Last we talked, I promised you a pie crust experiment. Well, I conducted said experiment (using coconut oil) and was all geared up to tell you about it. Then my annual Thanksgiving cold (going on four years in a row now, like clockwork) took me out. Flat. For a week. Happy Thanksgiving.
In between gulping tea (with shots of Jameson honey) and Mucinex and huddling under a heated blanket, it took everything in me to actually bake the pies for my family’s Thanksgiving. As usual, I overdid it: seven adults, four pies. But it’s really the only time of year I make pie, and I get swept up in the excitement and challenge of it. Plus, I’m not allowed into the house without my great-grandmother’s renowned pumpkin pie. (The recipe makes two.) I also attempted my first latticed pie — cherry, which was edible but needs major work. This pie, though, number four — this pie is it. Dutch apple goodness, with soft, syrupy apples and a crunchy, buttery topping. Keep this one in your back pocket for the holidays — or, you know, Tuesday. Continue reading →
Hi, all. I don’t know what happened. The Culinary Cousins accidentally took a little hiatus. But we’re back. Hopefully for good!
Now, let’s talk grits. They’re such a polarizing food.
Some people — mostly southern people, I’d say — are obsessed with them. Other people — usually not southern people, probably — absolutely despise them. If you’re southern, or remotely had a southern relative anywhere in your family, I think they’re just in your blood. Continue reading →
Jessica is the caterer for our events, and the one who keeps us on track with healthy eating. But I’m the baker, the dessert maker. Whenever a holiday or occasion comes around, sweets are my go-to contribution. And I tend to get a bit wild when I have the opportunity to bake for a crowd, when I can try my hand at all the fancy, complicated things that I would never make for myself. Like red velvet cheesecake and from-scratch cinnamon rolls at Christmas, or southern caramel cake at Easter.