Paperwhite narcissus are such a joy to me. This is my second batch, the first one started in early December. I order 24 Ziva bulbs and use most of them in three or four containers around the house for Christmas. I put polished rocks in the containers, fill with water up to barely touching the bulb and keep them cool and dark for almost two weeks until roots are full and small pale green shoots appear when I bring them out.
Then I have enough bulbs left for one big display and I believe the second batch are even more special, filling my kitchen with their perfume.
Do you see that sweet face above? James Mason and his sister always bring me joy! And he's in another episode of disc disease pain right now so I'm trying to keep him resting and inactive as much as possible while the meds work.
This gives me the opportunity to write a blog post and I wanted to tell you about the absolutely amazing apple pie I made before Christmas. It's from a 2007 Cook's Illustrated magazine and it was a labor of love, taking me all day. Was that just me and my slowness? I mean, I always take triple time that recipes say it's supposed to take.
I can't give you a link to this recipe because you have to subscribe to it now but you know a pie crust is going to be good when it calls for two sticks of butter and sour cream. After I put it together in my Cuisinart, formed it into two balls and put it in the fridge for two hours I started peeling the apples. [I took pictures each step of the recipe but am sparing you most of them!]
This is the step that was a surprise to me but is supposed to be so much better than using raw apples. I cooked the apples in a Dutch oven, along with the white sugar, brown sugar, cinnamon, salt, lemon juice and zest for 20 minutes AND then put the cooked apples on a baking sheet to cool for 30 minutes. I started to skip this step but decided to follow everything as written.
Have you ever cooked the apples for an apple pie?
Then I put the apple mixture in a colander and drained out the juices to discard.
Then it was time to roll out the dough into two rounds. And then the rounds of dough went back into the fridge for 30 minutes on parchment paper! After that I lined the pie plate with one round and poured the apples into that and sprinkled with lemon juice.
Time to top the pie with the second pastry, slits cup in, brushed with egg white wash, and sprinkled with sugar.
After baking at 425 F. for 40 minutes (recipe called for 45-55 minutes) I took it out and then had to wait 1 1/2 hours to cut and eat.
Lord have mercy, was that apple pie the best I've ever eaten!
Okay, maybe it didn't take me all day but it took me hours and hours. And I'll never make it again unless we have company there to help us eat it because apple pie, even good apple pie, is not so good after two days and the critters and birds got the rest. The crows were particularly fond of it.
Time to help James Mason get up and go potty. My to-do list mainly consists in taking care of him for a few days while squeezing in some basics as I can. I certainly won't be making another apple pie anytime soon.
What are you all up to now?