I don't keep a vegan kitchen but a few years ago a customer ordered a vegan pumpkin pie. Without even thinking, I said "yes!"
Then I turned to the web to learn about vegan food.
Learning that vegans don't consume anything produced by animals produced a challenge: how do I make a custard without eggs or milk? After all, a pumpkin pie filled with nothing but pumpkin with a few spices is pretty lame and looks disgusting. The custard gives it that smooth texture people remember.
It took a bit of experimenting but I adapted my friend Miriam's pumpkin pie recipe to satisfy a vegan lifestyle. A combination of vanilla-flavored soy milk (which I now drink regularly) and corn starch thickened the pie to provide a texture very similar to a standard custard.
Follow the link to my Recipe for Vegan Pumpkin Pie!
Wednesday
Tuesday
An Easier Main Dish for Thanksgiving - Stout Can Chicken
I know turkey is the tradition for Thanksgiving. Turkey also lends itself so well to all those leftovers - turkey stew, turkey and rice soup, turkey hash, turkey and noodles...
Sorry - I'm having "A Christmas Story" flashback.
There are people who just don't like turkey. Also, chicken takes much less time to cook than a 20-pound turkey. What? You only buy a 10-pound turkey? Chicken still takes less time to cook and can be dressed up several ways.
Unless I'm making good ol' fashioned Southern fried chicken, about the only way we eat a whole chicken is with a beer can shoved up its...well, you know. Fill that can half-full with a stout and add a few seasonings and the flavor and moistness will knock you off your feet - in about an hour.
Sorry - I'm having "A Christmas Story" flashback.
There are people who just don't like turkey. Also, chicken takes much less time to cook than a 20-pound turkey. What? You only buy a 10-pound turkey? Chicken still takes less time to cook and can be dressed up several ways.
Unless I'm making good ol' fashioned Southern fried chicken, about the only way we eat a whole chicken is with a beer can shoved up its...well, you know. Fill that can half-full with a stout and add a few seasonings and the flavor and moistness will knock you off your feet - in about an hour.
There are as many ways to prepare chicken as there are cooks
in this country. Try a method other than roasting a whole chicken. After all,
if you are going to ignore Thanksgiving tradition and eat chicken, why not try
a different cooking method as well.
Stout Can Chicken - serves 2-4
If you are fortunate enough to have tried beer-can chicken,
it's time to play with the flavor. While the fancy holders are not required,
they do hold the chicken and can very nicely. An added bonus of beer-can
chicken - it can be prepared on the grill or in the smoker, creating room in the
oven for other non-traditional Thanksgiving dishes, such as scalloped potatoes.
The garlic and rosemary act as aromatics and hold up well to the robust flavor
of the stout.
1 3 ½-4 pound whole roasting chicken, rinsed, patted dry
2 teaspoons canola oil
2 cloves garlic, peeled, halved if necessary
2 sprigs fresh rosemary
1 12-16 oz. can stout (dark beer)
After cleaning the chicken and patting it dry, rub the
canola oil over the outside. Open the can of stout and pour out ¾ of a cup. At
this point in time, you have an option. If you are smoking the chicken, pour
the ¾ cup of stout over the wood chips you plan to use in a disposable pie pan.
If you are baking or using charcoal, drink the stout. Add the garlic and
rosemary to the stout can. Holding the chicken by its wings, press it down over
the stout can inserting the can into the bottom cavity. Carefully pull the legs
forward, creating a tripod (the can is the third leg) and the chicken will
stand upright. If grilling or smoking, use the indirect cooking method until
the meat thermometer registers 180 degrees, usually 1 ¼ to 1 ½ hours. If
roasting in an oven, place the chicken standing in a drip pan on the lowest
rack of the oven. Roast at moderate heat - 350 degrees until done. Allow
chicken to "rest" for 15 minutes before carving.
Saturday
Lemonade for Grown-ups and the Yucca Jar!
Several years ago, I discovered the joys of vodka and lemonade. I was in Scottsdale, preparing mass quantities of pico de gallo and guacamole in advance of a Rent-a-Party West/Sewing Circle mashup. It was hot, I was thirsty and there was lemonade.
I occasionally revisit that cocktail. If I'm not in the mood to make my own lemonade, I've found that Simply Lemonade is probably the best commercial brand available. Sugar, not corn syrup, as a sweetener, lemons and water. Can't get much more simple than that.
A short while later, we were shaking it up and consuming the first of what would be many Yucca Jars before the night was over. Definitely a party drink, as each batch makes a gallon. Tastes like lemonade and goes down like lemonade - which could offer some interesting results.
It's summertime! For complete recipes for homemade lemonade and a Yucca Jar, read Spirited Lemonade: Refreshing Summer Cocktails.
I occasionally revisit that cocktail. If I'm not in the mood to make my own lemonade, I've found that Simply Lemonade is probably the best commercial brand available. Sugar, not corn syrup, as a sweetener, lemons and water. Can't get much more simple than that.
A short while later, we were shaking it up and consuming the first of what would be many Yucca Jars before the night was over. Definitely a party drink, as each batch makes a gallon. Tastes like lemonade and goes down like lemonade - which could offer some interesting results.
 |
| Yucca Jars waiting to be called to duty! |
 |
| The most appropriate way to consume Yucca - straight from the jar! Well, you wouldn't be partying with all these people if you weren't friends, right? |
 |
| Too much Yucca can lead to bad things... |
 |
| A Yucca Jar can make you dress a little "different" |
 |
| Many Yucca Jars can lead to spankings... |
 |
| And the morning after can sometimes look like this... |
Friday
Rockmill Brewery - Amazing Belgian Ales from Ohio's Heartland
Please forgive me:
"I like big beers and I cannot lie..."
During the March edition of Ohio Market Day at The Hill's Market, we arrived a little too late to sample everything that was offered. That didn't matter because Matthew Barbee was still going strong pouring samples of his Belgian ales from Rockmill Brewery.
I'd been seeing mentions of Rockmill on Twitter, so as soon as I realized we had the opportunity for a tasting, I nudged Harry. Of course, all he needed to hear was the word "beer" and he was in, too.
We picked the Saison as our bring-home bottle and enjoyed it a couple of weeks later. There was still snow on the ground!
When Shawn comes home for a visit in August, in addition to the 9-year reunion of Rent-A-Party at Barley's Smokehouse & Brewpub (and all the debauchery that will certainly ensue), we are also planning a private dinner and tasting here at the cabin. While I am no doubt less experienced in the beer pairing department, I can guarantee that dinner will be magnificent and the tasting may last until sunrise!
And we will include all four offerings from Rockmill Brewery.
Once Harry goes on shift in mid-July, it will be much easier to make plans to tour Rockmill Brewery and the farm near Lancaster.
Read my complete review of the four Belgian ales from Rockmill Brewery, follow this link.
"I like big beers and I cannot lie..."
During the March edition of Ohio Market Day at The Hill's Market, we arrived a little too late to sample everything that was offered. That didn't matter because Matthew Barbee was still going strong pouring samples of his Belgian ales from Rockmill Brewery.
I'd been seeing mentions of Rockmill on Twitter, so as soon as I realized we had the opportunity for a tasting, I nudged Harry. Of course, all he needed to hear was the word "beer" and he was in, too.
We picked the Saison as our bring-home bottle and enjoyed it a couple of weeks later. There was still snow on the ground!
When Shawn comes home for a visit in August, in addition to the 9-year reunion of Rent-A-Party at Barley's Smokehouse & Brewpub (and all the debauchery that will certainly ensue), we are also planning a private dinner and tasting here at the cabin. While I am no doubt less experienced in the beer pairing department, I can guarantee that dinner will be magnificent and the tasting may last until sunrise!
And we will include all four offerings from Rockmill Brewery.
Once Harry goes on shift in mid-July, it will be much easier to make plans to tour Rockmill Brewery and the farm near Lancaster.
Read my complete review of the four Belgian ales from Rockmill Brewery, follow this link.
Wednesday
Garbage in the Garden? No, it's added nutrition!
 |
| Thanks to rosym over at sxc.hu - beautiful! |
THIS is what I'm waiting for! I want bowls and bowls and kitchen counters FILLED with tomatoes. Then, I want my freezer filled with tomatoes for the winter!
But, to get there, I'm turning to my friends who are much more experienced in the garden. Earlier this spring, I found an article from my friend Marie Anne St. Jean over at In the Garden with Sow and Sow. MA had written about using egg shells to start her tomato seedlings a few years ago. That led to a discussion on Facebook. Jaipi Sixbear added that she always places a whole egg in the hole with her tomato plants.
Now, these ladies have been gardening for more than a couple of years and I appreciate their wisdom. So, while Harry and I didn't start our own seeds this year - and I'll be saving back seeds from this years crop for next year - I did follow Jaipi's advice about the egg.
I've done some digging around and found out there are a few other great uses for eggs and another kitchen scrap in the garden. To read more about what I've learned regarding kitchen scraps and the good that can be done for my garden, read "Sustainable Home Farming: Kitchen Scraps Improve the Soil"
Tuesday
With four black thumbs, why would we try to grow a garden?
We tried to make a go of The Wright Taste this year, but Harry's work schedule is more important. I can't possibly ask him to roll out those cinnamon rolls after he's been inside that hot factory all day. That doesn't mean we still won't support our local farmers markets. After all, there's a much larger variety than what we could ever hope to produce.
I guess we aren't complete black thumbs. We have managed to grow a few tomatoes and last year's cucumbers were a huge success. We can easily search the net and ask more experienced gardeners for advice. But, there are several reasons we want this garden to be successful.
In our advanced years, we've been embracing more sustainable food sources. We've also become rather snobby when it comes to the produce to be found in the middle of winter. After my success with processing tomatoes for the freezer last year, we were reminded in the middle of winter how good a spaghetti sauce can taste when it's made from home-grown tomatoes.
Freezing takes some time, but I can do it without adding salt. If our tomatoes grow properly, I won't have to buy a single can of tomatoes ever again. The cost savings will add up, and it's one more thing that we will do to reduce our carbon footprint.
I guess we aren't complete black thumbs. We have managed to grow a few tomatoes and last year's cucumbers were a huge success. We can easily search the net and ask more experienced gardeners for advice. But, there are several reasons we want this garden to be successful.
In our advanced years, we've been embracing more sustainable food sources. We've also become rather snobby when it comes to the produce to be found in the middle of winter. After my success with processing tomatoes for the freezer last year, we were reminded in the middle of winter how good a spaghetti sauce can taste when it's made from home-grown tomatoes.
Freezing takes some time, but I can do it without adding salt. If our tomatoes grow properly, I won't have to buy a single can of tomatoes ever again. The cost savings will add up, and it's one more thing that we will do to reduce our carbon footprint.
Sour Cream Zucchini Bread: Most Requested Recipe from The Wright Taste
This is the one. I don't know what it is about this zucchini bread but I can't seem to make enough of it no matter how many gardens Dad raids for zucchini. It's moist, it has a touch of cinnamon and...nothing else fancy.
When we're baking for farmers markets, I have to move as quickly as possible. I know there's a school of thought that you should always sift together the dry ingredients but honestly? We go through flour so quickly that I don't get any lumps. I add the dry ingredients in a particular way that seems to evenly disburse the leavening, giving the dense bread a bit of lightness.
Public Service Announcement regarding sour cream: Have you ever read the label on your sour cream? With the exception of one major brand - Daisy - most of the commercial sour cream you buy in the stores contains gelatin. Why? What's so hard about sour cream? I'll admit to not realizing it until a few years ago. When we switched our supply shopping to Costco, the only brand they offered was Daisy. I realized I would have to change the labels for the products that used it and found it refreshing. Suddenly, I only had three words to type rather than 15 - (cultured cream (MILK)).
Remove a few more chemicals from your life by looking for the word "Natural" on your sour cream. Kroger's Natural Sour Cream is the same price as the others.
3 large eggs
1/2 cup canola oil
1/2 cup sour cream
1 teaspoon pure vanilla extract
3 cups all purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups shredded zucchini, drained
1 cup chopped walnuts
Preheat the oven to 350 degrees (Fahrenheit). Grease and flour or spray 2 9 x 5 inch bread pans.
In a large mixing bowl, combine eggs, oil, sour cream and vanilla. Beat on medium until well-combined. It will smell VERY good! Turn off the mixer.
Add one cup of flour, the sugar, baking soda, baking powder, salt, and cinnamon. Stir at low speed (to keep flour from flying all over the kitchen) just until blended. Add the other two cups of flour and again, on low speed, mix just until blended.
Fold in the zucchini and walnuts, being careful not to over-mix.
Divide the batter between the two prepared pans and bake at 350 for 45-50 minutes. You need to use a cake tester for this bread - when the tester is clean, the bread is done.
Let the zucchini bread cool in the pans on racks for 10-15 minutes, then turn out of the pans. If you can stand it, let it cool at least another 10-15 minutes before slicing into it and smothering it with butter.
After the bread is completely cooled (and if you have any left!), store at room temperature in a sealed zip bag. Or, if you've invested in the right size containers, use those. The zucchini bread also freezes very well for at least one month.
When we're baking for farmers markets, I have to move as quickly as possible. I know there's a school of thought that you should always sift together the dry ingredients but honestly? We go through flour so quickly that I don't get any lumps. I add the dry ingredients in a particular way that seems to evenly disburse the leavening, giving the dense bread a bit of lightness.
Public Service Announcement regarding sour cream: Have you ever read the label on your sour cream? With the exception of one major brand - Daisy - most of the commercial sour cream you buy in the stores contains gelatin. Why? What's so hard about sour cream? I'll admit to not realizing it until a few years ago. When we switched our supply shopping to Costco, the only brand they offered was Daisy. I realized I would have to change the labels for the products that used it and found it refreshing. Suddenly, I only had three words to type rather than 15 - (cultured cream (MILK)).
Remove a few more chemicals from your life by looking for the word "Natural" on your sour cream. Kroger's Natural Sour Cream is the same price as the others.
3 large eggs
1/2 cup canola oil
1/2 cup sour cream
1 teaspoon pure vanilla extract
3 cups all purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups shredded zucchini, drained
1 cup chopped walnuts
Preheat the oven to 350 degrees (Fahrenheit). Grease and flour or spray 2 9 x 5 inch bread pans.
In a large mixing bowl, combine eggs, oil, sour cream and vanilla. Beat on medium until well-combined. It will smell VERY good! Turn off the mixer.
Add one cup of flour, the sugar, baking soda, baking powder, salt, and cinnamon. Stir at low speed (to keep flour from flying all over the kitchen) just until blended. Add the other two cups of flour and again, on low speed, mix just until blended.
Fold in the zucchini and walnuts, being careful not to over-mix.
Divide the batter between the two prepared pans and bake at 350 for 45-50 minutes. You need to use a cake tester for this bread - when the tester is clean, the bread is done.
Let the zucchini bread cool in the pans on racks for 10-15 minutes, then turn out of the pans. If you can stand it, let it cool at least another 10-15 minutes before slicing into it and smothering it with butter.
After the bread is completely cooled (and if you have any left!), store at room temperature in a sealed zip bag. Or, if you've invested in the right size containers, use those. The zucchini bread also freezes very well for at least one month.
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