Pie

Lemon Merrin Dungey Pie

Baking, Dessert, Pie, Sweets

When I first met Merrin Dungey – aka Mezza – she was cracking jokes with some of the lower members of the cast of Deep Impact. Despite being quite the high roller on set as T’s best-friend, I was drawn to her infectious joy and decided to take her under my wing.

Let me tell you, Mez is just what the doctor ordered – I feel joyous again!

Jubilant even.

Mez has long been someone I’ve relied on to lift my mood and in exchange, I’ve lifted her up the Hollywood ladder. After Deep Impact, I quickly introduced her to Sorks and got her a brief role on The West Wing, landed her a part with my – and I guess the world’s – Friends and bounced her too Chrissie Apps on Jesse before landing her the big fish that was Alias opposite my then boyfriend Bradley Cooper.

It had been a couple of years since we last caught up – I may have caused a scene on the set of Trophy Wife when she was guesting and was scared I had embarrassed her. Thankfully, I hadn’t but sadly that meant I had to struggle with my mood these last few years.

Mezza is trying to relax and make the most of her free time before reporting to the set of her new show, Conviction, so was down to party and bring the joy … which she did.

As did my Lemon Merrin Dungey Pie.

 

lemon-merrin-dungey-pie-1

 

I like my lemon curd like I like to act to attract men – tarty, smooth and soft and warm inside. Add the culinary equivalent of Merrin / valium, pastry, and a generous dollop of mallowy meringue and you’ve got the perfect dessert to eat away your feelings.

Enjoy!

 

lemon-merrin-dungey-pie-2

 

Lemon Merrin Dungey Pie
Serves: 8.

Ingredients
Pastry
1 ½ cups plain flour
2 tbsp icing sugar mixture
125g butter, chilled, coarsely chopped
2 ½ tbsp iced water

Filling and meringue aka all the rest
Lemon Kurd Cobain
1 cup cold water
¼ cup cornflour
8 large eggs, whites only
⅔ cups sugar
¼ teaspoon coarse salt

Method
In a larger bowl, sift the flour and icing sugar together. Using your fingertips, rub the butter into the flour until the mixture resembles wet sand. Add the water and mix with your hands until it just comes together … just.

Shape into a 2cm thick disc, wrap in cling and refrigerate for half an hour.

Preheat the oven to 180°C.

Remove the dough from the fridge and roll out until it is about 5mm thick, lay the dough in a 23cm pie dish, trim excess, line with baking paper and return to the fridge for half an hour.

Then add pastry weights and bake for 15 minutes … and then remove the pastry weights and baking paper and bake for a further 15 minutes, or until golden and crisp. Set aside to cool completely.

That was kind of militant right now, wasn’t it? Sorry.

Anyway, while the crust is cooling, get to work on the curd. Start by whisking together the water and cornflour, then go to the recipe and when it calls for the butter add the cornflour slurry.

Rather than chilling the curd, pour it straight into the crust, smoothing over with the back of a spoon and chill in the fridge for 3-5 hours – the pie, not you – or until it is set.

About half an hour before you’re over the pie chilling preheat the oven to 180°C … again.

While the oven is warming up for you, combine the whites, sugar and salt in a large, dry bowl of an electric mixer and whisk on high until stiff peaks form. Layer the meringue on the pie, sealing in the curd, and bake for about 5-10 minutes, or until the meringue starts to brown.

You could always use a blowtorch in lieu of the oven but I don’t, and nor should anybody else, trust me with a blowtorch.

Either way, once you’re done devour and feel happiness again.

RIP *spoiler* from OITNB.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Pie-an Ziering

Donna Martin graduates, Main, Party Food, Pie, Snack

Like David Silver / B.A.G., poor Steve Sanders / Ian Ziering was not the guy you had plastered over your wall, but like a fine wine that man aged into the beautiful Chippendale / shark slayer that I am lucky enough to call my friend.

While I obviously tried to woo Ian countless times on the set of 90210, our relationship never became a fully fledged affair which, I hate to admit, did wonders for our relationship. That being said, that realisation won’t stop my lecherous behaviour with my beautiful friends – sorry Skarsy!

Despite what some members of the D-list would have you believe, Ian is an absolute sweetheart and is every bit as kind and determined as the national treasure he portrays in the Sharknado franchise.

I first met Ian in the late 80s when he was auditioning for a guest stint on Married … with Children before the ugliness of my own creating. Knowing that he had the perfect combination of confidence, charm and uniqueness, I snatched him away from the show and gave him the star making role of S squared.

Give the runaway success of the critical maligned Sharknado masterpieces, Ian has been super busy … and sadly thanks to my ongoing feud with slash the restraining order Tara Reid has out against me, I cannot visit him on set. Thankfully he was able to drop by despite of his busy shark dropping schedule to celebrate the pop culture anniversary to trigger Annelie’s memory.

Obviously that calls for my Pie-an Ziering.

 

pie-an-ziering-1

 

Pies are in my top fifteen comfort food – probably sitting at around fourth. Add in two of my other faves, cheese and bacon, and you’ve got yourself a party worthy of Steve Sanders / a Chippendale / a shark slayer / someone that feuds with Brandi Glanville.

While most cheese and bacon pies are something you devour with equal parts shame and joy, these babies, with their salt streaky bacon and sharp blue cheese bring you no shame and are just so damn good.

They are also a little bit posh. Like Sanders Manor or stripping in Vegas – enjoy!

 

pie-an-ziering-2

 

Pie-an Ziering
Makes: 8.

Ingredients
2 tbsp oil
1 brown onion, diced
2 cloves garlic, crushed
1 stick of celery, finely chopped
1 carrot, grated
600g beef mince
6 rashers streaky bacon, diced
2 tbsp plain flour
400g canned crushed tomatoes
1 cup beef stock
2 tbsp tomato paste
2 tbsp worcestershire sauce
125g soft blue cheese
2 sheets shortcrust pastry
2 sheet puff pastry
1 egg

Method
Heat the oil in a large pan, over medium-high heat. When as hot as Ian’s Vegas outfit, reduce the heat and add the onions and garlic and sweat for a couple of minutes. When they are fragrant and translucent, add the celery, carrot, beef and bacon, stirring to break up the mince as it starts to brown.

When the meat is cooked, add the flour and give a good stir. Then add the tomatoes, stock, tomato paste and worcestershire sauce, stir and simmer half-covered for about 20 minutes, stirring a couple of times.

Remove from the heat and allow to cool for an hour or two.

Preheat oven to 180°C and remove the pastry from the freezer (I was lazy and there is no shame – puff is a total bitch) to defrost.

When the pastry is ready, divide each sheet into four equal square. Press the shortcrust into individual pie moulds (about the size of the circumference of a fist … probably should have mentioned that sooner). Spoon the mixture equally amongst the lined moulds, crumble the blue cheese evenly over the top and fold over any shortcrust excess. Top with the squares of puff, pressing at the edges to seal the pie and crimp any excess pastry around the edges. I mean, why waste it?

Whisk the egg in a mug and brush the tops of the pies. Give them a stab in the top for steam to escape, place the pie moulds on a lined baking tray (simply for ease of getting them in and out of the oven) and bake for 20 minutes, or until golden and crisp.

Devour. Surprisingly, I advise avoiding tommy sauce. That blue cheese is glorious!

Obviously I strongly encourage mash.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Beef and Keith N’Ale Pie

Main, Party Food, Pie, Snack, Survivor: Cambodia - Second Chance

I was very sad to see Keith fall short of victory on Second Chances. As the affable, capable bloke that he is, he deserved to go far.

Ben and I first met Keith when we were scouting for the 1997 Shreveport Fireman’s Calendar. Obviously by scouting, I mean sneaking into the screening room and yelling smutty comments at some of the nation’s finest. I was mid disgusting sexual innuendo when in strolled a bastion of manliness and might – the glorious Keith Nale. I was so desperate to get Keith’s attention I made sure I wasn’t just looking hot that day, I was literally smokin’.

While setting myself on fire to get Keith’s attention was not my finest idea in hindsight, noble Keith rushed to the rescue and quickly put me out. A beautiful friendship, sadly non-sexual, has endured since that fateful day.

Now that Keith is back at Ponderosa, we are going to turn the heat up in the kitchen and cook something worthy of our old friend.

 

IMG_6656

 

The Beef and Keith N’Ale Pie literally has a heart of sweet, sweet bacon – dreamy and delicious, just like this fine man.

 

IMG_6663

 

Beef and Keith N’Ale Pie
Serves: 4

Ingredients
700g diced topside steak
4 tbsp plain flour
250ml dark ale
4 tbsp tomato paste
1 can diced tomatoes
4 cloves garlic, crushed
2 small chillies, finely chopped
1.5 cups beef stock
1 brown onion
2 carrots
2 celery stalks
4 rashers streaky bacon
1 sheet puff pastry, thawed
1 beaten egg for pastry wash
Salt and pepper, to taste

Method
Finely chop the onion, carrots, celery and bacon. In a large saute pan, heat some oil and cook the chopped ingredients until starting to soften. Remove from heat.

Coat diced beef in flour and then brown in oiled saute pan in batches. Return all beef and vegetable/bacon mix to pan. Add garlic, chillies, tomato paste, canned tomatoes, stock and beer and simmer for 10 minutes. Pour into a pie dish and cover tightly with foil.

Preheat oven to 150°C. Bake for 90 minutes or until beef is tender and sauce is significantly reduced. Cover with thawed pastry and brush with beaten egg. Bake for additional 30 minutes until golden and puffed.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

AJ PecLean Pie

Backstreet's back give thanks!, Dessert, Pie, Sweets

When it comes to all-round awesomeness, it is safe to say we have left the best of the BSBs until last. AJ McLean has achieved so many things in his life that we desire, it is hard to be thankful for AJ’s success and not a tad envious.

Ben and I met AJ in the typical fashion – rehab. He was in for a stint for alcohol addiction after bandmate Kevs organised an intervention. We were in there for psychiatric assistance after trying to bump off Jonathan Lipnicki on the premise he had a punchable face.

While we bonded through finger painting and group bingo, AJ shared the tale of his incredible life. Not only had he lived close to Walt Disney World, he had also appeared on the legendary Nickelodeon classics GUTS and Sabrina the Teenage Witch. Swoon.

AJ, thanks for putting our somewhat mediocre lives into perspective. It’s always good to remember that if you haven’t made it on GUTS (or better yet, legends of the hidden temple) you are an unlovable loser who doesn’t deserve happiness.

 

IMG_5588

 

Today we give thanks for the Gods that are the Backstreet Boys! And for a valid reason to eat delicious, delicious AJ PecLean Pie.

 

IMG_5594

 

AJ PecLean Pie
Serves: 12.

Ingredients
1 9″ deep dish pie shell
1 cup brown sugar
1 ½ cups golden syrup
⅓ cup melted salted butter
2 teaspoons vanilla extract
4 eggs
2 cups pecans

Method
Preheat oven  to 180C. In a saucepan, combine brown sugar and golden syrup and gently boil for approximately 3 minutes.

While syrup and sugar is cooking, break eggs into bowl of stand mixer and very gently beat until yolks and whites are combined.

Once syrup mixture is ready, set stand mixer with eggs on lowest mixing speed. Gently pour in syrup while eggs are mixing, allowing them to temper. Do not let mixture froth up.

Once syrup and eggs are combined, stir in melted butter, vanilla and pecans. Pour filling into prepared pie shell and bake for 40-45 minutes or until just set. Refrigerate for 3-4 hours or until cool. Serve with whipped cream and no regrets.

 

You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Cherry Deitz Pie

Dessert, Pie, Snack, Survivor: Cambodia - Second Chance, Sweets

OK guys, we have to start by saying this week’s episode was pretty tragic and was an absolutely horrible way for our dear friend Terry Deitz to leave the game.

A game he waited close to ten years to return for.

As you would’ve seen, Probst woke up Deitz with any sane person’s dream line “hey, it’s me Probst” (albeit clothed and not looking for intimacy), to advise Terry that his son was in hospital needing a heart transplant. While the story has a happy ending, in that his son has had a successful transplant and is doing well, the agony that Terry must have been feeling during his journey home was something we knew that even our cooking could not fix.

With that in mind, we got out our time machine and whipped up the pie before the season started and swore Tez to secrecy with the lie that production wanted him well fed and to succeed. Being kind and naive enough to ignore the historical proof of our duplicitous behaviour, he bought it.

We’ve known Terry a long time, having met while he was in the Navy, after Annelie and I decided during a bender that we needed to find ourselves strapping men in uniform. While I took the term ‘in the navy’ too literally for general liking, Terry saw us for the lost kids that we were and helped us become the people we are today.

Just imagine how much worse we could have been.

As Survivor’s Captain America, there was no other option than our Cherry Deitz Pie for his pre-game, retconned boot party. Between the tragic way his Second Chance came to an end and Varner just being amazing, we can expect Third Chance pretty soon, right?

 

Cherry Deitz Pie_1

 

The tartness of the cherry and acid of the lemon work together to make a pie is sharp and sweet all at once. The irony being, you can’t stop at one piece.

Join us tomorrow when we hang with our friend (who became our nemesis and then friend again) and latest boot, Woo – enjoy!

 

Cherry Deitz Pie_2

 

Cherry Deitz Pie
Serves: 8-10.

Ingredients
2 ½ cups plain flour, plus extra for rolling out the dough
1 tsp salt
1 tsp sugar
225g cold unsalted butter, diced
½ cup ice water
1kg cherries, pitted and halved
½ cup raw caster sugar
2 tbsp tapioca flour
2 tbsp fresh lemon juice
1 large egg, beaten
1 tbsp raw sugar

Method
Combine flour, salt, and sugar in a large bowl. Add butter and using your fingers, rub the butter with the flour until it resembles breadcrumbs/wet sand.

Add in half the cold water and combine; you want the dough to be crumbly aka short but to hold together when squeezed. If it is still dry, add water a few tablespoons at a time until it reaches the right consistency.

Split the dough in half and form into roughly 2cm discs. Wrap in cling wrap and refrigerate for about an hour. Preheat oven to 190°C.

On a floured bench, roll out a disc of dough (leave the second one in the fridge) under non-stick paper until about 3mm thick. Carefully place the dough into a 22cm pie dish, fitting into the bottom and sides without stretching the dough. Trim the dough, leaving about a 3cm overhang and place in the fridge while you prepare the filling.

Combine cherries, caster sugar, tapioca flour and lemon juice in a large bowl, stirring to coat the cherries. Remove the dish from the oven and fill with the cherry mixture.

Take the remaining disc of dough out of the fridge and repeat the rolling out process. When done, slice into long, 3cm wide strips. Carefully weave the strips over the filling to form a lattice (like with the Fiona Apple Pie), leaving about a centimetre of overhang at each end. Fold the edge of the pie over the ends of the lattice and crimp with a fork around the edge, discarding any excess pastry.

Brush the top with beaten egg and sprinkle with the raw sugar. Bake for about an hour until the pastry is crisp and golden and the filling is bubbling, reducing the heat until 160°C after about 40 minutes.

Remove from oven and allow to cool for a few hours before devouring.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.