food: cherry turnovers

My mom gave me a big book of bread machine recipes. Some of the pastries look fantastic, so I thought it was time to give one a whirl.

First off, there was a problem with the ingredients list. The recipe said to put water into the machine, but water was not listed in the ingredients list. Two cups flour, one egg and two tablespoons of butter. A quick mental run through can calculate you’ll never get a dough with so little liquid-to-flour, so yes, water was indeed called for. I winged it with a little over half a cup, and I think I used too much. Secondly, the instructions for rolling out the dough weren’t clear. I’ve never made a pastry that forms layers before, so I didn’t have previous experience to recall and instead followed the directions. Directions which neglected to say roll out the dough in between folding it in thirds, in thirds, in thirds…. So they didn’t rise as well they should, the dough was a little too sticky, and they have too much cinnamon because my little helper got wild with the shaking. But they still look good, don’t they?

The tops should be brushed with watered-down apricot jam to give them a glaze, but I didn’t have any on hand.

The same recipe book has a recipe for chinese chicken buns (yum!) but I noticed the ingredients list called for fresh cilantro, which later in the directions becomes coriander. So I don’t know which one was really intended. The book needed a much better proof reader! I’ll have to look at some other recipes to compare, although I bet they really did mean cilantro because I can’t recall ever having seen fresh coriander. Not even as a potted herb.

Also, I was giving my new can opener its second time out, and it all sprang apart! Sheesh! I had to go to a neighbor’s house just to get my can of cherries open in a timely manner. So if you’re preparing for the big 2012 catastrophe, it might be a good idea to buy TWO can openers. Just in case.
dang walmart

2 thoughts on “food: cherry turnovers

  1. I haven’t looked it up, but my understanding is that coriander and cilantro are one in the same. It seems coriander is used more in reference to the seeds, and cilantro more in reference to the leaves. What I want to know is why does dry cilantro (leaves) taste nothing at all like fresh cilantro? I bought some years ago–thinking how nice it would be to have on hand as back-up (emergency cilantro!)–but unfortunately it tasted nasty.

  2. Um, I think cilantro and corriander are the same – sort of like modern name vs. old-fashioned name…???

    I found the following out on “the web,” and if it’s on the Internet, it MUST be true 😉

    Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as cilantro, particularly in the Americas.

    Coriander and cilantro are both one and the same plant: coriandrum sativum. however, a case can also be made for calling the leaves cilantro, and the powdered seeds coriander. the leaves have to be used when they’re young. by the time the plant goes to seed, the leaves become quite bitter.

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