Though I can’t officially submit my recipe to the Bake-Off. I wanted to still go through the creative process of making a new recipe.
I had to think. What gets me inspired in the kitchen first place? Sometimes it’s the need to use up an extra ingredient in the house before it spoils. Other times it’s a family or friends unique diet that makes me think differently. Other times- I need to get creative if I realize I don’t have something (that I need for a recipe). Finally boredom of the same ol’ recipes.
After much thought, I wanted to marry two of my favorite sweet flavors. Ginger and Maraschino Cherries.
I love ginger because it’s refreshing. And I love the maraschino’s bright color and taste.
The two ingredients I wanted to use from the list are:
Pillsbury® Refrigerated Pie Crust (at least 1 crust) 15-oz. box
Smucker’s® Seedless Blackberry Jam
These are the other ingredients I used:
½ cup of water
Handful of dried cherries
2 tablespoons: Crystallized Ginger
6 oz of Maraschino Cherries (drained and diced)
2 teaspoons: cinnamon
Handful of pistachio nuts- (chopped in little bits)
Optional:
Whipping cream (1 cup)
1 teaspoon of vanilla
2 teaspoons of sugar
This is how I put it together:
Take one pie crust out. Add a little flour to your cutting board. Cut out two decent sized squares, or triangles.
Spray a muffin top pan and preheat the oven to 375. Lay the shapes over the muffin top indentations. With left over dough, reroll into one piece and continue to cut pieces. I think 4 shapes = 1 pie crust.
Take Blackberry Jelly and put at least a tablespoon in the middle.
Take minced nuts at sprinkle on top of jelly.
In small saucepan add ½ cup of water and handful of cherries. Add crystallized ginger and bring to boil. Add cinnamon. Stir and watch. After a couple of minutes once it looks like cherries are soaking up juices- turn off.
On a cutting board take drained maraschino cherries and dice up. Drain ginger- cherry mix and chop and mix with the maraschino cherries. Put a whole scoopful on over the nuts and jam.
Bring corners of dough together and pinch closed (might need alittle water to keep closed.
Put into oven and bake for 8-10 minutes.
Optional: While baking- take heavy cream and whip it up in the kitchen aid. Add a dash of vanilla and a couple teaspoons of sugar. With take a few minutes to turn into whipped cream. (Helpful if bowl is cold like cream).
To Serve:
If you made the whipping cream- put a big spoonful in the middle of the plate. Place mini-pie on top. Sprinkle with cherries and nuts.
The Taste:
I made some for dinner tonight… But I tasted one out of curiosity. Lot’s of fun! The ginger popped out just the way I wanted it to! The nuts prevented it from seeming too sweet. Probably could be turned into a big pie… but the small pies are fun for presentation.
Hmm… the name? Maybe I’ll call it, “Ginger-berry Upside Down Mini Tart”
It's not too late to submit your recipe to the Bake-Off! You have until April 20, 2009.
Good luck! And happy creative baking and cooking!
Sincerely, Cate
