Last of the year
Dec. 31st, 2017 09:43 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Salted Rose & Honey Pie.
Rose crust:
2 1/4 cups flour
2 Tbsp sugar
1 cup butter, cold and hard (I used 2/3 butter, 1/3 lard)
1 Tbsp rose water
4-7 Tbsp ice water
1/4 tsp salt
1/4 tsp cinnamon
Salted Rose & Honey filling
3/4 cup sugar
3 Tbsp corn meal
1/2 cup butter, melted
2 tsp rose water
2 tsp white vinegar
1/4 tsp salt
3/4 cup honey
1 tsp vanilla
3 eggses
1/2 cup cream
2-3 tsp sea salt, depending on how salty you like it
First make the pie crust. Mix together the dry ingredients in a large bowl. Cut the stick into 2" cubes, add the butter to the bowl, and toss them to coat in the dry ingredients (this helps protect them from the warm air) and use a dough scraper to chop the butter cubes into smaller bits that are roughly pea-sized. Add the rosewater, then begin adding the Tbsps of ice water while stirring gently. Grab a handful of the mixture and squeeze. If it generally sticks together when you let go, it is fine. If it completely crumbles apart, it needs a bit more water.
Roll it out into a 1 cm thick circle onto a well-greased and well-floured surface. Place it into the pie pan (size is always good to specify - there are different sizes), trim excess crust, and cut out designs with a cookie cutter to place around the edge of the crust (optional). Secure the decorations by putting a spot (about 1/4 tsp) of melted butter on the back of the decorative dough piece and pressing down gently when placing it on the crust's edge. Cover and place the crust shell in the refrigerator until use.
Preheat the oven to 350 F. In a medium-sized bowl, mix together the eggses and cream until smooth. Set aside. Combine the butter, sugar, salt, and cornmeal until well blended. Add the rose water, honey, vanilla, and vinegar and mix until combined, then fold in the egg mixture until incorporated.
Pour the filling into the prepared pie crust and bake in the oven for 45 minutes to 1 hour, or until the top turns golden but the filling is slightly wiggly. Remove the pie from the oven and allow to sit at room temperature for 2 hours. Sprinkle the 2-3 tsp of salt over the pie and serve immediately. Note that this is not a firm and very eggy custard, and the filling will be very soft.
What worked: It was okay. The salt helped counteract the large amount of honey and sugar; without it the pie would have been jaw-rottingly sweet. It went better with some strawberries to cut it a bit. It was pretty good the next day for breakfast with coffee or tea to help counteract the sweetness.
What didn't: Prepare for a list...
This recipe is badly written. Generally speaking, the ingredient list should be in chronological order, with the ingredients appearing in the order you use them. They aren't.
Pie crust: this is enough to make a full double crust, but then you roll it out 1 cm thick and only use a single crust. The remainder you're supposed to use for decorations. That's a heck of a lot of decorations! I was a bit underwhelmed with this and just froze the other half for future pie use.
Rose water vs. rosewater inconsistency. Either way, we couldn't taste it at all.
2-3 tsp would be massively salty. We used 1/2 tsp and that was plenty.
Will I make it again? I do not plan to. It wasn't a failure, but I wouldn't count it a success.
Rose crust:
2 1/4 cups flour
2 Tbsp sugar
1 cup butter, cold and hard (I used 2/3 butter, 1/3 lard)
1 Tbsp rose water
4-7 Tbsp ice water
1/4 tsp salt
1/4 tsp cinnamon
Salted Rose & Honey filling
3/4 cup sugar
3 Tbsp corn meal
1/2 cup butter, melted
2 tsp rose water
2 tsp white vinegar
1/4 tsp salt
3/4 cup honey
1 tsp vanilla
3 eggses
1/2 cup cream
2-3 tsp sea salt, depending on how salty you like it
First make the pie crust. Mix together the dry ingredients in a large bowl. Cut the stick into 2" cubes, add the butter to the bowl, and toss them to coat in the dry ingredients (this helps protect them from the warm air) and use a dough scraper to chop the butter cubes into smaller bits that are roughly pea-sized. Add the rosewater, then begin adding the Tbsps of ice water while stirring gently. Grab a handful of the mixture and squeeze. If it generally sticks together when you let go, it is fine. If it completely crumbles apart, it needs a bit more water.
Roll it out into a 1 cm thick circle onto a well-greased and well-floured surface. Place it into the pie pan (size is always good to specify - there are different sizes), trim excess crust, and cut out designs with a cookie cutter to place around the edge of the crust (optional). Secure the decorations by putting a spot (about 1/4 tsp) of melted butter on the back of the decorative dough piece and pressing down gently when placing it on the crust's edge. Cover and place the crust shell in the refrigerator until use.
Preheat the oven to 350 F. In a medium-sized bowl, mix together the eggses and cream until smooth. Set aside. Combine the butter, sugar, salt, and cornmeal until well blended. Add the rose water, honey, vanilla, and vinegar and mix until combined, then fold in the egg mixture until incorporated.
Pour the filling into the prepared pie crust and bake in the oven for 45 minutes to 1 hour, or until the top turns golden but the filling is slightly wiggly. Remove the pie from the oven and allow to sit at room temperature for 2 hours. Sprinkle the 2-3 tsp of salt over the pie and serve immediately. Note that this is not a firm and very eggy custard, and the filling will be very soft.
What worked: It was okay. The salt helped counteract the large amount of honey and sugar; without it the pie would have been jaw-rottingly sweet. It went better with some strawberries to cut it a bit. It was pretty good the next day for breakfast with coffee or tea to help counteract the sweetness.
What didn't: Prepare for a list...
This recipe is badly written. Generally speaking, the ingredient list should be in chronological order, with the ingredients appearing in the order you use them. They aren't.
Pie crust: this is enough to make a full double crust, but then you roll it out 1 cm thick and only use a single crust. The remainder you're supposed to use for decorations. That's a heck of a lot of decorations! I was a bit underwhelmed with this and just froze the other half for future pie use.
Rose water vs. rosewater inconsistency. Either way, we couldn't taste it at all.
2-3 tsp would be massively salty. We used 1/2 tsp and that was plenty.
Will I make it again? I do not plan to. It wasn't a failure, but I wouldn't count it a success.
