Christmas lights
[note – lights set to flash 12X, so hang in, it won’t be forever]
On Friday morning, before I got started grading in earnest, I re-made the springerle. Twice. The first time, I thought I had everything absolutely perfect, and then Mark came down to talk to me (car stuff, and we actually bought a car later that day …) and I lost count, and put in an extra cup of flour. I thought the dough was OK, consistency-wise, but when I tried a bite, all I could taste was flour. I had enough ingredients to trash that batch, and make another – except I used orange zest instead of lemon. And these, I think, are finally right. See the updated recipe. I think I’ll send little boxes to my brother, and Worcesters.
On the theme of using up leftovers, I made corn and bean enchiladas, using up the corn salsa leftover from the party. I got mixed up again and used 1/4 cup oil and 2 TBLS flour in the roux for the sauce, instead of the other way around, so I had to break out some of Rachael’s aseptic pack veggie broth (like a juice box) to think it down. I always wonder if I can recycle those boxes – I pitched this one into the trash.
After dinner, to use up egg whites, I made two angel cakes (for Christmas trifle) and they both fell. And the picture came out lousy, too. Maybe I’ll do better with photographing the trifle.
Remade springerle
Here’s the trifle. It has the fallen angel cake, lemon curd, pastry creme, apricots, apricot syrup, and cranberry sauce. It still seems soupy, but maybe by tomorrow night, the cake will have absorbed enough of the custard, syrup, and sauces to get to the appropriate consistency. Or else it’ll be another one of my not quite rights, for this year.
Fallen angel cake trifle
