Thanksgiving Eve: a late-night-photographic-culinary extravaganza, and a recipe.

I started baking at 7pm.  By midnight I was a rambling, happy fool.  And the house smelled like heaven.

Rome Beauties living up to their name, the others pale in comparison

Date-Nut Bread: my mother's recipe + my pan = delicious

Folding in the egg whites for Biscuit a la Cuilliere (BeeskWEE ah lah KweeAIR)

The resulting "biscuits"

Custard cooling

first layer = biscuit sprinkled with Grand Marnier, slathered with raspberry preserves, sprinkled with organic raspberries, then covered in custard. Repeat three times.

cover and chill overnight

Top with stabilized whipped cream and decorate with berries. Next time I make this I will layer the cream throughout for a prettier, layered look.

Naked apples

covered with sweet goodness, ready to bake, long and slow

 

and two pumkin pies. Organic, whole-wheat, store-bought crust, home-made filling.

Rena’s recipe for Date-Nut Bread

Use a well-greased bundt pan or a loaf pan.

Preheat oven to 350 degrees Farenheit.  Arrange racks so that you can bake this in the middle of the oven.

1/2 pound pitted dates

1 teaspoon baking soda

3/4 cup boiling water

1/4 cup unsalted butter, softened

1 egg

3/4 cup light brown sugar

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 cup or more, toasted, roughly chopped walnuts

Cut dates into 1/2 inch chunks, put them into a heat-proof bowl, sprinkle with the baking soda and pour the boiling water over them.  Stir, then set aside to cool.

In a good-sized bowl, cream together the sugar, butter, egg, and vanilla. 

Combine flour and baking powder in a small bowl.

Add the flour mixture and the cooled date mixture alternately to the sugar mixture.  Mix only ’til blended, don’t overmix it. 

Pour into prepared pan and bake at 350 for about 45 minutes.  Cool completely and wrap tightly if you’re not going to eat it right away.  Slice and serve with whipped cream cheese.  Yummy.

If you want the other recipes, just ask! 

Love your comments.

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About Zahara

gardener, cyclist, student, mom,
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8 Responses to Thanksgiving Eve: a late-night-photographic-culinary extravaganza, and a recipe.

  1. TheIdiotSpeaketh says:

    OK…seriously hungry now!

  2. omawarisan says:

    That was finished on Thankgiving eve? No way that would have seen Thanksgiving night if I could find a spoon! The biscuit dessert looks fantastic.

    • Zahara says:

      We took what remained of the “Trifle” (layered biscuit dessert) with us on our weekend get-away. No spoon in room? Marty used a wine glass for a spoon.

  3. The fruit custard looks to die for. Yeah, next time layer the whip cream =even more aesthetic to dessert addict. Would not put cream on the top. Drizzle with melted bitter chocolate. For me it is tomato sauce and chocolate. It’s tomato sauce over the chocolate cake and chocolate sprinkles in the tomato sauce. Then the cheese… No I am not pregnant. I’m 61 and male.

    • Zahara says:

      That is odd, Carl! But, hey, to each his own, whatever floats your boat! Is this a cultural thing or a personal thing? The Latino culture has Mole sauce. I am not a big chocolate fan.

  4. Z: thanks for the date-bread recipe; i’ll try it in the next week or two. RT

    • Zahara says:

      Your welcome, RT, it’s my mothers recipe, one she made regularly when I was a kid, and beyond. The cream cheese really makes it special, though today I was scarfing bites of it straight out of my backpack at school, sans cream cheese, and my hungry tongue didn’t mind a bit.

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