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We did use butter extract (we had to order it) but we think you would be safe gambling on not using it. Let us know if you try it! I would not sub it for butter (you'd just be adding more fat).
Yes indeed! Here's a slightly better shot: We got them off ebay -- turns out non-functioning antique doorknobs are really cheap!
Toggle Commented 3 days ago on Happy Thanksgiving, Bittens! at The Bitten Word
Right?? We were shocked. Turns out the baking aisles at our local Harris Teeter and local Safeway just aren't that well stocked. And Whole Foods, well, fuggetaboudit.
One Fakesgiving, 24 guest, 20 dishes and 20 recipe reports later, it's a wrap on this year's Thanksgiving coverage! We're going to leave you with well wishes, a bit of advice, and some photos from our Fakesgiving party, like the... Continue reading
Posted 3 days ago at The Bitten Word
Honestly, we don't think this would stand up well to layering. For one thing, yes, it might be too dense. But also, the poppyseed icing is so thin that it almost seems pointless to go to the trouble of layering it -- the icing would just get lost in the middle, we think. That's not to say you CAN'T layer this, of course. We just don't think it would be worth the trouble.
Cooking Light (November 2015) We all know the traditional story of the first Thanksgiving: The Pilgrims, battered by hardships in the New World, gathered together with their new friends, the proud and noble Native Americans, to share a feast of... Continue reading
Posted 4 days ago at The Bitten Word
We really don't cook much with a crockpot, so we can't say for sure. But we assume it would work splendidly! Let us know if you try it!
That should totally work! In fact, that might make for a better cake anyway. Let us know if you try it!
Oh this would work very well in a bundt pan, we think. Good idea on reducing the cook time a bit. Let us know if you try it!
We're with you, Yvonne. Neither of us grew up eating oyster dressing either, so we didn't have a point of reference for it. This one is a great one to start with, though, because it IS a milder oyster flavor that some others we've had. You might also talk with your grocer or the person at your seafood shop and ask about varieties of oysters that are milder/sweeter as opposed to strong fishy/briny flavors.
Martha Stewart Living (November 2015) You know how sometimes you'll be sitting at your desk at work, and out of nowhere you'll get a craving for the most random thing? Mmmm, you think, spaghetti carbonara would be amaaaaaazing right now.... Continue reading
Posted 5 days ago at The Bitten Word
Cooking Light (November 2015) Every host needs a few simple snack ideas in their back pocket, to pull out when guests are coming over for a meal. Our friends Chris and Marshall are geniuses at this. They can build the... Continue reading
Posted 6 days ago at The Bitten Word
Oh! Thanks Debra!
Toggle Commented 7 days ago on Hello NPR Listeners! at The Bitten Word
We were so excited to be on today's episode of NPR's All Things Considered, talking turkey and Thanksgiving trends! If you missed it on the air, you can listen to the interview online. If you're looking for the recipes and... Continue reading
Posted 7 days ago at The Bitten Word
That is some ace-level preparedness, Margie!
Bon Appétit (November 2015) We wound up making some very pretty desserts in our Fakesgiving test-run this year. In fact, with that triumphal Cherry Spice Cake Trifle, the lovely Grapefruit Cornmeal Cake, and that decadent Butter Pecan-Toffee Pie, it may... Continue reading
Posted 7 days ago at The Bitten Word
Sure! Obviously, you'd end up with a chocolatey pecan pie, but that sounds delicious!
Adding a boozy component is a great idea! Kirsch would be good, as would chambord.
The CSA season may be over but we're still busy at the farm. Here's what you need to know about the Holiday Trees & Wreaths, as well as our Gleaning days. Local Christmas Trees and Handmade Wreaths! Available for Members... Continue reading
Posted Nov 19, 2015 at Clagett Farm
Food Network Magazine (November 2015) In the final stages of Fakesgiving planning, as we were charting out our cooking that would stretch over the course of nearly a week, we started to freak out a little. We had 24 guests... Continue reading
Posted Nov 19, 2015 at The Bitten Word
Pullman bread is just a white sandwich bread that's baked in a square tin, so the slices are square rather than rounded. We actually have no idea why the recipe specified Pullman bread here, except that maybe it's because Pullman loaves don't get the browned crust the way other sandwich breads do. We looked at a few different grocery stores and couldn't find any, so we used a nice white sandwich bread and pulled off the crusts.
Yes! We know it sounds weird. But the potatoes are already almost fully cooked in the first step. The oven is just to make sure they're tender, and to brown them a bit in the syrup gastrique.
You could make the gastrique a day early, we think; you'd probably want to reheat it and re-whisk it to combine before you pour over the potatoes. Also, we made this a couple hours prior to our meal and then threw it back in a 250-degree oven for 10 minutes or so to warm it back up right before serving. (This is also a dish that could probably be reheated in the microwave for 3-4 minutes just prior to serving, and it'd be fine.)
It FEELS like white balsamic is smoother and less astringent than regular balsamic. (But maybe that's just the power of suggestion?) So if you use regular balsamic, maybe use a little less? We're planning to do a big post on Montreal in the coming weeks. But the three best places we ate were Joe Beef, Au Pied du Cochon, and Le Cartet for breakfast.
Cooking Light (November 2015) We just got back from a surprise long weekend in Montreal. Okay, it was a half of a surprise: Clay surprised Zach with a trip for his birthday! Clay told him to pack for cool weather,... Continue reading
Posted Nov 18, 2015 at The Bitten Word