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Cherry Potpies


Potpies don’t have to be savory. They make adorable desserts, and are a lot easier to put together than a large pie — there’s no need to line the bottom of a pan or worry about excess liquid, as when you slice into a pie. These cherry potpies are wonderful, especially if you can get your hands on a basket of fresh sour cherries.

This recipe calls for jarred cherries, but if you’re using fresh ones, follow these steps: stem and pit the cherries, then simmer them in a saucepan over medium-low heat for a few minutes to release some of the juices, which you can then use as directed in the recipe.


Cherry Potpies

1 batch Flaky Pie Dough for single crust (recipe below)

2 large jars (24 oz./750 g. each) sour cherries in juice or light syrup ( you should have about 3 heaping cups of cherries without juice)

1/4 cup (1 1/2 oz./45 g.) all-purpose flour

2/3 cup (5 oz./155 g.) granulated sugar

1 large egg, well beaten with about 1 tsp. water

Turbinado sugar for sprinkling (optional)

Vanilla ice cream for serving

Prepare the flaky pie dough and chill as directed.

Drain the cherries, saving about 1/2 cup (4 fl. oz./125 ml.) of the juice. Put the cherries in a bowl. In a small bowl, mix the reserved juice with the flour and strain over the cherries. Stir in the granulated sugar. Divide the cherries and juice among four 1-cup (8-fl. oz./250-ml.) ramekins.

Position a rack in the middle of the oven and preheat to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured work surface, roll out the dough into a circle about 1/8 inch (3 mm.) thick. Cut out 4 rounds of dough, each about 1/2 inch (12 mm.) larger than the diameter of the ramekins. Place a dough round on top of each ramekin and press the edges down over the rim to secure. Cut a few vents in the dough. Brush with the egg wash and sprinkle with turbinado sugar, if desired.

Place the ramekins on the prepared pan and bake until the crust is golden and the cherry juices are bubbling, 35-40 minutes. Let cool for about 10 minutes. Serve the potpies topped with scoops of ice cream. Makes 4 potpies.


Flaky Pie Dough

1 1/4 cups (6 1/2 oz./200 g.) all-purpose flour

1/4 tsp. kosher salt

1/2 tsp. sugar

7 Tbs. (3 1/2 oz./105 g.) very cold unsalted butter, cut into cubes

5 Tbs. (3 fl. oz./80 ml.) ice water, plus more if needed

In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.

Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month. Makes enough for one 9-inch (23-cm.) pie or tart.

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Oatmeal Scones with Cherries, Walnut and Chocolate Chunks


The oats in these scones gives them extra fiber as well as a pleasantly flaky, crumbly texture. For the best results, look for old-fashioned rolled oats, which have a sturdy texture and more fiber than more processed instant oats. Bake a batch of these hearty scones on the weekend and keep them in the freezer to rewarm on busy weekday mornings.


Oatmeal Scones with Cherries, Walnut and Chocolate Chunks

2  cups (10 oz./390 g) all-purpose flour

1 cup (3 oz./90 g) old-fashioned rolled oats

1/4 cup (2 oz./60 g) sugar

1 Tbs. baking powder

2 tsp. baking soda

1/2 tsp. salt

6 Tbs. (3/4 stick) (3 oz./90 g) cold unsalted butter, cut into pieces

3/4 cup (6 fl. oz./180 ml) buttermilk

1 egg

1/2 cup (2 oz./60 g) dried tart cherries,

1/2 cup (2 oz./60 g) coarsely chopped walnuts

1/2 cup (3 oz./90 g) dark chocolate chunks

Preheat an oven to 350°F (180°C). Lightly butter a baking sheet or line it with parchment paper.

In a bowl, stir together the flour, oats, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.

In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture along with the cherries, walnuts and chocolate. Stir with a fork just until evenly moistened (the dough will still look crumbly).

Scrape the dough onto a floured surface and, with lightly floured hands, work together into a ball. Divide into 8 equal pieces and gently pat each piece into a 2 1/2-inch (6-cm) round about 1 1/2 inches (4 cm) thick. Place the rounds 2 inches (5 cm) apart on the prepared baking sheet.

Bake the scones until the tops are browned, 25 to 30 minutes. Let cool for about 10 minutes on the baking sheet before serving. Serves 8.

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30 Days, 30 Ways: Make Meat a Treat


All throughout January we’re bringing you 30 Days, 30 Ways to Good Health, a series of easy strategies for overall wellness (and because we love food, it’s focuses on the foods and cooking techniques to add into your life instead of what to take away.)  Read on for our latest eat well strategy: make meat a treat.


Though we wouldn’t recommend eating it every day, protein-rich, lean red meat can definitely have a place in a healthy diet. The key is to choose your meat wisely, and eat it sparingly–1-2 times per week. Look for grass-fed, pasture-raised meats raised on small, reputable farms. Not only will you reap the health benefits, the flavor of quality meat simply can’t be matched.


See some of our favorite ways to enjoy red meat below. You can also learn more about different cuts of meat in our meat guide and shop quality grass-fed, heritage meats.


WS_1Pot_SteakPiperade_4711-544x620Steak Piperade
Piperade, a basque-style mixture of sweet peppers and onions, is an excellent topping for quick-cooking steaks. Searing the steaks in a pan leaves some meaty flavor for the peppers, but you could also fire up the grill.
img74lGrass-Fed Beef Sliders with Air Fried French Fries
Just in time for Game Day, here’s a healthier take on burgers and fries. Grass-fed beef is leaner than corn-fed beef, so take care not to overcook it. The fries can be made in an air fryer using only 1 tablespoon of oil.
img14lGrilled New York Strip Steak with Tomatoes and Peppers
Pungent horseradish gives steak an extra kick in this easy-to-prepare version of a classic flavor combination. Serving the steak with grilled tomatoes and sweet peppers makes for a colorful presentation.
img89lGrilled Flank Steak Salad
Flank steak is a great choice for salads, as it is full flavored but must be tenderized by slicing it thinly across the grain—letting you toss it easily with other ingredients. Look for cherry tomatoes in mixed sizes and colors for visual interest.
img5lSkirt Steak Fajitas with Avocado Salsa
The orange flavor and smoky heat of the marinade give this skirt steak unforgettable character. Carved into strips after grilling, the meat is served with salsa atop warm flour tortillas for wrapping up, burrito style.
img3lSeared Beef Salad with Thai Flavors
Thai-style ingredients make this salad vivid and light. Here, they’re paired with quickly marinated and briefly sautéed beef. Serve with fresh spring rolls purchased from an Asian restaurant or specialty-food store.
img68lBeef Stew with Turnips and Greens
Turnips have a delicately sweet flavor that pairs wonderfully with beef and hearty turnip greens.
img37lLemongrass Beef Satay
This satay is perfect cocktail-party fare: It is easy to eat with one hand, will satisfy the meat lovers in the crowd, and will tame the hunger of after-work party guests.
img87lBraised Beef with Autumn Vegetables

The addition of a light vinaigrette laced with green onions and peppery mint just before serving infuses this dish with bright, fresh flavors.

img34lFlank Steak Stuffed with Asparagus Pesto
Pesto can be made from virtually any green, leafy vegetable or herb, and even some stalks, like asparagus. Here, par-boiled asparagus blends beautifully into a pesto with bright green color and earthy flavor. The fiber-rich paste is spiraled into a juicy roll of flank steak for a festive presentation.
img54lGrilled Steaks with Cherry Tomatoes and Basil
A medley of spices lends a subtle smoky flavor to New York strip steaks, which are cooked to juicy perfection on a cast-iron grill pan. Finish the dish with cherry tomatoes and fresh basil.
img24lMarinated Flank Steak with Lemony Arugula and Feta
Ground sumac—a deep red spice available at Middle Eastern markets—plus cumin and feta give this flavorful grilled steak exotic zip. The tart, fresh salad makes for a lovely garnish and bright counterpoint to the beef.
img43lShort Rib Stew with Paprika Sour Cream
Short ribs braise slowly in the oven and come out caramelized and tender. This savory stew uses the shredded meat and the braising liquid. It’s a great way to use leftover short rib meat.