Frances is honored to be a contributor to The Kinfolk Table: Recipes for Small Gatherings -- a new cookbook from the wonderful editors of Kinfolk magazine.
Kinfolk invited 45 tastemakers to contribute recipes to the collection, and Frances was happy to share a few favorites with them. She delights in knowing that her recipes will be used at shared gatherings among friends and families.
In the editors' words: "The book reflects our ideas about the way we believe entertaining should be: comfortable, simple, slow and meaningful."
Adapted from Melissa Clark's new book, Cook This Now, via Food52.
Served in our Pearl Collection Pie Plate
For the piecrust
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, chilled and cut into ½-inch pieces
- 2 to 5 tablespoons ice water
For the filling
- 1 cup maple syrup
- 1/2 cup Demerara or raw sugar
- 8 whole star anise
- 2 cups pecan halves
- 3 large eggs
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 tablespoons dark aged rum
- 1/4 teaspoon kosher salt
- Whipped crème fraiche, for serving
1. To make the crust, in a food processor, briefly pulse together the flour and salt. Add the butter and pulse until the mixture forms lima bean-size pieces (three to five 1-second pulses). Add ice water 1 tablespoon at a time, and pulse until the mixture is just moist enough to hold together. Form the dough into a ball, wrap with plastic, and flatten into a disc. Refrigerate at least 1 hour before rolling out and baking (up to a week, or freeze for up to 4 months).
2. On a lightly floured surface, roll out the piecrust to a 12-inch circle. Transfer the crust to a 9-inch pie plate. Fold over any excess dough, then crimp as decoratively as you can manage.
3. Prick the crust all over with a fork. Freeze the crust for 15minutes or refrigerate for 30 minutes. Preheat the oven to 400°F. Cover the pie with aluminum foil and fill with pie weights (you can use pennies, rice, or dried beans for this; I use pennies). Bake for 20 minutes; remove the foil and weights and bake until pale golden, about 5 minutes more. Cool on a rack until needed.
4. To make the filling, in a medium saucepan over medium-high heat, bring the maple syrup, sugar, and star anise to a boil. Reduce to a simmer and cook until the mixture is very thick, all the sugar has dissolved, and the syrup measures 1 cup, 15 to 20 minutes. Remove from the heat and let sit for 1 hour for the anise to infuse.
5. While the syrup is infusing, toast the nuts. Preheat the oven to 325°. Spread the pecans out on a baking sheet and toast them in the oven until they start to smell nutty, about 12 minutes. Transfer to a wire rack to cool.
6. Remove the star anise from the syrup. Warm the syrup if necessary to make it pourable but not hot (you can pop it in the microwave for a few seconds if you’ve moved it to a measuring cup). Do not stir the syrup as you reheat it, as it may crystallize and harden. In a medium bowl, whisk together the syrup, eggs, melted butter, rum, and salt. Fold in the pecan halves. Pour the filling into the crust and transfer to a rimmed baking sheet. Bake until the pie is firm to the touch but jiggles slightly when moved, 35 to 40 minutes. Let cool to room temperature before serving with whipped crème fraiche.
(Note, the first time we made this recipe we omitted the star anise, and it was lovely!)Enjoy!
Suggested serving ware: 4 Pearl Lidded Dish Ramekins
Chicken Pot Pie
2 boneless chicken breast halves
1 quart fresh chicken stock
3 tab. olive oil
2 medium potatoes diced or butternut squash, peeled and diced
1 ½ cups string beans cut into 1 inch pieces
1 cup sliced brussel sprouts
¾ cup of peas
1 cup wild mushrooms – such as hedgehog, oyster, chanterelles or whatever is available
2 cloves garlic chopped
2 tab. fresh herbs such as parsley, thyme, basil, sage and/or rosemary chopped finely
3 tab. butter
3 tab. flour
½ cup heavy cream
salt and pepper to taste
1.Bring the chicken broth to a simmer and poach the chicken breasts for about 20 minutes. Remove the breasts from the broth and cut into 1” diced chunks. Place the chicken in a bowl.
2. Pour the olive oil in a skillet and sauté the potatoes or butternut squash, carrots, leeks, string beans and brussel sprouts. After 10 minutes add the mushrooms, peas, mushrooms and garlic and cook a few minutes more, seasoning with salt and pepper as needed. Place the vegetables in the bowl with the chicken, add the fresh herbs and toss together.
3. Melt the butter in the skillet used for the vegetables and stir in the flour, gradually add in 3 cups of the chicken stock stirring to blend in the flour and butter. Add in the heavy cream and simmer for a few minutes.
4. To assemble the pot pies divide the chicken and vegetables between the 4 dishes and pour in the chicken cream, filling the dishes to the top. Roll out the crust, divide into 4 placing over each dish and folding the edge over a bit. Before placing in the oven with a knife make some loose slits in the crust for venting and sprinkle parsley and herbs on top.
5. Bake in a 400 degree oven for 30-40 minutes until the crust is brown
Pastry Dough Recipe:
1 cup flour
1/8 cup sugar
a healthy pinch of kosher salt
6 tab. unsalted butter room temperature
1/8 cup of orange juice
Place the flour, sugar and salt in a large bowl. With a fork, pastry cutter, or one’s own hands, cut the butter into the dry ingredients until well dispersed and the mixture is crumbly. Pour in the orange juice to bring together the dough together into a ball. It should not be wet or sticky and a bit more flour can always be added. On the other hand, if the dough is too dry, add more orange juice a bit at a time. Do not over work. Put dough on a large sheet of wax paper and place in the freezer for a few minutes.