My husband and I are part of Dinner group that meets every other month. There are 10 couples in this group and we each take a turn hosting the dinner. The hostess decides on the theme for the dinner and then assigns a reciped to each attendee. (And each family is required to bring 2 bottles of wine to match their dish.) We have had some really amazing dinners- Mardi Gras, Spanish Tapas and Northwest cusine just to name a few. It seems that everyone goes out of their way to do a good job with the recipe they are given.
Last Friday night was our dinner group and the theme this time was fresh Mexican…. very yummy! Unfortunately for everyone else, I was assigned to make the dessert. I am usually a pretty good cook but this was a disaster. I was suppose to make a traditional Mexican anise cookie with brandy but the recipe called for two cups of lard. I could not wrap my head around using lard in cooking, so I decided to look for an alternative. A few friends suggested I try Crisco and then one friend gave me the name of an organic vegetable shortening. Organic, I thought, this has to be good.
I was suppose to mix up the dough and then roll it out and cut the cookies in beautiful fleur di lys shapes. My first hint that something was wrong came when I noticed the dough was basically in crumbs. It had no cohesion to it. I bravely ploughed on thinking that maybe if I just started rolling it the dough would magically stick together. This did not happen! When I went to roll the dough, it would crack and break apart. I eventually gave up and decided to squish the dough together into balls, mush them with a fork and hope for the best. You can see the results in the first picture- Lots of ugly cookies with crumbs. Oh well, at least they tasted good!
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