Tuesday, October 26, 2010

TWD: Mini All American, All Delicious Apple Pie

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All-American, All-Delicious Apple Pie

I did it! I actually managed to get two Tuesdays with Dorie recipes in a row done! Of course, the light school work load definitely helped. And the fact that the recipe this week was a very nice looking apple pie...something that I have not had in FOREVER...had nothing to do with it. Nope.  Nothing at all.

Dorie suggests using different kinds of apples for the pie so I used a tart golden delicious and a sweet-tart empire apple. I thought about using some of the honeycrisps that I had in the fridge but I love eating those for snacks since they are so sweet and juicy so I left those out. I'm sure they would have been delicious though. I used the same crust as last weeks Caramel Pumpkin Pie but because I realized at the last minute that I had only a tiny bit of white flour, I made it a mostly whole wheat crust since I had plenty of that.

All-American, All-Delicious Apple Pie

I decided to quarter the recipe so I would not end up with a ton of pie that would take me forever to eat on my own. My Memaw had given me some sets of mini cake, pie, and tart pans last year that I love to use when I can. The pie plates are deep enough to work with an apple pie and also make two servings (for me anyway). Even though I quartered the filling recipe, I still had enough to make two of the mini pies.

All-American, All-Delicious Apple Pie

The little pie was so cute! It was small but it held a lot of juicy filling. I was worried that the whole wheat crust wouldn't work with the apple filling but it was delicious. It didn't taste overly 'whole wheaty' at all. Now that I know that it works with the whole wheat flour, I will have to try it in other dishes as well. I really liked the taste and textures that I got using two different kinds of apples. It gives you a real oomph in the flavor department.

Emily of Sandmuffin chose All-American, All-Delicious Apple Pie. Great choice Emily! You can get the recipe on Emily's blog or on pages 300-302 of Baking From My Home to Yours. To see more from the TWD bakers, check out the blogroll here



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Tuesday, October 19, 2010

TWD: Caramel Pumpkin Pie

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The caramel pumpkin pie is one that has intrigued me from the moment I first purchased Baking. I love my pumpkin pie, however, it can get a bit boring eating the same recipe year after year (you know the one on the Libby's jar). But I'm also hesitant to try something new especially when I only seem to make pumpkin around the holidays and I really don't want to screw it up. I really like pumpkin pie you see. And well...pumpkin period. Which is not doubt why I have a ton of pumpkin stocked in my pantry after last year's shortage.


Even though I was tempted to make the recipe as written, I made one change so I wouldn't have to eat a pie that would take a huge dent out of my points for the week.  I decided to go with a lightened crust from Cooking Light. Despite not being the full fat version, I was very happy with the crust. It was still flaky and buttery. I will use this one again for sure! 


Caramel Pumpkin Pie


I'm glad that we were able to try the caramel pumpkin pie well in advance. It sounded delicious but I worried that the caramel would overpower the pumpkin. Unfortunately, it did. I followed Dorie's directions to the letter and thankfully didn't burn the caramel (it has happened a time or two). At first bite the pie tasted pretty good though the pumpkin flavor was hard to get. The caramel was the first and only taste that I got. Which I am sure is the point obviously. That would be fine if it didn't leave such a bitter taste in my mouth. No doubt many people like that flavor but to me it just ruins the pie. 


Even though I was not a fan of the recipe, I am glad I tried it. As I think I've mentioned just a time or two...I love pumpkin. So I try it in anyway I can. I don't always like the outcome but you can't like everything can you? 


The Tuesdays with Dorie recipe for this week was chosen by Janell of Mortensen Family Memoirs.  For more caramel pumpkin pie, check out the TWD blog roll. Be sure to check out Baking From My Home to Yours for more Dorie goodies (see page 322-3 for the pie recipe)!

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Friday, October 8, 2010

FFwD: Gerard's Mustard Tart


I missed last week's first French Fridays with Dorie unfortunately so I made sure I was able to participate this week. I'm so glad that one of the rules is participate as you can because I seem to be doing less and less cooking lately and this poor blog as suffered. Between working on my master's and Weight Watchers, I haven't really cooked anything good enough to be blog worthy.

Gerard's Mustard Tart

This weeks FFwD recipe was Gerard's Mustard Tart. Now, I love mustard but I was a little thrown by this one. It is not an ingredient that I would have picked as the star of much, let alone a quiche like tart. But I wanted to give it a go anyway because I missed last week and I'm always eager to try out new savory dishes since all I seem to do is bake!

The only change I made to the recipe was the crust. I didn't plan ahead and make the crust in advance like I should have so I decided to go with a healthier and quicker option. I went with this whole wheat olive oil crust that I found on Chocolate & Zucchini. Let me tell you...this crust is awesome. Not only does it smell divine while baking but the taste lives up to the smell as well. I'll definitely be using it again in my savory pies.

For the filling, I went with the tomato option that Dorie mentions. Not that I don't like the veggies that she lists in the recipe. I just prefer the taste of tomatoes and use them whenever I can. Oh...I guess I did make another change to the recipe. Instead of the grainy mustard listed I used regular plain 'ol yellow mustard. I only had that one and the Dijon. Since there was no way I was going to the store just for a bottle of mustard, I went with what I had. Next time I'll make it right.

Gerard's Mustard Tart

Despite having the wrong kind of mustard, I was pleasantly surprised by the tart. It was quite delicious. The filling was mustardy but it wasn't overwhelming. I'm sure it would have been even better with the grainy mustard but I think the plain mustard did just fine. The crust was even more amazing than I expected and worked wonderfully with the filling. Oddly enough, I was moved to eat the dill pickles that I had made a few weeks ago along with the tart. A weird combination but it just seemed to work.

To see more from the participants of FFwD, check out this post here. You can find the recipe on pages 154-5 of Around My French Table. Buy the book if you can, so many of the recipes sound delicious!

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