Learn Language through the song - | English exercises

Translate:

foreign

[Music]

says summer like a blueberry pie they

make it extra special I often make mine

with a lattice top which not only allows

you to take a peek at the colorful

filling inside but it also acts as a

vent for steam Escape

it may look complicated this particular

lattice but I'll share my trick for

making it as easy as pie first the

pottery say three and three quarters

cups of all-purpose unbleached flour and

one and a half teaspoons of granulated

sugar and one and a half teaspoons of

salt

so the first thing I do is

mix up my dry ingredients by pulsing

that's called pulsing up and down up and

down and then you can add your

butter three sticks of butter and the

butter has been neatly cut into quarter

inch cubes

this makes it very easy to get the right

texture of pastry by preparing your

butter like this and it's icy icy cold

the golden rule of

hot Breeze is make it cold everything

the flour the butter the ice water and

then pulse

and then you add a half a cup of ice

water and notice how I'm pulsing and

adding the Ice Water sort of on the

outside of the feed tube

there I think we have our pastry

take it off and with this much I'm going

to divide it into three equal discs of

dough you can use your plastic to pull

the pastry together and if it's a warm

day work as quickly as you can do not

let this pastry get warm it will not be

the kind of flaky pie crust that you

want

so there just place them on a baking

sheet and put them in the refrigerator

for at least an hour

so now for the filling which is three

pints of blueberries the zest of one

lemon

and also the Juice of the lemon

foreign

combination of lemon and blueberry is

just spectacular

very good for you

half a cup of sugar only a half a cup

can't complain that it's too sweet three

tablespoons of corn starch

cornstarch will be very helpful in

thickening the

juices that come out of the berries

and

a traditional spice is cinnamon for

blueberry or just a quarter of a

teaspoon though you can stir this up

and a little sprinkling of salt will

also be nice

for the filling

and

two tablespoons of butter just cut the

butter into little pieces and stir this

all together the butter helps enrich the

juices that are being thickened by the

cornstarch it's a whole little method

and this is ready to put into the pie

so now I'm going to roll out one disc of

the pastry to fit the bottom of the nine

inch glass pie plate I think that is a

very nice size for the pie plate if you

have difficulty lifting up your crust

the easiest I find is just to roll it on

the pin like this and unroll it into

your dish

foreign and then don't use your sharp

fingernails if you have them I don't

have them but use the back of your

fingers like this to press this into the

dish

and then what I do is I put this right

back into the fridge and chill it while

I'm rolling out the rest of the topping

and now for the lattice top of the pie

just roll your dough into a square

approximately 11 inches

and we're going to cut this into strips

big pie day you don't have to go to the

gym

get lots of upper body

exercise

and you can transfer this piece onto a

parchment lined baking sheet

and get that into the fridge while you

roll out the Third

so here we have our chilled dough and

you cut this into one inch strips

there

and

save your scraps you might need them for

something else so you'll cut this piece

and your second piece into the one inch

strips

so now you're going to place this on top

of two

you're going to lift to

so this is the beginning of your lattice

then

you're going to go under

it's basically basket weaving

101 and the colder your dough is by the

way the easier it is to weave

so there now get that right back into

the refrigerator chill it then you'll

put it on top of your pie

so now get your gorgeous blueberry

filling into your bottom crust

now brush the edge of the pastry with

egg yolk this is your glue it's going to

let the lattice adhere right to the top

of the pie

now this we've trimmed the edges just

lift this right on top of the entire

blueberry pie and press all the way

around the edges

and then with a pair of scissors just

trim about a quarter of an inch from the

edge of your pie plate

so now take your fingertips and Tuck

this under

just make sure it's really sealed

and then brush with the same

egg yolk to give a beautiful beautiful

golden brown color to the lattice and

I'm also going to sprinkle with sanding

sugar to give an added crunch to this

pie

now your oven should be preheated to 425

degrees

put the pie right in and bake for 20

minutes and then reduce the heat to 375

and continue baking until the filling is

bubbling and the crust is evenly browned

60 to 75 minutes

so this is what the pie looks like when

it comes out of the oven

so here we have another disc of pastry

this is potprize and it is the basis for

our coconut cream pie and this Kai is

filled with a wonderful custard made out

of coconut and coconut milk and it's

topped with whipped cream another one of

my favorites I keep saying that but why

would I be teaching you anything but my

favorites in this show I want you to

know how to make these pies that I have

enjoyed over the years you should know

how to make them also so roll your

pastry notice I am rolling in One

Direction and just lightly letting the

rolling pin come back towards me without

any pressure keep your surface well

floured but not too heavily floured

and just make sure while you're rolling

that you're constantly moving your

pastry so that it is not sticking to the

rolling surface if it sticks you're

going to have a lot of trouble lifting

it up off the surface and you will not

have a good pie crust okay so this looks

pretty much the right size it will

overhang the edges which is what I want

now to lift off the counter if you were

paying attention in the first lesson for

Patrice you have learned this already

but roll on your rolling pin like this

that lifts the whole thing up without

tearing without breaking

and then carefully roll it off the pin

into the dish just like that

it's a foolproof method for getting that

pastry into the dish now your edges are

a little rough trim with your scissors

all the way around

you want a nice big Edge on this one

some people use a knife for this but I

find the scissors really works very well

now roll this under

but see how I'm letting it hang over the

edge a little bit important for this

particular spoon handle fluted Edge

the bottom will be docked a little bit

with a fork

now to do this spoon Edge

flower your handle

and you'll use your finger like this and

your spoon to make

The Edge pretty

many many ways to make

a pie crust

and get this right into the refrigerator

or the freezer to chill again

so now we're going to Blind bake this

crust the crust has been docked with a

fork docking prevents erupting during

baking you want to keep the crust nice

and flat so by making these little tiny

steam holes the pastry stays flat in the

dish now we have to line this with a

piece of paper some people use aluminum

foil I just don't like having the

aluminum on my pastry so I always use a

parchment very much like lining a cake

tin

if you want to make a large round fold

your

square of parchment into

some triangles

and I just

trim it off with my shears and then

crumple this all up like this it looks

kind of silly doesn't it but the more

you crumple your paper the more it will

lie flat in your crust this is better to

have a used piece of parchment paper so

there

it's more malleable this way

and now just lay this

and now fill with pie weights pie

weights can be store-bought you can buy

little aluminum pie weights or you can

use an assortment of dried beans

and they have been used to fill many a

pie crust they weight down the crust

they heat up they're cooking the top of

the crust while the oven is cooking the

underside of the crust and they keep

everything nice and flat and keep the

crust in the dish keeps it from

shrinking down in the dish so this

should go right into a 375 degree oven

bake until the edges of the crust are a

light golden brown that takes about 25

minutes then we remove the beans or the

weights and then bake a little bit more

maybe 10 minutes more until it's all

evenly golden brown and now for the

custard filling so you'll need four egg

yolks separated from their whites now

it's a thickening of cornstarch a

quarter of a cup of corn starch

and a half a cup

of sugar mix these together in your

saucepan because you'll get all the

lumps out of the cornstarch

that's the corn starch

quite flowery

and add one and a quarter cups of whole

milk

and one and a half cups

coconut milk differs from coconut cream

is a much thinner version and you can

make your own if you have a fresh

coconut but you can also buy coconut

milk

into this liquid add a half a teaspoon

of salt

have your egg yolks ready as soon as it

starts to thicken you will temper your

egg yolk and then add them back

it's already getting thick I'm now going

to stir with a wooden spoon so this

custard like others can be baked or

stirred on the stove top a custard like

this requires slow cooking and gentle

heat in order to prevent separation or

curdling and be very very careful it's

like making a creme brulee or a cup

custard

so everything is nicely dissolved it's

time now to temper the egg yolks I'm

going to take a little bit of the

mixture and whisk it into the egg yolks

in a thin stream you don't want to cook

the egg yolks you just want to temper

them bring them as close to the

temperature of this liquid as possible

without cooking them because the egg

yolks in addition to the corn starch act

as the thickeners for the custard

good nicely tempered and now you can

just put this whole thing back into the

pot

and continue cooking over low heat until

the mixture thickens and coats the back

of a wooden spoon

now I'll show you what I meant by

coating the back of a wooden spoon it's

coated and you can draw a line in it and

that line

tasty will stay now three quarters of a

teaspoon of vanilla

and

one cup of the very best shredded

sweetened coconut

stir that in and that is your custard

filling you can just put this into

little custard cups and feed it to the

kids as coconut pudding it's very good

but it will be even better in our

gorgeous crust now I want to show you

why this is such a good crust not only

is it the right color underneath as well

as on top but it also lifts out of the

dish it holds together and yet it is

still tender and crispy so that's a Vine

potpourise recipe so now just pour this

into your pie shell

and that's your coconut cream custard

now take a piece of plastic wrap

lightweight if you can find it and just

place it over the custard and

refrigerate until the custard itself is

totally chilled do not freeze because

freezing and thawing can cause the

filling to separate just not a good idea

so the pie filling has

completely chilled it doesn't move

that's good and now you can dollop on

some softly whipped cream

this is one and a half cups of heavy

cream and two tablespoons of

confectioners sugar whipped in

and it looks good

you could put a little vanilla in your

whipped cream also every last bit should

go on that pie and then you can kind of

swirl it a little bit I like to make

sure I cover the entire custard without

covering the crust of course now these

are old-fashioned deep pies which are

very satisfying to eat very delicious

and as I said in the beginning of the

show Once you master the art of making

the pie crust itself you will feel very

good about making pies on a regular

basis at home

tastes very good

toasted coconut this is fresh coconut or

you can buy coconut flakes like this and

lightly toast them in the oven if you're

going to make your own out of fresh

coconuts take a vegetable peeler and

make Flakes and just Brown those flakes

on a cookie sheet in the oven and they

will Brown nicely I think this looks

really good I'm going to use all of them

but I'm going to

and voila

a very very nice coconut cream pie that

you are going to devour I hope I've been

able to teach you how easy it is to make

some incredible pies now I'm going to

show you how to make cherry tart filled

with that wonderful pastry cream

papers which is my basic pie crust has

no eggs and very little sugar and the

patsu crate has two egg yolks and the

potsukrey extra has an extra egg yolk so

that's what we're making two and a half

cups of all-purpose flour unbleached a

pinch of salt a third of a cup of sugar

and I'm going to just pulse this a

little bit it's the same thing as

sifting it using a food processor is

real it makes this really really easy we

have timed making it by hand and making

it in a food processor and I think it

takes 16 or 18 seconds in a food

processor and it takes a lot longer by

hand maybe the butter is icy cold two

sticks cut up into beautiful cubes

really helps very much in the

cutting in process

I still want to have little tiny bits of

butter visible and then we have three

large egg yolks and a quarter of a cup

of ice water beat this up a little bit

do you use sucre instead of Breeze just

for flavor is the texture it's a little

sturdier and tasty because it's sweet

and pretty it keeps its shape very

nicely

and you can just pour this

now could this be done ahead of time oh

yeah you can keep it refrigerated

overnight don't keep it too much longer

you know how pastry starts to get gray

yeah so but look at the gray color

and put this on a little bit of bench

flour

you have to have enough moisture you

have to make sure it's not too dry if

it's too dry you're going to have a

really hard time rolling it out just

divide this in half because this will

make two nine inch tarts and wrap this

in plastic wrap a nice flat round

so these will go into the fridge

and we have one all ready to roll we

have a nine inch tart shell we want it

to be larger than the pan now how do you

get the dough from here to there

good and watch what you're doing

see I've went in very nicely

and then with the backs of your fingers

you can press into the pan I like to

reinforce the sides and that reinforcing

means doubling down a little bit I push

this down a little bit like that

all the way around now you can get the

excess off press this down like that and

use your rolling pin

to just break it off and that works very

well it gives you a very nice

crust chill this for about 20 minutes

before you bake it so we have our

chilled shell looks good you don't have

to dock it because it's a dense dough

the egg yolks keep it nice and flat

we're going to Blind bake and a piece of

parchment paper looks like I'm getting

ready to throw it away or throw it at

somebody

but just wrinkle that up it makes it

more malleable and it'll fit nicer into

the shell have your oven preheated to

375.

and add your weights these are all kinds

of different beans and lentils split

peas

and they make a very nice

weight so this goes right into the oven

for about 20 minutes remove the weights

and the paper and bake until it's a nice

golden brown

here's our finished tart shell nice

crispy brown crust and it's ready to

fill you have to pit the cherries that's

the time consuming thing to do so best

to try to find a cherry Pitter the best

one I think is this German version and

the pits fall into this container here

but don't you love that this goes like

Fast really great now this you can find

in odd Little Hardware Stores you put

the Cherry right here

and you just push this down and the pit

goes into the jar and the Cherry is

pitted and then there's this one

I just want to show you all these

versions because they're kind of

interesting this one you put the Cherry

here and you push down

and then pit comes out and your cherry

is done so whatever way you choose to do

it three and a half cups of cherries so

cut these in half and add them to your

three and a half cups

and now we're going to whisk the cream

until it's nice and smooth this is

chilled and add a half a cup of heavy

cream whipped this will lighten it

slightly enrich it slightly and add a

little bit of

flavor

and I'm mixing that in

and now put this pastry cream right into

your shell now you could chill this

again if you'd like but I'm going to put

the cherries right on top

we're putting the cherries cut side up

all the way around and the stem end out

or in whichever way but once you start

try to be uniform for the prettiest tart

so here last cherry

and I have Cherry Jam that's been

strained and add a little kishwasher and

then dress your tart once you do this

final little embellishment of the tart

in the refrigerator let it chill before

unmolding cutting and serving

chewy chess tart I like serving this by

itself or with just a little bit of

unsweetened whipped cream

and now for a cookie crust this is made

out of vanilla wafers and you can grind

these up in your food processor

get them very fine

okay so there's your very finely ground

Nilla wafers

add one half teaspoon of salt

and two and a half tablespoons of sugar

and stir in your melted six tablespoons

of butter

so that's your crust so simple

I know your family will love this pie

let me show you how to form this one

so fun to make because it is a no roll

crust

spread it as evenly as you can in the

bottom of a removable bottom nine inch

tart shell this is like a quiche pan

tart shell pan

and with your fingertips just pull up

about a quarter of an inch thick on the

side

you can make this crust in advance

and now to flatten the bottom you can

just use the bottom of your measuring

cup like this and really compress the

crust you're going to chill this before

baking

what a neat and simple crust it goes

into a preheated 325 degree oven for 12

to 15 minutes and now the filling for

the tart three whole eggs and one is

yolk and add a half a teaspoon of the

very best vanilla

to this add your dry ingredients one cup

of granulated sugar

when I tasted this pie I just fell in

love with it you can't eat a lot because

it's very rich but it is very tasty

because really there's not much in it

except sugar

and eggs and uh a half a cup of packed

late brown sugar

pack that in

and now this gets Incorporated and

there's one surprise ingredient which

gives a crunchiness to the filling that

I think is very appealing and that's

cornmeal one tablespoon of fine cornmeal

and add one quarter of a teaspoon

of salt

and one last ingredient

melted butter

one stick eight tablespoons a quarter of

a pound this is what gives the chewiness

to the filling

pour this in

once filled get this into a 325 oven

preheated and bake this for about 35

minutes

this chest tart is done let this cool to

room temperature and then chill it

for an hour or so and we have one that's

already chilled right here and I can put

this on our serving pedestal oh so

pretty watch how easily the ring comes

off

and you can just put this

right on

your decorative serving dish and that is

your chewy chess tart

Mile High apple pie is all about the

apples and the crust flaky and light

encasing a big pile of three different

kinds of apples

in order to learn how to make the best

pot Breeze you should really just follow

the golden rules

make it cold bake it hot and if possible

use a food processor and so it's two and

a half cups of all-purpose flour

one teaspoon of salt

and you can just pulse that so the salt

is evenly distributed

even the salt can be cold

and two sticks of butter and it should

be cold and hard for this process of

cutting the butter into the flour

and we're going to measure

a half a cup of iced water so you want

to pour your water while you pulse on

the outside of your tube

so it looks like it's pretty much done

okay so just wrap this in a flat round

in a piece of plastic wrap and that is

going to roll into one good pie crust

you need two of these

and now we're going to use our first

batch of pot freeze for Mile High apple

pie today we're using different kinds of

apples from Breezy Hill Orchards up in

statsburg New York Jonah gold these big

red tinged apples very tart very nice

these are large with a lot of deep

flavor and we're also adding to the mix

today Granny Smiths we're using five and

a half pounds of apples in this one pie

and we're going to also add to the

apples to keep them from turning brown

the juice of two lemons

I'm cutting off the tips of the lemons

because they squeeze better in this

handy tool that we use

okay so there now the apples also get

one cup of sugar

and we're going to just sprinkle that

over

and two teaspoons of cinnamon

and a little pinch of salt

and

a third of a cup of flour

just all-purpose flour

now if you use a middle spoon you might

break up your Apple so I suggest using

either your hands to toss the fruit or a

big rubber scraper like this

and so you're Distributing all those

lovely ingredients throughout the apples

[Applause]

perfect

ready for the filling so now we have a

nice crust rolled out to a little less

than an eighth of an inch thick and then

to get it into the bottom crust just

roll it up like this on your PIN

and having a good rolling pin is

important to a big enough pin

so look how nice this looks

put in the apples

so these are going to cook down a little

bit they're going to get

tender and they will make a most

Exquisite pie

Oh and before I forget dot your pie

filling with a little bit of unsalted

butter

okay so here we have our crust for the

top

and I think so that we have no chance of

breakage I'm going to just roll this on

my rolling pin

this is a very good method for lifting

up a delicate crust

once you form your crust crimp your

edges we're going to re-chill the pie in

the refrigerator for about 20 minutes

you need a pair of scissors

and I'm just going to cut off the excess

leave half an inch or so hanging over

the edge of the dish

now watch you're going to turn this over

work fast because the pastry does soften

up

that's nice and now if you want to cut a

few vent holes in the top good idea

there just little slits like this

oh and now crimp the edges you can

there's various ways to crimp you can

use your

two these two fingers and your thumb of

your other hand my mom used a fork

whatever is your favorite way of making

a pretty decorative Edge

okay so now

from your leftover pastry I'll make a

couple decorations for the top

and

vein the leaves at the back of your

little paring knife

chill these 20 minutes we're ready to

glaze the top of the pie

so the pie is nicely chilled let's apply

the branches and leaves using water as

your glue Water Works remarkably well

and it

making sure that the pastry adheres to

the

other pastry

and just put on your leaves

that looks very nice we're ready to

glaze the top of the pie we're going to

use one egg yolk and two tablespoons of

water and use a soft bristle brush to

not tear your pastry or to make marks on

your beautiful pie

work quickly because you want to get

this cold pie into a hot oven preheated

to

450 degrees for 15 minutes you'll then

lower that temperature and bake the pie

until it's done that may take an hour it

may take an hour and 15 more minutes but

it's essential that the juices in the

middle of the pie are bubbling

so see now I'm just sprinkling

a light sprinkling of this

sparkly sugar so get it in the oven and

set your timer

now this apple pie took one hour and 35

minutes to bake the way I can tell the

apples are done is with a bamboo skewer

and you can just go into one of the vent

holes and push down through the pie I

meet no resistance meaning the apples

are cooked and the crust itself is

glistening with that sanding sugar

the pie looks done a great tomato tart

with a topping of cheese and feed

Tomatoes a little bit of thyme and some

roasted garlic a Savory gorgeous tart

this is a great crust it's very similar

to the paprze but I'm adding an egg to

it a whole egg and a little less water

so it's two cups of flour all-purpose

flour teaspoon of sugar

three quarters of a teaspoon of salt

and just mix this up we're using a food

processor again which makes the pastry

so quickly one stick of unsalted butter

which is a quarter of a pound and it is

cold all the ingredients are cold the

flour the sugar the butter and now cut

this in

and now we're going to add one egg

I'm gonna just mix that egg up before I

add it into the dry ingredients

now blend that in

and add anywhere between two and three

tablespoons of ice water

try not to get any Ace

in your pastry

now wrap this in plastic wrap this dough

gets chilled for at least a half an hour

before you use it

while my crust for the tomato tart

chills I am going to prepare the

tomatoes now you can use sliced tomatoes

and cheese but we're doing something a

little bit differently we're going to

conf feed the tomatoes and so I am

peeling first and then seeding the

tomatoes I make a little X in the bottom

of the Tomato I immerse the Tomato into

boiling water I have a big bowl of iced

water right here and it's oh it's like

30 seconds they stay immersed in the

boiling water and you just look to see

when they peel out there that one

started to peel see that

now just put that into the cold water

this is the way you can peel dozens and

dozens of tomatoes for canning

there's

and let this just chill and put them

into a bowl

this is the fastest way I've found to

peel the tomatoes

and now to seed

just once you get the Tomato peel off

see how easily it comes off

you want to then cut this part of the

Tomato off

and there the cavities with all the

seeds and I just squeeze

now onto parchment goes the peeled

tomato and these are already prepared

now another thing that we want to put

into this Tart Is roasted garlic an

effective way to roast garlic is to

encase it in a little parchment package

with a little bit of salt

olive oil

and just

make a little package like that the

garlic will Steam and roast

that's going to go into the oven at the

same time as the tomatoes

and we just want to put a little olive

oil on each tomato

sprinkle with salt and pepper

fresh thyme from the garden and have

your oven preheated to 275 degrees cook

these very very slowly when they come

out they're going to look like this they

do shrink and they are now the essence

of tomato that is exactly what you're

looking for now we're going to roll out

our pastry to fit this removable bottom

part pan this black steel I love those

I've always used those flowerier surface

very well

we're going to Blind bake now blind

baking means that you are going to cook

basically cook in the oven and empty

tart shell

flour your rolling pin

I want to make sure that you roll it out

without any cracks

now spray your pan just very lightly so

that the

ultimate tart will come right out of the

pan and then gently release your pastry

into the pan that is a nice looking

crust

now to reinforce the sides of your tart

shell fold the dough down making the

sides a little bit thicker this really

does help remove the shell when it's

baked from the pan and it also holds the

filling in very nicely

you can very quickly just use your

rolling pin and go like this

and take off all the pastry with your

rolling pin

so now I'm going to dock with a fork

this will prevent the crust from

bubbling up you won't be able to fill it

if that happens and then line it with a

piece of parchment paper

and you fill it with beans or nuts or

clay weights whatever you have these are

my lentils that are about 10 years old

and I use these for all my crust

and press this down into the shell

now get this right into a 425 degree

oven and check it after 10 minutes then

you remove the lentils and let it brown

in the oven

so now here is your roasted garlic look

how easily it slides out of its casings

so one head of garlic

or one and a half heads per tart

and you spread this with an offset

spatula all over the bottom so everybody

will get a little bit of this

extraordinary flavor

there okay now

a little sprinkling of cheese now here

we're using conch cheese c-o-m-t-e

it is a semi-hard cheese

kind of like a gruyere and a little bit

of thyme

and we're going to put a little bit in

the bottom like that

and now place the tomatoes

these have cooled

and you just pick them up with a spatula

and start squishing them in place

very tightly

kind of looks like a beautiful flower

so for each 11 inch tart you're going to

need 24 of these oven dried tomatoes

okay now a little bit more salt

not too much

and a little bit more pepper

not too much

and more cheese

and we grated 10 ounces of The Conch

cheese

[Music]

and I'm going to use it all

and this is going to bake in a 375

degree oven until the cheese is melted

and serve hot you know how many gallons

of maple sap it takes to make one quart

of maple syrup believe it or not 10

gallons and that's probably why maple

syrup is referred to as liquid gold all

over New England let's begin first with

the crust for this Pie use a little

bench flour spread it all over your

counter and make sure the crust is well

chilled and I'm constantly lifting and

flowering underneath you can also flour

the pin if it gets too soft put it right

back on a cookie sheet in the freezer

and just let it harden up a little bit

before you proceed now to get it into

here just roll it quickly on the pin

lightly and quickly and I'm using a

glass

pie plate these glass pie plates are

really handy you should get yourself

quite a few of them because as you give

pies away they disappear and I'm

trimming the edges neatly leaving an

overhang of about a half an inch and

this is going to be pre-baked blind

baked the old baker said so notice I'm

just rolling this under so that it is

right on top of the rim and another

reason for using glass is that when you

bake it you can look at the bottom and

see how nicely Brown it is okay so now

get that right back into the

refrigerator now the next thing is to

make many many of these little maple

leaves and I need lots of these so I'm

going to roll out another disc get it

nicely thin

okay so now start cutting

if they're not too warm take the back of

a sharp knife so go like this and you

just have to do one or two lines just to

make it look more like a leaf

when these are done put them right back

into the refrigerator

and now we want to apply the leaves to

the edge of the pie shell we have one

egg this is the glue

and you can use a small brush like that

and you just put an egg wash all the way

around the edge

and on the back of each Leaf this will

really help them adhere

well to the edge

does that look gorgeous already now when

you finish put this right back into the

refrigerator and chill again a

beautifully applied Edge and now

carefully brush your egg wash over all

those Maple Leaves why do this well it

gives a very beautiful glistening Brown

Edge to your Maple pie now make sure

your oven is preheated to

375 degrees one more step

fold this parchment like this

and like this

point to Edge

this will fit in

let's see but better yet so I fit

crunch it all up this makes it Go in

even faster

see how nice

this is an assortment of red kidney

beans Black Eyed Peas you can have

lentils rice works very well too

although it's not as heavy as a bean and

they fill every nook and cranny put this

in the oven 20 to 25 minutes and bake

until it is all an even golden brown so

here's the crust you canned look at the

bottom

gorgeously Brown it is ready to be

filled and the filling has very few

ingredients one cup of real maple syrup

bring this to a boil and reduce it till

it gets a little bit thicker than it is

in the meantime we need four egg yolks

and one whole egg save your whites

they'll beat that up

Edge

one half teaspoon of salt a teaspoon of

the best vanilla

a quarter of a teaspoon of nutmeg oh

this is the fragrance the wonderful

spice

[Music]

okay so the eggs are ready and the syrup

has reduced itself add your heavy cream

two cups

and if you were standing here you would

love the smell it's so fantastic

bring this back to a simmer and now add

this very slowly

whisking at the same time

to your egg mixture warm those egg yolks

then put this mixture through a sieve

now make sure your oven is heated to 300

degrees so it bakes at a low temperature

should be just the right amount to come

up to the maple leaves but not cover the

edge

bake it until the custard is just set

but still a little bit wobbly in the

center it's going to take about 45 to 60

minutes

so here is the finished pie it is cool

and so now just take out the slice

comes off very nicely

that's a very pretty slice of pie

Indiana sugar cream pie doesn't that

sound great it's otherwise known as

Hoosier pie and it comes from the Amish

and the Shaker communities that settled

in Indiana in the 1800s made from cream

and milk and butter the Great Lakes

region is famous for this Rich custard

pie is the official pie of Indiana it's

sometimes called a desperation pie a

category that refers to pies made when

fresh fruit wasn't available or money

was short but milk was plentiful because

there's lots of cows first make the

crust now this is a pat Breeze Butter

Crust and it's been rolled out the edges

churned under a double edge on the edge

of the glass pie plate and notice what

I'm doing I'm trying to make

an unusual pointed pie crust so what I'm

doing is making all slanted Cuts going

one way and then you just do a slanted

cut this way and those little triangles

come popping right out and you can do

this in a matter of a couple minutes

it's so cute it looks like shark teeth

even though there are no sharks in

Indiana

so see look all done in just a matter of

minutes

very cute what we do with those well you

could probably roll them out and make a

little jelly tart so here's the crust

you can now blind bake this and you do

want it to be cold when you put it into

your preheated oven

375 degrees

lined with parchment

and your weights

the store-bought kind of weights or the

dried Bean kind of ways we always use

dried beans

which the first couple times you bake

your crust with beans they smell like

beans but after 10 or 15 years of use

they just become

objects with no scent whatsoever

375 degrees bake a form about 25 minutes

and then carefully remove the weights

and the parchment and let it continue to

bake for about 15 minutes more

now for the filling the custard now see

we have a crust already baked

oh by the way if your crust starts the

little Point starts to darken just put a

10 inch quiche tart pan ring over the

points and they won't get too Brown

half a stick of butter

we're gonna make a roux first

and a quarter of a cup of flour

this is your thickener for the custard

a roux is basically a cooked mixture of

fat and flour and it's one of the

cornerstones of sauce making it's so we

just really want to cook the flour a

little bit two minutes or so over medium

heat we do not want it to darken just to

get the flowery taste away and then add

one cup of heavy cream and one cup of

whole milk

one cup of sugar and one teaspoon of

vanilla bring this to a boil and then

reduce to a simmer and cook for oh

barely a minute or two until it really

thickens up

so now we're going to pour it right into

our beautifully baked crust be careful

of the points you don't want to break

them and you can just pour right through

your strainer

if you have your husband or a friend it

would help right now I want to scrape

out

the remaining custard

but I'll manage

so beautiful

and get this right into your preheated

oven

until the filling is slightly set

about 25 minutes remove from the oven

cool on a rack and don't serve until it

is completely cool

so it's three o'clock in the afternoon

and I'm really desperate for a piece of

pie I need a pick-me-up what could be

better than a piece of desperation pie

where indeed the whole is greater than

the sum of its parts look how nicely it

cuts Indiana cream pie Hoosier pie

desperation pie

it's so cute

nut pies and Tarts can often be too

sweet so to offset that sweetness I

experimented and I found that adding a

little grated lemon zest to the filling

nicely balances out the flavor of the

sweet pecans

so roll a half of a pot Breeze recipe

into a 10 by 13 inch rectangle

and I always keep a ruler in my kitchen

drawer just so that I can

see that I'm pretty accurate so so far

this is 11 and a half by

eight and a half a little further to go

and keep turning your pastry

if it turns and lifts easily it is a

well-made potpourise if it's sticky if

it's tearing it just makes it more

difficult

so to get this into there what you do

roll it up on your PIN carefully very

don't press down you just want it very

loose

and you just lay it right over the pan

press into the corners

the sides

take your rolling pin and just go across

the edges like that

the edges fall off and you have a nice

Square Edge to your tart shell

this should be chilled well before you

line it with parchment and pie weights

and if you follow these directions you

will have a very excellent

pie crust you can put this right in the

freezer 15 minutes is all you need to

rest the dough and chill it

and now take a piece of parchment paper

crumple it all up this makes it much

easier to place in the bottom of the

pastry a big sheet unwrinkled will pop

right out now add your pie weights if

you hold the pie crust in the bottom of

the shell so you don't get a pie crust

that has all kinds of convolutions in it

which would not be good for a filling

would not be able to hold the filling so

this is going to give you a very well

formed well-shaped rectangular pie crust

right into a 375 degree oven until the

edges are golden brown that takes 15

minutes

so just to be clear the crust baked at

375 for 15 minutes the beans and

parchment were removed and the crust

continued to bake until it's this

beautiful golden brown another 15

minutes let it cool before you proceed

with the filling if you're doing this

for a holiday or for a big dinner you

can make this early in the day and it's

ready to bake later on beautiful

beautiful pie crust so now the filling

four eggs break them up in a bowl

and add one cup

of dark brown sugar

crumble the sugar dries out so quickly

so crumble one cup with the eggs get all

lumps broken up

add one teaspoon of salt

three tablespoons of melted cooled

butter

every Southern cook has a wonderful

pecan recipe but this is a kind of a

Northeast version

and the zest the bright yellow zest of

one lemon you could use orange zest in

this and that's very nice too but oh I

love lemon and pecans

and add a quarter of a cup of molasses

the cup has been oiled so the

these sticky ingredients will slide

right out and then

another quarter of a cup of white or

light corn syrup

this keeps that filling

both flavorful and soft enough so that

you can really enjoy it

right out

stir this all in with a whisk

look at that color isn't that beautiful

and one teaspoon of vanilla so that's

the liquid part of the filling

shake off your whisk

and stir in

one and a half cups of pecans that have

been quite finely chopped you can see

the texture they are oh maybe less than

an eighth of an inch chop

and stir that up

this gets poured right into your

pre-baked crust

and your oven by the way should be

reduced to

325 degrees

so pour this right into your shell

Distributing the nuts evenly

and now place your pecans

in a diagonal design right on top of

this delectable sugary lemony filling

and take your time because this takes a

lot of time but it really is worth it

now these are the jumbo

unbroken pecan halves and you do not

want to use broken ones for this

particular job

so just finish this off

and what's nice is that

they just seem to fit exactly right

there

so this goes into the 325 degree oven

bake until the pastry is a little bit

more Brown and the filling is set that's

going to take 45 minutes then cool and

serve with freshly whipped cream

so the pecan tart has cooled and it is

beautiful

it looks crunchy and delicious now you

see it's quite sticky so I'm leaving the

bottom pan underneath but it will cut

nicely into squares and on a buffet

table it is the perfect pecan tart for

any occasion named after the Austrian

town of Lins which is the third largest

city in Austria lindser tort is an

impressive raspberry jam filled dessert

richly flavored with almonds and

hazelnuts and a hint of cinnamon its

signature lattice pattern top is a cinch

to make if you have one of these little

fluted pastry Wheels

we have to start first with the nuts

I have already a cup of blanched almonds

and these are hazelnuts which are also

known as filberts and if you heat these

in the oven the skin start to loosen and

I find the easiest way to rub the skin

so I'll just put all the nuts between

two bar Claws and rub

the roughness of the towel removes most

of those skins brine the nuts in the

food processor

don't grind them too much you don't want

them to turn into almond hazelnut butter

frying them into a flower-like substance

this looks very nice oh they smell so

good so there's our ground nuts

we want to sift all the dry ingredients

together one and a third cups of

all-purpose flour

that's a third of a cup and one cup

three quarters of a teaspoon of cinnamon

these are quarter teaspoons

and three quarters of a teaspoon of

baking powder

two

and a quarter of a teaspoon of salt

and you can add your nuts also to the

dry ingredients because they're going to

be added all together

loosen any out of the nooks and crannies

of the food processor so here you have a

nice nutty fragrant dry ingredient

that's going to go into the rest of the

dough

cream one and a half sticks of butter

with one cup of granulated sugar and

we're going to add one large egg yolk so

save the white Reserve that oh and what

a beautiful yolk that is add that to

your butter and sugar

[Applause]

and then add your dry ingredients tort

means cake in German there are many

different kinds of torts sasher tort

lindser torch

and the rest of the dry ingredients

so here's our dough I'm making it into a

small rectangle and cutting it in half

evenly half for the bottom of the

lindser torch and half for the lattice

top and this should be pressed into the

bottom of a 10 inch removable bottom

tart shell so using your fingertips push

that a little more than halfway up the

edges of the pan and we don't want all

these fingerprints so we're going to

smooth out the bottom

with

this nice little measuring cup

and lindser shorts oh well we they were

very popular in our house so that's

pretty very very well done now the next

is the lattice top and I find that it

really does work very well if you just

roll the dough out between two sheets of

parchment

so roll the dough out to about 12 inches

in diameter all even thickness we're

going to cut strips once

this dough has chilled

chilling is important

to make it easier to handle

so this gets chilled

and the

dough gets chilled see how easy it is to

move around if you have it on paper very

very good so chill this in about 30

minutes until it's firm

so into the unbaked crust put one and a

quarter cups of raspberry jam

very pretty

to create the lattice topping cut even

strips

and there should be 12 strips of equal

width and these are not woven you can

just lay them on top of one another

and I found that the easiest way is to

lay these

strips with a spatula like this

just inside on top of that beautiful Jam

so beautiful and a little nerve-wracking

this dough is very short they call it

short it will break

because it's brittle and now

lady

neck strips in a diagonal on top of the

first looks very good

if the dough is really really cold as I

have it it works absolutely just fine

put this back into the freezer for 30

minutes until it is 100 firm and then

baked in a 350 degree oven rotating your

Pan about halfway through until the tort

is golden brown all over that takes

about 40 minutes

it's very nice to sprinkle lightly with

confectioners sugar through a sieve and

this cake is best eaten the day it's

baked a little goes a long way this is a

very very rich

nut and jam torch

Please choose the correct answer for each question below: