Saturday, December 18, 2010
Running my fingers through soft flour and greasy butter was a welcome relief from the chaos that is my life at the moment. I've had barely a moment to relax. My new schedule of winter quarter classes and working what amounted to 40 hours-plus at a new (part-time) job has me reeling. But Wednesday, Wednesday, Wednesday. It was cold and grey with a sludge of old snow tossed in haphazard mounds, but I found it dark solace. I cooked a braise of Trappist beer, beef and onions in my house slippers while the afternoon sun dipped below the dead fingers of the trees.
It started with the pie though. Cranberry and apple pie topped with whipped cream. It was a beautiful mess, just a slop of fruit and syrup covered over with a latice top, just like a nice but insecure college girl mistakenly wearing fishnet tights out to some parties. She looks so provocative that there won't be anything left of her when she needs it.
Apple-cranberry Pie: from On Baking
1 pound apples, sliced
4 ounces brown sugar
4 ounces granulated sugar
1 tablespoon orange zest
1 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons corn starch dissolved in 2 tablespoons cold water
1 pint cranberries
Combine apples, sugar, zest, cinnamon and salt. Stir to coat the apples with the dry ingredients. Saute in a saucepan. Pour in the cornstarch and water. Continue sauteing until apples are softened but still firm to the bite. Remove from heat. Add the cranberries and dump into a pie shell. Bake at 400 for 25 to 30 minutes.