"Recipes are meant to be shared"...Ann Thibeault

Saturday, May 25, 2019

First Rhubarb Pie of the Season



Better late than never.

I usually make my first rhubarb pie of the season early April.

This year, thanks to a snowy February and colder temperatures
the rhubarb was slow growing.

Early this week, I made two batches of
a quick puff pastry.  

Basically just used one cup of butter in three cups
of flour  for each batch.

I made the dough just before bed and put it in the fridge overnight.


Baked the rhubarb pie Thursday morning. 

And we had it for dessert that night.


Served warm with ice cream.

This is my favourite rhubarb pie recipe.


Rhubarb Pie
===========
Adjusted from Madame Benoit's Rhubarb Pie - 1978


Pastry to double crust
4 to 5 cups of rhubarb depending on size of pie plate.
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons of flour
pinch of salt
juice from 1/2 a lemon
1/2 teaspoon of vanilla
1 to 2 tablespoons of sugar


Heat oven to 450°F

Roll out dough for bottom crust and line pie plate.

Beat Eggs and then stir in both sugars, flour, lemon juice, salt
and vanilla. Mix in Rhubarb.

Pour into pie shell.

Roll out remaining pastry and cut into strips. Weave pastry strips
over top to create a lattice effect. Brush with milk and sprinkle
with one to two tablespoons of sugar.

Option: cut out leaves either by hand or with a leaf cookie
cutter, place over filling. Brush with the milk and sprinkle with
sugar.

Place pie on bottom shelf and bake for 15 minutes. Move pie to
middle shelf and reduce heat to 350°F and continue baking for 25
to 35 minutes until the crust is golden brown.



Quick Puff Pastry
=================

2 cups flour
1 cup butter
pinch of baking powder (optional)
(My grandmother always put a pinch in her pastry doughs)
3/4 tsp salt
Ice Water

.
Using a sharp knife, cut butter into little cubes. 1/4" to 1/2"
pieces
Place flour in a large bowl.
Add salt and baking powder
Add the butter
and moisten with ice water
Mix with a fork until the flour starts to come
together. Add more water as needed.

It will be a shaggy mess.

Tip out on to a floured board.

Using hands, pat mixture together and flatten.

Using hands or rolling pin, pat into a rectangle shape.

Fold into thirds, turn and roll out about 12" long
and 8" to 10" wide. Fold into thirds again.

Do this four times. And do it quickly.
You don't want the butter to soften.

Wrap in plastic and refrigerate for a least one hour.

When ready to use, cut dough into two pieces.
Shape each into flattened disk and roll out.


(Recipe uses more butter and is made in
a heavy duty mixer)











Wednesday, May 15, 2019

Modern Applecakes


I saw these little Applecakes on eGullet 
recently and  just had to make them.

They are called Modern Applecakes 

The recipe is from: A Game of Thrones : A Feast of Ice and Fire 
by: Chelsea Monroe-Cassel and  Sariann Lehrer

The recipe calls for making eight in a jumbo muffin tin.

I made them in two smaller  pans. 

There was enough batter for six mini loaf cakes 

and 

six regular size cupcakes/muffins.



Very most.



Perfect with a Cappuccino.


Modern Applecakes
=================
Recipe from Game of Thrones: A Feast of Ice and Fire


Essentially apple coffeecake muffins, these have crumble tops with
a crunch that contrasts with the softness of the cake itself. The
apples melt as they bake, imbuing the cake with an incredible
moistness and apple flavor.

For the Cake:

1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 to 3 tart apples, peeled, cored, and diced

For the Topping:

3/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, chilled
1/2 cup chopped walnuts

Preheat the oven to 350°F. Grease the cups of a jumbo muffin pan.
In a large bowl, cream together the butter and sugar until light
and fluffy. Beat in eggs and vanilla. In a separate bowl, combine
the flour, baking powder, baking soda, and salt. Gradually add the
dry mixture to the creamed mixture, alternating with sour cream
and mixing well after each addition. Stir in the apples. Scrape
the batter into the prepared muffin pan, filling each cup
two-thirds full.

For the topping, combine the brown sugar and cinnamon. Cut in the
butter until crumbly, then stir in the nuts. Sprinkle the topping
evenly over the batter-filled cups, pressing gently to mix it with
the cake. Bake for 30 minutes, or until a toothpick inserted near
the center comes out clean. Allow to cool




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