If there’s one thing I’ve learned in the kitchen, it’s that failure is real. It happens a lot. I share a lot of my successes here, and I have more on the way, but I want to make sure you all are perfectly clear that I do suffer some total, utter failures in this little kitchen of mine. Sierra has been lobbying me for a while to do a post on these disasters, so I sifted through some of my unpublished recipes this week to find the best worsts.
I keep all the photos I take when I shoot recipes, sorted into folders, and let the folders sit in an “Unpublished” folder until a recipe is posted on the site. It turns out that I have almost as many unpublished recipes as published ones. Sometimes they sit unpublished because the photos are hideous, sometimes because their moment in seasonal cooking has passed, and sometimes they are abandoned on my hard drive because the recipe itself (or my execution of it) was a total failure. Here is a sampling of some of those disasters.
Maple Pecan Muffins
Pretty, right!? Ooooooh I was so looking forward to this recipe. Maple syrup, chopped fresh pecans, a thick, warm crumb supporting a pat of melting butter… how could they possibly be bad? This is one I wanna try again because seriously, I still don’t know what happened. The muffins were far too dense, flavorless, hard as hockey pucks on the outside, and crumbling to pieces when removed from the wrappers. See how the batter is sitting far below the top of the muffin wrap? They hardly raised at all! Things only got worse the second day, at which point the whole batch was virtually inedible. So much for the world’s best muffin I was hoping for.
Simple Winter Fruit Salad
I suppose, in terms of scope, this doesn’t totally qualify as a disaster. Just more of a meh. When I discovered that someone at my farmers market grows kiwi that ripens in early December, I flipped out. How could such an exotic fruit grow somewhere that I live? In an effort to use up fruit already in my fridge before heading to Colorado for Christmas, I decided to feature the kiwi in a little fruit salad. And in truth, it didn’t taste bad. But it was way, way, WAY too acidic. Kiwis, I discovered, are used in some areas as a substitute for tomatoes in salsas. Pomegranates and apples, of course, are also fairly tangy and acidic. The combination of the three, with nothing like a peach or banana to break them up, made this a really, really tart experience that made my mouth feel the way too many Warheads does. Not a condition I would wish on anyone else.
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