Recipe Review

My chuck roast in the oven with potatoes and carrots recipe was a huge success—the meat was delicious, the vegetables were flavorful, and the broth was rich. Most of the flavor came from the Worcestershire sauce, the umami really bringing out the beefiness in a way that few other ingredients can. The potatoes actually soaked up some of the spices and liquid, giving them a stronger taste than you would expect. The braising liquid itself was super complex, tying everything together perfectly.

In addition to the flavor, the texture was fantastic as well. The meat was fall-apart tender—in fact, it was so tender, that I didn’t need a fork to cut it! The vegetables were fluffy on the inside and slightly crispy on the inside, the liquid was thickened from the potato starch and roast drippings, as well as from being condensed during cooking. If you like rich southern flavor, this recipe won’t disappoint!

Although this oven baked chuck roast recipe could definitely be a one-pan meal, I served this with some rice and bread to help soak up the leftover broth. Even if you don’t, I highly recommend spooning some of the braising liquid over the meat and vegetables when serving—it truly takes the flavor to another level.

Overall, this old-fashioned chuck roast in the oven with potatoes and carrots recipe was a big success. The only downside is that it does take some time—3 hours in the oven. However, this is mostly hands-off cooking, so you can do other things like laundry while it’s in the oven. This meal is easy enough for a normal Sunday dinner as well as special enough for a holiday like Christmas, Easter, or Mother’s Day, so you definitely need to give it a try!

Chuck Roast in the Oven with Potatoes and Carrots FAQs

Other Oven Roast Recipes to Try:

If you liked this beef recipes, here are some others you might be interested in:

Pot Roast in the Oven – See this same recipe applied to a smaller 2-3 pound roast.

Mississippi Pot Roast – Ranch dressing mix and pepperoncini pepper juice give this southern classic a lot of tang.

Beef Shanks in the Oven – My baked beef shanks recipe makes this tougher cut super tender and flavorful.

The post Chuck Roast in the Oven with Potatoes and Carrots appeared first on ParnellTheChef.

Recipe Review

I was very pleased with how my pear cobbler with canned pears recipe turned out—in fact, it far exceeded my expectations. The flavor of the fruit was perfectly balanced with the cinnamon, ginger, and other spices, the bit of lemon juice adding brightness and the brown sugar improving depth in just the right amounts. The crust was delicious as well, the slight butteriness and hint of vanilla balancing out the fruit-forwardness.

The texture was nice as well, the crust turning crispy golden brown on top while remaining soft and cake-like on the inside. Although most of the syrup was absorbed into the crust, just enough stayed liquid to make the filling juicy and moist. Combined with the pear slices themselves, this dessert was just as much about the texture contrasts as it was the flavor combinations.

But what most surprised me was how much it tasted like apple—if you served this without telling anyone what it was, the vast majority of people would think it was apple. Honestly, the only thing that really gave away that this was a pear cobbler and not an apple cobbler was the slightly grittier texture—it wasn’t bad or anything, just characteristic of pears.

Although this old-fashioned pear cobbler with canned pears was fantastic on its own, I also really enjoyed it with vanilla ice cream. I usually prefer to eat my baked goods room temperature, but if you’re going to serve this with ice cream, I recommend serving it still warm, maybe 15, 20, or up to 30 minutes after baking. I’m not quite sure why, but I think that most batter-style cobblers taste better when served warm on the same day you make them.

Overall, this southern pear cobbler with canned pears and self-rising flour was an absolute success that far, far exceeded my expectations. If you’re looking for dessert with fall flavors, or especially if you’ve got a craving for apple cobbler but don’t feel like peeling apples—then this recipe is for you!

Pear Cobbler with Canned Pears FAQs

Other Cobbler Recipes:

If you liked this dessert, be sure to take a look at related old-fashioned southern recipes:

Peach Cobbler with Canned Peaches – This batter-style cobbler is a southern classic and comes together quickly and easily.

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Recipe Review

I was very happy with how my Jiffy cornbread with creamed corn and sour cream turned out. Slightly sweet and extremely moist, it had great corn flavor and soft texture. It was also a bit sweeter than the standard recipe, so this would be great served with something a bit on the spicy side, like a pot of chili or beans. The only real downside is that if you’re looking for a recipe with a definitely “bread” texture, be aware that picking up a slice of this and eating it would likely be difficult since the moistness makes it prone to falling apart. However, it’s you’re OK with eating it with a fork or crumbling into a soup, almost like a casserole, you’ll love this.

Jiffy Cornbread with Creamed Corn FAQs

More Great Recipes

If you like old-fashioned southern flavor, check out these other great dishes:

Skillet Cornbread – Made from scratch in a cast-iron pan, it has a deliciously crispy crust.

3-Ingredient Fry Bread – Crispy on the outside and chew on the inside, it’s just like what you get at Native American pow-wows.

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Purple Hull Peas vs Black Eyed Peas

Purple hull peas, like black eyed peas, are a type of cow pea introduced to the southern United States by African slaves. They both have a light green or brown color, but the main difference is the color of the dot or “eye”: purple hull peas have a purple or purple-brown eye while black eyed peas have a dark brown eye.

Although the taste is similar as well, a SouthernLiving.com article on field peas states that purple hull peas are creamier and milder than black eyed peas. Unlike black eyed peas which are normally bought dried, purple hull peas are usually bought fresh in the summer. In fact, the town of Emmerson, Arkansas celebrates the Purple Hull Pea Festival in June.

Frozen Purple Hull Peas Recipe Ingredients

My frozen purple hull peas on the stove with ham recipe is to prepare because it has just a few ingredients:

Frozen Purple Hull Peas – 24 oz (2, 12 oz bags)

Ham Hock – 3/4 lb

Extra Ham – 1/2 lb (about 1 1/3 cups)

Vegetable Stock – about 3 cups

Onion – about 1/2 lb, chopped

Garlic – about 5 cloves, chopped

Onion Soup Mix – 1 oz packet

Water – extra water as needed

Tools:

Large Pot – For cooking the peas on the stove.

Wooden Spoon – So you can stir the peas as they cook.

How to Cook Frozen Purple Hull Peas on the Stove

Learning how to make frozen purple hull peas on the stove is easy. Just follow the simple steps outlined below:

Make the Ham Hock Stock

I placed my 3/4 lb ham hock in a pot with my homemade vegetable stock and some extra water to just barely cover the hock. I then turned on the stove and brought the pot to a boil and boiled it on medium heat for 2 hours.

Add Chopped Onions and Garlic

I added the chopped garlic and onions to the broth–but not the frozen purple hull peas–and let them boil them on their own for 10 minutes to soften their bite.

Add the Frozen Purple Hull Peas

Once the pot came to a boil, I added the frozen purple hull peas. No need to thaw–just dump them directly from the bag into the pot. You might want to dump them into a bowl and look for any small stones or dirt, but I didn’t.

Sprinkle in Onion Soup Mix

As in my Mississippi pot roast with potatoes and carrots recipe, onion soup mix is the secret ingredient in this dish. It adds a nice punch of sweet onion flavor that goes well in a lot of things–that’s why old-school southern cooks use it so much.

Cook the Frozen Hull Peas for 40 Minutes

Then, boil the purple hull peas on medium heat for 40 minutes. Although you could add the extra ham now, I waited because I didn’t want to run the risk of making the ham tough.

Pull Out the Ham Hock

I cooked the peas with the ham hock for 40 minutes, then I pull out the hock. I set it off to the side so it could cool down and be safe to handle in a few minutes.

Put in Extra Ham

After pulling out the ham hock, I added 1/2 pound of extra ham. I used leftover Christmas ham, but you could cut up a ham steak as well.

Cook the Frozen Purple Hull Peas on the Stove for 1 and 1/2 Hours

Once the extra ham was added, I continued cooking the peas for another hour and 30 minutes. I think this is the perfect cooking time for frozen purple hull peas: enough for them to get soft, but not falling apart.

Take the Meat Off the Ham Hock

After the ham hock had cooled down some, I pulled off the meat and added it to the pot. You could put the ham hock back in the pot, but I didn’t because I prefer not having large bits of fat in my peas.

As the Peas Boil, Make the Sides

As the purple hull peas cook, take some time to make the side dishes. Whether you’re serving cornbread or rice, start it about 30 minutes after adding the peas to the pot.

Serve

After cooking for almost 1.5 hours, the stove top frozen purple hull peas with ham hocks should be done. When they’re done, serve and enjoy!

Frozen Purple Hull Peas Recipe FAQ’s

Although learning how to make frozen purple hull peas on the stove is easy, here are answers to some frequently asked questions you may have:

How Long to Cook Frozen Purple Hull Peas

For purple hull peas that are soft but not mushy, cook them on the stove top on medium heat from 1 hour and 15 minutes to 1 hour 30 minutes. Less for fresh peas, more for frozen.

How Long Do Cooked Purple Hull Peas Keep?

If kept in the refrigerator in a covered container, cooked purple hull peas should keep for 2-3 days. After that, they will start getting mushy, ruining the creamy texture.

Should I Put Baking Soda in Frozen Purple Hull Peas?

Adding baking soda to frozen purple hull peas is optional. Some people say it enhances the flavor and reduces gas, as well as softens the peas and preserves the color. However, an OurEverydayLife.com article advises caution when adding baking soda to peas because it can make them too soft, borderline mushy.

To help minimize the negatives of baking soda, the article suggests adding it not to the pot of cooking beans on the stove but rather to the water you use to soak the peas overnight. Honestly, I didn’t add baking soda to my purple hull peas, and I didn’t feel like it was necessary.

If you want to add baking soda to this frozen purple hull peas recipe, I suggest a very small amount, just 1/8 teaspoon. That should be enough to help preserve the color without making them mushy.

Can You Cook Frozen Purple Hull Peas in an Instant Pot?

Yes! Cooking frozen purple hull peas in an instant pot is a lot faster than on the stove. According to the FoodandLifePath.com recipe, it only takes 12 minutes of cook time and 10 minutes to release the pressure!

Can You Make Frozen Purple Hull Peas in a Crockpot?

Yes! In fact, Gina of HomeAtCedarSpringsFarm.com has a delicious crockpot purple hull peas recipe that takes 5 hours on high or 6-8 on low. If you put everything in the crockpot before work and set it on low, you’ll have an old-fashioned meal ready and waiting for you after work.

Frozen Purple Hull Peas Recipe Variations

If you’re looking for ways to switch things up, possible variations include:

Smoked Turkey – If you don’t eat ham, try replacing the ham hock with about 3/4 lb of smoked turkey. You could use a leg or wing, but I prefer turkey wings since they have fewer small bones, in my opinion.

Bacon – Bacon makes almost everything better, so you might want to add some to these peas.

Okra – For something different, follow this AllRecipes.com version and add some okra at the end. Just be careful to not overcook the okra so it doesn’t get slimy.

More Stove Top Recipes

There’s nothing like making peas or beans the old-fashioned way. If you want to cook like grandma, try:

Pinto Beans on the Stove – This recipe has ham hock and extra ham, making it very filling and delicious.

How to Cook Navy Beans – Once again, ham hock and onion soup mix are the star ingredients.

Other Frozen Pea / Bean Recipes

Frozen peas / beans can give us a taste of summer quickly and easily at any time of the year, such as in:

Frozen Lima Beans – A spoonful of sugar is my secret ingredient in this old-fashioned southern recipe.

Ham Green Beans and Potatoes – Use either fresh or frozen string beans to make this one-pot meal.

Frozen Purple Hull Peas Recipe Directions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Frozen Purple Hull Peas Recipe appeared first on ParnellTheChef.

Can You Make Blackberry Cobbler Without the Seeds?

Yes! Although many southerners go blackberry picking in the summer to make cobbler, some people shy away from this traditional dessert, especially as they get older, because the seeds get stuck in their teeth. Some people with sensitive palates also claim that blackberry seeds make the cobbler filling bitter.

Thankfully, it’s possible to make blackberry cobbler without the seeds. By crushing the blackberries and then straining out the seeds with a fine-mesh sieve or strainer, you can use the juice to make to make the cobbler filling. Even though it’s a bit more work, it’s well worth it.

Why Add Pineapple to Seedless Blackberry Cobbler?

Even though I think you could make seedless blackberry cobbler with juice, I decided to add another fruit to the filling: pineapple. It might sound odd, but I wanted to give the filling more body with actual chunks of fruit, as in my peach cobbler with canned peaches recipe.

Do Blackberries and Pineapple Go Together?

Yes! Blackberries and pineapple are a good mix blended because they’re both sweet and tart, so the flavors play off of each other very well. In fact, if you do a quick Google search, you’ll see a ton of blackberry pineapple smoothie recipes, as well as a blackberry pineapple upside down cake. Since other people on the Internet are using the two fruits together, you know the combination has to be good!

Seedless Blackberry Cobbler Recipe Ingredients

My seedless blackberry cobbler recipe is easy because it only has a few ingredients:

Blackberries – 3 cups (24 oz) blackberries. I used frozen berries, but you can use fresh, too

Pineapple – 2 cups (16 oz) pineapple chunks. Once again, I used frozen, but you can use fresh.

White Sugar – 1/2 cup

Lemon Juice – 1 Tablespoon

Water – 1/2 cup. This water is for cooking the fruit. You will need more water for the cornstarch slurry.

Salt – 1/8 teaspoon

Pie Crusts – 2, 9-inch pie crust. Homemade or storebought is fine, whichever you prefer.

For the cornstarch slurry:

Cornstarch – 1 Tablespoons cornstarch

Water – 2 Tablespoons

Tools:

2 Large Bowls – For crushing the blackberries and then another for collecting the juice.

Fine-Mesh Strainer – For straining out the seeds from the crushed berries.

Hand Held Blender, Potato Masher, or Other Large Object – For crushing the blackberries.

Large Pot – Make sure the pot is large enough for boiling the blackberry juice and pineapple chunks.

Wooden Spoon – A wooden spoon is needed to help strain the berries and stir the fruit on the stove.

8×8 Casserole Dish – This recipe is enough for an 8×8 cobbler.

Can I Use Fresh Blackberries or Pineapple?

Yes! As in my other cobbler recipes, I used frozen fruit in this recipe because it makes everything easy: there’s no prep work, the quality is consistent, and I don’t have to worry about fruit that’s not at its best because it’s out of season (but I don’t think that’s as much of an issue with blackberries and pineapple).

However, juicing fresh blackberries might be harder since thawed fruit releases water / juice much more easily. Later in this article, I’ll address what to do if your fresh berries don’t seem very juicy.

How to Make Seedless Blackberry Cobbler

Learning how to make seedless blackberry cobbler is easy. All you have to do is follow the steps below:

How to Get Seeds Out of Blackberries for Cobbler?

After getting the ingredients together, the first step in the recipe is removing the seeds from the berries. This is how I recommend deseeding blackberries for cobbler without a food mill–just with simple, basic tools you probably already have in your kitchen:

1. Crush the Blackberries – First, you have to crush the berries to release the juice. Although you could use a different method, in the video I put the berries in a bowl and then used an immersion blender to crush the berries, releasing the juice, seeds, and pulp.
2. Place a Fine-Mesh Sieve / Strainer Over a Bowl – Then, put a fine-mesh sieve / strainer over a bowl. This is where you’ll strain out the seeds and collect the juice.
3. Pour Some of the Pureed Berries in the Sieve – Put some of the crushed berries in the strainer over the bowl. Be careful to not put too much berry puree in the sieve: I wouldn’t put more than 1/4 of the puree in the sieve at a time.
4. Push the Blackberry Puree Through the Sieve – Use a wooden spoon to push the berry puree through the fine mesh in order to extract as much juice as possible. Remember to scrape the bottom of the strainer to release the juice stuck on the underside.
5. Set the Strained Juice Aside – Once pushing the crushed berries through the sieve doesn’t release any more juice, set the juice aside.

Will a Fine-Mesh Sieve / Strainer Remove All the Seeds?

Maybe not. According to a Leaf.Tv article, a sieve will remove most of the seeds, but not all, so some of the smaller blackberry seeds may still find their way through the fine-mesh and into the juice.

However, when I personally made this recipe, I didn’t detect any seeds in the juice. Maybe I was just lucky, maybe my berries didn’t have any small seeds…but in spite of what the article says, I personally thought the fine-mesh strainer did an excellent job of deseeding the blackberry juice.

What If My Blackberries Don’t Give Off Much Juice?

If you start mashing your blackberries but they don’t give off much juice, here are two solutions:

1. Use Ripe Berries – It could be that your berries are underripe. When selecting blackberries to puree and then deseed, the Leaf.TV article already mentioned in this article recommends looking for berries that are a deep purple, with little to no red spots. Otherwise, they won’t be as juicy.
2. Try Frozen Blackberries – Although you can definitely make this recipe with fresh berries, you might want to try frozen. As I stated earlier, thawed fruit gives off juice more easily, so it’s probably going to be easier to juice thawed berries.
3. Boil the Blackberries – In Tracy of NestFullofNew.com’s recipe for blackberry cobbler with no seeds, she puts fresh blackberries in a pot, covers them with water, and then boils them for 20 minutes to bring out the juice, crushing them as they boil. Although this will work, the water might dilute the blackberry juice, so be sure to boil away as much of the water as you can.

When I made this recipe, 24 oz of blackberries made 1.5 cups of juice. If you’re a bit short, I would add water to make up the difference. However, if you’re off by more than 1/2 cup, I would strain more berries so you don’t dilute the flavor.

Once the juice is strained, set it off to the side so you can continue with the recipe.

Bring the Pineapple, Sugar, Lemon Juice, Salt, and Water to a Boil

With the deseeded blackberry juice off to the side, put the pineapple chunks, sugar, lemon juice, salt, and 1/2 cup water in a large pot and bring to a boil. I used high heat, but you can use medium, too.

As the pineapple comes to a boil, use your wooden spoon to break it into chunks. This will get easier as the pineapple cooks.

My pineapple came to a boil over high heat in about 5 minutes. If you start with fresh pineapple and not frozen, it will probably come to a boil in less time.

Add the Blackberry Juice

Once the pineapple chunks and sugar comes to a boil, pour in the blackberry juice. If you taste the mixture at this point and you think it needs a bit more sugar, you can add it now, but I would honestly wait until later in the recipe since the flavor will change as water evaporates out of the syrup.

Cook the Pineapple Chunks and Blackberry Juice, While Mashing

With the heat on medium, continue boiling the blackberry juice and pineapple chunks for 10 minutes, stirring and mashing with your wooden spoon. If some large chunks of pineapple are hard to break apart, do what I did in the video and fish them out, cut them with a knife, and then return them to the pot.

Add the Cornstarch Slurry

After boiling, mashing, and reducing the fruit for 10 minutes, it’s time to add the cornstarch slurry. Mix the 2 Tablespoons of cornstarch and 2 Tablespoons of water off to the side, then add the slurry to the fruit filling and stir. Although I didn’t mention it in the video, I turned off the heat before adding the slurry.

Although I turned off the heat before adding the slurry, it might be best not to do so. Cornstarch needs heat to activate its thickening power, so unless you add the slurry immediately after turning off the heat , the filling might not thicken. However, once the filling thickens, turn off the heat since overcooking cornstarch weakens its thickening ability.

As shown in the video, the soon-to-be seedless blackberry cobbler filling thickened up in about 15 seconds. Once you notice the filling as thickened, stop stirring and set the pot aside.

Parbake the Bottom Crust

Now that the seedless blackberry cobbler filling is off to the side, it’s time to start assembling the cobbler itself. First, take one of the 9-inch pie crusts and cut it to fit into an 8×8 baking dish. Next, use a fork to prick the bottom a few times, then bake the bottom crust at 350F, uncovered and empty, for 5 minutes.

By prebakng the bottom crust before pouring in the fruit filling, you’ll form a kind of seal that’ll help keep the bottom from getting soggy. For more detail, see the YouTube video linked at the end of this article.

After parbaking the bottom crust, set it aside so you can focus on prepping the top crust.

Cut a Square Out of the Top Crust

While you wait for the bottom crust to cool down, cut a large square in the top crust out of the center of the circular crust. Even though the square doesn’t have to be exactly 8x8in, make it will likely come out to roughly that if you start with a round 9-inch pie crust. You will cut the lattice top strips out of this square.

Add Pie Crust Dumplings to the Filling (If Using)

Although optional, I recommend adding dumplings, or small pieces of pie dough, to the fruit filling. As shown in my southern apple cobbler recipe, dumplings add more texture contrast and help thicken the filling–if you like old-fashioned things, you’ll want to add dumplings to your seedless blackberry cobbler.

After cutting a large square in the center of the second 9-inch pie crust, cut some of the excess crust into small pieces and simply drop them right into the blackberry filling. I didn’t use all of the excess pie dough–probably just 1/4 cup–since I didn’t want too much of a good thing.

In the video, I added the dumplings after pouring the filling into the bottom crust, but I usually suggest adding the dumplings while the filling is still in the pot. Honestly, there’s some flexibility with this.

Pour Filling into the Bottom Crust

Whether or not you decide to add dumplings to the filling, once the parbaked crust has cooled down enough for you to be able to handle the casserole dish, pour the seedless blackberry and pineapple filling into the dish. Use a smooth to distribute the blackberry juice and pineapple chunks evenly.

If you decide you want to add dumplings at this point, you can do what I did in the video and add them to the filling now as well. This seedless blackberry cobbler recipe is easy, so some steps are flexible.

Cut Pie Crust Strips for the Lattice Top

Next, cut pie crust strips out of the large square you cut out earlier. Although you can cut as many or as few strips as you want, in the video I cut out 7 strips about 1/2 to 1-inch wide. Wider strips are easier to work with, so I wouldn’t cut many strips thinner than 1/2 inch.

Lay On The Lattice Top

Make the top of the seedless blackberry cobbler by laying the strips on top of the filling. Start by laying vertical strips, then horizontal strips. I didn’t interweave the strips, but you can if you want–but honestly, with such a juicy filling, I think it would be difficult.

Sprinkle on Extra Sugar

Although you don’t have to do this step, I strongly suggest sprinkling the top of the cobbler with 1 Tablespoon of white sugar and 1 Tablespoon of light brown sugar. This will add both extra sweetness and crunch.

While I tried to focus on putting the sugar on the pie crust, it’s OK if some falls into the blackberry filling. Like I said, this homemade cobbler is easy and forgiving.

Bake the Cobbler

Once fully assembled, bake the seedless blackberry cobbler at 350F, uncovered, for 45 minutes.

Serve

After giving the cobbler some time to cool down, slice, serve, and enjoy!

Seedless Blackberry Cobbler Recipe FAQ’s

How Many Servings Does this Recipe Make?

Even though it depends on how big the portions are, this 8×8 seedless blackberry cobbler should give you 9 good-sized portions. These portions are enough to be satisfying after a normal meal or as an afternoon snack with coffee or tea.

What Can I Serve with Seedless Blackberry Cobbler?

Even though my seedless blackberry cobbler is perfectly delicious on its own, it’s also good with:

Vanilla Ice Cream – As with almost all other fruit pies and cobblers, this one is great with ice cream.

Whipped Cream – Skip the storebought stuff in a can and make your own homemade whipped cream–it’s easier than you think, and it tastes better than you could ever imagine.

Cool Whip – If you prefer to taste of whipped topping, go for it!

How to Store Blackberry Cobbler Without Seeds

To make sure your cobbler stays good for as long as possible, it’s best kept in the refrigerator. I would store it uncovered so that you don’t trap in the moisture and make the crust soggy.

How Long Does Seedless Blackberry Cobbler Last?

If stored in the refrigerator properly, your seedless blackberry cobbler should last 2-3 days. After the 3rd day, the moisture in the filling and in the refrigerator air will start making the crust soggy.

What’s the Best Way to Mash Blackberries?

Although I used an immersion blender to crush the blackberries so I could strain out the juice, there are other ways, too:

Potato Masher – Although it will take some elbow grease, it will definitely work.

Large Glass / Jar – Squishing the berries with the bottom of a glass jar or glass would probably work, too.

Blender – A GrowGardener.com article suggests putting the blackberries in a large blender and then pulsing them until they’re totally mashed.

Can I Use a Juicer to Get the Seeds Out of the Blackberries?

Yes! Although I used a mesh strainer to deseed the blackberries for cobbler, you can definitely use a juicer. My only concern is that the juicer strainer may be “too good” and remove most of the pulp from the fruit. Thin juice is fine to drink, but it might make the cobbler filling too loose.

Can I Use a Food Mill to Deseed Blackberries for Cobbler?

Yes! While not specifically for cobbler, a PickYourOwn.org article contains a blackberry jam recipe that calls for using a food mill to get the seeds out of blackberries, so it can be done.

How Long Does Deseeding Blackberries for Cobbler Take?

If you use my immersion blender / mesh strainer method, I think you should allow 20-30 minutes from the time you start crushing the berries to the time when all the juice has been strained out of the pulp.

What Should I Do With the Leftover Blackberry Seeds and Pulp?

Although a Google search will being up various suggestions as to what to do with the leftover blackberry pulp, I’m not sure if there’s a good use since the pulp is so seedy. Food author Rachel Lambert suggests making fruit leather with leftover blackberry pulp, but like I said, I think it will be very seedy.

Since you wanted deseeded blackberries in the first place, I don’t think there’s much you can do with the seeds. Honestly, I think that composting them might be the best option for most people, unfortunately.

Do I Have to Add the Pineapple?

No, adding pineapple isn’t necessary. Like I said earlier, I wanted to add pineapple chunks to give the deseeded blackberry cobbler filling more body: I thought that without actual chunks of fruit, as in peach or apple cobbler, the filling would seem like it was “missing something.”

However, if you want a pure blackberry filling, that’s certainly an option as well. The filling won’t be as thick, so your cobbler won’t be as big, and you might want to add the sugar a little at a time so you can adjust to taste, but other than that, you probably won’t have to make too many changes to the recipe.

Can I Use Storebought Blackberry Juice?

Yes, but I wouldn’t. Although storebought blackberry juice could be used to make the filling–especially with the addition of pineapple chunks–I’d be concerned about the lack of pulp in storebought juice.

Even though a mesh sieve is good for straining out blackberry seeds, it lets some of the pulp through, which is actually a good thing. The pulp-filled juice gives the filling thickness and body: if the storebought juice is made with commercial juicers that are “too good” at removing pulp, the juice might be too thin.

Can I Make this into a Double Crust Cobbler?

Yes! You can make this seedless blackberry cobbler with a double crust, using a full top instead of a lattice. Since less of the filling is going to be exposed, less moisture will evaporate, so the filling may not be as thick unless you add a bit more cornstarch. But honestly, I think it would be fine with no changes.

Can I Use Canned Blackberries?

No. Even though it might be possible, I personally wouldn’t use canned blackberries. As discussed in my peach cobbler with canned peaches recipe, canned fruit is less flavorful than fresh or frozen, so if you do use canned blackberries, you’d have to add spices to enhance the flavor.

Additionally, my chef instincts tell me that the canned berries wouldn’t have as much juice inside them, so the “juice” in your cobbler would mostly be syrup from the can. Like I said, I wouldn’t use canned berries.

Can I Use Canned Pineapple?

You could, but I wouldn’t recommend it. As I explained in my pineapple pie recipe, fresh / frozen pineapple is incredibly more flavorful than canned. Even though using canned crushed or chunked pineapple would make this recipe easier, the resulting filling would have less flavor.

A Chef’s Review

I really liked this seedless blackberry cobbler recipe. Although I didn’t have a food mill or other fancy equipment, I was able to deseed the berries with just a fine mesh strainer. With no seeds to get stuck in my teeth or make the filling bitter, the berry flavor was incredibly strong and delicious.

The pineapple worked well, too. As expected, it added body to the filling, giving it the small chunks of fruit you’d expect in an old-fashioned fruit cobbler. And as predicted, the sweet and tart flavor profiles of blackberries and pineapples complemented each other very well.

The crust was perfectly golden brown, and the lattice top gave the cobbler an old-fashioned look that would make any old-school southern chef proud. I thought the sugar sprinkle was the perfect finishing touch, too.

Although this seedless blackberry cobbler was definitely a big success, I was a bit disappointed that the pineapple chunks didn’t absorb more of the blackberry flavor. Deseeding the blackberries is time-consuming, too. But considering how good this dessert was, these two critiques are fairly minor.

In short, if you like southern blackberry cobbler but you don’t eat it because the seeds get stuck in your teeth or you find the seeds bitter, this recipe is for you. And best of all, since this recipe can be made with either fresh or frozen fruit, you can enjoy this version of a southern summertime treat whenever you want.

Possible Changes to the Recipe

Even though I thought this cobbler turned out great, possible changes in the future include:

Light Brown Sugar in the Filling – Although this might negatively affect the color of the filling, it would add more depth of flavor.

Cinnamon or Nutmeg – I’m curious how 1/4 teaspoon of cinnamon or 1/8 of nutmeg would change things.

Seedless Blackberry Cobbler Recipe Variations

Possible variations to this recipe in the future include:

Just Juice for Filling – Although the cobbler wouldn’t have chunks of fruit, the flavor would be 100% blackberry.

Reduced Seed Cobbler – Instead of deseeding all the blackberries, mashing and straining 12 oz and leaving the other 12 oz whole might be interesting. In addition to being quicker to make, this version would have small chunks of fruit, too.

Cake Top Cobbler – Similar to my strawberry cobbler with frozen strawberries recipe, using a fluffy, cake-like top instead of pie crust would be a good way to switch things up with this cobbler.

More Blackberry Recipes

If you like blackberries as much as I do, here are some other recipes you should check out:

Southern Blackberry Cobbler – This traditional version has a lattice-top and pie crust dumplings.

3-Ingredient Blackberry Dump Cake – For beginner cooks who need to feed a crowd quickly and easily.

Other Cobbler Recipes

There’s nothing like a juicy, syrupy fruit filling and crispy, golden brown pie crust:

Peach Cobbler with Canned Peaches and Pie Crust – Using canned fruit makes this recipe easy.

Cherry Cobbler with Pie Crust – Made with frozen sour cherries, this is one you should try.

Seedless Blackberry Cobbler Recipe Instructions

YouTube Video

Be sure to watch my video tutorial, too:

The post Seedless Blackberry Cobbler appeared first on ParnellTheChef.

What Is Ham with Green Beans and Potatoes?

Ham with green beans and potatoes is an old-fashioned dish that’s made by boiling green beans with chunks of potatoes and ham on the stove. The result is a thick stew, similar to pinto beans with ham, that’s flavorful and filling. Although it’s great when served with cornbread, it can be a one-pot meal, too.

Is Ham, Green Beans and Potatoes PA Dutch?

Yes! Ham, green beans and potatoes is a classic PA dish. In fact, Lori Fogg of ACoalCrackerInTheKitche.com says that Pennsylvania Dutch green beans with potatoes and ham is a popular dish in the Pennsylvania Dutch and Coal Regions of eastern Pennsylvania. Since this dish is so versatile, she’s used everything from smoked ham hocks to leftover holiday ham to make it.

Ham with Green Beans and Potatoes on the Stove Ingredients

My ham with green beans and potatoes on the stove recipe is easy one-pot meal because it only has a few, simply ingredients:

Ham Meat – 1 cup, about 1/2 pound. I used shredded leftover ham, but cubed ham steak is OK, too.

Ham Hock – 3/4 lb. A little bit bigger or smaller is perfectly fine.

Green Beans – 2 lbs. I used frozen, but you can use fresh, too.

Potatoes – 1.5 lbs. I used a mix of red and yellow potatoes for the color.

Vegetable Stock – about 3 cups. I used homemade vegetable stock, but storebought is fine.

Onion – 1 medium onion, about 1/2 pound, chopped.

Garlic – 5 cloves, chopped.

Black Pepper – 1 teaspoon

Garlic Powder – 1 teaspoon

Onion Powder – 1 teaspoon

Optional Ingredients:

Onion Soup Mix – 1 oz packet. Onion soup mix is a secret ingredient in many southern recipes.

Sugar – 1 teaspoon. A bit of sugar helps to bring out the flavor.

Tools:

Large Pot – Make sure your pot is big enough for the green beans, potatoes, and ham. .

Wood Spoon – A big wooden spoon to stir the pot when it’s on the stove will come very handy.

How to Make Ham with Green Beans and Potatoes on the Stove

Learning how to make southern ham with green beans and potatoes is easy if you follow my instructions:

Make the Ham Hock Stock

The first step in my ham with green beans and potatoes recipe is making the ham hock stock. I made the stock by boiling a ham hock in homemade vegetable stock on medium heat for 2 hours, stirring the pot and flipping over the ham hock every once in a while to make sure it cooked evenly.

Add Chopped Garlic and Onion

Once the ham hock stock is done, it’s time to add chopped garlic and onion. Add the aromatic vegetables first so that they have time to lose their bite before adding the green beans.

Add the Frozen Green Beans

When the pot came to a boil again, I added the 2 lbs of frozen green beans.

Add the Spices (and Onion Soup Mix and Sugar, If Using)

After adding the green beans, I then added the black pepper, onion powder, and garlic powder. Although I didn’t add the onion soup mix and sugar at this point, you can add it now as well, if using.

Boil the Green Beans for 1 Hour

Once the green beans are in the pot, cook them for 1 hour on medium heat..

Cut the Potatoes into Chunks

As the 1 hour comes to an end, it’s a good time to start cutting the potatoes into 1/2-inch chunks. Although the chunks don’t all have to be the exact same size, you do want the chunks to be roughly the same size so they cook evenly.

Take the Ham Hock Out of the Pot (to Make Room for the Potatoes)

Before adding the potatoes to the green beans, take the ham hock out of the pot. This will not only make room for the potatoes but also give the ham hock time to cool down so you can cut off the meat.

Add the Potatoes and Cook for 30 Minutes

After the green beans have cooked on medium heat for 1 hour, add the chunks of potatoes to the pot and cook for 30 minutes on medium heat, stirring occasionally.

Add Ham / Cubed Ham Steak

Once the potatoes are in the pot, add the leftover ham shank or cubed ham steak to the pot.

Take the Meat Off the Ham Hocks and Add the Meat to the Pot

At this point, the ham hock should be cool enough to handle, so use a fork and knife to tear off the meat. Then, add the ham hock meat to the pot along with the other ham.

Serve

The potatoes should be done within 30 minutes. Once your ham with green beans and potatoes is done, it’s time to serve!

Ham with Green Beans and Potatoes Recipe FAQ’s

What Goes with Ham, Green Beans and Potatoes?

Although a large bowl of this is hearty and filling enough to be a one-pot meal, here are some sides that would go very well with this southern classic:

Skillet Cornbread – Crumbling some southern cornbread into your bowl is a good way to soak up the broth.

Biscuits – Biscuits make any meal more filling, and this dish is no exception.

Rice – Whether you make white or brown rice, it would definitely be a nice addition.

How Many Servings Does This Recipe Make?

Although it depends on the serving size, I think that this recipe would make 6-8 portions which, if served with a slice of cornbread or scoop of rice, would be enough for a full meal.

How to Store Ham with Green Beans and Potatoes?

Once the pot cools down to room temperature, store your ham with green beans and potatoes in the refrigerator, covered. If kept in the refrigerator, ham with green beans and potatoes should keep for 2-3 days. After that, it will start to lose flavor.

Can You Make Ham, Green Beans, and Potatoes in a Crock Pot?

Yes! You could definitely make this recipe in a crock pot. Since I don’t have my own recipe–yet–,this SavoryWithSoul.com crockpot green beans with ham and potatoes version is worth a look.

Can You Make Ham, Green Beans, and Potatoes in an Instant Pot?

Yes! Even though I’ve never made this dish in an instant pot, this FlavorMosaic.com instant pot recipe shows that it’s possible. If you make my recipe in an instant pot, let me know how it turns out!

Do You Have To Thaw the Green Beans First?

No. Since you’re going to cook the green beans on the stove, there’s no need to thaw them before adding them to the pot. All you have to do is open the bags and dump the green beans into the pot.

Can I Make This Recipe with Cubed Ham Steak?

Yes! If you don’t have leftover ham at home, you can definitely buy a ham steak and cut it into smaller pieces and use that.

How to Spice Up Ham, Green Beans, and Potatoes

Although the ham hock, onion soup mix, and spices gave the green beans plenty of flavor, there are a few things you can add if you want to take the flavor to the next level:

Crushed Red Pepper – Crushed red pepper is a lot more powerful than it looks, so be careful. I wouldn’t add more than 1/2 teaspoon to the pot.

Hot Sauce – Just like southern-style collard greens, a few dashes of hot sauce really make a bowl of green beans and ham come alive.

Ham with Green Beans and Potatoes Recipe Variations

If you liked this green beans with potatoes and ham recipe, you might like these other variations:

Cheesy Casserole – With a cheesy sauce and breadcrumb topping, this recipe by Lydia of ThriftyFrugalMom.com is full of flavor.

Smoked Turkey – You don’t like ham, smoked turkey is another good way to add smoky flavor. I recommend turkey wings or legs since they’re nice and meaty.

More Ham and Bean Recipes

If you’re craving southern-style ham and bean recipes on the stove, here are a few more you might like:

Pinto Beans and Ham – Once again, a combination of ham hock and leftover ham make this amazing.

Navy Beans and Ham – This recipe gives a somewhat bland bean a ton of flavor.

Other Frozen Bean Recipes

If you like using frozen beans, you’re going to want to try these other recipes, too:

Frozen Purple Hull Peas – This southern summertime classic can be made at any time of the year.

Lima Beans and Ham – Similar to this recipe, a bit of sugar is the secret ingredient.

Ham with Green Beans and Potatoes Recipe Directions

YouTube Video

Be sure to watch my YouTube video tutorial:

The post Ham with Green Beans and Potatoes appeared first on ParnellTheChef.

When Did People Start Putting Pineapple On Ham?

Although baked ham with pineapple for Easter, Christmas, Sunday dinner, and other occasions is common, the dish is fairly new. When canned pineapple became widely available in the late 1800’s and early 1900’s, it was still a bit exotic, so companies wanted to give consumers a reason to buy the product.

To promote the new product, companies advertised recipes with canned pineapple in magazines and printed recipe booklets. According to a TasteCooking.com article, a 1925 recipe booklet contained a recipe for baked ham with canned pineapple, giving us the classic dish we know today.

Why Put Pineapple On Ham?

Although the precooked, smoked ham used to make baked ham can technically be eaten straight out of the plastic package, people add pineapple to:

Tone down the salty, smoky flavor – Cured ham is very salty and smoky, and some people find it a bit too strong. However, adding sweet and tart pineapple is the perfect balance to the precooked ham.

Add sweetness without a sugary glaze – While the sweetness of a traditional brown sugar and honey glaze contrasts with the salty ham like pineapple does, the glaze can be too sweet for some people. But by using fruit, you can add sweetness without turning ham into dessert.

As you can see, putting pineapple on ham is the perfect way to balance out the smoky, salty flavors with sweetness and tartness.

Does Fresh Pineapple Make Ham Mushy?

Yes, fresh pineapple can make ham mushy if it touches the meat. Fresh pineapple contains an enzyme called bromelain that can make meat mushy.

In fact, a Fun107.com article links to a video that compares using fresh or canned pineapple on baked ham. The meat underneath the canned pineapple was fine, but the meat under the fresh pineapple was, in the words of the speaker, “meat play dough” because she was able to mash the ham between her fingers. Gross.

How I Used Fresh Pineapple without Making the Ham Mushy

When I made ham with pineapple and cherries, I used fresh pineapple, but my ham wasn’t mushy: that’s because:

The pineapple was on the skin, not the meat – The skin protected the meat underneath.

The contact area was minimal – I loosely attached the pineapple with toothpicks, so not much of the pineapple rings was actually touching the ham.

I didn’t use a spiral ham – I recommend using canned pineapple with spiral ham since the cuts expose the meat, making it easier for the pineapple rings and juice to come in contact with the meat.

As the ham bakes in the oven, the heat will neutralize the enzyme, so even if you baste the ham with the juice in the baking pan–which has some pineapple juice–it won’t make the ham mushy.

Why Put Cherries on Ham?

Decoration. Although the exact origin isn’t known, the tradition of putting maraschino cherries on ham, like pineapple, is probably the result of marketing efforts. A picture of baked ham with yellow pineapple rings looks great, but the addition of bright, red cherries makes the final presentation even more stunning, making customers even more curious about trying the ham with pineapple recipe.

Ham with Pineapple and Cherries Ingredients

My ham with pineapple and cherries recipe is super easy and delicious. To make it, you’ll need:

Smoked Ham – I used an 11-pound smoked ham shank.

Pineapple – 25 oz of pineapple rings (I used just over 700 grams). If using canned, I would buy 2 20 oz cans, just to make sure you have enough. If using canned, save 1/2 cup of the juice.

Maraschino Cherries – 1 10 oz can, drained, but be sure to save the juice.

Dark Brown Sugar – 1/2 cup. Although light brown sugar would be fine, dark has a greater depth of flavor that will help balance out the salty, smoky ham.

Yellow Mustard – About 2 Tablespoons (enough to spread on the outside of the ham).

Maraschino Cherry Juice – 1/2 cup. Use the juice drained from the maraschino cherry jar.

Pineapple Juice – 1/2 cup. I had some left over from another recipe, but if you use canned pineapple, drain the juice and use it.

Cloves – I used 5 whole cloves. If you don’t have whole cloves, I’d substitute 1/4 teaspoon ground cloves.

Cinnamon – 1/4 teaspoon

Ginger – 1/4 teaspoon

Nutmeg – 1/4 teaspoon

Tools:

In addition to the ingredients, things you’ll want to make sure you have to make this recipe include:

Baking Dish – I used a 9×13 casserole dish.

Toothpicks – To put the pineapple and cherries on the ham

Aluminum Foil – To cover the ham for part of the baking time

As you can see, this recipe is super easy! The most important thing is to not forget the toothpicks–those hold the pineapple and cherries in place on the ham.

Can I Use a Spiral Ham?

Yes, but use canned pineapple, not fresh. As stated above, the slits in a spiral ham leave the meat exposed, so if you use fresh pineapple, you run the risk of at least some of the ham turning mushy.

Can I Use Fresh Pineapple?

On the skin, yes–but not on the meat. If using fresh pineapple, be sure to place it on the skin so it doesn’t come in contact with the meat. That’s what I did, and no part of my ham was mushy–it turned out great!

Can I Use Fresh Cherries?

Yes, but maraschino cherries are better. Although I think that fresh, dark sweet cherries would go well with pineapple, I think maraschino cherries would hold up better to baking. Additionally, maraschino cherries are bright red, so the final presentation will be more eye-catching.

How to Cook Ham With Pineapple and Cherries

Learning how to cook ham with pineapple and cherries is easy. You just have to follow a few, simple steps:

Place the Ham in a Pan

The first step is placing the ham in a pan. Although most baked ham recipes suggest placing the ham on its side so the large flat side of meat facing out, I placed the large, flat side facing down. This not only helps keep the meat from drying out, but also helps protect it from the enzymes in fresh pineapple.

What Size Pan Should I Use?

I used a 9×13 glass casserole dish. Although you could use a disposable aluminum pan, I would recommend placing it on a cookie sheet or pizza pan to make it easier to put in and take out of the oven.

Spread Mustard on the Surface

Once the ham is situated in the pan, spread about 2 Tablespoons of yellow mustard on the skin. This mustard will act as a glue for the brown sugar, as well as provide tanginess to balance out the strong flavors of the smoked ham.

Spread Dark Brown Sugar on the Ham

Then, spread 1/2 cup of dark brown sugar on the skin. As stated above, the mustard will act as a glue to hold the sugar in place.

How to Decorate a Ham with Pineapple and Cherries

Now it’s time to put the fruit on the ham. This is how you decorate a ham with pineapple and cherries:

1. Piece each pineapple ring with a toothpick
2. Insert the toothpick into the ham so that the pineapple is rests on the surface, leaving enough room on the toothpick to place a cherry
3. Place a cherry on each toothpick
4. If you have more cherries than pineapple rings, put some cherries on toothpicks and push them into the ham.

As long as you don’t destroy the pineapple with the toothpick, it should stay in place when the ham bakes.

Mix the Juices and Spices and Pour into the Pan

Once the ham is decorated with pineapple and cherries, mix together the pineapple juice, cherry juice, and spices, including the whole cloves (if not using ground). Then, pour the juice into the bottom of the baking dish.

Cover the Ham with Foil and Bake

Before putting the ham in the oven, cover it loosely with foil, using the toothpicks to help hold it in place. You don’t need to make an airtight seal around the ham–just enough to trap in most of the steam.

Cook the Ham, Covered, Basting Every 30 Minutes (2.5 hours)

The first phase of cooking the ham is at 325F, covered, for 2.5 hours, basting every 30 minutes. Simply take the ham out of the oven and use a spoon to scoop up the liquid in the pan and pour it on the surface of the ham.

Then, Bake Uncovered (30 minutes).

After the first 2.5 hours, baste the ham one more time and then return it to the oven, uncovered, to crisp up the outside a bit.

Make the Pineapple Sauce While the Ham is in the Oven (Optional)

As the ham nears completion, you can use this time to make pineapple sauce for ham. Although it’s not required, I highly recommend it. I suggest starting the sauce at the beginning of the second phase of cooking so that it has time to cool down a bit before you serve the ham.

Once Done Baking, Save the Basting Liquid

After taking the ham out of the oven and letting it cool down a bit so it’s easier to handle, drain off the basting liquid in the bottom of the pan and set aside. This can be a nice sauce to drizzle over the ham meat when served.

Rest the Ham

Rest the ham, covered, outside of the oven for 15 minutes. This will allow the juices to redistribute themselves within the ham so that you don’t lose juiciness or flavor when you cut the meat.

Serve the Ham

The final step in cooking ham with pineapple and cherries in the oven is slicing it and serving. Remember to slice the ham against the grain to make sure it stays juicy and tender.

Chef’s Secret Tip for Serving Ham:

A bit of char really brings out the flavor, so try browning the ham slices in a bit of oil in a pan over medium to medium-high heat. You’ll be amazing by how much more flavorful the ham will be after it spends a few minutes per side in a hot pan–I HIGHLY recommend this, especially served with sauce!

Do You Bake A Ham Covered or Uncovered?

Covered for 2.5 hours, then uncovered for 30 minutes. By cooking the ham in two phases, I lock in the moisture and them crisp up the outside, giving the ham an amazing texture.

How Long to Cook Ham with Pineapple And Cherries?

For an 11-pound ham with pineapple and cherries, total cooking time is 3 hours. The 3 hours consists of 2 stages:

2.5 hours – Bake at 325F, covered, basting every 30 minutes

0.5 hours – Continue baking at 325F–but this time uncovered–for 30 more minutes to crisp up the outside a bit.

If your ham is a big bigger or smaller and you need to adjust the cooking time, follow the suggestions from a SouthernLiving.com article on baked ham cooking time and temperature:

5-7 lb Bone-In Ham – Cook at 325F for 22-25 minutes per pound.

10-14 lb Bone-In Ham – Cook at 325F for 18-20 minutes per pound.

Do You Need to Glaze a Ham?

No. Many recipes call for spreading a brown sugar, honey, and butter glaze on baked ham at the end, I don’t think it’s necessary. If you want to add sweetness but with far fewer calories, my recipe with pineapple and cherries, along with some pineapple sauce, would be a good alternative.

What Goes With Ham With Pineapple and Cherries?

Although a few slices of baked ham with pineapple and cherries would be centerpiece of any meal, know what side dishes to serve with the ham is very important. If you’re looking for ideas, try:

Southern Baked Mac and Cheese (no flour) – This side is always a crowd-pleaser. If you want something easy, try my recipe–you’ll love it!

Scalloped Potatoes – Cheese and potatoes go together very well.

Steamed Asparagus – If you’re making ham with pineapple and cherries for Easter, then fresh asparagus will be in season, and its crisp freshness would be the perfect addition to the meal.

Green Beans – This vegetable is another way to add green color and nice freshness to your meal.

What Kind of Sauce to Serve with Baked Ham and Pineapple with Cherries?

Although this ham is good on its own, I recommend serving it with a sauce, such as:

Pineapple Sauce for Ham – This amazingly sweet and tart sauce takes the flavors in this recipe to the next level.

Unsweetened Applesauce – Cool and refreshing, applesauce is the perfect companion to baked ham. Whether you use storebought or use my recipe to make your own–either way, it’s delicious!

Braising Liquid – With pineapple juice, cherry juice, spices, and infused with salty and smoky flavors from the ham, drizzling some of the braising liquid on the ham when serving is a good option, too.

How Long Does Baked Ham with Pineapple and Cherries Last?

Due to the amount of salt, baked ham with pineapple and cherries lasts quite a long time. If kept covered in the refrigerator, the meat should be good for 1-2 weeks, even if the fruit starts to get soggy after a few days.

Can You Freeze Leftover Ham?

Yes! To freeze leftover ham, simply slice it into portions, put them in plastic bags, and freeze. The ham should retain its quality in the freezer for 2-3 months.

A Chef’s Review

My ham with pineapple and cherries recipe was a big success. It had just the right amount of sweetness, tartness and spices to balance out the salty, smoky meat. This recipe shows that you can definitely balance out the flavor of cured ham without a sickeningly-sweet brown sugar glaze.

Although the ham is great on its own, I highly recommend not only browning the slices but also serving with a sauce. Pineapple sauce and applesauce are just two options, so feel free to experiment. If you’re looking for a new Christmas or Easter ham recipe that’s fruity and amazing and not overwhelmingly sweet, try this one!

Possible Changes to the Recipe

Although this recipe turned out well, I would like to experiment with a few things:

Canned Pineapple – Most baked ham and pineapple recipe calls for canned pineapple, so I’d like to see what difference it would make. I honestly don’t think it would make a big difference, but I’m still curious.

Fresh Cherries – Dark sweet cherries don’t have the bright red color that maraschino cherries do, but I think that they have a complex flavor that might work well in this recipe.

Honey Dijon Mustard – Using a different type of mustard would put a twist on this recipe, and I think that honey Dijon would be a good choice. I think that Argentinian Savora mustard would be delicious, too.

Brown the Ham Slices – As stated earlier, frying the ham slices in a bit of oil to give the meat a bit of color really brought out the flavor. I tried this with one of the last slices of ham, but I wish I would have discovered this sooner. It’s REALLY good!

Ham with Pineapple and Cherries Recipe Variations

Possible variations of this recipe include:

Brown Sugar Glaze – Even though my goal was to make a ham without a glaze so that it wouldn’t be sickeningly sweet, I’m curious how a glaze would taste on this.

Crockpot – Making this in a the crockpot would probably be less work than in the oven.

More Ham Recipes

If you have any leftover ham, you can use it to make a variety of dishes:

Navy Beans and Ham – Although these beans have a reputation for being bland, my recipe is delicious.

Pinto Beans and Ham – The smoky flavor combines perfectly with a slice of cornbread.

Lima Beans with Ham – Using frozen lima beans means you can make this at any time of the year.

Ham with Pineapple and Cherries Recipe Directions

YouTube:

Be sure to watch my YouTube video tutorial:

The post Ham with Pineapple and Cherries appeared first on ParnellTheChef.

What Is Lemon Custard Pie?

In short, my version of lemon custard pie is an old-fashioned egg custard pie, but with lemon juice and zest. Unlike cooking the filling and blind baking the crust for a lemon meringue pie, this pie is super easy: you simply mix together the ingredients for the filling, pour them into an unbaked crust, and then bake in the oven for 45 minutes.

Other versions of lemon custard pie, such as the one featured on SavorTheBest.com, are similar to lemon meringue pie, except that the filling contains dairy. First, the filling is cooked on the stove while the crust prebakes in the oven. Then, the filling is poured into the crust, and the whole pie is baked for additional time to set the filling.

Why My Lemon Custard Pie Recipe Is Easy

While I’m sure those versions are delicious, I think my lemon custard pie recipe is easier–and better–since there are fewer steps and no meringue. If you like down south egg custard pie but want something different–or more flavorful–then my pie is for you.

Lemon Custard Pie vs. Lemon Meringue Pie

As explained above, my lemon egg custard pie is different from lemon meringue pie. For anyone who is unfamiliar with lemon meringue pie, let’s go over the key differences:

The Filling – Lemon meringue pie filling consists of water, sugar, eggs, butter, lemon juice and zest, and cornstarch. The filling is cooked on the stove and then poured into the crust. However, my lemon custard pie filling includes milk and is simply mixed together and poured into the crust–no cooking involved.

The Crust – Since the filling is pre-cooked, almost all lemon meringue pie recipes call for blind baking the crust by first putting the crust into a pie dish, filling it with beans or pie weights, and then baking for about 20 minutes. But with my pie, you just pour the raw filling into a raw crust and then bake.

The Meringue – Made by whipping together egg whites and sugar, it helps to balance out the sweetness and tartness of the filling. However, many people are intimidated by making meringue–and many others simply don’t like it–so if that’s you, you’ll prefer my lemon custard pie.

The Flavor – Although lemon meringue pie has a lot of lemon flavor, most recipes call for less lemon juice than in lemon custard pie, reducing the bright flavor. Also, traditional lemon pie filling contains cornstarch, further clouding the flavor. My filling is thickened with eggs, so the lemon flavor is strong.

As you can see, lemon custard pie and lemon meringue pie are different. If you want a lemony dessert that’s easy-to-make and doesn’t have meringue, then my recipe is probably the better choice for you.

Lemon Custard Pie Ingredients

What’s great about my old-fashioned lemon custard pie recipe is that the filling has few ingredients:

Lemon Juice – 1/3 cup. In the video I say that I used somewhere between 1/4 and 1/3 cup, and that my original intention was to use 1/4 cup. Now that I’ve made this pie a few times, I recommend 1/3 cup.

Lemon Zest – 1 Tablespoon. You could substitute 1 teaspoon zest + 1 teaspoon extract.

3 Large Eggs – The whole egg (yolks and whites).

Evaporated Milk – 1 Cup, or 240g. You could also use regular whole milk, maybe 2%, 1%, but not skim.

Sugar – 1 Cup white sugar. As I measure, 210. Although you could use some brown sugar, your pie won’t turn out yellow.

Butter – 1 Tablespoon, melted. I always use unsalted, but salted is OK–just omit the pinch of salt.

Salt – 1/8 teaspoon. A pinch of salt brings out the flavor in almost all desserts, so don’t forget it.

9-inch Pie Crust – Since this recipe is easy, don’t worry about parbaking it: just pour the filling into the unbaked crust.

As you can see, the lemon custard pie filling recipe has very few ingredients. And since there’s no cooking the filling on the stove, it’s easy to make, too.

Can I Use a Graham Cracker Crust Instead?

Yes! Lemon custard pie with graham cracker crust would be delicious. Although you can always use storebought, I highly recommend using my graham cracker crust recipe: the extra cinnamon would go very well with the lemon in this pie.

How To Make Lemon Custard Pie

Learning how to make lemon custard pie is easy. You just have to follow a few, simple steps:

Prepare the Ingredients for the Filling

The first step is gathering the ingredients for the filling. I recommend setting out the eggs and evaporated milk on the counter about an hour ahead of time so they can come up to room temperature. Remember to zest the lemons, too.

Mix The Ingredients for the Filling

Like I said above, my lemon custard pie recipe is easy. To make the filling, put the ingredients into a bowl and mix them together. I used an electric hand mixer, stirring vigorously with a spoon or whisk is fine, too.

Some other lemon custard pie recipes recommend not letting the lemon juice sit in the milk for an extended period of time: they’re afraid that the dairy will curdle. This recipe moves pretty quickly, so I don’t think that’ll be a problem, but it’s something to keep in mind.

Just to be on the safe side, I would probably start preheating the oven to 350F just before starting the recipe.

How Long Should I Whip The Filling?

In the video I say to beat the ingredients together for 2-3 minutes. However, looking back, I only whipped it for 1 minutes–maybe even just 30 seconds. If using an electric mixer, you probably only need 30-60 seconds to combined the ingredients and whip in air, but if you’re mixing by hand, 2-3 minutes sounds about right.

You don’t have to whip the filling into oblivion–just mix until everything is combined and some air is whipped into the filling. That will help make the pie light and airy.

Pour the Filling into the Unbaked Pie Crust

Once the ingredients are mixed together and a bit of air is whipped into the custard, pour the filling into an unbaked pie shell. I recommend placing the pie plate on a cookie sheet–or in my case, a pizza pan–to make it easier to take the pie in and out of the oven.

Bake the Pie

Put the pie in the oven at 350F, uncovered, for 45 minutes.

Serve The Pie

Once the pie is done baking, let it cool for at least 1 hour, preferably 3-4, before serving. This pie has a wonderful lemon flavor with a hint of egg custard in the background. Since the filling has both milk and eggs, the sourness isn’t as strong as you would expect, so the flavor is quite pleasant.

How To Serve Lemon Custard Pie

Although my lemon custard pie is delicious plain, you can dress it up when serving with:

Whipped Cream – A touch of whipped cream is a great way to make any dessert look fancy. And in the case of this pie, it helps to cut through the sourness a bit. Since you’ll only need a little bit, read my article on how to make whipped cream with an immersion blender. It’s super quick and easy!

Meringue – Even though this recipe is attractive because you don’t have to make meringue, it can be a nice addition if you so choose. Just like with the classic lemon pie, the meringue cuts through the sweetness and sourness.

How Long To Bake Lemon Custard Pie?

As stated above, bake lemon custard pie at 350F, uncovered, for 45 minutes. Bake the pie until the filling sets: if you shake the baking sheet / pizza pan on which the pie sits, the filling should only slightly jiggle. If the custard moves significantly, it needs more time–maybe up to 50 minutes, depending on the oven.

Does Lemon Custard Pie Need To Be Refrigerated?

Yes. Lemon custard pie should be kept refrigerated. However, I don’t recommend recovering it with foil since that would trap in moisture and making the crust soggy fairly quickly.

To be honest, even though I recommend refrigerating the pie, I almost always keep my pies at room temperature, and I’ve never had an issue. They disappear in 24 hours, so they aren’t around for long…

How Long Does Lemon Custard Pie Keep?

2-3 days. If stored in the refrigerator, your lemon custard pie should keep for 2-3 days without losing quality. After 3 days, the crust will likely start to get soggy and the filling will start to lose flavor.

Can I Make The Pie Ahead of Time?

Yes! If you want to make this pie for Easter, Mother’s Day, Thanksgiving, or just because, you can definitely make it the night before or the morning of the day on which you want to serve it.

Can You Freeze Lemon Custard Pie?

No, unfortunately. Once the pie is baked, I think that freezing and then thawing it would make the filling watery and the crust soggy. If you want to freeze it, I recommend freezing it unbaked–but since the filling is so liquidy, that might prove to be a challenge.

Why Is My Custard Pie Runny?

You didn’t bake it long enough. Whether it’s a pumpkin, sweet potato, or lemon custard pie, a runny filling indicates that you didn’t bake it for long enough.

Why Is My Lemon Custard Pie Watery?

Too few eggs, or the eggs weren’t mixed in thoroughly. As described by Jessica of Fantabulosity.com in her egg custard pie article, the filling can be watery if there isn’t enough binding agent–eggs–or if the eggs are present in all of the custard.

So, make sure your eggs are blended in fully before pouring the filling into the pie crust. Although a bit of weeping (condensation on the bottom of the filling) is normal after a day or two, it shouldn’t be enough to make the crust soggy.

How To Keep the Crust From Getting Soggy?

Honestly, I don’t think a soggy bottom crust will be a problem with this recipe. However, if you want to be on the safe side, here are some steps you can take to guarantee that the bottom will stay crispy:

Parbake the crust – When I make peach pie with frozen peaches, or any other fruit pie, I poke a few holes in the bottom crust and then bake it–empty–for about 5 minutes. This gives the crust a head start and makes it better resistant to the liquid filling.

Brush the crust with egg white – Before pouring in the filling, brush the raw crust with a beaten egg white. This will help to form a seal, preventing the liquid filling from seeping into the crust and making it soggy.

With these tips, you make sure your bottom crust stays crispy and tasty!

Why Does My Custard Pie Taste Like Eggs?

You overcooked the pie. Although this pie is naturally going to have some egg flavor, it shouldn’t overpower the lemon. If it does, you probably baked the pie too long, turning the eggs in the filling into scrambled eggs. This is especially possible if the eggs aren’t blended into the filling fully.

A Chef’s Review

My lemon custard pie recipe was a huge success. It had plenty of lemon flavor but without all the acidity, and the soft and creamy filling made it delightful to eat. Because I used southern egg custard pie as the base, it felt old-fashioned yet different, perfect if you want something new but still familiar.

On top of the amazing flavor and beautiful appearance, it was also very easy to make. All I did was mix the filling, pour the custard into a raw pie crust, and then bake. If you want a lemony dessert that’s not super acidic, creamy, easy-to-make, and light on your stomach, this is it.

Possible Changes to the Recipe

Although my down south lemon custard pie recipe was very successful, some possible changes to the recipe include:

Brown Sugar – Even though brown sugar would ruin the beautiful yellow color of the filling, I think it would add a nice flavor dimension.

Meyer Lemons – Not quite as tart as normal lemons, using Meyer lemons to make the pie would be perfect for people who don’t like tart things.

Old-Fashioned Lemon Custard Pie Recipe Variations

Although I was very happy with how my lemon custard pie turned out, the recipes has some interesting variations:

Blueberry – I think that the addition of blueberries to the filling would be nice.

Graham Cracker Crust – As mentioned above, I think a graham cracker crust would be great with this pie. If it isn’t in the crust already, be sure to sprinkle in some cinnamon before adding the filling.

Sweetened Condensed Milk – I think you could replace the evaporated milk and sugar with a can of sweetened condensed milk. Since the filling would be thicker, you could probably use one less egg, too.

Impossible Lemon Custard Pie – Made by adding milk, eggs, sugar, and lemon juice to Bisquik mix, this pie separates into multiple layers as it baked.

Keto – For people who want to enjoy a pie but with less guilt, this would be a good option.

There are other variations, but this short list gives you an idea of what can be done with this recipe.

More Lemon Desserts

If you love lemon as much as I do, be sure to make my other lemon dessert recipes:

Lemon Dump Cake (3 Ingredients) – If you need an easy cobbler recipe to feed a crowd, this is it.

Lemon Blueberry Dump Cake with 3 Ingredients – Lemon both enhances and complements blueberry.

Argentinian Lemon Mustard Chicken – This recipe’s flavor combination is a good change-of-pace.

Lemon Custard Pie Recipe Directions

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Lemon Custard Pie Recipe appeared first on ParnellTheChef.

What Is Rendered Lard?

Rendered lard is semi-solid animal fat that has been separated from the meat and purified to remove impurities. If the beef, chicken, pork, or other fat is rendered properly, it has a pure white color, withstands high temperatures, and adds flakiness to baked goods, making it perfect for frying chicken, making pies, baking biscuits, and many other things common in southern kitchens.

Depending on the animal from which the fat comes, lard goes by different names. If cow fat is used, the lard is called tallow; if chicken or goose fat is used, it’s known as schmaltz. Since the rendered fat is known as lard when pork fat is used, it should be no surprise that pig fat is the most common.

Why Render Lard at Home?

While hard to find, lard is commercially available in many supermarkets. However, I highly recommend learning how to render lard on the stove at home for a number of reasons:

Real lard is hard to find – Most lard sold in grocery stores isn’t actually 100% pure lard; instead, it’s a combination of pork or beef lard with hydrogenated vegetable oil (shortening) to make it shelf-stable.

No trans fat – The addition of hydrogenated oil gives most storebought lard trans fats, chemically-altered fats that significantly increase our risk for heart disease. According to TexasRealFood.com, grocery store lard has bleaching agents, too. If you want old-fashioned lard, storebought isn’t what you want at all.

No waste – Although I’m going to teach you how to render lard from pork fat I bought from the butcher, I’ve also used this recipe to make lard from the fat on a baked ham shank. I don’t like to waste anything.

Preserving tradition – Making lard out of pork fat is a southern tradition that many people have lost. Why not try to keep the old fashioned recipe alive?

As you can see, learning how to make homemade lard is a good skill to have.

Why Render Lard On The Stove With Pork Fat?

As stated above, the most common type of lard is made from pork fat. This is because:

It’s traditional – Pork fat lard was very common in traditional southern cuisine because of the prevalence of pork in the culture. If you’re making southern style biscuits or old-fashioned fried chicken, it makes sense to use pork lard instead of beef tallow.

It’s easy to find – Like I said, I bought my pork fat from the butcher. Many small supermarkets sell packages of pork fat, but not beef or chicken fat, so if you want to make lard at home, going with pork fat will probably be the easiest in terms of sourcing the ingredients.

It has a neutral flavor – When done correctly and with the right type of fat (which I’ll address shortly), lard made from pork fat has a fairly neutral flavor that’s perfect for pie crust, biscuits, and other recipes.

Although I’ll be experimenting with other types of fat in the future–as well as other methods such as a crockpot–I think that showing how to render lard on the stove is a good place to start.

Wet Method vs Dry Method For Rendering Lard On The Stove

When rendering lard at home, there are two methods:

Wet Method for Rendering Lard

Bits of fat are boiling in a small amount of water. As the fat melts, the water evaporates, leaving liquid fat that can then be strained. Although stirring is required, you don’t have to stir as much as with the dry method. The resulting lard is white and neutral-flavored.

Dry Method for Making Lard

On the other hand, bits of fat are melted down with no other liquid. If done on the stove, this method involves more frequent stirring. The resulting fat is browner in color and has a more pronounced flavor.

In this recipe, I’m going to use the wet method because it requires less stirring and results in a purer product. However, if you use the dry method, let me know how it turns out.

What Type of Pork Fat to Use For Rendering Lard On The Stove?

Packages of pork fat at the supermarket are usually vaguely labeled as simply “pork fat.” However, there are 2 types of pork fat traditionally used for making lard:

Back Fat

Literally fat from the back of the pig. Since this is the largest source of fat on a pig, most pork lard is made from back fat. Although it is fairly neutral-flavored, it still has a hint of pork, so although it can be used in desserts, picky chefs prefer to use it in savory dishes like biscuits.

Leaf Fat

This fat is found mainly around the kidneys, but some is from around the loin as well (where bacon is cut). According to SoulyRested.com’s article Complete Guide to Pork Lard, leaf lard is highly coveted because its buttery soft texture, pure white color, and amazing neutral flavor make it ideal for pie crusts.

If you buy pork fat from the butcher or grocery store, my guess is that it’ll likely be back fat since that is the largest source of fat on a big. Even though back fat lard isn’t as pure as leaf lard, it’s still very, very good and most home cooks will find it acceptable.

How to Render Lard On The Stove (From Pork Fat) Ingredients

To make lard from pork fat on the stove top using the wet method, you only need 2 ingredients:

Pork Fat – I used a 1.7 lb package of pork fat from the butcher. For this recipe, I recommend using about 1.5 pounds, but a bit more or less should be fine.

Water – I planned on using 1/4 cup of water for the first round of rendering, so I kept an extra cup off to the side. The temperature of the water doesn’t matter – straight from the faucet is fine.

And you’ll also need a few tools:

Pot – For rendering lard on the stove, I recommend a heavy, thick-bottom pot.

Sharp Knife – Raw pork fat is actually fairly tough, so you need a sharp knife to cut through it.

Wooden Spoon – You’ll need to stir the pork fat as it melts down. Wood doesn’t conduct heat, so it’s a good option.

Strainer – To strain out the bits of meat, skin, and other impurities.

Paper Towels or Cheesecloth – I put paper towels in the strainer to catch the impurities.

Glass Bowl – You need a large glass bowl or other container to put under the strainer to catch the liquid fat.

Glass Jars – The melted fat will be hot, so I recommend pouring it into a glass jar. Depending on several factors, you may need up to 3 or 4, 16-oz glass jars.

As you can see, making lard on the stove is easy because you don’t need a lot of ingredients or tools.

Why Render Lard On Low Heat?

It’s best to render lard on low heat to get a high-quality final product. Lard rendered at a low temperature is whiter, has less odor, and a more neutral flavor, so you can use it in a variety of recipes. Although it’s time-consuming, making pork lard on the stove the right way is well worth it.

How To Render Lard On The Stove (From Pork Fat)

Learning how to render lard on the stove from pork fat is easy! All you have to do is follow a few steps:

Cut the Pork Fat into 1-Inch Chunks

The first step of making lard is cutting up the pork fat into smaller, 1-inch pieces. This will help it to melt faster and more evenly. This might actually be the most difficult part of the recipe since pork fat is tougher than you’d expect.

The easiest way to cut up the pork fat is to take a piece of fat and make a series of cuts in one direction, then go back the other direction, making a crisscross of cuts. Don’t worry if the pieces aren’t the same size: as long as they are roughly equal, that’s fine.

Freeze the Fat Before Cutting?

Some people say it’s easier to cut up the fat if it’s frozen. I haven’t tried that (I just take it out of the refrigerator), but it makes sense. I’ve also heard of people asking the butcher to grind up the fat, so that might be an option, too.

Place the Fat into a Pot with Water

Once the pork fat is cut into chunks, put it into a pot and add water. If you start with about 1.5 pounds of pork fat, I would add 1/4 water, just enough to keep the fat from burning.

But honestly, a bit more or less is OK–just as long as you adjust the cooking time accordingly. The timestamps I give in this recipe assume 1/4 cup, so I recommend that the first time you make this recipe.

Cook and Stir on Low Heat for 30 Minutes

Then, turn the heat onto low (I used gasmark 2/6), stirring almost constantly. In the video I said I stirred constantly, but honestly, if you step away for a few seconds, that should be fine.

The goal here is to stir the chunks of pork fat so that they heat up and melt as evenly as possible. As you render the lard, you should notice these changes at about these times:

10 Minutes – Starting to turn a bit gray.

20 Minutes – The fat is now totally gray.

30 Minutes – The pieces of fat are turning brown, they’re starting to shrivel, and they’re making a frying sound. These little brown pieces that don’t melt down are called lardons, and they’re using in French cooking–some people consider them a delicacy!

When You See Lardons Forming, It’s Done

At 30-minute mark, the water will have boiled off, leaving only melted fat and lardons that are starting to brown. Thus, when you start to see lardons forming, you are done rendering the pork fat into lard.

Some cooking blogs say that the rendered pork fat is done when the lardons float. If you make a bigger batch, you might even see the lardons floating in the melted fat, but since my recipe makes a small batch, there probably won’t be enough liquid fat for your lardons to float.

Strain the Rendered Pork Fat

Next, put a strainer with a paper towel or cheesecloth over a large glass pour. Pour the melted fat off the lardons and into the strainer. By doing this, you’ll remove any small bits of meat, skin, or other impurities that were in the fat chunks, leaving only pure, melted pork fat in the glass bowl: this is your future lard.

Pour Into a Glass Jar and Store in the Refrigerator

After straining off the impurities, the last step in learning how to render lard on the stove is pouring the liquid fat into a clean, glass jar. Although the liquid fat is clear, it will solidify and turn white as it cools.

Once the melted fat is in the jar, put on the top and left it cool down a bit on the counter for an hour or two. It should then be cool enough to place into the refrigerator.

Clean the Pot to Render More Lard

With the first batch of this recipe, you should be able to fill 16 oz jar with liquid lard (I the video, I had about 20 oz from the first batch, so I needed 2 jars). If you want more, wipe down and rinse out the pot, return the lardons to the pot, add another 1/4 cup of water, and repeat the recipe.

Repeat the Lard Recipe

By repeating the recipe, you can extract more lard from the lardons. In the video I repeated the process 3 times, each time extracting less lard. As you can see in the video, the lard from the third batch wasn’t as pure white when it cooled, but it was still perfectly useable.

You may be able to get 2 if not 3 batches out of your pork fat, depending how much is skin and meat. If a batch results in barely any melted fat, there isn’t any more fat to render out of the lardons.

How To Store Lard

Although many old-fashioned, southern cooks would store a jar of lard on the counter, it’s better to place it in the refrigerator. I prefer glass because it won’t melt when you pour in the clarified fat, but another type of container may work, too.

How Long Does Homemade Pork Lard Last In The Refrigerator?

According to a KitchenSanity.com article, home-rendered lard will keep up to one year in the refrigerator. If kept in a sealed glass jar on the countertop, your homemade lard should last for 4-6 months.

Can You Freeze Homemade Lard?

Yes! Once it cools down and forms a white solid, scoop it out and place into plastic bags. You can freeze these bags for up to one year.

Can I Render Lard On High Heat To Make The Recipe Go Faster?

No. Don’t render lard on high heat. Even though it will go faster, you’re more likely to accidentally burn the fat, giving the lard an off color, odd odor, and stronger flavor. Although this lard is fine to use, it isn’t ideal, especially if you want neutral-flavored lard that can used in a variety of recipes.

Can I Use the Dry Method for Rending Lard from Pork Fat?

Yes! Although you don’t have to add water to the pot, I suggest doing so because it makes it more difficult to burn the lardons and ruin your soon-to-be lard’s neutral flavor. However, if you want to snack on crispy lardons after making lard, I suggest the dry method.

How Many Renderings of Lard Can I Get From One Package of Pork Fat?

By repeating the recipe, you can extract more lard from the lardons. In the video I repeated the process 3 times, each time extracting less lard. As you can see in the video, the lard from the third batch wasn’t as pure white when it cooled, but it was still perfectly useable.

In short, you should expect to get 2-3 renderings from about 1.5 pounds of raw pork fat.

How Much Lard Does This Recipe Make?

With 1.5 pounds of pork fat, you should be able to fill 1, 16-oz jar all the way to the top–and maybe a bit in a second jar–with 1 rendering. With 2 or 3 renderings, you’ll be able to fill a second jar about 1/2 full.

So, in short, I would say about 24 oz of high-quality lard from 1.5 pounds of pork fat.

Help! There’s Liquid In The Jar of Lard. What Did I Do Wrong?

I made lard again recently with a little less than 1.5 pounds of lardons. The first batch made almost 1, 16-oz jar, and the second batch made about half that. Although the lard from both batches was white, the second batch had solidified lard on top of brown liquid.

This brown liquid meant that I didn’t boil out all the water from the lard during the second batch (I was in a hurry). If this happens to you, simply scoop out the white lard and place in another jar.

Can I Use Other Types of Pork Fat To Render Lard On The Stove?

Yes! Although I didn’t record a video, I once used fat from a ham with pineapple and cherries to make lard. I followed the exact same procedure: cut the fat into chunks, cooked it on low, then strained it.

The resulting lard was very good. It definitely had a smoky taste, so I wouldn’t recommend it for peach pie or blackberry cobbler crust, but for frying chicken or adding flavor to beans, it would definitely work.

Can I Make Lard From Pork Fat In The Crockpot?

Yes! Although I’ve never done it, there are many recipes on the Internet showing how to render lard in a crockpot. I will have to try that someday.

How Can I Use Pork Lard Made On The Stove?

Homemade pork lard is a very versatile ingredient. It can be used in a variety of recipes, such as:

Old-Fashioned Cornbread: Instead of putting oil in the cast iron skillet, a bit of pork lard will give your cornbread a great, old-fashioned southern taste that you’ll never forget.

Pie Crust – For a super flaky and delicious crust, use a combination of lard and butter.

Biscuits – Lard is a classic ingredient in southern biscuits.

Tortillas – For homemade white flour tortillas, nothing beats homemade lard.

A Chef’s Review

Overall, I was very happy with how my homemade pork lard on the stove top turned out. Its pure white color, fairly neutral flavor, and semi-solid texture as expected meant that I rendered the fat into lard properly. Although cutting the fat into chunks is the hardest part, it’s worth the effort to have old-fashioned lard without hydrogenated oils and the resulting trans fat.

If you want you’ve never made lard before, I highly suggest this recipe. Once you see how it tastes in a skillet cornbread or pie crust recipe, you’ll never go back to the storebought kind with hydrogenated oils and bleaching chemicals (which aren’t very good for you at all).

Possible Changes to My How to Render Lard on the Stove Recipe

Although I think that my method for making lard on the stove top was a success, possible changes include:

Dry Method – I’d like to dry the dry rendering method one day.

Crockpot – Using a crockpot would take longer, but it would eliminate the need to stand over the pot and stir so much.

Lard Recipe Variations

Now that my pork lard was successful, I want to try making:

Beef Tallow – I think beef-based lard would be great for making Argentinian empanadas.

Chicken Schmaltz – I wonder if I could make lard from the skin I peel off of chicken leg quarters?

Duck Fat – I hear that duck fat fries are awesome, haha

Other Stove Top Recipes

If you prefer to cook the old-fashioned way, here are some more stove top recipes you might enjoy:

How to Cook Navy Beans On The Stove

Pinto Beans and Ham on the Stove Top

Frozen Lima Beans and Ham on the Stove Top

How To Make Lard On the Stove From Pork Fat Directions

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post How to Render Lard On The Stove (From Pork Fat) appeared first on ParnellTheChef.

Can You Make Apple Pie With Applesauce?

Yes! Unlike traditional apple pie with its apple slices, sugar, and spices between two pie crusts, applesauce pie is made by mixing applesauce, sugar, eggs, butter, and spices to form a custard that’s then poured into a pie shell and baked. Although it sounds odd, it tastes amazing.

In fact, AnnArbor.com writer Mary Bilyeu states that she discovered a recipe for applesauce pie in an Amish cookbook entitled New Recipes From Quilt Country by Marcia Adams. She loved the “richness and spice” because the resulting flavor was “simultaneously unique and familiar.”

Although I came up with my applesauce pie independent of the cookbook, our recipes are similar, and also loved the unique, old-fashioned flavor. If you like desserts that taste like grandma (or great-grandma) would have made them, then this pie is for you.

Why Make Applesauce Pie?

Even if you already have a favorite apple pie recipe, this applesauce version is worth a try for a number of reasons:

It’s Easy

No Peeling – The worst part of making an apple pie is prepping the apples. But with this pie, all you have to do is open a jar of applesauce. Even if you make my microwave applesauce, you don’t have to peel with that recipe, either!

One Crust – Making homemade pie crust is time-consuming, and if you have to make a double-crust fruit pie, putting on the top crust can be nerve-wracking. But with this recipe, there’s only a bottom crust.

Any Time of the Year (With Canned or Storebought Applesauce) – If you use storebought or canned applesauce, you can make this apple pie at any time of the year: not just when apples are in season.

It’s Unique

Custardy Texture – When people think of a custard pie, they usually think of pumpkin, sweet potato, or even egg custard. The smooth, velvety filling is great when combined with a crispy pie crust.

Hint of Spice – Although normal apple pie has spices, the cinnamon and other flavors come through a bit stronger in this recipe. Honestly, the filling has the perfect combination of apple, butter, and spice flavors.

So, if you’re in the mood for apple pie but want to try something different, this recipe is for you.

What Type of Applesauce Should You Use?

I think this easy recipe is flexible, so multiple types of applesauce will work:

Microwave Applesauce

When I made the pie, I made a thick version of unsweetened microwave applesauce for the filling. Made with ripe golden delicious apples and fresh lemon juice, it’s full of apple flavor. And since it’s thicker than normal apple sauce, it’s perfect for pie filling.

Storebought Applesauce

When researching this recipe, I realized that other food bloggers used unsweetened storebought applesauce. Although it’s not quite as thick as my microwave applesauce, a bit of cornstarch or flour will thicken the applesauce filling.

Canned applesauce.

If you have your own homemade canned applesauce, you could use that, too. I saw some recipe videos on YouTube in which people used canned applesauce for the filling.

How To Thicken Applesauce For Pie Filling?

At this point you might be thinking that applesauce is too watery to use in a pie filling. Normally, you’re right, but the my applesauce pie recipe thickens the filling with multiple ingredients:

Sugar – Sugar absorbs some of the liquid, thickening the applesauce.

Butter – Butter is a saturated fat, so it’s solid at room temperature. After the pie bakes and then cools, the butter that’s mixed into the applesauce will help thicken the filling.

Eggs – Eggs are a binding agent in many recipes, especially custard pies. This recipe is no different.

And if you use storebought applesauce, or a homemade applesauce that’s thinner than my microwave version, you can add:

Cornstarch – I use cornstarch to thicken the fruit filling in my peach pie with frozen peaches recipe, as well as many other pie and cobbler recipes. A Tablespoon of cornstarch will help in this recipe, too.

Applesauce Pie Ingredients

This applesauce pie recipe has 2 parts: the custard filling and the crust. All you need is:

Applesauce – 1 cup of my thick microwave applesauce, storebought, or canned.

White Sugar – 1/2 cup (If your applesauce is sweetened, you may only have to add 1/4 cup, or depending on your tastes, you might even leave this out)

Light Brown Sugar – 1/2 cup (Even if your applesauce is sweetened, I still recommend adding at least 1/4 of light brown sugar since the molasses adds a distinct flavor)

Eggs – 2 large eggs help thicken the applesauce filling and hold it together

Lemon Juice – 1 Tablespoon tones down the sweetness and brings out the other flavors

Butter – Butter thickens the filling and adds richness–honestly, butter makes everything better, haha!

Spices – Cinnamon, ginger, and nutmeg come together to spice the filling perfectly

Salt – As with almost all dessert recipes, a bit of salt helps to bring out the flavors

*Cornstarch – 1 Tablespoon of cornstarch will help thicken storebought applesauce.

9-inch pie crust (one) – You only need one crust for this pie, so if you prefer to make your own crust, this recipe is half the work.

As you can see, this applesauce pie recipe is fairly basic. It’s incredible how a few fairly ordinary and unassuming ingredients can come together to make something so delicious.

How To Make Applesauce Pie

Like stated above, learning how to make applesauce pie is easy: you just have to follow a few directions:

Make the Homemade Applesauce (If Not Using Storebought)

If you want to follow the recipe exactly as I made it in the video, the first step is making the thick, rich homemade applesauce. You will need to make 2 batches. For more detailed instructions, see my unsweetened applesauce in the microwave recipe.

Step 1. Cut up apple chunks to get 3 cups – You’ll probably need to use 1 pound of whole apples. Simple cut around the core – WITHOUT peeling – into chunks that are more or less the same size.

Step 2. Add 1.5 Tablespoons lemon juice – This is to prevent browning and bring out the flavor.

Step 3. Cover with plastic wrap – Just enough to seal in the heat and moisture.

Step 4. Microwave – Cook on HIGH in 5-minute increments for a total of 15 minutes, stirring after each increment.

Step 5. Blend – Blend the cooked apples with an immersion blender to form a smooth paste.

Step 6. Make 2 batches – As stated above, you will probably need to make 2 batches to have 1 full cup of applesauce.

Although making your own applesauce for the pie filling is a bit more work, I highly recommend it since it will be a lot more flavorful than any storebought kind.

BTW: Be sure to let the applesauce cool down to about room temperature before adding the eggs: you don’t want to accidentally cook them.

Make the Applesauce Pie Filling

Once you have 1 cup of applesauce (whether microwave, storebought, or canned), it’s time to make the filling. Making the filling is really easy: all you have to do is combine the sugar, eggs, butter, spices, and salt (and cornstarch if using storebought apple sauce) and the mix them together.

How Much Sugar to Add to the Filling?

In total, I used 1/2 cup of white sugar and 1/2 cup of white sugar. However, in the video I started out with 1/3 cup of each and then tasted the filling. I felt it wasn’t quite sweet enough, so I added more.

If you’re making this applesauce pie for the first time (especially if using applesauce that already has some sugar in it), I recommend adding a bit less sugar (maybe 1/4 cup of each) and then taste the filling. As any chef will tell you, you can always add more later, but you can’t take way.

Don’t Accidentally Cook the Eggs

Although making the applesauce filling is really easy, the one thing you want to keep in mind is to not add the eggs to hot butter or applesauce. Otherwise, you’ll end up with scrambled eggs.

That’s why in the video I added the melted butter to the room temperature applesauce, then the sugar, spices, salt, and then finally the eggs. By combining the melted butter with the applesauce, sugar, and other ingredients, I lowered the temperature of the butter so I could add safely add the eggs.

Pour the Applesauce Filling into an Unbaked Pie Shell

Once the applesauce filling is made, simply pour it into an unbaked 9-inch pie shell. Use a spoon to distribute it evenly and smooth it out.

Bake

Bake the pie at 350F, uncovered, for 45 minutes.

Serve

After a few hours, the pie should be cool enough to serve.

How to Serve Applesauce Pie?

Honestly, I think that my old-fashioned applesauce pie is best on its own. However, if you want, you can add:

Ice Cream – Apple pie with vanilla ice cream is a classic combination.

Whipped Cream – Whipped cream / Cool Whip is commonly put on custard-style pies such as pumpkin, so you might like it on this pie, too.

How Long to Bake Applesauce Pie?

As stated above, I baked the pie at 350F, uncovered, for 45 minutes. I recommend placing it on a baking sheet or pizza pan: it’ll be a lot easier to take in and out of the oven.

Can I Use Regular Applesauce (Not Unsweetened)?

Yes! As stated in the ingredients sections, you can use sweetened applesauce to make this pie–just use less sugar. Honestly, you’ll have to be the judge in terms of how much sugar you put in the pie.

My guess is that you might only need 1/4 cup of white sugar, possibly less–or even none. However, recommend adding the 1/2 cup of light brown sugar, or at least 1/4 cup since a hint of molasses in the background is what gives apple pie its characteristic taste.

Can I Use Flour to Thicken the Filling Instead of Cornstarch?

Yes! Although I prefer cornstarch since you don’t need as much and it has less effect on the taste, you can use flour to thicken the filling. Substitute 2 Tablespoons of flour for the cornstarch (flour isn’t as good of a thickener, so you will need twice the amount).

Can I Use Apple Butter to Make the Pie Filling?

Yes! I haven’t tried this, but I think that an apple butter pie would be delicious. You probably wouldn’t need to add as much sugar or extra spices, either. If you substitute apple butter for applesauce in this recipe, please tell me about it.

Can I Add a Top Crust to this Pie?

I think so. Honestly, I think part of the beauty of this applesauce pie is the simplicity: mix a together the filling, pour it into a bottom crust, and then bake.

However, if you want something more like a traditional apple pie, I think you could add a top crust if you wanted. Just remember to cut a few slits in the top crust to allow steam to escape.

How Long Does Applesauce Pie Keep?

This pie should keep in the refrigerator for 2-3 days. After that, the moisture in the filling will probably start to make the crust soggy and the filling less flavorful. Personally, I wouldn’t cover it in the refrigerator since trapping in the moisture might make the crust soggy faster.

A Chef’s Review

My applesauce pie recipe was fantastic. As others have noted, this old-fashioned dessert has a flavor that’s both unique and familiar at the same time. While it definitely has good apple flavor (especially if you use my microwave applesauce), it has a buttery richness and flavorful spice that sets it apart.

Although you could definitely use storebought applesauce, I think making your own with my recipe is worth the bit of extra effort. Not only will your filling be thicker, it’ll also have more apple flavor.

So, if you love apple pie and cobbler–or apple desserts in general–and you’re looking for something different that’s similar enough to not be odd yet different enough to be unique, this recipe is for you.

Possible Changes to the Recipe

Although I thought this pie turned out perfectly, possible changes include:

Granny Smith Apples – Although I prefer golden delicious when baking, most people use green apples. I wonder what difference that would make.

Storebought Applesauce – It would make the recipe super simple, for sure.

Replace some of the butter with evaporated milk – It wouldn’t be as rich, but it’d also be lower in calories, too.

Applesauce Pie Recipe Variations

Other variations of this pie I’d like to try include:

Apple Butter Pie – As stated above, I think you could replace the applesauce with apple butter.

Biscuit Crust – Amy of AttaGirlCooks.com made an applesauce pie with biscuit crust, and it looks great.

Graham Cracker Crust – I think my graham cracker crust with cinnamon recipe would be great since the flavor of the crust would match the spices in the filling.

More Easy Apple Dessert Recipes

If you like apple desserts, take a look at my other recipes:

Apple Dump Cake

Apple Cobbler with Pie Crust

Stove Top Apple Dumplings

Unsweetened Microwave Applesauce Recipe

Applesauce Pie Recipe Directions

YouTube Video:

Be sure to watch my YouTube video tutorial:

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