Monday, March 15, 2010
Happy Pi(e) Day
Friday, March 12, 2010
best slice and bake cookies ever
martha saves the day
Saturday, March 6, 2010
me = bad blogger
Wednesday, December 30, 2009
Swedish for a Day
Monday, December 7, 2009
it's freeeezing here
Ok, I know that as a native Minnesotan, I am not supposed to complain about the weather. But three years in Manhattan, where the combination of population density and pollution prevents snow from sticking for more than four hours, have left me totally soft and unprepared for the vicious reality that is Minnesota winter.
very American apple pie
Bubby's Whiskey Apple Crumble Pie (slightly modified by me)
Pate Sucree (recipe from the French Culinary Institute):
125 grams butter, softened
63 grams powdered sugar
1 egg plus one yolk
250 grams all-purpose flour
Crumble Topping:
3/4 c. all-purpose flour
1/4 c. light brown sugar
1/4 c. granulated sugar
1 tsp. cinnamon
Salt
6 tbsp cold unsalted butter
1/2 c. chopped pecans
Whiskey-Apple Filling
3 tbsp. cold unsalted butter
2 pounds tart apples, peeled, cored and sliced 1/4-inch thick (Granny Smith work great)
1/2 c. light brown sugar
Pinch ground cloves
Pinch ground nutmeg (freshly grated, if possible)
1 tsp. ground cinnamon
2 tbsp. whiskey or bourbon (I used Wild Turkey for an All-American Kentucky bourbon take)
1. To make the crust, bring the butter and the eggs to room temperature. Beat the butter and the (sifted) powdered sugar with an electric mixture until thoroughly creamed. Add eggs one at a time, careful to maintain the emulsion and mix thoroughly before adding the next. Add flour and mix only until incorporated. Wrap in plastic and chill in refrigerator for at least one hour.
2. Roll out crust, place in buttered 9-inch pie dish, crimp edges as desired. Chill for at least 30 minutes. (I like glass or Pyrex pie tins, because they allow me to monitor the done-ness of my crust more easily.)
3. Make the crumble topping, either by hand or in a food processor. If the latter, add all ingredients except butter and nuts, pulse to mix. Add butter, pulse until texture approximates lentils or small peas. Add chopped nuts. If by hand, mix all ingredients except butter and nuts until combined, cut in butter with pastry blender or two knives. Mix in pecans at end, chill until needed.
4. Core and slice apples (I tend not to peel mine, you can if you like). Melt butter in frying pan over medium heat, add apples and brown sugar. Cook until slightly soft around the edges, about 10 minutes. Remove from heat, add spices, bourbon. Let cool for 10 minutes
5. Pour filling into chilled crust, top with crumble. Bake at 400 degrees for 10 minutes; lower oven to 350 and bake for another 40 to 50 minutes, or until topping is set and filling is juicy, bubbling, and heavenly-smelling.
6. You'll want to eat it right away, but do yourself a favor and let it rest - the pie will cut more easily and taste even better once it's cooled down (at least an hour - our pie was even tastier the day after Thanksgiving!)