Vanilla Icing

Maritozzi

KitchenAid Mixer #4 arrived yesterday.  Perfect timing, huh, now that Christmas has passed?   No matter--I am not dependent on my mixer; I only find that it's helpful when you are doing more than one thing at a time.   To welcome the newest mixer to its new home I decided to try a new recipe.

        

                             Maritozzi--Roman Sweet Buns

These soft, plump rolls are studded with plump, juicy raisins and delicately flavored with orange and lemon zests.  The scent that wafts around the kitchen as they bake is divine; you can't help but imagine something considerably less plain in appearance coming out of the oven than this humble looking bun.

But don't let appearances deceive you.  I drizzled a light glaze over the top of the maritozzi before sinking my teeth into one and sink they did!  These buns are super soft and the flavor of oranges and lemons play lightly over the tongue.  Even the raisins who often seem out of place when not covered in chocolate fit in nicely.  They provide just a bit of interesting texture and a tiny burst of juicy flavor that these small, sweet rolls need.

Little Helpers

Oh my!  Have I waited for this day!

Though, I am pretty sure the novelty of shoveling the walks will only last for maybe one or two more snowfalls and then it'll return to being my job.  

Christmas Eve

It was finally cookie baking day....

           

                    

Remains of the Crabs

Hey!  Have I ever told you I have a brother?  Well, two actually, but one is at Princeton right now and I haven't any current pictures of him.

This one is Matt.  My coffee-drinking-crab-leg-eating brother who I hang out with and talk to all the time.  How do you like his expression?   He's worried that it's going to look like he ate all those crab legs himself.

Which isn't true.  I ate my fair share but there's no way I'm showing you my side of the table!

Matt and I plunked down the pot of steaming hot crab legs and for over a half hour worked our way through the lot while we chatted.  (Mostly about crab legs-ha!)  We both decided we could get used a weekly crab leg feast but there's only one problem.  Who's buying when the wonderful sale price of $5.99 a lb returns to its regular price of $12.99 a lb??

And Then This....

One day as I was happily beginning to bake a pie.....

I wanted to make a very summery pie because it was so gloomy and cold outside.

I thought I'd make a Key Lime Pie only with regular limes as that is what I had on hand.

And then I noticed that the filling in my mixer bowl was curiously speckled.  I looked closer and took some of it out.

Can you believe it?  METAL SHAVINGS.  Every where!  

It's on to KitchenAid Professional Series 600  6qt Mixer #4.  Amazing.

I noticed when I was reading the serial and model number off to the Customer Rep on the phone that even though it's supposed to be the Professional Series it still says 'household mixer.'

When is KitchenAid going to get a clue and realize it might be in their best interests to send me a real commercial mixer?  I have a feeling a commercial mixer might be more suited to my needs and more likely to be able to hold up my usage.  And, then perhaps KitchenAid would save money themselves because right now I am averaging 2 mixers a year.

Thanksgiving (Leftover) Quiche

A week after Thanksgiving, do you still have leftovers?   A bit of stuffing that's getting sort of dry and you don't know what to do with it?   Make this Thanksgiving (Leftover) Quiche!

Stuffing is a little difficult to press into the pan but it can be done with a bit of patience.  The stuffing I make has sausage in it, but if yours doesn't you might want to brown some to go in the filling.

I sauteed an onion with three diced red potatoes until they were medium tender but since this is a Thanksgiving (Leftover) Quiche if you have scalloped potatoes left, I'd use those instead.

We really love cheddar in this house.  If you are using leftover scalloped potatoes you might want to omit the cheese or use a little less.

Golden brown on top and oh-so-savory! below.  A delicious way to vary the Thanksgiving leftovers.

Thanksgiving (Leftover) Quiche
                               by Michelle

Leftover stuffing--Approximately 2 cups
6-8 ounces breakfast sausage (optional)
1 small onion, diced & 3 diced red potatoes   OR  1 cup scalloped potatoes
1 cup grated cheese   (you may want to alter this depending on what potatoes you use)
6 eggs
3/4 cups milk
1/4 cup heavy cream
salt & fresh ground pepper to taste  (or about 1/2 tsp salt and 1/4 tsp pepper)
small splash of olive oil

1.  Preheat the oven to 450.  Lightly grease a 9 inch quiche pan.  Press stuffing on the bottom and sides of the pan trying to make sure there are no gaps.

2.  If using sausage, cook sausage until done in a pan, remove and set aside.   If you are using the onion and red potatoes saute them in the same pan.  You may or may not have to add a small splash of olive oil depending on your sausage.  Saute until onions are tender and potatoes are medium tender.  Place sausage (if using), onion and potatoes (or scalloped potatoes) in the quiche pan.  Spread evenly and sprinkle with cheese.  Set aside.

3.  In a separate bowl, combine the eggs, milk and cream.  Add salt and pepper and mix well.   Pour over potato mixture.  If it seems very full, don't worry, just put the quiche pan on a rimmed cookie sheet.

4.  Bake at 450 for 25-30 minutes or until golden brown on top and eggs are set.  A knife inserted into the center should come out clean of egg mixture.  Enjoy!