Belle de boskoop Mince Pies

Belle de boskoop mince pie

Merry Christmas to all of my wonderful readers out there. I’d like to wish you a happy and healthy holiday season, and also share a great seasonal treat with you; mince pie. This recipe came to mind when I started cleaning the pantry and the refrigerator to get them organized for 2013. When I saw these sad looking Belle de boskoop apples that I had purchased at the UBC apple festival last October, I knew I could turn them into something magical that evoked the best elements of a  white Christmas.

As goboroot literally goes back to its roots in the next few weeks during my trip abroad, I’m hoping to report foodie or may not so foodie scenes in the land of Japan. So stay tuned! xoxo

Belledeboskoop mince pie

Belle de boskoop mince pie

Belle de boskoop mince pie

Warm holiday wishes

Belle de boskoop Mince Pies

Makes 8 x 2½ inch muffin tin

Filling (start a day before serving)

2 Belle de boskoop apples, cut into ¼ inch pieces

1/3 cup raisins

1/3 cup shredded coconut

2 tablespoons cane sugar

2 teaspoons maple syrup

1 tablespoon brandy based vanilla extract (or regular vanilla extract)

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

1/8 teaspoon ground ginger

Pie dough

150g butter, softened

¾ cup confectioners’ sugar, sifted

¼ cup lightly packed, ground and blanched almonds

¼ teaspoon salt

¼ teaspoon vanilla extract

1 egg, room temperature and lightly beaten

1¾ cups all-purpose flour

Extra butter for greasing the tin

Extra flour for dusting the tin and rolling the dough

1 egg yolk + 1 tablespoon water for brushing the tops of the pies

Extra confectioners’ sugar for dusting

Make the filling by combining all the ingredients well. Let stand overnight in the refrigerator.

Next day. Grease the pan with butter and dust lightly with flour. Keep in the refrigerator.

Make the dough. Place the butter in a food processor and beat until creamy. Add the sugar, almonds, salt, vanilla and egg, and continue to beat until well incorporated.

Scrape down the side of the wall as necessary. Add the flour in a few installments. Continue to beat until the dough comes together to form a ball.

Separate the dough in two portions. Flour the working surface and flatten the dough into disks. Wrap with a piece of Saran wrap separately, and refrigerate for at least 4 hours.

Take out the filling from the refrigerator and stir well. Preheat the oven to 350F.

Flour the work surface well and roll one of the disks into 1/8 inch thickness with a rolling pin, keeping the other disk in the refrigerator.

Cut out 8 X 3 ½ inch circles. Fit the circles into the muffin tin.

Roll another disk into 1/8 inch thickness on the floured work surface. Cut out 8 X 2 ½ inch circles. Fill the muffin tin with the mince filling, press the circles and seal. Using water makes it easy to stick the bottom and top dough pieces together. Make slits on the top of the pies.

Combine egg yolk and water to make an egg wash. Brush plenty on top of the pies.

Bake until the sides of the pies become golden brown, for about 30 minutes.

Dust with confectioners’ sugar and serve.

Pie dough adapted from Desserts by Pierre Hermé

 

Turkey Sandwich

turkey sandwich

I look forward to making sandwiches with the leftover turkey from our Thanksgiving feast every year. The truth is, I look forward to it more than the actual Thanksgiving dinner! There is something special about the taste and texture of turkey that chicken simply cannot replicate. Plus, it’s a nice way to thank the turkey, using up every bit in every imaginable way; as a main dish, gravy sauce, sandwich and soup etc. Especially when combined with slightly citrusy flavoured apples like Cox’s Orange Pippin, turkey becomes an autumn’s official greetings.

For this reason, I was delighted to have found this absolutely delicious turkey recipe from Chef Jonathan Chovancek of Kale & Nori Culinary Arts a couple years ago. Brining may put you off a bit, but the juiciness, texture and flavour you will get are worth the time and money you will spend on this recipe. No more stringy turkey–once you try this recipe, there’ll be no turning back! Just make sure you source the best quality bird. I won’t write the recipe but you can simply visit here.

garden in autumn

rose

apples

fennel seeds

beach

nature

brined turkey

turkey baguette sandwich

Turkey Sandwich with Pear and Gorgonzola Cheese

Spelt bread

Mayonnaise

Whole-grain mustard

Red Bartlett pear, sliced to ¼ inch thickness

Gorgonzola Cheese

Leftover turkey

Assemble a sandwich with the above ingredients, adjusting to your liking. The key is to use a tiny sliver of the cheese to give a kick but not overwhelm the turkey’s subtle taste.

 

Turkey Baguette Sandwich with Apple Slices

Baguette, sliced lengthwise

Mayonnaise

Whole-grain mustard

Baby lettuce

Leftover turkey

Swiss cheese

Avocado, ¼ inch thick slices

Cox’s Orange Pippin apple or similar, sliced ¼ inch thick

Assemble the sandwich and enjoy every bite.