Blueberry Rhubarb Pie

Strawberries were not quite out when I started tinkering with this. This is the edited version, as the test version came out a bit too sweet and too heavy on the cardamom.

Ingredients
1 pie dough recipe
8 stalks of rhubarb
4 cups blueberries
1 cup sugar
2 green cardamom pods
1/2 tea spoon vanilla seeds
2 table spoon cornstarch
2 table spoon instant tapioca
pinch of salt
zest of a lime and half the juice
egg and coarse sugar, for the top
ingredients

***

1. Roll the bottom disk of the dough and line a pie plate. Put in the fridge so it stays cold.
bottom

2. Slice the rhubarb stalk lengthwise into halves or thirds depending on the stalk then dice finely and transfer to a large mixing bowl.
rhubarb

3. Add the blueberries to the bowl.
blueberries

4. Add the sugar.
spices

5. Grind the cardamom pods. Discard the husks.
cardamom

6. Add the cardamom and the vanilla to the blueberries and rhubarb.
spices

7. Add the cornstarch, the tapioca, and the salt.
starches

8. Stir gently to coat evenly. then put in the fridge for later.
stir

9. Roll out the top of the pie in a squarish shape. Cut into 8 strips.
roll-top

10. Retrieve the pie and filling from the fridge. Pour the filling into the pie shell.
filling

11. Put 4 strips of dough horizontally across the pie.
strips

12. Fold the top and middle strip of dough from the right toward the middle and add a vertical strip. Unfold the dough. Fold the other two bands and add the second band. Unfold and repeat on the left side (starting with the middle and bottom strips). Put the whole thing back in the fridge for 20 minutes for the dough to firm up.
lattice

13.Pre-heat the oven to 375F

Beat an egg in a small bowl and brush the strips with the eggwash. Sprinkle coarse sugar.

Put the pie on a baking sheet lined with aluminum foil. The juices will bubble up and spill and you don’t want them on the bottom of the oven.
eggwash

14. Bake for 55-60 minutes. The spilled juices are awesome over ice cream.
juices

15. Allow to cool fully.
baked-pie

16. Slice and serve.
cut-pie

 

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Chocolate Bread Pudding

I had people over for dinner and ended up with an extra baguette. I also had whole milk left from making a batch of rice pudding. So this served as a fridge/pantry cleaning decadent dessert.

Ingredients
1 1/4 cup whole milk
1/4 cup cream
235g dark chocolate
1/2 cup sugar
1/8 tea spoon salt
1 tea spoon vanilla
6 eggs
butter
1 baguette (1 or 2 day old. you don’t want fresh bread)
1 cup blueberries
ingredients

***

1. Butter a souffle dish (this one fits about 1 1/2 quart). Cut the bread into small cubes and fill the dish (about 6 cups).
cut-bread

2.  In a large pot, combine the milk, cream, sugar and salt. Heat until simmering but avoid boiling.
heat-milk

3. In the mean time, whisk the eggs in a large heat resistant bowl. You want them slightly lighter.
beat-eggs

4. Put the chocolate in the milk and remove from heat. Allow to stand for a minute.
add-choco

5. Then whisk until smooth.
whisk

6. Gently, while whisking continually, pour the chocolate cream into the eggs.Stir in the vanilla.
custard

7. Put the souffle dish in a large roasting tray. Pour over the bread. Allow to soak for 1 hour. If all the custard doesn’t “fit”, leave it alone for about 20 minutes. The bread will soak it up and you will be able to pour more.
This is why you don’t want fresh bread, it doesn’t soak up enough. And really, do give it at least 1 hour to soak up.
absorb

8. Add the berries. You could also mix them in with the bread at step 1. Don’t worry if any of the custard spilled during the previous step, that’s what that roasting tray is for, in part.
add-berries

9. Add about 1 tablespoon of butter in small dots on top of the whole thing. It will help the exposed bread caramelize.
berries

10. Turn the oven on to 325F. Add boiling water to the roasting pan. Put the waterbath in the oven for 45-50 minutes. The edges should be set while the middle should be still liquidy.
Remove from the oven and allow to cool. The cooler it gets the more set the custard will be. The pieces on top and near the edges will be slightly crispy and everything else very soft and creamy.

Eating it warm however, allows you to use the custard like a decadent chocolate cause, spooning it all over your serving. I’ll leave that difficult decision to you.
remove

Blueberry lemonade

I will freely admit I have a slight obsession with lemonade. It tastes of summer and happiness. And this version turns a gorgeous purple red, what’s not to love!

However, next time I make it I think I’ll halve the sugar in the blueberry syrup so that I can have more blueberry taste while still maintaining the nice tartness of the lemons. However the left over syrup is tasty on it’s own, in other drinks or over ice cream.

Ingredients
6 lemons
1 pint blueberries
1 cup of sugar
6 cup water
1 tea spoon vanilla extract (optional)
ingredients

***

1. Wash the blueberries. Combine in a pot with 1 cup of water and the sugar.
berries1

2. Bring to a boil.
boiling berries

3. Lower the heat and allow to simmer until most berries have burst and the syrup has thickened.
simmer berries

4. In the mean time, squeeze the lemons.
squeeze-lemons

5. Add the remaining water to the lemons and set aside. Carefully mash the blueberry syrup through a sieve to remove the flesh and peels. You should have about 2 cups of syrup. Allow to syrup to cool.
filter

6. Combine the syrup and lemon to taste (I used about a cup). Add the vanilla, stir well and serve cold, over ice.
serve