Maple Buttermilk Pie - Three Variations

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Trio of lovelies.

Those who know me best realize I'm not really a dessert guy, and baking is usually my weakest skill.  So I welcomed the recent challenge when asked to bring a dessert to this year's Thanksgiving celebration.

The basic recipe is incredibly simple, especially if you purchase prefab pie crusts (this year I had to, based on time) - and yields a silky, rich, firm custard textured confection.  After seeing a recipe online, the concept stuck with me, as well as working out the variations (I have one more percolating, but that's another post to come).  The base recipe used is from Epicurious via the What's Cooking blog, as well as a trick picked up from Vintage Mixer, and I wish to credit these sources first.

Again, if you know me I can't leave well enough alone - and everything is better with bacon.

THE RECIPE

VARIATION I: MAPLE BUTTERMILK PIE (with Bourbon)

1 pie crust (yes, I promise to make my own in the next project).

At this point, I must acknowledge the absolute superiority of my friend Beth Ward in producing both pie crusts and pies in general - so she tells me.

1/4 cup all-purpose flour
6 large egg yolks
3 T palm sugar (I ground this with a mortar and pestle, then granulated with a spice mill.)  White or brown granulated sugar can substitute for this.
1/4 t salt

2 cups buttermilk, shaken
2/3 cup maple syrup
1 1/4 oz. Bourbon whiskey
1 t vanilla

Preheat oven to 325° Fahrenheit.

Gently whisk together first four ingredients.  Add the remaining four, and blend to a smooth consistency.  Place the crust in a pie tin on the center rack of the oven and gently pour in the filling (leave a 1/2 in. wash level below the crust - reserve any extra filling for the next trick).  Bake for approximately 30 minutes.

At this point, cover the crust with a foil ring (using a piece of aluminum foil folded over, cut out a circle and wrap around the edge of the crust to prevent over browning; that's the trick from Vintage Mixer)

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and return to the oven.  Bake for approximately 20 minutes longer, or until the center of the pie is set.  Cool the pie on a wire rack.  Serve with whipped cream or a drizzle of chocolate.

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VARIATION II: MAPLE BUTTERMILK PIE (with bacon)

1# thick-cut bacon, cooked at 300° until crisp, cooled and diced
(3-4 slices should take care of this project)

1 recipe of the base filling above

Place one layer of diced bacon in the bottom of the pie crust.

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Follow directions for Variation I above.

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Use good-quality smoked bacon and avoid using maple bacon for this recipe.  This will give the dish a  rich, smoky flavor without too much sweetness.

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VARIATION III: MAPLE BUTTERMILK "FLAN" WITH FRESH THYME

This is another thought I had, when the first pie I made came up with a little extra volume; I poured it all in the crust anyway, and it swelled up past the level of the pan then collapsed, cracking as it fell.  SO, I learned about the wash level on the crust.  But, what to do with this orphaned remaining goodness?  Read on.

Approximately 1 cup of of the recipe above, Variation II - more or less based on your results
leaves from 2 sprigs thyme, minced
1t white granulated sugar per serving (this example yielded two portions)

Spray the interior of the ramekins with pan release.  Sprinkle the sugar in the bottom of the ramekin and shake to distribute evenly.  Pour the bacon custard into the ramekins.  Place in a baking pan with hot water 2/3 of the way up the side.  Bake on an upper rack above the pie.  Check periodically - these were set after approximately 40 minutes and just started to pull away from the sides and rise like a souffle.

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Cool for 10 minutes; run a butter knife around the inside of the ramekin and invert onto a plate for service.  The top will be crusted with a hint of light caramel.  Garnish with another thyme sprig.

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Poached pears with bleu cheese

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I am not a freak for sweets and desserts, but this is one I enjoy.  I think it's because this is not insipidly sweet; it picks up tart flavor from the balsamic vinegar and lemon juice.

This is a wonderful end to any meal; ripe, succulent pears poached in port and stuffed with bleu cheese, drizzled with a silky, syrupy port reduction.  Serve this with a snifter of Cognac or your favorite cordial -- even serve it alongside a little lavender ice cream!

I first tasted these lovelies in Palm Desert; they have been a staple of mine ever since - with the requisite additions to make them my own.

Cast of characters.

THE RECIPE

1 pear per person (these are red d'anjou)
1 bottle cooking quality port wine, 750ml / 1/5 Liter as needed
1-2 T granulated sugar
2 T balsamic vinegar
1 t lemon juice
1/2 t dried tarragon leaves
1/2 t dried basil leaves

In the poaching liquid; the port imparts a beautiful rose tint to the pears.

4 - 8 oz. blue veined cheese, crumbled (this is where you can splurge, since you saved money buying cheap port - look for Maytag bleu cheese or English Stilton)

Peel and core the pears; set into the smallest sauce pan which fits the pears without stacking.  Cover with port wine and add the remaining ingredients.  Bring the port to a simmer and poach the pears until very tender, 10 -15 minutes.  Remove the pears with a slotted spoon and chill them in the refrigerator.

Chill a dessert plate for each pear in the freezer.

Strain the port mixture to remove the herbs.

Pour port mixture into a deep skillet or larger sauce pan with wide surface area.  Simmer over medium heat; do not boil.  Reduce the port mixture to syrup.  Check the flavor and adjust the tart / sweet components to your taste.  Remove from heat.

Slice the base of each pear to ensure it will sit flat on its plate.  Plate each pear, fill the core with cheese, drizzle with port syrup and garnish with a little more of the cheese. 

Sit back and accept compliments.