Yum
Showing posts with label Pie. Show all posts
Showing posts with label Pie. Show all posts

Quest 82: Zelda's Tea - Picnic Pie


I have always wanted to make a free standing pie. One so lovely and dense that once baked would stand up on its own without getting super gooey. Well today, we kind of did that. While this pie won't stand up by itself in the oven, it will once baked. This is similar to a British pie and I thought it appropriate to kick off our new page on Zelda's Tea Party. I will be adding cute little cakes and tea sandwiches to this page and I hope you like the idea. I find it an interesting thought to what Zelda is eating when she is not waiting to get saved. I hope you like the recipe and Enjoy!

Gear!
Spring form pan

Crust
1 1/2 sticks butter, cubed and chilled
4 tablespoons lard, cubed and chilled
2 cups GF AP flour, plus extra for rolling dough
1 teaspoon salt
1/4 cup cold water

Filling
3 T GF breadcrumbs
8 oz ricotta cheese
12 basil leaves
4 chicken sausage links, cooked and chopped
2 roasted red bell peppers
15 oz can quartered artichokes, drained and chopped
3-4 oz goat cheese with herbs
6 oz. prosciutto
1/3 c. finely shredded Parmesan cheese



Quest!

Let's make pie crust! In a large bowl, add the salt, flour, lard and butter. Using a pastry blender or a couple of forks, crumb together until crumbs the size of peas form. Add about half of the water and mix together. Add a little of the time of the remaining water just until the dough begins to form. Let the dough sit for about minutes. Check the dough to see if it needs a little more water. Then divide the dough into two discs and let the dough rest in the fridge for about 30 minutes.
Roll one of the disc of dough on a lightly floured silicone mat. Spray the inside of a spring form pan with cooking spray. Shape pie crust to the inside of the spring form pan. Bake pie at 400 degrees F for 8-10 minutes.
Add a couple of tablespoons of GF bread crumbs to the bottom. This will help to catch any leftover moisture from the filling and prevent a soggy bottomed pie.
Add a layer of ricotta cheese to the crust.
Place basil leaves on the next level.
Top with chopped sausage.
Add olives, onions, garlic and mushrooms.
Layer on roasted red peppers in a single layer.
Top with drained and chopped artichoke hearts and goat cheese.
Top with prosciutto and Parmesan cheese. Press layer down with each other to fill any air holes.
Place top pie crust on top. Crimp edges and create holes in the center for steam to escape, note the triforce shape.
Bake the pie at 400 degrees F for 45-50 minutes or until pie is golden brown.
Let pie cool for 15-20 minutes. Remove the outside of the spring form pan. Cut into pie to reveal the lovely layers we have created.
Plate and enjoy hot or cold. This pie is after all designed for a picnic and is especially yummy the next day.










Follow the ZeldaGourmet to bring 
LOZ into your home everyday! Enjoy!

Quest 60: A Slice of Pie

Pi Day is here again and what better way to celebrate than by sharing a favorite and easy pie recipe with all of you. Conveniently, there is a bakery called the Bakery of Wheaton and Pita in Minish Cap where you can purchase a slice of pie for 40 rupees. Well, this pie won't set you back that much and it's also a no-bake pie! Happy Pi Day, Everyone. Enjoy!

Gear!
Prepared Gluten Free Crumb Crust (We used chocolate snap)
6 oz. Cream Cheese, Softened
1/2 cup Whipping Cream
1 - 3.4 oz.Instant Pudding (We used Chocolate Fudge)
2 cups 2% Milk
8 oz. Cool Whip
1 T. Hot Fudge Sauce
Chocolate Shavings (White and Dark)

Quest!
Prepare you crumb crust or simply unwrap if it is already done for you.







Using a hand mixer, cream together cream cheese and whipping cream until smooth.







Add milk and box of pudding and continue to mix until thickened and smooth - about 2-3 minutes.







Spoon mixture into prepared crust and refrigerate for 30 minutes.








Spoon Cool Whip on top of pie and smooth out.








Heat hot fudge sauce in the microwave using directions and drizzle over the top of pie in a decorative pattern.







Add chocolate shaving on top. Refrigerate pie for 30 minutes. Serve and Enjoy!







Please comment, follow or just spread the word about The Zelda Gourmet! Enjoy!

Quest 39: Key-Lime Like-Likes

Like-Likes. What can I say? They slow you down, they steal your shield. They are just sour little creatures. So on that note, I thought about things that were sour and could be shaped? Frozen is a good option. Limes are sour. Hmmm. . . Key Lime Pie! With a few minor adjustments for gluten reasons and a little creativity for yumminess, we have today's recipe - Key Lime Like-Likes!

Gear!
8 oz. Cream Cheese
1 can of Sweetened Condensed Milk
8 oz. Cool-Whip
1/2 cup Lime Juice - Fresh Squeezed
1/4 cup sugar
Blackberries

Quest!
Start with spraying a muffin tin with non stick spray. Place blackberries one in the middle of each of the muffins.







Cream the cream cheese in a mixing bowl.








Add sweetened condensed milk and lime juice and mix.








Add Cool-Whip and sugar and mix.








When nice and smooth, spoon into muffin tins. You may have to spoon around the blackberry to make sure that it stays on the bottom in the middle. Fill each all the way to the top.






Place in the freezer for at least 4 hours. When they are firm.








Tip out of the muffin tin and add a few lines to the sides for good measure using a tooth pick. Enjoy!








Be sure to follow on social media to stay up-to-date with all the latest from the Zelda Gourmet!

Quest 37: Blueberry Custard Compass Pie

You got the compass! This compass has a new feature - it's delicious! This recipe is based off the old custard pie recipe with a few added twists to make a little more special. Unfortunately this compass may not help you find your way through the dungeon - you'll probably be on the floor of the dungeon eating it until it's gone. Oh well, at least you'll have food! Enjoy!
Gear! Get the printable recipe here!
1 (9 inch) unbaked pie shell - I am using a gluten free
3 eggs + 1 yolk, beaten
3⁄4 cup white sugar
1⁄4 teaspoon salt
1 teaspoon vanilla extract
1⁄4 teaspoon ground nutmeg
1 egg white
2 1⁄2 cups scalded Half and Half
2 cups blueberries - I used frozen and did not thaw them.
2 tablespoons tapioca starch
1/4 cup raspberry jam or sliced strawberries
1/4 cup whipped cream

Quest!
Preheat oven to 400 degrees F.

Mix together eggs, sugar, salt, nutmeg and vanilla.







Blend in the scalded milk. Take a little bit of the milk first and add to the egg mixture to temper.






Mix blueberries and tapioca starch together. Add to egg mixture and stir.






Brush inside bottom and sides of pie crust with egg white -- this helps the crust from getting soggy!






Pour custard mixture into pie crust. Extra custard mix can be put into greased ramekins. Put into a dish, add boiling water to the dish until about half way up the side of the ramekins. Bake both the pie and mini custards for 40 to 45 minutes or until custard is set. Place on a cooling rack until completely cool.



To finish it off, take the raspberry jam or strawberry slices to make a triangle towards the bottom. Take your whipped cream and make a triangle going towards the top connecting to the other triangle. Enjoy!


Stay up to date with the Zelda Gourmet through social media! Links to all our pages on the right!

Quest 33: Lemon Sun Tart - Happy Pi Day!

Happy Pi Day! Each year, on 3.14 it is our duty as a part of the geek community to celebrate with delicious pie! Today, we will be doing our part by creating a tribute to both Ocarina of Time and Majora's Mask. With Spring well on its way, it seemed appropriate to have something with a little Spring flair - Lemon Sun Tart. Now for those of you not playing along at home, sun markers appear in the Spirit Temple in OoT and in the Ikana Castle in Majora's Mask. This is so good, you may be making them again come Easter. Enjoy!



Gear! Get the Printable Recipe Here!
Crust
2 cups almond flour
½ teaspoon sea salt 
½ teaspoon cinnamon
½ teaspoon vanilla
5 Tablespoons of butter -  cut into pieces and cold 
3 tablespoons sugar
1 Large Egg
Lemon Curd
5 Egg Yolks
1 Cup Sugar
1/3 cup of fresh lemon juice and zest (about 3 lemons worth)
1 Stick of Butter - Cut into small pieces then chilled

Additions
Raspberries
Nectarines
Blueberries
Whipped Cream

The Quest!
 Start with the crust.  In a food processor, pulse all the crust ingredients until combined. 





Wrap the crust in plastic wrap and rest in the fridge for about 30 minutes. Preheat the oven to 350 degrees F. Press the mixture into either a greased large tart pan or two small tart pans. We are making one large tart pan for this post. 


Flash bake the crust for about 20-25 minutes or until golden brown. Let cool completely.




Now, let's make the lemon curd! In a double-boiler bowl, combine egg yolks and sugar whisk until smooth, about 1 minute. Zest and squeeze the lemons. Add juice and zest to egg mixture and whisk smooth. Place on double boiler. Continuously whisk until thickened over medium heat, approximately 8 minutes, or until mixture coats the back of a spoon and is generally the consistency of pudding.


Remove promptly from heat and stir in butter a piece at a time. Transfer to a container and chill for at least 2 hours. 






Putting it all together! Spoon the lemon curd into the cooled crust. Slice nectarines and wash berries.






Arrange fruit by creating a circle in the center - be creative - we used raspberries and blueberries. Then add nectarines as half of the sun rays and raspberries as the other half. Use blueberries for eyes and whipped cream for the whites of eyes and mouth. 




Gorgeous! Enjoy this lovely tart.


 We hope you enjoy this recipe and Happy Pi Day!!

Follow us on Twitter, Facebook and all that social media. Thanks for checking us out and we hope you stop again. 
Created By Sora Templates