Tag Archives: pie

SALMON QUICHE

15 Wednesday Feb 2017

Posted by in Fish, Recipes

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Whether smoked salmon or canned, fresh dill or fresh parsley, cream or evaporated milk, smoked cheddar or sharp cheddar, with crust or without – these similar yet very different and distinctive Salmon Quiche recipes are luxuriously delicious.

SALMON, SMOKED CHEDDAR AND DILL QUICHE

salmon, smoked cheddar and dill quiche

refrigerated pie crust

5 ounces cream cheese, room temperature

1/2 cup finely chopped red onion

3 tablespoons chopped fresh dill

1 tablespoon Dijon mustard

8 ounces smoked salmon, flaked

1 cup grated smoked cheddar cheese

4 eggs

2/3 cup half-and-half

1/3 cup cream

1 tablespoon flour

Place crust in a pie dish that has been sprayed with cooking spray. Heat oven to 375F.

Combine the cream cheese, red onion, dill, mustard and plenty of black pepper in a small mixing bowl. Mash well, then dollop the mixture in the pie shell. Scatter the flaked salmon around the cream cheese. Sprinkle the cheddar cheese evenly over the top.

Whisk the eggs in a mixing bowl until frothy. Whisk in the half-and-half, cream and flour and season with salt and pepper. Evenly pour the custard into the pie shell.

Bake until the quiche has puffed a bit and the top is golden brown, about 40 minutes.

Enjoy!

Recipe adapted from Dinner Pies, Ken Haedrich, 2015

thepieacademy.com/about/

SALMON QUICHE

salmon quiche

1 (12-ounce) can evaporated milk

4 eggs

2 1/2 cups shredded cheddar cheese

8 ounces cream cheese

1/4 cup diced onion

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

2 tablespoons chopped fresh parsley

1/4 teaspoon dried sage

15-ounces canned salmon

Heat oven to 350F. Spray a 9-inch pie dish with cooking spray.

Mix evaporated milk, eggs, 2 cups cheddar cheese, the cream cheese, onion, salt and spices until smooth.

Gently mix in salmon. Pour into prepared pie dish and top with remaining cheese.

Bake until quiche has puffed and toothpick inserted into center comes out clean, about 35 minutes.

Enjoy!

Recipe adapted from allrecipes, November 2016

allrecipes.com/

HAM, MUSTARD AND BEER MINI PIES

16 Sunday Aug 2015

Posted by in Pies, Recipes

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I prepared these flavorful Ham, Mustard and Beer Mini Pies as part of a dinner I was making for friends. Unfortunately, they weren’t fully cooked when we sat down to dine, and we had moved on to dessert by the time they were ready. However, I shared them the next day with my family, and relished this little taste of home.

HAM, MUSTARD AND BEER MINI PIES

ham mustard and beer pies

50 grams butter

1 clove garlic, peeled and crushed

2 teaspoons grainy mustard

50 grams flour

1 cup beer

1/2 cup milk

1 tablespoon worcestershire sauce

1 cup grated sharp cheddar

400 grams ham, diced

puff pastry

egg wash

10 slices mozzarella

Heat butter in a medium saucepan. Saute garlic and mustard until fragrant. Add flour and cook for 2 minutes. Slowly add beer, stirring constantly until smooth. Add milk and sauce. Simmer gently for 10 minutes. Cool then mix in cheese and ham.

Heat oven to 180C. Cut 10cm x 12cm circles and line a lightly greased muffin tin. Divide ham mixture between cases. Cut 10cm x 8 cm pastry circles to cover pies. Crimp with fingers to seal, brush with egg wash and cut a cross on top. Bake for 20 minutes or until golden. Before serving, top with mozzarella and grill until melted.

Enjoy!

Recipe adapted from New Zealand House and Garden

www.stuff.co.nz/life-style/home-property/nz-house-garden/

MINT CREAM JULEP PIE

02 Saturday May 2015

Posted by in Dessert, Recipes

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Happy Derby Day!

MINT CREAM JULEP PIE

mint cream julep pie

1 3/4 cups whole milk

1/2 cup sugar

6 tablespoons cornstarch

1 egg

2 egg yolks

1/4 cup bourbon

1 1/2 tablespoons unsalted butter

1/4 cup jarred chocolate sauce

1 9-inch pre-baked pie shell

1 cup cream

1/4 cup confectioners’ sugar

1 1/2 teaspoons mint extract (we thought this was a little too much)

chocolate curls to garnish

In a medium saucepan, bring milk, sugar and cornstarch to a boil over medium heat. In a heatproof bowl, whisk egg and yolks until mixture is smooth and lightened in color. Very slowly pour hot milk over egg mixture, whisking constantly. Pour mixture back into saucepan and return to heat.

Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from heat. Stir in bourbon, butter and chocolate sauce. Cool completely at room temperature. Pour into pie shell and smooth top.

In the bowl of a stand mixture, whip cream until soft peaks form. Add confectioners’ sugar and peppermint extract and continue beating until medium peaks form. Top pie with whipped cream. Chill for at least 4 hours. Garnish with chocolate curls.

Enjoy!

Recipe adapted from Relish Magazine, April 2015

relish.com/

PEAR VANILLA CROSTATA WITH ALMONDS

15 Sunday Mar 2015

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My husbands own personal pie day was March 12th. He celebrated 23 years in the pizza business, and we honored the occasion with a pie of our own.

eureka pizza 23 birthday

PEAR VANILLA CROSTATA WITH ALMONDS

pear vanilla crostata

1/3 cup plus 1 tablespoon sugar

1 tablespoon cornstarch

1/2 vanilla bean, halved lengthwise

1 1/2 pounds pears, halved, cored and thinly sliced lengthwise

store bought piecrust

cream for brushing

1/4 cup sliced almonds

Heat oven to 375F. In a large bowl, combine 1/3 cup sugar, the cornstarch and a pinch of salt. Scrape the seeds from the vanilla bean into the mixture and rub with fingertips to evenly distribute. Add the pears, toss to coat. On a lightly floured surface, roll out the crust to a 14-inch round. Transfer to a parchment-lined baking sheet. Arrange the pear slices in concentric circles, leaving a 2-inch border. Fold the border over the fruit. Brush the border with cream, sprinkle with almonds and the remaining 1 tablespoon sugar.

Bake the crostata until the crust is a deep golden brown color and the fruit filling is bubbling, 45 to 50 minutes.

Transfer the crostata, on the parchment paper, to a rack. Let cool for 10 minutes.

Enjoy!

Recipe adapted from Rachael Ray Magazine, November 2014

www.rachaelraymag.com/

COCONUT CREAM PIE

14 Saturday Mar 2015

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Pi Day was first celebrated in 1988 at the San Francisco Exploratorium, and continues to be recognized and commemorated the world over, not only by math enthusiasts, but by many people who simply want an excuse to eat pie, and enjoy the day consuming  the delicious edible orbs – from savory to sweet.

Our family observed the occasion with my daughters third favorite flavor of pie – Coconut Cream.

COCONUT CREAM PIE

coconut cream pieFILLING

1 1/2 cups unsweetened coconut milk

1 teaspoon unflavored powdered gelatin

2 cups cream

1/3 cup sugar

1 1/2 tablespoons corn syrup

1/2 teaspoon salt

1 vanilla bean, split, seeds scraped

2 1/2 tablespoons cornstarch mixed with 2 tablespoons water

2 tablespoons unsalted butter

1/4 cup plus 2 tablespoons sweetened cream of coconut

CRUST

1 cup crushed Nilla Wafer cookies

1/2 cup sweetened shredded coconut

1 tablespoon sugar

1 tablespoon turbinado sugar

1/2 teaspoon salt

5 tablespoons unsalted butter, melted (I added a couple of extra)

Toasted coconut flakes, for garnish

MAKE THE FILLING

In a small bowl, whisk 1/4 cup of the coconut milk with the gelatin. In a medium saucepan, combine the remaining 1 1/4 cups of coconut milk with 1/2 cup of the cream. Add the sugar, corn syrup, 1/4 teaspoon of the salt and the vanilla bean and seeds; bring just to a simmer over moderately high heat. Whisk in the cornstarch mixture and bring to a boil, then simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in the gelatin mixture until dissolved, then whisk in the butter and 1/4 cup of the cream of coconut. Strain the filling through a fine sieve into a heatproof bowl; discard the vanilla bean. Press a sheet of plastic wrap directly on the surface of the filling and let cool, then refrigerate until well chilled, about 1 hour.

MAKE THE CRUST

Heat oven to 325F. In a food processor, pulse the cookies with all of the remaining ingredients except the toasted coconut. Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly over the bottom and up the side of the pie plate. Bake the crust for 10 to 12 minutes, rotating half-way through baking, until dry and lightly browned. Let cool.

In a large bowl, using an electric mixer, beat the remaining 1 1/2 cups of cream, 2 tablespoons of cream of coconut and 1/4 teaspoon of salt until firm. Fold one-third of the whipped cream into the filling until no streaks remain. Spread the filling in the crust. Mound the whipped cream on top and refrigerate the pie for at least 2 hours. Garnish with toasted coconut before serving.

Enjoy!

Recipe adapted from Food and Wine, March 2015

www.foodandwine.com/

 

SHEPHERDS PIE and CHOCOLATE POUND CAKE WITH CREAM CHEESE FILLING

22 Wednesday Oct 2014

Posted by in Dessert, main, Recipes

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After getting home and warming up from being outside in the cold drizzle on the farm, it was time to cook dinner. With seven kids – two of my daughters friends were sleeping over and the boys both had friends to stay also – I planned a feast. The Birthday Girl had requested Shepherds Pie and Chocolate Cake for dessert, but I also spread out an array of child friendly foods.

SHEPHERDS PIE

shepards pie2 pounds of potatoes, peeled and cubed

2 tablespoons sour cream

2 tablespoons softened cream cheese

1 egg yolk

1/2 cup cream

salt and freshly ground black pepper

1 tablespoon olive oil

1 3/4 pound ground lamb

1 carrot, peeled and chopped

1 onion, chopped

2 tablespoons butter

2 tablespoons flour

1 cup beef stock

2 tablespoons worcestershire sauce

1/2 cup frozen peas

1 teaspoon paprika

2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes, and pour them into a bowl. Combine sour cream, cream cheese, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth (I added everything straight in with the potatoes and saved a bowl).

While potatoes boil, heat a large skillet over medium high heat. Add oil to the hot pan with the lamb. Season with salt and pepper. Brown and crumble meat for 3 to 4 minutes. Add chopped carrot and onion to the meat, cook for 5 minutes, stirring frequently. In a second small skillet over medium heat, cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy one minute, then add to the lamb mixture. Stir in the peas.

Heat broiler to high. Fill a small baking dish with lamb and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil until potatoes are evenly browned. Top pie with chopped parsley and serve.

Enjoy!

Recipe adapted from Rachael Ray

www.foodnetwork.com/…/rachael-ray/30-mi…

CHOCOLATE POUND CAKE WITH CREAM CHEESE FILLING

chocolate pound cake with cream cheese filling

CHOCOLATE POUND CAKE

1 cup butter

2 cups sugar

4 eggs

2 teaspoons vanilla

4 ounces of German sweet chocolate, melted

3 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup buttermilk

In a mixing bowl, cream together butter and sugar, add eggs, one at a time, beating well after each addition. Blend in vanilla and add chocolate. Sift together flour, salt and baking soda, add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.

CREAM CHEESE FILLING

6 ounces of cream cheese

4 tablespoons of butter

1/2 cup sugar

2 eggs

2 tablespoons of flour

1 teaspoon vanilla

Cream the cheese and butter together in a bowl, add sugar slowly and eggs, flour and vanilla. Mix well. Pour half of the cake mixture into a 10-inch bundt pan, then pour the cheese mixture on top. Pour remainder of the cake mixture on top of cheese mixture. Spread evenly. Bake for one hour and 30 to 35 minutes. Cool in pan at least 10 minutes before removing cake to a wire rack to cool completely. Then frost with glaze.

TO PREPARE GLAZE

1/4 cup butter

1/2 cup brown sugar

1 tablespoon cream

In a small saucepan, melt better, blend in brown sugar, mix well. Stir in cream and continue to heat for 1 minute. Spread over the top of the cake.

Enjoy!

Recipe adapted from Arkansas Living Magazine, July 2014

www.aecc.com/arkansas-livin…

FRENCH LEMON TART

23 Saturday Aug 2014

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I not only enjoyed this French Lemon Tart for dessert – it was also a delicious and convenient breakfast. I packed myself a piece of the sweet tartness, and ate it in the car on the way to pick up my kids from camp. After a hectic morning, including a brisk walk with my husband, a very quick shower, and a stop at the gas station before rushing out out of town for the two and a half hour drive, it was lovely to have the time to leisurely savor and enjoy my piece of pie.

FRENCH LEMON TART

lemon pie

1 (9-inch) pie crust

1 beaten egg

2/3 cup fresh lemon juice

2/3 cup sugar

3 tablespoons heavy cream

1 pinch salt

5 large eggs

Heat oven to 400F.

Prick the bottom and sides of pie crust with a fork. Line with a double of thickness of aluminum foil, covering the edges. Fill with dried beans or pie weights. Bake for 10 minutes. Lift out foil and beans. Lightly beat an egg in a small bowl. Brush egg all over warm pastry. Bake pastry until firm and dry, about 5 minutes. Cool on a wire rack. Reduce oven temperature to 375F.

Whisk together lemon juice, sugar, cream and salt. Add eggs one at a time, whisking well after each addition. Pour into pie crust.

Bake until set, 25 to 28 minutes. Transfer to a wire rack to cool 1 hour. Chill before serving.

Enjoy!

Recipe adapted from Relish Magazine, January 2012

Sour Cream Blueberry Pie

26 Saturday Apr 2014

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I randomly saw a friend while out and about one day, walking around the Fayetteville Square, and we started talking about food.
She told me about the Maine blueberries for sale at Ozark Natural Foods – and how amazing they are, small and flavorful. I promptly bought myself a package to experience them for myself,  and now I keep them in stock in the freezer – and always think of my friend when I use them.

SOUR CREAM BLUEBERRY PIE

FILLING
3/4 cup sugar
3 tablespoons flour
1 cup sour cream
2 eggs, beaten
1 teaspoon almond extract
2 cups blueberries
1 (9-inch) unbaked pie shell
TOPPING
1/4 cup plus 2 tablespoons flour
1/4 cup plus 2 tablespoons brown sugar
4 tablespoons butter, softened

Heat oven to 375F.
TO MAKE THE FILLING
In a large bowl, mix together the sugar and the flour. Add sour cream, eggs and almond extract. Mix well. Stir in blueberries. Pour mixture into pie shell.
TO MAKE THE TOPPING
Combine flour, brown sugar and butter, mix well. Sprinkle evenly over filling.
Bake for 40 to 45 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, June 2002
www.arkansasonline.com/news/features/food/‎

CHOCOLATE CHEESEPIE

30 Sunday Mar 2014

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My son orders cheesecake, whenever the opportunity for dessert arises in a restaurant. So I thought I would surprise him with this tasty treat after dinner one night.

CHOCOLATE CHEESEPIE

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/3 cups mini, semi-sweet chocolate chips, divided
1 chocolate graham cracker crust
2 tablespoons cream

Heat oven to 450F.
Beat cream cheese and sugar in a large bowl with a mixer, until well blended. Add gas and vanilla, beat well. Stir in 1 cup of chocolate chips, pour into crust.
Bake for 10 minutes. Without opening oven door, reduce temperature to 250F. Continue baking for 30 minutes or just until set. Remove from oven to a wire rack. Cool completely.
Place remaining 1/3 cup chocolate chips and cream in a small microwave safe bowl. Microwave for 30 to 40 seconds or just until chips are melted and mixture is smooth when stirred.
Cool slightly, spread over top of cheese pie.
Refrigerate for 15 minutes or until topping is set.
Enjoy!

BACON WRAPPED BOURBON FIGS and BACON BOURBON APPLE PIE

22 Saturday Mar 2014

Posted by in Appetizers, Dessert

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Bacon and Bourbon is always a winning combination, sweet or savory!

BACON WRAPPED BOURBON FIGS

16 fresh figs
1/4 cup bourbon
1/2 cup water
1 wedge of Gorgonzola cheese, cut into pieces
24 pecan halves, toasted
8 bacon slices, cooked and cut in half

Combine figs, bourbon and water in a medium saucepan. Cook, covered, over low heat about 8 minutes, or until figs are softened. Remove from heat, cool slightly. Drain figs, gently pat dry with paper towels.
Heat oven to 350F.
Cut figs in half lengthwise. Place 1 cheese piece and 1 pecan half on cut side of each fig half. Wrap one bacon piece around each fig and secure with a wooden pick. Place on a cookie sheet and bake for 6 to 8 minutes or until bacon is crisp and browned.
Enjoy!

Recipe adapted from Southern Living, December 2012
www.southernliving.com/food/‎

BACON BOURBON APPLE PIE

1/2 cup brown sugar
1 teaspoon cinnamon
3/4 cup flour
6 tablespoons butter, divided
5 slices cooked bacon, chopped
1 pie crust
6 cups sliced, peeled apples
3/4 cup granulated sugar
2 tablespoons bourbon
1 teaspoon vanilla

Heat oven to 400F.
Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 4 tablespoons of butter until mixture resembles coarse crumbs. Stir in bacon.
Place crust in a 9-inch pie plate. Place apples in large bowl. Add sugar, remaining flour, bourbon and vanilla, mix lightly. Spoon into crust. Cut remaining butter into small pieces, place evenly over apples. Cover with crumb topping. Place on a baking sheet.
Bake for 30 minutes or until apples are tender.
Enjoy!

Recipe adapted from Food and Family, Fall 2013
www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarchivelanding….‎