Ahhh, Fall. My favorite time of the year and the season that I truly didn't get to experience living in until my mid twenties. You know. Real Fall. Where the leaves change, you can start to cozy up by the fire, the season's of comfort food has begun and the anticipation of the Holiday's (Of course the good things we anticipate about the Holiday's. Not the rushing around, bah hum bug moments) But, Fall. Love it.
You see, I grew up in Arizona. Phoenix, Arizona to be exact and to be honest I hated the monotonous seasons. Summer seemed to be never ending which led into Spring for the winter months while what felt like the rest of the country was enjoying the changing of the season's.
I still remember it. I have not seen this movie since I was a kid, but I will never forget Hocus Pocus. Come on. I know you loved it too. Who could forget Better Midler as one of the three witches?! Riding around on her broom wrecking havoc. Absolutely marvelous!
The one thing that always stood out for me was the season in which it took place. Fall. The children running the streets in their costume's on Halloween without fear that they were going to ruin them by sweating. Oh, to be able to wear a costume based on the fact that you wouldn't be hot. What was that like? What was it like to be able to walk along the streets trick or treating with leaves on the ground or to be able to say, "Just enjoyed a nice walk today in the fall landscape." Fall landscape? What is that?
Now I know and I am NEVER turning back. Love you Mom and Dad, but sorry, I have been thinking about Fall since I was a kid and experienced the cinematic masterpiece that was Hocus Pocus. And besides, Arizona never felt like a true fit anyhow.
I like to think this recipe encompasses some of the best taste's of this season: Pumpkin and of course pumpkin pie spice and who could forget pecans?! Besides, it is a low calorie dessert so why not indulge a bit more? Enjoy!
Pumpkin-Praline Custards
Ingredients
Custards:
1/2 cups unsweetened vanilla almond milk
3/4 cup canned pumpkin
2/3 cup sugar
1 3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
2 large egg whites
Cooking spray
Praline:
1/4 cup sugar
2 tablespoons water
1/4 cup chopped pecans
Directions
1. Preheat oven to 325°.
2. To prepare the custards, combine first 9 ingredients in a bowl; stir well with a whisk. Divide the pumpkin mixture evenly among 6 (6-ounce) custard cups coated with cooking spray. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove the cups from pan, and cool completely on a wire rack. Cover and chill for at least 3 hours.
3. To prepare the praline, combine 1/4 cup sugar and water in a small skillet. Cook over medium-high heat for 4 minutes or until golden, stirring occasionally. Remove from heat, and stir in pecans. Immediately scrape the pecan mixture onto a baking sheet coated with cooking spray, spreading evenly; cool completely. Break praline into small pieces. Sprinkle over custards.
If your anything like me, by the time the weekend after Halloween rolls around, you are in a candy coma. Sure, eating multiple fun sized candies night after night paired with a glass wine may sound great. However, I think my hips as well as my taste buds are starting to suffer.
When I came across this easy recipe from Bon Appetit a couple of years ago that enabled one to "use up leftover candy", I was pumped! YES! Yet, once I started reading it, it seemed to be anything BUT true leftover candy bark. They wanted me to have everything from Butterfingers to Heath Bars. And let's get real, how many Heath Bars do you remember getting when you were a kid or better yet, how many Butterfinger's are left behind after let's say, day one after Halloween. Nada at this house.
I finally decided to use this recipe as a guideline. I still did the white chocolate drizzle with the bittersweet chocolate and the honey-roasted peanut thing, however, I ended up using literally whatever chocolate or nut based candy that I had left. In this case, that would be Crunch Bars, Reese's Peanut Butter Cups and Pay Day's.
So, go ahead and make a batch and whatever you don't eat up right away stores well in an airtight container in the fridge for about 2 weeks. Enjoy!
Leftover Halloween Candy Bark
Ingredients
1 pound bittersweet chocolate chips
3 2.1 ounces of Chocolate Candy (Butterfinger etc.) cut into irregular 1-inch pieces
3 1.4 ounces of of Chocolate Based Candy (Crunch Bars etc.) cut into irregular 3/4 inch pieces
8 0.55 ounce Peanut Butter Cups, cut into 8 wedges or another candy of your choosing
1/4 cup honey roasted peanuts
3 ounces high-quality white chocolate, chopped
Reeses pieces or any type of M&M's
Directions
1. Line baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil; spread to 1/4-inch thickness (about 12x10-inch rectangle). Sprinkle with the chocolate based candy making sure all pieces touch melted chocolate to adhere.
2. Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines. Scatter Reese's Pieces and or M&M's over, making sure candy touches melted chocolate.
3. Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.
If any of my reader's have ever ventured over to the About section, you may already be familiar with this tale. Okay, maybe not so much of a tale per se, but more like reality.
Yes, what many of you already know is that I live my life like a gypsy. Never know how long I will be in one place for long. I used to hate this fact, however, I have since realized that I am pretty lucky in a sense. Lucky that I have been able to live in so many different places and experience so many different cultures from around this nation. Although I must admit that I do tire of this moving every now and then.
However, with this last move it sent us back to California and I obviously cannot complain. I feel as if California is the place where I really grew up. Sure I spent 19 years before that confined to the concrete, cookie cutter jungle that is Phoenix, AZ. But, throw a kid into the city of Los Angeles to go to college in their own apartment and they will grow up quite quickly. Which is why the lyrics in this song right back where we started from is oh so true. Where I began to see myself and where I met the hubby and well where I fell in love with the vast variety of cusines and food that is out there. Now with that said, I do not know how long I will be home, but I am enjoying every little moment of it!
Seeing that we had a "layover" on our way over for a couple of months in Birmingham (Not there again?! Yes, it was there again) we finally started to make our way back over to the Golden Coast, but not before a stop over in New Orleans. Man, do I love this town!
Prior to our arrival, our friends Rhett, Britany and their son Jake (who were also on the move back to California) bid on a room for us on Priceline and wouldn't you know, we scored this beautiful room at the Hyatt French Quarter for only $81 a night! Sweet! This means more money to go towards all those delicious and absolutely yummy foods and treats that New Orleans has to offer. Just a few more pics from our two day "layover"...
On our way back to the hotel, we hit up a camera shop as of course I couldn't resist the hubby tugging at my arm trying to get me into the store (Never been a huge shopper of things I can get back home while on vacation). My intent was to go with that ever versatile 50 mm/ 1.4f, however, I ended up going with a new macro 1.2 converter lens. Sure, a far cry from a 50 mm, but I'm actually loving it!
Of course as with most layover trips, it came to an end and that grueling task of actually having to drive from New Orleans to Los Angeles was put into place. As with most hubby's and moving, he was the one who did the driving. Okay, okay. I did a little bit too, but wake up will ya?!
As with most cross country moves, they can be quite straining. I would love to hear all about your crazy moving stories as we all know they can be quite funny looking back on. Note the looking back reference.
While I do understand that the Fall season is upon us in most parts of the country, this Fall will be one of the first in over seven years that I have spent back on the West Coast. Yes, that's right. All those yummy pictures and speaking about moving again via Twitter was the result our move back to Los Angeles and I will post a bit more later in terms of our drive over.While I am a bit sad to miss out on the seasons truly changing, I can't complain when a Southern Californian's idea of winter is a light sweater and a hot latte sitting on the beach.
So, as the rest of the country bids adieu to tomato season fairly recently, us here in the Golden State are still hanging on. However, I guess since there is some roasting going on with this recipe there still is a bit of Fall in there and yes it is absolutely delicious and an excellent, easy dish to serve for company. Enjoy!
Chicken with Herb-Roasted Tomatoes and Pan Sauce
Serves 4
Ingredients
1 1/2 pounds cherry tomatoes or other small tomatoes on the vine
6 tablespoons olive oil, divided
2 tablespoons herbes de Provence
1 teaspoon kosher salt plus more
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 pound skinless, boneless chicken breasts
1 small shallot, minced
2 tablespoons red wine vinegar
3 tablespoons flat-leaf parsley leaves
3 tablespoons fresh tarragon leaves
Directions
1. Preheat oven to 450°. Combine tomatoes, 2 Tbsp. oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 Tbsp. oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
2. Meanwhile, season chicken all over with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.
3. Add remaining 1 Tbsp. oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
4. Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.
I am a complete fan of boozy treats. Especially ones that involve chocolate and Bailey's of course. However, when my friend Britany pointed out this dessert that incorporated a Sangria into a dessert, I was all game. So, we headed out to make it and it surely did not disappoint. We doubled the recipe so that there would be enough for a crowd.
This granita would be perfect to serve during this Labor Day weekend. Summer's last hurrah that involves Summer's best drink: Sangria turned into a cold treat. Enjoy!
Sangria Ice
Serves 6
Ingredients
1 cup 100% Concord grape juice
1/4 cup sugar
2 teaspoons finely grated orange rind
1 teaspoon finely grated lemon peel
1 3/4 cups fruity red wine
Directions
1. Combine juice and sugar in a small saucepan over medium-high heat; bring to a boil. Cook 1 minute, stirring until sugar dissolves. Remove from heat. Stir in rinds, cool completely. Strain mixture through a fine sieve into a bowl; discard solids. Stir in wine. Pour into an 11 x17 inch baking dish. Cover and freeze for about 45 minutes; scrape with a fork. Freeze. Scrape mixture every 45 minutes until completely frozen (about 5 hours or longer if recipe is doubled). Remove mixture from freezer; scrape entire mixture with fork until fluffy.
I'm sure if your like the rest of the world, you have been glued to the tube watching the 2012 Olympic Games over in London and rooting on your favorite sport.
While I asbolutely love gymnastics (my sister was a very good gymnast for many years and many of my weekends as a child were spent at gym meets) and who can forget the swimming (Ryan Lochte anyone?!) my all time favorite is the marathon!
Even though I am no where near being an elite runner, I have ran several marathons myself and countless halfs. There is a reason that they save this sport for the last part of the olympics... it's hardcore! Were not talking table tennis here!
I'm pretty sure that many of the athletes have not been imbibing on fish and chips and British ale until well after their events are over, however that isn't stopping the rest of the world. I will be sitting on my cushioned behind downing a cold one and eating this meal as I cheer on Ryan Hall and the rest of the US Olympic Marathon Athlete's to gold! Cheers!
Beer Battered Fish and Chips
Recipe by Williams-Sonoma
Serves 4
Ingredients
For the Batter:
1 cup AP Flour
1/2 tsp. baking powder
1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper
1 cup beer
1 egg, separated
For the Chips:
4 large russet potatoes, each about 1/2 pound
Canola or corn oil for deep frying
4 pieces cod or tilapia fillet, each 3/4 inch thick, about 1.5 lb. total, pin bones removed
Coarse salt and ground pepper to taste
1 cup mayonnaise
1 tsp. minced garlic
1 Tbs. Dijon mustard
1 lemon, cut into wedges
Malt vinegar for serving (optional)
Ketchup for serving (optional)
Directions
1. To start the batter, in a bowl, combine the flour, baking powder and salt and pepper. Pour the beer into another bowl and whisk in the egg yolk. Make a well in the center of the flour mixture. Gradually whisk the beer mixture into the flour mixture until a smooth batter forms. Set aside.
2. To make the chips, peel and cut the potatoes. Spread on paper towels. Do not rinse.
3.Position a rach in the upper third of the oven and a rack in the lower third of the oven. Preheat to 450 degrees.
4. In a Dutch oven or a deep fryer over high heat, pour the oil to a depth of 3 inches and heat to 365 degrees on a deep fry thermometer. Add the potatoes in batches and fry until they begin to turn golden, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Turn off the heat under the oil. In a baking pan, spread the potatoes in a single layer. Bake on the top rack of the oven until crisp, about 5 minutes. Reduce the oven temperature to 200 degrees.
5. Meanwhile, pat the fish fillets dry and season with salt and pepper. In a small bowl whisk the egg white until soft peaks form and fold into the batter. Over high heat, return the oil to 365 degrees. Dip 2 fillets in the batter, allowing the excess to drip off. Lower them into the oil. Fry turning occasionally, until golden, about 5 minutes. Transfer the fish to an ovenproof platter and place on the lower oven rack. Repeat with the remaining fish.
6. In a small bowl, mix together the mayonnaise, garlic and mustard. Remove the potatoes and fish from the oven. Sprinkle the potatoes with salt and pile them on the platter with the fish. Garnish with lemon wedge. Serve with the mayo and ketchup and or malt vinegar.
Behold... my new obsession. Cookie Butter! Okay, so it has Speculoos in it. Sure, I had really no idea what Speculoos was. I had just heard about it over in Europe and that it was delicious. So, imagine my bewilderment when I came across this concoction while in line at Trader Joe's picking up a salad. Cookie Butter? Does that say what I think it does? Why yes my friends it does and let's just say it is everything you have ever imagined it to be.
My mind wandered with the possibilities that could arise from such a delicious product. Literally delicious! I swear I can eat this stuff by the spoonful. But, what to make with it. Cookies? Blondies? Ice cream?! I chose the latter and was not disappointed. But, beware, this ice cream is extremely creamy and is reminiscent of gelato. Heavy but oh so worth it and it's the spot. Enjoy!
Cookie Butter Ice Cream
Makes about one quart
Ingredients
1.5 cups milk
1.5 cups heavy cream
5 egg yolks
3/4 cup sugar
2 teaspoons vanilla extract
1 cup Cookie Butter
12 hand crushed Pepperidge Farms Ginger Men Cookies
Directions
1. Heat the milk, cream, vanilla, half of the sugar and cookie butter over medium high heat, stirring until cookie butter melts and is incorporated into the mixture. Bring to a simmer.
2. Whisk the egg yolks with the other half of the sugar and add to the simmering mixture.
3. Whisk the mixture over medium-high heat, being careful to not make the mixture boil. Once the mixture thickens and can coat the back of a spoon (5-7 minutes) transfer the mixture to a bowl that has a fine sieve and the bowl is set in another bowl that is an ice bath. After the mixture has cooled slightly, you can take the bowl with the mixture out of the ice bath and transfer to the refrigerater. Keep in the fridge for a minimum of 4 hours to preferably overnight.
4. When ready to churn the ice cream, once you pour the cream mixture into your ice cream maker while it is churning, add the cookie bits. Once mixture is finished churning, transfer the ice cream to a container and freeze for about two hours prior to eating.
Hot Fudge
Recipe by Milk Bar
Ingredients
1 ounce 72% Chocolate, choppped
2 tablespoons cocoa powder
1/8 teaspoon kosher salt
2 tablespoons corn syrup
2 tablespoons sugar
1/4 cup heavy cream
Directions
1. Combine the chocolate, cocoa powder, and salt in a medium bowl.
2. Combine the corn syrup, sugar and heavy cream in a heavy bottomed sacuepan and stir intermittently while bringing to boil over high heat. The moment it boils, pour it into the bowl holding the chocolate. Let it sit one minute.
3. Slowly begin to whisk the mixture. Then continue, increasing the speed of your whisking every 30 seconds, until the mixture is glossy and silky-smooth. This will take 2-4 minutes depending on your speed. You can use the sauce at this point or keep in an airtight container in the fridge for up to 2 weeks.
While Summer weather is approaching or may already be here in many parts, baking seems to get lost. I mean, who wants to turn on their oven's during the heat? I obviously do. However, I wanted to go for something light and not heavy, but I was craving brownies. So, when I came across this recipe for Brown Butter Blondies, I figured they were perfect. What could be better than a chewy, light and satisfying blondie? Okay, maybe adding a bit of homemade ice cream on top and berries. Now that is what I call the perfect Summer dessert. Enjoy!
Brown Butter Blondies
Makes 16 Blondies
Ingredients
1.5 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup clarified unsalted butter
1 cup firmly packed golden brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice, strained
Directions
1. Position a rack in the middle of the oven, and preheat to 325 degrees. Butter an 8-inch square baking pan.
2. In a bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a frying pan over low heat, heat the clarified butter until light brown and fragrant, about 6 minutes. Remove the pan from the heat and pour into a small bowl to cool slightly.
4. In a large bowl, combine the brown butter, brown sugar, and granulated sugar and stir with a wooden spoon until blended. Mix in the eggs, vanilla and lemon juice until smooth. Stir in the dry ingredients just until incorporated. Pour the batter into the prepared pan, spreading evenly with a rubber spatula.
5. Bake until a toothpick inserted into the center comes out almost clean or with a few moist crumbs clinging to it, 35-45 minutes. Transfer to a wire rack and cool completely.
6. Using a sharp knife, cut into 2-inch squares. Store in an airtight container at room temperature for 3 days.
How many of your parents would tell you where they were at the day that JFK was killed? It was something ingrained in their memory and one that they would never forget. However for my generation our JFK moment was more musically based. Sure they had Janis, Jim and Jimi pass but ours was special in our own way. A certain someone with the last name of Cobain. Okay, okay, Kurt Cobain, April of 1994.
Then there were the bands that seemed like they would last forever. You know the ones that you would blast in your bedroom while getting ready for a night out or even in your car with friends on the way to the next house party.
For me, and my generation, Beastie Boys was the epitome of cool and once you put that tape in your walkman (NO...SLEEP...TILL BROOKLYN!!! Waaaa waaaa... Yes that was supposed to be a guitar riff there) a cruddy day turned brighter. Sure sounds cheesy, but let's get real, it was the truth.
However, my favorite song of all time?! SABATAGE!!!! I swear I'm still 14 in my bedroom watching the best video EVER!!!!! I mean seriously, check out those staches! Swoon!
So, imagine me having another Cobain moment when visiting Los Angeles a few weeks back realizing that Adam Yauch aka MCA had passed. Yes, a founding member of such an iconic band and numero uno memory maker growing up. Bummed to say the least.
When I proposed to put on a Beastie Boys themed party for Foodbuzz's monthly 24x24 party, I was pumped when they accepted it! Although the concept of making food referenced from Beastie Boys songs is nothing new, I felt this was the perfect way to say thank you for the memories and for my friends and I to have a blast eating food with a twist that has been referenced from their songs.
We started out with our very own "Graffiti Wall" where I had put up a blank canvas for us to spray paint to our heart's desires. Although as you can see none of us are very good graffiti artists.The extent of us painting our name was about as far as we got. But, hey we tried and had a blast doing so!
So, we started out our "A New Style" dinner party with none other than a Brass Monkey Cocktail. Now, it wasn't a real Brass Monkey (40 oz. with some of it poured out until you reach the 40 oz. type on the bottle then add in OJ), but we had a good ol' bottle of Olde English waiting in case anyone was brave enough.
However, I must admit this is a song that holds special meaning. I mean how could I forget the fact that our pom coach in EIGHTH grade had us do a dance to this. Ummmm, I don't think she had any clue what a brass monkey was and we laughed everytime we would perform it.
Peruse, enjoy and reminiscence your own Beastie Boy moments and I would love to give out a big thank you to Foodbuzz for sponsering our "New Style" dinner party and a big thank you to MCA from Beastie Boys. Thank you for the memories!
"Brass Monkey" Cocktail
Brass monkey- That funky monkey- Brass monkey junkie- That funky monkey
Ingredients
1 oz. Gin
1 oz. Tequila
1 oz. OJ
1 oz. Grapefruit Juice
Dash of Triple Sec and Sour Mix
Directions
1. Combine all ingredients in a cocktail shaker with ice, shake then serve with orange slices if desired.
Sweet and Salty Popcorn
From Shadrach
Vicious circle of reality since the day you were born- And we love the hot butter on what? The popcorn!
Ingredients
6 cups fresh popped popcorn
1 teaspoon salt
2 tablespoons unsalted butter, melted
2 teaspoons confectiner's sugar
Directions
1. Combine the popcorn with the salt in a large bowl. Combine the butter and sugar in a small bowl and stir together. Drizzle over the popcorn, tossing to coat. Serve or store in an airtight container for up to 1 day.
Recipe adapted from Country Living
Smoked Pork and Beans
From The New Style
B-E-A-S-T-I-E, what up Mike D?
Ah yeah, that's me
I got franks pork and beans
Always bust the new routines
Ingredients
1.5 pounds smoked pork neck bones
1 lb. dried cannellini beans
1 onion, chopped
3 cloves garlic, chopped
2 carrots, peeled and diced
3 cups water
3 cups chicken stock
2 bay leaves
1 14. oz can of diced tomatoes
2 sprigs of fresh rosemary
1.5 tablespoons olive oil
Directions
1. Heat olive oil in a dutch oven. Saute onions, garlic and carrots until tender, about 6 minutes or so.
2. Add the pork bones, water, stock, bay leaves and rosemary. Bring to a boil. Add the dried beans and turn down to a simmer.
3. Cover and cook for 2 hours. Test the beans and make sure they are starting to become tender.
4. After 2 hours, add the can of tomatoes and turn the bones, simmer another hour.
5. Remove the bones from the pot and when cool enough, shred the meat that is on the bones with two forks. If it falls off the bone you will know it is ready.
Recipe adapted from Stacey Snacks Online
Pesto Pizza
From B-Boys Makin' With the Freak Freak
Yeah, The B-Boys Makin' with The Freak Freak
Mario's nagging Nonni's about the pesto pizza
And then he's on a mission and he's checking for peacha
Ingredients
1/4 cup basil pesto
2 precooked pizza crusts (8-inches)
1 sliced plum tomato
1 large fresh mozzarella ball, sliced
Coarse salt and ground pepper
Directions
1. Preheat the oven to 450 degrees. Spread basil pesto on each of the two pizza crusts.
2. Layer each crust with plum tomato and mozzarella slices. Season with the salt and ground pepper.
3. Transfer to a baking sheet; bake until cheese has melted and crust is golden brown; about 10 minutes.
Recipe from Marthastewart.com
Cucumber and Mango Salad
From So What Cha Want
Well I'm as cool as a cucumber in a bowl of hot sauce
You've got the rhyme and resaon but no cause
Ingredients
1 cucumber peeled and sliced 1/4 inch thick
.50-.75 tablespoons Siracha sauce
1 mango peeled and cut into 1/4 inch thick
1/2 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup sour cream
Mint sprig for garnish
Directions
1. In a mixing bowl combine the cucumber, mango, siracha, sugar, kosher salt and black pepper.
2. Marinate for at least 20 minutes.
3. Get rid of excess liquid, add sour cream, toss and garnish with the mint sprig.
Adapted from Cholula
Vanilla and Cinnamon Challah Bread Pudding topped with a Matzoh Streusel
From The Hard Way
Sneak between the sheets so hide like matzo
Holler back challah bread...next
Ingredients
10 cups challah bread, in chunks
1 (12 oz) can evaporated milk
1 cup whole milk
1 cup half and half
8 eggs lightly beaten
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/8 teaspoon salt
2 cups apples, peeled and coarsely chopped
3/4 cup raisins
Streusel
.75 package of matzo pulsed to a fine powder in a food processor
2 sticks unsalted butter, melted
1.5 tablespoons cinnamon
1/4 cup granulated sugar
Directions
1.Preheat the oven to 350 degrees and lightly grease a 9x13" baking dish.
2. Place the bread chunks in a large mixing bowl.
3. In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder and salt and pour this mixture over the bread chunks and let stand for 10 minutes.
4. Fold in the apples and rasins, if using, then spoon the mixture into the prepared pan and top with the streusel. The Streusel: Mix all ingredients together until crumbly.
I know, I know... it sure has been a while since I have posted. However, there has been good reason for this. MUCH has been going on over at Casa de Gastronome Tart. I can't wait to share it with you, but in due time my reader's, in due time.
Which is why I thought this cinnamon bun pie would be perfect for the occasion. Absolutely ooey, gooey and reminiscent of Cinnabon. Although much better in my opinion. It is perfect for a crowd and is sure to hit the spot. Like most Milk Bar recipes, there are many steps and like most Milk Bar recipes, you will not be disappointed. Enjoy!
Cinnamon Bun Pie
Makes 1 (10 inch) pie. Serves 8-10
Ingredients
1/2 recipe of Mother Dough (Recipe to follow)
3 tablespoons flour, for dusting
1/4 cup browned butter
1 recipe of Liquid Cheesecake (Recipe to follow)
1/4 cup light brown sugar, tightly packed
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1 recipe Cinnamon Streusel (Recipe to follow)
Directions
1. Heat the oven to 350 degrees.
2. Punch down and flatten the proofed dough.
3. take a pinch of flour and throw it across the surface of a smooth dry countertop, to lightly coat the counter. Take another pinch of flour and lightly dust a rolling pin. Use the rolling pin to flatten the punched-down dough, then roll out the dough with the rolling pin or stretch the dough out by hand as if you were making a pizza from scratch. Your end goal is to create a large circle that is 11 inches in diameter. Keep your 10 inch pie tin nearby for reference. The 11 inch dough round should be 1/4 to 1/2 inch thick.
4. Gently place the dough in the pie tin. Alternate between using your fingers and palms of your hands to press the dough firmly into place. Put the pie tin on a sheet pan.
5. Use the back of a spoon to spread half of the brown butter in an even layer over the dough.
6. Use the back of another spoon to spread half the liquid cheesecake in an even layer over the brown butter. Spread the remaining brown butter in an even layer over the liquid cheesecake.
7. Scatter the brown sugar on the top of the brown butter. Tamp it down with the back of your hand to help keep it in place. Then sprinkle evenly with the salt and cinnamon.
8. Now for the trickiest layer: the remaining liquid cheesecake. Stay cool, and spead it as gently as you can to achieve the most even layer possible.
9. Sprinkle the streusel evenly on top of the cheesecake layer. Use the back of your hand to secure the streusel.
10. Bake the pie for 40 minutes. The crust will puff and brown, the liquid cheesecake will set firm, and the streusel will crunch up and brown. After 40 minutes, gently shake the pan. the center of the pie should be slightly jiggly. The filling should be set toward the outer boundaries of the pie tin. If some of the filling erupted onto the sheet pan below, that's okay! You can snack on it later :)
11. Cool the pie on a wire rack. To store, cool the pie completely and wrap well in plastic wrap. In the fridge, the pie will keep fresh for 3 days ( the crust gets stale quickly); in the freezer, it will keep for one month.
12. When you are ready to serve the pie, know that it's best served warm. You can microwave a slice for 30 seconds or warm the whole pie at 250 degrees for 10-20 minutes.
Mother Dough
Makes about 2 pounds
Ingredients
3.5 cups flour (550 g)
1 tablespoon kosher salt (12 g)
1/2 packet or 1 1/8 teaspoon active dry yeast (3.5 g)
1 3/4 water at room temperature (370 g)
Grapeseed Oil
Directions
1. Stir together the flour, salt and yeast in the bowl of a stand mixer. Use the dough hook like a spoon to mix together the ingredients. Continue stirring it with your hands and add the water, mixing for 1 minute, until the mixture has come together.
2. Engage the bowl and hook and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive. Then knead for 4 minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded.
3. Brush a large bowl with oil and dump the dough into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes.
4. The dough is ready to be used as directed. If you do not plan on using the dough immediately, you can store it in an airtight container at least twice it's size in the fridge for 3 days.
Liquid Cheesecake
Ingredients
8 ounces cream cheese
3/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon kosher salt
2 tablespoons milk
1 egg
Directions
1. Heat the oven to 300 degrees.
2. Put the cream cheese in the bowl of a stand mixer fitter with the paddle attachment and mix on low speed for 2 minutes. Scrape down the sides of the bowl with a spatula. Add the sugar and mix for 1-2 minutess, until the sugar has been completely incorporated. Scrape down the sides of the bowl.
3. Whisk together the cornstarch and salt in a medium bowl. Whisk in the milk in a slow, steady stream, then whisk in the egg until everything is fully incorporated.
4. With the mixer on medium-low speed, stream in the egg mixture. Paddle for 3-4 minutes, until the mixture is loose and smooth. Scrape down the sides of the bowl.
5. Line the bottom and sides of a 6x6 inch baking pan with plastic wrap. Pour the cheesecake batter into the pan and put it into the oven and bake for 15 mintues. Gently shake the pan. The cheesecake should be firmer and more set toward the outer boundaries of the baking pan but still be jiggly and loose in the center. If the cheesecake is jiggly all over, give it 5 minutes more. And 5 minutes more if it needs it. If the cheesecake rises more than 1/4 inch or begins to brown, take it out immediately.
6. Cool the cheesecake completely, to finish the baking process and allow the cheesecake to set. The final product will resemble a cheesecake, but it will be pipeable and pliable enough to easily spread or smear, while still having body and volume. Once cool, the cheesecake can be stored in an airtight container in the fridge for up to 1 week.
Cinnamon Streusel
Ingredients
1/4 cup flour
1/4 cup old fashioned rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 tablespoons light brown sugar
2 tablespoons butter, melted
1/8 teaspoon vanilla
Directions
1. In a bowl combine the flour, oats, cinnamon, salt and brown sugar with a spoon or spatula until the dry ingredients are incorporated. Pour in the melted butter and vanilla and toss the mixture until almond sized dark oat clusters form.
2, If your making the pie the same day, the streusel can wait out on the counter. If your making the streusel in advance, transfer it to an airtight container and store in the fridge or freezer for up to 2 weeks.
