for my part in the traditional "international dinner" at the marlboro music festival where i've been working (hosted at marlboro college in south-eastern vermont), i experimented with two recipes i've always wanted to try.
four old-fashioned pennsylvania dutch shoo-fly pies - where, to my sweet-toothy delight, sugar in various forms (mainly molasses, corn syrup, brown sugar) gets plopped down on a pie crust and somehow (just barely) clings together:
and a gallons of german chilled raspberry soup mixed in with some vermont black & blueberries, inspired by a fond memory of the most wonderful cold-cherry soup at a russian restaurant in toronto:
the trick was making mass quantities of it all and getting each to their appropriate gooey-thickness.
after multiple rounds of taste-testing, frantic sprints between two kitchens, and a few gin and tonics among a half-dozen or so others trying to concoct their own dishes, both turned out better than expected.
(not that i exactly had high expectations to begin with - hopefully everything'll be eaten tomorrow night!)
1 comment:
That stuff looks good! shoo fly pies! tabetai! how did it go over?
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