Heroes-feasting - Hello Bonjour

this world is so sick and twisted. why do strawberries go out of season but my love for them doesn't

Heartlands Rose Apple and Blackberry Pie

“As the story goes, a hungry halfling returned from her hillside stroll with a heavy basket of crisp rose apples and plump blackberries. In typical indecisive halfling fashion, she couldn’t decide which to fill her pie with… so she chose both, and thus this legendary dessert was born.” - Heroes’ Feast, p. 139

As mentioned in a previous post, pie, the better version of cake, can take on many forms. With fall having wrapped up and given way to winter, it’s time to start scheduling Christmas parties and spending time with each other during the Holidays. So, why not dazzle partygoers by bringing in a slice (pun intended) of autumn with this apple and blackberry pie from Heroes’ Feast!

Although the original recipe is a little rough in construction, after some discussion for suggested changes, it holds together amazingly and makes sure that each bite, from the sweetness of the apples to the tartness of the blackberries, is worth the effort. This pie is also super great because it’s not overly sugary like most you’ll find at the store; using just enough while allowing the fruitiness of the filling to shine!

In this post, I’ll be breaking down the steps that were taken, for filling and crust, that help ensure that you end up with a stable pie instead of pie soup. In a rush? No worries, all changes are also summarized in the results section.

See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

Prep: 15 mins*               Cook: 5 hours**               Overall: 5 hours 15 mins

* Can take longer if making your own crust.

** Can vary based on your experience making pie, this is the high-end estimate with plenty of leeway time. To save time on the day of, make the apples and pie crust a day ahead and store them in the fridge. If not possible, try to make the pie crust a day ahead and cook the apples while the crust chills in the fridge in the pie plate (see recipe steps).

Ingredients*:

⅔ cup + 1 tbsp. (155 g) sugar

½ tsp. (3 g) cinnamon

3 tbsp. + 2 tsp. (23 g + 5 g) cornstarch**

kosher salt

3 ½ pounds (1,575 g) [about 6] baking apples, peeled, quartered, cored, and cut lengthwise into ¼-inch slices***

Pastry for 2 double-crust pies

12 ounces (340 g) blackberries, rinsed

1 tbsp. (5 ml) fresh lemon juice

1 ½ tbsp. (21 g) unsalted butter, cut into pieces

1 egg

Lightly sweetened whipped cream for serving (optional)

* Makes one 9-inch deep-dish pie. Here’s the pie dish I use.

** Because there’s a lot of liquid in the filling, I took A Finnicky Guide’s suggestion and added a little more cornstarch. I split the extra 2 tsps. (5 g) between the apples and blackberries.

*** For pies, you need to be careful with the apples you select. When choosing your apples, especially for a liquidy pie, it’s important to consider the amount of pectin (a natural “glue”) present in the apple. For the reasons listed in the linked article, I chose Granny Smith apples instead of those listed in Heroes’ Feast.

The first change to make is with how the apple filling is prepared. Cooking the apples on the stove, instead of in the microwave, will allow the juices released from the apples to have a caramel-like consistency instead of staying super watery. I adapted the method from King Arthur.

First, in a large pot, whisk together 1⁄3 cup of the sugar, the cinnamon, 1 tbsp. + 1 tsp. cornstarch, and ¼ tsp. salt. Add the apples and gently mix to combine.

Turn the heat to medium-low and allow the apples to warm up, about 10 minutes, stirring occasionally. Then, allow them to cook for an additional 10 minutes, stirring occasionally (top-left picture).

You’ll know they’re done when you can bend the slices without them breaking (top-right).

TIP: To get the apples all to a uniform size, I recommend using an apple corer. Here’s the one I use.

The second change to construction is with the pie crust. In order to prevent the liquid in the pie from infusing with the uncooked dough and turning it mushy, we’re going to firm up the bottom crust by blind-baking (partially cooking) it before adding the filling. To blind-bake, I’ve condensed the method from Sally’s Baking Addiction.

On a floured work surface, roll out the pie dough into a 12-inch (~30 cm) circle. Transfer it to a deep-dish pie plate and fit it in gently by lifting the edges of the dough as you gently press it into the bottom and sides of the pie dish. Leave ~1-inch overhang around the rim and trim the extra (picture 1) ). Do not dock (prick holes in) the bottom crust yet. Set it in the fridge to chill for 30 mins. Preheat the oven to 375℉ (190℃).

Next, crinkle up a piece of parchment paper large enough to cover the pie dough. Place it in the baking dish and weigh it down using ceramic pie beads, dried lentils, or dried beans. I used pinto beans. This will allow the crust to cook without bubbling at the bottom or shrinking too much away from the edges (picture 2) ).

Place the pie plate onto a baking sheet and put it in the preheated oven to cook for 15-16 minutes. Take it out and carefully remove the parchment paper with the weights. Dock the bottom crust with a fork and return it to the preheated oven, without the weights, until the crust begins to turn a golden brown, another 7-8 minutes. Remove again from oven and set aside (picture 3) ). Preheat the oven again - this time to 425℉ (218℃).

TIP: You can reuse your blind-baked beans/lentils for future pies! So feel free to store them in their own labeled container for use at another time.

While the bottom crust chills, whisk together ⅓ cup of the sugar, the remaining cornstarch, and a pinch of salt in a medium-sized bowl.

Add the blackberries and gently toss to coat. Then, add the lemon juice and gently fold until the sugar mixture is moistened and syrupy.

Since the blackberries will release their juice as they break down, to reduce the liquid content, remove 1 tbsp. of the syrup and discard.

For attaching the top crust to the partially-baked bottom crust, I followed Food52’s method.

To assemble the pie, start by spreading the blackberry mixture evenly over the bottom crust and scatter the butter pieces overtop (picture 1) ).

Strain the apples through a colander, catching the liquid in a bowl, and spoon them on top of the blackberries. Pour half of the reserved apple syrup over the apples (picture 2) - I added the apple syrup, I just took the picture too soon rip)

On a floured work surface, roll out dough into a 12-inch (~30 cm) circle and place it over the apple mixture. To seal the edges, start by folding the top crust under the overhanging bottom crust as much as possible without breaking the bottom crust. Then, use a fork to crimp the top and bottom layers together (picture 3) ).

Beat the egg with 1 tbsp. water and brush it over the top of the pie crust - including the edges. Sprinkle the remaining 1 tbsp. sugar evenly over the top. Place the pie into the oven preheated to 425℉ (218℃) (picture 4) ).

Bake the pie at 425℉ (218℃) until the top is light golden brown, about 25 minutes. Then adjust the heat to 375℉ (190℃), rotate the baking sheet 180 degrees, and continue baking until the crust is golden brown 25 to 30 minutes.

NOTE: I found my crust turned golden brown after 25 mins at 425℉ (218℃). I still adjusted the heat to 375℉ (190℃) and let it cook for the remaining time. However, I kept an eye on it to make sure it didn’t burn (it didn’t).

Remove pie from oven and baking sheet and allow to cool to room temperature on a wire rack, about 2 hours.

From the pictures above, you can see how changing up the steps in the construction helped with the structural integrity of the pie:

Using extra cornstarch allowed both fillings to thicken more while cooking, helping to create a distinct layer for the blackberry mixture (top-right);

Using Granny Smith apples allowed for the extra pectin in the apples to thicken the liquid on the stove and keep additional juices trapped inside the slices as they baked in the oven (also keeping the apples from drying out in the oven);

Cooking the apples on the stove gave the apple syrup a more caramel-consistency instead of staying watery;

Not only did blind-baking the bottom crust keep the vast majority of the liquid inside the pie as it cooked (top-left), but having an extra-crispy bottom crust allowed any pie kept as leftovers to have a distinct bottom crust instead of it becoming soggy;

Removing a little bit of the syrup from the blackberry mixture allowed the blackberry syrup to become less soupy and thicken into its own distinct layer (top-right).

Tl;dr: to recap what improved the construction of the pie:

Use a little extra cornstarch. Not much, just an extra tsp. (3 g) per filling will do.

Choose the right apples for the job. You want to make sure the ones you choose have enough pectin to keep in most of their juices. Solution: use Granny Smith.

Cook the apples on the stovetop. Using the stovetop allows for the juices released from the apples to have a caramel consistency instead of staying watery.

Blind bake the bottom crust. To keep the liquids from infusing with the bottom crust, partially bake the bottom crust using the listed method.

Remove 1 tbsp. of liquid from the blackberries. They have plenty of liquids to start and will produce more when they start to break down.

Overall, I would give this pie a 5/5 after the modifications to construction. The sweetness from the apples and the tartness from the blackberries really work to bring this together in the best way.

As mentioned in the intro, I really appreciate the fact that there is very little sugar added. Not only does it let the filling stand out on it’s own, but it also makes the pie enjoyable to those who don’t have as much of a sweet tooth.

Adult life tip.

Do not buy a cabbage unless you have one of the following:

1. A recipe that uses a whole cabbage

2. 200 recipes that use some cabbage

3. A desire to waste an entire half cabbage

I’m sorry. We tried to make your boyfriend in a poll, and he’s 84% vanilla extract now. Yeah. I’m sorry. He’ll smell really good if you bake him, though!

At this point half the reason I still put up with TiKTok is the insane bakers and cooks. I mean LOOK AT THIS.

Yellow Yaks: Oat-Fudge Bars

Did you know? In MCC 22, the Yellow Yaks were nicknamed The Golden Girls and were MCC’s first all-female team!

Welcome to the stage, the Yellow Yaks themed dessert: Oat-Fudge bars! 

I’ve had this idea knocking around in my head since last summer and now it’s done and I finally get to share it! This event is so much fun to watch and participate in as an audience member, so I really wanted to create something that everyone could enjoy!

Best of luck to the Yellow Yaks this MCC! Which team will you be rooting for?

And, of course, thank you Scott Smajor.

(Check out the recipe below and huge thanks to Garbange for fixing the lighting in the picture! Inspired by these.)

Keep reading

I love mangoes your honor

Bruschetta Grilled Cheese

You're welcome.

Welcome to the only recipe for grilled cheese ever. 

Don’t like tomatoes? Doesn’t matter. Get lost in the sauce of basil, garlic, balsamic vinegar, and cheese.

I don’t remember who thought of this first, me or my housemate, so I'm giving us shared credit for this invention. All I know is that we were hungry, had bruschetta mix left over from the night before, and are both apparently geniuses.

Now, enough talking, onto the recipe.

Prep time: 15 mins         Cook time: 15 mins*         Overall: 30 mins

* Can be longer based on if you want to marinate the mix or how many you want to make.

Ingredients:

1 dry pint (312 g) grape or cherry tomatoes, diced

4-5 fresh basil leaves, chopped

4-5 large cloves garlic, finely chopped

4 tbsp. (60 ml) balsamic vinegar*

Salt and pepper, to taste

Sourdough bread, sliced into sandwich slices**

Butter

Mozzarella or Swiss cheese slices

* Can vary based on how much dipping sauce you need.

** I used Vienna style sourdough bread for aesthetics but any style works for this as long as it's the thickness of a sandwich slice.

Add the diced tomato, basil, and garlic to a medium-sized mixing bowl (top-left).

Then, add the balsamic vinegar and salt and pepper to taste (top-right). 

NOTE: You’ll want to add more balsamic vinegar depending on how many sandwiches you’re making so that everyone has dipping sauce!

Mix everything together until all of the tomatoes have been coated in balsamic vinegar.

NOTE: You can totally eat this mix right away, but leaving it to marinate overnight gives extra depth to the flavour!

Heat a large, non-stick pan over medium heat. While it heats, butter two slices of the sourdough bread on one side.

Place one of the sourdough slices butter-side down in the pan once you can start to feel the heat radiating from the pan. Immediately add the cheese slices (top-left).

Add some of the bruschetta mixture on top of the cheese once you hear the butter start to sizzle (top-right). Make sure to leave as much liquid in the brushetta bowl as possible so it doesn’t make the bread too soggy!

NOTE: Definitely add the cheese before the mix. I’ve tried making this and adding the mix before the cheese and it just makes the bread soggy while you’re waiting for it to toast in the pan.

Add the top slice of bread butter-side out once you’ve added the bruschetta mix (top-left) and carefully flip the sandwich.

The structural integrity of these bad boys isn’t so great at this stage, so you’ll want to hold onto the top slice of bread until the last moment while you flip.

Repeat the flipping process until both sides are a nice golden brown (top-right).

TIP: To add some extra flavour to the bread, lightly drizzle both slices with some of the liquid from the bruschetta mix as they toast. Only do this once they’ve toasted for a bit on each side though or it’ll just make the bread soggy!

Now you’re ready to enjoy the best grilled cheese ever! Don’t forget the sauce!

As a side, I’ve found that carrots are a nice veggie snack to go with these since their sweetness compliments the sweetness from the tomatoes.

NOTE: I’ve found the bruschetta mix can be kept up to three days in a tupperware in the fridge before the flavour becomes just a little too overpowering.

Oh my god