email this pagePie in the Sky
Has high-altitude baking got you down? You’re not alone. Baking teacher and cookbook author Susan G. Purdy experienced her share of failed cakes and breads before setting out to uncover the secrets of baking high above her Connecticut home. Revamping recipes in the mountains of North Carolina, New Mexico and Colorado, she came up with some basic guidelines of her own. To prevent the disappointing cave-in, strengthen and moisten the batter by adding more flour and an additional egg. Also decrease the leavening and sugar, and cook the batter at a higher oven temperature. In her book Pie in the Sky (HarperCollins, 2005, $29.95), she includes 100 recipes for cakes, pies, cookies, breads and pastries and recipe adjustments for those living at elevations between 2,000 and 11,500 feet.
The Slice is Right
You can’t judge bread by its color. Brown color and the word “wheat” on the label mean virtually nothing. In fact, refined white flour is always labeled as “wheat flour.” To make sure you’re getting whole grain bread, look for at least 2 grams of fiber (preferably 3) per slice and the following words:
- “whole” before the grain (whole wheat flour, whole oats, whole grain corn)
- “100%” whole wheat
- “cracked” wheat and “rolled” oats
- Stone-ground
- Multi-grain
- Wheat flour
- 100% wheat or bran
BYOG
Bring your own glass—this is just one of the ideas the Purcell sisters have when it comes to livening up a party. The idea: guests bring their own glass tied with a nametag (that went out in the invitation or, in the case of email, they made themselves). This does a number of things—it gets them thinking of the party before it arrives and serves as a conversation starter. Plus you don’t have to resort to plastic glasses or invest in expensive barware. You’ll find this and other fun ideas in their book, Cocktail Parties Straight Up! (John Wiley & Sons, 2005, $16.95). It’s also full of useful tips such as the 6:30 friend. This is your tried-and-true friend who is designated to arrive early to help, as you’ll inevitably be running behind. You can subscribe to the sisters’ free culinary e-newsletter at www.PurcellSisters.com
Sprout Season
It’s time for Brussels sprouts. Next time you’re at the store, look for them on a stalk. You’ll be sure they’re fresh, and the kids will love plucking them off one by one. And while they’re a perfect side to your turkey day bird, don’t stop there. Cut them in half, sauté with a bit of bacon, and toss with pasta and Parmesan cheese for a quick, no fuss dinner.
Chocolate Tips
The quickest and easiest way to melt chocolate is in the microwave. Pour the needed amount of chips into a microwave-safe cup. Place in the microwave on high for 30 seconds. Check to see if the chips have begun to melt. If not, heat for another 30 seconds. When the chips have softened and lost their shape, remove from the microwave and stir until chips are completely melted.
Related Stories
If you enjoyed reading this story, This and That November 2006, then you might enjoy these other stories.- Holiday Gift Books
- Eating Between the Lines
- This and That November 2007
- Going without the Grain
- Holiday Cranberry Rolls
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