Cook like a pro
Anytime I try a new recipe that is the slightest bit intimidating, I find the best thing do is just slow down.
I start by taking the recipe, sitting down and reading it all the way through. Then it is just a matter of following directions, step by step.
Take pie crust for example. It doesn’t scare me at all. I realized that crust failures happened when I rushed or became flustered and overworked the dough.
It also helps to take some advice from people who cook for a living.
In Sunday’s paper I have stories that offer advice from chefs.
For one story I interviewed Food Network Chef Sunny Anderson and she explained the benefits of brining a turkey.
I also have a story with baking tips and recipes offered by chefs at The Canebrake in Wagoner.
Here are a couple of those recipes from The Canebrake. They might inspire you to make something new for your holiday spread.
Spiced Apricot Tarts
Gluten Free Cornmeal Tart Dough
1/3 cup milk
1 teaspoon freshly squeezed lemon juice
1 ¾ cup gluten free AP flour blend
¼ cup fine gluten free cornmeal
¾ teaspoon xanthan gum
¼ teaspoon salt
1/3 cup sugar
½ cup vegetable shortening
1 tablespoon water as needed
1. Mix milk and lemon juice together and set aside
2. Mix together all of the dry ingredients in a mixing bowl
3. Cut the shortening into the dry ingredients until the mixture looks crumbly
4. Add the milk mixture to form a dough
5. Roll out and press into tart shells
6. Bake shells at 350 degrees until lightly browned
Spiced Apricot Filling
1 cup diced dried apricots
¾ cup apricot jam
½ teaspoon ground ginger
½ teaspoon cinnamon
2 tablespoon fresh squeezed orange juice
1. Combine all ingredients in a saucepan
2. Bring to a simmer
3. Use to fill baked tart shells
Oklahoma Pecan Cranberry Pie
3 eggs
1 cup corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 teaspoon pure vanilla extract
2 cups fresh cranberries
1 cup chopped pecans
one unbaked pie crust (recipe follows)
1. In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla until blended.
2. Stir in cranberries and pecans. Pour into crust.
3. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until filling is almost set.
4. Cool completely on a wire rack. Cover and refrigerate overnight before slicing.
3-2-1 Pie Dough
3 cups flour
2 cups fat (butter and shortening)
1 cup water *ice cold
Pinch of salt
1. Cut fat into flour and salt.
2. Add water slowly forming dough.
3. Mix until combined and dough forms.
4. Chill dough in disks wrapped in plastic.
5. You can freeze pie dough in disk for later use.
