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Ken Bora
08-17-2011, 07:26 AM
Hey Team,
For all you non face book folk who did not see my Moms brag. Took home some blue the other day. Posted this last night but Mom needs to learn how to resize photos:rolleyes:
and no Mike Rhubarb is not red celery.

http://i135.photobucket.com/albums/q160/KenBora/pie4.jpg

http://i135.photobucket.com/albums/q160/KenBora/pie7.jpg

http://i135.photobucket.com/albums/q160/KenBora/pie5.jpg

http://i135.photobucket.com/albums/q160/KenBora/pie2.jpg

http://i135.photobucket.com/albums/q160/KenBora/pie6.jpg


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huntinman
08-17-2011, 07:31 AM
Yumm! way to go Ken!!

Jacob Hawkes
08-17-2011, 07:41 AM
What is that?

charly_t
08-17-2011, 09:35 AM
Congrats ! "I only like two kinds of pie...........hot and cold" :-)

road kill
08-17-2011, 09:46 AM
Hey Team,
For all you non face book folk who did not see my Moms brag. Took home some blue the other day. Posted this last night but Mom needs to learn how to resize photos:rolleyes:
and no Mike Rhubarb is not red celery.

http://i135.photobucket.com/albums/q160/KenBora/pie4.jpg


Can I get this "Al-A-Mode???"


RK

Ken Bora
08-17-2011, 09:48 AM
What is that?

Maple Rhubarb Pie
By Ken Bora
Bora’s Maple Works Monkton, Vermont.

Recipe for 1 pie-
Crust- 1 9 inch unbaked pie shell
1 c. flour
1/2 tsp. salt
1/3 c. lard
2 tbsp. Water

Rhubarb filling-
2 cup chopped Rhubarb
2Tbs butter
¼ cup maple syrup
2Tbs flour

Maple Cream-
1 ½ cup Heavy Cream
1/3 cup flour
1 ½ cup Vermont Maple Syrup. (B is best)
2 Tablespoons butter
¼ teaspoon salt
¼ teaspoon fresh ground black pepper

Make piecrust like your Grandmother taught you, set aside. In heavy saucepan combine rhubarb, butter and syrup. Cook over medium heat until water comes out of rhubarb and mixture starts to reduce. Stir in flour, cook a few more minutes and set aside. In another heavy saucepan whisk together heavy cream, syrup, flour, butter, salt and pepper. Cook over medium heat until mix starts to thicken. Do not boil. Preheat oven to 375° Add rhubarb mix to pie pan bottom. Spread evenly. Add Maple Cream on top of rhubarb. Gently swirl with fork. Bake 30 minutes until crust edge and some of top of pie have color. Chill on wire rack and then refrigerate before serving..

Ken Bora
08-17-2011, 09:51 AM
Easy as Pie, the back story of my blue ribbon Maple Rhubarb Pie. My Dad told me he had volunteered to work at the Sugarmakers display at The Addison County Fair and Field Days, the local county fair. He said to me "We should enter something in the Sugarmakers competition". Translation, I should make something so he can have something to talk about for the four days he would be there. I had just the thing. I had actually only made it once before in the spring when the rhubarb was fresh. It is the simple maple cream pie recipe that we all know from the classic book "Sweet Maple" of course I have changed it so much and have so many variations it is unrecognizable except for the base amount of heavy cream and maple syrup. The addition what makes it special is the fresh rhubarb cooked in butter and maple syrup until the water in the rhubarb comes out and the mix reduces and the syrup is just shy of being soft ball candy. This rhubarb/maple goo is put in the bottom of the pie place before the maple cream is added and then gently swirled round once before baking. Now the crust was another story. Embarrassed to say I had to do the pie twice to get a batch right for competition. Just because of the crust. I was so out of practice. Had not worked with pastry crust in many months and it actually took me more time on the crust than cooking the rhubarb or maple cream. Easy as pie, right!!!

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charly_t
08-17-2011, 02:46 PM
Thank you, Ken. I lost no time in copying that recipe. :-)

birdthrower51
08-17-2011, 03:37 PM
Copying is ok, right?? Please!! Now about the "Sweet Maple" book, is it one of your creations? Might have to find that one. I have hoarded one bottle of your maple syrup, what better way to use it.

Lady Duck Hunter
08-17-2011, 04:02 PM
The slice of pie looked delicious and made me hungry, but why did you get a blue ribbon for an empty pie pan?

Also why is this located in the political forum? Are you saying the judging was political?

Becky Mills
08-17-2011, 04:10 PM
Holy Moly. You are unbelievable! CONGRATULATIONS KEN!!!
All you single ladies pay attention - THE MAN COOKS AND SHOOTS FLYERS!!!!

Ken Bora
08-17-2011, 08:45 PM
why did you get a blue ribbon for an empty pie pan??

it is normal for the items, with the ribbons, to be on display for the 4 days of the fair. But the judges who usualy use 1 slice of anything to judge it, for some reason, woofed down the hole pie..........:confused:

I think they liked it;-)


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Bubba
08-18-2011, 06:10 PM
Gotta confess Ken- it was me that woofed it. Hadda throw that one judge the "People's Elbow" to get the last slice.

Now i GOT A lOOOOOOOOONNNNNNNGGGGGG road trip to get back home regards

Bubba