Cucumber Sandwiches

Small batch for just 2 sandwiches.

 

2 Tbls. butter
2 Tbls. cream cheese or chevre
1/4 cup fresh mint leaves, chopped

1/8 tsp salt

4 slices of soft artisan bread

1/2 of a cucumber, thinly sliced or spiraled into noodles

The butter and cheese need to be soft. Stir the butter, cheese, mint, and salt into a smooth mixture.

Spread the mixture onto one side of each piece of bread, then add cucumber slices/noodles and form sandwiches. Cut them diagonally into quarters.

Deep Dish Chicken Cobbler

 

Filling:

1 lb. chicken meat

1 1/2 tsp minced garlic

1 cup minced celery

3/4 cup chopped onion

2 cups potato, cut into 1/2" cubes

1/2 cup grated parmesan (or other cheese)

1/2 tsp salt

1 tsp ground black pepper

2 tsp tomato powder

1/2 tsp dried thyme

1/2 tsp dried oregano

1/4 tsp fennel seed

1/4 cup cornstarch

1/2 cup water, soup stock, or cream

Crust:

2 3/4 cup flour

2 tsp baking powder

1 tsp salt

6 Tbls oil

1 1/2 cup milk or water

Preheat oven to 350 F.

Place the chicken in a greased pan over medium-high heat and let the outside brown, flipping occasionally, while you prepare the rest of the filling. The chicken does not have to be cooked through at this time.

Chop the vegetables, mix the filling ingredients in a large bowl. When the chicken is seared on the outside, cut it into small pieces and stir into the filling.

In a separate bowl, stir together all the crust ingredients.

Grease a large pie pan, and press 1/3 of the crust dough into the bottom, with wet hands to smooth it out to fill the space. Pour the filling into the pie pan, evening out the top. Place the rest of the dough on top, using wet hands to smooth it out and completely cover the filling. 

Bake for 1 hour, or until the internal temperature reaches at least 165 F, checking in several spots.

Cranberry Pie with Spiced Crust

 

Crust:
1 3/4 cup flour
1 tsp ground nutmeg
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/2 tsp ground black pepper
1/2 cup butter, cut into pieces
1/4 cup brown sugar
1/4 cup cold water
1 egg

Filling:
4 1/2 cups raw cranberries (18 oz)
1 cup plain Greek yogurt
1 cup sugar
1/4 cup corn starch
1/8 tsp salt

Preheat the oven to 350° F.

Whisk together the flour and spices. Cut in the butter. In a separate bowl, dissolve the brown sugar in the water, then beat in the egg. Stir the water mixture into the flour mixture in 2 parts, forming a smooth paste. Form into a thick disk, wrap in plastic, and chill while you make the filling.

Use a food processor to coarsely mince the cranberries. Stir together all the filling ingredients.

Roll the crust dough into a thin crust and place into a 9" deep-dish pie pan. Fill with the cranberry filling. Use leftover dough to make a decorative top crust. Cover with foil and bake for 60 minutes, then remove foil and bake for 10 minutes.