Pink Grapefruit Gin & Tonic Cupcakes

February 14, 2017

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February 14th….yup, you guessed it…It is Valentine’s Day. Does everyone know what amazing dish they’re making for their sweeties to celebrate the day? I tell you, I think I’ve got a real winner here with these Pink Grapefruit Gin & Tonic Cupcakes. The husband loves a good G&T. The two places which he ranks as making the best G&T’s out there are the Slippbarinn in the Marina Hotel in Reykjavik Iceland (kind of difficult to get there for us…) and Saison in good old Richmond Virginia (Dangerously close to us if you know what I mean!). Although each version of this classic cocktail has very different flavor profiles, they both share the use of grapefruit juice and garnish in their mix rather than the traditional lime. So that is what I did here. Bring on the grapefruit I say. Wow! These boozy little cupcakes are just perfect.

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So refreshing with bold citrus flavors and floral gin notes. And I should also mention that I frosted them with a pink grapefruit/gin swiss meringue buttercream frosting. Yeah, swiss meringue frosting rules. So fluffy, so light. It is everything you could ever want in a frosting.

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It is actually strange for me to say that recently I am really into grapefruit. I absolutely hated it as a kid and was at a loss as to why anyone would eat one. Can’t get enough of it now. I’m even sipping on a grapefruit flavored fizzy water as I write this. And G&T’s are also something I never cared for in the past. To me drinking any kind of gin was like licking a Christmas tree. But my opinion has definitely changed since I took a taste of the husband’s G&T at Saison. I couldn’t wait to order my own! Saison is our favorite restaurant in Richmond, which says a lot because Richmond is just chock full of fantastic eateries. A real foodie destination I tell you, but it is actually pretty difficult to tempt us away from Saison when we are in town. Not only has every morsel of food we have ever gotten there been delicious, but their cocktails are also simply superb – especially their G & T’s. One of the things that makes Saison’s G&T so remarkable is that it is a hopped G&T. They actually make their own hopped tonic. Now they used to sell little bottles of this magical tonic, but their G&T is such a popular cocktail for them, that they had trouble making enough tonic for both the bar and take out market. Here is where we totally lucked out. We happened to be there last week and the bartender had just made up a brand new batch of tonic. Not only were we able to enjoy it in a Hopped Gin and Tonic or two…we were also actually able to buy a little bit of the hopped tonic to take home with us. I used it in these Pink Grapefruit Gin & Tonic Cupcakes. That’s right…the ones we are scarfing down here are actually Pink Grapefruit Hopped Gin & Tonic cupcakes! OMG! So delicious! The hopped tonic is slightly bitter but also citrusy which pairs so well with the sweet grapefruit notes. Now I know not everyone can get ahold of that amazing elixir. Like I said, we really lucked out. But you can use regular tonic water and the results will still be stellar!

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So I don’t know if your Valentine is anything like mine….he is not so much into chocolate, but loves fruit desserts. And he loves G&T’s, so these Pink Grapefruit Gin & Tonic Cupcakes are a Valentine’s Day dessert match made in heaven for him. I’d wager you’d love them too. And don’t forget, if you are ever in Richmond, you must grab a bite to eat as well as a Hopped G&T at Saison! Happy Valentine’s Day!

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Pink Grapefruit Gin & Tonic Cupcakes

  • Servings: 15 -18 cupcakes
  • Difficulty: easy
  • Print

recipe inspired by: Globe Scoffers

Ingredients:

For the Cupcakes:

  • 180 grams unsalted butter
  • 180 grams caster (superfine) sugar
  • Zest of 1/2 large pink grapefruit
  • 180 grams self-raising flour
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 teaspoon vanilla bean paste
  • 4 Tablespoons tonic water
  • 2 Tablespoons Gin (plus more for brushing over cupcakes)

For the Frosting:

  • 5 large (150 grams) egg whites
  • 1 1/4 cups (250 grams) granulated sugar
  • 3 sticks (340 grams) unsalted butter, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • 3 Tablespoons freshly squeezed grapefruit juice
  • 2 – 4 Tablespoons Gin
  • grapefruit zest for garnish

Directions:

For the cupcakes:

Preheat the oven to 375°F (190°C). Line muffin tins with cupcakes papers.

In the bowl of a stand mixer, cream together the butter, sugar and grapefruit zest until light and fluffy.

Sift the flour and baking powder together and set aside.

Add the eggs one at a time, waiting until each one is fully incorporated before adding the next.

Add the flour/baking powder and mix until it is just incorporated. Take care not to over mix.

Stir in the tonic water and gin, 1 tablespoon at a time.

Divide the mixture between the cupcake wells. I use an ice cream scoop.

Bake for 15 – 20 minutes or until the cakes are golden and a toothpick comes out clean.

Cool cupcakes on a metal rack. While they are still warm, poke several holes in each cake with a skewer. Brush liberally with gin and let cool completely before frosting.

For the Frosting:

Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.

Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 140°F, or until the sugar has completely dissolved and the egg whites are hot.

Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes.

Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined.

Add the grapefruit juice and gin slowly, 1 Tablespoon at a time, and mix until well combined.

If you would like to make this frosting ahead of time, keep in airtight container in refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and rewhip in the mixer with the paddle attachment before using.

When you are ready to frost the cupcakes, place frosting in pastry bag fitted with whatever tip you desire and pipe frosting onto cupcakes. Garnish with grapefruit zest and wedges as you prefer.

Enjoy!

Pink Grapefruit Gin & Tonic Cupcakes brought to you by: Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools and Ingredients for Pink Grapefruit Gin & Tonic Cupcakes:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

Oxo Good Grips Ice Cream Scoop

King Arthur Self Rising Flour – You can also find this on Amazon, but have to purchase several bags of it.

India Tree Superfine Caster Baking Sugar

Nielsen Massey Madagascar Bourbon Pure Vanilla Bean Paste

Jack Rudy Cocktail Co. Tonic Trio – I have never actually tried these, but if you are into the idea of artisan tonics these might be fun to experiment with. Just add soda water to these syrups for a unique flavor profile.

 

 

 


Nutella Chocolate Chip Babka

February 5, 2017

img_5446So I gotta ask….are there any Nutella fans out there? Cause let me tell you I love me some Nutella! I did actually didn’t even know it existed until I was living in Ireland and my friend Theresa had a jar. I watched with amazement as she spread it over her toast. I was like “What! You can eat chocolate on toast!” I had no idea it was a thing. Yup, love at first bite. And I love bread as well, so this Nutella Chocolate Chip Babka recipe was a no brainer for me.

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Now it is not by chance that I’m blogging a recipe which features Nutella today. Today February 5th is World Nutella Day. This celebration of all things Nutella was started in 2007 by Sara at Ms. Adventures in Italy and Michelle at Bleeding Espresso as a day to celebrate, get creative with and most importantly, to EAT Nutella.

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Last year, the founders have transferred Nutella Day to Ferrero the company who owns that most beloved spread. Take a peek at their Facebook page and see how folks are celebrating the day! I love Nutella so I usually try to participate with a Nutella laden recipe every year. Last year I celebrated with Nutella Sea Salt Stuffies:

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The year before I made cookies as well,  irresistible Salted Peanut Butter & Nutella Sandwich Cookies – sweet salty bliss I tell you!

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I was still all about the cookies and the salty / sweet thing three years ago when I blogged about  Salted & Malted Nutella Caramel Chocolate Chip Cookies. These cookies feature silky, decadent Nutella, creamy caramel, nostalgic malted goodness and rich chocolate chips, all rolled up together in a crunchy chewy salted cookie

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And then there was my  Nutella, Double Chocolate & Banana Tart which was quite stunning if I do say so myself.

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But let me get back to the stunning Nutella treat we have on hand today: Nutella Chocolate Chip Babka. Oh Lawdie…this bread is delicious! Babka, which has a Russian/Polish culinary pedigree (the name is derived from “baba” which is Russian for grandmother)  is made with a rich yeasted dough. You end up with something that is somewhere between cake and bread. Every brioche like morsel is so tender it simply melts in your mouth. And can we just talk about the fillings? Well there are as many variations in the fillings as there are grandmothers! You can have a fruit filled Babka, a chocolate Babka, a cinnamon Babka, a chocolate cinnamon Babka, or a Nutella Chocolate Chip Babka as we have here today. Babkas can be topped with a streusel, soaked in Rum or drizzled with a glaze. They can be shaped many ways as well, baked in a bread tin, free-standing or as I have done here, shaped into the dramatic Israeli version which is known as “kranz cake”. The possibilities are endless!

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Now all that being said, making this luscious filled rolled and twisted bliss is no simple undertaking! You’ve gotta want it…and believe me you will. It is so worth it. The good thing is you can break it up into steps and take up to 3 days to bake the bread if you wish. Or if you’re hardcore, get up early in the morning and blast through the whole thing in one day. Midnight Babka sounds great to me too!

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Laden with butter and lashings of Nutella and chocolate chips this bread not only has mouthwatering good looks but can back it up with to die for taste. Great as a dessert, for breakfast or with a cup of tea or coffee, you just can’t beat this time-tested comfort food treat. So Happy Nutella Day…I’ve gotta go tear into some Nutella Chocolate Chip Babka!

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Nutella Chocolate Chip Babka

  • Servings: 1 large loaf of bread
  • Difficulty: moderate - with a lot of rise time
  • Print

recipe adapted from: Peter Reinhart’s Artisan Breads Every Day

Ingredients:

For the Bread:

  • 2 Tablespoons (.66 oz / 19 grams) instant yeast
  • 3/4 cup (6 oz / 170 grams) lukewarm milk (95°F or 35°C)
  • 6 Tablespoons (3 oz / 85 grams) unsalted butter, melted or at room temperature
  • 6 Tablespoons ( 3 oz /85 grams) sugar
  • 1 teaspoon (.25 oz / 7 grams) vanilla extract
  • 4 egg yolks (3 oz. / 85 grams)
  • 3 1/3 cups (15 oz / 425 grams) unbleached all-purpose flour
  • 1 teaspoon (.25 oz/ 7 grams) salt or 1 1/2 teaspoons coarse kosher salt

For the filling:

  • 1 jar (13 oz.) Nutella
  • 1 cup mini chocolate chips

Directions:

Whisk the yeast into the lukewarm milk until dissolved and set aside for 5 minutes.

Cream the butter and sugar together using the paddle attachment for a stand mixer. Mix at medium speed for 2 minutes.

Add the vanilla to the eggs yoke and whisk together. Then add the yolks to the sugar mixture in four portions, mixing thoroughly until each is incorporated before adding the next. Increase the mixer speed to medium-high and mix for 2 more minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl several times during the process.

Stop mixing and add the flour and salt, then pour in the milk mixture. Resume mixing at low speed until a soft, supple, tacky dough forms.

Transfer the dough to a floured work surface and knead by hand for 2 minutes adding flour as necessary to make the dough pliable. Form dough into a ball.

Place dough in a clean, highly oiled bowl, cover the bowl tightly with plastic wrap and leave at room temperature for 2 1/2 hours. It will rise, but won’t double. If you are taking my advice and making this Babka over several days, after the rise, place the dough in the refrigerator overnight to be rolled out the next day.

While the dough is rising, prepare the filling. Line a 1/2 sheet pan with parchment paper and mist it with spray oil. Spread the Nutella evenly over the parchment paper. Sprinkle chocolate chips evenly over the top. Place into the refrigerator to firm up. Once you have rolled the dough out, you can easily transfer this Nutella chocolate chip square directly on top of the babka dough. Easy peasy!

Once the dough has risen, or on day two, roll it into a 15″ by 11″ rectangle on a lightly floured surface. It should e between 1/4 to 1/8 inch thick. Lay the refrigerated Nutella Chocolate sheet on top of the Babka dough and peel the parchment away.

Roll up the dough like a jelly roll and place it seam side down on the work surface. With firm but gentle pressure, rock the log back and forth. Using a metal pastry blade, cut the log down the middle lengthwise. Rotate the dough so that the cut edges are facing up. Place one piece over the other and continue to criss-cross the pieces to form a braid. Pinch the ends of the braided pieces together to seal.

Cover the braided loaf loosely with plastic wrap and let it rise at room temperature for 2 -3 hours. At this point, you can proceed directly to baking or refrigerate the loaf overnight. If holding it overnight, remove the dough from the refrigerator about 2 hours before you plan to bake it.

Preheat the oven to 350° F (177° C). Bake loaf for 20 minutes and then rotate the pan. Bake for an additional 10 – 15 minutes until the sides of the loaf are a rich golden brown. The internal temperature will reach about 185° F (85° C). I the tope begins to brown too quickly, tent with aluminum foil

Allow the Babka to cool for at least 90 minutes before serving.

Enjoy!

Nutella Chocolate Chip Babka brought to you by Runcible Eats (www.leaandjay.com)

 


Pasture’s Pimento Cheese

February 1, 2017

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Here it is…February already. And tomorrow, my favourite varmint, Punxsutawney Phil, will be stepping out of his burrow at Gobbler’s Knob and letting everyone know if there will be 6 more weeks of winter or if perhaps Spring is on the way. Groundhog Day is nigh! I gotta admit, I don’t feel like we’ve really had any winter yet. There has only been a few wee dustings of snow in the morning and the temperatures have only ventured into the real wintery territories a handful of times. So yeah, I hope that Punxsutawney critter sees his shadow tomorrow.

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One extraordinary rodent!

Phil & all the folks up in Punxsutawney aren’t the only ones celebrating now. February 1st, which falls half way between Winter Solstice and Spring Equinox, also marks the festivals of Imbolc, St. Brigid’s Day and Candlemas, all of which are associated with fertility, fire, purification and weather divination. Quite an auspicious time of year! I’m very happy to be marking an event today as well. February 1st just happens to be the 6th year anniversary of  the my cooking blog! Yup… Six years ago today I posted my first recipe. It was for Cream Tea Scones with Currants.

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Last year I shared one of my favorite recipes: Model Bakery’s English Muffins:

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I’ve posted some other tasty “Anniversary Edition” recipes since then as well like Banana Rum Muffins:

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And who can forget when a genuine Crack Pie made an appearance:

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And this year I have really got a winner of a recipe for you. A definite favorite around here – Pimento Cheese!

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It is the perfect appetizer to bring along with you no matter what the festivity! This magical “caviar of the South” is so delicious and quite versatile. You can serve it with crackers (Ritz preferably) and veggies, it is delicious scooped up with a Frito, you can mix it into the yolks of deviled eggs, you can spread it on burgers, it makes one heck of a decadent grilled cheese or if you’re short on time it is pretty wonderful simply spread between two slices of bread! The husband and I have been spending a lot of time in Richmond Virginia and let me tell you…they love some pimento cheese in that town. This particular recipe I’m sharing today comes from Chef Jason Alley and is served in one of his restaurants, Pasture. If you are ever visiting Richmond, do yourself a favor and stop by for lunch or dinner. Pasture specializes in Southern Cooking, but with a modern twist. Instead of those huge plates of food you would get a grandma’s house, Pasture serves up small plates which are meant to be shared. Their seasonal menu is full of dishes made with fresh locally sourced ingredients. You will definitely find this Pimento Cheese on the menu (year round) along with many many more amazing offerings.

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Pimento Cheese is pretty easy to make, but I would like to give you a bit of advice that will make your Pimento Cheese completely over the top delicious. First of all, grate the cheese yourself, don’t buy bags of pre-shredded cheese. Why? Because the pre-shredded cheese is coated with a cellulose product to keep it from sticking together. This makes it a bit less creamy, so just take a few seconds and grate the cheese yourself. The second thing is the mayonnaise. You’ve gotta use Duke’s! Seriously. Not Hellman’s. Dukes. Dukes is actually the 3rd largest brand of mayonnaise sold in the United States. However, its popularity is largely limited to the South. But there it has a cult following. Using any other brand is out of the question. And truth be told, Duke’s tastes different. It has more egg yolks and has no added sugar giving it a much brighter, tangy flavor and a creamier texture. And lets face it, mayonnaise is a pretty important ingredient in Pimento Cheese, so if you can, go with the authentic Southern brand, Dukes. As far as the roasted red peppers. I actually roasted the peppers myself. It is pretty easy. You just put the peppers on a parchment lined baking tray and pop them into an oven which has been preheated to 400° F. You roast them for 20 minutes and then turn them over and roast them for 20 more minutes. Remove them from the oven and place them on a cutting board. Cover them with a bowl and allow them to steam for 15 minutes. Steaming them will make the skins very easy to remove. Then you peel them, seed them and there you have it. Easy peasy. Though perhaps an easier thing would be buying a jar in the grocery store. I’ll let you decide. That’s pretty much it. I will admit though that I have gilded this lily of a recipe once or twice by adding a bit of chopped bacon and some diced jalapeño peppers to up the heat. What can I say? Everything is better with bacon and we love our spice. But I’ll wager you’ll be very pleased with Pasture’s unadorned version. So what in the world are you waiting for?!! Might I remind you that the Super Bowl is happening this Sunday!

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Pimento Cheese

  • Servings: 4- 6
  • Difficulty: easy
  • Print

recipe from: Chef Jason Alley – Pasture Restaurant

Ingredients:

  • 1 1/2 lb. sharp cheddar cheese, grated
  • 2 medium red bell peppers, roasted , peeled, seeded and finely diced*
  • 1 small shallot, minced
  • 2 sprigs tarragon, leaves removed, minced
  • 1 1/4 cup mayonnaise, Duke’s preferably
  • 2 dashes Worcestershire Sauce
  • 1 dash hot pepper sauce
  • 1 teaspoon black pepper
  • chives for garnish (optional)

Directions:

Combine all ingredients in a large mixing bowl until well-blended.

Cover and refrigerate for at least 2 hours or up to one day.

Serve with crackers (preferably Ritz), pickles and crudités.

Enjoy!

*You can buy roasted red peppers in the the grocery store. If you are interested in roasting your own: Place the peppers on a parchment lined baking tray and pop them into an oven which has been preheated to 400° F. Roast them for 20 minutes and then turn them over and roast them for 20 more minutes. Remove them from the oven and place them on a cutting board. Cover them with a bowl and allow them to steam for 15 minutes. Peel the skins and remove the seeds.

Pasture’s Pimento Cheese brought to you by: Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Pasture’s Pimento Cheese:

Duke’s Mayonnaise

 


Cranberry Bannocks

January 24, 2017

img_5401I’mmmmmm back! Just like last year, and I think every year before that, I have great intentions of keeping up with this blog. Then…wham! The holidays run me right over and don’t post one word. You’d think I’d figure it out and just sign off to everyone right around Thanksgiving. I’m always back at it by January 25th, which is tomorrow, so I’m right on time. And what is the significance on January 25th? It is the birthday of Robert Burns. Robert Burns was born in 1759 and is regarded as the National Poet of Scotland. On January 25th folks throughout the world, though especially in Scotland, will be remembering him with a Burns Night Supper. And I’ve got a great traditional Scottish recipe to share with you, just perfect for the day…Cranberrry Bannocks!img_5389Bannocks, sometimes called griddle scones, are a quick bread which are cooked on top of the stove rather than baked in the oven. They are very similar to scones otherwise. Indeed in Scotland the words “bannock” and “scone” are often used interchangeably. Before the 19th Century bannocks were cooked on a “bannock stane” which was a slab of sandstone which was placed on top of a fire. Traditionally they were made with an oatmeal or barley flour and they could be either savory or sweet. One of the most famous types of bannocks is the Selkirk Bannock with is very similar to a fruitcake, chock full of raisins. They can be found in most supermarkets in the UK. Last year I shared a delicious recipe for Scottish Pancakes, or Drop Scones:IMG_3583

The year before was Steak Auld Reekie over Crispy Tatties & Neeps:

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The one prior to that was Dundee Cake with Hot Whiskey Marmalade:

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Then there was that fabulous Scotch Egg Pie:

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And I can’t forget that  Cock-a-leekie Soup:

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Which I always serve up with fresh toasted Struan:

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And I don’t want to forget those mouth-wateringly delicious Scotch Eggs:

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which I have also done Deviled.

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So there you have it! That is quite a few Scottish recipes which would be very welcome at any Burn’s Night festivities. This years darling little Cranberry Bannocks would perhaps be best suited for a Burn’s Breakfast. They are soft and tender and delicious warm off the griddle, especially slathered with butter!

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Now I will say, these Bannocks are not sweet on their own and derive all their sweetness from the cranberries or whatever jam you might spread on top. If you prefer a sweeter bread, you might want to add a Tablespoon or two of sugar to the mix. I thought they were just perfect as they were. And I’m sure The Bard himself would approve. He actually mentioned Bannocks in his Epistle to James Tennant of Glenconner.

An’ Lord, remember singing Sannock,

Wi’ hale breeks, saxpence, an’ a bannock!

So tomorrow you should get busy, griddle some bannocks and don’t forget to raise a glass and drink a wee dram or two to Rabbie Burns!

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Cranberry Bannocks

  • Servings: 8 bannocks
  • Difficulty: easy
  • Print

recipe from: Vagabond Baker

Ingredients:

  • 50 grams dried cranberries, chopped
  • 250 grams all-purpose flour, plus a bit more for rolling out
  • 2 teaspoons baking powder
  • 1 pinch of salt
  • 2 teaspoons oil (vegetable or coconut oil)
  • 150 grams buttermilk

Directions:

Sift the flour, baking powder and salt into a mixing bowl. Add the chopped cranberries.

Add the oil to the buttermilk and stir.

Make a well in the center of the flour mixture  and pour 2/3 of the buttermilk mixture into it. Gently begin to mix together with your hands, adding more buttermilk as needed until you have a soft dough.

Lightly flour a surface and turn the dough out onto it. Give it a couple more kneads, but take care not to overwork the dough or the bannocks will be tough.

Divide the dough in half and form each half into a ball. Flatten the balls and roll them out into a circle, about 1/2″ tall.

Cut each circle into quarters.

Place an ungreased frying pan over low to medium heat. Once it is hot add one of bannock circles (4 pieces) to the pan. Cook the bannocks for a 5 – 8 minutes on each side. They should rise to double their thickness while cooking.

Cool on a wire rack and serve with lashings of butter, jam and clotted cream if you wish!

Enjoy!

Cranberry Bannocks brought to you by: Runcible Eats (www.leaandjay.com)


Holiday Leftover Pies!

November 28, 2016

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Who out there has leftovers? I bet one or two of you do if your Thanksgiving feasts looked anything like ours did. Well boy oh boy do I have an awesome recipe for you today… Holiday Leftover Pies! Now I will admit, this might be a bit of a replay on my part, but I got the idea from those delicious Pirozhki’s that I blogged about a couple of weeks ago. Pirozhkis are little Russian yeast buns which have been stuffed with ground beef, leeks and cheddar. Quite yummy as you can imagine. So I was thinking about them. Well, them and the fact that the Husband loves the day-after Thanksgiving sandwich. You know – the Thanksgiving dinner -turkey, stuffing, mashed potatoes and gravy – squished between two slices of bread. Yeah, well he loves it…quite possibly more than he likes the original Thanksgiving Day feast. So, combining the two thoughts, I stuffed these little Thanksgiving Pirozhkis with leftover turkey and all the trimmings, baked ’em up and let me tell you…They were Awesome! Dare I say even better than the sandwich version.

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And the fact that you are working with a filling that has spent at least one day in the fridge is a big benefit as well. I mean cutting off a slice of gravy to add to the filling rather than working with a hot liquid version when stuffing dough is a far superior experience. Just take a few moments to dice up any meat into bite sized cubes and the rest is easy-peasy. The total amount of filling, whatever leftovers you might have on hand, should be about 2 – 2 1/2 Tablespoons per bun. And I will say that when you pinch the folded over dough together to seal the bun, don’t hold back! Give it quite a pinch or use a fork like you would in making a pie crust to ensure that the bun edges stick together and don’t pop open in the oven. But if they do, no worries. I assure you, it won’t effect the taste one little bit!

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These Day-After Leftover Pies will be a tradition after every holiday feast from this day forward, I can assure you. We’re already thinking ahead to Christmas when we’ll have leftover prime rib, mushrooms, mashed potatoes and gravy. Drool, drool, drool! So I just had to share this with everyone. If you’ve already gobbled down all your Thanksgiving leftovers, keep these in mind for Christmas. You, and whomever you decide to share with, will be delighted!

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Holiday Leftover Pies

  • Servings: 16 pies
  • Difficulty: easy
  • Print

Holiday Leftover Pie dough recipe from: King Arthur Flour

Ingredients:

For the Dough:

  • 4 cups (17 oz /482 grams) All Purpose Flour
  • 1/4 cup (1 oz./28 grams) Vermont Cheese Powder (don’t have cheese powder? you can substitute grated parmesan or leave it out altogether.)
  • 1/2 cup (4 oz./113grams) sour cream
  • 1/4 cup (4 tablespoons, 2 oz./57grams) soft unsalted butter
  • 1/2 cup (4 oz./113grams) warm water
  • 2 large eggs
  • 2 tablespoons (7/8 oz./25grams) sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons instant yeast

For the filling:

  • Whatever leftovers you have, such as: diced turkey, stuffing, mashed potatoes, gravy & cranberry sauce

Directions:

To make the dough: Combine all the dough ingredients and mix and knead — by hand, mixer, or bread machine — until a soft, smooth dough forms.

Transfer the dough to a lightly greased bowl, cover, and allow to rest for about 90 minutes, until puffy but not necessarily doubled in bulk.

Divide the dough into 16 equal pieces; if you have a scale they’ll weigh about 2 ounces each. 

Shape the pieces into balls, and place them on lightly greased or parchment-lined baking sheets, leaving about an inch between them. 

Cover the dough balls, and allow them to rest for about 15 minutes.

Ready your leftovers. Don’t reheat them, leave them cold. They will be much easier to work with.Chop any large pieces of meat into a smaller dice.

Shape each ball into a flattened round about 5″ in diameter, brush the surface with some of the egg/water wash, and place 2 tablespoons of filling onto the center of each round. 

Pull the dough over the filling, pinching two opposite edges together tightly, to seal in the filling; it should look like a dumpling. 

Place the buns on two lightly greased or parchment-lined baking sheets. Cover the buns, and allow them to rise for 1 hour, or until puffy.

Towards the end of the rising time preheat the oven to 400°F.

Brush the buns with the remaining egg wash. Bake the buns for 15 to 20 minutes, until golden brown. It’s OK if some of the seams have come undone and the filling is visible; they can be prettier that way!

Remove the buns from the oven and allow them to cool for 5 to 10 minutes before serving.

Store any leftover buns in the refrigerator.

Enjoy!

Holiday Leftover Pies brought to you by: Runcible Eats (www.leaandjay.com)

Useful Links for Kitchen Tools & Ingredients for Holiday Leftover Pies:

6 Quart Dough Rising Bucket

Norpro 2 Tablespoon Cookie Scoop

SAF Instant Yeast

Vermont Cheese Powder

 


Thanksgiving Pie – Toffee Blonde Pie with Cinnamon Toast Crumb Crust, Pumpkin Ganache & Boozy Cranberry Sauce

November 22, 2016

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I’m sure you already know this but…Thanksgiving is upon us! It is time to get all your menus for the big day finalized and you just might want to start cooking! But before you make that final shopping run, I wanted to share a great dessert recipe with you. I call it “Thanksgiving Pie”. Now I’m sure there are a lot of folks out there who consider Pumpkin Pie or even Sweet Potato Pie to be their “Thanksgiving Pie”. I get that. But they haven’t tasted this Thanksgiving Pie. In fact, I’d wager that with one little forkful, this pie would be able to wrest that title away from any other contender. You see my Thanksgiving Pie is actually a Toffee Blonde Pie with Cinnamon Toast Crumb Crust, and a Pumpkin Ganache topping. And as if that wasn’t enough, I serve it with a garnish of Boozy Cranberry Sauce drizzled over the top. You see….that title is ridiculously long winded. Hence, Thanksgiving Pie. Or maybe you could call it “Special Thanksgiving Pie”.

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It has got all of those iconic Thanksgiving flavors going on, the pumpkin, the cinnamon, the cranberry. Yum, yum yum! I got the idea for this amazing pie from Chef Christina Tosi in her Momofuku Milk Bar Cookbook. If you look, you won’t see a recipe for this actual pie there. I cobbled it together from various recipes listed there. The cookbook is designed around “mother recipes” and then lists variations you can take to build on that recipe. There are definitely some tried and true Momufuku Milk Bar favorites listed there, but you can also get creative with the flavor profiles and come up with your own favorites.

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Now keep in mind, there are a few steps involved here in making this masterpiece. You definitely must plan ahead because I know things tend to get really hectic this time of year. But there is still plenty of time, no worries whatsoever. And you can make the Blonde Pie Filling and Pumpkin Ganache ahead of time and then just make the crust and assemble when you are ready. It can all be done the day before the big day and just be chilling somewhere.

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Once folks are just starting to slip into their Turkey Comas but still want a little dessert before completely losing consciousness, voila! You will be ready with the Thanksgiving Pie of their dreams!

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Thanksgiving Pie - Toffee Blonde Pie with Cinnamon Toast Crumb Crust, Pumpkin Ganache & Boozy Cranberry Sauce

  • Servings: 1 Ten inch pie 8-10 slices
  • Difficulty: moderate - a lot of steps and recipes within recipes
  • Print

recipe cobbled together from various Christina Tosi recipes found in the Momofuku Milk Bar Cookbook

Ingredients:

For the Cinnamon Toast Crumb Crust:

  • 2 sticks unsalted butter
  • ½ cup sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 4 cups diced crusts and end pieces from 1 loaf of packaged white bread (10 ounces of crusts)

For the Blonde Pie filling:

  • 160 grams (5 1/2 oz.) white chocolate
  • 55 grams (4 Tablespoons) unsalted butter
  • 2 egg yolks
  • 40 grams (3 Tablespoons) sugar
  • 105 grams (1/2 cup) heavy cream
  • 52 grams (1/3 cup) flour
  • 1 cup toffee chips
  • 4 grams (1 teaspoon) kosher salt

For the pumpkin ganache:

  • 150 grams (5 1/4 oz.) white chocolate
  • 25 grams (2 tablespoons) butter
  • 50 grams (2 tablespoons) glucose ( no glucose? substitute 18 grams (1 Tablespoon) corn syrup
  • 55 grams (1/4 cup) cold heavy cream
  • 75 grams (1/3 cup) Libby’s pumpkin puree
  • 4 grams (1 teaspoon) salt
  • 1 gram (1/2 teaspoon) cinnamon

For the garnish:

  • Fresh cranberry sauce (optional. You can use store-bought cranberry sauce or if you aren’t already spending enough time on this pie and you can’t bear to leave the kitchen yet – see Cranberry Sauce recipe below)

Directions:

Make the Crust:

Preheat the oven to 325° F. In a saucepan, melt the butter. Cook over moderate heat, stirring, until the butter is golden brown, about 8 minutes; strain into a glass measuring cup.

Pour half of the melted butter into a bowl. Add the sugar, salt, cinnamon and chopped bread, and toss. Spread the mixture on a baking sheet and bake for 35 minutes, stirring once or twice, until golden. Let cool.

Rewarm the remaining butter. Place Cinnamon Crunch croutons in a food processor. Pour the remaining butter over the croutons. Pulse until fine crumbs form. Place the crumbs into a 10-inch pie plate. Refrigerate for 5 minutes. Press the crumbs evenly over the bottom and sides of the pie plate. Refrigerate the crust until chilled, 15 minutes.

Make the Toffee Blonde Pie Filling:

Combine the white chocolate and butter in a microwave-safe bowl and gently melt them on medium, in 30 second increments, stirring between blasts. Once melted, whisk the mixture until smooth.

Put the egg yolks and sugar in a medium bowl and whisk together until smooth. Pour in the white chocolate mixture and whisk to combine. Slowly drizzle in the heavy cream and whisk to combine.

Stir the flour, toffee chips, and salt together in a small bowl, then carefully fold them into the filling. Use immediately, or store in an airtight container in the fridge for up to 2 weeks.

Make the Pumpkin Ganache:

Combine the white chocolate and butter in a microwave safe dish and gently melt them in the microwave in 15 second bursts, stirring between blasts. The result should be barely warm to the touch and totally homogeneous.

Transfer the chocolate mixture to a container that can accommodate and immersion blender (yes, it must be an immersion blender, Chef Tosi insists!) – something tall and narrow. Warm the glucose in the microwave for 15 seconds, then immediately add to the chocolate mixture and buzz with the hand blender. After a minute, stream in the heavy cream, with the hand blender running – the mixture will come together into something silky, shiny and smooth.

Blend in the pumpkin puree, salt and cinnamon. Put the ganache in the fridge to firm up before using, at least 4 hours, or ideally, overnight. Stored in an airtight container, pumpkin ganache will keep fresh in the fridge for 1 week.

Assemble the pie:

Once your Cinnamon Toast Crumb Crust has chilled, fill it with the cooled Toffee Blonde Pie filling. Use a spatula to smooth top. Place cooled Pumpkin Ganache in a piping bag fitted with a star tip. Pipe ganache over the top of the pie. If you would rather, you can simply use a spatula to smooth the ganache over the top of the Toffee Blonde Pie filling. Serve with a side of Boozy Cranberry Sauce if you desire. (and why wouldn’t you….)

Enjoy!

Thanksgiving Pie brought to you by: Runcible Eats (www.leaandjay.com)

Boozy Cranberry Sauce

Ingredients:

  • 12 ounces, weight Fresh Cranberries
  • 3/4 cups Granulated Sugar
  • 1 Tablespoon Loosely Packed Orange Zest
  • 1/2 cup Freshly Squeezed Orange Juice
  • 1 stick Cinnamon
  • 1/2 cup quality Bourbon

Directions:

Pick through the cranberries, removing any stems or berries that don’t look plump and ripe. Rinse the remaining cranberries well, then place them in a heavy bottomed saucepan with the sugar, orange zest, orange juice, and cinnamon stick. Stir to combine, then place the pan over medium heat. Cover the pan with a lid and cook for 15 minutes, stirring every 5 minutes or so.

After 15 minutes, the cranberries should all have burst. Remove the pan from the heat. The sauce will look very liquidy, but will thicken as it cools. After the sauce has cooled completely, stir in the bourbon. Remove the cinnamon stick and serve the cranberry sauce at room temperature or chilled.

Cranberry sauce can be made 2–3 days ahead of time.

Links to Useful Kitchen tools and Ingredients for Thanksgiving Pie:

Momofuku Milk Bar Cookbook

OXO Good Grips Stainless Steel Food Scale

Cuisinart Pro-Classic Food Processor

Kitchen Aid Hand Blender

Heath Bits O’Brickle Toffee Bits

Libby’s Pumpkin Puree (This link is for 6 -15 oz. cans. Way more than you need for this recipe. However, you can at least see what it looks like here and then maybe find it in your local market or heck, get all 6 and be ready anytime a pumpkin need arises)

Glucose

 


Fireball Cider Cocktail

October 31, 2016

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Happy Halloween ya’ll! I’m sitting here with cocktail in hand and candy at the ready! I thought you might also like to enjoy a lovely cocktail that is just bursting with Fall/Halloween flavors – The Fireball Cider Cocktail.

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It is made with Fireball Cinnamon Whiskey and hard apple cider with a few slices of apples thrown in cuz you want to make sure you’re eating healthy and all… It is delicious and packs quite a punch! You can serve it over ice or if it is going to be a really chilly Halloween where you are, this cocktail also tastes great when served warm. You know…think mulled wine…’cept better, with a fiery cinnamon punch to delight the taste buds. Have one or two (or so…) of these tipples to keep you warm on your wanders. Happy Hauntings!

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Fireball Cider Cocktail

  • Servings: one cocktail
  • Difficulty: easy
  • Print

recipe from: What’s Cooking America

Ingredients:

  • Ice Cubes (approximately 4 or 5 ice cubes)
  • 2 ounces Fireball Cinnamon Whiskey
  • 3 ounces hard apple cider
  • Apple slices

Directions:

Fill a glass (highball glass or white wine glass) 1/4 full with ice cubes.  You want to chill the drink and not water it down.  Pour in the Fireball Cinnamon Whiskey and then top with the apple cider. (If you chose to enjoy this drink warm, heat the cider and just before you are ready to serve, stir in the Fireball Cinnamon Whiskey. If you heat the whiskey too long you risk evaporating all of that lovely alcohol…)

Gently stir until mixed.  Garnish with apple slices.

Enjoy & Happy Halloween!

Fireball Cider Cocktails brought to you by: Runcible Eats (www.leaandjay.com)


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