Koolee Time- Josh Eklow, a koolee aficionado, gives us a look into the koolee scene in Iowa City and the proper way to drink this sweet icey beverage.
DIY Pie- Carina demonstrates step-by-step how to make a peach-raspberry pie with help from assistant and professional taster, Micah Merrifield.
Try it at home with this recipe:
Peach-raspberry Pie:
oven preheated to 425 F
filling:
6-7 cups fruit (more peaches than raspberries as the berries tend to overpower the flavors)
1/2-3/4 cup sugar
3 1/2 T quick tapioca or cornstarch for thickening
1 T fresh squeezed lemon juice
1/4 t almond extract
-toss all gently in a large mixing bowl, let stand for 15 minutes
crust:
1 cup flour
1 stick butter (I use salted and omit any additional salt in filling)
dash sugar
about 3-4 T cold water
-blend in a food processor until just combined, adding the water as it blends to get it just moist enough but not wet.
-make this recipe twice: once for bottom crust, once for top crust
-roll out dough after chilling for 30 minutes; flour area generously so it doesn't stick
-place bottom crust in a 9 in glass pie pan, leaving edges overhanging
-fill with fruit mixture
-dot top of fruit with 3-4 T butter cut into thin slices
-roll out top dough and cover fruit, use water to glue two crusts together
-use thumb and index finger of one hand and index finger of other to create a crimped/fluted edge
around pie
-cut steam vents in top crust
-brush with milk and sprinkle with sugar
-bake at 425 for 30 minutes then lower oven temperature to 350 and slide a baking sheet underneath pie
-bake another 25-35 minutes or until the fruit juices start bubbling through vents
-let cool completely to set the juices and serve with fresh whipped cream or vanilla ice cream
Sweet Market Picks- Visit Jonathon and Erin of Hoard's Apple Mountain Bakery for a taste of their 100 year old pie recipe. Try Regina Miller's almond croissant or pan au chocolate just down the aisle.
After sampling some of both I think I'll be back for more!
No comments:
Post a Comment