Batter Licker

November 15, 2011

project wedding dessert bar: part 12 (s’mores brownies)

The night before the night before my wedding, my not-so-reliable pal Sleep totally ditched me. After several hours of anxious waiting, ceiling-staring and clock-cursing, I finally gave up.

So at 3 a.m., I rolled out of bed to start crushing graham crackers for the 12 dozen s’mores brownies I intended to bake in the three different sizes of cupcake liners I had accumulated but not used over the past couple years.

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I broke up the graham crackers by hand, and didn’t stop until the entire box of ’em was crushed.

After all the smashing, I felt more relaxed, and my renewed attempt at sleep proved successful. Thank goodness. Two days before your own wedding and the thousands of photos that will be snapped of you is not the ideal time to not be sleeping.

The next morning, Jay and I jaunted over to Hayes Valley for our Blue Bottle coffee fix, and wandered into Moishe’s Pippic in search of breakfast. I sought something hearty, anticipating that I would be standing on my feet all day while baking, and went with the corned beef sandwich.

Yes, sandwich. Full of meat. With a pickle! For breakfast.

I’m a corned beef nut to begin with, but Moishe’s corned beef was so incredibly tender, moist and flavorful. And not too salty. I remember thinking at the time that this corned beef sandwich was so entirely worth having to pull out the Spanx to fit into my wedding dress. (By some miracle, Spanx weren’t necessary. But I was willing to go there for this particular sandwich.) (more…)

November 10, 2011

savory pear soup with crispy pancetta and blue cheese

There are few things I find less appetizing than an overripe pear (except, perhaps, brown bananas, but even those are salvageable). From the cloying sweetness to a texture that manages to be mushy, mealy and gritty all at the same time, pears are one of few barely-past-its-prime pieces of produce that I’d prefer to just toss into the compost bin rather than find a creative way to save.

And yet, almost every time I purchase pears, I go overboard and, despite my best intentions, am unable to get through all of them in time. It doesn’t seem to matter whether I buy eight or three; the Law of Pears Ripening Faster than Kristen Can Eat Them inevitably kicks in.

Apparently the same law applies to free pears. Thanks to my friend and fellow food-lover Elaine‘s recommendation, Frog Hollow Farm sent me a six pack of Warren pears to sample. I frequent their urban farm stand at the Ferry Building, and I love pears, so I was excited to dig in.

I promptly devoured three of them, raw and unadorned.

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I might have been generous enough to share the fourth pear with Jay. Or maybe I demolished that one too. I really can’t recall. My memory is as foggy on that matter as Bill Clinton’s was regarding extramarital affairs. But what I do remember is the pears’ sweet flavor and creamy texture – none of that graininess I usually try to ignore or mask in Bartlett pears.

Then I got married, ran away to Sonoma for half a week, and took couple days to come down from my newlywed love cloud and readjust to real life. Finally, I remembered the two remaining pears. (more…)

November 8, 2011

project wedding dessert bar: part 11 (cashew bacon brittle)

Until the wedding, I had never made a brittle that wasn’t chock full of peanuts. I also had never been married, and had never had such beautiful signage for my dessert bar designed and made by my dear peanut-allergic friend CB of Darts Meet Heart.

So when I saw Irvin’s bacon peanut brittle pictures on Eat the Love, and subsequently became obsessed with it despite not being a bacon freak, I knew I had to find a way to include it in the dessert bar without causing CB’s cheeks to puff up.

Luckily, CB gets along just fine with cashews, and after a quick Twitter affirmation from Irvin that yes, cashews should substitute just fine, I proceeded to pull out cashews, bacon and sugar. Little did I know how much trouble the sugar would later cause me.

But diced up a heck of a lot of bacon, refilling my cutting board with uncut strips of fatty pork about 6 times.

Then I fried the bacon until super crispy, but not burnt.

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Getting the bacon crisp initially took much more time than I thought, so I quickened the process by draining the bacon fat from the pan a few times.

Per usual, I strained the bacon while removing it from the pan, and scooped it atop paper towels to absorb the excess fat. Rinse and repeat for the several remaining batches.

In retrospect, this bacon-crisping process would have been much easier, faster and cleaner in the oven, given that I was making enough for wedding full of guests.

Bacon aside, it became cashew time. (more…)

November 1, 2011

roasted jalapenos stuffed with squash, goat cheese and sage

Before I complete the last three posts in my Project Wedding Dessert Bar series, I need a break from the sugar. I went through just about 20 pounds of the stuff for my baking and candy making bonanza, so I think a savory reprieve is justified.

I’ve been craving savory Fall foods like crazy. Especially squash. And cheese. Anything warm and comforting will do, but even more so if there’s some hint of freshness.

These stuffed jalapenos brought all those things home for me. (more…)

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