I have never been a fan of apple pie, I always referred to the flavor as boring and not very exciting. I suppose the phrase, "As American as apple pie" exists for that reason; its wholesome and cookie cutter. So, when I saw the idea to add cayenne pepper to apple pie I decided to give it a try, hoping it would improve my lackluster opinion on the flavor......and I have to admit, it did.
Ingredients:
10 cups of peeled, thinly sliced apples (I used 8 Granny Smiths)
1 cup sugar
1/2 cup flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp paprika
1/4 tsp cayenne
Preheat the oven to 425 degrees.
Mix all of the ingredients together in a bowl, I recommend using your hands. Then pile it high into your chosen pie crust, cover with your other round of dough, seal the edges, cut 3-6 leaf shaped holes near the top. And if desired brush with egg white, and sprinkle with coarse sugar.
Place the pie in the oven for 10 minutes, then decrease the oven temperature to 375 degrees and let bake for 40 minutes. This pie packs a bit of a punch from the cayenne, which I and others enjoyed. But if you do not like heat/spice I would decrease the cayenne to 1/8 tsp and the paprika to 1/4 tsp.
I found the pie a bit drier than my liking, but I am not sure how I could make it more moist. If you have any suggestions let me know! I suppose serving with ice cream would help as well, to also balance the sweet and spicy.
Sunday, July 31, 2011
Friday, July 29, 2011
Plum Pie
This is the first time I baked a Plum pie, I decided to test it out since the plums were free (there was an abundance at my grandparents orchard).
Ingredients:
6-7 cups sliced plums (no need to peel)
1 1/2 cups sugar
2 tbs flour
1/4 tsp salt
3/4 tsp pumpkin pie spice
1 tsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
1 tbs tapioca
Preheat the oven to 375 and bake for 40-50 minutes.
Mix all of the ingredients together in a bowl and pour into your pie crust, I recommend using a lattice crust, brushing with egg white, and sprinkling with coarse sugar.
The pie was very liquidy when baking so I suggest adding more flour or tapioca, it wasn't runny though when I served it the next day. It is also helpful to place the pie on a baking sheet, so any run off does not drop into your oven and set off the smoke alarm! This pie is a little tart, but some commented that they liked the tartness.
Ingredients:
6-7 cups sliced plums (no need to peel)
1 1/2 cups sugar
2 tbs flour
1/4 tsp salt
3/4 tsp pumpkin pie spice
1 tsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
1 tbs tapioca
Preheat the oven to 375 and bake for 40-50 minutes.
Mix all of the ingredients together in a bowl and pour into your pie crust, I recommend using a lattice crust, brushing with egg white, and sprinkling with coarse sugar.
The pie was very liquidy when baking so I suggest adding more flour or tapioca, it wasn't runny though when I served it the next day. It is also helpful to place the pie on a baking sheet, so any run off does not drop into your oven and set off the smoke alarm! This pie is a little tart, but some commented that they liked the tartness.
Saturday, July 23, 2011
Crispy Stuffed Zucchini Flowers
I never knew that zucchini flowers were an edible and worthy ingredient for cooking, until recently when I saw two chefs on television cooking with them.
If you are unfamiliar with a zucchini flower, this is what I am talking about:
It grows on the end of a small zucchini and gets tossed aside in the garden, but for this dish the zucchini flower takes its much deserved place in the spotlight!
This recipe was taken and modified from Jamie Oliver's own recipe:
7 ounces of ricotta cheese
A pinch of ground nutmeg
A small handful of parmesan cheese
The zest of one lemon
1 green chile (halved, seeded, and finely chopped)
Salt and Pepper
1 3/4 cups flour
1 1/2 cups white wine or sparkling water
8 zucchini flowers
Vegetable oil
Directions:
Prep your zucchini flowers by removing the stamen from the middle of the blossom, watch out for bugs (I found one in mine)! Lightly rinse them with water, dry them off, and set them aside.
Now for the filling,
Mix together the ricotta cheese, lemon zest, nutmeg, chopped chile, parmesan, and add some salt and pepper to taste.
Next is the batter:
Whisk together the flour, wine or sparkling water, and a pinch of salt until the batter is smooth. You should be able to dip your finger in the batter and it will coat it nicely, add more flour if its too runny or more liquid if its too thick.
Stuffing the Flowers:
Fill a plastic bag with the filling and snip the end to create a piping bag, squeeze the mixture into each of the flowers until they are full, then carefully press the flowers back together to seal the mixture inside.
Now for the dangerous part!
Frying: I got hit with a few bits of oil, so be careful! (I recommend using the pots lid to fend off any violent oil)
Have tongs ready, and a plate double lined with paper towels. Pour the oil into a fryer or large sauce pan (I only filled a sauce pan about a inch and a half deep with the oil). Turn on the heat to medium-high or high and let the oil it heat up. Coat your flowers in the batter and place them in the hot oil, make sure not to place too many in at once or else they will stick. Turn them over with your tongs when the sides begin to turn golden brown and once all the sides are golden, move the flowers onto your paper towel lined plate.
They are now ready to serve! You can modify this recipe in any way you would like by using a different filling or creating a nice sauce to serve alongside, Bon Appetit!
If you are unfamiliar with a zucchini flower, this is what I am talking about:
This recipe was taken and modified from Jamie Oliver's own recipe:
7 ounces of ricotta cheese
A pinch of ground nutmeg
A small handful of parmesan cheese
The zest of one lemon
1 green chile (halved, seeded, and finely chopped)
Salt and Pepper
1 3/4 cups flour
1 1/2 cups white wine or sparkling water
8 zucchini flowers
Vegetable oil
Directions:
Prep your zucchini flowers by removing the stamen from the middle of the blossom, watch out for bugs (I found one in mine)! Lightly rinse them with water, dry them off, and set them aside.
Now for the filling,
Mix together the ricotta cheese, lemon zest, nutmeg, chopped chile, parmesan, and add some salt and pepper to taste.
Next is the batter:
Whisk together the flour, wine or sparkling water, and a pinch of salt until the batter is smooth. You should be able to dip your finger in the batter and it will coat it nicely, add more flour if its too runny or more liquid if its too thick.
Stuffing the Flowers:
Fill a plastic bag with the filling and snip the end to create a piping bag, squeeze the mixture into each of the flowers until they are full, then carefully press the flowers back together to seal the mixture inside.
Now for the dangerous part!
Frying: I got hit with a few bits of oil, so be careful! (I recommend using the pots lid to fend off any violent oil)
Have tongs ready, and a plate double lined with paper towels. Pour the oil into a fryer or large sauce pan (I only filled a sauce pan about a inch and a half deep with the oil). Turn on the heat to medium-high or high and let the oil it heat up. Coat your flowers in the batter and place them in the hot oil, make sure not to place too many in at once or else they will stick. Turn them over with your tongs when the sides begin to turn golden brown and once all the sides are golden, move the flowers onto your paper towel lined plate.
They are now ready to serve! You can modify this recipe in any way you would like by using a different filling or creating a nice sauce to serve alongside, Bon Appetit!
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