Easter Feasts From Around The Globe

As promised, this weekend we are checking out Easter feats from around the World! Even if Easter isn’t something you celebrate, join us anyway! After all, everyone loves food! We’ll be travelling all over the world for this post so grab you notebook and buckle in. 

To make things easier on your poor pilot this weekend, we’re going alphabetically down our list.

Feel free to click any of the sections below to skip around.

Argentina

Bermuda

Brazil

Bulgaria

Colombia

Czech Republic

Denmark

England

Ecuador

France

Germany

Greece

Italy

Mexico

Netherlands

Norway

Poland

South Africa

Spain

Sweden

Argentina

 First up is a quick stop in Argentina. 

In the traditionally Roman Catholic country, even the well known empanadas are given a makeover for Lent. Called empanadas de vigilia the usual fillings of chicken or meat are swapped out for tuna, white fish, or a  mix of blue cheese and walnut. From Argentina with Love has shared a delicious recipe for these that we had to try out! 

After the period of Lent has ended though , everyone wants to celebrate! This means gathering around with all of your family and friends invited for a barbecue, which the Argentinas call an asado. There’s lamb, chicken, beef, chorizo and all the malbec you could want. There’s also homemade chocolate eggs, although that tradition is sadly waning with time.  

Bermuda

When you go to Bermuda for Easter, there are two big traditions, when it comes sto food at least. Cod fishcakes and hot cross buns.  It’s customary to have the fishcakes before you go off to church on Easter Sunday. The former is thought to have arisen from an old superstition that your home would burn down if you didn’t eat one. (If you are from Bermuda, please let us know more about this one in the comments? We are curious!)  The Bermudian has an amazing recipe for cod fishcakes, as well as other Good Friday traditions over on their blog.

Brazil 

While this recipe initially came from Portugal, it has become an Easter tradition in Brazil. Called Bacalhau, or salt cod, it is to Brazilians and Good Friday what ham is to Americans on Easter Sunday.  While the salted cod is eaten year round, at Easter it is paired with wine, which is special for a country that usually opts for beer. Check out this recipe over at Oliva’s Cuisine to try it for yourself. 

Bulgaria 

One of the most popular traditions of Easter week in Bulgaria is the making and eating of the braided loaf kozunak. This sweet loaf is made with the juice and zest of a lemon and rum soaked raisins. On Easter Sunday the kozunak takes center stage along with a feast of all the other foods prohibited during Lent. For an absolutely amazing recipe and step by step photos check out the link for Viktoria’s Table.

Colombia 

Easter both is and isn’t a large holiday in Colombia. On one hand, the entire country shuts down for Maundy Thursday and Good Friday.  On the other hand, events, feasts and the exchange of sweets aren’t much of a thing there. There is one traditional meal though and that is  potaje de la vigilia . This recipe is closer to its roots in Castille, but the recipe is still similar. The Happy Foodie has a lovely recipe for it.

 

Czech Republic

While this baked lamb is the cutest recipe on here, the story behind it comes from ingenuity, making it even more special. Many times it wouldn’t be possible in the Czech Republic to get hold of lamb for the Easter meal, and so families would bake this  sweet bread in its place.

Go see the recipe for it over at Gourmetpedia.

Denmark

If you get the chance to go to a Danish Easter feast, you’ll find roast meats and herring paired with sliced cheeses and meats.  Most people pair schnaps and beer with the meal, although the breweries make a special Easter beer that is stronger than normal. You’ll also find these delicious tarteletters which are pastry shells filled with chicken and asparagus. We found the recipe for them over at Gourmand Trotter.

England 

Next up, England! Here the traditional feast is similar to others we’ve encountered, centering around roasted lamb at the center. The dessert is what we’re here for though, which is the delicious simmel cake. It’s a fruit cake that is covered over with a layer of marzipan and 11 marzipan balls to represent the 11 faithful apostles of Jesus.

Our recipe for this one comes right from the BBC where you can learn even more of the history behind this tasty cake.

Ecuador 

If we hop over to Ecuador, we’ll find another soup for our feast called Fanesca. Made from cod, beans and squash the soup originally came from Spain. The Ecuadorians have made it their own though by mixing in local ingredients  like hot peppers and Andean grains not to be found in the original recipes.

You can find this delicious looking recipe over at Laylita.

France 

Heading back to Europe we find France where instead of the Easter Bunny they have the blessed bells. Church bells ring every day of the year in France, except for the three days of Easter. During these three days, as legend holds, they are making a trip to Rome to be blessed. On Easter Sunday the bells make their return and tour the country leaving chocolate eggs and other treats in gardens all over.  A traditional luncheon meal is Pate de Paques Berrichon, which while delicious is also equally simple to make. A dough wrapped around meat and eggs then baked, and you have a delicious lunch and handy lunch. 

Finland 

If you go up to Finland you can try out their bread pudding that’s only made for Easter, Mämmi. It’s a soft and chilled rye flour ‘cake’ that’s made with orange zest and dark molasses then served with milk or cream.  Check out the Finnish Food Girl to learn how to make this delicious treat.

Germany  

Although this is technically eaten on Gründonnerstag or ‘green Thursday’ before Easter Sunday, we found this recipe so interesting we had to share.  Called Seven Herb Soup, this is just one of many entirely green dishes that Germans consume on this day. Go over to Curious Cuisiniere to learn how to make your own. 

Greece

 If you’re going to Greece, you have to start your Easter feast with Magiritsa, a special soup made from lamb, dill, lettuce and onion, served in an egg and lemon juice broth. My Greek Dish has an amazing recipe on their blog. 

Italy  

Heading over to Italy, if seeing all of the bread arches doesn’t make you hungry, the smell of this Torta Pasqualina will. Filled with eggs, herbs and cheese, this is a dish that is sure to fill you up.  Check out how to make it over at Eataly. You can also try out the famous dove-shaped cake called colomba pasquale.

 

Mexico

If you make it to Mexico on Good Friday, be prepared to try out their capirotada. A sweet bread pudding that’s covered in a sugary syrup with fruits, berries, nuts and cheese, this isn’t something to be missed. Make sure that you have plenty of room for this delicious treat as you won’t want to eat anything else after you’ve had it. You can find a recipe for it over at Muy Bueno Cookbook. 

 

Netherlands

In the cold and dark of the Netherlands, family and food are what bring people together and light to our hearts before spring (finally) comes.  This means many enriched breads and pastries including paasstol. A tasty, fruity loaf that’s filled with an almond paste center it’s not to be missed. They also serve braided loaves, pumpernickel, egg cakes and jodenkoeken or buttery shortbread. Alongside these are pats of butter mouled into animal shapes, cheeses and smoked fish.  Over at In My Red Kitchen you can find a fantastic recipe for paasstol.

Norway  

Going to Norway now, a traditional Easter table is laid out with lamb, eggs, cakes, yeasted breads and more oranges than you know what to do with. The tradition of eating oranges, according to some, dates back to the when merchant ships would have brought the first of the harvest from Southern Europe during Easter. Over at Thanks For The Food, they have a traditional Easter orange cake that you can check out.

Poland 

On to Poland, to try out their White Sausage or Biala Kielbasa. This traditional meal is surrounded on the table  by rye soup, cakes with poppy seeds or cottage cheese and a very special centerpiece. A loaf of butter that has been shaped into a lamb with peppercorns for the eyes and a red bow around its neck. If you want to try out making your own Biala Kielbasa, head over to Polish Your Kitchen for their recipe.

South Africa 

Going down to South Africa, we find a very interesting take on ‘no meat for Lent.’  Here they enjoy pickled fish. Their version here is lightly curried served with onions and fresh bread.  

While pickled fish is enjoyed the world over, the South African method is unique to them. It starts with frying portions of fish that have been seasoned with salt and pepper. Separately they’ll cook a mix of onions,  and spices before adding vinegar and sugar. This mixture is then poured over the cooked fish where it is allowed to refrigerate for at least 24 hours. 

After this time has passed the fish  has achieved a delicious, sweet and tangy flavor. My Anos Kitchen has a recipe so that you can try this amazing dish for yourself.

 

Spain

Our second to last stop is Spain, to test out their Spanish Toast or  torrijas. Similar to French toast, it’s made from thick slices of bread that are soaked in milk and a beaten egg, then fried in olive oil. It’s served cool and paired with honey, powdered sugar or coated in  milk chocolate. Spanish Abores shared a recipe that she had found after her time teaching in Spain and mentions adding cardamom to the mix. Our own encounters with cardamom lead us to agree, this spice would really make your Easter dish sing. 

Sweden 

The final stop on our journey, Sweden! While many people talk about pickled herring or salmon at Easter, there is another very popular dish that we found on the country’s own website. Called Janssons Frestelse or Jansson’s Temptation, this is a creamy casserole made with potatoes, onions and anchovies. It’s usually washed down with a glass or two of aquavit. 

Thank you very much for checking out this journey with us! We hope that you learned something new or found a recipe to try. 

If you did, let us know over on our Facebook page? And if we missed anything, tell us that too! 

Or, if one of your appliances is acting strange, or outright broken, please give us a call. We want to help you and yours. Reach out to us by phone ((NUMBER HERE)), or you can schedule an appointment over here. ((INSERT LINK)) 

Thank you again for joining us and we hope to see you in two weeks time,  when we’ll be checking out a recipe for Soaked or Sprouted Chickpea Falafel. We look forward to seeing you then!

All  credit for photos belongs to the amazing bloggers who created our recipes this week. 

Irish Lamb and Sweet Potato Shepherd's Pie

Now that you’re through gorging yourself on all of the fake Irish food (or maybe you aren’t - we’re not going to judge if there’s still some corned beef in your freezer), we wanted to share something more authentic. We hunted high and low and found one that we enjoyed and wanted to share.

Lamb and Sweet Potato Shepherd’s Pies.

We started with a recipe from Food and Wine, and modified it as needed for our tastes. Feel free to tinker with it for your family as well. This is a meal to pull out when you want to impress people - or when you just feel like having something out of the ordinary. 

Fair warning: if you do not like lamb, please do not attempt this recipe at home. We would hate to disappoint.  

As belated as this might be, here’s a meal from our table to yours. 

© Dana Gallagher

Time from Prep to serve - 2 hours and 30 minutes. 

Time you’re working -  40 minutes 

Serves Four 

Ingredients

• 3 tablespoons extra-virgin olive oil

•  2 pounds boneless lamb shoulder, cut into 1/2-inch pieces

•  Salt and freshly ground pepper

•  5 garlic cloves, minced

•  1 large onion, finely chopped

•  2 carrots, cut into 1/4-inch dice

•  1 1/4 teaspoons ground cumin

•  1 1/4 teaspoons hot paprika

•  1/2 teaspoon ground allspice

•  1/4 teaspoon turmeric

•  1 1/2 tablespoons all-purpose flour

•  3 1/2 cups water

•  5 cups baby spinach 

•  2 pounds sweet potatoes, baked and peeled

•  1 1/2 ounces soft goat cheese

•  1/2 cup milk

•  1 tablespoon unsalted butter

How to Make It

Note: Before you cube your lamb, take the time to whack it some. This breaks down any connective tissues and helps to bring out the flavor later on. 

Step 1

Gather your necessary supplies. For this recipe, we would suggest an enameled cast iron casserole or a good Dutch oven. You’ll also need four small ceramic baking dishes, about the right size for a single serving each.

Step 2    

Over medium heat, warm 2 tablespoons of olive oil till shimmering. Raise the temperature to medium high. Toss the lamb with salt and pepper. Working in batches, cook until the lamb is browned on all sides. Transfer the lamb to a shallow bowl as you finish each batch. 

Step 3    

Add your remaining tablespoon of olive oil to a casserole dish along with the minced garlic and onion. Turn the heat down to medium and cook till the onion is soft and translucent. Add the carrots and other spices, stirring constantly, until fragrant. This should be roughly two minutes. 

Step 4 

Add the flour to the casserole, and allow it to become lightly golden before you add the lamb and water (congratulations, you’ve just made a roux!). Bring to a boil, stirring occasionally. 

Step 5

Reduce the heat to low, and simmer uncovered, stirring occasionally until sauce has thickened and the lamb is tender. This step will take roughly an hour and a half. Grab a book or an episode on Netflix while you wait! 

Step 6

Bring the heat back up to medium-high and stir in your spinach until it wilts. 

Step 7

Dish the stew into your 4 shallow ceramic baking dishes. Each one should hold roughly 2 ½ to 3 cups. 

Step 8

Preheat the oven to 425*. In a medium saucepan, mash the sweet potatoes over high heat until warmed through. Mix in the goat cheese, milk and butter, then season with salt and pepper to taste.     

Step 9

Spread the mashed sweet potatoes over the lamb stew and bake for 10 minutes, or until the edges are bubbling and the entire thing is hot.

Step 10 

Preheat the broiler. Broil the dishes 4 inches from the heat for 1 minute or until golden. Serve at once.

What did you get up to for Saint Patrick’s Day? Did you do anything? Do you have any recipes that you’d be willing to share? Let us know over on our Facebook, we’d love to talk with you! 

Remember, if your oven (or any of your other major appliances) starts giving you trouble, schedule an appointment with one of our techs today. We’re always here to help, and we’d hate to hear a cranky appliance has stalled your culinary journey.

Coming to a computer near you for the next major holiday: Easter feasts from around the globe! If you have one that you’d like to suggest or share, let us know either in the comments or over on our Facebook! 

Celebrating Pi Day with Rhubarb Maple Meringue Pie

Today we celebrate Pi Day! No, not Pie day, that is January 23rd and we were rather sad when we saw that we had missed that one. 

“First and foremost, Pi Day is a celebration of the mathematical constant, π (pi), or 3.14159265359.”  You can see that the first three numbers are the date that we celebrate it on, if you’re writing the date 3/14.  

I know, I know, it’s math, and you are here for food. But! Don’t leave yet!

 Thankfully many people have made the association between Pi and pies. If Pi is used to work out the diameter of a circle, it naturally lends itself to pies of all sorts. Not just the sweet variety, but pizza pies too! So many delicious circular foods to explore and 3.14 makes it all possible. 

Pi Day was first celebrated on a large scale in 1988. Larry Shaw, a physicist who worked at the San Francisco Exploratorium at the time organized the event, bringing together both the public and museum staff. The assembled marched around the circular spaces of the museum and then tucked into a bunch of pies, according to a piece by Newsweek. 

We’re joining in on the celebration with a recipe from The All American Desserts Book by Nancy Baggett for a delicious Maple Rhubarbe Meringue Pie. This sweet and tart mix makes a delicious combination no matter when you choose to share it.The mild, light meringue topping adds a slight sweetness, which helps balance the tang of the rhubarb and the richness of the pastry. And really, who’s to say that pi cannot be celebrated every time you bake a pie? 

Ingredients List  

Rolling Out The Pastry   

Baking Said Pastry  

Mixing Up The Filling   

Whipping Up The Meringue   

Assembling Your Pie (!)   

Additional Notes

Ingredients List 

Single crust All-Purpose Pie Pastry Dough

All purpose flour for dusting dough

Filling

4 ½ cups ½ to ¾ inch long pieces of rhubarb ( which is roughly 1 ½ to 1 ¾ pounds with the stalks trimmed) 

¾ cup granulated sugar (divided) 

1 ½ teaspoons fresh lime or lemon juice

¼ -⅓ cup orange juice if needed *

3 ½ tablespoons cornstarch

Pinch of salt

⅔ cup maple syrup, preferably light amber 

2 large egg yolks 

Meringue

4 large egg whites, completely free of yolk and at room temperature *

Generous ¼ teaspoon cream of tartar

Pinch of salt

¾ cup plus 2 tablespoons powdered sugar

½ teaspoon vanilla extract 

Rolling Out The Pastry

Lightly grease a regular 9-inch pie plate or coat with nonstick spray. 

If the dough is cold and stiff, let it warm up until slightly pliable but still cool to the touch. Generously dust it on both sides with flour. 

Roll out the dough between large sheets of baking parchment into a 13  inch round. Occasionally check the underside of the dough during rolling and smooth out any wrinkles. Gently peel off the top sheet of paper, then pat it back into place. 

Flip the dough: peel off the bottom sheet. 

Center the round, dough side down, in the pie plate. 

Gently peel off the remaining paper.

 Smooth the dough into the plate and patch any tears, if necessary.

 Using kitchen shears of a paring knife, trim the overhang to ¾ inch. 

Fold the overhang under to form an edge that rests on the lip of the plate.

 Finish by fluting with your fingers or pressing on the edge with the tines of fork. 

Prick the pastry all over with a fork. 

Loosely cover the pastry and place in the freezer for 15 minutes or  in the refrigerator for at least 30 minutes and up to several hours

Baking the Pastry

Position a rack in the lower third of the oven and preheat to 400 degrees F.

 Insert a large square of aluminum foil coated with the nonstick spray (or use non stick foil) oiled side down into the chilled shell, smoothing the foil over the bottom and sides and folding it out over the rim to cover the pastry. 

Fill the foil with dried beans, spreading them so they extend up the plate sides. 

Set the pie shell on a rimmed baking sheet. 

Bake for 25 minutes. 

Carefully remove the foil and beans from the shell. 

Continue baking for 5-10 minutes longer, or until the shell is nicely browned all over.

 If the edges brown too rapidly, cover with strips of foil (or a pie shield). 

Transfer the pie shell to a wire rack to cool. 

The pie shell will keep, covered at room temperature for up to 24 hours. 

Mixing Up the Filling

In a large nonreactive saucepan, thoroughly stir together the rhubarb, ½ cup of the granulated sugar, and the lime juice. 

Let stand, stirring once or twice for about ten minutes or until the sugar is mostly dissolved and the mixture looks wet. 

Bring to a boil over medium high heat, stirring. 

Cook, stirring until the rhubarb pieces exude some juice and just begin to soften but still hold their shape, about four minutes. 

Remove from the heat and let cool for about ten minutes. 

Put the rhubarb in a sieve set over a large glass measure. 

Press down hard on the rhubarb to extract as much juice as possible. 

You should have ½ to ¾ cup juice, necessary, and enough orange juice to yield ¾ cup.

Reposition the rack in the middle of the oven and preheat to 350 degrees F. 

Rinse and dry the saucepan.

 Put the remaining ¼ cup granulated sugar, the cornstarch and salt in the pan and whisk until well combined. 

Add the rhubarb juice, whisking vigorously until the mixture is completely smooth. 

Bring to boil over medium- high heat, whisking. 

Lower the heat slightly and cook, whisking constantly until very thick, smooth and translucent, about 1 minute. 

Remove from the heat. 

Vigorously whisk in the maple syrup until the mixture is completely smooth. 

In a small deep bowl, whisk the egg yolks until lightly blended. 

Pouring slowly and whisking constantly, add about ¼ of the maple mixture to the yolks. 

Add the yolk mixture to the saucepan, whisking. 

Cook over medium high heat, stirring constantly and frequently  scraping the pan bottom with a wooden spoon, until the mixture boils for a full 1 ½ minutes. 

Do not undercook, or the filling may thin out later.

 Stir the reserved rhubarb into the maple mixture. 

Cook, stirring just until the rhubarb is piping hot: the filling will be fairly thick. 

Cover and set aside. 

Whipping Up The Meringue

In a completely grease free and dry large bowl, combine the egg whites, cream of tartar and salt. 

Using a mixer on low speed with a whisk shaped beater if available, beat the mixture until frothy. Raise the speed to medium and continue beating until the mixture is smooth fluffy and opaque, but still too soft to hold peaks.

 (Check by stopping and lifting the beater)

 Immediately add the powdered sugar 2 tablespoons at a time, beating for about 20 seconds after each addition. 

Add the vanilla. 

Raise the speed to medium high and beat for 2 minutes, scraping down the sides of the bowl as needed. 

Raise the speed to high and beat for about 1 minute longer or until the meringue is fluffy and stands in firm but not dry peaks. 

Assembling the Pie

Turn out the hot filling into the pre-baked pastry shell. 

Set the pie on a rimmed baking sheet. 

Spread half the meringue over the filling, making sure the meringue touches the pastry all the way around.

Top with the remaining meringue, mounding it in the center. 

Attractively swirl the meringue with a table knife or the back of a large spoon. 

Time to Bake! 

Bake for 12 to 17 minutes or until the meringue is evenly tinged  with brown all over. 

For even browning, rotate the pie from front to back after six minutes. 

Transfer the pie to a wire rack.

 Let cool for at least two hours and preferably three or four hours before chilling or covering to minimize any beading of the meringue. 

The pie will keep, covered, at room temperature for up to twelve hours (some beading may occur after the first few hours) or refrigerated for up to 2 days.  The crust will soften with longer storage. Let come to room temperature before serving. 

Additional Notes

For the orange juice, make sure that you have it on hand, but don’t measure it out until you’ve seen if you need it or not.  

For separating egg yolks and whites, check out this video here! It’s really easy this way, and you’re less likely to end up with a punctured egg yolk than if you did it using the shells. (Although if you can do it that way, go you!) 

Rhubarb has a lot of juice that can make the bottom of the pie soggy and gross. The rhubarb is briefly boiled ahead of time with sugar to release those juice. That is then drained off, reduced down and cooked with the rest of the filling. 

If you don’t want to fuss with making pastry dough, or prebaking one, you can always pick up a premade one at the supermarket. 

So that’s our contribution to Pi Day! Let us know what some of your favorite pies are over on our Facebook page! 

If you notice during this process (or before or after haha) that there are issues with your oven, reach out! We can send one of our technicians to come out to you based on your schedule and help get your oven back in tip top shape! 

Monkey Bread, Monkey Brains, Pull-Apart Bread, It All Tastes Good!

Welcome to this week’s recipe post! We’re digging into one of our blogger’s favorite and most versatile recipes, Monkey Bread! This recipe is so versatile you could easily make it for every meal in a day. (Although whether that’s particularly healthy is something we’ll leave to you to decide. ;) ) 

Monkey bread as a sweet dessert  has actually been around in the US for only a short period of time. Prior to that it was a treat known to Hungarian families as arany galuska or “ golden dumplings.” However, we said only the sweet version. The savory version of this dish has been in America, since 1884 when it was known as “Finger Rolls”. 

“Common names for pieces of dough baked together in a pan include bubble bread, bubble loaf, jumble bread, pull-apart bread, pinch-me cake, pluck-it cake, monkey puzzle bread, monkey brains, and monkey bread..Despite the name, there are no primates in this bread. According to conventional lore, the fanciful term comes from its appearance – pieces of dough placed next to and on top of each other, the baked bread said to resemble a barrel of monkeys. .”   

Gooey, Delicious Monkeybread, this is a treat for all ages.

Ingredients 

½ cup granulated sugar

2 tsp ground cinnamon

3 cans (12 oz each) refrigerated biscuit dough

8 Tbsp or 1 stick butter

1 cup packed light brown sugar 

Instructions

Preheat the oven to 350* F. Then grease a 12-cup Bundt or tube pan with butter, oil or cooking spray.  

In a medium bowl, whisk together the granulated sugar and cinnamon. 

Cut each of your biscuit rounds into 4 quarters and dunk them in the cinnamon sugar, making sure all sides are coated. Layer the wedges in the prepared pan. Make sure not to press them together too tightly or you’ll have some difficulty pulling them apart later. (and that would just defeat the fun.) 

In a small saucepan, melt the butter over low heat. Add the brown sugar and continue  stirring until melted. 

Pour your sauce over the dough, making sure to spread it evenly. 

Bake until golden brown, 45-55 minutes. If you see the monkey bread beginning to brown too quickly, cover it with foil. 

Let the bread cool in the pan for 5 minutes, then invert onto a plate. 

Best served warm so that it’s nice and gooey. 

Tips 

The Bundt pan or tube pan is needed so that the heat spreads evenly through all of the dough and cooks rather than leaving the center balls raw. 

You can also make this the night before, and stop after you’ve poured the sauce over the bread. Then place it in your fridge overnight, allowing the dough to soak up the sauce further. This also allows for an easy treat the next morning, without need for lots of prep. 

The base idea of this recipe, taking biscuit dough and layering it, can be used in SO many different ways. People have come up with all sorts of sweet and savoury ideas. We collected some of our favorites to give you ideas on what can be done with this nifty recipe. 

From Celebrating Sweets we have  a Caramel Pecan Monkey Bread. Caramel + Pecans. We cannot wait to make this one in our own kitchens! 

Over at Dessert Now, Dinner Later they’ve got a delicious looking recipe for Apple Fritter Monkey Bread. 

And for our final sweet recipe, we’ve got a Baklava Monkey Bread recipe from the Happier Homemaker that has us absolutely drooling.  Baklava! But in tiny pull apart pieces! This one is also closer to the original Hungarian arany galuska given the walnuts. 

Moving over to the savory side of things we’ve got recipes for every meal you can think of.

Breakfast? Try Focus Recipe’s Sausage, Egg and Cheese recipe. 

Need a snack? Try Little Dairy on the Prairie’s Cheesy Bacon Ranch recipe. (That name is so cute!) 

Are you looking for dinner or something easy for a game night? Check out this recipe from The Girl Who Ate Everything for a Pizza Monkey Bread.

Looking for something fast, easy and still nice enough to serve to your boss? Check out  this recipe from Five Heart Home for Savory Herb & Cheese Monkey Bread. 

Wrapping It Up

 Thanks for checking out our recipe this week! Let us know what versions you’ve tried down below. Now that we know how versatile this recipe is, we want to hear from you just how many varieties you’ve tried. 

And remember, if something is going on with any of your appliances  we want to help. Whether it’s some of our posts here on the site, or needing a trained technician to take a look, Appliance Rescue Service is here for you.

A Valentine's Treat- Butterscotch Pretzel Pie

With  Valentine’s Day coming up we thought we’d go a slightly different route to the normal “chocolate everywhere!” Not that we don’t love chocolate, but it’s nice to have variety in the kitchen, right? This week we’re putting together a butterscotch pretzel pie. You can make this as a surprise for someone or you can make it with them for a sweet way to spend time together. 

Ingredients 

Crust

¾ cup pretzel crumbs

¾ cup graham cracker crumbs 

2 Tbsp granulated sugar

6 Tbsp (or ¾ stick) butter, melted

For the crust, you can alter amounts of pretzel to graham cracker crumbs if you want the crust sweeter or saltier. 

Filling 

¾ cup packed dark brown sugar

¼ cup cornstarch

Pinch of salt

3 large egg yolks- room temperature

2 cups of whole milk

2 Tbsp cold butter, cut into small chunks

2 tsp vanilla extract

Topping

1 cup cold heavy cream

3 Tbsp granulated sugar 

Chocolate shavings 

Instructions

Preheat the oven to 350

Making the Crust:

In a medium bowl combine the pretzel crumbs, graham cracker crumbs, granulated sugar, and melted butter until they form an evenly moist, crumbly mix. Press the mixture evenly onto first the bottom and then up the sides of a 9-inch pie plate. Starting with the bottom is to make sure there aren’t any air pockets later. Bake until the crust is fragrant and firm, 8-10 minutes. Set aside to cool, although not in the fridge,  or things will get soggy. 

Making the Filling: 

In a medium bowl, whisk together the brown sugar, cornstarch, and salt. Add the egg yolks and ½ the cup of milk, whisking thoroughly to combine. 

In a large saucepan, bring the remaining 1 ½ cups milk to a boil over medium-high heat. Remove the pan from the heat. Whisking constantly, very slowly add the hot milk into the egg mixture. It should be a thin ribbon while you’re pouring. Keep whisking constantly so that you don’t scramble the eggs.  

Pour the entire mixture back into the pan. 

Cook over medium heat, stirring constantly until the mixture comes to a boil and thickens, roughly 3-5 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. 

Pour the filling into the cooled pie crust and smooth the surface with a small spatula. Cover the surface entirely with plastic wrap to prevent a skin from forming. Make sure the plastic wrap is right up against the filling. 

Place the pie in the fridge until thoroughly cooled and set, at least 2 hours. 

Just before serving, make the topping.: In the bowl of an electric mixer fitted with the whisk attachment or using a handheld mixer, whip the cream and granulated sugar at medium-high sped to form soft peaks. 

Spread the whipped cream over the pie, shave chocolate over the pie and serve. Be prepared for people to be coming after you for the recipe afterwards, this pie is sweet, delicious and absolutely amazing. 

Tips 

When it comes to making crumbs, your best bet is to get two gallon size ziplock bags. The first one will almost certainly get torn apart by the salt and the sharp edges of the pretzels, while the second will keep the crumbs from getting all over your counter.  Pour in two cups of pretzels and mash with a rolling pin, or with a mallet. 

If you’re short on time, you can get away with using a premade graham cracker crust, but it won’t taste quite the same. Because of how sweet the filling is, the salt from the pretzels balances things out. What you can do though to add that is a sprinkling of sea salt over the topping before you add the whipped cream. 

When it comes to brown sugar, you need to work in stages. Fill the measuring cup you’re using and then scrape it off with a knife to level it. Now use your fingers or the back of a spoon to pack down the sugar. You should have roughly half of what you started with. Repeat until you have the amount you need. 

When you’re adding in the milk to the egg mixture you’re tempering the eggs. If you ensure that your eggs are at warm temperature before you start working with them, it will help to prevent them from scrambling when you add in the milk.  If you want to learn more about tempering you can check out here.   You can watch the full episode, or start at 2:17 to learn just about tempering. 

Let us know how your recipe turns out, we’d love to hear from you over on our Facebook page. 

And if you’re looking to learn more about how we can help you with your appliances, please let us know. 

Adapted From: Paula Deen’s Southern Cooking Bible.