Christmas Pies

 

Ingredients

• 200g leeks thinly sliced butter
• 25g butter, plus a knob
• 100g finely chopped mushrooms
• 4 good pinches ground mace ( but I used basil, nutmeg, oregano, chili powder, S & P)
• 4 good pinches thyme leaf, plus a few extra small sprigs to decorate (I used rosemary to decorate
• 100g grated potato
• 100g lentils, boil in water until cooked
• 100g cooked finely chopped chestnuts
• 8 tbsp heavy whipping cream
• 4 tbsp cranberries, plus 20 to decorate
• 1 beaten egg for glaze
• 2 tsp redcurrant jelly, but I used Jalapeno Jelly

For the pastry

• 200g plain flour, plus a little extra
• 100g butter
• 8 tbsp milk
  
  

Method

1. Fry the leeks in the butter until softened. Add the mushrooms and spices. Turn up the heat a little to soften the mushrooms and reduce the amount of liquid. Stir in the potato for 2 mins, followed by the lentils, chestnuts and cream. Cook for 2 mins more, then take off the heat and stir in the 4 tbsp cranberries. Mix should be quite dry.
   
2. To make the pastry, rub the butter into the flour & salt. Slowly add the milk, a spoon at a time, and mix with a knife until the pastry comes together.
   
3. Roll out a quarter of the pastry on a floured surface, then use 4 individual pie dishes to cut 4 pastry lids – we used 4 x 250ml ramekins. I used small Corelle bowls.
   
   *Use a small star cutter to cut out a star from each lid, then keep stars and lids covered with plastic wrap.
   
4. Cut 4 strips of baking parchment and use a little butter to stick one in each pie dish, so the ends of the strips stick out each side to help you remove the pies when baked. (Greatest invention ever)  Gather lid scraps with the remaining pastry and divide into 4 equal pieces. Roll out each  and use to line each pie dish with an overhang.  ( I did each lid as I went.) Divide the filling between the dishes. Top each with a lid, and roll down the overhang to meet the lid. Use a fork’s prongs to press and seal edges. The pies can now be covered and chilled for up to 24 hrs before baking.
   
5. To bake, heat oven to 425 degrees F. Brush each pie with beaten egg and bake for 30 mins. Lift pies from dishes and sit directly onto a baking sheet. Mix 20 cranberries with the jelly and divide between the star holes on top.
   
   *Brush pastry stars with beaten egg, add a small thyme sprig to each, then add to the buttered baking sheet and put back in the oven for 5-10 mins, until pies and stars are golden and crisp. Top each pie with a star and serve.
   

Recipe from Good Food magazine, December 2011

http://www.bbcgoodfood.com/recipes/1799642/individual-christmas-pies

 

 

Pumpkin-Pecan Streusel Pie

Yield:

Makes 8 servings

Total time: 3 Hours, 40 Minutes

Recipe Time

Hands-on: 20 Minutes

Total: 3 Hours, 40 Minutes

Ingredients

3 tablespoons powdered sugar

Piecrust- I found a recipe.

3 tablespoons finely chopped toasted pecans 

plastic wrap 

Cooking spray

1 (15-oz.) can pumpkin

1 1/4 cups half-and-half

1/2 cup firmly packed light brown sugar

3 large eggs, lightly beaten

1 tablespoon all-purpose flour

1 teaspoon pumpkin pie spice (I made my own)

1/4 teaspoon salt

Pecan Streusel Topping

Garnish: toasted pecan halves

Preparation

1. Preheat oven to 350°.  Unroll piecrust, and place on prepared surface. Sprinkle piecrust with chopped pecans. Place plastic wrap over piecrust and pecans, and lightly roll pecans into crust. Fit piecrust, pecan side up, in a lightly greased (with cooking spray) 9-inch pie plate; fold edges under, and crimp. (I used 7x11 pyrex and had a major pastry fail. Make sure to go over the top so it doesn't fall)
2. Whisk together pumpkin and next 6 ingredients in a large bowl until smooth and well incorporated; pour into prepared piecrust.
3. Bake at 350° for 45 minutes, (shielding edges with aluminum foil after 20 minutes, if needed, to prevent excessive browning. I didn't do this) Carefully top pie with Pecan Streusel Topping. Reduce oven temperature to 325°, and bake 25 minutes, covering pie with aluminum foil after 5 to 10 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours). (I think it is way overcooked.

Pam Lolley,

Southern Living

November 2015

Pecan Streusel Topping

• Makes about 1 3/4 cups

Ingredients

• 1 1/2 cups pecan halves
• 2/3 cup firmly packed light brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup butter, melted
• 1/2 teaspoon pumpkin pie spice

Preparation

Stir together pecan halves and pieces, sugar, flour, melted butter, and pumpkin pie spice in a medium bowl until well combined.

Adapted from http://www.myrecipes.com/recipe/pumpkin-pecan-streusel-pie


Haven't eaten it yet, but it looks yummy!

How To Make Pumpkin Pie Spice

Makes 2 1/3 tablespoons

Adapted from The Contemporary Encyclopedia of Herbs & Spices by Tony Hill

What You Need

Ingredients
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground mace (didn't have any :( )
1/2 teaspoon ground nutmeg
Equipment
Measuring spoons, bowl, whisk, or spoon

Instructions

1. Measure: Measure out all ingredients in the order listed (to ensure you don't double up or leave one out) into a small bowl.
2. Mix: Whisk or stir to combine. Store in an airtight container for up to 1 year. http://www.thekitchn.com/how-to-make-pumpkin-pie-spice-cooking-lessons-from-the-kitchn-69245
3.  

Butter Pie Crust
 http://www.epicurious.com/recipes/food/views/butter-pie-crust-236477

YIELD :Makes 2 nine-inch deep-dish crusts (I DID A HALF RECIPE)

INGREDIENTS

1. • 2 1/2 cups all purpose flour
   • 1 tablespoon sugar
   • 3/4 teaspoon salt
   • 1 cup (2 sticks) chilled butter, cut into little cubes
   • 6 tablespoons (about) ice water

PREPARATION

1. 1. Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.
   I used the rub the butter in method. I sliced in cold butter, but I had to use twice as much water. I keep the dough overnight in the fridge. It looks fine.

http://www.littlespicejar.com/

southwest quesadilla with cilantro lime sour cream

sunny anderson  food network

sorry for the crazy blog...hopefully after i restart my computer it will behave better

Buttermilk Cheddar Bay Biscuits/Scones

Adapted from Little Spice Jar's recipe

Prep time:  8 mins

Cook time:  10 mins

Serves: 12-14 scones

 

Messed this up the first time. Confused by directions. Have rewritten to hopefully make clearer.

 

Ingredients

• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 tablespoon granulated sugar
• 2 tablespoons powdered milk (such as, carnation)
• 1 tablespoon baking powder
• 2 teaspoons garlic powder, divided-  1 1/2 in dough, 1/2 for glaze
• 2 tablespoon dried or fresh parsley, divided- 1 Tbs in dough, 1 Tbs for glaze
• 6 oz salted butter, divided in dough, divided- 4 oz in dough, 2 oz for glaze
• 1 cup buttermilk
• 2 cups cheddar cheese

Instructions

1. Position a rack in the center of the oven and preheat the oven to 450 degrees F. 
2.  Line a baking sheet with parchment paper or a silicone mat, set aside. 
3. Place 1 stick of butter  in a small microwave safe bowl. 
4. Microwave the butter until it is completely melted, about 45 second, set aside.
5. In a large mixing bowl, combine the flour, salt, sugar, powdered milk, baking powder, 1½ teaspoon garlic powder, and 1 tablespoon parsley flakes. 
6. Add the melted butter and the buttermilk into the dry ingredients, 
7. fold to combine the ingredients. 
8. Add the cheese and fold into the biscuit dough until combined.
9. Drop 2 tablespoons worth of dough that's been rolled into a uniform shape onto the baking sheet. 
10. Bake for 10-12 minutes or until he biscuits are golden brown on the outside. 
11. Melt the remaining ½ stick of butter, about 30 seconds. 
12. Add the remaining ½ teaspoon of garlic powder and 1 tablespoon of parsley. 
13. Stir with a pastry brush to combine.
14.  Remove biscuits from oven when done and immediately brush with melted butter. 
15. Serve warm.

 http://www.littlespicejar.com/

Really messed this up the first time. Also added jalapeno pepper. Didn't divide butter so chemistry happened. Tasted good though. Also ran out of garlic pepper so used real garlic, maybe a little too much. But the taste was good.