The post Blueberry-Elderflower Pie appeared first on Florida Girl Cooks.
]]>Blueberry-Elderflower Pie
Ingredients
For the crust:
3 1/4 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1 teaspoon salt
1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into small pieces
1/3 cup very cold vegetable shortening, cut into small pieces
2 tablespoons elderflower liqueur (such as St-Germain) or elderflower juice
For the filling:
8 cups fresh blueberries (about 4 pints)
3/4 to 1 cup sugar (depending on the sweetness of your berries), plus more for sprinkling
1/2 cup all-purpose flour
2 tablespoons elderflower liqueur or elderflower juice
Pinch of salt
1 large egg
Prepare
1. Make the crust: Put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and shortening; pulse just until the pieces are the size of large peas. While pulsing, gradually add the elderflower liqueur and 1/3 cup ice water until the dough comes together. Turn out the dough onto a lightly floured surface and knead gently
until smooth. Divide the dough between 2 sheets of plastic wrap; use the plastic wrap to form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
2. Meanwhile, make the filling: Toss the blueberries, sugar, flour, elderflower liqueur and salt in a large bowl. Let sit until juicy, 30 minutes. Position a rack with a baking sheet in the lower third of the oven and preheat to 425 degrees F.
Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, pressing the dough into the bottom and up the side. Roll out the second disk of dough on a lightly floured surface.
3.Toss the berries again and pour the mixture into the prepared crust. Moisten the edge of the crust with cold water and lay the second dough round over the filling; gently press the top and bottom crusts together around the edge. If you’re cutting the pie into the “flag” then this is a good time to do it. Fold the overhanging dough under itself and crimp the edges. Cut a few slits in the top crust to let steam escape. Beat the egg with 1 teaspoon water. Brush the pie with the egg mixture and sprinkle lightly with sugar.
4.Put the pie on the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 350 degrees F; bake until the crust is golden brown and the filling is bubbling, about 55 more minutes. (Cover the edge of the crust with foil if it is browning too quickly.) Transfer to a rack and let cool at least 4 hours before serving.
- 3 1/4 cups all-purpose flour, plus more for dusting
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into small pieces
- 1/3 cup very cold vegetable shortening, cut into small pieces
- 2 tablespoons elderflower liqueur (such as St-Germain) or elderflower juice
- 8 cups fresh blueberries (about 4 pints)
- 3/4 to 1 cup sugar (depending on the sweetness of your berries), plus more for sprinkling
- 1/2 cup all-purpose flour
- 2 tablespoons elderflower liqueur or elderflower juice
- Pinch of salt
- 1 large egg
- Make the crust: Put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and shortening; pulse just until the pieces are the size of large peas. While pulsing, gradually add the elderflower liqueur and 1/3 cup ice water until the dough comes together. Turn out the dough onto a lightly floured surface and knead gently
- until smooth. Divide the dough between 2 sheets of plastic wrap; use the plastic wrap to form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. Meanwhile, make the filling: Toss the blueberries, sugar, flour, elderflower liqueur and salt in a large bowl. Let sit until juicy, 30 minutes. Position a rack with a baking sheet in the lower third of the oven and preheat to 425 degrees F.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, pressing the dough into the bottom and up the side. Roll out the second disk of dough on a lightly floured surface.
- Toss the berries again and pour the mixture into the prepared crust. Moisten the edge of the crust with cold water and lay the second dough round over the filling; gently press the top and bottom crusts together around the edge. If you're cutting the pie into the "flag" then this is a good time to do it. Fold the overhanging dough under itself and crimp the edges. Cut a few slits in the top crust to let steam escape. Beat the egg with 1 teaspoon water. Brush the pie with the egg mixture and sprinkle lightly with sugar.
- Put the pie on the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 350 degrees F; bake until the crust is golden brown and the filling is bubbling, about 55 more minutes. (Cover the edge of the crust with foil if it is browning too quickly.) Transfer to a rack and let cool at least 4 hours before serving.
The post Blueberry-Elderflower Pie appeared first on Florida Girl Cooks.
]]>The post GRAPE & BLOOD ORANGE OLIVE OIL INFUSED FOCACCIA appeared first on Florida Girl Cooks.
]]>I hadn’t eaten much focaccia before taking this class and I am saddened at that fact because I have been truly missing out. Not only did we make appetizer-like focaccia but we also made a dessert focaccia with grapes, sugar, and blood orange infused olive oil. It would be this recipe right here, that stopped me in my tracks and made me fall in love with focaccia on a whole new level. This focaccia holds onto the nostalgia of summer with it’s grapes and blood orange flavor but invites the presence of fall with the hint of Rosemary in the dough. If you’re a sentimentalist about summer but have reservations on the coming of fall as I do, then this recipe is for you. This grape & blood orange olive oil infused focaccia has been adapted for your viewing then eating pleasure. Enjoy!
Grape & Blood Orange Olive Oil Infused Focaccia
Ingredients
2 1/2 tsp (1 -package) active dry yeast
1/2 cup warm water
1 1/2 cups milk
4 tbsp. olive oil, plus more for greasing
5 cup unbleached all-purpose flour
2 tsp. salt
3 tsp chopped fresh rosemary
1/4 cup red seedless grapes
1/4 cup green seedless grapes
3 tbsp. blood-orange infused olive oil
3 tbsp. granulated sugar
Prepare
1. In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir until dissolved. Add the milk and 4 tbsp. of the regular extra virgin olive oil and stir to combine.
2. In a large bowl, using a wooden spoon, stir together the flour, salt, and rosemary. Add the yeast mixture and stir until a soft dough forms, about 2 minutes. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Shape it into a ball.
3. Oil a large bowl, place the dough in the bowl and turn it once to coat the top. Cover the bowl with elastic wrap and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.
4. Oil a 15-by-10-by-1 inch jelly roll pan. Punch down the dough, transfer to the prepared pan, and flatten it out with your hands to cover the bottom completely. Cover with plastic wrap and let rise again in a warm place until doubled in bulk, about 1 hour.
5. Preheat an oven to 450 degrees F.
6. Using your fingertips, press down firmly into the dough and make dimples about 1 inch apart and 1 inch deep.
7. Press grapes into dough, sprinkle with sugar, and drizzle with blood orange infused olive oil.
8. Bake until golden brown, 25-30 minutes. Slide focaccia onto a wire rack and let cool completely. Cut into squares and serve.
- 2 1/2 tsp (1 -package) active dry yeast
- 1/2 cup warm water
- 1 1/2 cups milk
- 4 tbsp. olive oil, plus more for greasing
- 5 cup unbleached all-purpose flour
- 2 tsp. salt
- 3 tsp chopped fresh rosemary
- 1/4 cup red seedless grapes
- 1/4 cup green seedless grapes
- 3 tbsp. blood-orange infused olive oil
- 3 tbsp. granulated sugar
- In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir until dissolved. Add the milk and 4 tbsp. of the regular extra virgin olive oil and stir to combine.
- In a large bowl, using a wooden spoon, stir together the flour, salt, and rosemary. Add the yeast mixture and stir until a soft dough forms, about 2 minutes. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Shape it into a ball.
- Oil a large bowl, place the dough in the bowl and turn it once to coat the top. Cover the bowl with elastic wrap and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.
- Oil a 15-by-10-by-1 inch jelly roll pan. Punch down the dough, transfer to the prepared pan, and flatten it out with your hands to cover the bottom completely. Cover with plastic wrap and let rise again in a warm place until doubled in bulk, about 1 hour.
- Preheat an oven to 450 degrees F.
- Using your fingertips, press down firmly into the dough and make dimples about 1 inch apart and 1 inch deep.
- Press grapes into dough, sprinkle with sugar, and drizzle with blood orange infused olive oil.
- Bake until golden brown, 25-30 minutes. Slide focaccia onto a wire rack and let cool completely. Cut into squares and serve.
The post GRAPE & BLOOD ORANGE OLIVE OIL INFUSED FOCACCIA appeared first on Florida Girl Cooks.
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