What do I do with THAT?

Once again, one of my experiments has (a) turned out as I hoped, but (b) left me with a bit of the raw ingredients left over, where “bit” = “I could have made half as much as I did and still have had some left.”

In this case, I made miniature pumpkin cheesecake pies, because tomorrow is Pi(e) Day–i.e., 3.14–and I wanted to bring some to work. I started off with a double batch of the whole wheat crust in the KAF Whole Grain Baking Book (have you gone out and bought that book yet?), substituting vodka from the freezer and room temp water for the ice water and orange juice. (Vodka is for flakiness, and I didn’t have any OJ.) I mixed up the crust last night, because I’m finding that letting anything made with whole grains sit for awhile improves the crumb and the flavor; the extra time sitting helps hydrate it and both deepens and mellows the flavor.

Then I started with a double version of this recipe. There were sundry alterations–half of the cream cheese was 1/3 reduced fat; I used sweetened condensed milk and no sugar instead of evaporated milk or cream and sugar; I used a total of five eggs. They seem to have come out okay, so that’s pretty exciting.

But I had no interest in making another batch of pie dough, so now I’m left with about a third to a half of the cream cheese mixture and at least half of the pumpkin mixture. I didn’t feel like baking anything else tonight, so I put it all in the fridge and I’ll deal with it this weekend; despite the raw eggs, it’ll last 48 hours. I’m thinking some kind of pumpkin breakfast muffins, perhaps with a splooge of the cream cheese filling in the middle or something. The pumpkin mixture is basically milk, sugar, and eggs, so it’s a simple matter to add some flour, leavening, and maybe some dried fruit.

It does point to a problem that sometimes arises, though: I think I’ll need this much or that much of something, and actually I need about 2/3 of what I thought I’d need. Part of this is because I would always rather have too much than not enough, at least when I’m cooking and baking. It’s annoying to get to the last two cupcakes and not have enough frosting, but it’s rather enjoyable–a perk for the cook, really–when there is frosting left over. And who ever complained about having too much chocolate ganache left over? How would that ever be a problem.

The one exception, of course, is turnips, because it really doesn’t take very many for me to reach the “enough” stage. Luckily I managed to give some away, but the spring farm share starts in a few weeks, and I suspect the turnips will reappear. This week’s share is basic–carrots, spinach, beets, and another jar of tomatoes–and most of that will store very well. I think it’s time to get some white beans and make another batch of Something Featuring Tomatoes and Beans.

Speaking of the farm share, for those of you who have farm shares and are finding yourself looking at a vegetable and wondering what you can do with it, feel free to leave a comment.

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1 Comment (+add yours?)

  1. Tammy
    Mar 14, 2013 @ 15:38:38

    Turnips are also one of the hardest for me. I like the small white harukei variety but the large purplish ones – not so much. I did find a soup recipe from Greens restaurant and they’re okay curried or mashed with potatoes but otherwise, I struggle.

    Reply

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