….Or what to do with the leftover broth from the neck and giblets from the Thanksgiving turkey.
The great soup experiment – Took the Thanksgiving turkey broth and strained all the stuff out of it and threw it into the food processor with a bunch of carrots, two onions (one sweet and one regular) , and a big package of corn. I let it cook down a bit.
To that I added evaporated milk and let it cook down a little bit more. The herbs are smoked paprika, thyme, dill, mild curry powder, salt, pepper, basil and cumin. I also added some plain mashed potatoes to thicken and ginger powder.
After watching the Food Network television show “Farmhouse Rules” the other day, I was inspired to bake a pie. So I decided to bake a homemade apple maple pie. I have baked this pie in the past, but this is the first time I have written down the recipe.
(Okay here is hoping that I have the proportions correct to give you for this recipe.)
9 inch vintage deep dish pie plate
Four or five large apples peeled, cored, sliced
Cinnamon, ginger, nutmeg, mace to taste
1 1/2 tablespoon of butter in little pieces
1/2 cup maple syrup
1/3 cup of flour
1/4 cup sugar
Couple tablespoons of apple cider
1 1/2 cups flour
1/4 teaspoon salt
3 tablespoons honey
2 tablespoon sugar
8 tablespoons butter
6 to 7 tablespoons water
Assemble crust using pastry blender and wrap dough in Saran wrap and refrigerate for at least half an hour.
While crust is chilling, assemble filling.
You will have enough dough for a rolled out bottom layer crust and strips for lattice top. I’m using a slightly smaller than normal but deep pie plate. Use a pastry brush to brush the lattice strips with a little milk and sprinkle with sugar.
Tip: I roll my piecrust out between sheets of Saran wrap or parchment paper.
Tip: after I have rolled my crust to the desired thickness and I have put it in my pie plate, I throw into the freezer for a few minutes to firm up before I fill with pie filling.
Heat oven to 425°. Bake pie on a cookie sheet to catch any spills. Bake 12 to 14 minutes at 425°, reduce oven to 350° and keep an eye on it and bake approximately 50 minutes more, or slightly less depending on your oven.
Serve with vanilla ice cream or thin slices of a good local cheddar cheese.
The vintage pie plate came from the Smithfield Barn.
I love good coffee. Good coffee to me is not Starbucks which always tastes bitter and burnt. Folgers simply never passes my lips and Keurig machines are o.k.
But if you are really interested, what I prefer is a French Press, an old school stove top espresso machine, and a Nespresso machine. Truthfully I am so picky about my coffee I only order it out at certain places, because the brown water so many people pass off as coffee is just gross.
I have a Nespresso Pixie- my sister gave it to me as a Christmas present and we (the Nespresso machine and I) have been inseparable ever since.
Now the thing about Nespresso is it is controlled by Nestlé and you can only buy their coffee capsules which are do not misunderstand me, excellent. But they are going up in price and I would like to be able to get capsules that are sometimes a little less expensive and a different brand of coffee – preferably small batch hand roasted kinds. Not flavored. Flavored coffee is simply gagalicious and I don’t mean that as a compliment – it is right up there with flavored or any kind of non-dairy creamer.
Well I was cruising around on Amazon.com looking and came across this company in NYC that was new called HiLine Coffee Company. So I went to their website to read about them
Our mission is to sell high quality coffee in Nespresso compatible capsules while offering great value and more choice to our customers. We believe Nespresso manufactures the best single-serve coffee machines and we like their espresso too; however, we feel it’s time to offer consumers a new choice of capsules to use with their Nespresso machines…We’re Gene and Ted, the founders of HiLine Coffee. We share a love of coffee going back more than a decade, when as undergraduates and best friends at Penn we stumbled upon La Colombe, a café near Rittenhouse Square. Just like many remember their first great wine, we remember our first great coffee.
So I figured how bad could coffee be from a couple of guys from Wharton? After all, a few years ago there was a coffee company I was crazy about that was also created by a guy from Wharton whose coffee I missed as the stores went away – New World Coffee.
I ordered a few sleeves and oh my I tried it today.
One word: fabulous.
The flavor was bold and rich and not the least burnt. It had that great espresso taste I love. You see that is what hooks people on Nespresso machines: they can actually produce consistently good cups of coffee and espresso.
So look if you are a coffee junky like me and you own a Nespresso machine for $5 a sleeve for coffee produced in small batches, why not try it? The coffee is good, and trust me I am picky about my coffee.
Seriously? If they keep producing a product this good they will be the next hot thing sooner rather than later and you read it here first.
If you do not own a Nespresso machine but want amazing coffee for your French Press or stove top espresso pot or whatever I buy from a place called Handsome Coffee Roasters from Los Angeles – like HiLine their coffee is super fresh and flavorful and roasted in small batches – all of their coffees are good but I recommend trying their “Roaster’s Choice”. I was introduced to Handsome by a friend who designed their webpage whose girlfriend is a barista.
And if you want to check out one of the best coffee houses anywhere which is also steeped in tradition, check out Cafe Reggio in New York City in the Village around the corner from The Blue Note at 119 MacDougal Street. They are the first place to ever make a cappuccino in the US and have been doing it right since 1927.