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!
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!
Okay it is HOT OUTSIDE, but so cool to enjoy a dish of Homemade Ice Cream! Here we took the current garden’s bounty of fresh Strawberries and added a big handful of runaway mint! The combination is so subtle yet complex. So in a nod to my best trick of kicking up our strawberries this recipe calls for a fine chop on the strawberries, adding a handful of fresh mint leaves, ½ C of the called for sugar and then dressing this combo with 1 or 2 Tbsp. Of Champagne Vinegar. Mull just these ingredients together and set aside for 1 – 3 hours. This produces a natural brightening of the strawberries (no red food color here!) as well as a slight taste of the cool mint! Now imagine, we use strawberries here…but this exact formula/recipe and techniques serves our summer fruits of Blueberries, Blackberries and Peaches….don’t even get me started! I am suggesting that you use an ice cream machine, but this could also be done with a square loaf pan in the freezer.
SERVES: 8 LEVEL: Moderate – you got this!
INGREDIENTS 2 C whole milk 2 C heavy cream 1 C white sugar 1 tsp vanilla extract 1 tsp mint extract (optional) 2 C fresh strawberries, finely chopped 1 handful fresh mint leaves 1 Tbsp Champagne vinegar (or white balsamic)
DIRECTIONS FIRST; In a medium bowl place finely diced fresh strawberries, 1 (to 2) Tbsp of Champagne vinegar, ½ C of white sugar and a handful of fresh mint leaves. Combine these ingredients and mull the mint leaves to release more of there flavor. Set aside for 1 hour minimum or overnight in cooler.
NEXT: In a large bowl, combine milk, cream, remaining ½ c sugar, vanilla, mint extract, strawberries mixture BUT remove the mulled mint leaves.
ICE CREAM MAKER: Now the creamy mixture is ready for your ice cream maker, (according to the manufacturers directions) but generally this machine mix takes approximately 25-30 minutes to produce a soft frozen custard like texture. This is where you remove from machine churn bowl and pack into a bowl or plastic container. I really like to pack in 1 pint containers with a nice lid! If having company and plan to use at once – a great big freezer safe bowl is great, just make sure to cover it!
Summer, Nature, Cool Mint…I don’t know if it gets better!
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 Soufflés: 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!
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!
Okay, so for me, you just can’t beat the original recipes from my heroine, Julia Child’s. I use the original recipe but I do add 1 Tbsp of sugar, I just like it better this way, so this is how it goes! If making a savory quiche, I still add the sugar…it’s just better. However, omit if you like!
From the Kitchen of Terri Bergman
(Julia Child’s Inspired) Pie Crust
MAKES: 2 single pie crusts SERVES: 8 LEVEL: Intermediate—you got this!
INGREDIENTS Base: 1 1/3 Flour 1 ¼ stick butter (I use salted) 2 Tbsp shortening (Crisco) 1 tsp. Salt 1 Tbsp Sugar 1/3 C very cold water
DIRECTIONS Pulse in food processor just until it crumbles. Pulse until it forms a ball – stop as soon as this happens. You can roll immediately, or make 2 round disks and wrap well and refrigerate for later. If refrigerated, take out of cooler and let rest 30 minutes to bring up to workable/rollable condition.
Makes 2 single or 1 double crust for pies. Or large sheet of pastry dough for use in wrapping apples (as shown) or pastry of your choice! Enjoy!
INGREDIENTS Base: Pie Dough or Puff Pastry (rolled thin) Purchase refrigerator pie dough or check our *KB PIE CRUST RECIPE
For the Filling: 1 ½ Cups of (packed) dark brown sugar 1 C. Pure Maple Syrup 1 C. Heavy Cream ½ C (1 stick) Salted butter (quick melt on this) 3 Tbsp. Cognac/or Brandy 2 tsp vanilla extract 3 eggs 1 Tbsp Corn Starch
For the Garnish: Whipped cream
DIRECTIONS Roll out pie dough, or puff pastry (thin on puff) and line a large size pie plate. Preheat oven to 350 Convection, Line a baking sheet with foil or parchment paper for pie plate baking.
In large glass bowl, mix brown sugar, heavy cream, maple syrup, melted butter until smooth and blended. At this point microwave this mixture 30 – 60 seconds to melt a little and whisk to smooth.
Add cognac (or brandy) and vanilla. Incorporate eggs one at a time, whisking mixture each time. When smooth, Add corn starch and whisk until smooth.
Pour the filling into the crust and place pie plate on the foil or parchment lined baking sheet.
Bake Pie approximately 60 minutes, until puffy but still a little wobbly in center. The top should remind you of the look of Crème Brûlée (and actually so will the taste!) Remove from oven and cool a minimum of 3 hours or longer. No refrigerating this pie. If storing, loosely cover.
Serve pie with whipped cream. Enjoy this special treat!
Inspiration; IT’S FALL! Looking for a smooth wonderful indulgence that will drive with me from October through January! Started pondering what I could put in a thermos for a very special Picnic Hamper I am preparing for friends. I love Hot Chocolate, (no too soft!) , love Hot Coffee, (no too tart), but when I tried my hand at a Steaming WHITE HOT CHOCOLATE AND PLAYED WITH PUMPKIN AND PUMMULL, well JUST RIGHT! So create this for a special treat for your family and friends, or pack this with your throw and thermos in the car and drive it special! But be careful Goldilockses’, be sure to grab the thermos and run!!!! ENJOY!
From the Kitchen of Terri Bergman
White Hot Chocolate with Pumpkin and Pummull Spice
SERVES: 10 LEVEL: Presto!
INGREDIENTS Base 1 (14oz) can sweetened condensed milk 6 to 8 C whole milk (depending on how much you want) 2 C White Chocolate Chips (15oz) can pumpkin purée 1 Tbsp Pummull Spice (cinnamon blend) 1 Tbsp Cocoa Powder 1 tsp vanilla extract
For the Garnish: 1.5 C Heavy Cream (for whipping) ¼ C confectioners sugar Pummull Spice shakes!
DIRECTIONS In a heavy stock pot, combine the condensed milk, regular milk, White Chocolate chips, pumpkin purée, Pummull Spice, cocoa powder and vanilla extract. Slowly warm on medium heat and continue to watch and whisk until choc chips are melted and very warm. Try not to let boil, or stay on high heat once choc chips have melted. * You can prepare this in a crock pot if desired, high for 1.5 hours and then reduced to warm (you need to watch and whisk occasionally).
For the Garnish Whip the heavy cream until creamed peaks form, add confectioners sugar and a spindle of Pummull Spice and whipped until a little stiffer.
I love to top with lots of whipped cream and a finish shake of Pummull Spice.
Tips: if you have any left over it is heavenly in your hot coffee! Will keep refrigerated for 5 days.
FOR THE BASE: It’s the best vanilla ice cream you can buy! 6-8 Large scoops!
INGREDIENTS Filling 4-6 Granny Smith Apples – peeled, cored and julienned 1-2 TBSPS Butter 1 tsp of Pummull Spice* Sauce ½ cup packed dark brown sugar ½ cup light corn syrup 1 tablespoon unsalted butter ½ cup dark rum ½ cup golden raisins
DIRECTIONS In a large skillet, melt butter and add julienned apples with 1 tsp Pummull Spice. Cook until a little golden and softened. Set aside in bowl. In same skillet combine the brown sugar and the corn syrup, butter and golden raisins. Stir until well blended and sugars melts. At this point you can add rum and reserved cooked apples. Set over medium-low heat. Stir until well combined a few minutes. (If desired you can reserve the rum for a flambé, pouring warmed rum over apples and sauce and lighting, until flame extinguishes, make sure you have skillet cover at skillet side to cover flames in need be.
Serve the sauce warm or at room temperature over the ice cream, you can garnish with whipped cream and a sprinkle of Pummull Spice if desired!
*The Kitchen’s Bounty PUMMULL SPICE is an exclusive Cinnamon Blend sold by the Kitchens Bounty! It includes a blend of the finest Cinnamon, with Ginger, Nutmeg, Allspice, Cloves, Mace and Cardamon! WOW!
