Christmas: Joy of Carbs Fest

R

richard-in-cincy

Well-known member
I enjoyed my carb holiday and here is a recap:

This years selection of cookies (from top, spekulatius reindeer, German Egg Liqueur Snowflakes, Austrian Raspberry Rings, vanilla springerle (from an old 19th C. Munich recipe), peppermint patties, Viennese vanilla crescents, Elisen Lebkuchen, toll house, and buried out of site are rose jam, date, and walnut pinwheels, mocha chocolate chip, and pfeffernuesse):

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Richard/PIC_5696.jpg

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Richard/PIC_5684.jpg

Apple and Peach Pies just out of the oven. I bought a nice mix that gave the apple pie a deep flavor: braeburn, pink lady, fuji, granny, and honeycrisp:

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Richard/PIC_5682.jpg

Pies going into the oven:

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Richard/PIC_5662.jpg

Breads are finished, (l to r) rich butter egg rolls,2 loaves of old-fashioned salt rising, 1 loaf of butter egg bread:

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Richard/PIC_5677.jpg

Salt Rising Bread finished with 2nd rising and ready for baking:

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Richard/PIC_5660.jpg

Salt rising bread shaped and put into baking pans after first raising:

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Richard/PIC_5638.jpg

salt rising first raising complete:

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Richard/PIC_5635.jpg

The frothy warm pool of living Clostridium perfringens bacteria grown overnight to raise the salt rising bread:

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Richard/PIC_5633.jpg

DIY bacteria incubator:

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Richard/PIC_5629.jpg

Joy of Loaf:

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Richard/PIC_5642.jpg

Decadent Butter Egg Rolls for Christmas Dinner:

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Richard/PIC_5652.jpg

 
Speechless? I couldn't even type! All I can say Richard is I learned

a long time ago that I just don't have that baking skill and have now finally stopped beating myself up (meaning I just step back, walk away) and don't attempt anymore. However, John just looked at your beauties and said "OK, I guess I'm gonna have to give it a try." I told him knead away! I'll clean up.

 
I think maybe the baking thing is something that if you don't start very young

you may not develop the knack for. My sister and I could bake bread from the time we were old enough to stand on chairs at the counter.

 
I think you're probably right. They're just so beautiful and I think it

would make you feel so satisfied. To me, it seems like art. And I'm really talking about the bread in particular.

 
OMG, what a beautiful selection, and you even got your Christmas Cactus to bloom on schedule!

This must truly have been a labor of love.

(I'm afraid to ask what else was for Christmas dinner.)

 
Joe, your attention to detail never ceases to astound me...

I have two "christmas" cacti. One blooms at Thanksgiving (and it is so Baroque over the top glorious) and the one on the counter now in full bloom this Christmas. The secret is to put them in the solarium when they come in from outside where they get natural light and cool temps.

Christmas Eve dinner was simple and carried on the carb fest: baked macaroni and cheese with Dublin Cheddar (from Gourmet Cookbook--this recipe is positively macaroni soup when it goes into the pan and comes out creamy, unctuous, and wonderful...I have yet to make a non-superlative recipe out of that book--do check it out).

My sort of asian roasted pork tenderloin that I dosed up with more chinese chili oil in the marinade: http://eat.at/swap/forum15/1_REC___Pork_Tenderloin_in_Port_Wine_Sauce_by_Richard_in_Cincy .

Buttered peas, because we don't eat those in our low-carb days, potstickers with cabbage and cilantro salad with sesame dressing, and carrot soup.

And lots of bread, butter, cookies, pie, and punch!

http://eat.at/swap/forum15/1_REC___Pork_Tenderloin_in_Port_Wine_Sauce_by_Richard_in_Cincy

 
Melissa I think we can all learn even in our old age, but I did start baking when I was 5...

Just as you did. I've been fascinated with baking and received the big jumbo Betty Crocker Bake Set for Christmas 1964. I even have a pic of me standing with an ear to ear grin holding my bake set. After that, cakes, cookies, bisquits, breads, tea rolls...it was in my genes because of all the baking my dear grandmother did. Bless her, that was the most treasured thing she left me with.

But you really have to have the feel of the dough. I can't stress that enough. The touch, feel, and kneading. It's so easy to work in too much flour to get it "not sticky". Kneading and patience are the key.

 
Thanks all! I truly had a wonderful time in the kitchen...

making the old favorites that don't get made much anymore. Low carb here since June and just took the week off to have at it with the carbs. I lost 45lbs. in 2011 and I am going back for another 40 by May for my birthday to get back to my college weight.

 
LOL, we went through a "cow" phase...

a friend gave us a handmade set of salt and pepper shakers that looked like "Far Side" cows rising out of the table. We loved them!

Everyone thought...."Oh! they love cows!" and we were deluged with cow themed dishes, appliances, and appartus.

We finally had to plead uncle. This crockpot is a residual from those days. It normally lives in my "downstairs" pantry in the basement.

 
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