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Apple & Blood Orange Garden Trellis Pie by Judy Kim

by Judy Kim


Apple & Blood Orange Garden Trellis Pie

Yield: 1 (9-inch) Pie

Created a new twist on apple pie. Blood oranges aren't a typical addition to pie, but I had them around and wanted to use them in place of lemon for some acidity. This design was inspired by a garden trellis woven with twisty vines. I've always had an affinity to gardening and all things floral, I get it from my Mother. I've included directions to create this design but the truth is, all designs don't go exactly as planned, so feel free to go rogue. I often utilize leaf and floral cut outs to cover up mistakes like broken pastry. There are some trouble shooting tips below. Regardless, true beauty and imperfection sit side by side in my book. 

You can watch my pie demo video below.

INGREDIENTS

1 double crust, such as Buttermilk Pie Dough

1/4 cup all-purpose flour, plus additional for rolling pastry

1 egg

1 tablespoon heavy cream

1 blood orange, zested and cut into supremes

3/4 cup sugar

1 teaspoon kosher, such as Jacobsen sea salt

1/4 teaspoon aromatic bitters

1/4 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

5 (about 3 pounds) medium Granny Smith apples, peeled, cored and thinly sliced on mandoline

3 tablespoons unsalted butter, cut into 1/4-inch cubes and frozen

DIRECTIONS

  1. Prepare the Buttermilk Pie Dough recipe, which can be made in advance.

  2. Before rolling, let the pie dough come to room temperature, about 5 minutes, to prevent cracking. On a lightly floured surface, roll out round disk to thickness between 1/8-inch and 1/4-inch. Keep dough moving and apply just enough flour to prevent it from sticking. Try avoid using too much flour to prevent the pastry from getting tough. Gently fold in half and again into a quarter, then transfer over your pie dish. Drape dough and nestle into the corners of the pie dish. Trim pastry with scissors or a sharp paring knife along the rim, chill trimmed pastry; roll out pastry a bit thinner and cut out leaves using a small leaf pie cutter. These will be used to make the leaf crown around the crust. Place on a generously floured rimmed sheet pan. Keep pie dish and sheet pan in fridge until ready to use.

  3. Roll out rectangular piece of pastry to 1/8-inch thickness. Using a fluted edge pastry wheel, cut a variety of narrow and wide strips to create the lattice and twisted cables. Use remaining dough to cut out shapes such as flowers and leaves for decoration. To make the leaves look more realistic, try bending them a bit. Place lattice strips in a single layer on a new floured sheet pan; chill in refrigerator. Add flowers and leaves to previously prepared sheet pan with leaves and keep in the fridge, preferably freezer until ready to use.

  4. Place oven rack in middle and preheat oven to 425°F. In a small bowl beat egg with heavy cream; set aside.

  5. In a large mixing bowl, add blood orange zest and supreme orange segments. Drain and discard any excess liquid from the oranges. Mix in sugar, salt, bitters, cinnamon and vanilla extract. Fold in apples until well coated; sprinkle 1/4 cup flour and toss again. Transfer apple mixture into pie dish and try to keep the mixture even. Scatter frozen butter cubes evenly all over the apples.

  6. Remove sheet pans with remaining pastry from the fridge or freezer. To create a simple lattice design, place strips (any width you prefer) in one direction across the entire pie. Lift every other row, place another strip in the opposite direction and flip the strips back down. Alternatively lift every other row, place another strip in the opposite direction and flip strips back down again until the lattice is complete. Try to keep the lattice pieces close together to cover most of the filling, this will help trap in steam and make a tender filling.

  7. To create cable knit roping, loosely twist 2 strips of similar width together to create a cable knit effect. Try to keep the strips flat to create an even cable. For my Garden Trellis design I mixed in cable knit ropes, a row of leaves and a row of flowers with the wavy flat strips.

  8. Using a sharp paring knife, trim the excess lattice work. Gently lift the ends of the lattice work and brush a light coating of egg wash to glue down the strips to the pie shell. Brush the top edge of the crust with egg wash. Place leaves on a 45° angle, press down lightly and alternatively place leaves in opposite directions to create a crown crust.

  9. Brush a light coating of egg wash evenly all over the pie. Place pie dish on a sheet pan and bake on the center rack for 15 minutes. Reduce oven to 375°F, bake until bubbling and golden brown, about 75 minutes. If necessary, rotate the pie for even baking and cover with foil if the top is browning too much. For best results, let pie cool for 4 to 6 hours before serving. Or bake the day before. Note: pie must be bubbling or filling will not be tender and crust will not be crispy.


Seared Salmon & Soba Noodles with Ginger Yuzu Sauce by Judy Kim

by Judy Kim


Seared Salmon & Soba Noodles with Ginger Yuzu Sauce

Yield: 4 servings

Let's be honest, this dish is all about the sauce. Double it, triple it. I know you're going to want to put it on everything!

INGREDIENTS

4 salmon pieces, about 2 pounds

Kosher salt

Freshly ground black pepper

2 garlic cloves, smashed

1-inch piece of unpeeled organic ginger, thinly sliced against the grain

4 tablespoons grapeseed oil

1/4 cup soy sauce

1 teaspoon Sriracha

1/3 cup low-sodium chicken stock

2 tablespoons mirin

1 tablespoon yuzu juice

1 tablespoon sugar

1 scallion, thinly sliced on diagonal

Black sesame seeds

DIRECTIONS

  1. Rinse and dry salmon thoroughly. Place salmon on sheet pan and season with salt and black pepper, set aside.

  2. In the bowl of a mini food processor, add garlic and ginger. Pulse until finely minced. Note: There is a lot of flavor in the skin of ginger, so try to buy organic and just give it a quick wash.

  3. Warm a large saucepan over med heat and add 2 tablespoons grapeseed oil. Sauté garlic and ginger until softened, about 3 minutes. Stir in soy sauce, Sriracha, chicken stock, mirin, yuzu juice and sugar. Bring to a boil and simmer on medium-low until slightly reduced, about 7 to 8 minutes.

  4. Meanwhile, cook soba noodles according to package instructions. Drain and set aside.

  5. In a large skillet over medium-high heat add 2 tablespoons grapeseed oil. When oil is hot but not smoking, place salmon skin side up. Sear on each side until crisp, about 4 to 5 minutes on each side. Flip salmon only once.

  6. Serve salmon skin side up over bed of soba noodles. Spoon sauce over salmon and noodles. Garnish with scallions and black sesame seeds. Serve remaining sauce on the side if desired.

Slow Cooker Short Rib Stew by Judy Kim

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