Wednesday, April 13, 2016

Fox 19 Morning Show Visit, Mason Jar Pies


Hello friends!! 

A special hello to FOX 19 viewers who are visiting the blog...

Welcome!!

I'm so happy you stopped by!!


Just below is ALL the info for the 2016 Flower Show...
It's open now-Sunday.

 It's going to be absolutely gorgeous on Saturday!!
...which also happens to be my speaking day at the Flower Show...

What a stroke of luck, because after the recent high winds
and then the frosty and snowy mornings...
I was becoming more than a little concerned...

No worries... I think sunny and 72 is
in the forecast!!  Lucky us!


On Saturday, April 16, at 2 pm stop by tent 17....

Garden Party Strawberry Rhubarb Pie"
 An Old Fashioned Favorite!!

I'll be making the pie from start to finish, which will include
a homemade pie dough...
with this dough you have the beginnings of a
fabulous dessert!!

Everyone will get a printed copy of the pie recipe!!

I will be doing my best to answer
  baking questions too!!

Truly,  

any day this week would

  really be a perfect opportunity

 to get acquainted with spring...

and flowers...

and fine food!!


Why not stop and smell the flowers!!


These gorgeous flowers are from my very favorite
farm market vendor, Nellie of
"That Girl's Flowers"
She'll be open for business in a few weeks!!
Here's a link to her site:
That Girl's Flowers

Those flowers kept me going all weekend...as
it rained...and then snowed...
Nellie and Mother Nature...they sure work well together!!
I'm looking forward to visiting her
farm in a few weeks and I'll have more
amazing flowers to share!!

If you are looking for a little more info
 on these super cute 'Strawberry Rhubarb Mason Jar Pies'
from this morning's Fox 19 broadcast...

... I have shared the source list as well as a few extra photos and tips.
The recipe for the Mason Jar Pies is below too...
It's almost like making a pie...but different...
Since were are not using a bottom crust
and the pie juices bubble over...
I made a slight adjustment to be sure each
individual dessert is as pretty as the next...much less mess!!
Move on down to the bottom of this post and you'll find it there!!



If you can't make it to the 2016 CHS Flower Show,
 but would still like a recipe
for "Garden Party Strawberry Rhubarb Pie" 
I will post it right here on Sunday.  I promise...

4/17/16 update: As promised... 

Buy Your Tickets Today!

Fine Food at the Flower Show! 

 

Join us on an international adventure of gorgeous gardens, fabulous florals, fine foods and entertaining events at the 2016 Cincinnati Flower Show in partnership with the Cincinnati USA Sister City Association.  From April 13-17, Yeatman's Cove will blossom with unique floral displays and design demonstrations, celebrity lectures, international flavors, culinary events, and live entertainment.
Foodies of all ages and interests are invited to join us for:
FINE FOOD SHOW

The Cincinnati Flower Show is pleased to host the Fine Food Show, showcasing some of the finest food vendors from New York to Ohio and throughout the Midwest. Show attendees will be able to enjoy a variety of tempting gourmet treats, specialty spices, and culinary treasures.
Or, treat



For those who like to LEARN all things culinary, several exciting demonstrations are also planned Wednesday through Saturday where speakers will share their food experiences, recipes and entertaining stories. Admission to the Fine Food Show and Fine Food Lectures is included with Flower Show admission.   Check the website for more information.




Mac Condill
Mac is the owner/operator of The Homestead Seeds, a cucurbit seed business. He has traveled the world to promote and support sustainable farming and business practices while procuring rare and heirloom seeds. 
Wednesday at 1:30 pm  "Old School Gardening at The Great Pumpkin Patch:  Using Heirlooms as an Art Form"
Friday at 2:00 pm: "Always Growing:  Farmer, Gardener, Artist"

Bryn Mooth
Bryn is editor of Edible Ohio Valley magazine and author of 
The Findlay Market Cookbook. She is a Cincinnati writer focused on food, healthy living and creativity.
Wednesday at 3:00 pm:  "Seasonal Pasta Salad with Spring Vegetables"

Karri Perry

Karri is an award winning baker, author of the blog Blue Ribbon Kitchen and a native of Cincinnati. She has baked her way to over 75 first place finishes and an additional 13 best-of-show awards since 2007!
Saturday at 2:00 pm: "Garden Party Strawberry Rhubarb Pie- An Old Fashioned Favorite"

Eduardo Rodriguez

Eduardo is a native of Venezuela and an Agricultural Engineer, is a master artisan cheesemaker and founder of My Artisano Foods in Sharonville, Ohio. He is dedicated to making fresh, healthy, natural artisan cheeses that people love.
Saturday at 3:30 pm: "Perfect Cheese Pairing Tips" 




The Colonel De Stewart 


The Colonel is the author of All About Herbs and Spice and owns several Colonel De Gourmet Herbs and Spices stores. Each boasts over 500 herbs, spices and blends. He takes the common and makes it uncommon. 
Thursday at 2:00 pm with Chef Jeff Hyde: "Persian Chicken with Roasted Vegetables"
Friday at 1:00 pm with Chef Jeff Hyde: "Grilled Fruit Salad"




ENTERTAINING EVENTS  






An Evening in Munich  -  Wednesday, April 13 - 6:00-10:00 p.m.  - Join the Munich Sister City Association for a wonderful evening that starts with an opening presentation by the Sheriff's Pipe and Drum Corp Honor Guard, followed by an evening of music by the Pete Wagner Band, dancing from the Enzian Dancers, cocktails and dinner. Guest of honor and founder of Sister Cities Ed Adams will be honored with a special award from the Federal Government of Germany. Consul General Quelle will join us from Chicago to present the award. Enjoy a special visit from the Germania Carnival Princess Anita and Prince Mike Rampello, along with six dancers. You will hear from three staff members from the Munich Park Board who are also creating a Munich garden. This event is sponsored by AMIG. Event tickets i nclude all-day admission to the Flower Show.
Tickets: Individual - $80, Couple - $150 


A Soirée with Our Sister Cities   Friday, April 15, 6:00-10:00 p.m. - Join the Cincinnati USA Sister City Association for a special evening of international flavors and entertainment from around the world. See an authentic Lion Dance from the Orient, and feel the power of Japanese Taiko Drums, all while you enjoy an "around the world" dinner by the bite!  You'll also have a chance to win fabulous International baskets by purchasing Raffle tickets to support our local Youth Ambassador Program! Your ticket price includes admission to the Flower Show, so come early and enjoy all the Flower Show has to offer Click here for raffle details.

Tickets: Individual - $80, Couple - $150 



A Southern Afternoon Tea Sunday, April 17, 2:30 p.m. - Enjoy an American twist on the old English classic tea, A Southern Afternoon Tea specially presented by Goldsmith Cardel. This will be an elegant yet child-friendly tea, and we encourage tea lovers of all ages to attend and partake in a very special afternoon of tea and special treats. Ticket price includes all-day admission to the Flower Show. Click here for details. 
Tickets: Adult -$40, Child 12 and Under - $25  



Story Telling with Jean-Robert -  Sunday, April 17, 3:00 p.m. -

Cincinnati's favorite chef, Jean-Robert de Cavel of Jean-Robert's Table, will be sharing his fascinating story with us as a special guest at the Fine Food Show. Jean-Robert has been part of the Flower Show for many years and we are thrilled his Flower Show restaurant Le Jardin will return to the Show this year. 
This special event is included in your general admission ticket price.


FLOWER SHOW RESTAURANTS

Jean-Robert's  Le Jardin  French Cafe


Jean Robert's L e Jardin  French Cafe will be open from  9:30 a.m. - 11:00 a.m.  each day of the Flower Show  for wonderful French Pastry and Gourmet Coffee and from 11:30 a.m. -  4:00 p.m.  for lunch featuring a wonderful selection of soups, salads, entrees and dessert.  Reservations taken on site only. Located on the upper level across from Dramatic Table Settings, it boasts both indoor and outdoor patio seating. Also available for private parties.



Luigi's Italian Restaurant


A fun, casual dining spot with tented seating and additional outdoor seating overlooking the river.  Luigi's offers Italian favorites along with Hot-Off-The-Grill sandwiches. A great spot to take a break and watch the boats go by. Beer and wine available.


Chef's Choice Café

A wonderful setting located inside The Fine Food Show pavilion. Stop in for a quick bite or to quench your thirst before or after some serious shopping. Ready-made deli sandwiches and delicious sides prepared to tempt your taste buds.

Eat Well Café

A lovely spot to enjoy a light lunch of soup, salad and sandwiches. Both indoor and outdoor seating on the beautiful riverfront along the serpentine wall. The perfect place to stop while shopping The Garden Marketplace.

 


Enjoy a Variety of Exciting Activities and Events!

Garden Lovers
  • Landscape Gardens (All week)
  • Window Boxes (All week)
  • Container Gardens (All week)
  • Ask the Experts Box Luncheon w/Ron Wilson and Rita Heikenfeld (Wed @ 12pm)
  • Master Gardener Special Event (Thur @10am)
  • Lecture Series w/Andrea Wulf (Sat @ 11am)
  • Cincinnati Zoo & Botanical Garden - Free Lecture Series (All week)
  • Adult Potting Parties w/Delhi Flower & Garden Center (Wed, Fri, Sat)

Floral Enthusiasts
  • Dramatic Table Settings (All week)
  • Amateur Flower Show (All week)
  • Ladies Day w/Laura Dowling (Fri @ 9am)
  • Lunch and Learn w/Sharon McGukin (Thur @ 11am)
  • Brides and Blooms (Sat @ 10am)


Young Families
  • Kids Day (Thur)
  • Kids Potting Program w/Delhi Nursery (All week)
  • Education Tent (All week)



Foodies

  • Fine Food Show (All week)
  • An Evening in Munich - Sister Cities event (Wed @ 6pm)
  • A Southern Afternoon Tea (Sun @ 2:30pm)
  • Battle of the Chefs (Sun @ 3pm)
  • Delicious dining w/Eat Well, Luigi's, Chef's Choice and Jean-Robert's Le Jardin (All week)



Social Seekers

  • Wine Tasting w/John Morris Russell and the Cincinnati Poptet (Thur @ 6pm)
  • An International Evening - A Soirée With Our Sister Cities (Fri @ 6pm)
  • Bourbon Tasting w/Molly Wellman (Sat @ 7pm)
  • Spring Fling featuring the Naked Karate Girls (Sat @ 8pm)

Serious Shoppers
  • The Artist's Studio (All week)
  • Gardeners Market (All week)
  • Plant Market (All week)
  • Fine Food Show (All week)
  • The famous After Show Plant Sale! (Sun @ 6pm)


A Big Thank You to Our 
2016 Flower Show Sponsors!

We are thrilled to recognize and thank our valued sponsor partners who have already pledged their support for the 2016 Flower Show. Their generous financial and in-kind support is much appreciated and allows us to produce a unique show experience for all to enjoy.
We encourage all show attendees to support these amazing partners of the 2016  Cincinnati Flower Show.

Horticultural Sponsor

  

Hosting Sponsors

  
   


    

 
  
You made it!!

Here is the source list from today's show



Everything in the above (2) photos, is from Hobby Lobby.
And bonus, this brand of paper goods is 50% off this week!!
The cute little wooden food-safe spoons were also from Hobby Lobby.
The gingham napkins are from Pier One Imports

This grouping is from Michael's Crafts.
I really liked working with these wooden berry baskets.
 Give a lady a glue gun and a little ribbon and 
...well...you'll have embellished berry baskets in no time!!
So fancy... and such a sweet way to serve up a party favor or a 
picnic dessert!!


I used two different styles of Mason jars.
The smaller was 1/4 cup size and the larger was 3/4 cup... 
either make a nice presentation and fit perfectly into the berry boxes.

Both styles are available at many big box retailers,
mine were purchased from Target.


Here is the Fox19 demo...
We use these exact cutters to make super cute pie toppers!!
If you were not sure how these little guys work, the video will clear things up...
They are basically like cookie cutters with a plunger that imparts detail onto the dough!
Whoever thought of these is...well, they are a genius!!

Pie Crust Cutters
are available at many kitchen, and specialty stores.
This set and the one's used on FOX 19 today
 are from Williams-Sonoma.
This set pictured is a current set, is available at Williams-Sonoma online.
I bought this set...for the pineapple...
just the pineapple... and I wish there was a lemon cutter...(next time)

The garden themed set is older, but still available on ebay
every now and then.

 I have purchased a variety of different pie cutters
at different times from  Jungle Jim's, 
JoAnne's and Cincinnati Cake and Candy.
Here is a link to Cincinnati Cake and Candy
Sometimes they come as a set and 
sometime you can purchase
single pie cutters.


Best Tip EVER:
My favorite new trick in the kitchen...
When making pie dough, keep the butter frozen or very well chilled.
Using my food processor..I make "butter snow" with the grater attachment.  
It makes fine...beautiful strands of butter, 
perfect for making pastry or buttermilk biscuits...

If you have time you can grate a few batches and put
them into zip top bags, store the butter-snow in the freezer...
You'll always have butter, ready to go...

Look at all that finely shredded butter!!


Here's the Recipe from today's FOX 19 TV appearance.

Mason Jar STRAWBERRY RHUBARB PIES and

Mason Jar Lid TARTS,
Karri Perry, Blue Ribbon Kitchen blog, 2016
BlueRibbonKitchen.blogspot.com

PIE DOUGH
8 Tablespoons of unsalted butter-chilled, cut into small pieces
¼ cup butter flavored Crisco-chilled, small pieces
2 Tablespoons granulated sugar
1 tsp salt
2 cups all purpose flour
¼ cup to 1/2 cup chilled water and vodka mixed 50/50.  Use just enough liquid for dough to come together.

Mix together flour, salt and sugar, in a food processor.
Add butter and Crisco, pulsing until mixture resembles wet sand.
Add just enough liquid for dough to come together, while lightly pulsing.
Remove and chill dough, covered or wrapped tightly for 2 hours before using.

PIE DOUGH CUT-OUTS
Roll chilled dough to ¼ inch thickness on a lightly floured surface.
Using pie crust cutters, press down to make shape and then use plunger to make the detail appear.
Set cut-outs onto a parchment lined baking sheet.

If desired, before baking:
Egg wash: 1 egg lightly beaten and 1 tablespoon of cool water to thin.
(1 Teaspoon sugar + 1/8 teaspoon cinnamon) Use to sprinkle on top of cut-outs.
Lightly brush egg wash onto cut-outs (you will not use all the egg wash,
just enough to very lightly glaze the dough.
 While egg wash is wet, sprinkle pie with cinnamon-sugar mixture.

Chill for 10 minutes before baking.
Bake shapes of similar sizes on the second to the lowest oven rack at 375 for 20-25 minutes or until lightly golden and baked through.

FILLING
2 Cups rhubarb-cleaned and chopped into ¼ inch pieces. Only use the red stalks    of the rhubarb.  Be sure any leaves are removed and discarded.
2 Cups rinsed and sliced fresh strawberries
1 Cup of granulated sugar
 3 TBS instant clear gel (available at King Arthur) or use cornstarch
1/8 teaspoon cinnamon
1 tablespoon lemon juice
1 tiny pinch of salt
On the stove top, add ¼ cup of water and lemon juice to a medium sauce pan.  Combine dry ingredients, lightly mix and then pour over berries and rhubarb to coat.  Heat the strawberry/rhubarb mixture in the pan over medium heat. Continue to stir mixture until it is bubbling, the berries and rhubarb are soft, and the mixture resembles pie filling.  Let cool slightly before transferring to Mason jars.
Carefully spoon the warm mixture into mason jars or small ramekins.
Decorate filled mason jars with baked cut-outs.
For Mason-Jar Lid Tartlets
Place Mason jar rings onto a parchment lined, rimmed baking sheet.
Roll out dough to ¼ inch thickness.  Cut a circle of dough larger than the lid.
Place dough inside the ring, as you would a pie plate, or tart pan.  Crimp edges.
Spoon about two-three tablespoons of filling into tart. Do not overfill.  Place an unbaked pie cut-out onto tart for garnish if desired.
Refrigerate prepared tarts for 1o minutes before baking on a lined, rimmed baking sheet.
Bake at 375 degrees on the lowest oven rack for 35-45 minutes or until the crust is golden brown and the filling is just bubbling.
Let tarts cool to room temperature and serve.  Enjoy.

Below are a series of steps to making the lid tart-let... from February-differnt tart...same idea...
Sometimes it helps to see the pictures!!...I know it always does for me.

So easy and a cute way to serve up a dessert!!




Thank you  so much for stopping by!! If you would like to receive Blue Ribbon Kitchen posts, there is an email sign up on the right hand side of this page...but up ...closer to the top.  :)

Thanks again,
Karri



3 comments:

  1. Hi Karri. You did a great job on Fox 19 this morning. I am a local food blogger in Liberty Twp. I watch 19 every morning while I am writing. Are you still living in Cincinnati? Congratulations on your blog and opportunities. I have only been blogging for just over a year, so I am still getting my feet wet and learning the ropes. Have a great time at the flower show.
    Best,
    Quinn
    www.dadwhats4dinner.com

    ReplyDelete
    Replies
    1. Hi Quinn!! Thanks for your note. Yes, I'm a local. Wishing you continued success with your blog... Your food ideas look delicious!

      Karri

      Delete