By Melissa Mullins of New York, N.Y.
During a recent trip to Sardinia, Melissa was impressed with the Italian way of cooking and their use of fresh seasonal produce, meat and cheese from the area. To make sure that all her ingredients stay fresh while cooking outdoors, Melissa always packs in plastic bags that stay sealed and makes sure to prep and measure out everything before hand so they can be easily transported. Melissa enjoys being an English professor and spending time with her new fiancé, who proposed while on their trip to Sardinia. If she were to win the grand prize she would use the money to explore more of the culinary experiences Italy has to offer.
Ingredients:2 pints fresh blackberries
Cinnamon
Nutmeg
1/4 to 1/3 cup raw organic sugar
1/4 unbleached flour
Basic pie crust
1 3/4 cups unbleached flour
1/4 cup jungle shortening
1/4 cup ice cold water
Whipping cream
1 Tb lavender
1 heaping Tablespoon of honey
Tinfoil
Non-stick spray
Materials:
Tinfoil
Ice water
A small cooler with ice
Reusable bag
Plastic wrap
A grill that can be placed over the embers
Tongs
Small sharp knife
Preparation:
1. In August, blackberries are out with a vengeance, especially on the West coast. Many campsites boast clusters of the ripe berries, but if yours does not, local farmers markets are sure to have them.
2. Mix two pints of fresh blackberries with a generous pinch of cinnamon and nutmeg, 1/4 cup of unbleached flour, 1/4 cup of raw sugar (for camping purposes, 1/4 may be roughly measured using your palm. 1/4 cup=1 palm full of a medium sized hand)
3. Either prepare a basic pie crust before leaving home or purchase ready-made pie crust at your local grocery store -- both keep well if packed properly in a camp cooler
4. Break dough into six balls (if using homemade dough
5. On a piece of sprayed tinfoil, flatten and roll out each dough ball (using the empty bottle of your last Redwood Creek wine) into a circle about 5 inches in diameter
6. Spoon in filling, equal amounts into each flattened piece of dough. Fold over dough to create a half-moon shape. Pinch or roll edges firmly together.
7. Prepare a tinfoil shell for each handpie, generously spraying the foil with non-stick spray. Leave as much space as possible between the top foil and the top of the pie. This allows the pie to cook properly.
8. Place packets carefully onto campfire grill. Make use of grill areas where the flames have died down to create hot embers. Cook for about 35-45 minutes.
9. While waiting for the pies to cook, place whipping cream, a generous pinch of finger-ground lavender, and a tablespoon of warm honey in a jar. Tighten the lid and shake! After several minutes, the liquid will start to form into a soft whipped cream. Do not over shake, or you'll have lavender honey butter.
10. Take pies off fire. Allow them to sit for several minutes. Unwrap and serve with a dollop of lavender cream.
11. Pour a glass of Redwood Creek Pinot Noir and enjoy!
Estimated Cook Time: 1 hour 30 minutes
Wine Pairing Varietal:
Redwood Creek® Pinot Noir
