Experiment #6: Coconutty Lemon Poppy Seed Loaf

So, I had all that lemon curd leftover from experiment #2, and I wasn't about to slather it on a scone or on top of a cake since it was just too lemony for me. I modified a basic coffeecake recipe that called for applesauce and substituted part of it for the lemon curd, added poppy seeds and coconut, and omitted the nutmeg and other spices called for in the original recipe. It was so tasty! Too bad I only made one small loaf. Sad face. I think this would make a great muffin and/or cake recipe too. Just enough lemon but not overwhelming like that first bite of lemon curd. The following recipe will make 2 mini loaves:

1/2c granulated sugar

1T water

1/4c vegetable oil

2T almond milk

1/4c plus 3T applesauce

2T lemon curd

1c flour

1/2t baking soda
1t poppy seeds
1/4c toasted coconut



Combine sugar and all liquid ingredients. Combine dry ingredients in another bowl. Add the dry mixture to the wet mixture (half at first) being careful not to overmix. Divide batter between 2 mini-loaf pans sprayed with non-stick cooking spray. Bake at 350 for approximately 20 minutes.

I had a bunch of toasted coconut left as well as frozen pie dough from the pizza pie experiment. I've had a hankering for cherry pie, so I think that's next.

SO, from this experiment I learned:
1. I don't like lemon curd alone, but mixed into a cake batter...delicious!
2. Large flake toasted coconut adds great flavor and a nice texture contrast.

Experiment #5: Pizza Pie

I love pizza, and I love pie. I thought I'd combine the two, and turns out, pizza is even better wrapped in pie crust! Here'e my pizza pie recipe:

Pie Dough

20oz flour (pastry flour if you have it but AP flour is just fine)

1/2t salt

16oz cold Earth Balance (EB), cut in 1/4" chunks

5oz cold water

Mix the cold EB into the flour and salt with your hands until the EB is roughly pea to walnut size. Moisten the flour/EB mixture with half of the water first. Add just enough water for the dough to be pressed together. The flour should be hydrated, but the dough will still look dryish. Wrap the dough in plastic and rest for 1 hour in the fridge.

I only used half of this recipe for the pizza pie. Before I wrapped it in plastic, I divided the dough into 4 equal balls. Each ball is enough for the bottom or top crust of a 9" pie, so I put 2 balls in the fridge for my pizza pie and the other 2 balls in the freezer for a later experiment.

(You can keep this pie dough in the fridge for a couple of days if you plan to use it by then, but If you keep it in the fridge too long, it'll start to oxidize and turn grayish. The best bet is to freeze it---it defrosts super quickly in the fridge when you're ready for it.)

Assembly
Preheat the oven to 350. Roll one ball of dough out on a lightly floured surface to 1/8" to 1/4" thickness. Drape the dough over the pie tin and gently press into the bottom and sides of the tin. Trim around the top so that the crust extends about 1/4" beyond the top of the tin. Chill for 15 minutes.

Pour 1 cup of pizza sauce into the crust. Add whatever vegetables and toppings you want. Finish with about 3/4 cup vegan cheese. (The filling of my pie was even with the top of the tin, but yours can be a little fuller, about 1/2" to 1" beyond the top of the tin.) Roll out the other ball of dough, drape over the top, and trim as above. Tuck the edges under to seal the seam. If you want the pie to look pretty, you can pinch the crust around the edge. Cut a vent whole in the top of the crust (a couple of slits or a fancy shape like a heart in the picture.) Chill for at least 15 minutes.

Bake on a cookie sheet (in case of an eruption) for about 45 minutes or until golden brown.

Experiment #1: Rose Water

Went back to Austin for a visit with the twinster and had rose lemonade (plus an oatmeal cookie sandwich) at my new favorite vegan hotspot, Bouldin Creek Coffeehouse on South 1st. When I got back home, the roses were in bloom, so I picked 5 to try my hand at making rose water myself. I picked the petals and put them in a saucepan then poured enough water in  to just cover the petals. I simmered the water over medium heat, stirring continuously, until the petals turned translucent then strained it.

Oh, it smelled quite delicious and boy was it potent. ALLERGY ALERT! But when I looked closely at the water, I discovered I had inadvertently murdered dozens of tiny little bugs in the boiling water! The roses in our garden are pesticide free (very important for making rose water), and the bugs were so tiny, I didn't notice them when I picked the petals. So I did it all again but washed the petals very carefully before I started. Next time, I'll pick 'em in the morning when they're still covered with dew and lightly rinse them outside if I need to. I prefer to leave the tiny little bugs outside where they belong.

Oh, but this time I stepped away from the stovetop to answer a call, and when I returned, the water was boiling. Nooooo, this time the water wasn't nearly as fragrant although it was still a nice addition to this lemonade recipe I got from http://www.food.com/.

So from this experiment, I learned:
1. Use pesticide free roses, and pick 'em in the morning when they're still covered in dew.
2. Don't boil the liquid!!
3. Oh yeah, the darker roses make the prettiest, pinkish water. Yellow roses make the water look like, well, yellow liquid.