pickle update

July 28, 2009

So I tried the pickles for the first time, and they still taste…green? They still taste more cucumbery than pickley. Does anyone know if this is because I did something wrong or they just need more time to pickle? This is my first time making pickles so I’m not sure what should be happening. Any advice/suggestions would be appreciated.


July 21, 2009

The condensation on the jars make  them look cloudy but they arent really.

The condensation on the jars make them look cloudy but they aren't really.

I went to visit my parents a while ago, and my Dad gave me this jar of spicy pickles his coworker’s wife made.   Ever since, I have been obsessed with these pickles.  Since I no longer had access to these awesomely delicious pickles, I set out on a mission to make my own.  I scoured the internet looking for spicy pickle recipes, but nothing seemed quite right.  So I took what I liked about each recipe and made up my own.  Before I did this I imagined pickle making would be difficult, but it really is the simplest thing! Its basically cut up cucumbers, make brine, put in a jar, and wait.  I am still waiting to try my pickles, I made them last Friday and it takes a week for them to achieve full picklehood.  I will have to update on how they taste when they are done!  In the meantime, here is my recipe for spicy refrigerator pickles:

Spicy Refrigerator Pickles

(makes 5 jars of pickles)

15 3-4” Kirby cucumbers (not the big salad cucumbers)

1 package Ball Kosher dill pickle mix, or similar substitute

2 jalapeno peppers

5-10 whole cloves garlic

1 bunch fresh dill

1 Tb. Red pepper flakes (or to taste)

About 2 cloves garlic minced.

Add pickle mix to 6 cups of water, or as directed on your package,  in a large pot

Add the red pepper flakes and minced garlic

Bring mixture to a boil and in the meantime:

Wash and slice cucumbers into spears (halve the cucumber and halve the halves)

Slice jalapenos into thin circular slices

Lightly smash your garlic cloves

Take 5 clean quart size glass jars and fill with the cucumber spears, add the jalapenos and garlic (1 or 2 cloves depending on how big your clove of garlic is) evenly to each jar.  Add one sprig of dill to each jar.

Carefully pour the hot pickle mixture into each jar, making sure the cucumbers are covered.

Put in the refrigerator and wait 7-10 days before eating.  Can keep in refrigerator for 3 months.

Here you can see the jalapeno, garlic, and dill

Here you can see the jalapeno, garlic, and dill

If you make some pickles, send me pics and let me know how they turned out!


December 22, 2008

Torrone is an italian nougat candy that we would always have around Christmas with my Mother’s family.  If you buy it at the store it comes in an awesome box of individually wrapped pieces and different flavors…almond, lemon, orange.

this is the kind we'd always have

this is the kind we'd always have

They are delicious.  Its soft with an edible wafer on the outside and not too sweet or heavy, so its a nice change from a lot of other christmas treats.  Since I live in Indianapolis now, a lot of food I used to love to eat (I especially miss chinese food) just can’t be found here, or it resides in a chain restaurant, sad and americanized.  But I am getting off track here.  The point is there is no store in Indianapolis that has this candy.  I really wanted some so I decided I would try and make it myself.  I found a reasonable sounding recipe on MarthaStewart.com (Martha has never done me wrong on a recipe, so generally I trust her) and set out to find edible rice paper for the top and bottom wafer of the candy.  Really I think the wafer is there just so the candy doesn’t stick to your hands, so if you wanted to make this and didn’t have a candy/cake supply store in your town, you could either order off the internet or just do without.  But I wanted to keep it as real as possible, so I used the wafer.

In theory, this recipe is very simple.  There are not a lot of ingredients.  But for candy making I don’t think the ingredients are the most important part of having a recipe turn out.  Candymaking is more like chemistry, there is a lot of precision involved with temperatures, measurements and volumes.

So to start, I beat the egg whites until they were stiff, and added powdered sugar.

technically called stiff peaks

technically called 'stiff peaks'

While that was happening, I combined the sugar and honey in a saucepan over medium heat.  Now Martha says ‘stir occasionally’.  DO NOT STIR THIS.  If you feel the need to stir, put down the spoon and just swirl the pan around.  If you stir this mixture too much, your candy will be grainy because crystals will form in the sugar.  Just swirl, and gently.   And keep an eye on the thermometer, you don’t want it to burn, and you don’t want it below 320 degrees F, otherwise your candy will be too soft.   See what I mean when I say its easy but its not easy?

dont touch! its like molten lava, and it will stick to your skin.

don't touch! its like molten lava, and it will stick to your skin.

Once it gets to 320, take it off the heat and stir, keep stirring until it gets back down to 300.  Turn your mixer back on low, carefully pour your molten sugar into the egg whites.  The egg whites will bubble up for a minute, then once they settle down, turn the mixer up, and let it beat until the candy lightens in color, looks a little shiny and is stiff.   I deviated from the recipe here and added flavor ( lemon extract in one batch, almond in another) and your nuts (i did pistachios with the lemon, and almond with the almond) and dump this mess out on a cornstarch covered counter.

this is still really really hot

this is still really really hot

Now being nougat.  This stuff is sticky.  It will be sticking to everything, the bowl, the paddle on the mixer, your fingers, the spatula, everything.  And it is hot.  So getting it on to the counter is a little tricky.  I broke my favorite silicone spatula, RIP.  And once its on the counter, you need to knead it a few times.  I don’t know what the benefit of doing this is, but Martha said to, and so I did. Once that’s done, it is considerably less sticky, but still a little warm.  I had already lined my pan with the rice paper, so I just smooshed the blob into the pan.  It was about the consistancy of playdoh, so its not hard to do at all.

suprizingly cutting was the easiest part.

suprizingly cutting was the easiest part.

I placed the other layer of rice paper on top.  I had to moisten it a little bit to get it to stick to the candy because of the cornstarch.  I didn’t want it to fall off after I cut it.  A pizza cutter worked really well to cut the candy.

And here is the finished product.  I think mine has a little more of a golden hue than Martha’s because I used organic sugar, instead of the regular white sugar.  I highly suggest letting it sit overnight, because it tasted amazing  the next day (and all the days after).  When I first tried it after cutting into pieces,  I was worried because it didn’t taste right to me.  I guess it just needed time for the flavors to blend.  It was fun trying something new, even if it was a little intimidating, and really messy.

almond torrone

almond torrone

more cookies

December 22, 2008

i love the sparkle on the pb cookies

i love the sparkle on the pb cookies

I was on a baking frenzy this weekend.  Along with making candy, which I will post about tomorrow, I also made about 10 dozen cookies and a pumpkin tiramisu, which is sitting in the freezer for Christmas dinner.  I made chocolate chip, peanut butter chocolate chip ( I picked up the wrong bag of chips!), and peanut butter cookies.  Good thing I like peanut butter!  I used the classic Tollhouse Cookie recipe for the chip cookies, which can be found here, and I used this really great peanut butter cookie recipe, which made really nice chewy cookies.  I did make some changes with the peanut butter cookie recipe,  I substituted the butter flavored shortening for another stick of butter and I rolled the balls in sugar before baking. Paula Deen approves.   I was really happy with how they turned out.  After all that baking, I had no desire to even try the cookies, so when Sarah came over Saturday I asked her taste test everything and she gave them the thumbs up.

cookie party

December 21, 2008

Last Thursday my friends and I got together at Jess’s house to decorate cookies.  I brought sugar cookies, Holly brought gingerbread men, and Jess wanted to make a gingerbread house.  We had a great time decorating all the cookies and drinking wine.  It was so much fun to get together and just relax and have a good time.  The cookies and the house turned out great and it was a good excuse to spend some time together since everyone has been so busy lately, we don’t get to see each other as much as we’d like.

melissa decorating santa

melissa decorating santa

Melissa has a real talent for decorating cookies.  Her’s came out so much better than mine, so most of the cookies I took pictures of were the ones she did.

Jess howing off her house building skillz

Jess showing off her house building skillz

I can’t believe how fast Jess got this house built.  By the time we finished half the cookies, she was almost done!  Not long after I took this picture, Baby Charlotte got hungry so I finished it for her.

I did the yardwork and the scallop on the roof

I did the yardwork and the scallop on the roof

We all decided this was way more fun than the cookie swaps we’ve done in years past, so I think we just started a new tradition.

dipping pretzels

December 17, 2008

pretzels in production

Tonight I made a bunch of chocolate dipped pretzels.  I rolled them in multicolored nonpareils because I thought they looked cute.  I really dont like pretzels and chocolate, but a lot of people I know love them so I made a batch for them.  They look great on a plate with my chocolate mice, who’s eyes unfortunately mostly smeared in the container they were living in .   Now they are blind mice, I suppose.

so cute!

so cute!

I’ll be bringing these over to my friend Jess’s house tomorrow for cookie party.  Last year cookie party was actually a cookie swap with about 10 people, but this year its only going to be 4 of us and we are just getting together to decorate sugar cookies.  I’m really looking forward to it though, I hardly ever get to get crafty with other people!

delicious mouse party

delicious mouse party

I started my Christmas baking/candymaking extravaganza this weekend.  I had wanted to make these for a while after seeing the post on Craftster.  They turned out so cute, and they are delicious! NOM.  I made 2 jars of cherries worth of these little guys.

They are made from a maraschino cherry with the stem, dipped in melted chocolate chips, quickly attached to a Hershey’s kiss with the slivered almonds slipped in between.  I won’t say its not messy, but it’s an easy, fun project with delicious results.  I will say it helps a lot to have all your mise en place laid out before you start.  (lay your cherries out on a paper towel, unwrap all your kisses, have your almonds ready, etc.)

I will probably have a lot more food-related posts in the days leading til Christmas, I have dozens of cookies to make, a pumpkin tiramisu, and I am really excited about sharing a holiday tradition in my family, an italian candy called torrone, which  I am attempting for the first time this year.  Stay tuned!