On this day, against my admonishment, hubs and the 6yo opted to dress him.

Note the 6yo, completely collapsed from hysteria. You can just see the glee on her face, behind hubs’s hand (the one shimmying the cat’s leg into the arm of a doll robe).

One of the great things about Carl is that he tolerates such behavior. God love him.

Admittedly, this one ate only the topping. She licked it off, took one bite, and claimed she was done.

Cinnamon Sugar Donuts, adapted from the booklet that came with the Babycakes donut maker

• 1/3 C oil (I used a light EVOO)
• 1 C Sugar
• 2 eggs
• 1 1/4 C buttermilk
• 1 t vanilla
• 2 C flour
• 4 t baking powder
• 1/2 baking soda
• 1/4 t salt

Coating

• 4 T melted butter
• 1/2 C sugar
• 1 T cinnamon

Beat sugar and oil, add eggs, buttermilk and vanilla. Mix flour, baking powder, baking soda, and salt. Stir dry ingredients into wet until just mixed. Pour into donut maker, and bake for 4 minutes.Mix cinnamon and sugar and place in a saucer or shallow bowl. Melt butter into a separate, similar dish. Dip donuts into melted butter, then into cinnamon sugar.

Note that you could probably make mini muffins out of these, if Santa didn’t bring you a donut maker. I’d bake at 375 for 10 minutes.

I always used to think of it as something dramatic. “Inspiration strikes,” they say. And “strikes” is, if not violent, at least something reasonably significant. That time when the skies open, the heavenly host sings, and you are handed that game-changing idea.

I’ve found that it rarely works like that. In fact, never, in my case. Rather, inspiration is something you choose to seek. Once found, it comes not in one huge rush, but in small ideas and little pushes that lead you to the next inspiration.

For 2012, my intention is to be open to the inspiring things that are everywhere around me, and to seek inspiration more often.

Hmm. I just paused to read that.

Have I really become so serious? And didn’t the post title imply a recipe for mushroom custards?

Ah, well. Apparently 35 (and a half) is the age at which you become morosely reflective over things like creating a recipe for recipe swap. I’m sure I’ll return to my normal madcap, slapdash ways tomorrow. Until then, I present the series of inspirations that lead to mushroom custards.

#1 Classic Recipe presented by Christianna at Burwell General Store.

#2 Ologie Holiday Party, where each of 7 teams was tasked with creating a signature drink, appetizer, and themed display to go with it. My team (represented by the sweet little pine cone drinks below) served an appetizer of rye crackers, carmelized onions, mushroom ragu, and goat cheese.

#4 Bacon. Always its own inspiration.

With an idea of an earthy, savory custard in mind, I borrowed Lidia’s custard technique, and Elise’s onion technique. And mushroom custards were born.

Before you start, carmelize your onions, cook and chop your bacon, then saute your mushrooms.

You can use nice ramekins, but I love these Pampered Chef mini bowls because they have their own lids.

These would make a nice first course for a winter dinner. They’d also double nicely, but I made only three since I’m the only one around this house that would even consider eating such a thing.

Mushroom Custards

• 1/4 C chopped bacon
• 1/4 C carmelized onions
• 1/4 C sauteed mushrooms
• 2 eggs
• 1 C whole milk
• 1/2 t salt

Preheat the oven to 375, and place a rack in the middle. Butter ramekins. I used 3 one-cup glass dishes. Whisk eggs and milk together until smooth, then stir in rest of ingredients. Pour evenly into ramekins, then place in a 9X13 pyrex or other large, flat dish. Place in oven, with the rack pulled out. Pour hot water into the 9×13, until it reaches about half way up the sides. 

Bake 10 minutes, then jiggle it. If they’re still liquid-y, put them in for 5 more minutes. After that check them every 2-3 minutes. You want them a little wobbly in the middle, but no liquid should come to the top when you press with a finger.

When finished, remove them from the oven, then the hot water bath. Let cool for 10 minutes. Serve warm.

Peanut Butter Chocolate Chip Cookie Dough Dip

• 1 can chickpeas, rinsed and drained
• 1/8 t salt
• 1/8 t baking soda
• 1 t double vanilla extract
• 1/4 cup peanut butter
• 1/4 C skim milk
• 2/3 C sugar
• 3 T oats
• 1/2 a bag chocolate chips

Add all ingredients (except for chocolate chips) to a food processor, and blend until very smooth. Then mix in the chocolate chips.

Katie serves hers with graham crackers or eats it plain. We chose the latter.

First, I spent what felt like 6 hours chopping up an onion, 6 cloves of garlic, 4 jalapenos, 2 serranos, and a bell pepper. My hand is burning from those peppers. They’re not joking when they tell you to wear rubber gloves.

I browned chuck roast and then dumped in all that fun chopped stuff.

I added some spices – cumin, chili powder, cilantro, and oregano – that I just bought today at Penzey’s.

I poured in some beer and some water and let it simmer on the stovetop for 4 hours. And yum. You should try it.

Poblano and butternut squash soup, adapted from Green Chili Chowder, Homesick Texan Cookbook

• 4 poblanos
• 2 jalapenos
• 1 butternut squash, peeled and cubed
• 1 onion, chopped
• 2 T butter
• 2 cloves garlic
• 1 T cumin
• 2 cups chicken broth

Roast the poblanos and jalapenos under a broiler or over a burner until the skin is charred. Place the poblanos in a bowl and cover with plastic wrap. Leave to steam for 20 minutes. Meanwhile, throw the butter and onion in a pot together and saute until the onions are soft – around 10 minutes. Add the garlic and saute for 1 minute more. Add the chicken broth, cumin, and butternut squash and bring to a boil, then down to a simmer. Slip the skins off the poblanos, and seed a chop both them and the jalapenos. Add to the soup. Continue simmering until the squash is tender. Remove about two cups of the chunky parts, and puree the remaining soup in a blender or food processor. Add everything back together and serve warm.

Start with dressing. I used 3 T hot pepper olive oil + 1 T cider vinegar + a dash of oregano. Then layer in whatever you like, putting items not likely to wilt on the bottom and ending with the delicate bits. Mine goes carrots, celery, sprouts, mushrooms, spinach. When you’re ready to eat it, shake and dump into a bowl.

I made three of these on Tuesday, then ate one each day Wed, Thurs, and Fri. They held up deliciously.

Dishy delights at Fishs Eddy:

Beautiful piles of teas and spices at the Union Square Holiday market:

Food fun at Eataly:

Best part of our trip – tour of Food Network studio:

The jukebox from Unwrapped:

Great quote from Kurt Vonnegut on the wall:

Big (and currently empty) studio, home of Iron Chef America, among others:

Me and the Food Network prep kitchen: