Acornmageddon

I don't know if this is a mid-Atlantic-wide phenomenon this year or  has something to do with the variety of oak trees growing in my town, but the acorns are dropping like crazy.  My mom tells me when oaks drop tons of acorns it is called "masting."  The Internet tells me a mast year can mean five to ten times the normal amount of acorns and that acorn nuts are edible if you soak them long enough (hmmmm).  My husband tells me that three weekends in a row of sweeping, blowing, and raking buckets and buckets of acorns, only to have a million more drop the next day, is really annoying.  Well, you know the old saying, when life gives you acorns make acorn crafts!
 

Some of the acorns and caps collected from the yard

I turned to Martha's website, sure that after decades of crafts and likely a few mast years under her belt, Martha would have some great acorn crafts.  Alas, most of the crafts were to make things look like acorns that were not actually acorns.  Acorn marzipan?  No thanks.

She had an acorn cap mirror on her site, but I wasn't crazy about it,  Besides, I wanted to use whole acorns, not just the caps.

Photo credit: Martha Stewart

She also made these acorn napkin rings, but how often would I really use napkin rings.  Besides, I have millions of acorns, using 3 each for a few napkin rings didn't seem very satisfying.

Photo credit: Martha Stewart

 So, I abandoned Martha and just gave each nut a good wipe clean and hot glued the acorn caps back on the nuts. 

Then I put a candle in a glass hurricane and filled around the outside with my newly restored acorns.

 

Hot gluing the acorns and caps was surprisingly relaxing and the end product is really pretty.  One hundred down, several million to go.

-Jacqui

Hazelnut-Raspberry Jelly Roll

Martha had a yummy looking recipe last month for a jelly roll http://www.marthastewart.com/910479/hazelnut-raspberry-jelly-roll, which I have always wanted to make, but never had because, well, it looked hard.  But, I decided to give it a go.
 
First, I had to grind the hazelnuts (which I had previously toasted in the food processor) with the flour and salt.  I ground this mixture for a while, then sifted, and even after a second grining, a lot of nuts remained behind in the sifter.  I was worried that leaving out that much of the nut flour would affect the recipe, but it was fine. 

Leftover nut pieces - maybe a good ice cream topping?

The batter required whisking eggs, egg yolks, and sugar over a pan of simmering water.  This was almost a fiasco when the bowl I used was two small and nearly fell into the pot of water, but I managed a rescue. 

 

 
This conconction is then whisked in a mixer, then the flour nut mixture is folded in.  My resulting batter looked delicious.

  
My daughter agreed.

Think she liked it?

The batter is baked on a parchment-lined jelly roll pan for a mere eight minutes.  Martha has a good trick to get the cake to stay in a rolled form.  After baking, the parchment is peeled off and the cake is rolled up in a clean kitchen towel to cool. 

 

 

After the cake is completely cooled, I unrolled it, spead it with jam and a layer of whipped cream and rolled back up to chill for a few hours.

 

 

Looks delicious, right.  It was and it was easy too.  I'm already thinking of other things I can put in a jelly roll.  Nutella sounds good.  Or maybe bananas or peaches and whipped cream.  The possibilities are endless.

-Jacqui

Toad in the Hole

Finally, after what seems like months and months of oppressive, swampy DC heat - we’ve been able to enjoy a couple of days around 80 degrees.  That must mean that it’s time for some comfort food!!

Martha calls this dish, Baked Savory Pudding with Sausage and Tomatoes, but it’s known to everyone else as Toad in the Hole.  Oh, you haven't heard of Toad in the Hole?  Neither had my husband.  'Pudding?' He asked.  'And sausage?' From his look of disgust, he clearly thought it was going to be some type of vanilla pudding with sausage.  I had a good laugh and then explained it's sausages baked in Yorkshire Pudding.  Martha gussies up the traditional recipe by adding some tomatoes and scallions, but I decided to stick by the tried and true version as it’s renowned for being a child friendly recipe.  Plus, it's super easy. 

I used my ever-handy iron skillet to brown the sausages,

And then added the Yorkshire Pudding.  The recipe couldn't be easier!

Pop it in the oven until it's browned.

 Serve it with some brown gravy and et voila!

We had a friend over for dinner who had never heard of Toad in the Hole or Yorkshire Pudding and she loved it, as did Ben.  As for Benjamin... well, he did not.

Ali

Zucchini's Last Stand

Okay, I promise this is my last zucchini post.  I know, three posts dedicated to using up my zucchini is quite enough, especially when one considers how few posts we've had overall this summer, but these two sweet zucchini recipes were really good so I feel the need to share. 

First I made a classic zucchini nut bread http://www.marthastewart.com/341354/zucchini-nut-bread.  The things I liked about this recipe were that it was simple, didn't require sifting dry ingredients or even really mixing them in a separate bowl, and made two loaves which is good because I was able to put nuts in one and leave one without for the kids.

After having tried so many zucchini recipes this summer, I finally wised up and brought out the food processor to do the shredding for me.  I had enough for the two loaves and several other recipes in a matter of seconds.  Definitely should have thought of this sooner.

 

The recipe called for using cooking spray on the pans and then parchment.  I skipped the parchment and it wasn't needed at all.  Here are my loaves.

The best part was they got this nice sugary crust on the outside which really good.  My kids loved it too.  As I said before I'm not one who thinks that disguising a vegetable in cake makes the cake "healthy" but I guess it's better than a lot of other things they could be eating.

Next, I turned to Martha's sweet zucchini cupcakes http://www.marthastewart.com/317832/sweet-zucchini-cupcakes.  The recipe for the cake was very similar to the zucchini nut bread, but slightly less sweet and, actually, not as good.  The frosting, http://www.marthastewart.com/312920/cream-cheese-frosting however, was really good although I did modify it after reading reviews that complained that it was too buttery.  I changed the butter from 4 tablespoons to 2 which seemed more consistent with other cream cheese frosting recipes out there.  It came out perfectly. 

Yum.  Wish they weren't all gone.

-Jacqui

What's a butler?

Martha and her staff this month recount the "short list" of hotels around the country they found memorable in categories of design, food, gardening, and craftsmanship.  Craftsmanship?  I'm not even sure what that means for a hotel choice.  Of the 30 hotels featured, I have stayed in a grand total of zero!  How depressing.  All of this wonderful design, food, and "craftsmanship" out there and I am missing out on it all.  Granted, most of my travel nowadays is with kids to Florida or for work overseas, so none of the hotels I've stayed in would have made this cut.  I was happy to see that the "best kitchen" went to the Park Hyatt in D.C., whose Blue Duck Tavern I have been to and found to be delicious.  I recommend it for locals and visitors, but can't comment on the hotel.  

Martha chose the Fountainbleau in Miami as one of her "picks" describing the spa as the most beautiful in America and pointed out that if you go to the spa you get to use the amenities like mineral pools, massage jet showers and eucalyptus steam baths after your treatment.  Hmmm, sounds like Ali and I need a trip to Miami! 

Photo credit: Fountainbleu Hotel
Yup, I could get used to that!

 The best hotel I've ever staying in was the St. Regis in Singapore.  The hotel itself was wonderful, but it was the service that was truly phenomenal.  I went on a work trip with several colleagues and when we arrived at the St. Regis after a long flight and got off the elevator at our floor, we each had a personal butler waiting for us.  Yes, a butler.  Everyone needs a butler once in their lives.  When I returned from this trip and told my husband (at the time a stay-at-home Dad) about the butler, my then 5-year old asked what a butler was.  We explained that it was someone who does things for you around the house.  My son then said, "oh, like you Dad."  Nice.  

- Jacqui

Braids

It's summer, yes.  We've had vacations, yes.  And, well, let's just call a spade a spade, we've been slackers.  But, in all honesty Martha's magazines this summer have been less than inspiring.  Recipe after recipe with no fun crafts or anything else to try (September isn't much better.)  One item thought merited trying--braids.  Not just run of the mill braids but braids called "fishtail" and "rope."  Impossible to try on my own short hair (and in the case of the fishtail impossible to perform on one's own hair anyway) I enlisted the head of my surprisingly willing three-year old.  My guinea pig, uh, model at the ready, I tried the easiest first. 

The Rope
This is pretty cool.  Not really a braid at all, it's just the hair divided into two equal portions and each portion is twisted to the right so there are two twisted sections.  Then the right twist is crossed over the left twist again and again and the hair is secured at the bottom like a normal braid.  Here's my end result.

It looked pretty, but it didn't really stay in place very long.  I sent her to school with this style this morning and my husband said when he picked her up half her hair was hanging down and the rest was in some funky pony tail.  Maybe this one is for times when I'm at the ready to redo it.

The Fishtail
Next I tried the fishtail.  This one looked really amazing.  Here's the picture in the magazine.

Photo Credit: Martha Stewart Living

I struggled with this one.  First I misunderstood the directions.  You're supposed to divide the hair into two sections and take small pieces to cross over and incorporate into the other section.  I thought you had to somehow get the hair to the back of the other section after its crossed over which, it turns out, is really hard to do.  Anyway, after I finally understood the directions and had the idea to try it with her hair still a little wet, I got it.  It's not as nice as Martha's, granted, but not bad either.  This one stays put too.

I noticed when I was looking for the picture of Martha's braid that she has a whole series of useful videos on her website with instructions for all kinds of interesting braids.  For anyone else who has a daughter who likes having her hair done, it's a great resource. 

-Jacqui

Attack of the Zucchini

I thought my zucchini plants had finally stopped producing, but boy was I wrong.  I harvested four or five good sized ones right before I went to New York to visit my mom and when I came back a week later I found these giant mutant zucchini.

I included the soda can to provide some perspective on how big these guys are.

Seriously?  So, back to Martha's on-line zucchini file.  This time I went the savory route, choosing Zucchini Quesadillas http://www.marthastewart.com/313833/zucchini-quesadillas.  To make it a full meal I also made Martha's corn soup http://www.marthastewart.com/904230/corn-soup from the July issue.  The quesadillas were delicious, the soup ... not so much.  Let's start with delicious.

The quesadilla filling is essentially sauteed onion, zucchini, and corn (Martha suggested frozen, but I used fresh).  There were no spices other than fresh cilantro, but the filling was really good.

The filling goes into the tortilla with pepper jack cheese and is baked until golden brown.  Martha suggested brushing the tortillas with oil, but being quite an experienced quesadilla maker (one of the few items my kids will eat) I thought that was unnecessary and just added unneeded calories.



Here are my finished quesadillas. 

I really liked them and will definitely make them again.  I guess I have to with all those zucchini to finish.

The corn soup was not as successful and was a bit of a pain to make.  First I had to make a corn stock using six corncobs--yes, that is a lot of shucking and kernel removing.  The rest of the soup was chopped onion, garlic, corn and half and half.  Sound kind of bland?  Yeah, it was.  Really, this soup was virtually tasteless. 

I did come up with a solution to liven it up though, I added some of the leftover quesadilla filling to each bowl.  It ended up being a pretty tasty soup and looked pretty too, though I won't be making this again.  I'd have to always make both recipes and I just don't think that would be worth it when there are plenty of tasty corn soups out there.

 So, to sum things up, zucchini quesadillas - yeah, corn soup - nay.

-Jacqui