| Whether I'm baking in the test kitchen at King Arthur, cooking at home, or just staring down my to-do list, I like to regularly "clear the decks" — stop everything I'm doing, declutter, and start with a blank slate (a clean counter, an empty drying rack, an inbox below 600 unread messages). The weekend after Thanksgiving is one of my favorite opportunities to clear the decks by taking a look at the refrigerator and putting any leftover perishables to good use. With the extra sour cream from making both mashed potatoes and the tender dough for our Apple Butter Apple Galette, I'll bake these savory, seed-studded Sour Cream Rye Muffins (they're also great with Everything Bagel Topping). Another 1/2 cup will go into this Double Chocolate Banana Bread, which I'll tuck into the freezer for a future morning. While biscuits may be the obvious choice for using up buttermilk, I'm going to make Rieska (Finnish Flatbread). Made with Pumpernickel Flour and rolled oats, it's good for buttering and devouring, just like that, or for serving with soup. My leftover mashed potatoes will become soft, fluffy Potato Waffles (I'll take any excuse to break out the waffle maker), and my leftover mashed sweet potatoes are destined to become Sweet Potato Sandwich Bread (shown above), which is, in turn, destined to become sweet potato cinnamon toast. The circle of life! With my leftovers in good hands, there's plenty for the next round of holiday baking to begin. Leftovers are for lovers, |
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