Monthly Archives: September 2012

Plum tart

We’ve been getting tons of plums from our CSA. I love them, but you reach a point where you have to start baking or canning stuff before they go bad. I had been going with an ersatz plum crisp, but I was getting sick of that, so I opted plum tartto make a tart. I ran into a few difficulties. Surprise surprise.

Sadly, it looks nowhere near as pretty as the one in the Epicurious recipe. This would be due to the fact that I was using a bunch of different types of plums. That meant I had different sized slices (first problem). Second problem was that I didn’t halve this the way I was supposed to. That realization came to me as I was dumping in the juice and sugar mixture and had crossed the rubicon as it were. The result was that I had way too much liquid and it was way too sweet. Live and learn!

Quiche Lorraine

I don’t do crust. I need to learn to do it though because really, homemade pie crust is so much better than anything store bought. That said, I present to you one of Saturday’s efforts. quiche lorraineYes, it’s quiche. How ’80s can I get? Well, I don’t care. I love quiche. Also I had a fair amount of the ingredients already.

I used Smitten Kitchen’s recipe. Only thing I did differently was sub out Canadian bacon for the ham. It came out quite well, but in retrospect I wish I’d made the effort to make my own pie crust. Maybe next time. Her recipe called for sour cream and it really did add a nice richness to the custard.

For the win!

They say you shouldn’t try out new recipes for parties without a test run and normally I am a firm believer in that rule. But every so often I break it usually with lackluster results. Sometimes though, there are wondrous exceptions. Here is one of those exceptions: Jam Crostata

Doesn’t it look splendid? This would be the Italian Jam Crostata from Chow. This one has more of a shortbread like dough. Came together quite simply per the directions. There was one ambiguous direction — you halve the dough; take one half and press it to a plate, cover it with plastic; ¬†and put it in the freezer, but it doesn’t say for how long. After some frantic internet searching, I went with 7-10 minutes and hoped for the best.

I probably shouldn’t have taken it out of the springform pan as I was taking it somewhere and travel became a bit interesting…

Tasted pretty awesome. I used some Wilton’s seedless raspberry jam. I didn’t use any mods to the recipe. Next time I may change up the proportions of the extracts to give the almond a bit more oomph.