Peach Pecan Bourbon Spiked Pie

Peach Pecan Bourbon Spiked Pie

From the Kitchen of Terri Bergman

Peach Pecan Bourbon Spiked Pie

Okay friends, like the name of this pie, it’s a mouthful! It’s basically baking a fresh peach pie, and then building a pecan pie, spike with a little delicious buttered bourbon right on top! Yes, it does mix up a little, and there is a little “work” involved, but it is worth every step. Close your eyes, imagine fresh bursting but delicate peaches, and a gooey pecan spike topping. Well, here it is! Recipe is for 2 full pies because if you are going to go thru all steps, why not share one with family or friends…or my favorite trick, pop one in the freezer for that stunning dessert, without any of the stress! I hope you enjoy this as much as I do! Enjoy! 

SERVES: 2 Pies/ Serves 16
LEVEL: Intermediate-You got this, But a little time involved

INGREDIENTS
2 Pie Crust bottoms, rolled a little extra for size (KB’s recipe or purchase rolls outs)

Peach Pie Start
12 Peaches, peel, remove pits and slice
½ Lemon Juiced
3 TBSP Corn Starch
½ C Sugar
1 tsp Pummull Spice (KB’s unique Cinnamon Blend)

Pecan Bourbon Finish
6 eggs, lightly beaten
2 C. Brown sugar, lightly packed
2 C. Light colored Corn Syrup
1 Cup salted butter melted
4 Tbsp Bourbon
½ tsp Salt
2 C. Roasted Whole Pecans with Sea Salt (or add your own sea salt finish)

DIRECTIONS

Preheat oven to 375 degrees (we love convections)

Line deep pie plates or cheesecake pans with waxed paper, sprayed with oil.  

Roll out standard pie crust bottoms, but a little larger than for a normal pie.

In a bowl mix peaches, lemon juice, corn starch, sugar and Pummull Spice. Pour the peach mixture into crust lined pans, immediately create a foil collar for both pies and affix.

This is a long bake time to get both peach/pecan set so we need to protect the crust from burning.

Bake the peach mixture pies, for 25 minutes. Remove from oven and allow to cool completely around one hour.

Now for the Pecan Mixture… In a bowl mix eggs, brown sugar, corn syrup, butter, bourbon, vanilla extract and salt.  Take the Roasted Pecan and place in a circular pattern on top of the baked peaches in the cooled starter pies.  When complete, gently add the egg/sugar batter and pour over the set peaches/pecans.  Reaffix the foil collar and back into a hot 375 degree oven for approx 55 minutes.  The pies will be jiggly when removed from oven but will set up beautifully as they cool.  For very best slicing a full day setting is good, or after cooled refrigerate.  There is always a debate to refrigerate pecan pies or not, my call is refrigerate. Slicing is so much better this way, and today it is so easy to warm a pie if that is what you desire.

This pie is a lot, a lot of heavenly deliciousness.  Enjoy and hey, if you’ve made the 2 pies, what a gift to share! 

Terri 

Sweet ‘n Tart Baked Peaches with Cream Cheese Centers

Sweet ‘n Tart Baked Peaches with Cream Cheese Centers

From the Kitchen of Terri Bergman

Sweet ‘n Tart Baked Peaches with Cream Cheese Centers

Okay Peach Lovers, how about we mix things up here a little! These Baked Peaches are prepared using a lemon marinade which cuts the sweetness of the peaches and leaves a perfect marriage between fruit and cheese centers, here,  the goat cheese tartness really coming into play.

These simple peaches taste sophisticated, reminding me of a cheese and fruit plate at the end of a French Meal…In fact, read on and you will see that we have chilled some of these same peaches,  sliced thin and included in our dessert and wine cheese plates (who knew?) 

The BAKED PEACHES plated as the dessert course on their own are best served warm, include a scoop of real vanilla bean ice cream and you’ve got the perfect Ying of sweetness to the Yang of tartness with the warm cheese filled peaches. 

It’s a summers keeper – but this baked peach version will be prepared all year long to compliment the best cheese plates! Enjoy!

SERVES: 3 as Dessert or 6 Servings in Cheese Plates
LEVEL: Intermediate-you got this!

INGREDIENTS
3 Firm but ripe peaches/ halved, stones removed, peeled
½ Lemon Juiced
1 egg
2 Tbsp Cream Cheese
2 Tbsp Goat Cheese
½ tsp Pummull Spice
2 Tbsp Maple Syrup


To Garnish:
Best Olive Oil
Balsamic Vinegar Reduction (your favorite)
Salt n Pepper to taste
*Optional Aioli of Mayo ¼ cup/1 tsp Maple Syrup/1/4 tsp Pummull Spice (Cinn)

DIRECTIONS
Prepare peaches as above and use a small scoop to enlarge the center bowls of peaches. Coat all peaches in a bowl with the lemon juice.  In a small bowl combine cream cheese, goat cheese, egg, Pummull Seasoning, 1 Tbsp Maple Syrup. Beat with a whisk until completely smooth and incorporated.

Place Peach halves in a parchment lined baking dish, fill centers of peaches with cheese mixture and finish with the additional maple syrup drizzled over the top. If desired sprinkle with additional Pummull Spice.

Bake in a 350 degree oven for 45-50 minutes until just golden.  Let set to warm for Dessert Service.

Serve 2 Halves with scoop of ice cream or chill halves to use in cheese plates.  ENJOY!

*GARNISH with additional maple syrup on serving as dessert if you would like a little extra sweetness!

Terri 

Bursting Peach Starter or Salad

Bursting Peach Starter or Salad

From the Kitchen of Terri Bergman

Bursting Peach Starter or Salad

This Bursting Peach Starter is the perfect beginning to a grilling, wine drinking, deck evening! 

A Ripe Peach is halved, stuffed with the combination of Brie and Goat Cheese, wrapped in Prosciutto, scantly brushed with oil and dusted with the Amazing Rub. A quick grill starts with the peach back, a few minutes to soften and sweeten, before being carefully slipped to crisp the savory ham and melt the cheese…and Viola! Fabulous served on a bed of baby Argula, Basil if available and lightly dressed with Olive Oil and a Balsamic Reduction drizzle. Salt and Pepper to taste! For over the top decadence, I like to make a quick Aioli of Mayo, a bit of Maple Syrup and a good shake of Pummull Spice. Is it just too much, well maybe…but no one is walking away from this dish without one spectacular memory! ENJOY!

SERVES: 2
LEVEL: Presto-simple!

INGREDIENTS
1 Ripe Peach (halved, pit remove, keep skin on)
2 rounds Goat Cheese
2 Pieces of Brie (rind removed)
2-4 Pieces of Prosciutto (enough to wrap 2 peach halves)
2 Tbsps Light Oil 
2 Tbsps of The Amazing Rub
2 large handfuls of Baby Arugula
Fresh Basil leaves if available


To Garnish:
Best Olive Oil
Balsamic Vinegar Reduction (your favorite)
Salt n Pepper to taste
*Optional Aioli of Mayo ¼ cup/1 tsp Maple Syrup/1/4 tsp Pummull Spice (Cinn)

DIRECTIONS
Half a just ripe peach, remove stone. Keep on peel, stuff center with equal size pieces of Brie and Goat Cheese.  Wrap each round with Prosciutto and secure for grilling with toothpicks.  Lightly oil peaches both sides and sprinkle generously with Amazing Rub (this will give complex flavor and a wonderful carmelization of stuffed peaches).  Prepare a grill, inside or out, or broiling in oven will work as well!

Start with the back sides of peaches, 2-3 minutes, gently flip, Prosciutto side up – grill until deep golden and cheeses melting.

Serve on bed or Arugula, add fresh basil leaves. Place peach in center of greens, REMOVE toothpicks, drizzle with Olive Oil, Balsamic reduction….salt pepper if desired. ENJOY!

Terri 

Pumpkin Kissed Grits

Pumpkin Kissed Grits

From the Kitchen of Terri Bergman

Pumpkin Kissed Grits

SERVES: 10
LEVEL: Presto – Easy!

INGREDIENTS
1 C. whole milk
1 C. cream
2 C. chicken stock
1 ½ tsp. kosher salt
1 C. *white grits   *Carolina Plantation White Grits – best of all!
½ tsp. freshly ground white pepper
4 Tbsp. unsalted butter
4 oz. sharp Cheddar or Brie (or both!)
1 small can pureed pumpkin
½ tsp. Pummull Spice

DIRECTIONS
Bring the milk, cream, stock and salt to a boil in a saucepan, set over medium-high heat.  While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 10 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps.  Remove from the heat, add the pumpkin, Pummull Spice, pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese (of your choice). Serve alone or with Fruited Spicy Sausage.

ACCOMPANYING RECIPE
Fruited Spicy Sausage

Gingerbread Pumpkin Soufflés with Bourbon Molasses Caramel

Match made in heaven here, with the cloud light delivery of two of our favorite cool weather taste Gingerbread and Pumpkin, and then crown this airy delight with a warm Bourbon Molasses Caramel well a little naughty at the Holidays, but make one for Santa, we know he would approve!

From the Kitchen of Terri Bergman

Gingerbread Pumpkin Soufflés with Bourbon Molasses Caramel

SERVES: 8-10
LEVEL: Rock Star! (a little advanced)

INGREDIENTS
Souffl
és:
1 C Pumpkin, canned purée
10 Egg Whites
2 tsp Pummull Spice
1 tbsp Corn Starch
¾ C Sugar
¼ C Molasses
Dash Salt
½ C Milk
WHIPPED CREAM OPTIONAL BUT AWESOME!

DIRECTIONS
Mix together milk, cornstarch, spices, and 2 tbsp sugar. Whisk in a sauce pan, bring to low boil, whisk – thicken and set aside (a few minutes) Remove from heat and whisk in Pumpkin Purée.  Set aside to cool.

Set oven to 400 degrees, butter ramekins, coat with sugar, then place in a baking sheet, not touching.

Beat egg whites with dash of salt, using electric mixer until soft peaks.  Add remaining sugar a little at a time, until stiff, glossy peaks.

Fold eggs whites a little at a time, into cooled Gingerbread Pumpkin mixture. Keep adding but lightly until all whites are incorporated. Divide into ramekins, mounding to top.

Bake Soufflés until golden and puffy, 18-20 minutes. Serve immediately with Bourbon Molasses Caramel.

INGREDIENTS
Bourbon Molasses Caramel Sauce:
¾ Cup Sugar
¼ Cup plus 2 TBLS water
3 Tbsp Bourbon
3 Tbsp Butter
2 Tbsp Molasses
Dash Salt

DIRECTIONS
Bring sugar and 2 Tbsp Water to a boil in a small heavy saucepan over medium heat, stirring pan to dissolve sugars, do not stir. Keep swirling the pan until a golden caramel develops. Remove from heat and stir in remaining water, then bourbon, butter, molasses and salt dash. Return to low heat to simmer and completely dissolve and incorporate ingredients. Set aside and let cool slightly but keep warm.

This sauce moves a fabulous soufflé to the outer stratosphere of taste!

I like to add whipped cream to side service plate for Soufflé and finely sliced cranberries make a great garnish…ENJOY!

Pecan Chocolate Orange-Kissed Pie

Pecan Chocolate Orange-Kissed Pie

From the Kitchen of Terri Bergman

Pecan Chocolate Orange-Kissed Pie

So I have been inspired ever since I discovered the Louis Sherry famous “Sicilian Orange” chocolate! So for this Holiday Season, I have taken our traditional Pecan Chocolate Pie and kissed it with a little chocolate essence by way of Cointreau Liquor, lovely orange essence. Here is my updated traditional Pecan Chocolate pie…with a bit of an attitude! Enjoy!

SERVES: 8-10
LEVEL: Intermediate—you got this!

INGREDIENTS
Base
:
Pie Dough, so we repeat the familiar cry! (Purchase refrigerator pie dough or follow our link to our house pastry dough!)
1 Crust to line bottom of the pan only

For the Filling:
3 large eggs
1 cup dark brown sugar
¾ cup of dark brown corn syrup
½ tsp Pummull Spice (KB house mulling spice)
½ tsp salt
1 Tbsp orange zest (optional)
2 Tbsp melted butter
2 Tbsp Orange Liquor (Cointreau or similar)
1 ½ cups whole pecans
1 cup dark chocolate chips

DIRECTIONS
Line pie plate with uncooked pie crust.

Preheat the oven to 375 degrees, cook on center oven rack.

In a large bowl whisk eggs, brown sugar, corn syrup, Orange zest, Pummull spice, salt, melted butter and orange liquor. Stir in the whole pecans and chocolate chips, coat well, and then scrape the filling into pie crust. Bake for 30-35 minutes, the filling will puff up slight but still may be slightly jiggly in the center. Let pie cool completely before slicing.

Serve with whipped cream or vanilla ice cream! Enjoy!

Tourtiere – French Canadian Stuffing/Meat Pie

Tourtiere – French Canadian Stuffing/Meat Pie

From the Kitchen of Terri Bergman

Tourtiere – French Canadian Stuffing/Meat Pie

SERVES: 12-16; makes 2 pies
LEVEL: Intermediate—you got this!

INGREDIENTS
Base
:
Pie dough for 2 complete pies, bottoms and tops
Purchase Pie Dough pre made for a snap or see our house recipe (link)

For the Filling:
2 tsp. oil
1 cup celery finely chopped
1 cup carrot finely chopped
3 cloves finely minced garlic
1 Pound finely ground pork
1 Pound finely ground beef
1 Tbsp. Amazing Rub
2 Large teaspoons poultry seasonings (Love Bell’s)
Fresh minced rosemary/sage/parsley is optional if available
½ tsp Pummull Spice (our house mulling blend spice)
5 potatoes, boiled/roughly mashed with a little butter and cream
Salt and pepper to taste

DIRECTIONS
In a large frying pan or Dutch oven start oil with onion, celery, carrots and garlic. Cook to wilt and push veggies to side and add meats sprinkled with the Amazing Rub to the center of the pan. Cook until meat is lightly browned and drain most of the fat (but not all – your call!). Add poultry seasoning and Pummull Spice, here is where you could add optional herbs if desired.

Boil potatoes in large, salted pot of water – as you would for mashed potatoes. When done, drain, roughly mash – add a little butter and cream for thick mashed with a little salt and pepper to taste. Add the mashed to meat mixture. Taste and season more per your desire.

This mixture can be served as is, or in meat pies, or to stuff cored and seeded vegetables (I.E.Pumpkins).

For meat pie (our favorite) prepare standard pie crust, top and bottom, Roll, fill, cover and seal. Brush pie top with egg wash, sprinkle with a little pepper, salt and Bake one hour at 350 degrees. Best to set aside for 30 minutes before cutting and serving. Keeps, saves and reheats beautifully!