Tuesday, November 26, 2013

Bourbon Pumpkin Pie with Pecan Streusel

Bourbon Pumpkin Pie with Pecan Streusel recipe


I'm officially a pumpkin pie convert.  For years, I didn't eat it at all, but now I am fully on board with pumpkin pie.  This pie is awesome.  You should make this (in addition to this apple pie) for Thanksgiving.  Your family and friends will be very, very impressed. Trust me.

This pie was part of my contribution for the Friendsgiving potluck dinner that I hosted this weekend.  It was a lovely evening with some great friends.  Delicious food, copious wine, and some Cards Against Humanity made for a memorable night.

Bourbon Pumpkin Pie with Pecan Streusel recipe


Pumpkin Pecan Bourbon Pie

From Food & Wine

3/4 cup (1.5 sticks) unsalted butter, at room temperature divided
1 cup packed dark brown sugar
1/2 cup all-purpose flour
1/2 cup pecans halves
1 1/4 cups canned pumpkin puree
3 large eggs, separated
1 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup milk
1/4 cup bourbon
Pie Crust (see below)

Preheat the oven to 350°. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Stir in the pecans.

In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt, then beat in the milk and bourbon.

In a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into the pumpkin mixture until no white streaks remain.

Pour the custard into the pie shell. Sprinkle the pecan streusel on top. Bake the pie in the middle of the oven for 1 hour, or until risen and golden and a toothpick inserted in the center comes out with only a few moist crumbs attached. Let cool and serve.

Pie Crust


1-1/3 cups pastry flour (I used self-rising, so my crust was extra puffy)
1/3 cup all-purpose flour
1 tablespoons sugar
1 teaspoon kosher salt
1/2 cup (1 sticks) unsalted butter, freezer cold, cut into 1/2 inch dice
2 tablespoons vegetable shortening, freezer cold
1/4 cup ice-cold water, or more as needed
1 teaspoons distilled white vinegar

Put the flours, sugar, and salt in the bowl of a food processor and pulse a few times to combine.  Add the cold butter and shortening to the dry ingredients.  Use your hands to break up the shortening into several smaller clumps and get them coated with flour.

Pulse 9 to 12 times or until the butter is in pieces slightly smaller than a pea.

Combine the ice-cold water and vinegar in a small bowl or measuring cup.

Gradually pour the water and vinegar mixture through the feed tube while pulsing 10 to 12 times. Take the lid off.  Use your fingers to see if you can clump the mixture together to form a dough.  The dough should not come together to form a ball while you are pulsing it in the food processor, but should form a clump between your fingers.)  Use a spatula to scrape the sides of the food processor.  If the dough seems too dry, add more water a few teaspoons at a time.

Remove the dough from the food processor, form it into 2 discs - one slightly larger than the other, wrap and chill for at least 2 hours before rolling it out for the pie crust.

Monday, November 25, 2013

Secret Recipe Club: Vanilla Orange Scones



It is time for another Secret Recipe Club reveal! This month, we were assigned to Tara's Multicultural Table.  Tara's blog is full of recipes that originate from all over the globe - from Thailand, to Russia, to Mexico, to Germany.  There are delicious treats from the four corners of the world, and it made it very difficult to choose.  I will be going back to Tara's blog again and again to help expand my cultural foodie horizons.

In the end, I went with a treat from my ancestors culture - scones!  Sometimes, you just have a craving for something and it is hard to shake it.  When I saw this recipe for Vanilla Orange Scones on Tara's blog, I knew that I needed to make it.  My craving was definitely satisfied, and I will be making these again for sure.  These delightful treats are easy to make and would make a great addition to a holiday brunch!

Vanilla Orange Scones

From Tara's Multicultural Table

2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
zest of 1 orange
3 tablespoons unsalted butter, cold
1 cup milk + extra for brushing
1 egg yolk
1/2 vanilla bean or 1 teaspoon vanilla extract

Glaze:
1 cup powdered sugar
1 tablespoon fresh orange juice
1/2 vanilla bean or 1 teaspoon vanilla extract
1 tablespoon unsalted butter, melted
2 tablespoons heavy cream

Preheat oven to 400°F and line a large baking sheet with parchment or lightly grease.

In a large bowl, combine flour, sugar, baking powder, salt, and orange zest. Cut the cold butter into pieces and add to the flour using a dough blade, two forks, or your fingers until the dough has a crumb texture and no pieces are larger than a pea.

In a small bowl, beat together the milk, egg yolk, and vanilla extract (or seeds from vanilla bean). Pour into the dry ingredients and gently stir just until the mixture comes together.

On a lightly floured surface, knead the dough about 3 times and divide into 2 halves. Pat one half down until it is a 3/4 inch thick circle. Cut into 4 or 8 wedges. Repeat with other half.

Place scones on prepared baking sheet, about 1/4 inches apart. Brush the tops with milk. Bake in preheated oven until golden, 15-18 minutes. Let cook on pan 5 minutes before removing to wire rack.

In a small bowl, combine powdered sugar, orange juice, seeds from vanilla bean (or extract), melted butter, and heavy cream. Dip the top of each cooled scone into the glaze or drizzle the glaze over the scones.

Monday, November 18, 2013

Hot Buttered Rum Apple Pie

Hot Buttered Rum Apple Pie recipe


Prepare to go to pie heaven.  I'm usually not one to mess with tradition (though oddly enough, our family favorite basic apple pie recipe still isn't on the blog), but this pie needs to have a place at your Thanksgiving feast.  It is a bit time consuming, but so totally worth it.  Volunteer to bring the pie, if you aren't hosting this year, and wow your friends and family.  If you are hosting, farm this recipe out to a reliable relative.

This pie is slow cooked and bursting with flavor. The apples get pre-caramelized then doused with rum, butter, and brown sugar.  I'm telling you... it is good.  Thanks again for the cookbook, Crystal!

If you need any other Thanksgiving recipe ideas, all of the K&K recipes are tagged with Thanksgiving.  We have pie recipes, the best turkey ever, and your side dishes (except for mashed potatoes) covered!

Hot Buttered Rum Apple Pie recipe

Hot Buttered Rum Apple Pie

From the Dahlia Bakery Cookbook

For the crust (a 9" double crust pie shell):
2-2/3 cups (12-1/4 ounces / 350 grams) pastry flour (I used self-rising, so my crust was extra puffy)
2/3 cup (3-1/2 ounces / 100 grams) all-purpose flour
2 tablespoons sugar
1 tablespoon kosher salt
1 cup (2 sticks) unsalted butter, freezer cold, cut into 1/2 inch dice
1/4 cup vegetable shortening, freezer cold
1/2 cup ice-cold water, or more as needed
2 teaspoons distilled white vinegar

Put the flours, sugar, and salt in the bowl of a food processor and pulse a few times to combine.  Add the cold butter and shortening to the dry ingredients.  Use your hands to break up the shortening into several smaller clumps and get them coated with flour.

Pulse 9 to 12 times or until the butter is in pieces slightly smaller than a pea.

Combine the ice-cold water and vinegar in a small bowl or measuring cup.

Gradually pour the water and vinegar mixture through the feed tube while pulsing 10 to 12 times. Take the lid off.  Use your fingers to see if you can clump the mixture together to form a dough.  The dough should not come together to form a ball while you are pulsing it in the food processor, but should form a clump between your fingers.)  Use a spatula to scrape the sides of the food processor.  If the dough seems too dry, add more water a few teaspoons at a time.

Remove the dough from the food processor, form it into 2 discs - one slightly larger than the other, wrap and chill for at least 2 hours before rolling it out for the pie crust.

For the pie filling:
8-10 apples, I used Empire and Cortland
1/3 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup dark rum
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/4 inch dice
1 tablespoon plus 1-1/2 teaspoons cornstarch
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg (regular will do)
1/4 teaspoon kosher salt

To finish for baking:
2 tablespoons heavy cream
2 tablespoons granulated sugar

Peel and core the apples, and slice them to 1/4 to 1/2 inch thickness. The trick is to cut them into flat pieces rather than wedges, so that your slices lay flat in the pie and the amount of air between slices is reduced, so that your top crust doesn't collapse when cooked (to do this start by slicing straight down one side of the apple, then slice again on the other three sides so that the core is a shaped like a square rather than a circle.)

Place two large sauté pans over medium-high heat and dived the 1/3 cup sugar evenly between them.  Cook the sugar, without stirring, until it melts and then caramelizes and turns amber in color, tilting the pans a little to swirl and distribute the color and adjusting the heat as needed.  (As soon as the sugar melts, it will quickly start caramelizing, so be ready to add the apples as soon as it turns amber.)

Add the apples, dividing them between the pans, and saute until they are about half cooked and the juices released boil away so that no liquid remains (8-10 minutes).  Toss and stir the apples regularly while they are cooking so they cook evenly on both sides.  When the apples are done, they should have some give, but should not fall apart.

Transfer the apples to a bowl and allow them to cool completely to room temperature.

Preheat the oven to 350°F.

When the apples are cooled, add the brown sugar, rum, butter, cornstarch, vanilla extract, spices, and salt and toss to combine.

Roll out your pastry between lightly floured wax or parchment paper until it is about 12-inches in diameter and about 1/8 inch thick.  Peel off the top layer of paper. Fold the pastry circle into quarters, and transfer it to a 9-inch pie plate, unfolding gently and lightly pressing the dough down and into the sides of the pan. Trim the excess dough so that there is a 3/4 inch to 1 inch overhang.  Roll the second (smaller) piece of pastry into an 11-inch circle.

Put the apple pie filling into the pastry lined pie plate.  Transfer the smaller pastry circle to the top of the pie (you can pre-cut some shapes into the top for ventilation and then later attach them with starch water).  Roll the bottom crust overhang up over the top crust, and seal the edges together.  Use your finger or the handle of a butter knife to crimp the edges together.

Brush the top of the crust and the edges with heavy cream and sprinkle with granulated sugar.

Put the pie on a baking sheet to catch any drips, place in the oven, and bake for 30 minutes.  Tent the pie with foil and continue to bake for 1 hour.  Remove the foil and bake for 30 minutes or until the pie is golden brown.  (Total baking time is 2 hours.)  Remove the pie from the oven and cool for at least an hour before serving.


Wednesday, November 13, 2013

Apple Pie Protein Shake

Apple Pie Protein Shake

Just a quick little shake recipe for you to prove that I haven't forgotten you.  I've been living off of shakes the past few weeks.  They are so easy, quick, and chock full of goodness.  This shake has lots of protein and vitamins, plus it tastes like fall! (Though the weather here feels more like winter.)  I often add spinach to this shake to sneak an extra serving of greens into my day, and I promise that it tastes just the same as the original version.

I'll have another delicious, and decidedly more decadent, apple recipe for your Thanksgiving feast next week on the blog!

Apple Pie Protein Shake

8 ounces milk of your choice (skim milk or almond milk work well!)
1 scoop Vanilla protein powder (I use Vemma's Bode Shake)
1 Honeycrisp apple, peeled and diced
1 banana
1/2 tablespoon almond butter
1/4 teaspoon cinnamon
Dash of teaspoon nutmeg
Optional: handful of baby spinach
Ice

Blend ingredients until smooth! Serve and enjoy!

Monday, November 4, 2013

Spinach Turkey Meatballs

Spinach Turkey Meatballs recipe


Hi, there K&K readers! Yes, I'm back. I must sound like a broken record, because I have to keep apologizing for slacking off on the blog posts.  But, I spent the day unpacking and I whipped up a batch of delicious and healthy meatballs for you.  And, I finally found my cord to connect my camera to my computer so that I can upload pictures again! Yay, that's one of the other reasons for the lack of posts lately.

These meatballs are packed with flavor and so easy to throw together.  You can serve them with tomato sauce or plain, or you could even throw some into a delicious soup.  When I make a batch of tomato sauce, I always make sure to freeze some for later, and that is what I used here.  You could even make a double batch of the meatballs and freeze them in the sauce for later, for a simple weeknight meal!

Hopefully, now that my house is unpacked I will have more time to cook in my big, beautiful new kitchen!

Spinach Turkey Meatballs recipe


Spinach Turkey Meatballs

450 grams extra-lean ground turkey
1 cup finely chopped baby spinach
1/3 cup finely diced onion
1/3 cup Italian breadcrumbs
1 egg white
2 tablespoons freshly grated Parmesan cheese
1 large garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Freshly ground salt and pepper

To finish: Tomato Sauce

Preheat the oven to 375F.  Place a rack on a aluminum foil lined baking sheet and spray with olive oil cooking spray.

In a large bowl, combine all ingredients until distributed evenly throughout.  Form the mixture into small balls and place a few inches apart on the baking rack.

Bake for 25-30 minutes at 375F.  When the meatballs are cooked through, transfer them to a pot with 2 cups of tomato sauce.  Simmer for 10-15 minutes, then serve!
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