2016, 2017 and June 2018 OHIO COUNTRY LIVING FAIR

Hi Country Living Fair friends,

Thank you for stopping by the blog!!

This page was created just for you.
I have included the recipes shared at the
 Ohio 2016 Country Living Fair in Columbus Ohio... 

I also added a few of the resources for 
finding some of my very favorite baking tools!!

I added (what I think) are a few super-helpful
 blog posts that will hopefully
  point you in the right direction
  should you need any pie-baking support.  

Please feel free to look all around the blog,
 there is certainly plenty to see.

Lastly, I included the
Fall 2016
Dorothy Lane Market Schedule.

The schedule 
is brimming with a wide variety of classes,
taught by many wonderful and very
 talented chefs and bakers. 
I am honored to be teaching part of the 
2016 fall line-up of baking classes...

All the details about how to 
sign up are on the DLM site:

Thanks so much for stopping by!!  
Happy Baking!!

Best,

Karri

P.S.  If you find that you like the blog and would like to follow along, 
consider signing up for e-mail.  

New Blue Ribbon Kitchen recipes 
and blog posts will be delivered  right to you. 
***
 Look for the sign-up on the right-hand side of the screen.

Taken from the June DLM, Market Report.  
To learn even more about the blog and yours truly, 
you are welcome to click: 

#CLfair DAY ONE:














To read a blog post all about the Ohio County Living Fair-2016 Day One

Recipe for:
Salted Caramel Pecan Turtle Bars
2016 Ohio State Fair Gold Medal Cookie Winner

2016 Gold Medal Flour Cookie Contest
Karri Perry, 1st place, 2016 Ohio State Fair

Salted Caramel Pecan Turtle Bars

Crust:
2 ¼ cups Gold Medal All-Purpose Flour
¼ teaspoon baking powder
¼ cup granulated sugar
¼ teaspoon salt
1 teaspoon vanilla
2 eggs
2 sticks (1 cup) unsalted butter, softened

Filling:
2 sticks (1 cup) butter
1 ½ cup packed brown sugar
2 tablespoons heavy cream
½ cup corn syrup, light
12 ounces chopped pecans
¾ cup milk chocolate chips

Caramel Icing:
4 tablespoons butter
1/4 cup packed brown sugar
1 teaspoon heavy cream
1/8 teaspoon vanilla
1/4 cup powdered sugar
1/8 teaspoon coarse sea salt (or to taste)

For Crust:  Preheat oven to 350 degrees F.  Combine the flour, baking powder, salt and set aside.  In a food processor, cream the butter and sugar.  Add eggs and vanilla; mix.  Add in flour mixture.  Pulse until just combined.  Spread dough into a parchment lined 9x13-inch rimmed baking sheet with spatula.  Even out the dough by hand, using a light dusting of flour on hands or dough.  Bake for 12 minutes on middle rack of oven.  Remove from oven and sprinkle chocolate chips overtop of hot crust, spreading evenly.  Let sit while making the filling.

For Filling:  On the stove top in a heavy saucepan, add the butter, brown sugar and light corn syrup.  Over medium heat, melt and let boil for three minutes.  Add heavy cream. Stir and turn off heat.  Mix in chopped pecans.  Pour mixture over crust and chocolate chips, spreading evenly.  Return to oven and bake 22-25 minutes.  Allow to cool.

For Caramel Icing:  Heat butter and brown sugar in a saucepan over medium heat.  Let boil for two minutes.  Add in heavy cream and vanilla.  Stir and turn off heat.  When mixture has cooled slightly, add in powdered sugar, stirring in one tablespoon until desired consistency is reached.  Drizzle warm caramel icing onto the cooled cookie bars.  Sprinkle lightly with 1/8 tsp. coarse sea salt.  Cool, cut and serve.

Prep Time:  30 minutes
Start to Finish: 1 hour 15 minutes
Makes: 30

Recipe For
Award-Winning Double Topped Apple Pie

DOUBLE TOPPED APPLE PIE
Karri Perry, Blue Ribbon Kitchen
Baking temp: 375
Time: 60 minutes
Yields 1 9-inch pie

Pie Dough
2 1/2 cups flour
2 tbsp sugar
1 tsp salt
1/4 cup butter flavored Crisco
8 TBS (1 stick) unsalted butter
¼- ½ cup ice cold water and vodka mixed 50/50

Egg wash
1 egg – beaten
2 tsp water

Crumb Topping
1 cup packed light brown sugar
1/2 cup unsalted butter -softened
1 ½ cups flour
1 tsp cinnamon
Pinch apple pie spice
Pinch of salt
 1/2 tsp nutmeg

Filling
2-3 medium Golden Delicious apples- peeled and sliced to ½ inch pieces
2-3 medium Braeburn apples- peeled and sliced to ½ inch pieces
(Use only 5 cups total of sliced apples for pie)
3 TBS cornstarch OR ¼ cup King Arthur Clear Gel
1 tsp cinnamon
½ tsp apple pie spice
1/2 tsp nutmeg
1/4 tsp cardamom
1 cup granulated sugar
2 tbsp butter

Step 1: Make pie dough by cutting in the butter and shortening into flour sugar and salt.  Add liquid.  Once dough forms shape into 2 equal disks and let rest. Cover dough and let rest at least one hour in the refrigerator.
(A food processor is a good option for making pie dough- use a light hand and pulse to combine.  Do not over-work the dough)

Step 2: Roll out 1 dough round to ¼ inch thick, fill pie plate.  Set aside. (Keep dough chilled)  If using cut-outs, cut out pie dough shapes and place on a dinner plate.  Egg wash and chill shapes until finishing the pie with decorative top.

Step 3: Combine crumb topping, set aside.

Step 4: Combine dry ingredients for filling (spices and sugar)

Step 5: Peel and slice apples.

Step 6: Mix dry ingredients with apples, coating the apples evenly.

Step 7:  Fill pie shell evenly with the apple mixture.  Dot the apples with 2 tbsp of butter.

Step 8: Cover the top of the pie with an even layer of crumb topping.

Step 9: Place top crust or use leaf-shaped cut outs of dough as desired.

Step 10: Using the egg wash, brush pie top-if using solid top crust. Cover edge of pie with foil to prevent out crust from over browning.

Step 11: Bake in preheated 375-degree oven, on bottom oven rack for 60 minutes or until filling is bubbly and crust is golden brown. Allow to cool.

Helpful Blog Posts:




RESOURCES:

Pie Crust Shield:
Available at baking stores, Bed, Bath and Beyond, 



Chicago Metallic Pie-Drip Catcher:
Available at Bed Bath and Beyond.


Pie Crust Cutters:
Available from: Williams-Sonoma, Sur la Table, Michael's Crafts Stores. Check ebay for retired or hard-to-find shapes. Williams-Sonoma Pie Crust Cutters Fall 2016

***

Country Living Fair 2017

I have a new special day to 
add to my collection
of favorite days...

It happened just the other weekend.

I love when that happens...
you just never know when 
a beautiful, 

'makes you smile
just to think about it'

kind of a day 
is coming your way... 

and aren't we so happy these days find us...?

and then, 
they leave a piece of themselves
behind...like a souvenir of happiness...
 —a sweet lasting memory.
Photo Credit: Hannah @Muddyoakenhouse via Instagram.  Thank you.

Some days just stay with me...
memories linger,
The wonderfulness and warmth of the day
is never too far out of reach.

Even though, those days are often the busiest...
as in, crazy busy  –hustling from one place to another...
working hard and trying to do waaaay
too many things at one time...

For me, so many of those really special days,
 —the ones that really stay with me, they often
revolve around big celebrations, and
holidays...

My newest favorite day was this...

The 2017 Ohio Country Living Fair.
a brand new favorite-day memory...

Truly.

Best time ever.







While this most recent day wasn't 
exactly a celebration... or a holiday...
(although, those of us who LOVE the County Living Fairs 
could argue that the
County Living events are both very 
much our own personal holiday and 
a celebration all rolled into one)

The day was composed of so many
 friends, neighbors, blog readers,
peers and fellow bakers... it was pretty special.

I LOVED having the opportunity to share
my recipes with you!!
answering all the great questions....so fun.
...and best of all... I got to
meet so many wonderful folks.

It was really a thrill.

This year was especially fun, because my
(usually, very busy, very booked on the weekends family)
was able to make the trip to Columbus on Saturday.
Backstage, giving credit where credit is due: My sweet husband
who details the food processor...and washes sink-loads of dishes...
He's a keeper.
(We were laughing with friends... and appreciating the beautiful work he did)


If you were there, a smiling face in the crowd...
 thank you so much for
coming. 
... and ...if your were there in spirit...
I have a souvenir for you too.

At the Fair, I shared my never before published
award winning pecan pie recipe... my favorite.

I'm sharing it here on the blog today...with you.

Pecan pie is my all-time favorite pie.
 I haven't tried every pie flavor 
known to human-kind,
but of the pies I've sampled,
 pecan is still my favorite.

This particular pecan pie also ended up 
becoming my 100th blue ribbon win this year...
Coincidence??
Perhaps, and maybe
 it was simply meant
to be... 

(Sometimes when you love something sooo much,
other people can't help but to love it too...)

All the fuss this pie has had
 certainly helps keep pecan pie solidly in 
my heart and in my number one slot.

So...keep on scrolling down to the bottom
 of this post, that's where
you'll find the recipe.

Did you know that the
 amazing, super-fun
Country Living weekend
 would never
have been possible without these two
ladies??

It's true.  

It takes a village to keep me in line,
 on task...
...to get all my
baking gear where it needs to be (it's heavy) 
and
to arrive on time...and without any 
lipstick on my teeth...
(These women had everything under control)

These lovely ladies, 
Lesley and Rebecca handled 
our two-day adventure with style and grace,
...and with plenty of laughs.
We had fun... a busy time, but full
of laughter and fun memories.
I so appreciate their willingness to help and
 the time it took away from their own busy family schedules.
... thank you friends. xo






A GREAT BIG thank you to 
Country Living Magazine, for having me
on your Kitchen Stage!!
It was such fun...

Thank you to 
Stella Show Management Company, what a truly
wonderful group of amazing people to work with.

Betty Lyn, Daphne, and Peggy... 
you make it all look so effortless...
 and I know,
enormous amounts of hard work 
and dedication go into creating
such a wonderful event. 
 Your attention to detail 
does not go unnoticed... 
You lovely women, make this a
spectacular event to be involved with.
xo.





Special Thanks to audience member and
 photographer: Courtney Minton of Courtney Paige Photography for
capturing this photo and sharing it.  So sweet.  -thank you.





Blue Ribbon Kitchen: Prize-Winning Pecan Pie
2017 Ohio State Fair Single Crust Division 1st place pie
Karri Perry, BlueRibbonKitchnen.blogspot.com

Baking temp: 350
Time: 50-55 minutes
Yields: 9-inch pie

Pie Dough
2 cups all purpose flour
2 Tbsp sugar
1 tsp salt
2 Tbsp good quality lard
2 Tbsp Crisco-either butter flavor or original is fine
8 Tbsp (1 stick) unsalted butter
¼cup- plus 2 Tbs ice cold water and vodka mixed 50/50


Filling
½ cup dark brown sugar
½ cup light brown
½ cup light corn syrup
¼ cup dark corn syrup
6 TBS butter melted
2 tsp vanilla extract
3 large eggs
¼ tsp salt
1 ½ cup chopped toasted pecans
2/3 cup un-toasted whole-unblemished pecans for edging pie-decoration is optional

Step 1: Mix together flour, sugar and salt, set aside.  Make pie dough by cutting in (using a pastry cutter or food processor) butter, shortening and lard into the flour, sugar and salt.  Add liquid a little at a time…Once dough comes together, shape into 2 equal disks and let rest, covered tightly, at least one hour in the refrigerator. (only one disk of dough is used for this pie)

Step 2: Roll out 1 dough round to ¼ inch thick, fill pie plate.  Set aside in refrigerator.

Step 3: Whisk eggs, sugar, corn syrup, melted butter, extract, salt and vanilla together.  Fold in chopped toasted pecans.

Step 4: Fill pie with pecan mixture.  Top with whole pecans around edges.  Add dough cut-outs in decorative shapes if desired.

Step 5: Bake in preheated 350-degree oven, on the lowest rack for 55-60 minutes or until filling is set.  Allow to cool before serving.

In case you need this recipe too...


If you would like the award winning buttermilk biscuit recipe, please click below.


Thanks for stopping by...
I'll leave you with a little 
country wisdom about
friendship and biscuit making.  xo

Country Living Fair, June 2018

How exciting... 2018 Ohio will host the 
County Living Fair on TWO weekends...
A June weekend and a September weekend!!

Some might say we (the buckeyes) are
 the hostesses, with the most-esses...
...or they might just say we know
a great fair and a good time when we see one!!

...So, we will host twice!!

The fair begins tomorrow and I will add more information
 and photos of all the excitement!

In the meantime: You can catch me on the 
Kitchen Stage Friday, June 15, at 4 pm and again on Saturday, June 16 at 1 PM...

I'll be the lady with all the berry pies.


RECIPE:


Star-Spangled Summer Berry Pie
(Blackberry, Blueberry, Strawberry)

Recipe by: Karri Perry, Blue Ribbon Kitchen Blog

First place, Baked Pie (Berry Pie), Ohio State Fair, 2017


Baking temperature: 375 degrees

Baking time: 60 minutes
Yield: 1 pie, 8-12 servings


Crust Ingredients:
·         2 c all-purpose flour
·         8 T cold unsalted butter
·         2 T cold lard
·         2 T cold Crisco
·         2 T granulated sugar
·         1 t salt
·         ¼- ½ c water and vodka mixed and chilled- Use only enough liquid to bring dough together.

Filling Ingredients:
·         2 c fresh blackberries
·         1 c fresh blueberries
·         2 c fresh cleaned and sliced strawberries
·         1 cup granulated sugar
·         ½ t lemon zest
·         1/8 t cinnamon
·         ¼ c plus 2 Tablespoons instant clear gel 

Instructions for Crust:
·         In a food processor, pulse flour, sugar and salt
·         Add cold butter, Crisco and lard.  Pulse until mixture is like wet sand
·         Slowly drizzle the cold water/vodka mixture into flour mixture
·         Once dough comes together, chill dough well covered for 1 hour- up to 24 hours
·         After chilling dough, roll to ¼ inch thickness and fill pie plate.  Use extra dough to cut out creative star shapes to cover pie or roll out a top crust.  Chill dough in prepared pie plate while working on the pie

Instructions for Filling:
·         Place fresh cleaned berries (blackberries, strawberries and blueberries) in a medium bowl and set aside
·         In a small bowl combine sugar, cinnamon, zest and clear gel. Mix well.
·         Pour sugar mixture over the prepared fruit
·         Fill pie shell with the fruit mixture
·         Lay pie crust cut-outs on top of pie or add a full top crust. Crimp edges.
·         If desired, brush with egg wash (1 beaten egg and 1 t cold water) and sprinkle with sanding sugar

·         Bake on the lowest rack of a preheated 375 degree oven for 60 minutes, or until pie is browned and bubbling from the center.

My Favorite Pie Things:

Chicago Metallic Pie Drip Catcher: Amazon, some Bed Bath and Beyond locations
Pie Dough Cutters: Williams-Sonoma
Penzey's Spices: Mail-order or select store locations
State of Ohio Cookie Cutter: Cincinnati Cake and Candy
Sweet Creations Letters/Alphabet and Numbers Set: Amazon





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