Friday, November 17, 2006

latticed and loony


On my old site, someone once asked me what the trick was to making those lattice-topped pie crusts fusspots like me hold in such high regard. I admitted that many years ago, before the Food Network was the behemoth it is today, the adorable Sarah Moulton once showed her audience a method of criss-crossing those pieces so simple, I haven’t struggled with torn pieces since. Even Alex quickly learned the Moulton Method, and remains unintimidated by pie season, which is great because you know, one of us has to roll out the doughs next week!

People who have been reading this site since ever before the iVillage year might remember my sad-but-true affection for Microsoft Paint when I need to explain something but lack the language, an all-too-common state for me. Well, I’ve done it again, and I’m going to present it without comment except to say that I hope you find this helpful in either pie-making or resting assured, once and for all, that I’ve gone off the deep end.

how to lattice your pie top

[Best viewed at full-size.]

But wait! There’s more!

As I am certain that many of you will be preoccupied with Thanksgiving menu-planning this weekend, I’ve rounded up some tried-and-tested dishes from the Smitten Kitchen for your menu consideration.

coolingcranberry sauce with port and dried figsclassic cranberry sauce with orange peelmixed-berry quick cranberry sauceshrimp cocktailwild mushroom and stilton galettedeb's apple crumble/isptwo squash soup, one gruyere croutonacorn squash, chile lime vinaigrettegratin, complete11-clove servingmolasses-spice cookies

As always, let me/us know if you try them out. I’d love to hear about your experiences and hope they will be as successful.


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