One good thing about working from home due to COVID-19 is that I suddenly have time to try out recipes that have a long cook-time– now that I’m home all day it’s no problem to babysit something on the stove for a few hours before dinner! I flipped through my bookmarked recipes for something to try on a drizzly day, and came up with pork carnitas!
Carnitas are chunks of pork butt or shoulder, simmered for hours and then crisped up a bit over high heat. These couldn’t have been easier and were amazingly delicious, particularly when spooned onto warmed corn tortillas and heaped with a bunch of taco fixings. Once again, I got the recipe from Smitten Kitchen, so I knew it would be good!
I can’t wait until this whole social distancing thing is over and I can make a huge batch of these for a party.
The other day I was in the grocery store, and they were having a sale on Meyer lemons! I’d heard so much about them, how they had a distinctly floral kick to their lightly lemony flavor, and had wanted to try them but never gotten the opportunity– so the fact that they were on sale when I’d be stuck inside for a while seemed like fate!
I immediately knew that the first thing I wanted to make was a lemon tart– one of those whole-lemon tarts where you throw in the whole thing, skin and all, because I figured that it would make the best use of the lemon. I settled on another Smitten Kitchen recipe, which ordinarily would be nothing unusual, but this time was different– I’d actually tried this recipe years ago and it was a disaster. The supposedly unshrinkable tart crust shrank, the filling baked up with a pool of butter on top, and it was just generally bad. Luckily, it appears that other people had the same issue and Deb tweaked the recipe to address the issues.
Lately I’ve been searching for a favorite store-bought orange marmalade– one that’s got the perfect balance of bitterness, sweetness, and orange flavor. Of course, marmalades that don’t turn out to be perfect have to go somewhere, and rather than waste my buttered toast on sub-par marmalade, I’ve been trying to figure out creative uses for the extras.
This cake (made from Bonne Maman marmalade, which had too much jelly and not enough peel for me) combined the idea of a cake with jam swirled into the batter, with the ricotta/chocolate/orange flavor profile of my favorite cupcakes in the world. I was kind of going for a cannoli flavor– heavy on the ricotta with a kiss of chocolate and orange to make it interesting.
Let me just say from the beginning that these are the chocolatiest (most chocolate-y?) cookies that I’ve ever baked. That alone should get you excited. But they’re also easy to make (no creaming butter required) and– for me at least– use standard pantry ingredients. And did I mention they use three kinds of chocolate?
I adapted the recipe slightly from Smitten Kitchen, just because I never have unsweetened chocolate on hand but *always* have a Trader Joe’s Pound Plus bar of 72% bittersweet chocolate. Also, because my cookie scoop was slightly larger than her recommended cookie size, mine ended up bigger than hers– something I can only approve of!
These are rich, delicious, and packed full of chocolate– perfect for eating with a cold glass of milk. I am absolutely adding them to my “make again whenever possible” list!
So remember how for Costume College 2019 I made an 1898 black moiré skirt to wear as part of a Haunted Mansion ensemble? And how I got tons of extra fabric to work with based on the cut of the pattern pieces and a lucky break in my online order? Well, I couldn’t let all that go to waste, so I decided to use it to make some coordinating pieces– first, a formal evening ensemble.
The skirt will be the base, of course, and I’m making a ballgown bodice to go with it. I wanted to make sure that the skirt was both fancy enough to be part of a fabulous evening gown and plain enough to be part of a day outfit; I toyed with the idea of detachable flounces or snap-on appliques before the idea hit me– bows.
Velvet bows, to be exact– bows that can be fitted with small snap-on straps (like lingerie stays in the shoulders of vintage dresses) that slip behind gaps in the stitching of a line of plain velvet ribbon. Without the bows, the skirt will have simple rows of black ribbon down the front, but with the bows it will be dressier and tie in (no pun intended) to the bodice decoration.
I’ve decided to keep the gown completely black and accent the bodice with some black point d’ espirit netting, more velvet ribbon, and some black beaded appliques. This way I’ll be able to wear it with my gigantic rhinestone choker from the My Fair Lady costume and really make things sparkle in contrast.
Rather than buy an entirely new bodice pattern I’m going to adapt the neckline of my Truly Victorian 442 bodice pattern to make it suitable for a later period– it fit me so perfectly it seems a shame not to take advantage of that. I’ll pull up the shoulders and revise the shape of the waistline, which shouldn’t be too difficult, and replace the back lacing with hooks and eyes.
Later on I’m hoping I can make a daytime bodice with leg-of-mutton sleeves, but that’ll depend on whether I have enough leftover moiré. Wish me luck!
This past Christmas I received something I’ve had on my wish list for a while– a silicone baking mat specially made for macarons. It has raised circles all over it that you pipe your batter into, and the tiny ridge around the edge helps contain the batter and direct it upwards to make perfect “feet” on your identical circular macarons. I admit to being a little skeptical at how well it would work, but it ended up being amazing! I was able to pipe 48 small (okay, maybe just a tiny bit smaller than I’d ordinarily want) macarons onto a single baking sheet without worrying about them oozing into each other, and they turned out beautifully!
I’m absolutely going to get a second mat so I can bake up a 4-egg-white batch of macarons all at once (I had exactly enough batter to fill the sheet twice).
It’s citrus season, and while my family usually just eats clementines as snacks (my daughter goes through three a day on a regular basis!), I decided this time to try something a little different for a lunch gathering– a cake! I wanted to keep things simple, with a minimum of equipment and effort, which ruled out a butter-based cake (since that requires creaming and my stand mixer), and also many other recipes that involved 2 hours of boiling the clementines to make them palatable. Instead I went for a recipe that called for just buzzing the clementines in a food processor and working from there.
The cake itself turned out nice and moist, with a sweet tang from the clementines up front, a roundness from the olive oil in the background, and a slightly bitter finish from the rind. A clementine syrup helped give it some extra sweetness, which cemented its suitability as a dessert– without the syrup it was almost breakfast-like.