Persimmons are definitely a fruit that’s underrated. If you haven’t used them before, now is a good time to give them a try. Where we are, here in Canada, you start seeing them in the grocery stores around October. A bit pricey at first but they get better as the winter rolls along. Persimmons are in season between November and February. Mildly sweet and juicy with a slight crunch reminiscent of a cross between a peach and a pear. Since there is only a short window in which you can enjoy this exotic fruit, persimmons make up for it by working well in both sweet and savory recipes. Treat them like you would an apple and turn them into jams, puree, tarts and cakes. Paired with pork adds a nice fruity and caramelizing sweetness.
The persimmon is Japan’s national fruit. The most commonly found varieties are the ‘Hachiya’, round with a slightly elongated, pointed base and the ‘Fuyu’, smaller and more tomato shaped. When ripe, both have a red-orange skin and flesh, creamy texture and a tangy-sweet, vanilla like flavor. Persimmons are usually sold unripe, so leave them on the counter for a day or two until the skin deepens to a rich sunset orange.
Classic apple pie gets a seasonal, honey sweet twist when mixed with fresh persimmons and a crunchy topping in this apple persimmon crumble pie.
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Persimmon Apple Crumble Pie
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Instructions
Pastry
Remove the dough disk from refrigerator & roll out onto a lightly floured surface into a 12" round about ⅛" thick.
Gently transfer the rolled dough into a deep dish 9" pie pan, leaving a 1-2" overhang all the way around.
Tuck the edge underneath itself to form a ring around the edge of the pie plate. Flute the edges by pinching the dough between your thumb & pointer finger on one hand & your pointer finger knuckle on the other. Place the pie shell in the freezer to keep chilled while you prepare the filling.
Filling
Peel & core the apples & persimmons, then cut into ⅛"- ¼" slices. Place in a large mixing bowl & toss with the lemon juice, sugars, & spices. Set aside for at least 15 minutes so the juices begin to release from the fruit.
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Crumble Topping
Combine the cold butter cubes, flour, sugars, oats, almonds, salt & cinnamon together in a large bowl. Use your hands to work the butter into the other ingredients until coarse crumbles the size of peas form.
Assemble/Bake
Pour the apple filling into the bottom shell, forming a mound that is taller in the center of the pie.
Whisk the egg & water until blended. Gently brush the exposed, fluted edges of the pie with the egg wash. Sprinkle the crust with coarse sugar. Top pie evenly with crumble topping.
Bake at 400 F. for 20 minutes, then lower the temperature to 375 F. & bake for another 30-40 minutes, rotating the pan halfway through. Bake until the filling is bubbly and the crumble topping turns a deep golden color, you may need to cover the edges and or/tent the pie to keep from over-browning. The fruit should be just soft when poked with a toothpick. Allow to cool on a rack for at least 1-3 hours before serving.
Cream Topping
Whip together sour cream & vanilla sugar.
Serve with your choice of 'cream topping', vanilla ice cream or whipped topping.
The name of today’s pastry was inspired by the round shape of the ‘taler’, a silver coin used throughout Europe for almost four hundred years. Its name lives on in the currency called ‘dollar’.
Taler is a German word for ‘coin’, so the name of the dessert literally translates to ‘streusel coin’. Basically, a free form tart made with a yeast dough topped with a huge amount of streusel, sometimes filled with custard and often with a sugar glaze.
A traditional German streusel (streusel meaning something ‘strewn or scattered’ in German) bakes up into shortbread balls. It makes a crunchy, cookie-like top but is soft on the bottom where it meets the bread/cake or fruit.
Streusel was first popularized in Germany. In its simplest form, it consists of flour, sugar and butter but gets even better with the addition of oatmeal, cinnamon and nuts …. just my opinion of course!
While the origins of the black forest cake aren’t all that clear, some historians believe that its origins can be traced back to the Black Forest Region of Germany. This part of Germany is well known for its sour cherries and ‘Kirschwasser‘ … a clear cherry brandy.
This iconic creation is a layered confection of a liqueur ‘soaked’ chocolate cake with rich whipped cream and sour cherries between its layers. The liqueur and cherries give the cake an intense and unique fruity flavor. It’s these sour cherries which gave it its German name: Schwarzwald Kirsch Kuchen or Black Forest Cherry Cake.
There are many origin stories about the cake. Some sources claim that the name of the cake is inspired by the traditional custom of the women of the Black Forest region, with a characteristic hat with big red pom-poms on top called a ‘Bollenhut’. The earliest published written record of black forest cake was in 1934, by a German confectioner. Today, the cake is well known worldwide and probably one of the most popular cakes in Germany.
This black forest streuseltaler is a fusion recipe I developed combining a chocolate yeast bun with some sour cherries and streusel topping. Since we just happen to have a nice little sour cherry tree growing in our garden, why not put some of them to good use in a German dessert?!
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Black Forest Streuseltaler
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Instructions
Sour Cherry Filling
In a saucepan, place & stir together sugar, cornstarch & salt. Add the water mixture & stir to thoroughly combine. Bring to a boil over medium-high heat, Stirring frequently, & simmer until thickened, about 2 minutes. Gradually fold in cherries. Set aside to cool.
Streusel
In a bowl, place COLD butter. Add flour, sugar & Kirsch if using. With your finger tips work streusel until crumbles form. Spread out on a large tray & set aside in freezer until ready to use.
Dough
In a small dish, combine yeast with lukewarm water & 1 teaspoon of the sugar. Allow to sit for a few minutes until frothy.
In a large bowl, slightly melt butter; cool a couple of minutes then whisk in egg. In another bowl, whisk together flour, cocoa, salt & remaining sugar. Add yeast mixture to butter mixture, whisking together. Add flour mixture, combine then turn on a floured work surface & knead for about 5 minutes. Dough will be soft but not sticky.
Lightly grease bowl, place dough ball in it & cover with a towel. Place in a draft-free place & allow to rise for about 20 minutes.
Line a baking sheet with parchment paper.
Place dough on a work surface, & divide into 12 pieces. Form each piece into a ball & allow to rest for about 5 minutes.
Space out the balls on parchment lined baking sheet. With fingertips, press out each ball to about 3-4-inch diameter. Add about 1 Tbsp of cherry filling to the center of each dough piece, leaving a border around the outside.
Divide streusel topping evenly between the pastries & allow to rise for about 15-20 minutes.
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Bake for about 10-15 minutes. Allow to cool completely on a wire rack. In the meantime, you can prepare the glaze.
Glaze
In a small dish, whisk powdered sugar & Kirsch into a thick glaze. When streuseltaler are cooled, drizzle with glaze.
Recipe Notes
- Kirschwasser is German for 'Cherry Water', and while it may be as clear as water, it packs quite a punch. This double distilled brandy made from the sour Morello cherries is, more often than not, simply referred to as Kirsch. This 'not too sweet with a subtle cherry/almond flavored' liqueur is a vitally necessary ingredient to make a traditional Black Forest Cake; for that is where both the cake and Kirschwasser hail from... The Black Forest, or Schwarzwald, in southwestern Germany.
- Pomegranate juice: A rich and slightly tangy juice can act as a kirsch substitute, particularly in recipes requiring a deep red color. It offers a unique flavor that can add complexity to your dish.
HAPPY MOTHER’S DAY!
Today as we celebrate Mother’s Day, many special memories come to mind. My mother passed away in 1978 but even after 47 years, time has changed nothing. I still miss the sound of her voice, the wisdom in her advice, the stories of her life and just being in her presence. I miss her today as much as the day she left us, and I always will.
It is also with very loving thoughts, Brion & I celebrate my mother-in-law, Dolores, for her loving and kind ways and for raising that ‘special’ man I love sharing my life with. Love to my sisters, who gave so much of themselves to be the great mom’s they are.
In honor of these two precious women who prepared so many wonderful meals for us years ago, I like to post something special on this day. My choice this year are these unique looking raspberry curd tart cases.
I think tart rings give these little tarts more of an upscale look, fitting for the occasion. Using rings instead of tart pans gives such a clean look. Being perforated allows for the ring to heat up quicker (along with it being very thin), which allows for better baking. This also allows steam to escape from the crust, which keeps your crust nice and crispy.
I became interested in making curds a number of years ago. Curds differ from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a bolder, fruitier taste. Also, curds containing butter have a smoother and creamier texture than both pie fillings and custards, which contain little or no butter and use cornstarch or flour for thickening. Additionally, unlike custards, curds are not usually eaten on their own. It seems fruit curds continue to gain popularity as evidenced by the wide array of recipes available today.
I think these should taste as good as they look.
LOVE TO ALL THE MOM’S OUT THERE READING MY BLOG TODAY!
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Raspberry Curd Tart Cases
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Instructions
Pastry
Combine the flour, powdered sugar, cornstarch, salt, & vanilla in a large bowl. Add the butter & mix with your hands until the butter is broken down into pieces the size of peas & the ingredients are well combined. Add the beaten egg & mix with a spatula until the dough is smooth & the egg is fully incorporated. Don’t overmix.
Turn the dough out onto a large piece of plastic wrap & gently shape it into a ball. Wrap the dough in the plastic wrap & flatten it into a disc. Refrigerate for at least 30 minutes or overnight, until cold but still pliable. It should have the texture of clay. While the dough chills is a good time to make the filling.
When the dough has chilled, unwrap the dough and place it on a silicone baking mat (or parchment paper) on your work surface. Roll it out into a rectangle about 1⁄8 inch thick, using a second silicone sheet on top. The silicone mat makes it easier to lift the rolled-out dough onto the sheet pan later. Make sure to work quickly so the dough doesn’t get too warm.
Place the silicone mat with the dough on a baking sheet.
Using the tart rings, cut out 12 circles of dough. Remove the rest of the dough from around the rings.
Reroll remaining dough between 2 sheets of parchment. Using a sharp knife, slice strips about 10 inches long & 3/4- inch thick (or the thickness of your pastry rings). These strips will make the sides of each tartlet. At this point you may want to place the sheet of strips in the freezer for about 5-10 minutes so they will be easier to work with.
Working with one at a time, transfer a strip of dough to one of the tart rings and press it to the sides. Use your fingers to slightly push the bottom of the sides to the dough circle (to seal it). Repeat with the remaining strips of dough.
On another sheet of silicone or parchment, roll out any leftover dough & cut 12 tartlet case tops. Cut round holes in various sizes in them for decoration. Remove excess dough from around & in tops. Place on a separate baking sheet as they will bake faster than the tartlet cases.
Transfer the baking sheets containing the tartlet shells & tops to the freezer & freeze for at least 20 minutes.
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Bake tart rings for about 20 minutes or until golden. Bake tops until they are just slightly golden (they bake fast so you need to keep a close eye on them). Remove from oven.
Raspberry Curd
Combine raspberries, sugar, lemon zest, lemon juice & water in a saucepan over medium-high heat. Bring mixture to a boil (about 5 minutes); reduce heat & simmer 5 minutes. Remove mixture from heat & let stand 5 minutes. Place in a food processor or blender; process until smooth. Strain mixture through a fine-mesh sieve into a bowl & discard solids.
Wipe pan clean & return strained mixture to pan. Whisk together egg yolks & cornstarch in a small bowl until smooth. Stir yolk mixture into raspberry mixture; bring to a boil over medium-low heat (about 5 minutes). Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon). Add salt & butter, stirring until smooth. You may need to return the mixture to processor at this point if your curd doesn't seem smooth enough.
Place curd into a bowl; cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill curd in the refrigerator at least 2 hours, or up to 1 week if making in advance.
Assembly
Place tartlet tops on a wire rack & dust with powdered sugar. Spoon raspberry curd into cooled tart shell & spread into an even layer with an offset spatula. Arrange pastry lid on top of each filled tartlet. Decorate with fresh raspberries. Best eaten when they have chilled OVERNIGHT or a minimum of 2 hours.
Recipe Notes
If you find the dough is to soft to work with just add a small amount of flour, just enough to make it easier to handle.
This is a real nice crispy pastry dough. When its baked it would give the impression of being real hard but instead its crisp and so nice to bite into.
CELEBRATING CINCO de MAYO!
Cinco de Mayo commemorates a regional Mexican military battle, but it has evolved to become an important celebration of Mexican culture. Cinco de Mayo is not a major holiday in Mexico. In fact, it’s even considered a minor holiday in the region where it is observed, Puebla. It commemorates the Battle of Puebla on May 5, 1862, when a small band of Mexican fighters defeated French invaders. It has nothing to do with Mexican independence, contrary to what a lot of North Americans may think.
Today Cinco de Mayo is celebrated extensively in the United States and to a lesser degree around the world, including here in Canada. Decorations use the red, white and green colors of the Mexican flag. There are the sounds of traditional folk music from Mexico. Schools use the celebration to teach about Mexican culture and the Spanish language.
Like any celebration of an important date, food typically plays a significant role in traditions. For the occasion I decided to go with some tender flakey empanadas loaded with ground beef, pork, potatoes, and spices. To keep it even more ‘authentic’, the filling is encased in a cornmeal pastry.
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Meat & Potato Empanadas
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Instructions
Pastry
In a small bowl, combine sour cream & ice water: set aside. In a large bowl, whisk together flour, ½ cup cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, tossing with a fork to evenly distribute it. Do NOT overwork dough.
Cover bowl with plastic wrap & refrigerate for at least an hour.
Filling
Bring potatoes to a boil in salted water. Simmer 15 minutes or until tender. Drain well and mash.
While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for breadcrumbs.
Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.
Assembly/Baking
Divide chilled pastry into 10 balls. Roll each one in cornmeal. Place a ball between 2 sheets of plastic wrap & roll into a 6-inch circle.
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Divide the filling into 10 portions. Place a portion on one side of the pastry circle, leaving about a ½-inch border (on filled side). Flip the opposite side over filling & press edges together to enclose it well. Use a fork to make the classic look.
Repeat with the remaining pastry & filling. Lay empanadas on a parchment lined baking sheet. Brush lightly with egg wash.
Bake for about 20 minutes or until pastry is baked & slightly browned.
While there’s still time to enjoy summer, it’s definitely prime time for eating some satisfying summer squash.
Zucchini, also known as courgetti, belongs to the same family as pumpkin. The most widely known version is green, though golden varieties exist too, which are yellow or orange.
While zucchini is treated as a vegetable in the culinary sphere, it’s technically the fruit of the zucchini flower (which can also be consumed).
Scallops are buttery, delicious, and easily likeable. This special kind of seafood has won our hearts in the casual and fine dining setting. We continue to ask ourselves how we can enhance the flavor of this seafood treat even more. Since scallops are briny and sweet with a relatively subtle flavor profile, they’ll complement everything from crunchy sweet corn to zippy citrus salads and summer or winter squash.
They’re one of the more sustainably sourced seafood because they are typically harvested from places, they are endemic to. This means that scallops don’t feed off other marine life unnaturally and they’re not placed in areas foreign to them.
I think you will find this scallop and zucchini quiche is nice served as a hot or cold summer entrée.
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Scallop & Zucchini Quiche
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Ingredients
Scallop & Zucchini Filling
Ingredients
Scallop & Zucchini Filling
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Instructions
Pastry
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into a disk & wrap in plastic wrap. Refrigerate for at least 2 hours.
Filling
In a saucepan, fry bacon until cooked but not real crisp. Remove bacon & place on paper towel to drain. In the same saucepan, sauté onions, zucchini mushrooms & garlic in remaining bacon drippings until tender but not over cooked. Add scallops during the last few minutes of sautéing. Remove from pan & combine with bacon; cool slightly.
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Grate cheese. Whisk together eggs, milk, Old Bay seasoning, salt & pepper. Halve the cherry tomatoes.
Roll out pastry to fit a 9-inche quiche pan. Line the crust with parchment paper and fill with uncooked beans or rice. Bake for 10 minutes, then remove from the oven, remove the beans (or rice) & paper. Sprinkle half of the grated cheddar on the quiche shell. Place filling mixture on top; form a ring of tomato halves around the outside edge. Sprinkle with remaining cheese then pour milk mixture over the quiche.
Sprinkle half of the grated cheddar on the quiche shell. Place filling mixture on top; form a ring of tomato halves around the outside edge. Sprinkle with remaining cheese then pour milk mixture over the quiche.
Bake for about 45 minutes or until set.
Roasted garlic is the secret weapon to so many great dishes. Whole heads of garlic, roasted in olive oil and a bit of water until they’re as tender as warm butter, became enormously popular in the 1980s. Before long, roasted garlic began appearing in all sorts of foods, from spaghetti and meatballs to pizza.
As far as near-magical transformations go, roasted garlic should get a standing ovation. Through the simple alchemy of hot oven heat, garlic starts off raw and crunchy and astringent, and it emerges soft and caramelized with a gentler flavor that borders on sweetness. It’s like night and day.
Roasting processed ‘naked’ garlic cloves doesn’t work as well because they have no skin to protect them and so they can become quite tough. The creamy consistency produced by this roasted garlic recipe relies on the skin acting like baking paper.
This galette is amazing as roasted mushrooms always produce great flavor and even more so when you squeeze and smash roasted garlic into the mix.
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Mushroom Galette w/ Roasted Garlic & Thyme
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Instructions
Pastry
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into 2 disks & wrap in plastic wrap. Refrigerate for at least 2 hours.
Filling
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Pre-roast your garlic ahead of time by cutting off the top portion of a whole bulb, placing it in tin foil & liberally covering it with olive oil, some salt & pepper & a couple of thyme sprigs. Wrap it up and place in the oven for around 30- 40 minutes or until golden & soft.
Raise oven temperature to 400 F.
Place mushrooms on a baking sheet. Sprinkle with thyme leaves & drizzle with oil. Pre-roast mushrooms until all the moisture is out and they start to caramelize. When mushrooms are done & while the baking sheet is still hot, squeeze & smash in the whole bulb of roasted garlic, tossing gently until incorporated, season with salt & pepper to taste.
On a piece of parchment that will fit a baking sheet, roll out your pastry to around 12 inches, then place the whole thing onto a rimmed baking sheet. Sprinkle the cheese mixture on the bottom of the pastry leaving an inch and a half border all around, reserve 2 tablespoons of the cheese mixture to dot on top of galette.
Spread the mushrooms all around the top of the cheese mixture, covering it completely. Fold up the edges of the dough all around the filling. Put reserved tablespoons of cheese on top of mushrooms dotting it in sections.
Whisk egg then brush the folded up edge with it. Sprinkle some thyme on the crust edge along with grated parmesan and black pepper. Bake galette for around 30 to 40 minutes or until deep golden on bottom and crust.
Serve warm or at room temperature.
The holiday season always seems to creep up on us each year. You’ve probably got the mains and desserts figured out for your big Christmas dinner. Now, it’s time to nail down the appetizers or hors d’oeuvres, aka the real reason everyone loves the holidays. Hors d’ oeuvres are part of the holiday party tradition. I think that the best appetizers are ‘finger foods’ where you can eat them easily and with very little mess. Each culture has its own collection of favorite appetizer recipes which have evolved over the years.
If you’re looking for a sophisticated, bite-sized appetizer for Christmas or New Year’s Eve, look no further than mini appetizer tarts. Tartlets can be sweet or savory, hot or cold, and are a perfect choice if you’re looking for a vegetarian option. Think of your favorite flavor combination and you can find a way to serve it in these tiny pastry cups — try brie and raspberry, chicken cordon bleu, cranberry and goat cheese, pear and blue cheese, buffalo chicken and ranch or roast beef and gruyere.
Not only do mini tarts make for a chic presentation, but they also make it easy to time your guests’ arrival with taking the tarts out of the oven if you are serving them hot. Most recipes require a short cooking time, which allows you to pop the tartlets in the oven half an hour before your guests arrive and serve a warm appetizer as soon as they walk through the door.
These mini tarts are filled with roast beef, shallot-sautéed mushrooms, cream cheese, horseradish and Gruyère. You will love the nutty aroma when the tarts come out of the oven. I think they are the perfect Christmas appetizer or party food idea.
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Mini Tarts w/ Roast Beef & Gruyere
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Instructions
Pastry
In a large bowl, whisk together flour, baking powder, baking soda & salt. With fingertips, cut in cold butter until mixture resembles small peas. In a measuring cup, whisk together water, egg & vinegar. Make a well in dry mixture & pour wet mixture into it all at once. With hands, mix until JUST combined. Roll out pastry & cut 24 squares with a pastry cutter. Fit squares into 24 mini tart pan cups. Set aside in refrigerator until ready to fill.
Filling
In a skillet, over medium heat, melt butter, then add shallots & mushrooms. Add thyme, salt & pepper; sauté until browned. Remove from heat. Divide roast beef between the 24 pastry shells. Spoon mushrooms onto the mounds of roast beef followed by a tiny dollop of horseradish.
Place cream cheese & eggs into a small bowl & whisk until smooth. Season with salt & pepper. Spoon into tart shells, allowing the mixture to settle down into them.
Sprinkle each cup with some grated cheese before transferring to the oven & bake for 20 minutes. Cool 5 minutes before serving.
Recipe Notes
- If you prefer, you can always use frozen prepared mini tart shells instead of homemade for a quick shortcut.
Today, November 23rd, our neighbors to the south in the USA, are celebrating their Thanksgiving Day. It encompasses both religious and secular aspects … being both a harvest festival and a festival of family.
Here in Canada, we have already enjoyed our Thanksgiving in October, but I thought it would be nice to acknowledge their holiday with posting a special meal.
Savory Pork & Turkey Pie is an interesting combination of pork, turkey and stuffing. This recipe was born after a long-time love of homemade pot pies and some trial and error on various meat pies. It’s made with chicken, pork fillet, leftover stuffing, and a flavorful blend of spices and herbs all wrapped in a sour cream cornmeal pie crust. It’s incredibly tasty, even reheated as leftovers.
Of course, it wasn’t that the pie isn’t really good as it is, but the spiced cranberries are certainly the ‘icing on the cake’ you could say. Nobody goes to a Thanksgiving or Christmas meal and says, ‘I can’t wait to try the cranberry sauce this year’! But while it is not the center of the meal, it is certainly an important component of it.
Fresh cranberry sauce has become almost as important as the turkey itself. A Thanksgiving feast doesn’t feel complete without a bowl of cranberry sauce. Undeniably, the tangy condiment has become as much of a showpiece as the traditional turkey it’s served with!
This version of the cherished sauce brings a modern twist to the holiday table. Simmered in spiced cranberry liqueur, the cranberries acquire an exquisite depth and a delicate sweetness. Meanwhile, the cinnamon and orange zest, simmered alongside the colorful berries, bring a bit of nuance and extra layers of flavor. Once done, the sauce ends up having a compote-like texture, which makes it even more luxurious.
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Pork & Turkey Pie w/ Spiced Liqueur Cranberries
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Ingredients
Sour Cream Cornmeal Pastry
Cranberries w/ Spiced Liqueur
Ingredients
Sour Cream Cornmeal Pastry
Cranberries w/ Spiced Liqueur
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Instructions
Pastry
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Wrap in plastic wrap & refrigerate for at least 2 hours.
Roll out the pastry on a lightly floured surface. Line the base & sides of an 8-inch spring form pan leaving about a 1-inch dough overhang. Refrigerate until filling is prepared.
Filling
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In a large saucepan, melt butter over medium heat. Stir in the flour, thyme, sage, savory, salt, & pepper. Add chicken broth and milk all at once.
Cook and stir until thickened and bubbly. Stir in cooked chicken, pork & stuffing, being careful not to overmix. Taste to adjust seasoning if necessary. Pour mixture into pastry shell.
Bake, uncovered, for 30 to 35 minutes or until pastry is golden.
Cranberries w/ Spiced Liqueur
In a medium nonstick saucepan, combine all ingredients. Bring to a boil. Reduce heat and cook until reduced and slightly thickened, about 20 minutes. Remove from heat, take out cinnamon sticks.
Top pie w/ cranberry compote.
If you haven’t had quiche lately, it is time to remedy that situation. I could eat quiche for breakfast, lunch, and dinner without ever growing tired of it. This recipe takes the classic chili con carne and turns it into a quiche which makes an ideal winter meal, right?
Cornmeal crust is the perfect foil for meaty and cheesy savory pies. Not only is the rustic texture and flavor of cornmeal pastry a nice change, but it also helps if you have something that is super juicy to avoid soggy bottom pies.
If you like quiche and cornbread, you’ll love this. The cornmeal crust gives a sort of cornbread feel while maintaining the flaky composure that any great crust should have. This is one of my favorite crusts to use for savory pies, tarts and galettes.
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Chili Cheese Quiche
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Instructions
Cornmeal Pastry
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into a disk & wrap in plastic wrap. Refrigerate for at least 2 hours.
Filling
In a large skillet, sauté beef, onion & garlic until meat is cooked & any liquid has evaporated. Stir in spices, corn, tomato sauce, beans. Remove from heat & allow to cool slightly. Grate cheese.
Eggs/Milk
Whisk together eggs, milk & seasoning.
Assembly
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Roll out pastry to fit a 9-inche quiche pan. Place filling mixture in crust; sprinkle with cheese then pour milk mixture over the cheese.
Bake for about 45 minutes or until set. Top with more grated cheese if you wish.
