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David Ross

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    todayshomekitchen.com

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    Spokane Valley, WA

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  1. In the past I've used the fruitcake recipe from the Northern Pacific passenger train line and their signature train the North Coast Limited that ran between Chicago and Seattle. Hard to believe today, but during the heyday of the Northern Pacific they served fruitcake and it was such a big hit they sold it onboard. The Northern Pacific ultimately merged with the Great Northern and today is BNSF. The Northern Pacific was also famous for their "Great Big Baked Potato." I'll find the recipe and post again, but you can also find it upthread. It's a dark fruitcake and I add lots of booze. My Great Aunt Bertie made a similar fruitcake and her best ones were in the range of 10 years old!
  2. It's that time of year! Time for fruitcake. Honestly I love coming to this discussion thread. It's nearly impossible to have a discussion about fruitcake with family or friends. The exceptions being my Sister and one Cousin. Our Mothers and Grandmothers all made delicious fruitcake. Are you making or buying fruitcake this year?
  3. David Ross

    The Terrine Topic

    This is the perfect time of year to give some new ideas and discussion to the topic of terrines.
  4. Hi. I used 1 cup of the custard mix. Then the apples on top and that's it. There will be leftover custard, so yesterday I made small custard tart without the apples.
  5. Yikes I left out the main ingredient in the custard for everyone! Add 3/4 cup grated smoked cheddar cheese to the hot custard and stir to blend.
  6. Hello @kayb here is the full recipe- Ingredients For the Smoked Cheddar Custard- 4 egg yolks 1/2 cup granulated sugar 1/3 cup all-purpose flour 1" piece vanilla bean, cut in half you can substitute pure vanilla extract 2 cups whole milk Toasted Hazelnut Shortbread Crust- 1 cup whole hazelnuts 1 1/2 cups all-purpose flour 1/2 cup powdered sugar 12 tbs. butter, melted For the Apples- 2 large Fuji apples 1 tbsp. lemon juice 2 tbsp. apple jelly chopped toasted hazelnuts for garnish whipped cream or vanilla ice cream Make the Smoked Cheddar Custard- -In a mixing bowl add the egg yolks and sugar and whisk to combine until the mixture turns a light yellow color. Add the flour and whisk to make a smooth mixture. -Pour the milk into a saucepan over medium-high heat. Cut the vanilla bean in half and scrape the seeds into the milk. Bring the mixture to a simmer. -Use a ladle to spoon 1/2 cup of the warm milk into the bowl with the egg, sugar, and flour and whisk to combine. Then blend the flour mixture back into the saucepan with the milk. Cook the custard until it begins to thicken, about 2 minutes. Take the custard off the heat and pour it through a strainer into a container. Let the custard cool then cover and refrigerate to chill, about 4 hours. Make the Toasted Hazelnut Shortbread Crust- -Heat the oven to 375. Place the hazelnuts on a cookie sheet and toast until just browned, about 10 minutes. Remove the hazelnuts and place them on a kitchen towel. Rub the towel over the hazelnuts, removing most of the skins. Put the hazelnuts in a mini-food processor and pulse until they are finely chopped. Reserve some of the toasted hazelnuts for garnishing the apple tart. -Heat the oven to 375. In a bowl, combine the flour, powdered sugar, melted butter and 1/2 cup of the toasted hazelnuts and mix together to create a soft dough. Using your fingers, pat the dough into the bottom of a 9" round non-stick tart pan with removable bottom. Use a paring knife to trim the excess pastry from the edge of the tart pan. Slice the Apples and Bake the Tart- -Use an apple peeler/corer to peel and cut the apples into 1/4" thick slices. Fill a bowl with cold water and add the lemon juice. Plunge the apples into the lemon juice to keep it from browning. -Ladle 1 cup of the chilled smoked cheddar custard into the tart shell. Cut each apple in half. Gently fan the apples on top of the custard. -Place the tart on a cookie rack over a baking sheet and bake 35-40 minutes until the apples and custard are golden. Remove the tart from the oven and let cool to room temperature. While the tart cools, heat the apple jelly in the microwave for 30 seconds. Brush the apple jelly over the top of the apples. Sprinkle some of the chopped hazelnuts over the top of the tart. -Cut the tart into slices and serve with whipped cream or vanilla ice cream.
  7. A few days ago I brought back and apple recipe I hadn't made in years, Apple Tart with Smoked Cheddar Custard in a Toasted Hazelnut Crust. The idea was to update what my Grandmother served-apple pie with a slice of cheddar cheese. We didn't have a tradition of serving cheddar with apple pie, but I think she wanted to try it. I don't think I ever understood, but it was delicious. I mean a slice of cheddar alone. So I wanted to work cheddar in another way. Smoked cheddar is mild and the smoke flavor doesn't overpower the cheese. It must have been 20 years ago when I created that recipe. It was for a corporate summer picnic and I think there was a dessert contest. I remember slogging it to the park in a covered Tupperware. A tart with custard suffers in the summer heat, and it looked pretty melted as I recall. But I think the judges liked it. I can't recall if I won, got a prize or a handshake. This season I vowed to make it again with a few changes. I stayed with the Fuji apples and didn't change the custard. Instead of my pie crust recipe I used my shortbread that I always do for tarts. I toast hazelnuts and pressed some into the shortbread. The idea is to celebrate WA State apples and another crop from the Northwest, the hazelnut. We lived in Salem, Oregon when I was a kid and we always called them "filberts." My Father worked for the State of Oregon Ag Department and was the advisor to the "Filbert" commission. Years later when the term "hazelnut" became popular we always chuckled behind the scenes.
  8. David Ross

    Dinner 2019

    @liamsaunt I showed this to a friend and she loves it. She wondered if you had a recipe for the potato buns to share. THanks.
  9. Yesterday I came across a prime rib roast recipe I've tried in the past. In a 550 oven for 20 minutes, then turn off the oven. Leave the roast in and let it cook in the oven as it cools, 18 min per lb for medium rare. I've tried it but honestly don't remember how successful it was. My initial thought now is that it wouldn't give me the char, caramelized fatty crust I like. Anyone else try this? Would it work for a leg of lamb?
  10. Years ago I sometimes went to Wenatchee, WA on business. It's the heart of WA apple country. There was this little cafe in the airport that made the best fresh apple milkshakes. Sounds weird and I never figured out how they got apple flavor so pure and fresh in a milkshake.
  11. I do the same thing. A lot. Whether it's a recipe I found or a new dish I'm creating, I get things done and think, "well I didn't get that right." But often I re-think and re-work it the next day and it's much better. And those look tasty.
  12. Let's add some new recipes to our Holiday Quick Breads Bake-Off. I'm thinking of doing a holiday quick bread version of a cookie I did last year with candied ginger and candied cranberries.
  13. I'm working on a risotto with wild chanterelle mushrooms right now, maybe will do a winter squash one next week. I'm blown away when I see a tray of risotto in a buffet line sitting over steaming water. It's like warm congealed rice.
  14. Time to bring back another favorite in our Cook-Off series. Just in time for your holiday cooking, Winter Squash. I just found a recipe for pumpkin grits that looks interesting, and I do a fair pumpkin risotto. I won't, ever, do risotto for a crowd. Only for a small number of folks so I can bring it hot off the stove and serve it right away.
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