Four Easy Steps To Make Lollipop Ponds For Gingerbread Houses:
In a heavy 2-quart pan, stir together 2 cups sugar, 3/4 cup water, 1/4 cup Karo® light corn syrup and 5 drops blue food coloring.2. Place a candy thermometer on the side of the pan. Heat to 300ºF or hard-crack stage.3. Stir in the blue food coloring.4. Immediately, pour onto the Silicone baking mats, creating irregular-pond shapes. Set aside for drying, about 10 minutes.Have fun decorating your gingerbread houses!
Autumn skies and apple pies . . . it’s a favorite time for year for pie baking!
Recently, I discovered a new apple pie recipe by an influential American painter, Jackson Pollock. His pie became famous in the local community of Springs when it won first prize in the local Fisherman’s Fair. Every year, Pollock auctioned his signature apple pie at Ashawagh Hall. Over the years, his pie reputation grew. People would bid on it ahead of time. Often, is was already sold before the event.
As for a flaky crust, Mary Fannie Woodruff’s Crisco-based pie crust cannot be beat. Down a Virginia country road, Woodruff’s Pies has been around for over 60 years. Mary Fannie, aka “Mama Woodruff” greets her customers. Coconut custard, lemon chess, buttermilk, blueberry buttermilk, lemon meringue pie, blueberry crumble and holiday pies are on the menu. Selling hundreds a week, the family-owned pie shop is popular among students from nearby colleges as well as locals.
What are the best apples to make an apple pie with?
The ultimate All-American apple pie recipe. Inspired by Jackson Pollock's signature apple pie, it's delicious any time of year and especially fun to make in autumn. Adapted from Jackson Pollock and Mary Fannie Woodruff recipes.
1 1/3cupvegetable shortening, such as Crisco, chilled and cut into small pieces
1T.unsalted butter, chilled in the refrigerator and cut in small pieces
Apple Pie Filling: 4 pound granny smith apples, 1 cup sugar, 1/4 cup water, 1 t. ground cinnamon, 1/2 t. nutmeg and 1 T. instant mixing or "gravy" flour
Egg wash: 1 large egg, lightly beaten and 1 T. sugar
To make the pie crust:
In a large bowl, combine the flour, sugar and salt. Use a pastry cutter, cut in the Crisco and butter until the mixture looks uniform and crumbly, about 8 minutes.
Mix egg and vinegar with 1/2 cup cold water. Sprinkle egg mixture into flour a few tablespoons at a time, lightly stirring in with a wide rubber spatula. Turn out onto a silicone baking mat, gently knead a few times to bring the mixture to a smooth ball, being careful not to over work the dough.
Cut the dough into four pieces. Flatten each piece, wrap tightly in plastic and chill for at least 1/2 hour or overnight.
To prepare the filling:
Peel, core and thinly slice apples.
Add the apples, sugar, water, and spices to a large skillet. Gently simmer for 15 to 20 minutes, just until soft. Drain the apples, reserving the juice. Chill the apples. Reduce the cooking liquid. Sift the flour over the apples and gently toss. Set aside.
This can be done the day before.
To assemble the pie:
Preheat oven to 450ºF.
On a lightly-floured silicone baking mat, roll our the dough. Roll from the center out. Rotate the crust often, checking to be sure that the silicone baking mat is floured to prevent the dough from sticking.
Place the pastry in a 10-inch round pie dish, allowing the pastry to hang over the side of the dish by about 1".
Add the apple mixture into the pie shell and distribute evenly.
Roll out another piece of dough, cut into 1/2" strips, weave strips across the top of the filling. Brush lattice strips with egg wash and lightly sprinkle with sugar.
Roll out another piece of dough, slide the pastry sheet onto a rolling pin, and unroll it on top of the apple pie filling. Allow the crust to overhang the edge of the dish by 1", trim away excess dough, pinch the top and bottom crust together all around the rim to seal the pie. Slice a few openings with a knife to allow steam to escape. Brush with egg wash and sprinkle lightly with sugar.
To bake the pie:
Place the pie in the center of the oven. Bake 15 minutes. Reduce oven to 325ºF and bake for 40 to 45 minutes more. If the pie is browning too quickly, loosely cover with a piece of aluminum foil.
3(4-by-4) square dried kombu, cut into 1/2" pieces
salt to taste
Cooked white rice
Spread beans out on a cookie sheet and remove any foreign particles. Look out for small black stones that resemble the beans. Rinse the beans in cold water two or three times, stirring by hand. Do not soak, as the new varieties of beans do not need it.
In a large pot, heat vegetable oil over medium-high heat. Sauté the onions and bell peppers until wilted but not brown. Add the garlic, cook for 30 to 45 seconds. Add the beans, 2 tablespoons olive oil, kombu, bay leaves, cumin, and thyme. Cover with cold water. Bring to a boil, reduce heat. Simmer, stirring occasionally, until beans cook through, about 3 hours. Beans should be soft and just starting to fall apart.
Remove from heat, stir in 2 tablespoons olive oil.
Sweet as a candy apple . . . and so much fun to make!
Staying home for Halloween? No worries.
Enjoy some time in your kitchen with your family. Candy Apples is an extraordinary culinary project. If you can boil water, you can make Candy Apples. With just a few more ingredients, craft sticks, a candy thermometer and a pastry brush, you can transform delicious red apples into a culinary dream!
The next best thing to being in New Orleans is cooking your favorite creole cuisine at home. Grillades and Grits is New Orleans quintessential choice for breakfast or brunch. Grillades and Grits, pronounced “gree-yahds”, are medallions of various meats, usually veal or pork. They are slow-cooked in a tomato gravy, the “trinity”(onions, celery and green pepper) plus plenty of garlic. Smooth, rich, cheesy grits and fluffy biscuits are the perfect sides.
Grillades and Grits:
Cut the meat into medallions.
Season with salt, black pepper and cayenne pepper.
Dredge with flour.
In a heavy-bottom skillet, brown the medallions. Set aside.
Sauté the “trinity”, onions, bell pepper, and celery, add 1 tablespoon minced garlic.
A classic brunch dish in the French Quarter in New Orleans. Enriched with creole flavors this is comfort food at its best!
2 poundsveal round steak, about 1/2" thick
1t. cayenne pepper
1/2cup all-purpose flour
1/4cup vegetable oil
1cupbell pepper, chopped
1cup celery, chopped
1 1/2cupspeeled, seeded and chopped tomatoes
1/2cupdry red wine
1/2t. dried oregano
1bunchgreen onions, green part only, chopped
3T.fresh parsley, finely chopped
Baked cheese grits
Combine the salt, cayenne pepper, and black pepper. Set aside.
Cut the meat into 2" squares. With a mallet, pound each piece of meat until slightly flattened.
Sprinkle with seasoning mix and dredge in the flour. Shake off excess flour. Turn pieces of meat over and repeat the process.
In a large cast-iron pot or enameled cast-iron, heat the oil over medium heat. Add the meat several pieces at a time and brown evenly on both sides, being careful not to overcrowd. Remove and place on a paper towel-lined plate. When all of the meat is browned, set aside.
Remove any burnt drippings from the pan, add the oil. When hot, add the onions, bell pepper and celery, cook, stirring occasionally, in oil until vegetables are wilted, 6 to 8 minutes. Add the tomatoes and garlic. Cook, stirring often, for 4 to 6 minutes.
Return the browned meat to the large heavy pot, add the beef broth, sautéd vegetables, wine, bay leaves, thyme, oregano, and basil.
Reduce heat to a medium, simmer partially covered for 1 to 1 1/2 hours. Stir occasionally.
Meanwhile, cook the cheese grits.
When ready to serve, remove the bay leaves, add the green onions and parsley.
A delicious pasta, takes about 30 minutes to make it and some time for resting. Serve with delicious butter/sage sauce.
2cups all-purpose flour
1t. olive oil
Butter/sage sauce: 5 T. salted butter, 2 T. minced fresh sage, 1/2 cup grated Parmesan cheese and salt & freshly grated pepper to taste
On a large work surface, pour the flour and salt into a mound. Blend together with a fork and make a well in the center. Add the eggs, egg yolks and olive oil to the center of the well. Beat the eggs with a fork, working in a circular motion, gradually blend the ingredients together. Be careful that the liquid egg doesn't run out of the well. Once the egg is incorporated into the dry ingredients, knead briefly. Leave the dough to rest, covered, for 30 minutes to one hour.
Dust the work surface lightly with flour. Roll out the dough, pushing it away from you, turning occasionally. Try to keep it rectangular. Roll out to 1/8" thick and about 24" in diameter. Place a clean tea towel over the back of a chair, drape the dough over the towel. Let it dry for 30 to 45 minutes.
On a work surface, roll the dough up into a flat roll. Using a sharp knife, cut the roll into strips 1/4" wide. Gently toss and unroll the strips. Set aside for a few minutes.
Bring a pan of water to a boil. Add the noodles and salt. Stir immediately with a wooden spoon. Cook until just al dente. Drain. Toss with butter/sage sauce.
Toss with brown butter/sage sauce. Add Parmesan cheese and freshly grated black pepper.
Butter/sage sauce: In a large skillet, melt the butter, add the sage. Set aside while the pasta cooks. Add the Parmesan cheese and season to taste with the salt and pepper. When the pasta is cooked, add it to the pan and toss.