The buzz is...
it's almost Valentine's Day!!
Well, actually it's next Friday--and there is still plenty
of time to get your plans in order. If you need a great pie
to share with your sweetheart...this may do the trick.
If you're battling the cold and flu season like our family...
scroll down to find the most comforting chicken noodle soup.
I call it TLC...because it's full of Turmeric, Thyme, Lemon and Chicken...
Oh, and a whole lot of garlic too...
My kids LOVED it... and so did I.
You can have the soup ready in about an hour... especially if your
chicken is already cooked...
I love using leftovers --or if I'm really
on the ball, I'll make extra
chicken for just such a soup-making occasion.
Of course, you can always use rotisserie chicken...it
works beautifully in this recipe too.
I so hope you enjoy these recipes...
Be sure to share our Blue Ribbon Kitchen Facebook Page
with your friends...
Never miss a recipe... craft or holiday celebration!!
Xo.
Karri
Crumb-Topped Cherry Pie
Karri Perry, Blue Ribbon Kitchen
Baking temp: 375
Time: 60 minutes
Yields: 9-inch pie
Pie Dough
2 cups all purpose flour
2 Tbsp sugar
1 tsp salt
4 Tbsp Crisco shortening -either butter flavor or original is fine
8 Tbsp (1 stick) unsalted butter
¼cup- plus 2 Tablespoons ice cold water and vodka mixed 50/50
Crumb
Topping
¼ cup granulated sugar
¼ cup brown sugar
6 Tablespoons softened butter
¾ cup all purpose flour
½ cup sliced almonds
Pinch of salt
1/8 tsp almond extract
Mix well, using a fork and a small bowl. (Crumb topping when combined should resembles
coarse sand, with pea-sized butter bits)
Filling
5 cups mixed cherries
(I buy Seasonal Costco Brand Frozen Michigan Tart/Sweet/Sour Mix or Kroger
Frozen Mixed Cherries) OR use about 1 ½ cup each of sour, tart and sweet
cherries- canned/drained
1/8 teaspoon salt
1 cup granulated
sugar
¼ cup arrowroot (Bob’s Red Mill is the brand I use)
Pinch of cinnamon (I use 1/8 teaspoon)
1/4 teaspoon almond extract—and not a drop more---be careful
measuring
¼ teaspoon lemon zest
1-2 teaspoons fresh lemon juice
Step 1: Mix together flour, sugar and salt, set
aside. Make pie dough by cutting in (using a pastry blender or food
processor) butter, and shortening 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.
Step 2: Roll out 1 dough round to ¼ inch thick, fill pie
plate. Set aside in refrigerator.
Step 3: Mix together the sugar, arrowroot, almond extract and
cinnamon and set aside. In a medium sauce pan add the cherries salt.
Cook over medium low heat while stirring cherries, once cherries begin to
release juices, add the sugar/arrowroot/lemon juice mixture to the pan. Stir for 3-5 minutes more as the cherries
begin to thaw. Once mixture begins to thicken, turn off the heat,
add the zest and let the mixture cool. (It is ok if the cherries are
not fully thawed- they will thaw during the bake)
Step 4: Make the crumb topping.
Step 5: Fill pie shell with the cooled cherry mixture.
Top the cherry mixture with the crumb topping.
Add dough cut-outs in decorative shapes to the top of the pie if
desired, OR apply a full top crust, being sure to vent the pie by
making 4-5 slits in the pie dough.
Step 6: Bake in preheated 375-degree oven, on the lowest rack for
60 minutes or until the filling is bubbling in the center and the crust is
golden. Allow to cool before serving.
Consider
using some of my favorite products:
Chicago Metallic Pie Drip Catcher for catching pie juices
Pie Crust Cutters: Williams-Sonoma, Craft Stores, Baking Stores
Alphabet Letter Cut Outs: Amazon,
Wal-Mart
For the:
Bee Mine Pie:
Using small letter cut outs, cut the letters needed to create your
message from the extra pie dough. Place
on a plate and keep cool or frozen until ready to use for the pie.
For Bees: Use two
1/4 inch balls of pie dough for the bee body and two small hearts for the
wings.
TLC Chicken Noodle Soup
(Turmeric, Thyme, Lemon and Chicken)
Recipe by: Karri Perry,
BlueRibbonKitchen.blogspot.com
Ingredients
2 Cups cooked chicken -
shredded
2- 32 ounce containers
chicken broth or stock
1 Cup
celery chopped (about 2-3 medium stalks)
1 Cup carrot chopped (about
2-3 medium peeled carrots)
½ Cup yellow onion
chopped (about 1 medium onion)
5 cloves minced garlic
1 teaspoon fresh lemon
zest
2 Tablespoons fresh
lemon juice
1 Tablespoon olive oil
1 teaspoon turmeric
2 teaspoons salt
1 teaspoon ground black
pepper
½ teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon marjoram
½ teaspoon dried ground
mustard
12-16
ounces noodles, cooked according to package instructions (I used thick-cut
Amish egg noodles)
Directions
1. In a large pot, over medium heat, add the
olive oil. To the oil, add the chopped
onion, celery and carrots, cooking until slightly softened. Add the spices, salt and pepper and stir
well. Add the minced garlic. Cook for 1 minute more as garlic becomes
fragrant.
2. Add the chicken broth to the
pan and loosen any bits of spice on the bottom or sides of the pot. Add the lemon zest. Add 1 Tablespoon of lemon juice (reserving
the rest of the lemon juice for just before serving) and the cooked chicken.
3. Bring the soup to a boil for three
minutes and then reduce to a simmer. Let simmer for 30-40 minutes. Skim off any
foam that might appear and discard.
4. Cook noodles according to
package instructions. (Great choices:
thick spaghetti, pearled couscous, egg noodles, or cooked rice)
5. Drain
the noodles and add to the soup just before serving.
6. Add
salt and pepper to taste. Just before serving add the last Tablespoon of lemon
juice to brighten the flavors.
Can be served with sprigs of fresh thyme.
