boozy

Bready or Not Original: Apple Calvados Galette

Posted by on Nov 4, 2020 in alcohol, apples, Blog, boozy, Bready or Not, breakfast, French, pie | 0 comments

This Apple Calvados Galette is a perfect dessert for one or two people. Plus, it’s rustic and pretty to behold!

Bready or Not Original: Apple Calvados Galette

Calvados is an apple brandy made in Normandy. The price point of it can vary quite a bit. Feel free to use another kind of apple brandy in the recipe.

Bready or Not Original: Apple Calvados Galette

The delicious, original aspect of this treat is that you use the calvados to make a quick stovetop jelly that you then coat the apples with at the end of the bake time.

Bready or Not Original: Apple Calvados Galette

The alcohol flavor doesn’t linger. What you get is a concentrated sweet flavor of apples, right atop the fresh apples.

or Not Original: Apple Calvados Galette

The baked galette keeps for days wrapped up in foil in the fridge. A quarter slice is the perfect amount for breakfast or dessert, and it’s not anywhere near as bready and dense as a full piece of pie.

Bready or Not Original: Apple Calvados Galette

This Apple Calvados Galette evokes the yummy goodness of apple pie, but in a more rustic, simple form. This is the perfect dessert for one or two people! If French calvados isn’t available, use another apple brandy.
Course: Breakfast, Dessert, Snack
Cuisine: French
Keyword: alcohol, apple, pie
Author: Beth Cato

Equipment

  • baking sheet
  • parchment paper
  • basting brush

Ingredients

Galette

  • 1 single-layer pie dough store-bought or homemade
  • 4 medium apples such as Gala, Fuji, and Ambrosia
  • 1 Tablespoon lemon juice
  • 1/3 cup calvados or other apple brandy
  • 1 Tablespoon cornstarch
  • 3 Tablespoons brown sugar packed
  • 1/2 teaspoon ground cinnamon

Glaze

  • 1 Tablespoon pure maple syrup
  • 1 Tablespoon maple sugar or turbinado sugar

Instructions

  • Preheat oven at 400-degrees. Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll out the pie crust to about a 10-inch diameter circle. Transfer it to the baking sheet and set in fridge while the other ingredients are prepared.
  • Peel, core, and thinly slice the apples, placing them in a large bowl. Pour in the lemon juice, calvados, cornstarch, brown sugar, and cinnamon. Toss the apples to coat them completely.
  • Pull out the chilled crust. Begin to arrange apple slices in the middle, fanning them out and stacking them, but leaving a 2-inch border of dough around the outside. DO NOT DISCARD THE LIQUID IN THE BOWL! Once the apples are arranged, fold the dough over to partially cover the apples.
  • Start baking the galette for 15 minutes. While that is cooking, pour the leftover liquid into a small pot on medium-high. Stay close to the stove and stir liquid often. As soon as it gels, which is right at right about boiling temperature, remove it from heat. Set aside.
  • Reduce oven temperature to 350-degrees. Bake galette for another 20 minutes.
  • Pull out the galette. Drizzle the gel over the exposed apples in the middle of the galette then use basting brush to coat every nook and cranny. Measure out maple syrup. Use same brush (no need to wash it) to coat the top crust, then sprinkle maple sugar or coarse sugar over it to add a crystalline crunch.
  • Bake for another 10 to 15 minutes, until apples in middle are fork-tender.
  • Let cool slightly before cutting–a pizza cutter is ideal. Leftovers can be kept wrapped up in foil in the fridge for days.

*OM NOM NOM!*

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    Bready or Not: Pecan-Whiskey Pumpkin Pie

    Posted by on Oct 7, 2020 in Blog, boozy, Bready or Not, nutty, pie, pumpkin | 0 comments

    This Pecan-Whiskey Pumpkin Pie is FANCY. It looks fancy, and let me assure you, it tastes fancy.

    Bready or Not: Pecan-Whiskey Pumpkin Pie

    I’m relieved that the results are amazing, because honestly, this is the most complicated pumpkin pie recipe I have ever made.

    Bready or Not: Pecan-Whiskey Pumpkin Pie

    I’m used to the basic, yummy Libby’s pie. This pie is substantially more intimidating, but doable.

    Bready or Not: Pecan-Whiskey Pumpkin Pie

    I found the original recipe in the November 2019 issue of Bon Appetit. I do not like how the original recipe is written. It’s confusing at several points. Therefore, I largely rewrote it, creating what (I hope) is a more straightforward version.

    Bready or Not: Pecan-Whiskey Pumpkin Pie

    But it is still complicated. I suggest making the pie crust a day ahead, just to avoid dirtying everything all at once.

    Bready or Not: Pecan-Whiskey Pumpkin Pie

    The end result is a pumpkin pie with a custard that is delicately firm and soft, with nuanced spices that perfectly complement the candied pecans on top.

    Bready or Not: Pecan-Whiskey Pumpkin Pie

    This is a pie to make to impress people. Truly, this is a Bake Off showstopper kind of pie.

    Recipe heavily rewritten from original in Bon Appetit November 2019.

    Bready or Not: Pecan-Whiskey Pumpkin Pie

    This Pecan-Whiskey Pumpkin Pie is a true showstopper. No denying it--this is a complex pie recipe, but one with gorgeous, delicious results.
    Course: Dessert
    Cuisine: American
    Keyword: pecans, pie, pumpkin
    Author: Beth Cato

    Equipment

    • deep dish pie pan
    • parchment paper
    • pie weights
    • immersion blender or blender

    Ingredients

    Crust

    • 1 3/4 cups all-purpose flour
    • 1 Tablespoon white sugar
    • 3/4 teaspoon kosher salt
    • 3/4 cup unsalted butter (1 1/2 sticks) cold, cut into pieces
    • 3/4 cup ice water
    • 1 large egg white reserve yolk to use in pie filling

    Pecan Topping

    • 1 1/2 cups whole pecans
    • 2 Tablespoons brown sugar packed
    • pinch kosher salt
    • 1 Tablespoon unsalted butter melted
    • 1 Tablespoon pure maple syrup

    Pumpkin Pie

    • 3 large eggs
    • 1 egg yolk
    • 15 oz pure pumpkin puree
    • 3/4 cup heavy cream
    • 1/4 cup white sugar
    • 2 Tablespoons rye whiskey
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cardamom
    • pinch ground cloves
    • 6 Tablespoons brown sugar packed
    • 2 Tablespoons unsalted butter melted
    • 1/4 teaspoon kosher salt

    Instructions

    Make the crust

    • Note that the dough can be made as days in advance and kept chilled. The crust can also be baked a day or two before the pie is finished; keep it covered at room temperature in the meantime.
    • Whisk together flour, sugar, and salt. Add butter and coat it with flour, then use fingers to press butter into shaggy pieces of varying sizes. Drizzle in about 5 Tablespoons of cold water and knead it into flour. Add additional small increments of water until dough just starts to come together. There should still be visible pieces of butter.
    • Dump dough onto a clean, lightly-floured surface and knead a few more times to work in any dry, shaggy bits. Form the dough into an even, broad disc and encase in plastic wrap. Tuck inside fridge to chill for at least 30 minutes, or up to 3 days.
    • To blind-bake crust, preheat oven at 400-degrees.
    • On a floured surface, roll out dough to make about an even 12-inch round. Loop it over the rolling pin to lift it onto a deep dish pie plate. Shape it into pan. Form the crust edge as desired and trim away any excess dough.
    • Line the inside of the crust with parchment paper. Fill entire crust with pie weights, such as dry beans.
    • Bake until the edges of the crust start to brown, about 20 minutes. Use parchment to lift out pie weights and set aside to cool--do so with great care!
    • Decrease the oven temperature to 350-degrees, and continue to bake for another 20 to 25 minutes. While it is baking, separate an egg; place the white in a bowl and beat it slightly, and reserve the yolk in fridge to use for the pie filling.
    • Remove crust from oven. Immediately brush a tablespoon of egg white over the bottom, which will help it resist going soggy once the filling is added. Return crust to oven for another 5 to 10 minutes. Reserve the remaining egg white for use in the pie.
    • At this point, the recipe can proceed to the filling stage, or the crust can cool completely and be covered to sit at room temperature for a few days.

    Filling

    • Heat oven at 350-degrees; set a baking sheet inside oven at heat up, too.
    • While mixing the filling ingredients, toast the pecans on a foil-lined rimmed baking sheet for about 8 to 10 minutes, stirring them once at the halfway point. The pecan should be a little darker and fragrant.
    • If using an immersion blender, combine the following ingredients in an even-bottomed large pot (a slow cooker pot works for this) or use a large blender (in two batches, if needed). Combine eggs, egg yolk, pumpkin puree, heavy cream, and white sugar. Add the whiskey, cinnamon, ginger, nutmeg, cardamom, cloves, 6 Tablespoons brown sugar, 2 Tablespoons melted butter, and kosher salt. Blend until smooth.
    • Pour into crust and bake until the filling is puffed and mostly set--a little wobble is okay--about 40 to 45 minutes.
    • While that is finishing up, coat the pecans. Pull out the leftover egg white and whisk in 2 Tablespoons brown sugar and kosher salt. Add maple syrup and Tablespoon of melted butter, stirring until just combined. Add the pecans and toss to coat.
    • Carefully use baking sheet to bring out the pie. Use a slotted spoon to add the pecans on top of the pumpkin, letting the excess egg white slurry stay in the bowl.
    • Return pie to oven. Bake until filling is completely set, until a butter knife stabbed into center (avoiding pecans) comes out clean. This can take anywhere from 10 to 30 minutes. If necessary, cover the edge of crust with foil to prevent overbrowning.
    • Let pie cool at least 2 hours before cutting in, chilling first if desired. Store pie loosely covered by foil at room temperature or in fridge.

    OM NOM NOM!

       

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      It’s fruitcake-making time!

      Posted by on Sep 16, 2019 in alcohol, Blog, boozy, Bready or Not, cake | Comments Off on It’s fruitcake-making time!

      Bready or Not Original: Mini Fruitcake Loaves

      Yes, the subject line is serious, because YES, fruitcake can be delicious–especially if you make it yourself and control the whole process! Follow my Mini Fruitcake Loaves recipe and you’ll see what I mean. Bake these babies now and you’ll have plenty of time to ripen them (that means brushing them down with a simple sugar mix once a week to soak in flavor) in time for holiday festivities.

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      Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

      Posted by on Aug 21, 2019 in alcohol, apples, Blog, boozy, Bready or Not, pie | Comments Off on Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

      A trusty cast iron skillet bakes up a beautiful apple pie in this delicious recipe.

      Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

      This pie is also special because it includes a drizzle of ginger liqueur. I posted a recipe a few weeks ago on how to make a cheap, sublime version at home in under a week.

      Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

      The ginger liqueur does add some lovely nuance to this pie, too–the complexity and freshness come across in a different way than, say, using some lemon juice on the sliced apples as I sometimes do to prevent them from browning.

      Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

      The whole process of this recipe is pretty neat, too. The biggest dose of sweetness is actually at the bottom of the pie, as butter and brown sugar are baked into the bottom crust!

      Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

      I had to make this recipe three times to finally figure out the right balance of ingredients and how best to bake it. The second try was the most disastrous, as I ended up with the dreaded soggy bottom.

      soggy bottom

      Do be sure to follow the advice to use a rimmed cookie sheet in the oven. It’ll catch the overflow from the skillet and save you from suffering a soggy bottom.

      Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

       

      Click here for my Homemade Ginger Liqueur Recipe

       

      Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

      Use a large iron skillet to bake up a delicious apple pie! Ginger liqueur adds complex flavor and elevates this beyond the average pie.
      Course: Dessert
      Keyword: alcohol, apple, pie
      Author: Beth Cato

      Ingredients

      Skillet base:

      • 1/4 cup unsalted butter half cube
      • 1/2 cup brown sugar packed

      Pie:

      • 2 prepared rounds of piecrust dough bought or made
      • 1/4 cup white sugar
      • 2 teaspoons cinnamon
      • 2 teaspoons flour
      • 5 Granny Smith and/or Honeycrisp apples peeled, cored, and sliced
      • 1/4 cup ginger liqueur

      For top:

      • 1 egg slightly beaten with 1 teaspoon water, for egg wash

      Instructions

      • Preheat oven at 350-degrees with a large rimmed cookie sheet in the oven. [THIS IS IMPORTANT. The skillet will likely overflow as it bakes and the hot cookie sheet will also reduce the likelihood of a soggy pie bottom.] Add butter to skillet and place in oven until butter is melted. Remove skillet; stir in brown sugar, then return to oven until sugar starts bubbling, about 10 to 15 more minutes.
      • In the meantime, in a small bowl combine the white sugar, cinnamon, and flour. Set aside.
      • Roll out one of the pie crusts, if not already done. Carefully lay crust inside hot skillet so that bottom and sides are covered. Pour apple slices inside. Drizzle liqueur over the apples, followed by the dry ingredients.
      • Roll out second pie crust. Lay atop the mounded pie. Wary of the hot pan, tuck the crusts together as much as possible. Cut several slits in the top of the pie.
      • Brush egg wash over the top crust. Set pie on top of hot cookie sheet in oven.
      • Bake until pie is golden brown and apples are tender when jabbed with a fork, about 45 to 50 minutes.
      • Let cool at least 30 minutes before cutting. Store covered with foil, at room temperature or in fridge.
      • OM NOM NOM!

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      Bready or Not Original: Homemade Ginger Liqueur

      Posted by on Jul 31, 2019 in alcohol, Blog, boozy, Bready or Not | 2 comments

      Make ginger liqueur at home in a matter of days, and save a lot of money over buying the store stuff!

      Bready or Not: Homemade Ginger Liqueur

      I’m frugal. I wanted to try an apple pie recipe that called for ginger liqueur, so I priced it. Um, no way was I paying for a $40 bottle when I needed just a smidge.

      Therefore, I utilized the powers of the internet to find a way to make my own ginger liqueur. I ended up combining a couple recipes, and to great result. I used Kirkland brand vodka, from Costco, which made this even more of a bargain.

      Bready or Not: Homemade Ginger Liqueur

      The result of the infusion is sublime. Citrus hits the palate first, followed by the ginger, leaving the mouth tasting fruity, zesty, and refreshed.

      Use this ginger liqueur in baking (that apple pie recipe will be up in a few weeks!), drink it straight, or mix it into cocktails. It’ll be delicious no matter how you drink it, and–thanks to the vodka–it will keep indefinitely.

      Bready or Not: Homemade Ginger Liqueur

       

      Bready or Not Original: Homemade Ginger Liqueur

      Make your own ginger liqueur and save a lot of money! Using store brand vodka from a place like Costco makes this an even better bargain. Use clean jars and lids, but you needn't sanitize as rigorously as when making homemade jams or jellies. Vodka itself is a sanitizing agent.
      Course: Drinks
      Keyword: alcohol
      Author: Beth Cato

      Ingredients

      • 4 ounces ginger root peeled and diced
      • 1/2 cup caster sugar
      • 1 vanilla bean halved
      • 16 fluid ounces vodka
      • orange zested

      Instructions

      • Combine all ingredients in a large jar or bottle with a good lid. Shake to mix. Let steep for 2 days, shaking the jar a few times a day.
      • Strain out the solids using a coffee filter or cheesecloth. Rebottle it and let it sit a day or two more to mellow before using it.
      • Store sealed. Drink straight, use in mixed drinks, or in recipes. Should keep indefinitely.
      • OM NOM NOM!

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      Bready or Not Original: Mini Fruitcake Loaves

      Posted by on Sep 26, 2018 in alcohol, Blog, boozy, Bready or Not, breakfast, cake | Comments Off on Bready or Not Original: Mini Fruitcake Loaves

      Welcome to MACADAMIA NUT MONTH! Why is this Macadamia Nut Month? Because next month on the 23rd, the final book in my Blood of Earth trilogy comes out! Macadamia nuts are a big product of Hawaii, and Hawaii is a major setting in Roar of Sky. Plus, macadamia nuts are awesome.

      If you love these nuts, get ready to bliss out. This month includes recipes for:
      White Chocolate Macadamia Nut Pie
      White Chocolate Macadamia Nut Cookies
      Lemony Macadamia Nut Bars
      Mini Fruit Cake Loaves to make now for the holidays (macadamia nuts optional) (today)

      Bready or Not Original: Mini Fruitcake Loaves

      Fruitcake is one of the most maligned holiday foods out there, but people do love it. My dad sure does. I wanted to make him a fruitcake that proved how awesome they could be.

      Bready or Not Original: Mini Fruitcake Loaves

      The recipe you see today is one I’ve been experimenting with for a few years now. One problem that I had with a lot of existing recipes is that they make a ton of fruitcakes. Therefore, I wanted to find the right recipe to cut in half for easier fridge storage and eventual transportation to California.

      Bready or Not Original: Mini Fruitcake Loaves

      I used a highly-rated King Arthur Flour recipe and tweaked it a ton. I printed out guides of fruitcake-making advice and incorporated that information, too.

      Bready or Not Original: Mini Fruitcake Loaves

      My dad doesn’t like fruitcakes that are heavy on nuts. Therefore, I place more emphasis on the fruit. Customize the kinds of fruits and nuts to your preference. I often use a combination of pre-made “fruitcake mixes” from the grocery store along with dried golden raisins, chopped apricots and dates, etc. Whatever I have in my cupboard or can grab on sale.

      Bready or Not Original: Mini Fruitcake Loaves

      The same with the nuts. If you hate walnuts, don’t use walnuts. Include just one nut or use a wide variety, just make sure they are chopped up. You don’t want huge pieces.

      The use of cocoa powder seems odd, but it’s there to add color. That’s a holdover from the original King Arthur Flour recipe. I was afraid that it would add a chocolate flavor, but it doesn’t at all. There are so many other complex flavors going on, it doesn’t stand out.

      Bready or Not Original: Mini Fruitcake Loaves

      The liquid to macerate the fruit can be alcohol or standard fruit juice. My preference is to get some help from good old Captain Morgan. In the simple syrup, you can also omit the rum, if you so choose.

      Bready or Not Original: Mini Fruitcake Loaves

      If you have any questions about this fruitcake recipe, feel free to comment on this page or reach out via social media. Just don’t wait too long–if you want these loaves ready for the holidays, you’ll need to bake them soon!

       

      Bready or Not Original: Mini Fruitcake Loaves

      I advise using disposable mini loaf pans for this recipe. Measurements for these pans vary widely; this recipe was tested with pans that measured 7" x 2.5" width, 1.8" high, and the batter filled three pans. If you’re making these loaves as a holiday gift, plan to bake at least 6 weeks before the gift-giving date. The loaves will need to be basted with a simple sugar glaze each week for those 6 weeks in order to "ripen" the fruitcakes. After the glazing is done, the loaves can be removed from their pans to be frozen indefinitely, or well-wrapped and stored in a cool, dark location for months.
      Course: Appetizer, Dessert, Snack
      Keyword: holiday, macadamia nuts, quick bread
      Author: Beth Cato

      Ingredients

      Fruit:

      • 1 lb + 4 ounces fruit 20 ounces total, dried and/or candied, including fruitcake mixes, raisins, chopped dates, cherries, apricots, crystallized ginger, etc
      • 6 Tablespoons rum or brandy, apple juice, or cranberry juice

      Batter:

      • 1/2 cup unsalted butter 1 stick
      • 1 cup brown sugar packed
      • 1/2 teaspoon salt
      • 1/2 teaspoon cinnamon
      • 1/8 teaspoon allspice
      • 1/8 teaspoon nutmeg
      • 1/2 teaspoon baking powder
      • 2 large eggs room temperature
      • 1 1/2 cups all-purpose flour
      • 1 Tablespoon cocoa optional, for color
      • 2 Tablespoons corn syrup
      • 1/4 cup apple juice or water
      • 1 cup nuts chopped, one kind or a variety: almonds, pecans, walnuts, macadamia nuts, etc

      Simple Syrup Glaze:

      • 1 cup white sugar or caster; or for deeper flavor, turbinado
      • 1/2 cup water
      • 1/2 Tablespoon rum optional

      Instructions

      Prepare the fruit:

      • Combine the fruit with the liquid of choice in a non-reactive bowl; cover and let rest overnight, at minimum.

      Prepare simple syrup:

      • Combine the sugar and water in a small saucepan. Heat until the sugar is dissolved. Stir in the liquor, if using. Cool completely. Keep stored in jar in fridge to brush the loaves over the coming weeks.

      Make loaves:

      • Preheat oven at 300-degrees. Place the butter and sugar in a large bowl and beat together, followed by the salt, spices, and baking powder.
      • Beat in the eggs, scraping the bowl after each addition.
      • In a separate bowl, whisk together the flour and cocoa.
      • Add the flour mixture and the corn syrup to the butter mix. Scrape bowl well, then add the juice, the fruit with its liquid, and the nuts.
      • Apply nonstick spray to the mini loaf pans; pan measurements vary, but this recipe should use 3 to 4 pans. Spoon batter into the pans, filling them about 3/4 full.
      • Bake for about 1 hour to an 15 minutes. Cakes are done when a toothpick stuck in the middle comes out clean. If desired, poke the cakes throughout with a skewer to allow more liquid to seep in. Brush tops with simple syrup for the first time.
      • Allow loaves to completely cool, then wrap them tightly in plastic wrap. Store in the fridge or in a cool, dark location.

      After baking:

      • Once a week for the next six weeks, unwrap loaves to brush with more simple syrup (making more in needed).
      • After 6 weeks of ripening, the cakes can be eaten, stored in fridge longer, or frozen.
      • OM NOM NOM!

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