July 31, 2016 § 10 Comments
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
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
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.
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.
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.
August 9, 2015 § Leave a comment
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.
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!
December 22, 2012 § 9 Comments
Christmas is coming up fast so I have to get with it here. Time to bake. I don’t want to do the traditional cookie thing, I’m not really a big fan of cookies. I don’t know why really. I just prefer cakes.
I took out my old folder with my handwritten and cut-out-from-magazines- recipes, some that predate the internet. Some of these date back to the 70’s I discovered! And there were a lot of cake recipes in there, not a single cookie recipe. Apparently I didn’t like cookies back then either!
I know some of you are probably saying “You didn’t make cookies for your children when they were little?” I did, really I did. But I’m sure I didn’t eat any of them!
I found this wonderful recipe that I haven’t made in years. But I remember it was very, very good. So good that I wrote “excellent” at the top, which I rarely do. You can see this is an oldie.
Here’s the recipe:
Peel, core, and cut into eighths 4 Macintosh apples. Combine with 2 cups water and 1/4 cup sugar. Simmer for 5 minutes and drain. Transfer to a buttered pie dish and sprinkle with a little sugar.
In a bowl cream 1/2 cup unsalted butter (1 stick) with 1/4 cup sugar until light and fluffy. Add to this 3/4 cup ground almonds, and the juice and grated rind of 1 lemon. The recipe called for blanched almonds, but I didn’t feel like doing that extra step. You could do it, or buy them blanched if you wanted, the taste will be the same, just a little lighter in color.
Beat in 2 egg yolks, one at a time, and beat a little bit more until nicely incorporated.
Beat 3 egg whites until stiff and fold gently into the almond mixture.
Pour this over the apples and bake 20 minutes in a 375 degree oven until lightly browned. Test with toothpick.
This Torte is also gluten free. And it’s best to let this cool before you eat it, it will firm up a bit. A little dollop of whipped cream would be wonderful on this, and it’s so light you could eat it on Christmas morning!
Merry Christmas Everyone!
illustration by me