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Small Batch, Grand Flavor • Est. 1995

Recipes

Eggnog Chiffon Pie

Eggnog Chiffon Pie

One sure sign that winter has arrived is the appearance of eggnog in the grocery stores. We're going to use that distinctive flavor here in this light and airy Eggnog Chiffon Pie, but we'll also be giving it a subtle new make-over by substituting Mace for the traditional Nutmeg. This allows the mellow, earthier tones of the Mace to shine through, tempered by a judicious touch of spirits. Typically, a chiffon pie gets it's soft, pillowy texture from a combination of whipped cream, whipped raw egg whites and a cooked creme anglaise, or custard sauce, stabilized with a little gelatin. In the interest of food safety we opted to make a Swiss Meringue with the whites, which quickly cooks the eggs to a safe temperature before whipping them up. The crust includes more spices and ground pecans, providing a satisfying crumbly contrast to the smooth, creamy filling.

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Roast Chai Pecan Pie

Roast Chai Pecan Pie

15 min

This pecan pie is not too far from the classic, but brings in a whole new world of flavor. We've spiced it with our Roast Chai to give it depth of flavor and temper the sweet. The chai blend is a toasted combination of warm spices like clove and cinnamon along with coriander and black pepper. They compliment the caramelized pecans and bring everything together with an unbelievable spicy aroma.Filled with a mix of cane syrup, brown sugar, and butter to create the chewy gooey texture we all love. A mix of pecan halves and pieces will create texture differences in every bite, and they combine with the spice to make this pie a winner.

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Ras El Hanout Cherry Pie

Ras El Hanout Cherry Pie

It pays to think outside the π because some unexpected combinations just work! Our house blended Ras El Hanout is a beautifully eccentric medley and it plays delightfully in fruit desserts. This rustic recipe doesn't require a pre-cook of the filling. Just toss the filling ingredients together ahead of time to allow the juice from the cherries to infuse with the Ras El Hanout, allowing the flavors to truly blossom. Vodka in the pie dough? Believe it or not, adding vodka helps the pie become more pliable and workable without becoming tougher. Unlike water, vodka doesn't encourage the formation of gluten so the crust stays flakey and light. As lovers of spice we've used a heavy hand on the flavor here, so enjoy!

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Lavender Blueberry Handpies

Lavender Blueberry Handpies

Turnovers, or hand pies, are great for a picnic dessert or breakfast pastry. These delicious pocket pies, stuffed with fruity filling, offer creative bakers a great opportunity to showcase striking flavor combinations. For these we chose blueberry and lavender. Because there is no cutting or pre-cooking involved, blueberries are our go-to fruit for making hand pies. Here, we simply tossed them in brown sugar and lavender to make a jammy floral filling. For a bit of decadence, there's cream cheese and lemon to make the rest of the flavors pop. The soft floral notes of lavender are the perfect complement to blueberries and are a wonderful flavor for spring, but it is easy to over-do. Try a little bit of the filling during prep and gauge how strong the lavender flavor is and adjust to taste.

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Turmeric Silk Pie

Turmeric Silk Pie

Spicy, fruity, and chocolatey, this stunning pie is a surefire conversation starter. Its striking color comes from the addition of Turmeric to the white chocolate filling, which creates a beautiful contrast with the dark chocolate crust.This pie takes a few hours to set, so you'll want to prepare it ahead of time, and your crowd will thank you for doing so! This pie is full of textures and rich flavor, sure to please everyone. You won't find any eggs, nuts or dairy, either, so it's perfect for a family with allergies or to bring to a pot luck.

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Orange, Cinnamon and Cranberry Tart

Orange, Cinnamon and Cranberry Tart

Spring 2020. I was craving pie. Sadly, I had no flour and no fresh fruit, aside from an old orange. Thus, the Cranberry and Orange Tart was born out of pure necessity. Dried cranberries were used here, but dried tart cherries can easily be substituted. For this, the crust is made out of saltines, and so the sweet-tart-salty complexity is a flavor explosion. Adding a touch of Indonesian cinnamon and ginger powder enhances these flavors. The saltine crust is just fun, and much less labor intensive to make than tart dough. This is what you get when you play with your food!

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Sheet Pan Chicken Pot Pie

Sheet Pan Chicken Pot Pie

Need something new to bring to your next potluck, or just an easy meal to feed a crowd? Try thinking beyond the typical foods that come in a bowl: soup, chili, salad, or fruit salad. How about bringing it in style with a fragrant, golden, pastry-topped chicken pot pie, big enough to serve 12? I'm talking about the quintessential comfort food served up in a sheet pan - the 12" x 17" rimmed workhorse of every serious baker's kitchen. Our version takes the classic pie one step further by using our Provencal Seasoned Salt as the secret ingredient. The delicate, summery notes of this French-inspired blend will bloom throughout the saucy filling, bringing hints of fennel, garlic, chervil, and tarragon that perfectly compliment the chicken and vegetables. You can choose to go the quick route, using rotisserie chicken, store-bought pie crust, and frozen vegetables, or channel your inner homemaker with oven baked (or in my case, microwaved) chicken thighs and homemade pie crust. If you're making your own pie dough, using part shortening/part butter makes for a more flexible crust, which is easier to work with in a large sheet like we're doing here. We like the classic combination of carrots, celery, onion and peas, but feel free to throw in whatever vegetables catch your eye. One important note: place a large baking sheet or piece of foil on the rack below the sheet pan to catch any drips. You'll be glad you did!

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Pumpkin Pie with Apple Butter & Candied Ginger Streusel

Pumpkin Pie with Apple Butter & Candied Ginger Streusel

This is spiced pumpkin pie is one to love! It's more than minimalist but doesn't try too hard, pleasing both those who love the time honored classic versions and those who want something a little more interesting. Combining apple butter and pumpkin makes the most of falls harvest and the ginger and walnuts in the streusel are a delightful complement. And you can't go wrong with our original twist on Pumpkin Pie Spice, with a hint of orange and a pinch of cayenne, this blend never falls flat. Enjoy!

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Dawn's Apple Cranberry Pie

Dawn's Apple Cranberry Pie

This is not your average apple pie. Dawn's apple cranberry pie takes an All-American classic for a spin, with cranberries and currants soaked in fragrant liqueur and seasoned with Ras el Hanout. This seasonal and festive fruit combination makes a great addition to any holiday table. When making the recipe, be sure to macerate the apples with sugar and spices for a few hours. This step is key to getting the perfect texture and flavor infusion! You can use your favorite homemade or store bought pie crust for this recipe, including gluten-free.

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