What constitutes a dish that is truly homemade? Does it simply have to be assembled in the home (for instance, the classic veggie dip from my childhood made of a container of sour cream plus a packet of onion soup powder). Or, should everything be made from scratch? Which shortcuts are allowed?
This debate came up on Thanksgiving weekend when my mom was whipping together a pumpkin pie. The crust was made from homemade pastry but the filling was a simple combination of pumpkin purée, condensed milk, spices and eggs. The idea being that adding two cans together and mixing is not homemade and thus, may not taste as good as it could. Instead, it is considered a shortcut in the same way that making a cake from a box is considered slightly less homemade.
I have always thought of myself as a from scratch person. I prefer roasting pumpkins because I love the process, the smell and the seeds. Then again, I use coconut milk from a can and almond milk from a box so perhaps I’m not such a purist.
Perhaps the terms of homemade and “from scratch” have been muddled or confused. Whether you are a purist or not, baking therapy is mostly about the journey and then eating the product in good company. It is the intention of the maker otherwise known as “made with love”. (I know… so cheesy but, I think it is obvious now that I am a person who likes movies with happy endings). What is your take on the meaning of "homemade"? Do you make cakes and cookies from a box?Read More