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Posts Tagged ‘buttermilk’

Cardamom Butter Milk Pie

Cardamom Butter Milk Pie

This pie is ugly. It’s also kind of a pain in the ass and takes much longer to make than you would anticipate. But is it delicious? Oh my, yes.

About a week ago, I suddenly had the urge to make pie. Just came over me like a wave. Felt the need to bust out my rolling-pin and work a chunk of dough into a disk. And boy did this dough require some work. See, first you freeze 14 tablespoons of butter, along with flour and sugar and salt, in a plastic baggie over night. Then you break it all apart in your food processor, form the dough into a disk, and refrigerate it for an hour or overnight. Then you roll that bad boy (14 tablespoons of very cold butter, mind you) out. If you’re short, with high counters, and not a lot of upper body strength? It’s a challenge. But man, is it worth it. Flakey, buttery crust. Bright lemony and cardomom infused curd. Definitely consider having a glass of port with this dessert. You won’t be sorry.

Cheers!

Cardamom Buttermilk Pie

We have Saveur.com to thank for this incredibly unique recipe.
I altered theirs a bit based on some of the comments with the recipe on their site. I doubled
the cardamom and decreased the lemon just a hair.
I also used greek yogurt instead of the listed sour cream because I have an
aversion to sour cream. Think it’s pretty gross. But that’s just me.

~

Ingredients:

1 1⁄2 cups plus 3 tbsp. flour
1 tbsp. plus 1 cup sugar
1⁄2 tsp. fine salt
14 tbsp. butter (10 tbsp. cold,
4 tbsp. melted and cooled slightly)
2 tsp. white distilled vinegar
2 tsp. ground cardamom
3 egg yolks
1 cup Greek whole milk yogurt
2 cups buttermilk
Finely grated zest of 1 lemon
1/2-1 tbsp. fresh lemon juice

~

Combine 1 1⁄2 cups flour, 1 tbsp. sugar, 1⁄4 tsp. salt, and cold butter in a plastic ziplock baggie and freeze overnight.

Add vinegar and 1⁄2 cup ice water in a bowl.

Turn the freezer bag’s contents out into a food processor and pulse until chunks of the butter are about the size of chickpeas.

Add vinegar mixture to flour mixture and pulse once or twice to bring things together.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.

On a well-floured surface, roll dough out to a circle. About 13 inches in diameter.

Fit into a 9-10 inch pie pan. Cut away the extra dough, leaving a 1 1⁄2 inch border.

Tuck the overhanging dough underneath itself to form a thick edge.

Pinch the edge to create a wavy pattern.

Cover and chill for 1 hour.

Warm your oven to 400°.

Prick bottom of dough with a fork then line with foil and fill with dried beans or pie weights.

Bake the pie shell for 10 minutes.

Remove the beans and foil and bake for another 10 minutes. You want the crust to be a golden brown.

Remove pie from oven and let cool on a rack.

In the meantime, whisk together remaining flour and salt with the melted butter, cardamom, egg yolks, and Greek yogurt.

Beat in remaining sugar, buttermilk, zest, and lemon juice.

Pour into your cooled pie shell and place it in the oven.

Lower the heat to 325° and bake until the outer edges of the curd is set, but the center is still a bit wiggly. About 1 hour.

Let your pie cool completely on a rack and refrigerate.

Serve the pie cool with juicy glasses of port.

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It has been ten days since I last posted on my blog, and it’s killing me. The past ten days have challenged any notion of sanity I think I may have had eleven days ago.

Sadly, as much as I would love to share the source of my torture with you, I can’t go into details. What I can tell you is that this morning I woke up knowing that I would finally be photographing something simple. And you can’t get much more simple than buttermilk biscuits. Few ingredients, fewer props. Clean, straightforward biscuits.

Cheers!

Buttermilk Biscuits with Rosemary and Fennel

What you’ll need~

1 cup unbleached, all purpose flour

1 cup spelt flour

1/4-teaspoon baking soda

1-tablespoon baking powder

1-teaspoon kosher salt

1 teaspoon minced fresh rosemary

1 teaspoon roughly chopped fennel seeds

1 stick cold butter

3/4-cup buttermilk

Coarse sea salt.

Preheat your oven to 450 degrees.

Combine dry ingredients in a large bowl. Cut butter into chunks and blend in with your hands until mix resembles coarse meal.

Add buttermilk and stir until combined. Add more buttermilk if batter appears dry.

Sprinkle flour onto your cutting board and turn dough. Use your hands to gently pat the dough out until it’s about 1/2 inch thick.

Use a biscuit cutter to cut in to rounds and place on a cookie sheet.

Sprinkle with fresh rosemary, a few fennel seeds and a pinch of coarse sea salt.

Bake for 10 minutes rotating pan at five minutes.

Serve with butter or jam.

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My older sisters will argue differently, but I don’t really like dessert. It’s either too sweet, or too heavy, or just too much. I’ve just enjoyed a lovely meal, how could I possibly top off a full and content belly with a pile of flour and sugar? I know, I know. What on earth is wrong with me? Especially, according to said older sisters, when I was a wee lass and my mom was off at work, I would cry and cry until my dad gave me orange (orange was my favorite color) sherbet for breakfast. No, not sorbet (that would be better, right?), orange sherbet. And yes, for breakfast.

Please don’t get me wrong. I can and DO appreciate a fine dessert. If David Lebovitz created, well, ANYTHING, in his repertoire, if he literally pulled a chocolate cake out of his sleeve and I was offered a bite, I would certainly thoroughly and blissfully enjoy every nibble.

For my birthday last fall, Adam and our dear friend B took me to the well-known Papa Haydn for dessert. Ugh, that was difficult. You see, this revelation of not liking dessert is new to me. I always thought I was too full or just not in the mood, but really, I was just kind of bored. So, after a lovely day of wine tasting, we headed over to Papa Haydn for the obligatory indulgence. Not surprisingly, nothing on the menu sounded good. Not their chocolate brownie cake, buttermilk panna cotta, or crème brulee tempted me. Nada. If I remember correctly, I picked a lemon tart and a couple of chocolatey thingies filled with liquor. Adam loves just about anything involving lemons, and B loves chocolate.

I wonder if there is a name for this sort of disorder.

Just so you don’t think I’m completely off my dot, there is one exception to this rule and that is the berry tart. I absolutely adore berries. Not only are they adorable, their delicate tartness does something delightful to my taste buds. It’s like pulling back the curtains on a beautiful summer morning and the crisp blue sky is freckled by fluffy clouds. Perfection.

Lara Ferroni turned me on to this recipe. The original version comes from the Australian magazine, Gourmet Traveller, and involves rhubarb and apples. And let me tell you, when Lara made it for our Natural Lighting Workshop back in May, it was phenomenal. It’s also darn cute, and I’ve been thinking about making a version of it every since May. I’m so glad I waited until berry season to try it out. When Adam ate some of the cobbler this morning for breakfast, for about 10 minutes I heard nothing but a clinking fork and grunts.

Summer Berry Cobbler

The blackberries and raspberries were grown by the Liepold Family Farm. The organic blueberries were grown by Escoe Farms in breathtaking Hood River.

About 4 cups of blueberries, blackberries and raspberries (more or less depending on the size of your baking receptacle. I used a 9 1/2 inch Pyrex pie plate)

1/2 cup granulated sugar (the Aussie recipe called for caster sugar which is a finer than our granulated sugar, so I gave the sugar a good grinding in my mortar and pestle. I don’t think it is totally necessary though)

1/3 cup raw honey

2 tbsp corn flour

1 lemon, juiced

1/2 tsp vanilla extract

Buttermilk Pastry

1/2 cups all-purpose flour

1/2 tsp baking powder

1/8 tsp salt

1/4 cup raw (turbinado) sugar

1 stick of butter, coarsely chopped

1/2 cup buttermilk

~

Rinse your berries and let drain.

Gently stir berries with granulated sugar, corn flour, lemon juice and vanilla.

Pour into pie plate.

In a food processor, or with a hand mixer, blend flour, baking powder, salt, two tablespoons of raw sugar and butter until it resembles fine breadcrumbs.

Add buttermilk and process until the dough is formed.

Place dough on lightly floured surface and knead until smooth.

Roll out dough until it’s about half a centimeter thick.

Cut out rounds with a 3 inch biscuit cutter (I don’t have a biscuit cutter so I used a clean coconut milk can).

Lay rounds over fruit overlapping the edges a bit.

Sprinkle the rest of the raw sugar over the dough and bake in a 375-degree oven for 45 minutes.

You want the berry juices to be bubbling and the dough to be golden.

Serve with cream.

Cheers!

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