Parsnip lovers rejoice! My recipe for maple-parsnip cake is in the November 2014 issue of Parents magazine. It's on newsstands now if you're interested in checking it out (picture p. 136, recipe p. 174). What's that you say, you don't like parsnips and especially not in cake? Don't be ridiculous. It tastes just like carrot cake. It's perfect for the Thanksgiving holiday table and kids can do all the decorating.
Speaking of holiday tables, I'll be at the historic Rotch-Jones-Duff House & Garden Museum in New Bedford this Saturday 11/15 at 11:30am to talk about my cookbook. It's part of a larger exhibit on entertaining and holiday tablescapes. You can walk around the mansion and check out the festive displays to get some ideas for your holiday table. I, for one, will be taking notes. I don't exactly have a flair for decorating. We're lucky if we get the forks and knives on the correct side of the plate around here. But I'll be talking about seasonal, low-stress baking for the holidays and winter in general. Afterwards, there's a luncheon and the caterer will be serving a dessert from the cookbook. Probably one that's parsnip-free. Last I heard, apples were involved. Reservations are required for this event. The cost is $40 for museum admission, author talk, and luncheon. Books will be available for purchase and signing. Click here for more information.
Hope to see some folks there!
Nicely decorated! Glad to see that no poison ivy was involved!
Posted by: Mom | November 13, 2014 at 10:34 AM
Oooh! That's between nap times and right down the street from us! We'll have to see if we can swing it!
Posted by: Caitlin O'Neil Amaral | November 13, 2014 at 11:03 AM
If only I'd seen this before I passed on the parsnips in my CSA basket yesterday! Perhaps I'll have another opportunity to try it. Now do you have any suggestions on how to make rutabaga appetizing?!
Posted by: Colleen | November 13, 2014 at 04:59 PM
hey sweety,great blog,one question.if i can`t find fresh yeast where i live,and i can`t,whats the conversion to dry active yeast for cresia,i`ve failed twice and can`t afford to keep experimenting what with the high cost of the cheese and all, lol.
uncle eddie of the yeastless tundra of tacoma
Posted by: edward donroe | November 13, 2014 at 07:21 PM
Edward: Hi Uncle Eddie!! So, that's a great question and I've actually never tried it. BUT, if the yeast conversion calculators are to be believed, 1/2 pound of fresh yeast is equivalent to 4 oz. of active dry yeast. Conveniently, that's the exact amount in those little jars of yeast they sell. That would definitely be more economical than using 18 envelopes (yes, 18 is what the calculator tells me). Want me to test it out for you? I'm sure my dad wouldn't mind being a beneficiary of some crescia, and I could send you a loaf if it comes out good. I think this is a mystery that deserves to be solved!
Colleen: Believe it or not, I've actually made pie with sweet Eastham turnips, which are related to rutabagas. But I typically like them mashed or made into gratin like this one: http://www.foodonthefood.com/food_on_the_food/2014/02/turnip-gratin.html
Caitlin: How fun! It would be great to see you!!
Mom: So not funny!!
Posted by: Tammy | November 13, 2014 at 09:53 PM
I'm fascinated to look up crescia recipes to see how big a loaf 18 envelopes of yeast would create. And how much lift.
Posted by: Michael | November 14, 2014 at 03:07 PM
Michael: Haha. The recipe makes 5 loaves: http://www.foodonthefood.com/food_on_the_food/2007/04/cookbook_friday.html
(Still, it's a ridiculous amount of yeast. I'll be curious to see if that conversion is correct.)
Posted by: Tammy | November 14, 2014 at 03:59 PM