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Category: holidays

  1. Sunday, November 24, 2019

    2019 Thanksgiving Menu + Week 651 Weekly Menu

    Happy Thanksgiving Week! Below you will find out plan for the whole week as well as our Thanksgiving menu. Please share your regular weekly dinner menu, your Thanksgiving menu or both in the comments!

    Click here or on the banner above to see all of my Thanksgiving-related content here on the blog.

    MONDAY:
    Safari Park

    TUESDAY:
    Moroccan Chicken Skewers

    WEDNESDAY:
    – Leftovers

    THURSDAY: Thanksgiving 2018!

    FRIDAY:
    – Leftovers

    SATURDAY:
    – Leftovers

    SUNDAY:
    Turkey Soup with Rice
    – Homemade Bread (my Grandma’s recipe that is not published anywhere…saving that for the book I may never write ;))

    Can’t wait to see what you all have cooking this week! Thank you in advance for sharing, either weekly menus, Thanksgiving plans or both!


  2. Saturday, December 29, 2018

    Kardemummabullar | Swedish Cardamom Buns

    “I want bulle.” 

    Kardemummabullar, Swedish cardamom buns, viewed from the side on a plate

     

    Those words have come out of my 7-year-old’s mouth no less than 1,000 times over the last week. Bulle is our family’s word for Swedish cardamom bread, whether in bun or braided loaf form. Bulle technically means “bun” in Swedish, so the cardamom version is actually called kardemummabullar (bullar is sort of like the plural version of the word for bulle…my dad explained it to me and it was weird Swedish grammar stuff that I cannot re-explain, so we’ll just leave it at that). I’ve had the recipe for vetebröd (braided Swedish sweet bread, in our case flavored with cardamom) on my site for years. I even shared a bun version of that recipe, the way my grandmother always made it. When Nate and I went to Sweden with my family this summer we had kardemummabullar like we’ve never made it here at home. Obviously the first thing we did when we were all together post-trip was try to replicate that Swedish goodness. My sister-in-law Cora and I took a first crack, then she and my mom have since perfected the recipe and technique. Cora graciously wrote a post and recipe for us, which I am sharing below. These cardamom buns are magic.

    One beautiful Kardemummabullar, Swedish cardamom bun, on a plate

    Kardemummabullar

    By Cora Wallin

    You’re welcome.

    Sorry, wait. That’s supposed to come at the end, isn’t it? But seriously… you’re going to be so grateful to me. I accept flowers, love notes or life-sized Chris Hemsworth cardboard cutouts. Jane has my details.

    Let me start off by saying I am not Swedish.

    *gasp*

    I have the height and love of all things butter and cardamon but not the stoicism or obsession with rotten seafood. I leave those to my father-in-law, Hansy-Poo. (He’s really going to hate that I called him that. But he won’t show it because, well… stoicism, remember?)

    Kardemummabullar, Swedish cardamom buns, just out of the oven and on the panWhen Christian (Jane’s brother) and I first started dating, I knew my husband’s family was Swedish but mostly only on the holidays. Christian told me fabled tales of Christmastime and, in particular, the Christmas Eve feast: breaded Swedish ham, savory meatballs, pickled herring and sugary bullar. Turns out he was mostly right about the deliciousness, just exclude the fish.

    His mother is basically Mrs. Claus. Her home becomes utterly transformed at Christmas. Her presents are decorated so beautifully she uses them for decorations on high shelves and in her windows. The candles, the non-creepy Santa collection, the music and the tree with 15 strands of lights make it all feel like Christmas might actually be hugging you. Then she starts to cook.

    Kardemummabullar, Swedish cardamom buns, cooling on a rack(All photos in this post are by Jane, except this one from, which is from Cora and Christian)

    Lawd, the food. I eat, roll over for a nap, eat some more and only then do I leave the table. It’s goooood, people. After everyone’s rib cages are finally able to expand again, she gives one final gift. She makes bullar. And this is now my gift to you fine folk.

    We went to Sweden last summer and ate bullar at every stop, from gas station to coffee shop. I kid you not. Then Jane and I came home and started tweaking the old family recipe. We did a damn fine job, if I do say so myself. Of all the authentic sampled kardemummabullar, I can think of only one small shop in the-middle-of-nowhere-Sweden whose bullar outdoes what we made. So it may seem like a lot of steps but stay with me. It’s worth it.

    Kardemummabullar, Swedish cardamom buns, viewed from above on a platePlease do try to wait until they’ve cooled some before eating three (or more) right off the cookie sheet. Taste buds grow back but it does take time.

    Side view of Kardemummabullar, Swedish cardamom bread, platedPresenting…Phyllis, Jane, Cora and Some Old Swedish Broad’s Cardamom Buns!

    Swedish Cardamom Buns | Kardemummabullar
     
    Note: Fresh, home-ground cardamom is worth the effort. I’ll attach the link for where we got ours. https://www.thespicehouse.com/cardamom-whole-seeds
    Author:
    Ingredients
    • BREAD
    • 2½ cups scalded milk
    • 2 packages or 4½ teaspoons dry active yeast
    • 7½ - 8 cups all-purpose flour
    • 1 cup sugar
    • 1 cup butter, melted then cooled
    • ½ teaspoon salt
    • 2½ teaspoons coarsely ground fresh cardamom (or 3 teaspoons store-bough ground cardamom)
    • EGG WASH
    • 1 egg, beaten
    • FILLING (There is debate about the amount of filling. Cora and Phyllis do the amounts listed below, Jane uses half amounts listed below. Cora says it's because Jane is more American but she crazy (luckily for Jane she got final editing rights to this))
    • 1 cup butter, softened
    • ⅔ cup light brown sugar
    • 1 tablespoon coarsely ground fresh cardamom (here is where you really do want to use freshly-ground cardamom, it makes a difference!)
    • SIMPLE SYRUP
    • ¾ cup water
    • ¾ cup sugar
    • TOPPING
    • 1 tablespoon coarsely ground fresh cardamom (again, fresh is best!)
    • 1½ tablespoon coarse sugar
    Instructions
    1. Scald milk and cool to lukewarm. Add yeast to mixing bowl then soak with ½ cup of the luke-warm milk and gently stir. Let yeast dissolve and bloom, 5-10 minutes. Add remaining milk and ¼ cup sugar. Beat in 3 cups of flour and beat until smooth. Cover and set aside to rise until double in bulik 45 minutes - 1 hour. (We use a KitchenAid stand mixer to make this bread.)
    2. Add remaining ½ cup sugar, cooled butter and salt. Add cardamom as listed under the bread ingredients as well as 4½ more cups of flour to the yeast mixture. Turn out onto a floured surface and knead in ½ cup more flour. Knead until elastic and smooth. (We use the dough hook in our stand mixer to do the kneading. Jane usually adds that final ½ cup flour at this point; Cora and Phyllis just let the mixer knead without adding the ½ cup flour.) Place dough in a lightly greased bowl, cover and let rise until double, 45 minutes to 1 hour. (Jane usually just leaves the dough right there in the mixer bowl and covers it, works just fine. One less bowl to wash.)
    3. Turn dough unto to lightly floured surface. Roll into a large rectangle. Spread evenly with filling and fold dough in half. Cut 1-1½ inch strips of dough with pizza cutter.
    4. FORMING THE KNOTTED BUNS: Now it's time to form the beautiful, awesome-looking buns. This part is tricky. There are lots of ways to do this. Jane does it differently than Phyllis and I remain as neutral as Sweden conforming to whatever method takes my fancy. There are links below this recipe so you can watch videos of people shaping the rolls. Definitely go watch those videos! You will essentially twist the strips and tie a knot. They’re supposed to be rustic, so don’t stress if they don’t all look the same. They will all still be beautiful.
    5. One strip at a time, gently hold one end of dough with one hand while the other twists the dough until it stops, making a spiral. Be careful not to break the dough. Now wrap dough around two fingers once or twice depending on the length of the strip and tuck ends into the center of dough. Phyllis tucks one end in the top and one end in the bottom. Jane holds the bottom end while wrapping around her fingers and uses the other end to go over the center of the top before tucking into the center of the bottom. See, confusing! Watch the videos they’ll help.
    6. Place rolls on un-greased, parchment-lined or Silpat-lined cookie sheets. Let rise until double, 30 to 40 minutes. Preheat oven to 400º F.
    7. While buns rise a final time, make simple syrup. In a medium saucepan combine sugar and water. Bring to a gentle boil and allow to cool.
    8. When buns are double in size, gently brush with the egg wash. Bake in oven 14–16 minutes, rotating the pan halfway through.
    9. When buns are done the tops and bottoms should be a dark brown. The bottoms are your key to doneness, so be sure to lift one before you take them out and make sure it's dark brown. Immediately brush hot buns with simple syrup and sprinkle with sugar cardamom topping or pearl sugar.

     

    This is the way Jane forms the kardemummabullar knot:

    This is the way Phyllis forms the kardemummabullar knot:

     

    OTHER RECIPES YOU MAY LIKE:


  3. Sunday, November 18, 2018

    Week 600 Weekly Menu + Our Thanksgiving Menu 2018

    Happy Thanksgiving Week! Below is our dinner menu for the week PLUS our plans for Thanksgiving. This week feel free to share your regular weekly dinner menu, your Thanksgiving menu or both in the comments!

    Click here or on the banner above to see all of my Thanksgiving-related content here on the blog.

    Week 600 Weekly Menu: Monday - Eat out; Tuesday - Bolognese; Wednesday - Leftovers; Thursday - Thanksgiving Feast!; Friday through Sunday - Leftovers

    MONDAY:
    – Corner Bakery Cafe (I have a work thing in the evening, so going to take advantage of the free kids meal night!)

    TUESDAY:
    Bolognese & Pasta
    – Salad

    WEDNESDAY:
    – Leftovers/Scrounge up whatever you can find in the kitchen, Family, as I’ll be busy cooking for Thursday!

    THURSDAY: Thanksgiving 2018!

    FRIDAY:
    – Leftovers

    SATURDAY:
    – Leftovers

    SUNDAY:
    Turkey Soup with Rice
    – Homemade Bread (my Grandma’s recipe that is not published anywhere…saving that for the book I may never write ;))

    Can’t wait to see what you all have cooking this week! Thank you in advance for sharing!


  4. Friday, November 16, 2018

    Rose’s Creamed Onions

    Today I was going through my favorite Thanksgiving recipes to share them on Facebook and discovered something – I have never published Rose’s creamed onions recipe here on my blog. This is not right and I must rectify the situation immediately.

    Great Grandma Rose's Creamed Onions on a plate

    When Nate and I met and married, his great-grandmother Rose was still alive. She was in her 90s and still lived in the beautiful Colonial home where she raised her children. It wasn’t until she was 99 years old that she finally moved into an assisted living facility, where she requested a cane simply because everyone else had one. She also always wore a dress, even in exercise classes. She passed away just one month shy of her 104th birthday and I am so grateful to have had the chance to know her.

    Cate with her great-great-grandma Rose, who always made creamed onions for the holidays

    Rose was able to meet her first two great-great-grandchildren, both of whom carry her name. My daughter, Cate Rose met Great-Great-Grandma Rose a few times — meetings that of course involved many laughs, hugs, and camera flashes.

    Until she moved into assisted living, Rose made creamed onions for every holiday. Her creamed onions could always be counted on for Easter, Thanksgiving and Christmas. After she died, Nate’s grandmother and his mom both carried on the tradition. Rose’s creamed onions are beloved and elicit wonderful memories and feelings of love.

    Final Picture of Great-Grandma Rose's Creamed Onions Recipe from the food blog This Week for Dinner

    The first time I tried making Rose’s creamed onions was with Nate’s sister Jess at Thanksgiving. We inadvertently used pickled onions for the recipe and it was horrible, but also really funny. While the laughs were good, we were a wee bit disappointed at our failure. Thankfully I have since made creamed onions successfully with my girls, keeping the tradition alive.

    The more modern version of the recipe uses jarred onions, but Rose always used fresh pearl or boiler onions. The first time I made these after that initial failure, Cate and I could only find fresh onions at the store. Cate insisted that we stop looking and make the recipe the way Rose always did. She literally gripped the fresh onions to her chest, rejecting even the possibility of jarred onions. It was very sweet.

    My daughters making their great-great-grandma Rose's Creamed Onions recipesCate and Anna three years ago, making the creamed onions recipe together

    Whether you use fresh or jarred onions, the result is the same — delicious! The fresh onions take longer to cook, but if you cook them a long while, as Rose did, it works great. Either way you end up with layers of flat, soft onion petals that complement many different types of meals nicely. I will admit that my kids don’t love eating these onions nearly as much as they love making them, but I’m sure they will appreciate the taste as they get older. As my daughter Anna pointed out, even if you don’t like the onions that much, the cream around them is awesome! As for the adults in the family, we all love Rose’s onions. There are even several onion-averse members of the family who eagerly look forward to this dish each year. It’s just so good served alongside holiday food — as necessary for some family members as cranberry sauce.

    Top view of Great-Grandma Rose's Creamed Onion Recipe

    Rose's Creamed Onions
     
    Recipe for creamed onions from my husband's great-grandmother, Rose McCarthy. Perfect for all kinds of holiday meals.
    Author:
    Ingredients
    • 1 16-ounce jar onions (NOT pickled) or 1 pound pearl/boiler onions, fresh or frozen (about 20-25 total)
    • ¼ cup butter
    • ¼ cup flour
    • 2 cups half and half
    • 2 tablespoons Parmesan cheese
    • ¼ teaspoon dry mustard
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper
    • Pinch nutmeg
    • ¼ teaspoon paprika
    Instructions
    1. Preheat oven to 350 F.
    2. If you are using fresh onions, bring a large pot of water to a boil. Add onions and cook for 1½ minutes. Drain onions and add to an ice bath to stop cooking. Cut off the root end of the onions and then peel the outer layer off each onion. Set onions aside.
    3. Melt butter in a medium saucepan over medium heat. Once melted, add flour all at once. Whisking constantly, cook until butter has liquefied. The butter and flour will start out pasty, then boil for about 3-4 minutes, then it will foam a bit and become liquefied, about 5 minutes total. When it reaches this point, turn the heat down to medium-low and cook for 3 more minutes.
    4. Slowly add cold half and half, whisking constantly while adding.
    5. Raise the heat back up to medium and cook until the sauce thickens, between 5-10 minutes.
    6. Remove from heat and whisk in the Parmesan cheese, dry mustard, salt, pepper, and nutmeg.
    7. Add onions to the sauce, stir well, then pour into a 1½-quart baking dish. Sprinkle top with paprika.
    8. Jarred Onions: Bake uncovered for 10-30 minutes, until mixture is hot and bubbly. Cook longer if you want the top more browned.
    9. Fresh Onions: Bake uncovered for 60-90 minutes, until onions are very soft and top is very brown. If you want to cook the onions longer to make them even softer, cover with foil once the top is as brown as you want it.
    10. Frozen Onions: Boil frozen onions for 2 minutes then prepare as you would for the fresh onions.
    11. Creamed onions can be made a day ahead. Follow all directions until the baking step. Place unbaked creamed onions in the fridge, covered. The next day, remove baking dish from fridge, uncover, and let sit at room temperature while oven preheats. You will probably need to add 10-20 minutes of baking time.
    Notes
    Makes appx. 12 servings; Prep Time: 30 minutes; Cook Time: 10-20 minutes when using jarred onions, 60-90 minutes when using fresh pearl/boiler onions

     


  5. Thursday, November 16, 2017

    ATTENTION! ONLY ONE WEEK UNTIL THANKSGIVING!

    I love it when Thanksgiving is a little early because then there’s more time in between Thanksgiving and Christmas but HOLY CRAP HOW IS IT ONLY ONE WEEK UNTIL THANKSGIVING?

    Just letting you know I’ve tagged all of my Thanksgiving goodness on the blog. Simply click HERE to scroll through it all. You’ll find all kinds of goodness, including from-scratch green bean casserole that is to die for, cranberry slush, SERIOUSLY THE BEST WAY TO COOK TURKEY EVER and so much more. (Did I mention the turkey? Oh, yeah, okay, I did, but really, check out my turkey roasting technique.)

    Happy Thanksgiving prepping!


  6. Monday, November 21, 2016

    Easy Turkey Pudding Craft Perfect for Thanksgiving

    Before we take off on our Thanksgiving travels, I have to share this super cute, crazy easy Thanksgiving kids craft with you. Owen brought it home from school. It’s so simple and so cute (and so delicious…I love Hunt’s Pudding Snack Packs for some reason!) even I would do this craft with my kids. That is really saying something. I’m like the anti-craft mom.

    Simple and Easy Turkey Pudding Craft Perfect for Thanksgiving!

    Materials:

    • Chocolate Pudding Snack Pack
    • Small Googly Eyes
    • Construction paper, cut into feather shapes and small orange triangles for the nose

    Simple and Easy Turkey Pudding Craft Perfect for Thanksgiving!

    How To Make the Turkey Pudding Craft:

    • Flip the pudding snack pack upside down.
    • Using either a hot glue gun or scotch tape, attach the eyes, nose and tail feathers.
    • All done!

    You could even have the kids make these and then put them on the table at each place setting for decoration. It will keep them busy while the grown-ups are cooking and make them feel like they’ve contributed.

    I never thought I would say this on the blog…but…Happy Crafting!


  7. Sunday, November 20, 2016

    Week 513 Menu, THANKSGIVING and ‘Gilmore Girls: A Year in the Life’ is Almost Here!

    Happy Thanksgiving Week! I’m going old-school-This-Week-for-Dinner and doing a weekly menu post filled with all kinds of stuff. Here we go!

    THIS WEEK’S MENU

    We were originally going to be hosting Thanksgiving here at our home, but plans have changed and now we’re driving to Utah to be with family there. Which means I don’t need to plan a menu for this week because we’ll be traveling. But if YOU have a menu planned for this week, please share it in the comments!

    classic pumpkin pie with homemade pie crust at @janemaynard

    THANKSGIVING!

    This November I’ve been feeling a lot of gratitude. Things have also been a little quiet here on the blog, on my podcast and on my social media channels. You see, two weeks ago I was in a car accident. I’m not going to get into details for now, and I am recovering very well. That said, the accident was scary and unexpected. In the end, though, it could have been so much worse and, from the moment the car came to a stop and I knew I was okay, I felt nothing but gratitude throughout the entire experience. That gratitude carried me through. And now, entering the busiest time of year, I’ve not only been forced to slow down, but I’ve also thought a lot about just how lucky and blessed I am. Instead of feeling frustrated by not being able to do more this November I’m just taking it in stride and letting it be a positive experience. Here’s to a holiday season that is less about the busy and more about the gratitude and love.

    That is why I haven’t been posting much or sharing any new recipes for Thanksgiving. But that’s okay, I’ve got tons of great Thanksgiving content on the blog already. If you’re looking for assistance for the big feast this week, I have some links you need to peruse!

    If you have your Thanksgiving feast planned, please share that in the comments! Links to recipes always welcome!

    We can't wait to bingewatch "Gilmore Girls: A Year in the Life" on Netflix this Thanksgiving weekend! Woohoo!

    GILMORE GIRLS IS ALMOST HERE!

    Forget the accident, I think the new Gilmore Girls: A Year in the Life episodes airing on Netflix the day after Thanksgiving is why I am feeling truly grateful this year. Just kidding! (Mostly.)

    Netflix sent me an adorable package filled with goodies to help us enjoy the new episodes. I’m still not sure if I’m going to bingewatch or spread out the new episodes, but the mailer got me and my girls watching old episodes together this weekend and it’s been so much fun. Nate is still flummoxed by the fact I can watch Gilmore Girls over and over and over again. (To be honest, I’m a little flummoxed by it myself.) Psst…I have an inside source who has already seen the new episodes. This little birdie didn’t give me any details (it’s a good birdie) but she did say that the new episodes are SO GOOD. Are you as excited as I am?!?!?! WOOHOO!!!!

    And with that I am DONE. I kind of love today’s post. I don’t have to plan a weekly menu (I know, ironic). THANKSGIVING! And GIMORE GIRLS! As I mentioned before, if you have a weekly menu and/or Thanksgiving plan to share in the comments, please do. And, of course, any and all discussion of the Gilmore Girls is welcome! Happy Thanksgiving Week!


  8. Thursday, December 10, 2015

    Time for Pumpkin Pie

    Today is the last pie recipe of the week. And it’s a classic: pumpkin pie.

    classic pumpkin pie with homemade pie crust at @janemaynard

    Every time I make pumpkin pie, I can never remember how I made it the last time. Was it the recipe on the a pumpkin puree can? From a cookbook? From a website? I do know that I once used a pumpkin pie recipe I saw on the America’s Test Kitchen TV show and it came out beautifully – the pie didn’t even crack! But that recipe is a little involved (it’s very similar to the one in the Cook’s Illustrated cookbook), so I rarely feel like tackling it. When I try other recipes, well, I never keep track of which one I’ve tried. So, this year, I paid attention. I made notes. And I’m putting what I did in this blog post…I’ll never have to dig around again!

    classic pumpkin pie with homemade pie crust at @janemaynard

    This pumpkin pie recipe is very straightforward. Nothing crazy, just subtly-spiced, wonderful, creamy pumpkin pie. This recipe is originally from The America’s Test Kitchen Family Cookbook. This ATK recipe is a bit simpler than the one I tried a few years ago, but has nearly identical technique. This year’s pie did crack, but we decided that we don’t care if our pumpkin pie cracks. The cracks give it character!

    classic pumpkin pie with homemade pie crust at @janemaynard

    There are a few aspects to the technique of this recipe that make the pie come out nicely (thanks, America’s Test Kitchen!). First, the pumpkin gets mixed in the food processor, to eliminate any fibers and make the filling smoother. Second, you cook the pumpkin, spices and sugar on the stovetop. The America’s Test Kitchen Family Cookbook says this improves flavor, but the Cook’s Illustrated recipe also says that it helps you get the right amount of moisture in the pie filling. Lastly, the filling is warm when it is added to the warm crust, which helps with the overall texture of the pie custard and the crust.

    classic pumpkin pie with homemade pie crust at @janemaynard

    So, here you go! The pumpkin pie recipe I will use from here on out!

    Pumpkin Pie
     
    Adapted from The America's Test Kitchen Family Cookbook - I cut way back on the amount of spices in this recipe, but the rest of the recipe is pretty much the same. I use a different crust recipe than they do and I rewrote some of the instructions to reflect exactly what I did.
    Ingredients
    • 1 single pie crust (see recipe below)
    • 1 15-ounce can pumpkin puree
    • 1 cup packed brown sugar
    • ½ teaspoon ginger
    • ½ teaspoon nutmeg
    • ½ teaspoon cinnamon
    • ½ teaspoon salt
    • ⅔ cup heavy cream
    • ⅔ cup whole milk
    • 4 large eggs
    Instructions
    1. Once your pie crust is rolled out and in a 9.75-inch pie dish, freeze for 30 minutes.
    2. Preheat oven to 375º F. Remove pie crust from freezer and line the pie crust with a double layer of non-stick aluminum foil (non-stick side down), covering the edges.
    3. Fill the pie crust with beans (about 1½ pounds), pennies, or pie weights. Bake for 25 minutes.
    4. While the pie crust is doing the blind bake, make the pumpkin filling. You want to fill the crust with the pumpkin filling while the crust is hot from the blind bake, so it's important to make the pumpkin filling while the crust is baking. Process the pumpkin, brown sugar, spices and salt in a food processor for about 1 minute.
    5. Transfer the pumpkin mixture to a medium pot and bring to a simmer over medium-high heat. (Leave the processor as is...you're going to use it again in a few minutes, no need to clean!) Stir constantly to avoid the pumpkin bubbling and exploding all over your stove. Cook for about 5 minutes, until thick and shiny. Whisk in the milk and cream, bring mixture back to a simmer, then remove from heat.
    6. Place the eggs in the food processor and process until uniform, about 5 seconds. With the machine running, slowly add about half of the hot pumpkin mixture through the feed tube. Stop the machine, add the rest of the pumpkin and process again for about 30 more seconds until everything is uniform.
    7. The timing should work so that the pumpkin filling is done and warm when the pie crust is done blind baking. When you remove the partially-baked crust from the oven, turn the temperature up to 400º F and remove the pie weights you used and the foil. Immediately pour the warm pumpkin filling into the hot partially baked crust. If you have extra filling, ladel it into the crust 5 minutes into the baking time.
    8. Bake the pie until the filling is puffed and lightly cracked around the edges and the center wiggles slightly when jiggled, about 25 minutes. Cool pie on a wire rack and serve warm or at room temperature. Store leftover pie in the refrigerator, wrapped, up to 2 days.

    homemade pie crust recipe by kate lebo
    All-Butter Crust
     
    From "Pie School: Lessons in Fruit, Flour and Butter" by Kate Lebo. Reprinted with permission.
    Author:
    Ingredients
    • 2 ½ cups flour
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1 cup (2 sticks) well-chilled unsalted butter
    Instructions
    1. Fill a spouted liquid measuring cup with about 1½ cups of water, plop in some ice cubes, and place it in the freezer while you prepare the next steps of the recipe. The idea is to have more water than you need for the recipe (which will probably use ½ cup or less) at a very cold temperature, not to actually freeze the water or use all 1½ cups in the dough.
    2. In a large bowl, mix the flour, sugar, and salt. Cut ½- to 1-tablespoon pieces of butter and drop them into the flour. Toss the fat with the flour to evenly distribute it.
    3. Position your hands palms up, fingers loosely curled. Scoop up flour and fat and rub it between your thumb and fingers, letting it fall back into the bowl after rubbing. Do this, reaching into the bottom and around the sides to incorporate all the flour into the fat, until the mixture is slightly yellow, slightly damp. It should be chunky””mostly pea-size with some almond- and cherry-size pieces. The smaller bits should resemble coarse cornmeal.
    4. Take the water out of the freezer. Pour it in a steady thin stream around the bowl for about 5 seconds. Toss to distribute the moisture. You’ll probably need to pour a little more water on and toss again. As you toss and the dough gets close to perfection, it will become a bit shaggy and slightly tacky to the touch. Press a small bit of the mixture together and toss it gently in the air. If it breaks apart when you catch it, add more water, toss to distribute the moisture, and test again. If the dough ball keeps its shape, it’s done. (When all is said and done, you’ll have added about â…“ to ½ cup water.)
    5. With firm, brief pressure, gather the dough in 2 roughly equal balls (if one is larger, use that for the bottom crust). Quickly form the dough into thick disks using your palms and thumbs. Wrap the disks individually in plastic wrap. Refrigerate for an hour to 3 days before rolling.
    6. Click here to read my (as in Jane's) instructions and photos for rolling out the pie crust.

    Click here to see my instructions and photos for rolling out pie crust.


  9. Wednesday, December 9, 2015

    Chocolate Chip Pie, a.k.a. Butter Pie with Some Chocolate Thrown in for Good Measure

    When I was growing up, my mom would often make Nestle Toll House chocolate chip pie for the holidays. I loved that pie. It was gooey and buttery and right up my chocolate-lined alley. Since I’ve been an adult, however, I think I’ve only made this pie once, and it was many many years ago.

    chocolate chip pie from @janemaynard

    This Thanksgiving I decided to resurrect the chocolate chip pie. I made one for Thanksgiving. It was delicious, although the proportions weren’t right for a standard-sized pie dish. In the name of good pie, I made another one to get the recipe just right. You’re welcome.

    chocolate chip pie from @janemaynardchocolate chip pie from @janemaynard

    A few quick notes before we get to the recipe:

    • This pie is buttery. As in it has a ton of butter. You can see and taste that butter in the finished pie and it is a good, good thing. But, I thought I should warn you that my nickname for this is “Butter Pie.”
    • Chocolate chip pie is much better served warm. When you are eating leftovers, heat up your slice for 12-15 seconds in the microwave and it should be perfect.
    • Even though this pie has eggs, I store it covered at room temperature. The crust stays much flakier that way and I figure the pie is like a giant cookie and cookies are fine at room temperature. So far I’ve never had a problem. (The original Toll House recipe has no instructions about storage.)
    • You can click here for the original Toll House recipe, which is for a 9-inch 4-cup volume pie crust, which is smaller than a homemade crust made in a 9.75-inch pie dish. The original version cooks faster than my version below. You can use the original recipe in the larger homemade crust, but the filling will only fill up the crust about halfway, although it cooks much faster.

    chocolate chip pie from @janemaynardchocolate chip pie from @janemaynard

    Chocolate Chip Pie
     
    Adapted from a Nestle Toll House recipe. My proportions below are for a larger 9.75-inch homemade crust, the Toll House recipe is for a smaller 9-inch pie crust.
    Author:
    Ingredients
    • 1 unbaked 9.75-inch pie crust (standard pie dish size; see pie crust recipe below)
    • 4 large eggs
    • 1 cup all-purpose flour
    • 1 cup granulated sugar
    • 1 cup packed brown sugar
    • 1½ cup (3 sticks) butter, softened to room temperature
    • 1½ cups semi-sweet chocolate chips
    • 1 cup chopped nuts (optional - I never add nuts)
    Instructions
    1. Preheat oven to 325º F.
    2. Freeze pie crust for 30 minutes before filling and baking.
    3. In a large mixer bowl, beat eggs on high until foamy and very light in color. Beat in flour and both sugars. Beat in butter and mix on medium-high until fully combined.
    4. Stir in chocolate chips and nuts (if using).
    5. Spread batter in pie crust. (Please note: this recipe is for a 9.75-inch standard pie dish. If you are using a store-bought crust say from the freezer section, the crust may be smaller. If this is the case, fill the crust near the top, but if you have extra batter, just leave it out.)
    6. Bake for 60-90 minutes (if you use a smaller 9-inch crust and leave out the extra batter, it will be about 60 minutes, if you use a deep-dish, larger pie crust, it will take more like 90 minutes). When you nudge the pie dish in the oven, the middle should still jiggle just a little bit. If the top and crust are getting too brown, lightly cover with foil while the pie finishes baking.
    7. Cool on a wire rack for at least 30 minutes before eating. Store at room temperature, covered, and warm leftover slices in the microwave for 12-15 seconds.
    Notes
    Whipped cream or ice cream go great with this pie!

    homemade pie crust recipe by kate lebo
    All-Butter Crust
     
    From "Pie School: Lessons in Fruit, Flour and Butter" by Kate Lebo. Reprinted with permission.
    Author:
    Ingredients
    • 2½ cups flour
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1 cup (2 sticks) well-chilled unsalted butter
    Instructions
    1. Fill a spouted liquid measuring cup with about 1½ cups of water, plop in some ice cubes, and place it in the freezer while you prepare the next steps of the recipe. The idea is to have more water than you need for the recipe (which will probably use ½ cup or less) at a very cold temperature, not to actually freeze the water or use all 1½ cups in the dough.
    2. In a large bowl, mix the flour, sugar, and salt. Cut ½- to 1-tablespoon pieces of butter and drop them into the flour. Toss the fat with the flour to evenly distribute it.
    3. Position your hands palms up, fingers loosely curled. Scoop up flour and fat and rub it between your thumb and fingers, letting it fall back into the bowl after rubbing. Do this, reaching into the bottom and around the sides to incorporate all the flour into the fat, until the mixture is slightly yellow, slightly damp. It should be chunky””mostly pea-size with some almond- and cherry-size pieces. The smaller bits should resemble coarse cornmeal.
    4. Take the water out of the freezer. Pour it in a steady thin stream around the bowl for about 5 seconds. Toss to distribute the moisture. You’ll probably need to pour a little more water on and toss again. As you toss and the dough gets close to perfection, it will become a bit shaggy and slightly tacky to the touch. Press a small bit of the mixture together and toss it gently in the air. If it breaks apart when you catch it, add more water, toss to distribute the moisture, and test again. If the dough ball keeps its shape, it’s done. (When all is said and done, you’ll have added about â…“ to ½ cup water.)
    5. With firm, brief pressure, gather the dough in 2 roughly equal balls (if one is larger, use that for the bottom crust). Quickly form the dough into thick disks using your palms and thumbs. Wrap the disks individually in plastic wrap. Refrigerate for an hour to 3 days before rolling.
    6. Click here to read my (as in Jane's) instructions and photos for rolling out the pie crust.

    Click here to see my instructions and photos for rolling out pie crust.


  10. Tuesday, December 8, 2015

    Crumble Apple Pie with Homemade All-Butter Crust and Two Streusel Topping Options

    I’m suddenly obsessed with making pies. I’ve made SIX in two weeks. My podcast chat with pie expert Kate Lebo really had an influence on my behavior apparently! Since I’ve got pie on the brain, this week I’m going to share the recipes for the three pies I made for Thanksgiving. They were all mighty good, so it’s only right I do some blog posts. Also, I don’t want to forget what I did so I can make them again myself. So, in the end, I guess I’m just being selfish. But at least you benefit, right? Today I’m kicking things off with Crumble Apple Pie.

    crumble apple pie with homemade pie crust and two streusel topping options by @janemaynardPictured here: Streusel Topping #2

    Traditional apple pie with a double crust is good and all, but I really love crumble apple pies, you know the kind, with a crumbly streusel topping. Flaky crust on the bottom, buttery crunchy yumminess on top. The combo can’t be beat.

    crumble apple pie with homemade pie crust and two streusel topping options by @janemaynard

    crumble apple pie with homemade pie crust and two streusel topping options by @janemaynardPictured here: Streusel Topping #1

    I have made two crumble apple pies in the last two weeks, with two different streusel toppings. Honestly, our family can’t decide which we like better, so I’m going to give you both streusel recipes!

    crumble apple pie with homemade pie crust and two streusel topping options by @janemaynard

    A note about the apples: I discovered the best way ever to slice apples for pie. Peel the apple, then cut off the opposite sides of the apple, getting as close to the core as possible, then cut off the last two opposite sides, so you’ll end up with 2 large half-apple pieces, and 2 smaller wedges. Turn those pieces on their flat side, then cut the apples into perfect, even-width apple slices. Slicing the apples went so quickly this way and it was a cinch getting the apple slices the same size as each other.

    How thick should the apples be? The thicker the slides the more bites of cooked apple pieces there will be in the pie. If you make the slices thinner, then there will be less apple chunks and the apples all kind of cook together into a delicious mess. I like thinner, personally, but I know other people love big chunks of apple. Do whatever makes your apple-pie-loving heart happy.

    Without further ado, Crumble Apple Pie with two streusel topping options. Oh, if you haven’t made homemade pie crust, do it! It’s the best and really not hard…promise.

    Crumble Apple Pie
     
    Adapted from Mark Bittman's "How to Cook Everything"
    Author:
    Ingredients
    • ¼ cup brown sugar
    • ¼ cup white sugar
    • ½ teaspoon ground cinnamon
    • ⅛ teaspoon ground nutmeg
    • 2 pinches salt
    • 8 granny smith apples, sliced
    • 2 tablespoons cornstarch
    • 1 pie crust (see recipe below)
    • Streusel Topping (see recipes below)
    Instructions
    1. Place 1 pie crust in a 9.75-inch pie plate. Trim and crimp the edges. Freeze pie crust for 30 minutes. (Please note: Kate's crust recipe is for a 9-inch pie plate, but it works for my 9.75-inch pie plates as well - the crust is thin, but not too thin and tastes great.)
    2. Preheat oven to 450º F.
    3. While crust is in the freezer and the oven is preheating, toss together brown sugar, sugar, cinnamon, nutmeg, salt and cornstarch.
    4. Peel the apples. To slice, for each apple cut off the opposite sides of the apple, getting as close to the core as possible, then cut off the last two opposite sides, so you'll end up with 2 large half-apple pieces, and 2 smaller wedges. Turn those pieces on their flat side, then cut the apples into even slices. The thicker the slices, the more apple chunks there will be in the pie. (I like to go thin, it's a personal preference.)
    5. Toss the apples in the sugar mixture. Pile the apples into the pie plate, making the pile taller in the middle.
    6. Evenly spread the streusel topping over the top of the pie, packing it down and around the apples.
    7. Place the pie on a cookie sheet. Put in oven and bake for 10 minutes. Reduce heat to 350ºF and bake for about an additional hour, starting to check the pie around 40 minutes for doneness. Keep an eye on the streusel topping – if it starts to get too brown while baking, cover with foil, though this will probably not be a problem. Pie is done when a knife very easily pierces the pie. Do not undercook.
    8. Cool on a rack before serving. Serve warm or at room temperature.
    9. Can be stored, covered, at room temperature for 1-2 days. If you need to store it longer, refrigerate.
    10. You can also freeze the pie. Freeze fully cooked, uncut pies for up to 3 months. Let pie cool completely, wrap well, then freeze. Defrost in the refrigerator then reheat in a 350º oven for about 25 minutes until just warmed.

    crumble apple pie with homemade pie crust and two streusel topping options by @janemaynardPictured here: Streusel Topping #1

    Streusel Topping #1 for Crumb Apple Pie
     
    From Epicurious. This streusel topping is lighter and has more of a sandy texture. Describing it as "sandy" makes it sound not good, but that could not be more untrue. It's delicious!
    Author:
    Ingredients
    • 1 cup all purpose flour
    • ½ cup sugar
    • ¼ cup (packed) golden brown sugar
    • 1½ teaspoons ground cinnamon
    • ½ teaspoon salt
    • 6 tablespoons chilled unsalted butter, cut into ½-inch cubes (Jane note: next time I'm going to try 8 tablespoons of butter just because I'm curious!)
    Instructions
    1. Combine all ingredients except butter in a large bowl. Add butter and blend together by hand with a pastry blender or fork until mixture resembles wet sand. Alternatively, add all ingredients to a food processor except butter. Blend together. Add butter a few tablespoons at a time, pulsing the food processor, until mixture resembles wet sand.
    2. Top on an apple pie before baking (see recipe above).

    crumble apple pie with homemade pie crust and two streusel topping options by @janemaynardPictured here: Streusel Topping #2

    Streusel Topping #2 for Crumb Apple Pie
     
    Adapted from Mark Bittman's "How to Cook Everything." This streusel topping is a little heavier in texture than Streusel Topping #1 - it sort of "melts" more together, although melt is not really the right word. It's a bit butterier and not as crumbly. Equally delicious, just different!
    Author:
    Ingredients
    • 8 tablespoons cold salted butter, cubed
    • ½ cup brown sugar
    • ½ teaspoon ground cinnamon
    • 2 pinches salt
    • ½ cup flour
    Instructions
    1. Mix all ingredients together with a pastry blender until evenly incorporated. Place on top of an apple pie (see recipe above).

    homemade pie crust recipe by kate lebo
    All-Butter Crust
     
    From "Pie School: Lessons in Fruit, Flour and Butter" by Kate Lebo. Reprinted with permission.
    Author:
    Ingredients
    • 2½ cups flour
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1 cup (2 sticks) well-chilled unsalted butter
    Instructions
    1. Fill a spouted liquid measuring cup with about 1½ cups of water, plop in some ice cubes, and place it in the freezer while you prepare the next steps of the recipe. The idea is to have more water than you need for the recipe (which will probably use ½ cup or less) at a very cold temperature, not to actually freeze the water or use all 1½ cups in the dough.
    2. In a large bowl, mix the flour, sugar, and salt. Cut ½- to 1-tablespoon pieces of butter and drop them into the flour. Toss the fat with the flour to evenly distribute it.
    3. Position your hands palms up, fingers loosely curled. Scoop up flour and fat and rub it between your thumb and fingers, letting it fall back into the bowl after rubbing. Do this, reaching into the bottom and around the sides to incorporate all the flour into the fat, until the mixture is slightly yellow, slightly damp. It should be chunky””mostly pea-size with some almond- and cherry-size pieces. The smaller bits should resemble coarse cornmeal.
    4. Take the water out of the freezer. Pour it in a steady thin stream around the bowl for about 5 seconds. Toss to distribute the moisture. You’ll probably need to pour a little more water on and toss again. As you toss and the dough gets close to perfection, it will become a bit shaggy and slightly tacky to the touch. Press a small bit of the mixture together and toss it gently in the air. If it breaks apart when you catch it, add more water, toss to distribute the moisture, and test again. If the dough ball keeps its shape, it’s done. (When all is said and done, you’ll have added about â…“ to ½ cup water.)
    5. With firm, brief pressure, gather the dough in 2 roughly equal balls (if one is larger, use that for the bottom crust). Quickly form the dough into thick disks using your palms and thumbs. Wrap the disks individually in plastic wrap. Refrigerate for an hour to 3 days before rolling.
    6. Click here to read my (as in Jane's) instructions and photos for rolling out the pie crust.

    Click here to see my instructions and photos for rolling out pie crust.