PORK AND APPLE EN CROUTE

PORK AND APPLE EN CROUTE:

I admit it.  I love historical cooking.  Even more so, when I have recipes, concepts, or techniques that have been passed down or shared amongst friends.  A very good friend and fellow historical cooking enthusiast introduced me to a wonderful method dating back to the early 1500’s.  Though refined over time, the “en croute” method, or baking of a meat filling in a full pastry shell, is still as popular as ever. 

For those who are either unfamiliar with, haven’t had, or perhaps have but don’t remember a dish of the “en croute” style, it’s fairly simple.  The term "en croute" indicates a food that has been wrapped in pastry dough and then baked in the oven.  Salmon en croute and Beef Wellington are often the most common entrée recipes.  Your pastry can be either very light and flakey for recipes with lighter filling, or with more flour and shortening, a slightly heavier dough is perfect for a meat filled pie.

I recently tried this delicious variation on a English Victorian picnic staple, courtesy of the book PIES:  Sweet and Savory, by author and chef, Caroline Bretherton.  This is perfect hot or cold, and travels well as well as refrigerates well for about 3-4 days.

PORK AND APPLE EN CROUTE:

FOR DOUGH:

·         2 1/3 Cup Flour

·         1 ½ Cups Shortening or Lard

·         1 tsp. Salt

FOR FILLING:

·         1 Tbs. Olive Oil

·         1 Onion, Finely Chopped

·         3 ½ Oz. Pancetta or Proscuitto, Finely Chopped

·         1 ½ Lbs. Ground Pork

·         3 Sweet Apples, Peeled, Cored, and Grated

·         2 Tbs. of Apple Juice (or cider)

·         ¼ tsp. Nutmeg

·         1 Tbs. Sage

·         Salt and Pepper

FOR EGG WASH:

·         1 Egg Yolk, Beaten

·         1 Tbs. Cold Water

DIRECTIONS:

FOR DOUGH:

To make the dough, mix your flour shortening (or lard), and salt until the mixture resembles bread crumbs.  Add 6 Tbs. cold water, a little at a time, and bring together into a ball.  Wrap and refrigerate for 30 minutes. 

FOR THE FILLING:

Heat olive oil in a skillet and fry the onion and pancetta (or proscuitto) for 5 minutes, until soft but not fully brown.  Set aside to cool.  Mix the pork, apples, apple juice, nutmeg, and spices together in a large bowl well by hand.  Mix in cooled onion mixture by hand.

Preheat your oven to 375 degrees.  Split the dough ball in half.  Roll out one ball of the dough on a well-floured surface into a large circle, about ¼ inch thick, and use it to line a baking sprayed 9 inch tart pan with a removable bottom.  Make sure to overlap your edges.  Trim all but ½ inch of the overhanging dough.  Use your fingers to push the dough down into the corners of the pan.

Pile the filling into the tart crust, pressing it down firmly.  Roll out the remaining piece of dough to make a circle large enough to cover the filling.  Brush the edges with a little of the egg mixture, placing the top on the pie, and press down firmly to seal.  Crimp the edges by rolling the edges under towards the center.  Brush the top with the remaining egg and poke two holes in the top of the pie to vent.

Place the pie on a baking sheet and bake for 1 hour, until golden brown.  Set the pie aside to cool fully.  Before serving, carefully push the bottom of the tart pan upward to remove the pie from the pan.  Serve with the tart pan bottom underneath to help stabilize when cutting.  This pie can be stored well wrapped in the refrigerator up to 3-4 days.

OCTOBERFEST PIE

OCTOBERFEST PIE

Few flavors seem to capture the true seasonal essence of autumn like pumpkin.  Like its fall-favorite cousin, the apple, the options are pretty limitless.  Whether your preference is for breads, muffins, or bars, or you’re one of the connoisseurs who love it in your coffee drink of choice, the fall months are perfect for full enjoyment of pumpkin.  Particularly when it comes to pie!

Now, admittedly, as with apple pie, the options and variations of pumpkin pie are all vast and varied.  Everyone seems to have their own special spice blend or twist on this American classic dish.  In doing a little research on pumpkin pie, it was interesting to find out the oldest documented recipe for this favorite dates back to 1621, in which settlers of Plimouth Plantation would roast hollowed pumpkins filled with milk, honey, and spices.  The pumpkin pie we know today, baked in a pastry pie crust, and capturing pureed pumpkin, evaporated milk, and spices, actually dates back to 1651.  And as irony would have it, we have a French chef, Francois Pierre la Varenne, to thank for what we consider an American holiday tradition.

I recently found a fantastic recipe from Raine Gottess, of Coconut Creek, Florida for an award winning “Octoberfest Pie”, which won the 2008 American Pie Council - Crisco Pie Challenge in the Pumpkin division.  This is NOT your Grandmother’s pumpkin pie recipe!  However, if you’d like to try something a little different, give this one a shot.  It’s a little time consuming, but well worth the work.

OCTOBERFEST PIE:

Crust:

·         2 Packages of Cinnamon Graham Crackers

·         ½ Cup Butter

·         4 Tbs. Brown Sugar

Filling:  Layer 1:

·         1  8 Oz. Package of Cream Cheese, Softened

·         2 Tbs. Sour Cream

·         1 Egg

·         ¼ Cup Sugar

·         ½ tsp. Vanilla

·         1 Tbs. Flour

Filling:  Layer 2:

·         1  8 Oz.  Package of Cream Cheese, Softened

·         1 tsp. Vanilla

·         1 ½ Cups Powdered Sugar

·         ½ Cup Canned Plain Pumpkin

·         ¼ tsp. Cinnamon

·         ¼ tsp. Ginger

·         1/8 tsp. Cloves

·         1 8 Oz. Tub of Whipped Topping

Filling:  Layer 3:

·         1  4 Oz. Box of Jell-O Cheesecake Flavored Pudding Mix

·         ½ Cup Milk

·         ¾ Cup Canned Plain Pumpkin

·         ¼ tsp. Ginger

·         ¼ tsp. Cinnamon

·         1/8 tsp. Nutmeg

·         1/8 tsp. Cloves

·         1 8 Oz. Tub of Whipped Topping

Layer 4:  Whipped Topping:

·         2 Cups Heavy Whipping Cream

·         2 Tbs. Powdered Sugar

DIRECTIONS:

FOR CRUST:

Using a food processor, finely crumble your graham crackers.  In a mixing bowl, blend graham cracker crumbs, brown sugar, and melted butter.  Spray a 10-inch pie plate with baking spray.  Press crumb mixture into pie plate.  Immediately put in the freezer.

FOR FILLING LAYER 1:

Preheat to 450 degrees.  Using a mixer, beat well the softened cream cheese, sugar, and egg.  Add sour cream, flour, and vanilla.  Pour into the graham cracker crust.  Cover the edges with foil.  Bake as follows without opening the oven door:

·         450 degrees for 8 minutes

·         Reduce to 25 degrees for 20 minutes

·         Turn off Oven – allow to sit in oven for 15 minutes

Allow to cool fully before adding additional layers.

FOR FILLING LAYER 2:

Using a mixer, beat softened cream cheese with vanilla.  Add powdered sugar.  Mix in pumpkin and spices.  Fold in whipped topping.  Spread over cooled pie.  Return to freezer.

FOR FILLING LAYER 3:

In a bowl, using a whisk, mix pudding and milk until thickened.  Add in pumpkin and spices.  Fold in whipped topping.  Spread over Layer 2.  Refrigerate for 1 hour.

FOR WHIPPED TOPPING:

In a large bowl, beat heavy whipping cream at a high speed for 2-3minutes.  Gradually add powdered sugar as cream thickens.  Spread topping on top layer with a spatula or decoratively pipe with a pastry bag and tip.  Garnish with chopped pecan and lightly sprinkle with cinnamon.

CLASSIC CREME BRULEE PIE

CREME BRULEE PIE

Special dishes and special people go hand in hand.  They’re even more special with you get to share them together!  I’m thrilled to be able to share one of my favorite recipes for a traditional French favorite, Crème Brulee, which I recently had the opportunity to not only share making with a truly dear friend, but also share with some as well at the 40^th Birthday party of an amazing and remarkable friend.

Crème Brulee, for those of you who may not as of yet had the pleasure of trying is basically a delicious vanilla custard with a caramelized sugar top crust.  Most commonly, you’ll find it in finer restaurants in a individual portioned dish, and usually served with or without a bottom crust.  The light, rich, and creamy custard is a lovely way to end a meal, and always a nice choice for a little pick-me-up in the afternoon with a cup of coffee!

So, to my two favorite ladies, a Bunny and a Spider, thanks for letting me share this with you both!  As you continue on with your two new adventures, I’m hoping that you will find them much like Crème Brulee:  Rich in Substance, Delicious and Enjoyable, and Timeless!  To the rest of my readers, may the table that is life always be full for you!  Bon Appetit!

CRÈME BRULEE PIE:

For Crust:

·         2 Cups Graham Cracker Crumbs

·         1/3 Cup Sugar

·         6 Tbs. Butter, Melted

·         ¼ tsp. Cinnamon

For Filling:

·         3 Egg Yolks

·         6 Tbs.  Sugar, Divided

·         ½ tsp. Vanilla Extract

·         2 ½ Cups Heavy Whipping Cream

·         2 While Vanilla Beans, Chopped

·         2 Tbs. Brown Sugar

DIRECTIONS:

Preheat oven to 300 degrees.

In a mixing bowl, combine graham cracker crumbs, sugar and cinnamon.  Add melted butter, stirring until all dry ingredients are moistened.  Spray a 9-inch pie plate with baking spray, and press crumb mixture into the pie plate.  Bake for 7-10 minutes, or until lightly browned.

Beat egg yolks, 4 Tbs. Sugar, and vanilla until thick and creamy.  Set aside.

Pour cream into a sauce pan and bring to a simmer over low heat.  Add chopped vanilla beans.  Do not allow to boil.  Remove cream from heat immediately, whisking in the egg and sugar mixture.  Beat until thoroughly mixed.

Pour cream mixture into the top portion of a double boiler.  Stir over simmering water until mixture coats the back of a spoon, approximately 3 minutes.  Pour mixture into your pre-baked pie shell or into a shallow, heat resistant dish.  Bake in preheated oven for 30 minutes.  Allow to cool to room temperature, and then refrigerate for at least 1 hour.

Preheat oven to broil.  In a small bowl, combine remaining 2 Tbs. white sugar, and 2 Tbs. brown sugar, and mix thoroughly with a fork.  Sprinkle mixture through a sieve over the top of the pie.  Place pie under the broiler, being careful as to not burn.  Sugar mixture should brown slightly as it melts.  Refrigerate for 1 hour before serving.

This pie can be garnished with whipped cream or fresh berries for a lovely presentation!

SPANISH CHICKEN & CHORIZO PIE

SPANISH CHICKEN & CHORIZO PIE

When I was living in Western Michigan, I had a fantastic introduction to the wonderful world of Spanish Tapas.  I was hooked!  The incredible flavors, textures, and varieties were a great way to get some friends or family together, order a number of dishes, and share them around the table.  I’m a firm advocate on the near-sanctity of time at table with ones you love, and the communion and fellowship that comes with good company and a good meal.  Evidently, so are the Spanish!  Because Tapas provides you with the perfect opportunity to share your food as well as company.

One of the best dishes I tried on that inaugural Tapas adventure, and still remember fondly, was a combination chicken and chorizo sausage.  Personally, I feel it’s a fantastic combination, especially if you’re either open to spicing it up a little, or just outright heavy handed with it like I am.  In either case, the combination of these two meats, along with the tomato, peppers, garlic, and olives as in this recipe, is absolutely perfect for a quickly prepared dinner without losing the delicious flavors enjoyed in Tapas.

SPANISH CHICKEN & CHORIZO PIE:

·         2 Packages Pepperidge Farm Puff Pastry Sheets

·         1 Tbs. Olive Oil

·         1 Lb. Chicken Breasts (Boneless/Skinless), cut into strips

·         1 Red Onion, Finely Sliced

·         1 tsp. Paprika

·         ½ Tbs. Minced Garlic

·         ½ Red Pepper, Chopped

·         ½ Yellow Pepper, Chopped

·         1 6 Oz. package of Chorizo Sausage

·         1 4 Oz. Can of Diced Tomatoes

·         1 Oz. Green Olives, Pitted and Chopped

·         2 Tbs. Rosemary, Chopped

·         Salt & Black Pepper to Taste

DIRECTIONS:

Preheat oven to 400 degrees.  In a large skillet, pour your olive oil, allowing to warm over low heat.  Add your chicken, and allow to cook completely.  Remove with slotted spoon from skillet to a plate lined with paper towel. 

Returning pan to heat, add your onion and let cook for 3-5minutes.  Add paprika, garlic, peppers, and Chorizo and allow to cook for an additional 5 minutes.

Add tomatoes, olives, and rosemary, seasoning well with salt and pepper, and bring to a boil.  Reduce heat to medium and allow to simmer for 15 minutes.  Sauce will thicken as it simmers.  Stir in chicken strips, mixing well to coat chicken with vegetable and chorizo mixture.

Unfold thawed puff pastry sheets.  Spray a 9-inch pie plate with cooking spray, and lay two of the sheets into the plate on a diagonal, so corners lay well over plate edges, and are able to be folded over filling.  Repeat this process with the remaining 2 sheets, crossing the two in place, from the opposite direction.

Spoon in filling mixture, and carefully fold pastry edges across the top.  Tuck under any loose edged pastry into the pie shell.  Bake for 30 minutes, or until pastry is golden brown.

DOUBLE CHOCOLATE CARAMEL MACCHIATO PIE

DOUBLE CHOCOLATE CARAMEL MACCHIATO PIE

I’m going to admit that I’m a little bit of a caffeine junky, and a good cup of coffee is a bit indispensable to keep the day running smoothly.  We coffee drinkers have our own poison of choice, and a special way of drinking it.  I know a lot of coffee drinkers, and they all grab their “cup of jo” differently.  There’s the die-hards with their black coffee, those that need to lighten it up with cream, milk, or sweetener, those that go straight for the throat with a strong brewed espresso, or the truly sophisticated connoisseur who dives for the lattes and cappuccinos.  However you take your java, take a step out of your routine and try an amazing little concoction of coffee, cream, and chocolate that’s similar to a favorite drink from a famous coffee chain:  The Double Chocolate Caramel Macchiato Pie.

DOUBLE CHOCOLATE CARAMEL MACCHIATO PIE:

Crust:

·         10 -12 Cinnamon Sugar Graham Crackers

·         3 Tbs. Brown Sugar

·         5 ½ Tbs. Butter, Melted

Filling:

·         8 Oz. Package of Philadelphia Cream Cheese, Room Temperature

·         4 Oz. Dark Chocolate, Bar or Chips

·         ¼ Cup Strong Coffee or Espresso, COLD

·         4 Oz. Milk Chocolate, Bar or Chips

·         ¾ Cup Caramel Sundae Topping

·         3 Tbs. Corn Starch

·         2/3 Cup Powdered Sugar

·         2 ½ Cups Whipped Topping

·         1 Tbs. Water

·         Chocolate Shavings, Cinnamon, or Cocoa Powder For Garnish

FOR THE CRUST:

Preheat oven to 350 degrees.  Crush graham crackers in a food processor.  Mix crumbs, brown sugar, and melted butter.  Press into a 9-inch pie plate.  Bake for 10 minutes.  Cool completely before filling.

FILLING:

For the Bottom Layer:

Beat 4 Oz. of cream cheese until smooth.  Add 1/3 cup powdered sugar and mix well.  Add ½ Cup whipped topping and mix well.  Melt dark chocolate in microwave, about 1 minute.  Mix chocolate into cream cheese mixture.  Mix in cold coffee.  Spread mixture into pie crust and freeze until firm.

For the Second Layer:

Stir together corn starch and water.  Microwave ½ cup caramel topping for 45 seconds.  Stir together caramel and corn starch mixture.  Return to microwave for 1 minute or until thickened.  Spread over dark chocolate layer.  Return to freezer until firm.

For the Third Layer:

Beat remaining 4 Oz. Cream Cheese until smooth.  Add 1/3 cup powdered sugar and mix well.  Add ½ Cup whipped topping and mix well.  Melt milk chocolate in microwave, about 1 minute.  Mix chocolate into cream cheese mixture.  Spread over caramel layer.  Freeze until firm.

For the Top Layer:

Microwave ¼ Cup caramel topping for 15 seconds.  Allow to cool, but not set.  Stir into remaining 1 ½ Cups of Cool Whip.  Spread over milk chocolate layer.  Refrigerate for 4 hours or overnight.

Garnish with sprinkled cinnamon, cocoa powder, and chocolate shavings.

BOILED CIDER SPICED APPLE PIE

BOILED CIDER SPICED APPLE PIE

Autumn brings with it some truly fantastic flavors and scents.  Crisp autumn air, cinnamon and spices, freshly laid hay for a hayride, or the unmistakable aroma of an orchard on a fall afternoon all bring some amazing memories to mind.  Chief among them is almost anything with apple.  Be it cobbler, cider, or stovetop simmered applesauce or apple butter, the fall has endless options and recipes for apple related recipes.  And of course, there’s always room for pie.

Almost everyone I know has special memories associated with some variation of apple pie.  Let’s face it, the styles and methods for making an apple pie are about as endless as the varieties of apples themselves.  One of my personal favorites combines both apples picked from one of my favorite local orchards, as well freshly pressed and spiced apple cider.  So, grab yourself a mug of something warm against the cool air, enjoy the colors of the changing trees, and settle in with this great fall favorite.

BOILED CIDER SPICED APPLE PIE:

Crust:

·         2 Cups Flour

·         1 Cup Cake Flour

·         1 Cup Crisco

·         ¼ tsp. Salt

·         ¼ tsp. Baking Powder

·         1 Egg

·         1 Tbs. Apple Cider Vinegar

·         ½ Cup Ice Water

Filling:

·         3 Cups Sweet Apple Cider

·         4 or 5 Granny Smith Apples, Peeled, Cored, and Sliced

·         2 Tbs. Tapioca

·         ¼ tsp. Salt

·         1 tsp. Cinnamon

·         2/3 Cup Sugar

·         2 Tbs. Butter, Melted

DIRECTIONS:

For the Crust:

Preheat oven to 400 degrees.  Mix all the dry ingredients together and cut in the Crisco.  Beat together the egg, vinegar, and ice water.  Add to the flour mixture.  Mix only until all the flour is moistened.  Form dough into a ball.  Divide dough in half, rolling out one ball into your bottom crust.  Spray a 9-inch pie plate with baking spray, and lay in your bottom crust.  Reserve remaining dough to roll out for your top crust.

For the Filling:

In a large saucepan, reduce your apple cider over medium heat to about a ½ cup.  Add the peeled and sliced apples, cooking down until the apples are about half-way done.  Combine the remaining ingredients and add to the apples.

Pour filling into the bottom crust, and add your top crust, sealing the edges.  Bake for 60 minutes, or until crust is a golden brown color.  Allow to cool for about 15 minutes before serving.

LAMB AND POTATO PIE

LAMB AND POTATO PIE

Every now and again, you run into a recipe that you read and think won’t be terribly interesting or all that good.  Imagine my surprise when I tried this one and was not only thoroughly impressed, but immediately made the decision that this little pie was one I’d be re-visiting, and would highly encourage you to do the same!

LAMB AND POTATO PIE:

·         2  9 inch Pie Crust Pastries

·         1 Lb. Potatoes, Peeled and Quartered

·         Salt and Black Pepper

·         1 Tbs. Olive Oil

·         1 Onion, Finely Chopped

·         Handful of Rosemary Sprigs, Leaves Picked and Chopped

·         12 Oz. Lamb Stew Meat, Shreaded

·         1 Tbs. Flour

·         1 ¼ Cups Vegetable Stock, Hot

·         2 Tbs. Mint Sauce

Directions:

Preheat oven to 400 degrees.  Cook the potatoes in a saucepan of boiling salted water for 15 minutes until soft.  Drain and set aside.

In a large skillet, heat olive oil over low heat.  Add the onion and allow to sweat gently for about 5 minutes, until soft.  Stir in the rosemary.  Sautee for 2-3 minutes, and remove from heat.

In a separate, cooking sprayed skillet, brown the lamb thoroughly in a small amount of water until almost completely cooked through.  Allow to cool completely and drain off water.  Once cooled, shred lamb with a knife and fork, or with your fingers, setting aside for future use.

Bring onion mixture back to medium heat and add lamb.  Season well with salt and pepper.  Sprinkle mixture with flour and pour in vegetable stock.  Stir for about 10 minutes until mixture thickens.  Add the potatoes and stir in the mint sauce.  Simmer for another 10 minutes, then allow to cool slightly.

Roll out your pie crusts and lay into a baking sprayed pie plate.  Pierce the bottom crust with a fork, allowing the top crust to hand about ½ inch over the edge.  Spoon the filling mixture into the bottom crust, then place the top crust over the filling.  Carefully roll the edges towards the pie center, sealing the edges.  Pierce the top crust for ventilation.  Bake for 40 – 50 minutes until the crust is golden brown.  Set aside to cool for about 15 minutes before serving.