Tag Archives: Pie

Last Minute Thanksgiving Recipe Roundup

Looking for a little last minute Thanksgiving Feast inspiration?

While You Wait for the Bird
Autumn Manhattan {Herby Garnished Classic a la Tippling Bros.}
Fireside Sparks {Champagne Cocktail a la Tippling Bros.}
Homemade Ricotta and Melted Leeks
Spiced Sweet Potato Hummus
Za’atar-Pecorino Toasted Crostini

spiced sweet potato hummus

spiced sweet potato hummus

The Pilgrims Ate Soup
Best Butternut Squash and Green Apple Soup
Wild Child Broccoflower and Celery Root Soup

The Best Butternut Squash Soup

Sides Tom Will Love
Bursting Brussels Sprouts with Pancetta-Orange Reduction
Crispy Cayenne Roasted Potatoes
Roasted Cauliflower with Gremolata Breadcrumbs
Farro Salad with Steamed Kale and Roasted Pinenuts
Italian Sausage & Chard Stuffin’ Muffins
Flaky Cheese Straws, As Easy As Being Barefoot

Pan-Roasted Brussels Sprouts with Pancetta-Orange Reduction

Pan-Roasted Brussels Sprouts with Pancetta-Orange Reduction

The Grand Finale
Perfect Pear Cranberry Pie

Advertisements

1 Comment

Filed under @home {recipes to love}, Do This!

recipe goodness :: irish steak & guinness puff pastry pie

Steak and Guinness Pie

I love this pie. It’s a hearty marriage of delicious veg, slow-cooked tender brisket and buttery, flaky pastry, resulting in a rich, soul-warming pie plate of goodness. And frankly, any thing with Guinness is good and good for ya. So if you’re looking for a little inspiration to channel your inner-Irish for St. Patrick’s day ♣, look no further, your luck has led you to this perfect pie.

Steak, Guinness and Cheese Pie with Puff Pastry 

Recipe Adapted from Jamie Oliver

Serves 4-6 | 3.5 hours | 375ºF

1 large vidalia or sweet onion, diced
2 cloves garlic, finely chopped
2 medium carrots, chopped
2 celery stalks, chopped
1/2 fennel bulb, chopped
6 cremini mushrooms, quartered
2 tablespoons butter
2 pounds stewing beef, cut into cubes
2 sprigs fresh thyme, leaves removed
2 sprigs fresh rosemary, leaves removed and chopped
salt and pepper
1 pint Guinness
2 tablespoons flour
1 cup Gouda or other favorite melting cheese, shredded
1 pound store-bought Dufour puff pastry dough
1 egg, beaten
1/2 cup frozen or fresh peas

  1. Preheat oven to 375 degrees F. In a large dutch oven on the stove, heat olive oil on low heat. Add the onions until they become translucent and lightly caramelized.
  2. Turn the heat to high and add the rest of the vegetables (except peas) with the butter. Cook for two minutes until fragrant, then add the beef, herbs, salt and pepper. Sear beef for 3-4 minutes, then pour in the Guinness, flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the preheated over for 1.5 hours.
  3. Give the stew a stir and let cook for another hour, until tender and thick. If stew is still liquidy after an hour, continue cooking until reduced.
  4. Remove from heat, stir in half the cheese, taste and season as needed. Let cool slightly.
    Cut 1/3 of the pastry from the block. Using a floured surface, roll both pieces out evenly with a floured rolling pin to the thickness of a silver dollar.
  5. Butter a pie dish, then line with the larger sheet, leaving the edges hanging over the side. Pour the stew into your lined dish, add the peas, then sprinkle over the remaining cheese. Brush the edges of the pastry with a little beaten egg.
  6. Cut the other rolled piece of pastry to fit the top of the pie dish and crisscross lightly with a sharp knife, being careful not to cut all the way through. Place it over the top of the pie and fold the overhanging pastry onto the pastry top, rolling to make the edges.
  7. Brush the top with beaten egg, then bake the pie on the lowest oven rack for 45 minutes, until pastry is cooked and golden.

Mmmm Guinness Pie

More St. Pat’s Inspiration:
Wilfie & Nell: Not Your Grandpa’s Watering Hole
Water of Life Whisky Wednesday With The Macallan

6 Comments

Filed under @home {recipes to love}

recipe goodness :: perfect pear cranberry pie

Last year I spent Thanksgiving with my sister-in-law’s family and we were all asked to come with a recipe to prepare. So in typical foodie fashion I found a recipe that would be reminiscent of Thanksgiving, but would also step outside the middle-of-the-road boundaries of the seasonal standards. What I found was this Alton Brown recipe for a Pear Cranberry Pie. It was a risk making a pie that had to compete with fan favorites like pumpkin and apple, but knowing that Alton would have perfected every layer from crust to filling, I was hopeful this dessert would delight. And I was right. So this year, the Pear Cranberry Pie made an appearance at our table again and will probably continue to do so. It may be past Thanksgiving, but this pie is a great addition to any holiday party, so if you’re looking for an inspirational addition to your Christmas, Hanukkah or New Year’s  celebration, I can guarantee this one will be enjoyed by many.

Pear Cranberry Pie
Courtesy of Alton Brown

Makes 1 Pie | Pre Time: 1 Hour | Cook Time: 40-50 Mins. | 425° F

Crust:
6 oz unsalted butter, cut into 1/2-in pieces
2 oz vegetable shortening, cut into 1/2-in pieces
5-7 TBS cranberry juice
12 oz all-purpose flour (~2 3/4 cups)
1 tsp salt
1 TBS granulated sugar

Filling:
3-3 1/2 lbs pears {mix of Bartlett, Bosc and/or Anjou}
1/2 cup sugar, divided
6 oz dried cranberries
3 TBS tapioca flour
2 TBS cranberry jam
1 TBS cranberry juice
2 tsp freshly squeezed lemon juice
1/4 tsp kosher salt
1/4 tsp fresh ground nutmeg

Crust:

Place the butter, shortening and cranberry juice into the fridge for 1 hour.

In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3-4 times. Add the butter and pulse 5-6 times until the texture looks mealy. Add the shortening and pulse another 3-4 times until incorporated.

Remove the lid of the food processor and sprinkle in 5 tablespoons of the cranberry juice. Replace the lid and pulse 5 times. Add more cranberry juice as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.

Filling:
Peel and core the pears. Slice into 1/4 to 1/2-in thick wedges. Toss all the pears with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.

Transfer the drained liquid into a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the pears with the remaining sugar, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg.

Preheat oven to 425°

Remove 1 disk from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the doug with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-in pie pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Place the pears into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Sprinkle the cranberries a little at a time as you go.

Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Cut several slits or designs into the center of the pie crust to allow for steam to release when backing. Place this dough over the pears, pressing together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of the pie. Trim excess dough.

Gently cover the edges of the pie crust with foil to protect from burning. Place the pie on a half sheet pan and bake on the lower rack of the oven for 20 mins. Remove foil and continue to cook for an additional 20-30 minutes until crust is a golden brown and pears are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until room temperature.

More Inspiration From Alton:
Alton Brown’s Bourbon Banana’s Foster w/ Bourbon Ice Cream

Alton Brown’s Bourbon Mint Julep

3 Comments

Filed under @home {recipes to love}