Tag Archives: myrrh

Breakfast: Texas Beach Bloody Mary Mix & Whole Grain Soda Bread

Longest title ever, right?

I’ll spare you the details, but I was rull sick last week. Any trip to the ER that includes the phrase “inflamed intestine” should be avoided. Just some advice from me to you.

I was on a clear liquid diet for a few days and I was fantasizing about when I could add in real food. And then my doctor told me I could have lean fish and baked potatoes. After “eating” chicken broth, sugar-free Jell-o and sugar-free Powerade, this baked potato was literally the best thing I’d ever eaten.

Baked Potato

I’ve been dreaming about what my first meal “off the leash” is going to be. In my wildest fantasies, it would be peanut butter swirl brownies and tacos. And guac. And salsa. But probably a bit too aggressive.

I think it’s going to be eggs. Simple scrambled eggs and dry toast.

I love breakfast. That was not always the case. As a kid, I used to loathe egg yolk and I still don’t care much for cereal, oatmeal and breakfast fruits. Bananas = disgusting. My breakfasts growing up were often cubes of cheese or microwave popcorn. Hey, you’ve got to eat something, right?

But now, I love breakfast. In addition to daydreaming about my future meals, I’ve been fantasizing about breakfasts and brinners of yore. Particularly memorable is a brinner I made with a Bloody Mary mix local to Richmond and a Bon Appetit breadcipe.

Yeah, I know, I’m combining a lot of words. Deal with it.

I met the Texas Beach Bloody Mary Mix guys at a Fire, Flour, Fork event I may or may not have snuck into. We started talking and Austin and Rob are the real deal–nice and funny, and of course super passionate about Bloody Marys. (Speaking of funny, check out their Legend of Bloody Mary film). They were sampling a Kimchee Bloody Mary Mix, which they’re still tinkering. But I’m not kidding you, I’m still thinking about those flavors. It is funky in all the right ways. I can’t wait for that to come to shelves.

Their traditional Bloody Mary Mix should be in your refrigerator, served at your next brunch or curing your next hangover. And since it’s the holidays, it would make a great gift. The gift that gives and cures hangovers. I think that’s what myrrh does…

From a flavor perspective, it’s really well balanced. Incredibly savory, with a salty-brininess that comes from pickle brine and olive juice. It’s spicy thanks to sriracha, but not undrinkably so. This might sound strange, but it’s my blog, so I’m going to say it. It’s thicker than any Bloody Mary mix I’ve ever bought before. You know how grocery store Bloody mary mix looks like red tap water? This ain’t it. This ish is hand-crafted.

I rimmed mine with Old Bay, which was a fortuitous choice since it is also included in the mix. (Another wonderful choice would be Crunch Dynasty, but sadly, I was out. Must restock!)

Bloody Set Up

Celeryfie

Mind the celery.

I also made this Whole Grain Soda Bread from Bon Appetit.

Bread

It was a bit of a chore to find all the ingredients and I never could find the amaranth. But this bread is really delicious. Hearty and filling, and actually healthful because of all the difficult-to-find grains. It doesn’t keep for too long, though, so plan ahead. My recommendation is to whip up a batch of Bloodies, make this bread, fry up some bacon and eggs and throw a lovely brunch for some pals.

Breakfast, you beautiful bastard. I just can’t quit you.

But I can’t eat you.

Yet.

Texas Beach Bloody Mary Mix is available for purchase online. You can find it at these Richmond restaurants and shops.

 

 

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A Good Pie-dea: Paprika Peach Pie

Last Christmas, I bought a friend a gift. And then immediately bought myself one.

That’s how it goes, right? One for you and one for me. I’m pretty sure that’s how the wise men did the first Christmas. Myrrh for you, myrrh for me.

This present was the all pie cookbook from Four & Twenty Blackbirds. If you don’t know Four & Twenty Blackbirds, you wanna know it. It’s a pie shop in Brooklyn run by two sisters, Melissa and Emily Elsen. These gals learned how to make pie from their grandmother and they are killing the pie game.

I got the cookbook for Christmas (for myself) and then was immediately too intimidated to make a pie. Because let’s be real, you can’t use any Pillsbury crust for a cranberry and sage pie. The crust is crucial and needs to be made from scratch.

A few when planning for a pool day with my friends Lindsay and Tim, it was put up or shut up. This was the perfect occasion to make a pie. Tim and Lindsay are adventurous eaters and enjoy (dare I say, seek out!) unique flavor combinations. Plus, it’s summer, so you know the fruit is begging to be turned into a pie.

So, I decided to make one. With the best of summer fruits and knowing Lindsay and Tim’s appetite for adventure (PUN INTENDED), I decided to make a paprika peach pie.

Say whaaaat!

You heard me. Paprika peach pie. And might I say, it was delicious. A little ugly, but dee-licious.

That’s what she said.

(Sorry, dad.)

Paprika Peach Pie, Y'all

Paprika Peach Pie, Y’all

This pie was so fresh and so sweet, with a touch of spice from the paprika. The rich buttery crust should not be skipped. It was hard to do (particularly being my first time), but well worth the time and effort. My lattice looks like a 4th grader did it, but OH WELL. I DID IT.

Make sure if you attempt this pie, you give yourself a lot of time. I was kind of d-u-m and started this pie late in the afternoon. Pie needs time. Pie needs handholding. Frankly, pie is a delicious brat. Put the dough together, now leave it alone for an hour. Then assemble the inside of the pie. And then leave it alone again. I’m pretty sure that pie is the cat of desserts. When it wants you, it wants all of your attention. And then it is done with you

Cover this with cat up with whipped cream and eat it. You will not be disappointed.

…Um….that’s what she said…

(Again, sorry, Dad.)

Paprika Peach Pie from Four & Twenty Blackbirds Pie Book, via Edible Brooklyn

Paprika Peach Pie

Makes 1 pie

  • All-Butter Crust for a 9-inch double-crust pie (see below)
  • 2½ pounds peaches (enough for about 5 cups sliced)
  • 2 tablespoons fresh lemon juice
  • 2⁄3 cup granulated sugar
  • ¼ cup packed light brown sugar
  • 3 tablespoons potato starch
  • 1 tablespoon sweet paprika
  • 1⁄8 teaspoon white pepper
  • ¼ teaspoon allspice
  • ¼ teaspoon ginger
  • ½ teaspoon kosher salt
  • 1 to 2 dashes Old Fashion bitters | I had Angostura bitters at home and used that. Worked well!
  • Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
  • Demerara sugar, for finishing | I left this out because I didn’t have any. It would’ve looked better if I’d included.

To assemble the pie:
Have ready and refrigerated one pastry-lined 9-inch pie pan and pastry round or lattice to top (double-crust recipe below).

Bring a large pot of water to a simmer. Have ready a large bowl of ice water.

Score an X into the bottom of each peach, and then drop it into the simmering water for 30 to 60 seconds. Remove and immediately drop into the ice water.

When the fruit has cooled slightly, the skin should slip off easily when scraped with the back of a knife. (This did not really work for me, so I used a vegetable peeler on the stubborn skin.)

Slice the peeled peaches into ½-inch slices, add to a large bowl, and sprinkle with the lemon juice. Add the granulated and brown sugars, potato starch, paprika, white pepper, allspice, ginger, salt, and bitters and toss well to combine. Spoon the filling into the refrigerated pie shell, leaving behind excess juices. Arrange the lattice or pastry round on top, and crimp as desired.

Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry. Meanwhile, position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 425°F.

Brush the pastry with the egg wash to coat; if your pie has a lattice top, be careful not to drag the filling onto the pastry (it will burn). Sprinkle with the desired amount of demerara sugar.

Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown.

Lower the oven temperature to 375°F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 30 to 35 minutes longer.

Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days.

To make dough for one double-crust 9- to 10-inch pie or tart:

  • 2½ cups unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • ½ pound (2 sticks) cold unsalted butter, cut into ½-inch pieces
  • 1 cup cold water
  • ¼ cup cider vinegar
  • 1 cup ice

Stir the flour, salt, and sugar together in a large bowl.

Add the butter pieces and coat with the flour mixture using a bench scraper or spatula.

With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).

Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.

Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated.

Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.

Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.

Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.

If making the double-crust version, divide the dough in half before shaping each portion into flat discs.

Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

 

 

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