Meat á la Mode by Kristina Von Kroug


Inspired by family traditions as well as by historical recipes and cooking techniques, Meat á la Mode puts a new twist on classic comfort food. My meat pies and savory ice creams explore the flavors of more rarely used game meats such as rabbit, oxtail, or alligator in addition to serving up childhood favorites like chicken noodle soup or macaroni and cheese -- all in pie form! Meat á la Mode strives to create a journey of taste encased in a golden, flaky crust.


Meat á la Mode's unique meat pies entice the discerning carnivore with mouth-watering flavor combinations, two types of pastry, and a decadent edible gold topping.

Keep watching -- I'm working hard to build a little emPIEre...


For more info or order inquiries please email: meatalamode@gmail.com

Thursday, March 8, 2012

Step-by-step Butter Caramel Bacon Pie recipe!










Butter Caramel Pie with Bacon!

Crust:
1/2 cup melted butter
1 1/2 cups graham cracker crumbs
3/4 cup of steel cut oats
1/4 cup of brown sugar
2 Tbs. of cane sugar
1/4 lb of minced, crispy cooked bacon

Combine all ingredients; press into 9-inch pie pan. Bake at 400 degrees for 10 minutes. Allow to cool while filling is being prepared.

Filling:
1 stick of butter
3/4 cup brown sugar
1/4 cup granulated sugar
2 eggs + 2 extra yolks
1/4 cup flour (all purpose or finely ground corn flour)
1/3 cup heavy cream
1/4 tsp vanilla
A dash each of cloves and nutmeg

Topping:
1/4 lb. of cooked, crispy bacon (chopped)
2 Tablespoons sifted powdered sugar (optional)
In a large bowl, cream butter and sugars until fully combined and fluffy. Add eggs and then yolks, one at a time, fully incorporating each one. Mix in flour. Gradually add the cream, vanilla and spices. When fully incorporated, pour into pie crust. Bake at 400 degrees for 10 minutes.

Reduce heat to 350 degrees and bake an additional 30 minutes (or until filling is set). Top with chopped bacon, dust with powdered sugar and serve warm or at room temperature. Must be refrigerated after cooling, but served best at room temperature.

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