Old-Fashioned Blueberry-Maple Pie Plus MVK’s *Like* of the Week

Don't the clouds look like cotton candy?

Don’t the clouds look like cotton candy?

A funny thing happened to me in March. I received an email from a local filmmaker, Josh Hummel, who stumbled across my blog and my recipe for blueberry pie from 2012  and wanted to meet to discuss a film he was planning on making that featured—ta da! A blueberry pie!

The film, titled “The Kitchen of Ambrosia,” is brilliant; six athletes come together with ingredients to make a pie that is then shared. A runner gathers the berries, a kayaker takes the berries into the lake to wash them, a hiker goes into the woods for the maple syrup, a cyclist goes to a farm to gather wheat berries and cream, a rock climber grinds the wheat into flour, and a mountain biker goes over bumps and hills to make the butter. I spent a few hours filming this over the past few weekends and had great fun. And as you can surmise, I was the cook so I had to make two delicious tasting—and more importantly good looking–pies!

The Eater of the House took this photo of everyone being filmed eating the pie!

The Eater of the House took this photo of everyone being filmed eating the pie!

My blueberry pie is normally made with sugar, but I wanted this to be authentic to the film, so I found this pie recipe published in Bon Appétit magazine that uses maple syrup. I had wanted to practice making a lattice crust this summer, but time escaped me, so I had to do it on the fly! And it was super easy! I used these instructions, and had my phone in front of me as I followed the instructions on crisscrossing the crust. Since I was making two pies in the morning of the film shoot, I made the crust ahead of time to save on time and popped it in the fridge. You can do this too, just make sure the crust is room temperature before you start to roll it out. And of course, you don’t have to do a lattice, a “regular” crust will taste just as good!

The pie filling was delicious; I was disappointed in my crust and that the filling bubbled over a little bit, but all the athletes declared it delicious! I haven’t seen the final movie but saw a sneak peek of the rough cut and I can’t wait to be able to share this little bit of Vermont with you in the near future!

bluepieOld-Fashioned Blueberry-Maple Pie
This recipe first appeared in the August 1999 issue of Bon Appétit magazine. Pie crust is from The Joy of Cooking.

Pie crust
1 ½ cups all-purpose flour
½ teaspoon or so of salt
6 Tablespoons unsalted butter
Ice water

Filling
4 cups fresh blueberries (about 23 ounces)
1 cup pure maple syrup
¼ cup unbleached all purposed flour
¼ cup quick-cooking tapioca
4 teaspoons fresh lemon juice

Preheat oven to 375 degrees.

For the crust: In a bowl, sift the flour and salt together. Add the butter, cut into chunks, and with a pastry blender or two forks, work the butter into the flour until it resembles cornmeal. One tablespoon at a time, add the ice water and mix until the crust melds together, and divide in half. On a floured surface, take your rolling pin, add a little bit of flour to the pin and the crust, and work it in a circle until it is about 9 inches for your pie pan. Carefully set it into a greased glass pie plate.

Combine blueberries, syrup, flour, tapioca, and juice in a bowl; toss to blend. Let stand for 15 minutes. Add the filling and repeat rolling out the crust for the top or cut for lattice. Bake pie until juice bubble thickly and crust is golden, about 1 hour. Cool pie on rack. Serve at room temperature.

MVK’s Like of the Week: Tonight’s Dinner

I read about food every single day. Whether it’s newspapers, magazines, websites, emails, cookbooks, I am always getting new ideas and inspirations. A few months back, I told you about the email the New York Time’s Food team sends several times a week. It’s great and I get lots of creative suggestions for meals that don’t take a lot of time or money to put on the table. I just loved this message last week from writer Sam Sifton. I’m going to look for some local tomatoes tonight!

fresh-tomato-exporterSummer cooking is different from the cooking we do other times of the year. Here are some beautiful tomatoes. With a drizzle of olive oil, a spray of salt and a garnish of capers, that’s dinner, and if someone happens to have a beautiful ball of fresh mozzarella to tear apart on top of it all, so much the better. Honey, could you grab me some basil? Dinner is served. (Try doing that in February.)

 

Happy 4th of July Plus MVK’s *Like* of the Week

forth mountainRabbit Rabbit! Can you believe it’s already July 1st?

I hope all of you are able to take a little time off this weekend to enjoy the local parades and fireworks. I spend an afternoon or so this time of year in the kitchen cooking so there are handy things in the fridge to grab for picnics at the lake: salads, dips, and a batch of cold chicken. This week’s recipe, a revisit from last July, isn’t particularly portable, but oh, is it good and worth eating at home!

Strawberry season in Vermont is a short one and I hear this year is a bumper crop. So for the next couple of weeks you’ll find me down the road at the farm stand grabbing a quart or two until they are gone. I can’t get enough of them. So with this plethora of riches, I always take the opportunity to make a strawberry shortcake with homemade whipped cream. Because if you’re going to have dessert for dinner, you should go all out, right?

This is the way I grew up eating strawberry shortcake, a biscuit-like “cake,” split it in the middle, the middle filled with whipped cream and lots of berries, and then topped with more whipped cream and berries. A sort of layer cake, if you will. While the Egg Biscuit Cake is from The New England Cookbook, by Brooke Dojny, the assembling instructions and whipped cream recipe are my own.

You can always make drop biscuits if you have a small family or want to tote this to a friend’s house. It really doesn’t last past a day once assembled. But then again, there is always breakfast!

strawHomemade Strawberry Shortcake
1+ quart of strawberries, hulled and sliced (set aside eight perfect berries)

Egg Biscuit Cake
This cake recipe was published in The New England Cookbook by Brooke Dojny, 1999.

2 cups all-purpose flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter, cut into about 10 pieces
1 egg
½ cup milk

1. Preheat the oven to 450 degrees. Generously grease an 8-inch cake pan.

2. Pulse the flour, sugar, baking powder, and salt in a food processor. Distribute the butter over the flour mixture and pulse until the mixture looks crumbly. Whisk the egg with the milk in a glass measuring cup. With the motor running, pour the milk mixture through the feed tube and process just until the dough begins to clump together. (To make the dough by hand, whisk the dry ingredients together in a bowl, work in the cold butter with your fingertips, add the egg and milk and stir with a large fork to make a soft dough.) Scrape out onto a lightly floured board, knead lightly a few times, and roll or pat into an 8-inch round. (The dough can be prepared several hours ahead and refrigerated at this point.)

3. Transfer the dough to the prepared pan, patting it gently to the edges. Place in the oven and immediately reduce the oven temperature to 375 degrees. Bake for 22 to 26 minutes until the shortcake is pale golden brown on top. Cool in the pan on a rack for about 10 minutes.

Homemade Whipped Cream
1 pint of heavy or whipping cream
2 tablespoons granulated sugar
2-3 teaspoons vanilla extract

Pour the cream into a large bowl. Add the sugar and vanilla. With a hand mixer set on high, beat the cream until stiff peaks form—about 6 minutes or so. Set aside.

To assemble
Take the shortcake out of the pan and let it cool on a rack. When cooled, carefully slice it in half horizontally and divide. With the bottom of the shortcake, add some whipped cream and berries. Add the top of the shortcake, add more berries, whipped cream, and dot with the reserved whole berries.

Quirks-1MVK’s *Like* of the Week: The 10 Most Annoying Food Packaging Quirks
Here’s a laugh for you this morning. I could identify with almost every single packaging on this list! Flour on the counter, foil seal tabs on the peanut butter jar, shrink-wrapped goat cheese, I didn’t realize how aggravated these made me until I read this article! Take a look here, it will make you feel better that you’re not alone!

Forget No Gluten, No Dairy, and Your Diet: It’s Strawberry Shortcake Time!

berries
The strawberry season in Vermont consists of, if we’re lucky, two and a half weeks. With all due respect to California and Florida, you don’t know strawberries until you’ve had a Vermont one in July. Red, ripe, and juicy, set aside the sugar; they are sweet just on their own. I’m lucky there is a farm about three miles away and I can either pick my own or buzz up and get a couple of quarts to tide me over for the next couple of days, and to freeze, so I can have a little bit of summer in the colder months.

When I was growing up, there was always one night that we would have strawberry shortcake for dinner. That’s right, nothing but strawberry shortcake. And despite everything I know nutrition-wise, I have continued this tradition. I just can’t let a July evening go by without making biscuits and homemade whipped cream with fresh strawberries.

This is the way I grew up eating it, a bit biscuit-like “cake,” split it in the middle, fill the middle with whipped cream and lots of berries, and then top with more whipped cream and berries. While the Egg Biscuit Cake is from The New England Cookbook, by Brooke Dojny, the assembling instructions and whipped cream recipe are my own.

Luckily for myself and the eater of the house, the heat and humidity finally broke, so much so I needed to turn on the oven to warm up the kitchen! My suggestion would be if you have a small family to either make this for a dinner party or instead of making a cake, divide into drop biscuits. It really doesn’t last past a day. But then, there is always breakfast!

strawHomemade Strawberry Shortcake
1+ quart of strawberries, hulled and sliced (set aside eight perfect berries)

Egg Biscuit Cake
This cake recipe is published in The New England Cookbook by Brooke Dojny, 1999.

2 cups all-purpose flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter, cut into about 10 pieces
1 egg
½ cup milk

1. Preheat the oven to 450 degrees. Generously grease an 8-inch cake pan.

2. Pulse the flour, sugar, baking powder, and salt in a food processor. Distribute the butter over the flour mixture and pulse until the mixture looks crumbly. Whisk the egg with the milk in a glass measuring cup. With the motor running, pour the milk mixture through the feed tube and process just until the dough begins to clump together. (To make the dough by hand, whisk the dry ingredients together in a bowl, work in the cold butter with your fingertips, add the egg and milk and stir with a large fork to make a soft dough.) Scrape out onto a lightly floured board, knead lightly a few times, and roll or pat into an 8-inch round. (The dough can be prepared several hours ahead and refrigerated at this point.)

3. Transfer the dough to the prepared pan, patting it gently to the edges. Place in the oven and immediately reduce the oven temperature to 375 degrees. Bake for 22 to 26 minutes until the shortcake is pale golden brown on top. Cool in the pan on a rack for about 10 minutes.

Homemade Whipped Cream
1 pint of heavy or whipping cream
2 tablespoons granulated sugar
2-3 teaspoons vanilla extract

Pour the cream into a large bowl. Add the sugar and vanilla. With a hand mixer set on high, beat the cream until stiff peaks form—about 6 minutes or so. Set aside.

To assemble
Take the shortcake out of the pan and carefully slice it in half horizontally and divide. With the bottom of the shortcake, add some whipped cream and berries. Add the top of the shortcake, add more berries, whipped cream, and dot with the reserved whole berries.

MVK’s Endorsement of the Week

Look at this gorgeous kale patch!

Look at this gorgeous kale patch!

Before I went home to a ton of strawberries, the Eater of the House and myself were lucky enough to be invited for a front-row seat to watch our local Fourth of July parade at our friends, Jo and Emmett’s house. Both eaters, readers, cooks, and artists, Emmett took me on a tour of his flower and vegetable gardens as I looked with envy. Living here on Bunny Hill, vegetables had a way of not making it to the dinner table, so I gave up vegetable gardening a long time ago.

Jo pointed out the kale and said she already had made my kale chips once this season, which reminded me I needed to make a batch myself!

So this week’s endorsement is make some kale chips! They are healthy, delicious, and low in calories–a terrific snack to counter-balance the shortcake!