featured » Wonderland Kitchen
Browsing Tag

featured

Just Like Candy: #DIY Mixed Peel

DIY Mixed Peel at Wonderland Kitchen
November 13, 2013 By In breads & breakfast, diy, eat me, sweets

On days like today, Google makes me cry for both confusingly uplifting reasons as well as the terrifying visions of the future its actions conjure in my head. But while this best-indie-movie plot line and/or Kafka tale develops, Google’s search engine reliably solves my problems. The latest: What the hell is mixed peel?

I went hunting with the goal of making this Alice in Wonderland-related Looking Glass cake. However, mixed peel not being an ingredient stocked at my local grocery, before the baking could begin it seemed I would need to DIY a key ingredient. The internet to the rescue, I was in business with a pile of citrus and a Googled recipe.

DIY Mixed Peel at Wonderland Kitchen

DIY Mixed Peel at Wonderland Kitchen

DIY Mixed Peel at Wonderland Kitchen

This is one of those super easy but several-day DIY projects that annoy the spontaneous among us. So make it now and then surprise yourself when you want to bake hot cross buns for Easter! (Note to self: Bake hot cross buns for Easter this year.) If you have the patience to cut up citrus peel and the skill to boil water, you are already pretty much done. Holiday goodies will definitely be kicked up a notch this season. (So yes, family, prepare for Wonderland fruit cakes this Christmas.) Anyway…

DIY Mixed Peel at Wonderland Kitchen

DIY Mixed Peel
Recipe via Best Recipes, desire due to The Alice in Wonderland Cookbook: A Culinary Diversion by John Fisher

Note: The original recipe calls for less fruit. I lived dangerously and added an extra lemon and one more orange. I was well pleased with the result, but be advised.

1 grapefruit
2 oranges
2 lemons
(or citrus combo of your choosing)
1 1/2 cups sugar

Peel citrus fruit, including as much of the pith as possible. Slice peels into approximately 1/4-inch pieces.

Place prepared citrus peel in a sauce pan and just cover with water. Bring to a boil and simmer for ten minutes. Drain and repeat, this time reserving 1/2 cup of the simmering liquid before draining.

Return boiled peel, 1/2 cup reserved liquid, 1/2 cup fresh water, and 1 cup sugar to sauce pan and stir to dissolve sugar while bringing to a boil. Remove from heat, cover, and let sit overnight (mine sat about 18 hours). The following day, add an additional 1/2 cup sugar and bring to a boil. Simmer for 15 minutes and then drain citrus peel thoroughly.

Line a baking sheet with parchment and spread out peel pieces to dry, tossing occasionally to prevent clumping. When peels are no longer wet (probably another 24 hours), place in a container with a tight-fitting lid and store in the refrigerator (or the freezer for a longer shelf life). According to my reading, prepared peels will withstand at least a month in the fridge.

Mad Hatter Tea Party: Not Too Dry Tea Biscuits

Not Too Dry Tea Biscuits
November 3, 2013 By In eat me, snacks, sweets

You may have noticed something of an overarching theme in this site’s construction, but while Alice in Wonderland comes up here and there, I have yet to post any recipes for roasting Jabberwocky or to offer any advice on adding pepper to soups.

That being said, when I came across this now out-of-print cookbook riffing on the classic tale, it seemed like a match I surely could not ignore. It was easier to ignore it once I caught the triple-digit price tag on existing copies, however. Still, even while I waited for a version more within my budget, there were a few treats from the book posted online, so I decided to see where that rabbit hole would lead.

Not Too Dry Tea Biscuits: Tray

Whether you’re plotting a grand tea party for six or it’s just you and your cat, the recipe for these Very Dry Tea Biscuits is simple enough to whip up any time. No worries. As long as you don’t over-bake them, they are not too dry at all, neither are they terribly sweet, though bright hints of lemon and the rich scent of nutmeg accent them beautifully. This recipe turned out about 40 two-inch biscuits for me, and they store perfectly in the freezer. I like having them on hand to pull out at a moments notice when curious guests suddenly arrive and are in need of snacks.

Now that I’ve had a taste of Wonderland cooking, I must admit that roasting Jabberwocky sounds kind of intriguing. Maybe we’ll have to follow this white rabbit a bit more often.

Not Too Dry Tea Biscuits: Process

Not Too Dry Tea Biscuits
from The Alice in Wonderland Cookbook: A Culinary Diversion by John Fisher

1 stick butter, room temperature
1/3 cup sugar
1 egg, lightly beaten
8 ounces flour
2 teaspoons lemon zest
a pinch of salt
a very generous scratch of nutmeg
2 tablespoons milk, as needed

Heat oven to 325°F

In a medium bowl, measure out flour. Add lemon zest, salt, and nutmeg and whisk to combine.

Cream together butter and sugar until light and fluffy. Scrape down the sides of the bowl, add egg, and continue mixing until incorporated. By hand, stir in mixture of flour, lemon zest, salt, and nutmeg. If dough remains too dry, add just enough milk to pull it together.

Roll out dough on lightly floured counter and cut out desired shapes. Place each biscuit on a parchment covered cookie sheet (you can squeeze them fairly close–they will not spread much) and prick each with a fork. Bake 14-16 minutes, or until lightly browned.

Cool completely on a wire rack. Store tightly covered (in the freezer for an even longer shelf life).

Pumpkin Carving in Wonderland: The Cheshire Cat

Pumpkin Carving in Wonderland: The Cheshire Cat
October 20, 2013 By In the rabbit hole

“Oh, you can’t help that,” said the cat. “We’re all mad here.”

To be clear, this bit of on-brand pumpkin carving is not a design of my own invention, but I liked how it came out so much I wanted to share the results. If you, too, are a fan of Lewis Carroll and would like a mischievous kitten of your own to keep you company during this spooky season, the pattern is here. For those who lack the patience to actually cut out and trace the design onto the squash of their choosing (stares at shoes), it’s also very friendly to freehand sketchers.

The Cheshire Cat-Lit Up

Now, when I was a kid my dad would make me an ingenious pumpkin carving tool of his own invention out of a piece of saw blade screwed into a stump of dowel rod. (Well, I think it was his own invention. My dad and I “invented” a lot of things it turned out later others were already on to, but that never let the air out of our tires!) Anyway, this petite saw-knife was a brilliant way to slice out detailed designs with minimal blood, sweat, and tears. The cheap plastic Pumpkin Masters Pumpkin Carving Kit I spotted on sale at Rite Aid for $2 made it through the job this year (though barely) but I do recommend sourcing a blade with a little more nuance than a steak knife (my otherwise normal default). I don’t know what they are feeding the pumpkins in the patch this year, but they are beasts–thick walled and not messing around.

The neighborhood pumpkin carving contest broke up before all the monsters were complete, but I think Wonderland’s Cheshire Cat is at least still a contender. Now, when is It’s the Great Pumpkin, Charlie Brown going to be broadcast this year?

UPDATE!: Dad has unearthed our original, ground-breaking precision pumpkin carving tool!

pumpkin carving precision tool

On Goat Mountain: Maryland State Fair 2013

Midway rides at the Maryland State Fair 2013
September 2, 2013 By In the rabbit hole

As a child, Labor Day was synonymous in my mind with the day before I was launched into another school year. Usually, wandering through the animal barns and staring wide-eyed at the midway attractions of the county fair provided a welcome distraction. (I still haven’t been able to get that mermaid in a jar out of my mind.) Now the date carries less stress-induced fanfare, but the nearby Maryland State Fair scratches my itchy nostalgic bent.

The only thing missing is the cafeteria with its rows of sliced lemon meringue pie and fresh-cut tomatoes stuffed with cottage cheese. These whippersnappers with their deep-fried Twinkies. Why, in my day…

Anyway, with the sun beating down hot enough to melt us all into the asphalt, I grabbed my camera and tried to capture a little piece of another summer closing up shop.

Prize-winning tomatoes at the Maryland State Fair 2013

Sheep having a rest at the Maryland State Fair 2013

Shearing sheep at the Maryland State Fair 2013

Cow having a rest at the Maryland State Fair 2013

Midway at the Maryland State Fair 2013

Bingo at the Maryland State Fair 2013

Midway rides at the Maryland State Fair 2013

Terrifying prizes

The duck game at the Maryland State Fair 2013

My favorite midway game of all time! (I was not a very competitive child.)

Killer quilts at the Maryland State Fair 2013

Canned goods in competition at the Maryland State Fair 2013

Honey display at the Maryland State Fair 2013

Wool on display at the Maryland State Fair 2013

Ducks having a look at the Maryland State Fair 2013

Food, Wonderful Food: Youngstown’s Brier Hill and Greek Festivals

Youngstown's Brier Hill Festival 2013
August 21, 2013 By In the rabbit hole

I made a pilgrimage back to Ohio last weekend. Ostensibly it was to catch up with the folks and perhaps check out the Brier Hill Italian Festival. I’ve long loved local festivals of all sorts in any community, but I knew there would be bonus points if I stumbled on the making secrets of Youngstown’s famed contribution to the pizza dialectic. (I would share them with you here, of course.)

When all was eaten and gone, however, I flew away with something quite unexpected, if not as neatly original (and admittedly quite solipsistic). At one point in the weekend, my dad mused aloud how different things might have been if I had never left suburban Ohio–if, well, New York, and then later Brian Sacawa had never happened to me. It was a startling thing to consider after experiencing so much Youngstown community in the form of local Italian and Greek food festivals and making nostalgic explorations of now-abandoned or much-altered local landmarks. I came home to Baltimore slightly disoriented, as if I had stepped a little too far through an alternate doorway and failed to return at the appointed hour. I did, however, remember to take a few photos. It was all exceedingly tasty.

Things started out well enough with some dedicated sweets-eating at St. John’s Greek Orthodox Church.

Youngstown's Greek Festival 2013

Sample box of famed pastries at St. John’s Greek Festival.

Loukoumades: the delicious danger of fried dough bathed in warm honey syrup.

Loukoumades: the delicious danger of fried dough bathed in warm honey syrup.

Youngstown's Greek Festival 2013

It’s hard not to be joyful in a room filled with phyllo dough pastries and powdered sugar.

Later on, it was admittedly the pizza not the moon that hit us in the eye. What can I say? It was hard to look away and leave the last piece for midnight snacks. The sauce staining our fingers, we left Brier Hill feeling a little more Italian than when we had arrived.

Youngstown's Brier Hill Festival 2013

Youngstown's Brier Hill Festival 2013

Fantastic greens and beans gave the pizza a run for it, and that’s saying
quite a bit.

Youngstown's Brier Hill Festival 2013

Campobasso Wine: $3. Raise a glass to Dee Dee!

Youngstown's Brier Hill Festival 2013

Youngstown's Brier Hill Festival 2013

Youngstown's Brier Hill Festival 2013

Youngstown's Brier Hill Festival 2013

Youngstown's Brier Hill Festival 2013

Youngstown's Brier Hill Festival 2013

All of this eating resonated as a fairly powerful statement about the links between food and personal history. And so in my case, when all was said and done of course, it was the shared tea and biscuits with mom, and coffee and donuts with dad, that meant the most. (Awww….)

Columbiana's Barley Twist Tea Room

Columbiana’s Barley Twist Tea Room

Youngstown's Plaza Donuts and Coffee

Youngstown’s Plaza Donuts and Coffee

UPDATE: Dad throws down a challenge:

Dad's Brier Hill Pizza Pies

Dad’s Brier Hill Pizza Pies

Having My (Double Chocolate) Cake (and Nibbling at the Edges)

Double Chocolate Muffins
August 13, 2013 By In breads & breakfast, condiments & pickles, eat me, sides, sweets, the rabbit hole

I mentioned that it might be a little quiet in Wonderland this summer, but even I wasn’t expecting the silence to be so drawn out. And the longer the gap, the harder the re-start. I have a small stack of draft posts, but I haven’t been quite sure how to put what was holding me back into words even for myself. Today, it was put into pictures with way more power that I ever could have generated.

That’s not to imply that I have lost interest in researching or testing recipes, writing about or photographing meals (and eating remains a central priority in my daily life, one way or another). There is something so energizing about sharing food with friends and family around the table; the fact that in 2013 you can tweet a quick picture of that meal to a recipe creator and invite them in for a virtual “thank you” bite is a very sweet icing indeed.

While I’m nowhere near as serious as some, I find blogging to be a beautiful final step in documenting what was once ephemeral women’s work. For me, however, it often comes at a cost in lost attention to the present.

With that in mind, I’ve dedicated myself (unconsciously at first, I’ll admit) to being a consumer of internet knowledge this past month rather than a contributor to the volume, and it’s been grand. I’ve actually finally made a lot of the dishes on my “To Try” Pinterest board! Here’s a round up of some of my new DIY discoveries and recipes. Yes, I fully grasp the ridiculousness of expressing anxiety about the volume of internet content in a new post published on the internet. It’s hard to let go of the dopamine hit that is online (over?)sharing, for sure.

Wonderland on Instagram (clockwise from top left): citronella soy candles; natural lipstick; cocoa butter lotion bars; double chocolate muffins.

Wonderland on Instagram (clockwise from top left): citronella soy candles; natural lipstick; cocoa butter lotion bars; pre-bake double chocolate muffins.

I’ve also turned the kitchen over to crafting some DIY beauty products. While I recently figured out that my body is much too irritated by the baking soda in this deodorant recipe (who knew?), I’m loving these other Wellness Mama concoctions:

While you’re at it, take a second to make a little olive oil candle scented with the essential oils of your choice to keep you company in the bath. I rigged this wick with a bit of picture frame wire.

evoo candle

Now that I’m almost all the way back on this pony, more on other projects, such as DIY bug spray and citronella soy candle making to come…