As soon as I saw the sign for A Pie Spot I knew that I had to visit. I finally made it just before I got on my flight back.
I had expected it to be a dessert restaurant serving mostly slices. In fact, they sell mostly whole pies and some mini-pies. Upon reflection, this makes some sense. I can imagine stopping by in January, picking up a whole pie, taking it home, and doing a faceplant.
I managed to snag the last minipie in the shop. It was a cherry and superb: wonderful cherry flavor, not too sweet, outstanding flaky crust. These people clearly know what they are doing.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...



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