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Fresh Corn Galette with Goat Cheese, Zucchini, and Thyme

I actually made this last year, right at the tail-end of summer.  You know that time when there are like 7,000 pounds of zucchini, and the corn is just perfect but it’s like the last week of corn season??

Summer corn galette with goat cheese, zucchini, & thyme...summer recipe perfection, looks fancy but is easy to make

And then I accidentally sat on it too long, and then it just seemed mean to post it in the late fall when you couldn’t get yummy fresh zucchini and corn to make it.  So I’ve been patiently sitting on this recipe for several months, waiting for summer to roll around once again.

Summer corn galette with goat cheese, zucchini, & thyme...summer recipe perfection, looks fancy but is easy to make

Nom nom nom.  It looks fancy, but it really isn’t a difficult recipe.  The only thing that’s a bit of a pain is making pie crust, but you can just buy it pre-made if you don’t want to deal with it.  Add a glass of cold white wine and you have a summer masterpiece.

Summer corn galette with goat cheese, zucchini, & thyme...summer recipe perfection, looks fancy but is easy to make

The combination of the tangy goat cheese, the fragrant herbs, sweet corn, and then mellow crunch of zucchini is sublime.  This is summer perfection. [Read more…]

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Peach Rhubarb Pie

Some people go crazy trying to manufacture unleavened desserts during the Days of Unleavened Bread, but generally I gravitate (must like for gluten-free things) towards naturally unleavened recipes.  Pie is one of those glorious things.

Peach Rhubarb Pie

I went home for Passover, the Night to Be Much Observed, and the first Day of Unleavened Bread this year, as has become my custom.  It was…kind of crazy, with lots of people in and out of the house, four kids four and under to keep track of a lot of the time (one of them teething mightily), and hordes of people to be fed seemingly every night.

wheat sunset

Kansas this time of year is really a crapshoot weather-wise, and for the most part I really lucked out.  We had two beautiful days, then one insanely windy day (which isn’t unusual).

sunset

Three gorgeous sunsets.

pasture creek full

Actual water in the creek (it’s been bone-dry the past few years).  Overall, the weather was very kind to me.

peach rhubarb pie rhubarb raw

For the Night to Be Much Observed (or Remembered, which is the same night as the Jewish Seder), we needed to come up with a recipe to feed a lot of people and complement the chocolate toffee matzo that someone else was bringing.  Extra points if the babies could all eat it (which meant everything had to be organic, non-GMO, and with very little sugar.  After some discussion, I settled on peach rhubarb pie.  My mom had strawberries and that was an option, but I felt like the combo of peaches and rhubarbs was a little unique, so couldn’t resist.

A few notes on this recipe—this is a VERY forgiving recipe, in terms of quantities, length of time, etc.  That makes it a little challenging to give exact amounts or baking time (which will also very much depend on the crust you use).  Plus, you’ll want to adjust some of the ingredients to your own personal taste (specifically the sugar; this was a bit tart for my personal taste, but was kept that way for the babies). [Read more…]

Thanksgiving Streusel Pie “Two-Fer”: Pear-Apple Pie & Bing Cherry Pie

I love pie. Pie is the best. But for a holiday where pie plays a major role, I don’t really love Thanksgiving pies.

sunset

Thanksgiving’s a big deal in my family. We always come home. We get together not only all day on Thanksgiving, but pretty much every other day that weekend. We play football. We play cards. There are glorious sunsets. There is SO much food. This year I think we actually set a record.

Bing Cherry Pie with Streusel done

Every year I make a fruit pie or two, because pumpkin, German chocolate, and chocolate chip pie are just not for me (though I love me some pecan from time to time). There’s usually a pear-apple, pear-banana, or some similar combination. This year I was really at a loss for what else to make, and then my mom found a frozen bag of dark cherries.

Bing Cherry Pie with Streusel

After looking up a number of recipes on Pinterest, I had to basically make up the recipe and hope it would work (I had visions of it just being this giant pool of juice, the soggiest pie ever). It was actually super simple and so easy to throw together. The cherry pie ended up being my favorite, and I had it for lunch, dinner, breakfast the next morning, and the tiny sliver that was left the next morning as well. This pie is my everything. I have no idea why, but it’s amazing.

Pear-Apple Pie with Streusel

The pear-apple is a recipe I made up years ago and make all the time. I love the texture and sweetness that the pears add, and almond extract, ginger, and cardamom pair (ha, pear) particularly nicely with pears. It’s an oldie but goodie. And both pies barely have any added sugar, so you don’t have to feel an iota of guilt for having a big slice for breakfast as well. [Read more…]

Maple Bourbon Pecan Pie

To me, pecan pie is one of the most awesome traditional Southern foods. And maple BOURBON pecan pie???

Well, that takes things to a whole different plane.

maple bourbon pecan pie finished

I love pecan pie (in really small amounts!). And I love a good whiskey. Or a sometimes a not-as-good, if we’re talking cooking. And pie in general. That’s really good, too.

Good ol’ JD…

maple bourbon pecan pie jack daniels

My mom found this recipe in a magazine a while back, and we finally got around to trying it for Thanksgiving last year. It was so good that I made it again for the Night to Be Much Observed this year, and it got rave reviews. The maple adds a little extra sweetness and the bourbon adds a smokiness and depth—all topped off (or bottomed-off) with my Aunt Kristy’s awesome whole wheat and oil pie crust! [Read more…]

Aunt Kristy’s No-Fail Whole Wheat Pie Crust

When I meet people who don’t love pie, I’m not quite sure how to relate to them. I mean, what’s not to love? Flaky pie crust? Check. Completely versatile filling that can change to your heart’s desire? Check.

But here’s my secret. I actually love healthy pie crust the best. You can take your butter and lard crusts, your white, flaky layers. Because my Aunt Kristy’s whole wheat and oil pie crust is the bomb.

The pictures below have very simple directions with them, but if you scroll down to the bottom I’ve provided VERY detailed instructions, including for different sizes of pie pan (or 9×13 if you’re making a pot pie) and topless or covered pies. I’ve also included a link to download a Word document you can easily print as well. [Read more…]

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