The Washington Post
Each week, The Washington Post’s food section staff fields questions about all things food at live.washingtonpost.com. Here are edited excerpts from that chat. Recipes whose names are capitalized can be found in our Recipe Finder at washingtonpost.com/recipes.
Q: Which vegetables and vegetarian foods would go well with mole sauce?
A: I’d eat mole on just about anything. I see beets, eggplant, winter squash and beans working particularly well. Look at our recipe for Whole Roasted Beets With Mole Sauce.— Becky Krystal
Q: My husband doesn’t like bourbon or rum so I was thinking of making rum balls with amaretto. Is there anything I should do to adjust the recipe?
A: You can swap out the alcohol in these types of cookies to your heart’s desire. No adjustments necessary, beyond tasting and making sure you like it. But amaretto would be delicious, so I think you’re golden. If you’re in need of a recipe, our Rum Balls are fantastic. — Joe Yonan
Q: A friend gave me a stalk of Brussels sprouts that I won’t be able to eat before going out of town. What’s the best way to preserve them for a couple of weeks? I thought about shredding them before freezing. Do I need to blanch them?
A: You’re in fine shape; no need to blanch, shred or freeze. Brussels sprouts keep just fine for weeks. And they keep even better on the stalk, so you’re good. If you have room, I’d cut the base of the stalk and stand it up in a glass of water in your refrigerator. If you don’t have the room for that, I’d still cut it fresh, then wrap the base in a wet paper towel, and then wrap that end with plastic wrap — or stick it in a zip-top bag. They’ll be just fine when you return. — Joe Yonan
Q: I received a gift box of pears and they are all ripening at the same time. What are some good ways to use them all up?
A: You could make a small batch of pear butter, as in this recipe for Spelt Buttermilk Pancakes With Pear Butter. It’ll last about two weeks refrigerated, or you can freeze it. (The recipe uses three pounds of pears.) Or make Roasted Gingery Pears, which are good warm or cold, as dessert and with yogurt for breakfast; you can mash it up to make a chunky sauce, too. Pear Crisps are another fun way to go. And depending on how you feel about regifting, you could give these away to party hosts or co-workers. — Kara Elder
Q: Do you think the Skillet Peanut Butter Chocolate Chip Blondies could be mixed, kept cool and baked a few hours later? I would like to bring them to friends for dessert and serve warm as suggested.
A: You bet! I successfully held a batch of dough overnight in the refrigerator, right in the skillet. It baked up beautifully. I didn’t find I had to adjust the cook time, but be prepared if it needs a couple more minutes. — Becky Krystal
Q: I found a recipe for a cake that I would like to make, but the instructions list eight-inch cake pans as equipment. I have nine-inch. Outside of thinner layers, does it matter? Do I adjust cooking time? Is there a formula by which I can increase the batter?
A: This is a totally acceptable swap. I wouldn’t bother adjusting the recipe other than the baking time. The slightly thinner layers will cook faster, so maybe start checking five to 10 minutes sooner than the recipe suggests. — Becky Krystal
Q: I am hosting a baby shower in February. Any ideas for a punch for brunch that doesn’t depend on alcohol or sherbet? Or should I just stick to orange juice and make it easy on myself?
A: Check out recipes for Summer Fruit Punch (Kompot) — you can use other fruits if you want — and Cozy Cranberry Sipper. You could also always go the mulled apple cider route. — Becky Krystal
Q: I would like to find a custardy recipe for corn pudding. Do you all have any recommendations?
A: A few recipes: Sweet Onion and Corn Pudding; Corn Pudding; and New Soul Food Corn Pudding. — Becky Krystal
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