This is admittedly a whole bunch of stuff I had never gotten around to posting, the only time to take photos was with my iPhone before dashing off to the party or to work or to catch the plane. In 2013, I vow to use my swanky and very expensive new camera a lot better and a lot more.
2012 seems to have been the year of pies, of various types and flavors.
New Year’s Eve: Cubano Puff Pastry Pie(ish)
For a friend’s New Year’s Eve party, this was my take on a cubano sandwich (sans pork, alas), modeled on this Joy the Baker post for the directions, because it was dead easy:
2 sheets of puff pastry1 large egg, whisked for egg wash
1/2 c of chopped cornichons
black forest ham, sliced thinly
pepper jack cheese, sliced thinly
Large grained honey mustard sauce
Pork couldn’t have hurt, of course, but this was so damn good as it was.
I made a Peanut Butter Banana pie over Christmas, but didn’t think to take pictures. Darn.
Early December: Cranberry Gingersnap Pear Galette
My first ever galette. Not the prettiest job ever done but I was a bit stressed and in a hurry. I sort of like the rustic quality though. Crust didn’t quite brown the way I wanted it to–next time, an egg wash may be in order. The cranberries provide such pops of color and were almost too tart. Basically a combination of this filling with this awesome vodka pie crust (the best pie crust ever!).
Thanksgiving: Pumpkin Pie with Gingersnap crust
You’ll pry the gingersnap crumbs from my cold dead hands.
Thanksgiving – Pear Streusel Tart
Should’ve added oats to the streusel but had a lot of leftovers from some thing or another and threw them with some spiced pear slices. Looked bizarre, but tasted quite good. More gingersnap crust goodness.
Fall – Apricot Bread Pudding (not quite a pie, but whatever)
My take on a New York Times recipe for Apricot Bread Pudding using whipped egg whites. I confess that I forgot to add the sliced almonds and sort of threw them whole on top of the pudding before popping them in the oven.
I also confess I was the only one who ate this WHOLE THING myself (I froze the bits I didn’t eat right away and feasted on this for weeks). Soaked in honey.