Another Day in the Test Kitchen/ by Shelley Lance, Blog Editor
We got a few more recipes tested for the upcoming Dahlia Bakery Cookbook today. We started our day testing egg sandwiches on Dahlia Bakery English Muffins- this one (photo top left) has ham, gruyere, and Dijon. Julie and I gobbled it up in a few bites. What could be more delicious than a grilled cheese sandwich? This one (photo top right), made with Beecher’s Flagship white cheddar and smeared with pesto was our top favorite. We also made grilled cheese with bacon and smashed avocado and with “pretend” heirloom tomato slices. (It’s April, not a good month for tomatoes, but we can’t always be seasonal in the test kitchen!)
My favorite success story of the day was this pumpkin pie! We have a “chef-y” pumpkin pie in the book, made with freshly roasted sugar pie pumpkin, that’s fabulous but a little challenging to make. I wanted to balance that one with a recipe where you open a can of pumpkin, mix the filling up in a bowl, pour it in a pie crust, bake it in the oven, and end up with the best, old-fashioned pie with the best custardy texture and sweet smelling spices that everyone wants at the end of the Thanksgiving feast. It took us three tries, but we think this (photo above right) is it! And the Dahlia crew didn’t seem to mind eating pumpkin pie in April.
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