Posted by Epicurious on June 28, 2008 at 11:56:47:
America's Top Campfire Cook Shares Her Recipe for Blackberry Pies
by Megan O. Steintrager
06/27/08
People think you can't bake over a campfire," says Melissa Mullins. "You have to be a little creative." She must be right: Yesterday Mullins bested four other finalists from around the U.S. competing in New York City's Riverside Park to be named America's Best Campfire Chef in the third annual Campfire Classic cooking competition (sponsored by Redwood Creek Winery). Mullins, from New York, New York, claimed the $10,000 top prize and a donation of $5,000 to Appalachian National Scenic Trail to be made on her behalf. Her Blackberry Hand Pies with Jar-Whipped Lavender Cream trounced savory competitors, including Celebrate Life Zip Packs (made with walleye fish), Campfire Pizza, Elk Tenderloin Medallions, and Swordfish a Roux Turtle Packs (which won the people's choice award, voted for on Redwood Creek's Web site).
Mullins's empanada-like pies are baked over the campfire in mini-foil "ovens" that allow the air to circulate, helping the crust get crispy. She says shortening works better than butter for the great outdoors since it doesn't spoil and also aids in crisping the crust. Mullins first conceived the dish on a camping trip to Oregon but she says the pies can be cooked at home over a grill or even a gas stove (urban cooks might be even more resourceful than boy scouts).
RECIPE
Blackberry hand pies with jar-whipped lavender cream
This recipe, developed by Melissa Mullins of New York, N.Y., was the winning entry in the 2008 Redwood Creek Wines Campfire Classic cooking contest.
To make sure that all her ingredients stay fresh while cooking outdoors, Melissa always packs in plastic bags that stay sealed and makes sure to prep and measure out everything before hand so they can be easily transported.
Ingredients
2 pints fresh blackberries
Nutmeg
1/4 to 1/3 cup raw organic sugar
1/4 unbleached flour
For basic pie crust:
1 3/4 cups unbleached flour
1/4 cup Jungle brand shortening (available at Whole Foods)
1/4 cup ice cold water
For whipped cream:
Whipping cream
1 tablespoon lavender
1 heaping tablespoon honey
Non-stick spray
Materials:
Tinfoil
Ice water
A small cooler with ice
Reusable bag
Plastic wrap
A grill that can be placed over the embers
Tongs
Small sharp knife
Preparation
Preparation:
1. In August, blackberries are out with a vengeance, especially on the West coast. Many campsites boast clusters of the ripe berries, but if yours does not, local farmers markets are sure to have them.
2. Mix two pints of fresh blackberries with a generous pinch of cinnamon and nutmeg, 1/4 cup of unbleached flour, 1/4 cup of raw sugar (for camping purposes, 1/4 may be roughly measured using your palm. 1/4 cup=1 palm full of a medium sized hand)
3. Either prepare a basic pie crust before leaving home or purchase ready-made pie crust at your local grocery store -- both keep well if packed properly in a camp cooler
4. Break dough into six balls (if using homemade dough)
5. On a piece of sprayed tinfoil, flatten and roll out each dough ball (using the empty bottle of your last Redwood Creek® wine) into a circle about 5 inches in diameter
6. Spoon in filling, equal amounts into each flattened piece of dough. Fold over dough to create a half-moon shape. Pinch or roll edges firmly together.
7. Prepare a tinfoil shell for each handpie, generously spraying the foil with non-stick spray. Leave as much space as possible between the top foil and the top of the pie. This allows the pie to cook properly.
8. Place packets carefully onto campfire grill. Make use of grill areas where the flames have died down to create hot embers. Cook for about 35-45 minutes.
9. While waiting for the pies to cook, place whipping cream, a generous pinch of finger-ground lavender, and a tablespoon of warm honey in a jar. Tighten the lid and shake! After several minutes, the liquid will start to form into a soft whipped cream. Do not over shake, or you'll have lavender honey butter.
10. Take pies off fire. Allow them to sit for several minutes. Unwrap and serve with a dollop of lavender cream.
11. Pour a glass of Redwood Creek Pinot Noir and enjoy!
berry hand pies with jar-whipped lavender cream
Submitted by EpicuriousGuest1 | June 27, 2008