Pomegranate cheescake bites

Graham cracker crust:

1.5c crushed graham crackers

2 tbsp gugar

5 tbsp butter

Cheesecake:

8oz cream cheese

1/4 c sugar

1/2 tsp vanilla

1 egg

Pomegranate jelly:

Similar to this:

https://www.youtube.com/watch?v=2Z_dEvhM41U

4c sugar

1.5c water

cook sugar and water until "soft ball" 235F or 113C

1c corn starch

2c fresh squeezed pomegranate juice

cook until thick, then slowly add the sugar syrup

add 2 tbsp rose water

Keep cooking for 30-60 minutes.  The goal is to make something a little softer than Turkish Delight

Use an 8" springform cake pan to cook the cheesecake: line the bottom with parchement paper, then pack the crust gently into a layer, then add the cheesecake.  Spread smooth and bake at 350 for 30 minutes.  Let the cake cool completely, and remove from the pan.

The trick to making the little cake bite is to use a deep cookie cutter (like an old 35mm film cannister with the bottom cut off).  Use the cutter to cut out a circle of crust+cheesecake, then use a wooden rod or similar item to push the crust side of the cake, causing it to move toward the open end of the cutter.  When it is about 1/4" from the end, use a butter knife to carry some of the chilled pomegranate jelly into the cutter, and use the edges of the cutter to make a perfectly smooth layer.  Push the cake all the way out of the cutter, and it's done!

Maple Bacon Cheshire Pie

Filling:
1 pork tenderloin (about a pound)
4 slices thick bacon
1 large onion
3 medium Granny Smith apples
1/8 c maple syrup
1 tsp nutmeg
1/2 tsp cocoa powder
1/2 tsp allspice
salt
pepper


Crust:
2.5 c all purpose flour
1 c butter
handful of grated sharp and/or smoked cheddar cheese
1 tsp salt
1 tsp sugar

Make the crust ahead of time, as refrigerating it for an hour at least before rolling it out will improve the texture when cooked.  Chop the cold butter into pieces, and pinch it into the flour, salt, and sugar, or use a food processor.  When the texture is like corn meal, add the cheese, mix, then add a tablespoon of cold water and try to form a dough.  If it's too dry, add another tablespoon of water.  Continue until you have a dough ball, but don't add so much water that it becomes sticky.  Divide into two parts, wrap in plastic, and refrigerate.

Chop the bacon into 1/2" pieces, and cook in a pot over medium heat until almost crispy.  While it's cooking, chop the tenderloin into 1/2" pieces.   Remove bacon, but leave fat in the pot.  Add the tenderloin, salt and pepper, and turn up heat to high.  Turn the pieces occasionally and brown the meat.  While it's cooking, chop the onion and the peeled, cored apples into 1/2" pieces. When the meat is browned, remove it from the pot, and add the onion. This should deglaze the pan, but if not, add a little water.  Turn down the heat to low to avoid burning the onion, and cook only until soft -- don't overcook!  Return the meat to the pot.  Add the apples, spices, maple syrup, salt and pepper, and mix thoroughly.  Adjust seasonings to your liking.

Roll out the pie crust dough to cover your pie pan, then add the filling, pressing it firmly into place. Add 1/8 c water, then add the pie crust top.  I've tried more fancy filling liquid (like white wine), but I think water is actually best here.

Bake at 350*F for about 45 minutes, and then check to see if the crust is golden, and the filling is bubbling.  If so, it's done!

Beef Bourguinon

http://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe.html

Bruschetta with wild boar

Toast the bread before adding anything on top, then brush with olive oil and add the tomatoes, chopped olives and garlic.

Broccoli Hollandaise

Broccoli with Hollandaise sauce, white rice, and roasted chicken.

Pork Tenderloin with Porcini Mushrooms

Coat tenderloin with salt, then brown it in butter and olive oil. Add 1/2c chopped large onion and 1 chopped shallot.  When translucent, add 1 tsp Italian seasoning, and 1 handful of chopped porcini that has been soaked in water for 20 minutes.

Add 1c chardonnay and the mushroom water.  Drape 1 slice of bacon over the pork, cover, and braise for 1 hour.  Add water if necessary to keep the pot from becoming dry.

Serve with plain pasta, using the juice as sauce.

Apple Pie

http://allrecipes.com/Recipe/Apple-Pie-by-Grandma-Ople/Detail.aspx
After laying down about half of the apple slices in the crust, I poured most of the butter/sugar mixture over the apples. Then, I completed building the pie and poured the remaining butter/sugar over the top crust. This lessens the chance that the mixture will spill over the edge.



http://allrecipes.com/Recipe/Ruths-Grandmas-Pie-Crust/Detail.aspx
I used 1 stick of butter and 3/4c shortening. Here's a trick for making pie dough with butter: Freeze the butter overnight, then use a cheese grater to make small butter shavings which can be easily mixed with the flour.

This dough recipe makes enough dough for about 1.5 double crust pies.