“We must have a pie. Stress cannot exist in the presence of a pie.” David Mamet
Today is National Pie Day, an annual celebration of pie which started in 1975 when Charlie Papazian a nuclear engineer, brewer and teacher who declared his own birthday, January 23, to be National Pie Day. Why not celebrate the day by making a pie, full of flavor and fits in the palm of your hand.
For this recipe I used the strained pulp from Blood Orange juice along with 1 tbsp of the juice. Any Orange will work in this recipe.
This recipe yields 8 hand pies.
For the Crust: Use your favorite pie crust recipe or simply use a store bought pie crust.
For the Blueberry Bourbon Filling:
For Ricotta & Rosemary Filling:
Combine 1/2 cup ricotta cheese, 1/2 tsp Pink Himalayan salt, and 1 tsp chopped fresh rosemary.
For the Topping:
To make the Blueberry Bourbon Filling:
Assembly and Baking:
I hope that you enjoy this recipe and I look forward to hearing how your Blueberry Bourbon Hand Pies with Ricotta & Rosemary turn out.
Recipe and Images © Drink In Nature Photography and Drink In Life Blog.
Walk into any liquor store and you’re likely to see an endless selection of colorfully packaged vodka and other spirits with flavors ranging from “Sour Apple” to “Cinnamon”. These flavors can add a whole new arsenal to your Craft Cocktails. Homemade infusions however, are a completely different story. The infusion process allows the added benefit of letting you control the outcome, and perfect your personal preference. Here are two spirits I recently made, not only to use in cocktails but also as great recipe enhancers.
Homemade Grand Marnier – This homemade orange liqueur is typically mixed into margaritas and other cocktails – it is a staple for any home bar. Serves: 7 cups
Peel oranges into long strips using a vegetable peeler, taking only the rind and none of the white pith. If some of the white pith is on the peels, use a paring knife or a small spoon to scrape it away and discard.
The second homemade spirit is my hack of Art in the Age’s Rhubarb Tea Liqueur.
3 cupsrhubarb, finely chopped (fresh or frozen)
1 ½ cupsEverclear (190 proof)
1 cinnamon stick
1 Tbsp each-pink peppercorn, cardamom seed, coriander seed
1 Tbsp dried bitter orange peel
1 cup rawsugar
1 cup water
Start by toasting your spices in a small frying pan, on medium heat stir spices until you can smell their aroma. Set the spices aside and start simple syrup.
For simple syrup combine raw sugar and water in a sauce pan over medium heat until sugar is completely dissolved. Remove from heat and add toasted spices, then cover with a lid and let seep for 15 minutes.
Place the chopped rhubarb in a large resealable jar (a Mason jar works well) and the cover with spices and simple syrup, replace lid and shake to release rhubarb juices. Let set for 20 minutes. Then add 1 ½ cups Everclear and vanilla, seal jar and shake again to mix ingredients.
Let jar sitfor 2-4 weeks, shaking occasionally, until the color has leached out of therhubarb.
Using afine-mesh strainer or cheese cloth, strain out the rhubarb and spices, pressingthe solids to remove as much liquid as possible.
Bottle the liqueur and enjoy in various cocktails and recipes.
I hope that you have enjoyed this Tale of Two Spirits. Look for upcoming recipes that incorporate each of these unique homemade liqueurs.
Today is National Hot Buttered Rum Day, celebrating this venerable cocktail. With documented origins in Colonial times, Hot buttered rum is a mixed drink containing rum, butter, and various spices. A perfect cocktail, served hot to ward off the winter chill.
Toasted Almond Biscotti
· 2 cup unbleached all-purpose flour
· 1 teaspoon baking powder
· 1/4 teaspoon salt
· 4 tablespoons 1/2 stick unsalted butter
· 1 cup sugar
· 2 large eggs
· 3/4 teaspoon almond extract
· 3/4 cup sliced almonds toasted and cooled.
· 1 cup powdered sugar, sifted
· 1 teaspoon orange extract
· 1 tablespoon butter, melted
· 1 tablespoon milk
· Pinch of sea salt
1. Preheat oven to 350° F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. By hand or using an electric mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs 1 at a time, then the almond extract. Stir in the almonds. Sprinkle the dry ingredients over the egg mixture, then fold in until the dough is just mixed.
4. Halve the dough and turn both portions onto the prepared baking sheet. Using floured hands, quickly stretch each portion of dough into a rough 13-inch by 2-inch log. Place the loaves about three inches apart on the baking sheet, patting each one smooth.
5. Bake until the loaves until are golden and just beginning to crack on top, about 35 minutes, rotating the pan halfway through the baking time.
6. Cool the loaves for 10 minutes, lower the oven temperature to 325° F. Transfer the loaves to a cutting board. With a serrated knife cut each loaf diagonally into 1/2-inch-thick slices. Lay the slices about 1/2-inch apart on the baking sheet, cut-side up, and return them to the oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer the biscotti to a wire rack to cool completely.
7. For the glaze, whisk together confectioners’ sugar, orange extract, butter, milk and salt until combined. Add more milk if necessary, for desired consistency.
8. When biscotti is cooled drizzle Orange glaze over one side of biscotti and finish by zesting fresh orange peel over the top of glaze.
Now that the Biscotti ready, you can start the Orange Hot Buttered Rum.
Orange Hot Buttered Rum (Yields 4 Drinks)
For the orange butter, mix together:
To serve: per mug
Add hot water and spiced rum, stir until the butter and sugar melts.
Life is like a sandwich, the more you add to it the better it becomes.
Pastrami has many variations in the way chefs and foodies like to prepare it, but most people will tell you that it is not a Pastrami Sandwich if it is not on Rye Bread and served Hot! Wanting to keep true to the tradition of a Pastrami sandwich, I started with making homemade Marbled Rye Bread to ensure a fresh start to the sandwich. What really makes this sandwich special is a Whole Grain Mustard that I prepared 48 hours in advance, so let’s start there.
Most recipes will tell you not to use expensive or quality spirits for cooking. I disagree, especially if the spirit is being used in a small amount. Pick a spirit that is going to bring the best of all the ingredients together and enhance the flavor. In this recipe I selected an Apple Cider Whiskey for its unique flavor. Any Whiskey or Bourbon will work just as well, the great thing about this recipe is its versatility, and it can easily be changed to your taste.
Caraway Whiskey Mustard
Yield: 2 1/2 Cups
The making of the Grilled Pastrami Sandwich is very simple, but I like to add an extra twist to the Caramelized Onions with a bit of dried dill and white balsamic vinegar. Let’s start with the basic ingredients needed for the sandwich.
Dill Caramelized Onions
Instructions: In a medium frying pan, melt butter over low heat. Add onions and cook on low heat stirring occasionally for 10 minutes. Then add the dill and continue to cook for 5 minutes until onions are tender. Add the White Balsamic Vinegar and let cook for another minute.
Now you are ready to construct your Grilled Pastrami Sandwich
Start by spreading the Caraway Whiskey Mustard on one piece of bread, pile on your pastrami and top that with your caramelized onions. Finally, add the Havarti cheese and close the sandwich with the second slice of bread. I grilled my sandwich without butter on the outer sides of the bread but this is something that you can do if you want that buttery grilled cheese sandwich flavor.
Now you are all set to celebrate National Hot Pastrami Sandwich Day anytime with the perfect Grilled Pastrami and Cheese Sandwich with Caramelized Onions and Caraway Whiskey Mustard.