Kitchen Hint of the Day!

When making Pie Crust...........


Chill the dough before you roll it out for at least 30 minutes and up to a couple of days. Again, if it is very hot out, think about freezing the dough for 10 minutes just before you start to roll it out.

Kitchen Hint of the Day!

Came across this Pie Making Hint from the Food Network..........


Brush Your Pie to Change Its Appearance

What's on your pastry brush's bristles determines whether your pie will have a high-end sheen or rustic look. For a matte finish, brush the unbaked top crust with whole milk or heavy cream. For a glossy look, use beaten whole eggs or just yolks. And if you want your pie to sparkle, coat with egg white and sprinkle with coarse sugar.

https://www.foodnetwork.com/recipes/packages/baking-guide/pie-making-tips

One of America's Favorites - Blueberry Pie

A slice of blueberry pie with traditional crust

Blueberry pie is a pie with a blueberry filling. Blueberry pie is considered one of the easiest pies to make because it does not require pitting or peeling of fruit. It usually has a top and bottom crust. The top crust can be a circular crust but the pie can also have a crumble crust or no top crust at all. Blueberry pies are often eaten in the summertime because that is when blueberries are in season.




Blueberry pies were already baked in Germany before European settlers came to America. Blueberry pie was first eaten by early American settlers and remains a popular dessert in the United States and Canada. Similar desserts are prepared in Europe with bilberries. Blueberry pie made with wild Maine blueberries is the official state dessert of the U.S. state of Maine. Blueberry pie has been documented in the Appledore Cook Book in 1872.

Blueberry pie with almond crumb topping

A typical ingredient for blueberry pie are rinsed and stemmed blueberries. The berries can be frozen or fresh. Other ingredients include flour, or instant tapioca. cinnamon, [[nutmeg{],sugar, vanilla and butter. Recipes may vary ingredients.





Nutrients
Macro
The macronutrient count for a serving of blueberry pie is around 12.5 grams of fat, 43.6 grams of carbohydrates, and 2.3 grams of protein, for a calorie count of 290.

Micro
Blueberry pie has several vitamins including vitamin A, Folate, vitamin C, vitamin E, and vitamin K. Blueberry pie also has a variety of minerals like calcium, copper, iron, magnesium, phosphorus, potassium, selenium, sodium, and zinc.

Wild Idea Buffalo Recipe of the Week - Jill's Pumpkin Pie and Grandma Hittle’s Pecan Pie

This week's Wild Idea Buffalo Recipe of the Week is - Jill's Pumpkin Pie and Grandma Hittle’s Pecan Pie. No Buffalo recipes this week but a couple of delicious pies! One is a recipe for Jill's Pumpkin Pie and the other a recipe for Grandma Hittle’s Pecan Pie. You can find both these recipes at the Wild Idea Buffalo website. And while checking out all the delicious recipes you can also purchase any of the Wild Idea Buffalo Meats, Chicken, and Merchandise. So Enjoy and Eat Healthy!  https://wildideabuffalo.com/


Jill's Pumpkin Pie/Grandma Hittle’s Pecan Pie

Jill's Pumpkin Pie
Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flakey crust on the bottom. You may also need to cover crust half way through baking pie, to keep from browning. A little extra effort, but so worth it!

Pie Crust (makes 2 – 10” deep-dish pie crusts)

Ingredients:
3 – cups flour, plus a bit more for rolling

½ – teaspoon salt
1 – Tablespoon sugar
¾ – pound salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil
1 – egg, beaten
1 – teaspoon cider vinegar or lemon juice *I used half of each.
2 – Tablespoons cream
1 – ice cube

Preparation:

Pre-heat oven to 450°.

 In mixer using pastry blender, mix flour, salt & sugar.

 In small dish, beat eggs. Add vinegar and cream and mix well. Add ice cube to mixture to keep cold, and allow ice to melt almost all the way.

Add chilled butter to flour mixture until incorporated.

Slowly drizzle in egg mixture.

Remove dough from mixer with floured hands, shape into ball and cut in half.

Press dough into disk shape with your hands and place dough onto floured parchment. Top dough with additional floured parchment and roll out.

Transfer dough to buttered pie pan carefully. Press lightly into pan, crimp edges and pierce the dough randomly with a fine tined fork, about 8 times.

Chill the piecrust for 30 minutes in the refrigerator.

Lightly butter foil and place buttered side down on top of piecrust, shaping foil in piecrust shape without disturbing edges.  Fill foiled crust at least half way up with beans, rice or pie weights.

Place in 450° pre-heated oven and bake for 25 minutes.

Remove foiled piecrust from oven and remove foil gently. Return piecrust to oven to allow the bottom to brown, about another 10 minutes.

Remove from oven and allow to cool slightly before filling.


Pumpkin Pie Filling
Note: Because I like a dense pumpkin pie, this recipe will require a longer cooking period. Also, in order to bake both pies at the same time I reversed the higher heat time to end of the baking period. Worked out just fine! Enjoy.

Ingredients:
3 – eggs
1¼ – cup dark, pure cane brown sugar, packed
½ – cup sour cream
½ – cup heavy cream
¼ – cup pure maple syrup
1 – teaspoon vanilla
1 – Tablespoon cinnamon
1 – teaspoon ginger
1 – teaspoon allspice
4 – cups pureed pumpkin or canned pumpkin
*Yams or butternut squash can be used too.

Preparation:

* In mixer beat eggs. Add remaining ingredients in order with mixer running, stopping to scrape the bottom occasionally. Mix until well incorporated.
* Pour pumpkin mixture into prepared piecrust and place pie in a 1” water bath
*helps pie top from cracking.
* Bake at 350° for 75 minutes. Increase heat to 450° and bake for an additional 15 to 20 minutes.
* Remove pie from oven and allow to cool for 2 hours before serving.

Grandma Hittle’s Pecan Pie
Ingredients:
4 – eggs
¼ – pound butter, softened
2 – cups dark, pure cane brown sugar, packed

2 – teaspoons pure vanilla
1 – pound pecans, halves or whole *I used 8 oz. of each.

Preparation:

* In mixer, beat eggs. Add remaining ingredients in order and mix well to incorporate.
* Pour into prepared piecrust.
*Look for my note in piecrust instructions.
Optional step: Place pie in a 1” water bath.
* Bake pie in a 350° oven, for 55 to 60 minutes.
*I had to cook for about 15 minutes longer.
* Remove from oven and allow to cool and set for 2 hours before serving.

https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

Kitchen Hint of the Day!

Making Pie Crust........


Do not over-handle the pie crust; overworking develops the gluten and toughens the dough. It’s okay to see flakes of yellow from the butter and egg yolk. Also, when working the dough, use your fingertips instead of the warmer palms of the hand.

Kitchen Hint of the Day!

Making your own pie.........


Keep all ingredients cold to slow the development of gluten in the flour. Use butter right out of the refrigerator and add ice-cold water to the dough.

Kitchen Hint of the Day!

Thank you to Claire for passing this hint along.......


To prevent the bottom crust of your pie from becoming soggy, sprinkle it with unseasoned dry bread crumbs before adding the filling.

Jennie - O Turkey Recipe of the Week - Savory Tomato and Turkey Tarts

This week's Jennie - O Turkey Recipe of the Week - Savory Tomato and Turkey Tarts. JENNIE-O® GRAND CHAMPION® Oven Roasted Turkey Breast combines with savory tomato and goat cheese to make the perfect appetizer. You can find this recipe along with all the delicious Jennie - O recipes at the Jennie - O website. It's time to make the Switch!  https://www.jennieo.com/

Savory Tomato and Turkey Tarts

Every Easter menu needs these mini turkey tarts! The savory tomato and turkey duo with the goat cheese is the perfect flavor combo for any occasion. Perfect for a holiday brunch or appetizer for dinner.

INGREDIENTS

½ (14.1-ounce) package refrigerated pie crusts
1 (8-ounce) package cream cheese, softened
1 (4-ounce) package goat cheese
3 eggs, lightly beaten or ¾ cup egg substitute
½ cup grated Parmesan cheese
½ teaspoon kosher salt, if desired
¼ teaspoon freshly ground pepper
1½ cups JENNIE-O® GRAND CHAMPION® Oven Roasted Turkey Breast, shredded, from the service deli
1 tablespoon olive oil
½ pint cherry tomatoes
2 teaspoon chopped fresh thyme leaves
grated Parmesan cheese, if desired

DIRECTIONS

1) Place oven rack on bottom rack. Heat oven to 375°F.
2) Unroll 1 pie crust onto lightly floured surface. Roll out to 12-inch circle and cut in half lengthwise and then crosswise, creating 4 equal pieces. Press each dough quarter into and up sides of 4 (4.75-inch) mini tart pans; cutting and discarding excess dough. Refrigerate.
3) In medium bowl, combine cream cheese, goat cheese, egg, cheese, salt and pepper until smooth. Set aside.
4) In large skillet, heat oil over medium-high heat. Add tomatoes and cook 5 to 7 minutes or until blistered.
5) Spoon cheese mixture into tart pans. Top with turkey, tomatoes and thyme leaves. Bake 40 to 45 minutes or until lightly browned. Sprinkle with grated Parmesan cheese, if desired. Servings 4 to 8.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 280
Protein 20g
Carbohydrates 16g
Fiber 1g
Sugars 3g
Fat 14g
Cholesterol 40mg
Sodium 690mg
Saturated Fat 7g

https://www.jennieo.com/recipes/1124-savory-tomato-and-turkey-tarts

Wild Idea Buffalo Recipe of the Week - Blueberry Crisp

This delicious sounding dessert comes from Jill O'Brien of Wild Idea Buffalo and it's this weeks Wild Idea Buffalo Recipe of the Week - Blueberry Crisp! The link is at the end of the post and while your there check out all their recipes and Buffalo Cuts.  http://wildideabuffalo.com/



Blueberry Crisp (serves 12)
An easy to prepare, go to summer dessert that is perfect for anytime of the day. Other fruits can easily be substituted too. Serve warm or at room temperature with homemade ice cream or fresh whipped cream. Yummy!



Crust Ingredients:

1 – cup butter, room temperature
½ – cup sugar
2 – cups flour

Filling Ingredients:
2 – lbs. Blueberries
½ – cup sugar

Topping Ingredients:
1 – cup flour
½ – cup sugar
½ – cup brown sugar
1 – teaspoon cinnamon
2 – cups rolled oats
1 – cup butter, chilled and sliced

Preparation: Preheat oven to 375°.
1)   Mix all crust ingredients together in the bottom of a 9×13 cake pan. Press mixture evenly over the bottom of the pan.
2)   Toss blueberries with sugar and pour over the crust in the cake pan.
3)   Mix all dry topping ingredients together in a bowl.
4)   Cut the butter slices into the dry ingredients, until mixture is crumbly.
5)   Layer crumb topping over blueberries.
6)   Bake in a 375° oven for 35 to 40 minutes or until top is golden brown.
7)   Remove from oven and allow the crisp to come to room temperature before cutting. That is, if you can wait…. :)

 http://wildideabuffalo.com/2014/blueberry-crisp/

Wild Idea Buffalo Recipe of the Week - Sour Cream Dutch Apple Pie

This weeks Wild Idea Buffalo Recipe of the Week isn't a Buffalo Dish but a perfect dessert to go with any Buffalo Dish,  Sour Cream Dutch Apple Pie! A delicious sounding dessert from Jill O'Brien of Wild Idea Buffalo. I've left the link to the recipe and while there check out all the recipes and fantastic Buffalo Cuts, all available on line.




Sour Cream Dutch Apple Pie (Serves 10)

Pie Crust

Ingredients:

1 cup whole wheat pastry flour
1/3 cup flour + for rolling
4 teaspoons sugar
6 ounces chilled salted butter, sliced
1 egg yolk
1 teaspoon lemon juice or cider vinegar
1 tablespoon cold water

Directions:

1 - Beat egg yolk with lemon and water. Add ice cube to mixture and place in refrigerator until ready to use.
2 - In pastry mixer add all dry ingredients and mix to incorporate.
3 - Add chilled butter slice at a time. Mix with dough hook  or paddle until dough is formed.
4 - Remove ice cube from egg mixture and add to dough with mixer going.
5 - With floured hands remove dough and place on flour dusted surface, and form into ball.
6 - Dust 2 sheets parchment paper, wax paper or saran. Place dough in center of the paper and press down with hand to form a circle. Place top sheet of dusted paper on top of dough. Roll dough out, starting at center and pushing outward.
7 - Remove top paper and then replace. Turn dough over and remove bottom paper. Place dough in 9” deep dish pie plate.
8 - Gently press dough into bottom edges of pan. With fingers form dough into a 1/2” high lip around top of pie plate. Place in refrigerator until ready to use.


Apple Filling

Ingredients:

1 cup sour cream
1 egg, beaten
2 teaspoons vanilla
¾ cup sugar
¼ teaspoon salt
¼ cup flour
½ teaspoon cinnamon
8 large or 16 small apples, peeled, cored and sliced


 Crumble Topping

Ingredients:

1/3 cup flour
¼ cup pure cane sugar
¼ cup brown sugar
1 tablespoon cinnamon
1/3 cup walnut pieces
1/3 cup pecan pieces
4 ounces butter, sliced and lightly chilled

Directions:

 1 - Mix all ingredients except apples together until well incorporated.
2 - Add apples and fold in gently.
3 - Place filling in prepared crust, pushing apples evenly into pie plate.
4 - Place on upper shelf in 400* preheated convection oven and bake for 15 minutes.
5 - Reduce heat to 350* and bake for an additional 30 minutes.
6 -While pie is baking mix flour, spices, and nuts together in mixing bowl. Slowly add butter until topping becomes crumbly. Refrigerate until needed.
7 - Sprinkle baked pie with crumble topping mixture and bake for an additional 15 to 20 minutes, or until bubbly.
8 - Cool. Cut into 10 slices and serve with fresh whipped cream and Frangelico Carmel Sauce.

Frangelico Carmel Sauce

Ingredients:

¼ cup water
1 cup sugar
¼ cup Frangelico liquor
½ cup heavy whipping cream
1 tablespoon vanilla
4 ounces butter, cubed

Directions:

1 - Over medium heat in a heavy saucepan bring water and sugar to a light boil. Scraping sides occasionally to incorporate crystals, but do not stir. Allow sugar to become amber in color.
2 - With long handled spoon carefully whisk in liquor, as sugar will bubble up.
3 - Add cream and vanilla and whisk to incorporate. Bring to a boil.
4 - Whisk in butter, 1 cube at a time. Bring to a boil.
5 - Remove from heat. Serve slightly warmed.


http://wildideabuffalo.com/2011/sour-cream-dutch-apple-pie/

Kitchen Hint of the Day!

Brush beaten egg white over pie crust before baking to yield a beautiful glossy finish.

Kitchen Hint of the Day!

The next time you make a pie, add a little flavor to the crust by tossing a pinch of ground spice or a few minced herbs into the flour. Use cinnamon or ginger with an apple or dessert pie, and try finely chopped parsley with a quiche or meat pie.

Kitchen Hints of the Day!

Even if your pie's filling is near perfect, you won't win any accolades for your creation unless its crust is up to

Apple Pie Crust

par. Here are a few tips for making perfectly flaky pie crusts.


* Be sure the liquid used in your pie crust dough is ice cold. In fact, anything hot going into a pie crust will affect it.



* Add a teaspoon of vinegar to the water for an even flakier crust, or substitute sour cream or whipping cream for the entirety of the water.



* Low gluten flour such as pastry flour is your best bet. Cake flour is too soft and won't give the crust the body it needs, and bread flour has too high a gluten content and would make a tough crust. As a substitute for pastry flour, combine two parts all-purpose flour and one part cake flour or instant flour.



*Replace the shortening or butter with lard. Lard has larger fat crystals and three times the polyunsaturates as butter, making the crust flakier.