So this past weekend I went to Wisconsin for a friend’s wedding. It was a beautiful day and a beautiful ceremony. The town is home to an sweet little yarn shop where I managed to double my stash in a matter of minutes. That was just on the first stop. We stopped again after the wedding to pick up the things we couldn’t live without. For lunch we stopped at a cafe where I was also lucky enough to order the world’s smallest hamburger accompanied by about a dozen fries. It was a fun day.
Now I am working on a meal for my friend who has the new baby boy. A group of us chose evenings to deliver suppers for the family. (one of the many reasons it’s so great to live in a small town) Tonight is my night. I’m making chicken pie with mashed potatoes and applesauce.
She loves chocolate truffles so I’m making baby stout cakes with a ganache frosting for dessert. Here are the cakes before they were coated in the ganache.
The recipe I use for chicken pie is from an old issue of Saveur, but you can find it on their site, www.saveur.com, it goes by the name of Vermont Chicken Pie. It is hands down one of my favorite things to eat on this planet.
The applesauce recipes goes something like…
4 pounds apples quartered and cored (leave flesh on)
1 1/2 cup water
1/3 cup lemon juice
1/2 – 3/4 cup sugar (I start with 1/2 and sometimes add more after straining it)
Mix this in a large pan over low heat for a couple of hours. Once they are soft I push them through a hand sieve with a rubber spatula.
Add 3/4 teaspoon Ceylon cinnamon and 1/4 teaspoon vanilla
Store in refrigerator.
The Stout cake is from Bon Appetit and can be found at http://www.epicurious.com/recipes/food/views/CHOCOLATE-STOUT-CAKE-107105
This recipe makes enough cake for an army. When I make it in layers, it’s too tall for my cake carrier, but I don’t care. It’s great and keeps for days in the fridge with zero side effects. It’s even better with some ice cream on the side.
Tags: applesauce, cake, chicken, chocolate
