Tag not pumpkin pie

Parties That Cook Reinvents the Thanksgiving Pie: Mini Apple, Roquefort and Caramelized Onion Pie Recipe

Let’s reexamine the Thanksgiving meal. In the last ten years, how many times did your turkey day dinner include pumpkin pie? Be honest. Six times? Nine?? Ten?! Geeze. This holiday season, give pumpkin pie a rest and try this delicious, simple and savory mini pie recipe at your next holiday party! This recipe is just one part of the mouthwatering menu for our upcoming Thanksgiving Appetizers cooking class in Chicago!

To prove we don’t have anything against pumpkin, we’ve also posted this delicious alternative to the usual pumpkin desserts: a Pumpkin Roulade with Ginger-Cream Cheese Frosting – YUM!

Mini Apple, Roquefort and Caramelized Onion Pies with Honey Recipe
This recipe can also be found in our Appetizer Recipe Library!

1 1/2 cups AP flour + more for dusting
1/4 teaspoon kosher salt
9 Tablespoons unsalted butter, cut into ½” pieces, frozen if possible
1/3 cup ice water
2-inch round cookie cutters
24-cup mini muffin tins

Apple, Roquefort and Caramelized Onion Filling:
1 Tablespoon unsalted butter
1 onion, thinly sliced
1/2 teaspoon kosher salt
1/8 cup water
1 Granny Smith apple, peeled, halved and cored
1/2 teaspoon chopped fresh thyme, plus thyme leaves for garnish
3 ounces Roquefort cheese, crumbled
2 Tablespoons honey

Preheat oven to 400°F

Make Pastry: Place the flour, salt and butter into the bowl of a food processor. Run the machine for 30 seconds or until the mix looks like pea size crumbles. Add the water and pulse just until a dough ball starts to form. A tablespoon or so more of ice water may be needed. Do not over work the dough or the crust will be tough. Gather all of the dough and press into a disk. If you are not rolling the dough immediately, wrap in plastic and refrigerate until ready to use.

Roll and Cut Pastry: Place the dough disk onto a well floured surface. With a floured rolling pin, roll dough to about a 1/4-inch thick. With a 2-inch round cookie cutter, cut 24 rounds from disk of dough. You cannot re-roll this dough so cut the rounds carefully and without wasting space between cuts. Gently press dough rounds evenly into the cups of a 24-cup mini muffin tin. Bake crust for 15 minutes. When pie shells come out of the oven, they will have puffed. Gently use a spoon or a fingertip to tap shells back down.

Cook Onion/Apple Mixture: In a sauté pan, heat the butter over medium-high heat until it is hot and beginning to brown. Add the onions and salt to the pan. Stir to make sure all the onions are coated with oil. Add the water to the pan, reduce heat to low and cover for 10 minutes to allow the onions to soften.

Dice Apples: Dice the halved apple into 1/4-inch cube. Once the onions are softened, add the diced apples and continue cooking, uncovered, until the apples are soft and the onions are golden brown, approximately 15 minutes. Stir to prevent burning. Remove from heat and let cool slightly. Add the chopped Thyme and Roquefort.

Assemble and Bake Tartlets: Place a heaping spoonful of the filling into each pie shell. Bake in the oven until the cheese is bubbling, about 5 minutes.

Serve: While still hot, drizzle the mini pies with honey and garnish with the thyme buds.

Makes 24 mini pies

Recipe adapted by Parties That Cook www.PartiesThatCook.com from Parties That Cook Lead Chef, Mick Dimas

Parties That Cook’s Go-To Holiday Party Dessert: Pumpkin Roulade with Ginger-Cream Cheese Frosting

Halloween weekend is almost here. Get ready for parties, costumes, candy and more parties! Whether you’re hosting, or just attending, you’re going to need some sweet reinforcements. We’re arming you with a great go-to recipe that’s sure to please through the entire holiday season! (We’re talkin’ Halloween, Thanksgiving AND Christmas!) See this recipe in action at our Thanksgiving Boot Camp: Desserts cooking class!

Looking for something a little more… savory? Check out our upcoming Thanksgiving Boot Camp: Appetizer and Entree classes, starting as early as this Tuesday, November 1st! The same great appetizer menus (including Mini Apple, Roquefort and Caramelized Onion Pies with Honey – YUM) will be featured in Chicago, San Francisco and Seattle.

Mini Pumpkin Roulade Filled with Ginger and Cream Cheese Frosting Recipe
This recipe can also be found in our Dessert Recipe Library!

1 1/2 cups AP flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon kosher salt
5 eggs
2 cups granulated sugar
1 1/2 cups canned pumpkin (not pumpkin pie filling)
1 cup powdered sugar for dusting cakes

Ginger and Cream Cheese Frosting:
8 oz cream cheese, softened
1 cup powdered sugar, plus 1 cup more for sifting on top of roulade
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
1 Tablespoon ginger juice, from about a 2 inch piece of ginger
2 cups heavy cream

Prepare Pan:
Nonstick baking spray
Parchment paper
AP flour for dusting
2 13×18 inch half sheet pans

Prepare Pans: Spray the sheet pans heavily with nonstick spray. Cut a piece of parchment paper to fit into the bottom only of the sheet pans. Spray paper with the nonstick spray and dust the entire pan well with flour. Tap out the excess flour and set aside.

Preheat oven to 3750ºF.

Mix Dry Ingredients: In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt.

Make Batter: Crack the eggs into another bowl and add the sugar. Using a hand or stand mixer, whip the eggs and sugar on medium high speed for at least 3 minutes or until thick, light yellow and almost double in volume. Turn the mixer to low and add the pumpkin. Mix well to combine. Add the flour and mix gently, just until incorporated. Do not over mix or cake will be tough. Use a rubber spatula to finish mixing the bottom of the batter.

Bake Cake: Divide batter among the sheet pans (about 4 cups of batter per pan) Using an offset spatula, gently spread the batter, evenly, into the pans. Bake cake for 10-12 minutes.

Prepare Rolling Surface: While cakes are baking, place a piece of parchment paper (same size or slightly bigger than cake) onto a cutting board or work surface (one piece of parchment is needed per pan of cake). Generously dust the parchment with powdered sugar.

Roll Cake: This step must be done while the cake is still warm. Remove cake from oven and loosen the edges of cakes with a knife or bench scraper. Immediately invert the cakes onto the sugared parchment. Gently peel off the layer of parchment paper baked onto the cake and cut the cake in half down the middle. While the cake is still warm, generously dust the top with powdered sugar. Gently roll the cake and parchment into a long tube. Place the cake roll seam side down onto a work surface and let cool, about 10 minutes.

Make Frosting: Using a hand mixer, beat cream cheese, powdered sugar, vanilla, and salt until the cream cheese is light and fluffy.

Add Cream: Slowly start to add the cream while beating (If added to fast you may get lumps). Whip until cream is thick, doubled in volume and holds stiff peaks.

Frost Cakes: Gently unroll cakes. Divide frosting (about 1 cup frosting per roll) and frost evenly over cake. Gently re-roll the cake without the parchment this time. Again, dust top with powdered sugar to hide any cracks.

Cut Cake: Trim the edges if necessary. Cut the rolls into 12 pieces each. Place the pieces into cupcake liners and serve.

Makes about 48 large pieces

Recipe created by Parties That Cook® | www.PartiesThatCook.com