My favorite eggplant https://www.epicurious.com/recipes/food/views/eggplant-with-buttermilk-sauce-365110. Though I usually do slices on the grill, not halves in the oven. It’s fine without pomegranate seeds if you can’t find them.
^^ That looks amazing! I’m beginning to think that everything is better with a savory yogurt on top or bottom!!
Favorite easy dutch oven recipe? Prefer chicken or vegetarian. No fish, mushrooms, beans, or peas. Just got one and we want to make a dinner with it tonight for D and SIL. New parents!
Looking for a tried and true, classic chocolate mousse recipe. Might just go with the Julia Child recipe but figured I’d ask here to see if folks have a recommendation.
You can’t go wrong with the Julia Child recipe.
Not a particular recipe but I’ll happily take a serving. 
My Swiss Chard is producing like mad! It’s a cold evening, I’m making white bean and swiss card soup!
I just made several batches of cranberry/ walnut loaves. My work colleagues and the hostess for T-day will each receive one. I sure hope they taste ok
I thought I’d resurrect this thread to share a recipe for Persimmon Pudding (cake) which I made for Christmas Day dessert; I poured flaming brandy over the top and served with Chantilly cream. It was a wonderful ending to an otherwise, very rich meal. I imagine, apples or other pureed fruits might work just as well, although persimmon does have a thicker texture when pureed.
edited to delete link
You can search the recipe for Chef Steven Durfee’s persimmon pudding
We’ve been baking and cooking up a storm! A few loaves of French baguette last week with honey thyme butter (and will be making more this weekend), lots of sweets (frosted sugar cookie cutouts, pignolis, peanut butter thumbprints, cranberry bars, and white chocolate truffles rolled in candy canes). We also made home made pasta. I need a sugar/butter detox!
Good to see everybody else is also baking up a storm for the holidays.
The most unusual thing we made over the past few days was goose. I’d never even eaten it, but oldest son had it while off at college and asked if I’d make it for Christmas. Um… OK? But I’m glad he requested it, because it was great! We ate the roast goose (with a sweet cognac glaze) for Christmas along with roasted potatoes and Yorkshire puddings made with some of the goose fat. Goose fat is magic stuff. We may have to do that again.
I’m also going to need a sugar/butter detox but for now I’m just enjoying my kids, especially the one home from college and baking for them.
Enjoy the cookies and the kids! Junkless January is right around the corner.
Junkless January doesn’t sound like much fun. 
Today I made:
- biscuits
- pizza dough
- gluten-free pumpkin pie
- lemon cake
from scratch. And beef stew. Might make Chocolate Depression Cake tomorrow.
Made the cranberry bread, but thought it kind of bland. Found another ocean spray recipe with more cranberries, added some cloves and cinnamon. It was very moist and a huge hit!
We made lots of cookies, sent plates to the out-laws, tubs to the kids, and have some left for us.
Tonight’s dinner: grilled 1/2 NY steak per person and served it with a baked sweet potato and tomato slices. Added a glass of Readers blend to fancy it up!
I tried to make a fritter (it’s called Fritule) that my Mom always made at Christmas/New Year. I don’t have a deep fryer and used a 7 qt. LeCreuset dutch oven. I got the oil to the appropriate temperature (I did have a thermometer) and spooned in the fritters, which never got brown. I have no idea why that happened? The oil wasn’t hot enough?The batter was the wrong consistency? I followed directions carefully–the recipe calls for yeast and the batter has to sit so that it double.I It did that. My D and I were really disappointed and just threw out the batter. Any ideas as to what went wrong?
We just got an instant pot for Christmas from our kids. Last night no one wanted to go out so we ate dinner in—made chicken and chicken soup, plus sautéed garlic greens and rice. It turned out yummy and everyone could just relax at home.
It’s the 4th thing I’ve used the instant pot for. 1st thing was making a pot of soup at my BIL!’s home using his pot nearly 2 years ago. 2nd was chicken, Chinese sausage and black mushrooms at son’s place, 3rd was 3 cups of water in our new pot. I just finished making artichokes.
My guess would be oil temp more than batter consistency for lack of browning. Or could you have overcrowded them in the pot?
Did you use F vs C at the right translation LOL? If you had a thermometer I can’t see how you couldn’t follow the directions per se, as this is a simple enough project (like doughnuts, beignets). Next time use a smaller pan and just fry a few at a time, clip the thermometer onto the pan edge. I think a 7 qt le creuset isn’t the best plan for deep frying. The other explanation is that your thermometer is broken, usually you can just throw in a bit of bread an see if the oil is hot enough. If they didn’t even get brown, then your oil isn’t the temp you think it is.