Pies

Holiday Menu Ideas

December 20, 2016

Everyone who’s cooking for the holidays wonders what he or she should make for the holidays. I like to keep it simple and typically follow the “don’t experiment on your guests” rule.

Hors D’oeuvres
Mini Crab Cakes With Remoulade Sauce
Cold Seafood Platter (Lobster Tails, Jumbo Shrimp, Jumbo Lump Crab Meat)
Stuffed Mushrooms (Crab, Sausage, Cheese Stuffing)
Chicken Tenders With Honey Mustard Sauce
Chicken & Beef Satay With Asian Dipping Sauces
Jumbo Shrimp Cocktail Platter With Cocktail Sauce
Grilled Shrimp With Aioli
Mini Southwest Chicken Quesadillas With Salsa
Beef Franks In a Blanket With Whole Grain Mustard Sauce
Antipasto Platter With Imported Meats, Cheese, Peppers, And Olives
Assorted Mini Quiche
Bacon Wrapped Sea Scallops
Grilled Citrus Shrimp With Mango Aioli
Tenderloin Of Beef On Crostini With Horseradish Sauce

Salads
Mesclun Salad With Goat Cheese, Maple Candied Walnuts, Dried Cranberries And Balsamic Vinaigrette
Traditional Caesar Salad With Croutons & Shaved Parmesan Cheese
Traditional Caesar Salad With Shrimp Or Chicken

Dinner
Chicken Or Veal Marsala (Sautéed With Fresh Mushrooms & Red Roasted Peppers With Marsala Wine)
Chicken Or Veal Francese (Bathed In Light Egg Batter & Sautéed With White Wine & Lemon Sauce)
Chicken Or Veal Picata (Sautéed With Artichoke Hearts With Lemon Caper & White Wine Sauce)
Chicken Or Veal Parmigiana (Breaded & Sautéed Crispy, Topped With Marinara Sauce, Mozzarella & Parmesan Cheese)
Poached Salmon With Dijon Dill Sauce
Stuffed Filet Of Sole (Stuffed With Crabmeat & Baked With Lemon, Butter & White Wine)
Roasted Tenderloin Of Beef (Serve With Mushroom Sauce Or Creamy Horseradish Sauce & Oven Roasted Potatoes)
Roasted Turkey Breast (Serve With Traditional Stuffing, Gravy & Mashed Potatoes)
Smoked Country Ham (Serve With Roasted Sweet Potatoes & Whole Grain Mustard)
Cheese Ravioli With Marinara Or Bolognese Sauce
Manicotti Stuffed With Ricotta Cheese, Spices & Parmesan Cheese (Topped With Marinara Or Bolognese Sauce)
Stuffed Shells With Ricotta & Parmesan Cheese (Topped With Marinara Or Bolognese Sauce)
Baked Rigatoni With Herb Ricotta & Topped With Mozzarella Cheese
Classic Meat Lasagna
Vegetarian Lasagna
Flour Cheese Lasagna (Ricotta, Parmesan, Romano & Mozzarella)
Eggplant Parmigiana
Eggplant Rollatini
Sausage & Peppers In Tomato Sauce
Sausage & Broccoli Rabe Sautéed In Olive Oil & Garlic
Tuscan Sausage Cook With Broccoli Rabe & Cannelloni Beans In Creamy Tomato Sauce

Desserts
Pies
Cakes
Cookies
Zabaglione

www.tinynewyorkkitchen.com

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen

Pies

December 17, 2016

There are four versions of classic pie dough. 1. All butter dough has excellent flavor, but can be tricky to use. 2. Butter and shortening dough is flakier and more tender. It browns slightly faster than all butter dough, but has less shrinkage and holds its shape better during baking. 3. Lard pie dough creates the flakiest, crispiest, and most tender dough of all, but the flavor is fairly bland. This dough also has the least amount of shrinkage when it bakes and it browns more slowly. 4. Butter and lard dough has superb flavor and texture. The ratio of butter to lard or butter to shortening varies from recipe to recipe, but most call for half butter, half alternative fat.

Starting with cold ingredients are key to a flaky crust. Using ice water and cold fat (butter or shortening) is important. Chill the dough for about an hour before rolling to help prevent sticking. When the pie crust goes in the oven, the cold shortening will stay solid long enough for the crust to set, creating small pockets in between the layers of dough as it melts resulting in a flaky crust.

Minimal handling is very important in helping to achieve a tender crust. Handle the dough just enough to mix it and roll it. Proper rolling is another way to avoid excess handling. Roll the dough from the center out, lifting the rolling pin after each roll.

To avoid soggy bottom crust in your fruit pie, get the filling into the piecrust and into the oven quickly. Drain off any excess juice in the bowl before pouring it into the piecrust.

For double crust fruit pies, cut slits in the top crust to allow steam to get out. The escaping moisture will help prevent soggy crusts.

Bake your pie in the lower third of the oven since this will allow the bottom crust to become crisp while the top shouldn’t get overly browned.

To cut down on the sugar in fruit pies, mix in a teaspoon or two of baking soda to the fruit before adding any sweetener. Then start out with adding 1/4 to 1/2 the amount of sugar that you normally would. The baking soda neutralizes the acid in the fruit, which means that it needs much less sweetening.

Allow the pie to cool 2 to 4 hours on a rack to room temperature or until barely warm, before slicing to ensure that the filling is set and will not run.

Slice apples thinly for apple pie. Thick slices promote air space and create a gap between the fruit and the crust and this may lead to a soggy crust.

Cornstarch is a good thickener to use with fruit to make a filling because it does not impart its own flavor and yields the smoothest texture. It also does not thin when reheating a slice of pie.

To enjoy fresh apple pie during the winter, freeze your prepared pie filling. Just cut up and slice your apples and toss them with whatever seasonings and thickener you normally put in your pie filling. Then freeze in a greased pie pan and when the apples are hard, lift them out and wrap for long-term freezing. When you want to enjoy an apple pie, all you have to do is place the ready-frozen pie filling in a crust and bake according to the recipe.

Baking a pie with a raw fruit filling will take a little longer than one with pre-cooked filling, about an hour longer. When using a pre-cooked filling, pies bake at a higher temperature for a shorter period of time, just enough to thoroughly bake the crust and heat the filling.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserve

Lattice Crust 101

November 8, 2016

Lattice Crust 101

Creating a lattice crust isn’t as difficult as it looks. Follow these easy steps and you’ll have a pretty and traditional looking pie.

Using a pastry cutter or knife, cut pie crust into 1 inch strips. Trim off the ends.

Lay on top of the filling, leaving a 1 inch space between each piece. Overlap each piece to form a lattice.

Secure the edges by pressing down onto crust with a fork. Trim off any excess dough.

www.tinynewyorkkitchen.com

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

The Best Apples For Apple Pie

October 26, 2016

The Best Apples For Apple Pie

It’s apple pie season and it’s important to choose the best apples for apple pie. Choosing the right apples for baking can be a daunting task. I mean, seriously, there are over 7,5000 apple varieties. When it comes to pie not all apples are created equal. Choose a mix of firm & tart and firm & sweet varieties. Doing this adds diversity and depth of flavor, while holding their shape during the cooking process. No one wants a mushy pie.

Braeburn: A Firm & Sweet/Tart Variety Originating from New Zealand, Braeburn has a skin that’s muted red with golden-yellow undertones and tinges of faint green. It produces a firm, crisp bite and offers a pleasing balance between sweet and tart. Firm to the touch and great for baking as well as eating raw. Excellent when paired with Honeycrisp. Can be found in most supermarkets.

Granny Smith: A Firm & Tart Variety Classic green apple is firm, slightly sour, and perfect for pie making. It’s available everywhere.

Esopus Spitzenburg: A Firm & Tart Variety This is an heirloom variety that has flavors bright enough to make an excellent snack or pressed into cider. You’ll find this variety at farmers’ markets and makes a delicious pie filling.

Northern Spy: A Firm & Tart Variety Northern spy is thought to be the best apple variety for pies. Difficult to find at supermarkets, but many farmers’ markets have them.

Idared: A Firm & Tart Variety This tart and spicy apple is bright red in color when fully ripe. Not so easy to find in supermarkets, but popular at pick-your-own orchards and farmers’ markets.

Pink Pearl: A Firm & Tart Variety This variety is delicious and you’ll want to seek this variety out. Difficult to find, but can be found at some pick-your-own orchards. Search online in your area for a place to Pink Pearl.

Ginger Gold: A Firm & Sweet Variety Ginger Gold is a baker’s champion. This delicately sweet and crisp variety works well in pies, muffins, and cakes. Can be found in most supermarkets during autumn.

Golden Delicious: A Firm & Sweet Variety This is a mild tasting variety and is best when paired with heftier flavors. Very popular in the U.S. and can be found in any supermarket.

Honeycrisp: A Firm & Sweet Variety This is a crisp and predominately sweet variety. Very popular in the U.S. and can be found in most supermarkets. Great when paired with Braeburn for pie making.

Jazz: A Firm & Sweet Variety Great for eating raw as well as pie making. From New Zealand and can be found in most supermarkets.

Jonagold: A Firm & Sweet Variety A cross between Jonathan and Golden Delicious varieties. Sweet and tart flavor and can be used on its own. Can be found in both supermarkets and farmers’ markets.

Pink Lady: A Firm & Sweet Variety The perfect combination of sweet and sour. Pink Lady is excellent for baking as well as eating raw. Can be found in supermarkets and farmers’ markets.

A Word About McIntosh Apples: Mcintosh variety is a popular choice for many bakers, but I don’t recommend them on their own if you’re using them for pies. They just don’t hold up well to heat and tend to cook down into a sauce before the pie crust is done cooking. If you love the flavor of McIntosh apples and just have to use them in pies then combine them with a much firmer variety like Pink Lady, Jonagold, Honeycrisp, or Northern Spy.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

5 Ways To Use A Vegetable Peeler

September 13, 2016

5 Ways To Use A Vegetable Peeler

The humble vegetable peeler has hidden talents.

Easily Peel Fruit: To peel soft fruits and vegetables, like tomatoes and peaches, you usually have to briefly dunk them into boiling water. Using a good vegetable peeler is so much easier and faster. Look for peelers with serrated blades for the best results and select not-too-ripe fruit.

Shaved Cheese: Give salads, pastas and roasted vegetables a restaurant-style finish by garnishing with generous amounts of shaved Parmesan or pecorino romano cheese.

Vegetable Pasta: Shave long strips of zucchini, carrots (even sweet potatoes and squash) to transform them into pasta substitutes. Serve raw or briefly steamed with your favorite sauce, or toss with a vinaigrette for a fresh and nutritious salad.

Spreadable Butter: Is there anything worse than trying to butter toast or bread with rock hard butter straight from the fridge? Use a vegetable peeler to scrape off thin and perfectly spreadable butter ribbons.

Chocolate Curls: Peel the edge of a slightly softened chunk of chocolate to create curls, or the flat surface of very cold chocolate to make shavings. Keep your creations in the freezer and use to garnish cakes, pies, puddings and seasonal fruit.

www.tinynewyorkkitchen.com

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Thanksgiving Cooking Tips

November 24, 2014

Thanksgiving is nearly here. If you’re hosting Thanksgiving dinner don’t panic. Here are some important tips that will help you get organized and ensure that your meal goes smoothly and tastes delicious. What’s important is enjoying being with family and friends.

  1. Plan your menu according to the number of guests you’ll have.
  2. Order your turkey! Just how big should your turkey be? It’s recommended to have at least 1 1/4 pounds per person. If you round up a bit from that number, you’ll be able to enjoy leftovers.
  3. Finish your food shopping, and pick up your turkey two days before Thanksgiving. I hope that you’re turkey is a fresh one at this point. How long does a frozen turkey take to defrost? You’ll need to allow ample time to defrost your turkey in the REFRIGERATOR. Turkeys less than 12 pounds will take as long as two days to defrost. A turkey more than 20 pounds can take up to five days to defrost.
  4. Prepping is important. Make pie crust and store in the refrigerator. Finish any baking (cornbread, muffins, pies). Peel and cut potatoes, and store in water in fridge.  Make fresh cranberry sauce. Cut carrots, celery, onions, and mushrooms for stuffing. Sauté and store in fridge.  Place white wine in fridge to get nice and chilled.
  5. The day before Thanksgiving prep green beans, Brussels sprouts, cauliflower, or any other vegetables, and store in a Ziploc bag in the fridge. Set the table and label serving dishes.
  6. Thanksgiving Day prepare stuffing and other side dishes. Prepare turkey for roasting and place in oven at determined time. If you choose to stuff the turkey, do it right before you put it in the oven. Take stuffing out of the turkey immediately after cooking. While turkey is roasting, make mashed potatoes.
  7. How do you know when your turkey is done? Use a meat thermometer inserted into the meatiest part of the turkey. Wait for the reading to reach at least 165 degrees. If you’ve stuffed the bird, make sure that also reaches the same temperature for food safety purposes. 
  8. Those glorious leftovers! If you refrigerate the turkey within two hours of serving, your leftovers will last three to four days. 
  9. Try to relax and wait for your guests to arrive.
  10. Have a wonderful Thanksgiving!

"Work With What You Got!"

Victoria Hart Glavin Tiny New York Kitchen

 

 

Blueberry Basics

June 2, 2013

BlueberriesBlueberry Basics

Select blueberries that are plump and juicy.  You will want to make sure that they have NO trace of mold or discoloration.  Look for firm and uniformly sized blueberries that are deep in color.

Store your blueberries in the refrigerator in a moisture-proof container for up to 3 days.  If you will be eating your blueberries within 24 hours of picking then store them at room temperature.  If you would like to use them at a later date then just pop them in the freezer.  Make sure NOT to wash them before freezing.

Prepare your berries by washing just before using them.

Uses for blueberries are virtually endless. They can be eaten out of hand, in pies, pancakes, salads, salsa, jams, jellies and cakes.  Be creative and create your own blueberry dishes!

Blueberry Pancakes

Pre-Baked Pie Crust: Five Steps For A Perfect Pie Crust

January 17, 2013

Pre-Baked Pie Crust: Five Steps For A Perfect Pie Crust

A pre-baked pie crust (sometimes called a blind baked pastry case) is one that has been partially baked without a filling so it can still cook and crisp thoroughly if the filling needs a shorter time to bake than the pastry.  Pre-baking a pie crust also stops the pastry from getting soggy by a moist filling. 

  1. Prick the base of the pie crust all over with a fork to stop the pastry from bubbling up and getting out of shape.
  2. Chill the pie crust in the refrigerator for at least 15 minutes before baking.  This will stop it from shrinking during baking.  Preheat your oven to 350º F.
  3. Place a large piece of parchment paper inside the pie crust, then fill with baking beans or uncooked rice.  Ceramic beans or pie weights are available from most cooking stores or Amazon.  Make sure that the paper is touching the pastry, eve at the edges.
  4. Bake for 10 to 15 minutes for a large pie crust or 8 to 10 minutes for a small one until the pastry is cooked and opaque. 
  5. Carefully remove the parchment paper and the beans/rice/weights and then return the empty pie crust back in the oven for 10 minutes for a large pie crust or 4 to 5 minutes for a small one.  When it is ready the base will be a sandy color, dry and crisp.  The top edges of the pie crust should be golden.  Leave in the pie tin or pie plate and continue with your chosen recipe.

Very Cherry Pie

July 21, 2012

I just made my Very Cherry Pie today. 

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