DULCE de LECHE BANANA PIE “LOVE HANDLE PIE ” Serves 16 Recently while in the panhandle of Texas, we stumbled upon this fabulous concoction at a restaurant in Lubbock. Encased in a thick graham cracker crust, was two inches of caramel, topped with bananas and brown sugared whipped cream. Oh my, who knew there was such decadence? I knew after one bite that I would have to try to duplicate it. Although I searched the web for something that looked like what I had consumed, the images and recipes came up short. Most recipes called for sweetened condensed milk, so I gave it a try, but also caramelized organic cream and sugar. There was no comparison, the fresh cream won hands down. I also doubled the cream & sugar amount, to achieve the gooey thickness, and instead of fresh bananas, I prepared them Banana Fosters style. More decadence! You are going to love this pie. Filling Ingredients: *Double if you would like thick caramel, but prepare in separate pans. *2¾ – cup organic heavy cream *1¾ – 2% organic milk *1 ½ cups pure cane sugar Crust Ingredients: 2½ – packages graham crackers ¼ – cup brown sugar ¾ – cup organic butter, melted Banana Ingredients: ½ – cup organic butter ¼ – cup brown sugar 4 – bananas, sliced ½ – cup rum, dark preferred *I didn’t have dark rum, so used half Frangelico & half rum ¼ – teaspoon cinnamon Cream Ingredients: 3 – cups organic heavy whipping cream 1 – teaspoon vanilla ¼ – cup brown sugar Preparation: 1) For filling, mix ingredients in a saucepan, and place over medium high heat, stirring occasionally, until mixture comes to a light boil. 2) Reduce heat to low and place saucepan in a larger pan with water. *This will help it from scorching. Simmer cream, for 4 hours, stirring occasionally, and adding water, to water bath as needed. Cream will slowly reduce and toward the end it will start to turn a light brown. 3) After 4 hours, whisk in vanilla and butter. Increase heat to medium high, stirring constantly, until cream is thick and caramelized. 4) While cream is reducing, make your graham cracker crust. Place the graham crackers and brown sugar in food processor and process until finely crumbed. Place cracker crumbs in 9½” deep pie pan and drizzle on the butter. Mix together in pan and press in bottom and up sides of the pan. Bake the crust at 375°, for 12 minutes. Remove crust form oven and refrigerate until needed. 5) Once cream is thick and caramelized, remove the pan from the heat and allow caramel to cool to room temperature. Pour the caramel into the prepared crust and return to the refrigerator to set, at least 2 hours. 6) For the banana layer, in a sauté pan over medium high heat, melt butter and the brown sugar together, whisking occasionally. When mixture becomes bubbly, add the sliced bananas and lightly stir in to coat. Add the rum and slightly tip pan carefully, or light, to ignite alcohol. Sprinkle the cinnamon into the flames and allow flames to dye out. Remove from heat. 7) Scoop the bananas to one side of the pan, and pour the hot caramel into a bowl. Reserve for later use, to garnish pie. 8) Spread the caramelized bananas on top of the caramel filled pie, and return to the refrigerator to set, about 30 minutes. 9) While pie is setting, whip the cream. When the cream starts to thicken, add the vanilla and the brown sugar and continue to whip until the cream is stiff. …
PUMPKIN OR PECAN?
If your household is like our household and you are spilt down the middle on this issue, there is only one solution; you have to make them both. I always sign up for the pumpkin, as I lean toward the pumpkin side of the vote. I’m also a purest when it comes to my pumpkin pie. No pumpkin roll or pumpkin cheesecake will do. I require a deep, rich, heavy, dense pumpkin pie, served with just a dollop of fresh whipped cream. (To truly enjoy it’s full superbness, I save my piece (pieces, one of each) for the early quiet of the next morning, and savor with a cup of joe.) This arrangement has often worked at our holiday gatherings, as our own Gervase Hittle (former resident ranch caretaker, WIB sharp shooter & longtime friend) has always contributed his grandmother’s pecan pie. In addition to his many ageless talents, Gervase makes one helluva pecan pie. Unfortunately Gervase and Susan will be unable to join us this year, so I had to call the master pecan pie maker himself and see if he would part with his family’s secret recipe. I reached Gervase on his cell phone. He was in the middle of a pasture on the Broken Heart ranch hunting grouse. I asked if I should call back later or if he could e-mail me, and he replied, “No, no – I have it. Do you have a pen?” Yes, I replied. He continued through the list of ingredients without hesitation, adding the nuances of generations past. I just about started crying. The visual images of an old man (good looking and sexy as ever) with his best dog in the middle of the prairie reciting his grandmother’s recipe for pecan pie with such sweet tenderness, overwhelmed my heart with joy. I followed his memorized recipe to a tee and baked it in my homemade piecrust. The results were terrific! I promise to try to save you a piece Gervase. 🙂 Below are both recipes, along with my homemade piecrust, and a couple of helpful hints that I have learned over the years when baking custard style pies. I hope if you give them a try, you enjoy them as much as I do. Wishing you the warmest of Thanksgiving wishes. Cheers! jill Grandma Hittle’s Pecan Pie Ingredients: 4 – eggs ¼ – pound butter, softened 2 – cups dark, pure cane brown sugar, packed 2 – teaspoons pure vanilla 1 – pound pecans, halves or whole *I used 8 oz. of each. Preparation: 1) In mixer, beat eggs. Add remaining ingredients in order and mix well to incorporate. 2) Pour into prepared piecrust. *Look for my note in piecrust instructions. 3) *Optional step: Place pie in a 1” water bath. 4) Bake pie in a 350° oven, for 55 to 60 minutes. *I had to cook for about 15 minutes longer. 5) Remove form oven and allow to cool and set for 2 hours before serving. Jill’s Pie Crust (makes 2 – 10” deep-dish pie crusts) Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flakey crust on the bottom. You may also need to cover crust half way through baking pie, to keep from browning. A little extra effort, but so worth it! Ingredients: 3 – cups flour, plus a bit more for rolling ½ – teaspoon salt 1 – Tablespoon sugar ¾ – pound salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil 1 – egg, beaten 1 – …
Homemade Peach Ice Cream
HOMEMADE PEACH ICE CREAM A juicy peach is so delicious by its self, I often feel guilty if I try to turn it into something else. The best non-overpowering accompaniment is cream. As with any dish, if you start with great ingredients, you are most likely to get a great tasting product. So, look for ripe peaches, quality organic cream and real cane sugar. A taste of summer in every bite! Ingredients: 1½ – pound peaches, peeled and pitted ½ – cup sugar 1 – 14 ounce can organic sweetened condensed milk 1 – cup organic half and half ¼ – teaspoon vanilla ½ – teaspoon salt 1 – cup organic cream 2 – cups peaches, chopped Preparation: Puree peaches, sugar and sweetened milk in blender. Add half & half, vanilla and salt, and flash process to incorporate. Add whipping cream and flash process. Pour cream mixture into bowl and place in freezer, stirring occasionally until very cold. Pour cream into ice cream maker and make ice cream according to manufactures instructions or until set. When ice cream becomes thick, but not fully set add chopped peaches. Scoop Ice cream into bowl and place in freezer, stirring occasionally until firm.
Blueberry Crisp
This morning we awoke to an outdoor temperature of 54° and an inside temperature of 59°. What better way to start a Blue Monday than with a Blueberry Crisp? It warmed the house to a comfy 70°, filled the air with sweetness and lifted our Monday morning blues away with each yummy bite. Blueberry Crisp (serves 12) An easy to prepare, go to summer dessert that is perfect for anytime of the day. Other fruits can easily be substituted too. Serve warm or at room temperature with homemade ice cream or fresh whipped cream. Yummy! Crust Ingredients: 1 – cup butter, room temperature ½ – cup sugar 2 – cups flour Filling Ingredients: 2 – lbs. Blueberries ½ – cup sugar Topping Ingredients: 1 – cup flour ½ – cup sugar ½ – cup brown sugar 1 – teaspoon cinnamon 2 – cups rolled oats 1 – cup butter, chilled and sliced Preparation: Preheat oven to 375°. 1) Mix all crust ingredients together in the bottom of a 9×13 cake pan. Press mixture evenly over the bottom of the pan. 2) Toss blueberries with sugar and pour over the crust in the cake pan. 3) Mix all dry topping ingredients together in a bowl. 4) Cut the butter slices into the dry ingredients, until mixture is crumbly. 5) Layer crumb topping over blueberries. 6) Bake in a 375° oven for 35 to 40 minutes or until top is golden brown. 7) Remove from oven and allow the crisp to come to room temperature before cutting. That is, if you can wait…. 🙂
Pheasant & Vegetable Soup
Pheasant and Vegetable Soup (serves 4 to 6) After a successful day of hunting with bird dogs or falcon, all enjoy the delicious reward. Note: Any game fowl could be substituted for this soup or you could use chicken. Wild rice would also be a nice addition. Ingredients: 1 – pheasant 2 – quarts organic vegetable broth + 1 – teaspoon salt 2 – teaspoons pepper 3 – carrots, peeled & chopped 3 – yams, peeled & chopped 1 – zucchini, chopped 1 – yellow squash, chopped 1 – teaspoon oregano leaves 1 – teaspoon cardamom 1 – teaspoon coriander 2 – teaspoons cumin Preparation: 1) Bring vegetable broth to a boil in stockpot over medium high heat. 2) Add pheasant, salt and pepper. Allow too come to boil. Cover and reduce heat to simmer. Simmer for 2 hours or until meat easily falls away from bones. 3) Strain broth through colander into soup pot. Pull meat away from bones and add to broth. Return to stove top over medium high heat. 4) Add prepared vegetables and seasonings to stockpot, adding more broth if needed to cover vegetables. Bring to a boil. Reduce heat to simmer, cover and cook until vegetables are tender, about 30 minutes. Season to taste with additional salt and pepper. Serve with crusty bread.
Sour Cream Dutch Apple Pie
Sour Cream Dutch Apple Pie (Serves 10) Pie Crust Ingredients: 1 cup whole wheat pastry flour 1/3 cup flour + for rolling 4 teaspoons sugar 6 ounces chilled salted butter, sliced 1 egg yolk 1 teaspoon lemon juice or cider vinegar 1 tablespoon cold water Beat egg yolk with lemon and water. Add ice cube to mixture and place in refrigerator until ready to use. In pastry mixer add all dry ingredients and mix to incorporate. Add chilled butter slice at a time. Mix with dough hook or paddle until dough is formed. Remove ice cube from egg mixture and add to dough with mixer going. With floured hands remove dough and place on flour dusted surface, and form into ball. Dust 2 sheets parchment paper, wax paper or saran. Place dough in center of the paper and press down with hand to form a circle. Place top sheet of dusted paper on top of dough. Roll dough out, starting at center and pushing outward. Remove top paper and then replace. Turn dough over and remove bottom paper. Place dough in 9” deep dish pie plate. Gently press dough into bottom edges of pan. With fingers form dough into a 1/2” high lip around top of pie plate. Place in refrigerator until ready to use. Apple Filling Ingredients: 1 cup sour cream 1 egg, beaten 2 teaspoons vanilla ¾ cup sugar ¼ teaspoon salt ¼ cup flour ½ teaspoon cinnamon 8 large or 16 small apples, peeled, cored and sliced Crumble Topping Ingredients: 1/3 cup flour ¼ cup pure cane sugar ¼ cup brown sugar 1 tablespoon cinnamon 1/3 cup walnut pieces 1/3 cup pecan pieces 4 ounces butter, sliced and lightly chilled Mix all ingredients except apples together until well incorporated. Add apples and fold in gently. Place filling in prepared crust, pushing apples evenly into pie plate. Place on upper shelf in 400* preheated convection oven and bake for 15 minutes. Reduce heat to 350* and bake for an additional 30 minutes. While pie is baking mix flour, spices, and nuts together in mixing bowl. Slowly add butter until topping becomes crumbly. Refrigerate until needed. Sprinkle baked pie with crumble topping mixture and bake for an additional 15 to 20 minutes, or until bubbly. Cool. Cut into 10 slices and serve with fresh whipped cream and Frangelico Carmel Sauce. Frangelico Carmel Sauce Ingredients: ¼ cup water 1 cup sugar ¼ cup Frangelico liquor ½ cup heavy whipping cream 1 tablespoon vanilla 4 ounces butter, cubed Over medium heat in a heavy saucepan bring water and sugar to a light boil. Scraping sides occasionally to incorporate crystals, but do not stir. Allow sugar to become amber in color. With long handled spoon carefully whisk in liquor, as sugar will bubble up. Add cream and vanilla and whisk to incorporate. Bring to a boil. Whisk in butter, 1 cube at a time. Bring to a boil. Remove from heat. Serve slightly warmed. Wine Pairing: Valley of the Moon, Sonoma CA If you are not a heavy Chardonnay drinker, this is a good pick. Citrus and mineral aromas with a hint of vanilla and a touch of spice, make for a perfect pairing with apple pie or while making apple pie.
Apple Cake
Apple Cake A delicious fall dessert. Serves 18. We have a few apple trees on the ranch, and this year we had a hearty crop. I use them in preparing sweet fall treats, including pie’s, sauce and apple cake. The apple cake is one of my favorites, it’s easy, and oh so good. Because they freeze well, I like to make up a few extra’s to have on hand. Delicious for breakfast, or serve with caramel sauce and fresh whipped cream, for an elegant dessert. Note: I often split the flour using half whole wheat baking flour and half all purpose flour. Ingredients: 3 cups flour 1 Tb.. baking soda 1 Tb. cinnamon 1½ tsp. nutmeg or allspice ½ tsp. salt ¼ cup butter, softened 3 cups sugar 3 eggs 3 cups applesauce 3 cups apples, peeled and finely chopped or flash processed Instructions: Preheat oven to 400*. Butter a 13”x9” cake pan or two, 9” round cake pans. Mix all ingredients together with electric mixer, until batter is well incorporated. Pour into prepared pan and bake for 35 minutes for round pans and 45 minutes for rectangular pan. Serve with a little caramel sauce and fresh whipped cream! Happy fall. Cheers! Jill
Zucchini Salad (serves 2)
Ingredients: 1 medium zucchini 1/3 cup water 1 Tb. basil pesto grated parmesan 1 cup cherry or pear tomatoes fresh basil salt & pepper Cooking Directions: Using a vegetable peeler, peel zucchini in ribbons. Heat water in pan over medium high heat. Add zucchini and cook until al dente, about 3 minutes. Add basil pesto and toss. Using fork twirl zucchini into desired portion and transfer to plate or pasta bowl. Garnish with tomatoes, parmesan and fresh basil and season with a pinch of salt and a twist of fresh cracked pepper. Fresh and very easy. You will love this!
Firecracker Coleslaw
Ingredients: 1 head Green Cabbage, halved and sliced thin 1 Red Onion, halved and sliced thin 2 Carrots, grated 1 cup Pepperoncini, de-stemmed and flash processed Dressing: ¼ cup Mayonnaise ¼ cup Rice Vinegar 1 small tube Wasabi 1 Tb. Black Pepper 1 tsp. Salt Mix in blender and pour over vegetables, toss to coat and season to taste. Best if made the day before.
Mousse au Chocolate
This is my own concoction. I use both a high quality bittersweet chocolate as well as a high quality milk chocolate. The addition of beaten egg whites gives it an extra lightness with out compromising its rich creaminess! Ingredients: 6 oz. Bittersweet Chocolate 6 oz. Milk Chocolate 1 pint Heavy Whipping Cream 1 Tb Cointreau 4 Eggs, separated In heavy saucepan over low heat, add 1 cup cream and chocolate. Melt together stirring occasionally. Mixture should never become hot. Meanwhile, in electric mixer, beat remaining cream until stiff, scrape into other bowl and place in refrigerator until needed. Place egg yolks into mixing bowl and beat until pale. While mixer is running slowly add in chocolate mixture. Mix thoroughly to incorporate and aerate. Transfer chocolate mixture to a large bowl, cover and refrigerate until mixture is slightly cool, but not set. Gently fold whipped cream into chocolate mixture in 3 small batches. In a well chilled mixing bowl, beat egg whites until stiff. Gently fold in beaten egg whites to chocolate mixture until well incorporated. Spoon mousse mixture into steamed glassware and refrigerate until set. (3 hours or up to 3 days in advance.) Garnish mousse with additional whipped cream, dark chocolate shavings or fresh fruit.
Chocolate Oblivion Mud Cake
February equals, chocolate, chocolate and more chocolate. At our house we try to eat healthfully, but we do not deny ourselves the occasional decadent dessert. Especially if they are homemade. The successful making of desserts requires careful construction, with each ingredient being accurately measured, and a little love too. This months recipe is definitely decadent, but other than measuring correctly, it is super easy to make. It refrigerates or freezes nicely for later uses. Happy Valentines! Cheers – Jill
Red, White & Blue
A favorite of any who have tried. Serve as a main dish or as a delicious accompaniment to a Wild Idea Buffalo Burger or Steak! Serves 4 as entrée, or 6 as side dish. Ingredients: 8 oz. Penne pasta, cooked to a firm el dente 1 Tb. butter 1 tsp. olive oil ½ onion, diced 2 cloves garlic, minced 4 oz. Portabellini mushrooms, sliced ½ cup sundried tomatoes, julienned 2 cups white wine + ¼ cup heavy cream ¼ cup freshly grated parmesan ½ cup fresh basil, julienned 4 oz. crumbled blue cheese Prepare pasta, rinse under cold water and set aside. In heavy 4 qt. saucepan, over medium high heat, add butter and olive oil. Add onion and sauté until tender. Add garlic and mushrooms and sauté for an additional 3 minutes. Add sundried tomatoes and stir to incorporate. Add white wine and bring to a full boil. Reduce heat and let simmer. Reduce liquid to half. Add cream and parmesan, stirring to incorporate. Increasing heat to bring to full heat. *If sauce becomes to thick add a splash more of wine. Add basil and stir. Divide pasta between 4 plates. Top with 1 oz. each of crumbled blue cheese. Garnish with fresh basil floweret. Makes a great main dish, but also excellent served as a side dish with sliced buffalo roast or grilled buffalo steak. Absolutely delicious! Wine Pairing: 2007, Cupcake Merlot, Central Coast, CA This dark and earthy merlot has subtle hints of cherry and chocolate. Thick on the palate, with a smooth full finish, makes this a wonderful compliment to the rich pasta dish.
Zucchini Bread
A plentiful crop of Zucchini this year, produced some seriously delicious, healthy Zucchini Bread. 1½ cup wheat flour 1 ¼ cup unbleached all purpose flour ¼ cup flax or cracked wheat 1 cup walnuts/pecans, ground 1 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon 2 tsp. salt ½ cup pure cane sugar ½ cup pure cane brown sugar 1 cup light olive oil 3 eggs Zest & juice of 1 lemon 4 cups packed grated Zucchini 1.) Mix ingredients adding one at a time in order as listed, mixing well. 2.) Pour mixture into 2 lightly oiled loaf pans. 3.) Bake at 350* for 1 hour or until firm. 4.) Let rest at room temperature until completely cooled. Zucchini bread is best after it rest for awhile. It can also be stored in the refrigerator and freezes nicely. Slice and serve with butter or cheese. It is also a great accompaniment for stews and roasts. Wine Pairing: Campo Viejo Tempranillo Reserva 2004: From the Rioja region of Spain, this is a medium bodied red, layered with a nice balance of fruit, a bit of ash and mineral, and a full soft finish. Goes nicely with hearty breads and cheese, but would also stand up well to stews and roasts.
Spring Asparagus Soup
Spring Asparagus Soup (serves: 4 entrée servings or 6 first course servings) This elegant soup is made often in our house, when Asparagus is at its best. Ingredients: 2 teaspoons basil olive oil 2 teaspoons organic butter ½ onion, chopped 1 bunch asparagus, chopped (broccoli may be substituted) 6 oz. spinach ½ cup cilantro, chopped 3 cups organic chicken stock or vegetable stock 2 tablespoons lemon juice 1 teaspoon salt 1 tablespoon black pepper 1 pinch cayenne 1.) Over medium high heat, heat oil & butter in 3 qt. soup pot. 2.) Add onion and sauté until tender, but not brown. 3.) Add asparagus and sauté for 3 minutes. 4.) Add spinach, cilantro, 1 cup of stock, lemon juice and seasonings, cover, reduce heat to low and simmer for 4 minutes. 5.) Place all ingredients in blender, add remaining stock and puree until smooth. 6.) Return to soup pot and bring to full heat. Season to taste, and garnish with fresh cilantro sprig. A drizzle of cream is optional. Wine Pairing: Groth Vineyards, Napa Valley, 2008 Sauvignon Blanc Essence of citrus and hints of melon make this wine nicely balanced. Crisp yet full and well rounded.