Greenmarket in winter

After the Thanksgiving holiday passes, even the Union Square Farmers Market starts to look a little desolate. There are still a few farmers who bring hardy greens (broccoli, Brussels sprouts, kales & mustard greens) but the overall colors are definitely turning to an earthy tone. I imagine the days when there was no supermarket that carries tomatoes and lettuce all year around.

The dinner menu in winter becomes quite a challenge without the array of fresh produce from this market. But I savor what's available, and keep dreaming of the first sight of ramps.

After the frenzy

I am just about finishing off my own apple pie. It took 7 days - nibbling one piece everyday, except for the first day I ate 2 pieces - very satisfied.

I ended up baking 9 pies and 10 dozen tartlets. My oven was on duty most of the time from Saturday to early Wednesday morning. And that's just for baking: shopping and prepping started way before, and delivering stretched until late Wednesday afternoon. For those who are trying my pies, thank you: I hope you will enjoy them. I certainly enjoyed every step of it: rolling out the dough, cutting up apples, thrill of the final minutes of baking time... All worth the care when the happily baked pies and tarts come out of the oven, bubbling and steaming.

Today is a day-off. Tomorrow, I'll be contemplating what can be added in December.

Have a happy Thanksgiving Day!

Ku Cake

Let the baking begin!

I finally have the picture of pumpkin tartlets. They are diminutive in size, but just one bite makes my mouth very happy. Now I declare "Tea time!" That's fitting; let's take a break before the frenzy starts...

The Season of Pies

Cool weather brings the joy of baking pies. For this year's Thanksgiving Holiday, I am baking the classic three: apple pie, pumpkin pie and pecan tartlets from scratch, of course.

This deep, double-crusted apple pie came out really nice. The combination of Granny Smith, Northern Spy and Cortland apples seem to create the nice balance of tartness and texture.

You can't spend the Thanksgiving weekend without having a slice of pumpkin pie...can you? Its flavor is full of pumpkin, hint of clove, and just silky creamy yummy.

Pecan pie is my favorite. And to make it easy to gobble down, I am baking the two-bites size individual tartlets instead. The goodness of a pecan pie is all there - buttery crust, crunchy pecans, the filling that is not too sticky nor too sweet - I can just keep popping them in my mouth all day long. Highly dangerous, indeed.

I will be taking more pictures as I bake through this winter.

Ku Cake