PERFECT PARTY PIE
This is the perfect centerpiece pie for any occasion, filled with three quick and easy, flavor-packed layers.
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- For layer 1: In a large frying pan, pan-fry the red onions in the olive oil for about 2 minutes to soften. Stir in the lentils, tamari (or soy sauce), balsamic vinegar and paprika. Cook for a couple more minutes to infuse flavors. Tip onto a plate and set aside.
- For layer 3: Using the same pan, add the olive oil with the spinach and garlic, cook for about 1 minute, season with the lemon juice and a pinch of salt. Turn off the heat and set aside.
- For assembly: Unroll 1 sheet of the pie dough onto a baking sheet, leaving the dough's parchment paper underneath. Cut away a 1-inch strip from the short side of the pastry sheet to use to make decoration for the top. Do the same with the second sheet of pastry and set the strips to one side.
- Spoon the lentil mixture onto the first pastry sheet, leaving a 1-inch gap around the edge (for sealing later).
- Now drain the jarred red peppers and lay them across to form the second layer.
- Spoon the spinach layer on top of the roasted red peppers, and spread it out evenly.
- Lay the second pie dough sheet over the top.
- Crimp in the edges together all the way around to seal.
- Cut leaf shapes from the strips of pastry with a knife.
- Cut a 1-inch slit in the middle of the pie and arrange the pastry leaves around it.
- Brush with the plant-based milk.
- Bake for 30 to 35 minutes until the dough is crisp and golden brown.
- Serve hot from the oven or at room temperature.
PERFECT PARTY CAKE
This is from Dorie Greenspan's book "Baking From My Home to Yours." I made this for a cooking group I used to be a part of and it's delicious! This can be stored in the refrigerator for two days, but tastes best at room temperature.
Provided by Scarlett516
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 16
Steps:
- For the cake:.
- Center a rack in the oven and preheat to 350°F Butter two 9" cake pans and line bottoms with parchment paper rounds. Place on baking sheet.
- Sift together the cake flour, baking powder, and salt.
- In a separate, medium-sized bowl, whisk together the egg whites and milk.
- In another bowl, whisk together the lemon zest and sugar until fragrant. Or, you may rub the lemon zest and sugar together until fragrant.
- Add the butter to the sugar and lemon zest mixture and beat at medium speed for three minutes or until butter and sugar are light.
- Incorporate the extract and 1/3 flour mixture.
- Beat in half the milk/egg mixture and beat in half of the remaining flour mixture.
- Add the rest of the milk/egg mixture, then add in the rest of the dry ingredients.
- Beat for at least two more minutes until all the ingredients are fully incorporated and the batter is well aerated.
- Divide the batter evenly between the two pans and smooth tops with a rubber spatula.
- Bake for 30-35 minutes until the cake is springy to the touch or a toothpick inserted comes out clean. Cook for about 5 minutes in the pan, then invert and cool on wire racks the rest of the way.
- For the buttercream:.
- Put the sugar and egg whites in a double boiler, or heatproof bowl over a pot of simmering water. Whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, or about 3 minutes. (Sugar will be dissolved and it will look like shiny marshmallow creme.).
- Remove the bowl from the heat.
- Beat with a whisk on medium speed for about 5 minutes. If using an electric mixer, switch to paddle attachment and add butter one stick at a time, beating until smooth. You will need to beat it for about 6-10 minutes after all the butter is incorporated. The mixture may separate, but keep beating, it will come back together.
- While still beating at medium speed, gradually add the lemon juice, then the vanilla (be sure each addition is incorporated before adding more).
- To store, press a piece of plastic over it.
- For the Assembly:.
- Using a bread knife, level the top of each cake, then cut horizontally into two layers.
- Lay down one layer of cake on a cake round. Spread 1/3 preserves, then 1/4 buttercream.
- Repeat layers 1-3 until last layer of cake, which is placed upside down.
- Cover the cake with the remaining buttercream, then coat with coconut.
Nutrition Facts : Calories 7959.8, Fat 430.9, SaturatedFat 283.2, Cholesterol 1006.6, Sodium 3303.4, Carbohydrate 979.7, Fiber 14.6, Sugar 684.6, Protein 72.8
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