Text 12326, 153 rader
Skriven 2014-04-19 05:27:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av FRED A BALL
Ärende: Not Pie Again! #2
=========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherry Hand Pies
 Categories: Pastry, Desserts, Fruits
      Yield: 4 servings
 
  1 1/2 tb Cornstarch
      2 c  Fresh cherries; stemmed,
           - pitted
           +=OR=+
     12 oz Frozen pitted cherries;
           - unthawed
    2/3 c  Dried cherries
    1/2 c  Sugar
      1 ts Vanilla extract
    1/8 ts Kosher salt
     14 oz Package all-butter puff
           - pastry; thawed in
           - refrigerator
           Flour (for dusting)
      1 lg Egg white
  1 1/2 ts Raw sugar
 
  Forget the plates and forks (but not the napkins): This is
  the best way to bring pie to a picnic.
  
  Line a large rimmed baking sheet with parchment paper. Stir
  cornstarch and 1 1/2 tablespoons cold water in a small bowl
  to blend. Combine fresh cherries and next 4 ingredients in a
  large saucepan. Cook over medium heat, stirring
  occasionally, until cherry juices are released, about 5
  minutes. Add cornstarch mixture; bring to a boil, stirring
  often. Remove from heat and let cool to room temperature,
  stirring occasionally.
  
  Roll out pastry on a lightly floured surface to an 18x15"
  rectangle. Using a sharp knife or pizza cutter, cut dough
  into nine 6x5" rectangles. Whisk egg white and 1 tablespoon
  water in another small bowl for egg wash.
  
  Working with 1 pastry rectangle at a time, place on a work
  surface and brush edges with egg wash. Scoop 3 tablespoons
  cherry mixture onto one side; fold dough over filling so
  that short ends meet, forming a 5x3" packet. Crimp edges
  with a fork to seal. Using a sharp knife, cut a few slits in
  top of pie to vent. Place on prepared baking sheet; repeat
  with remaining dough and filling.
  
  Brush tops with egg wash, then sprinkle with raw sugar.
  Chill for 30 minutes. Preheat oven to 375øF/190øC. Bake
  pastries until tops and bottoms are golden brown, 30-40
  minutes. Let cool for 10 minutes on baking sheet. Transfer
  to wire racks; let cool completely.
  
  DO AHEAD: Can be made 1 day ahead. Let stand at room
  temperature.
  
  by Sara Dickerman
  
  Bon Appétit | July 2011
  
  Yield: Makes 9 pies
  
  MM Format by Dave Drum - 07 August 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tomato & Cheddar Pie
 Categories: Pies, Vegetables, Cheese, Pastry
      Yield: 8 servings
 
MMMMM---------------------------CRUST--------------------------------
      2 c  All-purpose flour
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Kosher salt
      6 tb Chilled unsalted butter; in
           - 1/2" cubes
      1 c  Buttermilk

MMMMM--------------------------FILLING-------------------------------
      2 lb Large ripe tomatoes; cored,
           - in 1/4" slices
  2 1/2 c  Coarse grated extra-sharp
           - cheddar
    1/4 c  Fine grated Parmesan
      1    Scallion; trimmed, chopped
    1/2 c  Mayonnaise
      2 tb Chopped fresh dill
      1 tb Apple cider vinegar
      2 ts Sugar
    3/4 ts Kosher salt
    1/2 ts Fresh ground black pepper
  1 1/2 tb Cornmeal
 
  SPECIAL EQUIPMENT: Use a 9"-diameter glass or ceramic pie
  dish
  
  FOR CRUST: Whisk first 4 ingredients in a medium bowl.
  Using your fingertips, rub in butter until coarse meal
  forms and some small lumps remain. Stir in buttermilk and
  knead gently with your hands until dough forms. Wrap dough
  in plastic and chill for 1 hour.
  
  FOR FILLING: Lay tomatoes in a single layer on a baking
  sheet lined with 2 layers of paper towels. Place another 2
  layers of paper towels on top of tomatoes. Let stand for
  30 minutes to drain.
  
  Preheat oven to 425øF/220øC. Roll out dough between 2
  sheets of plastic wrap to an 11" round. Remove top layer
  of plastic wrap. Invert dough onto pie dish. Carefully
  peel off plastic wrap.
  
  Toss both cheeses in a medium bowl until evenly
  incorporated. Reserve 1/4 cup of cheese mixture. Whisk
  scallion, mayonnaise, dill, vinegar, sugar, salt, and
  pepper in a small bowl.
  
  Sprinkle cornmeal evenly over bottom of crust, then top
  with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes over
  cheese, overlapping as needed. Spread half of mayonnaise
  mixture (about 1/3 cup) over. Repeat layering with 1 cup
  of cheese mixture, 1/2 of remaining tomato slices, and
  remaining mayonnaise mixture. Sprinkle remaining 1 cup
  cheese mixture over, then remaining tomato slices.
  Sprinkle with reserved 1/4 cup cheese mixture. Fold
  overhanging crust up and over edges of tomato slices.
  
  Bake pie until crust is golden and cheese is golden brown,
  35-40 minutes (check crust halfway and tent with foil if
  it's getting too dark). Let pie cool at least 1 hour and
  up to 3 hours before slicing and serving.
  
  by Ian Knauer
  
  Bon Appétit | August 2011
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 20 September 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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