Lisa had a great method for making a stained glass effect on gingerbread houses, so we decided to make a church.
Our gingerbread is this standard recipe. This was my first time making gingerbread, and also my first time realizing that most of the tastes I associate with gingerbread are actually from the molasses.
For the stained glass, we bought hard candies and crushed them to make coloured sugars. After the gingerbread was baked off, we set the cookies on parchment, then filled the window-holes with the coloured sugar. After baking for a few minutes, the sugar melts, and once it cools it resembles glass.
Just as the windows come out of the oven, the melted sugar can be … Continue reading.
Throughout late summer I found myself craving winter food. When I was filling my rumpot with fruit and canning my sauerkraut it was twenty degrees outside, but I was thinking of the dead of winter, and the rich, warming, comforting food I would enjoy.
Preservation of food has become central to my idea of local cuisine. I’ve always included meat in my concept of preserving for the impending winter, but I recently realized that this doesn’t make much sense.
Before refrigeration, fresh meat could only be kept in the winter. Of course you could kill a chicken in the summer and eat it for dinner, but what if you were to kill a cow and not have a … Continue reading.
‘Now, my dears,’ said old Mrs. Rabbit one morning, ‘you may go into the fields or down the lane, but don’t go into Mr. McGregor’s garden: your Father had an accident there; he was put in a pie by Mrs. McGregor.’
-from The Tale of Peter Rabbit
After stewing the choice legs and loins of a Trowlesworthy Farms rabbit, I found myself with a lot of trim. Most notable were the forelegs, the belly-flaps from the saddle, and the kidneys. Besides this there was miscellaneous trim pulled from the carcass. I decided that this would become a rabbit pie.
Making the Recipe
A classical rabbit pie (and yes, rabbit pie is a classical preparation…), would use lean rabbit meat and … Continue reading.
My dad grew up in eastern Ontario, in sugar shack country. The most common applications of maple syrup in his home were pouring over pumpkin pie and cornbread, or, if he was especially well-behaved, as a dip for white bread. These dishes win for most direct conveyance of syrup to mouth without drinking from the bottle, but I need something (slightly) more refined.
My Québécois dessert of choice is pouding chômeur. “Chômeur” means unemployed. Here it functions as a substantive, so this is “unemployed person’s pudding.” “Poor man’s pudding” is a more natural sounding translation. Whatever you call it, it’s a fantastic, unadulterated way to enjoy maple syrup.
A simple batter of creamed butter and sugar, eggs, … Continue reading.