On Christmas Eve we made our Kentucky Bourbon Fruitcake, Hyper-Mini-Loaf version. On New Year's Eve, we cracked open the aluminum foil, undid the cheesecloth, and Yum! The mini-loaf variation worked quite well. I've updated the recipe entry to include notes on how to do mini-loaves. The main advantage of mini-loaves is that they are easier to inflict on— that is to say, share with others. I shipped a couple more off on Wednesday. When the postal clerk asked me if my packages included anything "perishable or otherwise hazardous", I brightly said "Fruitcake!" and everyone in line behind me giggled.
Tonight I made a French potato-cheese-herb-onion tart, except that, being lazy, I put it in a pie crust instead of a tart crust. Also, it was not quite pretty enough to count as being tarted up. But, ooh-la-la, very tasty. This was from one of the new cookbooks acquired to bolster my resolution to cook more. Oz, who had not been terribly enthused about the cookbooks, was very enthused about the pie. He said, "The herbs make it taste like meat!" I'll definitely be making that one again, though maybe in a scalloped potato style. I can see I'll have to make it larger if I want to have any leftovers.
211 words | January 4, 2007 09:19 PM | Kitchen