Monday, November 2, 2009
Thanksgiving is coming ~ are you ready? Maybe you've got your pantry shelves stocked with molasses and pecans, brown sugar and cans of pumpkin puree, and you're knee-deep in magazine clippings featuring recipes you can't wait to try.
Or . . . maybe the thought of producing pastry for the most high-profile pies of the year makes you break out into the cold sweat of dread, and the pressure to produce feather-light biscuits just like Grandma's is starting to give you indigestion already. Relax, I'm here to help.
What's your biggest baking headache? Is it leather-tough pastry crusts? No problem, we can fix that! Soon, your legendarily tender, flaky crusts will be the talk of your family table, and before you know it, you'll be baking pies on demand every Thanksgiving! (Okay, so it's a blessing and a curse.)
Is it yeast dough that intimidates you and keeps you shelling out the big bucks for breads to grace your holiday table? Not anymore! You can make friends with that ornery little organism we call yeast and you'll be turning out artisanal-style loaves that will charm your guests without breaking your bank.
Frankly, we all have our baking betes noires, don't we? Especially when it comes to holiday favorites. (So much pressure!) But I'd like to help you break down some of the hurdles that may be causing you unnecessary trouble. So, let's get baking. By the time T-Day rolls around, you'll be excited to show off those mad pastry skills!
Stay tuned over the next couple of weeks as we work through pie and tart pastry, fall holiday yeast breads, biscuits, and the like. And I'd like to invite you to take the survey in the sidebar. Your answers will help me know where to direct the focus of my posts. Also, feel free to comment or e-mail me directly with specific requests for help tackling baked goods that you find especially troublesome or tricky.
Let's make some oven love this season!