Tuesday Has a Recipe 10.12.10 {Fair Fried Dough with Maple Cream Topping}

The last two days we took our annual trip to New Hampshire to the Sandwich Fair. My mother-in-law lives and owns a business in North Sandwich, and we always go up at least for the day.

Yesterday was the 100th anniversary of the Sandwich Fair, and the first annual Skillet Throwing Contest, which my darling mother in law talked me into entering. I was able to throw the 4 pound cast iron skillet fairly straight, much to my surprise and delight, and gave it a good 33 foot toss. Nothing compared to the winner's 57 foot launch, but I was happy to have not hurt anyone!

I shared some Fried Dough with cream maple glaze with my 8 year old early in the day, and it was by far, the best fried dough I ever had! Inspired by this, I am posting a recipe for fried dough you can make at home from Meeyauw's Recipes and maple cream sauce recipe that I think would work!

Click here for the "Quick and easy" Fried Dough Recipe!

For the maple cream:

Combine 1 cup pure maple syrup, 1/2 cup heavy cream and about 2 tablespoons butter in a sauce pan and bring it to a boil.

More about my eventful weekend to come, with some real party pix! WOOT!

Best,

Krysten

Clickable Party

Where I'm hopping today!

Tuesday has a recipe {VEGAN Pumpkin Pie!} 10.5.10

Today's recipe comes from a fellow mogger blommy, Marci from The Balancing Act in Scrubs and Stilletos and her Meatless Monday series!

From her blog:

This blog is mostly about my 2 sweet little boys, Levin and Brighton, about being a Mother, our Vegetarian/Vegan diet/Green Living/Recycling/Saving the animals/Earth-loving/Hippie Lifestyle. Were not your ordinary Family!

She is definitely a great girl to follow as she chronicles her 'life less ordinary'! And without further ado, I give you...

Vegan Pumpkin Pie!

Visit her blog for the recipe and directions, and leave her some comment love! Why is this extra great? Because every year for the holidays, we have some friends and family who are vegetarians or vegans - and now I know what I can do to show them I love them that much more! And you can too!

If you missed yesterday's post: Monday's Blog has Something Free - click through and download you free Halloween party circles! And there is still time to leave your link for Feature Me! Friday! Link Party!

Best,

Krysten

Clickable Party

Where I'm Hopping Today

Tuesday has a recipe {Pie Pops} 9.21.10

Today's recipe comes from a blog called Luxirare, a funky food and fashion blog that I honestly don't know how I came across - but who cares!? This is the best idea EVA!

Pie Pops





The short of it is:

1) You mix fresh fruit with sugar, cornstarch and cinnamon {when appropriate}.

2) Cut the pie crust into 2"ish circles (one for top and one for bottom)

3) Place one unbaked crust circle down, add the lolly stick on the bottom and a spoonfull of pie filling.

4) Place one unbaked crust circle on top and use another lolly stick to seal the edges for a pretty finish.

5) Wash outside of pie crust with egg white/water mixture.

6) Bake at 375 for 15 minutes (This is my best guess).

7) Impress all your friends.

Apparently Bakerella did a feature on these too! But it's new to me, so I'm sharing it with you!

Don't forget, there is a half price coupon right now through Friday, 9/24 for all orders of $15.00 or more. It basically gives you any full tablescape for only $7.50 - 50% off!! There are no exclusions, so even Party {in a box} is on sale.

Coupon code is FALL12010. Enter at checkout!

Also, if you missed Feature Friday, leave a link to your page (blog, Facebook, Twitter, etc.) and follow us on Facebook to be entered to win our Trick or Treat Halloween Tablescape as a free giveaway! This link party is open until Thursday, 9/23.

Best,

Krysten

Clickable Party

"Tuesday has a recipe" 9.14.10

I want to share with you a recipe from fellow blogger, Joy the Baker, on how to make an apple pie. This will be what I will be doing most of my day today! I had to share hers with you because she says this:

"I’d like to think of my apple pie as a pure and unadulterated delivery device for love."

Is there any sentiment more lovely? Her site is filled with beautifully photographed tutorials on how to make love in a crust. And she does this for every wonderful recipe she shares. Great place to go hang out!

If you enjoy the recipe, show Joy some love back on Facebook or Twitter!

Comment below and let me know what you think! Tomorrow's post will be on Party Tips!

Without further ado, I give you, "Apple Pie with Love"

Apple Pie, With Love recipe from joythebaker.com
Buttermilk Pie Crust

2 sticks (8 ounces) cold unsalted butter

2 1/2 (12 ounces) cups all purpose flour

1 Tablespoon sugar

1 teaspoon salt

1/2 cup (5 to 6 ounces) buttermilk

1. Cut the butter into 1-inch pieces and place in the freezer to chill for 15 minutes. Measure out the buttermilk and store in the refrigerator to keep it cold (you could even put it in the freezer for a few minutes too).

2. Sift together the flour, sugar and salt in a large bowl. Take the cold butter from the freezer and toss it with the flour mixture.

3. Dump the cold butter cubes and flour mixture onto a large work area for rolling. With a rolling pin, roll the mixture, flattening the butter cubes with the flour into long, thin, floured butter sheets. Work quickly to ensure that the butter stays cold. Below is what the rolled butter and flour look like after I’ve gathered them together on the work surface a bit.

4. Place the flour and flattened butter back in the large bowl and chill for 10 minutes. When the butter is cold, remove the bowl from the refrigerator, make a small well in the center of the flour and butter mixture. Add the cold buttermilk to the bowl all at once. Begin to bring the dough together with one hand ( keep the other hand free to answer the phone). Moisten all of the flour with the milk, using your hand to break up large clumps of milk and flour. The dough will be rather shaggy, but you can add another tablespoon of buttermilk, if you see that all your flour isn’t moistened. Form the dough into two disks. The disks will be rough, and hard to shape together, but once they rest in the fridge for an hour, they’ll be easier to roll out.

5. Chill the dough for at least an hour in the refrigerator. At this point, the dough will keep in the fridge for up to three days, or in the freezer for up to three weeks. For freezing, roll the dough out into sheets and wrap them in plastic film.

With Love, Apple Pie

2 1/2 lbs baking apples, peeled, cored and sliced 1/4-inch thick. I used a combination of Granny Smith, Fuji and Pink Ladies.

1 Tablespoon freshly squeezed lemon juice

1/4 cup light brown sugar, packed

1/4 cup granulated sugar

1/2 - 1 1/2 teaspoons ground cinnamon

1/4 teaspoon nutmeg, preferably fresh grated

1/4 teaspoon salt

2 Tablespoons unsalted butter

1 Tablespoon plus 1 teaspoon cornstarch

Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.

On a well floured surface, roll the bottom crust 1/8 inch thick ofr less and 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.

In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg and salt and toss to mix. Allow the apples to macerate at room temperature for a minimum of 30 minutes and a maximum of 3 hours.

Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/2 cup of liquid.

In a small saucepan (preferably lined with a nonstick surface), over medium high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4-cup heatproof measuring cup with nonstick vegetable spray, add liquid and butter, and boil it in the microwave, 6 to 7 minutes on high.) Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared.

Pour the syrup over the apples, tossing gently (Do not be concerned if the liquid hardens on contact with the apples; it will dissolve during baking.)

Roll out the top crust large enough to cut a 12-inch circle.

Transfer the apple mixture to the pie shell. Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the fruit. Trim the overhang of the top crust so that there is only 1/2-inch of overhand. Tuck the overhand under the bottom crust boarder and press down all around to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center of the pie and radiating toward the edge. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking. This will chill and relax the pastry, preventing shrinking.

Preheat the oven to 425 degrees F at least 20 minutes before baking. Set oven rack at the lowest level and place a baking stone or baking sheet on top of it before preheating. Place a large piece of greased foil on top of the sheet to catch any juices.

Set the pie directly on he foil topped baking stone and bake for 45 to 55 minutes or until the juices bubble through the slashes and the apples feel tender but not mushy when a take tester or small sharp knife is inserted through a slash. After 30 minutes, protect the edges from overbrowning with a foil ring.

Col the pie on a rack at least 4 hours before cutting. Serve warm or at room temperature with vanilla ice cream.

Best,
Krysten
Clickable Party

Monday's blog has something free
Tuesday's blog has a recipe
Wednesday's blog has party tips
Thursday's blog has bloggy clips
Friday's blog features something new
That's all the blogs, the week is through!