Thursday, January 31, 2013
Let me back up.
I had some friends over for dinner on Sunday. I made this fish dish for them, as it's easy, the broth is great for dunking crusty bread in, and it's healthful. But I needed a dessert.
I had rhubarb in my freezer from my garden. I thought I'd make a pie, forgetting that pie crusts and I are not friends. I made one pie successfully, and that was after attempting the crust three times. I was not successful this time--I tried to roll the dough onto the pin to bring it over the pie plate, and it would split and break. I'd have a patchwork pie at that point and it wouldn't cook well.
So I figured I'd make rhubarb crisp. I had a recipe for apple crisp and I thought I'd just use the rhubarb in the apple's place. And it all was going so well, except that it called for a half a cup of butter.
Half a cup, not half a stick.
By the time I realized what I did wrong, it was almost done and had dry flour patches on the top. So I took another stick of butter, cut it into small cubes, and dotted it on top of the crumble and let it bake. As you can see, that was a bad choice. I went from "dry flour patches" to "greasy butter puddles." Why yes, I think my future as a baker is assured, if your aim is to torture your guests.
So I ran to the shops and got some frozen apple blossoms (little individual pies/tarts) and baked them for my friends. They were quite good. When they complimented me, I said "I bought them myself."
I guess I'll have to take a weekend to practice making pie crusts.