A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

How should I eat? (Not too much)
—Michael Pollan

If it is so difficult to learn to cook, how did all those early pioneer women manage to cross the country in rugged covered wagons and feed troops of people from one big pot hung over an open fire?
—Marion Cunningham, from Learning to Cook

Treat treats as treats.
—Michael Pollan

No matter how you slice it through, grain-fed meat production systems are a drain on the global food supply.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Baking With Bayley Hazen Blue

11008599_801439656600590_3170207961111520184_n

Many of you know that I’m working on a book on small farms in Vermont as a model for sustainable farming. Right now I’m writing the chapter about Jasper Hill Farm, a Northeast Kingdom dairy farm success story, as well as the famous cheesemakers, Jasper Hill Creamery. So, it seemed perfect to try my hand at a recipe that popped up on The Cellars at Jasper Hill Farm website. I couldn’t resist the delicious-sounding apple pie. What made the recipe stand out from other apple pie recipes is the chunks of Jasper Hill Creamery’s Bayley Hazen Blue cheese tucked in between the slices of apple in the filling. Oh yes, and the addition of freshly ground black pepper to the usual cinnamon and nutmeg spices also had me intrigued.
Read Natalie Lovelace’s story about our pre-Easter apple pie adventure and check out the pastry recipe I pulled from my own well-used recipe collection. I learned to make this full-proof pie dough from cookbook author Lydie Marshall too many years ago to admit –and, it’s still full proof!
Mateo Kehler, partner and cheesemaker at Jasper Hill Creamery, has a commitment to the cheeses he makes: “In the end, cheese has to be delicious,” he says. The delicious flavor of Bayley Hazen Blue made our lattice-topped confection heavenly!
À Bientôt,

bronwyn-signature1

***

In the Kitchen With Bronwyn & Bayley Hazen Blue
By: Natalie Lovelace

If you are looking for a taste of Vermont, pick up Jasper Hill’s Bayley Hazen Blue. This rich, creamy cheese is perfect on crackers, on bread, on pizza, in scrambled eggs, and, as it turns out, in apple pie. As a pie-making novice, I was excited not only to try this unusual combination, but also to make a pie from scratch – something I had only done a handful of times with pre-made crust.

Bronwyn and I first started by making the dough, an easy recipe that she swore by that calls for saying the word “alligator” twenty-five times (see recipe below). After setting the patties of dough in the fridge, we moved onto the filling, which consists of apples, sugar, spices, walnuts, and of course, the blue cheese. After popping the walnuts into the oven to toast, we started peeling the apples. Bronwyn clearly had experience with this, chopping her fifth apple into the bowl as I started peeling my second (the recipe calls for 5-6 medium sized apples, but since ours were small, we ended up using 8). She then gasped, “the walnuts!” We took them out just in the nick of time, as they were fragrant and light brown. She explained that when she’s really connected to her cooking, she can smell the aroma of the food change, and that’s how she knows that it is ready.

PicMonkey Collage.jpeg

11088817_10205476116735738_5856825597833382462_o

Several hours later, the slices of pie were plated, and we took our first bites. The pie was the ultimate combination of savory and sweet, and the melted blue cheese added the perfect amount of tang and creaminess to each bite. The pepper, cinnamon and nutmeg add a subtle depth of flavor that kept me more intrigued with every bite. With the addition of the flaky, buttery crust, I was hooked.

Good, fair, honest food takes time, and this pie is certainly no exception. However, the labor of love that went into it makes it all the more rewarding to sink your teeth into once it is complete. This twist to the American classic, created by Agatha Kulaga and Erin Patinkin, and featured in their cookbook, Ovenly, is sure to intrigue guests, and we hope you enjoy the recipe (shown below) as much as we did!

Bon Appétit,

Natalie

11017201_10205476124055921_2312595612448150341_o

***

Shortcrust Pastry from Cookbook Author, Lydie Marshall

1 ½ cups unbleached white all-purpose flour (Bob’s Red Mill is a good one)

12 Tb (1 ½ sticks) cold sweet butter

¼ tsp salt

2 Tb ice water

Place flour, cold butter, cut into tablespoons pieces. Buzz-stop long enough to say “alligator” aloud 15 times. Then add water and buzz-stop, again, about 10 times. Stop. Do not let dough become a ball.

On a working surface mash about 2 tablespoons of the dough mixture with the heal of the hand several times. Gather into a ball and shape into a 6’ patty and chill for about 15 minutes.

Roll out into a crust. The dough can be stored in the refrigerator or in the freezer to be used later.

***

Bayley & Apple Pie with Toasted Walnuts

Featured in Jasper Hill’s March 17th newsletter where it was copied with permission from the Ovenly Cookbook. Serve with red wine or a digestif.

  • 3/4 c. coarsely chopped walnuts
  • 2 pounds apples (appx 5-6 medium sized ones) – Ovenly recommends a mix of Winesap, Jonagold and Golden Delicious.
  • 1/4 c. lemon juice (about 1 lemon)
  • 1/2 c. sugar + 1 tablespoon, for garnish
  • 1/4 c. packed light brown sugar
  • 1/4 c. all-purpose flour
  • 1 T. cornstarch
  • 1 t. cinnamon
  • 1/2 t. salt
  • 1/4 t. nutmeg
  • 1/4 t. freshly cracked black pepper
  • 1/3 c. + 2 T. crumbled Bayley Hazen Blue
  • 1 T. unsalted butter
  • 1 large egg yolk, for brushing
  • 1 T. heavy whipping cream (or whole milk), for brushing

Remove 1 disk of dough from the refrigerator 10 minutes before rolling. Roll the disk to line the bottom of a 9″ pie plate (about 12″ in diameter). Transfer dough and press into the pan, then chill in the refrigerator for a least 30 minutes (or freeze for 10 minutes) before using.

Preheat the oven to 350°F. Toast the walnuts on a rimmed sheet pan for 10 minutes, or until golden and fragrant. Remove from oven and let cool.

Meanwhile, peel, core & cut the apples into 1/8″-1/4″ slices, and place in a large bowl. Add the lemon juice and toss.

In a small bowl, whisk together the sugars, flour, cornstarch, cinnamon, salt, nutmeg and pepper until well combined, Add the flour-sugar mixture to the apples and mix until uniformly coated. Mix in the toasted walnuts.

Fill the prepared bottom pie crust with the apple mixture, and top with the crumbled Bayley Hazen Blue. Dot the top of the filling with the 1 T. butter. Place the pie in the refrigerator while rolling out the top crust.

Roll out the second disk of Pâte Brisée to a 12″ diameter. Remove the pie from the refrigerator and top with the second crust, covering the pie completely. Tuck the edges under the bottom crust, then pinch the edges of the bottom and top crusts together. Cut 3-4 steam vents in the center of the top crust. Refrigerate the pie for 1 hour, or freeze 30 minutes, before baking.

When you’re ready to bake, preheat the oven to 425°F with the rack positioned in the lower third of the oven. Prepare an egg wash by whisking together the yolk and cream. Remove the pie from the refrigerator and brush the top crust evenly with the egg wash. Sprinkle with the remaining 1 T. sugar.

Place the pie on a rimmed sheet pan and bake for 15 minutes, or until the crust begins to turn golden. Reduce heat to 350°F and bake 40-45 minutes more, turning halfway through baking. When ready, the crust will be golden and the juices bubbling through the steam vents. If the edges brown too quickly, cover loosely with aluminum foil.

Transfer the pie to a wire rack and cool to room temperature before serving.

Enjoy!


IMG_1787

***

Posted: 4-18-2015

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Many of you know that I’m working on a book on small farms in Vermont as a model for sustainable farming. Right now I’m writing the chapter about Jasper Hill Farm, a Northeast Kingdom dairy farm success story, as well as the famous cheesemakers, Jasper Hill Creamery. So, it seemed perfect to try my hand at a recipe that popped up on The Cellars at Jasper Hill Farm website. I couldn’t resist the delicious-sounding apple pie. What made the recipe stand out from other apple pie recipes is the chunks of Jasper Hill Creamery’s Bayley Hazen Blue cheese tucked in between the slices of apple in the filling. Oh yes, and the addition of freshly ground black pepper to the usual cinnamon and nutmeg spices also had me intrigued.
Read Natalie Lovelace’s story about our pre-Easter apple pie adventure and check out the pastry recipe I pulled from my own well-used recipe collection. I learned to make this full-proof pie dough from cookbook author Lydie Marshall too many years ago to admit –and, it’s still full proof!
Mateo Kehler, partner and cheesemaker at Jasper Hill Creamery, has a commitment to the cheeses he makes: “In the end, cheese has to be delicious,” he says. The delicious flavor of Bayley Hazen Blue made our lattice-topped confection heavenly!
À Bientôt,
bronwyn-signature1

***

In the Kitchen With Bronwyn & Bayley Hazen Blue By: Natalie Lovelace If you are looking for a taste of Vermont, pick up Jasper Hill’s Bayley Hazen Blue. This rich, creamy cheese is perfect on crackers, on bread, on pizza, in scrambled eggs, and, as it turns out, in apple pie. As a pie-making novice, I was excited not only to try this unusual combination, but also to make a pie from scratch – something I had only done a handful of times with pre-made crust.

Bronwyn and I first started by making the dough, an easy recipe that she swore by that calls for saying the word “alligator” twenty-five times (see recipe below). After setting the patties of dough in the fridge, we moved onto the filling, which consists of apples, sugar, spices, walnuts, and of course, the blue cheese. After popping the walnuts into the oven to toast, we started peeling the apples. Bronwyn clearly had experience with this, chopping her fifth apple into the bowl as I started peeling my second (the recipe calls for 5-6 medium sized apples, but since ours were small, we ended up using 8). She then gasped, “the walnuts!” We took them out just in the nick of time, as they were fragrant and light brown. She explained that when she’s really connected to her cooking, she can smell the aroma of the food change, and that’s how she knows that it is ready.

PicMonkey Collage.jpeg

11088817_10205476116735738_5856825597833382462_o

Several hours later, the slices of pie were plated, and we took our first bites. The pie was the ultimate combination of savory and sweet, and the melted blue cheese added the perfect amount of tang and creaminess to each bite. The pepper, cinnamon and nutmeg add a subtle depth of flavor that kept me more intrigued with every bite. With the addition of the flaky, buttery crust, I was hooked.

Good, fair, honest food takes time, and this pie is certainly no exception. However, the labor of love that went into it makes it all the more rewarding to sink your teeth into once it is complete. This twist to the American classic, created by Agatha Kulaga and Erin Patinkin, and featured in their cookbook, Ovenly, is sure to intrigue guests, and we hope you enjoy the recipe (shown below) as much as we did!

Bon Appétit,

Natalie

11017201_10205476124055921_2312595612448150341_o

***

Shortcrust Pastry from Cookbook Author, Lydie Marshall

1 ½ cups unbleached white all-purpose flour (Bob’s Red Mill is a good one)

12 Tb (1 ½ sticks) cold sweet butter

¼ tsp salt

2 Tb ice water

Place flour, cold butter, cut into tablespoons pieces. Buzz-stop long enough to say “alligator” aloud 15 times. Then add water and buzz-stop, again, about 10 times. Stop. Do not let dough become a ball.

On a working surface mash about 2 tablespoons of the dough mixture with the heal of the hand several times. Gather into a ball and shape into a 6’ patty and chill for about 15 minutes.

Roll out into a crust. The dough can be stored in the refrigerator or in the freezer to be used later.

***

Bayley & Apple Pie with Toasted Walnuts

Featured in Jasper Hill’s March 17th newsletter where it was copied with permission from the Ovenly Cookbook. Serve with red wine or a digestif.

  • 3/4 c. coarsely chopped walnuts
  • 2 pounds apples (appx 5-6 medium sized ones) - Ovenly recommends a mix of Winesap, Jonagold and Golden Delicious.
  • 1/4 c. lemon juice (about 1 lemon)
  • 1/2 c. sugar + 1 tablespoon, for garnish
  • 1/4 c. packed light brown sugar
  • 1/4 c. all-purpose flour
  • 1 T. cornstarch
  • 1 t. cinnamon
  • 1/2 t. salt
  • 1/4 t. nutmeg
  • 1/4 t. freshly cracked black pepper
  • 1/3 c. + 2 T. crumbled Bayley Hazen Blue
  • 1 T. unsalted butter
  • 1 large egg yolk, for brushing
  • 1 T. heavy whipping cream (or whole milk), for brushing

Remove 1 disk of dough from the refrigerator 10 minutes before rolling. Roll the disk to line the bottom of a 9" pie plate (about 12" in diameter). Transfer dough and press into the pan, then chill in the refrigerator for a least 30 minutes (or freeze for 10 minutes) before using.

Preheat the oven to 350°F. Toast the walnuts on a rimmed sheet pan for 10 minutes, or until golden and fragrant. Remove from oven and let cool.

Meanwhile, peel, core & cut the apples into 1/8"-1/4" slices, and place in a large bowl. Add the lemon juice and toss.

In a small bowl, whisk together the sugars, flour, cornstarch, cinnamon, salt, nutmeg and pepper until well combined, Add the flour-sugar mixture to the apples and mix until uniformly coated. Mix in the toasted walnuts.

Fill the prepared bottom pie crust with the apple mixture, and top with the crumbled Bayley Hazen Blue. Dot the top of the filling with the 1 T. butter. Place the pie in the refrigerator while rolling out the top crust.

Roll out the second disk of Pâte Brisée to a 12" diameter. Remove the pie from the refrigerator and top with the second crust, covering the pie completely. Tuck the edges under the bottom crust, then pinch the edges of the bottom and top crusts together. Cut 3-4 steam vents in the center of the top crust. Refrigerate the pie for 1 hour, or freeze 30 minutes, before baking.

When you're ready to bake, preheat the oven to 425°F with the rack positioned in the lower third of the oven. Prepare an egg wash by whisking together the yolk and cream. Remove the pie from the refrigerator and brush the top crust evenly with the egg wash. Sprinkle with the remaining 1 T. sugar.

Place the pie on a rimmed sheet pan and bake for 15 minutes, or until the crust begins to turn golden. Reduce heat to 350°F and bake 40-45 minutes more, turning halfway through baking. When ready, the crust will be golden and the juices bubbling through the steam vents. If the edges brown too quickly, cover loosely with aluminum foil.

Transfer the pie to a wire rack and cool to room temperature before serving.

Enjoy!

IMG_1787

***

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Many of you know that I’m working on a book on small farms in Vermont as a model for sustainable farming. Right now I’m writing the chapter about Jasper Hill Farm, a Northeast Kingdom dairy farm success story, as well as the famous cheesemakers, Jasper Hill Creamery. So, it seemed perfect to try my hand at a recipe that popped up on The Cellars at Jasper Hill Farm website. I couldn’t resist the delicious-sounding apple pie. What made the recipe stand out from other apple pie recipes is the chunks of Jasper Hill Creamery’s Bayley Hazen Blue cheese tucked in between the slices of apple in the filling. Oh yes, and the addition of freshly ground black pepper to the usual cinnamon and nutmeg spices also had me intrigued.
Read Natalie Lovelace’s story about our pre-Easter apple pie adventure and check out the pastry recipe I pulled from my own well-used recipe collection. I learned to make this full-proof pie dough from cookbook author Lydie Marshall too many years ago to admit –and, it’s still full proof!
Mateo Kehler, partner and cheesemaker at Jasper Hill Creamery, has a commitment to the cheeses he makes: “In the end, cheese has to be delicious,” he says. The delicious flavor of Bayley Hazen Blue made our lattice-topped confection heavenly!
À Bientôt,
bronwyn-signature1

***

In the Kitchen With Bronwyn & Bayley Hazen Blue By: Natalie Lovelace If you are looking for a taste of Vermont, pick up Jasper Hill’s Bayley Hazen Blue. This rich, creamy cheese is perfect on crackers, on bread, on pizza, in scrambled eggs, and, as it turns out, in apple pie. As a pie-making novice, I was excited not only to try this unusual combination, but also to make a pie from scratch – something I had only done a handful of times with pre-made crust.

Bronwyn and I first started by making the dough, an easy recipe that she swore by that calls for saying the word “alligator” twenty-five times (see recipe below). After setting the patties of dough in the fridge, we moved onto the filling, which consists of apples, sugar, spices, walnuts, and of course, the blue cheese. After popping the walnuts into the oven to toast, we started peeling the apples. Bronwyn clearly had experience with this, chopping her fifth apple into the bowl as I started peeling my second (the recipe calls for 5-6 medium sized apples, but since ours were small, we ended up using 8). She then gasped, “the walnuts!” We took them out just in the nick of time, as they were fragrant and light brown. She explained that when she’s really connected to her cooking, she can smell the aroma of the food change, and that’s how she knows that it is ready.

PicMonkey Collage.jpeg

11088817_10205476116735738_5856825597833382462_o

Several hours later, the slices of pie were plated, and we took our first bites. The pie was the ultimate combination of savory and sweet, and the melted blue cheese added the perfect amount of tang and creaminess to each bite. The pepper, cinnamon and nutmeg add a subtle depth of flavor that kept me more intrigued with every bite. With the addition of the flaky, buttery crust, I was hooked.

Good, fair, honest food takes time, and this pie is certainly no exception. However, the labor of love that went into it makes it all the more rewarding to sink your teeth into once it is complete. This twist to the American classic, created by Agatha Kulaga and Erin Patinkin, and featured in their cookbook, Ovenly, is sure to intrigue guests, and we hope you enjoy the recipe (shown below) as much as we did!

Bon Appétit,

Natalie

11017201_10205476124055921_2312595612448150341_o

***

Shortcrust Pastry from Cookbook Author, Lydie Marshall

1 ½ cups unbleached white all-purpose flour (Bob’s Red Mill is a good one)

12 Tb (1 ½ sticks) cold sweet butter

¼ tsp salt

2 Tb ice water

Place flour, cold butter, cut into tablespoons pieces. Buzz-stop long enough to say “alligator” aloud 15 times. Then add water and buzz-stop, again, about 10 times. Stop. Do not let dough become a ball.

On a working surface mash about 2 tablespoons of the dough mixture with the heal of the hand several times. Gather into a ball and shape into a 6’ patty and chill for about 15 minutes.

Roll out into a crust. The dough can be stored in the refrigerator or in the freezer to be used later.

***

Bayley & Apple Pie with Toasted Walnuts

Featured in Jasper Hill’s March 17th newsletter where it was copied with permission from the Ovenly Cookbook. Serve with red wine or a digestif.

  • 3/4 c. coarsely chopped walnuts
  • 2 pounds apples (appx 5-6 medium sized ones) - Ovenly recommends a mix of Winesap, Jonagold and Golden Delicious.
  • 1/4 c. lemon juice (about 1 lemon)
  • 1/2 c. sugar + 1 tablespoon, for garnish
  • 1/4 c. packed light brown sugar
  • 1/4 c. all-purpose flour
  • 1 T. cornstarch
  • 1 t. cinnamon
  • 1/2 t. salt
  • 1/4 t. nutmeg
  • 1/4 t. freshly cracked black pepper
  • 1/3 c. + 2 T. crumbled Bayley Hazen Blue
  • 1 T. unsalted butter
  • 1 large egg yolk, for brushing
  • 1 T. heavy whipping cream (or whole milk), for brushing

Remove 1 disk of dough from the refrigerator 10 minutes before rolling. Roll the disk to line the bottom of a 9" pie plate (about 12" in diameter). Transfer dough and press into the pan, then chill in the refrigerator for a least 30 minutes (or freeze for 10 minutes) before using.

Preheat the oven to 350°F. Toast the walnuts on a rimmed sheet pan for 10 minutes, or until golden and fragrant. Remove from oven and let cool.

Meanwhile, peel, core & cut the apples into 1/8"-1/4" slices, and place in a large bowl. Add the lemon juice and toss.

In a small bowl, whisk together the sugars, flour, cornstarch, cinnamon, salt, nutmeg and pepper until well combined, Add the flour-sugar mixture to the apples and mix until uniformly coated. Mix in the toasted walnuts.

Fill the prepared bottom pie crust with the apple mixture, and top with the crumbled Bayley Hazen Blue. Dot the top of the filling with the 1 T. butter. Place the pie in the refrigerator while rolling out the top crust.

Roll out the second disk of Pâte Brisée to a 12" diameter. Remove the pie from the refrigerator and top with the second crust, covering the pie completely. Tuck the edges under the bottom crust, then pinch the edges of the bottom and top crusts together. Cut 3-4 steam vents in the center of the top crust. Refrigerate the pie for 1 hour, or freeze 30 minutes, before baking.

When you're ready to bake, preheat the oven to 425°F with the rack positioned in the lower third of the oven. Prepare an egg wash by whisking together the yolk and cream. Remove the pie from the refrigerator and brush the top crust evenly with the egg wash. Sprinkle with the remaining 1 T. sugar.

Place the pie on a rimmed sheet pan and bake for 15 minutes, or until the crust begins to turn golden. Reduce heat to 350°F and bake 40-45 minutes more, turning halfway through baking. When ready, the crust will be golden and the juices bubbling through the steam vents. If the edges brown too quickly, cover loosely with aluminum foil.

Transfer the pie to a wire rack and cool to room temperature before serving.

Enjoy!

IMG_1787

***

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Many of you know that I’m working on a book on small farms in Vermont as a model for sustainable farming. Right now I’m writing the chapter about Jasper Hill Farm, a Northeast Kingdom dairy farm success story, as well as the famous cheesemakers, Jasper Hill Creamery. So, it seemed perfect to try my hand at a recipe that popped up on The Cellars at Jasper Hill Farm website. I couldn’t resist the delicious-sounding apple pie. What made the recipe stand out from other apple pie recipes is the chunks of Jasper Hill Creamery’s Bayley Hazen Blue cheese tucked in between the slices of apple in the filling. Oh yes, and the addition of freshly ground black pepper to the usual cinnamon and nutmeg spices also had me intrigued.
Read Natalie Lovelace’s story about our pre-Easter apple pie adventure and check out the pastry recipe I pulled from my own well-used recipe collection. I learned to make this full-proof pie dough from cookbook author Lydie Marshall too many years ago to admit –and, it’s still full proof!
Mateo Kehler, partner and cheesemaker at Jasper Hill Creamery, has a commitment to the cheeses he makes: “In the end, cheese has to be delicious,” he says. The delicious flavor of Bayley Hazen Blue made our lattice-topped confection heavenly!
À Bientôt,
bronwyn-signature1

***

In the Kitchen With Bronwyn & Bayley Hazen Blue By: Natalie Lovelace If you are looking for a taste of Vermont, pick up Jasper Hill’s Bayley Hazen Blue. This rich, creamy cheese is perfect on crackers, on bread, on pizza, in scrambled eggs, and, as it turns out, in apple pie. As a pie-making novice, I was excited not only to try this unusual combination, but also to make a pie from scratch – something I had only done a handful of times with pre-made crust.

Bronwyn and I first started by making the dough, an easy recipe that she swore by that calls for saying the word “alligator” twenty-five times (see recipe below). After setting the patties of dough in the fridge, we moved onto the filling, which consists of apples, sugar, spices, walnuts, and of course, the blue cheese. After popping the walnuts into the oven to toast, we started peeling the apples. Bronwyn clearly had experience with this, chopping her fifth apple into the bowl as I started peeling my second (the recipe calls for 5-6 medium sized apples, but since ours were small, we ended up using 8). She then gasped, “the walnuts!” We took them out just in the nick of time, as they were fragrant and light brown. She explained that when she’s really connected to her cooking, she can smell the aroma of the food change, and that’s how she knows that it is ready.

PicMonkey Collage.jpeg

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Several hours later, the slices of pie were plated, and we took our first bites. The pie was the ultimate combination of savory and sweet, and the melted blue cheese added the perfect amount of tang and creaminess to each bite. The pepper, cinnamon and nutmeg add a subtle depth of flavor that kept me more intrigued with every bite. With the addition of the flaky, buttery crust, I was hooked.

Good, fair, honest food takes time, and this pie is certainly no exception. However, the labor of love that went into it makes it all the more rewarding to sink your teeth into once it is complete. This twist to the American classic, created by Agatha Kulaga and Erin Patinkin, and featured in their cookbook, Ovenly, is sure to intrigue guests, and we hope you enjoy the recipe (shown below) as much as we did!

Bon Appétit,

Natalie

11017201_10205476124055921_2312595612448150341_o

***

Shortcrust Pastry from Cookbook Author, Lydie Marshall

1 ½ cups unbleached white all-purpose flour (Bob’s Red Mill is a good one)

12 Tb (1 ½ sticks) cold sweet butter

¼ tsp salt

2 Tb ice water

Place flour, cold butter, cut into tablespoons pieces. Buzz-stop long enough to say “alligator” aloud 15 times. Then add water and buzz-stop, again, about 10 times. Stop. Do not let dough become a ball.

On a working surface mash about 2 tablespoons of the dough mixture with the heal of the hand several times. Gather into a ball and shape into a 6’ patty and chill for about 15 minutes.

Roll out into a crust. The dough can be stored in the refrigerator or in the freezer to be used later.

***

Bayley & Apple Pie with Toasted Walnuts

Featured in Jasper Hill’s March 17th newsletter where it was copied with permission from the Ovenly Cookbook. Serve with red wine or a digestif.

  • 3/4 c. coarsely chopped walnuts
  • 2 pounds apples (appx 5-6 medium sized ones) - Ovenly recommends a mix of Winesap, Jonagold and Golden Delicious.
  • 1/4 c. lemon juice (about 1 lemon)
  • 1/2 c. sugar + 1 tablespoon, for garnish
  • 1/4 c. packed light brown sugar
  • 1/4 c. all-purpose flour
  • 1 T. cornstarch
  • 1 t. cinnamon
  • 1/2 t. salt
  • 1/4 t. nutmeg
  • 1/4 t. freshly cracked black pepper
  • 1/3 c. + 2 T. crumbled Bayley Hazen Blue
  • 1 T. unsalted butter
  • 1 large egg yolk, for brushing
  • 1 T. heavy whipping cream (or whole milk), for brushing

Remove 1 disk of dough from the refrigerator 10 minutes before rolling. Roll the disk to line the bottom of a 9" pie plate (about 12" in diameter). Transfer dough and press into the pan, then chill in the refrigerator for a least 30 minutes (or freeze for 10 minutes) before using.

Preheat the oven to 350°F. Toast the walnuts on a rimmed sheet pan for 10 minutes, or until golden and fragrant. Remove from oven and let cool.

Meanwhile, peel, core & cut the apples into 1/8"-1/4" slices, and place in a large bowl. Add the lemon juice and toss.

In a small bowl, whisk together the sugars, flour, cornstarch, cinnamon, salt, nutmeg and pepper until well combined, Add the flour-sugar mixture to the apples and mix until uniformly coated. Mix in the toasted walnuts.

Fill the prepared bottom pie crust with the apple mixture, and top with the crumbled Bayley Hazen Blue. Dot the top of the filling with the 1 T. butter. Place the pie in the refrigerator while rolling out the top crust.

Roll out the second disk of Pâte Brisée to a 12" diameter. Remove the pie from the refrigerator and top with the second crust, covering the pie completely. Tuck the edges under the bottom crust, then pinch the edges of the bottom and top crusts together. Cut 3-4 steam vents in the center of the top crust. Refrigerate the pie for 1 hour, or freeze 30 minutes, before baking.

When you're ready to bake, preheat the oven to 425°F with the rack positioned in the lower third of the oven. Prepare an egg wash by whisking together the yolk and cream. Remove the pie from the refrigerator and brush the top crust evenly with the egg wash. Sprinkle with the remaining 1 T. sugar.

Place the pie on a rimmed sheet pan and bake for 15 minutes, or until the crust begins to turn golden. Reduce heat to 350°F and bake 40-45 minutes more, turning halfway through baking. When ready, the crust will be golden and the juices bubbling through the steam vents. If the edges brown too quickly, cover loosely with aluminum foil.

Transfer the pie to a wire rack and cool to room temperature before serving.

Enjoy!

IMG_1787

***

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2 Responses to “Baking With Bayley Hazen Blue”

  1. This one sounds like a keeper! I am sending John out for some Bailey Hazen Blue (his favorite. How could this pie NOT be fabulous???

  2. Bronwyn says:

    Let me know how your pie turns out. I loved this recipe!!

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