Crafts Beyond Crafts

In addition to painting and sewing I've had a few other crafty projects on the side. I've got some older clothes that I decided to dye in order to make them new again, and I've also been experimenting with recipes containing interesting ingredients. Here is one I love. It is from the Moosewood Cookbook...

ODESSA BEETS

5 to 6 Beets, 2-3 Tbs. of Lemon Juice, 8 to 10 Prunes sliced, 2 Garlic Cloves minced, half tsp. Salt, Black Pepper to taste, half cup Walnuts, 1 cup chopped Pineapple preferably fresh.

Roast the beets in a 400 degree oven for 45 minutes. Let them cool, rub off the skin, and chop them small. Mix them with the rest of the ingredients. Enjoy.

I also happened to have some fresh mint in my yard that I mixed in as well, and it was awesome.

Also, as I mentioned in the Germany Journal my next one is strawberry-basil parfait.

Sometimes though, fun and quick craft projects take longer than they are supposed to. They end up turning into crafty-headaches. Take my new shirt for instance. My mom often sends me photos of my little brother's newest drawings. 

I liked this one so much I decided to make a T-shirt out of it. I've got photo transfer paper that I purchased online from Joann Fabrics. I printed his artwork on the transfer paper. That was the easiest part. Next I needed a shirt. Two hours later I was back from H&M. It was impossible to go there and just buy one white shirt, so I also got a dress and two other tops... which required four trips to the dressing room. 

Once I got home I thought the project would only last another 5 minutes; just long enough to heat the iron and press the image. This is relatively true, but when I looked in the mirror I felt like the shirt was missing something. Frank's name needed to go on it. I thought it would only take me another 5 minutes to print out 5 letters and press them on the shirt...Wrong. I couldn't just print it as a text document, because I couldn't flip the letters. I wasn't about to iron the letters on backwards. So I had to open my old, broken computer which took 10 minutes just to boot up. I then had to open photoshop and make his name, backwards. Then I had to size it right so it would print correctly. By the time I had the font, size, and color correct, and I had printed it on the transfer paper, and ironed it on the shirt, 45 minutes had gone by. It was frustrating, but in the end I think it was worth it. The only problem is that now my mom wants one too. Let's see how much quicker I can make round two. At least I don't have to go in the dressing room again.

I'm also working on making myself a new rug. This sort of thing isn't really my crafting style, but I was gifted with a new idea from the craft gods and I couldn't refuse it. I was in the dollar store and I saw the no-slip mats you put under your rug. It's a lovely grid. I got an idea to take my old T-shirts, cut out millions of tiny strips from them, and knot them into a rug. I didn't realize how long it was going to take. I may not forgive myself for starting this. I may actually put it away until Winter, when I am stuck inside more.

I do think it is off to a good start though; and I would recommend this to anyone with basic crafting skills who has a lot of free time and little money. It's probably good for kids with huge attention spans; if they even exist. If, and when, I finish this I'll let you know.

Apple Cider Donuts

As requested:

APPLE CIDER DONUTS

Ingredients

• 2 red apples, such as Cortland or McIntosh
• 2 1/2 cups apple cider
• 3 1/2 cups all-pourpose flour, plus more for dusting
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1 2/3 cups granulated sugar
• 3 tablespoons vegetable shortening
• 1 large egg plus 1 egg yolk
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1/4 cup confectioners' sugar
• Vegetable oil, for frying

Directions

Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.

Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.

Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.

Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners' sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.

Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.

Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.

Photograph by Kate Mathis
Recipe by Food Network Magazine

Mu Shu Wonton Cups

As of last Thursday the Chinese New Year is in full swing. If you haven't done anything to celebrate don't worry, you have planty of time. It doesn't end until the full moon on Friday, 2/18. On this final day is the Lantern Festival and it is celebrated at night. For ideas on how to celebrate see   http://www.theholidayspot.com/chinese_new_year/

The above photo is the finished project I did with the kiddies in my life. They colored in the pictures and mailed them to me. Phil and I really enjoyed getting them in the mail. It's a fun way to keep in touch.

Phil and I did a lot of celebrating this weekend. There were many events. This includes a super bowl party, of course. I made a pretty sweet appetizer that everyone loved. I'm sharing the recipe here:

MU SHU WONTON CUPS

INGREDIENTS:

24 wonton wrappers (in produce section of supermarket)

cooking spray

2 T. hoisin sauce

1 Cup diced chicken (or pork, tofu, whatever)

4 T. soy sauce, divided

3 T. water

1 T. sugar

1 T. toasted sesame oil

2 t. cornstarch

2 t. vegetable oil

3/4 Cup shredded carrot

3/4 Cup tiny chopped red bell pepper

3/4 Cup scallions (green onion)

extra scallions and sesame seeds for garnish

DIRECTIONS:

PREHEAT oven to 400 degrees.

SPRAY both sides of wonton wrappers with cooking spray. Tuck into muffin cups. (either mini muffin cups or regular sized) Bake 6-8 minutes, until golden.



MIX chicken (or whatever) with 2 T. hoisin sauce and 1 T. soy sauce. Set aside. In another bowl whisk 3 T. soy sauce, water, sugar, sesame oil, and cornstarch. Set aside.

HEAT oil in a skillet over med-high, add red pepper, carrot, and green onion. Cook 3 minutes, then add sauce mixture. Simmer until sauce thickens, about 1 minute. Add meat and hoisin sauce mixture. Simmer 1 minute more. Remove from heat.

FILL wonton cups with skillet mixture.

GARNISH with green onion and sesame seeds.

Enjoy!