Cinnamon Plumcot and Wild Blueberry Hand Pies

Often I find my winter-self thanking my summer-self - I thank myself for the sewing and the watering and the weeding. For the foraging and the harvesting and, most of all, for the preserving. The moment I open a fresh can of cinnamon plumcot preserves, I am instantly taken back to that warm summer day when I plucked a ripe plumcot from that beautifully gnarled tree and took a big juicy bite. And when I pop a tiny frozen wild blueberry into my mouth, I remember swimming all day at the Pisgah and picking wild blueberries and huckleberries near the waterside. Suddenly, summertime seams not-so-distant, even though I’m covered in 2 feet of snow and ice.

What You'll Need

For the Crust:

2 1/2 cups flour

1 teaspoon salt

3/4 cup unsalted butter, cold and cut into cubes

1/2 cup ice water

For the Filling:

1 cup cinnamon plumcot preserves, strained (or fresh plums or pluots, peeled and diced mixed with 1 tsp of cinnamon)

1 cup wild blueberries, fresh or thawed from frozen

juice of half lemon (omit if you are using plumcot preserves)

¼ cup brown sugar

3 tablespoons unbleached all purpose flour

1 egg for the wash

⅛ cup raw sugar

1. To make the crust, combine the flour and salt in a large bowl or in the bowl of a food processor. Pulse or stir a few times to ensure the salt and flour are combined. Next, scatter the butter pieces over the flour. If you’re using a food processor, pulse until the mixture resembles cornmeal. If you are doing this the old fashioned way, use two knives or a pastry cutter and “cut-in” the butter until the mixture resembles cornmeal. Next, pour the ice water over the flour mixture and toss with a fork until the dough comes together in one ball. Divide the dough in half, place in a tupperware container and refrigerate for at least one hour or up to overnight.
2. While the dough is resting, let’s make the filling. Combine the plumcots and blueberries and lemon juice (if you are using fresh plumcots, otherwise omit the lemon juice) in a large bowl and toss to combine. Sprinkle the brown sugar and flour on top and toss to coat the fruit. Set aside until you are ready to assemble your pies.
3. Next, in a small bowl, beat the egg with a fork until the yolk and white are thoroughly combined.
4. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
5. Now it’s time to assemble the pies. Remove the dough from the refrigerator and roll it out until it is about ¼” thick. Using a biscuit cutter, cookie cutter, or even the rim of a cup, press firmly into the dough and lift up the resulting shape. Be sure to make your cut-outs as close as possible. You only want to re-roll the dough one more time. If you roll out the dough more than twice, it will get gummy and the texture of your crust will suffer.
6. To assemble the pies, place one shape in front of you. Dollop about a tablespoon of the filling on the cut-out. Place another cut-out on top of the filling and using the tines of a fork, gently fresh around the edges to seal the pie and pierce the top of the pie with the fork. Using a pastry brush, brush the egg wash over top and sprinkle with raw sugar.
7. Place the pie on the prepared cookie sheet and repeat until you have used all your dough, or filling (whichever runs out first).
8. Bake the pies for 30 minutes until golden brown on top. Let cool for 10 minutes and serve with French Vanilla or Bourbon Butterscotch Ice Cream.

Yield: sixteen 3” pies

Lavender Souffle Pancakes with Persimmon and Plum Compote

This is the perfect morning breakfast for a sunny, autumn Sunday. These pancakes are light and airy (not to mention low in calories) and the persimmon and plum compote offers a seasonally sweet alternative to syrup. Try adding fresh blackberries to the mix. 

What You'll Need

For the Pancakes:
2 eggs, separated
3 teaspoons sugar
2 tablespoons butter
1 teaspoon dried lavender flowers
1 tablespoon flour
1/8 cup milk (I like to use Vanilla Almond milk)
1/4 teaspoon cream of tartar

For the Compote:
1 persimmon
1 plum
2 teaspoons turbinado (raw) sugar

1. Let's make the compote first. Peal the persimmon and the plum. Cut the plum in half and remove the pit. Chop the top off of the persimmon. Dice each fruit into small 1/4" cubes. Add the cubes and sugar to a small saucepot and heat over medium heat for about 2 to 3 minutes. Remove from the heat and place in a bowl. Set aside.
2. On to the pancakes. Add the butter and the lavender flowers in a microwave safe bowl and cook in the microwave until the butter is melted, just about 1 minute. Let the butter cool. Once cooled, strain out the lavender flowers.
3. Using an electric mixer, beat the egg yolks and 2 teaspoons of the sugar on medium high speed until they are light in color and thick.
4. Add the butter mixture and the flower to the egg yolks and continue to beat at medium high speed. Beat in the milk until all ingredients are fully incorporated. Set aside.
5. In a separate bowl with the egg whites, add the cream of tartar and the last teaspoon of sugar. Using and electric mixer, beat on medium high speed until stiff peaks form. (Note: if you are using the same electric mixer, be sure that the beaters are completely free of any egg yolk whatsoever. The presence of egg yolk will prevent your egg whites from fluffing)
6. Add 1/4 of the whites to the egg yolks and fold in, just to lighten the yolks. Once that is fully incorporated, add the rest of the egg whites and gently fold in. Be sure not to fold too rigorously else the batter will lose air and your pancakes will not puff when cooking.
7. Place a non-stick skillet over medium heat. Use either a light cooking spray or butter to grease the pan. Scoop out 1/4 cup full of batter onto the pan. Let cook until you see little bubbles appear in each pancake. Once the bubbles appear, flip the cake over to cook the other side. Remove the cake once each side is golden brown and the puffed sides are cooked through. 
8. Remove pancakes from heat and arrange on a plate. Serve with the Persimmon and Plum Compote. 

Serves 2