B's Bunch: January 2010

Tuesday, January 26, 2010

Memorial Day 2009

This year we drove down to Chancelorsville for our morning memorial. We arrived before the visitors center was open so we walked around, climbed on canons, saw a huge black snake and brought some ticks into the car with us. After we went through the little museum the boys each stamped their books.

Monumental

Before going to the airport we were able to walk around some of the monuments in DC. It was so nice to be outside on such a sunny day. Even though I have walked these paths more times than I can count, I still love it.

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I love this cookbook. It was a gift from a good friend. It is a favorite because there are beautiful pictures for every recipe, it is not too fussy, not too many ingredients, there is a sections for each season with soups, main dishes, side dishes and desserts.

I wanted to make potato pancakes because I had some at a fabulous Relief Society breakfast and wanted more. If you have a food processor the grating will be a lot easier than by hand, but it still worked. I squeezed the liquid out of the vegetables before I added the other ingredients because they seemed too wet. If you have a big family you might want to double the batch, it really only makes 8. I ate mine with Tzatziki because I love that stuff!

Potato Carrot Pancakes

3/4 pound (about 3 medium) white potatoes, peeled
8 ounces (about 3 medium) carrots, peeled
1/2 cup thinly sliced scallions (about 3 scallions)
Coarse salt
1 large egg, lightly beaten
1/4 cup matzo meal
1/4 cup vegetable oil, for frying
1/4 cup reduced-fat sour cream, for serving (optional)

In a food processor fitted with a fine-hole grating attachment (or on the small holes of a box grater), grate potatoes and carrots. Transfer to a large bowl; add scallions and 1 1/2 teaspoons salt. Using your hands, mix thoroughly. Mix in egg and matzo meal until combined. Divide into 8 mounds of equal size.

In a large nonstick skillet, heat oil over medium-high heat, swirling to coat bottom of pan. Add half the potato mounds; flatten each to a 1/2-inch thickness. Cook until golden brown, 2 to 4 minutes per side.

Transfer to paper towels or parchment paper to drain. Repeat with remaining mounds (reduce temperature to medium if browning too quickly). Sprinkle with salt, and serve with sour cream, if desired.

NYC

One of our favorite trips this year was experiencing New York City. Matt had to go for work so I drove up with the boys to stay with him for a few nights. The car ride was long but we almost didn't want it to end because we were listening to the 7th Harry Potter book. That saved us because it took over two hours to get through the Lincoln Tunnel. Our hotel was overlooking Times Square which was so fun and great to be able to just walk out the door into the excitement.

Things we loved:
Riding the boat to the Statue of Liberty
Ellis Island
Getting our passport books stamped
NYC Skyline
Playing in Central Park
Walking with the boys
Watching TV in the Hotel

Buying Yankee Hats
Sitting in Times Square
Taking the boys to Mary Poppins!!!

Things I learned:
It is hard to carry cameras, everything else you need, and take nice pictures when you are trying to keep track of four boys in NY.
The boys were great at staying close to me.
Looking back I'm thankful for Cam's binky but I'm also really glad it is gone--he looks way too big to have that!
When you go to NY with kids you don't experience the good food--hence the McDonalds--but it is fun anyway.
The tolls are ridiculous.

Not buying $100 muppets was a good choice, even though I wanted one. (They are CUTE)

Sometimes you can't fit everything in that you want to do, but that is ok.

We still have a lot of reasons to go back again.

It is good to watch your kids enjoying themselves and appreciating new things.

Berry Pickin'

One lovely day we made it to the Westmoreland Berry Farm. We rode the tracker down the hill to the berry patch and picked enough to make jam and also have plenty to eat. The boys worked hard to try to get the goats to cross the walk and eat some corn and then we all enjoyed eating fresh strawberry ice cream. Yummy!

Wednesday, January 20, 2010

Race Time

This was Spencer's 2nd Pinewood Derby. There was some fierce competition. I think it would be interesting to see what happened if the boys actually made their own cars. Spencer's is the tank. He got 6th place which isn't bad for a tank.

Tuesday, January 12, 2010

Here comes 2010

Festivities occured at our house New Years Eve and into the wee hours of the morning! Hope you had a great night too...

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I have wanted to share another food blog that is fantastic! It is called Smitten Kitchen. I haven't made a lot of recipes from her blog but I think it is beautiful and fun to read. We made these donuts back in October at a party with some friends. (Thanks for the cooking help Brian and Chad!!) They were fun to make and I think the concensus was that they were best with the glaze and the sugar. We must like things sweet here. Kind of rich though, you could hardly eat more than one or two. I ate some for breakfast the next morning and they were surprisingly good. I maybe even liked them better the next day with cold milk, for some odd reason. I think making donuts could become a fall tradition!

via smitten kitchen

Apple Cider Doughnuts
Adapted from Lauren Dawson at Hearth Restaurant

Makes 18 doughnuts + 18 doughnut holes (suggested yield for a 3-inch cutter; my larger one yielded fewer)

1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Vegetable oil or shortening (see my explanation in the post) for frying

Toppings (optional)
Glaze (1 cup confectioners’ sugar + 2 tablespoons apple cider)
Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon)

Make the doughnuts: In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inchdoughnut cutter — or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole from a set like this, as I did — cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)

Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F*. Have ready a plate lined with several thicknesses of paper towels.

Make your toppings (if using): While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.

Fry and top the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze or cinnamon sugar mixture (if using) and serve immediately.