It’s Pie Week How you doin’? This has been an exciting Pie Week. I bet you were thinking, what is Ed going to do for Happy Hour today? As a Food Consultant I really had to think long and hard on this one. Then… recently, I saw a Larry the Cable Guy’s series on Americans on America (Only in America) where he went to the bad lands of Kentucky and met with moonshiners who were still making Fireball Whisky in their 100-year old stills and running it down the back roads of rural America. So I thought, Fireball Whisky is about as American as Apple Pie. I thought about my presidential hero, Theodore Roosevelt, and what we mixed and poured at T.R.’s Restaurants. It was an inspiration! I hope it will be inspiring to you as well. Now you see what happens when you make a cocktail out of apple juice, moonshine, vanilla and a little cinnamon? You get an Apple Pie on the Rocks. So, here you go! Ingredients 4 ounces apple juice (unfiltered), plus a little for the glass rim Brown sugar for the glass rim 1 ounce vodka 1 ounce Fireball Cinnamon Whiskey 1/4 teaspoon pure vanilla extract 1/2 ounce simple syrup Pinch of ground cinnamon Ice Garnish: 1 Cinnamon Stick Instructions
ChefSecret: Keep your consumption to not more than 2 cocktails max! Covid-19 quip of the Day: “I recently saw an ad in the classifieds… “Single man with toilet paper seeks woman with hand sanitizer for good clean fun.” ------------------------------------------- Do you have a question or comment? Do you want to share a favorite recipe or pictures with our readers? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- the American way. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #HappyHour #Cocktail #PieWeek #FireballWhisky #LarryTheCableGuy #OnlyInAmerica #ApplePieOnTheRocks #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020
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It’s Pie WeekHow you doin’? I know some of us are trying to catch up on our bills and we don’t want to spend money on a lot of expensive ingredients. With that in mind, all you need to make this pie is butter, warm water and a couple of other ingredients right from your pantry and that will equal one 9-inch Magic Pie. It couldn’t be easier to make. You won’t believe how buttery, delicious and magical this pie can be.
Water is the main ingredient in this pie—no kidding! While originally created during the Houdini era it has made a big comeback in the last 3 months and may even be more magical today than Penn & Teller. At Perspectives we constantly develop new products in our Research and Development test kitchen (The California Kitchen). But I must be honest with you; I don’t know how it quite works only that it does—it’s magic! It doesn’t look like is all going to coming together, but it does as it cool. It tastes a lot like a custard pie, but without the eggs. So now, Abracadabra! You can make a pie out of water, plus a few simple ingredients. It’s like pulling rabbits out of a hat! Prep time: 15 minutes Bake time: 1 hour Chill time: 1 hour Yield: 5 to 8 servings Ingredients 1 (9-inch) deep-dish pie crust, unbaked (store bought) If from frozen, completely defrost before filling 1-1/2 cups water 4 tablespoons all-purpose flour 1 cup granulated sugar 2 teaspoons pure vanilla extract 5 tablespoons unsalted or salted butter cut into pats (we originally called for lard) Directions
Covid-19 Quip of the Day: “Things have gotten so bad, CEO’s are now playing miniature golf.” ------------------------------------------- Do you have a question or comment? Do you want to share a favorite recipe or pictures with our readers? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Dessert #Baking #PieWeek #Pie #Magic #MagicWaterPie #Penn #Teller #PennAndTeller #Abracadabra #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 It’s Pie Week How you doin’? This is one of the more unusual pie recipes because it cooks in a brown bag. In our restaurants we made 5-inch, mini pies and presented them in a bag table side. The brown paper bag helps cook the apples long enough without over baking and over browning the crust, plus they stay juicier. Once the apples are cooked take the pie out of the bag to let the crust brown for a few minutes and get crisp. It's then plated right in the grease stained brown paper bag! Take it up a notch and serve the pie warm with vanilla ice cream. The history of paper-bag-pie goes back to 1911, when a Londoner figured out that baking a pie in a paper bag helped steam the apples to tenderness--without burning the house down. Use caution when placing the pie in the bag in your oven. Be sure the bag is not touching any heating source. Prep time: 45 minutes Bake time: 1 hour 15 minutes Cool time: 30 minutes Yield: 5 to 8 servings (1 9-inch pie) Ingredients 1 9-inch double crust pie crust For the apple pie filling 5 or 6 Granny Smith apples, peeled, cored, and thickly sliced 1/2 cup granulated sugar 1-1/2 tablespoons cornstarch 1 teaspoon fresh lemon juice 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 1/8 teaspoon salt 1/8 teaspoon ground nutmeg 2 tablespoons cold unsalted butter, cut into pieces Directions
ChefSecret: You can use a store-bought refrigerated or frozen crust or you can go all out and make my Perfect Crust from Cooking Lesson #139. Covid-19 Quip of the Day: “Things have gotten so bad; The Treasure Island Casino in Las Vegas is now managed by Somali pirates.” ------------------------------------------- Do you have a question or comment? Do you want to share a favorite recipe or pictures with our readers? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Dessert #PieWeek #Pie #ApplePie #Apples #BrownBagApplePie #SouthDakotaMagazine #Holiday #Thanksgiving #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 It’s Pie Week How you doin’? It shouldn’t be surprising to anyone who reads this blog that making pies in an Instant Pot is as easy as, well, PIE. The Instant Pot consistently turns out custard or egg-based pie fillings to the perfect consistency every time. The best part is there are no water baths to fuss over and no overcooking in the oven. The Instant Pot gives you the hands-free solution that makes the pie incredibly easy. I purchased a bunch of added “things” for the Instant Pot. One accessory was 7-inch springform pan (can be 8-inch depending on your model). Use the Instant Pot rack and fill the bottom of the pot with one cup of water to make the perfect steam chamber. Be sure to wrap the bottom and top of the springform pan with foil before cooking to avoid excess water getting into the pie filling and ruining the final product. Instant Pot pies also work best with a crumb crust, like graham cracker, chocolate wafers or your favorite spiced cookie. I’ve found that two methods work well: You can freeze the crust for 10 minutes before filling and cooking. Or you can bake it in the oven for 14 minutes at 350°F until lightly golden, and then let it cool completely. This allows the crust to set before cooking the pie filling. Once the pie is cooked, remove it from the Instant Pot and allow it to cool to room temperature on a baking rack. Refrigerate the pie for a few hours to make sure the filling is extra set before enjoying it. Prep time: 25 minutes Cooking time: 40 minutes Pressure build and release time: 20 minutes Chill time: 3 hours Yield: 4 to 6 servings Ingredients For the crust 6 tablespoons unsalted butter (plus more for pan prep) 1-1/2 cups crushed graham cracker crumbs 1 tablespoon honey 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt For the filling 1 (15-ounce) can pumpkin purée (not pie filling) 1/2 cup evaporated milk 1/3 cup packed dark brown sugar 1 large egg 1 large egg yolk 2 teaspoons pure vanilla extract 2 teaspoons pumpkin pie spice (allspice, clove, ginger) 1/2 teaspoon kosher salt Whipped cream, for serving Directions
ChefSecret: Instant Pot pies only work with a crumb crust, like graham cracker, chocolate wafers or your favorite spiced cookie. I’ve found that two methods work: You can freeze the crust for 10 minutes before filling and cooking. Or you can blind bake it for 14 minutes at 350⁰F until lightly golden, and then let it cool completely. This allows the crust to set before cooking the pie filling. Covid-19 Quip of the Day: “Day 145 of home schooling: One of my little monsters called in a bomb threat.” ------------------------------------------- Do you have a question or comment? Do you want to share a favorite recipe or pictures with our readers? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Dessert #PieWeek #Pie #PumpkinPie #InstantPot #InstantPotPumpkinPie #Thanksgiving #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 It’s Pie Week! How you doin’? Boy are you lucky--It’s Pie Week! While I like to think of pie being the all-American dessert—it really isn’t. Pie has been around since about 2000 B.C. during the time of the ancient Egyptians. Between 1400 B.C. and 600 B.C., it’s believed pie was passed on to the Greeks and then spread to Rome around 100 B.C. The first pie recipe was published by the Romans and was for a rye-crusted goat cheese and honey pie. They must have spread the word about pies around Europe as the Oxford English Dictionary notes that the word pie was a popular word in the 14th century. The early pies were predominately meat pies. Pyes (pies) originally appeared in England as early as the twelfth century. The crust of the pie was referred to as “coffyn.” There was actually more crust than filling. Often these pies were made using fowl and the legs were left to hang over the side of the dish and used as handles. Fruit pies or tarts (pasties) were probably first made in the 1500s. English tradition credits making the first cherry pie to Queen Elizabeth I… she never looked lovelier than when she wore her apron with her crown. Pies traveled to America with the first English settlers. The early colonists cooked their pies in long narrow pans calling them “coffins” like the crust in England. As in the Roman times, the early American pie crusts often were not eaten but simply designed to hold the filling during baking. It was during the American Revolution that the term “crust” was used instead of coffyn. Over the years, pie has evolved to become what it is today “the most traditional American dessert.” Pie has become so much a part of American culture throughout the years, that we now commonly use the term “as American as apple pie.” Making the crust is the hardest part of making a great pie. As an alternative you can use a store-bought frozen or refrigerated crust—I do on occasion, but I am usually disappointed. To that end, I’ve included a recipe for Ed’s Perfect Flaky Pie Crust below. I can judge the worth of a home-baked pie by the quality of the crust. This recipe for Old Kentucky Home Pecan Pie is worthy of your Thanksgiving table… or any time you feel like you need a southern hug! Prep time: 15 minutes Bake time: 1 hour Yield: 5 to 8 servings / 1 (9 inch) pie Ingredients 1 cup white corn syrup (Karo) 1 cup dark brown sugar, firmly packed 1/4 teaspoon salt 1/2 cup butter, melted 3 large eggs, plus 1 egg yolk 1 tablespoon warm water 1-1/2 cup chopped pecans 1 recipe pie shell for two (2) 9-inch crust pies (see below) Directions
ChefSecrets: Here are a couple of neat options to dress up your pie.
Ed’s Perfect Flaky Pie Crust Prep time: 10 minutes Chill time: 30 minutes minimum Yield: 2 single or 1 double (9-inch) crust Ingredients 1 cup (2 sticks) cold unsalted butter, chilled 1/4 to 1/2 cup ice water 3 cups all-purpose flour, plus more for rolling 1 teaspoon sea salt You will need the following equipment: A food processor, paring knife, measuring cups and spoons, rolling pin, pastry or bench scraper, 9-inch pie plate, pastry brush. Directions
ChefSecret: Make it a really flaky crust, substitute lard or shortening for all or some of the butter in this recipe. Covid-19 Quip of the Day: “Things have gotten so bad; mothers in Beverly Hills have fired their nannies and had to learn their children’s names.” ------------------------------------------- Do you have a question or comment? Do you want to share a favorite recipe or pictures with our readers? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Dessert #PieWeek #Pie #Pecans #PecanPie #Kentucky #Bourbon #ChocolatePecanPie #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, Inc. 2020 |
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