Cranberry Hand Pies

Thanksgiving Day (in all its glory) has come and gone.  And while the holiday has passed, there are certain flavors that are too scrumptious to limit to a special occasion--and deserve to linger.  The cranberry hand pies recipe from my November issue of Bon Appetit is one such recipe.  I knew I had to make them as soon as I saw them, and my instincts did not steer me wrong.

I decided to make these decadent, scrumptious pies as my dessert offering to my family Thanksgiving table.  And the perfectly sweet-tart cranberry-orange filling encased in the buttery, tender pie dough was everything I had hoped (and drooled for).  Umm-ummm goodness that equaled a hit with the family and a keeper for my dessert repertoire.  

Not a perfect presentation, but perfectly delicious

 
I'm especially excited to share this recipe here on D.M.R. Fine Foods after receiving requests for it from our readers and Facebook fans.   I hope you enjoy it as much as I did; it will surely grant you at least one more reason to be thankful. :)

Get the recipe here!  
(Cook's Note: Keep the dough chilled until ready to roll out and cut.)

Happy Eating!

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DO9ee3ZK

Dough

• 3 2/3 cups unbleached all-purpose flour
• 1 cup sugar
• 1 1/2 tablespoons kosher salt
• 1 1/2 cups (3 sticks) plus 3 tablespoon unsalted butter, cut into 1/2-inch cubes, frozen

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DOA0YlyI

Dough

• 3 2/3 cups unbleached all-purpose flour
• 1 cup sugar
• 1 1/2 tablespoons kosher salt
• 1 1/2 cups (3 sticks) plus 3 tablespoon unsalted butter, cut into 1/2-inch cubes, frozen

Filling and assembly

• 1 pound fresh (or frozen, thawed) cranberries (about 4 cups)
• 1 1/2 cups sugar
• 1 teaspoon finely grated orange zest
• 2 tablespoon fresh orange juice
• 1/2 teaspoon instant tapioca (not starch)
• 1/2 vanilla bean, split lengthwise
• 1 large egg, beaten to blend
• Raw sugar

Special Equipment

• A 3-inch-diameter cookie cutter or biscuit cutter

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DO9ee3ZK

Dough

• 3 2/3 cups unbleached all-purpose flour
• 1 cup sugar
• 1 1/2 tablespoons kosher salt
• 1 1/2 cups (3 sticks) plus 3 tablespoon unsalted butter, cut into 1/2-inch cubes, frozen

Filling and assembly

• 1 pound fresh (or frozen, thawed) cranberries (about 4 cups)
• 1 1/2 cups sugar
• 1 teaspoon finely grated orange zest
• 2 tablespoon fresh orange juice
• 1/2 teaspoon instant tapioca (not starch)
• 1/2 vanilla bean, split lengthwise
• 1 large egg, beaten to blend
• Raw sugar

Special Equipment

• A 3-inch-diameter cookie cutter or biscuit cutter

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DO9ee3ZK

 

Link Love: Thanksgiving's Best (Recipes, Tips & More)

Thanksgiving = the official arrival of the holiday season in my world.  And each year I'm inspired by the bounty of recipes, sage advice and all-around inspiration that fuels this time of the year. 

To help make your celebration the best (and most delicious) that it can be, I'm sharing some of my favorite links from around the web. From recipes to cooking tips to table decor inspiration and more, you'll surely find a reason--or two--to be thankful.

Happy Eating!

Quick, video turkey tips galore! From unwrapping the big bird to the final finish, it's all here (nytimes.com)

A holiday baking guide that will have you ready to present your yummiest confections (wholefoodsmarket.com)

Swoon-worthy hostess gift ideas (marthastewart.com)

Thanksgiving table settings to dress up your table in style (countryliving.com)

Bookshelf: The Thanksgiving Table

Thanksgiving.  As the undisputed biggest cooking day of the year, it's no wonder that cooks everywhere seek out the best advice, tips and inspiration for making their special meal nothing short of fabulous.  And to offer some assistance with this quest, I'm highlighting a few notable cookbooks that will serve you well for your Thanksgiving table--and beyond.

From former New York Times restaurant critic, Sam Sifton, comes A-Z instruction and inspiration on cooking Thanksgiving and cooking it well!

Thanksgiving is all about the classics--the familiar, comforting dishes passed down from generation to generation.  Amanda Hesser's tome of classics are fitting for every day eats and special occasions alike, making The Essential New York Times Cook Book a superb reference for Thanksgiving.

If there was ever a food authority who consistently dishes delectable and home chef friendly recipes, it would be my food icon, Ina Garten (aka the Barefoot Contessa).  And just in time for Thanksgiving, Ina's newest cookbook promises the same FoolProof offerings that will make you the superstar of your kitchen.

So, here's to joyous, scrumptious cooking for Thanksgiving (and beyond)...and always to Happy Eating!

Foodie Vocabulary: Blind Baking

MarthaStewart.com

As we nestle into Fall more and more, and the holiday season inches nearer, baking takes center stage in most kitchens.  And when we're talking crusts (for pies, tarts and the like), it's oh so essential that they be crumbly, crispy, flaky--and well, near perfect.  Without question, it's one of my favorite things about any pie I've ever enjoyed.  And have you ever swooned over a pie with a soggy crust?

So if you take your crust indulgences seriously, too, you'll be glad to know that there's a simple and effective technique that will leave your crusts sitting pretty--and ready for a scrumptious filling every time: blind baking. 

Blind baking is the method of partially, or completely, baking a crust without the filling.  Before the baking begins, the crust is lined with parchment paper, to help prevent puffing and shrinking sides, then weighted down with uncooked rice or dried beans.  (You'll want to gently push the 'weights' up against the sides of the parchment to prevent it from falling.)  Finally, bake off the crust in a hot oven, remove the weights and continue with your recipe instructions.  Sounds easy enough, right?  If you'd still like a bit more instruction on the technique, however, here it is.

Now that you've got it down, you must try your hand at mastering a great crust with the following sweet and savory recipes from Martha Stewart and Marcus Samuelsson; then leave me a comment on this post or drop me a line on my Facebook page telling me your thoughts on this technique and what you have planned on the baking horizon.

Mile-High Pumpkin Pecan Pie

Mussel-Artichoke Tart

Happy Eating!