Posts Tagged ‘pie’

Comfy dinner with vegetable pasta 

And… a homemade fruit and whites chocolate tarte!!! A layer of fresh mango purée, a layer of sliced kiwi and topped with white chocolate and passion fruit mousse 


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Happy New Year Apple Pie

The Story:

OK, I can’t lie but I did not have a heartbreaking New Year’s Eve. I celebrated it with my best girlfriends in New York, as well as chocolate fondue, wine, champagne, my own signature cocktail, and, of course, something homemade…

Nothing can warm a heart as well as a homemade dessert. We can laugh at the mothers’ “cookie exchange parties” all that we want, but when it’s my New Year’s Eve party, and when I’m with my friends, I know that I just want to spoil them with something that I can make from scratch and serve hot from my own oven J.

I’ve never been a real pie lover, but somehow on this special night, an apple pie just felt appropriate. I searched online for a recipe and found one called “Apple Pie by Grandma Ople.” It was saved by 85,920 people, reviewed by 71 and got a five star rating… So I decided to give it a try, and it turned out to be a big hit in my party!

I also loved how we made it into a “team sport” :-P. My friend GN peeled the apples and XJ cut them while I made the pie crust and the syrup. Having your friends chatting and working together in the kitchen is such a warm scene… And an hour later, voila! What’s better than a warm apple pie to bid farewell for 2010 and to welcome a whole new year?

Best for: A winter holiday with close friends

Cook time: 90 mins; Level: Easy; Yield: 1 (9-inch) pie, 6 to 8 servings

How much it is worth: $15

Created by: MOSHASMAMA; Link: http://allrecipes.com//Recipe/apple-pie-by-grandma-ople/Detail.aspx


  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 Granny Smith apples – peeled, cored and sliced


  1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

A few notes from me:

  • I only used four apples instead of eight. I’m not sure how one would be able to stuff eight apples into a 9-inch pie pan.
  • Also, based on some of the comments, I baked it 65 minutes at 350 degrees F, and it turned out great.
  • From reviewer SCIOTA: “I added a teaspoon of cinnamon, a good dash of nutmeg and a tablespoon of vanilla to the syrup prior to simmering (compensate for adding the vanilla by omitting a tablespoon of that 1/4 cup of water). Next, definitely mix the syrup with the apples rather than trying to pour into the pie (save enough to glaze top crust). Do use a 9″ glass pie pan to avoid spillage. Use the middle shelf in the oven (so top crust doesn’t brown too fast).”

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Thanksgiving is the warmest holiday of the year.  Perhaps not weather-wise, but definitely in terms of the atmosphere. There are no flags and soldiers, no spending hours finding the best spot for the fireworks, no spending money getting stupid costumes, and no stress over buying gifts for everyone. There is just one theme – good food–ideally enjoyed by your beloved family and/or friends. The scene of the people you love most rubbing their bellies on the couch after dinner is oddly satisfying.

I’ve been resisting the idea of being “Americanized” ever since I came to the US. I’m just a loud, talkative, emotional, confident, blunt and sarcastic Chinese girl… You don’t think that makes a “traditional Chinese girl”? Please keep that to yourself, as I can assure you that I’m as authentically “made in China,” as every plastic Christmas tree sold in the America…

However, this Thanksgiving, I gave in. I absolutely love this holiday, and everything about it. So cozy and so… American. Since turkey is not exactly in my forte, I decided to try pumpkin pies.

What, there’s no broken heart in this story? Don’t worry, just wait…

Heart broken by pie #1:

I followed Libby’s recipe faithfully and got all the ingredients. Easy enough, at least I thought so. I didn’t even taste it so that I wouldn’t ruin the “look”. I was so excited and took it to my best friend to taste. We met up at the NY Cares volunteer event, and I left the pie in the school gym while we painted the walls outside. After a whole day of painting, we were really looking forward to some tasty pumpkin pie! However, when we came back to the gym, the pie was nowhere to be found! It broke not one heart, but two!

Heart broken by pie #2:

The same weekend, I baked a second pie for a friend’s housewarming / birthday party. I showed up at the party, just to realize that half the room were wasted and the birthday boy was barely conscious and certainly didn’t recognize me. I think pizza would have been more appropriate food at that point. I tried a little piece and put it away in the fridge… Not quite the “let’s-all-sit-together-and-enjoy-the-pumpkin-pie” scene that I had imagined… Oh well.

Heart broken by pie #3:

For our office Thanksgiving potluck, I quickly forgot the pain and decided to bake another pumpkin pie. No pie thief, no drunkards, only great food from everyone in a beautifully decorated conference room. We are all good, right? Almost… On my way to work, the cover of the tin foil baking pan fell off in the bag, and the pie was crushed into, uh, like, a giant pumpkin taco! It was a true test of friendship at work though… A few of my colleagues ate it despite its gross look… I felt so loved :-). So, heart was broken, but subsequently patched up.

Heart… back together by pie #4!

Yes you are right – I’m loud, talkative, emotional, confident, blunt, sarcastic, and… stubborn! So I made my fourth pumpkin pie in two weeks at my housewarming party, and this time, finally, a golden, sweet (but not too sweet), soft and delicious pie made it to the dining table, and everything was exactly the way I had always dreamed how a great pumpkin pie should be consumed–warm, in a cozy room, with great friends and fun conversations…

How I love Thanksgiving…and pumpkin pie. The battle is lost… America, here I come!!!

Tear index: 2 (you cry when you see the places that you have so much beautiful memories of you two together)
Best remedy for: The first Thanksgiving that he’s not with you
Cook time: 1 hr; Level: Easy; Yield: 1 9-inch pie
How much he is worth: $15 (if you already have all the spices)

Created by: Libby’s Pumpkin; Link: http://allrecipes.com//Recipe/libbys-famous-pumpkin-pie/Detail.aspx


  • 1 (9 inch) unbaked deep dish pie crust
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
  • 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk


  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

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