Booze of the Week: Homemade Sarsaparilla Cooler

It wouldn't be summer unless I came to the root beer stand. – Caitlin Ryan

The finished product. I had no ice...

Well, how about if the "root beer cooler" stand came to you?

This one’s a recipe that I never thought I would have the "need" to make. I could go buy it – already chilled – far easier. It was (is?) a summertime favourite of mine. But time’s change...

This is  the colour when it starts.

I'm speaking of a product recently discontinued at our local liquor distributor (for manufacturer quality control issues). I won’t divulge the name. The NSLC were right to do so to protect their consumers, but that action left a hole where my Friday night libations used to be.

The product was a sarsaparilla vodka cooler, priced at about $3.00+ for 330 ml. There are many “flavoured" vodka coolers on the market but I find all but my no-longer-available one very acidic. 

After more than a couple (yeah, I know you should only have a couple) I used to get indigestion. Not good when you’re trying to have some fun at week’s end…

Sarsaparilla is close kin to root beer. I found a recipe for a self-carbonating root beer that develops its own alcohol content via yeast. It sounds like something I will try later, but at the time I was missing my vodka-based cooler. 

The herbs and botanicals in the original certainly sounded like a great combination. So I thought (with some tinkering) I could turn it into a cooler. I was right.

Some of the botanicals may sound unattainable, but they all can be purchased here in Halifax at Planet Organic, or probably where you live at any good health food store that also sells spices and herbs.

The strained out botanicals. The infusion is right behind it.

The recipe takes 3 weeks to steep, but it’s well worth the wait. The end result tastes like a true sarsaparilla should, in all it’s glory. The final result is a 20% alc. vol. dangerous substance!

The vodka cooler used to come in at 5% with some sparkle, so my fix is to cut it in your glass 1 vodka-to-2 soda (more or less…) with soda water. That still has more kick than the original I’m imitating. It’s a good feeling to know that I can now have this any time I want (if I plan ahead).

This recipe made 5 cups, so if you cut it at 1 to 2 that’s 15 cups of cooler for little more than the price of a 750 ml of vodka. That's 3,550 ml for all you metric folks. 

The total cost for everything including the soda was about $27 CAN. Instead of paying $3 per bottle, you’re paying $2.50 and it tastes every bit as good…if not better.

This really is one you should try. I know. I’m enjoying one now. I believe this may become a fixture in my kitchen.

Multiply this volume by 3 (or 4)  for what you get from
infusing 750 ml of vodka.

Homemade Sarsaparilla Cooler

Time: 3 weeks to steep  | Yield: 5+ cups
1⁄4 oz. dried sassafras

1⁄4 oz. dried birch bark

1⁄4 oz. dried sarsaparilla

1⁄8 oz. dried liquorice root

1" piece sliced fresh ginger

1 split vanilla bean

750 ml vodka

1/4 cup molasses

3 cups simple syrup (see below)

soda water to serve

Combine all the ingredients down to the molasses in a 1 L Mason jar. Seal and let steep for 3 weeks. Shake occasionally during the steeping.

For the first week it will smell strongly of molasses but that dissipates over the steeping period.

Strain out the botanicals from the infusion. Make a simple syrup of 1-1/2 cups each sugar and water. Let cool slightly and combine with the vodka.

To serve, use 1/3 infused vodka/syrup with 2/3 club soda, or however you feel like it. 1/4 to 3/4 soda might be a bit safer...

Serve over ice.  But beware, it has a kick.

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Technique of Necessity: How to Make the Perfect Omelette

I have met a lot of hardboiled eggs in my time, but you're twenty minutes. – Oscar Wilde

Light, fluffy and surprisingly easy.

By the way, hard boiled eggs take 12 minutes maximum… Therein the joke...

Breakfast, anyone? I’m really quite surprised I haven’t posted how to do a perfect omelette (or omelet) yet. It’s a technique that is so necessary for breakfast (or early brunch) everyone should master it.

There are a few secrets to making the perfect fluffy omelette. I learned from none other than Julia Child (via PBS Television Boston – bless you) of course. But, and I swear, since that day my omelettes have been far better than they ever were before.

As always Julia taught me a secret or two. The first was NOT to add milk. Believe it or not milk makes an omelette tough. The same goes for scrambled eggs too. The second was how to get the thing out of the pan looking presentable. As I have said before, we eat with our eyes first. Always present your food as best you can.

Another piece of advice from Julia was how to cook all of the egg in the pan without messing it all up. It’s obvious once you do it, and extremely easy.

The only picture I don’t have is the actual flop onto the plate. Forgive me, but it’s difficult to take a picture while using both hands to plate an omelette… but I’ll describe it fully. You’ll understand.

The recipe is for a two egg omelette. Don’t try to do more than two eggs at a time, at least initially. They cook quickly, so it’s not like you’ll be cooking forever. If making larger omelettes, use a larger pan. There's a lot of pictures, but I wanted to illustrate it as best as I could.

Perfect Two Egg Omelette

Prep: 2 min  |  Cook 3 min  |  Serves 1

2 eggs

2 tsp butter

salt and pepper

1 tbsp water

optional: grated cheese, crumbled bacon, herbs, etc.

Step 1: Melt the butter in a small frying pan. The size helps shape the omelette. 

It does not have to be non-stick. Mine is an 8.5” All-Clad.

Step  2: Crack the eggs into a small bowl and add the salt, pepper and water.
If using herbs add them now as well.

Step 3: Beat the eggs with a fork until broken up. They don’t have to be beaten to death, 

just well mixed.

Step 4: Pour the eggs into the melted butter. Your heat should be on medium high. 

LEAVE THEM ALONE. Don’t touch the eggs until they form bubbles in the centre and you can 

see the edges have started to cook (see above). That means you have a set bottom.

Step 5: Using a spatula, pull the eggs toward the centre slightly while tipping the pan. 

Let the uncooked egg on top flow out onto the edges of the pan. At this point you can 

add ingredients like finely chopped onion, grated cheese, crumbled bacon, etc.

Continue until nearly all the uncooked has been flowed out (as above). 

The final bits of egg will finish cooking as it’s rolled up on the plate.

Step 6: Flip one edge of the omelet up over the centre and push the omelette to the edge. 

You will notice that it is slightly browned on the bottom. I find pushing it to the edge opposite the 

handle works best for me doing the next step. It's your preference.

Step 7: This one has no photo showing me actually flipping it… 

Position a plate just underneath the rim of the pan. Tip the pan against the plate surface until the 

omelette rolls out. As it rolls out it will finish rolling up into the classic omelette shape.

Ta-Dah! You’re done. Impress friends and influence people with your newfound skill!

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Necessity: How to “Blind Bake” a Pie Crust

I had a vision that a man came unto us on a flaming pie, and he said, ‘You are Beatles with an A.’ And so we were. – John Lennon

Old-fashioned custard pie should have "blind baked" crust. If not the bottom crust
will be undercooked, taste of flour and be soggy – without fail.

Blind Baking (also called “baking blind” and "pre-baking") is the process of baking a pie crust or other pastry without any filling. This is for single crust pies only, never pies with crust tops (double crust).

Blind baking is necessary for several different reasons. The most obvious scenario is when you are filling your pies with fillings that do not require baking such as custard, cream, chocolate, or lemon. It is also useful when you are using fillings that take shorter baking times than would ordinarily cook a pie crust to flaky perfection or very wet fillings.

Never, never, never over-work your crust or it won't be flaky.

One prime example of the latter is quiche. Quiche bakes for the usual length of time as a regular custard pie (about 30 minutes) so one would think all would be well, but it is not. Baking quiche in a "raw" crust always results in a soggy bottom. Some people like soggy bottom crust. I'm not that big of a fan.

Quiche crust is much better when blind baked. If not the end result will be undercooked, taste of raw flour and be wet and non-flaky. What shame you will have brought on yourself!!!

Another tip to further prevent soggy crust is to brush the inside with egg wash (1 egg beaten with 1 tbsp water) after it has been blind baked. Then return the crust to the oven until the egg wash is dry and shiny, which is about 3-5 minutes.

This technique creates a “seal” so the filling doesn’t soak down into the crust (as much as usual…). This is a good trick to know for any type of single crust pie, actually.

To blind bake a crust, make your favourite single crust recipe (my favourite is here). Press it into the pan and flute the edges. Then refrigerate the crust for at least 1/2 hour. This step isn’t entirely necessary but I fnd it helps the shortening or lard chill down so you have a flakier baked crust. That's always a good thing. (Never cut in your fat too finely. It's the pea-sized pieces that "blow" the layers of pastry apart and create all the flakes.)

While the crust is chilling, preheat the oven to 400°F. From here there are two different methods you can follow. It's a bit obsessive but I like to do both, just for safety sake.

Pricking holes in the bottom and sides helps prevent raised bubbles.

Blind Bake 1: Fork Method

Prick the bottom and sides of the crust with the tines of a fork and place it in the oven. Pricking holes in the crust helps air escape so you don’t have large raised bubbles. Bake for 15-20 minutes. It may be longer depending on how much colour you want on your crust.

The downside of this method is that the sides of your crust can “sag” making the walls of the crust lower than you may like or need.

Weighting the crust helps the sides retain their height.

Blind Bake 2: Weights Method

Alternatively you can fill the crust with weights. These weights can be specially purchased baking weights, or dry foods such as peas, beans, lentils, or rice. (Use something cheap you don’t mind discarding after use.)

Cut a piece of foil or parchment to fit the bottom and sides of your crust. Add in enough of your weights to fill and go up the sides. Arrange so they’re distributed evenly. Bake the crust for 15-20 minutes. It may be longer if you want a browner crust.

This method helps support the edges of the crust so there is less likelihood of collapse.

I do both methods when I blind bake: pricking and weighting.

I usually do both methods. It doesn’t hurt the end result and it’s always better to be safe than sorry.

It’s not particularly difficult work to bring together a pie pastry dough but why take the chance of ruining the work you have done to that point. Blind baking is a step we should all be familiar with.

In some cases it improves a pie; in others it’s an absolute necessity.

Come back to see uses for blind baked crusts later this week.

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Object of Necessity: Cast Iron Dutch Oven

Love is something eternal; the aspect may change, but not the essence. – Vincent van Gogh 

This is a really big Dutch oven. Photo: hawkesfordt, Flickr ccl

If you want to do any amount of braising or roasting on (or in) an oven, you really need a decent Dutch oven. Its use isn't just limited to the kitchen either. A Dutch oven is a great multi-purpose cooking vessel that can extend far beyond the confines of any kitchen.

A Dutch oven is a thick-walled (the best are cast iron) cooking pot with a tight-fitting lid. Dutch ovens have been used as cooking vessels for hundreds, if not thousands, of years in one form or another. Sometimes they are also referred to as casserole dishes. Dutch ovens have similar variations throughout many parts of the world. 

Photo: Joel Washing, Flickr ccl

European and North American versions are often enameled over the cast iron core. Dutch ovens are at their best when you need slow, long cooking for braising or making stews. Because of their thick walls they also give a very even heat. I find mine useful any time I am making anything in quantity, be it long cooking or not.

From Wikipedia (where the name originates)

During the late 17th century, the Dutch system of producing these cast metal cooking vessels was more advanced than the English system. The Dutch used dry sand to make their molds, giving their pots a smoother surface. Consequently, metal cooking vessels produced in the Netherlands were imported into Britain. In 1704, an Englishman named Abraham Darby decided to go to The Netherlands to observe the Dutch system for making these cooking vessels. Four years later, back in England, Darby patented a casting procedure similar to the Dutch process and began to produce cast-metal cooking vessels for Britain and her new American colonies. It is possible that because Darby’s patent was based upon his research into the Dutch foundry system that the cooking vessels he produced came to be referred to as “Dutch” ovens. Other researchers believe that this term may have come from the itinerant Dutch traders who sold cooking vessels out of their wagons as they traveled from town to town and door to door. In any event, the term “Dutch oven” has endured for over 300 years, since at least 1710.

A sourdough boule cooked in a Dutch oven.
Photo: jazzijava, Flickr ccl

Because cast iron Dutch ovens can be used directly on an open fire they were the pot of choice for Western pioneers as they made their way across North America in the 1700 and 1800s. A truly multi purpose pot, they were used not only for cooking the main meal but also for breads, cakes, biscuits and more. At times the pots were stacked to utilize the heat arising from the bottom nest of coals.

Dutch ovens come in various sizes. They are measured by the diameter of the top opening. The most popular Dutch oven is the 12" version which holds about 24 cups and can serve about 12 people. Smaller sizes are more convenient for making smaller dishes, but if you purchase only one buy a larger size. You won't regret it.

Seasoning new cast iron

You need to season new cast iron to get the most benefit from it. It is "possible" to season it as you use it, but that is a long process that yields very poor results. Take the time to do it right from the start. The method below works on any kind of cast iron cooking utensil.

Unseasoned cast iron. Photo:
targophoto.com, Flickr ccl

Rub the vessel with a very thin coat of unflavoured vegetable oil (canola, sunflower, etc., not olive for example). Rub off any excess with paper towel or a cloth. It may look quite dry, but oil is left behind.

Place the pan upside down in an oven with a sheet of aluminum foil underneath to catch any drips. Heat the pan for 30 minutes in a 450° to 500°F. oven. The heating seals the droplets of oil into the surface of the pan. This also helps create a somewhat non-stick surface. 

After the 30 minutes, turn off the heat and let the pan cool down while still inside the oven. As it is seasoned the surface will turn from grey to nearly black. Over time, with use, it will turn very dark.

To get a good starting bond you should repeat the process at least 3 times. Now your cast iron is all ready to go! 

A well cared for cast iron pot of ANY kind will last for decades and decades. There are examples of pots that are still in use after hundreds of years. It seems like an investment worth the money.

The classic. A bright red Le Creuset 5.5 quart. The price? Over $240 CAN...
Cheaper ones are available. My black Dutch oven (not Le Creuset) cost about $60.

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Foraging 30 & Recipe: Spiced Cranberry Sauce

And they bought an Owl, and a useful Cart, and a pound of Rice, and a Cranberry Tart. – from The Jumblies, Edward Lear

Cranberry sauce on roast turkey. Mmmm... Photo: 3m1ly, Flickr ccl

Who can think of roast turkey without cranberry sauce to accompany the meal? Even if you don’t like it, I’m sure the condiment was present at nearly every family gathering, be it Thanksgiving, Christmas, and more. 

Thanksgiving is an unusual holiday in North America because it has no "fixed" calendar date. Canadians celebrate on the second Monday of October and Americans on the fourth Thursday of November.

Thanksgiving is a blend of Native and European traditions and celebrates the harvest, family and friends. In the time of the New England Pilgrims, celebrating the harvest was a time to thank God for the bounty of the season.

Since cranberries are plentiful at this time of year, they are drawn into the celebration. It’s very difficult to misidentify cranberries. They’re quite unique. It is best to allow a frost or two to happen before picking as that helps develop the red colour and some additional sweetness in the fruit.

From Wikipedia

Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium. In some methods of classification, Oxycoccus is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere.

Cranberries are low, creeping shrubs or vines up to 2 metres (7 ft) long and 5 to 20 centimetres (2 to 8 in) in height; they have slender, wiry stems that are not thickly woody and have small evergreen leaves. The flowers are dark pink, with very distinct reflexed petals, leaving the style and stamens fully exposed and pointing forward. They are pollinated by bees. The fruit is a berry that is larger than the leaves of the plant; it is initially white, but turns a deep red when fully ripe. It is edible, with an acidic taste that can overwhelm its sweetness.

This photo was taken a few weeks ago before any frost
brightened the red colour of the berries.

Don’t be misguided by the Ocean Spray commercials that show the gentlemen standing in the water. Those are cranberry washing/holding pools, not growing fields. Cranberries may grow in slightly boggy areas but often at this time of year those areas are nearly completely dry. You can easily forage for cranberries in sneakers.

Health properties

Since the 1900s there has been increased interest in cranberries from a nutritional standpoint. They have been found to contain phytonutrients such as flavinoids, as well as having great antioxidant properties. 

One half cup contains 10% of our daily requirement of Vitamin C. Recent studies have shown that drinking cranberry juice daily can reduce "bad" colesterol and increase good. Cranberries help stop urinary tract infections and a recently discovered compound in the fruit helps reduce the buildup of plaque on the teeth. 

These are just a few of the benefits of cranberries in the diet. Companies market them as a "super fruit" and obviously with good reason.

Highbush cranberries

I'll talk more about this plant in the near future, but in the meantime…

These are Viburnum trilobum, or highbush cranberries. They are
a wonderful landscaping plant as well as a source of edible fruit.

Highbush cranberries are Viburnum trilobum, which are a completely different genus than cranberries. They grow on a shrub which can reach 8 feet high. The berries are borne from flower head clusters that resemble flattened snowball bush flowers (Viburnum opulus). As you can see the plants are closely related. 

I understand that highbush cranberries can be substituted for "normal" cranberries in recipes, but I want more research under my belt before I recommend doing so with confidence. Supposedly they should be consumed only in small quantities. Regardless, one thing I have learned is that the one large seed must be removed before they are eaten. I’ll probably be tasting these “cranberries” very soon as they are nearly ripe.

Cranberries are a must-have at nearly every extended family gathering. They complement turkey (even more so if it's dry…) and are a wonderful way to incorporate the best of the season at your table.

Of course, you don’t actually have to forage in the bogs to get your cranberry fix. A forage to your local grocery store will yield the same result, and they’re available fresh or frozen year round. Part of the fun of foraging are the bonds that form with your family and friends. That’s something they will never be able to sell at the grocery.

Honestly, although quite good, canned cranberry is no substitute for homemade… It only takes you about 8 minutes. You should really give it a try!

Spiced Cranberry Sauce

Prep: 2 min  |  Cook: 5-10 min  | Serves 8+

Photo: aliciagriffin, Flickr ccl

1 bag fresh cranberries (3-1/2 cups)*

1 cup sugar

1 cup orange juice (or water)

1/4 tsp cinnamon, ground

1/4 tsp cloves, ground

Optional: 1 tbsp Grand Marnier

Wash the cranberries under cold water, removing any leaves or undesirable berries.

Combine all the ingredients, except for the Grand Marnier, in a medium sized sauce pan. You can substitute water for the orange juice, but the juice complements the cranberries very nicely.

If desired, go the extra mile and squeeze fresh. It should only take two oranges.

Bring the mixture to a boil and simmer until the berries pop open which may take upwards of 5-10 minutes. Let them cook for a minute or two more. The natural pectin in the cranberries will thicken the sauce when it cools. Remove from the heat and stir in the Grand Marnier, if using.

If putting up in jars: Place the hot sauce in small sterilized Mason jars and process in a hot water bath for 15 minutes. Remove and let cool until the tops pop closed and the jars seal.

If using within a few days: Chill the sauce in the refrigerator until ready to serve.

*If you're foraging cranberries yourself, pick lots more than what you need for this recipe. Simply pick clean, wash and freeze. At any time throughout the winter you can have cranberries at hand!

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Object of Necessity 5: Sam & Ella's Liqueur Label

Our names are labels, plainly printed on the bottled essence of our past behavior. – Logan Pearsall Smith

Click on the image to view full size and save to your desktop.

Just a quicke post... 

Here’s another free downloadable piece of artwork, this time for all your liqueur needs. The image above is for 500 or 375 ml bottles if you feel so inclined to use it. Of course it doesn't have to be booze in them...

Just click on the image and it will appear much larger in another window. The actual size is suitable for printing and is 300dpi. The reason it looks so large is your 72dpi screen is showing a 300dpi image. It saves to your desktop at 2" x 3."

After you save it change the colours from RGB to CMYK if you're able, and you’re off to the races. If not it will still print well.

This was really an object of necessity for me. I was getting so many liqueurs of similar hue I had to taste them to keep them straight. Woe is me...

Problem solved with this label. Enjoy!

Enjoy!

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Plant Identification: Poison Ivy

Mommy! Look, I picked you a beautiful flower! – me, about 3 years old

The glory of Autumn, courtesy of Poison Ivy.

We all know its name, and know to avoid it, but very few of us actually know what it looks like. That’s a bit strange, isn’t it. Hopefully today’s post will help you avoid this evil plant from affecting you with its nasty sap. Click on all the images to see larger versions.

This plant is climbing a maple tree right alongside a road.

What is poison ivy?

Toxicodendron radicans is a deciduous poisonous plant that produces a compound called urushiol. This is found within the sap of the plant and causes an itching rash in most people who come in contact with it. Severe cases have fluid filled blisters.

Poison “ivy” is not a true ivy, which is the family Hedera. It gets its name because it acts as an ivy and trails and climbs. But to confuse matters, it doesn’t necessarily have to be a vine. It also  can be found as a shrub up to about 4 feet tall.

Regardless of its form, the leaves are identical. Each glossy, pointed leaf appears in groups of three (trifoliate) which are gathered at the top of a stem which attaches to the main part of the vine. This “stem” can be woody and is how poison ivy climbs trees.

It’s quite stunning in the Autumn, as the first picture on this post clearly illustrates.

Part of the same plant, but trailing on the
ground. That's my foot underneath it.

Where does it grow?

Poison ivy grows in all of the Canadian provinces and American states east of the Rocky Mountains. Those west of the ridge are blessed with a slightly different variant, poison oak, which also grows in the southeastern USA. 

Poison ivy is very common on the northeastern seaboard of the US and Canadian Atlantic Provinces. There are also areas in northern Mexico where poison ivy can be found.

Poison ivy is not particularly fussy about the type of soil it needs to thrive. It will grow in both alkaline and acidic soils, as well as soils on the slightly damp side. It does not thrive in desert conditions.

How does it make you itch?

From Wikipedia: 

Urushiol is an oily organic allergen found in plants of the family Anacardiaceae, especially Toxicodendron spp. (e.g., poison oak, poison ivy, poison sumac). It causes an allergic skin rash on contact, known as urushiol-induced contact dermatitis. 

Symptoms of the rash include itching, inflammation, oozing, and in severe cases, a burning sensation. The American Academy of Dermatology estimates there are up to 50 million cases of urushiol-induced dermatitis annually in the United States alone, accounting for 10% of all lost-time injuries in the United States Forest Service. Poison oak is a significant problem in the rural western and southern United States, while poison ivy is most rampant in the eastern United States. Dermatitis from poison sumac is less common, but also problematic.

How to get rid of poison ivy plants
There are several ways you can attack poison ivy to rid your garden of this pest. They're all rather simple.

1. Pull the plants out by the roots. Make sure you use rubber gloves so the sap doesn't contact your skin. Throw the gloves out after you're done. You probably won't get all the roots so will have to repeat the process a few times as it re-emerges.

2. Use a herbicide to kill the plants. Of course this method will also affect any desirable plants that are in the same area.

3. Starve them of light. Cover the area with cardboard or any other light blocking material and leave it on the area for at least one season, if not two. Without the light necessary for photosynthesis any plant under the covering will die.

4. Dig the plants out by the roots. Once again, use rubber gloves and dig down at least 8-10 inches around the plants to dislodge them. Discard the entire plant and ball of dirt.

What to do if you’ve been exposed

Poison ivy blisters and rash. Photo: Wiki CC

My first introduction to this plant was when I was very young. I picked a bouquet and brought it home for my mother. She did exactly what was supposed to be done to alleviate my problem.

The first thing you must do (within minutes if possible) is to thoroughly wash the affected area with soap and water. This will help get rid of any of the urushiol that is remaining on the skin. Do not use any abrasive products that may lessen the skin’s integrity and open areas for the chemical to enter.

The second treatment stage is to treat the itching. Take antihistamine tablets (not external creams) or apply hydrocortisone cream externally to treat the itching sensation and blisters. Cold compresses can also alleviate the burning sensation temporarily. 

There are also over-the-counter products that can help dry out the blisters and speed healing. I believe my mother used Calamine Lotion on my affected hands and arms. Itching will NOT spread the rash, but may introduce bacterial infection.

The main stalk of this plant is about as big around as my thumb.
It is the round "attachment" running up the left side of the tree trunk.

Note, if severe symptoms develop do not try to treat yourself at home but call your doctor immediately. I do not write this to frighten anyone. Usually symptoms are more annoying than worrisome. But there are some people that generally have stronger allergic reactions than most. Your doctor can prescribe medicine of greater strength to alleviate your symptoms.

The blisters that may form need to be allowed to run their course, which can be in excess of a week. A person affected by poison ivy exposure cannot infect another person. The blisters are the result of allergic reaction, not disease.

Just remember, the rash will pass if you leave it alone. Treat the effects of the exposure to lessen your symptoms and to make it more bearable. Also make sure you teach all your family members what this plant looks like, so one of your children doesn't arrive on your doorstep with a bouquet for you!

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Recipe: Nova Scotia Blueberry Pie with Lattice Crust

Whats this? Blueberries! Oh, oh my G... Oh, thats better than sex! – Stewie Griffin (Family Guy TV show)

Not too bad, if I do say so myself...

I did a bad thing the other day. I bought a 5 lb box of Nova Scotia wild blueberries. They’re for sale in the grocery stores now, but not for long… They're also a hefty price in my opinion. I bet the extra money isn't making it's way back to the growers.

Why bad, you may ask? Have you ever tried to use a whole 5 lb box of blueberries with a family of two? It’s more difficult than it sounds. I’ve had several bowls with cream and sugar, a kéfir smoothie, and now this pie. It appears to me I actually have more than when I started. Are they multiplying? I doubt it, but they may as well be.

The problem with buying a whole box is not the volume per se, but the weight. You see, the sheer weight of the top blueberries tends to crush the ones on the bottom. You may have noticed if you have ever bought a box and after several (or a few) days the bottom gets wet. That’s what’s happening.

So you have to have a plan, or several plans, to tackle 5 lbs of blueberries. They’re SO good, and good for you, that’s it’s ridiculous to not buy in bulk. But if they go to waste I guess it’s not so much of a deal. So lay out a strategy. I have blueberry tarragon vinegar infusing now, and I'll probably freeze the rest. Check back in two weeks for the vinegar recipe. But come back sooner that that, too. 

The first major dent in my box (4 cups to be exact) is for this pie. If you’ve never had blueberry pie you don’t know what you’re missing. It’s one of most people’s favourites, especially with wild, fresh berries.

This is the crust just brought together before the water is added.

For the crust, I opted for a lattice. You don’t really have to, but it’s so nice to see the pools of purple/blue surrounded by crust that you don’t get with a solid pastry. If you do a solid lid make sure to vent it well so the steam and bubbling liquid has somewhere to go.

By the way, successful crust is a lazy person’s job. The less you handle it the flakier it will be. I learned how to make crust from my father. He was always in a hurry and his pies were all the better for it.

You should try this, with the lattice. I’ve illustrated how to do it as best as I could. Hopefully the pictures will help. Click on each image to enlarge it.

Blueberry Pie with Lattice Crust 

Your dough should be "ragged." Chilling it increases flakiness.

Pastry for double crust pie (see following)

4 cups wild blueberries

2/3 cup white sugar

7 tbsp cornstarch*

1 tsp cinnamon, ground

1/4 tsp allspice, ground

1/4 cup fresh lemon juice

1 tbsp butter

a pinch of salt

Pastry for a double crust 9" pie:

2 cups all-purpose flour

1 tsp salt

3/4 cup shortening or lard, chilled

1/2 cup ice water

* The amount of cornstarch above is for wild blueberries which tend to be "wetter." If using cultivated high bush berries, reduce to 5 to 6 tbsp.

To make the crust:

Combine the flour and salt in a bowl.  Cut in the lard or shortening until the size of peas – no smaller. Add most of the water and mix with a fork. 

Berries tossed with the sugar, spices and cornstarch.

Add the remainder if necessary to bring it together as a shaggy dough. Do not over work, or your crust will not be flaky. The dough benefits from 1/2 hour refrigeration, if you have the time. 

Divide in two, one part for the top another for the bottom.

To assemble the pie:

Place a cookie sheet in the oven and preheat to 400°F. Wash and pick through the blueberries, removing any leaves, and bits of stems.

Combine the sugar, cornstarch, cinnamon and allspice in a bowl. Add the blueberries and toss well to coat. Set aside.

Roll out the first half of the dough and fit it into a 9” pie pan. Trim the dough, but leave about 1” overhang. You will need this to seal the lattice.

Add in the coated blueberries. Pour the lemon juice over the berries. Add the pinch of salt and dot with bits of the butter.

The first two strips of dough.

Roll out the top crust and cut into 1/2” wide strips. Lay one strip down the centre of the pie. Lay another on top to make a cross shape. 

Weave the remaining strips into a lattice.

Add the strips out from that point leaving space to see the blueberries, weaving them under and over to make a “basket weave” pattern.

Trim off the ends to the same length as the bottom crust.

You probably won't use all the dough. I didn't as you can see.

Fold the bottom crust up over the lattice edges and press the top and bottom together. Flute the edge as you would a normal double crust pie. Sprinkle the top lattice with some additional sugar. It's a good thing.

Note why I used the cookie sheet. Blueberry pies almost always bubble up over.

Put the pie on the cookie sheet and bake in the centre of the oven for about 1 hour, until the blueberries are bubbly and the crust is golden. The cookie sheet will stop any unfortunate "accidents." Check progress at 50 minutes.

Let the pie cool for the filling to set up. It will slice and serve far easier once cooled.

If you wish, gild this lily by serving it with vanilla ice cream, whipped cream or cream whipped with mascapone cheese and a little honey.

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