Plum Pie (Pies)

 

                The plum-red baked fruit is gorgeous. Choose ripe, deeply colored fruit. This pie is very, very good served with a scoop or two of vanilla ice cream.

One 9-inch double-crust pie

• Old-Fashioned Dough, click here for the recipe
• 9 to 11 dark red-skinned Santa Rosa plums, about 2¼ pounds
• 2 teaspoons freshly squeezed lemon juice
• 1 cup sugar, plus addtional for sprinkling on the top crust
• 3 tablespoons instant tapioca
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, softened
• Egg glaze made by beating together well 1 large egg and 3 tablespoons cold water

1. Preheat the oven to 425F (220C).
2. Halve and pit the plums ; cut each half into 4 wedges, measuring them into a large bowl (They will make roughly 7½ cups.
3. Toss the plums with the lemon juice.
4. In small bowl, stir together with a wire whisk the sugar, tapioca, and cinnamon ; add to the plums and stir gently to coat the fruit, let stand for 15 minutes.
5. Line the plate with the bottom crust and turn the filling into it ; trim the bottom crust to a ½-inch overhang.
6. Dot the filling with the butter.
7. Arrange the top crust over the filling ; leave 1-inch edge.
8. Fold the top crust under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger ; with a sharp knife, make 5 to 6 steam vents, each ¾ inch long, in the center of the top of the crust.
9. Bake the pie for 15 minutes ; reduce the oven temperature to 375F (190C) and continue to bake the pie for 50 to 55 minutes, or until the juices are bubbling and the pastry is golden brown.
10. Ten minutes before the end of the baking time, brush the top crust with the egg glaze and sprinkle with sugar.
11. Let the pie cool completely on a wire rack before serving.

BON APPÉTIT

Pear Pie (Pies)

 

                An exceptionally tender pastry and mild spicing let the pears shine through in this ig juicy pie.

One 9-inch double-crust pie

• Rich and Tender Dough, click here for the recipe
• 7 to 8 ripe but not mushy Anjou pears, 3½ pounds
• ½ cup sugar
• ¼ cup cornstarch
• ½ teaspoon ground mace
• ½ teaspoon ground cinnamon
• 2 tablespoons unsalted butter, softened
• 2 tablespoons heavy cream for brushing on the top crust

1. Peel the pears ; cut each in half lengthwise and remove the core and any long fibers.
2. Cut each half into 4 lengthwise slices ; cut the long slices in half to make large chunks and put the pear pieces in a large mixing bowl.
3. In a small bowl, stir together with a wire whisk the sugar, cornstarch, mace, and cinnamon ; add the mixture to the pears and toss gently to coat them evenly.
4. Preheat the oven to 425F (220C).
5. Line the plate with the bottom crust and turn the filling into it ; trim the bottom crust to a ½-inch overhang.
6. Dot the filling with the butter.
7. Arrange the top crust over the filling ; leave 1-inch edge.
8. Fold the top crust under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger.
9. Brush the top with the heavy cream ; with a sharp knife, make 5 to 6 steam vents, each ¾ inch long, in the center of the top of the crust.
10. Bake the pie for 15 minutes ; reduce the oven temperature to 375F (190C) and continue to bake the pie for 50 minutes, or until the juices are bubbling and the pastry is golden.
11. Let the pie cool completely on a wire rack before serving.

BON APPÉTIT

Kentucky Sweet Potato Pie (Pies)

 

                This is a rich, spicy pie, with an intentionally lumpy filling, clearly made by hand, the old-fashioned way.

One 9-inch single-crust pie

• Rich and Tender Dough, click here for the recipe
• 2 cups mashed sweet potatoes, about 1½ pounds sweet potatoes, baked, peeled, and mashed with the back of a fork, with small lumps remaining
• ¾ cup half-and-half or light cream
• 1 teaspoon pure vanilla extract
• 4 tablespoons (½ stick) unsalted butter, softened
• ½ cup packed brown sugar
• 2 large eggs
• ¾ teaspoon groud cinnamon
• ½ teaspoon ground mace
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ¼ teaspoon salt

1. Preheat the oven to 350F (180C).
2. In a large bowl, combine the mashed sweet potatoes with the half-and-half and vanilla.
3. In a medium bowl, cream together the butter and sugar until fluffy ; beat in the eggs, one at a time.
4. Stir the egg mixture into the sweet potato mixture ; combine all the spices and salt in a small bowl and stir them well into the filling.
5. Line a pie plate with the bottom crust and make a fluted edge ; pour the filling into it, spreading it into an even layer with a spatula.
6. Make a decorative zigzag or swirl pattern on the top.
7. Bake the pie for 1 hour, until very lightly browned and slightly puffed in the middle..
8. Let the pie cool on a wire rack before serving it slightly warm or at room temperature.

BON APPÉTIT

Southern Pecan Pie (Pies)

One 9-inch single-crust pie

• Rich and Tender Dough, click here for the recipe
• 3 large eggs
• 1 cup light corn syrup
• 1 teaspoon pure vanilla extract
• 1/3 cup packed brown sugar
• 1/3 cup sugar
• 2½ tablespoons unsalted butter, melted and cooled
• Pinch of salt
• 2 cups pecan halves
• 1 cup chilled heavy cream, whipped, as accompaniment, if desired

1. Preheat the oven to 350F (180C).
2. Line a pie plate with the bottom crust and make a fluted edge.
3. In a large bowl, lightly beat the eggs ; stir in the corn syrup and vanilla.
4. In small bowl, combine the two sugars, making sure that they are no lumps ; add the sugar, the melted butter, and the salt to the syrup mixture, stirring to combine.
5. Spread the pecans evenly over the bottom of the shell and pour the filling over them.
6. Bake the for 55 to 60 minutes, or until the filling is slightly puffed up and a knife inserted about 1½ inches from the center comes out clean.
7. Let the pie cool on a wire rack before serving at room temperature, with unsweetened whipped cream, if desired.

BON APPÉTIT

Rich and tender dough and Vegetable oil dough (Pies)

Rich and Tender dough

One 9-inch double-crust pie or two 9-inch pie shells

• 2 cups unbleached all-purpose flour
• 1 teaspoon salt
• 2 teaspoons sugar
• ¼ cup cold water
• Half of 1 whole beaten egg (about 2 tablespoons)
• 1½ teaspoons cider vinegar
• ¾ cup plus 2 tablespoons vegetable shortening, chilled

1. In a large bowl, stir together with a wire whisk the flour, salt and sugar.
2. In a small bowl or measuring cup, beat together with a wire whisk the water, beaten egg, and vinegar.
3. Using a patry blender or your fingertips, cut the shortening into the flour until it is the size of small peas.
4. With a fork, stir the egg mixture into the combined flour and shortening mixture ; stir only until the liquid is incorporated and the dough begins to form a ball.
5. Dust your hands with flour and shape the ball into a round, flat 6-inch disk ; wrap the disk tightly in plastic wrap or wax paper and refrigerate for 30 minutes or overnight.

Note : You can make this dough in a double batch ; you have no leftover egg that way. And the dough, when wrapped tighly, will keep in the refrigerator for 2 days. It may also be wrapped in plastic wrap and foil and frozen for 6 to 8 weeks.  

Vegetable oil dough

One 9-inch double-crust pie or two 9-inch pie shells

• 2½ cups unbleached all-purpose flour
• 1 teaspoon salt
• 2 teaspoons sugar (optional)
• ½ cup plus 2 tablespoons vegetable oil, such as corn, canola, or sunflower
• ¼ cup plus 1 tablespoon cold milk

1. In a medium bowl, stir together with a wire whisk the flour, salt, and sugar if using.
2. In a small bowl, combine vegetable oil and milk ; it is not necessary to stir them together.
3. Pour the milk mixture into the flour all at once and immediately begin to stir them together ; continue to stir until all the flour is incorporated (The dough will appear crumbly).
4. Press the dough together, then divide it in half to form 2 round, flat disks ; the dough is now ready to be rolled (There is no need to refrigerate it).
5. Cut four 12-inch squares of wax paper.
6. Place one of the disks between 2 squares of wax paper ; no flour is needed.
7. Roll out the dough, using the edges of the paper as a guide, to form a 12-inch circle ; several times during the rolling process, flip the wax paper over so that the bottom becomes the top.
8. Smooth out any wrinkles in the paper and continue to roll.
9. For a double-crust pie, peel off the top piece of wax paper ; lifting the wax paper up by the top corners,invert the dough into the pie plate.
10. Remove the wax paper and ease the patry into the pie plate ; trim the edges to a ½-inch overhang.
11. Repeat the rolling out of the second piece of dough, using 2 fresh sheets of wax paper ; as before, remove the top sheet of paper, then position the top crust over the filling.
12. Gently remove the remaining sheet of paper ; trim the edges to ½-inch.
13. Fold the top edge under the bottom edge, flute the edges decoratively, and make steam vents.
14. Follow the specific recipe for making team vents, glazing, and baking instructions. 

BON APPÉTIT

Three-Berry pie (Pies)

 

One 9-inch double-crust deep-dish pie

• Old-Fashioned Dough, click here for the recipe
• ¾ cup sugar, plus additional for sprinkling on the top crust
• ¼ cup cornstarch
• ½ teaspoon ground cinnamon
• 1½ cups hulled strawberries, fresh or individually quick frozen, halved (if using frozen berries, partially thaw them before halving)
• 2½ cups blueberries, fresh or quick frozen
• 2 cups raspberries, freh or quick frozen
• Egg glaze made by beating together 1 large egg and 3 tablespoons cold water

1. In a large bowl, stir together with a wire whisk the sugar, cornstarch, and cinnamon ; add the strawberries and blueberries and toss until they are coated evenly (If using frozen berries, let the mixture stand until the berries are partially thawed and render their juices).
2. Add the raspberries, stirring very gently to combine.
3. Preheat the oven to 425F (220C).
4. Line a 9-inch deep-dish pie plate with the bottom crust, leaving a 1-inch overhang ; spoon the filling into the patry-lined pie shell.
5. Roll out the top crust on a lightly floured work surface into a 13-inch circle ; cut a 1½-inch circle out of the center with a sharp knife or a cookie cutter.
6. Then make 5 or 6 cuts, each 1 inch long, radiating from the circle.
7. Arrange the top crust over the filling and trim the edges, being sure to leave a 1-inch overhang ; press the top and bottom edges of the crust together and fold them under to form a thick and high edge.
8. Flute the edges decoratively, pressing together with your thumb and forefinger ; brush the top crust with the egg glaze and sprinkle with sugar.
9. Bake the pie made with fresh fruit for 15 minutes ; reduce the oven temperature to 375F (190C) and continue to bake for 40 minutes, or until the pastry is browned and the juices are bubbling in the middle of the pie.
10. Bake the pie made with frozen fruit for 25 minutes ; reduce the oven temperature to 375F (190C) and continue to bake for 50 minutes, or until the pastry is browned and the juices are bubbling in the middle of the pie (If necessary, during the baking of this pie, you may need to place strips aluminium foil or a foil frame, shiny side up, around the edges of the pie to prevent overbrowning).
11. Let cool completely the pie on a wire rack before serving.

BON APPÉTIT

McIntosh Apple Pie with raisins and rum (Pies)

 

                McIntosh apple combines in a particularly successful way with the rum and raisins. It is important to use Macs that are really firm.

One 9-inch dounle-crust pie

• Old-Fashioned Dough, click here for the recipe
• 1 cup dark seedless raisins, rinsed and patted dry with a towel
• 2/3 cup packed brown sugar
• 1/3 cup dark rum
• 1/3 cup water
• 2 teasponns freshly squeezed lemon juice
• 5 large McIntosh apples, about 2½ pounds, firm and fresh
• 2 tablespoons sugar
• 2 tablespoons cornstarch
• ½ teaspoon cinnamon
• 2 tablespoons unsalted butter, softened
• 2 tablespoons heavy cream for brushing on the top crust

1. In a small nonaluminium saucepan, combine the raisins, brown sugar, rum, water, and lemon juice ; bring to a simmer over medium heat ; remove the pan from the heat and let cool at room temperature.
2. Quarter, core, and peel the apples ; cut each quarter in 2 wedges to make rughly 4 cups.
3. In a small bowl, stir together with a wire whisk the sugar, cornstarch, and cinnamon ; in a bowl, toss the apples with cinnamon mixture ; mix in the raisns and their liquid.
4. Preheat the oven to 425F (220C).
5. Line the pie plate with the bottom crust and spoon the filling into it, distributing the apples and raisins evenly.
6. Trim the bottom crust to a ½-inch overhang ; dot the filling with the butter.
7. Arrange the top crust over the filling ; leave a 1-inch edge.
8. Fold the top crust under under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger ; brush the top with the heavy cream.
9. With a sharp knife, make five or six ¾-inch long steam vents around the center of the top crust.
10. Bake the pie for 15 minutes ; reduce the oven temperature to 350F (180C) and continue to bake the pie for 45 minutes, or until the pastry is golden brown and the juices are bubbling.
11. Let the pie cool on a wire rack before serving it slightly warm or at room temperature.

BON APPÉTIT

Char-Grilled Romaine, Bacon, Tomato and Blue Cheese Salad (Barbecue and Grilling)

 

                You can make a meal of this salad, served with crusty bread.

Serves 6

• 3 hearts of romaine, halved (do not trim the core, or several of the outer leaves will fall off)
• Olive oil
• Salt and ground black pepper
• 12 strips bacon, cooked crisp and crumbled
• 3 cups halved cherry tomatoes
• 175 gr blue cheese, crumbled

Vinaigrette

• 175 ml vegetable oil
• 60 ml white vinegar
• 15 ml sugar
• 5 ml Dijon mustard
• 5 ml salt

1. Prepare the vinaigrette : In a glass jar with a tight-fitting lid, combine oil, vinegar, sugar, mustard and salt ; cover and shake to blend.
2. Prepare a hot fire in your grill.
3. Brush cut side of romaine with olive oil and season with salt and pepper ; place cut side down on the grill.
4. Grill for 3 or 4 minutes, or until outer lettuce leaves are charred and there are a good grill marks on the cut side (Do not close the grill lid or lettuce will wilt).
5. Portion romaine among plates and sprinkle with salt and pepper ; top with bacon, tomatoes and blue cheese.
6. Drizzle the vinaigrette.

Variation : To turn the vinaigrette into a creamy blue cheese dressing, add 125 ml crumbled blue cheese ; stir to blend. Try using this dressing on other salads too!

BON APPÉTIT

 

Planked Goat cheese-topped Beefsteak tomatoes (Barbecue and Grilling)

 

                Planking vegetables is so very easy, because you usually aren't cooking them, merely heating them through and letting them sit on the warmed plank to pick up a bit of its woody flavor.

Serves 6 to 8

1 or 2 oak, cedar or maple planks, soaked for at least 1 hour

• 2 to 3 large tomatoes (such as beefsteak), sliced medium-thick
• Salt and freshly ground black pepper
• Olive oil
• 125 gr goat cheese
• 60 ml chopped fresh herbs (such as chives, oregano, parsley or basil)
• Balsamic vinegar

1. Prepare a medium-hot indirect fire in your grill.
2. Arrange tomato slices on plank(s) ; season lightly with salt and pepper and drizzle with olive oil.
3. Crumble goat cheese over each tomato slice.
4. Place plank(s) on the indirect side of the grill ; close the lid and plank for about 15 minutes, or until tomatoes are warmed through and cheese is soft.
5. Serve on the plank(s) with a sprinkle of fresh herbs and a drizzle of balsamic vinegar.

Variations : Use a variety of colorful heirloom tomatoes. Use crumbled blue cheese or feta or shredded Cheddar cheese in place of the goat cheese.

BON APPÉTIT

Oat-rageous cookies (Cookies)

 

About 4 dozen

• ½ cup shortening
• ½ cup sugar
• ½ cup packed brown sugar
• 1 egg
• 1 tablespoon water
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup quick-cooking oats 
• 1 cup semisweet chocolate chips
• ¾ cup dried cranberries
• ½ cup chopped walnuts
• ½ cup English toffee bits or almonds brickle chips

1. In a mixing bowl, cream shortening and sugars ; beat in egg, water and vanilla.
2. Combine flour, baking soda and salt ; gradually add to the creamed mixture.
3. Stir in remaining ingredients ; drop by tablespoonfuls 3 in. apart onto ungreased baking sheets.
4. Bake at 375F (190C) for 10-12 minutes or until lightly browned ; cool for 2 minutes before removing on wire racks.

Tips : Preheat the oven for 10 to 15 minutes before beginning to bake cookies. Also remember that the temperature of all ovens varies. So make sure to check cookies a couple of minutes before the minimum baking time.

BON APPÉTIT

Lemon Pound cake (Cakes)

 

                This pound cake is buttery and lightly lemony in flavor ; the crumb is melt-in-the-mouth tender. Sevred in ½-inch slices, it goes well with milk or tea, and is very good, too, topped with a scoop of sorbet or fresh raspberries.

                Lemon pound cake also makes a wonderful gift or hostess present. Wrap in clear platic film, then tie it with lemon-colored satin ribbon.

Makes one 9x5x3-inch loaf cake

• 1¾ cups sifted unbleached all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon salt
• ½ pound (2 sticks) unsalted butter, softened
• 1 cup sugar
• 3 large eggs, at room temperature
• 2 teaspoon pure vanilla extract
• 1 tablespoon plus 2 teaspoons finely grated lemon peel
• ¼ cup milk, at room temperature

The glaze

• 1/3 cup confectioner's sugar
• 5 teaspoons freshly squeezed lemon juice
• 1 teaspoon unsalted butter, softened
• Few grains of salt

1. Preheat the oven to 350F (180C) ; grease and flour a 9x5x3-inch loaf pan.
2. In a medium bowl, stir together with a wire whisk the flour, baking powder, and salt ; sift the dry ingredients into a bowl.
3. In a large mixing bowl with a hand-held electric mixer on medium speed, cream the butter and sugar until light and fluffy ; beat in the eggs, one at a time, scraping down the bowl with a rubber spatula after each addition ; beat in vanilla and lemon peel.
4. Add the sifted dry ingredients to the creamed mixture and mix until the flour is incorporated, scraping down the bowl as needed ; beat in all of the milk.
5. Add the remaining dry ingredients, mixing only until the flour has been incorporated ; pour the batter into the prepared pan and smooth the top evenly.
6. Bake the cake for 55 to 60 minutes, or until the cake tester or wooden pick inserted near the center comes out clean ; the cake will have a golden brown crust on top and will have a split down the center.
7. Shortly the cake is done, prepare the glaze.
8. In a small nonaluminium saucepan, combien all ingredients for the glaze ; stir the mixture over medium-low heat for about 1 minute, until the butter has melted and the glaze is hot, but do not let it come to a boil.
9. Remove the cake from the oven and place the pan on a wire rack ; let the cake cool in the pan for 10 minutes.
10. Turn the cake out onto the rack, then brush the top with about half of the hot glaze ; brush the remaining glaze on the sides of the cake.
11. Let the cake cool thoroughly ; store tightly wrapped in plastic wrap at room temperature for 3 days.
12. For longer than that, refrigerate the cake.

BON APPÉTIT

Spit-Roasted Pork Loin in Maple Mustard Brine (Barbecue and Grilling)

 

                Here's a deliciously easy way to prepare a traditional pork loin roast with a sweet and smoky twist. Brining helps give the meat a buttery texture.

Serves 6 to 8

Click here to "Using the rotisserie"

• 1 boneless pork loin roast (about 3 lbs/1.5 kg)
• 1 recipe Maple Mustard Brine (click here for the recipe)

Maple Apricot Barbecue Sauce

• 1 cup tomato-based barbecue sauce
• 1 cup apricot precerves or jam
• ¼ cup maple syrup (Grade B/medium is ideal)
• Juice of 1 lemon

1. Place pork in a large sealable plastic bag and pour in the brine ; seal, toss to coat and refrigerate for at least 3 hours or overnight.
2. Prepare the sauce : In a bowl, whisk together all the ingredients of the sauce ; transfer 1 cup to another bowl to use for basting, reserve the rest for the table.
3. Set up your grill for rotisserie cooking, click here for the method.
4. Remove pork from brine, discarding brine ; rinse pork well under cold running water and pat dry.
5. Attach pork to the spit ; heat grill to medium-high.
6. Close the lid and grill for about 1½ hours, basting several times with sauce, until an instant-read thermometer inserted in the thickest part of the meat registers 150F (65C) for medium, or until desired doneness.
7. Transfer the roast to a cutting board, tent with foil and let rest for 15 minutes before slicing ; pass the reserved sauce at the table.

BON APPÉTIT

Maple Mustard Brine (Barbecue and Grilling)

 

                Brining helps meat and poultry stay juicy during cooking. Make sure you rinse the foods several times under cold running water to remove as much salt as possible before grilling or smoking. This brine is delicious with pork, poultry or game.

Makes about 9 cups (2.25 L)

• 8 cups water
• ¾ cup maple syrup (Grade B/medium is ideal)
• ½ cup salt
• 2 tablespoons granulated garlic or garlic powder
• 1 tablespoon cracked black peppercorns
• 2 teaspoons English mustard powder

1. In a large saucepan, over high heat, bring water, maple syrup, salt, garlic, pepper and mustard powder to a boil, stirring untl salt dissolves ; remove from heat and let cool.
2. Store in airtight containers in the refrigerator for up to 7 days.

BON APPÉTIT

Double Butterscotch Cookies (Cookies)

 

About 7 dozen

• ½ cup butter or margarine, softened
• ½ cup shortening
• 4 cups packed brown sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 6 cups all-purpose flour
• 1 tablespoon baking soda
• 1 tablespoon cream of tartar
• 1 teaspoon salt
• 1 package English toffee bits (10 ounces) or almond brickle chips (7½ ounces)
• 1 cup finely chopped pecans

1. In a mixing bowl, cream the butter, shortening and brown sugar ; add eggs, one at a time, beating well after each addition ; beat in vanilla.
2. Combine flour, baking soda and salt ; gradually add to the creamed mixture.
3. Stir in toffee bits and pecans ; shape into three 14-inch rolls.
4. Wrap each in plastic wrap ; refrigerate  for 4 hours or until firm.
5. Unwrap and cut into ½-inch slices ; place 2 in. apart on greased baking sheets.
6. Bake at 375F (190C) for 9-11 minutes or until lightly brown ; cool for 1-2 minutesbefore removing to wire racks to cool completely.

BON APPÉTIT

Peach Raspberry Pie (Pies)

 

One 9-inch latticetop pie

• Old-Fashioned Dough, click here for the recipe
• ¾ cup sugar, plus additional for sprinkling on the lattice strips
• 2 tablespoons plus 1 teaspoon instant tapioca
• ½ teaspoon ground cinnamon
• 5 large peaches, or 1½ pounds perfectly ripe freestone-type peaches
• 1½ teaspoons freshly squeezed lemon juice
• 2 cups raspberries, fresh or individually quick frozen (do not thaw frozen berries)
• Egg glaze made by beating together well 1 large egg with 3 tablespoons cold water
• Vanilla ice cream, as accompaniment, if desired

1. In a small bowl, stir together with a wire whisk the sugar, tapioca and cinnamon.
2. Peel, halve, and pit the peaches ; cut each half into 4 slices (You should have roughly 3½ cups of slices)
3. Add the lemon juice and sugar mixture, and raspberries to the slices ; combine gently and let stand for 15 minutes.
4. Preheat the oven to 425F (200C).
5. Line the pie plate with the bottom crust and pour the filling into it.
6. For the lattice top, on a lightly floured surface, roll out the dough into a 13-inch circle and cut eight 1½-inch-wide lattice strips ; brush the strips with the egg glaze and sprinkle them with sugar.
7. Arrange the strips over the filling ; trim the bottom crust and the strips to a 1-inch overhang.
8. Fold the bottom edge up over the strips to form a thick edge ; flute the edges decoratively, pressing together with your thumb and forefinger.
9. Bake the pie for 20 minutes ; reduce the oven temperature to 350F (180C) and continue to bake the pie for 40 to 45 minutes, or until the pastry is browned and the juices are bubbling.
10. Let the pie cool completely on a wire rack before serving it at room temperature, with vanilla ice cream on the side, if desired.

To peel peaches

                You will need a large (6- to 8-quart) pot of boiling water and a bowl of very cold water. Using a large serving spoon, lower the peaches, one at a time, into the boiling water. Let them stand in the water for 30 seconds to 1 minute. Then carefully remove the peaches to the bowl of cold water. Let the peaches cool briefly, remove, and with a paring knife, peel off the fuzzy skin, starting at the stem end. The skin should slip off easily. Cut each peach in half vertically and remove the pit. Slice the peaches as directed in the recipe.

BON APPÉTIT

Sriracha, Soy and Sesame Hanger Steak (Barbecue and Grilling)

 

                A Thai red chili sauce known by its red rooster logo, sriracha adds a bold stroke of flavor to any grilled food. But partnered with soy and sesame, it brings out the beefiness in steak.

Serves 4 

• 4 pieces hanger steak (each about 8 oz/250 gr), trimmed

Marinade

• 2 cloves garlic, minced
• ¼ cup sriracha or bottled puréed red chili sauce
• ¼ cup soy sauce
• 2 tablespoons packed brown sugar
• 1 tablespoon sesame oil

1. Prepare the marinade : In a small bowl, combine all the ingredients of the marinade.
2. With a sharp skewer or a meat fork, poke holes all over each steak.
3. Place steaks in a large sealable plastic bag and pour in marinade ; seal, toss to coat and refrigerate for at least 1 hour or up to 8 hours, tossing occasionally.
4. Meanwhile, prepare a medium-hot fire in your grill.
5. Remove steaks from marinade, discarding marinade, and pat dry.
6. Grill steaks for 3 to 5 minutes per side, turning once, until a meat thermometer inserted in the thickest part of a steak registers 130F (54C) for medium-rare, or until desired doneness.

BON APPÉTIT

Cheddar crust Apple pie (Pies)

                Cheddar cheese and apples are a tried-and-true combination and make this a wonderful pie to bake any time in the fall, but remember it, in particular, for dessert on Thanksgiving.

One 9-inch double-crust pie

• Cheddar Dough, click here for the recipe
• 6 or 7 Granny Smith apples, or 3 pounds
• 2 tablespoons freshly squeezed lemon juice
• 1¼ cups, plus additional for sprinkling on the top crust
• ½ cup unbleached all-purpose flour
• ¾ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, softened
• Egg glaze made by beating together well 1 large egg and 3 tablespoons cold water

1. Peel, core, and slice the apples a generous 1/16-inch thick, which is thin but not paper thin, to make roughly 8½ cups slices ; in a large bowl, toss the apple slices gently with the lemon juice.
2. In a small bowl, stir together with the wire whisk the sugar, flour, cinnamon, and salt ; add to the apple slices and toss gently to coat them evenly.
3. Preheat the oven to 425F (220C).
4. Divide the Cheddar dough into 2 unequal pieces, making the piece for the top crust lightly larger.
5. On a lightly flour surface, roll the smaller piece into an 11-inch round ; line the pie plate with the bottom crust and fill it with the apples, using your hands to shape them into a firmly packed mound only slightly higher in the center than at the sides.
6. Reflour the work surface and roll the remaning pastry into an 11-inch round.
7. With a sharp paring knife, trim the edges of the bottom crust to a ¼-inch overhang ; dot the filling with the butter.
8. Arrange the top crust over the filling and trim the crust to no more than ¾-inch overhang ; fold the top crust under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger.
9. In the center of the top crust make three 1¾-inch slashes in the sheaf of wheat pattern.
10. Bake the pie for 20 minutes ; reduce the oven temperature to 375F (190C) and continue to bake the pie for about 40 minutes, until the pastry i medium golden brown in color and the juices bubbling.
11. Ten minutes before the end of the baking time, brush the top with egg glaze and sprinkle with sugar.
12. Let the pie cool on a wire rack before serving it slightly warm or at room temperature.

BON APPÉTIT

Cheddar Dough (Pies)

 

Enough pastry for one 9-inch double-crust pie

• 1½ cups unbleached all-purpose flour
• ¼ teaspoon salt
• ½ cup unsalted butter, frozen solid and slightly thawed
• 2 tablespoons lard, frozen solid and slightly thawed
• 1 cup grated extra-sharp Cheddar cheese
• 1/3 cup very cold water

1. Put the flour and salt in the bowl of a food processor fitted with the steel blade.
2. Cut the cold butter and lard both into ½-inch pieces and add tehm to the processor ; process for 5 seconds, or until the butter is the size of peas.
3. Add the cheese to the processor and combine it with the flour mixture, using 2 on-off pulses.
4. With the machine running, pour the water down the feed tube in a fast, steady stream, adding all but 1 or 2 teaspoons, and continue to process until the dough just begins to form a ball, about 10 to 12 seconds.
5. Turn the dough out onto a work surface.
6. If the pastry appears dry and crumbly, sprinkle the remaining cold water on it and work it in with your hand as you shape the dough into a 5-inch disk ; if the dough is ready, work any remaining flour in with the heel of your hand, then shape the dough into a 5-inch disk.
7. There should be many flecks of butter and cheese still visible.
8. Wrap the disk tightly in plastic wrap and chill it for at least 2 hours or overnight before using.

BON APPÉTIT

One-of-a-kind Walnut Pie (Pies)

 

                This is a unique, rich pie, one that would be splendid for tea or for dessert. Be sure to serve it with strong, aromatic coffee.

One 9-inch single-crust pie

• Light and flaky dough, click here for the recipe
• 4 egg yolks
• 2 cups heavy cream
• 1½ cups sugar
• 3 tablespoons unsalted butter, melted
• 2 teaspoons pure vanilla extract
• ½ teaspoon salt
• 1¾ cups very finely chopped walnuts
• 10 to 12 walnut halves for garnish (optional)

1. Preheat the oven to 350F (180C).
2. In a large bowl, beat the egg yoks lightly ; stir in the cream and add the sugar, melted butter, vanilla and salt.
3. Stir in the ground walnuts and combine the filling well.
4. Line the pie plate with the bottom crust and make a flute edge ; pour the filling into the unbaked shell and, if desired, garnish the top by floating the walnut halves in a decorative pattern on the surface.
5. Bake the pie for about 1 hour and 10 minutes, or until the filling is puffed in the middle and lightly browned in color.
6. Let the pie cool completely on a wire rack before serving it at room temperature, in slender slices, with strong coffee as an accompaniment.

Note : Chop the walnuts in a food processor fitted with the steel blade until ground, but do not let the nuts go that extra step and become pasty and oily.

BON APPÉTIT

Orange dreams (Cookies)

 

                These moist, chewy cookies with a pleasant orange flavor are a favorite.

About 4 dozen

• 1 cup butter or margarine, softened
• ½ cup sugar
• ½ cup packed brown sugar
• 1 egg
• 1 tablespoon grated orange peel
• 2¼ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt 
• 1½ cups vanilla chips

1. In a mixing bowl, cream butter and sugars ; beat in egg and orange peel.
2. Combine flour, baking soda and salt ; gradually add to the creamed mixture.
3. Stir in vanilla chips ; drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets.
4. Bake at 350F (180C) for 10-12 minutes or until golden brown ; remove to wire racks to cool.

BON APPÉTIT

Blueberry Oat Cookies (Cookies)

 

                It's fun to make these cookies at the height of blueberry season when folks are looking for tasty ways to serve that juicy fruit. A hint of cinnamon adds a special touch.

About 3 dozen

• ½ cup butter or margarine, softened
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1½ cups quick-cooking oats
• 1 cup all-purpose flour
• 1 to 2 teaspoons ground cinnamon
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• 1 cup fresh or frozen blueberries

1. In a mixing bowl, cream butter and brown sugar ; beat in egg and vanilla.
2. Combine oats, flour, cinnamon, salt, baking soda and baking powder ; gradually add to the creamed mixture.
3. Stir in the blueberries ; drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets.
4. Bake at 350F (180C) for 12-14 minutes or until golden brown ; remove to wire racks to cool.

BON APPÉTIT

 

Cappuccino flats (Cookies)

 

About 4 dozens

• ½ cup butter or margarine, softened
• ½ cup shortening
• ½ cup sugar
• ½ cup packed brown sugar
• 1 tablespoon instant coffee granules
• 1 teaspoon warm water
• 1 egg
• 2 squares (1 ounce each) unsweetened chocolate, melted and cooled
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1½ cups semisweet chocolate chips
• 3 tablespoons shortening

1. In a mixing bowl, cream butter, shortening and sugars.
2. Dissolve coffee in water ; add to creamed mixture with egg and melted chocolate ; mix well.
3. Combine flour, cinnamon and salt ; gradually add to creamed mixture (dough will be sticky).
4. Shape into two 6½-inch rolls ; wrap each roll in plastic wrap : refrigerate for 4 hours or until firm.
5. Unwrap and cut into ¼-inch slices ; place 2 in. apart on ungreased baking sheets.
6. Bake at 350F (180C) for 10-12 minutes or until firm ; remove to wire racks to cool.
7. In a small saucepan over low heat, melt chocolate chips and shortening.
8. Dip each cookie halfway ; shake off excess.
9. Place on waxed paper to harden.

BON APPÉTIT

Sweet, Smokey, Sticky Baby Back Ribs (Barbecue and Grilling)

 

                These sweet and sticky ribs are the archetype of those served in backyards all over North America.

Serves 6

Suggested wood : hickory, oak, apple or maple

• 60 ml granulated sugar
• 30 ml garlic salt
• 30 ml ground black pepper
• 30 ml paprika
• 30 ml celery salt
• 3 racks baby back ribs (each about 1½ lbs/750 gr), trimmed and membrane removed
• 175 ml liquid honey, warmed
• 1 can (12 oz/341 ml) beer
• 750 ml spicy tomato barbecue sauce

1. In a bowl, combine sugar, garlic salt, pepper, paprika and celery salt ; sprinkle over the meaty side of the ribs ; cover and refrigerate overnight.
2. Prepare an indirect fire for smoking in your grill or smoker.
3. Place ribs meaty side up on the indirect side of the grill ; close the lid and smoke for 1½ kours.
4. Baste the meaty side with honey, close the lid and smoke for about 30 minutes, or until meat pulls about ½ inch (1 cm) away from the ends of the bones.
5. Baste the meaty side with beer, close the lid and smoke for 1 hour, basting with beer every 10 to 15 minutes (the more moisture, the better the ribs).
6. Baste the meaty side with barbecue sauce, close the lid and smoke for 30 minutes, basting every 10 to 15 minutes with sauce, until meat is fork-tender.

BON APPÉTIT

Cranberry Apple Pie (Pies)

 

                The pie is simple, but it's pretty nd tasty with its double-apple flavor. If you have the time, slice the cranberries in half by hand, which gives the filling a special handmade look. The slightly resistant bite of the dried apples adds interesting texture to the filling.

One 9-inch double crust pie

• Old-Fashioned Dough, click here for recipe
• 2 cups apple cider plus ¼ cup, if needed
• 2/3 cup water
• 4 cups (8 ounces) sulfured dried apples, losely packed into a measuring cup
• 1½ cups cranberries, fresh or frozen, cut in half by hand or chopped coarse in a food processor
• 1 teaspoon grated orange peel
• ¼ cup sugar, plus additional for sprinkling on the top crust
• ½ teaspoon ground cinnamon
• ¼ teaspoon groung nutmeg
• 2 tablespoons unsalted butter, softened
• Egg glaze by beating together well 1 large egg and 3 tablespoons cold water

1. In a 3- to 4-quart nonaluminium saucepan over medium-high heat, bring to a boil the 2 cups cider, the water, and the dried apples ; reduce heat and simmer about 5 minutes, stirring occasionally, until the apples are just tender (They should not be soft or muchy).
2. Let the apples to cool to room temperature in their cooking liquid ; refrigerate, covered, several hours or overnight.
3. Preheat the oven to 400F (200C).
4. If the cooked apples have absorbed all the cooking liquid, add ¼ cup cider ; stir in the cramberries and orange peel.
5. Line the pie plate with the bottom crust and spoon the filling into it ; trim the bottom crust to a ½-inch overhang.
6. Dot the filling with the butter ; arrange the top crust over the filling ; leave a 1-inch edge.
7. Fold the top crust under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger ; with a sharp knife, cut several 1¾- to 2-inch steam vents around the center of the top crust.
8. Brush the top with egg glaze and sprinkle with sugar.
9. Bake the pie for 45 to 50 minutes, until the pastry is golden brown and the pie is puffed and steaming.
10. Let the pie cool on a wire rack before serving slightly warm or at room temperature, accompanied by the softened ice cream.

BON APPÉTIT

Sugarless Apple Pie (Pies)

                Chose the Golden Delicious in this recipe because it is so naturally sweet. We don't think you will miss the sugar.

One 9-inch double-crust pie

• Light and Flaky Dough, click here for recipe
• 6 or 7 large Golden Delicious apples, about 3 pounds
• 4 tablespoons freshly squeezed lemon juice
• 1½ teaspoons grated lemon peel
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon cornstarch
• Pinch of salt
• 2 tablespoons unsalted butter, softened
• 2 tablespoons heavy cream

1. Quarter, core, and peel the apples ; cut each quarter into 3 wedges.
2. Measure the apples into a large bowl ; they will make roughly 8 cups.
3. Add the lemon juice and grated peel.
4. In a small bowl, stir together with a wire whisk the cinnamon, nutmeg, cornstarch and salt ; add the mixture to the apple slices and stir gently to coat them evenly.
5. Preheat the oven to 425F (200C).
6. Line the pie plate with the bottom crust and mound the apple filling in it, using both hands to press the apples together into in a tightly packed mound ; trim the bottom crust to a ½-inch overhang ; dot the filling with the butter.
7. Arrange the top crust over the apples ; leave a 1-inch edge.
8. Fold the top crust under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger.
9. With a sharp knife, cut 5 or 6 steam vents, each ½-inch long, around the center of the top crust ; with a pastry brush, brush the top, but not the edges, evenly with the heavy cream.
10. Bake the pie for 20 minutes ; reduce the oven temperature to 350F (180C) and continue to bake the pie for 40 to 45 minutes, until the pastry is nicely browned and the juices are bubbling.
11. Let the pie cool on a wire rack before serving it slightly warm or at room temperature.

BON APPÉTIT