Filling your beautiful crust!

Happy Friday my readers! Today I'm going to share the pie filling recipe for your beautiful crust from Wednesday's post. Enjoy!

Honey Apple Pie with Orange Lattice Crust
Bon Appetit, March 1998

Ingredients:
For filling:

• 2 generous tablespoons coarsely chopped dried tart cherries
• 2 generous tablespoons finely chopped dried apricots
• 2 generous tablespoons finely chopped dried peaches
• 2 tablespoons orange juice
• 2 1/2 pounds Golden Delicious apples, peeled, cored, thinly sliced
• 3 1/2 tablespoons all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 cup honey
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 tablespoon grated orange peel

Directions:

Pie pre-baking

Make filling:

Apple filling

1. Mix cherries, apricots, peaches and orange juice in large bowl. Let stand 30 minutes. Mix in apples, flour, cinnamon and cardamom; then mix in honey, butter and orange peel.
2. Position rack in bottom third of oven, and preheat to 425°F. Roll out larger dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhand to 1/2 inch. Roll out second dough disk on lightly floured surface to 12-inch round. Using fluted pastry wheel or knife, cut dough into 1/2-inch-wide strips. Spoon filling into bottom crust. {Step Two} Arrange 6 pastry strips evenly atop filling. Arrange 6 more strips at right angles, forming lattice. Fold under ends of strips with overhanging dough. {Step Three} Crimp crust edge decoratively.
3. Bake pie 10 minutes. Reduce oven temperature to 350°F. Bake until apples are tender and juices bubble thickly around edge, about 1 hour 10 minutes longer. Transfer pie to rack. Cool 1 hour.

Finished pie

 Happy baking!

Pie crust 101

Hello! I hope you all had a good fast if you did so, and are eating with lots of family around you! Today I wanted to give you an update on my pie-making, by sharing a crust recipe with you. Ever get confused about what the recipe means when it tells you to make butter "pea-sized" or watch it "come together?" I'm going to walk you through each step so you can easily do it at home. Here goes:

Orange Lattice Crust
Bon Appetit, March 1998

Ingredients:

Add butter to flour mixture

• 2 cups all purpose flour
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
• 2 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
• 6 to 7 tablespoons chilled orange juice

Directions:

1. Combine flour, sugar and salt in large bowl; add butter. Using fingertips, rub in butter until pieces   range in size from rice grains to peas. Add shortening; rub in until pieces are size of small peas. 
2. Sprinkle 5 tablespoons juice over, tossing gently with fork to blend. Continue adding enough juice 1 tablespoon at a time, tossing with a fork, to form moist clumps. 
3. Gather dough into ball; divide into 2 parts, 1 slightly larger than the other. 
4. Flatten dough onto disks. Wrap in plastic; chill 1 1/2 hours or up to 1 day.

   

Gather into two balls, flatten.

Pea-sized butter and shortening.

Add OJ until forms moist clumps

Apples galore!

Happy Monday readers! This weekend I did one of my favorite fall past times...apple picking! The price of picking has skyrocketed so I had to get a lot...gotta get that bang for my buck! Look for pics of apple pie coming soon. In the meantime, check out one of my favorite websites for a list of apple recipes!

http://www.foodandwine.com/slideshows/apples

Happy baking!

Smooth like butta!

Happy Friday everyone! At last we are here. Today I wanted to give you a tip about straining ice creams, syrups, soups, etc. to make a smooth, delicious consistency. If you make a lot of stocks, soups, or ice creams, you may want to invest in a chinois. This is a fabulous chef's strainer. For every day baking, you might not want to spend as much. I also recommend getting a colander, rather than a sifter. You can use these to sift dry ingredients AND drain pasta. You get more bang for your buck! I hope you have a great weekend and maybe try out a new colander. Happy baking!

Fall foods in warm weather!

If you're like me, you're still holding onto the last remains of summer before fall officially takes over, and quickly changes to the looooong winter. With that in mind, today's recipe combines the warm weather and fall's favorite flavor. This one is even a lower calorie, lower fat recipe - bonus!

Pumpkin Gelato
Martha Rose Schulman as published in the NY Times

Ingredients:

• 1 quart low-fat milk
• 1/2 cup unrefined brown (turbinado) sugar
• 1/4 cup honey
• 1 1/4 cups very finely blended pumpkin purée, canned or made from 1 1/4 pounds fresh (see below)
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Pinch of ground cloves (less than 1/8 teaspoon)
• 1 teaspoon vanilla extract

Directions:

1. Combine the milk, sugar and honey in a large saucepan, and bring to a simmer. Remove from the heat, and stir until the sugar is completely dissolved. Transfer to a bowl, and whisk in the remaining ingredients. Allow to cool, then chill in the refrigerator. Alternatively, set the bowl inside a bowl of ice water to chill quickly.
2. Place a bowl or a container in your freezer. Freeze the pumpkin gelato mixture in an ice cream maker following the manufacturer’s instructions. Scrape into the chilled bowl, and freeze for at least two hours before serving. If making this dish ahead, allow to soften for 15 to 30 minutes in the refrigerator before serving.

To roast the pumpkin: Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 2 teaspoons of olive or canola oil on top, cover tightly with foil and place in the oven. Roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, and transfer to a strainer or colander set over a bowl or in the sink. Allow to cool and drain. Peel the pieces, and purée in a food processor fitted with the steel blade.

Yield: About five to six cups, serving 10.

Advance preparation: This will keep for a couple of weeks in the freezer.

Nutritional information per serving: 117 calories; 1 gram fat; 1 gram saturated fat; 5 milligrams cholesterol; 24 grams carbohydrates; 1 gram dietary fiber; 49 milligrams sodium; 4 grams protein

Happy baking!

Start the week off right

Happy Monday my readers! To start the week off right I want to remind you about ways to order from Lizzy Bee's Bakery:

Website: www.lizzybeesbakery.com

Facebook (be sure to Like my page if you like my blog! I always link the blog to the site): http://www.facebook.com/LizzyBeesBakery

Pinterest: http://pinterest.com/lizzybeesbakery/

The most moist honey cake in the world!

In addition, I hope those of you who celebrated the new year were able to do so in a very delicious way! Here are a few pictures from my own dinner...

Lizzy Bee's sweet vanilla challah

Happy baking!

Sweet start to the new year

Happy Friday! At last we are here! If you've been too busy at work to think about the upcoming holiday, I'm here to help. This weekend we celebrate Rosh Hashanah, the delicious start to the new year. The desserts for this holiday tend to get a bad rap, so we need to change the way your guests think at the end of your holiday meal. Here are a few recipes to help your guests say WOW!



Honey Cake
Gourmet Live, August 2011
Kemp Minifie

Ingredients:

For cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground clove
• 3 large eggs
• 1 cup sugar
• 1 1/4 cups vegetable oil
• 1 cup pure honey
• 3/4 cup lukewarm coffee (brewed, or instant dissolved in water)
• 1 1/2 teaspoons packed grated orange zest

For chocolate glaze:

• 1/4 cup plus 2 tablespoons well-stirred canned unsweetened coconut milk (not light)
• 2 teaspoons light corn syrup
• 4 ounces bittersweet (60% cacao) chocolate, finely chopped

For garnish:

• Flaky sea salt, such as Maldon (optional)

Equipment:

• a 10-inch Bundt pan; nonstick baking spray (shake well first; see Cooks’ Notes); cake tester or wooden skewer for testing cake doneness

Directions:

For cake:

1. Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray.
2. Whisk together flour, baking powder and soda, salt, and spices in a large bowl.
3. Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.
4. Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.
5. Pour batter into pan (it’s liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.
6. Let cake cool in the pan on a rack for 20 minutes.
7. Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks’ Notes) and cool completely.

For glaze:

1. Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.
2. Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.
3. Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.
4. Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.
5. Just before serving, sprinkle glaze lightly with flaky sea salt, if using.

Cooks' notes:

• Nonstick baking spray: Normally, I’m not inclined to use nonstick baking sprays, preferring to line the bottoms of greased cake pans with parchment paper, then greasing the paper and flouring the pans to ensure that the cake releases easily from the pans, but the design of a Bundt pan makes that method impossible. While developing this recipe, I had a disaster when the top half of one cake remained in the Bundt pan when I tried to turn the cake out (and I thought I had really played it safe by using a well-oiled nonstick pan, albeit an old one). On my next attempt, I turned to the nonstick baking spray, and since then, it has worked like a charm. 
• Measuring oil and honey: Both should be measured in a liquid measuring cup. The oil is listed first, because if you measure the honey in it afterward, without washing the cup, the honey will slide out easily, with barely any help needed from a rubber spatula. 
• Inverting the cake onto a rack: The best way to do this is to place a rack over the top of the pan, then, holding the rack and pan together, flip the cake pan and rack over so that the cake can slide safely out of the pan onto the rack. 
• Chopping chocolate: The easiest way to chop chocolate is with a long serrated bread knife. Or you can break the chocolate into squares (if you are using a bar) and pulse it in a food processor.

Doughnuts in Cardamom Syrup

Food & Wine, December 2008

Ingredients:

• 1 3/4 cups warm water, plus 1 cup water
• 2 envelopes active dry yeast
• 3 3/4 cups all-purpose flour, sifted
• 2 cups plus 2 tablespoons sugar
• 3/4 teaspoon salt
• 1 cup sliced almonds
• 2 tablespoons fresh lemon juice
• 2 teaspoons ground cardamom
• 1 teaspoon rose water
• Vegetable oil, for frying

Directions:

1. In a large bowl, combine the 1 3/4 cups of warm water with the yeast and let stand for 5 minutes. Using a wooden spoon, stir in the flour, 2 tablespoons of the sugar and the salt. Turn the dough out onto a lightly floured work surface. Knead lightly until the dough is silky. Oil a medium bowl and add the dough. Cover with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours. Punch down the dough, then let it rise again for another 30 minutes.
2. Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and bake for 10 minutes. In a medium saucepan, combine the remaining 2 cups of sugar and 1 cup of water with the lemon juice and cardamom and simmer over moderate heat until reduced by half; strain. Let cool slightly, then stir in the rose water.
3. In a large saucepan, heat the vegetable oil to 325°. Meanwhile, divide the dough into quarters. Cut each quarter into 10 pieces. Using wet hands, shape into balls and poke a hole in the center of each. Carefully add the doughnuts to the hot oil in batches and fry until browned, about 1 minute per side. Drain on paper towels.
4. Dip 1 side of each doughnut in the syrup and sprinkle with the almonds; serve.

MAKE AHEAD The recipe can be made through Step 1; then the doughnut dough can be refrigerated overnight. Bring to room temperature before proceeding.


Happy baking!

Apples in all their glory

Happy hump day everyone! So fall is upon us...even though it doesn't feel like it today! Nonetheless, in keeping with the fall tradition, I've got delicious apple recipes that require different kinds of crust. Today I'll be bringing back the apple brown Betty, cobbler, and crisp. Here goes:

Apple Brown Betty
Edna Lewis, March 2000
In Pursuit of Flavor

Ingredients:

1 1/2 teaspoons freshly grated nutmeg

1/2 cup sugar

3 cups 1/4-inch bread cubes

2 tablespoons melted butter

Grated rind of 1 lemon

2 pounds large apples

2 to 4 tablespoons cold water (optional)

Directions:

1. Preheat the oven to 375°F.
2. Combine the nutmeg and the sugar and set aside 2 tablespoons. Put the bread cubes in a bowl and toss with the rest of the sugar mixture, the melted butter, and the lemon rind.
3. Peel, core, and slice the apples into fairly thick wedges. Line the bottom of a heavy 1 1/2-quart casserole with 1 cup of the bread cubes. 
4. Layer half of the apples over the bread and top with 1/2 cup of the bread cubes. Layer the rest of the apples in the casserole and sprinkle with water. 
5. Cover with the rest of the bread cubes and evenly sprinkle the reserved 2 tablespoons of sugar over the top. Put the lid on the casserole or cover tightly with foil. Bake in the center of the preheated oven for 40 minutes. 
6. Take the lid off the betty, and bake for 10 to 15 minutes longer, or until apples are tender and the topping is brown.

Warm Apple Cobbler

Ivy Manning, January 2011

Bon Appetit

Ingredients:

Apples:

• 4 medium granny smith apples, peeled, cored, cut into 1/2-inch-thick slices (about 5 1/2 cups)
• 3 large fuji apples, peeled, cored, cut into 1/2-inch-thick slices (about 4 cups)
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon peel
• 1 teaspoon vanilla extract
• 1/3 cup (packed) golden brown sugar
• 2 tablespoons all purpose flour
• 1/4 teaspoon ground cinnamon

Miso streusel topping:

• 6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
• 3 tablespoons white miso
• 2 large eggs
• 2 cups all purpose flour
• 1 1/3 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Vanilla ice cream

Directions:

For apples: 

1. Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. 
2. Toss first 5 ingredients in large bowl. Add sugar, flour, and cinnamon; toss to combine. Transfer to baking dish.

For streusel:

1. Whisk butter, miso, and eggs in medium bowl until smooth. Combine flour, sugar, baking powder, cinnamon, and ginger in large bowl. Form well in center of flour mixture and add butter mixture. Using rubber spatula, toss until large clumps form.
2. Using fingertips, break up streusel clumps into smaller pieces and sprinkle streusel topping over apples. 
3. Bake until apple mixture is bubbling and streusel is golden brown, 50 to 55 minutes. Cool slightly. Serve cobbler slightly warm topped with vanilla ice cream.

Apple Crisp with Sweet Ginger and Macademia Nuts

Food & Wine

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup packed dark brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• Salt
• 1 stick (4 ounces) cold unsalted butter, cut into 8 pieces
• 3/4 cup macadamia nuts, finely chopped
• 3 1/2 pounds large Granny Smith apples (about 7)—peeled, cored and thinly sliced
• 1/3 cup finely chopped crystallized ginger (2 ounces)
• 1/2 cup granulated sugar
• Finely grated zest and juice of 1 lime
• Vanilla ice cream, for serving

Directions:

1. Preheat the oven to 400° and position a rack in the lower third. In a food processor, pulse the flour with the brown sugar, ground ginger, cinnamon and 1/4 teaspoon of salt. Add the butter and pulse until it is the size of small peas. Add the macadamia nuts and pulse twice, just until combined.
2. In a large bowl, toss the apples with the crystallized ginger, granulated sugar, lime zest, lime juice and a pinch of salt. Spread the apples in a shallow 3-quart baking dish. Sprinkle the topping over the apples and press gently. Bake the crisp for 50 minutes, until bubbling and the top is golden. Let cool for at least 30 minutes before serving with ice cream.

MAKE AHEAD The crisp can be refrigerated overnight. Rewarm before serving.

All of these recipes are best served with vanilla ice cream! Happy baking!

Charleston wedding cupcakes!

Lemon-Thyme

German Chocolate

Happy Monday everyone! It's been awhile since I've posted; thanks for being patient. As you know, I've been working on cupcake recipes for a recent event. Over the weekend my sister got married and I traveled down to Charleston for a fabulous affair. For her casual, country, Charlestony, vintage-themed wedding, I made his and her cupcakes. For him: rich chocolate cupcakes, filled with a modern, elegant take on German chocolate filling (packed with coconut and toasted pecans), and topped with traditional and sophisticated vanilla buttercream, a sprinkle of coconut, and a pecan on top. For her: fresh lemon-thyme cupcakes, topped with a rich lemon buttercream, speckled with hints of lemon zest and topped with a sliver of homemade candied lemon rind. To add a bit of whimsy, I put the cupcakes in ivory and navy wrappers, and surprised the bride and groom with mustache cupcake liners! The cupcakes were a HUGE hit, and even with all the trouble bringing the chocolate on the plane and making the frostings and other cupcakes on-site, I'd say it was a success. I hope you've been having some fun experimenting in your own kitchen this week!

Taking flight!

Hello my lovely readers; I hope you're having a good Wednesday. My posts are brief this week because I've been very busy between my last vacation and this weekend...I'll be making cupcakes for a wedding. Since I've got a lot to make and I've got to take a plane to get there, I've had to set up a game plan. I'm making half the cupcakes from home, and the other half on-site. Bringing any kind of food on a plane is always nerve-wracking, but I've done it before (successfully). If you're planning to bring desserts on a plane, be sure to put it in your carry-on (I hope that's obvious) because it's fragile. It needs extra care! As long as you don't have liquids, you're really okay. I've brought preserve-filled brownies just fine, as well as regular brownies (which are very rich and fudgey...don't forget to order yours today. Contact me through my website!) It always makes me a bit nervous, after all I've spent all day baking and I would be so upset if someone tried to take my desserts away, but it shouldn't be a problem. When in doubt, offer the airport workers a sample. Happy baking (and happy flying!)!!!

Cupcake update

Happy Labor Day! I've been hard at work this weekend, testing recipes for wedding cupcakes on Saturday. I don't want to give away too much, but keep a look out next week for pictures!