Well, since nobody else started this one, I will. I'm afraid I'll forget to post it later. I've got to figure out dinner and get everything ready for school tomorrow....ARRRGGGG!!!!!
I guess I'll review in the order that I tried them. First:
Cheddar Corn Muffins
I didn't make any changes with this one, but I wish I had. It seemed terribly bland. I like my original recipe better. I won't be making this one again.
Turkey Pozole with lettuce, avocado, and radishes
Changes:
-I didn't include the radishes.
-I could only find white hominy.
-I only used 2 chiles.
-I served a 1/4 cup of polenta made with corn stock in the middle of the bowl and poured the pozole around it.
Review:
Hominy was a new experience for us. We gave this a 9 for flavor. I would consider it a 10, but found the hominy a distraction. The spices in this were great. Next time I will probably use all three chiles. I will probably use a modified version of this in place of my existing chili recipe from now on. William was most impressed with the healthy factor of using the ground turkey. With all the flavors in this, you didn't miss the beef. It was very rich. Also, I didn't quite know what to do with all the condiments, so wound up making a lime vinagrette and ate it like a salad.
Coconut Cream Fried Pies
Changes:
-We used the Peach and Blueberry filling instead of the coconut, since we're not fans.
-I used flour for thickening instead of tapioca, since I couldn't find it.
-I added about 1/3 more flour in the pastry recipe because it seemed too sticky.
Review:
We really liked these. William and Andrew said I could sell them! I won't go into too much detail...Lord knows, I started two separate threads on the dang things...LOL! We gave these a 10. Now that I understand the pastry and what it should feel and look like for these, I may make them again.
I would say that I had better luck frying them over baking. The filling oozed out when I baked them. I guess the longer cooking time allowed the filling to heat up and "boil" out. I will also put more like 4-5 tablespoons of filling. I had enough left over, and I think they could handle it.
Regarding the egg and the tapioca questions: Use the egg. As Debbie (Chefelle) mentioned, I think it gave the pastry more structure. The lack of tapioca was not missed. The flour did the trick to thicken the filling. I think it's kinda funny now, that I took three days to make these, because I was afraid it would be a flop! Boy was I wrong.
I guess I'll review in the order that I tried them. First:
Cheddar Corn Muffins
I didn't make any changes with this one, but I wish I had. It seemed terribly bland. I like my original recipe better. I won't be making this one again.
Turkey Pozole with lettuce, avocado, and radishes
Changes:
-I didn't include the radishes.
-I could only find white hominy.
-I only used 2 chiles.
-I served a 1/4 cup of polenta made with corn stock in the middle of the bowl and poured the pozole around it.
Review:
Hominy was a new experience for us. We gave this a 9 for flavor. I would consider it a 10, but found the hominy a distraction. The spices in this were great. Next time I will probably use all three chiles. I will probably use a modified version of this in place of my existing chili recipe from now on. William was most impressed with the healthy factor of using the ground turkey. With all the flavors in this, you didn't miss the beef. It was very rich. Also, I didn't quite know what to do with all the condiments, so wound up making a lime vinagrette and ate it like a salad.
Coconut Cream Fried Pies
Changes:
-We used the Peach and Blueberry filling instead of the coconut, since we're not fans.
-I used flour for thickening instead of tapioca, since I couldn't find it.
-I added about 1/3 more flour in the pastry recipe because it seemed too sticky.
Review:
We really liked these. William and Andrew said I could sell them! I won't go into too much detail...Lord knows, I started two separate threads on the dang things...LOL! We gave these a 10. Now that I understand the pastry and what it should feel and look like for these, I may make them again.
I would say that I had better luck frying them over baking. The filling oozed out when I baked them. I guess the longer cooking time allowed the filling to heat up and "boil" out. I will also put more like 4-5 tablespoons of filling. I had enough left over, and I think they could handle it.
Regarding the egg and the tapioca questions: Use the egg. As Debbie (Chefelle) mentioned, I think it gave the pastry more structure. The lack of tapioca was not missed. The flour did the trick to thicken the filling. I think it's kinda funny now, that I took three days to make these, because I was afraid it would be a flop! Boy was I wrong.
Daphne
Keep your mind wide open.
Keep your mind wide open.