2) Spinach, feta, bresola, prosciutto,sun dried tomatoes,Parmesan /reggiano, mozzarella.
3) Salami, green peppers, thinly shaved onions, sun dried tomatoes,parm/ reg, and mozzarella.
What a great recipe Rosa picked out for this months Daring Bakers Challenge in memory of her late co host Sher! Who wouldn't like this one! The only difficulty I had was in the required dough toss. I tried, but resorted to stretching it out bu fists and then rolling it out. I kept getting tears .This was the thinnest crispiest dough ever! My best by far. The super hot oven temps and preheating helped. I found my best pizzas were the ones in my old cast iron skillet, not the pizza stone. I love my skillet that's older than me and wouldn't trade it for all the new shiny stuff out there.
Not to mention making cookies for the favor bags. I have really come to love Dorie Greenspans Perfect Party Cake recipe which I used as a base.The filling was strawberry, and the icicng was Wilton recipe, as didnt want to risk real buttercream, and regfrigerate a fondant covered cake( moisiture build up). I really hope she likes it. Just a small way to say thank you.
1 12 fl oz can of Frozen Apple Juice concentrate
1 cinnamon stick 2-3 Star Anise ground to make 2 teaspoons of powder
1/4 teaspoon mace
pinch of black pepper
5-6 Golden Delicious apples peeled ,cored, and chopped
1/2 cup King Arthur's Pie Enhancer ( for thickening)
1/2 cup sugar
3 cups all -purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
2 1/2 sticks frozen unsalted butter cut into small pieces
1/3 cup Atora ( cold) a shredded dehydrated suet available in the the UK or online
1/2 cup ice water
1 egg beaten
1 teaspoon cream
Make Crust. mix flour , sugar, and salt in your Stand Mixer. Gradually in stages add the butter and Atora until mixed into the flour. Do not over mix! Chunks of butter and Atora are fine. Gradually add water by tablespoon until all is combined . Just enough until it holds together. Take the dough and place on a lightly floured work surface . I use wax paper for easier clean up. Divide into 2 balls. Take a ball and between two sheets of wax paper roll out to fit into pie pans.Place rolled discs in refrigerator until ready to use.
Peel, core , and chop apples. Toss into a bowl with syrup/ concentrate mixture( discarding cinnamon stick). Add the sugar and pie enhancer. Toss until evenly mixed.
Preheat oven to 350 .
Line pie tin with crust. Pour in fruit filling. Cover and seal edges with second layer of dough.Slash dough to vent.Brush with egg wash mix( egg beaten with cream).
Bake at 350 for 30 -5 minutes. Cover with aluminum foil, and reduce heat to 200. Bake an additional 1 hour.* Place pie pans on a baking pan with lips to catch the excess butter, etc. that bakes out of the pie. Take out and allow to cool on wire rack with foil cover for a few hours to set. Serve at a cool room temperature.
If you look over to the side bar of my blog, you will see a widget from Library Thing. Here is where I catalogue all of my cook books. Its daunting enough listing them and not the other multitudes of books I have. Library Thing is a great networking resource for book lovers and so much to to offer. I have barely tapped into Library Thing, but each month I eagerly bid in their Early Reviewers offers.Limited quantities of books are released from publishers on a whole range of topics. I have been bidding for months and had about given up on ever getting a book. Wasn't I presently surprised when I saw I was chosen to receive 50 Great Appetizers by Pamela Sheldon Johns, a reknown cooking instructor and host of Italian culinary workshops throughout Italy.
It arrived immediately from Andrews McMeel Publishing/ Universal Press Syndicate. 50 Great Appetizers is a small gem of book that would make a great gift this holiday season. The author takes the anxiety and angst out of planning a party with party theme/menu suggestions From Middle Eastern Mezes to Farmers Market spreads. She even breaks down traditional entrees and shows how the host/hostess can adapt them to appetizer portions. It is all about presentation, and this book is wonderfully presented. Pamela Sheldon Johns divides the book into four sections Topped and Dipped, Grilled &Skewered, Stuffed & Rolled, and Plated and Sauced. The author even has a detailed vegetarian listing of all recipes. Each recipe has a brief suggestion of other pairings or any ideas or recommendations.So all your bases are covered for entertaining. Jennifer Barry is her visual collaborator and has given us a wonderful package in photos and design. All in all a great resource.
I wanted to choose a more sophisticated and complex recipe for my blog to test a recipe. One of the first recipes that caught me a unique and challenging was Tea Smoked Chicken Wings with Sweet and Sour Dipping Sauce. I used Assam Black Tea Leaves. I was worried about the brief time in cooking as this process was new to me. My first attempt at improvising a smoker didn't work and the wings were raw after the elapsed cooking time.
The rack was to far away from the smoke mixture.I grabbed a layer from my bamboo steamer that fit more directly over the tea/ spice mixture, and we were in business! The wings were smoked in the exact time the recipe stated. I normally like my wings broiled or fried with a crispier skin, but these were rich and seductive with that smokey flavor. The accompanying sauce wasn't to sweet and cloying, but just right in its simple equal proportioned mix of soy sauce, sugar, garlic, and sesame oil. These are grown up wings, and I will use this technique for other foods down the line. I loved that tea smoked smell that lingered in the house. It kind of reminded me of Oolong tea in scent, if that's your thing.
For legal /copyright reasons I wont give the recipe . But essentially I used rice, brown sugar, star anise, orange peel, and tea leaves to create a foil lined sealed smoker. The sauce was soy, rice vinegar, minced garlic, and sesame oil. I found success changing my rack to my bamboo steamer rack. This is really easy and wow your guests when entertaining. I look forward to changing tea blends, and meats with this technique. A cook book can be followed literally of be there to give you more inspiration or ideas. This does both succesfully.
I'm going to use the term Samosa here figuratively. But Samosas are what inspired me to make this for my first ever entry into Waiter There Is Something In My... The theme is Gourds.
With life getting so busy I forgot to tell you all about this great contest over at Marx Foods.There are still 5 days to enter and its really easy. Check it out! And if you enter please tell them I sent you in your comment entry!
Win Four Dozen Fresh Oysters
What would you do with 4 dozen free oysters?
The best answer wins 48 fresh Puget Sound oysters!
Contest Dates: October 2 – 19
If we were to send you 4 Dozen fresh Puget Sound Oysters, what would you do with them?
TWO WAYS TO WIN:1. Leave your answer in the comment section below. Be delicious (see comment #19), funny (#13), sensual (#43), poetic (#46), or tug on our heart strings (#39).2. Refer the most contestants to this contest. Pass this on to family and friends or via your blog. Make sure to tell them to leave your name in the “referred by” field. The person who makes the most referrals will also win a fresh oyster sampler.
THE PRIZE:Four Dozen Fresh Puget Sound Oysters and a set of Biodegradable Plates. The oyster sampler will include one dozen each of Pacific Oysters, Kumamoto Oysters, Virginica Oysters, and Olympia Oysters.
HOW WILL THE WINNER BE CHOSEN?Our readers will vote on the finalists! The polls will be open October 21 – 24 @ noon PST, and a winner will be announced on Monday, October 27.
Read the contest rules
I haven't posted since last week. Work and personal life is crazy right now. By the time I usually get ready to blog I'm to tired. Not to mention keeping up with all of you. This week I have a Grand Opening at work, will be casually entertaining a fellow blogger on Sunday, working on some house stuff, seeing Certain Someone off to yet another business trip, and submitting two apple pies to the Buck Town Apple Pie Contest next Sunday. I've spent this morning on a practice pie. Cant tell you my secrets yet, but its looking good. I'm incorporating some unusual spices and techniques.Its amazing what I have learned in year from all of you and the Daring Bakers. So wish me luck folks, and I will try to visit you this week if time permits.