Blueberry Lemon Hand Pies

July 31, 2016 § 8 Comments

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We’ve had a great spring and summer so far here in Vermont. Not too much rain but that doesn’t seem to bother the blueberries. I’ve been picking my weighted down bushes non stop for a few weeks now. Besides freezing them I’ve made lots of muffins and scones, but wanted to do something a little different with my latest score.

Food and Wine recently had this hand pie recipe and they looked so delicious I had to try them. The recipe is quite easy though I added a few tips as you’re assembling them. I also substituted half white spelt flour and half Einkorn flour for the all purpose. And I had to add some lemon zest because blueberries and lemon zest are a match made in heaven. Try a bowl of berries with sweetened whipped cream sprinkled with lemon zest for dessert one night. Sublime!

So if you find yourself with some blueberries on a rainy Sunday and get the urge to bake, try these.

Blueberry Hand Pies

Dough

2 cups all purpose flour or 1/2 white spelt, 1/2 Einkorn flour

1/2 cup confectioners’ sugar

1/2 tsp fine sea salt

1 1/2 sticks cold unsalted butter, cubed

1 large egg yolk

1/4 cup ice water

Filling

2 cups blueberries

1/2 cup sugar ( I used a little less)

2 TBL flour

2 TBL fresh lemon juice

grated lemon zest

1/4 tsp fine sea salt

1/4 tsp cinnamon

1 large egg beaten with 1 tsp water

Turbinado suger for sprinkling or vanilla sugar

Make the dough:

Whisk flour, confectioners’ sugar and salt in large bowl. Cut in butter with a pastry cutter or 2 knives until mixture resembles coarse meal with some pea sizes pieces of butter remaining.

Using a wooden spoon, stir in the egg yolk and water until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently until smooth. Cut the dough in half and shape into 2 disks and wrap in plastic. Refrigerate about an hour until chilled.

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Make filling:

In medium bowl, toss the blueberries with sugar, flour, lemon juice, zest, salt and cinnamon.

On a lightly floured surface, roll out 1 disk of dough to a 16 x 9 in rectangle. Approximately. I didn’t get it quite that size. Dough should be about 1/8” thick. Use a 4 in. floured cookie cutter, plate or even a glass to cut out 8 rounds from the dough. I didn’t get 8, only 7 so don’t worry about that either.

Spoon 2 TBL of the filling into the center of each round and fold the dough over.

Tip: After you fold the dough over, push the berries down a bit so they’re evenly spread out. Using the tines of a fork, seal the edges.

Tip: Each one takes a few minutes so while you fill them, put the other cut outs back in the fridge to keep cold. You want to keep the butter cold.

Transfer as you make them to a parchment lined baking sheet, about 1 in apart and put in fridge. Chill about 30 minutes.

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Preheat oven to 400 degrees. Brush the hand pies with the beaten egg wash and sprinkle with the sugar.

Bake about 15 to 18 minutes until nice and golden. Some of the juice will spill out.

Let cool a little, then dig in!

You can freeze these unbaked and pop in oven 25 minutes before serving.

Makes 14 to 16.

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Einkorn Apple Walnut Crumble

February 5, 2016 § 6 Comments

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Some of you may be familiar with Einkorn, and some may be thinking “What kind of crumble?”

For those of you not familiar with it, Einkorn is nature’s original wheat. It is the only wheat out there that hasn’t been hybridized, which allows many gluten intolerant people to eat it without experiencing the sometimes severe reactions they have to “regular” wheat.

Although neither I or Kevin have a gluten sensitivity, we do feel better not eating it. So I had switched to spelt flour when baking. Spelt has less gluten but what really appealed to me was that Einkorn hasn’t been messed with. It is the same wheat now as it has been for thousands of years. So it’s what I bake and cook with now all the time.

That said, baking with it can be a challenge sometimes. I highly recommend Carla Bartolucci’s book Einkorn. The owner of Jovial Foods, Carla has worked out how to cook and bake with Einkorn flour. The recipes are delicious and easy to follow.

Hopefully I didn’t scare you away from trying it. I simply substitute Einkorn flour for regular wheat flour and the results have worked out just fine. If you’re going to try bread I suggest following Carla’s recipes.

Here’s a simple recipe to try. I used Empire apples, MacIntosh would work well also, you want a softer apple as the baking time is short and you want the apples to soften into a applesauce consistency.

Apple Part

3 to 4 large apple, peeled, cored and cut into medium size chunks

Juice of 1/2 lemon

2 TBL unsalted butter

1/4 tsp cinnamon

Mix all together and place in greased pie dish

Crumble Part

6 TBL unsalted butter

2/3 cup Einkorn all-purpose flour

1/4 cup sugar

2 TBL milk or cream

2 to 3 TBL chopped walnuts

Cut butter into flour with either your hands or a Dough and Pastry Blender, add sugar, then add the milk. Blend it all together with a fork then spread it over the apples. Sprinkle with the walnuts.

Bake in a 350 degree oven and bake 35 to 45 minutes, until lightly brown and bubbly.

Serve warm with freshly whipped cream or vanilla ice cream.

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This is great for breakfast!

 

Bees, Flowers, Berries and Cream.

August 9, 2015 § Leave a comment

 

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I was sitting outside on my patio and watching the bees furiously going from flower to flower. I noticed a pattern, they would alight on a flower and then leave immediately. Off to another flower, and then the same thing. The flowers didn’t seem to interest them. There was nothing there for them.

The flowers they spent a lot of time on were the old fashioned ones. Foxgloves, hollyhocks, old fashioned roses.

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As beautiful as the others were, the ones I bought at the nursery because they had the most beautiful cascade of blooms, the bees wanted nothing to do with them. Same with the hummingbirds. The blooms were beautiful but sterile. It disturbed me and I thought about that for awhile.

It’s the same with our food….beautiful specimens of peaches but with no taste. Red ripe tomatoes that taste like cardboard. And that means there’s nothing there for our nourishment…..like the canary in the coal mine, the bees are telling us to beware.

Luckily more and more people are realizing that eating healthy is really pretty simple. I just read that McDonald’s is closing a lot of it’s “restaurants”, a good sign for the organic and healthy food movement.

Anyway, these are just my thoughts for the day. Now on to dessert.

My currants, blueberries and raspberries are all ripening at the same time, at least enough to get a big bowlful for dessert tonight. You can make this with pretty much any fruit that’s really summer ripe, try the farm stands and farmers markets.

Take a handful of berries, I like raspberries, blueberries, blackberries, and add them to a sauté pan with a little butter and honey. Mash some of them, either with a fork or potato masher. Warm them just a little, you’re not cooking them, just melding the flavors together. Scoop onto individual plates and pour some really good cream over them. I grated a little lemon zest over them too. It’s delicious, gluten and sugar free and couldn’t be easier. And healthier!

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Sage, Bacon and Cheddar Cornbread

January 14, 2015 § 5 Comments

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Today was a stay inside kind of day for me. It started out gray (as usual) and then started snowing a little bit. I had a few things in mind for dinners throughout the week and for some reason just decided to cook them all.

I started off with a sort-of stew of braised oxtails with fennel. As that was in the oven I started a version of pot roast, with lots of onions, red wine and tomatoes. Then I put a big pot of beef stock on to simmer, using up some leftover bones from the freezer and adding some fresh ones to it. That’s been simmering all day and will be for another few days.

I still needed some cooking therapy I guess so cornbread came to mind. I wanted to jazz it up a bit, so I added bacon, cheddar cheese, sautéed onions and sage to an otherwise plain cornbread recipe.  I used a cast iron pan to cook the bacon and onions in and then kept it hot as I made the batter, then spooned it on top. Once it came out of the oven I felt the urge to add even more cheddar, (probably because I’d been nibbling on some the whole time) so I sprinkled another 1/2 cup on as it cooled, making a nice cheesy glaze.

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This is best served warm. To reheat the next day, wrap in foil and place in hot oven for about 10 minutes. Or, I like to melt a little butter in a pan and add some slices of cornbread to it. Makes a great breakfast, topped with a fried or poached egg.

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Ingredients:

3 pieces bacon, cut into pieces

1 large onion, sliced

3/4 cup cornmeal

1 cup flour, I use white spelt

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup grated cheddar cheese

2 eggs

1/2 cup milk

3/4 cup sour cream

2 Tbl butter, melted

1/4 cup cheddar, grated, for top

dried sage for top

 

Preheat oven to 425 degrees.

In a cast iron pan, about 8″, cook the bacon until almost done, remove to a plate.

Add the sliced onions to the pan, adding more fat to the pan if you need it. Cook until golden.

Put the bacon back in with the onions, and keep the pan warm while you mix up the batter. You could put in the oven but keep an eye on it.

In a separate bowl, combine all the dry ingredients. Add the grated cheddar.

In another bowl, beat the eggs, then add the milk, butter and sour cream.

Add wet to dry, mix.

Spoon into the hot pan with the bacon and onions, sprinkle crumbled dried sage over the top.

Bake about 15 minutes, until tester comes out dry.

Remove from oven and immediately sprinkle with the 1/4 cup grated cheddar.

 

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I’ll be giving you the recipes for the oxtail stew and pot roast soon…..oh one more thing…I also made the chickens a treat: melted some old peanut butter, added some seeds, oats, and grains then popped it into the freezer for tomorrow’s treat….think I’m done for this day!

Christmas Morning Coffee Cake Muffins

December 22, 2014 § 4 Comments

 

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We’ve all been planning our holiday dinners and feasting. Chances are we’ll have had many hours of shopping, decorating the table, and the actual cooking of that duck or roast. When Christmas morning breakfast rolls around we want it to be easy, but still special.

I like to have something homemade for a breakfast treat, like scones  or muffins. This year I was planning on making a coffee cake, then at the last minute I decided to put the batter into muffin cups. This way people can just grab and go and get to those presents!

If you plan ahead, you can make these a few days before then just reheat. If not, make the batter and get them into the oven while everyone is waking up and the coffee is finishing its brew.

Pile them into a basket and put them out next to the coffee pot, the smell will fill the house and get everyone into the kitchen fast!

 

Coffee Cake Muffins

1 stick unsalted butter, softened

1/2 cup organic sugar

2 eggs

1 cup sour cream

1 tsp baking soda

1 tsp vanilla extract

2 cups flour, I use white spelt

1 1/2 tsp baking powder

Topping:

1/2 cup packed brown sugar

1 tsp cinnamon

1/2 cup nuts, sliced almonds or chopped walnuts

Preheat oven to 350 degrees.

Grease a muffin pan or line with baking cups.

With a mixer, cream the butter and sugar about 3 to 4 minutes.

Add the eggs and beat until well combined.

Mix the baking soda with the sour cream in a separate bowl, then add to egg mixture.

Add vanilla and beat well.

Combine flour and baking powder, add and beat until well combined.

Spoon into muffin pan and sprinkle with topping. 

Bake 20 to 30 minutes, (depends on your oven) until tester comes out clean. You can also just make a regular coffee cake, pour batter into a greased 8″ or 9″ pan, square or oblong or round, and bake a little longer, about 10 extra minutes.

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Maple Pumpkin Custard

November 23, 2014 § 4 Comments

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My favorite holiday is almost here. Thanksgiving, the holiday which is all about food! Cranberries and turkey, mashed potatoes and gravy, stuffing and squash, and of course, pumpkin.

I see a lot of pumpkin recipes out there now, and from signature cocktails to bread, there’s pumpkin in everything. For me, pumpkin pie is what Thanksgiving dessert is all about……except for this.

It’s a light dessert perfect to finish off your Turkey Day feasting. There’s no crust like in the traditional pie, just a light and creamy custard sweetened with maple syrup and infused with cinnamon, cardamon, ginger and vanilla bean.

It’s so light you could eat this for breakfast the next day, if you have any left!

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Ingredients:

1 cup heavy cream

1/2 cup whole milk

1 cup pumpkin puree

1/4 tsp cinnamon

1/8 tsp each allspice, cardamon, ginger

4 large egg yolks

1/4 cup maple syrup

1 vanilla bean or 1 tsp vanilla extract (try to use the bean, the flavor is sublime)

heavy cream for topping, with extra maple syrup for sweetening

walnuts or pecans for topping

 

Preheat oven to 325 degrees.

In a medium saucepan, bring cream and milk to a simmer.

Remove from the heat, stir in the pumpkin and spices. Set aside.

Beat egg yolks in large bowl with electric mixer until light and fluffy, about a minute or two.

Add the maple syrup and combine well. Keep beating another minute or two until it doubles in volume.

Split the vanilla bean down the middle with a sharp knife and scrape out the seeds right into the bowl. Whisk until blended.

Very slowly add a little of the warm cream mixture into the egg mixture and whisking constantly, keep adding until it’s all blended.

Now I recommend pouring this into a Pyrex measuring cup with a spout for easier pouring.

Pour into 6 oven proof ramekins. You might need more depending on the size. If you don’t have ramekins, use coffee cups. Pretty much anything will work as long as it’s ovenproof.

Set them into a large baking dish and pour some hot water into it. You want the water to come halfway up the sides of the ramekins.

Bake about 40 minutes, until almost set, but this will depend on the size. It should jiggle a bit in the center and will firm up as it cools.

You can eat right away or put in fridge to chill. Before serving, whip up some heavy cream with a little more maple syrup, top the custards with this and some finely chopped walnuts or pecans.

 

 

Oh, and don’t throw away that vanilla pod! Add it to a small jar of sugar, let it infuse in your pantry, then use it on all sorts of things: sprinkled on cake or muffins right before they go into the oven, over pancakes and french toast, in your morning oatmeal, for sweetening whipped cream, in your coffee or tea…..

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Happy Thanksgiving!

Savory Ham Scones with Cheddar and Sage

October 28, 2014 § 5 Comments

 

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It started last evening, a nice warm autumn drizzle which then turned into a whole day of downpours. What I would call a soup day, and I had everything I needed to make my Cabbage, Ham and Potato Soup. So that’s what I did, and as the soup simmered away, I pondered what to do with a little bit of extra ham I had leftover. So since I always have some good Vermont cheddar in the fridge, I came up with this: a savory scone, to slather with butter, to have for breakfast or with breakfast, to grab as a quick snack or just have with that bowl of soup.

It’s a basic recipe and you can easily change the ingredients depending on your mood or what you have in your kitchen. Here’s a few ideas:

Bacon and Onion: cook enough chopped bacon to measure about 3/4 cup, sauté 1/2 minced onion until soft

Apple and Cheddar: a classic, use 1 cup peeled, chopped apple and 1 cup grated cheddar

Sun dried Tomato and Goat Cheese: chop 1 cup drained sun dried tomato and add with about 1 cup crumbled goat cheese

Olive and Pine Nut: chop about 1 cup olives finely, then add 1/2 cup pine nuts at the end

You can change the herbs, try thyme, oregano or lavender, add some sautéed mushrooms, substitute different cheeses (crumbled bleu would be delicious) the list is pretty endless.

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Basic Recipe:

2 cups flour, I use organic white spelt

1 TBL baking powder

1/4 tsp salt

1/4 tsp pepper

1 – 2 TBL fresh chopped sage or 3/4 tsp crumbled dried

1 tsp sugar

6 TBL cold unsalted butter, cut into cubes

1 cup coarsely grated cheddar cheese

1 cup chopped ham

1 egg, beaten

about 1/4 cup heavy cream

 

Preheat oven to 425 degrees. Grease a cookie sheet or line with parchment.

Combine the dry ingredients, including the sage.

Cut in the butter until it resembles small peas, with either your fingers or a pastry cutter.

Add the ham and cheese and stir.

Beat the egg and cream together and add to dry ingredients. Mix well with a fork.

Knead it all together right in the bowl, if it seems a bit dry add a little more cream until it holds together. You don’t want to overwork it, just a few kneads will do.

Pat out on a floured surface and shape into a 7″ disk, about 3/4″ thick.

Transfer to your baking sheet, then using a knife, cut it into 8 wedges, like a pie.

Separate the wedges a bit, then brush with a bit of cream to give it a nice golden crust.

Bake about 18 to 22 minutes until golden brown.

Let cool right on the cookie sheet.

 

These are best served warm, and if by some miracle you have any left over the next day, wrap in foil and heat in a 300 degree oven about 15 minutes.

Makes 8 scones.

 

 

 

 

 

 

 

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