Time for some baking.
I have number of family recipes. Today I will present some of the favourites here and any special commentary at the time.
Let's finish this off for the moment with some good new fashioned pie!
This is my brother's pie Recipe!
He commonly swaps the fruit filling all the time!
Ingredients
For the dough:
* 2 1/2 cups flour
* 1/2 cup stone ground cornmeal
* 3 tablespoons sugar
* 1 teaspoon kosher salt
* 8 ounces (2 sticks) unsalted butter, divided, diced
* 3 tablespoons apple juice concentrate
* 2 tablespoons cold water
For the filling:
* 2 Anjou pears, peeled, cored, and thinly sliced
* 3 tablespoons balsamic vinegar
* 4 tablespoons sugar
* 1 pinch grated nutmeg
* 1/4 teaspoon ground cinnamon
* 2 tablespoons butter
* 1 cup blueberries
* 1 teaspoon flour
* 1 1/2 cups pound cake, cubed
* 1 egg beaten with 1 tablespoon water
* 1/2 teaspoon sugar
Directions
Heat oven to 400 degrees F.
In a food processor, combine flour, cornmeal, sugar, and salt. Pulse to combine. Place dry ingredients in a mixing bowl and put the bowl into the refrigerator. Remove 1/2 stick of butter from the refrigerator and allow it to come to room temperature. In a food processor, add the 1/2 stick of butter to the flour mixture. Pulse until the fat completely disappears. Add the remaining 1 1/2 sticks butter in separate blank. Pulse until flour mixture resembles the size of a pea.
Combine the apple juice concentrate and the cold water. Using a spray bottle, spritz the dough with the apple juice mixture while folding the mixture with a spatula. After about three tablespoons of the liquid, check the dough for consistency. It should hold together when compressed but remain relatively dry to the touch. If it does not bind, add a little more water. Remove from the processor and form the dough into a ball. Wrap the dough in wax paper or parchment paper and rest in refrigerator for 20 minutes.
Heat a cast iron skillet over medium heat. Add pears to the pan and toss for 2 minutes. Add the balsamic vinegar and continue to toss for 30 seconds. Add sugar and cook until the pears have softened. Add the nutmeg, cinnamon, and the butter and melt slowly. Fold in the blueberries. Remove from heat. Sprinkle on the flour and combine well. Allow to cool to room temperature.
Place dough on a floured piece of parchment and roll out to a 1/4-inch thick disk. Transfer to a baking sheet. Place cubed pound cake in the middle of the dough, leaving a 3-inch margin of crust on all sides. Spoon filling over the cake cubes and top the pears with 1 ounce of cubed butter. Lift excess crust onto filling and repeat in a clockwise fashion until a top lip has formed around the edge of the whole tart. Brush the tart with the egg wash and sprinkle the crust with the sugar.
Bake for 30-35 minutes, or until the filling begins to bubble and the crust is golden brown.
Remove from the sheet pan immediately and cool on pie rack.
Some time in the next 365 days I will post my mother's HollyWood Meatballs recipe! In the mean time as Alton Brown says enjoy the Good Eats!
Wednesday, May 4, 2011
Time for some baking part two
Time for some baking.
I have number of family recipes. Today I will present some of the favourites here and any special commentary at the time.
Let's start with the beginning of the debates my maternal grandmother's own Wacky Cake!
While I like a good ole American Pie or even some Cherry Pie or Apple Pie and even some Chocolate Mud Pie...hmmm Chocolate Mud Pie.... Oh right where was I? Yes I recall now while I like Pie I enjoy a good good cake more.
We celebrate birthdays and anniversaries with cake not pie. The children's icon is called Strawberry ShortCAKE not Strawberry ShortPie. The children's rhyme is called Pattie Cake. You look at taking a picture of a hot girl it's called CheeseCAKE. She likes your muscles she calls you BeefCAKE. Fat Tuesday we celebrate with PanCakes then give it up for Lent. What did they find on the way to the American revolution or even during WW1 and WWII why it was Johnny Cakes!
How are they selling this so far? Why like Hot CAKES!
What's the biggest British exported selling cookie? Shortbread cookies also called Short CAKE Cookies.
What's the best selling dessert bread but POUND CAKE.
Here's a Cake recipe for you people.
1.5 cups flour
1 teaspoon baking soda
3 tablespoons cocoa
pinch of salt
1 cup white sugar
Mix together in baking dish
make 3 holes
add
1 tablespoon vinegar
6 tablespoons melted margarine
1 teaspoon vanilla extract
1 cup cold water
put in 3 holes
stir with fork to mix thoroughly
bake at 350 degrees for about 25 minutes.
test with a toothpick
let cool on a rack.
more to come....
De mortuis nil nisi bonum: Do not speak ill of the dead
I have number of family recipes. Today I will present some of the favourites here and any special commentary at the time.
Let's start with the beginning of the debates my maternal grandmother's own Wacky Cake!
While I like a good ole American Pie or even some Cherry Pie or Apple Pie and even some Chocolate Mud Pie...hmmm Chocolate Mud Pie.... Oh right where was I? Yes I recall now while I like Pie I enjoy a good good cake more.
We celebrate birthdays and anniversaries with cake not pie. The children's icon is called Strawberry ShortCAKE not Strawberry ShortPie. The children's rhyme is called Pattie Cake. You look at taking a picture of a hot girl it's called CheeseCAKE. She likes your muscles she calls you BeefCAKE. Fat Tuesday we celebrate with PanCakes then give it up for Lent. What did they find on the way to the American revolution or even during WW1 and WWII why it was Johnny Cakes!
How are they selling this so far? Why like Hot CAKES!
What's the biggest British exported selling cookie? Shortbread cookies also called Short CAKE Cookies.
What's the best selling dessert bread but POUND CAKE.
Here's a Cake recipe for you people.
1.5 cups flour
1 teaspoon baking soda
3 tablespoons cocoa
pinch of salt
1 cup white sugar
Mix together in baking dish
make 3 holes
add
1 tablespoon vinegar
6 tablespoons melted margarine
1 teaspoon vanilla extract
1 cup cold water
put in 3 holes
stir with fork to mix thoroughly
bake at 350 degrees for about 25 minutes.
test with a toothpick
let cool on a rack.
more to come....
De mortuis nil nisi bonum: Do not speak ill of the dead
Time for some baking part one
Time for some baking.
I have number of family recipes. Today I will present some of the favourites here and any special commentary at the time.
Let's start with the beginning.
Eccles Cake recipe
Preparation time: 20 minutes
Cooking time: 15 minutes
Pre-heat oven to 220°C (note)
Ingredients:
500g flaky pastry
25g melted butter
Nutmeg
50g candied peel
100g sugar
200g currants
Method:
In a medium saucepan, combine the sugar and butter and cook over a medium heat until melted
Off the heat, add currants, candied peel, nutmeg and allspice
On a lightly-floured surface, roll the pastry thinly and cut into rounds of about 0.5cm thickness and 10cm diameter
Place a small spoonful of filling onto centre of each pastry circle
Dampen the edges of the pastry and draw the edges together over the fruit and pinch to seal
Turn over, then press gently with a rolling pin to flatten the cakes
Flatten and snip a V in the top with scissors. Place on a baking tray
Brush with water and sprinkle with a little extra sugar
Bake in a hot oven for 20 minutes (220°C) or until lightly browned round the edges
Place on a wire rack and allow to cool.
Try not to eat them all at once!
I have number of family recipes. Today I will present some of the favourites here and any special commentary at the time.
Let's start with the beginning.
Eccles Cake recipe
Preparation time: 20 minutes
Cooking time: 15 minutes
Pre-heat oven to 220°C (note)
Ingredients:
500g flaky pastry
25g melted butter
Nutmeg
50g candied peel
100g sugar
200g currants
Method:
In a medium saucepan, combine the sugar and butter and cook over a medium heat until melted
Off the heat, add currants, candied peel, nutmeg and allspice
On a lightly-floured surface, roll the pastry thinly and cut into rounds of about 0.5cm thickness and 10cm diameter
Place a small spoonful of filling onto centre of each pastry circle
Dampen the edges of the pastry and draw the edges together over the fruit and pinch to seal
Turn over, then press gently with a rolling pin to flatten the cakes
Flatten and snip a V in the top with scissors. Place on a baking tray
Brush with water and sprinkle with a little extra sugar
Bake in a hot oven for 20 minutes (220°C) or until lightly browned round the edges
Place on a wire rack and allow to cool.
Try not to eat them all at once!
Long ago and far away
Long time to post!
Not for lack of trying my computer suffered a series of failures last year that kept me away.
However in anticiaption I "borrowed" my father's little note book and created a series of posts ready so I can sort of stay in the game.
Here they be.
Not for lack of trying my computer suffered a series of failures last year that kept me away.
However in anticiaption I "borrowed" my father's little note book and created a series of posts ready so I can sort of stay in the game.
Here they be.
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