T’s Spiced Cherry Pie

Pie Crust for 2 Pies

2 pounds frozen cherries

¼ cup cornstarch- mix in some of the cherry syrup after cherries have cooked

1/2 cup granulated sugar

1/2 teaspoon salt

3 teaspoons vanilla extract

1/4 teaspoon almond extract

½ teaspoon ginger

½ cinnamon

Pinch salt

1 Tablespoon freshly squeezed lemon juice

2 tablespoons unsalted butter, cut into small cubes

 

1 large egg

2 teaspoons of water

2 Tablespoons sparkling sugar, optional

 

Carefully fold the dough in half and lay it across one side of a buttered pie pan, placing the seam of the dough in the center of the pan. Gently unfold the crust, then use your hands to fit the dough down into the pan, making sure there are no gaps between the dough and the pan. Cover the crust with plastic wrap and refrigerate for at least 1 hour, or up to 48 hours.

Prepare the lattice strips after you fill the pie with the cherry filling.

 

Preheat oven to 425 degrees.

 

For the Cherry Pie Filling:

Combine the cherries, sugar, salt, vanilla, almond extract, ginger, cinnamon, and lemon juice in a large saucepan over medium-high heat. Simmer, stirring almost constantly, until the cherries start to soften. Scoop out some of the juice and stir in the cornstarch. Add the cornstarch mixture back into the cherries and cook until juices have thickened. Reduce heat to low and cook for another 2 minutes before removing from the heat. Transfer to a heatproof bowl and cool to room temperature. Using a rubber spatula, scrape the cherry pie filling into the pie crust shell. If you have too much juice, don’t put it all in the pie crust. Top with cubes of butter. Cut strips of the other pie crust and make a lattice covering on the pie.

 

For the Egg Wash:

In a small bowl, beat together the egg and water until well combined. Brush the top and edges of the crust with the egg wash and sprinkle with sugar, if using. Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 350 degrees and continue baking for 50 minutes, or until the crust is golden and the filling is bubbling. Place the pie plate on a wire rack and cool for at least 2 hours before slicing.

T’s Grilled Pork Tenderloin

2 -3 lbs. pork tenderloin

1⁄2 cup olive oil, avocado oil, or rice bran oil

1⁄2 cup balsamic vinegar; aged is best

3 garlic cloves, minced or grated

½ cup brown sugar

1 1⁄2 teaspoons crushed rosemary; I used 1 teaspoon ground rosemary, and several springs fresh rosemary, chopped

1 1⁄2 teaspoons Worcestershire sauce

1⁄2 teaspoon pepper

 

Add oil, vinegar, garlic, rosemary, Worcestershire, brown sugar, and pepper in a plastic bag.

Shake to mix. Add pork tenderloin to bag and marinate for 4-24 hours. Cook on grill. 

Oatmeal Coconut Muffins

 1 cup all-purpose flour

1 teaspoon baking powder

¾ teaspoon ground cinnamon

A good dash of Mace- optional

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups quick-cooking oats

1 cup milk or milk of your preference

⅓ cup butter, softened

3/4 cup light brown sugar, packed

2 large eggs

1 cup coconut

1 teaspoon vanilla extract

1 teaspoon coconut extract

Raw sugar for topping

 Preheat the oven to 425 degrees.  Line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside for now. In a large bowl, stir together the oats and almond milk, and let stand for 10 minutes. Then add brown sugar, butter, and eggs. Stir very well to combine. Do not use a mixer!  Next, stir in the flour mixture, stirring together just until combined. Then stir in coconut, coconut extract, and vanilla extract. DO NOT OVER MIX! Fill the paper liners ¾ full. Sprinkle tops with a good bit of raw sugar. Bake for 7 minutes. Reduce the oven temperature to 350 degrees and continue baking for 12 to 15 minutes or until the centers are springy to the touch and the muffins are golden brown. Let the muffins cool in the pan for a few minutes. Transfer to a wire rack and let cool completely or serve warm.

 

 

 

Oatmeal Chocolate Chip Muffins

1 cup all-purpose flour

1 teaspoon baking powder

¾ teaspoon ground cinnamon

A good dash of Mace- optional

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups quick-cooking oats

1 cup milk or Almond Milk

⅓ cup butter, softened

3/4 cup light brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 cup chocolate chips

Raw sugar for topping

 

 

Preheat the oven to 425 degrees.  Line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside for now. In a large bowl, stir together the oats and almond milk, and let stand for 10 minutes. Then add brown sugar, butter, and eggs. Stir very well to combine. Do not use a mixer!  Next, stir in the flour mixture, stirring together just until combined. Then stir in chocolate chips and vanilla extract. DO NOT OVER MIX! Fill the paper liners¾ full. Sprinkle tops with a good bit of raw sugar. Bake for 7 minutes. Reduce the oven temperature to 350 degrees and continue baking for 12 to 15 minutes or until the centers are springy to the touch and the muffins are golden brown. Let the muffins cool in the pan for a few minutes. Transfer to a wire rack and let cool completely or serve warm.

German Chocolate Pie

1/4 cup melted butter

2 tablespoons Dutch Processed Cocoa

2 large eggs

1 large egg yolk

1 14-ounce can sweetened condensed milk

1 1/2 teaspoon vanilla

1 teaspoon salt

1 cup coconut

1 cup semi-sweet chocolate chips

1 cup chopped pecans

1- 9" fresh or frozen pie crust. Pre-bake the crust at 400 degrees for 8 minutes. 

Pre-heat oven to 350 degrees. Whisk together the first seven ingredients. Then fold in the last 3 and pour filling into the partially baked pie crust. Bake for 45 - 50 minutes until the pie is set. A slight jiggle in the center is okay! Cool on the counter for 2 hours. Store pie in the refrigerator.

Toasted Coconut Pie

1 3/4 cups sweetened flaked coconut, toasted or untoasted 

3 large eggs, room temperature + beaten

1 ¼ cups granulated sugar

½ cup salted butter melted + completely cooled

1 tablespoon lemon juice

1 tablespoon pure vanilla extract

1 unbaked 9-inch pie shell or frozen pie shell

 

Preheat the oven to 350 degrees. Spread the coconut into one even layer on a large baking sheet, and bake for 8-12 minutes, stirring a few times so that the coconut browns evenly. Watch closely, burns easily!  Once the coconut is lightly browned, remove it from the oven and cool completely on the baking sheet. In a large bowl, combine the eggs, sugar, butter, lemon juice, vanilla, and coconut. Pour this mixture into the pie shell. Carefully transfer the pie into the oven and bake for 45-55 minutes, or until set and golden brown. If the edges begin to brown too quickly, lightly cover them with tin foil. Allow the pie to cool before slicing. The pie can be served at room temperature, cold, or slightly warm.

Creamy Tomato Basil Soup Recipe

3 tablespoons unsalted butter

1 tablespoon olive oil

2 onions, (3 cups finely chopped)

3 garlic cloves, minced or grated

56 oz crushed tomatoes, (two, 28-oz cans) with their juice, preferably San Marzano

2 cups chicken stock

1/4 cup chopped fresh basil, plus more to serve

1 tablespoon sugar, or to taste

1/2 teaspoon black pepper, or to taste

1/2 cup heavy whipping cream

1/3 cup parmesan cheese, freshly grated

½ cup grated parmesan cheese for topping

Directions:

Heat a nonreactive pot or enameled Dutch oven over medium heat. Add butter, and olive oil to pan. When butter has melted add the chopped onions. Sauté for 10-12 minutes, stirring often, until softened and golden. Add minced or grated garlic and sauté for 1 minute until fragrant. Add the crushed tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 20 - 30 minutes.

Use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid and pulse a few times initially to get it started), then return blended soup to the pot over medium heat. Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.* Ladle into warm bowls and top with more parmesan and chopped fresh basil.

*Some crushed tomatoes can seem tangier. If the soup seems too acidic or sour, you can add more heavy cream and sugar to taste. 

T’s Best and Favorite Bolognese (RAGU ALLA BOLOGNESE)

 

6 tablespoons of butter

6 tablespoons Cold Pressed Extra Virgin Olive Oil (EVOO)

1 cup of onion, minced

1 cup of celery, minced

1 cup of carrots, minced

2 pounds plain ground pork or 1 pound ground pork & 1 pound ground chicken

Salt

2 cups of dry white wine

3/4 cup of milk

¼ teaspoon nutmeg

2 28-ounce cans crushed tomatoes, San Marzano if possible

¼ cup milk

 

In a large pot, if possible, use an enameled cast iron deep pot, heat the EVOO and butter, add in the onion and cook for 2 minutes over medium heat. Next add the celery and carrots, continue cooking until onions are clear and celery and carrots have softened.  Now add the ground pork and 1/2 teaspoon of salt, breaking up the pork with a fork as it cooks. As soon as the pork starts to lose its pink look add the wine and turn heat up to medium high. Cook stirring occasionally until wine has almost all evaporated. Turn the heat back to medium and add the milk and the nutmeg. Again, cook until milk has almost evaporated. Add the tomatoes and mix well. When the tomatoes have started to bubble, turn the heat down until the ragu has the laziest simmer, meaning just an occasional bubbling. Simmer, uncovered for a minimum of 4 hours, stirring occasionally. After 3 hours of simmering add the ¼ cup of milk. This is usually served on Tagliatelle in Italy but most all my USA friend prefer it on Capellini or angel hair pasta.

* Robert & Lily Kleimon's favorite pasta dish!

T’s Sweet BBQ Sauce for Pulled Pork

 1 ¼ cups ketchup

¾ cup brown sugar

¼ cup molasses

1 (6-ounce) can pineapple juice

¼ cup water

2 tablespoons Worcestershire sauce

2 tablespoons apple cider vinegar

1 tablespoon dry mustard powder

1 teaspoon smoked paprika*

2 teaspoons paprika*

2 - 3 teaspoons cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon hot sauce

½ teaspoon black pepper

1/4 teaspoon lemon pepper

¼ teaspoon cayenne pepper, or to taste

 

In a saucepan whisk all ingredients together. On medium heat bring to a boil, then turn the heat down and simmer for 10 - 15 minutes minutes.

* If you prefer a more smokey flavor, use 1 tablespoon smoked paprika instead of the 2 paprikas listed.

Cream of Mushroom Soup

1 tablespoon Olive Oil

1 large onion, chopped

2 leeks, cleaned and chopped

6 thyme springs 

2 16 ounce packages of sliced baby portobello mushrooms

1 ounce dried porcini mushrooms

1 cup white wine

1/4 cup flour

1/4 butter

2 cartonsTrader Joes Low Sodium Chicken Broth

1 -2 cups Heavy Cream or Half & Half

Salt and Pepper to taste

In a  2 cup glass measuring cup add the dried mushrooms and fill the cup with oiling water. Stir and set aside.

Saute onions and leeks in the tablespoon of olive oil until they are staring to turn clear. Add the mushooms and saute for 2 - 3 minutes.  Strain the procini mushrooms and their broth into the mushroom onion mixture.  Add the white wine and cook over high heat until wine has almost evaporated.  Now add the butter and flour and mix until butter is melted and all is mixed together well.  Add the chicken stock, thyme, salt and pepper.  Simmer for 30 minutes.  Remove thyme sprigs and puree soup in a blender and then return the soup to the pan.  Add 1 -2 cups of cream or half & half, reheat and serve. Do not boil!