995288.post-60296032482920355722015-11-13T20:34:00.000-08:002017-04-21T01:14:40.832-07:00"Langoustine" & Calamansi Lime Gelée TerrineGreetings. We have moved to a new site. We think it's a lot prettier. <a href="https://36eggs.com/2015/11/14/langoustine-calamansi-lime-gelee-terrine/">Our recipe for the insane <i>Crazy Rich Asians</i> terrine we made is there</a>, and we hope you come join us.Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com0tag:blogger.com,1999:blog-610537352921995288.post-28012994160823697292015-11-13T19:30:00.000-08:002017-04-21T00:53:50.425-07:00Nick & Rachel's Scones with Tea<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
36 Eggs has moved to WordPress! <a href="https://36eggs.com/2015/11/14/nick-rachels-scones-with-tea/">Our favorite scone recipe can now be found here</a>.</div>
Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com0tag:blogger.com,1999:blog-610537352921995288.post-6804964138689515112015-10-09T21:32:00.000-07:002016-01-11T14:54:26.465-08:00Mrs Weasley's Christmas Cake<a href="data:image/gif;base64,R0lGODlhEAAQAOUdAOvr69HR0cHBwby8vOzs7PHx8ff397W1tbOzs+Xl5ebm5vDw8PPz88PDw7e3t+3t7dvb2+7u7vX19eTk5OPj4+rq6tbW1unp6bu7u+fn5+jo6N/f3+/v7/7+/ra2ttXV1f39/fz8/Li4uMXFxfb29vLy8vr6+sLCwtPT0/j4+PT09MDAwL+/v7m5ubS0tM7OzsrKytra2tTU1MfHx+Li4tDQ0M/Pz9nZ2b6+vgAAAAAAAAAAAAAAAAAAAAAAAAAAACH/C05FVFNDQVBFMi4wAwEAAAAh+QQFMAA5ACwAAAAAEAAQAAAGg8CcMAcICAY5QsEwHBYPCMQhl6guGM5GNOqgVhMPbA6y5Xq/kZwkN3Fsu98EJcdYKCo5i7kKwCorVRd4GAg5GVgAfBpxaRtsZwkaiwpfD0NxkYl8QngARF8AdhmeDwl4pngUCQsVHDl2m2iveDkXcZ6YTgS3kAS0RKWxVQ+/TqydrE1BACH5BAkwADkALAAAAAAQABAAAAZ+wJwwJ1kQIgNBgDMcdh6KRILgQSAOn46TIJVSrdZGSMjpeqtgREAoYWi6BFF6xCAJS6ZyYhEIUwxNQgYkFxwBByh2gU0kKRVHi4sgOQuRTRJtJgwSBJElihwMQioqGmw5gEMLKk2AEkSBq4ElQmNNoYG2OVpDuE6Lrzmfp0NBACH5BAUwADkALAAAAAAQABAAAAaFwJwwJ1kQCDlCwTAcMh6KhDQnVSwYTkJ1un1gc5wtdxsh5iqaLbVKyVEWigq4ugZgTyiA9CK/JHIZWCsICCxpVWV/EzkHhAgth1UPQ4OOLXpScmebFA6ELHAZclBycXIULi8VZXCZawplFG05flWlakIVWravCgSaZ1CuksBDFQsAcsfFQQAh+QQJMAA5ACwAAAAAEAAQAAAGQcCccEgsGo/IpHLJzDGaOcKCCUgkAEuFNaFRbq1dJCxX2WKRCFdMmJiiEQjRp1BJwu8y5R3RWNsRBx9+SSsxgzlBACH5BAkwADkALAAAAAAQABAAAAaJwJwwJ1kQCDlCwTAcMh6KhDQnVSwYTkJ1un1gc5wtdxsh5iqaLbVKyTEWigq4ugZglRXpRX5J5DJYAFIAaVVlfhNrURqFVQ9DYhqCgzkzCGdnVQBwGRU0LQiXCRUAORQJCwAcOTChoYplBXIKLq6vUXRCCQ22olUEcroJB66KD8FNCjUrlxWpTUEAIfkEBTAAOQAsAAAAABAAEAAABobAnDAnWRAIOULBMBwyHoqENCdVLBhOQnW6fWBznC13G8nZchXNllql5Bg2xA1cZQOwShwCMdDkLgk5GVgAUgAie3syVDkTbFIaiIkIJ0NiGnp7HiNonRVVAHEuFjlQFVQVAI0JCzYjrKCPZQWnf1unYkMVWrFbBLVoUIaPD8C6CwCnAMhNQQA7" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;">Author: Rowling, J.K.</a><br />
<div>
Book: Harry Potter<br />
Difficulty rating: Anna Karenina<br />
Deliciousness rating: Poor<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMwLMe1u4ztj1QMqjJjoYmWltQWqnDjL2dv6wJep0b5i_TtZbiUy6LJxAXsR04SkidhCG9Ndmfk6UeHFi8g5ROOIxXEgI3t-j-piOcRJ1isa-T87Hb1RDSwurJuctRDe3cXWJP9y9XnBo/s1600/IMG_3414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMwLMe1u4ztj1QMqjJjoYmWltQWqnDjL2dv6wJep0b5i_TtZbiUy6LJxAXsR04SkidhCG9Ndmfk6UeHFi8g5ROOIxXEgI3t-j-piOcRJ1isa-T87Hb1RDSwurJuctRDe3cXWJP9y9XnBo/s1600/IMG_3414.JPG" /></a></div>
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<b style="text-align: center;"></b></div>
<i>Mrs Weasley had sent him a scarlet jumper with the Gryffindor lion knitted on the front, also a dozen home-baked mince pies, some Christmas cake and a box of nut brittle. </i>(Book 3: UK 241, US 222)<br />
<b><br /></b>
<b>Did it measure up?</b><br />
<div>
Nope. This cake is SUCH A PAIN IN THE ASS -- it actually takes MONTHS of annoying fiddly steps. Aaaaand it doesn't even taste good. Sure looks pretty and festive, but we don't understand how anyone would want to make and eat this thing every year. Stick to the aged eggnog, we say!<br />
<br />
<a name='more'></a><b>MRS WEASLEY'S CHRISTMAS CAKE</b><br />
<b><i>Adapted from <a href="http://www.theguardian.com/lifeandstyle/2011/nov/02/nigella-lawson-christmas-cake-recipe">Nigella's Traditional Christmas Cake recipe</a> and <a href="http://www.redonline.co.uk/food/recipes/mary-berry-christmas-cake">Mary Berry's Classic Christmas Cake recipe</a></i></b><br />
<br />
<b>Ingredients:</b><br />
<ul>
<li><b>Cake</b></li>
<ul>
<li>700g raisins</li>
<li>300g currants</li>
<li>100g dried cherries</li>
<li>150g chopped pecans</li>
<li>400ml bourbon</li>
<li>300g Kerrygold butter</li>
<li>180g dark brown sugar</li>
<li>2 tsp grated lemon zest</li>
<li>4 large eggs</li>
<li>2 tbs molasses</li>
<li>1 tsp almond essence</li>
<li>300g flour </li>
<li>150g ground almonds</li>
<li>1/2 tsp cloves</li>
<li>1 tsp ground cinnamon</li>
<li>1/2 tsp ground ginger </li>
</ul>
<li><b>Almond paste layer</b></li>
<ul>
<li>About 3 tbsp apricot jam, warmed in the microwave</li>
<li>Powdered sugar</li>
<li>250g almond meal</li>
<li>150g sugar</li>
<li>150g powdered sugar</li>
<li>1 egg white</li>
</ul>
<li><b>Royal icing</b></li>
<ul>
<li>1 tsp almond essence</li>
<li>3 egg whites</li>
<li>675g powdered sugar, sifted</li>
<li>3 tsp lemon juice</li>
<li>1.5 tsp glycerine</li>
</ul>
</ul>
<b>Directions:</b><br />
<div>
<b><i><br /></i></b>
<b><i>Prepare the ingredients the night before:</i></b><br />
<br />
1. The night before baking: Place all the dried fruit in a pot, and add the bourbon. Bring to the boil and then take it off the heat. Cover once it's cooled, and let it soak overnight. Take the eggs and butter out of the fridge so they're room temperature.</div>
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2. The next day, preheat the oven to 300 degrees F.<br />
<br />
<b><i>Prepare your cake pan:</i></b><br />
<br />
3.<b> </b>Line the sides and the bottom of a deep, round cake pan with a double layer of parchment paper. Lost? Follow our handy step-by-step photos:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjghm2TFWNFvcJ8pwQUsZfSYCT7gLYc0fYt414D5CNa_ImayULmvc9Xi2CDGQmqVGj013zmXY3m0P5M4aVMBx4Yn06eVBXUqLfX16RDNbdFdhwE163rahbPQAmdy031TQLmdHkQK7zSdO0/s1600/IMG_1612.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjghm2TFWNFvcJ8pwQUsZfSYCT7gLYc0fYt414D5CNa_ImayULmvc9Xi2CDGQmqVGj013zmXY3m0P5M4aVMBx4Yn06eVBXUqLfX16RDNbdFdhwE163rahbPQAmdy031TQLmdHkQK7zSdO0/s1600/IMG_1612.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trace the bottom of the cake pan on the parchment and cut out 2 circles.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnR8IADPgY2ePjRd4nGUG2O4sVdXgAk5btSATFe1qXtJxrH7x1o1HoWzxXMFNDXXzyrvT9u_AhRRS1mY_lapv-WUenMZZ7lruxUuDsYG1uVjg-QtyYQ188iUkUug3olcjuJCDo1pHfxc/s1600/IMG_1610.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnR8IADPgY2ePjRd4nGUG2O4sVdXgAk5btSATFe1qXtJxrH7x1o1HoWzxXMFNDXXzyrvT9u_AhRRS1mY_lapv-WUenMZZ7lruxUuDsYG1uVjg-QtyYQ188iUkUug3olcjuJCDo1pHfxc/s400/IMG_1610.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut out 2 very long rectangles that will fit along the sides of the pan and rise above it by at least 10 cm.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yv-1fptUSxCaOXQXeRKc0Kcb2E2w93JYmiuXGvdKNqDcNzJ_qjVMn3xv-FrdwlSzf8qn6I7UHoj9N2PZS2Y5715Vor8jiqYjE8nYrLNZcuStgQynVChVPDKWVcdnqpKv98UK36ki1Vc/s1600/IMG_1615.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yv-1fptUSxCaOXQXeRKc0Kcb2E2w93JYmiuXGvdKNqDcNzJ_qjVMn3xv-FrdwlSzf8qn6I7UHoj9N2PZS2Y5715Vor8jiqYjE8nYrLNZcuStgQynVChVPDKWVcdnqpKv98UK36ki1Vc/s1600/IMG_1615.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before you put the 2 rectangular pieces in the pan, fold 1 long side of each piece in toward the center by about 2 cm, as if turning up a hem. Take some scissors and snip into the hem at approximately 2-cm intervals.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXp0HdWQYlDQRosQOe4mjUuawd19E1RsPawaKUNEvEo67JfMfeUc_8d7X1y2w-dFZ0oAyhn7TSWfd1_XH5-B8FeDPLYmUS8rYHxD1NSZeUX2wc1hinXEm5-417eKBk7mA2LkWDHjiQaI0/s1600/IMG_1616.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXp0HdWQYlDQRosQOe4mjUuawd19E1RsPawaKUNEvEo67JfMfeUc_8d7X1y2w-dFZ0oAyhn7TSWfd1_XH5-B8FeDPLYmUS8rYHxD1NSZeUX2wc1hinXEm5-417eKBk7mA2LkWDHjiQaI0/s1600/IMG_1616.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Like so!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbAXwhrnS5lAg8ftVirnetfY2uR-RPT6VS9BrHL1XJ3XAqNfUm1jxb56GNVD9rzRqlVNt9IZSXc2bnePI0qY1yoBCBtZ1LgAu6WuTbIwUMjrwvSeoUi84bPHrn5if91iPoZDYVTPBh-s/s1600/IMG_1617.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbAXwhrnS5lAg8ftVirnetfY2uR-RPT6VS9BrHL1XJ3XAqNfUm1jxb56GNVD9rzRqlVNt9IZSXc2bnePI0qY1yoBCBtZ1LgAu6WuTbIwUMjrwvSeoUi84bPHrn5if91iPoZDYVTPBh-s/s1600/IMG_1617.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grease the pan. Lay 1 paper circle on the bottom. Then, get 1 of your rectangular pieces and fit it down 1 side, with the fringed edge along the bottom. Press down the fringed edge so it sits flat on the circle and holds in place. Press the paper well into the sides, and then repeat with second rectangular piece.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTKsOdb4OHs1FpZg_RtL4NwEqaoyj5m79X0qqHgwarl4nqn-YAwP3fGk3w2k20rthI0DqUQB76maAgGAsirV4d6ijtOvtBrP-oOcuOUv3o-Pzb2APHhqOtC6QQhfH0Ga9jnjYOzf0Zjw/s1600/IMG_1619.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTKsOdb4OHs1FpZg_RtL4NwEqaoyj5m79X0qqHgwarl4nqn-YAwP3fGk3w2k20rthI0DqUQB76maAgGAsirV4d6ijtOvtBrP-oOcuOUv3o-Pzb2APHhqOtC6QQhfH0Ga9jnjYOzf0Zjw/s1600/IMG_1619.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-size: 12.8px;">Press the paper well into the sides, and then repeat with second rectangular piece.</span></td></tr>
</tbody></table>
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLUbxafzT67x1w0N32MLu51aJzUxQ-VK0ggZZagy230eYyoF_2poPjJW9JukfnklAjNEoHaOVeg31IiKbY03Uu9MbBYf4pOgd9tk0J-QrWui-fsc39SbAI3PJnxLOaUYsVvWuVUFzr0bY/s1600/IMG_1621.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLUbxafzT67x1w0N32MLu51aJzUxQ-VK0ggZZagy230eYyoF_2poPjJW9JukfnklAjNEoHaOVeg31IiKbY03Uu9MbBYf4pOgd9tk0J-QrWui-fsc39SbAI3PJnxLOaUYsVvWuVUFzr0bY/s400/IMG_1621.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Now place the second circle on top of the 2 pressed down fringed edges to help hold the pieces in place.</td></tr>
</tbody></table>
<b><i>Mix the cake:</i></b><br />
<b><br /></b>
4. Cream the butter and sugar together. Beat in the lemon zest.<br />
<br />
5. Add the eggs, one at a time, beating well after each. Beat in the molasses and almond extract.<br />
<br />
6. Sift the dry ingredients together. Mix the soaked fruit alternately with the dry ingredients into the creamed mixture. Combine thoroughly. Fold in pecans.<br />
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<br />
<b><i>Bake the cake:</i></b><br />
<b><i><br /></i></b>
7.<b> </b>Put the batter into the prepared pan and bake in the oven for 2.75-3.25 hours. Poke a toothpick into the cake. If it comes out cleanish, it's good.<br />
<br />
8. When the cake is done, brush it with a couple tbs of bourbon. Wrap in a double layer of foil in its pan.<br />
<br />
<b><i>Wrap and age the cake:</i></b><br />
<br />
9. When it's cooled, remove the cake from the pan and rewrap in the parchment paper, plastic wrap, and foil.<br />
<br />
10. Every two weeks, take the cake out of the wrappings and brush the top with a tbs or two of bourbon. Then rewrap and store.<br />
<br />
<b><i>Ice the cake:</i></b><br />
<b><i><br /></i></b>
11. 1 week and 3 days before eating the cake (apparently, you can decorate the cake up to 3 weeks ahead of time): Stand the cake upside down, flat-side up, on a cake board that's 5 cm larger than the size of the cake. Brush the sides and the top of the cake with warm apricot jam.<br />
<br />
12. <b>Cover the cake in almond paste.</b> Sift the almond flour, sugar, and powdered sugar separately, and then sift them together. Add the egg white and almond essence. Knead with your hands in the bowl to form a stiff dough, but take care not to overknead because it'll get too oily.<br />
<br />
13. Dust a work surface with icing sugar. Roll out the almond paste to about 5 cm larger than the surface of the cake. Keep moving the almond paste as you roll, checking that it is not sticking to the work surface. Dust the work surface with more icing sugar as necessary.<br />
<br />
14. Carefully lift the almond paste over the cake using a rolling pin. Gently level and smooth the top of the paste with the rolling pin, then ease the almond paste down the sides of the cake, smoothing it at the same time. Trim excess almond paste from the base of the cake with a small sharp knife.<br />
<br />
15. Cover the cake loosely with baking parchment and leave for a few days to dry out before icing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7-0tqv8I4PygVb58e5yOmXGe9ZckqwJju3Kdan0omLpBMQies0KkIixue9oG0r8YjIV-jQU73yc0Tnyvz4pUZcVZllNuZSItdFr7_zj8uGoeI_TM_ZVzVJz7QjgqBcym50qf8o2O2v4/s1600/IMG_3347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7-0tqv8I4PygVb58e5yOmXGe9ZckqwJju3Kdan0omLpBMQies0KkIixue9oG0r8YjIV-jQU73yc0Tnyvz4pUZcVZllNuZSItdFr7_zj8uGoeI_TM_ZVzVJz7QjgqBcym50qf8o2O2v4/s1600/IMG_3347.JPG" /></a></div>
16. <b>1 week before eating the cake:</b> frost with royal icing. Whisk the egg whites in a large bowl until they become frothy.<br />
<br />
17. Mix in the powdered icing sugar a tablespoonful at a time. You can do this with a hand-held electric whisk, but keep the speed low.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1UGH-mEu3fHcXIu9Amo9xaQXJRFZfgKF8ZAxTXuR1rwl3AbjPWHWaA5tB6fnyvV1jetXvnyyh7ROo_tElZqlMPz_JvU8EM4zWWlcGcuE7zvHcWa1fHDkQYIt_K3UZcEjBhWt7O5f89U/s1600/IMG_3349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1UGH-mEu3fHcXIu9Amo9xaQXJRFZfgKF8ZAxTXuR1rwl3AbjPWHWaA5tB6fnyvV1jetXvnyyh7ROo_tElZqlMPz_JvU8EM4zWWlcGcuE7zvHcWa1fHDkQYIt_K3UZcEjBhWt7O5f89U/s1600/IMG_3349.JPG" /></a></div>
18. Stir in the lemon juice and glycerine and beat the icing until it is very stiff and white and stands up in peaks.<b style="text-align: center;"></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRzLHVbBxV6NUcpNYs_a0q9lHEaqPhHlh8s4CvaLgifQ5DGyY6uZnLHjBxEkSc0YrynMA7H_V_wsppXk4PceJdyAQeUbYB0CUeED-T3swPz6Bg2R6-sUrf-InmKIUTuiknZ_19UYN6z8s/s1600/IMG_3352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRzLHVbBxV6NUcpNYs_a0q9lHEaqPhHlh8s4CvaLgifQ5DGyY6uZnLHjBxEkSc0YrynMA7H_V_wsppXk4PceJdyAQeUbYB0CUeED-T3swPz6Bg2R6-sUrf-InmKIUTuiknZ_19UYN6z8s/s400/IMG_3352.JPG" width="300" /></a></div>
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19. Spread the royal icing evenly over the top and sides of the cake with a palette knife.<br />
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20. Leave the cake loosely covered overnight for the icing to harden a little.<br />
<br />
21. Store the cake in an airtight container in a cool place until the feast.<b style="text-align: center;"></b><br />
<br />
22. Decorate with ribbon and sprigs of holly. (And gold stars if you have them.)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_N2OfZyN1TiDzBIWfMnPbY_WTSCCbWGI8gCKZ9T-U00hzdtXvP1yDsaswf-azZSd5J06eJdQnxsFJBaDDn4P9R9l-AJXVHAvZ575fpukpDO9D2evRCT_l6hLY6EIJS8uH-imnUoXDMno/s1600/IMG_3473.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_N2OfZyN1TiDzBIWfMnPbY_WTSCCbWGI8gCKZ9T-U00hzdtXvP1yDsaswf-azZSd5J06eJdQnxsFJBaDDn4P9R9l-AJXVHAvZ575fpukpDO9D2evRCT_l6hLY6EIJS8uH-imnUoXDMno/s1600/IMG_3473.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is about as much as we wanted to eat of this cake. (Insert sad trombone sound here.)</td></tr>
</tbody></table>
<b><br /></b>
<b>Rowling, J.K. <i>Harry Potter and the Prisoner of Azkaban</i>. London: Bloomsbury, 1999.</b></div>
<div>
<b><br /></b></div>
<div>
<b>Rowling, J.K. <i>Harry Potter and the Prisoner of Azkaban</i>. New York: Scholastic Inc., 1999.</b></div>
</div>
Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com0tag:blogger.com,1999:blog-610537352921995288.post-80724684385214796172015-10-09T21:29:00.000-07:002016-01-09T02:24:23.436-08:00BFG's FrobscottleAuthor: Dahl, Roald<br />
Book: <i>The BFG</i><br />
Difficulty rating: Harry Potter<br />
Deliciousness rating: Exceeds Expectations<br />
<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnn9sWqO4Mtz5vsWv_SB7ECN82aFqtwtEAgD555_aOjs8FYJtVuiBLG2YuimzCrAq1og3MAl36V8DDdhkkXNuAAbjmQlXR7hK0kOf_w1RHkKAZCEWMmbU5wrYuAf-ukZ5TNtafo07KGy4/s1600/IMG_1602.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnn9sWqO4Mtz5vsWv_SB7ECN82aFqtwtEAgD555_aOjs8FYJtVuiBLG2YuimzCrAq1og3MAl36V8DDdhkkXNuAAbjmQlXR7hK0kOf_w1RHkKAZCEWMmbU5wrYuAf-ukZ5TNtafo07KGy4/s400/IMG_1602.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption">Entirely delighted by our success.</td></tr>
</tbody></table>
<i>'Here is frobscottle!' [the BFG] cried, holding the bottle up proud and high, as though it contained some rare wine. 'Delumptious fizzy frobscottle!' he shouted. He gave it a shake and the green stuff began to fizz like mad. </i>(Dahl 64)<br />
<br />
Jenne: The BFG is the Roald Dahl book I read the most as a kid, although I think maybe Danny the Champion of the World is my favorite now. Still, I recently listened to the audiobook (read by David Walliams) and it totally holds up! Hilarious, especially the voice of the Queen.<br />
<br />
<div>
<b>According to the fairly detailed description in the book, frobscottle has the following qualities:</b></div>
<div>
<ul>
<li>delicious (specifically, "sweet and jumbly," "glummy," and "lovely")</li>
<li>refreshing</li>
<li>pale green in color</li>
<li>"tastes of vanilla and cream, with just the faintest trace of raspberries on the edge of the flavor"</li>
<li>has "bubbles that bounce and burst all over the tummy, as if hundreds of tiny people [are] dancing a jig inside [you] and tickling [you] with their toes"</li>
<li>fizzy and bubbly -- and it fizzes down instead of up</li>
<li>makes you fart like trumpets sounding</li>
</ul>
</div>
<b><br /></b>
<b>Did it measure up?</b><br />
<br />
Jenne: Pale green? Check. Fizzy? Check. Sweet? Check. Refreshing? Check. Vanilla and cream? Check. Hint of raspberries? Check. Fizzing down instead of up? Well...that will take more work.<br />
<br />
It was quite tasty, but maybe not something we'll go through the bother of making again. I'll let Miko speak to the whizzpopper experience...<br />
<br />
Miko: Frobscottle certainly causes "the loudest and rudest noises you have ever heard in your life" if you are a lactose-intolerant individual such as myself. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xepylNA3WdGoCJi8D_PQ3GQEnXc-L3-z0rnlbp_uEUMtg05L9mOjK6zam0Pd2lXnc1k7W14J33otm5tVyj2xb89hrY9DS3eBOmDTEqkEi8ZN-Oo8ucad5GwyxmSw_ZM3S0JVTz0rlCk/s1600/IMG_1595.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xepylNA3WdGoCJi8D_PQ3GQEnXc-L3-z0rnlbp_uEUMtg05L9mOjK6zam0Pd2lXnc1k7W14J33otm5tVyj2xb89hrY9DS3eBOmDTEqkEi8ZN-Oo8ucad5GwyxmSw_ZM3S0JVTz0rlCk/s320/IMG_1595.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption">Important.</td></tr>
</tbody></table>
<div>
Since I'm actually not a huge fan of heavy cream (for reasons wholly apart from digestion issues that it causes in me) I have some more frobscottle recipes I'd like to try as soon as yellow raspberries are in season again. Perhaps with melted ice cream and popping candy.</div>
<div>
<br /></div>
<div>
<a name='more'></a>There isn't a lot of food in this book: basically one enormous breakfast (done that); snozzcumbers (no thank you); and...</div>
<div>
<br /></div>
<div>
<b>FROBSCOTTLE</b></div>
<div>
<br /></div>
<div>
<b>Ingredients: </b><br />
<ul>
<li>DRY Sparkling brand vanilla soda (we discovered this during our <a href="http://36eggs.blogspot.com/2015/07/the-three-broomsticks-butterbeer-harry.html">Butterbeer</a> project) </li>
<li>Yellow raspberries </li>
<li>Pandan leaves </li>
<li>Cream </li>
</ul>
<b>Directions:</b><br />
<br />
1. Blend pandan leaves with a little water, then squeeze out the liquid into a bowl.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3cKJVQsjIhdKviLeREEHKraWtrUZ5J_XV2Cgmna4eUa-r22sRAjulv_5VjkeDVwelFSfKdhpybsx7FsAHY9mq6jTaN3J6i9iCakpmlEV3mS5GqvmK3FzkialmJ5z8cr02RmdPs1900z4/s1600/IMG_1582.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3cKJVQsjIhdKviLeREEHKraWtrUZ5J_XV2Cgmna4eUa-r22sRAjulv_5VjkeDVwelFSfKdhpybsx7FsAHY9mq6jTaN3J6i9iCakpmlEV3mS5GqvmK3FzkialmJ5z8cr02RmdPs1900z4/s400/IMG_1582.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption">Turns out if you put this much pandan in your blender, it gets upset. We had to do it in smaller batches. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6Wi3u9M47VfiuWt-nZHNplgy6ZoTlpxpyA5cWAVuyK_ao-0gfWM2PQg9uOkHJE7zeMQCehX2VNpziE7zrVS1zazk1hXEEvC-HITzwDoWZsP5AOSN63bZQybEOml2bRSnNWOUMMAi3aQ/s1600/IMG_1585.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6Wi3u9M47VfiuWt-nZHNplgy6ZoTlpxpyA5cWAVuyK_ao-0gfWM2PQg9uOkHJE7zeMQCehX2VNpziE7zrVS1zazk1hXEEvC-HITzwDoWZsP5AOSN63bZQybEOml2bRSnNWOUMMAi3aQ/s400/IMG_1585.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption">Tediously squeezing out the pandan juice.</td></tr>
</tbody></table>
<div>
2. Puree the raspberries, then scrape them through a sieve to get the seeds out.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHgsCypjmzm4t7X2Vrk7GXB4h4fi3EPRJIH1pbautBygoHCXno7HWehuQN65PISRQm4wS-atML2hH26kQUwgyRd2k7Ae_uko9YKC_CHTfKiDuok9COB4AsFwnxUQp_6b7QIn4ZJAv61g/s1600/IMG_1587.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHgsCypjmzm4t7X2Vrk7GXB4h4fi3EPRJIH1pbautBygoHCXno7HWehuQN65PISRQm4wS-atML2hH26kQUwgyRd2k7Ae_uko9YKC_CHTfKiDuok9COB4AsFwnxUQp_6b7QIn4ZJAv61g/s400/IMG_1587.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption">Once again we had to lean on our unusual fruits man, Nathan, to find us yellow raspberries.</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6CWzI9OhXc5LtK0sQqhfzHbKUrNuk13gu7eP5FYorG-CFMyYxp0T0bL4_IJeArE4LIcAAw6W_8ZM8jy_ZFgEGwnv2lCAiJ3tZfoozlUl8QDz9aikrE4Ujs0gaAQiLi-WrmpyZr5kZT0/s1600/IMG_1596.jpg" style="-webkit-text-stroke-width: 0px; font-family: Times; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;"></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrv9ubisbac-JEj30Z8xWspbE0KK1ug7p8CA1BI9cNPDJzX7xopmOqGcb2yd35TZ3XZ9sXmQDwLrlWDCMlgg6wQT_fNY8-irwFZ2nLYVaPdvMJkEiMNtXfTbFMfPMgdCxpiG7vkd6avJ4/s1600/IMG_1589.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrv9ubisbac-JEj30Z8xWspbE0KK1ug7p8CA1BI9cNPDJzX7xopmOqGcb2yd35TZ3XZ9sXmQDwLrlWDCMlgg6wQT_fNY8-irwFZ2nLYVaPdvMJkEiMNtXfTbFMfPMgdCxpiG7vkd6avJ4/s400/IMG_1589.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="padding-top: 4px;">Tediously squeezing out the raspberry juice.</td></tr>
</tbody></table>
<div>
3. Mix approximately 1 tbs each of pandan juice, raspberry puree, and cream. Slowly add vanilla soda and adjust flavors until it's to your liking.</div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6CWzI9OhXc5LtK0sQqhfzHbKUrNuk13gu7eP5FYorG-CFMyYxp0T0bL4_IJeArE4LIcAAw6W_8ZM8jy_ZFgEGwnv2lCAiJ3tZfoozlUl8QDz9aikrE4Ujs0gaAQiLi-WrmpyZr5kZT0/s1600/IMG_1596.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6CWzI9OhXc5LtK0sQqhfzHbKUrNuk13gu7eP5FYorG-CFMyYxp0T0bL4_IJeArE4LIcAAw6W_8ZM8jy_ZFgEGwnv2lCAiJ3tZfoozlUl8QDz9aikrE4Ujs0gaAQiLi-WrmpyZr5kZT0/s400/IMG_1596.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption">Carefully adding vanilla soda.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-NOxTDs3loYVRE_KW8xF0hs0WM6zEAdL-ZDQOQ3blsYCJ8kOh2jUMI6lOTE-PMDeGCdmJsGJivJtp0mf9JQeqirGZA2vMrAFciRFLJ7XQg9GYHEG8iqrlUnIdKe9O51NKehb74k9bd94/s1600/IMG_1598.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-NOxTDs3loYVRE_KW8xF0hs0WM6zEAdL-ZDQOQ3blsYCJ8kOh2jUMI6lOTE-PMDeGCdmJsGJivJtp0mf9JQeqirGZA2vMrAFciRFLJ7XQg9GYHEG8iqrlUnIdKe9O51NKehb74k9bd94/s400/IMG_1598.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption">Tadaaa!</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTghtHB62MLg24FXNGG-cr0ef9Xpa13-ui-prnM-wwYi7F77ByKpUq7EcOn9Ur6QIJmqvkbK9OgACFOEV5pg0UDsg3PHdzdy9iTv4QbiAj_3mZ00WYxVBgMUzuIjB4ZObcsRtZiqvcns/s1600/IMG_1608.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTghtHB62MLg24FXNGG-cr0ef9Xpa13-ui-prnM-wwYi7F77ByKpUq7EcOn9Ur6QIJmqvkbK9OgACFOEV5pg0UDsg3PHdzdy9iTv4QbiAj_3mZ00WYxVBgMUzuIjB4ZObcsRtZiqvcns/s400/IMG_1608.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption">I sort of look like I'm in a 1950s movie about lusty Italian peasants...well we never said this was going to be a family-friendly blog.</td></tr>
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<b>Dahl, Roald. <i>The BFG</i>. New York: Farrar, Straus, and Giroux, 1982.</b></div>
Jennehttp://www.blogger.com/profile/11051652040054957497noreply@blogger.com0tag:blogger.com,1999:blog-610537352921995288.post-73086294249341869382015-10-09T20:23:00.000-07:002016-01-08T23:54:15.821-08:00Hagrid's EggnogAuthor: Rowling, J.K.<br />
Book: <i>Harry Potter and the Philosopher's Stone</i><br />
Difficulty rating: Green Eggs and Ham<br />
Deliciousness rating: Outstanding<br />
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<div>
<i>Dumbledore led them in a few of his favourite carols, Hagrid booming more and more loudly with every goblet of eggnog he consumed. </i>(Book 1: UK 159, US 212)</div>
<div>
<br />
<b>Did it measure up?</b><br />
Miko: Ooh, aged eggnog is delightful. I had never had it before, and I expected it to be overwhelmingly boozy. Not at all -- it was lovely to sip slowly. This recipe ended up making three bottles, one of which I took to a white elephant party, where it got rave reviews. I might make this every year to give away as presents.<br />
Jenne: The recipe really sounds terrifying but the result is totally delightful! Make sure to drink a lot of water with it though, or you'll end up with a vicious hangover. <br />
<br />
<a name='more'></a><b>HAGRID'S EGGNOG</b><br />
<b><i>From Alton Brown's Aged Eggnog Recipe</i></b><br />
<br />
<b>Ingredients:</b><br />
For our own peace of mind, we made sure to get the best eggs and dairy products we could find.<br />
<ul>
<li>12 large eggs</li>
<li>1 pound sugar</li>
<li>1 pint half and half</li>
<li>1 pint whole milk</li>
<li>1 pint heavy cream</li>
<li>1 cup rum</li>
<li>1 cup cognac</li>
<li>1 cup bourbon</li>
<li>1 tsp freshly grated nutmeg (plus more for serving)</li>
<li>1/4 tsp kosher salt</li>
<li>Edible gold stars</li>
</ul>
<b><br /></b>
<b>Directions:</b></div>
<div>
<br /></div>
<div>
1. Separate the eggs and store the whites away.</div>
<div>
<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWg0CY7lvRQuoHLkQ0at0L35O6E6xiqNFEsYa3HaNn-06OYgwt8Y8ChNNCKjCHXDi33qmRR1sr9XJ3qugQeavl1Cp5vU_SdUF7VI4W2FR-IYCzR3lLwaZmME0GMH42Obhyphenhyphen3nCu3rWVa4/s1600/IMG_1629.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWg0CY7lvRQuoHLkQ0at0L35O6E6xiqNFEsYa3HaNn-06OYgwt8Y8ChNNCKjCHXDi33qmRR1sr9XJ3qugQeavl1Cp5vU_SdUF7VI4W2FR-IYCzR3lLwaZmME0GMH42Obhyphenhyphen3nCu3rWVa4/s320/IMG_1629.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This many eggs. Really.</td></tr>
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2. Beat the yolks, sugar, and nutmeg in a large bowl. The mixture will get lighter in color and "fall off the whisk in a solid ribbon." </div>
<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqgifhMlYNoIMJgRblq3GgcODMXgDYGGQdANFCjoVCn-TVvDStj8Iu9OEHek2dRhohp9Y2tR9j9qOPFG2RWoHg4PChWTbtS0HwElLaemiqGBQNUHY3nF-ZqlqUg0rhipzXx1qR1ksw9s/s1600/IMG_1639.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqgifhMlYNoIMJgRblq3GgcODMXgDYGGQdANFCjoVCn-TVvDStj8Iu9OEHek2dRhohp9Y2tR9j9qOPFG2RWoHg4PChWTbtS0HwElLaemiqGBQNUHY3nF-ZqlqUg0rhipzXx1qR1ksw9s/s320/IMG_1639.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We tried to get a picture of the "ribbon"...</td></tr>
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</div>
<div>
3. Put the dairy products, liquor, and salt in a second bowl/pitcher and slowly beat into the egg mixture.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEbuTYoI-SWPnKnz74HoPYxXRqDI88vCbKt7pytHbNuerYTptf0KJ7l75AzWM3feg8CLJjl6RP0GVtdUvnFZDWWIDBMZuBqlnro-0R8jkBdiO9taRWNeMw7yo_Qhe5Rf-tniA3B7qEdI/s1600/IMG_1652.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEbuTYoI-SWPnKnz74HoPYxXRqDI88vCbKt7pytHbNuerYTptf0KJ7l75AzWM3feg8CLJjl6RP0GVtdUvnFZDWWIDBMZuBqlnro-0R8jkBdiO9taRWNeMw7yo_Qhe5Rf-tniA3B7qEdI/s320/IMG_1652.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, really.</td></tr>
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<div>
4. Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there's nothing that says you couldn't age it a year, if you're able to wait that long. (And yes, you can also drink it right away.)<br />
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<div>
</div>
<div>
5. Serve in mugs or cups topped with a little extra nutmeg grated right on top. Or edible gold stars! So festive.</div>
<div>
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<b>Rowling, J.K. Harry Potter and the Philosopher's Stone. London: Bloomsbury, 1997.<br /><br />Rowling, J.K. Harry Potter and the Sorcerer's Stone. New York: Scholastic Inc., 1997.</b>Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com0tag:blogger.com,1999:blog-610537352921995288.post-66725572205452627312015-10-02T22:25:00.000-07:002016-01-09T02:09:48.775-08:00Marilla's (Not So) Matchless Plum PuffsAuthor: Montgomery, L.M.<br />
Book: <i>Anne of Avonlea</i><br />
Difficulty rating: Harry Potter<br />
Deliciousness rating: Dreadful<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1SLcNcma4oev3yqehvcbeMiBJim_0m0ej4hDHDNHCFfXxljjF84CzAez2fQIOY3WLAs5JT80hwSOGHlTuNC2qHoga6DdpfRtYZuJpyGc3ahFl33pnuHRdcOnbKQBFzTzDHpoV7mF4oTY/s1600/BabyandPuffs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1SLcNcma4oev3yqehvcbeMiBJim_0m0ej4hDHDNHCFfXxljjF84CzAez2fQIOY3WLAs5JT80hwSOGHlTuNC2qHoga6DdpfRtYZuJpyGc3ahFl33pnuHRdcOnbKQBFzTzDHpoV7mF4oTY/s400/BabyandPuffs.jpg" width="310" /></a></div>
<div>
<i>The cheerful super table, with the twins' bright faces, and Marilla's matchless plum puffs ... of which Davy ate four ... did "hearten her up" considerably after all. </i>(Montgomery 99)<br />
<br />
<b>Did it measure up?</b><br />
Hell no. Bahahaha, these were TERRIBLE. They were like Pop Tarts gone wrong. We realized afterward that the vanilla we used was partly to blame -- no, it was not anodyne liniment, but the brand we used had an unfortunate medicinal flavor that this recipe really brought out. Gross. And as you can see, there was absolutely nothing puffy about these sad "puffs." We took them to work, but not even our coworkers would eat them when they were starving and desperate for a snack on their break.<br />
<br />
We are starting to wonder if LMM just had very different palate than we do...<br />
<br />
(We're going to make plum puffs again, but the version that we imagined. They are going to be so much better than these authentic puffs.)<br />
<a name='more'></a><br />
<b>MARILLA'S (NOT SO) MATCHLESS PLUM PUFFS</b><br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>1 cup sugar</li>
<li>1/2 cup shortening</li>
<li>1 egg</li>
<li>2.5 cups flour</li>
<li>2 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>1 tsp vanilla</li>
<li>1/2 cup milk</li>
<li>Plum preserves</li>
<li>1 tbs butter</li>
<li>1/2 tsp vanilla</li>
</ul>
<b><br /></b>
<b>Directions:</b><br />
<b><br /></b>
1. Cream sugar and shortening together well.<br />
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2. Beat in egg. Sift and add dry ingredients alternately with milk and vanilla.<br />
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3. Divide the dough in half and press half into a greased 9"x13" pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZp5g4NYtIvm9BXVCuLmk38Mfbu6tUBIJ46tn6piDSevD81ofh2Kb1NCT9Jnq3ljtOAL-HGPBecYXr5idF6TaXIoo6Fxhlv7tdb8789xAYLY_h_2DrFEkRZLGlTyOSAaJKTzUNiSn_CR8/s1600/IMG_3139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZp5g4NYtIvm9BXVCuLmk38Mfbu6tUBIJ46tn6piDSevD81ofh2Kb1NCT9Jnq3ljtOAL-HGPBecYXr5idF6TaXIoo6Fxhlv7tdb8789xAYLY_h_2DrFEkRZLGlTyOSAaJKTzUNiSn_CR8/s400/IMG_3139.jpg" width="300" /></a></div>
3. Warm plum preserves in a saucepan and add butter and vanilla. Let it cool a little and spread over the first layer of dough.<br />
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4. Knead and roll the remaining dough o a well-floured board into a 9x13 rectangle.<br />
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5. The dough will be soft. Roll up on a rolling pin and unroll to fit over the raisin filling.</div>
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6. Sprinkle with coarse sugar.<br />
7. Bake at 350 degrees F for 45 minutes.</div>
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<b>Montgomery, L.M. <i>Anne of Avonlea</i>. New York: Farrar, Straus & Giroux, Inc., 1909.</b></div>
Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com2tag:blogger.com,1999:blog-610537352921995288.post-1967423761344287192015-09-18T23:33:00.000-07:002015-11-27T22:29:38.024-08:00Happy Roald Dahl Day! The Grandparents' FeastRoald Dahl Day is September 13, and happily, I share a birthday month with him! This is the time of year I can ask Jenne to make any dish of my choice. (Best present ever, I know.) Last year, I requested <a href="http://36eggs.blogspot.com/2015/01/the-meat-pie.html">the meat pie from <i>Danny the Champion of the World</i></a>. This year, I wanted Bestemama and Bestepapa's dinner from <i>Boy: Tales of Childhood</i>. Perhaps this will be a tradition: a ridiculously involved Roald Dahl recipe to celebrate our birthday season.<br />
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Author: Dahl, Roald<br />
Book: <i>Boy: Tales of Childhood</i><br />
Difficulty rating: Anna Karenina, almost James Joyce<br />
<div style="text-align: left;">
Deliciousness rating: NEWT<br />
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<a name='more'></a>My senior year at Oberlin College, I took an entire course on authors' autobiographies, and oh my Lord, were they mind-numbingly boring. (Never will I ever finish <i>Vivir para contarla</i>.) Why couldn't they all, I asked myself, be as fascinating as <i>Boy</i>? Such scenes that have left indelible prints on my mind: the rat in the sweet shop, the adenoid procedure, candy bar testing...but above all, the grandparents' feast in Norway:<br />
<br />
<i>This was a Norwegian household, and for the Norwegians the best food in the world is fish. And when they say fish, they don't mean the sort of thing you and I get from the fishmonger. They mean </i>fresh fish<i>, fish that has been caught no more than twenty-four hours before and has never been frozen or chilled on a block of ice. I agree with them that the proper way to prepare fish like this is to poach it, and that is what they do with the finest specimens. And Norwegians, by the way, always eat the skin of the boiled fish, which they say has the best taste of all.<br /> So naturally this great celebration feast started with fish. A massive fish, a flounder as big as a tea-tray and as thick as your arm was brought to the table. It had nearly black skin on top which was covered in brilliant orange spots, and it had, of course, been perfectly poached. Large white hunks of this fish were carved out and put on to our plates, and with it we had hollandaise sauce and boiled new potatoes. Nothing else. And by gosh, it was delicious. As soon as the remains of the fish had been cleared away, a tremendous craggy mountain of home-made ice-cream would be carried in. Apart from being the creamiest ice cream in the world, the flavour was unforgettable. There were thousands of little chips of crisp burnt toffee mixed into it (the Norwegians call it krokan), and as a result it didn't simply melt in your mouth like ordinary ice-cream. You chewed it and it went crunch and the taste was something you dreamed about for days afterwards. </i>(Dahl 57)</div>
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<br /></div>
<div>
Our dinner creation process was so long and involved, I split up the recipes into separate posts:</div>
<div>
<ul>
<li><a href="http://36eggs.blogspot.com/2015/09/bestemama-bestepapas-poached-fish-with.html">Poached fresh fish with hollandaise and boiled new potatoes</a></li>
<li><a href="http://36eggs.blogspot.com/2015/09/bestepapa-bestemamas-krokan-ice-cream.html">Krokan ice cream</a></li>
</ul>
</div>
<div>
I have to say, it was GLORIOUS. Yes, it was the kind of meal you have once in a lifetime. Unless you're Roald Dahl -- then you have it yearly with your grandparents.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSx7UXlL0H8jJ1LYFfhVGuNz4u52IhRJbm9_IZJ8EbqUpqTjnjkEvLOvD3jQ0kQbKd7lJtFraKERBl_byG4UbWeqKnQt-mzDGVPzoCL2BFG-1yhS3uUyJpPwsTx3uf5kleDTsuVw-QCQ/s1600/Champagne.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSx7UXlL0H8jJ1LYFfhVGuNz4u52IhRJbm9_IZJ8EbqUpqTjnjkEvLOvD3jQ0kQbKd7lJtFraKERBl_byG4UbWeqKnQt-mzDGVPzoCL2BFG-1yhS3uUyJpPwsTx3uf5kleDTsuVw-QCQ/s320/Champagne.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With champagne! Because why not. Skaal!</td></tr>
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<tr><td class="tr-caption" style="font-size: 12.8px;">Trying to be classy with our table setting.</td></tr>
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<b style="background-color: white; color: #525252; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13.2px; line-height: 16.8px; text-align: start;"><br /></b></div>
<b>Dahl, Roald. <i>Boy: Tales of Childhood</i>. New York: Puffin Books, 1984.</b></div>
Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com0tag:blogger.com,1999:blog-610537352921995288.post-33915455460707056272015-09-18T22:03:00.000-07:002015-11-27T23:23:36.489-08:00Bestemama & Bestepapa's Krokan Ice Cream<div>
Author: Dahl, Roald<br />
Book: <i>Boy: Tales of Childhood</i><br />
Difficulty rating: Pride and Prejudice<br />
<div style="text-align: left;">
Deliciousness rating: Outstanding</div>
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<i>A tremendous craggy mountain of home-made ice-cream would be carried in. Apart from being the creamiest ice cream in the world, the flavour was unforgettable. There were thousands of little chips of crisp burnt toffee mixed into it (the Norwegians call it krokan), and as a result it didn't simply melt in your mouth like ordinary ice-cream. You chewed it and it went crunch and the taste was something you dreamed about for days afterwards. </i>(Dahl 57)<br />
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<a name='more'></a><b>KROKAN ICE CREAM</b><br />
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<b><i>From </i>Roald Dahl's Cookbook <i>by Felicity and Roald Dahl (141)</i></b><br />
<b><i><br /></i></b>
<b>Ingredients: </b></div>
<div>
<ul>
<li><b><i>Krokan </i></b></li>
<ul>
<li>1 oz butter. This is the one project where you <b>shouldn't</b> use KerryGold butter -- it's so soft, it must mess up the ratio of water to other ingredients. Use regular butter instead.</li>
<li>2.5 oz almonds, skinned and coarsely chopped </li>
<li>1/4 oz almonds, skinned and finely chopped (the recipe called for bitter almonds, but they're illegal in the U.S. because they contain cyanide in raw form) </li>
<li>5 oz sugar </li>
<li>Salt (not included in the original recipe, but let's be real, toffee is always better with salt)</li>
</ul>
<li><b><i>Créme Anglaise </i></b></li>
<ul>
<li>1.75 pints milk </li>
<li>1 vanilla pod, split </li>
<li>10 egg yolks </li>
<li>9 oz sugar </li>
<li>4 oz heavy cream</li>
</ul>
</ul>
<b>Directions:</b><b><span style="font-family: "trebuchet ms" , sans-serif;"></span></b></div>
<div>
<br /></div>
1. Put the ice cream maker in the freezer for a week so it's cold enough.<br />
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2. <b>Make the krokan. </b>Lightly grease a piece of foil placed on a baking sheet.<br />
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3. Mix the butter, almonds, and sugar in a heavy frying pan.<br />
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4. Cook over medium heat. Stir continuously, making sure it doesn't burn.<br />
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5. When it's a nice golden color, turn onto the greased foil.<br />
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6. Let it cool completely.<br />
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7. Put the toffee in a Ziploc bag and lightly crush it into small pieces with a rolling pin.<br />
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8. <b>Make the créme anglaise. </b>Put the milk and the split vanilla pod in a saucepan and bring it to a boil.<br />
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9. Meanwhile, put the yolks and sugar in a bowl and whisk until pale and mousse-like.<br />
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10. Still whisking, pour on the milk until combined.<br />
<br />
11. Pour the mixture back into the saucepan. Over low heat, stir continuously until the mixture thickens to coat the back of a wooden spoon. (Be careful not to overheat the mixture or it will separate.)<br />
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12. Pass through a fine sieve and allow to cool, stirring occasionally to prevent a skin from forming.<br />
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13. Churn the ice cream. When the créme anglaise has cooled, add the cream and pour it into the ice cream machine. Churn until almost frozen. Add the krokan and churn for another few minutes.<br />
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14. Serve straight from the machine or freeze until needed.<br />
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15. Serve the ice cream with as much extra krokan topping as you like.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7F_x9iRwZWN3AJemRTpl03lbxs40urhZrz24ClkjOFSN13KACfgXUCJspaAnDvMXsPcmGSM4sZ688WRKrm0nNL8k7A9pviYhyIZa9yYS7I_PwZnjjL6BT-D7VplJeTD3M2codYlynSE/s1600/IMG_3077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7F_x9iRwZWN3AJemRTpl03lbxs40urhZrz24ClkjOFSN13KACfgXUCJspaAnDvMXsPcmGSM4sZ688WRKrm0nNL8k7A9pviYhyIZa9yYS7I_PwZnjjL6BT-D7VplJeTD3M2codYlynSE/s400/IMG_3077.jpg" width="300" /></a></div>
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<b>Did it measure up?</b></div>
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Guys, try this. You don't have to make the créme anglaise -- just get some good vanilla ice cream. The krokan doesn't take long, and it is magical.<br />
<span style="background-color: white; color: #525252; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 13.2px; line-height: 16.8px;"><span style="color: black; font-family: "times"; font-size: small;"><span style="line-height: normal;"><br /></span></span></span>
<b>Dahl, Roald. <i>Boy: Tales of Childhood.</i> New York: Puffin Books, 1984.</b></div>
Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com0tag:blogger.com,1999:blog-610537352921995288.post-80191409518809909002015-09-18T19:46:00.000-07:002015-11-29T16:32:12.847-08:00Bestemama & Bestepapa's Poached Fish with Hollandaise & Boiled New Potatoes<span style="font-family: "trebuchet ms" , sans-serif;">Author: Dahl, Roald</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Book: <i>Boy: Tales of Childhood</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Difficulty rating: Anna Karenina</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Deliciousness rating: NEWT</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAi64AhKAYP3XED5A9XDc_LiWQfTn5AmU6fjj6To5ZtYuhQvXaWiy_nzH80uT78ium16E3OBDUiRuTNBVAZXB25vABrfPmsfDfxY5Qrr4OTTQj_Vpmxa4cBstxnoL8Bbg2k7-24vdcSo0/s1600/IMG_3067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAi64AhKAYP3XED5A9XDc_LiWQfTn5AmU6fjj6To5ZtYuhQvXaWiy_nzH80uT78ium16E3OBDUiRuTNBVAZXB25vABrfPmsfDfxY5Qrr4OTTQj_Vpmxa4cBstxnoL8Bbg2k7-24vdcSo0/s1600/IMG_3067.jpg" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><i> This was a Norwegian household, and for the Norwegians the best food in the world is fish. And when they say fish, they don't mean the sort of thing you and I get from the fishmonger. They mean </i>fresh<i> </i>fish<i>, fish that has been caught no more than twenty-four hours before and has never been frozen or chilled on a block of ice. I agree with them that the proper way to prepare fish like this is to poach it, and that is what they do with the finest specimens. And Norwegians, by the way, always eat the skin of the boiled fish, which they say has the best taste of all.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i> So naturally this great celebration feast started with fish. A massive fish, a flounder as big as a tea-tray and as thick as your arm was brought to the table. It had nearly black skin on top which was covered in brilliant orange spots, and it had, of course, been perfectly poached. Large white hunks of this fish were carved out and put on to our plates, and with it we had hollandaise sauce and boiled new potatoes. Nothing else. And by gosh, it was delicious</i>. (Dahl 57)</span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Notes from Miko:</span></b><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Flounder isn't exactly common in San Diego, and we at 36 Eggs felt it was more true to the book to get the freshest fish possible rather than finding the exact type of fish. Luckily, Jenne and her family are highly experienced at ocean fishing, so she and her dad made ready their plans. They bought a half-day trip off Point Loma and went off on their mission:</span><br />
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<b>Jenne and Her Dad's Quest for "Fish That Has Been Caught No More than Twenty-Four Hours Before and Has Never Been Frozen or Chilled on a Block of Ice":</b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7zHiKznoe7_QqmyNAzKqxHs9iTBQa1JHlyJjy8_HNy4SWWfrIhKDn0UHfE40Zl23r9l6xDvYfjzDq00wCDN2lfn-eSoLCAsDz4VNyFRimwYtAfXJjicF2CRC8mEhYe_ItQ84on6atIs/s1600/ReadyforFishing.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7zHiKznoe7_QqmyNAzKqxHs9iTBQa1JHlyJjy8_HNy4SWWfrIhKDn0UHfE40Zl23r9l6xDvYfjzDq00wCDN2lfn-eSoLCAsDz4VNyFRimwYtAfXJjicF2CRC8mEhYe_ItQ84on6atIs/s1600/ReadyforFishing.jpeg" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Ready to fish! You may recognize my hat from when Miko wore it to Snark Out...</span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPay7XXnt8WPPGkamRtQ-0CYaUr13opOY6HPdkoqfWDmJQbW-G62mdVF0ci_Pko0HY1PZTGiacsT_i4u8m94sh9SrN60jEEbAbZXrc27N-OTTm3xClc9aoCyBJdssANa_gsYLV70EStGc/s1600/Hooks+and+Breakfast.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPay7XXnt8WPPGkamRtQ-0CYaUr13opOY6HPdkoqfWDmJQbW-G62mdVF0ci_Pko0HY1PZTGiacsT_i4u8m94sh9SrN60jEEbAbZXrc27N-OTTm3xClc9aoCyBJdssANa_gsYLV70EStGc/s1600/Hooks+and+Breakfast.jpeg" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Dad getting our gear ready -- we didn't actually use lures, just hooks and weights. Then, breakfast in the galley.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQL0S_39Ms-w_-E8wWRVXKtmnOcTzXdZbLoGuTdLb_ZWTSvBFS7lYcrAPrL6X4fBOzPBKPDCr-7R3RPk3yXblp49AtXUBqGfolL_XkJjlpKDGfp93dVzk6P_HUmvigSmAFANtc7ibFysY/s1600/IMG_1086.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQL0S_39Ms-w_-E8wWRVXKtmnOcTzXdZbLoGuTdLb_ZWTSvBFS7lYcrAPrL6X4fBOzPBKPDCr-7R3RPk3yXblp49AtXUBqGfolL_XkJjlpKDGfp93dVzk6P_HUmvigSmAFANtc7ibFysY/s1600/IMG_1086.JPG" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">The lovely San Diego Harbor.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWSiscowe0zMAujRlq8p9QchGKl_Z6qXqqJ4HzWVWtMdNf6BhDn3ix2eDIOMtbURRUzg4tqz8C_hHyNcdBz9Z9mBS6zdhjmi1HOPu-FmLz6G25pNF4tLmetSPwxPsopP07Idi8bEPbVvE/s1600/IMG_1095.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWSiscowe0zMAujRlq8p9QchGKl_Z6qXqqJ4HzWVWtMdNf6BhDn3ix2eDIOMtbURRUzg4tqz8C_hHyNcdBz9Z9mBS6zdhjmi1HOPu-FmLz6G25pNF4tLmetSPwxPsopP07Idi8bEPbVvE/s1600/IMG_1095.JPG" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">We stopped at the bait barge to pick up anchovies and sardines.</span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLNhAH1Dmde1swt_8csy7oGc8FsWEvrUqMCO3xvbLTyBT3lg28_oGcj41Pxnr2CIl1WjWUk8-L2olFlKujkTlrG-jqPm1eqZi0GVOaPIRTZMAqTagmjGrl7W4wgxSW7VQn3NDFa0od-M/s1600/ezgif.com-video-to-gif.gif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLNhAH1Dmde1swt_8csy7oGc8FsWEvrUqMCO3xvbLTyBT3lg28_oGcj41Pxnr2CIl1WjWUk8-L2olFlKujkTlrG-jqPm1eqZi0GVOaPIRTZMAqTagmjGrl7W4wgxSW7VQn3NDFa0od-M/s1600/ezgif.com-video-to-gif.gif" /></span></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">I caught a fish! Here's the deckhand trying to get it off the hook for me.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7G10Illx8_PfZjxqYlzuT5II_QyTlCvJLgdYGgGPV2OKf2VcuWvmEma7JCo195dk8oOz9sIUcWnro-YAW9_uU3MxlWkspbu4L8JxBcwTmV4lblDIlTgXcTrYScgxHBNQz5vTtcxbtfls/s1600/IMG_1106.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7G10Illx8_PfZjxqYlzuT5II_QyTlCvJLgdYGgGPV2OKf2VcuWvmEma7JCo195dk8oOz9sIUcWnro-YAW9_uU3MxlWkspbu4L8JxBcwTmV4lblDIlTgXcTrYScgxHBNQz5vTtcxbtfls/s400/IMG_1106.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Tragic Fishing Injury</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-1_6SuJ8z7T6Efl40omgq3q9brB2cT2kKDZ7QV6UXVY2uGAetMxa3Kqzzp38QLFFl_zh894e4opzPldnkTnRmTk59LDGeS3t0YmQRbGgCIrmoz_RRezJTYakGfWHKjwGU72j1WKhtLo/s1600/IMG_3056.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-1_6SuJ8z7T6Efl40omgq3q9brB2cT2kKDZ7QV6UXVY2uGAetMxa3Kqzzp38QLFFl_zh894e4opzPldnkTnRmTk59LDGeS3t0YmQRbGgCIrmoz_RRezJTYakGfWHKjwGU72j1WKhtLo/s400/IMG_3056.jpg" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">A triumphant return!</span></td></tr>
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<b>Cleaning and Gutting the Fish (Trigger Warning for Vegetarians & Vegans!):</b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbxkgAKt4KTujpL_1JVhYntV7xsKiDgAnLbcb2KuTX25-Sw3v1tq_Vnkiypfs4bLeJNI5NC3OF3yKVsaFa4_aGFiOejGC_tVB8GTCeRiijzq85LBfxsUmLKEPUZBDQaPRyXd2ctmS-Rw/s1600/IMG_3058.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbxkgAKt4KTujpL_1JVhYntV7xsKiDgAnLbcb2KuTX25-Sw3v1tq_Vnkiypfs4bLeJNI5NC3OF3yKVsaFa4_aGFiOejGC_tVB8GTCeRiijzq85LBfxsUmLKEPUZBDQaPRyXd2ctmS-Rw/s1600/IMG_3058.jpg" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Look at this haul!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi63DzcZJOVlRRHGOIQW7I58KASRtBq2g0PBiZGoabuSxXb1JI0g4c6t9d6cslhzKmenUW04kc6gCsBgDoC4ocpknt7DlhqZoIoHjrXZwbhKVlxgVjO7oQQ0sJMejmJL9WVQWZ4aCwLLu8/s1600/IMG_3057.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi63DzcZJOVlRRHGOIQW7I58KASRtBq2g0PBiZGoabuSxXb1JI0g4c6t9d6cslhzKmenUW04kc6gCsBgDoC4ocpknt7DlhqZoIoHjrXZwbhKVlxgVjO7oQQ0sJMejmJL9WVQWZ4aCwLLu8/s1600/IMG_3057.jpg" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Raaaawr.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtjUTHMwpiqRSsZ79UbpM__1v_Abj_7rlYwgnUQ9m8ljejpwrrbq-T512LoGrKv8FZ24RkRaPRRAXWsilk_y99yGgxWWy-eQrvVOmx1UUW3UVFaj5qpNUojFTOPFvU76Wp0gjN2cak7s8/s1600/IMG_1121.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtjUTHMwpiqRSsZ79UbpM__1v_Abj_7rlYwgnUQ9m8ljejpwrrbq-T512LoGrKv8FZ24RkRaPRRAXWsilk_y99yGgxWWy-eQrvVOmx1UUW3UVFaj5qpNUojFTOPFvU76Wp0gjN2cak7s8/s400/IMG_1121.JPG" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Demonstrating proper cleaning technique.</span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">Here's Dad explaining how to clean the fish--unfortunately we didn't have a real sushi knife so it looks a bit awkward. Also, he has a lung condition, so please excuse the heavy breathing!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; margin-left: auto; margin-right: auto;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEFzwNegTWbDg8GaUyPMs78UmguF3J5NLoyq6DWMjGhc8KHU10W5C7NdxPsAPF_7c3kQYjzNZNfHRlIKnsPFLq_hIJBElvkPEJtL3Fwu3re-IxVvlbq9l3leycd-FkxaVmQN5FEpQR5gM/s1600/Gutting.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEFzwNegTWbDg8GaUyPMs78UmguF3J5NLoyq6DWMjGhc8KHU10W5C7NdxPsAPF_7c3kQYjzNZNfHRlIKnsPFLq_hIJBElvkPEJtL3Fwu3re-IxVvlbq9l3leycd-FkxaVmQN5FEpQR5gM/s1600/Gutting.jpg" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Just grab onto the gills and pull them right out, he said... And yep, there they are. Lovely.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KxsG8JNW8t3KwYG0FQvTZdDBpwSuoHFUHQ1sDMCHk_4ZN80JQxtwEZqrxfTte7GKvvAlnT4UPEdmMRQrv0oTGEctHbarG3hQHGyokqb-zt5upgRBi4spvbKX2IDpE8GdVm2iZmNRA0U/s1600/IMG_1136.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KxsG8JNW8t3KwYG0FQvTZdDBpwSuoHFUHQ1sDMCHk_4ZN80JQxtwEZqrxfTte7GKvvAlnT4UPEdmMRQrv0oTGEctHbarG3hQHGyokqb-zt5upgRBi4spvbKX2IDpE8GdVm2iZmNRA0U/s400/IMG_1136.JPG" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Ta-da!</span></td></tr>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">POACHED FISH</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Adapted from <a href="http://www.helpwithcooking.com/fish-guide/poaching-fish.html">Help with Cooking</a> and <a href="http://explorenorth.com/library/misc/bl-norocean.htm">ExploreNorth</a>'s recipes</i><br />Difficulty rating: </b>Harry Potter</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Deliciousness rating: </b>NEWT</span><br />
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /></span>
<b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredients:</span></b></div>
<div>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Whole fish, cleaned and gutted with its fins cut off (except for tail) </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Water (3 liters) </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Vinegar (3 tbs) </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Salt (9 tbs) </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Whole peppercorns (1.5 tsp) </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Lemon (3 wedges) </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Parsley (3 stalks) </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Bay leaf for luck</span></li>
</ul>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b>Directions:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">1. Boil a large quantity of water, enough to cover the whole fish. For each liter of water, add 3 tbs salt, 1 tbs of vinegar, 1/2 tsp whole peppercorns, 1 wedge of lemon, and 1 stalk of parsley. Let it simmer for 10-15 minutes.</span></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin: 0px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivGUV3-HkKbC-0qzgL0Rpq1xc5cDhYZmA2QJKvjbSbDDnGgL3aFTNpxobQkT-UrwLnX8D6C8W6tO-rOdaWWhgMb5asRRPYEb9AZSQS-eLllugoLPSAwvvLVE0NSVuG5rAS0gM0_EmtoUo/s1600/IMG_1138.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivGUV3-HkKbC-0qzgL0Rpq1xc5cDhYZmA2QJKvjbSbDDnGgL3aFTNpxobQkT-UrwLnX8D6C8W6tO-rOdaWWhgMb5asRRPYEb9AZSQS-eLllugoLPSAwvvLVE0NSVuG5rAS0gM0_EmtoUo/s400/IMG_1138.JPG" width="300" /></span></a></div>
</td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Miko bought this poacher especially for this project. (Totes worth it.)</span></td></tr>
</tbody></table>
<span style="font-family: "trebuchet ms" , sans-serif;">2. Place the fish on the poaching rack and lower it into the water. Add more water if the water doesn't cover the fish.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">3. Bring it back to a boil and then lower to a simmer until the flesh loosens easily from the backbone. A small fish weighing 10 oz (285 g) takes about 8-10 minutes and larger fish weighing several pounds will require around 15-20 minutes.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">4. Remove the fish and drain. Transfer to a serving dish to cool.<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTMBEHnaDG-DmBjzgpYN7eb2zvaxV-Ac87KyDT9z4FrlEMDq2PI9uJhaD7RrHL9qKSyoH3LQVXANmgP_pzGNiXq438L2wA8IwD0R2gCJ2h1MetlNRnNQGO39arXTyI0cgwt3UeaOWC6o/s1600/IMG_1145.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTMBEHnaDG-DmBjzgpYN7eb2zvaxV-Ac87KyDT9z4FrlEMDq2PI9uJhaD7RrHL9qKSyoH3LQVXANmgP_pzGNiXq438L2wA8IwD0R2gCJ2h1MetlNRnNQGO39arXTyI0cgwt3UeaOWC6o/s1600/IMG_1145.JPG" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">We had a moment of panic wondering how to get the fish out of the poacher without shredding it to bits...and then we realized that's why there's a rack inside it! OH.</span></td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMKbP_uFOZJJJh9ScN9UHg4YEq3EUXPwUGmYCegi-xClUNJ0RTdQiLGqW5_1wvLVpLQT63ExI0vd6CButdArqRoR06gnT0WYGaNXSudX7wGbxP0UwdfD858MXn-qTWVkVayKfmaKb-n0/s1600/IMG_3068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMKbP_uFOZJJJh9ScN9UHg4YEq3EUXPwUGmYCegi-xClUNJ0RTdQiLGqW5_1wvLVpLQT63ExI0vd6CButdArqRoR06gnT0WYGaNXSudX7wGbxP0UwdfD858MXn-qTWVkVayKfmaKb-n0/s1600/IMG_3068.jpg" /></span></a></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiwBY7t2itJ3oJ4J4jpKJDFKinuomDBpNtI-ayoTtWNwoOV59SRzDRUl4INA3EvRqNwLN9amvOXs-sCKW4zRMd_wFgwsYhl03FMAngfH8kFdGbvi6lNS78LUK9y3q0MT2eNUDuzzjA82U/s1600/IMG_3069.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiwBY7t2itJ3oJ4J4jpKJDFKinuomDBpNtI-ayoTtWNwoOV59SRzDRUl4INA3EvRqNwLN9amvOXs-sCKW4zRMd_wFgwsYhl03FMAngfH8kFdGbvi6lNS78LUK9y3q0MT2eNUDuzzjA82U/s400/IMG_3069.jpg" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">I just picked the tail up and all the meat fell off.</span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b>
<b>NEW POTATOES</b></span><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"><i>Recipe adapted from </i>Cooking the Norwegian Way<i> by Sylvia Munsen</i></span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Difficulty rating:</b> Green Eggs and Ham</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Deliciousness rating: </b>Exceeds Expectations</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b>
<b>Ingredients:</b></span></div>
</div>
<div>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">New yellow potatoes </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Small handful of salt </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 tbs butter </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 tbs chopped fresh parsley</span></li>
</ul>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b>
<b>Directions:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">1. Put potatoes in a pan of cold, salted water. (The water should just cover the potatoes.)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">2. Cover the pan and place over high heat. Allow potatoes to boil until tender (about 15-20 minutes). When a fork goes into potatoes easily, drain off water.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">3. Put the lid back on the pan and return to stove to keep warm. Add parsley before serving.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b>
<span style="font-family: "trebuchet ms" , sans-serif;"></span>
<b>HOLLANDAISE SAUCE</b></span><br />
<b><i><span style="font-family: "trebuchet ms" , sans-serif;">Adapted from <a href="http://www.food.com/recipe/julia-childs-hollandaise-sauce-251332">Julia Child</a> and <a href="http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe.html">Tyler Florence</a>'s recipe, along with advice from the <a href="http://sciencenordic.com/doctor-hollandaise">doctor of hollandaise</a></span></i></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Difficulty rating:</b> Pride and Prejudice</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Deliciousness rating: </b>Outstanding<span style="font-family: "trebuchet ms" , sans-serif;"></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b>
<b>I</b><b>ngredients:</b></span><br />
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">3 egg yolks </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 tbs water </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 tbs fresh lemon juice, if needed (or more) </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">6-8 oz very soft butter </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 dash cayenne pepper </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Salt to taste </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Fresh ground white pepper, to taste </span></li>
</ul>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b>
<b>Directions:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">1. Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until pale and doubled in size.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">2. Set the pan over a bowl of hot water and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.</span></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP77DSgpXDCp-sJwnM18stti4F1tev2FsWzRjdKawxcKVtA_Mh7JIdPePoxGIH7ExJ_4WADaLviQ7NCUbq-diIquJbxj3lxymFq6lT2DTOCqhExofPXouNp_CQ39qaMujFcTd77w3eM8s/s1600/Whisking+Exhaustion+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP77DSgpXDCp-sJwnM18stti4F1tev2FsWzRjdKawxcKVtA_Mh7JIdPePoxGIH7ExJ_4WADaLviQ7NCUbq-diIquJbxj3lxymFq6lT2DTOCqhExofPXouNp_CQ39qaMujFcTd77w3eM8s/s1600/Whisking+Exhaustion+%25281%2529.jpg" /></a></td></tr>
<tr><td class="tr-caption">Exhausted from whisking, but happily anticipating eating hollandaise sauce. Seriously, SO MUCH WHISKING.</td></tr>
</tbody></table>
</div>
<span style="font-family: "trebuchet ms" , sans-serif;">3. As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">4. By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">5. Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.</span><br />
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"></span>
</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG977KHhyphenhyphenjg74pCOYgrUMwwlXzfp3rF8oiGwSv8xuCTPxnPD-yyv0rhvBvntzHujmwiD-YhYGyd0qICEgojD2U4fZpI2vqzEwH-oi5T19m5CFtmuRnhLCc487Vv-D5Aqyw7_vyiNNy_t4/s1600/IMG_1148.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG977KHhyphenhyphenjg74pCOYgrUMwwlXzfp3rF8oiGwSv8xuCTPxnPD-yyv0rhvBvntzHujmwiD-YhYGyd0qICEgojD2U4fZpI2vqzEwH-oi5T19m5CFtmuRnhLCc487Vv-D5Aqyw7_vyiNNy_t4/s1600/IMG_1148.JPG" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">LOOK HOW LOVELY AND DELICIOUS. (We added a side of asparagus even though it wasn't strictly authentic.)</span></td></tr>
</tbody></table>
</div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><span style="font-family: "trebuchet ms" , sans-serif;">Did it measure up?</span></b><br />
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"></span></div>
</div>
</div>
</div>
</div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">YES. We are now even more aware of how lucky we are to live in San Diego, where seafood is readily available. Fresh fish is a glorious thing. And so is hollandaise. Many thanks to Jenne's dad, Peter, for joining us on our mission.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<b><span style="font-family: "trebuchet ms" , sans-serif;">Dahl, Roald. <i>Boy: Tales of Childhood. </i>New York: Puffin Books, 1984.</span></b></div>
Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com0tag:blogger.com,1999:blog-610537352921995288.post-70236153993341645442015-09-16T19:50:00.000-07:002016-01-09T02:20:21.987-08:00Marilla's Blue Plum Preserve of AvonleaAuthor: Montgomery, L.M.<br />
Book: <i>Anne of Green Gables</i>, <i>Anne's House of Dreams</i><br />
Difficulty rating: Little Women<br />
Deliciousness rating: TBD<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazZ_ZlwyaFJP0bF_xnHM2Avn7RHZrSa2jooRaTaAA02qn6bKGi8PIfGgvgupIxifgAlPnyQdMhYT7-9JMSbzFTQ9n6PjGgECwirFflve1USvyL4C8ADfVBd-sbKpHwwvjobmw-N3k-r8/s1600/IMG_0982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazZ_ZlwyaFJP0bF_xnHM2Avn7RHZrSa2jooRaTaAA02qn6bKGi8PIfGgvgupIxifgAlPnyQdMhYT7-9JMSbzFTQ9n6PjGgECwirFflve1USvyL4C8ADfVBd-sbKpHwwvjobmw-N3k-r8/s400/IMG_0982.JPG" width="400" /></a><br />
<div>
We weren't QUITE satisfied with our first attempt at Marilla's preserves, which are described as blue plum. I Googled a bit, found <a href="http://articles.latimes.com/2012/sep/29/food/la-fo-market-news-online-20120929">this article</a>, and became convinced that we MUST find damsons to make proper Marilla-style preserves.<br />
<br />
Unfortunately, as detailed in the article, damson plums are incredibly hard to find in Southern California. Jenne and I made a list of all the San Diego farmer's market contacts we could find and tried calling or e-mailing each one. No luck. The closest possibility was <a href="https://www.facebook.com/burkartfarms/">Burkart Farms</a>, who came down from Dinuba to the Santa Monica Farmer's Market every Wednesday morning. And they only had two boxes left! The farmer's market was a three-hour drive from us and Burkart would only be there on a morning Jenne and I both worked. It seemed hopeless.<br />
<br />
But then I remembered: never fear, Nathan is here! Nathan is my friend Haley's husband and a buyer at Specialty Produce, and as part of his job, he goes on Wednesday mornings up to the Santa Monica Farmer's Market to select produce for the store. I know, what are the chances? Jenne and I have several cool contacts with super-unusual jobs, perhaps because we surround ourselves with friends who are obsessed with food. A few Facebook messages and phone calls later, Nathan had made arrangements to get these precious plums for us.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoH92aEivGXh32zwC7VMxJHNl-cLx2mjtHjqztJ96E_FjoOrekGqPKT9u3M14EvCyBRlnA2rS_XCAm_2sT2n_9q-Wt_lyiJH1OoFElkpq2p5MrkiqOdjD-3nwRs86Hk4QnboVnb5iFPM/s1600/IMG_3022+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoH92aEivGXh32zwC7VMxJHNl-cLx2mjtHjqztJ96E_FjoOrekGqPKT9u3M14EvCyBRlnA2rS_XCAm_2sT2n_9q-Wt_lyiJH1OoFElkpq2p5MrkiqOdjD-3nwRs86Hk4QnboVnb5iFPM/s400/IMG_3022+%25281%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The truck arrives with our precious plums.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SRk4jTc7_nRjJRlR_a-RSWRdwoDbVKOrFsX9HVL6SBDldUS7gr-BBot-S_NSuF8G6LIPIcj_gB6UANxmeTMYk0dEXrN6RZE6udbIdJTgAe8nDV9SgOR9T1kVnnxSQidLbq8BY__8YQU/s1600/IMG_3024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SRk4jTc7_nRjJRlR_a-RSWRdwoDbVKOrFsX9HVL6SBDldUS7gr-BBot-S_NSuF8G6LIPIcj_gB6UANxmeTMYk0dEXrN6RZE6udbIdJTgAe8nDV9SgOR9T1kVnnxSQidLbq8BY__8YQU/s400/IMG_3024.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is Nathan, our rare produce man.</td></tr>
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<a name='more'></a><b><br /></b>
<b>MARILLA'S BLUE PLUM PRESERVE OF AVONLEA</b><br />
<br />
Once again, the recipe as written:<br />
"Weigh fruit and take 1/3 as much apples. Peel apples and cut up in
small pieces. Take pound for pound of sugar and enough water to
dissolve. When boiling put in apples and boil till soft. Then put in
plums and let come to a boil."<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHuIxAx8GWKRCAGahjPL-Bl6XMLA3yEgIVf-K7hZyrRokQBqoECeTtlu9_MZiqdiu5f3LsGTFd1a5FvQCa8JIoqI_01lVre060ykUyC2Gtoh5RijO2lI1z9q2OKqM_zAY1-NY2lCJAjk/s1600/IMG_3026.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHuIxAx8GWKRCAGahjPL-Bl6XMLA3yEgIVf-K7hZyrRokQBqoECeTtlu9_MZiqdiu5f3LsGTFd1a5FvQCa8JIoqI_01lVre060ykUyC2Gtoh5RijO2lI1z9q2OKqM_zAY1-NY2lCJAjk/s400/IMG_3026.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We weren't sure what variety of apple would be the most authentic to the recipe until the Culinary Historians of Canada pointed us to a passage where Marilla mentions "Yellow Duchess" trees. We looked up the Yellow Duchess and asked Nate for his closest apple; he recommended the Cameo.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeIRh_auLbf-2wCldP7lwV27AqmlzSEtDpVNup5f3s8Tk0Y6Zjefkjy09Qe9ObQ5yfS5Mo6_13PQYNdUdG-EPd4M15qSJSrH5D0TCpHyZu4bXkVlH1-esv46HdGPke2d7H4GppiDfeD4/s1600/IMG_1060.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeIRh_auLbf-2wCldP7lwV27AqmlzSEtDpVNup5f3s8Tk0Y6Zjefkjy09Qe9ObQ5yfS5Mo6_13PQYNdUdG-EPd4M15qSJSrH5D0TCpHyZu4bXkVlH1-esv46HdGPke2d7H4GppiDfeD4/s400/IMG_1060.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A truly horrifying amount of sugar.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdOqMZ7ogpgcSsmhnLkMntopliCNVZB810wQ0GHJcgAju97nvKQnlaR3YzoCq5O6DFoKurjEjODMmNF5OeiMlPduBSZCzGlasb9JRXKN9xAHO32Ib0zf4rsX8LIKYT-2wXRDIeaFI0Ws/s1600/IMG_1065.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdOqMZ7ogpgcSsmhnLkMntopliCNVZB810wQ0GHJcgAju97nvKQnlaR3YzoCq5O6DFoKurjEjODMmNF5OeiMlPduBSZCzGlasb9JRXKN9xAHO32Ib0zf4rsX8LIKYT-2wXRDIeaFI0Ws/s400/IMG_1065.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We had to fish out all the pits one by one with a spoon...</td></tr>
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<b>Did it measure up?</b><br />
It certainly has a different flavor than our first batch of plum jam; how would we describe it ... almost meaty? Admittedly, we do not LOVE this jam -- Marilla's preserves are supposed to be so good, you want to eat it straight with a spoon. But it's still pretty awesome that we were able to get a plum that's nigh impossible to find in Southern California. (Thank you, Haley and Nathan!) We will try all of our different batches of preserves in our plum puffs to compare and contrast.<br />
<b><br /></b>
<b>Crawford, Elaine and Kelly Crawford. <i>Aunt Maud's Recipe Book: from the kitchen of L.M. Montgomery. </i>Ontario: Moulin Publishing Limited/Crawford's, 1996.</b><br />
<br />
<b>Montgomery, L.M. <i>Anne of Green Gables. </i>1992. New York: Bantam Books, 1922.</b></div>
<br />
<b>Montgomery, L.M. <i>Anne's House of Dreams. </i>1992. New York: Bantam Books, 1922.</b>Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com2tag:blogger.com,1999:blog-610537352921995288.post-26469600794272690612015-08-22T12:30:00.000-07:002017-04-21T00:56:17.756-07:00Hogwarts' Flaming Christmas Pudding36 Eggs has moved! <a href="https://36eggs.com/2015/08/22/hogwarts-flaming-christmas-pudding/">You can read about our Flaming Christmas Pudding process here</a>.Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com2tag:blogger.com,1999:blog-610537352921995288.post-57208615819495538172015-08-17T18:40:00.000-07:002015-11-27T17:41:48.125-08:00Mary's Cherry Dumplings<b>Author: Warner, Gertrude Chandler</b><br />
<b>Book: <i>The Boxcar Children</i></b><br />
<b>Difficulty rating: Little Women</b><br />
<b>Deliciousness rating: Acceptable</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv03x5gfd1ERaJ6BomicUr0o7l4yKkcZVzdR72Brz2MCi9LUkQzAxDInnwGZvjkrNY57mvQJdy-GYwNK6sTRY0cqeejNs8rfz0MtF7QZZMvAfkTo3tus2tSJnNM7DgP-fnvR0Ili8uFzg/s1600/IMG_0522.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv03x5gfd1ERaJ6BomicUr0o7l4yKkcZVzdR72Brz2MCi9LUkQzAxDInnwGZvjkrNY57mvQJdy-GYwNK6sTRY0cqeejNs8rfz0MtF7QZZMvAfkTo3tus2tSJnNM7DgP-fnvR0Ili8uFzg/s400/IMG_0522.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making my best condescending "Yes, my little dear" face that I imagine Mary wore when she talked to Benny.</td></tr>
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<i> Then Mary went into the house and came out again with big bowls of cherry dumplings.</i><br />
<div>
<i> “I can smell something good!” cried Benny. “Is it cherries?”</i><br />
<i> “Yes, my little dear,” said Mary. “Cherry dumplings. The cherries are cooked in the dumplings.”</i><br />
<i> Benny ate his cherry dumpling and went to sleep with the dog for a pillow. </i>(Warner 84)<br />
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<b>Miko's review: </b>My second grade teacher read <i>The Boxcar Children</i> to our class, and it was one of my favorite school read-alouds ever. I do love an orphan story, and the Aldens' housekeeping details were fascinating: how they keep milk cold in the brook, how they use thinned vegetables to make a stew, how they build a pool, etc. I recommended the book to Jenne and re-read it myself for blog research. There are a bajillion and a half meals in the story that we could recreate (because the Aldens are always eating -- clearly, they are our people), but we decided to start with Mary's cherry dumplings.<br />
<br />
There are endless ways to make cherry dumplings: boiled, steamed, baked, fried... We started off with two varieties, one baked and one steamed, but we will be sure to attempt more recipes when cherry season hits again.<br />
<br />
<a name='more'></a>We were determined to use fresh cherries for this project, which meant a whole lot of pitting. Well, I was wandering around Target one day, checking every single aisle for stuff to waste my money on (as one always does at Target), when I found a cherry pitter! I had to buy it, obviously.<br />
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It's like the world's best hole-punch. It is just incredible how far technology has brought humankind. Best 11 bucks I've ever spent.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgBeCzviaC9wD6nDzH2B7d2_y7t2AbKdCtX2GWzZdpBpb3alp9Lmw00aPbX3lNWrAHLvasQH2GEpiquETZVpchsbArmDWXdE-arpvAMj5rW4biA0s6pi6RTQXz0LKvnLZQ84D1GtmdtY/s1600/IMG_2744.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgBeCzviaC9wD6nDzH2B7d2_y7t2AbKdCtX2GWzZdpBpb3alp9Lmw00aPbX3lNWrAHLvasQH2GEpiquETZVpchsbArmDWXdE-arpvAMj5rW4biA0s6pi6RTQXz0LKvnLZQ84D1GtmdtY/s400/IMG_2744.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It would've taken so much longer to pit this mountain of cherries!</td></tr>
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<b><br /></b>
<b>BAKED CHERRY DUMPLINGS</b><br />
<b><i>From </i>Marian Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping, Containing Thousands of Carefully Proved Recipes </b><br />
<b><br /></b>
<b>Ingredients:</b><br />
<ul>
<li>Pint of flour</li>
<li>Heaping tablespoon of butter</li>
<li>Cupful of milk</li>
<li>Pitted cherries, sprinkled with sugar</li>
<li>Egg wash (1 egg + 1 tbs milk, beaten)</li>
</ul>
<div>
<b><br /></b>
<b>Directions:</b></div>
1. Chop the butter into the flour.<br />
<span style="text-align: center;">2. Stir in the milk.</span></div>
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3. Work into a dough.</div>
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4. Roll into a sheet and cut into squares about 4 inches across.<br />
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5. In the center of each square, put a big spoonful of the stoned and sugared cherries.</div>
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6. Lay the dumplings, pinched sides down, on a floured baking pan.</div>
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7. Brush the tops of the dumplings with egg wash.<br />
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8. Bake at 350 degrees.<br />
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<b>Did it measure up?</b></div>
<div>
Marian Harland, your "carefully proved" recipe is a piece of poo. The crust was like thin shoe leather: tough, dry, chewy, and flavorless. Blaaaargh. Standard pie crust would be much tastier. Regular cherries were also just a touch too sweet; sour cherries would be much better, but sadly, they are hard to find in San Diego. We hear whispers that fresh sour cherries can sometimes be found -- for exorbitant prices -- in Middle Eastern markets. We must investigate when they are next in season. Jenne and my girlfriend Laura both thought the dumplings were edible, which bumped the deliciousness rating up to "Acceptable." (But if it was just me, I'd have marked it "Poor.")<br />
<br /></div>
<div>
<b>STEAMED CHERRY DUMPLINGS</b><br />
<b><i>Recipe cobbled together by 36 Eggs chefs</i></b><br />
<b><b><br /></b></b>
<b><b>Ingredients:</b></b><br />
<b>
</b></div>
<div>
<ul>
<li><b><div style="display: inline !important;">
<b>Cherries</b></div>
</b></li>
<ul>
<li>1 quart of red cherries</li>
<li>Juice from 1/2 lemon</li>
<li>Water</li>
</ul>
<li><b>Dumplings</b></li>
<ul>
<li>2 cups (250g) unbleached all-purpose flour</li>
<li>1/2 tsp baking soda</li>
<li>1 tbs sugar</li>
<li>1/2 tsp salt</li>
<li>3/4 cup buttermilk</li>
<li>4 tbs (1/2 stick) unsalted butter, melted and cooled slightly</li>
<li>1 large egg white</li>
</ul>
</ul>
<div>
<b><br /></b>
<b>Directions:</b></div>
<div>
1.<b style="font-weight: bold;"> Make cherry sauce. </b>Put cherries, lemon juice, and water into a pot. Put over medium until the cherries are cooked down.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUtylfTn48EVgCvf9_pzNlhqDbVH4k_9upcrPXsBJ1taYfZ6FuJ5Xff-nvhDwLlTTalPxDBm8M4Na2QNGP0r1HD9jw8RBEbMAOJL0Z33-eUnBr1GgGfbiKMeh-6Ye7dbCpykC7yMvWrg/s1600/IMG_2745.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUtylfTn48EVgCvf9_pzNlhqDbVH4k_9upcrPXsBJ1taYfZ6FuJ5Xff-nvhDwLlTTalPxDBm8M4Na2QNGP0r1HD9jw8RBEbMAOJL0Z33-eUnBr1GgGfbiKMeh-6Ye7dbCpykC7yMvWrg/s1600/IMG_2745.jpg" /></a></div>
<br /></div>
2. <b>Make dumplings. </b>Whisk flour, baking soda, sugar, and salt in large bowl.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
</div>
<div>
3. Combine buttermilk and melted butter in medium bowl, stirring until butter forms small clumps; whisk in egg white. </div>
<div>
<br />
4. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.<br />
<br />
5. Drop about 3 tbs of dumpling batter at a time into the pot of cherry sauce.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-mT08Yd5tXoerm59OLZ9wR2rVSUK5VsCNyr6qzgIyhmB_cutKcMCkVJ_kY9zpI7ShT-dMRlp7XGe_BJua5oXng3Se0JCk_m2jomzlDQh135esPghtQhqq5ZkAdpZb1q7URJVEtE4Q40/s1600/IMG_2757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-mT08Yd5tXoerm59OLZ9wR2rVSUK5VsCNyr6qzgIyhmB_cutKcMCkVJ_kY9zpI7ShT-dMRlp7XGe_BJua5oXng3Se0JCk_m2jomzlDQh135esPghtQhqq5ZkAdpZb1q7URJVEtE4Q40/s400/IMG_2757.jpg" width="310" /></a></div>
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6. Cover the lid with a clean kitchen towel and put the lid on the pot.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3KPbkDOOK06XJOZhn9jM5g84b7Z9FMqKr9pJRpNU5ZdrBUeY5Yt5_VTAD6W545ZtSxQypCVouQ09_TIwQ71M9aAaJ94OqWcJr90pOklMmJHJqjHJxNuB4CACEoG-1OwjQzvxnDrl-Fac/s1600/IMG_2759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3KPbkDOOK06XJOZhn9jM5g84b7Z9FMqKr9pJRpNU5ZdrBUeY5Yt5_VTAD6W545ZtSxQypCVouQ09_TIwQ71M9aAaJ94OqWcJr90pOklMmJHJqjHJxNuB4CACEoG-1OwjQzvxnDrl-Fac/s1600/IMG_2759.jpg" /></a></div>
<div>
7. Cook over medium-low heat (it should bubble a little but not be at a roiling boil) for 15-20 minutes.<br />
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<br /></div>
<b>Did it measure up?</b></div>
<div>
Ehhh. It was strangely bland. Again, it would make a big difference to have tart cherries. Further experimentation with recipes required!<br />
<br />
Also, the leftovers looked simply terrible the next morning. We realized eventually that the grey spots were from the cherry juice soaking in, but we sure thought it had molded overnight.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1GDItp6bDvhc3XDDUOzH25EX0720cTLTySmgxNPFCF9O0cGTfcAZNPSdr9AclIEjKS5RGEy-s1tFJwM1JXKoknFVqsid3ePRLhI_yWwZ5cMD46vOkcS7J77eDwz7Y9CGlO8qtVuoQACY/s1600/IMG_2775.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1GDItp6bDvhc3XDDUOzH25EX0720cTLTySmgxNPFCF9O0cGTfcAZNPSdr9AclIEjKS5RGEy-s1tFJwM1JXKoknFVqsid3ePRLhI_yWwZ5cMD46vOkcS7J77eDwz7Y9CGlO8qtVuoQACY/s320/IMG_2775.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Unappealing.</td></tr>
</tbody></table>
<b><br /></b>
<b>HARD SAUCE</b><br />
<b><i>From the </i><a href="http://thepioneerwoman.com/cooking/hard-sauce/">Pioneer Woman<i>'s recipe</i></a></b><br />
<br />
A bunch of cherry dumpling recipes we researched told us to eat them with "hard sauce." We'd no clue what hard sauce was, but a quick Google search made it obvious that we HAD to try it, authenticity to the Boxcar Children books be damned.<br />
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<b>Ingredients:</b><br />
<ul>
<li>1 stick (1/2 cup) of barely softened butter. If you used KerryGold, it's probably fine straight out of the fridge.</li>
<li>1.5 cups powdered sugar</li>
<li>2 tbs (or more if you want) hard liquor of your choice (We're not quite sure what we used... Whiskey? Bourbon? Brandy? All would be delicious.)</li>
</ul>
</div>
<div>
<b><br /></b>
<b>Directions:</b><br />
<br />
1. Beat butter with a hand mixer till fluffy.<br />
<br />
2. Add powdered sugar gradually. Add liquor and beat again. Make sure to scrape the sides of the bowl periodically so everything gets incorporated evenly.<br />
<br />
3. You can keep it covered in the fridge for days, maybe weeks. Eat with warm desserts like pies, cobblers, and dumplings. Or straight out of the bowl with a spoon. We won't judge.<br />
<br /></div>
<div>
<b>Did it measure up?</b><br />
New favorite thing!<br />
<b><br /></b>
<br />
<b>Warner, Gertrude Chandler. <i>The Boxcar Children. </i>2002. Morton Grove: Albert Whitman & Company, 1942.</b></div>
Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com0tag:blogger.com,1999:blog-610537352921995288.post-51633929234585288782015-08-02T23:39:00.000-07:002015-10-11T16:28:37.538-07:00Marilla's Plum PreserveAuthor: Montgomery, L.M.<br />
Book: <i>Anne of Green Gables</i>, <i>Anne's House of Dreams</i><br />
Difficulty rating: Little Women<br />
Deliciousness rating: TBD<br />
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<div>
<i>"Your dinner is in the oven, Anne, and you can get yourself some blue plum preserve out of the pantry" </i>(<i>Green </i>144).<br />
<br />
<i>Anne's laugh, as blithe and irresistible as of yore, with an added note of sweetness and maturity, rang through the garret. Marilla in the kitchen below, compounding blue plum preserve, heard it and smiled; then sighed to think how seldom that dear laugh would echo through Green Gables in the years to come." </i>(<i>Anne's </i>2)<br />
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We consulted a most authentic source: L.M. Montgomery's own recipe for plum jam! We found out about <i>Aunt Maud's Recipe Book</i> while researching <a href="http://36eggs.blogspot.com/2015/01/miss-ellen-pringles-pound-cake-anne-of.html">Miss Ellen Pringle's 36-egg pound cake</a>. LMM was apparently a celebrated cook, and she kept notes on her favorite dishes. However, as is the habit of a typical natural born cook, she did not provide a whole lot of detail. Thankfully, the Crawfords (authors/editors) give helpful hints that might help the unskilled modern bibliochef.<br />
<b></b><br />
<a name='more'></a><b>PLUM PRESERVE</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4UDS1814upcqqcKIPN87EmHrihrFrbkoYOTWNZNL0WRS7iq7Tkl86f8eyBbY3pbnHheHHuL7nBXa4-RiviRp0BYAC7xBkBz_SQ1HHouNaqoa08mYRffIT24XXCfyhmzpXMrI_XPohl_8/s1600/Joined+-+Ingredients.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4UDS1814upcqqcKIPN87EmHrihrFrbkoYOTWNZNL0WRS7iq7Tkl86f8eyBbY3pbnHheHHuL7nBXa4-RiviRp0BYAC7xBkBz_SQ1HHouNaqoa08mYRffIT24XXCfyhmzpXMrI_XPohl_8/s400/Joined+-+Ingredients.jpeg" width="400" /></a></div>
<b>Ingredients:</b><br />
<ul>
<li>8 plums, some squashy (715g)</li>
<li>1 Braeburn apple (260g)</li>
<li>Sugar (852g)</li>
<li>Water</li>
</ul>
<div>
It's kind of difficult to find traditional produce like good apples and plums in the San Diego area, where instead we have passion fruit, avocados, and mangoes galore. This is a trade-off we don't usually regret in the slightest ... until the time comes to make certain literary recipes.</div>
<div>
<br /></div>
<div>
LMM's original recipe is pretty vague, just five brief sentences: "Weigh fruit and take 1/3 as much apples. Peel apples and cut up in small pieces. Take pound for pound of sugar and enough water to dissolve. When boiling put in apples and boil till soft. Then put in plums and let come to a boil."</div>
<div>
<br /></div>
<div>
If we had more time, we would have tracked down more authentic plums and apples. The plum we should have used is probably the Damson, which is blue in color, more astringent in flavor, and supposed to be excellent for jams and preserves.</div>
<div>
<br /></div>
<div>
We consulted with the trusty <a href="http://culinaryhistorians.ca/">Culinary Historians of Canada</a> about the type of apple we should use, and of course, they did not fail us. (They are our favorite culinary historian group -- not stuffy like some others we've come across, and <a href="https://www.facebook.com/groups/610559355646201/">super-fun to follow on Facebook</a>!) One member pointed out that Marilla remarks in <i>Anne of Avonlea,</i> "Yellow Duchess trees always bear well." Duchess of Oldenburg apples have yellow flesh, and their yellow skin have red patches. The closest we could find was a Braeburn.<br />
<br /></div>
<b>Directions:</b><br />
<b><br /></b>
1. Weigh the plums. Use a 1/3 as much apples.<br />
<br />
<div style="text-align: left;">
2. Pit the plums. We had super-ripe cling plums, so we just squeezed the pits out like so:</div>
<iframe allowfullscreen="" frameborder="0" height="225" src="https://www.youtube.com/embed/To1DrtulQZw?rel=0" width="400"></iframe>
<br />
3. Peel apple and cut into pieces.<br />
<br />
4. Weigh the fruit and add equal amount of sugar.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgINf9iYLDh65vTop1sFmNvU9gyOZJeJLvi4bInfJAGKKm9p9ugucueDx3BWyvC89BYBk-hf5vdFXmO1SxPhkZOMqXk39tQzto7fJahcG3mb0LC4cROycB2pl0hN19tByIfnaqv7BGaOws/s1600/IMG_0442.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgINf9iYLDh65vTop1sFmNvU9gyOZJeJLvi4bInfJAGKKm9p9ugucueDx3BWyvC89BYBk-hf5vdFXmO1SxPhkZOMqXk39tQzto7fJahcG3mb0LC4cROycB2pl0hN19tByIfnaqv7BGaOws/s400/IMG_0442.jpg" width="279" /></a></td></tr>
<tr><td class="tr-caption">Weigh the plum and apple separately so you don't have to pick all the apple bits out like I had to.</td></tr>
</tbody></table>
<br />
5. "Add enough water to dissolve." So this much? And then bring to a boil over medium-high heat.<br />
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6. Add the apples. Boil till soft over medium heat. (20-25 minutes and stir often, the Crawfords helpfully add.)<br />
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<tr><td class="tr-caption" style="text-align: center;">This reminds me of the endless eggbeater treading we did in water polo.</td></tr>
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7. Well, after 20-25 minutes, the apples hadn't gone soft at all. We added the plums anyway ...<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJu79QwIJw1PQX4PNln0ZotGQkzngBn3QhuOVeQMakuC7g_CLCxyu1vQRGJ1TxtNLiVvfRS-o2kh4dANpufzicVOCgPw1G04yF87EWReCtXxvOqIPOEOpYPrmWNROtVPYhHai5PGnCOg0/s1600/IMG_0446.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJu79QwIJw1PQX4PNln0ZotGQkzngBn3QhuOVeQMakuC7g_CLCxyu1vQRGJ1TxtNLiVvfRS-o2kh4dANpufzicVOCgPw1G04yF87EWReCtXxvOqIPOEOpYPrmWNROtVPYhHai5PGnCOg0/s400/IMG_0446.jpg" width="306" /></a></td></tr>
<tr><td class="tr-caption">Wow, this looks like vomit.</td></tr>
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<br />
8. After a while more boiling, the apples were still keeping their shape. We were nervous, since this recipe didn't call for any pectin, so the only jelling agent was the apple.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkqNDXOrQOOQv-m2g5C6JjGMySrjLVdtQCO5QOKRy4vscl1F5dk-275OsH8mLaIH22aD4gC2M0HeQo8NDgSQP4bcSVCSHk2Icofx-3aEWODz80l-CYgsiDvD2dTYKvGX39q8VyKPua1SE/s1600/IMG_2670.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkqNDXOrQOOQv-m2g5C6JjGMySrjLVdtQCO5QOKRy4vscl1F5dk-275OsH8mLaIH22aD4gC2M0HeQo8NDgSQP4bcSVCSHk2Icofx-3aEWODz80l-CYgsiDvD2dTYKvGX39q8VyKPua1SE/s400/IMG_2670.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption">So we blended it. Not the most authentic tool, but it's better than having jelly that won't jell. Just ask Meg March.</td></tr>
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9. We then strained the concoction to get the little pits of plum peel out. A lovely color, no? Much more appetizing than the pot of vomit we were cooking up in Step 7!</div>
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10. Boil a bit longer until it thickens. To test if it's ready, put a little bit of the hot jam on a plate, and put it in the freezer for a few minutes. If you can draw a line through it with your finger that stays, it should be done.<br />
<br />
And then Jenne sealed them up in jars! (She has some experience with canning.) Did you see how adorable they are? If not, scroll to the top of the post! They are Pinterest-worthy.<br />
<b><br /></b>
<b>Did it measure up?</b><br />
<b><br /></b>
Well, it's real sweet. Like candy. We would have preferred it a bit more tart -- we should've added lemon, perhaps. We couldn't be too choosy about our fruit, and our plums were probably a little too ripe. We are reserving our final judgment, however, until we use it to make Marilla's matchless plum puffs!<br />
<br />
<b>Crawford, Elaine and Kelly Crawford. <i>Aunt Maud's Recipe Book: from the kitchen of L.M. Montgomery. </i>Ontario: Moulin Publishing Limited/Crawford's, 1996.</b><br />
<br />
<b>Montgomery, L.M. <i>Anne of Green Gables. </i>1992. New York: Bantam Books, 1922.</b></div>
<br />
<b>Montgomery, L.M. <i>Anne's House of Dreams. </i>1992. New York: Bantam Books, 1922.</b>Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com0tag:blogger.com,1999:blog-610537352921995288.post-73306211114688822712015-07-31T00:00:00.000-07:002017-04-17T18:44:52.579-07:00Happy Birthday, Harry! Mrs Weasley's Snitch Cake36 Eggs has moved! <a href="https://36eggs.com/2015/07/31/happy-birthday-harry-mrs-weasleys-snitch-cake/">Our birthday post for Harry can now be found here</a>.Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com0tag:blogger.com,1999:blog-610537352921995288.post-87413306732209620062015-07-25T23:43:00.000-07:002015-09-04T04:06:56.429-07:00The Three Broomsticks' ButterbeerAuthor: Rowling, J.K.<br />
Book: <i>Harry Potter and the Prisoner of Azkaban</i>, <i>Harry Potter and the Goblet of Fire</i><br />
Difficulty rating: Depends on the recipe chosen<br />
Deliciousness rating: Depends heavily on the recipe and consumer's taste!<br />
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<i>Ron came back five minutes later, carrying three foaming tankards of hot Butterbeer .... Harry drank deeply. It was the most delicious thing he’d ever tasted and seemed to heat every bit of him from the inside.</i> (<i>Prisoner</i> UK 218, US 201)<br />
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<a name='more'></a><br />
<b>THE BUTTERBEER HOUSE CUP</b><br />
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On July 25, 36 Eggs held our Butterbeer House Cup Tournament! We split ourselves up into the four Houses -- most of us already knew which House we'd be sorted into, although there were some last-minute Pottermore log-ins. Each House developed their own recipe to enter to win the Butterbeer House Cup (i.e. the Felix Felicis shotglass that I'd made at a paint-your-own-pottery place a while back).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaCgPtri5UAhwuGdq9Ephqi4UhtgSu-DBkxf02dRhFdQI0kYVTPDFGTFMXkhH22LhF-7yc-mSs1jv8kToUDt8OSupea-jYJR-c2zwp3jjdmwoObN7QwU6Fm47A46pDDLX4EUtMp_imVdQ/s1600/Felix+Felicis+Shotglass.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaCgPtri5UAhwuGdq9Ephqi4UhtgSu-DBkxf02dRhFdQI0kYVTPDFGTFMXkhH22LhF-7yc-mSs1jv8kToUDt8OSupea-jYJR-c2zwp3jjdmwoObN7QwU6Fm47A46pDDLX4EUtMp_imVdQ/s1600/Felix+Felicis+Shotglass.jpg" /></a></td></tr>
<tr><td class="tr-caption">The 2015 Butterbeer House Cup.</td></tr>
</tbody></table>
7* recipes found online were compiled into Butterbeer recipe resource booklets for the Houses to consult (here are the <a href="https://drive.google.com/file/d/0B6gEHsG7t6XyN19XcGtEUFZHZmc/view?usp=sharing">PDF</a> and <a href="https://drive.google.com/file/d/0B6gEHsG7t6XyUV84UHBrOHcySHc/view?usp=sharing">Word</a> documents for download). The Butterbeer Brewing Data Sheet (which includes a list of all of the references to Butterbeer in the books and a page for notes) can be found <a href="https://drive.google.com/file/d/0B6gEHsG7t6XyQUE0dHBlVW1Xb0k/view?usp=sharing">here in PDF</a> and <a href="https://drive.google.com/file/d/0B6gEHsG7t6XyOGtVZnRFeWsxWlk/view?usp=sharing">here in Word format</a>. *Because 7 is the most powerful magical number.<br />
<br />
We had the following ingredients available for use:<br />
<ul>
<li>butter</li>
<li>Butterscotch Schnapps</li>
<li>cinnamon</li>
<li>cream, heavy</li>
<li>cream, whipped</li>
<li>eggs</li>
<li>extract, vanilla</li>
<li>food coloring, yellow</li>
<li>honey</li>
<li>ice</li>
<li>ice cream, vanilla</li>
<li>ice cream topping, butterscotch</li>
<li>ice cream topping, caramel</li>
<li>milk</li>
<li>Newcastle</li>
<li>nutmeg</li>
<li>rum</li>
<li>salt</li>
<li>soda, club</li>
<li>soda, dry vanilla</li>
<li>sugar, brown</li>
<li>sugar, caramelized</li>
<li>sugar, powdered</li>
<li>sugar, white</li>
<li>syrup, maple</li>
<li>vinegar, cider</li>
<li>vodka</li>
<li>whiskey, Irish</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAsLX4PQil3qd5z8xacTveq_56PuUuIbvyDdTjzifoWVOPa3YJo2nUXJ2e3wVvdkAwcvlQlH7Qmqhz52c0ydW-b7feWMd1U4xYiKjHuI8DhLWMKwdjTTEbKkZ3Jw5XFBmoG4BPc1uxcU/s1600/IMG_0398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAsLX4PQil3qd5z8xacTveq_56PuUuIbvyDdTjzifoWVOPa3YJo2nUXJ2e3wVvdkAwcvlQlH7Qmqhz52c0ydW-b7feWMd1U4xYiKjHuI8DhLWMKwdjTTEbKkZ3Jw5XFBmoG4BPc1uxcU/s1600/IMG_0398.JPG" /></a></div>
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Hilariously, the Houses acted exactly according to stereotype with this challenge. The Gryffindors charged ahead and started mixing ingredients before the other teams had even begun collecting their thoughts. The Hufflepuffs cheerily formed a circle and cooperated together to make their recipe.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwK-tjjPJp9Rro5AnPBPL6JUvvu0Iu2KRIUEqu6aN2PdO_oJ-4CJWSaOgVUoa36fHSUmJhQCZk5BUc5HviGnEFQcB6lB2vb-fY4YAv72fzMBz_J462lHPU28RnwXZCNmXq43Ip2700aM/s1600/IMG_0407.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwK-tjjPJp9Rro5AnPBPL6JUvvu0Iu2KRIUEqu6aN2PdO_oJ-4CJWSaOgVUoa36fHSUmJhQCZk5BUc5HviGnEFQcB6lB2vb-fY4YAv72fzMBz_J462lHPU28RnwXZCNmXq43Ip2700aM/s1600/IMG_0407.jpg" /></a></td></tr>
<tr><td class="tr-caption">Teamwork!</td></tr>
</tbody></table>
The Slytherins whispered and warned other teams to step off because their method was secret. The Ravenclaws had an intellectual discussion about their Butterbeer vision, broke into pairs to test their concoctions, and debated which was their best representative. They voted 4 to 3 between Recipe 1 and 2, and we all ended up trying both.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRChyphenhyphenLVU6VZ-mJSYww5iR_gLoYUoooDgrBEa4uspgLiJgTL1CacxzH2viFJ8Ob72LWoM1S5jcGMgJIOpevWx4d-6Alz2QHXtVgOLuhAQrFqk0mDInjK1jRSzTBRLjyG8BxpvQAXEssxdw/s1600/IMG_0410.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRChyphenhyphenLVU6VZ-mJSYww5iR_gLoYUoooDgrBEa4uspgLiJgTL1CacxzH2viFJ8Ob72LWoM1S5jcGMgJIOpevWx4d-6Alz2QHXtVgOLuhAQrFqk0mDInjK1jRSzTBRLjyG8BxpvQAXEssxdw/s1600/IMG_0410.jpg" /></a></td></tr>
<tr><td class="tr-caption">Jenne and Nick, creators of the official Ravenclaw entry (Ravenclaw 1).</td></tr>
</tbody></table>
Results were as follows:<br />
<ul>
<li>Gryffindor: 1 point</li>
<li>Hufflepuff: 9 points</li>
<li>Ravenclaw 1: 3 points</li>
<li>Ravenclaw 2: 4 points</li>
<li>Slytherin: 1 point</li>
</ul>
The Hufflepuffs were declared the House Cup winners! (Heh, for the first time in Harry Potter history, Slytherin Miko mutters.)<br />
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<br />
<b>HUFFLEPUFF HOUSE RECIPE -- House Cup Winner</b><br />
<b><br /></b>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg26SCS7Ggqwyh0_9t-rQe4c4RlkjmpmriDfo0vCVc2IirWsAGTCFKFgCyH1FuwHyBOR8DP97qclDeb569exQLMWumDi6Ad2Itd2pEExxiCKkCzyOeCYpP90Ff6IfNo-JX0vOl19uea9h8/s1600/IMG_0402.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg26SCS7Ggqwyh0_9t-rQe4c4RlkjmpmriDfo0vCVc2IirWsAGTCFKFgCyH1FuwHyBOR8DP97qclDeb569exQLMWumDi6Ad2Itd2pEExxiCKkCzyOeCYpP90Ff6IfNo-JX0vOl19uea9h8/s1600/IMG_0402.jpg" /></a></td></tr>
<tr><td class="tr-caption">The Hufflepuff team.</td></tr>
</tbody></table>
<b>Ingredients:</b><br />
<ul>
<li>1/2 shot Butterscotch Schnapps</li>
<li>1/2 shot rum</li>
<li>2 shots dry vanilla soda</li>
<li>Whip cream</li>
</ul>
<b>Directions:</b></div>
<div>
<b><br /></b>"We cast a spell with one half-shot butterscotch and two shots vanilla soda, spilled into the cauldron. We shook a bottle of magical rum and added it to the cauldron. Lastly, we swished and flicked to get a topping of whipped cream. Repeat steps." (Quoted from the data sheet.)<br />
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<b>GRYFFINDOR HOUSE RECIPE</b><br />
<b><br /></b>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJrMf1QnkNLNyIZREOih0LBQ5WSeTEmB2QvgvcjxCYNbhxLVMG4R-Y-TCToTZ43LAPnA6mslX-AHkp79kdWqryaIfajJ3D8Q9uErlX-XD9sfMoRHL7YFszj2v8SsZOdPhkr0mW62PtIA/s1600/IMG_0404.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJrMf1QnkNLNyIZREOih0LBQ5WSeTEmB2QvgvcjxCYNbhxLVMG4R-Y-TCToTZ43LAPnA6mslX-AHkp79kdWqryaIfajJ3D8Q9uErlX-XD9sfMoRHL7YFszj2v8SsZOdPhkr0mW62PtIA/s1600/IMG_0404.jpg" /></a></td></tr>
<tr><td class="tr-caption">We were surprised that we only had two Gryffindors in our group.</td></tr>
</tbody></table>
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<b>RAVENCLAW HOUSE RECIPE 1</b><br />
<b><br /></b>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnDUjBD-5I_PJ9E8MwV3xEvm98xcjII69sMZnz84D77n6WuKv9jtIL35EHIUA0JhlMQJLMAd5LJYacsDfTdXaOwuShKIHHOSB_oshXBzbpbykcKWWmWTCsxlxLMAbFracekU6GybHfXwM/s1600/IMG_0406.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnDUjBD-5I_PJ9E8MwV3xEvm98xcjII69sMZnz84D77n6WuKv9jtIL35EHIUA0JhlMQJLMAd5LJYacsDfTdXaOwuShKIHHOSB_oshXBzbpbykcKWWmWTCsxlxLMAbFracekU6GybHfXwM/s1600/IMG_0406.jpg" /></a></td></tr>
<tr><td class="tr-caption">It's no surprise that a party hosted by two librarians would be <br />FULL of Ravenclaws.</td></tr>
</tbody></table>
<b>Ingredients: </b><br />
<ul>
<li>2 tbs butterscotch sauce</li>
<li>1 mug of Newcastle</li>
</ul>
<b>Directions:</b><br />
1. Put butterscotch sauce in a mug and add a splash of beer. Microwave for 30 seconds. Stir till dissolved.<br />
2. Add the rest of the beer slowly.<br />
<b><br /></b>
<b>RAVENCLAW HOUSE RECIPE 2</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
<ul>
<li>Dash of cinnamon</li>
<li>Dash of cloves</li>
<li>Shot of Butterscotch Schnapps</li>
<li>3 shots of dry vanilla soda</li>
<li>1-2 shots of Newcastle</li>
</ul>
<b>Directions:</b><br />
1. Mix!<br />
<b><br /></b>
<b>SLYTHERIN HOUSE RECIPE</b><br />
<b><br /></b>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkvYFTaznPsfawhK4aHirGzVQWSiY6yLBR0Fpk-tWFZEdv6iQU08DCTo-TSXnMzfOyREzRNtlFuoV0tDZQpJeHXb7r4cCRWfMTcTVnk0ckcjmzgQWN_duDQyKT6w3_QwFviJIcn9T2Oc/s1600/IMG_0401.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkvYFTaznPsfawhK4aHirGzVQWSiY6yLBR0Fpk-tWFZEdv6iQU08DCTo-TSXnMzfOyREzRNtlFuoV0tDZQpJeHXb7r4cCRWfMTcTVnk0ckcjmzgQWN_duDQyKT6w3_QwFviJIcn9T2Oc/s1600/IMG_0401.jpg" /></a></td></tr>
<tr><td class="tr-caption">We are the baddies.</td></tr>
</tbody></table>
<b>Ingredients:</b><br />
<ul>
<li>2 tbs butter</li>
<li>2 tbs brown sugar</li>
<li>Milk</li>
<li>Rum to taste</li>
<li>1 tsp vanilla</li>
<li>Dash of cinnamon</li>
<li>Salt</li>
<li>Special tool needed: milk frother (which costs about $8 from IKEA)</li>
</ul>
<b>Directions:</b><br />
1. Brown the butter over medium heat.<br />
2. Add the brown sugar and caramelize.<br />
3. Whisk in the milk and bring to a boil.<br />
4. Add rum and let it cook off just a little.<br />
5. Add vanilla, cinnamon, and salt.<br />
6. Use the milk frother to make it all foamy.<br />
<br />
<b>Did it measure up?</b><br />
Harry Potter fans all dream of trying Butterbeer, but we all have pretty different ideas of what it would taste like. That's no surprise if you study the references -- the descriptions of Butterbeer are vague in the extreme. All we know about Butterbeer is that it:</div>
<div>
<ul>
<li>is delicious</li>
<li>is foamy</li>
<li>can be drunk hot or cold</li>
<li>is served in tankards or bottles</li>
</ul>
There's also a debate about whether it has alcohol in it or not. I personally hold fast to the belief that it's at least a little bit boozy because of this quote:</div>
<div>
<br /></div>
<div>
<i> [Winky] was clutching a bottle of Butterbeer and swaying slightly on her stool, staring into the fire. As they watched her, she gave an enormous hiccough. </i><br />
<i> ‘</i><i>Winky is getting through six bottles a day now,’ Dobby whispered to Harry. </i><br />
<i> 'Well, it’s not strong, that stuff,’ Harry said.</i><br />
<i> But Dobby shook his head. </i><i>‘’Tis strong for a house-elf, sir,’ he said. </i>(<i>Goblet</i>: UK 583, US 536)<br />
<br />
House-elves are tiny in stature -- it makes sense that Winky has super-low tolerance to even a teensy bit of alcohol. Also, Butterbeer is given for the first time to third-years, who are now old enough to go to the Hogsmeade pub. It wouldn't be crazy if the wizarding world had a very weak alcoholic drink that they must be 13 to drink.<br />
<br />
Miko: My favorite of all of the recipes we tried was Ravenclaw 2. I did like Slytherin's also, since it's what I pictured Butterbeer to be -- sort of a butterscotchy hot chocolate-like drink, but I'd double the amount of butter and maybe put a little more brown sugar.<br />
<br />
Jenne: Is it uncool to say my own recipe (Ravenclaw 1) was my favorite? Well, too bad because it was. It tasted exactly like I imagined butterbeer--fizzy, not creamy, but with some body to it. The combination of butterscotch sauce and beer produced a perfect foam!<br />
<br />
If I was going strictly by taste, I would have picked one of the other Ravenclaw recipes, the only non-alcoholic one. Created of course by Django, our 11-year-old youngest member! It was lovely and refreshing with a hint of cinnamon, a bit like horchata. However, it didn't taste anything like my imagined butterbeer so I didn't vote for it. Sorry, man.<br />
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<span style="font-family: inherit;"><b><b>Rowling, J.K. <i>Harry Potter and the Prisoner of Azkaban</i>. </b><b style="background-color: white; line-height: 18.4799995422363px;">London: Bloomsbury, 1999.</b></b></span></div>
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<span style="font-family: inherit;"><b><b style="background-color: white; line-height: 18.4799995422363px;"><br /></b></b></span></div>
<span style="font-family: inherit;"><b>
Rowling, J.K. <i>Harry Potter and the Prisoner of Azkaban</i>. </b><b style="background-color: white; line-height: 18.4799995422363px;">New York: Scholastic Inc., 1999.</b></span></div>
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<b><span style="font-family: inherit;"><span style="line-height: 18.4799995422363px;"><br /></span></span></b></div>
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<span style="font-family: inherit;"><b>Rowling, J.K. <i>Harry Potter and the Goblet of Fire</i>. </b><b style="background-color: white; line-height: 18.4799995422363px;">London: Bloomsbury, 2000.</b><b><span style="line-height: 18.4799995422363px;"><br /></span><br /> Rowling, J.K. <i>Harry Potter and the Goblet of Fire</i>. </b><b style="background-color: white; line-height: 18.4799995422363px;">New York: Scholastic Inc., 2000.</b></span></div>
Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com2tag:blogger.com,1999:blog-610537352921995288.post-30088307705813021562015-07-25T21:05:00.000-07:002015-09-04T03:38:09.359-07:00Harry Potter Feast with Friends<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXb1E76mmTKyg2_n3uP8ue2CHYvvMwRt8-ZnwiWEcMbswIa9DHWh_vm966bvozmncsG1m-Z36bl0s2za-Su-iNdlu9ZO-J4RsTXDXkPhTCEULbZeydsqsbQxmPvJoNy2v1Pq4DxMM4es/s1600/IMG_2638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXb1E76mmTKyg2_n3uP8ue2CHYvvMwRt8-ZnwiWEcMbswIa9DHWh_vm966bvozmncsG1m-Z36bl0s2za-Su-iNdlu9ZO-J4RsTXDXkPhTCEULbZeydsqsbQxmPvJoNy2v1Pq4DxMM4es/s400/IMG_2638.jpg" width="387" /></a></div>
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<i>Harry opened it with trembling fingers. Inside was a large, sticky chocolate cake with Happy Birthday Harry written on it in green icing.</i> (<i>Philosopher's</i> UK 40 US 48)<br />
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On July 25, 36 Eggs hosted a Harry Potter Birthday Feast to celebrate the Chosen One's upcoming birthday. Only HP fans were allowed -- plus ones were BANNED if they hadn't read the books or at least watched the movies. We asked everyone to bring an HP treat to share, and the guests all stepped up their game. There was a truly staggering amount of food.<br />
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<ul>
<li>Sausage & steak by Glennis and Thomas -- we are trying to steal Glennis's recipes, because this was some good, good meat.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsd1pFeqnwHE4jQGTLeyFN4uaHRu__gilA_WfeS1WNZhzD2H61bV8H6wWaBcYP_k0vQTp4cJtl7wWXpnvHiyZLqBSvlzRNhi5zixRcfiRhsULpn7bvhWXwwfnNiZAtajqO2SH0-hOAcso/s1600/IMG_2643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsd1pFeqnwHE4jQGTLeyFN4uaHRu__gilA_WfeS1WNZhzD2H61bV8H6wWaBcYP_k0vQTp4cJtl7wWXpnvHiyZLqBSvlzRNhi5zixRcfiRhsULpn7bvhWXwwfnNiZAtajqO2SH0-hOAcso/s400/IMG_2643.jpg" width="320" /></a></div>
<ul>
<li>Shepherd's pie by Sara C.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaG_sGtw_HEJKJbMBOG22VyYWzLKpaE8wDIV7TdKaMl3cqR4AIeOhrLp88NLW60EJjyVsHocJEb-9GhQ0W1bvGLa772U1beCtyz1k36iAJrjhPpsbKOxSflfFMsbB2iFeurXdH3Qb7g7g/s1600/IMG_0389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaG_sGtw_HEJKJbMBOG22VyYWzLKpaE8wDIV7TdKaMl3cqR4AIeOhrLp88NLW60EJjyVsHocJEb-9GhQ0W1bvGLa772U1beCtyz1k36iAJrjhPpsbKOxSflfFMsbB2iFeurXdH3Qb7g7g/s400/IMG_0389.JPG" width="300" /></a></div>
<ul>
<li>Kreacher's French onion soup with toast by Joe & Shannon. (I am sad I didn't get a photo of this one, I enjoyed it so.)</li>
<li>Roast parsnips and sprouts by Sarah H.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGjQSYzQpIeki6hHG8YCXi395NU2viKQf63LweHdWhw_nsWipexI3r1AMZTt1GLnAYlRlOAk7qgD8Zd9yCyetmKQKYnpEN6XWMYxHvY0PhyphenhyphenrYRyA7Z4WMiBgK9b2DQcw9CJHbeZ5v7mY/s1600/IMG_2641.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGjQSYzQpIeki6hHG8YCXi395NU2viKQf63LweHdWhw_nsWipexI3r1AMZTt1GLnAYlRlOAk7qgD8Zd9yCyetmKQKYnpEN6XWMYxHvY0PhyphenhyphenrYRyA7Z4WMiBgK9b2DQcw9CJHbeZ5v7mY/s400/IMG_2641.jpg" width="301" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">I had never eaten a parsnip before. It's like a cross<br />between a carrot and a potato.</span></td></tr>
</tbody></table>
<ul>
<li>Crumpets with jam and marmalade by Ramona</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZ0KkVHyqOWjdBbiH6_bOUk4d9nyiEreTh7KRWxw1DPOZaGEuR0W4KUqxQNdJpY0xN-5KbX9UThzQ8jX5qHXOU4lry7sPnT97Xagci5CL2XOB-WDmWY7gDqshaphMVSsM_tqViAyBJew/s1600/IMG_2636.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZ0KkVHyqOWjdBbiH6_bOUk4d9nyiEreTh7KRWxw1DPOZaGEuR0W4KUqxQNdJpY0xN-5KbX9UThzQ8jX5qHXOU4lry7sPnT97Xagci5CL2XOB-WDmWY7gDqshaphMVSsM_tqViAyBJew/s400/IMG_2636.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><span style="font-size: small;">Look how lovely. I was impressed that Ramona was such a<br />grownup that she had bread baskets -- and then she told me she'd<br />borrowed her mom's. I wonder if I'll someday be an adult<br />with baskets around the house.</span></td></tr>
</tbody></table>
<ul>
<li>Pumpkin Pasties (savory and sweet) by Jenn F. and Michael</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11-hsgNzr8Q77YbZIjno-GxqSLWY_OqSSwLrl7_EwscRSZOYeZUcYaQXZUdCJpNCykz-fSyYd_3OxseOD52zIT-kV8lxACMh_kntToe0lueBhs_mjtcr3LH6rjeVMvPgnFlIhpbbxS_k/s1600/IMG_2642.jpg" imageanchor="1"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11-hsgNzr8Q77YbZIjno-GxqSLWY_OqSSwLrl7_EwscRSZOYeZUcYaQXZUdCJpNCykz-fSyYd_3OxseOD52zIT-kV8lxACMh_kntToe0lueBhs_mjtcr3LH6rjeVMvPgnFlIhpbbxS_k/s400/IMG_2642.jpg" width="400" /></a></div>
<ul>
<li>Chocolate Frogs by Chelsie</li>
</ul>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYHhVdoXyGoIX_XR4h7uWJAieMPewrcw5cTcW1vigYpyn-LnGnS9o-dBemNaYRICtqXGDF6cIa472qeGW_ZPMgxkbfw6CTJfK9gydI65Lk7sgk_uNtabSlXLwkIEcujD2LnrE1zSqgns/s1600/IMG_2637.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjknJUWKFNovIe9Id1Lsc1U58GV5AU5BZSbl29wjBAO2bO_oR7S1dcRrcnKbBA882onc0baDX8PRPLB2aHQxIqYmjMqoBVOmxmZ7wqVpvGQ7mFYz71rmZ03v3FpSMsyvC7jrxvERmfbMEo/s1600/ChocolateFrogs.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjknJUWKFNovIe9Id1Lsc1U58GV5AU5BZSbl29wjBAO2bO_oR7S1dcRrcnKbBA882onc0baDX8PRPLB2aHQxIqYmjMqoBVOmxmZ7wqVpvGQ7mFYz71rmZ03v3FpSMsyvC7jrxvERmfbMEo/s400/ChocolateFrogs.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><span style="font-size: small;">Chelsie packed them in hand-decorated boxes<br />and even added Chocolate Frog cards! (I got Helga Hufflepuff.)</span></td></tr>
</tbody></table>
<li>Harry's first birthday cake by Melissa</li>
<li>Trifle by Jennifer L.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1MV7c75A8wFArVA2ZM3FdYMHs8xUkU3p0PUAOrAy9opz6IaZl-R8AMuyftFtCyGyOAu826asJX3uGtca6tqV6xg03PTRES4Yx4DbL7_p0xcHYox8Jgq-JY9kWtbQ3Vgnut-u7s9wJ0dE/s1600/Trifle.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1MV7c75A8wFArVA2ZM3FdYMHs8xUkU3p0PUAOrAy9opz6IaZl-R8AMuyftFtCyGyOAu826asJX3uGtca6tqV6xg03PTRES4Yx4DbL7_p0xcHYox8Jgq-JY9kWtbQ3Vgnut-u7s9wJ0dE/s400/Trifle.jpg" width="395" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">We hear she got this trifle dish specifically for this occasion!<br />Now, that is commitment.</span></td></tr>
</tbody></table>
<ul>
<li>Apple pie by Janet</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvlDj5QluxdDAcyS9_rMB_A2jxxtJVtkSKqZ-VVD-KdQkvJbdVTxjEpLiTl2wEIHOvfD0xkrGao_Y_jZXa_IWyaNRKhPRpUWoC3vLSQ9CvBFpshKrYjBFLrq3P_IRS1dOBbW1PFU9-Oc/s1600/IMG_0385.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvlDj5QluxdDAcyS9_rMB_A2jxxtJVtkSKqZ-VVD-KdQkvJbdVTxjEpLiTl2wEIHOvfD0xkrGao_Y_jZXa_IWyaNRKhPRpUWoC3vLSQ9CvBFpshKrYjBFLrq3P_IRS1dOBbW1PFU9-Oc/s400/IMG_0385.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><span style="font-size: small;">Do you see Hedwig in the middle?</span></td></tr>
</tbody></table>
<ul>
<li>Pumpkin juice by Melissa.</li>
<li><span style="font-family: inherit;">Gillywater by Howie. <span style="text-align: center;">The recipe: </span><span style="background-color: white; color: #141823; line-height: 17.9400005340576px; white-space: pre-wrap;">2-liter bottle of Korean barley iced tea, </span><span style="background-color: white; color: #141823; line-height: 17.9400005340576px; white-space: pre-wrap;">2 limes, </span><span style="background-color: white; color: #141823; line-height: 17.9400005340576px; white-space: pre-wrap;">a few slices of fresh ginger, </span><span style="background-color: white; color: #141823; line-height: 17.9400005340576px; white-space: pre-wrap;">2/3 cup sugar, </span><span style="background-color: white; color: #141823; line-height: 17.9400005340576px; white-space: pre-wrap;">1 can grass jelly.</span></span></li>
<ol>
<li><span style="background-color: white; color: #141823; font-family: inherit; line-height: 17.9400005340576px; white-space: pre-wrap;">Heat 1.5 cups water. Add sugar and ginger to make ginger-infused simple syrup.</span></li>
<li><span style="background-color: white; color: #141823; font-family: inherit; line-height: 17.9400005340576px; white-space: pre-wrap;">Add syrup to iced tea.</span></li>
<li><span style="background-color: white; color: #141823; font-family: inherit; line-height: 17.9400005340576px; white-space: pre-wrap;">Squeeze juice from 2 limes into tea, and chill.</span></li>
<li><span style="background-color: white; color: #141823; font-family: inherit; line-height: 17.9400005340576px; white-space: pre-wrap;">Cube grass jelly.</span></li>
<li><span style="background-color: white; color: #141823; font-family: inherit; line-height: 17.9400005340576px; white-space: pre-wrap;">Serve tea with grass jelly and ice.</span></li>
</ol>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphenaOG95lwRP9Z9YuJ1SMGwpZtayy9PdHK_vz3gx1clU8rToAuh3iJB0i8du4oUZVXXpktVM-P4Ts6Ozica_OxzvaExd8-VAbgX5JED0ylIwdW0oqur8tbMLQr8EKxfzGBc3V-bZvejr8/s1600/IMG_0379.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphenaOG95lwRP9Z9YuJ1SMGwpZtayy9PdHK_vz3gx1clU8rToAuh3iJB0i8du4oUZVXXpktVM-P4Ts6Ozica_OxzvaExd8-VAbgX5JED0ylIwdW0oqur8tbMLQr8EKxfzGBc3V-bZvejr8/s400/IMG_0379.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><span style="font-size: small;">Howie made this recipe up and didn't know <br />how it'd turn out. Jenne and I both really liked it!</span></td></tr>
</tbody></table>
<ul>
<li>Patronus drink by Sarah M.</li>
<li>Some more British snacks from Sarah M., just for funsies.</li>
</ul>
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Friends and fellow HP fans, we are lucky to know you.</div>
Mikohttp://www.blogger.com/profile/00930527904362118138noreply@blogger.com0