Category: Recipes

Buttermilk biscuits in 4 minutes

Buttermilk biscuits in 4 minutes

I made this article and movie to show that if you can make buttermilk biscuits from scratch in 4 minutes, there is no reason to resort to mixes or refrigerated (oy!) dough. The recipe is just

  • 2 cups flour
  • 1 Tb baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1/3 cup unsalted butter
  • 2 cups plus 2 Tb buttermilk

Here’s the whole movie:

And after baking 10 minutes at 450 F, you have hot, tender, layered biscuits.

It’s that simple.

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Chicken Noodle Soup in an Instant Pot

Chicken Noodle Soup in an Instant Pot

There is nothing more comforting than a bowl of chicken soup with noodles, and you can make in an Instant Pot with very little effort and just over an hour elapsed.  Our recipe here is for a 6 quart Instant Pot, but it will work in an 8 qt just as well, and you could make more there for larger groups if you wanted.

  • 1 4 lb chicken, cut into serving pieces
  • 2 cups water
  • 2 tsp salt
  • 1 leek, cut into 3-inch pieces, use the white part and a little green part.
  • 2 carrots
  • 2 stalks celery
  • 1 bay leaf
  • 1 tsp dried thyme
  • 4 cups water
  • 6 oz noodles (half a bag)
  • Parsley

 

  1. Put the cut up chicken pieces in the Instant Pot, and add 2 cups of water and the salt.
  2. Close the pot and cook for 20 minutes using the Poultry setting or the manual setting.
  3. Do a quick release and remove the meaty pieces and cut the meat off, and set aside.
  4. Add all the bones back into the pot, add 4 more cups of water and the bay leaf and thyme
  5. Add the leek, one stalk of celery and one large carrot, cut into pieces.
  6. Cook for 45 minutes on manual high pressure.
  7. Cut up the chicken meat to add to the soup later.
  8. Meanwhile, cut up the other carrot and celery and sauté in butter over low heat until softened.
  1. Quick release and remove the bones and cooked vegetables.
  2. Strain the broth to remove debris and pour it back into the pot.
  3. Bring the broth to a boil using the Sauté setting and add about 6 oz of dried noodles. Cook, loosely covered for 7 minutes.
  4. Add the cut-up chicken and the sautéed vegetables and stir together.
  5. Ladle into bowls and sprinkle a little parsley over each bowl.
  6. Serve at once, with a little bread and butter on the side.

And there you have it. A delicious comfort food in little more than an hour.  You may have some chicken left, but toss it into any leftover soup and freeze it for another day. You can always add more stock when you serve it a second time.  We figure this makes at least 4 hearty servings. And since my mom always served bread and butter with soup, I do too!

German chocolate cake you’ll love

German chocolate cake you’ll love

This fairly easy recipe is a simplification of the one on the Bakers German Chocolate bar. We show you a few shortcuts. Some people make this light cake and just decorate it with the coconut-pecan topping. We do that but ice the sides with chocolate buttercream icing to hold it all together.

  • 4 egg whites
  • 4 oz German Sweet Chocolate
  • ½ cup water
  • 1 cup (2 sticks, 8 oz) softened unsalted butter
  • 2 cups sugar
  • 4 egg yolks
  • 1 tsp vanilla
  • 280 g cake flour (2 ½ cups sifted)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • 3 lined 8” cake pans
  1. Preheat the oven to 350˚ F
  2. Beat the egg whites in your mixer until stiff. Remove to another bowl until needed.

3. Cream the butter and sugar in an electric mixer

4. Add the egg yolks one at a time, beating after each addition.

5. Put the chocolate in a bowl with the water and heat in a microwave for about 90 seconds until melted. Stir until uniform.

6. Add the vanilla to the sugar-butter mixture and beat in the chocolate.

7. You don’t really need to sift and measure the flour, as we described in this article. One cup of sifted cake flour weights 112g, so just weigh 280 grams (which is 2 1/2  cups sifted) into a bowl and add the soda and salt. Stir briefly to mix.

8. Add the flour mixture alternately with the buttermilk.

9. Fold in the egg whites by mixing in ¼ of them and then folding the rest in using a rubber spatula, dipping a turning the blade to mix in the whites without deflating them.

10. Line the 3 cake pans with parchment using the technique we described here. Butter the pans and the parchment.

11. You now need to separate the batter into 3 equal parts. We do this by weight. The stand mixer bowl and contents weighed 3606g, and we know the empty bowl weights 1014g, so the contents weighed 1578g. Thus, we need to put 526g of batter in each of the 3 cake pans. We put each cake pan on the scale, press the tare button to zero it, and add 526g of batter. The third pan is always a little short because some batter sticks to the sides and to the spatula. So we steal a little from each of the other two pans to make them about even. It is still easier than eyeballing it!

12. Bake the cake in the pans for 30-35 minutes, until the cake starts to pull away from the edge, and a toothpick comes out clean.

3 baked

13. Let the cakes cool on a cooling rack, and then take the cakes out of the pans and let them cool completely.

Cake Filling

  • 8 oz evaporated milk (This is 1 1/3 6 oz cans)
  • 1 cup sugar
  • 3 beaten egg yolks
  • ½ cup butter (1 stick) cut up
  • 1 tsp vanilla
  • 1 1/3 cup sweetened, shredded coconut
  • 1 cup chopped pecans
  1. Combine the evaporated milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook and stir over medium heat until thickened. Stir constantly to avoid burning.
  2. Allow the liquid to come to a slow boil but keep stirring to avoid sticking.
  3. Remove from heat and add the coconut and pecans.
  4. Chill in the refrigerator until cool enough to spread.

Buttercream frosting

  • 2 lb confectioners sugar
  • 2 sticks (8 oz) butter, cut up
  • ¼ cup milk (approximately)
  • 3 oz baking chocolate
  1. Combine the sugar and butter in a food processor and pulse until mixed.
  2. Add the milk until spreadable
  3. Melt the chocolate in the microwave for about 1.5 minutes at 50% power. Stir until uniform and then add to the buttercream mixture and pulse until uniform. This will make more frosting than you need, but you will use about ¾ of it.

Assembling the cake

It is easiest to ice the cake on a little rotating cake platform, but if you do, be sure to start with a cake cardboard under cake, as the layers are delicate and won’t pick up easily to move to a cake cover later.

  1. Place one solid layer on the bottom and carefully ice it with the filling. If the filling is too cold to spread, warm it for 15 sec on the microwave.
  2. Place a second layer on top and ice it either with the chocolate buttercream frosting or with the filling. You will have plenty of both. Place the third layer on top and ice the top with the filling.
  3. If any of the sides protrude, trim them off so the sides are relatively uniform. Ice the sides with the chocolate buttercream, using a spatula dipped in milk to smooth the outside of the cake. Let it dry for half an hour before serving.

sliced

 

 

A quick way to line cake pans

A quick way to line cake pans

Most cake recipes suggest you line the bottom of your cake pans with waxed paper (old school) or baking parchment (new school). Well tracing and cutting out those circles for 2 or 3 cake pans is a lot of trouble. Here’s an easier way.

pan and parchment

Cut a square of baking parchment, a bit bigger than you cake pan. For 8” cakes, cut a 9” or 10”  square. It doesn’t have to be very accurate or even square: a rectangle will do just fine. We’ll cut off the excess as we go along.

Fold the square diagonally so that the left edge meets the top edge.  This establishes that square. Any left on the bottom will be cut off.

Fold that triangle in half down the middle.

Then, keep folding down the middle until you have a little pointed triangle.

Lay that triangle on the bottom of the cake pan with the point at the center, and cut off the triangle at the edge of the pan.

Then, unfold it. It should be a circle that will just fit in your cake pan. If it is a little big, just refold it and cut off a little more.

lined pan

Then, butter the pan, lay the liner inside, and butter it, too.  That’s really easy. I did all 3 cake pans in about a minute! See the top picture for all three!

Chicken pot pie using an Instant Pot

Chicken pot pie using an Instant Pot

Chicken pot pie is an absolutely delicious comfort food for these cold winter days. Our version makes meaty chicken pies using the meat of a whole chicken and makes the stock for the stew base out of the carcass. It’s not a lot of work, but with the time it takes to cook the chicken and make the stock, the elapsed time is probably an hour a half. However, there is very little actual labor. In this version, the crust for our pie is buttermilk biscuits, from this recipe.

  • One whole frying chicken, 3 ½ to 4 pounds
  • 5 cups water, or more
  • 3 carrots, peeled
  • 1 whole leek, split
  • 2 stalks celery
  • 1 cup frozen peas
  • 1 bay leaf
  • Salt, pepper
  • 4 Tb butter
  • ¼ cup flour
  • ½ cup light cream
  • 1 recipe buttermilk biscuits.
  1. Cut the chicken into serving sized pieces, pulling off as much of the skin as you can.
  2. Put the chicken pieces in the Instant Pot, on the trivet and add the water and salt.
  3. Cook in the Instant Pot, using the Poultry setting for 15 minutes, 20 it the chicken is really big.
  4. Use Natural Release to let the chicken and water cool so it doesn’t spurt when you release the pressure.
  5. Remove the legs, thighs and breasts and cut the meat off and reserve. Put the bones back in the pot.
  1. Add 2 carrots, the leek, the bay leaf and 1 stalk of celery.
  2. Close the pot and cook using manual for 30 minutes to make chicken stock.
  3. Meanwhile, make the biscuit dough and preheat the over to 375˚
  4. Cut the remaining carrots and celery into small slices and saute in 2 Tb of the butter in a covered saucepan for about 20 minutes. We usually add the carrots first, and the celery 5-10 minutes later.
  1. Open the pot after the 30 minute cooking. Since it isn’t as full now, you probably can use Quick Release. If it starts to spurt, just let it cool another 5 minutes and it will easier to open.
  2. Melt the remaining 2 Tb of butter in a large, say 4-quart pan, and add the flour. Cook the flour in the butter for 30 seconds, and then scoop out some chicken stock, a cup or so at a time and cook into the flour. You should be able to incorporate and thicken about 4 cups of stock.
  1. Add the sautéed carrots and celery to the developing. If the gravy seems too thin, you can cook a couple more Tb of flour in some butter in the now emptied saucepan and add some stock to it. Combine with the original gravy in the pot,
  2. Add the chicken to the pot, the cream, and the frozen peas.
  3. Cook until heated through and pour the chicken mixture into a casserole dish
  1. Top with about 10 biscuit rounds.
  2. Bake in the 375˚ for 15 minutes.
  3. Serve the casserole dish with a ladle to life out the biscuits and chicken. Serve with butter for the biscuits.

Note: Another approach is to put the chicken mixture into soup crocks. For a crust, roll out some puff pastry, and brush with a small of egg-water mixture. Bake for 15 minutes as above.

in ramekins

Either way, this serves at least 4 people. We put the other half of the chicken mixture in these soup crocks to freeze for another meal.

Delicious southern buttermilk biscuits

Delicious southern buttermilk biscuits

Our recipe for biscuits is really very simple, with flour, baking powder, baking soda, salt, unsalted butter and buttermilk. And it took a leap into high quality when we decided to fold and roll the biscuit dough, like you do when making croissants. Otherwise, it is much like hundreds of other recipes.

If you add salt, why do you use unsalted butter? Because unsalted butter has much less water in it than salted butter and works much better for pastry.

There have been a spate of articles in the past few months about why Northerners can’t make biscuits as good as Southerners do (and here we mean the Southern and Northern United States.)  See also “Why Most of America is Terrible at Making Biscuits.

flour-bleached-self-risingOne such article “Here’s why Southern Biscuits are Better” explains that southern cooks use a soft wheat flour like White Lily which has a much lower protein (and gluten) content, about 8-9 %, while an all purpose flour like King Arthur can be 11.7%. King Arthur All Purpose flour is close to bread flour which is 12.7%, while White Lily has the texture of cake flour, which is 6.9% to 7.1% for various brands.

 

 

Well, the authors of the two articles above point out that Southern biscuit makers use the low protein White Lily Flour, which is only available in the southern U.S., despite being distributed by Smuckers. You can, of course, buy it on line for a premium price and we did, to see what the difference really is.

[If you want to create a substitute for White Lily flour, you can mix ½ cake flour (7%) with ½ Gold Medal All Purpose (10.5%), which gives you a flour that is 8.75 % protein.]

Our Northern Recipe

We made our biscuits using our normal recipe:

  • 2 cups flour
  • 3 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • Unsalted butter, 1/3 cup or 2/3 stick or 76 g
  • About 1 cup of buttermilk

In our recipe, we mix all the dry ingredients, and then cut in the butter using a pastry blender (or two forks).  Then, we add the buttermilk and mix it in with a fork and roll out the dough. We recently found that we had a pastry marble, which helps keep the butter cold, and we rolled out the dough on the marble. Then, and this is significant, we folded the dough into thirds and rolled it out again. We repeated that twice more, thus making more buttery layers within the biscuits. The resulting biscuits are excellent.

Southern Biscuits

White Lily Flour is commonly sold as Self-Rising, which means that every cup of flour has 1 ½ tsp baking powder and ½ tsp salt already added. White Lily is also bleached, which weakens the gluten a bit more, so this could also change the biscuit characteristics. (You can buy the non-leavened version as well.)

The recipes we looked at simply vary in the quantity of flour and shortenings. This one is pretty typical.

  • 2 ½ cups self-rising flour
  • 4 oz (1 stick) unsalted butter, frozen
  • 1 cup chilled buttermilk.

The one difference is that the butter is frozen and you shred it in a box grater or a food processor. We found that it took so much kinetic energy to shred the butter in the box grater, that the it began to soften, so we switched to the food processor instead.

foldedAs before, we mixed the butter in with the pastry blender and added the buttermilk. One cup is a bit stingy, and we added a bit more buttermilk to make a workable dough. We rolled out the dough as before, (on our pastry marble) and folded it into thirds and rolled it out 3 times as before. Some recipe writers claim that you should cut out the biscuits without twisting your biscuit cutter, so we did that too for both batches. This may be just an old custom without a lot of science behind it, though.

 

We baked both biscuits for 10 minutes at 450˚ F. The White Lily ones were a bit taller since there was more flour in the dough recipe and thus the dough was a bit thicker when rolled out on the marble. So we baked these Southern biscuits a bit longer until they began to brown.

both baked

How are the biscuits different?

The King Arthur biscuits are a little darker and the White Lily a little lighter, because the White Lily flour is bleached. But the taste and texture of the two are very similar. Since we had to cook the taller White Lily biscuits a bit longer, the bottoms were a bit thicker and crunchier than those from King Arthur flour. However, see below on this point.

both split

The crumb and texture of the two biscuits are very similar and both quite tasty. (See the picture at the top of the article, as well.) We just didn’t find much difference. The secret seems to be the layers of butter from folding and rolling, and both biscuits have that nice buttery flavor.

crisco butterWe also tried making the White Lily biscuits using the recipe on the flour package, which commenters on the existing recipes said worked perfectly. It differs only in that the butter is replaced by Crisco. The biscuits are very pretty,  but pretty tasteless. The recipe suggests that you brush the biscuits with melted butter as shown. It doesn’t improve them much.

2 cups white lilyTo reduce the number of biscuits to the number we could roll out, we made the recipe again using just 2 cups of White Lily flour and 2/3 stick of shredded frozen butter. These were very good, but, frankly, no better than the King Arthur flour recipe.

cold butterFinally, we made the White Lily biscuits using cold, but not frozen butter, much as we made the King Arthur biscuits. These biscuits were not as tall or “layery.” Apparently the lower gluten flour affects this layering and you need frozen butter to achieve this effect with White Lily.

Our conclusion is, if you live in the South where you can buy White Lily Flour for about $2.50 for 5 pounds, go for it. But in the rest of the country, use All Purpose Flour and unsalted butter, and you will be very happy with the results.

both with eggs

 

 

Chicken baked in cream

Chicken baked in cream

Here is a simple, quick recipe you can put together in a couple of minutes and then bake for 50 minutes and serve. It’s that easy!

  • 1 frying chicken (3 ½ to 4 lbs) cut up
  • 1 4 oz stick butter
  • 1 medium onion, diced
  • 2 cups light cream
  • ½ cup dry sherry
  • Salt and pepper

 

  1. Preheat the oven to 375˚ F
  2. Cut of the chicken, discarding the backs and wing tips. Remove most of the skin.
  3. Melt the butter in a frying pan and brown the chicken parts for a few minute son each side. The chicken need not be cooked.
  4. Remove the chicken pieces to an oven-proof casserole.
  5. Season with salt and pepper.
  6. Saute the onion in the butter until softened and then add the onion and remaining butter to the casserole
  7. Add the cream and the sherry.
  8. Cover the casserole and bring the cream mixture to a slow boil.

9. Place the casserole in the oven and cook for 50 minutes

10. Remove from the oven. You should have a rich, clotted sauce.

11. Serve the chicken with rice and a vegetable. Be sure to serve the sauce, too.

plated

Serve with any vegetable you like.

Sous-vide cooking with our new Anova Cooker

Sous-vide cooking with our new Anova Cooker

Sous-vide cooking amounts to putting your food in a sealed plastic bag and immersing it in a temperature controlled water bath for an hour or so. Until recently, sous-vide cookers had cost several hundred dollars, but the latest models are about $100 and suitable for Christmas presents. Our new Anova Nano Precision cooker is just such a device, and we report here on our first experiences with it.

The essence of sous-vide cookery is immersing your food (meat, fish or some vegetables)  in a water bath at just the temperature you want the food to reach. For example, if you want a steak to have an internal temperature of 130˚ F, you put your steak in a vacuum sealed bag in a temperature-controlled water bath at 130˚ F for about an hour. The entire steak will have an internal temperature of 130˚ rather than just the middle. You finish the steak with a quick browning in a pan to give you the outer crust you’d expect.

The Anova cooker is a well-made, compact appliance that you clamp to the side of any fairly deep pot. It comes with minimal documentation (a tiny 5-page leaflet) directing you to download the Anova app for your smart phone.

This app immediately connects to the Anova via Bluetooth, allowing you to manage the settings from your phone. Use of the app is not entirely transparent: you would think that you could adjust the temperature and time from the app, bit you can actually only select times and temperatures associated with various recipes within the app: Beef Poultry, Eggs, Fish and seafood, Lamb, Port and Vegetables (Carrots and Corn only).

Steak

We bought some on-sale prime sirloin steak for our first experiment, placing the seasoned steak into a gallon zip lock bag with some seasonings.

We set the Anova for 130˚ using the app. This took a little fiddling, as it was not obvious at first ow to switch from Rare to Medium Rare. You just swipe right to move to the next temperature setting, but there was no indication on the screen that it was swipe-able. You should bring the water to temperature before putting the meat in. Since you can get tap water at 130˚, this is not too difficult. For high temperatures, you need to use your stove to heat the water, as the Anova takes quite a while to get to higher temperatures.

You slowly lower the bag into the water, letting the water pressure force out the air, and then seal the bag. It should sink in the water if you got most of the air out. We started the cooker, and an hour later had cooked, steak but with a gray exterior. We browned it in a cast-iron pan and then served it.  It was as good as the steak, which in this case was modest, but the cooker worked like a charm.

Chicken Breasts

We also followed the recipe provided with the cooker for chicken breasts.

Nearly all of these are by noted food writer Kenji Lopez-Alt. In those case, we put each of two breast halves in a separate 1 quart zip lock bag with a little oil and a sprig of rosemary and cooked them at 150˚ F for one hour. Then, we browned the chicken skin on a fry pan and deboned the breast easily. We sliced each breast up for serving and ate it with gusto. The breast was perfectly cooked and juicy, unlike nearly all other chicken breast recipes and an simple evening meal. It was great.

sliced

Carrots

carrot bag

To cook carrots, you cut them into 1-2 inch pieces, bag them and add a bit of sugar and butter, and seal them for immersion. We simply were not able to get all the air out of the bag because of the irregularity of the carrot pieces. We tried weight the bag by clamping a spoon to it, but the bag leaked and the carrots were not fully cooked. You also have to raise the water bath to 183˚ and this is beat done on the stove. You probably need to invest in a vacuum sealer to do carrots, but since we have a number of recipes for carrots already, this is not that urgent.

It’s not clear how often we’ll use our cooker, but it is very easy to use with the smartphone app and the results are really impressive. We have it in our stove drawer now for easy access.

Tuscan Chicken Pasta: Instant Pot or Not

Tuscan Chicken Pasta: Instant Pot or Not

This simple and delicious chicken pasta dish is a breeze in an Instant Pot, but since the cooking time is so short, you could just as easily make it in a 3 or 4 qt saucepan with a lid. We got the idea from this online recipe, but a quick search will bring up dozens of variations. Our recipe varies from that link mainly in we use fresh garlic instead of garlic powder, and we avoid the mysterious “Italian seasoning.”

  • 1 lb boneless chicken breasts (2 lobes of a single chicken breast)
  • 2 Tb olive oil
  • 2 tsp half-sharp paprika (Ours came from Penzeys)
  • Salt and freshly ground pepper
  • 1 medium onion, diced
  • 2 cloves garlic
  • 1 tsp basil
  • 1 tsp oregano
  • 2 12-oz cans chicken stock
  • 1 ¼ cups milk
  • 12 oz penne pasta (we used tricolored)
  • 6 oz cream cheese
  • 1 ½ cups freshly grated parmesan cheese
  • 3-6 oz sun-dried tomatoes, cut up
  • 4 oz baby spinach leaves
  1. Set the Instant Pot to Sauté, press adjust to set it to High.
  2. Sprinkle the chicken with salt, pepper and paprika.
  3. Sauté the chicken breasts for 2 minutes on each side and remove to a plate.
  4. Sauté the onions for 1-2 minutes, until softened, adding more olive oil if needed.
  5. Mash the garlic with the side of a knife, remove the skin and chop them up.
  6. Add the garlic to the sauté and cook until fragrant.
  7. Turn off the sauté heat.
  8. Add the chicken broth, basil, oregano, salt ant pepper, milk, pasta and chicken breasts to the pot.
  9. Close the pot and set to Manual and 5 minutes.
  10. When the 5 minutes is over, do a Quick Release and remove the lid.
  11. Remove the chicken to the plate and cover with foil to keep warm. It will continue to cook on the plate, so be sure to cover it.
  12. Cut up the cream cheese and stir into the pasta liquid, until it has melted and the sauce is smooth.
  13. Cut the sun-dried tomatoes into quarters or smaller and add to the pot.
  14. Add the parmesan cheese and spinach.
  15. Cut the chicken in to cubes and return it to the pot.

Serve warm, garnished with more parmesan if you like.

in bowl

In a saucepan

The recipe is pretty much the same, except that you should cook the penne pasta and chicken in the stock, covered, for 10 minutes. You may have to add more water if the stock boils down too much. It is also easier to reheat it, when everything is combined, but as it cools the sauce does become thicker.

Salted caramel chocolate tart

Salted caramel chocolate tart

Here is a great holiday pie recipe that takes only minutes to make, although it does take several hours to chill. Warm it back to room temperature when you serve it, to make cutting caramel easier, and use a warm knife.

Depending on whether you make this in a tart pan or a pie pan, this is a tart or quiche, but is simple and delicious. And, for holidays, it is easily transportable. Save the Maldon salt until just before serving so it doesn’t dissolve in the ganache.

Crust

  • 3 cups crushed chocolate cookies
  • 4 Tb unsalted butter

crust

  1. Crush the cookies in a food processor. Lacking simple chocolate cookies, we tried chocolate biscotti, chocolate chocolate chips cookies and thin Oreos with the filling scraped off. All worked well.
  2. Melt the unsalted butter in a microwave for 1 minute at 50% power and mix in with the cookies.
  3. Press the crumbs into the bottom of a pie pan or tart pan.
  4. Bake 10-15 minutes at 350˚ F, until fragrant.
  5. Cool or chill until ready to fill the pie.

Caramel filling

  • 1 ½ cups sugar
  • 1/8 tsp cream of tartar
  • 1/3 cup water
  • 6 Tb chilled unsalted butter, cut into pieces
  • 1/3 cup heavy cream
  • 1 tsp Diamond Crystal kosher salt
  1. Mix the sugar and cream of tartar and add the water.
  2. Bring the sugar mixture to a boil, with stirring to dissolve the sugar.
  3. Reduce heat to medium and let the sugar solution cook slowly (8-10 minutes) with swirling until it is deep amber, and wisps of smoke start to come from the pan.
  4. Remove from heat and add the butter, carefully, a piece at a time, stirring with a wooden spoon, to avoid foaming up.
  5. Add the cream slowly with stirring.
  6. Add the salt.
  7. Pour into a glass pitcher to allow it to cool
  8. Pour into the piecrust, cover with foil and refrigerate, an hour or overnight.

caramel in pie

Ganache

  • 4 oz semisweet chocolate, finely chopped
  • ½ cup heavy cream
  • 1 Tb honey
  • ¼ tsp coarse salt
  • 1/2 tsp vanilla extract
  • Flakey sea salt
  1. Place the chocolate in a heat proof bowl
  2. In a medium saucepan, combine the cream, honey and salt.
  3. Bring the cream to a boil and pour over the chocolate.
  4. Let stand 5 minutes, to melt the chocolate.
  5. Whisk until smooth
  6. Cover with plastic wrap, and refrigerate until stiff, usually a couple of hours, (depending on how many cocktails you drink in the meantime.)
  7. Spread the ganache on the chilled filling.
  8. At the last minute, sprinkle with Maldon or other sea salt.

Serve pie at room temperature.