tag:blogger.com,1999:blog-244093562024-03-14T13:53:46.764-04:00Nothing in the HouseA pie blogPie Birdhttp://www.blogger.com/profile/06832754973815820891noreply@blogger.comBlogger539125tag:blogger.com,1999:blog-24409356.post-80070989439963015722016-12-24T09:15:00.004-05:002016-12-24T09:16:21.185-05:00Holiday Dessert Ideas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5EMcl9Oa-bwOsvYs6SQJERTBMxZLLcNzr6ffT5WLTwVq94XWoyG8voqk5_k1Ha-qpu3cYx16o9-mtWOSf-EUKvIOgp9wIdv7vAPwuOxAK1vD-iDuSOjvvGSti2LIyogr0D3C/s1600/Image-1+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Christmas Pies | Nothing in the House" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5EMcl9Oa-bwOsvYs6SQJERTBMxZLLcNzr6ffT5WLTwVq94XWoyG8voqk5_k1Ha-qpu3cYx16o9-mtWOSf-EUKvIOgp9wIdv7vAPwuOxAK1vD-iDuSOjvvGSti2LIyogr0D3C/s640/Image-1+%25285%2529.jpg" title="Holiday Dessert Ideas" width="640" /></a></div>
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<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">I'll be jumping off here shortly in favor of family time, the creation of my second <a href="https://www.instagram.com/p/BOIhC_xBj_T/?taken-by=thehousepie">Bûche de Nöel</a> of the season, and a "Through the Looking Glass" New Year's masquerade ball, but before I do, here's an offering of some favorite desserts for your holiday table, from all things chocolate, to savory sides. Whatever your winter celebrations, sending love and light to you and yours.</span><br />
<u style="background-color: white; color: #483012; font-family: "Crimson Text"; font-size: 15px; line-height: 21px;"><br /></u>
<u style="background-color: white; color: #483012; font-family: "Crimson Text"; font-size: 15px; line-height: 21px;">Chocolate, Chocolate, Chocolate</u><br />
<a href="http://www.nothinginthehouse.com/2013/01/chocolate-orange-pie-with-mascarpone.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; line-height: 21px; text-decoration: none;">Chocolate Orange Pie with Mascarpone Cream</a><br />
<a href="http://www.nothinginthehouse.com/2016/01/chocolate-peppermint-cream-pie.html">Chocolate Peppermint Cream Pie</a>, pictured top right<br />
<a href="http://www.nothinginthehouse.com/2016/04/katharine-hepburn-brownie-pie.html">Katharine Hepburn Brownie Pie</a><br />
<a href="http://www.nothinginthehouse.com/2013/03/florioles-milk-chocolate-salted-caramel.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; line-height: 21px; text-decoration: none;">Milk Chocolate & Salted Caramel Hazelnut Tart</a><br />
<a href="http://www.nothinginthehouse.com/2012/12/peppermint-pattie-tart.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; line-height: 21px; text-decoration: none;">Peppermint Pattie Tart</a><br />
<br style="background-color: white; color: #483012; font-family: "Crimson Text"; font-size: 15px; line-height: 21px;" />
<u style="background-color: white; color: #483012; font-family: "Crimson Text"; font-size: 15px; line-height: 21px;">Fruits & Nuts</u><br />
<a href="http://www.nothinginthehouse.com/2014/12/bourbon-ginger-pecan-pie.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; text-decoration: none;">Bourbon Ginger Pecan Pie</a><br />
<a href="http://www.nothinginthehouse.com/2012/12/cranberry-goat-cheese-tart-with-almond.html">Cranberry Goat Cheese Tart with Almond Shortbread Crust</a><br />
<a href="http://www.nothinginthehouse.com/2016/04/key-lime-pie.html">Key Lime Pie</a>,<br />
<a href="http://www.nothinginthehouse.com/2015/10/red-wine-poached-seckel-pear-tartlets.html">Red Wine-Poached Seckel Pear Tartlets</a>, pictured top left<br />
<a href="http://www.nothinginthehouse.com/2012/12/shaker-orange-tarts.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; line-height: 21px; text-decoration: none;">Shaker Orange Tarts</a><br />
<br style="background-color: white; color: #483012; font-family: "Crimson Text"; font-size: 15px; line-height: 21px;" />
<u style="background-color: white; color: #483012; font-family: "Crimson Text"; font-size: 15px; line-height: 21px;">Preserves & Icebox</u><br />
<a href="http://www.nothinginthehouse.com/2013/03/bakewell-tart-with-apple-rosemary-jelly.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; line-height: 21px; text-decoration: none;">Bakewell Tart with Apple Rosemary Jelly</a><br />
<a href="http://www.nothinginthehouse.com/2015/03/jam-cookies.html">Jam Cookies</a><br />
<a href="http://www.nothinginthehouse.com/2014/03/joulutorttu-or-finnish-jam-tarts.html">Joulutorttu or Finish Jam Tarts</a>, pictured bottom right<br />
<a href="http://www.nothinginthehouse.com/2013/03/meyer-lemon-honey-marmalade-linzer-torte.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; line-height: 21px; text-decoration: none;">Meyer Lemon Honey Marmalade Linzer Torte</a><br />
<a href="http://www.nothinginthehouse.com/2012/11/speculoos-icebox-pie.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; line-height: 21px; text-decoration: none;">Speculoos Icebox Pie</a><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;"><br /></span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;"><span style="line-height: 21px;"><u>Cakes</u></span></span><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;"><span style="line-height: 21px;"><a href="http://www.nothinginthehouse.com/2015/02/beignets.html">Beignets</a></span></span><br />
<a href="http://www.nothinginthehouse.com/2016/01/chocolate-almond-snow-day-cake.html">Chocolate Almond Snow Day Cake</a>, pictured bottom left<br />
<a href="http://www.nothinginthehouse.com/2016/01/cranberry-upside-down-cake.html">Cranberry Upside Down Cake</a><br />
<a href="http://www.nothinginthehouse.com/2016/03/lime-bundt-cake.html">Lime Bundt Cake</a><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;"><span style="line-height: 21px;"><a href="http://www.nothinginthehouse.com/2014/12/whiskey-soaked-dark-chocolate-bundt-cake.html" style="color: #927146; text-decoration: none;">Whiskey-Soaked Dark Chocolate Bundt Cake</a></span></span><br />
<br style="background-color: white; color: #483012; font-family: "Crimson Text"; font-size: 15px;" />
<u style="background-color: white; color: #483012; font-family: "Crimson Text"; font-size: 15px; line-height: 21px;">Savory</u><br />
<a href="http://www.nothinginthehouse.com/2016/03/beef-picadillo-pie-with-mashed-potatoes.html">Beef Picadillo Pie with Mashed Potatoes</a><br />
<a href="http://www.nothinginthehouse.com/2013/01/ham-gruyere-and-caramelized-onion.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; text-decoration: none;">Ham, Gruyère & Caramelized Onion Galette with Fried Egg</a><br />
<a href="http://www.nothinginthehouse.com/2015/03/puff-pastry-hand-pies-with-goat-cheese.html">Puff Pastry Hand Pies with Goat Cheese & Hot Pepper Jelly</a><br />
<a href="http://www.nothinginthehouse.com/2012/09/tri-color-potato-caramelized-onion-goat.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; line-height: 21px; text-decoration: none;">Tri-color Potato, Caramelized Onion, Goat Cheese & Rosemary Galette</a><br />
<br style="background-color: white; color: #483012; font-family: "Crimson Text"; font-size: 15px;" />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">For more ideas, visit Christmas dessert guides from <a href="http://www.nothinginthehouse.com/2015/12/my-trip-home-for-christmas-has-been.html">2015</a>, <a href="http://www.nothinginthehouse.com/2013/12/christmas-pie-ideas.html">2013</a>, <a href="http://www.pbs.org/food/features/holiday-pies-recipes/">2012</a> and as always, you can find many more recipes via the <a href="http://www.nothinginthehouse.com/p/recipe-index.html">Recipe Index</a>.</span>emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com4tag:blogger.com,1999:blog-24409356.post-7683772557229305152016-12-23T22:29:00.004-05:002016-12-23T22:44:06.970-05:00Sweet Potato Pecan Pie<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNlRFobqoBGoESnmrldSHujIFDwFb7cgl-Nmn0-Bk2drjcAU49u32SF3Xtc4PzQxBzSpSyihK7WDZ3o__uSEipAHvhBt1T0Z9rSg15Y0kIduEMuJIPSQPiMZypDJ405CLLAam/s1600/ThanksgivingPies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sweet Potato Pecan Pie | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNlRFobqoBGoESnmrldSHujIFDwFb7cgl-Nmn0-Bk2drjcAU49u32SF3Xtc4PzQxBzSpSyihK7WDZ3o__uSEipAHvhBt1T0Z9rSg15Y0kIduEMuJIPSQPiMZypDJ405CLLAam/s640/ThanksgivingPies.jpg" title="Sweet Potato Pecan Pie" width="640" /></a><br />
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I'm a person who has difficulty with choices. Growing up, my family called me "yes/no girl" and my astrological chart, cast by my friend when I was in my mid-twenties, revealed a seesaw-- in which the planets were situated almost directly across from each other, offering an explanation for my chronic indecisiveness. On the flip side, that curse does come with the blessing of the ability to see see both sides of an issue; I make a pretty good mediator-- when my own choices aren't involved.<br />
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My frequent vacillation (most exacerbated when deciding between two <i>good </i>options) extends to my dessert menu making. Faced with so many possibilities, I tend to avoid a decision and make as many desserts as I can, and hence, overextending myself. "We need something with chocolate, fruit, and nuts-- at the very least!" To combat this, I've learned to seek out desserts that combine those disparate flavors into one dish-- a way to avoid a decision altogether. That's one reason why I like the <a href="http://www.nothinginthehouse.com/2013/12/cranberry-chess-pie.html">Cranberry Chess Pie</a> so much-- it's a perfect combination of the tartness of cranberries and the smooth, buttery custard of a chess pie.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvoGJFCKWCxKRu1geYpzfgYlUu4NAiPQ7ZUVQoZASzHRa2Ypm8Y_JFp1Y0WWk5J8Qhmb7sYvlcyd_sfVWUB0SdtGFJ5urpW8G3AXaOmtHiz0T4X9FyNjOl2Ed7tspL-dMyrEp/s1600/ThanksgivingPies-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Assorted Pies | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvoGJFCKWCxKRu1geYpzfgYlUu4NAiPQ7ZUVQoZASzHRa2Ypm8Y_JFp1Y0WWk5J8Qhmb7sYvlcyd_sfVWUB0SdtGFJ5urpW8G3AXaOmtHiz0T4X9FyNjOl2Ed7tspL-dMyrEp/s640/ThanksgivingPies-8.jpg" title="Thanksgiving Pies" width="640" /></a><br />
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The past two Thanksgivings, when my list of pies was growing long, I decided to combine the sweet potato and pecan pies on my list into one Sweet Potato Pecan Pie. The <a href="http://www.nothinginthehouse.com/2014/01/pecan-pie-with-brown-sugar.html">pecan filling</a> is salty and sweet, using only brown sugar as a sweetener, while the <a href="http://www.nothinginthehouse.com/2014/11/sweet-potato-pie-with-cornmeal-crust.html">sweet potato filling</a>, enriched with coconut milk, adds a smooth savory note. Now to like this pie, you probably need to already be a fan of both sweet potato and pecan pie. This year, I watched as my grandmother scooped all of the pecan filling off of the top and only once that was gone, did she venture slowly, perhaps begrudgingly, into the sweet potato filling. But if you're a fan of both pies, and/or just have trouble with decisions, this is the dessert for you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixPB6O7_h6vDs04wBi79UIQjxSeVePzFkm6yNVlui6W-QBMs5jw2QlsYoW9M0yDHWvVx9V1NYFMs3VwNbCaSWXEWqkzxWVrovDUD0XlXXd0TSoDLt4-XhV3IkMd0mc_W1KM1dC/s1600/ThanksgivingPies-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sweet Potato Pecan Pie | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixPB6O7_h6vDs04wBi79UIQjxSeVePzFkm6yNVlui6W-QBMs5jw2QlsYoW9M0yDHWvVx9V1NYFMs3VwNbCaSWXEWqkzxWVrovDUD0XlXXd0TSoDLt4-XhV3IkMd0mc_W1KM1dC/s640/ThanksgivingPies-13.jpg" title="Sweet Potato Pecan Pie | Nothing in the House" width="640" /></a></div>
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<b>Sweet Potato Pecan Pie</b><br />
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<u>Ingredients</u><br />
For the crust:<br />
<a href="http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html">Nothing in the House pie crust</a>, halved<br />
Turbinado sugar<br />
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For the sweet potato filling:<br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">3 cups (2 3/4 lbs.) sweet potatoes</span><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">4 Tablespoons unsalted butter, softened</span><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">1/3 cup granulated sugar</span><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">3 large eggs</span><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">1/3 cup unsweetened coconut milk</span><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">1 1/4 teaspoons cinnamon</span><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">3/4 teaspoons ground ginger</span><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">1/4 teaspoon sea salt</span><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">1/4 teaspoon ground cloves</span><br />
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<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">For the pecan topping:</span><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">1 1/2 cup brown sugar</span><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">3 Tablespoons all-purpose flour</span><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">3 Tablespoons unsalted butter, melted and cooled</span><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">3 large eggs, beaten</span><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">1 teaspoon vanilla</span><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">1 teaspoon bourbon</span><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">1/4 teaspoon salt</span><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">1 1/3 cups pecans, halved</span><br />
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<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;"><span style="font-family: "crimson text";"><u>Directions</u></span></span><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;"><span style="font-family: "crimson text";">1. Prepare half of </span><a href="http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html" style="color: #7d6d53; font-family: "Crimson Text"; text-decoration: none;">Nothing in the House pie crust</a><span style="font-family: "crimson text";"> as per the directions, reserving the leftover egg for an egg wash. Chill dough at least one hour before rolling and fitting into a greased and floured 9-inch pie pan. Let chill for 15 more minutes in the fridge. Meanwhile, preheat oven to 375 degrees F.</span></span><br />
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2. For the sweet potato filling: <span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">Poke sweet potatoes all over with a fork and place them on a large, foil-lined baking sheet. Bake for about 1 hour until tender. Let cool completely, then peel and coarsely mash. Measure out 3 cups of mashed sweet potatoes & reserve the rest for another use.</span><br />
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<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">3. In a food processor, combine butter with the granulated sugar and purée until smooth. Add the 3 cups of sweet potatoes and purée until very smooth. With the machine still on, add the eggs one at a time until each is incorporated. Add coconut milk, ginger, salt, and cloves, and pulse until no streaks remain.</span><br />
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<span style="color: #483012; font-family: "crimson text";"><span style="font-size: 15px;">4. For the pecan topping: </span></span><span class="Apple-style-span" style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">In a medium saucepan, combine sugar and flour until well-mixed. Add the butter and place the pan over medium heat. Stirring constantly, cook until butter is melted and combined with the sugar mixture. Remove from heat and set aside.</span><br />
<span class="Apple-style-span" style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">5. In a medium bowl, whisk together eggs, vanilla, bourbon, and salt until well-combined. While gently stirring, slowly pour the warm sugar mixture into the egg mixture. Whisk until all ingredients are incorporated. Gently fold in the pecans.</span></div>
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6. Pour the sweet potato filling into the bottom of the chilled pie crust, until about 2/3 full. Add the pecan topping on top (depending on the depth of your pie plate, you may have some leftover filling). Brush crust with egg wash and sprinkle with Turbinado sugar.<br />
<span class="Apple-style-span" style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">7. Place the pie on the bottom shelf of the oven. Bake 40-50 minutes until the edges puff and the center is fairly firm, wiggling only a little when you nudge it. Filling will be browned. Let pie cool for at least 30 minutes. Serve slightly warm or at room temperature with a scoop of bourbon whipped cream.</span><span style="color: #483012; font-family: "crimson text";"><span style="font-size: 15px;"><br /></span></span><br />
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Related recipes:<br />
<a href="http://www.nothinginthehouse.com/2014/12/bourbon-ginger-pecan-pie.html">Bourbon Ginger Pecan Pie</a><br />
<a href="http://www.nothinginthehouse.com/2014/01/pecan-pie-with-brown-sugar.html">Pecan Pie with Brown Sugar</a><br />
<a href="http://www.nothinginthehouse.com/2014/11/sweet-potato-pie-with-cornmeal-crust.html">Sweet Potato Pie with Cornmeal Crust</a><br />
<a href="http://www.nothinginthehouse.com/2012/12/sweet-potato-speculoos-pie.html">Sweet Potato Speculoos Pie</a></div>
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emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com1tag:blogger.com,1999:blog-24409356.post-61051901616379411862016-11-19T19:31:00.002-05:002018-11-09T15:55:03.082-05:00Pies and Conversation for a Post-Election Thanksgiving<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjGY2qqS_tMSU0g9su0dAhv0U-yo_3l4uocPzPJF2bQo7h7BU_ZC_ItFC3fwtnqv1QFvkNPblTc_CQTN1EHnV02sKwTQjeq-nO_q6o16aV-Axtnws6v-7kc99qQsKw9Dk9f6a/s1600/Image-1+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thanksgiving Pies 2016 | Nothing in the House" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjGY2qqS_tMSU0g9su0dAhv0U-yo_3l4uocPzPJF2bQo7h7BU_ZC_ItFC3fwtnqv1QFvkNPblTc_CQTN1EHnV02sKwTQjeq-nO_q6o16aV-Axtnws6v-7kc99qQsKw9Dk9f6a/s640/Image-1+%25283%2529.jpg" title="Thanksgiving Pies 2016" width="640" /></a></div>
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<span style="color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">One of the reasons I'm so drawn to pie is because it demands social gathering. A pie is a communal dish, meant to be sliced and shared, while sitting around a table with family and friends-- old or newly-made. At its core, pie is a community catalyst, humble, (generally) homemade, a vehicle for love. It can be employed as such, not just on Thanksgiving, but in community dinners, potlucks, and church suppers throughout the year, throughout these four years, and beyond. In that spirit, here is the Nothing in the House annual Thanksgiving Pie Guide. This year, I'm leaning towards making a <a href="http://www.nothinginthehouse.com/2013/12/cranberry-chess-pie.html">Cranberry Chess Pie</a>, Sweet Potato Pecan Pie, and a <a href="http://www.nothinginthehouse.com/2016/04/katharine-hepburn-brownie-pie.html">Katherine Hepburn Brownie Pie</a> with Speculoos and Bourbon, but I'm going to make a game-time decision. </span><span style="color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">If you don't find quite what you're looking for, check out the </span><a href="http://www.nothinginthehouse.com/p/recipe-index.html" style="color: #927146; font-family: "crimson text"; font-size: 15px; line-height: 21px;">Recipe Index</a><span style="color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">, as well as past guides from <a href="http://www.nothinginthehouse.com/2015/11/thanksgiving-pie-ideas.html">2015</a>, <a href="http://www.nothinginthehouse.com/2014/11/thanksgiving-pie-ideas.html">2014</a>, <a href="http://www.nothinginthehouse.com/2013/11/thanksgiving-pie-ideas.html">2013</a>, and <a href="http://www.nothinginthehouse.com/2012/11/pumpkin-ginger-cheesecake-pie-other.html">2012</a>. </span><span style="color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">Happy Thanksgiving, everyone.</span><br />
<u style="background-color: white; color: #483012; font-family: "Crimson Text"; font-size: 15px; line-height: 21px;"><br /></u>
<u style="background-color: white; color: #483012; font-family: "Crimson Text"; font-size: 15px; line-height: 21px;">Pumpkin, Squash & Sweet Potato</u><br />
<a href="http://www.nothinginthehouse.com/2015/10/delicata-squash-pie.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; text-decoration: none;">Delicata Squash Pie</a><br />
<a href="http://www.nothinginthehouse.com/2012/03/5th-annual-portland-thanksgiving-in.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; line-height: 21px; text-decoration: none;">Drunken Pumpkin Bourbon Pie with Mascarpone Cream</a><br />
<a href="http://www.nothinginthehouse.com/2016/10/one-pie-pumpkin-pie-revisited.html">One-Pie Pumpkin Pie</a><br />
<a href="http://www.nothinginthehouse.com/2014/11/sweet-potato-pie-with-cornmeal-crust.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; line-height: 21px; text-decoration: none;">Sweet Potato Pie with Cornmeal Crust</a><br />
<a href="http://www.nothinginthehouse.com/2016/11/sweet-potato-sonker.html">Sweet Potato Sonker</a> (pictured, bottom right)<br />
<a href="http://www.nothinginthehouse.com/2012/12/sweet-potato-speculoos-pie.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; line-height: 21px; text-decoration: none;">Sweet Potato Speculoos Pie</a><br />
<u style="background-color: white; color: #483012; font-family: "Crimson Text"; font-size: 15px; line-height: 21px;"><br /></u><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;"></span><u style="background-color: white; color: #483012; font-family: "Crimson Text"; font-size: 15px; line-height: 21px;">Fall Fruits</u><br />
<a href="http://www.nothinginthehouse.com/2013/12/cranberry-chess-pie.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; line-height: 21px; text-decoration: none;">Cranberry Chess Pie</a><br />
<a href="http://www.nothinginthehouse.com/2016/09/anna-gillens-grape-pie.html">Anna Gillen's Grape Pie</a> (pictured, top right)<br />
<span style="font-family: "crimson text";"><span style="background-color: white; font-size: 15px;"><a href="http://www.nothinginthehouse.com/2012/10/pear-tarte-tatin.html">Pear Tarte Tatin</a></span></span><br />
<a href="http://www.nothinginthehouse.com/2013/12/persimmon-pie.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; line-height: 21px; text-decoration: none;">Persimmon Pie</a><br />
<a href="http://www.nothinginthehouse.com/2015/01/salted-butter-apple-galette.html">Salted Butter Apple Galette</a><br />
<u style="background-color: white; color: #483012; font-family: "Crimson Text"; font-size: 15px; line-height: 21px;"><br /></u><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;"></span><u style="background-color: white; color: #483012; font-family: "Crimson Text"; font-size: 15px; line-height: 21px;">Chocolate & Nuts</u><br />
<a href="http://www.nothinginthehouse.com/2012/11/bittersweet-chocolate-pecan-pie-at.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; line-height: 21px; text-decoration: none;">Bittersweet Chocolate Pecan Pie</a><br />
<a href="http://www.nothinginthehouse.com/2012/03/black-walnut-pie.html">Black Walnut Pie</a><br />
<a href="http://www.nothinginthehouse.com/2014/12/bourbon-ginger-pecan-pie.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; text-decoration: none;">Bourbon Ginger Pecan Pie</a><br />
<a href="http://www.nothinginthehouse.com/2015/02/cranberry-chocolate-chess-pie.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; text-decoration: none;">Cranberry Chocolate Chess Pie</a><br />
<a href="http://www.nothinginthehouse.com/2016/04/katharine-hepburn-brownie-pie.html">Katherine Hepburn Brownie Pie</a> (pictured, top left)<br />
<a href="http://www.nothinginthehouse.com/2014/01/pecan-pie-with-brown-sugar.html">Pecan Pie with Brown Sugar</a><br />
<u style="background-color: white; color: #483012; font-family: "Crimson Text"; font-size: 15px; line-height: 21px;"><br /></u><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;"></span><u style="background-color: white; color: #483012; font-family: "Crimson Text"; font-size: 15px; line-height: 21px;">Custard & Cheese</u><br />
<a href="http://www.nothinginthehouse.com/2016/05/black-bottom-lemon-pie.html"><span style="color: #927146; font-family: "crimson text";"><span style="background-color: white; font-size: 15px; line-height: 21px;">B</span></span>lack Bottom Lemon Pie</a> (pictured, bottom left)<br />
<a href="http://www.nothinginthehouse.com/2013/04/hoosier-mamas-hoosier-sugar-cream-pie.html"><span style="color: #927146; font-family: "crimson text";"><span style="background-color: white; font-size: 15px;">H</span></span>oosier Sugar Cream Pie</a><br />
<a href="http://www.nothinginthehouse.com/2013/01/maple-bourbon-buttermilk-pie-with-apple.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; text-decoration: none;">Maple Bourbon Buttermilk Pie with Apple Syrup</a><br />
<a href="http://www.nothinginthehouse.com/2012/11/pumpkin-ginger-cheesecake-pie-other.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; line-height: 21px; text-decoration: none;">Pumpkin-Ginger Cheesecake Pie</a><br />
<a href="http://www.nothinginthehouse.com/2011/12/salty-honey-pie.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; line-height: 21px; text-decoration: none;">Salty Honey Pie</a><br />
<span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px;"><span class="Apple-style-span" style="line-height: 21px;"><br /></span></span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;"></span><u style="background-color: white; color: #483012; font-family: "Crimson Text"; font-size: 15px; line-height: 21px;">Savory</u><br />
<a href="http://www.nothinginthehouse.com/2016/03/beef-picadillo-pie-with-mashed-potatoes.html"><span style="color: #927146; font-family: "crimson text";"><span style="background-color: white; font-size: 15px; line-height: 21px;">B</span></span>eef Picadillo Pie with Mashed Potatoes</a><br />
<a href="http://www.nothinginthehouse.com/2014/10/pear-gruyere-caramelized-onion-hand-pies.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; line-height: 21px; text-decoration: none;">Pear, Gruyere & Caramelized Onion Hand Pies</a><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;"> </span><br />
<span style="font-family: "crimson text";"><a href="http://www.nothinginthehouse.com/2014/03/pimento-cheese-and-tomato-pie.html">Pimento Cheese and Tomato Pie</a></span><a href="http://www.nothinginthehouse.com/2015/03/puff-pastry-hand-pies-with-goat-cheese.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; text-decoration: none;">Puff Pastry Hand Pies with Goat Cheese & Hot Pepper Jelly</a><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;"> </span><br />
<a href="http://www.nothinginthehouse.com/2013/04/swiss-chard-goat-cheese-galette.html" style="background-color: white; color: #927146; font-family: "Crimson Text"; font-size: 15px; text-decoration: none;">Swiss Chard & Goat Cheese Galette</a>emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com3tag:blogger.com,1999:blog-24409356.post-33946497082063865812016-11-06T11:18:00.003-05:002016-11-07T11:10:08.739-05:00Sweet Potato Sonker<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBcZcpQ4XMu7lTde0KsKIpbqFlcaRHBlw8umZLWFJbDC8R_OQJ1fBdBL6tKYbwrEqsElC88z6aeTFk_TqlhpuEDm84_YJiWlLEH-rWmrykQKYosxzw-bHl8PZy8_3D-K3GCPAN/s1600/IMG_2309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sweet Potato Sonker from Ronni Lundy's Victuals | Nothing in the House" border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBcZcpQ4XMu7lTde0KsKIpbqFlcaRHBlw8umZLWFJbDC8R_OQJ1fBdBL6tKYbwrEqsElC88z6aeTFk_TqlhpuEDm84_YJiWlLEH-rWmrykQKYosxzw-bHl8PZy8_3D-K3GCPAN/s640/IMG_2309.jpg" title="Sweet Potato Sonker" width="640" /></a></div>
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In a brief scene in <a href="http://lesblank.com/">Les Blank's</a> 1983 documentary <i><a href="http://lesblank.com/films/sprout-wings-and-fly-1983/">Sprout Wings and Fly,</a></i> on Surry County, North Carolina fiddler <a href="http://www.oldtimemusic.com/FHOFJarrell.html">Tommy Jarrell</a>, Jarrell's girlfriend can be seen pulling two steaming sonkers from the oven. It only captures the camera's attention for a few seconds, and you'd miss it if you weren't looknig for it, but it's a big moment for the sonker, an obscure dessert native to two counties of North Carolina and scarcely known to those without connections to the area. That cinematic appearance also encapsulates why I find the sonker so compelling-- not only is the dish inherently intertwined with a specific place, that place also bears its on particular musical tradition; this scene on film twines the three.<br />
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As I wrote in a 2012 post featuring a <a href="http://www.nothinginthehouse.com/2012/07/surry-county-peach-sonker-with-dip.html">Peach Sonker</a>, a sonker lies somewhere on the spectrum between a deep-dish pie and a cobbler, with a layer of pastry on the bottom, the sides, and or the middle, and generally sporting a lattice top crust. There are numerous varations on this though-- some recipes that lean towards a pandowdy, bearing dumpling that are then covered with the filling. A sonker can be made with any fruit, and there are many that grow well in Surry and Wilkes counties, but peach and sweet potato are favorites. An identifying quality of a sonker is the milk dip, a boiled, sweetened sauce that is partially poured over the crust and filling near the end of baking, with the remainder served on the side as a topping.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQR04WSVh49BiEBiKcyJg4UD24ZgvY6u8W-JG7CLCnJguaWjEWLyUGrRMiwi77T77jtouMOW1oa8UY3wCgWgej1yRE8vv_0qPZK3hvNruGd4SuZQubxrwYpXfr1LHoQlZWBvwv/s1600/IMG_3017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sweet Potato Sonker from Ronni Lundy's Victuals | Nothing in the House" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQR04WSVh49BiEBiKcyJg4UD24ZgvY6u8W-JG7CLCnJguaWjEWLyUGrRMiwi77T77jtouMOW1oa8UY3wCgWgej1yRE8vv_0qPZK3hvNruGd4SuZQubxrwYpXfr1LHoQlZWBvwv/s640/IMG_3017.JPG" title="Sweet Potato Sonker " width="640" /></a><br />
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I first heard of a sonker in the pages of <a href="http://www.nanciemcdermott.com/">Nancie McDermott's</a> essential cookbook <i><a href="http://www.nanciemcdermott.com/nancies-cookbooks/southern-pies/">Southern Pies</a></i>. When I happened upon it, I had just been to Surry County for the <a href="http://www.mtairyfiddlersconvention.com/">Mt. Airy Fiddler's Convention</a>, capital of the R<a href="http://collections.library.appstate.edu/research-aids/round-peak-style-old-time-music-surry-county-north-carolina">ound Peak</a> style of old-time fiddling. At the time, the only other thing I knew about Mt. Airy was that it was the model for Andy Griffith's <a href="https://en.wikipedia.org/wiki/Mayberry">Mayberry</a>. If I had made my trip four months later however, I may have swapped the music festival for the annual <a href="http://www.sonkertrail.org/3/miscellaneous3.htm">Sonker Festival</a>, celebrated the first weekend of October. But alas, I made my own introduction, falling in love with Nancie's <a href="http://www.nothinginthehouse.com/2012/07/surry-county-peach-sonker-with-dip.html">Peach Sonker</a> recipe and vowing to incorporate it into my regular dessert repertoire.<br />
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A few year later, <a href="http://www.farmersdaughterbrand.com/about.htm">April McGreger's</a> sweet potato sonker recipe in the pages of her <a href="http://uncpress.unc.edu/browse/book_detail?title_id=3540">Savor the South cookbook</a> reminded me of my sonker love, and I made her version on various occasions. Then last year, my friend <a href="http://ronnilundy.com/">Ronni Lundy</a> wrote me, asking if I might create a sweet potato sonker using sorghum, both for her upcoming book, and a spring party at <a href="https://www.instagram.com/bigswitchfarm/?hl=en">Big Switch Farm</a> in Egypt, Kentucky. Initially Ronni and I were thinking buttermilk for the milk dip, though we were concerned it would curdle during boiling, so we stuck with whole milk.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TX9-XvSxncIlkxFT9sA4wNX83BpJ_SJOvI0vfwJKtNF8-7a-Cl3c6ZFqM6E6gKHSIzlLT5T1muzasVYGsKiczknrH-mHiJJiptEsKpSg_6_PY1EAw5SzeWQhlFcfW3BIP9uK/s1600/IMG_3240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt=" Ronni Lundy's Victuals | Nothing in the House" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TX9-XvSxncIlkxFT9sA4wNX83BpJ_SJOvI0vfwJKtNF8-7a-Cl3c6ZFqM6E6gKHSIzlLT5T1muzasVYGsKiczknrH-mHiJJiptEsKpSg_6_PY1EAw5SzeWQhlFcfW3BIP9uK/s640/IMG_3240.JPG" title="Victuals by Ronni Lundy" width="640" /></a><br />
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That book of Ronni's, <i><a href="http://ronnilundy.com/books/victuals-hc">Victuals: An Appalachian Journey with Recipes</a></i>, came out a few months ago, and is a master work, illuminating the foodways of the region in story, history, photos, and yes, recipes. Ronni focuses particularly on the foods she grew up eating, and the young (and youngish) Appalachian chefs, home cooks, and farmers who are creatively contributing to the evolution of those food and agricultural traditions of the mountain south. That party at Big Switch, featured in "Appalachian Spring," the last chapter of the book, convened friends spread across the region and beyond (I was still living in D.C. at the time), to christen a new season on the farm, play fiddle tunes, and offer our take on the foods of the season and region. There was Anna's swoon-worthy "Appalachian Spring" cocktail, Lora's Redbud Caper Deviled Eggs, Sumac Oil Flatbread with Country Ham and Pickled Ramps, Fresh Greens with Sorghum Vinegar, a <a href="http://www.nothinginthehouse.com/2012/04/simple-rhubarb-tart.html">Simple Rhubarb Tart</a>, and more.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivT2l2CptsAFSDaXbW0didJSo6y3xoX-kai4D1bqbvxVJ4x1yjGdfXn5ySspxw7aE0rsd1eSJ6n4JeP6AIwLNuMNrn2GJHHGEXXOwoi8RdoVqvQxM7bF6NHcVRWHQKibWXCqZE/s1600/IMG_3242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Appalachian Spring from Ronni Lundy's Victuals | Nothing in the House" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivT2l2CptsAFSDaXbW0didJSo6y3xoX-kai4D1bqbvxVJ4x1yjGdfXn5ySspxw7aE0rsd1eSJ6n4JeP6AIwLNuMNrn2GJHHGEXXOwoi8RdoVqvQxM7bF6NHcVRWHQKibWXCqZE/s640/IMG_3242.jpg" title="Appalachian Spring from Ronni Lundy's Victuals" width="640" /></a></div>
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In the book, and the party, this Sweet Potato Sonker had a moment. Like the one in Blank's documentary, it's a bit role, but an important one, embedding the dish in a place, to music, to a gathering embued with meaning for those there, and those witnessing. I'm so compelled by the sonker because of this specificity-- how an unusual dessert with a funny name resists a severing from tradition, demands a story, a history. Of course, you could decontextualize it-- that type of extraction is far too familiar in Appalachia-- but then something would be lost, a crucial element of it gone; it probably wouldn't taste as good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8LThsR_X2yO66uXIZLFGT7cnJ_hU23zsM_VjyKNORBe9scMGuCu7yuc9iVaYETe0TLiuKckACHGg9GkjRqQP0CpGnV5bzidCjGa1ZD4hAULzs87ptoeOyC-oW_m5GPNpb1Xz/s1600/IMG_2337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sweet Potato Sonker from Ronni Lundy's Victuals | Nothing in the House" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8LThsR_X2yO66uXIZLFGT7cnJ_hU23zsM_VjyKNORBe9scMGuCu7yuc9iVaYETe0TLiuKckACHGg9GkjRqQP0CpGnV5bzidCjGa1ZD4hAULzs87ptoeOyC-oW_m5GPNpb1Xz/s640/IMG_2337.jpg" title="Sweet Potato Sonker" width="640" /></a><br />
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<b>Sweet Potato Sonker </b><br />
Adapted from <a href="http://www.farmersdaughterbrand.com/about.htm">April McGreger's</a> version, and featured in Ronni Lundy's <i><a href="http://ronnilundy.com/books/victuals-hc">Victuals</a></i><br />
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<u>Ingredients</u><br />
<a href="http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html">Nothing in the House pie crust</a>, doubled<br />
8 Tablespoons (1 stick) unsalted butter, at room temperature, plus more for greasing the baking dish<br />
1/2 cup all-purpose flour, plus more for dusting<br />
6 medium (about 3 pounds) sweet potatoes, peeled<br />
1-2 teaspoons salt, depending on your preference<br />
1 1/2 cups sugar<br />
1 cup sorghum syrup<br />
3 cups whole milk<br />
2 Tablespoons cornstarch<br />
1 teaspoon vanilla extract<br />
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<u>Directions</u><br />
1. <span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">1. Prepare doubled Nothing in the House pie crust as per </span><a href="http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html" style="color: #927146; font-family: "Crimson Text"; font-size: 15px; text-decoration: none;">the directions</a><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px;">. Divide the dough into two balls and wrap in plastic wrap. Chill in the fridge for at least 1 hour.</span><br />
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2. Butter and lightly flour a 13x9 inch baking dish (or a dish with an equivalent capacity and at least 2-inches deep). On a floured surface, roll out half of the chilled dough into a large rectangle that will cover the bottom and sides of the baking dish. Transfer the rolled-out dough to the prepared baking dish, and press it down gently to line the dish and form the bottom crust. Place the dish in the fridge to chill.<br />
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3. Put the whole peeled sweet potatoes in a large pot, add cold water to cover, and add the salt. Place the pot over medium heat, cover, and bring to a boil. Then reduce the heat to a simmer and cook until the potatoes are fork-tender, about 25 minutes.<br />
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4. Use a large slotted spoon to transfer the cooked potatoes to a cutting board to cool. Measure out and reserve 1 1/2 cups of the cooking liquid to use later. Slice the cooled sweet potatoes into rounds, making them as thin as possible without breaking them.<br />
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5. Preheat the oven to 375 degrees F. Remove the dough-lined pan from the fridge and layer the sliced sweet potatoes on top of the crust. In a medium bowl, combine 1 cup of the sugar, the sorghum, 1/3 cup of the flour, the butter, and the 1 1/2 cups reserved cooking liquid. Mix well and pour over the sweet potatoes.<br />
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6. Roll out the rest of the dough into a rectangle about the size of the baking pan. Cut into strips about 1/2-inch wide and form a lattice crust on top of the sweet potatoes.<br />
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7. Bake for about 40 minutes, until the crust is golden brown (the sonker will not be fully baked at this point).<br />
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8. While the sonker is baking, prepare the milk dip: Whisk 1/2 cup of the milk with the cornstarch in a medium saucepan, making sure all the cornstarch is dissolved. Add the remaining 2 1/2 cups milk and the remaining 1/2 cup sugar. Set the pan over medium-high heat and let it come to a boil. Let boil for 1 minute to thicken. Then remove from the heat and stir in the vanilla.<br />
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9. When the sonker has cooked for 40 minutes. Pour 2 cups of the prepared milk dip over the entire surface. Return the sonker to the oven and bake for 15 minutes more or until it is caramelized around the edges and brown on top. Remove the dish from the oven and let it cool for at least 20 minutes before serving; the milk will continue to be absorbed and thicken.<br />
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10. Serve the sonker just warm, with the remaining milk dip on the side for drizzling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMwuB_rr0-jJOr-I_OGEbuEky-CIU4haJhH31p6rvZEFdLK3MyZK_Qx0SXOXVv1Q1bSDzFTaOJuA8WfzGxxPceSLKQCKZeA9aJnC-qBDwj7WLJwH35i6XCfFi7lg4gwcDcSZH/s1600/IMG_2329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sweet Potato Sonker from Ronni Lundy's Victuals | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMwuB_rr0-jJOr-I_OGEbuEky-CIU4haJhH31p6rvZEFdLK3MyZK_Qx0SXOXVv1Q1bSDzFTaOJuA8WfzGxxPceSLKQCKZeA9aJnC-qBDwj7WLJwH35i6XCfFi7lg4gwcDcSZH/s640/IMG_2329.jpg" title="Sweet Potato Sonker" width="640" /></a><br />
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For more of the recipes of this gathering, and for a crucial, deep narrative on the foods of the region, told by one of its best storytellers and champions, I highly recommend picking up a copy of <i><a href="http://www.penguinrandomhouse.com/books/247264/victuals-by-ronni-lundy/9780804186742/">Victuals</a>. </i>Beyond it's inevitable place in the cannon, it's also an accessible resource for daily cooking-- many of the recipes come straight from Ronni's family, and their East Kentucky homeplace and are made from ingredients that are staples in most pantries.</div>
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Related recipes:</div>
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<a href="http://www.nothinginthehouse.com/2015/08/sorghums-savor-peach-sorghum-pandowdy.html">Sorghum's Savor Peach-Sorghum Pandowdy with Cornmeal Biscuits</a></div>
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<a href="http://www.nothinginthehouse.com/2012/07/surry-county-peach-sonker-with-dip.html">Surry County Peach Sonker with Dip</a></div>
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<a href="http://www.nothinginthehouse.com/2014/11/sweet-potato-pie-with-cornmeal-crust.html">Sweet Potato Pie with Cornmeal Crust</a></div>
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<a href="http://www.nothinginthehouse.com/2012/12/sweet-potato-speculoos-pie.html">Sweet Potato Speculoos Pie</a></div>
emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com0tag:blogger.com,1999:blog-24409356.post-84777937679297331802016-10-18T11:24:00.003-04:002016-10-18T11:28:15.010-04:00One-Pie Pumpkin Pie, Revisited<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MvjTKFxHwqe-ZXYc55V8geliBhJQ_pWCyMkRBrKg8JTCZ3SqoB-OOUbLAcc8MPe60sDTURYwsst0nTxnRZjf5W1bP31r_MklETo17CzJm4svMleNen7fn4i3X7okpfiIikq9/s1600/IMG_2237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="One-Pie Pumpkin Pie | Nothing in the House" border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MvjTKFxHwqe-ZXYc55V8geliBhJQ_pWCyMkRBrKg8JTCZ3SqoB-OOUbLAcc8MPe60sDTURYwsst0nTxnRZjf5W1bP31r_MklETo17CzJm4svMleNen7fn4i3X7okpfiIikq9/s640/IMG_2237.jpg" title="One-Pie Pumpkin Pie" width="640" /></a><br />
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I've advocated frequently <a href="http://www.nothinginthehouse.com/search?q=delicata+squash+pie">on this blog</a> for baking with fresh squash rather than pumpkin in "pumpkin" pie. I've also unabashedly supported the use of canned pumpkin (er, <a href="http://www.epicurious.com/ingredients/what-is-in-canned-pumpkin-article">squash?</a>) in the absence of fresh squash, excess time, or just because. And in <a href="http://www.nothinginthehouse.com/2009/11/one-pie-pumpkin-pie.html">2009</a>, I declared my favorite canned pumpkin-- <a href="https://newengland.com/yankee-magazine/food/new-england-made/on-pie-pumpkin-puree/">One-Pie</a>. I still stand by all of those statements.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhllP49952MEYllUvBL_hpXxVResvJIUnt2kef73W8K4BzNQbvHB-NIMwFAhbYseK6gYQRejH_nosyQR9toSHbSHzSF6nr6KbB1opadtZiLIq7D07SCMCbr9bx-Fyey1tMIUHE0/s1600/IMG_2219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="One-Pie Pumpkin can | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhllP49952MEYllUvBL_hpXxVResvJIUnt2kef73W8K4BzNQbvHB-NIMwFAhbYseK6gYQRejH_nosyQR9toSHbSHzSF6nr6KbB1opadtZiLIq7D07SCMCbr9bx-Fyey1tMIUHE0/s640/IMG_2219.jpg" title="One-Pie Pumpkin can" width="640" /></a><br />
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I was recently in Cape Cod, where I spent a <a href="https://www.instagram.com/explore/tags/easthamjam/">lovely week</a> with a house full of friends, biking to the beach, kayaking the salt marshes, lounging on blankets in the grass, and coming together for lively nightly dinners at a long, candle-lit and wine-lined table. I baked a few different desserts with One-Pie while I was there-- a <a href="http://www.kitchennostalgia.com/desserts/cakes/pumpkin-magic-cake.html">Pumpkin Custard Cake</a> for my friend Sadie's 32nd birthday, and two <a href="http://www.nothinginthehouse.com/2012/03/5th-annual-portland-thanksgiving-in.html">Drunken Pumpkin Pies</a>, requested by Magpie, age 7, with assistance from her and her brother Matthias, age 3. But I was keen on revisiting the One-Pie back-of-the-can <a href="http://www.nothinginthehouse.com/2009/11/one-pie-pumpkin-pie.html">"New England Pumpkin Pie" recipe</a>, so I smuggled out another can in my suitcase.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtjojA5E4Jd-i1dZhRNFdeQo9f9K5sViVZ1LaAq-piP_iTiWUY0YgURUutY04UkrAK5nFhCfFXQgPbcaJ5Nf44J7EMELyWFQqT5lPvILlha60n6qBJrX7CJWfNW8umyOLz_l5/s1600/IMG_2249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="One-Pie New England Pumpkin Pie | Nothing in the House" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtjojA5E4Jd-i1dZhRNFdeQo9f9K5sViVZ1LaAq-piP_iTiWUY0YgURUutY04UkrAK5nFhCfFXQgPbcaJ5Nf44J7EMELyWFQqT5lPvILlha60n6qBJrX7CJWfNW8umyOLz_l5/s640/IMG_2249.jpg" title="One-Pie New England Pumpkin Pie" width="640" /></a><br />
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I will say that as far as pumpkin pie goes, I don't think you can beat the <a href="http://www.nothinginthehouse.com/2012/03/5th-annual-portland-thanksgiving-in.html">Drunken Pumpkin Bourbon Pie recipe</a>. It's so rich, spicy, and molasses-filled it borders on savory, and of the course the bourbon ups the ante, knocking the rather bland standard pumpkin pie recipes off the dessert table. However. If you are looking for that classic pumpkin pie flavor, One-Pie's New England Pumpkin Pie recipe is the way to go. Personally, I'd reduce the sugar by a fourth cup and substitute in brown sugar for white, but I included the original recipe below for the traditionalists out there. Apparently there are many of you-- the <a href="http://www.nothinginthehouse.com/2009/11/one-pie-pumpkin-pie.html">2009 One-Pie post</a> is one of the most popular on Nothing in the House.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjziv92wXbSbFKJLTLHpxzam-IQy34OxSv4exJ1JREAoiPogIDJBcHFSp7GVD45VTov90NeBbgrautry7ZBSYJAvZ5fJNOsm76ESnHDAymxr14h7oC4w7GPKwaeXhNYp7UCcTl1/s1600/IMG_2235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="One-Pie New England Pumpkin Pie | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjziv92wXbSbFKJLTLHpxzam-IQy34OxSv4exJ1JREAoiPogIDJBcHFSp7GVD45VTov90NeBbgrautry7ZBSYJAvZ5fJNOsm76ESnHDAymxr14h7oC4w7GPKwaeXhNYp7UCcTl1/s640/IMG_2235.jpg" title="One-Pie New England Pumpkin Pie" width="640" /></a></div>
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<b style="text-align: center;">One-Pie New England Pumpkin Pie</b><br />
From the back of the One-Pie Pumpkin can<br />
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<u>Ingredients</u><br />
<a href="http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html">Nothing in the House pie crust</a>, halved<br />
1 can One-Pie pumpkin<br />
1 Tablespoon cornstarch<br />
1/2 teaspoon cinnamon<br />
1/2 teaspoon ginger<br />
1/2 teaspoon nutmeg<br />
1/2 teaspoon salt (scant)<br />
1 1/2 Tablespoon unsalted butter, melted<br />
1 1/2 cups milk or 1 12-ounce can evaporated milk<br />
1 cup sugar (I recommend reducing this to 3/4 cup and substituting brown sugar)<br />
1/8 cup molasses<br />
2 large eggs, beaten<br />
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<u>Directions</u><br />
1. For the crust: <span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">Prepare half of Nothing in the House pie crust as per </span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;"><a href="http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html" style="color: #927146; text-decoration: none;">the directions</a>,</span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;"> </span><span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px; line-height: 21px;">reserving the leftover egg for an egg wash and saving other half of the recipe in the freezer for a future pie. Chill dough at least one hour before rolling and fitting into a greased and floured 9-inch pie pan. Wrap with plastic wrap and place in fridge until ready to use. </span><br />
<span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px; line-height: 21px;"><br /></span>
<span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px; line-height: 21px;">2. For the filling: Sift sugar, cornstarch, salt, cinnamon, ginger, and nutmeg together. Mix this with contents of one can One-Pie Pumpkin. Add eggs, beaten, melted butter, molasses, and milk. Add a dash of lemon juice (if desired). </span><br />
<span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px; line-height: 21px;"><br /></span>
<span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px; line-height: 21px;">3. Line a 9-inch pie plate (you've already lined this with the crust), pour in contents. Preheat oven and bake at 450 degrees F for 15 minutes. Then reduce temperature to 350 degrees F and continue to bake for 50 minutes. Enjoy!</span><br />
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<span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px; line-height: 21px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FylyR8I-7oL2ub2Rc1y8xmLfv_UNjo4PBZ1ymDbgMMQM3XXAEYlu9tipTZ3dAI4uJOvcUu2Zra6xzpz-Jv9mC7PEXYWz5JWx7IP2dcSvBSsrmsIGzG0ASkKrhj6EGfCb5E7H/s1600/IMG_2287.jpg" imageanchor="1" style="font-family: Times; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="One-Pie New England Pumpkin Pie | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FylyR8I-7oL2ub2Rc1y8xmLfv_UNjo4PBZ1ymDbgMMQM3XXAEYlu9tipTZ3dAI4uJOvcUu2Zra6xzpz-Jv9mC7PEXYWz5JWx7IP2dcSvBSsrmsIGzG0ASkKrhj6EGfCb5E7H/s640/IMG_2287.jpg" title="One-Pie New England Pumpkin Pie slice" width="640" /></a></span><br />
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<span style="text-align: center;">P.S. I talk a little more about using canned pumpkin/squash in a recent episode of the Inside Appalachia podcast. Listen <a href="http://wvpublic.org/post/road-trip-through-apple-atcha-homemade-apple-pies-apple-cider-more">here</a>!</span><br />
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<span style="text-align: center;">Related recipes:</span><br />
<a href="http://www.nothinginthehouse.com/2015/10/delicata-squash-pie.html">Delicata Squash Pie</a><br />
<a href="http://www.nothinginthehouse.com/2012/03/5th-annual-portland-thanksgiving-in.html">Drunken Pumpkin Bourbon Pie with Mascarpone Cream</a><br />
<a href="http://www.nothinginthehouse.com/2009/11/wxyc-pecan-pumpkin-pie-with-bourbon.html">Pecan Pumpkin Pie</a><br />
<a href="http://www.nothinginthehouse.com/2013/11/pumpkin-chai-spice-nut-butter-pie.html">Pumpkin & Chai Spice Nut Butter Pie</a><br />
<a href="http://www.nothinginthehouse.com/2012/11/pumpkin-ginger-cheesecake-pie-other.html">Pumpkin Ginger Cheesecake Pie</a><br />
<a href="http://www.nothinginthehouse.com/2009/10/pumpkin-whoopie-pie-recipe.html">Pumpkin Whoopie Pies</a>emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com4tag:blogger.com,1999:blog-24409356.post-38930520353276062722016-09-28T12:40:00.000-04:002016-09-28T17:28:30.401-04:00Anna Gillen's Grape Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6jvvgmo5H8dhMPmXxI23EQT358FK1ql876C1EGSLRBPEILFiQkKHOgTyLfoKWxMvui21TsYEXKcfIo3RYH7vbeE-h4gwS5E66qc-ClHbQxdn8_8Pu9VmNRNAdFMhB_2msBvb/s1600/gRAPEPIE-38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span id="goog_68907755"></span><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6jvvgmo5H8dhMPmXxI23EQT358FK1ql876C1EGSLRBPEILFiQkKHOgTyLfoKWxMvui21TsYEXKcfIo3RYH7vbeE-h4gwS5E66qc-ClHbQxdn8_8Pu9VmNRNAdFMhB_2msBvb/s640/gRAPEPIE-38.jpg" width="640" /><span id="goog_68907756"></span></a><br />
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Two years ago, nearing the end of October, my friend <a href="http://tumblingbones.com/">Jake Hoffman</a> sent me a recipe for grape pie. Included was a story. When Jake's grandmother died, he and his mother found this secret recipe among her belongings. It was "secret" not in the sense that her grape pie was so beloved that she never divulged the true ingredients, but because he had never recalled her making it, let alone ever heard of such a dish himself. A penchant for Concord grapes was in his blood, though,-- he and his mother, as he said, "always enjoyed Concord grape juice together." Curious about what it might reveal about their matriarch, they tried it out. Since then, the pie has become a fall ritual for Jake, when grapes make their yearly appearances at farmers markets and vines in his South Portland, Maine neighborhood. He's been making it every September or October for the past eight years.<br />
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I've had a few brushes with grape pie, but had never actually made or eaten one before, at least of the Concord variety. When I lived in North Carolina, I made a <a href="http://www.nothinginthehouse.com/2010/09/muscadine-hull-pie.html">Muscadine Hull Pie</a>, with the skins of the sweet, round fig-purple grapes that grow in the area. As for pie of the Concord variety, I'd first heard of it back in 2009, when my friend Angela shared a post <a href="http://www.nothinginthehouse.com/2009/11/grape-pie.html">here</a> of a version her friend <a href="http://jillbliss.com/blog/2009/10/05/grape-love/">illustrator Jill Bliss</a> had made. A few years later, my parents sent me a souvenir bumper sticker and children's book from <a href="http://www.monicaspies.com/">Monica's Pies</a> in Naples, New York, after becoming devotees of her signature grape dessert while on a road trip through the state.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLwVvsPe15r8jmH-GKiCJ2KdTNtSvBVylgnIJzfud2zlD4WYEeZLN2t9ZpJGDva-mK2sgYPsWP6r6q_qwsx-qtlSnx0jF3f2wePJjJbVIAWcerKNVzzRXrSt_MQZ93NJXNz8No/s1600/gRAPEPIE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLwVvsPe15r8jmH-GKiCJ2KdTNtSvBVylgnIJzfud2zlD4WYEeZLN2t9ZpJGDva-mK2sgYPsWP6r6q_qwsx-qtlSnx0jF3f2wePJjJbVIAWcerKNVzzRXrSt_MQZ93NJXNz8No/s640/gRAPEPIE.jpg" width="640" /></a><br />
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As it turns out, Naples, New York is essentially grape pie ground zero. There in the western side of the state, along the Finger Lakes, Concord grapes grow extremely well and much of the region's economy relies on their production and byproducts (read: wine). Grape pie in particular rose to prominence there in the early 1960s when Al Hodges, the owner of Redwood Restaurant began offering a version, made from a recipe he picked up from a local German woman (grape pie is thought to be a German recipe). Demand for the dessert soon outgrew the restaurant kitchen, so Hodges hired Irene Bouchard, now known as the mother of Naples' grape pies. She started a small business out of her home which at its peak, produced 6,000 grapies each season. Bouchard passed away last year at the age of 98.<br />
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The Concord grape region where Naples is located actually stretches from Western New York and into Pennsylvania, Ohio, and Michigan. It's within that region that we can situate Jake's grandmother Anna Gillen. Here's what Jake told me about Anna:<br />
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"Anna (nee Welsh) Gillen, was born in Hazelton, Pennsylvania, in 1919 and grew up in the <a href="https://anthracitecoalregion.com/">Anthracite coal patches</a> of Northeastern Pennsylvania (specifically Jeddo and Freeland). She moved to Bethlehem in her late teens as mining towns were declining and tons of people were finding work with Bethlehem Steel. Mother of 5, and a bank teller, she loved math and always wanted to be a teacher, but never was. She did a lot of baking until her death in 2011. Her oatmeal raisin cookies will never be beat, nor will her apple crumb pie." Turns out, her grape pie won't be either.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzACGMrm37r9RuocpyTM8Z3WpVADnP39zlNme4_cE6xKfnMazJs8xLz32cjcJUy-DHuAka1jMRFjNAg9ssijun1PAe2bYcAki-FowkD1gWrP1AJ9q334Nbkclc6aMYvMEnw70y/s1600/gRAPEPIE-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Anna Gillen's Grape Pie | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzACGMrm37r9RuocpyTM8Z3WpVADnP39zlNme4_cE6xKfnMazJs8xLz32cjcJUy-DHuAka1jMRFjNAg9ssijun1PAe2bYcAki-FowkD1gWrP1AJ9q334Nbkclc6aMYvMEnw70y/s640/gRAPEPIE-9.jpg" title="Anna Gillen's Grape Pie " width="640" /></a><br />
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I finally got my hands on some Concord grapes this year, and made Anna's recipe. I was initially dubious of the crumble crust, not for taste-sake, but because I wanted to make sure the deep purple hue was visible in the pie. But I found the crumble to be an essential part of the recipe, counteracting the tartness of the grapes with its sweetness, and adding a sand-sugar texture to the syrupy filling. The flavor is rich and aromatic and evocative-- of memories drinking Concord grape juice with mom and grandmother's delicious secrets, of enterprising home bakers and vineyards running through the middle of the country, of a yearly fall ritual I may need to adopt for my own.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VW1Al3gW-7X-h8W_Jf2my3Xv0632tUaznsKzAXIvbyTwU3WDNQUU_y7ZQVxikio0FH1_wvcWjiLRsrC18UQyP1dtocylZwiLfaSnBwxk-Yd7u5-rSjgFHeuYPLVrxRrRdI9L/s1600/gRAPEPIE-49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Anna Gillen's Grape Pie | Nothing in the House" border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VW1Al3gW-7X-h8W_Jf2my3Xv0632tUaznsKzAXIvbyTwU3WDNQUU_y7ZQVxikio0FH1_wvcWjiLRsrC18UQyP1dtocylZwiLfaSnBwxk-Yd7u5-rSjgFHeuYPLVrxRrRdI9L/s640/gRAPEPIE-49.jpg" title="Anna Gillen's Grape Pie" width="640" /></a><br />
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<b>Anna Gillen's Grape Pie</b><br />
Adapted from Jake Hoffman's grandmother's recipe<br />
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<u>Ingredients</u><br />
For the pie:<br />
<a href="http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html">Nothing in the House pie crust</a>, halved<br />
4 cups or 2-2 1/2 pounds Concord grapes<br />
1/4-1/3 cup granulated sugar, depending on sweetness of grapes<br />
1/3 cup all-purpose flour<br />
1/4 teaspoon salt<br />
1 Tablespoon fresh lemon juice<br />
2 Tablespoons unsalted butter, melted<br />
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For the topping:<br />
1/2 cup all-purpose flour<br />
1/2 cup granulated sugar<br />
1/3 cup unsalted butter<br />
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<u>Directions</u><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">1. </span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">Prepare half of Nothing in the House pie crust as per </span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;"><a href="http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html" style="color: #927146; text-decoration: none;">the directions</a>,</span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;"> </span><span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px; line-height: 21px;">reserving the leftover egg for an egg wash and saving other half of the recipe in the freezer for a future pie. Chill dough at least one hour before rolling and fitting into a greased and floured 9-inch pie pan. Wrap with plastic wrap and place in fridge until ready to use. </span><br />
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2. Preheat oven to 400 degrees F. Pop grapes put of their skin and separate pulp and skin into two medium-sized bowls. Place pulp in a medium-sized saucepan and bring to a boil. Once boiling, reduce heat and simmer uncovered, 5 minutes. Run pulp through a seive or food mill to remove seeds.<br />
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3. Place de-seeded pulp into the bowl with the grape skins. In a separate bowl, stir together sugar, flour, and salt to combine. Add the lemon juice and melted butter to dry ingredients, then mix into the grape mixture.<br />
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4. Pour the filling into the pie crust and brush crust with reserved egg wash. Place pie pan on a cookie sheet and bake sans crumble top for 25 minutes at 400 degrees. Meanwhile, prepare the topping by stirring together flour and sugar, and cutting in the butter until coarse crumbs form. Keep in fridge until ready to use.<br />
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5. After 25 minutes, remove topless pie from the oven and scatter the crumb topping over the grape filling. Return to oven for 15-25 more minutes until filling is bubbling and crust is golden brown. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjcq_8XfgKQ_Wi59ha1MwpfaLd4-JX5shFojnTd3zxWHXsUKSKUIuWANcn0NM5FrLdfZY9x6uuvXl55nrUqk85MMQx5FVWEhJIeOICNd9deLKpJsmF4CCcH96EsW3ILy4TRx9D/s1600/gRAPEPIE-34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Anna Gillen's Grape Pie | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjcq_8XfgKQ_Wi59ha1MwpfaLd4-JX5shFojnTd3zxWHXsUKSKUIuWANcn0NM5FrLdfZY9x6uuvXl55nrUqk85MMQx5FVWEhJIeOICNd9deLKpJsmF4CCcH96EsW3ILy4TRx9D/s640/gRAPEPIE-34.jpg" title="Anna Gillen's Grape Pie" width="640" /></a><br />
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emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com2tag:blogger.com,1999:blog-24409356.post-71068519861868528912016-09-03T13:39:00.003-04:002016-09-03T13:41:00.919-04:00Nearly-Fall Fruit Tart with Goat Cheese and Almond Shortbread Crust<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6-0Ocm-tQLtO5zySGWeXViiY3pbRf-Aj9J9iyaF6dLg_eXcdGKH-0HX3v0kgSpRH6-eKjqqslFMHbBNOdbbezXs3OfcffU8apvjZ6nsMQNLf7Y-lyJiHl3VXrbU1dO_x7c70/s1600/Tart-28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Nearly-Fall Fruit Tart with Goat Cheese | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6-0Ocm-tQLtO5zySGWeXViiY3pbRf-Aj9J9iyaF6dLg_eXcdGKH-0HX3v0kgSpRH6-eKjqqslFMHbBNOdbbezXs3OfcffU8apvjZ6nsMQNLf7Y-lyJiHl3VXrbU1dO_x7c70/s640/Tart-28.jpg" title="Nearly-Fall Fruit Tart with Goat Cheese and Almond Shortbread Crust" width="640" /></a><br />
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As the <i><a href="http://www.newyorker.com/tech/elements/love-the-fig">New Yorker</a></i> informed us all last month, figs are pretty goth. The fruit, which is actually an inverted flower, has developed a symbiotic relationship with a tiny insect known as a fig wasp. The female wasp pollinates the fig, lays her eggs, and then gets trapped inside, and dies; the fig eventually breaks down her carcass into protein.</div>
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This new knowledge just adds to the cloud of mystery that for me, surrounds the fig. Of course, growing up in the midwest, we didn't have much access to fresh figs-- the only variety I knew came dried from the bulk bins at the co-op or stuffed in a Newton. The first real fig I ever had came from the market in Aix-en-Provence, France when I studied abroad there my junior year of college. A visit to the center market, lined with tables of a Mediterranean bounty of dates and Italian plums, pistachios and grapes, honey and olives, and the plump purple figs striped with narrow flecks of green. The farmer, whose sing-song list of her wares, rang out clearly in her thick Provençal accent above the market din, offered me a sample and my first bite was otherworldly. I felt like I was eating something from another planet, the fruit bursting with its pink alien brain insides, and succulent, floral flavor. Later when I moved to North Carolina for grad school, figs became more familiar, but never lost their subtle mystery. Year later, on the first date of a rekindling romance, my counterpart called to tell me he'd be a bit late; he was picking me figs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHznoIHloPPrhYR-9CJTCQRC0E3NwJiTN1vT7DEAhyU6G9zbpe54vnlS932PmqwyP0rlniFzWwqwEw8eAJ-V8y9PGYdy7JbD2dzKDWKXAvtcW-SzVA834hahN70_zqkOMb9l5/s1600/Tart-50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Nearly-Fall Fruit Tart with Goat Cheese | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHznoIHloPPrhYR-9CJTCQRC0E3NwJiTN1vT7DEAhyU6G9zbpe54vnlS932PmqwyP0rlniFzWwqwEw8eAJ-V8y9PGYdy7JbD2dzKDWKXAvtcW-SzVA834hahN70_zqkOMb9l5/s640/Tart-50.jpg" title="Nearly-Fall Fruit Tart with Goat Cheese and Almond Shortbread Crust" width="640" /></a></div>
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Here in West Virginia, I fortuitously got myself employed by an organization with an office fig tree. Since I started there last November, I've been eyeing the tree every time I enter the building, anticipating the moment when I can pull one of the tree and plop it in my mouth. Early last month, I overeagerly jumped the gun a bit, picking some that were a little <a href="https://www.instagram.com/p/BI72vwbB8wv/?taken-by=thehousepie">too green</a>, but luckily they ripened in the fridge. </div>
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This tart was conceived out of the first real fig harvest, though splitting the share with my coworkers, I didn't quite have enough figs for a full tart. This proved advantageous though, from both a decorative and flavor standpoint, and I ended up with a veritable fruit salad atop this goat cheese tart. It turns out that an artful arrangement of fruit also gives you a lot of bang for your buck, in terms of oohs and ahs and... well... some <a href="https://www.instagram.com/p/BJoTRIYh7lu/?taken-by=thehousepie">Instagram likes</a>. This style of tart, with fresh fruit atop a cheese or custard filling is also highly adaptable to season; top the goat cheese interior with whatever fruit you have on hand, and time of the year, and it should serve you well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0Yoj7t7mXbS0AnloQYdh72Myehlyf4-hR-P3tJYVeM-MqmENbHWUwoJWQ9F05TL3rmrBzTbtzPkGPLE0A8e-YM1pmdhCZTgkK8zYioi6wmQJir1ri3ahFM8kjJcKjsKXNHcL/s1600/Tart-27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Nearly-Fall Fruit Tart with Goat Cheese | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0Yoj7t7mXbS0AnloQYdh72Myehlyf4-hR-P3tJYVeM-MqmENbHWUwoJWQ9F05TL3rmrBzTbtzPkGPLE0A8e-YM1pmdhCZTgkK8zYioi6wmQJir1ri3ahFM8kjJcKjsKXNHcL/s640/Tart-27.jpg" title="Nearly-Fall Fruit Tart with Goat Cheese and Almond Shortbread Crust" width="640" /></a></div>
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<b>Nearly-Fall Fruit Tart with Goat Cheese and Almond Shortbread Crust</b></div>
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Makes one 11-inch tart (though a 9-inch tart is pictured)</div>
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<u>Ingredients</u></div>
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For the crust:</div>
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<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">1 1/2 cup all-purpose flour, sifted</span><br />
<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px; text-align: center;">1 cup almond meal (make your own by grinding almonds in the food processor)</span><br />
<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px; text-align: center;">3/4 cup confectioner's sugar</span><br />
<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px; text-align: center;">10 Tablespoons (1 stick +2 Tablespoons) unsalted butter</span><br />
<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px; text-align: center;">4 egg yolks</span><br />
<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px; text-align: center;">1 teaspoon vanilla</span><br />
<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px; text-align: center;">1 teaspoon almond extract</span><br />
<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px; text-align: center;">1 Tablespoon ice water</span><br />
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<span style="text-align: center;">For the filling:</span></div>
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<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">8 ounces fresh chèvre</span></div>
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<span class="Apple-style-span" style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">8 ounces mascarpone</span></div>
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<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">4 large eggs</span></div>
<span class="Apple-style-span" style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;"></span>
<span class="Apple-style-span" style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">2/3 cup + 2 Tablespoons sugar</span>
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<span style="color: #444444; font-family: "crimson text";"><span style="background-color: white; font-size: 15px; line-height: 21px;">Zest of 1 orange</span></span></div>
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<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">For the topping:</span></div>
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<span style="color: #444444; font-family: "crimson text";"><span style="background-color: white; font-size: 15px; line-height: 21px;">Assortment of fresh fruits, such as figs, plums, raspberries and blackberries, about 1 cup each.</span></span></div>
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<u style="color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">Directions</u></div>
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<span class="Apple-style-span" style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">For the crust:</span></div>
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<span class="Apple-style-span" style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">1. Combine flour, almond meal, and sugar in a food processor and pulse until well combined. Add cold butter chunks to the almond mixture and process until mix is the size of small peas. Add egg yolks, extracts, and ice water and pulse just until dough begins to form. Remove pastry dough from the food processor and wrap tightly in plastic wrap. Chill for at least one hour and up to 1 day.</span></div>
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<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">2. After dough has chilled, lightly grease the bottom and sides of an 11-inch tart pan. Remove the dough from the fridge. Roll out dough between two sheets of parchment paper and transfer to the tart pan, forming the crust up the sides (dough will be crumbly, so you may have to piece it together). Fold dough over the sides to ensure that the tart will have a strong edge. Prick all over the bottom with a fork. Chill for 30 minutes. Meanwhile, prepare the filling.
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<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;"><span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;"><br /></span></span>
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<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">For the filling:</span> </span><br />
<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;"><span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">1. Preheat over to 350. Blend chèvre, mascarpone, eggs, and 2/3 cup of sugar. Zest the orange and combine with the 2 Tablespoons of sugar. Combine the chèvre & orange mixtures until smooth. </span><br />
<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;"><br /></span>
<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">2. Pour the mixture into the tart shell, place on a cookie sheet and bake for 45 minutes until crust is golden brown and filling is set. Let the tart cool on a cooling rack.</span><br />
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<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;"></span></span></span><br />
<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;"><span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;"><span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">For the topping & assembly:</span></span></span></div>
<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">1. Just before serving, artfully arrange fruit on top of the tart (you may want to slice some fruits, such as figs and plums).</span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;"></span><br />
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<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;"><br /></span>
<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">2. Serve immediately and enjoy! Leftovers can keep in the fridge for 3-4 days, but I'm not sure you'll have many.</span></div>
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Related recipes:<br />
<a href="http://www.nothinginthehouse.com/2012/12/cranberry-goat-cheese-tart-with-almond.html">Cranberry Goat Cheese Tart with Almond Shortbread Crust</a><br />
<a href="http://www.nothinginthehouse.com/2012/08/fig-pistachio-tarte-tatin.html">Fig-Pistachio Tarte Tatin</a><br />
<a href="http://www.nothinginthehouse.com/2013/10/jenny-mccoys-fresh-fig-tartlets-with.html">Fresh Fig Tartlets with Goat Cheese and Red Wine Syrup</a><br />
<a href="http://www.nothinginthehouse.com/2013/04/pear-cardamom-fig-pie.html">Pear and Cardamom-Fig Pie</a>emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com0tag:blogger.com,1999:blog-24409356.post-57696490543977959962016-08-07T18:05:00.001-04:002016-08-07T19:00:03.579-04:00Ronni Lundy's Tomato Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhrX19l918w3pQXbil0YlFoEtsycU-bh6gDUclrc2nMvJe-kxizMAwNRc2ZPor5UH5HaFimwo8YGZ7sP_rf9s5f_RfnwMwb6PiguFNvO8q5kTdn4thhey8_QGkoFIV6C9AuACV/s1600/IMG_1481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ronni Lundy's Tomato Pie | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhrX19l918w3pQXbil0YlFoEtsycU-bh6gDUclrc2nMvJe-kxizMAwNRc2ZPor5UH5HaFimwo8YGZ7sP_rf9s5f_RfnwMwb6PiguFNvO8q5kTdn4thhey8_QGkoFIV6C9AuACV/s640/IMG_1481.jpg" title="Ronni Lundy's Tomato Pie" width="640" /></a></div>
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A few months ago, I finally bought <a href="http://ronnilundy.com/bios/ronni-lundy">Ronni Lundy's</a> mountain South cooking staple <i><a href="http://ronnilundy.com/books/shuck-beans-stack-cakes-and-honest-fried-chicken">Shuck Beans, Stack Cakes, and Honest Fried Chicken</a></i>, after hearing its praises sung for years. My friend <a href="https://twitter.com/loraelismith">Lora</a> always said that when she first met her husband, she knew he was a keeper, because he had the cookbook on his shelf. I'm not sure what took me so long to acquire it, but I have a lot of catching up to do, just as Ronni is about to release another highly touted book, <i><a href="http://www.penguinrandomhouse.com/books/247264/victuals-by-ronni-lundy/9780804186742/">Victuals</a></i>, due out at the end of the month.<br />
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Faced with a glut of heirloom tomatoes, as one often is in the month of August, I went looking for a new tomato pie recipe, and reached first for <i>Shuck Beans. </i>The recipe, as Ronni says, is a traditional version of the Southern restaurant favorite stewed tomatoes, and as I say, is not to be confused with pizza, <a href="http://www.foodtimeline.org/foodpies.html#tomatopie">Philly/South New Jersey tomato pie</a>, or for that matter, sweet <a href="http://www.nothinginthehouse.com/2014/07/green-tomato-pie.html">green tomato pie</a>. It bakes up easily with a simple top crust, and is an ideal side dish for a summer dinner on the porch.<br />
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<b>Tomato Pie</b><br />
Adapted from <i><a href="http://ronnilundy.com/books/shuck-beans-stack-cakes-and-honest-fried-chicken">Shuck Beans, Stack Cakes, and Honest Fried Chicken</a></i> by Ronni Lundy<br />
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<u>Ingredients</u><br />
For the crust:<br />
1 cup flour<br />
1/2 teaspoon salt<br />
1 Tablespoons unsalted butter, softened<br />
1/3 cup buttermilk<br />
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For the filling:<br />
1 Tablespoon unsalted butter<br />
1/2 cup white onion, chopped<br />
3 1/2 cups fresh tomatoes and juice, peeled and chopped (1 large 28 1/2 oz. can tomatoes also works)<br />
1 cup milk<br />
1 Tablespoon brown sugar<br />
1 Tablespoon cornstarch<br />
1/2 teaspoon black pepper<br />
1/2 teaspoon fresh basil, minced<br />
1/2 teaspoon salt<br />
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<u>Directions</u><br />
1. In a medium bowl, whisk together flour and salt, then use fingers to work in the 2 Tablespoons of butter. Pour buttermilk into the flour mixture and stir until well blended but still damp. Turn out onto a floured board and roll into an 11-inch circle (or the size of your large cast-iron skillet). Cut into strips about an inch wide for the lattice top.<br />
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2. Preheat oven to 375 degrees F. Melt the Tablespoon of butter into a skillet. Add onions and cook until softened. Meanwhile, drain juice from the tomatoes and add milk to the juice. Whisk the sugar, cornstarch, and spices into the tomato juice and milk mixture until well blended. Pour into skillet and turn heat to medium. Add the tomatoes, cut into bite-sized pieces, and bring to a boil, stirring constantly.<br />
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3. Let the mixture boil for 1 minute, then remove from the heat and let cool slightly. Lay the strips of dough over the top of the tomato mixture, weaving to make a lattice, if desired. The tomato mixture will bubble up through the strips to flavor them.<br />
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4. Place skillet in the oven and bake for 25 minutes until the dough is golden-brown. Enjoy as a side dish, perhaps with a salad and chicken or fish.<br />
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Related recipes:<br />
<a href="http://www.nothinginthehouse.com/2014/08/heirloom-tomato-hand-pies-with-bacon.html">Heirloom Tomato Hand Pies with Bacon, Cheddar, and Thai Basil Jalapenos</a><br />
<a href="http://www.nothinginthehouse.com/2014/03/pimento-cheese-and-tomato-pie.html">Pimento Cheese and Tomato Pie</a><br />
<a href="http://www.nothinginthehouse.com/2012/09/savory-heirloom-tomato-ricotta-galette.html">Savory Heirloom Tomato-Ricotta Galette</a><br />
<a href="http://www.nothinginthehouse.com/2012/10/tomato-bacon-jalapeno-pie-at-turkey.html">Tomato, Bacon and Jalapeno Pie</a>emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com4tag:blogger.com,1999:blog-24409356.post-24431960751635041072016-07-23T12:58:00.002-04:002016-07-23T13:03:20.843-04:00Peach Galette with Almond Buttermilk Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Lz9f5fTKuq67KeLhgIfSIypLXVnYmRsijXqf4OVVE6NDvr5xKS7Ta_nFgBEVGiLQ1JsH0UBdKa8Sz4iUnrxWWGmoy20wXe8Lv8gJZwVlP2e56S5DV8TA8dzv0mcD_abUh2WD/s1600/IMG_1468.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Peach Galette with Almond Buttermilk Crust | Nothing in the House" border="0" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Lz9f5fTKuq67KeLhgIfSIypLXVnYmRsijXqf4OVVE6NDvr5xKS7Ta_nFgBEVGiLQ1JsH0UBdKa8Sz4iUnrxWWGmoy20wXe8Lv8gJZwVlP2e56S5DV8TA8dzv0mcD_abUh2WD/s640/IMG_1468.jpg" title="Peach Galette with Almond Buttermilk Crust" width="640" /></a></div>
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This May, my family all came home to Indiana to celebrate my grandmother's 85th birthday. We were sitting around the dining room table, swapping stories when my uncle Brett told us why he can no longer eat peaches:</div>
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It was summer, in rural northern Indiana, and my uncle, who was in high school, was broke. He and his friend went looking for odd jobs, and Don Eberly, the local apple orchardist and retired school bus driver (who I've written about previously <a href="http://www.nothinginthehouse.com/search?q=eberly">here</a>), said that he'd pay Brett and his friend to drive up to an orchard in Michigan, pick up a haul of peaches, and bring them back. Desperate for cash, they agreed, spending the last of their money on gas for the trip, north of Grand Rapids. On the way home, the back of their truck filled with peach crates, they were starving, but had no money left for food. So they hauled a crate into the cab, set it between them, and ate peaches all the way home, throwing pit after pit out of the open windows. When they got back, they got their money, but were completely sick on peaches, and to this day Brett is nauseated by the taste and smell of them.</div>
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I'm glad I've never had such an experience. To me, there's nothing like a fresh peach in the summer time. It's almost unbelievable that something so sweet and juicy is even real. I actually think I favor fresh peaches over baked, but this galette recipe allows the slices to still maintain their integrity, avoiding the goopy, gelatinous mess that you find in some peach pies when the steam captured by a double crust breaks down the fruit. You can use the standard <a href="http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html">Nothing in the House pie crust recipe</a> for this-- it'll be flakier-- but this is more of a biscuit crust, with the added texture of the almond meal pairing well with the sweet stone fruit.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ06YRhKXG9tYbfA5OKqUEXfkKA7tac0SEEesVEeoLKxcAo-gri0eN7KinXc2GAnN8ZPJ5LD2wCVgmhG84xeelRCOVFL3vLC8LxAFMNHuGxuO2f-Z_cJ403VvdOg5J-5ISSodQ/s1600/IMG_1453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Peach Galette with Almond Buttermilk Crust | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ06YRhKXG9tYbfA5OKqUEXfkKA7tac0SEEesVEeoLKxcAo-gri0eN7KinXc2GAnN8ZPJ5LD2wCVgmhG84xeelRCOVFL3vLC8LxAFMNHuGxuO2f-Z_cJ403VvdOg5J-5ISSodQ/s640/IMG_1453.jpg" title="Peach Galette with Almond Buttermilk Crust" width="640" /></a><br />
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<b>Peach Galette with Almond Buttermilk Crust</b><br />
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<u>Ingredients</u><br />
For the crust:<br />
1 1/2 cup all-purpose flour<br />
1/2 cup almond meal<br />
1/2 Tablespoon sugar<br />
1/2 teaspoon sea salt<br />
1/2 cup (1 stick) unsalted butter, cut into cubes<br />
1/2 cup buttermilk<br />
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For the filling:<br />
7-8 peaches, peeled and sliced<br />
1/2 cup all-purpose flour<br />
1/2 cup sugar<br />
1/4 teaspoon salt<br />
1 teaspoon vanilla extract (I used bourbon barrel-aged)<br />
1/4 teaspoon ground ginger<br />
Turbinado sugar (for dusting)<br />
1 large beaten egg + 1 Tablespoon whole milk or cream (for egg wash)<br />
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<u>Directions</u><br />
1. For the crust In a large bowl, whisk together flour, almond meal, sugar, and salt. Cut in butter cubes using a pastry cutter or knife and fork until texture resembles cornmeal and peas. Stir in the buttermilk with a wooden spoon. <span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">Mix until dough comes together, but is not overly mixed (it should be a little shaggy). Form into a ball and flatten into a disc. Wrap the disc tightly with plastic wrap, and let chill in the refrigerator for at least an hour. </span><br />
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<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">2. In a large bowl, stir together all ingredients until homogenous. Preheat oven to 375 degrees F. </span><br />
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<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">3. Roll out crust in a large circle or oval on a piece of parchment and transfer crust with parchment to a large baking sheet. </span><span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">Ladle peach filling onto rolled crust, leaving a 1-inch border. F</span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">old up the pastry over the edges of the filling, leaving most of the peaches uncovered. </span><br />
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<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">4. </span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">Place galette in freezer for 20-30 minutes while the oven preheats. Once chilled, remove galette from fridge and b</span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">rush the pastry with the egg wash and sprinkle lightly with the remaining 1 Tablespoon of sugar.</span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;"> </span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">Bake tart in the middle rack of the oven for 30-40 minutes, until the fruit is bubbling and pastry is golden brown. Let the tart cool completely. Serve just warm or at room temperature with vanilla ice cream.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-8v7X-U5zNdqmKW7wcM-UVnp-d0sNOm1zxbdwu43BnWJKgPRl6NeUoGmy_PWlcyMfVqPxy8NxoKvRdngilXsHZQbERENGblWipRKb8TzdRbwutgYkAL2apsn5blPTGVzSAp1/s1600/IMG_1466.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Peach Galette with Almond Buttermilk Crust | Nothing in the House" border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-8v7X-U5zNdqmKW7wcM-UVnp-d0sNOm1zxbdwu43BnWJKgPRl6NeUoGmy_PWlcyMfVqPxy8NxoKvRdngilXsHZQbERENGblWipRKb8TzdRbwutgYkAL2apsn5blPTGVzSAp1/s640/IMG_1466.jpg" title="Slice of Peach Galette with Almond Buttermilk Crust" width="640" /></a><br />
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Related recipes:<br />
<a href="http://www.nothinginthehouse.com/2015/05/apricot-galette-with-cornmeal-crust.html">Apricot Galette with Cornmeal Crust</a><br />
<a href="http://www.nothinginthehouse.com/2015/07/old-fashioned-cherry-galette.html">"Old Fashioned" Cherry Galette</a><br />
<a href="http://www.nothinginthehouse.com/2012/07/peach-pecan-pie_13.html">Peach-Pecan Pie</a><br />
<a href="http://www.nothinginthehouse.com/2013/08/peach-pie-with-sweet-basil-glaze.html">Peach Pie with a Sweet Basil Glaze</a><br />
<a href="http://www.nothinginthehouse.com/2015/08/sorghums-savor-peach-sorghum-pandowdy.html">Peach-Sorghum Pandowdy with Cornmeal Biscuits</a><br />
<a href="http://www.nothinginthehouse.com/2012/07/surry-county-peach-sonker-with-dip.html">Surry County Peach Sonker with Dip</a><br />
<a href="http://www.nothinginthehouse.com/2014/08/white-nectarine-frangipane-tart-with.html">White Nectarine Frangipane Tart with Homemade Puff Pastry</a>emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com0tag:blogger.com,1999:blog-24409356.post-17777571561624305552016-07-02T13:34:00.003-04:002016-07-02T13:34:46.877-04:00Cherry Buttermilk Gelato with Honey Cornmeal Cones<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjByHtZZ_EGeIrm-gcXTpv6dK4njTq8VMXWgSkRO5HMMWINSh3K6AMQppp0LXBPZBO2G0HRmVNPcM2ErHuuE0oPClm8yL8cnCbWwcE-TcN5alwLPSDLUQ4T92Hk_55s2W5JyL/s1600/IMG_1321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Cherry Buttermilk Gelato with Honey Cornmeal Cones | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjByHtZZ_EGeIrm-gcXTpv6dK4njTq8VMXWgSkRO5HMMWINSh3K6AMQppp0LXBPZBO2G0HRmVNPcM2ErHuuE0oPClm8yL8cnCbWwcE-TcN5alwLPSDLUQ4T92Hk_55s2W5JyL/s640/IMG_1321.jpg" title="Cherry Buttermilk Gelato with Honey Cornmeal Cones" width="640" /></a><br />
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Sometime last year I picked up a Cuisinart ice cream maker at a thrift store, thus launching my foray into frozen dessert experimentation. My favorite result to date is the <a href="http://www.nothinginthehouse.com/2015/06/pickled-strawberry-piescream-sandwiches.html">Pickled Strawberry Ice Cream</a> I made for "piescream sandwiches" last June, but the main hold-up preventing me from using the ice cream maker with more frequency is the time it takes to prepare a full-on custard ice cream-- often when I get the urge for a frozen treat, I want it then and now. So I've been seeking quicker recipes I can whip up within an hour. This "gelato" recipe via <a href="http://food52.com/recipes/57259-strawberry-buttermilk-gelato">Food52</a> is a quick, no-cook affair, and can be easily adapted to whatever ingredients you have on hand. Originally made with strawberries, buttermilk, and sour cream, I used the sweet cherries, buttermilk, and Greek yogurt I already had in the fridge.<br />
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My pizzelle maker is another one of those kitchen trinkets I like to put to use in creative ways. Back in January, my friends and I used it to make <a href="https://www.instagram.com/p/BCDZv3lPYzJ/?taken-by=thehousepie">fortune cookies</a> to pair with my friend Mike's homemade <a href="https://www.instagram.com/p/BCDYN4AORwJ/?taken-by=costellowv">carrot/lemongrass and green tea/kombucha ice creams</a> made for our Chinese New Year feast. This time, I adapted a <a href="https://beeskneesrecipes.net/2014/08/12/homemade-ice-cream-cones/">Bees Knees recipe</a> to make Honey Cornmeal Mini Cones, spiked with a dash of bourbon. If you don't want to shape them into cones (folding them right out of the oven requires a bit of a burned finger commitment), you can keep them in a round cookie shape and use them as a garnish in the ice cream dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGUD0dpal_KnobCSdgznn-f35srRKRzQyNSJglRJjSIVeoDvVfx2OLoBOz2j3z63dLgAWxK3E0quZif7-foJdq-iF-2ft6_bB1DIrxBARPp6YlFeObk1stDlyYteXPk8Z5NWin/s1600/IMG_1438.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cherry Buttermilk Gelato | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGUD0dpal_KnobCSdgznn-f35srRKRzQyNSJglRJjSIVeoDvVfx2OLoBOz2j3z63dLgAWxK3E0quZif7-foJdq-iF-2ft6_bB1DIrxBARPp6YlFeObk1stDlyYteXPk8Z5NWin/s640/IMG_1438.jpg" title="Cherry Buttermilk Gelato" width="640" /></a></div>
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<b>Cherry Buttermilk Gelato</b><br />
Adapted from <a href="http://food52.com/recipes/57259-strawberry-buttermilk-gelato">Food52</a><br />
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Makes 1 quart<br />
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<u>Ingredients</u><br />
4 cups sweet cherries, pitted<br />
1/2 - 3/4 cup sugar (depending on your sweetness preference)<br />
1/4 teaspoon kosher salt<br />
1 1/2 cups cold buttermilk<br />
1/3 cup Greek yogurt (original recipe calls for sour cream, which makes it fattier and richer)<br />
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<u>Directions</u><br />
1. Purée the pitted cherries and sugar in a food processor or blender until smooth.<br />
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2. Add the salt, buttermilk, and yogurt and blend until combined.<br />
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3. Pour the blend into an ice cream maker and process according to the ice cream maker's instructions. Once churned, chill in the freezer until ready to eat. Serve with honey cornmeal ice cream cones (see recipe below).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJehchmGj3BYIwJTBQ-RkzkR9qT2DDCALTlFCpYYYwmDEYIOojGXnUxXOsx-YZh7yG3ZZMRt9vNoYXM8wSx9vPnH5dgseFstdY0dkD98f1nxLmwvOJcDgt9RXutUurCWeAAwcB/s1600/IMG_1315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Honey Cornmeal Cones | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJehchmGj3BYIwJTBQ-RkzkR9qT2DDCALTlFCpYYYwmDEYIOojGXnUxXOsx-YZh7yG3ZZMRt9vNoYXM8wSx9vPnH5dgseFstdY0dkD98f1nxLmwvOJcDgt9RXutUurCWeAAwcB/s640/IMG_1315.jpg" title="Honey Cornmeal Cones" width="640" /></a><br />
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<b>Honey Cornmeal Ice Cream Cones</b><br />
Adapted from <a href="https://beeskneesrecipes.net/2014/08/12/homemade-ice-cream-cones/">Bees Knees Recipes</a><br />
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Makes about 10 mini cones or cookies<br />
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<u>Ingredients</u><br />
1 large egg<br />
1 egg white<br />
2 Tablespoons sugar<br />
2 teaspoons honey<br />
2 Tablespoons unsalted butter<br />
1/8 teaspoon salt<br />
1/2 teaspoon bourbon<br />
1/2 cup all-purpose flour<br />
1/4 cup cornmeal (Bloody Butcher cornmeal recommended!)<br />
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<u>Directions</u><br />
1. Heat pizzelle or waffle cone maker.<br />
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2. In a saucepan, melt the honey with the 2 Tablespoons of butter and set aside.<br />
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3. In a small mixing bowl, combine egg, egg white, sugar, and bourbon. Stir in the salt and half of the flour, then mix in the melted honey butter. Beat in the rest of the flour and the cornmeal until smooth.<br />
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4. Scoop 1 1/2 Tablespoons batter into each side of the pizzelle maker and bake for about 1 minute. Remove cookie and immediately shape around your fingers or a spoon handle. You may want to wear gloves as the pizzelles will be quite hot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdhp2UDBkqM5pjsuBp4CKnxwymiL8gj0TDKJMgznvp7tccfOl3GQeKyETU96o9bCbCV8V5I7UldSkNKYI7KorTudFNt_bOb-Wa1RWDP6S5oQDK5dMopOLB_y3lANSdjFSjMFCN/s1600/IMG_1442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Cherry Buttermilk Gelato with Honey Cornmeal Cones | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdhp2UDBkqM5pjsuBp4CKnxwymiL8gj0TDKJMgznvp7tccfOl3GQeKyETU96o9bCbCV8V5I7UldSkNKYI7KorTudFNt_bOb-Wa1RWDP6S5oQDK5dMopOLB_y3lANSdjFSjMFCN/s640/IMG_1442.jpg" title="Cherry Buttermilk Gelato with Honey Cornmeal Cones" width="640" /></a><br />
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Related recipes:<br />
<br />
<a href="http://www.nothinginthehouse.com/2015/06/pickled-strawberry-piescream-sandwiches.html">Pickled Strawberry Piescream Sandwiches</a><br />
<a href="http://www.nothinginthehouse.com/2012/06/sour-cherry-pie.html">Sour Cherry Pie</a><br />
<a href="http://www.nothinginthehouse.com/2014/07/sweet-cherry-pie-with-cornmeal-streusel.html">Sweet Cherry Pie with Cornmeal Streusel</a>emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com0tag:blogger.com,1999:blog-24409356.post-39930211662627872342016-06-15T20:07:00.003-04:002016-06-18T12:42:19.631-04:00Strawberry Rhubarb Galette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGFfkX8v-K_RHHrw9aGhCJshWg16Hof580PspIbm6-XSuF7lrOBkPCeKveB3coGvzrQrBkO_809qMlKzCoOFuqV8OXOOurnGPPVSi-V7ZOHidBiL9bIqS8Cat2rsOFRmjhqg_/s1600/IMG_1245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGFfkX8v-K_RHHrw9aGhCJshWg16Hof580PspIbm6-XSuF7lrOBkPCeKveB3coGvzrQrBkO_809qMlKzCoOFuqV8OXOOurnGPPVSi-V7ZOHidBiL9bIqS8Cat2rsOFRmjhqg_/s640/IMG_1245.jpg" width="426" /></a></div>
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Lately, I've been thinking about loss and home. Not as separate thematic entities, but rather the Venn diagram overlap of the two. These thoughts have been prompted by my move to a new state and region that has also experienced great loss-- economic, cultural, environmental and where connection to home and place is so prominent and visceral. Maybe it's because I grew up in the Midwest, or have lived so many other places, but aside from a dew special places from my childhood, that deep tie to place and state and region is mostly foreign to me. On a recent trip home for my grandma Georgette's 85th birthday, though, I was confronted by my own personal feelings on "home loss" and nostalgia, for a place I can't really return to. </div>
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My parents and my mother's siblings and their spouses, my brother and his girlfriend, and other extended family, all gathered at my grandma's home, a mostly-retiree condo community that she moved to after my grandfather died. Their house which she moved from sat on 20 acres of woods and pasture in North Liberty, deep in Indiana farm country. My grandparents were a part of that community, but also were a little different, evidenced by their unusual home built on land between cornfields on a country road. My grandfather, a painter, lithographer, and the former art director for <a href="http://www.studebakermuseum.org/p/about/history/">Studebaker</a>, designed and built their angular, energy-efficient mid-century modern dwelling, which was tiered with balconies, decks, and the outdoor back "secret stairs" that I liked to take upon my arrival to "surprise" my grandmother who was undoubtedly waiting to greet me at the kitchen window. Their porches and yard were peppered with abstract sculptures, like the sundial "dinosaur" that stood in the center of my grandmother's flower bed, and my grandfather studio, housing his lithograph press, stood just on the other side of the driveway en route to the fishing pond. </div>
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In Southern culture, literature in particular, there's a lot of talk about "the home place." That concept doesn't appear in the Midwest so much, maybe because so many Midwesterners were migrants with a home place elsewhere-- the south, east, or another country altogether. But that weird house on Riley Road was my home place, where extended family would gather for holidays and big Sunday meals every week of my childhood, and where my brother and I were free to roam, a thrill for us inner-city kids.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlR-kDd66i2W3B69_2vOVMpqNphJfrhc_CnCRJHkV4XOthTZ8q7vSLMHJc4COgYV6Oty6FJtUw7THfGJ1tBCK-MrM8WqbTxPHtskkHnnBL7w10qcHhvyiTtx5UWX392qPt8laj/s1600/IMG_1232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlR-kDd66i2W3B69_2vOVMpqNphJfrhc_CnCRJHkV4XOthTZ8q7vSLMHJc4COgYV6Oty6FJtUw7THfGJ1tBCK-MrM8WqbTxPHtskkHnnBL7w10qcHhvyiTtx5UWX392qPt8laj/s640/IMG_1232.jpg" width="640" /></a></div>
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It's somewhat tangential but relevant, I think, to share that my family had actually been displaced from our original home place-- land I never knew when it was ours, but was the home of my great-grandparents, grandparents, mother and her siblings. That previous property, where my grandfather had also build a house of his own design, was taken away by the state via eminent domain for the creation of a state park that the government had hoped would bring in crucial tourist dollars. It never really did, and I have to wonder if that has something to do with the displacement of the many families who lived there and stayed in the community-- families who were also still obligated to pay the park entrance fee to walk to land that still bears no sign that it was once theirs. Maybe I've absorbed some bitterness about it. Though that doesn't subtract from the connection I felt and still feel to the familial home I knew, it adds another inherited layer to my own sense of loss, and I imagine that feeling is even sharper for my mom and her siblings.</div>
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One of the things I remember clearly from the home place I knew were the rhubarb plants that lined my grandma's raised bed. They were the biggest rhubarb plants I've ever seen, their toxic leaves almost Jurassic, served as ample shade for the two grey cats, Blue and Pinkie, and were last-minute hiding places for our hide 'n' go seek games at dusk. The edible stalks were bright red and thick-- making the pallid and limp green and pink stalks I sometimes get at the grocery store seem like an entirely different species. </div>
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The day before my grandma's birthday party, my mom, aunts, uncle, and I had lunch at Georgette's (or as my dad and uncles call her, "Big Gette") house. We made cold cut sandwiches, and after we were done, my grandma apologetically brought a store-bought rhubarb crisp to the table, saying it was store bought because she couldn't find any rhubarb at the store, adding that she's never found any as good as the rhubarb she used to grow on Riley Rd. When she served it, my mom and aunt refused a slice, but my uncle, now a Floridian who doesn't come across much rhubarb anymore obliged, and as a ever-rhubarb fan with an ample sweet tooth, I did too. </div>
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I don't blame or judge my grandma for buying a store-bought rhubarb crisp. Rather, I applaud her for, after long last, allowing someone else to do some work for her- at 85, a mother of 5, and a grandmother of 5, and the family matriarch, she definitely deserves it. The crisp wasn't bad, but it didn't taste anything like rhubarb, the cloying taste of sugar and over-use of preservatives and thickener completely masking any of that biting tartness we were after. But as we sat there chewing, here in a house that despite its cookie-cutie exterior exudes the magic of my grandmother, I realized that what I was tasting was the taste of home and loss, and it was much too sweet. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjJvvFVWfWjDXtan3lHMMTiK9f-tPd87fr9GjbLmMVP86bJutAET1-h1K39JioeM5KuylLS6sTXFsYTL6vsGH7TylGyqhKxz29CI8L01K6kCGe1YOARkdSFLQbgk3_B0v2vdt/s1600/IMG_1239.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjJvvFVWfWjDXtan3lHMMTiK9f-tPd87fr9GjbLmMVP86bJutAET1-h1K39JioeM5KuylLS6sTXFsYTL6vsGH7TylGyqhKxz29CI8L01K6kCGe1YOARkdSFLQbgk3_B0v2vdt/s640/IMG_1239.jpg" width="640" /></a></div>
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<b>Strawberry Rhubarb Galette</b><br />
Adapted from <a href="http://www.foodandwine.com/recipes/strawberry-rhubarb-galette">Food & Wine</a><br />
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<u>Ingredients</u><br />
<a href="http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html">Nothing in the House pie crust</a><br />
2 cups (1 pint) strawberries, sliced thick<br />
1 pound rhubarb stalks, cut into pieces<br />
1/2 - 3/4 cup sugar, depending on your tartness preference<br />
2 Tablespoons all-purpose flour<br />
2 teaspoons fresh lemon juice<br />
1 teaspoon of your favorite bitters (I used black cardamom bitters; or substitute vanilla extract)<br />
4 Tablespoons unsalted butter, cut into pieces<br />
2 Tablespoons whole milk<br />
Turbinado sugar<br />
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<u>Directions</u><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">1. Prepare Nothing in the House pie crust as per the directions </span><a href="http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">here</a><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">.</span><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;"> Chill dough at least 1 hour before rolling out into a 13-14 inch circle on a sheet of parchment paper or a Silpat. Put the rolled crust and parchment/Silpat on a cookie sheet and return it to the fridge while you prepare the filling. </span><br />
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<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">2. Preheat oven to 400 degrees F. In a large bowl, mix together sliced strawberries, rhubarb pieces, sugar, flour, lemon juice and bitters (or vanilla extract). </span><br />
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<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">3. Remove rolled crust from fridge and spread the fruit filling over the pastry, leaving a 2-inch edge. Fold the edge over the filling, pleating at the corners. Dot the filling with butter pieces. Brush crust with milk and sprinkle with Turbinado sugar. </span><br />
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<span style="background-color: white; color: #444444; font-family: "crimson text"; font-size: 15px; line-height: 21px;">4. Place the galette in the oven and bake on the middle rack for 1 hour or until fruit is bubbling and the pastry is golden brown. Let cool before slicing into wedges and serving with vanilla ice cream. </span><br />
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Related recipes:<br />
<a href="http://www.nothinginthehouse.com/2012/07/interview-with-emily-and-melissa-elsen.html">4 & 20 Blackbirds' Rhubarb Pie</a><br />
<a href="http://www.nothinginthehouse.com/2012/04/rhubarb-meringue-tart-with-pecan.html">Rhubarb Meringue Tart with Pecan Shortbread Crust</a><br />
<a href="http://www.nothinginthehouse.com/2013/07/cheap-tart-bakerys-dinah-grossman-on.html">Rhubarb Tart</a><br />
<a href="http://www.nothinginthehouse.com/2012/04/simple-rhubarb-tart.html">Simple Rhubarb Tart</a><br />
<a href="http://www.nothinginthehouse.com/2015/06/strawberry-rhubarb-pie.html">Strawberry Rhubarb Pie</a><br />
<a href="http://www.nothinginthehouse.com/2011/06/rustic-cottage-and-rustic-tart-with.html">Strawberry Rhubarb and Wine-Soaked Fig Rustic Tart</a>emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com3tag:blogger.com,1999:blog-24409356.post-29281153355259339462016-05-07T14:42:00.002-04:002016-05-07T14:42:20.503-04:00Black Bottom Lemon Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBWSOspO7RiK279Vo-NzB3KCeJXWYrwcJOlgeCKszCPMfzYQDTRViaxmtKYdofLawIFBX2BKx6L6uL_GbUAWB3BL90UlJ3II4pSO6HJlpOjG-ASkdtBkkItsGiso_S5HlO6g3/s1600/IMG_1191.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Black Bottom Lemon Pie | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBWSOspO7RiK279Vo-NzB3KCeJXWYrwcJOlgeCKszCPMfzYQDTRViaxmtKYdofLawIFBX2BKx6L6uL_GbUAWB3BL90UlJ3II4pSO6HJlpOjG-ASkdtBkkItsGiso_S5HlO6g3/s640/IMG_1191.jpg" title="Black Bottom Lemon Pie | Nothing in the House" width="640" /></a></div>
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I first came across this recipe in a copy of the 1932 <i>Woodward and Lothrop Cookbook and Kitchen Guide for the Busy Woman</i> in the library of <a href="http://www.sandyspringmuseum.org/">Sandy Spring Museum</a> in Sandy Spring, Maryland, where I was doing fieldwork at the time. The cookbook, written by Mabel Claire, was of local publication, as <a href="https://en.wikipedia.org/wiki/Woodward_%26_Lothrop">Woodward and Lathrop</a> was a Washington, D.C. department store, first opening in 1887. The implication of the subtitle, according to author of <i><a href="http://www.historycook.com/urban.htm">The American History Cookbook</a></i> Mark Zanger, was that these recipes were for the woman who worked outside of the home, kept no garden, nor had much stockpiled in the way of stored, preserved food. She was likely a city-dweller, and was also living in the midst of the Great Depression. Hence, this collection offers recipes that are generally quick and thrifty, calling for a modest number of ingredients and none too fancy. The cookbook does make up for this frugality by offering innovative recipes, as evidenced in the lemon-chocolate pairing in this Black Bottom Lemon Pie.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5oJVH0C0UXvRjX5HJuty-Rp82mbCjtWZsflWjPiay2C3BnFTHC22tQCR2IhMayjFgu_ONBseUbsrKz1zpcxGmKrgaJEG8bucWc2cN9wDZ4jOtX4c7WzNs7z5uBIzC_2s8Dek/s1600/IMG_1142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5oJVH0C0UXvRjX5HJuty-Rp82mbCjtWZsflWjPiay2C3BnFTHC22tQCR2IhMayjFgu_ONBseUbsrKz1zpcxGmKrgaJEG8bucWc2cN9wDZ4jOtX4c7WzNs7z5uBIzC_2s8Dek/s640/IMG_1142.jpg" width="640" /></a><br />
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The classic <a href="http://www.nothinginthehouse.com/2012/04/black-bottom-pie-you-make-rockin-world.html">Black Bottom Pie</a> features a chocolate bottom layer, covered with vanilla custard, and sometimes topped with whipped cream. This version is said to have originated in southern California, first appearing in print in the <a href="http://www.foodtimeline.org/foodpies.html#blackbottom">1928 <i>Los Angeles Times</i></a>. I couldn't find much about the origins of Black Bottom Pie with a lemon layer, but four years later, Mabel Claire included it in her cookbook, calling it a "New taste thrill-- chocolate in lemon meringue pie. It's a gourmet treat." Today, the pie has been popularized by Emily and Melissa Elsen of <a href="http://www.birdsblack.com/">4 and 20 Blackbirds,</a> who offer it in their Brooklyn shop and include a recipe in their <a href="http://www.birdsblack.com/the-pie-book/">cookbook</a>.<br />
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Here, I stuck closely to Claire's version, adding some cornstarch to thicken the yellow custard, and including more specific directions-- particularly for blind baking and refrigeration (the original did not call for it). What I certainly kept, and what may be the most ingenious part of the recipe is the lattice meringue, a style I've never found elsewhere.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Xki-pOIu_wbH7FldBfqURPfjZ97syv6lIXqZNRayEX7rGOH-nhtdb7LE3Zh5ohWCsjY3L5D9CNmizu5Axrrhd8AWC9v2ontKx2xPj_dF2IY4cdMgfREOZ1BCcm5iiVAIGoRW/s1600/IMG_1183.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Black Bottom Lemon Pie | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Xki-pOIu_wbH7FldBfqURPfjZ97syv6lIXqZNRayEX7rGOH-nhtdb7LE3Zh5ohWCsjY3L5D9CNmizu5Axrrhd8AWC9v2ontKx2xPj_dF2IY4cdMgfREOZ1BCcm5iiVAIGoRW/s640/IMG_1183.jpg" title="Black Bottom Lemon Pie | Nothing in the House" width="640" /></a></div>
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<b>Black Bottom Lemon Pie</b></div>
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Adapted from <i>The</i> <i>Woodward and Lothrop Cookbook and Kitchen Guide for the Busy Woman</i></div>
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<u>Ingredients</u></div>
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<a href="http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html">Nothing in the House pie crust</a>, halved</div>
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2 ounces semisweet chocolate</div>
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4 eggs, separated</div>
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1/4 cup fresh lemon juice</div>
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3 Tablespoons water</div>
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1 teaspoon lemon peel </div>
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1 cup sugar</div>
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2 Tablespoons cornstarch</div>
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<u>Directions</u></div>
<span style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;">For the crust:</span><br style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;" /><span style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;">1. Prepare half of Nothing in the House pie crust as per </span><a href="http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">the directions</a><span style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;">, reserving the leftover egg for an egg wash and saving other half of the recipe in the freezer for a future pie. Chill dough at least one hour before rolling and fitting into a greased and floured 9-inch pie pan. Prick crust with fork all over the bottom. Place pie pan in the freezer for 1 hour to set before baking. Meanwhile, preheat oven to 350 degrees F.</span><br style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;" /><br style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;" /><span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px; line-height: 21px;">2. </span><span style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;">Remove crust from freezer, line with parchment paper and fill with pie weights or dried beans. Blind bake crust for 20 minutes. After 20 minutes, remove paper and weights and brush with egg wash. Return crust to oven and bake for 5-8 more minutes more or until fully baked, puffed, and golden brown. Let cool while you prepare the filling.</span><br />
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For the filling:<br />
1. Melt chocolate over hot water in the top of a double boiler. Spread evenly over the bottom of the baked and cooled pie shell and set aside.<br />
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2. In the top of a double boiler, beat egg yolks until thick. Add lemon juice and water, mixing well to combine. Stir in lemon peel, 1/2 cup of sugar, and cornstarch. Cook over hot (not boiling) water, stirring constantly until thick, about 15 minutes. Remove from water and heat and let cool.<br />
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3. Preheat oven to 325 degrees F. In a stand mixer fitted with the whisk attachment, beat egg whites until frothy. Add remaining 1/2 cup sugar gradually, beating constantly until stiff glossy peaks form. Fold half of the egg white mixture into the egg yolk mixture until combined and pour over chocolate bottom in pie shell.<br />
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4. Spoon remaining egg white mixture into pastry tube and make a lattice design on top of the lemon filling.<br />
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5. Bake in oven for 10-15 minutes or until meringue is lightly browned. Let cool to room temperature and chill in refrigerator at least 1 hour before serving. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXnWnLofrAh0WxBZH63z1d9IaxwOJlZuOpnuqDX6z21H8VmOKS4k6Pxg5K1qKHfyeaVRu0XLuYxJj1FUw-lvu5zhFaFVA8yc7U0h6yaeaDbqQfuKZFOBEs_kfsCd_zzS8_qh47/s1600/IMG_1222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXnWnLofrAh0WxBZH63z1d9IaxwOJlZuOpnuqDX6z21H8VmOKS4k6Pxg5K1qKHfyeaVRu0XLuYxJj1FUw-lvu5zhFaFVA8yc7U0h6yaeaDbqQfuKZFOBEs_kfsCd_zzS8_qh47/s640/IMG_1222.jpg" width="640" /></a></div>
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Related recipes:<br />
<a href="http://www.nothinginthehouse.com/2012/04/black-bottom-pie-you-make-rockin-world.html">Black Bottom Pie</a><br />
<a href="http://www.nothinginthehouse.com/2012/09/kentucky-lemon-chess-pie.html">Lemon Chess Pie</a><br />
<a href="http://www.nothinginthehouse.com/2012/01/my-grandma-eileens-lemon-meringue-pie.html">Lemon Meringue Pie</a><br />
<a href="http://www.nothinginthehouse.com/2015/04/sallys-lemon-meringue-pie-cake.html">Lemon Meringue Pie Cake</a><br />
<a href="http://www.nothinginthehouse.com/2012/06/levon-helms-lemon-icebox-pie.html">Levon Helm's Lemon Icebox Pie</a>emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com0tag:blogger.com,1999:blog-24409356.post-15849483451087762302016-04-22T08:52:00.000-04:002016-04-22T10:59:34.493-04:00Katharine Hepburn Brownie Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0p4ljg9qqPMcVAoKWqXKRKU8fKtHgMbU90TDjSXReI2BikSU1nNmNq7s6A2Czapm_pZjjRofDGkPULPT1dpfGhMgiieHmQKtr9q22_ABE8-NZGZYz73S_z1cYAPCgYrHw8fRr/s1600/IMG_0051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0p4ljg9qqPMcVAoKWqXKRKU8fKtHgMbU90TDjSXReI2BikSU1nNmNq7s6A2Czapm_pZjjRofDGkPULPT1dpfGhMgiieHmQKtr9q22_ABE8-NZGZYz73S_z1cYAPCgYrHw8fRr/s640/IMG_0051.jpg" width="640" /></a></div>
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There's a photo of me from the fourth grade: I have my hair curled (it was then in its pre-pubescent stick straight stage) and piled high on top of my head. I'm wearing a blue blazer and turtleneck, and holding a wooden tennis racquet, with over-sized sunglasses completing the look. The occasion was a class biography project in which we were to impersonate one of our heroes and I, in case you haven't guessed from my surely obvious costuming, was <a href="https://en.wikipedia.org/wiki/Katharine_Hepburn">Katharine Hepburn</a>.<br />
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At some point prior I had graduated from Shirley Temple movies to those of Hepburn and Grant, Hepburn and Tracy, Hepburn, Hepburn, Hepburn. This little obsession was perhaps prompted by my mother and grandmother, who presented Kate as the feisty, whip smart, and athletic alternative to the other silver screen starlets my classmates were ogling over (likely via a certain "classic movie" issue of the very '90s pre-teen rag, <i><a href="http://americangirloutsider.blogspot.com/2013/05/magazine-monthly-1992-premiere-issue.html">American Girl</a>)</i>.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlWSMVbuijxqc3kC-r_KMVNxv2GPOekhnWZgK6h9MEIg-x5-U51z9mCsLc83vFwRAxMqr3c9-HnN-Y9sahkpEk0RNQ5SWqh7mR1rNVhAQxuxgwyChx-H3KYKu8RhleaLeLV79/s1600/Emily.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlWSMVbuijxqc3kC-r_KMVNxv2GPOekhnWZgK6h9MEIg-x5-U51z9mCsLc83vFwRAxMqr3c9-HnN-Y9sahkpEk0RNQ5SWqh7mR1rNVhAQxuxgwyChx-H3KYKu8RhleaLeLV79/s640/Emily.jpg" width="520" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me as Katharine Hepburn, 4th grade</td></tr>
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I admired Katharine for all of those reasons my elders saw her as an alternative role model. As a nerdy tomboy, I identified with Kate's <a href="https://www.youtube.com/watch?v=9F3F7NukJb0"><i>Bringing up Baby</i> shenanigans</a>, leopard in tow, her cunning smarts that bested Spencer Tracy in <i><a href="https://en.wikipedia.org/wiki/Desk_Set">Desk Set</a></i>, and her <a href="https://www.youtube.com/watch?v=gsF6blrbUHU">take no guff attitude</a> in <i><a href="https://en.wikipedia.org/wiki/Pat_and_Mike">Pat and Mike</a></i>. I also just found her hilarious. Subsequently, I devoured her autobiography, <i><a href="https://books.google.com/books?id=oWfdk_fGGSYC">Me: Stories of My Life</a></i>, with abandon, and upon learning that as a child, she lived as a boy for the summer, with her parent's buy-in, considered doing the same. Six or so years later, then a sophomore in high school, I got in a heated argument with my honors English teacher who <b>insisted</b> that Katharine and that <b>other</b> Hepburn, Audrey, were sisters. I told her she was wrong, exclaiming, " I know for a fact-- I've read <i><b>Me</b></i>!," "So have I," she countered. Well, someone was lying and it wasn't me. </div>
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Later in college, my older friend Ben who worked at Houghton Mifflin for his first job out of school, sent a spare copy of Ruth Reichl's bright yellow <i><a href="http://www.amazon.com/The-Gourmet-Cookbook-More-recipes/dp/061880692X">Gourmet Cookbook</a></i> to my group house in Ann Arbor. The first recipe I discovered and ever made from there was Katharine Hepburn's brownies, sourced allegedly from the Hepburn family by a friend of food writer <a href="http://www.nytimes.com/2014/04/02/dining/laurie-colwin-a-confidante-in-the-kitchen.html?_r=0">Laurie Colwin's</a>. I've worn that page (688) out, so much that the cookbook now opens directly to it.<br />
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The recipe makes the best brownies-- fudgy and dense, they're the only ones I ever make. They're also incredibly simple-- fitting I think, for Kate-- a woman who appreciated luxuries, no doubt, but wouldn't let her get to carried away about them, always tempering her approach with that stubborn blue-blooded New England practicality.<br />
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Here, I have Hepburn's brownies the pie treatment, altering the recipe just slightly (I reduced the sugar by 1/4th of a cup) and using it as the filling in a pie crust. It's a <a href="http://www.nothinginthehouse.com/2012/11/chocolate-chess-pie.html">Chocolate Chess Pie</a>, essentially, but the richest one you ever had. The added salt and bite of the crust balances that out a bit, and of that, I think Kate would approve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguT4cSxg0-cWVioQDV3JRjUeKD0jeX1hc-xQnnGSALIW2qZo4bdrSFKJ4ET-as3pYZOrNI3buLaF1OonzBFASsM0vUIdwLl3xWAMfNXkCVxnz2U4GjI0oS2P23Ti4w7J4Eaney/s1600/IMG_0054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguT4cSxg0-cWVioQDV3JRjUeKD0jeX1hc-xQnnGSALIW2qZo4bdrSFKJ4ET-as3pYZOrNI3buLaF1OonzBFASsM0vUIdwLl3xWAMfNXkCVxnz2U4GjI0oS2P23Ti4w7J4Eaney/s640/IMG_0054.jpg" width="640" /></a></div>
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<b>Katharine Hepburn Brownie Pie</b><br />
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<u>Ingredients</u><br />
<a href="http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html">Nothing in the house pie crust</a>, halved<br />
1/2 cup (1 stick) unsalted butter, cut into tablespoons<br />
2 ounces unsweetened chocolate, chopped<br />
3/4 cup sugar<br />
2 large eggs<br />
1/2 teaspoon vanilla extract<br />
1/4 cup all-purpose flour<br />
1/4 teaspoon salt<br />
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<u>Directions</u><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">1. </span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">Prepare half of Nothing in the House pie crust as per </span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;"><a href="http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html" style="color: #927146; text-decoration: none;">the directions</a>,</span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;"> </span><span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px; line-height: 21px;">reserving the leftover egg for an egg wash and saving other half of the recipe in the freezer for a future pie. Chill dough at least one hour before rolling and fitting into a greased and floured 9-inch pie pan. Wrap with plastic wrap and place in fridge until ready to use. </span><br />
<span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px; line-height: 21px;"><br /></span>
<span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px; line-height: 21px;">2. Preheat oven to 325 degrees F. In a medium-sized saucepan, melt butter with chocolate over low heat. Remove from heat and stir in sugar, eggs, and vanilla, beating until well mixed. Stir in flour and salt just until combined.</span><br />
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<span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px; line-height: 21px;">3. Pour filling into chilled pie crust and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Let cool, then serve just warm or at room temperature. </span><br />
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<span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px; line-height: 21px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7y1YCC0Wwm44ODv5OSS41T9dbvOmA9OiGKdUrxbOCAAi8-ld0buK2bIJHvAShFYT6ArRaqeLyg2_a7XYQcSbwQT9BMQPgxWE7OPGgu0Qrmg2kP07ZxTSG0v8GMu1BkVVk73xf/s1600/IMG_9228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7y1YCC0Wwm44ODv5OSS41T9dbvOmA9OiGKdUrxbOCAAi8-ld0buK2bIJHvAShFYT6ArRaqeLyg2_a7XYQcSbwQT9BMQPgxWE7OPGgu0Qrmg2kP07ZxTSG0v8GMu1BkVVk73xf/s640/IMG_9228.JPG" width="640" /></a></span></div>
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<span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px; line-height: 21px;">Related recipes:</span><br />
<span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px; line-height: 21px;"><a href="http://www.nothinginthehouse.com/2013/04/berger-cookie-pie-aka-baltimore-bomb-pie.html">Berger Cookie Pie</a></span><br />
<span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px; line-height: 21px;"><a href="http://www.nothinginthehouse.com/2016/01/chocolate-almond-snow-day-cake.html">Chocolate Almond Cake</a></span><br />
<span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px; line-height: 21px;"><a href="http://www.nothinginthehouse.com/2012/11/chocolate-chess-pie.html">Chocolate Chess Pie</a></span><br />
<a href="http://www.nothinginthehouse.com/2015/02/cranberry-chocolate-chess-pie.html">Cranberry Chocolate Chess Pie</a>emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com0tag:blogger.com,1999:blog-24409356.post-54001668063957498742016-04-10T18:12:00.001-04:002016-04-10T18:12:35.674-04:00Key Lime Pie<img alt="Key Lime Pie | Nothing in the House" border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaEaegHDi0hg3Am8bjdWRtQpTCoOZzREcpcqT0Sfikqi1c0-90egcy3V4iXO9nktPWXDduWFNweUjiMfhrBRExViInv7L-DVQjlG7flFOKehCSYGTP4mhlUfZenjy1c5mnJAKQ/s640/IMG_0797.jpg" title="Key Lime Pie" width="640" /><br />
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Somehow I've managed to keep a pie blog for 11 years without featuring Key Lime Pie. I've had <a href="http://www.nothinginthehouse.com/2012/07/key-lime-pie-popsicles_04.html">Key Lime Pie Popsicles</a>, <a href="http://www.nothinginthehouse.com/2012/04/florida-grapefruit-white-chocolate-pie.html">Florida Citrus Pie</a>, and <a href="http://www.crookscorner.com/bill-smith-1/">Bill Smith's</a> very similar <a href="http://www.nothinginthehouse.com/2014/01/atlantic-beach-pie.html">Atlantic Beach Pie</a>, but have up until now failed to include a straight recipe for the classic American dessert thought to have originated in the Florida Keys around 1890 (at least so says <a href="http://www.southernfoodways.org/interview/john-egerton/">John Egerton</a> and <a href="http://www.nanciemcdermott.com/">Nancie McDermott</a>; in the <i><a href="http://www.bloomsbury.com/us/encyclopedia-of-american-food-and-drink-9781620401606/">Encyclopedia of American Food and Drink</a></i>, John Mariani dates it as early as 1856). It's due time to rectify this omission.<br />
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Key Lime Pie's history is closely linked to the history of sweetened condensed milk, which <a href="https://en.wikipedia.org/wiki/Gail_Borden">Gail Borden</a> began producing just before the Civil War. The canned product found particular traction, in those days before pre-refrigeration, in areas where fresh milk was not readily accessible. Such was the case in southern Florida.<br />
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The original Key Lime Pie recipe was likely inspired by another classic pie-- In 1947 the New York Times called it "the equivalent of a lemon meringue pie made with the small, juicy key limes" (<a href="http://www.foodtimeline.org/foodpies.html#keylime">Food Timeline</a>). The small, green-yellow citrus fruits, though, were plentiful in the Florida Keys, and were combined with sweetened condensed milk to create a dessert initially distinctive of the region.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtESpf-YsIPaTwoJjEjCSiZxsNofNtmCKooGODzIkmQLTyMFqwdJEvC6pAED4MgRRhRIno7L3fX7lakky8o1PVVnp8gglTI2DCqIZR6yVgiXLWsjKjcxFJm2fWR6KKKTq0D01p/s1600/IMG_0793.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Key Lime Pie | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtESpf-YsIPaTwoJjEjCSiZxsNofNtmCKooGODzIkmQLTyMFqwdJEvC6pAED4MgRRhRIno7L3fX7lakky8o1PVVnp8gglTI2DCqIZR6yVgiXLWsjKjcxFJm2fWR6KKKTq0D01p/s640/IMG_0793.jpg" title="Key Lime Pie " width="640" /></a><br />
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While the original recipe called for pastry crust, graham crackers are now standard, with some variations employing vanilla wafers, gingersnaps, or occasionally, Ritz crackers. Whether the pie should be topped with whipped cream or meringue can still be a point of contention, though the majority of Key lime pies today opt for the cream.<br />
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This version, adapted from Alison Kave's <i><a href="https://www.facebook.com/firstprizepies">First Prize Pies</a></i>, is a fairly standard recipe, adding an ample dose of lime zest for extra zing. I think it's the perfect combination of tart and sweet. It's best if you use the smaller Key limes, generally available in the winter months, bought in bulk mesh bags at most grocery stores. If you can't find them, though, regular limes will certainly do.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO_10iWp73Abe963SRBbpzvI7EScD7GD56HchfMPJaBpoqF1Wqz4YSsZiIkzr43oyOzxn05U7k4jcjdzQBYLDXB-kbqZjRFQxAcBEpk8x0fHyELc22irYwAK6jO8l3xuJfVmMw/s1600/IMG_0790.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Key Lime Pie | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO_10iWp73Abe963SRBbpzvI7EScD7GD56HchfMPJaBpoqF1Wqz4YSsZiIkzr43oyOzxn05U7k4jcjdzQBYLDXB-kbqZjRFQxAcBEpk8x0fHyELc22irYwAK6jO8l3xuJfVmMw/s640/IMG_0790.jpg" title="Key Lime Pie | Nothing in the House" width="640" /></a></div>
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<b> Key Lime Pie</b><br />
Adapted from <i><a href="https://www.facebook.com/firstprizepies">First Prize Pies</a></i><br />
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<u>Ingredients</u></div>
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For crust:</div>
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1 1/2 c. graham cracker crumbs</div>
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5 Tblsp. unsalted butter</div>
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1 Tblsp. sugar</div>
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1/4 tsp. salt</div>
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For filling:</div>
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1 14-ounce can sweetened condensed milk</div>
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3/4 cup Key lime juice (from 20-25 limes or 5-6 regular limes)</div>
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4 large egg yolks</div>
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Zest of 4 Key limes or 11/2 regular limes</div>
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1/4 teaspoon salt</div>
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Key lime slices, for decoration (optional)</div>
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Whipped cream (optional)</div>
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<u><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: black;">Directions</span></span></u></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: black;">For the crust:</span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: black;">1. Preheat oven to 350 degrees F. Pour graham cracker crumbs in a bowl and stir in melted butter, sugar, and salt until well mixed.</span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: black;">2. Pat the buttery crumbs into a 9-inch pie pan, pressing mixture into the bottom and sides to form a pie crust. Place in oven and bake until crust is lightly browned, about 10-12 minutes. Place on a cooling rack and let cool to room temperature before adding the filling.</span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: black;">For the filling:</span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: black;">1. In a large bowl, whisk together the sweetened condensed milk, lime juice and zest, egg yolks, and salt until blended and frothy. Pour the filling into the baked and cooled pie crust and bake for 15-20 minutes until the filling has just set and bubbles begin to appear. </span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: black;">2. Remove pie and let cool on a wire rack at room temperature for 20 minutes before refrigerating. Refrigerate at least 1 hour to set. Serve with lime slices and whipped cream, if desired. Enjoy!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGR8qK5rBuvbQs7nY_NMZMx6JQutzs1JOtHb8FcRxEWC7jI5W9SKk8qI7TorI0lHmrJrz9veQNOr16bF1dkPKSzRWsp98c-HoBXGClnozVsXfCkuVNdCY78_7Ua5g2ACXHwSl0/s1600/IMG_0826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Key Lime Pie | Nothing in the House" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGR8qK5rBuvbQs7nY_NMZMx6JQutzs1JOtHb8FcRxEWC7jI5W9SKk8qI7TorI0lHmrJrz9veQNOr16bF1dkPKSzRWsp98c-HoBXGClnozVsXfCkuVNdCY78_7Ua5g2ACXHwSl0/s640/IMG_0826.jpg" title="Key Lime Pie | Nothing in the House" width="640" /></a></div>
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Related recipes:<br />
<a href="http://www.nothinginthehouse.com/2014/01/atlantic-beach-pie.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Atlantic Beach Pie</a><br />
<a href="http://www.nothinginthehouse.com/2012/04/florida-grapefruit-white-chocolate-pie.html">Florida Grapefruit-White Chocolate Pie</a><br style="background-color: white;" /><a href="http://www.nothinginthehouse.com/2012/07/key-lime-pie-popsicles_04.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Key Lime Pie Popsicles</a><br />
<a href="http://www.nothinginthehouse.com/2016/03/lime-bundt-cake.html">Lime Bundt Cake</a><br style="background-color: white;" /><a href="http://www.nothinginthehouse.com/2012/06/lime-raspberry-italian-meringue-pie.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Lime and Raspberry Italian Meringue Pie</a>emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com0tag:blogger.com,1999:blog-24409356.post-56819615081594212332016-03-24T19:02:00.000-04:002016-03-24T19:02:44.672-04:00Lime Bundt Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTw4KDPsMEzyaPvHV9D_gtrOdIabFgGaqRk1FRSpMyfFF25nvwzBwTswuWLAGiPCsoK_cRk0twafzey6HjD0MOPuY7crp9CiwiECGV9Mc6xm2i-V7EsZQPLgPWyUqNjZZfYI3O/s1600/IMG_0633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTw4KDPsMEzyaPvHV9D_gtrOdIabFgGaqRk1FRSpMyfFF25nvwzBwTswuWLAGiPCsoK_cRk0twafzey6HjD0MOPuY7crp9CiwiECGV9Mc6xm2i-V7EsZQPLgPWyUqNjZZfYI3O/s640/IMG_0633.jpg" width="640" /></a></div>
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It seems we've turned the corner. Though I'm generally a fan of winter, there is something that happens on that first warm short-sleeved day when we remember what we've been missing the past four months.<br />
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On the first day of spring, I was driving west through the mountains on the way back from the <a href="http://www.appalachianstudies.org/annualconference/">Appalachian Studies Association Conference</a> in <a href="https://www.instagram.com/p/BDL3PTwPY7N/?taken-by=thehousepie">charming Shepherdstown</a>. In the higher elevations, there was a light, blustery snow which turned to a cold rain as I neared home. I was exhausted and my head was spinning from the whirlwind of ideas and work shared at the conference. I kept coming back, in particular, to the presentation from my friend and filmmaker <a href="https://twitter.com/tijahb">Tijah Bumgarner</a> about the multiple emerging alternative narratives in Appalachia in the aftermath of the master narrative of coal. Her work on the diverse narratives and changes in the cultural landscape brought on by artists, writers, and filmmakers working in the region prompted me to consider how we are essentially also (re)creating or reimagining another distinct narrative through the work of the <a href="http://wvhumanities.org/programs/west-virginia-folklife-program/">West Virginia Folklife Program</a>. This is inevitably being created in the context of our oral histories, documentation, and programming that makes space for and gives voice to the everyday creative and cultural expression of West Virginians.<br />
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Certainly, I've been circling around that idea since I started here in November, and in a broad sense since I started studying and working in folklore, but framing it in the context of a narrative, or even as a distinct "text," helped me to conceive of the potential meaning-making and interpretation of this work. It's a helpful lens for me, former English major and teacher that I am, and brings more intention to my everyday tasks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8tOKeWDb7wnh_aOOkQS0fH19tbnf2HMRjZ9u-OJKhBJ2aBX8Ln4QGPswi7PHyTZeqAQcGMP4ke6EV3SHlGCl3HgrGq-wfw9-7rTTE8dDHspf5v-lZI75O48GGBmp6LXK_NJR/s1600/IMG_0642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8tOKeWDb7wnh_aOOkQS0fH19tbnf2HMRjZ9u-OJKhBJ2aBX8Ln4QGPswi7PHyTZeqAQcGMP4ke6EV3SHlGCl3HgrGq-wfw9-7rTTE8dDHspf5v-lZI75O48GGBmp6LXK_NJR/s640/IMG_0642.jpg" width="640" /></a><br />
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So while the first day of spring had us in a brief relapse in terms of weather and found me in a state of fatigue from a long week, it also brought a new perspective, not only from the conference, but in the active focus of my work. I've moved from a place of forging relationships and infrastructure, to being able to build on those contacts so that I can now step out into local communities with at least some known points of reference.<br />
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I had the day off on Monday, which provided the space to crystalize all I took in and settle back into my daily life in Charleston. Baking, as I've said before, is that process that grounds me in place. After so much socializing over the weekend, I didn't want to go out, so set on making something from what I had on hand at home. That turned out to be limes leftover from the <a href="http://www.nothinginthehouse.com/2014/01/atlantic-beach-pie.html">Atlantic Beach Pie</a> I'd made for <a href="http://www.nothinginthehouse.com/2016/03/happy-pie-day-2016.html">Pi(e) Day</a>, and other basic ingredients, coming together in this Lime Bundt Cake. I used some 1/3 coconut flour I'd received from Arrowhead Mills, and because I didn't have buttermilk, substituted in coconut milk leftover from <a href="http://www.nothinginthehouse.com/2014/11/sweet-potato-pie-with-cornmeal-crust.html">another Pi(e) Day creation</a>. I don't see why you couldn't use all coconut flour in this recipe if you wanted to go gluten-free. The cake was both moist and dense, tasted surprisingly of Fruit Loops, and offered that hint of green for the turn of seasons.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirubHmR6wdYtN1glKQu1VGp3JeQHiTrN5KopPE6pidOnHpAZzWlO5jfnmyvyHvH2nciXBxaVxpYqPur0JoQB2WADMkyle_BxlLvhllt4npu4-jgSchonvWEuWVmKYAc_mZ8m1g/s1600/IMG_0655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirubHmR6wdYtN1glKQu1VGp3JeQHiTrN5KopPE6pidOnHpAZzWlO5jfnmyvyHvH2nciXBxaVxpYqPur0JoQB2WADMkyle_BxlLvhllt4npu4-jgSchonvWEuWVmKYAc_mZ8m1g/s640/IMG_0655.jpg" width="640" /></a></div>
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<b>Lime Bundt Cake</b></div>
Adapted from <a href="http://life-in-the-lofthouse.com/key-lime-bundt-cake/">Life in the Lofthouse</a><br />
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<u>Ingredients</u><br />
For cake:<br />
3/4 cup (1 1/2 stick) unsalted butter, softened<br />
1 1/2 cup granulated sugar<br />
2 Tablespoons lime zest<br />
3 eggs<br />
1/4 cup fresh-squeezed lime juice<br />
2 cups all-purpose flour<br />
1 cup coconut flour<br />
1 teaspoon baking soda<br />
Pinch salt<br />
1 1/2 cups full-fat coconut milk<br />
<br />
For glaze:<br />
1 1/4 cup powdered sugar<br />
1 1/2 Tablespoons fresh-squeezed lime juice<br />
1/2 Tablespoon full-fat coconut milk<br />
Lime zest and shredded coconut (optional)<br />
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<u>Directions</u><br />
1. For the cake: Preheat oven to 350 F. Butter and flour bundt pant and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, and lime zest on medium speed until smooth. Beat in the eggs one at a time, then add lime juice until incorporated.<br />
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2. In a medium-sized bowl, combine flours, baking soda, and salt. Gradually add this dry mixture to wet mixture, alternating with the coconut milk.<br />
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3. Pour batter into the prepared bundt pan and spread evenly.
Bake for 50 to 60 minutes, or until toothpick inserted in center comes out clean.<br />
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4. Remove cake from oven. Let cake rest 10 minutes in pan, then invert to a cooling rack. Let cake cool completely while you prepare the glaze.<br />
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5. For the glaze: Whisk together powdered sugar, lime juice, and coconut milk until smooth and no lumps remain.
When cake is completely cool, drizzle glaze on top. Garnish with lime zest and shredded coconut, if desired.
Slice cake and serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixfLmMbOuV5riHuHDIXByTgMnakNFVEDE-3DsV1OzE8RkDinf43hyfMRLT8YrTo634x8OcE1gnet5kV3yvRmA3wSo3a5fi-QA8EqrotMgwipJ-ANLEkb04gCSmoky7CeAdXysv/s1600/IMG_0664.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixfLmMbOuV5riHuHDIXByTgMnakNFVEDE-3DsV1OzE8RkDinf43hyfMRLT8YrTo634x8OcE1gnet5kV3yvRmA3wSo3a5fi-QA8EqrotMgwipJ-ANLEkb04gCSmoky7CeAdXysv/s640/IMG_0664.jpg" width="640" /></a><br />
<br />
Related recipes:<br />
<a href="http://www.nothinginthehouse.com/2014/01/atlantic-beach-pie.html">Atlantic Beach Pie</a><br />
<a href="http://www.nothinginthehouse.com/2012/07/key-lime-pie-popsicles_04.html">Key Lime Pie Popsicles</a><br />
<a href="http://www.nothinginthehouse.com/2012/06/lime-raspberry-italian-meringue-pie.html">Lime and Raspberry Italian Meringue Pie</a><br />
<a href="http://www.nothinginthehouse.com/2014/12/whiskey-soaked-dark-chocolate-bundt-cake.html">Whiskey-Soaked Dark Chocolate Bundt Cake</a>emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com0tag:blogger.com,1999:blog-24409356.post-21071940786040399142016-03-14T09:51:00.000-04:002016-03-14T09:51:29.314-04:00Happy Pi(e) Day 2016!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivlmtp24fVpoT2UNmsuJ2XKsmEdrkU5nKcD7s8JpslXObrWb9s1Z9NZZqTr_lptUl8L1h71kJgnpLW-opU3N3CFSkBnW7hqyFTXGDm6ATxm3zt4vHYg01w6zAChLUXJHdulqKa/s1600/12443279_10154141906939714_1985283935_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivlmtp24fVpoT2UNmsuJ2XKsmEdrkU5nKcD7s8JpslXObrWb9s1Z9NZZqTr_lptUl8L1h71kJgnpLW-opU3N3CFSkBnW7hqyFTXGDm6ATxm3zt4vHYg01w6zAChLUXJHdulqKa/s640/12443279_10154141906939714_1985283935_n.jpg" width="640" /></a></div>
<a href="https://www.flickr.com/photos/furcafe/albums/72157651223137225">Photo by Chris Chen</a> from <a href="http://www.nothinginthehouse.com/2013/03/dc-pie-day-2013.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Pi(e) Day 2013 at The Dunes, Washington, D.C.</a><br />
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Happy Pi(e) Day! I hope you are enjoying the mathematical excuse of the day to gather with friends around the 2piR circular revolution that is PIE. I plan to celebrate this evening via a pie potluck with a few neighborhood pals here in Charleston's East End.<br />
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Here's a look at some <a href="http://www.nothinginthehouse.com/search/label/pi%20day">past Pi(e) Day celebrations</a> in D.C., North Carolina, and Texas and if you're looking for that special 3.14 recipe, you just may find it in the Nothing in the House <a href="http://www.nothinginthehouse.com/p/recipe-index.html">recipe archive</a>.emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com0tag:blogger.com,1999:blog-24409356.post-39317658877735275982016-03-09T21:55:00.003-05:002016-03-09T21:56:52.309-05:00Beef Picadillo Pie with Mashed Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6QrAaQUFAWty_l6E3F_R39OT6VsHt6JLAcnE_uIKzglNwhHlBYy2w8p2MUzF9dLi0EPIhT1VlSy2wz2abVO_zyhk1ILmwW8QX_A5Qwe4uM9ledEGG-CzsabWQaDl96ueR_9s/s1600/IMG_0486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6QrAaQUFAWty_l6E3F_R39OT6VsHt6JLAcnE_uIKzglNwhHlBYy2w8p2MUzF9dLi0EPIhT1VlSy2wz2abVO_zyhk1ILmwW8QX_A5Qwe4uM9ledEGG-CzsabWQaDl96ueR_9s/s640/IMG_0486.jpg" width="640" /></a></div>
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I was first introduced to picadillo-- the spicy beef dish traditional to Spain and other Latin American countries-- by the folks at <a href="http://lamanocoffee.com/">La Mano Coffee Bar</a> in Takoma, D.C. Shortly after they opened in fall of 2013, I stopped by for a coffee and quick lunch bite and tried their beef picadillo hand pie. It was heaven, with juicy tomatoes, ample spice and a touch of sweetness in a flaky, buttery crust. I've craved it ever since. Eventually, I worked up the courage to email them and ask for the recipe, a request which co-owner Anna Petrillo graciously obliged.<br />
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I've been making that beef picadillo pie often lately, finally settling on a somewhat adapted recipe that works well as a main course as well as a potluck contribution. While some picadillo includes raisins and olives, I veer towards spicy and tang rather than sweet and salty. <a href="http://www.gordyspicklejar.com/product/thai-basil-jalapenos/">Gordy's Thai Basil Jalapeños</a> are perfect for that extra kick, and the addition of the crust and mashed potato toping provides the antidote to the heat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJas3BZW0_z25NNYxu8pPjXIYbRSdXOOESMRe-UvJafjfwb78nNc28dPWn540EWbO1lOFS0zyzMOC_H7cNEwXUZ07A4SvY9e_t6UklUSRG6_yJp1o9-PQKYMf1ojcC1KJSrlH/s1600/IMG_0493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJas3BZW0_z25NNYxu8pPjXIYbRSdXOOESMRe-UvJafjfwb78nNc28dPWn540EWbO1lOFS0zyzMOC_H7cNEwXUZ07A4SvY9e_t6UklUSRG6_yJp1o9-PQKYMf1ojcC1KJSrlH/s640/IMG_0493.jpg" width="640" /></a><br />
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Anna included a few additional tips with her recipe, which I'll include here:<br />
<blockquote class="tr_bq">
I did not grow up eating picadillo, but I have always enjoyed dishes that start with a base and can be modified to one's own tastes and depending on what's in the cupboard. Over the years I have had many versions of picadillo made by friends, during traveling, and in restaurants. Everyone has their own take on it. I think the important points to remember for this are:<br />
<br />
1) Make sure you mince up the ground beef into as small as chunks as possible as it's cooking ("picadillo" means "mince") so the meat can absorb and be coated with the spices and sauce.</blockquote>
<blockquote class="tr_bq">
2) Try to create a balance of all the main flavors: 1) sweet, 2) salty/tangy, and 3) spicy. Tomatoes, olives, and raisins seem to be common elements but it's fun to experiment with ratios or look for items in your pantry that you can throw in to create those flavors. I've made it with all types of brined items like anchovies and olives, different types of vinegars or wine, and different spices like thyme, tumeric, bay leaf, etc. </blockquote>
<blockquote class="tr_bq">
For a hand pie, because you're only getting three or four bites, and it all has to stand up against a salty, buttery crust, you want a lot of flavor packed in the meat. So I go heavy on all the flavors. It also helps if you let the mixture sit overnight to allow the flavors to blend.
The meat mixture is also delicious just with rice and beans or tortillas if you don't want to use it as a stuffing. Good luck!</blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48xFG4uc7fV1lYt9wFZWNrB8gcrM62R5kd68jrrc949NRYKSsKhXG9uX1FvIhnacaK52_52Ot2Bqm4serAgL57VYVlwsH5yWeBJM4srzUI7JONd6MZITWxdPc1X0poROHO9mg/s1600/IMG_0536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48xFG4uc7fV1lYt9wFZWNrB8gcrM62R5kd68jrrc949NRYKSsKhXG9uX1FvIhnacaK52_52Ot2Bqm4serAgL57VYVlwsH5yWeBJM4srzUI7JONd6MZITWxdPc1X0poROHO9mg/s640/IMG_0536.jpg" width="640" /></a></div>
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<b>Beef Picadillo Pie with Mashed Potatoes</b><br />
Adapted from <a href="http://lamanocoffee.com/">La Mano Coffee Bar</a><br />
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<u>Ingredients</u><br />
<a href="http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html">Nothing in the House pie crust,</a> halved<br />
<br />
For the beef picadillo:<br />
1 1/2 pounds ground beef<br />
1 onion, diced<br />
4 cloves garlic, minced<br />
5 shallots, minced<br />
1 ounce ginger root, finely grated<br />
1 teaspoons dried oregano<br />
1/2 teaspoon ground cumin<br />
1 teaspoon red pepper flakes<br />
1 1/2 teaspoons fennel seed<br />
1/4 cup chili powder<br />
1 teaspoon salt (more, to taste)<br />
1/4 teaspoon cinnamon or allspice (optional)<br />
1/2 Tablespoon Sriracha (optional to taste)<br />
1 large can (about 25 ounces) crushed tomatoes<br />
1/4 cup capers<br />
1/4 cup <a href="http://www.gordyspicklejar.com/product/thai-basil-jalapenos/">Gordy's Thai Basil Jalapeños</a> (or other pickled jalapeños)<br />
1/8 cup vinegar<br />
1/8 cup lime juice<br />
1 bunch cilantro leaves, chopped<br />
1/2 Tablespoon cornstarch<br />
Olive oil<br />
1/2 teaspoon sugar (optional, to taste)<br />
Egg wash (leftover 1/2 egg and 1/2 Tablespoon whole milk or cream)<br />
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For the mashed potatoes:<br />
2 pounds Yukon gold potatoes<br />
1/2 Tablespoon salt, plus more to taste<br />
1 cup whole milk or heavy cream<br />
4 Tablespoons unsalted butter<br />
Pepper, to taste<br />
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<u>Directions</u><br />
For the crust:<br />
1. <span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;"> Prepare half of Nothing in the House pie crust as per </span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;"><a href="http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html" style="color: #927146; text-decoration: none;">the directions</a>,</span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;"> </span><span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px; line-height: 21px;">reserving the leftover egg for an egg wash and saving other half of the recipe in the freezer for a future pie. Chill dough at least one hour before rolling and fitting into a greased and floured 9-inch pie pan. Wrap with plastic wrap and place in fridge until ready to use. </span><br />
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For the beef picadillo:<br />
1. Brown ground beef in olive oil (if needed) until cooked through and no more pink remains.
Add the onion, garlic, and shallots, cooking over medium high heat until onions are softened and translucent. Mix in the ginger root, oregano, cumin, red pepper flakes, fennel seed, chili powder, and salt 1 teaspoon salt. Add in the cinnamon or allspice and Sriracha, if using. Cook for another few minutes until spices are fragrant. Use a large spoon to break up the meat chunks until finely chopped.
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2. Add in crushed tomatoes, capers, jalapeños, vinegar, and lime juice. Simmer 20 minutes or until the liquids are reduced, continuing to break up meat chunks. If the mixture seems too dry, add some water.<br />
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3. Add chopped cilantro leaves and 1/2 tablespoon cornstarch, pre-dissolved in small amount of water.
Simmer 1-2 minutes until the mixture is a little thickened.
Taste for salt, adding more if necessary. If too tangy, add sugar, to taste. Once cooked, allow mixture to cool to room temperature before filling pie crust.<br />
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For the mashed potatoes:<br />
1. Peel potatoes and cut into quarters. Place in a pot, covered with water and 1/2 Tablespoon salt. Bring to a boil over low heat until potatoes are soft and tender when pierced with a fork. Drain potatoes and return to the pot or the bowl of a stand mixer fitted with the paddle attachment.<br />
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2. With the mixer, immersion blender, or a potato masher, mash potatoes until smooth. Add butter, stirring quickly to melt. Mix in milk or cream, then add salt and pepper to taste.<br />
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To assemble:<br />
1. Preheat oven to 350 degrees F. Scoop beef picadillo filling into refrigerated pie crust, filling just to the beginnings of the crust flute (you may have some leftover filling). Mound mashed potatoes on top. Brush crust with egg wash. Place pie in oven and bake for 30 minutes until crust is browned and filling is bubbling. Serve warm and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9QGwhGfwwtaH3Xw3iprpRyPlSWqPXVKzB9d1Mz2sBDjqtBnDaFn-_i58qyFXNs8UDAh17nqgKz9jriZphGVg5sxCVE-7JY2RaywIRiDmRWfz8bfGvsMqgHorJy63RRrMi3N0/s1600/IMG_0543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9QGwhGfwwtaH3Xw3iprpRyPlSWqPXVKzB9d1Mz2sBDjqtBnDaFn-_i58qyFXNs8UDAh17nqgKz9jriZphGVg5sxCVE-7JY2RaywIRiDmRWfz8bfGvsMqgHorJy63RRrMi3N0/s640/IMG_0543.jpg" width="640" /></a><br />
<br />
Related recipes:<br />
<a href="http://www.nothinginthehouse.com/2013/01/frito-pie.html">Frito Pie</a><br />
<a href="http://www.nothinginthehouse.com/2013/11/gordys-cherry-pepper-spread-galette.html">Gordy's Cherry Pepper Spread Galette</a><br />
<a href="http://www.nothinginthehouse.com/2014/08/heirloom-tomato-hand-pies-with-bacon.html">Heirloom Tomato Hand Pies with Bacon, Cheddar & Thai Basil Jalapeños</a><br />
<a href="http://www.nothinginthehouse.com/2014/03/pimento-cheese-and-tomato-pie.html">Pimento Cheese and Tomato Pie</a><br />
<a href="http://www.nothinginthehouse.com/2012/10/tomato-bacon-jalapeno-pie-at-turkey.html">Tomato, Bacon & Jalapeño Pie</a>emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com0tag:blogger.com,1999:blog-24409356.post-62402016799014609552016-03-01T21:54:00.002-05:002016-03-01T21:54:55.064-05:00Kimchi Bloody Mary<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1eUjr7saduwOhsW2G2xTjITZoLT_9Y_ZgySUpeMLnwPkXw2bES2_CzMhqBXeoLQf9HOZp0olKcMXCRXWudktpZkGsBoHZLSw5WR94JmH7pC7gqeFNr6sXFJ8HGNbioGjSBtrC/s1600/IMG_0010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1eUjr7saduwOhsW2G2xTjITZoLT_9Y_ZgySUpeMLnwPkXw2bES2_CzMhqBXeoLQf9HOZp0olKcMXCRXWudktpZkGsBoHZLSw5WR94JmH7pC7gqeFNr6sXFJ8HGNbioGjSBtrC/s640/IMG_0010.jpg" width="640" /></a></div>
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This past weekend I attended the <a href="https://www.facebook.com/media/set/?set=a.1665101277075705.1073741923.1489324414653393&type=3">Appalachian Storytellers</a> edition of the <a href="http://theblindpigsupperclub.com/">Blind Pig Supper Club</a> at <a href="http://claxtonfarm.com/">Claxton Farm</a> in Weaverville, North Carolina. One of my favorite dishes on the star-studded menu was Louisville chef <a href="http://www.pbs.org/food/chefs/edward-lee/">Ed Lee's</a> Pork Schnitzel with Gravy, Chow Chow, Kimchi Purée & Ham Salt. What made it particularly good was the balance of the sweet and thick chow chow with the fine, spicy hot kimchi. More affirmation that I really need to make it to one of his <a href="http://www.pbs.org/food/chefs/edward-lee/">restaurants</a> some day.<br />
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The specific taste of Lee's kimchi purée was familiar and I realized that it was this Kimchi Bloody Mary that it reminded me of. I developed this recipe for the gals at <a href="http://www.gordyspicklejar.com/recipe/kimchi-bloody-mary/">Gordy's Pickle Jar</a>, but it's inspired by the amazing kimchi bloodies at the D.C. Korean restaurant <a href="http://www.mandudc.com/">Mandu</a>-- a brunch favorite no longer convenient now that I live in West Virginia. This recipe is a close second and is still one of the best bloody marys I've ever had, topping the list along with Mandu's and my friend Mike's homemade version we had in the <a href="https://www.instagram.com/p/BABNccHvY0l/?taken-by=thehousepie">Lost Creek Farm sauna</a> this New Year's Day.<br />
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The recipe works best with Gordy's spiced and briney Bloody Mary Mix, but if you can't source that where you are, substitute your favorite mix, whether store bought or homemade.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67IMy2jGoT3EwBl4EFp8tzn6hw6Ee-DwK7ArBXWq3xm99eRpcC7095rGSrpu2JpN-MoOLa2jOnAhAELuw0MPZaAPSrU_VJ5TzNoIL3hPDd_a2YNREUu93NxkAglJ8ntlWbjiY/s1600/IMG_0037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67IMy2jGoT3EwBl4EFp8tzn6hw6Ee-DwK7ArBXWq3xm99eRpcC7095rGSrpu2JpN-MoOLa2jOnAhAELuw0MPZaAPSrU_VJ5TzNoIL3hPDd_a2YNREUu93NxkAglJ8ntlWbjiY/s640/IMG_0037.jpg" width="640" /></a><br />
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<b>Kimchi Bloody Mary</b><br />
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<u>Ingredients</u><br />
1/2 cup of kimchi, processed in a food processor until very fine<br />
1 1/2 Tablespoons rice wine vinegar<br />
Juice of 1/2 lime (reserve other half for garnish)<br />
1 teaspoon fresh ginger, chopped very fine<br />
1 1/4 cup <a href="http://shop.gordyspicklejar.com/products/bloody-mary-mix">Gordy's Bloody Mary Mix</a> (or your favorite mix, store bought or homemade)<br />
1 squirt of Srirachi sauce, to taste (optional, as Gordy's mix is already spicy!)<br />
3 ounces vodka<br />
1 cup ice cubes<br />
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<u>Directions</u><br />
In a blender, combine all ingredients, reserving the ice. Divide ice into 2 glasses and pour drink mixture over ice. Serve with a lime wedge. Cheers!<br />
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Related recipes:<br />
<a href="http://www.nothinginthehouse.com/2014/03/colcannon-pie.html">Colcannon Pie</a><br />
<a href="http://www.nothinginthehouse.com/2013/11/gordys-cherry-pepper-spread-galette.html">Gordy's Cherry Pepper Spread Galette</a><br />
<a href="http://www.nothinginthehouse.com/2014/08/heirloom-tomato-hand-pies-with-bacon.html">Heirloom Hand Pies with Bacon, Cheddar & Thai Basil Jalapenos</a><br />
<a href="http://www.nothinginthehouse.com/2012/05/birthday-cake-on-pie-blog-for-panda.html">Mayday Cocktail</a>emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com0tag:blogger.com,1999:blog-24409356.post-7574610859683492332016-02-17T00:05:00.000-05:002016-02-17T11:12:37.970-05:00Homemade Pepperoni Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcPoTpuwPwxleQDPDwmWjAnrNRg9EBRtSX_MVmh8LuEaWXZ0U1IsqCcVcHDAoGOXxmCrO5m1HMahayWIy5nnqNynGiI7aF0ndWSsaGxQBB_WvB4cPuN4MyOurPqfbWiYFbUKJ/s1600/06940021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcPoTpuwPwxleQDPDwmWjAnrNRg9EBRtSX_MVmh8LuEaWXZ0U1IsqCcVcHDAoGOXxmCrO5m1HMahayWIy5nnqNynGiI7aF0ndWSsaGxQBB_WvB4cPuN4MyOurPqfbWiYFbUKJ/s640/06940021.jpg" width="640" /></a></div>
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When I was moving from D.C. to West Virginia, I told people I was trading in my <a href="http://www.seriouseats.com/2014/12/half-smoke-washington-dc-sausage.html">half-smokes</a> for pepperoni rolls, both being the iconic cheap convenience foods of the respective places. Though pepperoni rolls are most prevalent in the Western part of West Virginia, where there's a concentration of residents with Italian heritage, the stuffed rolls are now found throughout the state.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR9XBF0fTYvxwR9tF2G9JENbkAXzmT_z_qnnG81GG4BZ7Hgi2I43EOk5LLSZTMmeTChg7PpoBMrGx_m8dl8cmmpSEHGxIwi4MQ9rvHsC-Q5lCEkZq7YY0YdQ880YETNb7b3JQp/s1600/06940011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR9XBF0fTYvxwR9tF2G9JENbkAXzmT_z_qnnG81GG4BZ7Hgi2I43EOk5LLSZTMmeTChg7PpoBMrGx_m8dl8cmmpSEHGxIwi4MQ9rvHsC-Q5lCEkZq7YY0YdQ880YETNb7b3JQp/s640/06940011.jpg" width="640" /></a><br />
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Fairmont baker and former miner Giuseppe "Joseph" Argiro, originally from Calabria, Italy, is credited with creating the first pepperoni roll in 1927. He had observed his fellow miners eating pepperoni with bread while at work, and decided to combine the two into a easily portable pocket food (miners have a history of inspiring delicious pocket foods--if you've ever had a <a href="http://www.npr.org/templates/story/story.php?storyId=113207915">Michigan pasty</a>, you know what I'm talking about). Argiro founded the <a href="https://en.wikipedia.org/wiki/Country_Club_Bakery">Country Club Bakery</a> where he sold the rolls, and eventually passed the business on to his son Frank "Cheech" Argiro. It's still in operation today.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_Bsbi8bx02A6wz1w4j9vTLKkEoYQrmO13UNt9QQW98ZRjYg9g2kESSm3IRJPDtKDlBKTRTp-sCeKoNbvj8NrihApuDhCGQ8Y9OmTYY0xbs486fSAn7uutbckqi4N5dibqBXU/s1600/06940014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_Bsbi8bx02A6wz1w4j9vTLKkEoYQrmO13UNt9QQW98ZRjYg9g2kESSm3IRJPDtKDlBKTRTp-sCeKoNbvj8NrihApuDhCGQ8Y9OmTYY0xbs486fSAn7uutbckqi4N5dibqBXU/s640/06940014.jpg" width="640" /></a><br />
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The classic pepperoni roll uses pepperoni slices or sticks, rolled in white bread dough (not pizza dough, like stromboli), and does not include cheese. Though perceived as sacrilegious by some, variations can employ shredded pepperoni, cheese, peppers, and even chili. In my opinion, a good pepperoni roll needs no extra flavor or moisture, as the oil of the pepperoni roll is absorbed by the bread, creating that telltale orange hue along the edges. That key pepperoni roll truth is deemed unappetizing to some (like my boss), but delicious to many (like me).<br />
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Of course upon establishing myself in the Mountain State, I knew I needed to try my hand at the things, and I found <a href="http://www.americanfoodroots.com/my-american-roots/pepperoni-rolls-west-virginia-with-an-italian-accent/">this recipe</a> from <a href="http://www.kendrabaileymorris.com/">Kendra Bailey Morris</a> via American Food Roots. I made them during the blizzard last month, and they weathered us all the way through the storm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtG88fgV32sQpIP8L8R-g7i2oo_Hnpc8Jc7gcFgsUPerMzNp-ZChIODjpJU_Otg7M4szZg_7ClIJLk-MQ-WMqhVZnWbjZmatwYnnfPGmcApskBOXk7iUX9qNjxkqqciy0z_sP/s1600/06940016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtG88fgV32sQpIP8L8R-g7i2oo_Hnpc8Jc7gcFgsUPerMzNp-ZChIODjpJU_Otg7M4szZg_7ClIJLk-MQ-WMqhVZnWbjZmatwYnnfPGmcApskBOXk7iUX9qNjxkqqciy0z_sP/s640/06940016.jpg" width="640" /></a></div>
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<span style="text-align: center;"><b>Homemade Pepperoni Rolls</b></span><br />
<span style="text-align: center;">Adapted from <a href="http://www.americanfoodroots.com/my-american-roots/pepperoni-rolls-west-virginia-with-an-italian-accent/">Kendra Bailey Morris via American Food Roots</a></span><br />
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<u>Ingredients</u><br />
For the rolls:<br />
1 package (2 1/4 teaspoons) active dry yeast<br />
½ cup warm water<br />
½ cup plus ½ teaspoon sugar<br />
1-2 white potatoes, peeled and cut into large pieces<br />
½ cup unsalted butter, very soft<br />
1 teaspoon salt<br />
1 egg<br />
7-8 cups all-purpose flour<br />
1 ½ (about 1 pound) pepperoni stick, cut into thin slices<br />
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For the glaze:<br />
1 tablespoon unsalted butter<br />
2 teaspoons sugar<br />
1 large egg<br />
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<u>Directions</u><br />
1. In a small bowl, combine yeast, warm water, and ½ teaspoon sugar until yeast dissolves. Let stand at room temperature for 45 minutes until foamy.<br />
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2. Meanwhile, place potatoes in a pot with at least three cups of water (enough to make approximately 2 ½ cups leftover potato water) and cook until tender.<br />
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3. In a blender, pulse cooked potatoes and 2 1/2 cups potato water in a blender. Add the ½ cup sugar, butter, and salt, blending well. Add the egg and blend 5 seconds more.
Let mixture cool to lukewarm.<br />
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4. Once cool, pour potato mixture into the bowl of a stand mixer fitting with the paddle attachment, mixing in the yeast. Slowly add 4 cups of flour and beat until smooth. Add 3-4 more cups of flour and knead until the dough is fairly stiff but still a little sticky. Place dough in a large greased bowl and cover with plastic wrap. Place in the refrigerator for at least 8 hours or overnight. (Note: the dough will keep in the fridge for 5 to 6 days. Be sure to push down the dough at least once per day.)<br />
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5. When you're ready to bake, preheat the oven to 400 degrees F.
Turn dough onto a floured board and cut into quarters. Continue to cut into roughly 40 small pieces. Take a piece of the dough and push it flat into a rectangle. Place 2-3 slices of pepperoni in the middle (overlapping and not stacking) and roll, pinching the ends of the dough to hold the pepperoni inside. Place on an ungreased baking sheet. Repeat until you’ve used up all of your dough and pepperoni.<br />
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6. In a small saucepan, melt the butter and sugar. Remove from the heat and let cool slightly. Add your egg and mix well. Brush tops of the rolls with this mixture, then bake them until golden brown, about 12 to 15 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5mNdxkG_IEZHBWZtpHrNPXMDLx3tUWjkIhS00yViqUeq-lqLGSlK-zUfsNRFAKatI3vElPUq6G5AZV-7N2qshKaWW3PGFjEdsVDW3_mx-2Agu67o_MSRoOxXmzMszqM4-AHpL/s1600/06940022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5mNdxkG_IEZHBWZtpHrNPXMDLx3tUWjkIhS00yViqUeq-lqLGSlK-zUfsNRFAKatI3vElPUq6G5AZV-7N2qshKaWW3PGFjEdsVDW3_mx-2Agu67o_MSRoOxXmzMszqM4-AHpL/s640/06940022.jpg" width="640" /></a><br />
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Related recipes:<br />
<a href="http://www.nothinginthehouse.com/2014/10/the-first-pizza-party-at-big-switch-farm_68.html">Breakfast Pizza with Sausage, Greens, and Fried Eggs</a><br />
<a href="http://www.nothinginthehouse.com/2014/01/buffalo-chicken-fried-pies.html">Buffalo Chicken Fried Pies</a><br />
<a href="http://www.nothinginthehouse.com/2014/09/pretzels-pretzel-wrapped-sausages-with.html">Pretzel-wrapped Sausages with Homemade Beer Mustard</a><br />
<a href="http://www.nothinginthehouse.com/2012/09/savory-heirloom-tomato-ricotta-galette.html">Savory Heirloom Tomato Ricotta Galette</a>emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com1tag:blogger.com,1999:blog-24409356.post-21250361615542428342016-01-22T18:40:00.000-05:002016-01-22T18:41:18.601-05:00Chocolate Almond Snow Day Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLNa7RP1LUHRKbydUYw3_k5txKsQj0WeWkKYOd8i-aAN6t1Q0snKaxD_lYvM_UIax4zvUP32v9DY9dNoSfW5gqraPf_jE56RGN28l7BdINFiASvpnSBSJ4COO7Kz8OHlwjbiM9/s1600/32740017+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Almond Snow Day Cake with Snowflake" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLNa7RP1LUHRKbydUYw3_k5txKsQj0WeWkKYOd8i-aAN6t1Q0snKaxD_lYvM_UIax4zvUP32v9DY9dNoSfW5gqraPf_jE56RGN28l7BdINFiASvpnSBSJ4COO7Kz8OHlwjbiM9/s640/32740017+%25282%2529.jpg" title="Chocolate Almond Snow Day Cake | Nothing in the House" width="640" /></a></div>
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I'm currently camped out at my friends' house, stretched out on the couch as I look out the window to a foot of snow on the ground, with much more on the way. I've got a stack of books at my feet, a to-do list on my lap, and between my house and theirs, a stockpile of beer, wine, and ingredients for lemon bars, brownie pie, pepperoni rolls, bourbon snow creams, and leftover gumbo. In my living room, new-to-me cross-country skis are waiting to be waxed and balls of yarn are ready to be knit into a cardigan. There's something about a snow day stretched ahead of me that inspires a childlike possibility-- the hours seem longer, the neighborhood suddenly becomes a mysterious world to explore, and creations-- whether edible, textile, or otherwise-- beg to be created.<br />
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I won't linger here long in favor of all the snow day left to be lived, but I remembered this cake I made over the holidays and it struck me as a perfect wintery weather-bound project. Hearty, rich, and not too fussy, it's just the thing I'd want to pair with one of those bourbon snow creams after skiing the city streets. Most of the ingredients are those you're likely to have at home, and you could substitute the almonds for other nuts-- I imagine hazelnuts, pecans, and walnuts would all do the trick. When I made this at Christmas, my mom cut out a paper snowflake, which I put on the cake to use as a stencil for a powdered sugar dusting-- another worthy snow bound endeavor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgijqPMhXlU5owWt16Jw-2K32F2V9Uyctm-35s1_PplonNl1MsoWIPWLWL1Srbepbu8zjKNbRoTNOu9qvxkWHoAU0_UY5QBYcqc52OVMJCPnEUsl2wax0qS8UNTJa3GdanUbX/s1600/32740018+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Almond Snow Day Cake with Snowflake" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgijqPMhXlU5owWt16Jw-2K32F2V9Uyctm-35s1_PplonNl1MsoWIPWLWL1Srbepbu8zjKNbRoTNOu9qvxkWHoAU0_UY5QBYcqc52OVMJCPnEUsl2wax0qS8UNTJa3GdanUbX/s640/32740018+%25281%2529.jpg" title="Chocolate Almond Snow Day Cake | Nothing in the House" width="640" /></a></div>
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<b>Chocolate Almond Cake</b></div>
Adapted from Nigel Slater via <i><a href="http://www.theguardian.com/lifeandstyle/2004/mar/07/foodanddrink.shopping">The Guardian</a></i><br />
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<u>Ingredients</u><br />
7 ounces (200g) fine dark chocolate (60% or more)<br />
1 ounce hot espresso or very strong coffee<br />
14 Tablespoons unsalted butter, cut into cubes<br />
2/3 cup all-purpose flour<br />
1 teaspoon baking powder<br />
2 Tablespoons good quality cocoa powder<br />
5 large eggs, separated<br />
1 cup granulated sugar<br />
4 ounces almond meal (or finely ground almonds)<br />
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<u>Directions</u><br />
1. Butter and line 9-inch cake pan with parchment paper and set aside. Preheat the oven to 350 degrees F.<br />
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2. Break or chop the chocolate into small pieces and place in the top of a double boiler or in a bowl over gently simmering water. As soon as the chocolate begins to melt, pour the hot espresso or coffee over it. Drop the cubed butter into the chocolate and coffee, but do not stir.<br />
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3. Keeping an eye on the chocolate, whisk together the flour, baking powder, and cocoa in a medium-sized bowl. Set aside.<br />
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4. Separate the eggs, dropping the egg whites into a large bowl and the yolks into a separate small bowl. Whisk the whites till they are thick and stiff then quickly but gently fold in the sugar with a large metal or wooden spoon and set aside.<br />
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5. Remove the chocolate mixture from the heat and stir to dissolve the remaining butter. Mix the egg yolks together then stir quickly into the chocolate, just until the ingredients come together. Fold the chocolate mixture firmly but gently into the egg whites and sugar.<br />
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6. Lightly fold in the flour and cocoa mixture, followed by the almond meal. Work slowly and firmly but lightly, making sure to not over mix. Transfer the batter into the greased and lined cake pan and bake for 25 minutes or until a skewer inserted in the middle comes out clean. Let cool, then decorate with powdered sugar if desired. Enjoy!<br />
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Related recipes:<br />
<a href="http://www.nothinginthehouse.com/2012/11/bittersweet-chocolate-pecan-pie-at.html">Bittersweet Chocolate Pecan Pie</a><br />
<a href="http://www.nothinginthehouse.com/2012/11/chocolate-chess-pie.html">Chocolate Chess Pie</a><br />
<a href="http://www.nothinginthehouse.com/2014/12/whiskey-soaked-dark-chocolate-bundt-cake.html">Whiskey-Soaked Dark Chocolate Bundt Cake</a>emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com0tag:blogger.com,1999:blog-24409356.post-5223582969298439192016-01-19T18:21:00.001-05:002016-01-19T18:26:57.483-05:00Cranberry Upside Down Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcM1SkMbjJsFnBN8Bt8TBfeM2pDPSx8ihtdExIN_XKGYNDMxz5cQVXSMJvdFOdcenCgQRbDIdWs-opzWjfwHQq9D48NssZxUghaJnASxY2SKgMiaPyAfO8vEzv5Il8B9S6sQm/s1600/32740023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Cranberry Upside Down Cake on film" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcM1SkMbjJsFnBN8Bt8TBfeM2pDPSx8ihtdExIN_XKGYNDMxz5cQVXSMJvdFOdcenCgQRbDIdWs-opzWjfwHQq9D48NssZxUghaJnASxY2SKgMiaPyAfO8vEzv5Il8B9S6sQm/s640/32740023.jpg" title="Cranberry Upside Down Cake | Nothing in the House" width="640" /></a><br />
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<a href="http://www.nothinginthehouse.com/2014/12/cranberry-pie.html">Last year</a> I wrote about the origins of the native cranberry and the cultural history of the fruit in the <a href="http://www.loc.gov/folklife/cranberries/Cranberries.pdf">Pine Barrens of New Jersey</a>, as studied by <a href="http://www.sas.upenn.edu/folklore/faculty/mhufford.html">Mary Hufford</a> for the <a href="http://www.loc.gov/folklife/">American Folklife Center</a>. Now that I'm in West Virginia, I've been learning more about the <a href="http://www.washingtonpost.com/wp-dyn/content/article/2005/10/11/AR2005101101421.html">cranberry glades</a> here in the state-- in <a href="http://www.fs.usda.gov/recarea/mnf/recreation/recarea/?recid=12368">Monongahela National Forest</a> and <a href="http://www.nature.org/ourinitiatives/regions/northamerica/unitedstates/westvirginia/placesweprotect/canaan-valley-dolly-sods.xml">Dolly Sodds Wilderness</a>. On New Years Eve when I was making a a <a href="https://www.instagram.com/p/_-5viTPYx8/?taken-by=thehousepie">lemon layer cake with cranberry curd and garnish</a>, and my new friend Emily told me that she had harvested some cranberries in Tucker County this year, where Dolly Sodds is located. I assumed that they were the small wild cranberries I had seen up in Maine this September, but she said those she harvested were just as big as the store-bought variety I was using on the cake.<br />
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I'm looking forward to being in West Virginia for cranberry season this year, but for this Cranberry Upside Down Cake, I used more of the regular store-bought variety. Cranberries are my favorite thing to bake with in the wintertime-- their tartness is a pie baker's dream and their red hue is a welcome bright spot during winter's doldrums. I highly recommend stockpiling cranberries in your freezer when you can-- they don't always stick around in grocery stores past Christmas.<br />
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This cake, adapted from <a href="http://www.davidlebovitz.com/2015/05/cranberry-upside-down-cake-recipe/">David Lebovitz</a>, uses the pineapple upside down cake/tarte tatin principle, in which the fruit is caramelized in sugar over the stove, the batter or crust is poured over top, and the dessert is baked upside down in the same pan, then flipped so the fruit sits atop. Like ripping off a bandaid, it's best the flip is done in one swift motion and with courage.<br />
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I made this for <a href="https://www.instagram.com/p/_wyPRFvYwI/?taken-by=thehousepie">Christmas dessert</a> this year, along with a <a href="http://www.nothinginthehouse.com/2012/09/kentucky-lemon-chess-pie.html">Lemon Chess Pie</a> and Nigel Slater's <a href="http://www.theguardian.com/lifeandstyle/2004/mar/07/foodanddrink.shopping">Chocolate Almond Cake</a>. It was a big hit, especially with my dad, who I still don't think has forgiven my mom and me for leaving the leftovers at our friends' house the next day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITBXR1bidAVo05icA94Ko4mwUwYq77rXvhRRZ030o6YbeKYbYFfQQ3Vzwf-d3-GchUl9mUp9_jIdbfJT2I4XH1zZcdjqW4ENvu1v72Qj09M1cCYhYb7ulBd6H0080xxGimkWN/s1600/32740021+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Cranberry Upside Down Cake on film" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITBXR1bidAVo05icA94Ko4mwUwYq77rXvhRRZ030o6YbeKYbYFfQQ3Vzwf-d3-GchUl9mUp9_jIdbfJT2I4XH1zZcdjqW4ENvu1v72Qj09M1cCYhYb7ulBd6H0080xxGimkWN/s640/32740021+%25282%2529.jpg" title="Cranberry Upside Down Cake | Nothing in the House" width="640" /></a><br />
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<b>Cranberry Upside Down Cake</b><br />
Adapted only slightly from <a href="http://www.davidlebovitz.com/2015/05/cranberry-upside-down-cake-recipe/">David Lebovitz</a><br />
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<u>Ingredients</u><br />
For the topping:<br />
4 Tablespoons unsalted butter, cubed<br />
3/4 cup light brown sugar, packed<br />
<span style="text-align: center;">2 cups (1 bag) fresh or frozen cranberries</span><br />
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For the cake batter:<br />
1 1/4 cup all-purpose flour<br />
1/4 cup coarse cornmeal<br />
1 1/2 teaspoon baking powder<br />
1/4 teaspoon salt<br />
1/2 cup unsalted butter, cubed and at room temperature<br />
3/4 cup granulated sugar<br />
Grated zest of 1 small orange or lemon<br />
2 large eggs<br />
1 teaspoon vanilla extract<br />
1/2 cup whole milk<br />
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<u>Directions</u><br />
1. For the topping: Place the butter and brown sugar in a 9- or 10-inch skillet over low heat. Mix and melt together, stirring constantly until the sugar is liquified. When the mixture begins to bubble, remove from heat and set aside.<br />
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2. For the cake: Preheat oven to 350 degrees F. In a small bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.<br />
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3. In the bowl of a stand mixer fitted with the beater attachment, cream the 1/2 cup of butter, granulated sugar, and citrus zest on medium-high for 3-5 minutes until very light and fluffy. Reduce the speed of the mixer to medium and add the eggs one at a time, stopping in between to scrape down the sides of the bowl. Add the vanilla extract.<br />
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4. On low-speed, add half of the flour mixture, the milk, and then the remaining flour mixture, mixing just until combined. Do not overmix.<br />
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5. Evenly distribute the cranberries in the cast-iron skillet over the brown sugar mixture (You may need to re-heat the mixture on low if it has solidified). Pour the batter over the cranberries, then use a spatula to make sure it is evenly distributed over the berries.<br />
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6. Bake the cake until the "top" is golden brown and a toothpick inserted in the center comes out clean, 50-60 minutes. Remove from oven and after 10 minutes, run a knife around the edge of the cake. Place a cake plate over the top of the skillet and flip onto the plate (have courage!) until the cake releases from the pan. Serve cake warm and enjoy.<br />
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Related recipes:<br />
<a href="http://www.nothinginthehouse.com/2015/02/cranberry-chocolate-chess-pie.html">Chocolate Cranberry Chess Pie</a><br />
<a href="http://www.nothinginthehouse.com/2013/12/cranberry-chess-pie.html">Cranberry Chess Pie</a><br />
<a href="http://www.nothinginthehouse.com/2014/12/cranberry-pie.html">Cranberry Pie</a><br />
<a href="http://www.nothinginthehouse.com/2012/10/pear-tarte-tatin.html">Pear Tarte Tatin</a>emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com2tag:blogger.com,1999:blog-24409356.post-51539851019728023802016-01-14T22:31:00.004-05:002016-01-15T09:54:18.950-05:00Chocolate Peppermint Cream Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3jw1pqoCO1EcmVP0dPHVmd8vB1FcHJC0zkCNFqfzxTnFAQ5jGNK1M0s9PSNkOYQphegeg6GtLMwj4gN55YGzf8gtpByvIockys-t8aVoh6fsnGHSJSJh8w2LlBUd6bGThnVI/s1600/32740008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Chocolate Peppermint Cream Pie" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3jw1pqoCO1EcmVP0dPHVmd8vB1FcHJC0zkCNFqfzxTnFAQ5jGNK1M0s9PSNkOYQphegeg6GtLMwj4gN55YGzf8gtpByvIockys-t8aVoh6fsnGHSJSJh8w2LlBUd6bGThnVI/s640/32740008.jpg" title="Chocolate Peppermint Cream Pie | Nothing in the House" width="640" /></a><br />
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Aside from holiday guides and <a href="http://www.nothinginthehouse.com/2016/01/molly-reeders-kitchen-drawings.html">Molly's beautiful illustrations</a>, it's been a while since I've written a proper post. I do have a fairly justifiable excuse, though: at the end of October, I packed up my D.C. apartment, and with my parent's help, drove the 360 miles to my new home in Charleston, West Virginia. The move was prompted by my acceptance of a state folklorist position with the <a href="http://wvhumanities.org/">West Virginia Humanities Council</a>-- a real dream job for me.<br />
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Since then, it's been a whirlwind-- a new city, a new state, a new apartment, a new job where I'm building a new program. I got an all-wheel drive car and a Janus-faced tortoiseshell kitten named <a href="https://www.instagram.com/explore/tags/thecattywren/">Wren</a>. I really like it here-- it's friendly and cheap and scrappy and coleslaw is an obligatory topping on all hot dogs. But it did take me a while to settle into my new place. Mainly, this was because the state of the kitchen was not especially conducive to baking, an activity that always grounds me in a new place. However, with my parents' help once again, a good dose of elbow grease, and a coat of paint, my kitchen is now a room where I don't mind spending a few hours, say, baking a pie.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizr7RTHo0rIJrWek8wEOnsxP4JFFr6jCMOLjTBsL6dD3qnR82_In85wYYqXg3Q323Mu1CfTNam59bSMoGYIQD1BOwGtpbilYH4ApodMnVpXf7tIcQ2UoAXcUVoqI1YXq3j3A-M/s1600/32740009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Chocolate Peppermint Cream Pie" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizr7RTHo0rIJrWek8wEOnsxP4JFFr6jCMOLjTBsL6dD3qnR82_In85wYYqXg3Q323Mu1CfTNam59bSMoGYIQD1BOwGtpbilYH4ApodMnVpXf7tIcQ2UoAXcUVoqI1YXq3j3A-M/s640/32740009.jpg" title="Chocolate Peppermint Cream Pie | Nothing in the House" width="640" /></a><br />
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This Chocolate Peppermint Cream Pie was the first I made here. <a href="http://www.kingarthurflour.com/recipes/chocolate-cream-pie-recipe">King Arthur Flour</a> and <a href="http://www.bonappetit.com/recipe/no-bake-chocolate-cream-pie-with-toasted-meringue">Bon Appétit</a> were both touting their Chocolate Cream Pie and I had brought with me an excess of <a href="http://www.npr.org/2013/12/03/248452905/get-freshly-minted-this-holiday-season">homemade mint extract</a> and peppermint candies from some past baking projects so I adapted the recipe to incorporate these. I had some leftover filling, which I scooped into ramekins for Chocolate Peppermint pots de crèmes, and I brought most of the pie into work the next day-- not a bad way to win the favor of your new coworkers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_T5NKOu1eAC-YnWAvx8TO5G88Q0n_7is0y8l6W-DHms_5Udn5cYpguGCtslRtLdpubb_jZmeJn-XrxhvBNE-oTuasnuCsNclug5b8w39JwL1Jizx-cUVtjQfOth5aMhOTT_60/s1600/32740010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Peppermint Cream Pie" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_T5NKOu1eAC-YnWAvx8TO5G88Q0n_7is0y8l6W-DHms_5Udn5cYpguGCtslRtLdpubb_jZmeJn-XrxhvBNE-oTuasnuCsNclug5b8w39JwL1Jizx-cUVtjQfOth5aMhOTT_60/s640/32740010.jpg" title="Chocolate Peppermint Cream Pie | Nothing in the House" width="640" /></a></div>
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<b>Chocolate Peppermint Cream Pie</b><br />
Adapted from <a href="http://www.kingarthurflour.com/recipes/chocolate-cream-pie-recipe">King Arthur Flour</a><br />
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<u>Ingredients</u><br />
For the pie:<br />
<a href="http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html">Nothing in the House pie crust</a>, halved<br />
2 Tablespoons unsalted butter, cut into cubes<br />
1 1/3 cups semisweet chocolate, chopped<br />
1 Tablespoon peppermint extract (can add more or less to taste)<br />
2/3 cup granulated sugar<br />
3 Tablespoons cornstarch<br />
2 Tablespoons unsweetened cocoa powder<br />
1 teaspoon espresso powder, optional (for richer chocolate flavor)<br />
1/8 teaspoon salt<br />
3 large egg yolks<br />
1 cup heavy cream, divided<br />
2 cups whole milk<br />
1 beaten egg + 1 Tablespoon whole milk or cream, for egg wash<br />
Turbinado sugar, for dusting<br />
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For the topping:<br />
1 cup heavy cream<br />
1/4 cup confectioners sugar<br />
1/2 teaspoon vanilla extract<br />
1/2 cup peppermint candies (or leftover candy canes), crushed<br />
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<u>Directions</u><br />
For the crust:<br />
1. Prepare half of Nothing in the House pie crust as per <a href="http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html">the directions</a>, reserving the leftover egg for an egg wash and saving other half of the recipe in the freezer for a future pie. Chill dough at least one hour before rolling and fitting into a greased and floured 9-inch pie pan. Prick crust with fork all over the bottom. Place pie pan in the freezer for 1 hour to set before baking. Meanwhile, preheat oven to 350 degrees F.<br />
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<span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif; font-size: 15px; line-height: 21px;">2. </span><span style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;">Remove crust from freezer, line with parchment paper and fill with pie weights or dried beans. Blind bake crust for 20 minutes. After 20 minutes, remove paper and weights, brush with egg wash and dust with Turbinado sugar. Return crust to oven and bake for 5-8 more minutes more or until fully baked, puffed, and golden brown. Let cool while you prepare the filling.</span><br />
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For the filling:<br />
1. In a medium mixing bow, place the chopped chocolate, butter, and peppermint extract. Set aside. In a medium saucepan off of the heat, whisk together the sugar, cornstarch, cocoa, espresso powder (if using), and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth and no lumps remain. Repeat with another 1/4 cup of the cream, then whisk in the egg yolks.<br />
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2. Put the saucepan over medium heat, and gradually whisk in the remaining cream and milk.
Bring the mixture to a boil, whisking constantly for 1 minute.
Remove the pan from the heat and pour the mixture over the chocolate and butter.
Whisk until the chocolate is melted and the mixture is smooth.
Pass the filling through a sieve into a bowl to make sure there are no lumps.<br />
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3. Place plastic wrap tightly over the surface of the chocolate mixture to prevent a skin from forming. Place in the fridge until completely chilled. Meanwhile, prepare the topping.<br />
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For the topping:<br />
1. Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip until the whisk begins to leave tracks in the bowl.
Add the sugar and vanilla and whip until the cream holds a medium peak.<br />
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2. Transfer the chilled filling to the cooled and baked pie crust and smooth with a rubber spatula.
Spoon or pipe the whipped cream on top of the filling.
Chill the pie until ready to serve, then sprinkle with crushed peppermint candies.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMwDuTtkRqkAW2gPaSl5sHOOsAVSNjd6Wcqe21B-hTfztaHsCbYTT5y5tZ22ShEc-0RZhYHat0aY-x2tnnS1c1oJJv9NI2nRrCM9K2ETLAT8G798Bu0QJDqEdN_mOuOsfr71EL/s1600/32740011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Chocolate Peppermint Cream Pie Slice" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMwDuTtkRqkAW2gPaSl5sHOOsAVSNjd6Wcqe21B-hTfztaHsCbYTT5y5tZ22ShEc-0RZhYHat0aY-x2tnnS1c1oJJv9NI2nRrCM9K2ETLAT8G798Bu0QJDqEdN_mOuOsfr71EL/s640/32740011.jpg" title="Chocolate Peppermint Cream Pie | Nothing in the House" width="640" /></a><br />
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Related recipes:<br />
<a href="http://www.nothinginthehouse.com/2012/11/chocolate-chess-pie.html">Chocolate Chess Pie</a><br />
<a href="http://www.nothinginthehouse.com/2014/02/dark-chocolate-lavender-tart-with-lemon.html">Dark Chocolate Lavender Tart with a Lemon Cardamom Crust</a><br />
<a href="http://www.nothinginthehouse.com/2014/03/grasshopper-pie.html">Grasshopper Pie</a><br />
<a href="http://www.npr.org/2013/12/03/248452905/get-freshly-minted-this-holiday-season">Homemade Peppermint Extract</a><br />
<a href="http://www.nothinginthehouse.com/2012/12/peppermint-pattie-tart.html">Peppermint Pattie Tart</a>emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com3tag:blogger.com,1999:blog-24409356.post-19931460975247632852016-01-13T12:47:00.000-05:002016-01-13T13:50:05.720-05:00Molly Reeder's Kitchen Drawings<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1WEZfD6bKsULFT2BSV9GhnY3GnlssL_7VTcG7eBy1coah-fpWHpQ3VwfcCN1RsVMJXkakqKMnCTcUahnLFGme2q8OET6t20OxMg9_HQpJ67suHhqsekAOk97tfpDhxfimg_61/s1600/HousepieCrop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Illustration of Emily Hilliard of Nothing in the House by Molly Reeder" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1WEZfD6bKsULFT2BSV9GhnY3GnlssL_7VTcG7eBy1coah-fpWHpQ3VwfcCN1RsVMJXkakqKMnCTcUahnLFGme2q8OET6t20OxMg9_HQpJ67suHhqsekAOk97tfpDhxfimg_61/s640/HousepieCrop.jpg" title="Drawing of Emily Hilliard of Nothing in the House by Molly Reeder" width="576" /></a>
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A couple of years ago, my friend <a href="http://www.mackannecheese.com/">Mack</a> shot an interview with me as I prepared for our annual <a href="http://www.nothinginthehouse.com/2014/03/pie-day-2014.html">Pi(e) Day celebration</a> at my home in D.C. In the interview, I talk about how I learned to bake from my mom and grandmother, so ask Mack was putting together the footage, she asked if I had any photos of them working in the kitchen that she could use as B-roll. I asked my mom, and she scoured albums and photo boxes, and found none. There were pictures of desserts she had made, of my brother and I blowing out candles on homemade birthday cakes, and of the family sitting around the table at Thanksgiving, but there were no images of her doing the actual labor of home cooking. </div>
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That struck me as odd and unbalanced. It may be my folkloric tendencies speaking here, but for me the images of daily work-- in messy kitchens, basement workshops, or leaf-strewn yards-- carry more emotional and narrative weight than the posed and stifled family photos taken during vacations or at graduations and family reunions. They capture us in situ, and convey a story about who we are and what we do and make and value.</div>
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So I was particularly excited when artist <a href="http://mollyreeder.com/">Molly Reeder</a> contacted me about her kitchen drawing project, in which she illustrating a series of images of cooks and bakers working in their home kitchens. She highlights this labor so beautifully, in grayscale pencil drawings that accentuate the gestures and stances of her subjects as they sprinkle sugar, wash dishes, or consult a cookbook recipe. Molly illustrated a <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQ5hr-gw_UnwNiDpX0QwXkop4BVJ9fbtu8hAXSezILj45eNkM5AugzWi_kAw2v9OJQOc_puY5wixkc3iyhI3fyjkHe7VM7mxKBPTRaWpBt3Z07-Zp008-_D9zLWDZKhum_QCh/s1600/Pie+Day13Smore.jpg">photo of me</a> taken by Mack during those <a href="http://www.nothinginthehouse.com/2014/03/pie-day-2014.html">Pi(e) Day preparations of 2014</a>, and is working on an entire series, including the one below of Yossy Arefi of <a href="http://www.apt2bbakingco.com/">Apt 2B Baking Co</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoNnTM8wFfP0QzCY3CK5pkyR68VPuCL0H9rXr1VePwLq8jiYTUMk6Z6MZmhNRTyvqrwThpAl_el7gCBsCGIAFMj8R5F-2bvcWJ_xQr5YExZQWNGSQhSXP-hz4_ifgCgtN30lQ7/s1600/yossycrop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Illustration of Yossy Arefi of Apt. 2B Baking Co. by Molly Reeder" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoNnTM8wFfP0QzCY3CK5pkyR68VPuCL0H9rXr1VePwLq8jiYTUMk6Z6MZmhNRTyvqrwThpAl_el7gCBsCGIAFMj8R5F-2bvcWJ_xQr5YExZQWNGSQhSXP-hz4_ifgCgtN30lQ7/s640/yossycrop.jpg" title="Drawing of Yossy Arefi of Apt. 2B Baking Co. by Molly Reeder" width="482" /></a></div>
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I'm honored to be a part of this project which so elegantly illuminates the daily activity of kitchens, and I can't wait to see the final exhibit. You can find more of Molly's work and more about the series via her <a href="http://mollyreeder.com/">website</a> and on <a href="https://www.instagram.com/mollyreeder/">Instagram</a>.emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com3tag:blogger.com,1999:blog-24409356.post-80676264407921857652015-12-23T20:40:00.000-05:002015-12-23T20:40:19.894-05:00Christmas Pie Ideas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0iYjiCAj3C4QnVzXCoc0qdiy7OChSfmqdnLU6CmIClKHyQYg5dyAN6X0RbukjlXJ-PQdI-UA7MLnjT_SVUnF6hAdHMkHmzBrkR3oFsX2ZUNGY4sHhX0UkL7l8CtTI2c3S2i77/s1600/Image-1+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0iYjiCAj3C4QnVzXCoc0qdiy7OChSfmqdnLU6CmIClKHyQYg5dyAN6X0RbukjlXJ-PQdI-UA7MLnjT_SVUnF6hAdHMkHmzBrkR3oFsX2ZUNGY4sHhX0UkL7l8CtTI2c3S2i77/s640/Image-1+%25281%2529.jpg" width="640" /></a></div>
<span style="color: #483012; font-family: Crimson Text;"><span style="background-color: white; font-size: 15px; line-height: 21px;"><br /></span></span>
<span style="color: #483012; font-family: Crimson Text;"><span style="background-color: white; font-size: 15px; line-height: 21px;">My trip home for Christmas has been delayed by a pesky migraine, but the upshot is that this extra recovery time offers me chance to squeeze in a little post before the holiday. Things have been busy for me, with a new city and job and all, and I realize my previous post was of a similar bent, just for Thanksgiving, but I'm looking forward to digging back in to some regular posts in the new year. In the meantime, enjoy your winter holiday celebrations, whatever they may be, and hope there's some sweetness to go with it. </span></span><br />
<u style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;"><br /></u>
<u style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;">Chocolate</u><br />
<a href="http://www.nothinginthehouse.com/2013/01/chocolate-orange-pie-with-mascarpone.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Chocolate Orange Pie with Mascarpone Cream</a><br />
<a href="http://www.nothinginthehouse.com/2015/10/chocolate-peanut-butter-pie-with-nabs.html">Chocolate Peanut Butter Pie with Nabs Crust</a>, pictured top left<br />
<a href="http://www.nothinginthehouse.com/2013/03/florioles-milk-chocolate-salted-caramel.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Milk Chocolate & Salted Caramel Hazelnut Tart</a><br />
<a href="http://www.nothinginthehouse.com/2012/12/peppermint-pattie-tart.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Peppermint Pattie Tart</a><br />
<br style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;" />
<u style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;">Fruit & Nut</u><br />
<a href="http://www.nothinginthehouse.com/2014/12/bourbon-ginger-pecan-pie.html">Bourbon Ginger Pecan Pie</a><br />
<a href="http://www.nothinginthehouse.com/2014/12/cranberry-pie.html">Cranberry Pie</a>, pictured bottom right<br />
<a href="http://www.nothinginthehouse.com/2012/08/fig-pistachio-tarte-tatin.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Fig-Pistachio Tarte Tatin</a><br />
<a href="http://www.nothinginthehouse.com/2012/12/shaker-orange-tarts.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Shaker Orange Tarts</a><br />
<br style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;" />
<u style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;">Preserves & Icebox</u><br />
<a href="http://www.nothinginthehouse.com/2012/04/almond-and-seville-grapefruit-ginger.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Almond & Grapefruit-Ginger Marmalade Crostata</a><br />
<a href="http://www.nothinginthehouse.com/2013/03/bakewell-tart-with-apple-rosemary-jelly.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Bakewell Tart with Apple Rosemary Jelly</a>, pictured bottom left<br />
<a href="http://www.nothinginthehouse.com/2013/03/meyer-lemon-honey-marmalade-linzer-torte.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Meyer Lemon Honey Marmalade Linzer Torte</a><br />
<a href="http://www.nothinginthehouse.com/2012/11/speculoos-icebox-pie.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Speculoos Icebox Pie</a><br />
<span style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;"><br /></span>
<span style="color: #483012; font-family: Crimson Text;"><span style="background-color: white; font-size: 15px; line-height: 21px;"><u>Cookies & Cakes</u></span></span><br />
<span style="color: #483012; font-family: Crimson Text;"><span style="background-color: white; font-size: 15px; line-height: 21px;"><a href="http://www.nothinginthehouse.com/2014/12/pea-corn-cookies.html">Pea & Corn Cookies</a></span></span><br />
<span style="color: #483012; font-family: Crimson Text;"><a href="http://www.nothinginthehouse.com/2015/01/sandy-spring-sand-tarts.html">Sandy Spring Sand Tarts</a>, pictured top right</span><br />
<span style="color: #483012; font-family: Crimson Text;"><span style="background-color: white; font-size: 15px; line-height: 21px;"><a href="http://www.nothinginthehouse.com/2014/12/whiskey-soaked-dark-chocolate-bundt-cake.html">Whiskey-Soaked Dark Chocolate Bundt Cake</a></span></span><br />
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<u style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;">Savory</u><br />
<a href="http://www.nothinginthehouse.com/2015_02_01_archive.html">Corn and Black Pepper Crackers</a><br />
<a href="http://www.nothinginthehouse.com/2013/01/ham-gruyere-and-caramelized-onion.html" style="background-color: white; text-decoration: none;">Ham, Gruyère & Caramelized Onion Galette with Fried Egg</a><br />
<a href="http://www.nothinginthehouse.com/2013/02/red-golden-beet-and-goat-cheese-tart.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Red & Golden Beet & Goat Cheese Tart</a><br />
<a href="http://www.nothinginthehouse.com/2012/09/tri-color-potato-caramelized-onion-goat.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Tri-color Potato, Caramelized Onion, Goat Cheese & Rosemary Galette</a><br />
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As always, you can find many more recipes, via the Recipe Index.emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com0tag:blogger.com,1999:blog-24409356.post-47308086588793362042015-11-16T20:17:00.002-05:002015-11-16T20:43:00.286-05:00Thanksgiving Pie Ideas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2qscqmlbrCrkFcgciNfCx47Su75M7bm46qqGgGj9dbzbi6F75L0oXW9dNbsfmUnZoQXYCnr8FV-BpXnQyqpfEiG-z0W7sufUKwXooT-NavAxwf8ubFsgIlNJQocWipR5fI3Y/s1600/Image-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thanksgiving pie recipes" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2qscqmlbrCrkFcgciNfCx47Su75M7bm46qqGgGj9dbzbi6F75L0oXW9dNbsfmUnZoQXYCnr8FV-BpXnQyqpfEiG-z0W7sufUKwXooT-NavAxwf8ubFsgIlNJQocWipR5fI3Y/s640/Image-1.jpg" title="Thanksgiving Pie Ideas | Nothing in the House" width="640" /></a></div>
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;"><br /></span>
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">This is the first time in ten years I'll have spent Thanksgiving with my family. This past decade of Friendsgivings, celebrated from Maine to Maryland, have always been a rowdy <i>delight</i> and have taught me about how to do holidays at the grown-ups table right-- I hope there are many more in store. But this year I'm looking forward to spending the day at home in Indiana. In the past few years, my family has become particularly fond of Hoosier Mama's <a href="http://www.nothinginthehouse.com/2013/12/cranberry-chess-pie.html">Cranberry Chess Pie</a>, so I expect to fulfill a request for one of those, but I'll also likely venture in to new territory-- a <a href="http://www.marthastewart.com/945566/mile-high-pumpkin-pecan-pie">Pumpkin-Pecan Pie</a>, <a href="http://www.lottieanddoof.com/2009/04/aurora-tart/">Aurora Tart</a>, or <a href="https://food52.com/blog/14728-cheesecake-pie-why-didn-t-we-think-of-this-earlier">Apple Cider Cheesecake</a>, perhaps? </span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">If you're also still deciding, here are a few suggestions for your Thanksgiving table-- both savory and sweet. If you don't find quite what you're looking for, check out the </span><a href="http://www.nothinginthehouse.com/p/recipe-index.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Recipe Index</a><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">, as well as past guides from <a href="http://www.nothinginthehouse.com/2014/11/thanksgiving-pie-ideas.html">2014</a>, </span><a href="http://www.nothinginthehouse.com/2013/11/thanksgiving-pie-ideas.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">2013</a>,<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;"> and </span><a href="http://www.nothinginthehouse.com/2012/11/pumpkin-ginger-cheesecake-pie-other.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">2012</a><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">.</span><br />
<br style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;" />
<u style="background-color: white; color: #483012; font-family: 'Crimson Text'; line-height: 21px;">Pumpkin, Squash & Sweet Potato</u><br />
<a href="http://www.nothinginthehouse.com/2015/10/delicata-squash-pie.html">Delicata Squash Pie</a> (pictured, top right)<br />
<a href="http://www.nothinginthehouse.com/2012/03/5th-annual-portland-thanksgiving-in.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; line-height: 21px; text-decoration: none;">Drunken Pumpkin Bourbon Pie with Mascarpone Cream</a><br />
<a href="http://www.nothinginthehouse.com/2013/11/pumpkin-chai-spice-nut-butter-pie.html">Pumpkin & Chai Spice Nut Butter Pie</a><br />
<a href="http://www.nothinginthehouse.com/2014/11/sweet-potato-pie-with-cornmeal-crust.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; line-height: 21px; text-decoration: none;">Sweet Potato Pie with Cornmeal Crust</a><br />
<a href="http://www.nothinginthehouse.com/2012/12/sweet-potato-speculoos-pie.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; line-height: 21px; text-decoration: none;">Sweet Potato Speculoos Pie</a><br />
<u style="background-color: white; color: #483012; font-family: 'Crimson Text'; line-height: 21px;"><br /></u>
<u style="background-color: white; color: #483012; font-family: 'Crimson Text'; line-height: 21px;">Fall Fruits</u><br />
<a href="http://www.nothinginthehouse.com/2012/10/apple-pie-with-salted-caramel-glaze.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; line-height: 21px; text-decoration: none;">Apple Pie with Salted Caramel Glaze</a><br />
<a href="http://www.nothinginthehouse.com/2013/12/cranberry-chess-pie.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; line-height: 21px; text-decoration: none;">Cranberry Chess Pie</a><br />
<span style="background-color: white;"><a href="http://www.nothinginthehouse.com/2014/12/cranberry-pie.html">Cranberry Pie</a></span><br />
<span style="background-color: white; color: #483012; font-family: "crimson text"; line-height: 21px;"><a href="http://www.nothinginthehouse.com/2015/10/red-wine-poached-seckel-pear-tartlets.html">Red Wine-Poached Seckel Pear Tartlets</a> (pictured, top left)</span><br />
<a href="http://www.nothinginthehouse.com/2013/12/persimmon-pie.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; line-height: 21px; text-decoration: none;">Persimmon Pie</a><br />
<u style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;"><br /></u>
<u style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;">Chocolate & Nuts</u><br />
<a href="http://www.nothinginthehouse.com/2012/11/bittersweet-chocolate-pecan-pie-at.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Bittersweet Chocolate Pecan Pie</a><br />
<a href="http://www.nothinginthehouse.com/2014/12/bourbon-ginger-pecan-pie.html">Bourbon Ginger Pecan Pie</a><br />
<a href="http://www.nothinginthehouse.com/2012/11/chocolate-chess-pie.html">Chocolate Chess Pie</a><br />
<a href="http://www.nothinginthehouse.com/2015/02/cranberry-chocolate-chess-pie.html">Cranberry Chocolate Chess Pie</a> (pictured, bottom left)<br />
<a href="http://www.nothinginthehouse.com/2015/04/pine-nut-honey-tart.html">Pine Nut & Honey Tart</a><br />
<u style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;"><br /></u>
<u style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;">Custard & Cheese</u><br />
<a href="http://www.nothinginthehouse.com/2012/12/cranberry-goat-cheese-tart-with-almond.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Cranberry Goat Cheese Tart with Almond Shortbread Crust</a><br />
<a href="http://www.nothinginthehouse.com/2012/09/kentucky-lemon-chess-pie.html">Kentucky Lemon Chess Pie</a><br />
<a href="http://www.nothinginthehouse.com/2013/01/maple-bourbon-buttermilk-pie-with-apple.html">Maple Bourbon Buttermilk Pie with Apple Syrup</a><br />
<a href="http://www.nothinginthehouse.com/2012/11/pumpkin-ginger-cheesecake-pie-other.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Pumpkin-Ginger Cheesecake Pie</a><br />
<a href="http://www.nothinginthehouse.com/2011/12/salty-honey-pie.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px; text-decoration: none;">Salty Honey Pie</a><br />
<span class="Apple-style-span" style="background-color: white; color: #483012; font-family: serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 21px;"><br /></span></span><span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;"></span><u style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;">Savory</u><br />
<a href="http://www.nothinginthehouse.com/2014/02/abra-berens-celery-ham-tart-aka.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; line-height: 21px; text-decoration: none;">Celery Ham Tart aka Pissaladière</a><br />
<a href="http://www.nothinginthehouse.com/2013/11/gordys-cherry-pepper-spread-galette.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; line-height: 21px; text-decoration: none;">Gordy's Cherry Pepper Spread Galette</a><br />
<a href="http://www.nothinginthehouse.com/2014/10/pear-gruyere-caramelized-onion-hand-pies.html" style="background-color: white; color: #927146; font-family: 'Crimson Text'; line-height: 21px; text-decoration: none;">Pear, Gruyere & Caramelized Onion Hand Pies</a><span style="background-color: white; color: #483012; font-family: "crimson text"; line-height: 21px;"> </span><br />
<a href="http://www.nothinginthehouse.com/2015/03/puff-pastry-hand-pies-with-goat-cheese.html">Puff Pastry Hand Pies with Goat Cheese & Hot Pepper Jelly</a> (pictured, bottom right)<br />
<a href="http://www.nothinginthehouse.com/2013/04/swiss-chard-goat-cheese-galette.html">Swiss Chard & Goat Cheese Galette</a><br />
<br style="background-color: white; color: #483012; font-family: 'Crimson Text'; font-size: 15px; line-height: 21px;" />
<span style="background-color: white; color: #483012; font-family: "crimson text"; font-size: 15px; line-height: 21px;">And whether from this list or not, I'd love to hear what you'll be making this Thanksgiving-- I may even have to borrow your idea. </span>emilyhttp://www.blogger.com/profile/18015734013726956226noreply@blogger.com1