OT: National Pecan Pie day debate...
Russ Barnard
7 years ago
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Russ Barnard
7 years agoRelated Discussions
Canned Apple Pie Filling Recipe
Comments (10)Diane, Stop talking about pie? Well, OK, we can stop talking about it but I also could say just what my mom used to say....."And if everyone else went and jumped off the rooftop, I'd suppose you'd have to do it too." (A momily. A momism. You know what I mean, just substitute 'eating pie' for 'jumping off the rooftop". LOL) And, exactly what baby weight are you referring to? I don't see any excess weight on you in the photos on your blog. You look perfectly normal and healthy, and NOT fat, girl. In fact, you look wonderful for a woman who's had a whole bunch of children....better than most women look after 1 child. Melissa, "MY" apple pie jam is Linda Lou's Apple Pie Jam recipe from the Harvest Forum here at Garden Web. Just go there and use a forum search using the search box, and a million threads with the recipe will pop up. I especially love the apple pie jam on apple muffins. For the best salsa recipe in the world, go back to the Harvest Forum and type in "Annie's Salsa". Every batch I've made has been darn near perfect and every person to whom I've given a jar has said the same thing..."that's the best salsa I've ever had". It is better than every other recipe I use. I think I made 7 or 8 kinds of salsa this year, and next year I may make only Annie's Salsa. Tomorrow I'll try to sit still long enough to type in the other salsa recipes I use, but Annie's Salsa is all you'll ever need. : ) If you can't find Annie's Salsa or Linda Lou's Apple Pie Jam on the Harvest Forum, let me know and I'll go find them. I never post on the Harvest Forum, but I scout it often for recipes. And, while you are there, search and find the oh-so-easy sour cream walnut recipe. I usually make pecan pralines as Christmas gifts, but next year I think that I'll make sour cream walnuts. If you make them, you have to wrap them up and give them away as gifts RIGHT AWAY or you'll find yourself eating all of them....just you and your family, sitting there munching away until the whole batch is gone....not that we did that here...but we wanted to! Dawn...See MoreKeith's Pecan Pie Cake---A WINNER!
Comments (32)Diane - A word of warning on the pecans...they will not keep long if they are cracked unless you freeze them. Of course that may not be a problem, if you are eating them that fast. LOL The reason that I know this is that my niece gave me a bag of cracked ones one time and I left them in the bag for a little too long. One day I opened the door to the room where they were and I had about a thousand littles moths flying around. They had hatched out and been well fed in the bag of pecans. Diane - You have come to the right place for the piecrust. I cannot even stand the thought of using lard and I think it would be way to much trouble if I had to do the frozen chipped butter thing, or the ice water thing that some people do. Warning: You are going to think this ingredient list looks funny, but give it a try. Make sure you have waxed paper. 2 cups flour (scant) 1 teaspon salt 1/2 cup cooking oil 1/4 cup buttermilk You can stir this with a spoon and it should be a soft dough. It will be much softer to roll out than most pie crusts. The trick is in handling the crust, so read this part carefully. Take out a little more than half for the bottom crust and place it between two sheets of waxed paper. Roll out with a rolling pen. After you have rolled it to the proper thickness, remove the top sheet of paper by carefully pulling it from one side. Lay it back down on the dough again. That was just to release it from the paper and make it release better later on. With both sheets back in place, flip the entire thing over so the bottom piece of paper is now the top piece. Remove the paper that is now on top and set it aside. Now here is the tricky part. Pick up the dough, still on the paper, by using both hands placed about 2/3 back on the crust and your pie pan in front of you. Let 2/3 hang toward you and let the 1/3 drop back over your hands. Starting with the 2/3 part, place it in your pan with the paper still attached. As you lay it down, the paper is now on top. Now slowly peel off the paper. This sounds like it slow process, but it really isn't after you get the hang of handling the dough. If you have a problem, just patch it. Since you didn't add more flour in the rolling out process, you can throw the scraps back into the bowl and use them as part of the next crust. I have quadrupled this recipe several times without any difficulty but I would suggest you make it as a single pie the first time so you know how the dough should feel. I predict you will never go back, once you have tried this one. Very little mess to clean up since the rolling pin never touched the crust, and there is no flour mess to contend with....See MoreIf anyone's not totally sick of talking about pie crust
Comments (57)I debated on whether to add this since it is long. It was submitted by Marys1000 back in Oct '08. Don't know which forum. But it was a lot of fun to read and you might enjoy it: Here is an article I found very informative in my search for info on pie crusts. She spent a lot of time actually baking with lard, oils, goose fat, and even suet. November 15, 2006 Heaven in a Pie Pan: The Perfect Crust By MELISSA CLARK A FEW years ago, I achieved perfection in a pie crust and it smelled like pig. Not in a muddy, barnyard way, but with a very subtly meaty, nutty aroma. Carefully confected with part butter and part freshly rendered lard, this pie pastry was everything baking-book authors and bloggers wax poetic about: a golden-brown-around-the-edges epiphany richly flavored and just salty enough to contrast with the sweet apple filling, the texture as flaky as a croissant but still crisp. It shattered when you bit it, then melted instantly on the tongue. The only problem with my masterpiece, I told my guests as they licked the crumbs off their plates, was that I was never, ever going to make it again. Because what they didnt see was the outsize effort that went into acquiring and preparing the not-so-secret ingredient: leaf lard, the creamy white fat that surrounds a hogs kidneys. The veritable ne plus ultra of pig fat, its far superior to supermarket lard, which is heavily processed stuff that can have an off taste. But leaf lard is hard to track down (I special-ordered it from a friendly butcher) and a headache once you get it. Step one: pick out any bloody bits and sinews, chop the fat into pieces, and render it slowly in a double boiler for eight hours. At the end of the day, be prepared for a kitchen that smells like breakfast at a highway diner, and a pan full of dangerously molten fat crowned with cracklings. The leaf lard may have made great crust, but, like homemade cassoulet and puff pastry, this was a culinary Everest I felt no need to climb twice. Everest became a lot more manageable when I discovered that rendered leaf lard was available at the Flying Pigs Farm stand at the Union Square and Grand Army Plaza Greenmarkets on Saturday and by mail order. With this convenience at hand, I decided to have a pre-Thanksgiving pie crust baking binge to see whether, with the prep times and mess not being a factor, lard pastry was really the best when tested next to my favorite standby, an all-butter crust. Or was my memory of the lard pie crusts sublimity simply a hallucination caused by long hours of porcine toil? And while the kitchen was a floury mess anyway, why not test a variety of other fats to see how they affected the flakiness and flavor of the final crust? With fat as my variable, I decided to keep all the other ingredients in the crust as straightforward as possible. That ruled out using a mix of flours with different protein levels (like bread flour, cake flour and Wondra). For this pie, I went with all-purpose all the way. But before I started baking, I did some research in the pie crust recipe canon. Most crusts were a combination of shortening and butter, or all butter, so I started there. I first made five crusts: all-butter; all-shortening (I used the trans fat-free kind now on the market); 50-50 butter and shortening; 70 percent butter to 30 percent shortening; and vice versa. Crisp, flaky and sweetly luscious with deep, browned flavor, the all-butter crust was the hands-down favorite. The shortening crust, however, was a bust among tasters. Even when combined with 70 percent butter, all agreed that the unpleasant greasy film the shortening left on the palate was not worth the vague texture improvement. Shortening is much less expensive than butter. Is it popular with bakers because of the cost? Rose Levy Beranbaum, author of "The Pie and Pastry Bible" (Scribner, 1998), gave another explanation. Because shortening is manufactured for stability at extreme temperatures (both hot in the oven and cold in the fridge), it is very easy to work with, she explained in an interview. "Shortening crusts enable you to get fancier decorations that will hold up when you bake," she said. Once she mentioned it, I realized that even the quickly crimped borders on my shortening crusts stayed pert in the oven compared to the butter border, which melted into Gaudí-like undulations. With round one going to butter, I next experimented with oil crusts inspired by the Mediterranean appeal of a pie pastry scented with extra-virgin olive oil holding a caramelized pear-pomegranate filling. I tested several olive oil variations, chilling the oil in the freezer before cutting it into the flour, and trying other desperation measures like adding egg to one, baking powder to another, and some butter to a third. Then I went on to test canola oil, grapeseed oil, coconut oil and ghee. Not one managed to even get close to a minimally acceptable flakiness level. I had better luck using chilled mixed-nut butter (you could use any natural nut butter, such as peanut, hazelnut, cashew, almond and so on). Combined with regular butter, it turned out a marginally flaky, cookie-like crust with a toasted nut flavor that goes particularly well with pumpkin pie. A dozen or so pies down, it was finally time to pull out my hero, the rendered leaf lard. I pitted it against an array of animal fats beef suet (the fat surrounding the kidneys), duck fat and processed supermarket lard just to see what would happen. The processed lard was not available at my Park Slope supermarket, but I scored it in a nearby bodega. I ordered rendered duck fat online, and picked up suet from the butcher, who charged me a token dollar and told me he usually threw it away. Then I baked and baked. The whole house took on a rich pastry scent with undertones of roasted meat and butter, tinged with ginger, nutmeg, thyme and honeyed apples from the fillings. Not wanting to give up the flavor of butter entirely, I tested all the recipes using half butter, half other animal fat, and also at a ratio of 70 percent butter to 30 percent other fat. I also made a few crusts using all high-fat, European-style butter. The crusts were spectacular, each in its own way. The high-fat butter produced a crust that was markedly flakier, more tender and puff-pastry-like than those made with regular butter. It also shrank a bit less when I pre-baked it, and had an irresistible, browned butter flavor. This was the perfect crust for anyone not inclined to include meat products in a dessert. But overall, the favorites were the crusts using 70 percent butter and 30 percent animal fat. Any more animal fat pushed the meatiness factor too far onto the savory side of the pie spectrum, making these better for quiches than for fruit and custard fillings. Of the three animals, pig, cow and duck, the duck fat crust had the lightest flavor and, texturally, struck the best a balance between crisp and flaky. The pie crust revelation, however, was the suet pastry. As easy to work with as the shortening crust, it retained its shape perfectly in the oven, baking up crisp yet marvelously tender and flaky. It was nearly as delectable as the leaf-lard crust, tasting rich and slightly meaty, though not identifiably beefy. Suet is easy to find (most butchers can get it for you) and inexpensive. One caveat: suet is sold unrendered, but, as I discovered by way of my own laziness, you do not need to render it. Simply cut out the pinkish bits, finely dice or grate the chilled white fat, and toss it in with the butter. More refined bakers might blanch at the idea; if youre one of them, go ahead and render to your hearts content. Still, the leaf lard crust was as gorgeous as I remembered. Puffing up in the oven, and crumbling deliciously when you cut it, it took the crown. That very mild hint of bacon was happily still there. Not so with the processed lard pastry, which had an off flavor veering toward barnyard. Now, after my brief moment of pastry satisfaction, Ill move onto the next obsessive round of pie crust testing. Theres a whole roster of fats Ive yet neglected goose fat, marrow, foie gras fat, browned butter, truffle butter ... and if anyone out there has a source for bear fat, Ill try that too....See MoreO/T but..do you do 'Thanksgiving'...?
Comments (88)In my family, in the Pacific Northwest of the United States the Thanksgiving meal always included: A big plate of crudites with onion dip. a crystal platter with black olives, enough for every child to slide a big black olive over each of her fingers. a big roast Turkey, when Grandma was alive it would be a 24 pound bird. with stuffing made with toasted bread cubes, onions, celery and sage and other herbs and chicken broth. gravy made with giblets. Mashed white potatoes made with butter and cream. Sweet potato sliced and baked with lots of butter and with small marshmallows baked on top. Cranberry sauce. One puts this on the turkey. I saw a movie set in England where someone very kindly tried to reproduce a Thanksgiving meal for his American wife and he served raspberry jam with the turkey. a heartfelt sentiment which is more important than food. If I were in England and couldn't find cranberries I'd look for lingonbery jam, for they are a bit closer to cranberries in taste, though the berries are smaller. Brussels Sprouts Rolls or biscuits and butter. and for dessert pumpkin pie with whipped cream on top. Now that I've lived in California for 30 years I've seen many Thanksgivings that had all of the above foods but also had in addition to pumpkin pie, a very rich pie made of pecans. Most of , no- all of the African Americans I've known always have sweet potato pie in lieu of pumpkin pie and in my opinion it is a far superior pie. Nowadays we usually start with a big salad often a Caesar salad as it is simple and the rest of the food is so rich. I love Thanksgiving, it is such a heartwarming holiday with none of the commercial stress of Christmas when one is rushing around trying to find a parking space and then the right gift for every one. Although it takes a large effort to cook a large Thanksgiving meal. I often feel closer to God on Thanksgiving for God is Love, and love is a familiar feeling on that day along with gratitude. Most Thanksgivings I've been at have always had one or two persons who were invited at the last minute when someone found out they had no family locally to go to . I have been that person myself several times when new to an area. Thanks for asking, Lux....See Moremsmeow
7 years agoRuss Barnard
7 years agoRuss Barnard
7 years agolast modified: 7 years agodesignsaavy
7 years ago
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