Wendy H BBQ List



CRUST:
3 c all-purpose flour
 t kosher salt
4 oz shredded sharp cheddar cheese
4 oz shredded Asadero cheese
8 oz chilled butter
2 eggs, slightly beaten
freshly ground black pepper, about 8 twists

FILLING:
5 Granny Smith apples + 2 bosc or comice pears (@ 3  # total), peeled and
cut in        slices
5 jalapenos, minced
1  T fresh lemon juice
2 T Calvados (Apple Brandy)
 c sugar
5 T cornstarch
1 T ground cinnamon
1 t freshly ground nutmeg

BUTTERMILK-VANILLA BEAN ICE CREAM:
1 c Buttermilk (NOT low-fat)
 c sugar
2 eggs
2 c heavy cream
 vanilla bean or 2 t vanilla extract
2 T Calvados (Apple Brandy)

SAUCE:
 c jalapeno jelly
1 t minced fresh jalapeno
2 T Calvados
reserved liquid from macerated fruit
 FINISH AND PRESENTATION:
1 egg, separated
Turbinado sugar
Additional jalapeno, chopped fine, processed in microwave until dried but
not brownjust crispy.

INSTRUCTIONS:
Preheat oven to 375 degrees.
In processor, grate cold cheeses.  Remove to separate bowl.  Place flour and
kosher salt in processor and pulse to combine.  Add grated cheeses in
batches and pulse to combine.  Add cold butter, cut into 16 pats.  Pulse to
combine.  Mixture should resemble a coarse meal.  Transfer to stand mixer.
Slightly beat the eggs, add to a well in the center of the flour mixture,
and process until the dough forms into a ball.
On work surface, form dough into a disk.  Cut  from the disk, then cut the
remaining  into two pieces.  Form each part of the dough into a disk.
Between sheets of wax paper, roll out one of the larger disks into a 12
round.  Place in a 10 glass pie pan, cover with wax paper.  Roll out other
large disk to a 12 round, leave between sheets of wax, and place on top of
pie pan.  Roll out small disk thinly, leave between sheets of waxed paper,
place on top of pie pan, and refrigerate all until well chilled.
In the meantime, peel and slice apples and pears approximately  thick and
place in large work bowl.  Sprinkle with the lemon juice and Calvados and
toss to distribute.  Seed, de-rib and finely chop the jalapenos.  Add to the
apples and toss.  In a small bowl, combine the sugar, cornstarch, cinnamon,
and nutmeg and stir to blend.  Pour over the apple mixture, toss to
distribute evenly, and allow this mixture to macerate for 20 minutes.
Meanwhile, remove chilled crusts from refrigerate and allow to come to
workable temperature.  Whisk the egg white until frothy, then brush the
bottom and sides of the bottom crust with it.  With a spider or slotted
spoon, remove the apple mixture from the work bowl and place in the pie pan,
mounding slightly in the center.  Reserve liquid left in the work bowl.
Using a decorative cookie cutter (chile pepper-shaped if you have it), cut
the center of the top crust.  Reserve the chile pepper.  Beat yolk of egg
with 1 t water, brush edges of bottom crust.  Place top crust over, press to
seal, then crimp edges decoratively.  Place cut out in center.  Brush pie
top with egg yolk, sprinkle liberally with Turbinado sugar.
Using coyote or chile shaped cutters, and remaining thinly-rolled crust, cut
out 8-10 shapes, depending on desired serving size of pie wedges.  Place on
baking sheet or ovenproof plate either using shape of plate or crunched up
pieces of foil to make the shapes curve.
Bake pie on middle rack of oven for @ 1 hour, or until golden and bubbly.
Cover halfway through with foil to avoid over-browningkeep a close
watchuncover for last 5 minutes or so to achieve a golden-brown color.  Add
the cutouts during the last 20 minuteswatch closely to avoid over-browning.
For the ice cream, (which can be made ahead) warm the milk in a small pan.
Whisk the eggs with the sugar in a separate bowl.  Slowly add warm milk
(tempering) to the mixture, whisking constantly.  Pour mixture back into pan
and heat slowly until thickened.  Do not allow mixture to boil.  Let the
milk mixture cool to room temperature.  Scrape vanilla bean (or add vanilla
extract) into the cream, then add the Calvadoswhisk to distribute evenly.
Add cream to milk mixture, chill, then process according to directions for
ice cream maker.
For the sauce, in a small saucepan, combine pepper jelly,  jalapeno, and
reserved liquid from macerated fruit.  Stir over medium heat until
thickened.  Add Calvados, and maintain warm over low heat until you are
ready to serve.  NOTE:  If you want to do this flamb, use a saut pan and
do not add the Calvados until the desserts have been plated and you are
ready to rock and roll.
Combine Turbinado sugar and the dried jalapeno.  Use it to dirty the
service plates. Pool some of the sauce on the center of the plate. Add a
slice of the pie, topped with a scoop of the ice cream.  Drizzle with the
sauce.  Stand one of the coyotes up against either the pie slice or the
scoop of ice cream.  Top with any remaining Turbinado/jalapeno mixture.


