Fold the dough to make a half moon; crimp the edges with a fork. No food dehydrator necessary! Best of the Weekend | Ms. Toody Goo Shoes Later that evening I brought it into our garage, placing it between two chairs. By Kim Severson.

that’s how my mom makes pastry crust and it’s so good. I know I will never make these but I loved this post!!! When it comes to applejacks, the technique is a must. Thank you for helping us improve PBS Video.

The dried apples are combined with apple cider, water, sugar and wide pieces of lemon peel. Naive but determined, I opened Chef & the Farmer in June 2006 with the hope that our restaurant might light a spark in our little town and help transition some of Eastern Carolina’s displaced tobacco farmers into food farmers. Popping by to Thank you for linking up to The What to do Weekends Party an to let you know that I am Featuring your wonderful recipe on the Blog Party now! Place 2 cups lard into a skillet and heat on medium until lard melts (the fat should measure about a half inch deep so it comes a little more than halfway up the sides of the pies as they fry). Wise Woman Link-Up | A Wise Woman Builds Her Home

Cook till they are golden brown on one side (about 3 minutes); turn them over and brown the other side. Hello Madonna! Quick iPhone shot follows (our messy garage included!). For the Dough: Mound the flour in a large bowl and make a well in the center. To hit the porky notes that Howard recalls, she adds chopped country ham to a filling of dried apples boiled soft in cider and lemon zest.

Vivian Howard’s Apple and Country Ham Hand Pies.

These look absolutely AMAZING; but alas, my husband cannot have anything fried (long health story being the reason.)

photo: JOHNNY AUTRY. These look amazing. thank you! Nice to have you stop by. We can remove the first show in the list to add this one. We had basket after basket of our Anna Apples this year. Brown ham in a skillet over medium-high heat (2–3 minutes per side), chop 6 slices into bite-size pieces, and stir those into the filling just before assembling pies. Handy & Hot will open for breakfast, serving pastries, biscuits and hand pies, along with freshly pressed juices and a full coffee bar. Anyone who tells you otherwise is fooling you.”. | Closed CaptioningVideo has closed captioning.

Deep-frying would be too hard on the pastry, causing it to toughen and curl. Repeat, rerolling scraps as needed. #wfmw. I have a husband who solves every problem and finds improved ways to efficiency. Yay! Get recipes from the show featured at Chef & The Farmer. The Inspiration Board: Creative Party | Homework Denise loves to write words on paper and songs on her piano and guitar. Barwick, long retired, showed Howard her secret: Roll the soft dough, which is made from flour, hot water, and lard, into circles so thin you can see color through it. Nifty Thrifty Things | Nifty Thrifty Sunday

Flatten the filling slightly with the back of a spoon. Thanks for coming by. . Remove pan from heat, stir in lemon juice, cool to room temperature, then refrigerate. We asked the experts to weigh in, Over a phone call from the road, the Southern author talks his new essay collection, books that inspire him, the unhealthiest scrambled eggs in history, and his spooky Halloween plans. Vivian is the owner and head chef of this unique restaurant. It should immediately sizzle.

I never know what to do with all that leftover oil,” she says of deep-frying. Pour the remaining water into the lard and begin working in the flour to form dough, adding a touch more hot water if needed. The one piece of kitchen equipment she can’t live without: Dutch oven. Your report has been successfully submitted.

And, that apple drying tree too innovative!

December 2017/January 2018 . You have to make them to understand how incredible they are. I featured you today http://www.carolynshomework.com/2015/07/the-inspiration-board-spotlight-213.html. I hope you’ll come by and grab your button and join us again this week! In her cookbook, Deep Run Roots, she finishes fried pies with a mixture of fresh rosemary ground with sugar, which is also delicious.

See more ideas about Vivian howard, Chef and the farmer, Chef vivian howard. Two days later, I had perfect dried apples.

So I won’t be able to make and try them for myself! But if you can, she says, go for the ham.

Fluster’s Creative Muster {Linky Party} | Fluster Buster Haha.

Those look seriously amazing. To Make the Pies: Dust a golf-ball-size piece of dough, your work surface, and a rolling pin with flour. We are glad to share Vivian Howard’s yummy pies.

I’m Lovin’ It Friday’s | Tidy Mom I would love to have dinner at Vivian’s. Drop ⅓ cup lard into the well, then pour about two-thirds of the hot water over it, using your hands to blend until the mixture becomes sludgy. The chef owns Chef and the Farmer. Theresa @ Shoestring Elegance If the slices are more than 1/4 inch thick, give them a rough chop with your knife. Watch this great video from Vivian Howard! And of course they must be cooked in the lard as well!

Add the remaining water if need be. Menu Plan Monday | I’m an Organizing Junkie The one-of-a-kind farmhouse she now calls home, How to prepare the most infamous of party apps — the cheese ball, Keep warm as the weather turns cooler with these fabulous fall favorites, Is sudsing up your pan indeed heresy?

Roughly chop the remaining slices, place in the bowl of a food processor, and pulverize to create powder (1–2 minutes). Their flavor is stamped into Howard’s memory. On first bite, the flavors bursts in your mouth. To hit the porky notes that Howard recalls, she adds chopped country ham to a filling of dried apples boiled soft in cider and lemon zest. Inspire Me Monday | Create with Joy Great food does that to me. Happy Friday! Right then you will think you have died and gone to heaven. i would make them, place on parchment paper brushed with a little shortening and a little brush of melted button on top. Monday Musings | What Joy Is Mine 03/27/2020 | 52m 41s Cathy@threekidsandafish{dot}com.

Soon she will be offering her own version at Handy & Hot, a little sister to Chef & the Farmer and Boiler Room Oyster Bar, the two restaurants she runs in Kinston with her husband, Ben Knight. Jan 18, 2018 - Explore Debbie Montoya's board "Vivian Howard", followed by 126 people on Pinterest. I love dried apples and never realized that I could make them with a dehydrator~ I am loving this! I’m visiting from WWI, I am #49! Hello Julie! Good for eating right away and even better for making the old fashion AppleJacks! He showed her how easy it is to to dry the apples by slicing and then sliding onto a stick or rod for drying. Works for me Wednesday | Giving Up on Perfect

clever husbands! so good, you will not believe it. Mom 2 Mom Monday Link-Up | My Joy Filled Life The filling can be made up to 5 days in advance. Once the Apple Jacks are browned on both sides, drain on paper towels and sprinkle liberally with granulated sugar. I ran out of filling before I used up all the dough so I stored the dough balls in the fridge and the next day I filled the circles with our homemade applesauce.

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