Blueberry Lemon Hand Pies

July 31, 2016 § 8 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.

Advertisements

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:

Einkorn Apple Walnut Crumble

February 5, 2016 § 6 Comments

IMG_2267

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.

IMG_2266

 

This is great for breakfast!

 

Pear Cobbler

October 12, 2014 § 4 Comments

IMG_3817

 

As much as I hate to see summer go, part of me is glad. It’s the part that weeds and waters the gardens, deadheads the flowers, cans the fruit and picks the endless supply of blueberries.

I don’t want that to sound like a complaint, but those who have large gardens understand I’m sure. And there is also the part that likes the changes of the seasons, the soups and stews, and the smell of the wood stove.

 

IMG_3811

Today started off a beautiful warm, sunny day. Then the clouds rolled in, and it got a bit chilly! I grabbed a sweater and decided a cobbler would be perfect for the afternoon’s coffee break. I had some pears that I meant to use in a salad and were calling to me, “use us now or else!”

The recipe uses fresh mint, which I love to use in baking. It’s from a recipe I’ve had for many, many years, from Lee Bailey’s cookbook Country Weekends. I usually change things a bit when following a recipe, always cutting down the amount of sugar, or using maple syrup instead, adding a spice or two, and substituting spelt or Einkorn flour for the all purpose flour most recipes use.

You can also make this with apples and add a handful of raisins and some cinnamon. So now that cobbler weather is here, bake yourself one, and serve with sweetened whipped cream, vanilla ice cream or just grab a spoon and have it for breakfast.

IMG_3786

Fruit Part:

6 large pears, I used Bartlett

juice and zest of 1/2 lemon

2 TBL maple syrup

1/4 tsp powdered ginger

grating of fresh nutmeg

1 tsp chopped fresh mint

Batter:

1 cup all purpose flour, I use organic white spelt

1 tsp baking powder

1/4 tsp salt

1/4 cup maple syrup

2 egg yolks

1/4 cup milk or almond milk

2 TBL unsalted butter, melted

 

Preheat oven to 375 degrees.

Grease a 9″ovenproof pie dish.

Peel and core the pears, then cut into medium size chunks.

Pour lemon juice over the pears, then add the zest. Mix.

Combine spices, maple syrup and mint, add to the pears and put in pie dish.

 

IMG_3775

Make batter by mixing flour, baking powder and salt.

In separate bowl beat egg yolks with milk and maple syrup, then add to flour mixture.

Mix in the butter then drop onto the fruit. Bake about 30 to 35 minutes, making sure the middle is done by lifting a piece of pear and checking.

 

IMG_3779

No Knead Artisan Bread

May 15, 2013 § 6 Comments

IMG_1997

If you love a good loaf of artisan bread but don’t have the time or desire to stand there kneading bread for 15 minutes, try this recipe. Time and the oven do all the work.

I know it’s is all over the internet, but I still have friends who haven’t heard of it and ask me for the recipe, so this is for them. This is truly the easiest baking you will ever do. I takes about 3 minutes to stir the ingredients together, then you cover it and let it rise overnight, about 12 to 16 hours. No kneading. Then you bake. What is easier than that?

I’ll give you the basic recipe here, but there are so many things you can add to make this even better. I’ve done many delicious versions of this. Here are some to try:

Half whole spelt flour or rye flour

Half Einkorn flour, an ancient wheat low in gluten

Roasted garlic and rosemary

Cheddar cheese and thyme

Sunflower seeds, sesame seeds, pumpkin seeds ( about 1/2 cup each) I’ve added all in one loaf, delicious!

Sprouted grains like spelt or farro ( soak overnight in water, then drain before adding to the flour mixture)

Romano cheese and olive

Dried cranberries and walnuts or sliced almonds (orange zest is great in this too)

Sprinkled with a flaky sea salt

I don’t really measure the amounts of these, just a good handful will do, more or less, to your taste. One thing though, you need a Dutch oven or large stainless steel pot with lid. Make sure it can withstand the high heat, no wooden handles or knobs.

IMG_1847

Basic recipe:

3 cups all purpose flour, organic if possible

1 1/2 tsp good salt

1/2 tsp dry yeast

1 1/2 cups water

Mix all together in a large bowl with wooden spoon until combined. Add any extra ingredients in with this now.

IMG_1903

Cover with plastic wrap and set aside for 12 to 16 hours. (I put it in my oven, not turned on). The next day it will look like this, doubled and bubbly.

IMG_2018

Preheat your oven to 450 degrees. When it’s ready, put your Dutch oven in with the lid, and heat for 30 minutes. Don’t need to grease it. While it’s heating, flour your hands and take the dough out of the bowl. Shape into a round loaf, remember, no kneading!

IMG_1904

Let it rest, covered with plastic wrap on a floured board for the 30 minutes that the pot is heating.

IMG_1905

When the buzzer goes off and 30 minutes is up, remove lid (remember your potholder!) and plop the bread into the hot pot. Put the lid back on and bake for 30 minutes.

IMG_1996

After 30 minutes, remove lid. (Now is the time to sprinkle generously with sea salt if you like). The bread will have risen quite a bit, bake it for another 15 minutes. This last 15 minutes will give it that nice brown crust. That’s 45 minutes total baking time.

And that is it. Hot, crusty, golden brown homemade artisan bread, from your own oven.

A few tips:

I haven’t tried using all whole grain flour yet, when you substitute for the all purpose flour it doesn’t rise quite as much. I find using 1/2 all purpose works fine.

Be careful of the hot lid! I burned myself after taking the lid off (after the first 30 minutes of baking) and forgot it was hot, really hot! Now I leave my potholder on it to remind me.

Where Am I?

You are currently browsing entries tagged with Einkorn flour at Farmhouse Kitchen.