I’ve been wanting to join the Weekend Cooking fun, hosted by Beth Fish Reads, for a while now, but never had anything that fit the theme. Thanks to this edition of the Pin It, Do It Challenge, I do! Go check out this week’s other Weekend Cooking participants here.
I had high hopes of writing about a delicious cocktail, named after serious drinker Ernest Hemingway. I figured if he drank a bunch of them, they had to be pretty decent. Unfortunately, the Hemingway Daiquiri calls for maraschino liquor, which is proving nearly impossible to find. My local liquor store said they’d order some, but when I called back to see if it had come in, they told me they were unable to find any. I tried ordering it online, but I can’t find anyone that will ship it to me.
When I find the elusive ingredient – and I WILL – I’ll be sure to let you know. I hope they’re good, because otherwise I’ll be using the stuff to make homemade maraschino cherries, which actually do look pretty lovely.
Instead, I’ve made Cheddar-Pecan Crisps (pin here). Last year, I read A Tiger in the Kitchen by Cheryl Lu-Lien Tan. I was impressed by her willingness to put in the work and learn how to cook some of her favorite foods. Ever since, I’ve been wanting to try some of her recipes. These crisps aren’t her creation, but she wrote about them on her blog, which is still actively chronicling her journey with food.
|Crisp batter, photo by me.|
As I’m writing this, the first batch of crisps is bubbling in the oven. They smell like HEAVEN.
The details of the recipe are a bit
lacking – it looks like maybe they were cut off. I’ve put them in a 350 degree oven and set the timer at 20 minutes. That seems to be working.
The batter is very thick – I ended up mixing it with my hands, as my poor little electric mixer just wasn’t cutting it. Ahh, to dream of a kitchen with counters and storage and a Kitchen Aid stand mixer. Someday.
My crisps didn’t come out exactly like the picture. Here’s the first batch, fresh out of the oven:
|Crisps, again, photo by me.|
I am curious to so if I could track down the complete recipe somewhere. Maybe I was missing a step, or not doing something completely right. Also, they aren’t nearly as cheesy as I expected, especially based on how they smelled when they were baking. They taste like savory tea biscuits. Good, but nothing I’d probably make again.
Lu-Lien Tan does have other recipes I want to try. Her family recipe pineapple tarts sound amazing, and served as the inspiration for her cooking project. The recipe makes A TON of tarts, though, so maybe I should wait until I’ve got the above-mentioned counter space 🙂
If you could make a recipe based on a literary inspiration, what would it be? Or maybe you have already – tell me about it!