Fresh and Foodie » Pies & Tarts

Oatmeal Maple Bourbon Pecan Pie with Flax Crust

freshandfoodie — Fri, 02 Dec 2011 12:30:11 +0000

I have a question.

Why is it that pecan pie is almost exclusively reserved for the days that fall between Thanksgiving and Christmas? It’s not like pecans are seasonal. And it’s not like people don’t like pie year-round. So really — what’s up with that?

Once you have this pie you’ll want to make it year-round — it’s that good. This recipe swaps out some of the corn syrup and pecans used in a traditional pecan pie with real maple syrup and oatmeal for a result that can only be described as ooey gooey oatmealy goodness. Throw in a shot of bourbon for good measure and you’ve got a pie with 365 potential.

Oatmeal Bourbon Pecan Pie with Flax Crust

Crust adapted from Whole Foods Market; filling adapted from various recipes

What you need:

For the crust:

1 1/4 cups all-purpose flour
1 tablespoon ground flax seeds
1/8 teaspoon salt
7 tablespoons very cold unsalted butter, cut into cubes
2 – 3 tablespoons ice water

For the filling:

2/3 cup oats
1/2 cup chopped pecans, plus 1/2 cup whole pecan halves (optional, for decorating the pie)
1/2 cup real maple syrup
1/2 cup dark corn syrup
3 tablespoons brown sugar
2 tablespoons unsalted butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 large eggs, lightly beaten
2 large egg whites, lightly beaten

How you do it:

For the crust:

In a food processor, blend the flour, flax seeds and salt. Add the butter and pulse multiple times to combine. Add ice water, 1/2 tablespoon at a time, and continue pulsing until the dough comes together into a ball. Remove the dough from the food processor and form it into a flat disk. Wrap in plastic and refrigerate for at least 30 minutes.
When ready to use, roll the dough into a 10-inch circle on a lightly floured surface. Transfer the dough to a 9-inch pie plate by gently folding it into quarters. Place dough in pie plate and carefully unfold, fitting loosely and then pressing it into place. Trim the excess dough.
Do do decorative edges like I did, reroll the extra dough and cut it into eight circles using a shot glass. Cut each circle in half, then press into the side of the prepared pie crust.
Chill prepared crust in the freezer for 15 minutes before filling and baking.

For the pie:

Preheat oven to 325.
In a large bowl, whisk all ingredients (excluding the pecan halves) together until well combined. Pour filling into chilled crust, decorate as desired with pecan halves (optional) and bake for 50 minutes or until the center is set. Allow to cool completely on a wire rack.

Decadent S’mores Pie

freshandfoodie — Mon, 31 Oct 2011 11:51:17 +0000

Is there anyone in the world who doesn’t like s’mores? If there is, I certainly haven’t met them.

Last month when I visited Big Sur with my husband and friends, we ended each day by making s’mores in the wood fireplace. It was Jen’s idea, and it was a good one. The sound of the crackling fire called us in, and none of us were ever able to stop at just one.

Our craving for s’mores expanded well past the dates of our trip, and I wasn’t surprised when Jen showed me the recipe for this s’mores pie. She had made it for her husband, and I knew I had to try it, too.

It’s everything you love about a s’more — the nostalgia, the stickiness, the sweetness — all without the campfire.

It’s the best s’more you’ll ever have.

Smore’s Pie

From The Pasty Affair

What you need:

2 cups graham cracker crumbs
8 tablespoons (1 stick) unsalted butter, melted
3/4 cup heavy cream
3/4 cup milk
10 ounces semi-sweet chocolate, chopped
Pinch of salt
2 eggs, whisked
1 bag of small or large marshmallows

How you do it:

Preheat the oven to 325 degrees.
In a medium bowl, combine graham cracker crumbs and melted butter until everything is coated. Press the mixture into the bottom of a 9-inch pie plate. Bake for 8 to 10 minutes or until the crust is lightly browned.
Meanwhile, combine heavy cream and milk in a small saucepan and whisk over medium heat until warmed. Add chopped chocolate and salt and whisk until completely melted. Slowly whisk in the eggs until the mixture is smooth and well blended.
Carefully pour the chocolate into the prebaked crust and bake for an additional 15 to 20 minutes or until the chocolate filling is set and doesn’t move when the pie is gently shaken.
Place the marshmallows in concentric circles on top of the pie (if you have large marshmallows, cut them in half with kitchen scissors first). Set the oven to broil, and put the pie under the broiler (watching it carefully) for approximately 2 to 5 minutes or until the marshmallows have browned slightly.
Let the pie set in the refrigerator for at least 2 hours.
To serve, use a sharp knife sprayed with cooking spray to slice. The Pasty Affair recommended nuking each slice for 7-or-so-seconds before serving, and I also recommend doing the same. It’s good cold, but really good warm.

Flaky Mushroom and Gruyere Tarts with Mixed Greens and Poached Eggs

freshandfoodie — Wed, 12 Jan 2011 12:30:01 +0000

I’m really bad at making poached eggs. Like, really bad. So for Christmas, my friend Jasmin bought me Poach Pods — cute little silicone cups that hold the eggs while you poach them. And they’re awesome. (But admittedly, the eggs do look kinda funny once they’re done poaching. Not nearly as pretty as eggs poached the traditional way. Oh well — they still taste good!)

Ever since I got them, I’ve been brainstorming ways to add poached eggs to recipes. This flaky mushroom and gruyere tart seemed like just the thing. Delicious on its own, but the addition of a poached egg pushes it over into well-rounded meal status (well, if you don’t count all the butter in the pastry — heh). Plus, it’s easy but looks complicated. Who doesn’t love a little food trickery? I served it for dinner, but it would make a pretty stellar brunch item, too.

Flaky Mushroom and Gruyere Tarts (makes 4 tarts)

Adapted from Real Simple

What you need:

1 sheet of puffed pastry, thawed
2 tablespoons olive oil
10 ounce of assorted sliced mushrooms (I used baby bella and shitake)
1 shallot, sliced
Salt and freshly ground pepper
1/4 cup dry white wine
4 ounces (1 cup) shredded gruyere cheese
Mixed greens
Poached eggs

How you do it:

Heat oven to 400 degrees. Unfold the pastry and cut it into 4 rectangles (or squares, depending on the size of your pastry). Place the pastry on a parchment or Silpat-lined baking sheet and, using a fork, prick the dough all over.
Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the mushrooms are browned and tender, 4 to 5 minutes. Add the wine and cook until nearly evaporated, about 1 minute more.
Dividing evenly, sprinkle the pastry squares with half the cheese, leaving a ½-inch border on each. Top with the mushroom mixture and remaining cheese. Bake until the pastry is golden brown, 20 to 25 minutes.
Serve each tart topped with a poached egg and a side of mixed greens.