SNOW

Wow it just keeps coming

Lots of Baking, still no decorations

Im struggling with the Holiday season this year, usually by now the restaurant is decorated it what can only be described as a Holiday Bash in Liberace's Dressing Room, I usually spend 15 hours every thanksgiving putting on the Glam, this year so far it's fresh pine in the flower boxes out front with a little red velvet bow nailed to each box.

I guess I can atribute it to the last couple of years while I was i a hiatus from Boston, and the restaurant.  Dont get me worng I counldnt possibly be any happier now that after a 3 year hiatus, its been 7 months since i re-opened and my life is just about as perfect as i could wish it to be, yes there are tons of ups and downs, But we're back and better than ever.

In avoiding my destiny of decorating i hit the Kitchen and whipped up an AMAZING Buttermilk Pecan Pie, then bored while it was baking for an hour I whipped up some deep fried raspberry pies, and I have to admit, WOW.

Ok so I will share my ultra secret pie crust recipe handed down to me from my dear sweet grandmother Lady Laura Marie

In a food Processor  ( i know I cheat, I just never could use two simple butter knives like she could)

1 1/4 cup A P Flour

1/2 Lard ( i prefer the fresh stuff, with no additives avaiable at specialty grocery stores

3 Tbsp Chilled Butter

3 Tbsp Sugar

1 tsp Kosher salt

Pulse until well combined and it begins to look like corn meal

then slowly add 1/4 cup Ice water and pulse till it starts to form a ball

carefully remove from bowl and work into a ball, then wrap in plastic wrap and chill for 1 hr before use

I know your thinking LARD ?  but let me tell you in will give you the flakiest crust you have ever had in your life.  I use this for all my specialty pies

Tommorrow I will share my Fried Fruit Pie Recipe

happy eating

posted by: Geoffreys at 02:27 | link | comments |

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