Late autumn fooding
Dec. 9th, 2012 12:14![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
starlady# Pear, Apple, and Cranberry Crisp - I needed to use up the last of my roommate's friend's apples, and this seemed the way to go after seeing this same kind of crisp for sale at the farmer's market. I would just like to note that I have officially gotten over my animus against pears, which I have had since I had one in a fruit basket (I think for my grandfather's death, actually) when I was four years old. More importantly, though my roommates liked this, I did make some changes and will again - although I squeezed half a lemon that I had lying around into the filling, I didn't bother with the zests or orange juice, and I wound up adding another 1/2 cup of oats to the crisp topping. I would also decrease the sugar in both the filling and the crisp topping next time, and maybe decrease the butter a bit too. I also added 1/2 cup chopped walnuts, which was good. This makes a lot of crisp; you could probably halve the recipe and still get good results. I used Cornice pears; I might try for tarter ones next time. (D'Anjou?)
# Grandmother's Buttermilk Cornbread - I usually just use Jiffy mix, but I didn't have Jiffy mix and I did have cornmeal. I also didn't have buttermilk, but I just always make my own using vinegar and normal milk, and it works fine. This cornbread is still slightly sweet for my taste; next time I will probably use only 1/2 cup sugar.
# Roasted Figs - I made these a while ago, when figs were in season, and they were delicious. I used the more savory variation and was very happy.
# Quiche with Herbs and Goat Cheese - I used herbed goat cheese, which made for a very soft, very herby quiche, but it was really good even though my crust was not the right size for my pan and there was overflow.
# Butternut Squash Salad with Farro and Pepita - This is really easy and really good, though I've been doubling the pickling ingredients and would highly recommend not using more than 3 Tbsp olive oil at the end, and maybe even less.
# Apple Mosaic Tart with Salted Caramel - Pretty easy relative to how good it looks. I made this for our Halloween party and it was snapped right up.
# Spaghetti with Broccoli Cream Pesto - This is really good, and I've been doing it one-pot style with my immersion blender, and it's pretty easy. I will say that keeping the broccoli-to-pasta ratio constant appears to be key. Also, don't forget to reserve the starchy past water; that is also key.
# Grandmother's Buttermilk Cornbread - I usually just use Jiffy mix, but I didn't have Jiffy mix and I did have cornmeal. I also didn't have buttermilk, but I just always make my own using vinegar and normal milk, and it works fine. This cornbread is still slightly sweet for my taste; next time I will probably use only 1/2 cup sugar.
# Roasted Figs - I made these a while ago, when figs were in season, and they were delicious. I used the more savory variation and was very happy.
# Quiche with Herbs and Goat Cheese - I used herbed goat cheese, which made for a very soft, very herby quiche, but it was really good even though my crust was not the right size for my pan and there was overflow.
# Butternut Squash Salad with Farro and Pepita - This is really easy and really good, though I've been doubling the pickling ingredients and would highly recommend not using more than 3 Tbsp olive oil at the end, and maybe even less.
# Apple Mosaic Tart with Salted Caramel - Pretty easy relative to how good it looks. I made this for our Halloween party and it was snapped right up.
# Spaghetti with Broccoli Cream Pesto - This is really good, and I've been doing it one-pot style with my immersion blender, and it's pretty easy. I will say that keeping the broccoli-to-pasta ratio constant appears to be key. Also, don't forget to reserve the starchy past water; that is also key.