Showing posts with label phyllo. Show all posts
Showing posts with label phyllo. Show all posts

Tuesday, July 3, 2012

Comment to Win a Pocket Pie Mold for Ellery Adams' Pies and Prejudice Release!



Comment for a chance
to win this week!

See details below...

Release day is always special for an author, and that's why we're celebrating. This is the official publication date for PIES AND PREJUDICE, the first installment in a charming new mystery series by our fellow crime-writing cook Ellery Adams!

Congratulations, 
Ellery!



Pies and Prejudice:
Charmed Pie Shoppe Mystery

When the going gets tough, Ella Mae LaFaye bakes pies. After catching her husband cheating in New York, she heads back home to Havenwood, Georgia, where she can drown her sorrows in fresh fruit filling and flakey crust. But her pies aren't just delicious. They appear to have magical effects on the people who eat them.

Ella Mae soon makes her own wish come true by opening the Charmed Pie Shoppe. But with her old nemesis Loralyn Gaynor making trouble, and her old crush Hugh Dylan making nice, she has more than pie on her plate. Then Loralyn's fiancé is found dead--killed with Ella Mae's rolling pin--and it will take all her sweet magic to clear her name. 



Available at your local bookstore or 
Amazon.com  -  Indiebound.com  -  Barnes & Noble



Help us congratulate Ellery
on her new release day!

Tell us YOUR favorite pie in the comments below, and you'll be entered automatically to WIN one of Ellery's favorite fun mini pie molds, a heart-shaped pocket pie maker! 





The contest is now over
and our randomly drawn winner is...




"The Cat Bastet"
aka Cathy AJ


Congratulations, Cathy!
Drop me an e-mail with your address,
and I'll send the pie mold out to you.
My e-mail address is
CoffeehouseMystery(at)gmail.com

In the meantime, we hope you'll enjoy one
of Ellery's wonderful pie recipes, re-posted below. And, of course, we hope you'll go out this week and purchase Pies and Prejudice for your keeper shelf.


Ellery Adams' Low Fat
Apple Berry Tart


Ingredients:

3 medium apples, peeled, cored and thinly sliced (I used Honeycrisp, but it’s also fun to mix up the apples and use one Golden Delicious and 2 Granny Smith, for example)
1 pint of fresh raspberries, rinsed
1/4 cup sugar
2 teaspoon lemon juice
8 sheets phyllo dough (14-inch by 9-inch sheets)
butter-flavored cooking spray
cinnamon for sprinkling


Preparation:
Preheat oven to 375 degrees. Toss apples slices and raspberries in a medium bowl with sugar and lemon juice. Meanwhile, remove eight sheets of phyllo dough from the pack. 


Lay the phyllo sheets on a clean work surface. Removing one sheet at a time and covering the remainder with plastic wrap or a damp paper towel, spray each sheet with butter-flavored cooking spray (I used Crisco spray), then lay sheet in a 9-inch pie dish, with the extra dough hanging over the edge. Repeat with remaining sheets, forming a circular pattern.

Add in the mixture of apple and raspberries, then bring up the sides of the dough and fold in, leaving a gap in the center. Spray with butter-flavored spray. Sprinkle cinnamon over the whole tart. Bake for 30 minutes, until the crust is golden brown.




Cheers, Ellery!
Enjoy your release week!


Thanks to everyone who left comments. 
Watch this blog for more fun giveaways soon!


Saturday, July 3, 2010

No Work Elegant Dessert


Once upon a time, I used to rent a beach house every summer with a big group of friends. What fun! Most of the time we ate out, but our beach of choice was Sandbridge, on the Virginia coast. Sandbridge has no condos, hotels, or high-rises. There's one restaurant/bar and one tiny store for essentials. Virginia Beach is about a twenty minute drive for those craving a boardwalk, bands, pier, restaurants, stores, and nightlife.





Sometimes, though, you just want to kick back and watch the sun set while you sip a frosty drink. July 4th is that kind of day. It's more fun to stay at the rental house and grill, especially if you're located so that you can see the fireworks! So that made me think about vacation house kitchens and the fact that they're often not very well equipped. Of course, it's vacation, so a store bought blueberry pie and ice cream might just do the trick. But when I saw these cute little pre-baked fillo dough cups in the refrigerated section of the grocery store, I thought they'd make a very elegant and almost effortless dessert.



I made a blueberry filling and a lemon filling. Quite honestly, though, you could fill the fillo shells with canned pie filling or your favorite lemon curd, which would really reduce the amount of cooking involved. How easy is that? No baking, oven, or pans required!

There are 15 little fillo cups in a package, so I made very small amounts of filling. There was just enough left over of each to lick the pan. If you only make one flavor, double the recipe.




Blueberry Filling

1 cup fresh blueberries, washed but not dried
1 tablespoon minute tapioca
1/4 cup sugar
splash of lemon juice
dash of cinnamon

Place all the ingredients in a small pot and cook over medium heat, stirring constantly. At first it won't look like much is happening, but after a couple of minutes, the blueberries will turn very dark, the sugar will melt and it will all cook together. Stir constantly for about five minutes while it cooks (gentle boil). Set aside and let cool. Spoon into the fillo cups.


Lemon Filling

3 1/2 tablespoons sugar
3 1/2 tablespoons water
dash of salt

2 1/2 tablespoons cornstarch
2 tablespoons cold water

1 egg yolk
2 1/2 tablespoons lemon juice

Combine the sugar, water, and salt in a small saucepan. Bring to a boil.

Stir the cornstarch into the cold water to dissolve. Add to the sugar mixture and bring to a gentle boil, stirring constantly. It should become thick and almost clear. Remove from heat.

Whisk the egg yolk with the lemon juice. Add to the mixture in the pot and bring to a boil again, stirring constantly. Continue stirring and letting it boil gently for one minute. Remove from heat. Spoon into the fillo cups while still warm.



Creme Fraiche Topping

1/4 cup heavy (whipping) cream
1 tablespoon powdered sugar
splash of vanilla

1/4 cup creme fraiche

Whip the cream, adding the sugar and vanilla. When it holds a soft peak, mix in the creme fraiche. Add a dollop on top of the filling of each filo cup. If you're at home, you can take the time to pipe it on, but be sure to let a little bit of the bright lemon and blueberry colors show on the sides. In the photo below, I used dollops on two and piped the others.





From everyone at Mystery Lovers' Kitchen --

have a safe and happy 4th of July!





The day are ticking down to enter Avery's
"You Be The Sleuth" Contest!

The first book in Avery Aames's A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6! To celebrate its release, Avery is running a contest from June 9 to July 6: You be the sleuth!

Track down the recipe on Avery's website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.

One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on Avery's booksellers page. Here is the link to Avery’s website to help get you started. Good luck!