Brittany's PantryCherry Hand Pies
Brittany wrote this on 2 August 2011
cherries
Yes. These are good.
I am telling you this in response to the comment you undoubtedly made when you saw this picture. Did you not just say to yourself (perhaps silently) “Wow! Those look good!”? I thought so. So I am answering you, as I often do while writing, just as if you were sitting in my kitchen, across from me at lunch, or curled up on a couch while our children play nearby, having a conversation about food. In fact, they are very good. You should make them.
You should also know that these don’t taste anything like the fat and sugar laden kind from the gas station. If you actually like those pies, don’t worry. These are better. If you never liked those pies, don’t worry. These are better.
Why? They are made with store-bought puff pastry; I don’t know anyone who has the time or desire to make it from scratch. Using puff pastry, as opposed to a pie crust type of dough, means that the layered crust is buttery, flaky, crispy, and so delicately wonderful you will close you eyes and sigh. It also makes this dessert/snack/breakfast come together quick and easy. I would tell you that these would be fantastic to pack for a picnic, but I wouldn’t know if that is true. Ours never make it that far.
One Year Ago: Earth Bread
Cherry Hand Pies
Recipe adapted from Bon Appetit
When I first made these, I didn’t have time to bake them. I made the filling and put it in the fridge for a day or two until I had time to assemble and bake.
In a large saucepan, combine:
2 c fresh cherries, pitted or 12 oz of frozen cherries, unthawed
2/3 c dried cherries
1/2 c sugar
pinch of salt
Cook over medium heat until the cherries pop and release their juice. In a small bowl, mix 1 1/2 T of cornstarch with 2 T of water. Add to the fruit and continue cooking a minute more until thick. Remove from heat and add 1 tsp of vanilla. Cool to room temp or chill and hold for a day or two.
To Make The Pies:
1-14 oz pkg frozen puff pastry, thawed in the fridge overnight
flour, for dusting the counter
1 egg white
sugar, raw or granulated
On a clean counter, roll out 1 sheet (half the package) of pastry dough, just until it is a bit thinner and an inch or two bigger all the way around. With a small sharp knife or pizza cutter, cut into 4 equal squares. Spoon about 1/3 of a cup of filling in the center of each square-note that this should use up half your fruit. Bring one side over to make a rectangle and press the edges with a fork to seal. Repeat with remaining dough and filling making 8 pies total. Beat the egg white with a splash of water and brush over pies. Sprinkle with sugar. Make 2 or 3 tiny slashes in the top of each pie for steam to vent. Place pies on parchment lined baking sheet and chill for 30 minutes. Preheat the oven to 375 and bake for 30-35 minutes, or until puffed and golden brown. Cool on rack for 10 minutes, if you can wait that long. Caution! Filling is hot! Store at room temp tightly sealed for up to 2 days. They start to lose their crispness after the first 24 hours.
Smashed Potatoes W/Spinach & Playing Guessing Games
Brittany wrote this on 31 July 2011 cheese, gluten-free, potatoes, spinach
Do you ever look in your freezer and come across a food that isn’t exactly spoiled but you just don’t want to really eat it right then, so you put it back? Then you do it again. And then again. Maybe it has been in there for awhile, you aren’t exactly sure what you bought it for, or you just don’t feel like dealing with it? That was me a few days ago. Except that was my situation with the freezer and the pantry. In the freezer (and this is my fridge/freezer, not my deep chest freezer), I had this package of spinach. I haven’t the foggiest idea how long it had been in there, but I have a pretty good memory for food inventory and this wasn’t ringing any bells. Tack on the several months of kitchen renovation when I wasn’t doing any cooking at all, and we are looking at possibly over a year instead of mere months that it had been in there, waiting for me. This poor box of spinach stood by as a seemingly never ending stream of frozen veggies, vegetable ‘chicken’ nuggets, and the occasional bag of french fries were continuously rotated, as if through some kind of frozen food revolving door. It worked its way to the bottom of the freezer drawer, collecting those little bits of dried…whatever that stuff is that collects on old freezer stuff. You know, its like water crystals, but dirty and stale smelling.
Anyway, I can’t even begin to tell you how long I have been trying to ignore this box of frozen spinach. I mean, I like spinach. I just haven’t felt like dealing with it lately-ummm…or for the last year apparently. Then I checked my pantry, the bottom of which contained an unusually large amount of potatoes. I’m not sure why I have so much (over 25 pounds) but I think I ran out and then picked some up and then I forgot I picked some up and bought some more and then I had a coupon for another bag and then they were on sale and I said to myself “Self, that is a great deal on potatoes. We can always use more potatoes!”-and I think all of this negates my previous claim that I have a good memory for food inventory…
So I got creative and made this:
I have always like to stir things into my mashed potatoes; a sort of starch and vegetable combo that does double duty as a side dish for dinner. This one is particularly scrumptious. I mean seriously! How could you pass up gooey, melted pockets of cheese stirred into healthy vegetables. There was even enough leftover for dinner later in the week! Score! My kids, while admittedly not picky eaters, inhaled this like it was their last meal. When I served it again two days later, they actually cheered. Always a good sign!
One Year Ago: Matt’s Pancakes
Smashed Potatoes W/Spinach
These are called ‘smashed’ potatoes because that is what they are. No equipment here needed except a potato masher or large spoon. In this case, lumpy is a good thing. If I had had the time, I would have covered it with extra cheese and baked it in the oven, but use whichever method works best for you.
4 large baking potatoes (or 6 medium, or 8 small), peeled and cut into large chunks
1 pkg chopped frozen spinach, thawed and squeezed dry
1 c shredded cheese, cheddar, colby-jack, or whatever you like
2 T softened butter
1/2-3/4 c sour cream
salt and pepper
Boil or steam the potatoes until tender. Drain and dump back into the pot. Add the rest of the ingredients and mash with a potato masher until no large chunks remain and evenly mixed. Taste for seasoning (potatoes always need a little more salt than other foods) and serve. If needed, zap in the microwave if the cheese and spinach cooled it down too much.
Note: Can be made a few days ahead of time, cooled, covered, and in the fridge. If desired, spread in a shallow casserole dish, sprinkle with extra cheese, and bake at 350 until heated through and cheese has melted. Also, it is totally fantastic to leave the skins on the potatoes. Just scrub them clean before you cook them. It is a major vitamin boost, and if your kids are wary of potato peelings, they won’t even be able to tell because it will be masked by cheese and sour cream. Yum!
The BEST Barbecue Chicken
Brittany wrote this on 29 July 2011 chicken, dijon mustard, gluten-free
I’m not going to be the one to say it. Don’t worry. You won’t here it from me. No sir! I’m not going to be the one who tells you that these summer days, with all the heat and humidity, are quickly dwindling down to just a few precious weekends. I won’t be hinting to you that the seemingly huge expanse of time that always seems to go by so fast (I have yet to hear someone say ‘Uhg! This is such a long summer! I wish it would end!’) is of course,well, almost over. In our house, we are getting ready for school. This is something I am a bit unaccustomed to doing at the end of July! I grew up in a state where snow in May is a bummer, but not all that uncommon. Starting school before Labor Day would shrink our summer to mere weeks, not months. But here in south central IL, where I am told-though have yet to experience-that sometimes we get no snow the entire winter, our mild and tolerable weather begins the end of February and doesn’t end until Christmas. What does this mean? It means that after an entire month of humid days over 100 degrees, it is really OK that my daughter launches her school career the middle of August. Kindergarten is looming before us; exciting for her and heart wrenching for me. We’ll be ready. I know this because her new monogrammed backpack arrived in the mail yesterday and now (as my 5 year old dances around the house with all her spanking new school supplies carefully arranged beneath pink butterflies) all is right with the world!
But I’m not ready to give up on these carefree days just yet! I blame the stubbornness on my Dad. My calendar says it is still July, and that means my grill is still the my most important and used piece of cooking equipment. And darn it! I am going to pretend that summer is not fading. I am going to take advantage of every last meal that I can cook outside. And you should too! Starting…with this.
These pictures are a bit frustrating for me. After taking over 100 different photos of this chicken, I am still disappointed in the fact that none of them quite convey the absolutely phenomenal level of yumminess that this dish possesses.
I am not exaggerating! Yes, I know that I have a track record of being a teensy bit over dramatic, but this chicken is so scrumptious…it is kind of…a little bit like…it is so…*sigh*. If there had been leftovers I would have eaten them for breakfast. Unfortunately, we ate it all. And then licked our fingers clean. And then we licked the plate. Oh. Just me on that last one? Well, anyway it was good. So good, I am trying to come up with an excuse to make it again. I am headed to a barbecue tomorrow and I have to bring a side dish. Barbecue chicken counts as a side dish, right?
One Year Ago: Margarita Pasta Salad
Barbecued Chicken W/Sweet Mustard Glaze
Recipe adapted from Cooking Light
This chicken gets its wonderful color from paprika and chili powder. It is sticky and sweet and tangy and smokey. All the things good barbecued chicken should be!
6-8 skinless, bone-in chicken thighs and/or drummies
2 T brown sugar
1 1/2 tsp garlic powder
1 1/2 tsp chili powder
1 tsp smoked paprika
salt and pepper
quick drizzle of olive oil
Combine all ingredients in a large zip top bag. Let sit for several hours. Pull chicken directly from the bag and grill until cooked through and juices run clear. Meanwhile, mix together in a small bowl:
1/4 c ketchup
1 T brown sugar
1 T red wine or apple cider vinegar
1 T Dijon mustard
When chicken is cooked, brush both sides with glaze. Grill over the lowest heat-or indirect if you have a charcoal grill-just until the sauce is caramelized on the chicken. Brush again if there is leftover sauce and serve.
Love a Good Recipe?
Then you’ve come to the right place! I’m Brittany, and I share tested, trusted recipes you’ll love. I prepare & photograph food, obsess over the perfect recipe, and enjoy grins of delight when I serve up something awesome. Enjoy!
