Blueberry Lemon Hand Pies

July 31, 2016 § 10 Comments

berries

blueberry bowl

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.

berries3

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.

fork berry

berries6

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.

Farmhouse Apple Pie Cake

May 4, 2016 § 2 Comments

IMG_2032

Although I’ve tried, I just can’t garden when it’s been raining for 5 days. Even with rain gear on I turn into a cold, muddy mess. You gardeners out there know how hard it is to stay out of the garden once spring has arrived!

So it’s to the kitchen I go. There’s a big bag of apples in my fridge that need to be used so I decided on this great recipe that a friend had sent me. It’s become one of my favorites now. As usual I substituted some of the ingredients for healthier ones and cut down the sugar by half. That’s something I do automatically now, things are way too sweet these days don’t you think?

The original recipe calls for vegetable oil and I never use that now. Instead I used healthy coconut oil and butter and added some lemon zest too.

Farmhouse Apple Pie Cake

6 to 8 Granny Smith apples ( I used half Empire)

1 TBL sugar, 1/4 tsp cinnamon for topping

3 eggs

1/2 cup sugar or 1/4 cup maple syrup

3/4 cup coconut oil, melted

3/4 cup unsalted butter, melted

2 tsp vanilla extract

zest from a large organic lemon

1 1/2 cup flour (I used Einkorn. White spelt or regular all purpose flour is fine too)

Preheat oven to 350 degrees. Grease a 9 or 10 in. springform pan.

IMG_2543

Layer apples neatly in pan until almost to the top. Sprinkle with the cinnamon sugar mixture and lemon zest.

IMG_2545

Mix batter by beating eggs and sugar until thick and fluffy. Add the melted oil, butter and vanilla. Mix well then add flour and beat all together.

Pour over the apples, then tap the pan on the counter so the batter gets to the bottom.

Bake about 1 hour and 15 minutes, checking as you get to the end of the baking time by testing with skewer, it should be dry.

Cool completely in the pan. This is important as the cake will fall apart if you try to remove it while it’s warm.

Serve with really good vanilla ice cream or sweetened whipped cream. And it’s even better the next day after everything settles and melds together.

Happy spring!

IMG_1065

Here’s the original recipe:

Rhubarb BBQ Sauce

June 1, 2015 § 3 Comments

 

 

IMG_1185

IMG_3347

Rhubarb time again and what haven’t I tried to make with it?

Rhubarb is one of the first things to pop out of the ground in the spring and then I’m on to making scones, muffins and all kinds of desserts and baked things. This year I wanted to do something savory with it again. I’ve made Rhubarb Chutney before, the recipe is here on my blog, and I’ve added it to a pan sauce to spoon over chicken. I’ve got so much rhubarb that it’s time to try something new again.

My rhubarb patch is turning into a monster. I might have to divide and move it this fall as it’s right in the middle of my garden. When I planted it originally the garden was very small and it sat at the edge, but now it’s really in the way. It stares at me every time I visit the garden and calls out “please use me!”

IMG_1180

 

So I being one who likes homemade as much as possible decided to give Rhubarb BBQ sauce a try. The combination of the tart fruit (although it is technically a vegetable) mixed into the dark and smoky flavors of the sauce just might be delicious enough to eat with a spoon.

Besides eating it out of the jar, slather it on grilled chicken, ribs and vegetables too. Try grilling eggplant and basting with sauce.  Use as a replacement for ketchup on a burger. Try it on sandwiches too, or mixed into baked beans.

So if you’ve got your own patch or even if you don’t, here’s the recipe.

Ingredients:

6 stalks rhubarb, cleaned and trimmed and chopped

3/4 cup water

2 large shallots, minced

2 cloves garlic, minced

2 cups ketchup ( organic and without HFCS* if possible)

1/4 cup maple syrup

2 TBL molasses

1/4 cup apple cider vinegar

2 TBLS  mustard

1 TBL Tabasco

1 tsp Liquid Smoke (this is good stuff)

 

First, simmer the chopped rhubarb in the water until soft, about 5 minutes. Set aside.

In a saucepan, heat a small amount of olive oil, add the shallots and garlic and sauté a few minutes.

Add the remaining ingredients and bring to a boil slowly. Reduce heat and continue simmering until sauce is thick and dark, about 10 to 15 minutes.

Let cool, then add the cooked rhubarb to it.

This sauce will be a little chunky, so if you like your BBQ sauce smooth just puree in food processor a few seconds.

Makes about 4 cups and will keep for months in the fridge.

 

IMG_1183

 

 

 

 

 

* High Fructose Corn Syrup

 

Carrot Parsnip Fritters and Outsmarting the Chipmunks

May 25, 2015 § 3 Comments

IMG_1063

So sorry that I’ve been absent for awhile. The weather has been absolutely beautiful these past weeks and I’ve spent every waking moment outside….getting the veggie garden prepped, pulling up a weed here and there, edging and mulching, and just walking around, breathing in Lily of the Valley, Lilac and Viburnum.

IMG_2079

IMG_3398

IMG_1151

I’ve done some major garden renovations this spring. I finally have some raised beds, and one of them has become my strawberry bed. The chipmunk population around here will be in for a surprise. I’m sure they’ve had their beady little eyes on the flowering strawberry plants, just waiting for the first red, ripe and juicy organic strawberry…. sorry critters.

IMG_1149

As you can see this is chipmunk proof!  I’m very excited, I think I have them beat!  There is nothing like growing your own strawberries, picking and popping them straight into your mouth….just like the chipmunks!

Now if I could do the same for my blueberry bushes.

On to the recipe….

IMG_1055

IMG_1077

IMG_1090

Fritters. Yes, so simple and easy, I wonder why I don’t make them more often. They can be a side dish, a part of a salad, breakfast or even dinner.

Fritters:

6 medium carrots 

3 medium size parsnips

1 clove garlic, minced

1 shallot, minced

3 eggs, beaten

3 TBL flour

1/2 tsp salt, 1/4 tsp pepper

olive oli for sautéing

Peel and grate the carrots and parsnips. You could do this in a food processor, but it’s so easy to do by hand. You won’t have to clean all that equipment. And it’s good for the biceps.

Add the shallot, garlic, flour, eggs, salt and pepper.

Heat a few tablespoons of olive oil in a large frying pan. Add a scoop of the carrot parsnip mixture and flatten.

Cook a few minutes over medium heat, turn and continue to cook until golden brown. Remove to a warm place, like your oven.

Serve with applesauce, or mix plain yogurt or sour cream with a little cumin, paprika or za’atar. Try adding some chopped parsley or cilantro, sprinkle with sesame seeds….

IMG_0920

Kitchen Sink Salad with Buttermilk Dressing

April 15, 2015 § Leave a comment

IMG_0934

 

 

We’ve had two days of sun and the temperature right now is 60 degrees. I’m thinking spring might be here?

In honor of that what else but make a big juicy salad for lunch. I wasn’t sure exactly what I felt like eating when I opened the refrigerator, so I looked in the drawers and shelves, scanning for possibilities. Here are some of the things I found and used:

Eggs (of course)

cottage cheese

lettuce and kale

red cabbage

parsley and pea shoots

1 cooked chicken thigh

2 last pieces of turkey bacon

leftover broccoli from last night

handful of cooked chickpeas

1/2 a cucumber

roasted salted pumpkin seeds

leftover cherry tomato salad with feta

 

I call this the Kitchen Sink salad. Everything in it but. Leftovers are great, meat or vegetables or both. Lettuce as the base, something crunchy, something salty, and of course eggs in some form always make it a meal. For my Kitchen Sink salad today I hard boiled the eggs, cooked the turkey bacon and chopped it up, added the cooked broccoli, chickpeas, cut up the cucumber and chicken. On went a  scoop of cottage cheese to make it nice and creamy, and a few tablespoons of the  pumpkin seeds after it was dressed.

I can’t waste food, saving even a few stalks of asparagus knowing I’ll use it somehow. So that cup of last night’s tomato salad with a few chunks of feta, perfect! All these things went into the bowl. I then made a big batch of buttermilk dressing.

Here’s the recipe, makes a lot.

2 tablespoons minced shallot
2 tablespoon chopped parsley
1 clove garlic, minced
2 teaspoons lemon juice or vinegar
1/2 cup mayonnaise
3 tablespoons yogurt or sour cream
1 cup buttermilk (shake well)
Salt and pepper

Put everything into a bowl and whisk well.

Pour over your kitchen sink (salad) and dig in!

IMG_0948

 

Happy New Year Wishes

December 31, 2014 § 6 Comments

IMG_1369

 

IMG_0139

 

IMG_1393

IMG_0135

 

 

The garden is asleep.

The last of the kale is still sticking it’s head out of the snow.

Days are now starting to get longer, literally minute by minute. I know we all can’t wait for spring but I always remind myself how quickly it will be here and then another year will be gone.

IMG_0199

 

On this last day of the year, I want to thank you all for taking the time to read my blog. I really appreciate it and the comments and encouragement that I’ve received. It’s what keeps me going!

I’ve been working on a cookbook this past year, and I’m almost finished. Just a few more recipes to make and photograph. Details coming soon!

So Happy New Year! Enjoy every day on our magnificent planet!

 

Apple Crunch Pie

December 4, 2014 § 5 Comments

IMG_0120.JPG

IMG_0116.JPG

IMG_0117.JPG

Testing recipes for my upcoming recipe book!

Homemade Apple Cider Vinegar

December 2, 2014 § 3 Comments

IMG_0092-0.JPG

IMG_0091-0.JPG

IMG_0096-0.JPGHere are the directions for making your own from just apple peelings and cores: Check out the Healthy Home Economist

Lentil Soup for Lunch

December 2, 2014 § Leave a comment

IMG_0079.JPG

IMG_0078.JPG

IMG_0087.JPG

IMG_0076.JPG

Making your own Nut Butters

June 12, 2014 § 2 Comments

IMG_3373

It’s pretty much the easiest thing in the world to do. Put nuts in food processor and turn on.

You’ll know exactly what’s in it, and what’s not: bad things like hydrogenated oils, sugar, (do we really need sugar in everything?) and preservatives. And organic nut butters are expensive I’m sure you know!

It would be a good thing if people started making foods like this from scratch. Picking up a jar of peanut butter from the store is easier, sure, but seriously, home cooking is where health starts. Do we really not have that extra 10 minutes? Besides, there is something rewarding about taking a batch of nuts and turning them into smooth and creamy butter. Really, it’s true. Only 3 requirements: a food processor, some nuts and time. Usually about 10 minutes from start to finish, depending on your food processor. You could make this in a Vitamix too, I don’t have one so I’ve never tried it.

And the taste is so fresh, and much “nuttier” is how I would describe it.

Here are a few “recipes” to get you started!

IMG_1707

 

Basic Peanut Butter

 

Take 3 cups roasted, unsalted organic* peanuts and put in food processor. Use the steel blade.

Start processing. After a minute or so, stop engine and scrape. Resume.

Nuts will go through several stages, from coarsely ground, to finely ground, to clumpy.

You may have to scrape the sides occasionally, then keep going and you’ll see it start to turn creamy.

After about 3 to 4 minutes you’ll have the best, smoothest, nuttiest peanut butter you’ve ever tasted!

If you want it a bit chunkier, add a few peanuts at the end.

Almond Butter

3 cups raw organic almonds

1/2 tsp sea salt

Process as above, adding salt at the end

 

Coconut Almond Cashew Butter

1 cup almonds

1 cup cashews

1/2 cup walnuts or pecans

1/2 cup unsweetened coconut flakes

1 to 2 TBL melted coconut oil

Add all nuts and coconut flakes to food processor and process until nuts turn creamy, scraping down sides occasionally. Add coconut oil at the end.

 

Store all in refrigerator when done.

You can roast the nuts in all these butters, to concentrate the nutty flavor. A 300 degree oven for 10 minutes on a cookie sheet. Let cool before processing. Try adding some extras, like chocolate chips, coconut flakes, cinnamon, a little bit of maple syrup or honey, raisins. Add at the end and stir in with a spoon.

And experiment with different nut combinations too. Throw a few peanuts into the almond butter, or pistachios into the peanut butter. Or try sunflower or pumpkin seeds stirred in for an extra flavor and nutritional boost. You really will wonder why you haven’t been doing this all along!

IMG_3372

 

 

 

*peanuts are one of the most carcinogenic and pesticide laden things you can eat

 

 

 

 

 

 

 

 

Where Am I?

You are currently browsing the Spring category at Farmhouse Kitchen.