I decided to serve a fall-ish beef stew, apple spice cake, and try my hand at yeast rolls (ha ha ha). The apple spice cake starts this entry because it was definitely the highlight of the meal. I am definitely a fan of all things dessert, but this was great. I got the recipe in better homes and gardens magazine.
You can see that I made mine in 9" round pans (simply because I didn't have 2 - 8" square ones). I think next time, I'll cut the recipe in half, unless I am cooking for a crowd though, considering we're STILL eating this thing! We've eaten it with vanilla ice cream, but it'd be great with caramel too (or even just a little caramel syrup and whipped cream)
Dinner consisted of the pot-au-feu recipe that I'd seen in a Williams-Sonoma catalog. For starters, the one in the picture may look prettier than mine, but this stuff was really good. We did mix in the recommended horseradish and mustard when serving, which I think made it extra tasty. I will say it was not as unique as I'd hoped. (Not to mention, I now have 3/4 head of cabbage that I need to figure out how to use in the next couple days!) I can imagine not making this again.
Here are my poor yeast rolls on their second rise. They don't look so bad here, you say? Yeah, they really seemed to rise nicely, but they spread and flattened a lot during the second rise, and even more in cooking. They came out more like kind of dry yeast roll pancakes than the parker house rolls I was expecting. I used a basic milk bread recipe from the Joy of Cooking, and thought I did a fine job following all the steps. I am really not sure what happened. I think for my next attempt, I will make rolls in muffin tins, so that they don't have anywhere to go and will perhaps be a little more bready. (I think I might ought to read up on breadmaking some too, to see if I can figure out why they were so dry.)
I've cooked several dinners this week too, and will include those in my next post.
No comments:
Post a Comment