My 207 cooking segment airs tonight (Friday) on WCSH6 at 7:00pm. I'll post the video for everyone tomorrow. In the meantime, you can check out my experience filming, the recipe, or tips on making cup-pies.
My Day in the 207 Kitchen
Yesterday, I had the opportunity to scratch a big item off my bucket list, appear on 207. For those not from southern Maine, 207 is a nightly local news magazine show, similar to the Evening Magazine shows that are shown in various US markets. A typical episode of 207 may have a performance by a local or visiting band, interviews with a author, a cooking segment with a local chef or baker, and some other local news story
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Since it's inception on our local NBC affiliate, 207 has been hosted by local news anchors Kathleen Shannon and Rob Caldwell. Ever since we moved back to Maine, it's been part of Mr. Cleaver and I's nightly ritual to watch the show (followed by Jeopardy!) and so it's been a dream of mine to be on the show somehow to and to get a 207 mug the guests use on the show.
So last week when I came home from knitting and Mr. Cleaver told me that 207 was holding a contest to be on the show, all you have to do was post on their facebook page about your favorite (original) apple recipe. So post I did:
Every year I turn my big bag of apples into a number of delicious apples pies. I even have streusel topped and cup-pie (mini-pies made in a cupcake tin) options!
I would call myself a 207 super fan and I would love the chance to roll out some dough with Kathleen. I'd even bring some choice samples from my vintage apron collection for us to wear!
Granted, I think there was about four people who posted, but nonetheless, I was thrilled when I got a facebook message from Kathleen asking me to be on the show!
After getting the details (you have 5 minutes to assemble a pie!), and making my sample pre-baked pie, I went to WCSH6 studio yesterday morning to film my segment. A producer brought me up to the Kitchen set (which lives on the sales floor) and I began to set up.
Some funny things I learned about the set and baking on tv:
- While everything on the kitchen set works (stove, microwave, sink, stovetop), there is another kitchen for staff's daily use directly behind the kitchen with a fridge, microwave, coffeemaker, dishwasher, and official cooler. There are some fake cabinet panels that cover the doorway during filming.
- The cameras are all controlled remotely. So there are no camera guys, but you can see the cameras move.
- There are some big banks of lights that are hot, but not super hot, and while I was mic'ed, I didn't have to wear any makeup other than what I walked in off the street with.
- You actually do it in five minutes, with no editing it down and five minutes goes by really fast! But you just keep working while you talk/ talk while you work.
- Things go in the little ingredient bowls because a) it goes faster and b) they can't show any product labels, including generics, less it seem like an endorsement.
- Kathleen Shannon takes her shoes off in the kitchen segments. So technically, we were barefoot (her), knocked up (me), and in a kitchen.
I have to say that while I was nervous about my first television appearance, Kathleen was a total pro,who made it very easy on me and I had a blast. It was a total bucket-list worthy experience. After our segment was finished filming, Kathleen was nice enough to give me tour of the rest of the studio where I discovered that everything is on different floors (i.e. the weather green screen is no where near the news set) and that all the sets are much smaller than you would think.
And I got not one, but two 207 mugs, because she gave me an extra for Mr. Cleaver because we're such big fans. Earned it baby!
I'm not 100% sure when the segment is going to air, either Friday or Wednesday, but I'll try to post a heads-up for locals when I know for sure. In any case, they always post video (and the recipe) online afterwards, so I'll post the video or a link as soon as it's available. Fingers crossed I don't come across as a total goob and even if I do, it was still super fun!.
Let Them Eat Cake!
Frequent readers are aware that my knitting group celebrates National Pie Day each year in January, and we thought it unfair that cake didn't get it's own special day, so we made one up.
Our original idea was to tie it to an important Marie Antoinette date of some kind, but it got moved around a bit and the first (annual?) Let Them Eat Cake Day was celebrated this past Sunday.
We had meatloaf cupcakes with mashed potato "frosting," crab cakes, corn bread cake with chili sauce, pink lemonade cake, lemon blueberry cake, blueberry pound cake, pumpkin whoopie cake, and leftover graduation sheet cake.
After gorging ourselves on a round of savory cakes and a round of sweet cakes, we traipsed outside to a) slip into a food coma or b) burn off some sugar high with a game of croquet.
Maggie demonstrates the proper food coma form.
Afterward we pulled out our Tupperware and divvied up the copious leftovers, and let's just say I'll be celebrating Cake day all week!
Baking Fail
I had such a spectacular baking fail last night that I just had to share.
Unless I was aiming for chewy chocolate pancakes, that is. Granted they taste fine, but as Mr. Cleaver said "they're not cookies."
So did I...
- use expired baking powder,
- over soften the butter,
- use too much liquid, or
- forget the eggs?
If you picked #2, you're correct!!
I tried putting the dough in the fridge, but that didn't help (something about the heating permanently changing the structure of the butter). So after two failed batches I decided that the remainder will find a new life as dough - maybe in some ice cream.
A Few Notes on Cup-pies
At a friend's request, here are a few tips on making cup-pies.
- I'm generally able to get 10 cup-pies out of one regular pie's worth of crust and filling.
- For the bottom crust I cut a 4-inch circle, and used a 3-inch biscuit cutter for the top.
- The thicker the bottom crust, the easier it will be to pop them out of the cupcake tin.
- There's no need to grease or line the cupcake tins at all.
- I probably overfilled these a bit as they leaked a bit during cooking, so a little under the tin rim is probably best.
- Don't forget to vent the top!
- For extra flair, I brushed the tops with milk and then sprinkled them with a bit of granulated sugar.
- I cook them at 350-375°F for 30 minutes, or until the filling bubbles. For this batch then broiled the tops for about a minute to get them golden brown.
Happy National Pie Day!
In America, the National Pie Council (what, your country doesn't have one of those?) declared January 23rd National Pie Day.
Being as we for some strange reason don't get this as a day off, I had to do my celebrating yesterday in my now-traditional fashion, with a pie-luck!
I made a batch of cherry cup-pies and a chocolate/raspberry pie that I neglected to photograph.
(Note to all bakers out there, when making a recipe for the first time, read the whole recipes before the morning you attempt to make it. I neglected to do this and caught myself running out of time when I realized that my raspberry pie took FOUR HOURS to make due to refrigerating time for the different parts.)
I think I need to make cup-pies more often, they're adorable and take only a tiny bit more work than a regular pie.
As usual we had a range of savory, sweet, and tart pies. A pie-luck requires at least three rounds to the table and generous amounts of tupperware for the leftovers.
We also got in a fair amount of knitting and Aimee, Chris, and Maggie split up several balls of Jamieson and Smith yarn for our sheep heid knit-a-long. (I'm spinning mine).
So for those interested, here's a run-down of the pies (if I forgot any my apologies!):
- Savory
- Red Lentil & root vegetable pot pie
- Goat cheese and leek egg pie/quiche
- Pizza Pie
- Fruit-Based
- Apple Cranberry
- Cranberry Pear Shortbread
- Cranberry Sage
- Cherry Cup-pies
- Chocolate Raspberry
- Apricot Cheese
- Cream
- Chocolate Satin
- Butterfinger
With all the leftovers I ended up with - I'll be celebrating pie all week!!
A Stocking for Steiny and Other Makings
I was trying to not to be one of the those crazy pet parents who gets their pets Christmas parents (which seems to be a largely American thing - yes?), but I gave in and not only got Steinbeck a gift, I sewed him a stocking.
In my defense, it only took me the baking time of about 2 dozen cookies to get the whole thing done from conception to completion and it's totally cute. The fabric was leftovers from my Valentine's skirt and a wreath I'm still trying to finish up.
In addition to the aforementioned cookies, Ive made my annual batches of dark chocolate mint fudge and peanut brittle.
The goodies are baked, the house decorated, the packets shipped, and the gifts (mostly) wrapped, with three days left, I think I'm good to go!.
Fall Update
On Thursday I finally got around to making my annual apple pies. Technically you could say I made six, but I ended up with two, as four went to my co-workers who came over for a pie-making lesson/afternoon.
I might of eaten pie for breakfast. Twice.
In other news, I've planted about 100 bulbs for the spring, raked some leaves, put the down comforter on the bed, finished my first sweater of the season, and sewed about 70% of my Halloween costume.
Yep. Looks like fall.
[PS - want a sneak peak of my Halloween costume or other projects in process? Check out my twitter account! ]
I Think I Ate a Whole Pie Yesterday
So the day after I moved in, I naturally invited a bunch of people over for my second annual National Pie Day celebration, like you do.
There were knitting quizzes and pie trivia!
There were door prizes!
There was much tea consumed!
There were rows knitted!
And there was a pie per person! (and some creme brulee that snuck in, but who can complain?)
(Counterclockwise from bottom right: quiche (egg pie), shepherd's pie, vegetarian shepherd's pie, banana's foster pie, cherry cream pie, spinach feta and phyllo pie, lemon meringue, and s'more pie.)
In other news, it's -10° F outside, but the house is warm and there were a pair of beautiful cardinals chirping outside my living room window as I ate my breakfast this morning.
And I have a bunch of leftover savory pies for my lunch. Not a bad start to a cold day!!
Lemon Blueberry Muffins
I have a love/hate relationship with blueberries that falls directly on the low bush/high bush divide. I'll admit it, before I moved to Maine I didn't know there were different kinds, but boy is there a big difference. The low-bush or wild blueberry is a thing of beauty, small, tart and delicious. The high bush blueberry on the other hand, I feel is gritty, heavy, and lacking in flavor. In short - I am not a fan.
I wish I could say the berries in the recipe came from wild blueberries we hand picked somewhere in a distant field (and if you know a good place to pick wild blueberries in Southern Maine, let me know - please!!), but they didn't - but they are wild Maine blueberries, and those are tasty enough for me.
Lemon Blueberry Muffins
(adapted from Whipped's Cranberry Orange Muffins)
Makes 12-16 muffins
- 1 1/4 cups all-purpose flour
- 3/4 cup wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- zest of one washed lemon
- 1 cup buttermilk (or 1 cup milk + 1 Tablespoon lemon juice)
- 1 to 1 1/2 cup fresh or frozen wild blueberries
Preheat oven to 375°F.
If making buttermilk, mix milk and lemon juice and set aside until needed.
Grease or line muffin cups. Combine flour, baking powder, baking soda, salt, and nutmeg in a medium mixing bowl.
Whisk together butter, sugar, eggs, vanilla, lemon zest, and buttermilk in a separate mixing bowl. With a wooden spoon or spatula, stir in the flour mixture until just combined.
Toss blueberries in a small amount of flour until coated and fold into batter. Fill each muffin cup about three-quarters full. Bake until golden and a toothpick comes out clean (20-24 minutes). Let muffins cool in pan for 5 minutes and eat warm with butter.