pie – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 07 Feb 2017 18:20:02 +0000 en-US hourly 1 Mint and Feta Tomato Pie https://theherbalbakeshoppe.com/recipe/mint-feta-tomato-pie/ https://theherbalbakeshoppe.com/recipe/mint-feta-tomato-pie/#respond Sun, 04 Sep 2016 20:18:30 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1720
slice of pieslice of pie
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pastry makingpastry making
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free form piefree form pie
fresh out of ovenfresh out of oven

It’s hard to keep failure in perspective. No matter how many times I hear that your greatest lessons come from failure, it still feels awful at the time. Top that with all the gorgeous social media pictures and I can’t help but wonder where I fit in to the baking culture. I love baking. I don’t always do it well. Lately I’m realizing that it’s a constant work in progress. Just because I plan and research and have the most pristine intentions, it doesn’t mean my end result will be presentable. I wonder how in the world recipe creators do it. How do that make something over and over until it is right or do they even do that, it seems like they are just producing perfection all the time. I’m not, ever. Despite going to bed with a heavy heart, in the morning I feel ready to try again at least in my mind if not actually baking. I think about the next thing and how to change the one I didn’t like. Still, I’m far from where I want to be. The other day I received a gift from my neighbor: a huge bag of the most lusciously red, perfectly ripe tomatoes that she grew in her organic garden. I admit, I’m not a huge tomato eater but these were irresistible. I made salsa for my daughter, a big pot of sauce, and after a few salads I still had left overs just waiting for an herbal bake shoppe trial. Here in NJ there are Italian taverns that refer to their pizza as tomato pie. This inspired me. Earlier this summer, I received another gift from my closest cousin who was visiting for some beach time. It was a giant chunk of Greek feta cheese; completely melt in your mouth pleasure. I decided with the last days of summer upon me, to combine these two generous presents with the hope to break my failure streak. I believe I did. I would love to hear if you think so, too.

Mint and Feta Tomato Pie
This is more properly called a galette or crostada or even a free form tart. But I think I'm at a lower baking level than European pastries making. Add in that I live in NJ where tomato pie could be pizza but I used Greek inspired ingredients. Sounds confusing perhaps, but the result highlights the beautiful culinary gifts of summer, light colorful and fresh. Oh and tastes good, too.
Servings Prep Time
8slices 2hours
Cook Time
45minutes
Servings Prep Time
8slices 2hours
Cook Time
45minutes
Ingredients
green tea and chopped eggplant
  • 1tea bag organic green tea
  • 8ounces hot water
  • 1medium eggplant
  • 1clove garlic, peeled
  • 1tbsp lemon juice
  • 1 1/2tbsp olive oil
  • 1/8tsp salt
pie crust
  • 1cup (140g) all-purpose organic flour
  • 1/2tsp granulated organic sugar
  • 1/8tsp salt
  • 6tbsp organic unsalted butter
  • 3tbsp cold green tea
pie
  • 114 inch pie crust
  • 1/3cup chopped eggplantsee above
  • 2large tomatoes, sliced
  • 1 1/2tbsp olive oil
  • salt and pepper
  • 2tbsp fresh mint, chopped
  • 1tbsp fresh basil, chopped
  • 6ounces feta cheese, cut into 1/2 inch cubes
  • 1/2tbsp honey
  • 1 egg white
  • 1tbsp heavy cream
Instructions
for green tea and chopped eggplant
  1. One day prior to baking, bake eggplant and brew green tea. This can also be done in the morning and then bake the pie later in the day.
  2. Brew strong green tea using one organic green tea bag and 8 ounces of hot water. Steep for 25 minutes. Pour into a glass jar with lid and refrigerate until ready to use. You’ll only need 3 tablespoons of this tea; the rest is perfect for sipping on while baking pie.
  3. Prepare chopped eggplant. Preheat over to 400°F. Wash eggplant and poke with a two-pronged fork all over. Place whole eggplant in a small baking pan lined with aluminum foil. Bake for 25 minutes, then turn eggplant over and bake an additional 20 minutes until tender and soft. Test this by inserting the two-pronged fork; it should go in easily. Baking time may be a little longer depending on the eggplant’s size.
  4. Remove baked eggplant from oven and while still in baking dish, slice in half lengthwise. Pry open a bit with fork and cool for about 20 minutes.
  5. When eggplant has cooled enough to touch, cut away some of the seeds with a small, sharp paring knife. Scoop out flesh, cutting away from skin and place in a shallow mixing bowl. Add garlic clove, lemon juice, olive oil, and salt.
  6. Chop eggplant with other ingredients with a hand vegetable chopper. This can also be done in a food processor but only pulse to blend. Eggplant mixture should be smooth, but not pureed. Taste and add a bit more olive oil, lemon juice, and/or salt as desired.
  7. Place chopped eggplant into a covered container and refrigerate until ready to make pie. There will be left over of this as well, so enjoy as a little snack with a cracker or piece of rye bread.
for pie crust
  1. Crust requires refrigeration for at least one hour prior to baking but can be also be made the day before and stay refrigerated until ready to use.
  2. About 20 minutes prior to making crust, take butter out of refrigerator. Divide in half.
  3. Combine flour, sugar, and salt in a shallow, medium sized mixing bowl. Slice 3 tablespoons of butter into ½ inch chunks and add to flour mixture. Place the remaining 3 tablespoons butter back in refrigerator until ready to use.
  4. Combine flour mixture and first half butter by cutting with a pastry blender or using your fingers until mixture resembles coarse meal. Add remaining 3 tablespoons of butter, also cut into ½ inch chunks, but this time leave some of the butter in larger marble size chunks.
  5. Drizzle 2 tablespoons cold green tea over flour and butter mixture then toss a few times with a fork. Add remaining tablespoon and stir gently with fork to moisten, should still look crumbly.
  6. Gather up into ball and turn out onto a large piece of plastic wrap. Wrap loosely and knead dough 2 or 3 times through plastic wrap. Flatten to disc. Refrigerate for at least 1 hour or overnight.
for tomato pie
  1. When ready to bake pie, remove crust from refrigerator for a few minutes before rolling. Preheat oven to 400°F. Line a baking sheet with parchment paper. (Preferably use baking sheet without sides, but if you don’t have one as I don’t, roll just a bit smaller.)
  2. Lightly flour a flat work surface and rolling pin. Roll crust to 14 inch round. Transfer to lined baking sheet. Measure a two-inch border and lightly mark with the tip of a knife. Sprinkle a bit of flour over top of crust.
  3. Spread a thin layer of chopped eggplant on crust, leaving two-inch border.
  4. Slice tomatoes into ¼ inch slices and arrange in single layer on top of chopped eggplant. Drizzle olive oil over tomatoes and then salt and pepper.
  5. Sprinkle chopped mint evenly over tomatoes. Arrange feta cheese cubes on top of mint. Sprinkle chopped basil on top and then drizzle with honey.
  6. Gather up edges of crust border and fold up to enclose filling. Work with about an inch at a time to form a decorative border. Whisk together egg white and cream and brush generously on crust border.
  7. Bake 45 minutes, checking after 30 minutes to make sure crust is not browning too quickly. If it is, cover edges with aluminum foil and continue to bake.
  8. Remove from oven and immediately transfer pie from baking sheet to wire rack to cool so bottom does not get soggy.
  9. Serve warm, sliced like pizza or pie. Garnish with additional basil if desired.
Recipe Notes

*using organic ingredients when possible will make for more baking more nourishing. For this pie use organic flour, butter, eggs, sugar, tomatoes, eggplant, and herbs if available.

*this pie can be made without the chopped eggplant, spread a thin layer of mustard on crust before proceeding with layers of tomatoes, herbs, and cheese.

organic NJ garden tomatoessummer gifts

]]> https://theherbalbakeshoppe.com/recipe/mint-feta-tomato-pie/feed/ 0 Flax Seed Blueberry and Nectarine Cobbler https://theherbalbakeshoppe.com/recipe/flax-seed-blueberry-nectarine-cobbler/ https://theherbalbakeshoppe.com/recipe/flax-seed-blueberry-nectarine-cobbler/#respond Sun, 31 Jul 2016 18:25:47 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1694
flax blueberry nectarine cobblerflax blueberry nectarine cobbler
ground flax mealground flax meal
blueberries + nectarinesblueberries + nectarines
ready for the ovenready for the oven
golden brown toppinggolden brown topping
cobbler for twocobbler for two

Flax seeds, a source of omega 3 fatty acids and fiber, instantly transform your kitchen into an herbal apothecary. They contain a high percentage of mucilage, best for helping with dryness. Dry coughs, sore irritated throats, dry skin, gastritis, and constipation are all times when extra flax seeds are beneficial.

But do you think of flax as a plant? I really didn’t until I received flax seeds in the herbal garden seed starter set I ordered from Mountain Rose Herbs. They looked identical to what I buy in supermarkets, but never thought of as seeds to plant. I did plant them, though, and they grew into these lovely tall, but delicate stalks with lavender flowers. I still lean toward convenience and used ground flax meal for this cobbler. Truly, though, it is best to grind flax from the seeds just prior to using to maximize their freshness.

Flax Seed Blueberry and Nectarine Cobbler
Adding flax seeds to fruit desserts, like this cobbler, brings culinary herbal medicine to a high degree of delicious.
Servings Prep Time
12servings 15minutes
Cook Time
45minutes
Servings Prep Time
12servings 15minutes
Cook Time
45minutes
Ingredients
  • 4 1/2cups (500g) blueberries
  • 1medium nectarine, sliced into chunks (150g)
  • 1/2cup (1 stick) organic unsalted butter
  • 1cup (150g) spelt flour
  • 1cup (200g) organic brown sugar
  • 3tbsp ground flax seed
  • 1tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp salt
  • 1/2tsp cinnamon
  • 2tsp vanilla extract
  • 1cup buttermilk
Instructions
  1. Wash blueberries and lay out on paper towels to dry. Peel nectarine and cut into bite sized chunks.
  2. Preheat oven to 350°F. While oven is preheating, place butter in a 13”x9” baking dish. Put baking dish with butter into oven for about 5 minutes until butter is melted. Remove from baking dish from oven and set aside. Continue to preheat oven.
  3. In medium mixing bowl, combine spelt flour, brown sugar, ground flax seeds, baking powder, baking soda, salt and cinnamon. Whisk together to combine and break up any lumps with your fingers.
  4. Add vanilla and buttermilk. Whisk to combine.
  5. Spoon batter evenly into baking dish on top of melted butter. Do not stir or mix.
  6. Place blueberries on top of batter to completely cover. Place nectarine chunks evenly over blueberries. Do not stir or mix fruit into batter.
  7. Bake uncovered for 45 minutes until crust is golden brown.
  8. Cool 10 minutes. This cobbler is best warm. It can be stored in the refrigerator and warmed in low oven or microwave prior to serving.
Recipe Notes

*Using organic ingredients whenever possible maximizes goodness. For this cobbler, use organic flour, brown sugar, butter, and fruit if available.

flax blueberry nectarine cobbler

]]> https://theherbalbakeshoppe.com/recipe/flax-seed-blueberry-nectarine-cobbler/feed/ 0 Chaga Chocolate Custard https://theherbalbakeshoppe.com/recipe/chaga-chocolate-custard/ https://theherbalbakeshoppe.com/recipe/chaga-chocolate-custard/#respond Mon, 30 Nov 2015 20:28:51 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1337
custard glasscustard glass
chaga powderchaga powder
custard ingredientscustard ingredients
a spoonful of custarda spoonful of custard
chaga chocolate custardchaga chocolate custard

Chaga sounds somewhat magical just in its name. A little known mushroom growing mostly in the Northeast on birch trees, chaga packages a powerful good immunity punch. Chaga acts as an immune stimulant and builder. A daily dose enhances immune system function and provides a rich antioxidant source. Prepared as a tea, chaga tastes slightly bitter and similar to coffee. Perhaps a more delightful way to reap its benefit is as an addition to chocolate custard. I have to admit, there is a bit of an earthy taste to this custard, but it does not taste like a mushroom, more a rich chocolate. If you love chocolate pudding, chaga custard may take its place on your list of favorite desserts. During the autumn months when immune support requires significant attention, either by the spoonful or sliced into a pie this custard comforts as well as stacks the odds in your favor for fending off colds and flus.

Chaga Chocolate Custard
Antioxidants and immune stimulants mix into this creamy chocolate pillow of comfort. If you have an extra piecrust around the holidays, whip up a custard batch, spoon it in and give your family and friends a delicious boost of germ resistance.
Servings Prep Time
61/2 cup servings or 8 pie slices 40minutes
Cook Time
10minutes
Servings Prep Time
61/2 cup servings or 8 pie slices 40minutes
Cook Time
10minutes
Ingredients
For custard
  • 1 organic eggs
  • 2 organic egg yolks
  • 2tbsp cornstarch
  • 2tbsp chaga mushroom powder
  • 1 1/2 tbsp cocoa powder (Dagoba)
  • 1/4tsp salt
  • 1/2cup water
  • 1/4 cup organic light brown sugar
  • 1 1/2cup organic heavy cream
  • 3/4cup organic 2% milk
  • 3 1/2oz semisweet chocolate, chopped
  • 1tsp vanilla extract
  • 1tsp chocolate extract
  • 2tbsp organic unsalted butter, cut into pieces
For custard pie
  • 1 prepared pie crusthomemade or frozen (store bought)
Instructions
For custard
  1. In large heatproof mixing bowl, whisk together cornstarch, whole egg and egg yolks. Set aside.
  2. In large 3quart heavy saucepan, whisk together chaga powder, cocoa powder, and salt. Add water and whisk until smooth.
  3. Heat on medium, whisking until just begins to simmer.
  4. Add brown sugar and continue whisking and swirling liquid around sides of pan to scrape all of powders and sugar. Bring to boil and continue to whisk while boiling for 5 minutes until all of sugar is dissolved. There may still be some black specks of the chaga powder visible, this is ok and will dissolve later in cooking process.
  5. Pour in cream and milk while whisking. Bring to boil over medium heat while stirring frequently with whisk or wooden spoon.
  6. Once mixture begins to boil, continue to boil for 1 minute then remove from heat. Ladle out ½ cup and add gradually to cornstarch and egg mixture, whisking constantly. Once incorporated, add another ½ cup of hot milk and sugar mixture, whisking.
  7. When well combined, pour all of cream, egg and chocolate chaga mixture in mixing bowl back into saucepan. Continue to cook over medium heat stirring constantly with rubber spatula or wooden spoon. Mixture will begin to thicken. If lumps form, whisk briefly until smooth. Bring to simmer, mixture will just barely bubble, do not boil. Continue stirring with spatula, scraping over bottom and around sides of saucepan to assure thorough mixing for 2 minutes.
  8. Remove saucepan from heat and add chopped chocolate, stir and then add vanilla extract, chocolate extract and butter pieces. Stir until chocolate and butter are melted and completely incorporated.
  9. Spoon into 8 ounce glasses or dishes while still warm, cover with small pieces of wax paper and allow to cool slightly on kitchen counter. Refrigerate to chill completely. (Skip this step and proceed to pie instructions if you are making a pie)
For custard pie
  1. Prepare pie and bake according to instructions. A store bought frozen pie is fine to use. Cool to room temperature after baking.
  2. After chopped chocolate and butter have completely melted into custard mixture, pour custard into prepared pie crust, smooth top and refrigerate for at least 3 hours until completely cool.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these brownies, use organic milk, cream, butter, brown sugar, eggs, and cornstarch if available.

*Chaga can purchased dried either ground or a powder.

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