The very best way to eat slightly old challah is to have N come to your house and use it to make french toast. She dips it in egg with a little vanilla and cooks it in a cast-iron skillet until it’s golden brown and delicious. The secret to delicious challah french toast is the toppings you provide. A few suggestions: Syrup- just like pancakes, a high quality syrup makes all the difference. Remember that Grade B syrup is actually better than Grade A syrup if you like a dark, hearty flavor. Grade A is generally lighter in both color and flavor. For this morning’s creation we included cottage cheese as a topping option since it paired so well with the central topping: cranberry sauce made with brandy. It’s an N family recipe with raw or frozen cranberries cooked with brandy, sugar, and citrus zest. If we cook a pound of cranberries we can’t eat them all at one meal. They keep in the freezer very well, although they don’t freeze solid. We heated them before adding on the french toast. The other suggested topping is fresh fruit. Usually I like banana slices with walnuts on french toast. The week we made this challah there was a sale on mangoes at the grocery store and the co-op had some good looking kiwis available. They were cut the night before and sprinkled with lime juice before they were covered and refrigerated. A delicious combination with a little bit of powdered sugar on top:
N and I made homemade pizza a few weeks ago. The dough recipe was from the cookbook “The Enchanted Broccoli Forest” so I won’t reproduce it here. I will tell you that the recipe is dough for two pizzas and I used it all for one to get a delicious, thick crust. I upped the baking time about half an hour and it all worked out. The crust was great- done in the middle and thick as breadsticks on the outer rim. I used Muir Glen canned crushed tomatoes, which are my favorite canned tomatoes. We’re able to order cases of them from the Pocatello co-op for a very reasonable price. Cheese was mozzarella simply sliced, not shredded. You can buy better quality mozzarella whole and shred it yourself or save time and just slice it thinly. After it’s been cooked:
Delicious wine drunk during a reflective conversation at sunset in Dead Horse Point State Park the night before starting the White Rim Trail in Moab, Utah. An evening of beautiful moments.
N makes the best pumpkin pies in the world. She makes the crust herself, using techniques passed down through the generations. She uses pumpkin that she’s carved out of a real-live pumpkin and then cooked. She makes fun pastry decorations to sit on the top of the pie. She doesn’t over-flavor with cinnamon or all-spice so you can still taste the pumpkin.