photos by Heidi Weiss-Hoffman
Crumb and Cheddar Apple Pie | Jeremy Intille | The Original
3 pounds cored apples cut into 12 pieces, skin on
3.2 ounces grated white cheddar
2 ½ ounces brown sugar
0.7 ounces corn starch
½ ounces tapioca flour
⅛ teaspoon of thyme or rosemary
8 passes of fresh cinnamon stick with microplane
3 passes of orange zest with microplane
Pinch of salt
Place apples and cheese in a large bowl. Combine all dry ingredients together and sprinkle on top of apples. Mix together with hands. Let stand for 10 minutes.
12 ounces all-purpose flour
2 tablespoons sugar
¼ teaspoon salt
8 ounces chilled butter, grated
2 ounces grated white cheddar
4 ounces ice water
Place flour, sugar and salt in a mixing bowl with a paddle attachment. Stir together just for a few seconds. Add butter and cheese. Mix until butter breaks down a bit, and is pea size. With mixer on, add ice water. You might need more water depending on flour. Mix until dough starts to come together but still looks shaggy. Place dough on a floured surface and finish mixing by hand. With a rolling pin, roll dough out to a 1/4 inch thickness in a rectangle shape. Fold into three (like a letter), rotate 180 degrees and roll out again. Do this three times in total. Wrap with cling wrap and let rest for one hour in fridge.
Depending on the size of your pie tin, you will want an ounce of dough per inch of the pie tin. Roll out until about 1 inch larger than the pie tin. Once rolled out, fold round in half and place in pie tin. Unfold and press crust into the corners of the tin. Press firmly to ensure that there are no air pockets.
To finish the edge, tuck the crust under itself and press together. You can crimp or leave as is. Let chill before baking.
4.1 ounces brown sugar
4.1 ounces sugar
5.8 ounces all-purpose flour
Pinch of salt
2.1 ounces white cheddar, grated
1.1 ounces rolled oats
4.6 ounces butter, chilled and grated
2 teaspoons vanilla extract
Place all dry ingredients in a large mixing bowl with a paddle attachment. Mix until combined. Add butter and mix for a few seconds. With mixer on, add vanilla. Mix until it starts to come together and looks crumbly. On a baking pan, spread out and let chill until ready to use.
Place apple filling in chilled pie shell and bake at 325°F for 15 minutes. After 15 minutes, remove pie and top with streusel and bake for another 20 minutes, or until golden brown. Let cool slightly before cutting. Add ice cream, because why wouldn’t you?
Face Rock Creamery Aged Cheddar Au Gratin Potatoes| Sue Hayes | Alloro Wine Bar and Restaurant
4 lbs Yukon Gold potatoes, peeled
2.5 cups cream
1.5 cups milk
2 tsp salt
2 tsp minced fresh thyme
3/4 lb Face Rock Creamery aged cheddar cheese, grated
1 cup Panko
1 Tbsp butter, melted
Heat the cream, milk and salt to a simmer while you process the potatoes. Slice the potatoes on a mandolin and add to the half-n-half. Simmer gently until they are just cooked but still maintain their shape.
Mix 1 cup of the cheese together with the Panko and butter. Reserve. In a 2-inch greased half pan, build the au gratin starting with potatoes, then cheese and thyme. Make 3 layers, then top with the Panko mixture.
Bake at 350°F until golden and the potatoes are tender.
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