So, I didn't win the apple pie contest. And I really didn't deserve to. You should have seen all the magnificent pies, those beautiful crusts, and the proud bakers! It was amazing! I was so amazed on seeing all the competition that I didn't even remember to take a picture of my sad little pie among true champions. At any rate, entering the contest has been a really fun journey, and I think I learned a few things about baking a great pie that is really tasty, and that my family seemed to really enjoy. The overall feedback from the judges was that the apples were a little too firm and the crust was overworked. But they did say that the overall flavor was really nice. I guess it's a bit subjective. I like my apples to be firmer and not so mushy, and I put a lot of emphasis on keeping the bottom crust very crisp, which wasn't quite as important to the experts. Oh well. Will I be back? Only time will tell. But I do encourage everyone to give the Topsfield Fair contest a go, and enjoy the process!
For now, I'm happy to be getting back to cooking my savory treats, and we'll hear much more of those as the fall has set in big time, and colder weather means more butter and a little more hearty fare. Stay tuned...
Saturday, October 13, 2012
The Apple Pie Saga Ends
Labels:
Topsfield Fair Apple Pie Contest
Location:
Topsfield, MA, USA
Friday, October 5, 2012
Saturday, September 29, 2012
Miles and Miles of Pies: Final Trial
This weekend I went through my final practice battle... a drill, if you will, in the quest to bake a legitimate contender in that most honorable of contests: The Topsfield Fair Apple Pie contest.
I think we've got it. Slicing the apples thinner and a touch more sugar seems to have improved the filling. The crust has been slightly improved by adding pork lard to the fat mixture... though in the showtime pie we're going with a touch less lard and a touch more vegetable shortening.
Here was today's attempt:
Next entry, we'll be bringing you a little play by play of action at the Topsfield Fair this Friday. Wish us luck!!!
I think we've got it. Slicing the apples thinner and a touch more sugar seems to have improved the filling. The crust has been slightly improved by adding pork lard to the fat mixture... though in the showtime pie we're going with a touch less lard and a touch more vegetable shortening.
Here was today's attempt:
Successful crust |
Crust and filling |
Sunday, September 16, 2012
Miles and Miles of Pies: Update
Today we've had another opportunity for a practice pie in preparation for the apple pie competition at the Topsfield Fair. Assuming that the apples hold up (dangerous assumption alert), I think we've found our ideal filling combination. Mutsus and Honecrisps make for a delicious tart and sweet flavor with a texture that still has wonderful integrity and retains that beautiful chunky apple pie shape. Stay tuned...only a few weeks to go...
Saturday, September 15, 2012
Martha's Vineyard: Back Door Donuts
End of summer on Martha's Vineyard |
Outside of the Capricorn House |
Back Door Donuts! |
Apple Fritter |
Honey Glazed |
The last recommendation I might give if you're in the mood for something more decadent, but not the apple fritter, is the Boston Cream (no photo, sorry). Ours arrived gently oozing that sweet, smooth custardy pudding filling, and lovingly dipped top of hot, chocolatey, rich ganache. You've also got that same fluffy actual donut to serve as a vehicle for all of the delicious filling and wonderful chocolate on top.
The menu |
DETAIL RUNDOWN:
Martha's Vineyard Gourmet Cafe & Bakery's Back Door
5 Post Office Sq
Oak Bluffs, MA 02557
http://www.mvbakery.com/
Labels:
Back Door Donuts,
Martha's Vineyard,
Oak Bluffs
Monday, September 3, 2012
Miles and Miles of Pies
As you may have noticed, we are on a brief hiatus from cooking lately. Why? Because I've been baking pie...after pie...after pie. I even burned the hell out of my finger today. (Indeed this war is not without battle scars.) But there is a point and I am getting to it. This year, we'll be documenting the journey to the Topsfield Fair with lots of pie practice for their annual apple pie competition. Like a fool, I entered, and hope to avoid embarrassing myself (high probability of serious what were you thinking moment). But we'll have some pie pictures in the next few weeks, and documentation regarding what varieties of apples we're using.
The recipe for the crust is exactly as we've posted in a previous entry titled "Doing Battle: Apple Pie."The filling recipe is also the same, but today we're using some different kinds of apples to see if we can find a more ideal varietal for baking a pie. So, for this trial:
The recipe for the crust is exactly as we've posted in a previous entry titled "Doing Battle: Apple Pie."The filling recipe is also the same, but today we're using some different kinds of apples to see if we can find a more ideal varietal for baking a pie. So, for this trial:
- Gravenstein apples - known as the national apple of Denmark and very good for cider and apple sauce (hopefully doesn't turn to mush). This apple is also used in the production of apple brandy in areas of Austria. We purchased our apples from Russell Orchards in Ipswich.
- Starkey apples - A variety from Maine that you don't see very often, and the interweb says that they're usually an early winter apple... so it was bizarre when they showed up at the Dewey Square Farmers Market at the Kimball Fruit Farm stand in late August. But what the hell, they looked pretty and bright red, and it's another opportunity to try a different apple. When eaten raw, the Starkeys were sweet and mildly reminiscent of Red Delicious (again hopefully doesn't turn to mush).
- Honeycrisp - We know lots and lots about these apples. I love them. Purchased again from the Kimball Fruit Farm Stand at Dewey Square.
Here's the finished pie for today:
And a slice photo (complete with angels singing and beams of light from heaven):
Judgement: I think that this combination of apples was a winner. So long as the cooking time is around 45 minutes, you're good to go, there was no mush to be found. Also, the sweetness is just right. Each apple had a little bit of a nutty and firm texture, still with a touch of earlier season tartness. I think that we might still try other varietals before go time in October, but if there are any Gravensteins or Starkeys still to be fine, they'll come in handy. Also, that crust recipe is still good as gold. One change is that I did let the bottom crust cool a little bit before assembling the top half... because I am sick and tired of burning my damn fingers. But it didn't seem to make any difference in the crispness or wonderful flaky texture of that buttery crust.
Stay tuned... more pies to come (unless I crack - highly likely).
Judgement: I think that this combination of apples was a winner. So long as the cooking time is around 45 minutes, you're good to go, there was no mush to be found. Also, the sweetness is just right. Each apple had a little bit of a nutty and firm texture, still with a touch of earlier season tartness. I think that we might still try other varietals before go time in October, but if there are any Gravensteins or Starkeys still to be fine, they'll come in handy. Also, that crust recipe is still good as gold. One change is that I did let the bottom crust cool a little bit before assembling the top half... because I am sick and tired of burning my damn fingers. But it didn't seem to make any difference in the crispness or wonderful flaky texture of that buttery crust.
Stay tuned... more pies to come (unless I crack - highly likely).
Saturday, August 25, 2012
Boston's Sweet Cheeks Q
Good barbecue comes to Boston |
So this leaves us with a serious problem. Those slow smoked miracles are just not available in New England. We've found a good spot out in Western Massachusetts called B.T.'s Smokehouse, but honestly it's a hike. And until very recently, Boston's been completely devoid of decent barbecue. (That's right, I don't think Blue Ribbon is that great. I'll just lay it out, send hate mail to: kissmyass@whatevs.com.) Thankfully, we've got a reasonable facsimile of good barbecue, having semi-newly arrived in the Fenway, and headed up by Tiffani Faison, that Top Chef contestant who has really tried to improve the availability of legitimate slow smoked delicacies in this fine city of ours. I don't think it's on the level of LC's or Arthur Bryant's or Smitty's. I would never ever make such a claim. But I will say it's pretty good, and the smoke flavor is right, and it's worth a trip to the Fenway if you find yourself an expat of barbecue country and are all twitchy and jonesing for that little taste of slow-cooked, painstakingly low temperature prepared, spice-rubbed piece of meat.
The dining room |
What to order:
Fried green tomatoes |
Angels on high: Bucket o' biscuits |
Onto the Q.
1/2 Chicken |
Pork belly |
Pulled pork |
Pork ribs |
Potato salad |
Blackeyed peas |
Baked beans |
All in all, this was a delicious meal at a really casual restaurant that has made every effort to do justice to barbecue in a city that in past just hasn't understood what they were missing. I think the sauces they provide are good, but it's the sincerity of the smoke flavor that makes the restaurant legit. While the classic barbecue is good, you may want to forgo those items and head straight for the pork belly and the half chicken to see how the restaurant shines. Oh, and order those biscuits. They're divine.
LOCATION RUNDOWN:
Sweet Cheeks Q
1381 Boylston St.
Boston, MA
(617) 266-1300
http://www.sweetcheeksq.com/
Labels:
Sweet Cheeks Q
Location:
1381 Boylston St, Boston, MA 02215, USA
Saturday, August 18, 2012
Dining in the White Mountains: Cider Co.
Cider Co.: Main restaurant building |
Store behind the restaurant |
Cider press building |
Sangria |
Algorithm |
For food, we stared out with two appetizers.
Olives and Marcona Almonds |
Beef carpaccio |
Now, onto our main dishes.
Duck breast with corn crepe |
Coriander rubbed pork chop |
So for dessert? We did the donuts. Because when we do donuts, we ain't talking about skidding circles in a snowy parking lot. My Bigger Half, he does DONUTS. Unfortunately, the call of sweet apple treats was so uncontrollable that when they arrived there was no photo time to be had. But I can tell you that the warm, fluffy, cakey donuts were amazing, especially with a slightly boozy caramel sauce and that smooth, silky, sweet ice cream. So, no photos, but I'll leave you to take a gander at their website... lots of donut porn.
Like I said, this is a more upscale restaurant option if you're in the White Mountains. The food is delicious and the setting bucolic. I think if you've got one night for a romantic evening with elegant cuisine, clean mountain air, and delightful cocktails, then you've got a date with the Cider Co.
LOCATION RUNDOWN:
Cider Co.
207 Rt. 302
Bartlett, NH 03838
(603) 383-9061
Labels:
Cider Co.,
White Mountain Cider Company
Location:
Old Route 302, Bartlett, NH 03838, USA
Wednesday, August 8, 2012
Ebenezer's Pub in Lovell, Maine
Time for a cool dip at Echo Lake State Park |
View from the top of Mt. Washington |
Best swimming hole ever: Lower Falls on the Kanc |
Welcome to Ebenezer's |
Fun semi-outdoor seating |
So once seated, it's on like Donkey Kong. After reading through every beer available on draft, ones head goes into a strategic battle of what to order while also strategizing on how much you can order, because let's face it, you have a drive home, and one of you is a designated driver, so the other is going to have to take one for the safe driving team and drink most of the other's beers. Lucky me, I'm always the utility drinker on this team. Seriously, be safe, kids, this one is all too tempting. Now that the mommy state has said her piece, it's on to the imbibing.
Gaverhopke Extra |
La Rulles Grande |
Karkade "Z" |
Brettanomyces Lambicus |
Hofstetten Aurora |
Sour Nora |
Wild Pannepot |
In addition to having the most wonderful draft beer list, Ebenezer's also had that extra special something that I often find diverse beer bars completely lack: good food. The menu is extensive, but if you choose no fail beer items, you won't be disappointed. We ordered three things:
Thai wings |
Caesar salad |
Moules... |
... and frites |
That concludes our virgin visit to Ebenezer's. I hope that I've encouraged you to take a little visit to the White Mountains and plan on at least one dinner at what has been voted many times over as one of the greatest beer bars in America. I was skeptical that a place that is located a bit in the middle of nowhere could have such a great beer list with clean taps, tasty food, and an ample supply of clientele ready to imbibe very special beers. I was happily proven that such a heaven does exist. It is real. And you should go there. Now.
LOCATION RUNDOWN:
44 Allen Road
Lovell, ME 04051
http://www.ebenezerspub.net/index.html
Location:
44 Allen Rd, Lovell, ME 04051, USA
Friday, August 3, 2012
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