Pudding Pie

DSC_0028-002.JPG

A word of caution: this is not a pie that you can throw together at the last minute. This is a pie that needs to be refrigerated for at least 24 hours. Sometimes longer. I recommend making this with the chocolate animal cracker pie crust, but the shortbread crust is a good option, too.

 

Combine 1 1/2 cups sugar, 1/4 cup cornstarch, 1/2 teaspoon kosher salt, 3 cups whole milk, and 4 egg yolks in a medium saucepan. Whisk together. Whisk over medium heat until it just barely comes to a boil and starts to get thick. For me this takes about 15 minutes because I don’t want to curdle anything and I keep it over medium-low heat if we’re being honest. First you want it to coat the back of your spoon. This means that when you lift a spoon, you can wipe your finger in the sauce and leave your finger trail. Keep stirring until it’s thick like pudding.

Remove from heat. Add 6.5 ounces (1 bar) bittersweet baking chocolate, chopped roughly, and 1 tablespoon vanilla extract. Add a 1/2 teaspoon of cinnamon and a 1/4 teaspoon chili powder if you want it to have a bit more flair. Add 2 tablespoons unsalted butter. Stir until it’s all melted together. Pour into your pie crust. No need to bake it. Pour any excess into a pudding container of your choice.

Let your pie come to room temperature, then move it to your fridge to sit, uncovered, for at least 24 hours. 36 hours seems to be a sweet spot.

 

 

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

Animal Cracker Pie Crust

DSC_0028-001

In a food processor, crush approximately 2 cups of chocolate animal crackers (or other wafer cookie) until it forms fine crumbs. Measure 1 1/2 cups of these crumbs into a mixing bowl. Slowly stream in 6 tablespoons of butter, melted and cooled.

Press into a pie plate and really smash it all together. The more compact you can make it, the easier it is to serve intact later.

Bake at 350 for about 15 minutes.

 

Let cool completely before filling with pie filling of your choice.

 

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

 

Shepherd’s Pie-rogi

DSC_0039

This recipe is a bit of a love letter to my parents. My dad’s family has deep Polish roots, my mother’s has deep English roots. Both countries are mocked for their culinary traditions, but I’ve always found the food to be pretty tasty and always comforting. Seemed only natural to combine them!

For the dough:

Combine 3 cups flour, 1 large egg, 2 teaspoons olive oil, 1 teaspoon kosher salt, and 1/2 cup warm water. When the flour is fully incorporated, the dough should not feel wet or sticky. If your dough feels wet or sticky, add a bit more flour a tablespoon at a time. When the dough is fully incorporated, knead using your hands for about 8 minutes. Let rest in a bowl at room temperature for about an hour.

For the filling:

Brown 1 pound of ground beef. Traditionally, Shepherd’s pie uses lamb but it’s not something I regularly buy. I go with beef and most folks can’t tell the difference. After the beef is browned, add 1/2 diced white onion, 1 Russet potato, peeled, cubed and boiled in salted water until soft, 1 cup frozen peas, 2 large carrots, shredded, 2 cloves minced garlic, 6 ounces tomato paste, 1 cup chicken broth, 2 tablespoons Worcestershire sauce, 2 teaspoons kosher salt and 1 teaspoon black pepper.

When the filling has cooled, roll out the dough fairly thinly. Use a 3″ cookie cutter to cut rounds of dough. Dollop a tablespoon of filling on one side, then fold over and crimp together using your fingers. When your perogies are all folded and crimped, drop into boiling salted water. Boil for five minutes after they rise to the surface, then remove from the water. Finally, lightly pan fry them in 3 tablespoons of oil or butter. Alternatively, lightly brush with olive oil and air-fry until golden brown. The combination of boiling and frying creates a chewy but crispy texture and it’s the best of both worlds.

Dutch Oven Pancakes: Pannekoeken

DSC_0030

This recipe comes from my husband’s family, and was relayed to me recently using non-measuring terms. Graham held up his hands about an inch and a half apart and told me we used that much sugar. Don’t worry, I have actual measurements for you.

Whisk together 3 eggs, 1 tablespoon sugar, a pinch of kosher salt, 1/2 teaspoon vanilla, 1/2 cup flour and 1/2 cup almond milk. When thoroughly combined, spread a light layer in the bottom of two greased cast iron skillets or 9×9 glass pans. Or find a plethora of tiny cast iron skillets or spring form pans. Swirl around so the dough climbs the walls of your pans a bit, which will encourage it to grow when you bake it.

Bake at 400 degrees for 15-20 minutes.

When removed from the oven, spread a generous amount of Greek yogurt over the surface of the pancake, then mix in brown sugar until the sugar has dissolved into the yogurt. This ends up being pretty sweet, so you likely won’t need syrup. Top with fresh fruits of your choice and dig in!

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

Faux Pho Empanadas

DSC_0002.JPG

I’d been toying with the idea of pho and empanadas for a while before finally getting around to finding the star anise and testing them out. I’d predicted correctly that they’d be delicious!

For the dough:

Mix together 2 1/4 cups flour, 2 teaspoons kosher salt, 1 stick cold unsalted butter cut into cubes, 1 egg, 1/3 cup ice water and 1 tablespoon white vinegar. It should form a shaggy dough. Knead a couple of times with your hands, then wrap in plastic wrap and chill for at least an hour.

For the filling:

Brown 1 pound ground beef, then add 1/2 diced white onion, 4 cloves of minced garlic, 3 thinly sliced green onions, 1 teaspoon crushed anise seeds, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1 tablespoon brown sugar, the zest of two limes, 1 teaspoon fresh ground ginger, 1 1/2 teaspoons kosher salt and 1 teaspoon fish sauce. Bring to a light simmer and continue simmering approximately 20 minutes. Let cool completely.

For the sauce:

Blend together 1 bunch lemon basil leaves (approximately 1 cup), about 1/2 cup fresh mint leaves, 4 jalapenos, seeds and tops removed,  green onions, 1 teaspoon kosher salt, and 1/3 cup extra virgin olive oil.

When everything is thoroughly chilled and cooled, break off 1/4 cup sized pieces of dough, shape into a ball, and roll out into a flat circle. Fill with a couple tablespoons of filling. Roll over the edges and crimp using a fork or your fingers. You can get pretty fancy with how you secure your empanada edges. I have not gotten that fancy. Brush with egg wash (1 egg whisked together with 1 tablespoon of water) and cook at 400 degrees until golden brown, approximately 15 minutes. You can use an air fryer at this step if you have one. Serve hot with generous helpings of the dipping sauce.

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

Saucy

DSC_0262

In a food processor, crush 1/4 cup raw almonds until finely ground. Add 1 teaspoon kosher salt, 1 cup packed basil (if you use purple, it gets to be crushed almond purple sauce), the zest of one lemon, the juice of one lemon, three seeded and de-stemmed red jalapenos, and 1/4 cup extra virgin olive oil. Process until smooth. You may need to add additional olive oil to get a consistency you like.

Tastes amazing on roast chicken.

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these!