Friday, June 26, 2009
Friday's Quiz and Blog
OK, let's start off with the quiz first.
Q. What does Barbara Caine's new pendant necklace contain?
As usual either use the Haloscan commenting system or leave your guess over on my forum on PlanetFurry.
So we left for our Furmeet this afternoon at about 1 o'clock and arrived in sunny West Covina 6.5 hours later. We quickly found our motel, got ourselves checked in and went to scout for food. Finally nourished, we're now hunkering down in our room, hoping for some rest. Amazingly, I think my back made it here in one piece. I think I may have helped the situation by using my lifting belt to support my back on the way down.
So, we need to find Galco's Soda Pop Stop in the morning for some Moxie Cola if we have time, locate a Chick's Sporting Goods, now part of Dick's Sporting Goods then head over to Styx' place.
The cake may be a lie but this is the real deal, straight from the old warhorse's kitchen! Apricot pie made from Sunkist dried California apricots. Can you smell that goodness?
Kellan, the old warhorse
Saturday, November 29, 2008
The latest chapter of "A Loss Of Rights" (16) has been posted and I've properly updated the recipe for dried apricot pie.
Have a nice weekend and don't get trampled to death like that poor Wal*Mart worker did in New York! What a tragedy!
Wednesday, November 26, 2008
Let it be known, Kellan Meig'h is cooking a dried apricot pie! Yay!
I'm taking pictures so you will see the results over in the gallery. Still working on it right now (5:15 p.m. PST) so it will be Friday before I post the pics.
Be advised the recipe had some tweaks that need to be addressed.
Bye for now,
Tuesday, November 25, 2008
Pushing The Envelope ...
OK, I'll go ahead and admit it, I'm in over my head here. Any words of wisdom would be appreciated.
I was asked by my brother to cook an apricot pie for Thanksgiving dinner at his place. Not a fresh apricot pie but a dried apricot pie made with dried California apricots It's been a while since I have done any baking to speak of so I'll be winging this one for sure. For those interested, here's the recipe, courtesy of my niece Karen
Apricot Pie by Karen, modified by Kellan, the old warhorse.
This pie, rather than being made from fresh apricots that would be unavailable at this time of the year, it's made from dried apricots instead. The fruit is somewhat chunked in the pie and it's flavored to be sweet and tart at the same time. It was a family tradition for Thanksgiving and Christmas when I was growing up. When my mother passed away, she took the recipe with her but after years of trial and error by Karen and myself, we have reconstructed the recipe.
Ingredients: (Sorry Aslaug, if I messed up on the conversions to metric for you)
- 1 pound (.45 kg) of dried California apricots. Don't use Mediterranean 'cots because the pie will be different-a whole 'nother taste! (note* This actually worked out to 18 oz. of apricots, Sun Maid brand that came in 6 oz. packages)
- 3/4 cups (177 ml) of sugar
- 3 cups (710 ml) water
- 1 tsp. (5 ml) cornstarch
- Pastry for 1 pie shell and top (9" to 9.5" pan)
Put apricots, sugar, water in a pot and bring it to a boil. Lower to a simmer for 45 minutes or until the filling is the consistency of warm, chunky jam. This cooking down process needs to be done uncovered to partly break down the apricots so you will need to add water from time to time.
Once the filling is at that proper consistency, put the cornstarch in 1/4 cup (60 ml) of cold water and stir in. This will thicken the filling for you. Cook for a about 10 more minutes until thickened and allow to cool. While the filling is cooling to room temperature, prepare lower shell and have it at the ready along with the top. You may make your pie dough from scratch or from a mix, your choice.
Put the filling into the pie shell and cover with the top, being sure to put at least 4 steam holes in it. Cook for about 45 minutes at 400 degrees or until the crust is golden brown. It will help if you cover the edges of the pie with foil or a burn ring to keep the edges from getting burnt.This pie will need to cool before being served. You will know that you thickened it properly when the filling stays completely inside the slice when served.
This is it, ladies and gentlemen. Your mileage may vary. I will report on the progress as I go. Stay tuned, y'all hear!
Note* Edited recipe quantities