Tonight's dinner was a hit! All new-to-me recipes and each one a keeper.

T

traca

Well-known member
* Creamy Chicken Liver Pate w/ Pickled Onions (leftover from T-day)

* Nan's Curried Butternut Squash Soup

* Ted Allen's Porchetta (this was To DIE for!)

* Sage Stuffing (from Epicurious)

* Red Cabbage, Cranberry, and Apple Slaw (from Cooking Light. Missed it when PatBastrop first posted the recipe in 2008. Will definitely be making it again!)

* Maple-Buttermilk Pie (from "Baked Explorations"--outstanding)

The original Porchetta recipe is used as an appetizer. We used it as an entree and it was terrific! I butterflied a pork shoulder, pounded it slightly, then added the herb mix. Rolled and tied it into a tenderloin shape. The recipe says you can keep it in the fridge prepped for 3 days. I did 1 1/2 days and wow! Huge flavor. It roasts for 2 hours, so all I had to do before the dinner party was throw it in the oven before I went to shower & get ready. I timed it to come out of the oven when the guests were due to arrive, letting it rest while we had cocktails. This will be on my regular rotation, for sure!

http://www.foodnetwork.com/recipes/food-network-kitchens/porchetta-and-polenta-recipe/index.html

 
I've never had buttermilk pie, so I can't compare. Here's the recipe:

It looks very similar to Richard's Translucent Pie.

Buttermilk Pie (with a Hint of Maple Syrup)
From "Baked Explorations"

Author's note:

It's essentially a custard thrown into a pie shell; it comes together in mere minutes (not including the baking time).

I should warn you ahead of time that this pie, with it's pale dough and brownish filling, would not win any beauty pageants. It's not a showstopper or a centerpiece, and it almost repels any attempts to gussy it up. On the other hand, if you are not desperate to impress with a visual smorgasboard, this homely little pie packs a lot of unexpected taste and texture. It is sweet and custardy and captivating.

Yield: One 9-inch pie

1 ball classic pie dough
4 large eggs
2 tablespoons, plus 1 teaspoon flour
3/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup buttermilk
1/2 cup pure maple syrup

Dust a work surface with a sprinkling of flour and roll the dough ball into a 12-inch round. Transfer it to the 9-inch pie plate and carefully work it into the bottom and up the sides, folding it under and crimping the edges as you go. Wrap and freeze the crust until it is firm, about 30 minutes (it will keep this way for 3 months).

Preheat the oven to 325 degrees F.

In a large bowl, lightly beat the eggs. Whisk in 2 tablespoons of the flour. Don't be alarmed if the mixture appears curdled after the addition of the flour--it will come back together. Add both sugars and whisk until the mixture is well combined and uniform in color. Whisk in the butter, buttermilk, and maple syrup until completely combined.

Sprinkle 1/2 teaspoon of the remaining flour over the unbaked pie crust. Pour the batter into the shell, sprinkle with the remaining 1/2 teaspoon flour, and bake for about 1 hour, or until the custard is set.

Set the pie on a wire rack to cool completely. Serve it at room temperature. Refrigerate any leftover pie, tightly covered, for up to 2 days.

Traca's note:
I used a store bought crust and it did get soggy in the middle. I'd recommend prebaking the shell slightly.

As it bakes, the filling puffs up, and deflates as it cools, leveling with the crust.

I also thought it would be nice with a hint of toasted coconut. Next time, I'll be making it with this crust:

For coconut crust
3/4 cup all-purpose flour
1/3 cup unsweetened desiccated coconut
1 teaspoon sugar
1/8 teaspoon salt
5 tablespoons plus 1 teaspoon cold unsalted butter (1/3 cup), cut into pieces
2 1/2 tablespoons ice water

Make coconut crust:
Pulse flour, coconut, sugar, and salt in a food processor several times to mix. Add butter and pulse until most of mixture resembles coarse meal, with remainder in pea-size lumps. Add water and pulse just until mixture forms a dough. (Do not overmix or pastry will be tough.)

Flatten dough into a disk, then chill, covered in plastic wrap, 30 minutes.


Crust from: http://www.epicurious.com/recipes/food/views/Lemon-Chess-Pie-with-Blackberry-Compote-103581#ixzz1ex98cPUf

 
LOL! My housemate takes photos every time we sit down for dinner. She

posts on Facebook. Connect with me there (Traca Savadogo) and you'll get a peek at what I've been up to. smileys/smile.gif

 
Buttermilk pie has that certain tang that differentiates it from custard pie - maple would

Take it away and make it a regular sweet pie I think. Sure would love to make that coconut crust! I think it would be really good with chocolate filling smileys/smile.gif

 
Unfortunately, the Marshals in the WRP don't allow me to use social media. Hoping to get a viewing

here. Oh, well. So it goes.

 
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