Wednesday, January 1, 2014

Lemon-whey pie and sauerkraut

Being too old to stay up to midnight... we celebrated New Year's eve with some skiing and then a slice of lemon-whey pie (since I had a bucket of whey left over from making paneer yesterday).

The pie received mixed reviews and I don't think I'd make it again. We also put up some more sauerkraut. I experimented with three different kinds this autumn and eventually settled on plain sauerkraut as my favourite so I made enough to last until spring.

Today looks like a morning of taking down the Christmas tree and perhaps taking stock of what is in the freezer and cupboards.


  1. I haven't visited your blog in a while. Lemon whey pie is brilliant. The flavours would marry nicely. All the best in 2014.

    1. Sarah--Thanks. Yes it was a tiny bit salty for everyone's palette and not quite lemony-enough. Likely operator error or perhaps a matter of a better recipe!

  2. Happy New Year to you and Jess! I've never had lemon whey pie - I've always used my whey in bread making (it makes very light loaves). We are almost out of stored root vegetables. I could grow more but we lack suitable storage to keep them beyond the end of January. I'd like to rig up a cellar of some sort this year - wouldn't it be GREAT to have garden veg on hand well into Spring?

  3. Thanks! I wondered about baking with whey. Maybe next time. Yes, we're down to frozen veggies (carrots, berries, asparagus, more carrots) and the last of the potatoes in the basement (which are getting a bit soft) plus what I canned. A real root cellar would be fantastic but isn't really achievable in our home. Happy new year!