Jeweled Pie Recipes

JEWELLED MINCE PIES

Steps:

• Put flour, almonds, butter, orange zest and sugar in a food processor and whizz into crumbs. Add the egg yolk and a teaspoon of cold water and pulse to form a dough. Wrap in cling film and chill for 30 minutes.
• Preheat the oven to fan 180C/ conventional 200C/gas 6.Roll out the dough thinly and, with an 8-9cm plain cutter, stamp out 18 rounds - they need to be larger than the bun tin holes. Use to line one and a half 12-hole bun tins, pinching and fluting the dough edges above the level of the tins with your fingers.
• Put a heaped teaspoon of mincemeat in each case. Quickly knead the trimmings and roll out. Use a star cutter to make 18 stars.
• Put a star on top of each pie. Brush stars and pastry edges with egg white and dust lightly with caster sugar. (The pies can be frozen at this stage in the tins, then removed, packed into freezer bags and frozen for up to 3 months.) Bake the pies for 12-15 minutes (18-20 minutes from frozen) until the pastry is crisp and golden. Cool in the tins for 10 minutes before transferring to a wire rack. Dust with icing sugar before serving.

CROWN JEWEL GELATIN PIE

Steps:

• In a small bowl, dissolve raspberry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9x5-in. loaf pan coated with cooking spray. Repeat with lime and black cherry gelatin, using two more loaf pans. Refrigerate until firm, about 2 hours. Cut each into 1/2-in. cubes. , In a saucepan, combine the pineapple juice and sugar. Bring to a boil. Add strawberry gelatin and stir until dissolved. Add remaining cold water. Transfer to large bowl. Refrigerate until thickened but not firm, about 1-1/4 hours. , In a large bowl, beat cream until soft peaks form. Fold whipped cream into strawberry gelatin mixture. Gently stir in cubed gelatin. Spoon mixture into crust. Refrigerate until firm, about 2 hours.

JEWELED RICE

Steps:

• Preheat oven to 350°. Spread pistachios on a rimmed baking sheet and toast until just beginning to brown, about 4 minutes. Transfer to a plate, let cool, then coarsely chop. Spread almonds on the same baking sheet and toast until golden brown, 5-8 minutes; let cool. Set nuts aside.
• Place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Cook rice in a large pot of boiling salted water, stirring occasionally, until grains have lengthened but are still firm, 6-7 minutes; drain and rinse under cold water. Spread rice on another rimmed baking sheet; let cool.
• Meanwhile, using a vegetable peeler, remove zest from orange and thinly slice lengthwise (reserve flesh for another use). Bring sugar and 1 cup water to a boil in a medium saucepan, stirring to dissolve sugar. Add orange zest and carrots, reduce heat, and simmer, stirring occasionally, until carrots are tender, 15-20 minutes; drain and set aside (discard syrup).
• Combine barberries and raisins in a small bowl and cover with hot water; let soak 10 minutes. Drain and set aside. Place saffron in another small bowl and add 1/4 cup hot water; set aside.
• Heat butter and 1 tablespoon oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring often, until soft and beginning to brown, 8-10 minutes. Add cardamom, cumin, turmeric, and 1 tablespoon saffron mixture. Cook, stirring constantly, until fragrant, about 1 minute.
• Reduce heat to low, add barberries and raisins, and cook, stirring often, about 3 minutes. Stir in reserved nuts and orange zest and carrot mixture; season with salt. Set fruit and nut mixture aside.
• Heat remaining 3 tablespoons oil in a large wide heavy pot over medium heat. Add half of rice, spreading evenly; top with fruit and nut mixture, then remaining rice, spreading evenly. Using the end of a wooden spoon, poke 5-6 holes in rice all the way through to bottom of pot (to help release steam and help rice cook evenly).
• Drizzle remaining saffron mixture over rice. Place a clean kitchen towel over pot, cover with a tight-fitting lid, and secure loose edges of towel on top of lid, using a rubber band or masking tape.
• Cook until pot begins to steam, 5-8 minutes. Reduce heat to very low and cook, without stirring, until rice is tender and bottom layer of rice is browned and crisp, 30-40 minutes.
• Scoop rice into a wide serving bowl, breaking bottom crust into pieces.
• DO AHEAD: Fruit and nut mixture can be made 2 days ahead. Cover fruit and nut mixture and remaining saffron mixture separately and chill.

JEWELED PIE

Steps:

• 1. In small bowl toss together cookie crumbs, coconut and margarine or butter. Press onto bottom and sides of 9-inch pie plate. Bake at 350°F for 8 to 10 minutes or until set. Cool completely.2. In small mixing bowl beat cream cheese and honey on medium speed of electric mixer until fluffy. Carefully spread in crust. Arrange fruit on top.3. In small saucepan stir together sugar and cornstarch. Stir in apple juice. Cook and stir over medium heat until boiling and thickened. Cool slightly. Spoon over fruit. Refrigerate at least 2 hours.4. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

DAVID TANIS'S PERSIAN JEWELED RICE

Steps:

• Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
• Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
• Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice - you will need to rely on your nose to tell if the rice has browned.)
• Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
• Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
• To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.

JEWELLED RICE

Steps:

• Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.
• Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp - this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.
• To serve, remove whole spices if you like, and scatter the onions on top.

JEWELLED PORK & PISTACHIO PIE

Steps:

• Tip the bacon, pork and sausagemeat into a large bowl, then grate in the nutmeg and add the sage, cranberries, apricots, pistachios, ¼ tsp salt and a good grinding of black pepper. Mix to combine, then cover and keep chilled while you make the pastry.
• Tip the lard and butter into a small pan with 150ml water and bring to a simmer. Weigh the flour out in a heatproof bowl with ½ tsp salt. When the butter and lard have melted and the mixture is steaming, pour it over the flour and quickly mix to form a scraggy dough. Tip out onto a surface and knead briefly until smooth. Cut off a third, then wrap and set aside.
• Roll the remaining pastry out to the thickness of a £1 coin, then lift using a rolling pin and unroll into a deep 20cm loose-bottomed cake tin. Press the pastry into the edge and up the side - don't worry if it doesn't reach the top, just press into an even layer and ensure there are no holes.
• Spoon the filling into the pastry case and pack in with the back of the spoon to expel any air pockets. Mound it up in the centre to create a dome, leaving about 1cm of the pastry edge protruding.
• Roll out the reserved pastry to the same thickness as before, then use a plate as a template to cut out a 20cm circle. You can either top the pie with the pastry lid as it is, or create a lattice effect. To do this, you will need to use a lattice cutter or ruler and knife. Hold the ruler over the pastry circle and, starting from the left or right side, cut 1cm vertical lines in the pastry going from top to bottom, leaving 1cm gaps between the incisions. After completing one line of cuts, move the ruler ½cm to the side and make another line of cuts. Continue all the way along the pastry. Gently tease the holes open with your fingers to create a webbed lattice effect, then use the same 20cm template to retrim the lid. Carefully lift it over the pie, folding over the excess pastry and crimping all the way around the edge to seal. Brush the pastry with some of the beaten egg. Re-roll any offcuts and use to decorate the pie, if you like (we cut out star shapes). Stick these on and brush with more beaten egg. Will keep covered, uncooked, in the fridge for up to 24 hrs.
• Heat the oven to 180C/160C fan/gas 4. Bake for 2 hrs until the pastry is deep golden brown. If you have a food thermometer, the internal temperature should reach 70C. Leave to cool completely in the tin, then chill for at least 4 hrs before serving. Will keep covered in the fridge for up to five days.

JEWELED FRUITCAKE

Steps:

• Heat oven to 300°F. Line loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with aluminum foil; grease foil. Mix all the ingredients except corn syurp. Spread in pan.
• Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with aluminum foil for last 30 minutes of baking to prevent excessive browning.
• Remove fruitcake from pan (with foil) to wire rack. For a glossy top, immediately brush with corn syrup. Cool completely before cutting, about 24 hours. Wrap tightly and store in refrigerator no longer than 2 months.

CROWN JEWEL DESSERT

Steps:

• prepare the three flavors of gelatin separately, using l cup boiling water and 1/2 cup cold water for each.
• Pour each flavor into an 8 inch square pan.
• Chill until firm or overnight.
• Then combine the lemon gelatin, sugar and remaining l cup boiling water; stir until gelatin and sugar are dissolved.
• Stir in pineapple juice.
• Chill until slightly thickened (about l hr. l5 minutes.) Meanwhile mix the crumbs and melted butter; press into bottom of 9 inch spring form pan (I buy ready made graham crusts).
• Cut the firm gelatins into 1/2 inch cubes.
• Then prepare whipped topping mix as directed on package,blend with lemon gelatin.
• Fold in gelatin cubes.
• Pour into pan.
• Chill at least 5 hours or overnight.
• If desired, spread additional prepared whipped topping or whipped cream on top and sides.
• (This makes two if you use store bought crusts).
• ---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese for the whipped topping.