Healthy Italian Cooking at Home

Category Archives: Fruit

italian-sweet-bread

Recipes updated and reblogged from December 2013.

Italian Breakfast Sweet Bread

Ingredients

  • 1 cup warm milk (70° to 80°)
  • 1 egg 
  • 2 tablespoons butter, softened
  • 1/4 cup sugar 
  • 1 teaspoon salt
  • 3 cups all-purpose flour 
  • 2 teaspoons active dry yeast                                                                                                                       
  • 1 egg, for egg wash
  • 1 tablespoon water
  • Sugar for topping

Directions

Place the first seven ingredients in large mixer bowl with paddle attachment and mix until combined.

Switch to the dough hook and knead dough until smooth and elastic.

Turn dough onto a floured surface and divide in half. Shape each portion into a ball; flatten slightly.

Place each ball of dough in a greased 9-inch round baking pan. Cover and let rise until doubled, about 45 minutes.

Beat egg and water; brush over the dough and sprinkle lightly with sugar. Bake at 350°F  for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Yield: 2 loaves (16 slices each).

SCHIACCIATA CON ZIBIBBO (ITALIAN SWEET BREAD WITH RAISINS)

Double the ingredients to make two loaves and put one in the freezer.                                                                                                                                                                            

Ingredients

  • 1 package active dry yeast
  • 1 cup warm (105 to 115 degree) water
  • 1 cup raisins
  • 1/2 cup sugar
  • 3 tablespoons olive oil
  • 1 tablespoon grated orange peel
  • 1 egg
  • 3 1/2 to 4 cups all-purpose flour

Directions

Dissolve the yeast in warm water in a large bowl of an electric mixer with a paddle attachment. Stir in raisins, sugar, oil, orange peel, egg and enough flour to make a soft dough.

Switch to the dough hook and knead until smooth and elastic, about 10 minutes. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.

Punch down dough. Shape into a round, slightly flat loaf about 9 inches in diameter. Place on a greased cookie sheet. Cover; let rise 45 minutes.

Heat oven to 350 degrees F. Bake until bread is golden brown, 30 to 35 minutes. Remove from cookie sheet; cool on wire rack. 1 loaf.

Italian Braided Sweet Bread

Ingredients

  • 2 teaspoons yeast
  • 1/2 cup warm water ( 110 degrees F)
  • 3 1/3 cups all-purpose flour, sifted 
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1 1/2 tablespoons vanilla extract
  • 1 tablespoon butter
  • 1 egg

Directions

Mix yeast and warm water and let sit so that the yeast can react. The yeast should begin to foam.

Mix dry ingredients together.

In a small saucepan, heat milk, butter and egg. Be careful not to let the egg cook and become solid.

Mix yeast/water with dry ingredients in large bowl of the mixer with a paddle attachment. When thoroughly incorporated, mix in milk/egg mixture until a dough is formed.

Switch to the dough hook and knead dough, then cover and let rise about 20 minutes, or until the dough has doubled in size. (Times vary depending on warmth of environment.)

Punch down the dough and divide in half to make 2 smaller loaves. Divide each half into three equal pieces and braid the ropes together and tuck in the ends.  Place on a baking sheet lined with parchment paper, cover and let double in size. Bake bread at 350 degrees F. for about 20 minutes.

Optional Step:

Rum Syrup:

1/2 cup water

1/2 cup sugar

1 tablespoon dark rum

In a small saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to a simmer and cook 5 minutes more. Remove pan from heat and stir in rum. Let cool to room temperature.

Brush all over bread as soon as it comes out of the oven. Let bread cool before slicing.

Rustic Raisin Walnut Bread

Ingredients

  • 1 package active dry yeast
  • 3/4 cup raisins
  • 2 cups lukewarm water (105° to 115°)
  • 2 tablespoons honey
  • 2 3/4 cups whole wheat flour
  • 1 1/2 – 2 cups all-purpose flour 
  • 2 teaspoons salt
  • 1 cup walnut halves, coarsely chopped

Directions

In a large electric mixing bowl with the paddle attachment, stir together honey and 1/2 cup of the lukewarm water. Add yeast and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining 1 1/2 cups lukewarm water.

Stir in the whole wheat flour, 1 1/2 cups of all-purpose flour and salt. Mix until well combined. Keep adding the rest of the white flour until dough leaves the sides of the bowl. 

Be sure not to add too much flour.

Switch to the dough hook and knead 5 to 10 minutes until the dough is smooth and elastic. 

Lightly oil a large bowl. Place dough in the bowl and turn to coat. Cover with a damp cloth and set aside in warm place to rise until doubled in bulk, about 1 1/2 hours.

Place a piece of parchment paper on a large baking sheet. Preheat oven to 425°F.

Punch the dough down and place it on a floured board. Gently knead the raisins and walnuts into the dough. Shape (round, long, square,) into 1 large loaf and place on the prepared baking sheet.

Cover with damp cloth and let rise in a warm until almost doubled, about 30 minutes.

Using a spray bottle, spray loaf with water. Bake 15 minutes. Reduce oven temperature to 375°F and bake 30 minutes or until nicely browned. Cool on rack before slicing.

Ricotta Crumb Cake (Italian Breakfast Cake)                                                                                                              

Crust:

  • 2/3 cup toasted almonds, ground
  • 3 1/4 cups all-purpose flour 
  • 1 tablespoon baking powder
  • 2/3 cup firmly packed brown sugar
  • 6 tablespoons cold butter
  • 1 beaten egg
  • 1 teaspoon vanilla

Directions for the Crust:

Mix the almonds, flour, baking powder and brown sugar in a bowl. Using a pastry blender cut in the cold butter with the dry ingredients. Pour the egg and vanilla over the butter mixture and toss together just until moistened. Spoon half of the crumb mixture into a 10 inch springform pan and set the other half aside.

Filling:

  • 1/3 cup sugar
  • 2/3 cup slivered almonds
  • 3 1/2 cups ricotta cheese
  • 2 tablespoons rum
  • 3/4 cup sugar

Directions for the Filling:

Put 1/3 cup sugar and the almonds in the processor and pulse 5 or 6 times to grind the almonds into small pieces. Do not ground too fine.

In a bowl mix together the ricotta, rum and 3/4 cup sugar until blended. Stir in almond/sugar mixture. Spoon ricotta mixture over crumb crust in the springform pan.

Spoon remaining crumb mixture over the ricotta filling and pat down to make top flat.

Preheat oven to 350 degrees F. Bake for 45 minutes, Let cool and sprinkle top with powdered sugar.

Sweet Bread from Valtellina (Bisciola)                                                                                               

Makes 1 (8-inch) oval loaf

Ingredient

  • 1 tablespoon grappa or rum
  • 1/4 cup water
  • 1/2 cup hazelnuts
  • 1/4 cup plus 2 tablespoons milk
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 3 tablespoons plus 1 teaspoon sugar
  • 1 1/2 cups plus 2 tablespoons unbleached all-purpose flour
  • 1/2 cup rye flour
  • 1/8 teaspoon fine sea salt
  • 4 tablespoons unsalted butter, at room temperature
  • 1 egg, for egg wash
  • 15 dried figs, stemmed and roughly chopped (3/4 cup)
  • 3/4 cup walnuts, roughly chopped
  • 2 tablespoons pine nuts, roughly chopped

Directions

Heat oven to 350º F with oven rack placed on the middle shelf. In a small bowl combine raisins, grappa or rum and water; set aside.

Spread hazelnuts on a baking sheet and bake until fragrant and lightly golden, about 5 minutes. Let cool completely, then roughly chop.

In a small saucepan, heat milk over medium heat until just warm, then remove from the heat. Transfer warm milk to the bowl of an electric mixer fitted with the paddle attachment; dissolve yeast and 1 teaspoon sugar in the milk. Let mixture stand until foamy, about 10 minutes. (If mixture doesn’t foam, start over with new yeast.)

In a medium bowl, whisk together remaining 3 tablespoons sugar, all-purpose flour, rye flour and salt. With mixer at medium-low speed, add half of the flour mixture to the yeast mixture. Mix until well blended, then add remaining flour mixture and butter. Reduce speed to low and mix 5 minutes more.

Drain raisins; discard liquid. Add raisins, hazelnuts, figs, walnuts and pine nuts to the dough; mix on low until just incorporated. Switch to the dough hook and knead dough to form a stiff, wet dough.

Line a baking sheet with parchment paper. On prepared baking sheet, form dough into a 8-inch-long oval loaf. Cover loaf with a lightly dampened clean dishtowel and let rest, in a draft-free place, 2 hours.

Heat oven to 350º F. with oven rack in the middle.

Brush dough with beaten egg, then bake, rotating pan once halfway through, until bread is deep golden, about 30 minutes. Let bread cool completely on pan on wire rack.


 happy-holidays-christmas-trees

Italian Fig Cookies

A sweet dough is filled with fruits, nuts and jam, almost like a Fig Newton. Making them is time-consuming, but the dough and filling can be made in stages and refrigerated for several days before the cookies are assembled and baked. Using a stand mixer and food processor takes some of the effort out of the process.

Ingredients:

  • 1 cup vegetable shortening
  • 1/2 cup sugar
  • 1 egg, lightly beaten
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 4 cups unbleached all-purpose flour
  • 1 1/2 tablespoons baking powder
  • Up to 1/2 cup milk
  • 3 cups dried figs
  • 1/4 cup honey
  • 1/2 teaspoon cinnamon
  • 1/4 cup orange marmalade
  • 1/2 cup walnuts, chopped

Make the Dough 

Using an electric mixer with a paddle attachment, cream the sugar and shortening until light and fluffy. Add the egg, salt and vanilla extract. Mix until smooth.

Sift the flour and baking powder together and then add them to the butter mixture. Mix well. Switch to the dough hook and knead at the low setting for 5 minutes, adding milk as needed to make a slightly sticky, soft textured dough. Turn the dough out onto a floured board. Divide the dough into four pieces, cover with plastic wrap and refrigerate for 45 minutes.

Make the filling:

Put the figs in the food processor and pulse until coarsely chopped. Stir in the honey, cinnamon, marmalade and walnuts.

Form and Bake the Cookies

Preheat the oven to 375 degrees F.

Take one piece of dough out of the refrigerator. Roll the dough out into a 12-inch square on a floured surface. Cut the dough into 2- by 3-inch rectangles. Spoon 1 teaspoon of filling into the center of the rectangle.

Fold both of the longer edges toward the center of the cookie and pinch the seam together. Put the cookie, seam side down, on an ungreased baking sheet leaving 1 1/2 inches between cookies.

Make two slits in the cookie with a sharp knife. Start at each open, unpinched side and cut toward the center the cookie, being careful not to cut the cookie in half in the process. The cookie will bake into the shape of an X. (See picture)

Work in batches, keeping dough refrigerated until you’re ready to use it.

Bake for 12 to 15 minutes, or until cookies are golden brown. Transfer to a wire rack to cool. Sprinkle with powdered sugar or ice the cookies after they cool with 2 cups of confectioners’ sugar mixed with just enough milk to make a smooth consistency. Makes about 3 dozen cookies.

Italian Hazelnut Cookies                    

Makes about 2 1/2 dozen cookies

Ingredients

  • 2 cups hazelnuts, toasted and skinned (see Tip)
  • 1 1/4 cups sugar
  • 4 large egg whites
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Directions:

1. Position 2 racks as close to the center of the oven as possible; preheat to 325°F. Line 2 baking sheets with parchment paper or nonstick baking mats.

2. Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.

3. Beat egg whites and salt in another large bowl with an electric mixer on high-speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.

4. Drop the batter by the tablespoon, 2 inches apart on the prepared baking sheets.

5. Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through, 25 to 30 minutes. Let cool on the baking sheets for 5 minutes. Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled, repeat with the remaining batter.

Store in an airtight container for up to 1 week.

Tip: Toast whole hazelnuts on a baking sheet in a 350°F oven, stirring occasionally, until fragrant, 7 to 9 minutes. Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.

Espresso Crinkles                                                                        

Lightly coat your hands with flour to make rolling the dough into balls easier. The dough freezes well. Freeze the dough after step 1, thaw in the refrigerator, then proceed with step 2. The powdered sugar-coating gives these cookies an appealing cracked finish. Serve with coffee to enhance the espresso.

Ingredients:

  • 1 cup all-purpose flour
  • 1 1/4 cups powdered sugar, divided
  • 1/4 cup unsweetened cocoa
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 5 1/4 teaspoons canola oil
  • 1 1/2 ounces unsweetened chocolate, chopped
  • 1 teaspoon instant espresso granules
  • 3/4 cup packed brown sugar
  • 3 tablespoons light-colored corn syrup
  • 1 1/2 teaspoons vanilla extract
  • 2 large egg whites

Directions:

1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; heat until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight.

2. Preheat oven to 350° F.

3. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake for 10 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes; remove from pan. Cool cookies on a wire rack.

Yield: 2 dozen

Mascarpone Fig Jam Cookies

Ingredients

  • 1/2 cup or 1 stick unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup softened Mascarpone Cheese
  • 2 3/4 cups All-Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon salt
  • 1 cup Fig Jam or Jam of Choice

Directions:

  1. Beat together the butter and sugar until light.
  2. Add the egg and vanilla, and mix until smooth.
  3. Add the mascarpone cheese, and beat until smooth.
  4. Sift together the dry ingredients, and fold them into the butter mixture, mixing just until combined.
  5. Wrap the dough in plastic wrap, and refrigerate 1 hour.
  6. Preheat oven to 325 degrees F.
  7. Place sheets of parchment paper or silicone baking liners on two cookie pans.
  8. On a lightly floured counter or board, roll the dough into 1/2 inch balls.
  9. Using a blunt round object like the end of a wooden spoon, create an indentation in the center of each cookie.
  10. Place the cookies 2 inches apart, and bake for 12 to 15 minutes, or just as the cookies begin to color.
  11. While still warm, use the spoon to redefine the circle, and then carefully spoon a little jam into each cookie.
  12. Let sit at room temperature until the jam is set.
  13. Store in an airtight container.

Nutmeg Bites                                                                                                   

Cookie Dough

  • 3 cups unbleached All-Purpose Flour
  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 2 teaspoons vanilla

Rum Icing

  • 1 1/2 cups confectioners’ sugar, sifted
  • 2 tablespoons unsalted butter, softened
  • 2 to 3 tablespoons rum

Directions

1) Line two baking sheets with parchment paper and set aside.

2) In the bowl of an electric mixer, combine all ingredients and blend on medium speed until a soft, smooth dough forms, about 2 minutes.

3) Wrap and chill the dough for 1 hour. Towards the end of the chill time, preheat the oven to 350°F.

4) Drop tablespoon-sized dough balls onto the baking sheet. A teaspoon scoop makes this job easier. Bake the cookies for 8 to 10 minutes. The edges will be slightly browned and the cookies will be round and domed.

5) Cool the cookies completely. Prepare the icing by blending the softened butter and confectioners’ sugar. Add rum one tablespoon at a time until you have a spreadable icing. Top each cookie with a dollop of icing and a dash of nutmeg.

Yield: Approximately 3 to 4 dozen cookies.

Hazelnut-Chocolate Cookie Sandwiches                                                     

4 dozen sandwich cookies

Ingredients:

  • 1-1/3 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup finely chopped toasted hazelnuts
  • Granulated sugar
  • White Chocolate-Hazelnut Filling (see recipe below)

Directions:

  1. In a medium bowl, stir together flour, cocoa powder, and salt; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add powdered sugar and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in egg. Beat in as much of the flour mixture as you can. Stir in any remaining flour mixture and the nuts by hand. Cover and chill dough about 1 hour or until dough is easy to handle.
  2. Preheat oven to 350 degree F.
  3. Shape dough into 3/4-inch balls. A level teaspoon cookie scoop works perfectly here. Roll balls in granulated sugar to coat. Place balls on ungreased cookie sheets. With the bottom of a glass, flatten balls to about 1-1/4-inch circles.
  4. Bake in the preheated oven for 6 to 8 minutes or until tops are just firm. Transfer cookies to a wire rack and let cool.
  5. Spread bottoms of half of the cookies with a rounded 1/2 teaspoon White Chocolate-Hazelnut Filling. Top with remaining cookies, bottom sides down.

Makes 48 cookie sandwiches.

White Chocolate-Hazelnut Filling:

In a small saucepan, heat and stir 6 ounces chopped white chocolate and 3 tablespoons whipping cream over low heat until just melted. Remove from heat. Stir in 1/2 cup finely chopped toasted hazelnuts.


fingerfoods

How did finger foods come about? Ratified in 1919, the 18th Amendment to the U.S. Constitution banned the manufacture, sale and transportation of liquor. Even before the law took effect in 1920, Congress passed the Volstead Act, or National Prohibition Act, which outlawed the sale of “intoxicating beverages”—defined as any drink containing 0.5 percent or more of alcohol.

Of course, no amount of legislation could transform all Americans into teetotalers; instead, Prohibition simply drove alcohol consumption underground. Millions of people in small towns and large cities imbibed at secret taverns and bars called speakeasies. Many were drab, makeshift saloons in basements or tenements located in shabby parts of town. Some, however, were fine restaurants in their own right, including New York City’s swanky 21 Club, which featured two bars, a dance floor, dining rooms on two levels and underground passageways leading to a secret wine cellar.

To help soak up the booze and drive up sales, some enterprising speakeasy proprietors began offering more than just popular cocktails of the day. Rather than heavy meals, customers were offered assorted bite-sized canapés to snack.

It was also during this period that the custom of hosting cocktail parties at home became fashionable. The rise of these parties led to the popularization of an increasingly wide array of finger foods. Hosts paraded out such popular foods as lobster canapés, caviar rolls, crab meat cocktails, shrimp patties, oyster toast, jellied anchovy molds, radish roses, devilled eggs and savory cheese balls. Sweet selections included fruit cocktail cups topped with powdered sugar or marshmallows.

Even after the 1933 repeal of the 18th Amendment, the practice of serving finger foods at restaurants, bars and cocktail parties lived on and quickly became a popular American culinary tradition. Fannie Farmer’s “Boston Cooking-School Cook Book,”  contained many finger food recipes and became widely used in the United States throughout the 1920s.

Care to whip up some Prohibition-era finger foods at your next holiday gathering? Try the easy recipes below.

fingerfoods1

Mini Appetizer Pizzas

Ingredients

  • 2 tablespoons olive oil
  • 1 pound prepared pizza dough
  • Coarse salt and ground pepper
  • 1 cup shredded part-skim mozzarella (5 ounces)
  • 1/2 cup pitted olives, coarsely chopped
  • 1/2 cup jarred or frozen and thawed artichoke hearts, thinly sliced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 teaspoon crushed red-pepper flakes (chili)

Directions

Preheat oven to 450 degrees F. Coat each of two rimmed baking sheets with olive oil. Divide prepared pizza dough into 32 equal pieces.

On a lightly floured work surface, press each piece into a 2-inch round with the palm of your hand. Transfer to prepared baking sheets, turning once to coat lightly in oil.

Season with salt and pepper. Divide mozzarella, olives, sun-dried tomatoes and artichoke hearts among rounds. Sprinkle with red-pepper flakes.

Bake until the cheese is bubbling and dough is crisp and golden brown, about 12 minutes.

fingerfoods2

Marinated Olives

Ingredients

  • 2 cups assorted unpitted olives, rinsed and drained
  • 3/4 cup extra-virgin olive oil
  • 3 thin orange slices
  • 3 thin lemon slices
  • 2 sprigs fresh thyme or rosemary
  • Red-pepper flakes (chili)

Directions

In a medium saucepan, combine olives, olive oil, orange slices, lemon slices and fresh thyme. Season to taste with crushed red-pepper flakes.

Bring to a simmer and cook, stirring occasionally, 5 minutes. With a slotted spoon, transfer olives, fruit and herbs to a serving dish; reserve oil for salads.

fingerfoods3

Pancetta-Wrapped Figs

Ingredients

  • 1/2 cup red-wine vinegar
  • 1/2 cup water
  • 1 tablespoon light-brown sugar
  • 1 tablespoon juniper berries
  • 10 whole black peppercorns
  • 2 whole cloves
  • 1 cup dried Black Mission figs, stemmed
  • 12 ounces pancetta, sliced into 1/8-inch-thick rounds and cut into 1/2-inch-thick strips

Directions

Bring vinegar, water, sugar, juniper berries, peppercorns, and cloves to a boil in a small saucepan. Add figs, and simmer gently for 5 minutes. Remove from heat. Let stand, covered, to bring to room temperature.

Preheat oven to 350 degrees F. Transfer figs to a cutting board using a slotted spoon; cut in half. Wrap a pancetta strip around each half. Transfer, seam side down, to a wire rack set on a baking sheet. Bake until pancetta is browned, about 30 minutes. Secure each with a toothpick. Serve warm.

fingerfoods4

Sausage-Cheddar Balls

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons baking powder
  • 2 cups grated cheddar (1/2 pound)
  • 1 pound bulk pork, chicken or turkey sausage
  • 1/2 large yellow onion, grated on large holes of a box grater
  • 3 tablespoons unsalted butter, melted

Directions

Preheat oven to 400 degrees F. In a large bowl, whisk together flour, salt, pepper, cayenne pepper and baking powder. Add cheddar and toss to coat. Add sausage, onion and butter.

With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.

fingerfoods5

Spicy Roasted Chickpeas

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry
  • 1 teaspoon cayenne pepper
  • 1 tablespoon cumin seed
  • Coarse salt

Directions

Preheat oven to 450 degrees F.

Pour olive oil on a rimmed baking sheet and place in the oven until the oil is hot, 3 minutes.

In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer.

Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.

fingerfoods6

Artichoke-Parmesan Crostini

Ingredients

  • 8 slices (1/4 inch thick) baguette
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 jar (6 1/2 ounces) marinated artichoke hearts, drained, rinsed, and patted dry
  • 1/4 cup shredded Parmesan cheese, plus more for garnish (optional)
  • 1 tablespoon chopped fresh parsley

Directions

Preheat oven to 350 degrees F.

Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.

Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.

Dividing evenly, spoon topping on crostini and garnish with additional Parmesan, if desired.

fingerfoods7

Shrimp Salad Canapes

Ingredients

  • 2 cups water
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 2 teaspoons coarse salt
  • 1 dried bay leaf
  • 1 pound medium shrimp, peeled and deveined, tails removed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup plus 2 tablespoons creme fraiche or sour cream
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons minced fresh chives
  • Thin crackers, for serving

Directions

Bring water, wine, 1 teaspoon salt, and the bay leaf to a boil in a medium saucepan. Reduce heat, and simmer for 5 minutes. Add half the shrimp, and cook until opaque, about 1 minute. Using a slotted spoon, transfer shrimp to a plate, and let cool. Repeat with remaining shrimp. Cut into 1/2-inch pieces.

Whisk together lemon juice, vinegar and remaining 1 teaspoon salt in a medium bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in creme fraiche. Fold in shallot, chives and shrimp. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 4 hours). Serve on crackers.


winterproduce
Just because the farmers’ markets are closed for winter doesn’t mean you have to do without fresh veggies at the dinner table. Unfortunately, in the winter months, we often retreat from fresh produce, thinking it’s not as available or as tasty. From hearty root vegetables to bright, sweet citrus, winter produce delivers a surprising range of flavorful fruits and vegetables for you to cook. You may be surprised by how many locally grown root vegetables and cabbages are available from cold storage and how many greens are coming out of local cold frames and greenhouses at this time of year. Here are some recipes from appetizers through dessert that use winter fruits and vegetables.

winterproduce5

Winter Vegetable Soup

8 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 2 leeks, white and tender green parts only, thinly sliced
  • 2 garlic cloves, minced
  • 1 cup pearled barley
  • 8 cups vegetable broth
  • 4 cups water
  • 10 thyme sprigs
  • 2 bay leaves
  • 1 1/2 pounds celery root, peeled and cut into 1/2-inch cubes
  • 1 pound parsnips, peeled and cut into 1/2-inch pieces
  • Salt and freshly ground pepper
  • 1 pound baby spinach
  • 1 teaspoon freshly grated nutmeg

Directions

In a large pot, heat the oil. Add the onion, leeks and garlic and cook over moderate heat, stirring occasionally, until tender, about 5 minutes. Stir in the barley. Add the vegetable broth, water, thyme and bay leaves and bring to a boil.

Add the celery root and parsnips and season with salt and pepper. Simmer over moderately low heat until the barley and root vegetables are tender, about 40 minutes.

Stir in the spinach and nutmeg and simmer for 5 minutes. Season the soup with salt and pepper to taste and serve in deep bowls.

winterproduce3

Seafood with Grapefruit-Onion Salad

8 First Course Servings

Ingredients

  • 4 small ruby red grapefruits (about 2 pounds total)
  • 3 tablespoons pickled cocktail onions
  • 2 tablespoons packed flat-leaf parsley leaves
  • Freshly ground pepper
  • 24 sea scallops or medium shrimp (about 2 pounds) or a combination of both
  • Kosher salt
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

Directions

Using a very sharp paring knife to peel the grapefruits, carefully removing all of the bitter white pith. Over a mixing bowl, carefully cut in between the membranes of the  grapefruit sections and let them drop into the bowl. Stir in the pickled cocktail onions and parsley leaves and season with pepper.

Pat the sea scallops or shrimp dry and season them all over with salt. In a large nonstick skillet, heat the olive oil until it is shimmering. Cook the scallops over moderately high heat, turning once, until they are browned and just cooked through, about 4 minutes total. Spoon the pickled onion and grapefruit salad onto small serving plates and arrange the scallops around the salad. Drizzle with additional olive oil and serve at once.

winterproduce2

Stuffed and Baked Acorn Squash

Servings: 8

Ingredients

  • 4 acorn squash (about 1 pound each), halved lengthwise and seeded
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • Kosher salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • 1 1/2 cups diced celery
  • 2 leeks, halved lengthwise and sliced crosswise 1/4 inch thick
  • 2 Granny Smith apples, peeled and diced
  • 2 teaspoons finely chopped thyme
  • 10 ounces day-old rustic bread—crusts removed, bread cut into 1/2-inch dice (about 6 cups)
  • 7 ounces vacuum-packed cooked chestnuts
  • 1/2 cup chopped parsley
  • 1/3 cup heavy cream
  • 1/3 cup vegetable stock or chicken broth

Directions

Preheat the oven to 350°F. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on two baking sheets covered with parchment paper and roast for about 25 minutes, until just tender.

In a large skillet, melt the butter in the 1 tablespoon of olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.

Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and stock and toss well. Season with salt and pepper.

Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve.

winterproduce1

Braised Beef over Butternut Squash Polenta

Ingredients

  • 2 pounds boneless beef chuck shoulder pot roast
  • 2 tablespoons olive oil, divided
  • 2 stalks celery, cut into 2-inch pieces
  • 3 medium carrots, cut into 2-inch pieces
  • 3 medium parsnips (about 12 ounces), peeled and cut into 2-inch pieces
  • 1/2 cup coarsely chopped onion (1 medium)
  • 1/2 cup dry red wine
  • 2 teaspoons snipped fresh rosemary
  • 1 1/2 cups water
  • 1 cup beef broth
  • 2 teaspoons browning and seasoning sauce, such as Kitchen Bouquet
  • 1/3 cup milk
  • 1/4 cup water
  • 1 cup cold water
  • 3/4 cup polenta or yellow cornmeal
  • 2/3 cup butternut squash, fresh cooked or frozen and thawed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup cold water
  • 1 1/2 tablespoons all-purpose flour
  • Fresh parsley leaves

Directions

Preheat the oven to 325 degrees F. Trim fat from beef. Cut meat into 1 1/2-inch pieces.

In an ovenproof 4-quart Dutch oven heat 1 tablespoon of the oil over medium heat. Cook meat, half at a time, until browned, stirring frequently. Remove meat from the Dutch oven.

In the same Dutch oven cook celery, carrots, parsnips and onion in the remaining oil for 5 to 7 minutes or until the vegetables start to brown. Stir in wine and rosemary.

Add the 1 1/2 cups water, beef broth and Kitchen Bouquet; cook and stir over medium heat until boiling, stirring to scrape up any browned bits from the bottom of the Dutch oven.

Place pan, covered, in the oven and bake about 2 hours or until the meat is very tender.

For the polenta:

In a medium saucepan combine milk and 1/4 cup water; bring to boiling. In a medium bowl stir together the 1 cup cold water and polenta or cornmeal. Slowly add the polenta mixture to the boiling milk mixture. Reduce heat to medium low. Stir in squash, salt and pepper.

Cook for 25 to 30 minutes or until mixture is very thick, stirring frequently, and adjusting heat as needed to maintain a slow boil.

To finish the stew:

Stir together the 1/4 cup cold water and flour. Add to the meat mixture. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more.

Spoon soft polenta into shallow serving bowls. Top with braised meat and vegetables. Sprinkle with parsley leaves.

winterproduce6

Upside-Down Cranberry-Ginger Cake

Ingredients

Topping:

  • Cooking spray
  • 3/4 cup packed light brown sugar
  • 2 tablespoons butter
  • 1 tablespoon grated peeled fresh ginger
  • 3 cups fresh cranberries

Cake:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 1 cup granulated sugar
  • 2 large egg yolks
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar

Directions

Preheat oven to 350° F.

For the topping:

Heat a 9-inch round cake pan over medium heat and coat the pan with cooking spray. Add brown sugar and the 2 tablespoons butter to pan, stirring until melted. Stir in ginger; cook 1 minute, stirring constantly. Remove from heat; arrange cranberries on top of the brown sugar mixture.

For the cake:

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder and salt.

Combine 1/4 cup butter and granulated sugar in an electric mixer bowl; beat at high speed until fluffy. Add egg yolks, 1 at a time, beating well after each addition. Add the flour mixture and milk alternately to butter mixture, beginning and ending with the flour mixture; mix well after each addition. Beat in vanilla.

Beat egg whites and cream of tartar with a mixer at medium speed until stiff peaks form in another bowl. Fold egg whites into batter; pour batter over cranberries in the prepared cake pan.

Bake for 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan 15 minutes; run a knife around outside edge. Place a plate upside down on top of the cake pan; invert cake onto plate.


homemadegifts

When it comes to giving this holiday season, be creative and make a truly personal gift for your friends and family. Homemade mixes are also one of the best Christmas gifts. There’s nothing like a homemade food gift, beautifully packaged along with recipe cards, to add warmth to the holidays.

homemadegifts1

Almond Granola

Makes about 8 cups

  • 1 cup pure maple syrup
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoons ground cinnamon
  • 1/2 cup vegetable oil
  • 5 cups old-fashioned rolled oats
  • 3 cups raw almonds, sliced

Directions

Adjust the oven rack to an upper-middle position and heat oven to 325 degrees F. Line a large rimmed baking sheet with parchment paper.

Whisk maple syrup, brown sugar, vanilla, salt and cinnamon in large bowl. Whisk in oil. Fold in oats and almonds until thoroughly coated.

Transfer oat mixture to prepared baking sheet, spread across sheet into a thin, even layer (about 3/8-inch thick). Using a stiff metal spatula, compress oat mixture until very compact.

Bake until lightly browned, 50 minutes, rotating pan once halfway through baking. Remove the pan from the oven and cool on a wire rack to room temperature, about 1 hour. Break into pieces of desired size and package in decorative containers for gifts.

homemadegifts2

Apple Tea Mix

Ingredients

  • 2 tablespoons loose green tea
  • 2 tablespoons snipped crystallized ginger
  • 1 teaspoon whole allspice
  • 1 teaspoon whole cloves
  • 6 dried apple slices
  • 6 3-inch cinnamon sticks

Directions
In a small bowl combine tea, crystallized ginger, allspice and cloves. Divide tea mixture and dried apple slices among six paper tea filters. Tie the tops of the filters with kitchen string, tying a cinnamon stick at the top of each. Place filled tea filters inside six decorative heat-proof mugs.

Attach the following directions for serving:

To Make Spiced Apple Tea: Add 6 to 8 ounces of hot water to one mug. Add a tea bag and let steep for 3 to 5 minutes. Remove and discard the tea bag. Place cinnamon stick in the mug and serve.

homemadegifts3

Hazelnut Brownie Mix

Ingredients

  • 1 ¼ cups granulated sugar
  • 2/3 cup unsweetened cocoa powder
  • 2 ounces milk or dark chocolate, chopped
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup chopped, toasted hazelnuts
  • 1/3 cup mini marshmallows

Directions

In a 1-quart decorative  jar layer sugar, cocoa powder and chopped chocolate. In a small bowl stir together flour, baking soda and salt. Spoon over chocolate in the jar. Top with hazelnuts and marshmallows; fasten lid.

Attach the following directions for making brownies.

To Make Brownies:

Preheat the oven to 325 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.

In a large bowl whisk together 2/3 cup melted butter and 3 eggs until well combined. Add the contents of the jar to the butter mixture; stir until well combined. Spread batter evenly in the prepared pan. Bake for 35 minutes. (Moist crumbs will remain attached to wooden toothpick inserted near center of brownies). Cool brownies in the pan on a wire rack. Use foil to lift uncut brownies out of the pan. Place on a cutting board. Cut into bars.

homemadegifts4

Coconut-Pecan Muffin Mix

Makes: 1 gift (4½ cups)

Ingredients

  • 1½ cups all-purpose flour (spooned and leveled)
  • 1½ teaspoons baking powder
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon kosher salt
  • One 7-ounce package sweetened shredded coconut (2 2/3 cups)
  • 3/4 cup pecans (chopped)
  • 12 muffin paper cup liners

Directions
In a medium bowl, whisk together the flour, baking powder, sugars and salt. Mix in the coconut and pecans.
Transfer the mix to a resealable decorative paper bag.  Wrap with ribbon and affix with a label and a gift tag with the baking instructions.

Copy the following instructions on a gift tag or label to include with your gift:

“Heat oven to 350º F. In a large bowl, whisk together 3 large eggs and ¾ cup canola oil. Add the muffin mix and stir just until combined. Divide among the cups of a 12-cup muffin tin lined with the paper liners. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Makes 12 muffins.”

homemadegifts6

Chocolate Truffles

4 dozen truffles

Ingredients

  • 1/2 pound semisweet chocolate
  • 1/2 pound good-quality bittersweet chocolate, coarsely chopped
  • 1 cup heavy cream or whipping cream
  • 1 tablespoon instant coffee powder
  • 2 tablespoons coffee flavored liqueur
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened cocoa
  • 1/2 cup powdered sugar

Directions

Coarsely chop both chocolates and set aside.

Heat the cream and instant coffee in a saucepan, stirring to blend. When bubbles start to form along the edge of the pan, remove from the heat. Scatter the chocolate over the cream, stirring gently until melted. Set aside for 8 to 10 minutes.

Add the liqueur and vanilla. Stir gently, just until evenly blended. Scrape the chocolate into a shallow bowl. Cool on a rack for 15 minutes, then cover the bowl with plastic wrap and refrigerate until firm, at least 4 hours or up to 1 week.

Using a teaspoon or a melon baller, scoop up enough chocolate to make balls 1 inch in diameter. Place the balls on a parchment-lined baking sheet. Refrigerate for 15 minutes.

Thoroughly combine the cocoa and powdered sugar in a bowl, making sure all the lumps are removed. Roll the balls in the cocoa mixture, shaking off the excess, then transfer to wax paper. Place each truffle in a candy paper cup and package in a decorative gift boxes.


leftovers

Today is Monday and you may be tired of heating up the turkey leftovers by now. There’s lots of ideas out there for using up the turkey but what about that leftover stuffing, veggies or cranberry sauce? Here are some easy ways to use them up.

Leftover cranberry sauce and turkey make a great lunchtime turnover

leftovers2

Turkey Cranberry Turnovers

Makes 8 turnovers

Ingredients

  • 1 cup cooked turkey breast, diced into small cubes
  • 1 box (15 oz/425 g) frozen puff pastry dough, defrosted
  • 2/3 cup Swiss cheese, cut into small cubes
  • 3 tablespoons (45 mL) chopped onion
  • 3/4 – 1 cup Cranberry Sauce

Directions

Preheat the oven to 400°F (200°C)

Flour the surface you will be working on. Roll one of the pastry sheets lightly to make the sheet an even thickness. Cut the sheet into 4 equal squares. Repeat with the second sheet of pastry.

Divide the turkey, cranberry sauce, onion and cheese equally among each pastry dough square.

Fold one corner of the square over to the opposite end (to make a triangle) and seal the edges with your fingers, pressing the pastry to merge the two edges. Use a fork and press the edges to further seal the turnovers.

Place the turnovers on a baking sheet and bake for 20 to 25 minutes, or until browned and puffed.

Leftover mashed potatoes make delicious potato pancakes for breakfast or as a side dish.

leftovers3

Crispy Mashed Potato Cakes

Ingredients

  • 2 cups cold mashed potatoes
  • 2 eggs, lightly beaten
  • 1 tablespoon cornstarch
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh chives
  • Sour cream, for serving

Directions

Combine potatoes, eggs, cornstarch and garlic powder in a bowl. Form into 4 patties (about 1/4 cup of the potato mixture patted into 3 inch circles that are 1/2″ thick).

Heat the oil in a skillet over medium-high heat. Cook until the bottom is browned and crisp, about 3-4 minutes. Carefully turn the patties over and cook the second side until brown and crisp, 3-4 minutes.

Sprinkle with chopped chives and serve with sour cream, if desired.

I make bread stuffing with Italian sausage and the leftovers are delicious in a frittata for a quick weeknight dinner.

Leftovers4

Stuffing Frittata

Ingredients

  • 1 tablespoon olive oil
  • 2 cups leftover sausage stuffing
  • 1 cup shredded Italian fontina cheese
  • 8 large eggs
  • 1/2 cup milk
  • 2 tablespoons grated Parmesan
  • Salt and pepper
  • 2 tablespoons chopped fresh parsley leaves, divided

Directions

Preheat oven to  400°F (200°C)

Heat the oil in an ovenproof skillet over medium heat.

Add the stuffing to the pan and warm through.

Sprinkle with the grated fontina cheese.

In a medium bowl, whisk together the  eggs, milk, 1 tablespoon of parsley, salt and pepper to taste.

Pour the egg mixture over the stuffing and sprinkle with the Parmesan.

Carefully transfer the skillet to the preheated oven.

Bake until the eggs are set and the sides have puffed up a little bit and the cheese is golden, about 15 to 20 minutes.

Let rest before cutting.

Sprinkle with remaining fresh parsley.

Turn those leftover sweet potatoes into delicious waffles.

leftovers5

Sweet-Potato Waffles

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 2 teaspoons ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon allspice
  • 1 1/2 cups milk
  • 1 cup leftover sweet potatoes, mashed
  • 4 large eggs
  • 3/4 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted, plus extra for brushing the waffle iron
  • Maple syrup, for serving

Directions

Preheat the oven to 200 degrees F. Place a wire rack on a baking pan and place in the oven.

In a large mixing bowl, combine the dry ingredients (flour through allspice).

In a medium bowl, whisk together milk, sweet potatoes, eggs and vanilla until combined. Stir sweet-potato mixture into flour mixture until combined. Stir in melted butter until just blended – some lumps will remain.

Heat a waffle iron to medium-high and lightly brush the grids with melted butter. Ladle about 1/2 cup batter into the center of the iron (grids should be full but not overflowing), close and cook until the iron stops steaming and waffles are golden brown, about 4 minutes (or make according to your manufacturer’s instructions).

Transfer waffles to the wire rack in the oven to keep warm. Repeat with remaining batter. Serve with maple syrup.

Turn those leftover Thanksgiving vegetables into soup.

leftovers1

Turkey Leftover Vegetable Soup

Ingredients

  • 8 cups turkey or chicken broth
  • 1 turkey carcass, all meat removed
  • 1 carrot, halved lengthwise, plus 1 carrot, minced
  • 1 whole stalk celery, plus 1 stalk, minced
  • 1 onion, halved, plus 1 onion, minced
  • 2 bay leaves, divided
  • 2-3 cups leftover turkey meat, diced into small pieces
  • 2 cloves garlic, smashed
  • 1 tablespoon olive oil
  • 3 cups leftover cooked Thanksgiving side vegetables ( Brussels sprouts, sweet potatoes, green beans, peas, etc)
  • 1 tablespoon chopped fresh sage

Directions

Put the broth, turkey bones, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours.

Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids and set broth aside.

In a large soup pot, heat the garlic in the olive oil over medium heat. Add the minced carrots, celery and onions. Cook over medium-low heat until softened, 7 or 8 minutes.

Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the reserved turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the diced leftover vegetables and diced turkey meat to the soup. Bring it back up to a simmer and cook for 5 minutes. Turn the heat off and cover. Allow to sit and steam for about 10 minutes.

Season with salt and pepper to taste.


Thanksgiving-pies

They’re simple, they’re American and, come Thanksgiving, everybody saves room for them. The recipes below for apple, pumpkin and pecan pie have been a tradition in my family for many, many years. It would not be Thanksgiving without them. I share these recipes with you and you can make them even if you do not celebrate Thanksgiving in your country.

Pie Crust for Apple and Pecan Pies

You will need three pie crusts for the Apple and Pecan Pies. You can double the recipe below and freeze the extra crust for another day or make one double and half of a double for the apple and pecan pies. I use a different crust for the Pumpkin Pie because my recipe needs a larger, deeper crust.

Classic Double Pie Crust

Ingredients

  • 2 ½ cups unbleached all-purpose flour
  • 1 1/4 teaspoons salt
  • 1/4 cup trans-free vegetable shortening, such as Spectrum
  • 10 tablespoons very cold unsalted butter
  • 10 tablespoons ice water

Directions

Whisk together the flour and salt. Add the shortening, working it in until the mixture is crumbly.

Cut the butter into small (about ½”) cubes. Add the butter to the flour mixture and work it in with your fingers, a pastry cutter or a mixer. Don’t be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.

Add 4 tablespoons of water and toss to combine. Add enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather it up and squeeze it in your hand.

Divide the dough in half and form each half into a disk. Smooth the disks and the edges with floured hands. Wrap in plastic and chill for 30 minutes, or even overnight.

When you’re ready to make the pie, remove the crust from the refrigerator, leaving it wrapped. Allow it to warm a bit until it’s softened enough to roll, but still feels cold to the touch.

Next, measure the bottom diameter and up the sides of your pie pan. For example, if your pan is 7 inches across the bottom and 1 ½ inches up each side, that’s a total of 10 inches. This means you should roll your bottom crust to a diameter between 11 and 12 inches, which gives you enough extra pastry for crimping the edges.

Place the crust on a floured work surface and roll it to the desired width.

Place the crust in the pan by folding in quarters and placing it in the pan. Unfold the pastry and center it in the pan.

For a single-crust pie:

Fold the edges of the crust under and gently squeeze them together. Crimp, as desired. It’s good to make a tall crimped edge for a single-crust pie that is fairly liquid, such as pumpkin or custard.

For a double-crust pie:

Leave the edges of the bottom crust as is (no crimping). Once you’ve added the pie filling, roll out the top crust to the outside diameter of your pan and place it on top of the filling. Trim the excess crust with a pair of scissors; then press the two edges together.

Crimp, as desired. A simple fork crimp is fast and easy. At this point, it helps to return the pie to the refrigerator for 20 to 30 minutes; this chills the fat, which ultimately increases the crust’s flakiness. Cut a hole in the center of the crust for steam to escape or slash the pie’s top surface several times. Brush with milk and sprinkle with coarse sugar, if desired.

pies
Pecan Pie

Single Crust, recipe above. Chill in the refrigerator while you make the filling.

For the filling

  • 1 cup brown sugar
  • 3 large eggs
  • 1/2 cup light corn syrup
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 2 cups chopped pecans

Directions

Preheat the oven to 350°F.

Whisk the first 5 ingredients in a medium bowl to blend. Mix in 3/4 cup pecans.

Pour into the prepared crust. Sprinkle with remaining 1 ¼ cups of pecans. Bake the pie until set, about 1 hour 15 minutes. Transfer to a wire rack; cool.

pies2

Apple Pie

Double Crust, recipe above.

For the Filling

  • 6 cups thinly sliced peeled McIntosh apples (about 2 pounds)
  • 6 cups thinly sliced peeled Granny Smith apples (about 2 pounds)
  • 2/3 cup packed light brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of ground allspice
  • Pinch of salt
  • 2 tablespoons all-purpose flour

Topping (optional)

  • 1 teaspoon milk
  • 1 tablespoon coarse sugar
  • 1/4 teaspoon ground cinnamon

Directions

To prepare filling:

Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice, flour and salt in a large bowl.

To assemble & bake the pie:

Position a rack in the lower third of the oven; preheat to 425°F.

Roll out half of the dough as directed in the recipe above and invert the dough into a 9 1/2-inch deep-dish pie pan. Pour the filling into the crust, mounding it higher in the center than on the sides of the pan.

Roll out the second crust and invert the dough onto the top of fruit. Tuck the top crust under the bottom crust, sealing the two together and making a rolled edge. Flute the edge with your fingers.

Combine the coarse sugar and the cinnamon in a small bowl. Brush the top crust with the milk and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.

Bake the pie for 20 minutes; reduce the oven temperature to 375°F and continue baking until the crust is golden brown and the filling is bubbling, about 35 minutes more.

Let cool on a wire rack for about 1 1/2 hours before serving.

pies3

Pumpkin Pie

Pie Crust Ingredients

This recipe makes enough for a single deep dish crust.

  • 1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon baking powder
  • 1/3 cup (2 3/8 ounces) olive or vegetable oil
  • 3 to 4 tablespoons (1 1/2 to 2 ounces) water

Directions

You will need a 9 inch pie pan that’s at least 1 1/2 inches deep.

Whisk together the flour, salt, sugar and baking powder. This can be done right in the pie pan, if you like.

Whisk together the oil and water in a measuring cup; then pour over the dry ingredients.

Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup can help you make the bottom even.

Press the dough up the sides of the pan with your fingers and flute the top. Chill in the refrigerator while you make the filling.

Pumpkin Pie Filling Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tablespoon unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • Pinch black pepper
  • 3 large eggs, beaten
  • 2 cups fresh cooked pumpkin
  • 1 cup half & half

Directions

In a large mixing bowl, whisk together the sugars, flour, salt and spices.

In a large measuring cup, beat together the eggs, pumpkin and half & half. Whisk into the dry ingredients.

For best flavor, cover and refrigerate the filling overnight before baking.

Preheat the oven to 400°F.

When the oven is hot, place the pie pan with the chilled crust on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell and place the baking sheet in the oven on the center rack.

Bake for 45 to 50 minutes, or until the filling is set 2 inches in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.

Tips

  • This recipe makes enough filling to generously fill a 9 inch pan that’s at least 1 1/2 inches deep. If your pan isn’t quite that big, you can bake any leftover filling in custard cups; they will take 25 to 30 minutes to cook.
  • Pumpkin pie filling is basically a custard; the eggs in the filling will continue cooking as the heat from the edge of the pie moves toward the center, which is why it’s important to remove the pie from the oven before the center is completely set. Leaving it in the oven too long will cause the eggs to overcook, tightening the proteins and causing the pie to crack in the center.
  • Mixing the filling a day in advance (refrigerate until using) will improve the flavor of this pie by giving the spices’ flavors a chance to blend.

Have a Happy Thanksgiving Everyone.



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