So after a hiccup in the last couple of months, I bonded with the Mile End Cookbook after a marathon session with canning supremo over at Eat locally, Blog globally. We’ve both been playing with the Cook The Books challenge this year, so we thought we might as well play this round together. We were going to make the challah, perhaps with a side order of cinnamon buns (my last two attempts at those were good but not perfection), but we just kept going.
We ended up with two beautiful challah, a slightly sweet, plaited egg bread with poppyseed coating, and perhaps the best cinammon buns in the world (could that be the 2 sticks of butter that went into the filling?), as well as a raft of pickles that might take months to get through.
The list went like this:
Challah: Light, chewy, slightly sweet, but perfect with a sharp goat cheese or even the pickles (see below). I wish they were a little darker, but maybe my oven doesn’t heat as hot as it ought to heat. So you get a before shot not an after one.
Cinnamon buns: The real deal. Sticky, sweet, slightly nutty, with two sorts of sugar, pecans, maple syrup as well as all that butter in the filling. Eat locally took half the batch, and the rest was gone before lunchtime the next day.
Beets: Cooked in the brine rather cooked and then brined. A little much allspice/clove, but I think they will mellow down nicely.
Red onions: Crunchy, sweet, acid, salty and almost not tasting of onions at all, in a very, very good way. Amazingly pretty pink half rings
Mushrooms: Similar recipe to last time, but I used all olive oil for the post brining oil bath. I suspect they will last even less time than the last batch, which was gone within a week, stirred into salads and enjoyed.
And then I made two batches of horseradish, one with beets and one without. Both already seem good at clearing the sinuses, and the taste is far better than the store bought stuff.
Anyone got recipes that use lots of horseradish, or stuff to eat it with?
As for the book, I liked the stuff we did, with clear, easy to follow instructions. But there’s a lot of stuff (smoked meat, brisket, pickled tongues, sauerkraut) that just take a lot of time, so I won’t prioritize those. But hey, it was fun.