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Culinary adventures of the day
"By the way," said A., "the milk's starting to turn, so if you want to make cheese or something...?"
I have also, today, made a Mohnpotitze (Lidl is currently selling approximately the correct thing as, bafflingly, Stollen with poppy seed filling; it is nothing like Stollen, I have no idea what they think they're doing, etc etc etc) where I rather fucked up the structural integrity but am otherwise pleased with it, and a set of Experimental Macaron to use up my various egg whites left over from other cooking. There's lime and a little cinnamon in the macarons themselves, and I've made a coconut cream-chocolate ganache, so my baby brother will theoretically be able to eat them tomorrow, though he'll probably turn his nose up at them. This is particularly exciting to me because I followed![[syndicated profile]](https://www.dreamwidth.org/img/silk/identity/feed.png)
abondgirlsfooddiary_feed's recipe, i.e. baby's first attempt at Italian meringue, and (a) I feel accomplished, (b) these are undeniably the most macaron-ish macarons I have made to date, and (c) while it is true that having freehanded them all with teaspoons I did end up with one-and-a-half dozen approximately matching pairs, if I'm going to be doing this again (which I rather suspect I will, if only to use up the whites from my adventures in pasta making) I really do think I want to acquire a piping bag in addition to the syringe-with-nozzles I liberated from the mouldering ancestral pile this week.
(... I should perhaps explain about the Mohnpotitz. It's an Austrian food, and as with a fair bit of Austrian the "Potitze" part of the word is actually a loan from Slavic; basically, it's an enriched yeast dough wrapped roly-poly around a poppyseed-sugar-rum filling. You can also do it with walnuts. I seem to recall the walnuts being easier, but it's been some time since I last made Nusspotitze and so that might just be an effect of this version actually being dairy-free.)
I have also, today, made a Mohnpotitze (Lidl is currently selling approximately the correct thing as, bafflingly, Stollen with poppy seed filling; it is nothing like Stollen, I have no idea what they think they're doing, etc etc etc) where I rather fucked up the structural integrity but am otherwise pleased with it, and a set of Experimental Macaron to use up my various egg whites left over from other cooking. There's lime and a little cinnamon in the macarons themselves, and I've made a coconut cream-chocolate ganache, so my baby brother will theoretically be able to eat them tomorrow, though he'll probably turn his nose up at them. This is particularly exciting to me because I followed
abondgirlsfooddiary_feed's recipe, i.e. baby's first attempt at Italian meringue, and (a) I feel accomplished, (b) these are undeniably the most macaron-ish macarons I have made to date, and (c) while it is true that having freehanded them all with teaspoons I did end up with one-and-a-half dozen approximately matching pairs, if I'm going to be doing this again (which I rather suspect I will, if only to use up the whites from my adventures in pasta making) I really do think I want to acquire a piping bag in addition to the syringe-with-nozzles I liberated from the mouldering ancestral pile this week.(... I should perhaps explain about the Mohnpotitz. It's an Austrian food, and as with a fair bit of Austrian the "Potitze" part of the word is actually a loan from Slavic; basically, it's an enriched yeast dough wrapped roly-poly around a poppyseed-sugar-rum filling. You can also do it with walnuts. I seem to recall the walnuts being easier, but it's been some time since I last made Nusspotitze and so that might just be an effect of this version actually being dairy-free.)
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In related food feels, I'm travelling with my girlfriend, Jan, and I bought real traditional rye bread for her and we had a wonderful dinner of Eastern European bread and cheese. She's Ashkenzi and I'm Polish-Slav and it was wonderful to share a comfort food from both of our cultures.