Friday Catch Up
Well, I hope that you have all had a wonderful week. Ours has been busy with all the work and celebrating that goes with big holidays. We had the bonus excitement that comes with a white Christmas. Baking cookies on Christmas Eve with snow softly falling outside is a memory I would like never to forget. It was gone the next day, but, surprisingly, we got more on Boxing Day. There is nothing like sledding to tire little boys out. Now, I am ready to relax for a few days and catch up on sleep (which I am a bit short on right now), movie watching, and playing games with the boys.
First, though, I am going to catch up on December’s FfwD recipes. In the midst of all the other holiday baking, I did manage to squeeze in cooking all the FfwD recipe for December. The Saturday before Christmas, we went to the grocery store and I came home with a nice big piece of celery root.
I have never before prepped, cooked, or eaten this particular veggie before, so I was curious about how it would taste. The prepping part was surprisingly hard, but I have weak hands. There was quite a lot of banging involved with cutting up this big root ball, but I did manage it eventually. What surprised me after all that work, was that the pieces floated in the water! The potato pieces sank to the bottom of the pot, but the celery root bobbed at the top like apples.
Generally, I try to avoid creamy things and since I planned to serve the puree with the Pork (not chicken), apples, and cream a la normande, I boiled the potatoes and celery root in salted water instead of milk. Speaking of pork, this recipe turned out to be as nice and easy as everyone said it was. I mixed in some sage in the flour as Dorie suggests in the Bonne Idee section and it did make the pork look prettier, as well as smell wonderful.
I added some leftover bacon that was lying around to the sauce at the end, and we all agreed that it was a nice addition to the otherwise creamy sauce. The sauce was great over the celery root puree. Only one of use did not like the puree, but that same kid does not care for celery, so that was not a surprise. I liked that the puree tasted lighter than traditional mashed potatoes. It would definitely go with everything, as Dorie suggests.
After all this, it was pretty easy work to make the Cheese-it-ish crackers. I rolled out the dough while it was still soft and then froze it. On Christmas Eve, while I was baking a thousand (it seemed) cookies, I snuck a pan of crackers in the mix to have as a savory snack among the sweetness.
I used a mild, shredded cheese mix that I had in the fridge, and added smoked paprika to the dough. They baked up prettily, and everyone liked them, especially the husband, who probably wouldn’t care if he never saw another cookie for a year. I wonder how these would taste with other cheeses? I found the crackers almost too mild, so I suspect I would like them more with a stronger tasting cheese.
These crackers were almost all gone the day I made them, so I may have to make another batch soon and see for myself. We’re supposed to get more snow tomorrow (yay!), so that would be a good time for me to do this recipe again. Or, maybe, I’ll go sledding with the boys!