51 min
Episode 2 - November, Smoke and S'mores Panacea
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- Artes
Step into deep autumn as Sarah and Owen reminisce about their favourite autumnal holidays. Learn how to bake a traditional Thanksgiving treat that's as American as apple pie! Find out what goes into making that perfect seasonal candle and discover the second verse of a nursery rhyme you thought you already knew.
0:00 - Cold Open
5:10 - Intro
9:15 - Chapter 1: Waxing Poetic
We visit Watergate Cafe in Gateshead to learn how to make our own scented Candles from Holly of Brown & Co Durham
www.brownandcodurham.com
www.facebook.com/Watergate-Cafe-213804969093232
17:35 - Chapter 2: In-bread
We jump across the pond to New York to learn how to make the perfect apple pie. Join Sarah as she learns about her family's baking history and how memories can be passed down from recipe to recipe
44:30 - Chapter 3: Out with a Bang
Owen reminisces about bonfire night in the UK, Sarah learns the rest of nursery rhyme she thought she knew
Tori Rosen’s Apple Pie Recipe
Crisco ~1/2 cup
Flour 1.5 cups
Salt 1 tbsp.
Water (cold) 1/3 cup
Apples (peeled) 10/ or 11
Sugar to taste
Cinnamon to taste
Butter to taste
Preheat oven to 425 F (218 C)
Add ½ cup of flour to ~1/2 cup of Crisco and mash together with a fork in a mixing bowl. Once combined, add additional 1 cup of flour and cut mixture with a kitchen knife until it is in pea-sized bunches.
Add small handful of mixture to 1/3 cup of cold water, mix this with fork, and then pour over the rest of the mixture in the bowl. Combine with fork until mixture forms a ball. Divide this ball, in roughly 1/3 and 2/3 portions. The 2/3 portion will act as bottom crust and the 1/3 portion will act as top crust. Place 2/3 portion on rolling surface and dust rolling pin with flour. Roll out the 2/3 portion, scrape from surface (and fold gently if easier to handle), and place in pie plate. Pierce bottom crust with fork several times.
Dust bottom crust with a mixture of cinnamon and sugar (to taste), and then slice peeled apples into the pie plate. The apples should be cut thinly and should fill the plate entirely. Dust the apples with more cinnamon and sugar, then add chunks of butter on top of the apple slices.
The top crust is full of potential. In chapter 2, Sarah rolls out the 1/3 portion of the crust and uses a round cookie cutter to make rings of overlapping circles. Be creative!
Once top crust is on, place pie into over for 15 minutes at 425 F (218 C). Turn down oven to 350 F (176 C) and bake for another 45 minutes. When down, place on cooling rack to avoid a soggy bottom crust.
Step into deep autumn as Sarah and Owen reminisce about their favourite autumnal holidays. Learn how to bake a traditional Thanksgiving treat that's as American as apple pie! Find out what goes into making that perfect seasonal candle and discover the second verse of a nursery rhyme you thought you already knew.
0:00 - Cold Open
5:10 - Intro
9:15 - Chapter 1: Waxing Poetic
We visit Watergate Cafe in Gateshead to learn how to make our own scented Candles from Holly of Brown & Co Durham
www.brownandcodurham.com
www.facebook.com/Watergate-Cafe-213804969093232
17:35 - Chapter 2: In-bread
We jump across the pond to New York to learn how to make the perfect apple pie. Join Sarah as she learns about her family's baking history and how memories can be passed down from recipe to recipe
44:30 - Chapter 3: Out with a Bang
Owen reminisces about bonfire night in the UK, Sarah learns the rest of nursery rhyme she thought she knew
Tori Rosen’s Apple Pie Recipe
Crisco ~1/2 cup
Flour 1.5 cups
Salt 1 tbsp.
Water (cold) 1/3 cup
Apples (peeled) 10/ or 11
Sugar to taste
Cinnamon to taste
Butter to taste
Preheat oven to 425 F (218 C)
Add ½ cup of flour to ~1/2 cup of Crisco and mash together with a fork in a mixing bowl. Once combined, add additional 1 cup of flour and cut mixture with a kitchen knife until it is in pea-sized bunches.
Add small handful of mixture to 1/3 cup of cold water, mix this with fork, and then pour over the rest of the mixture in the bowl. Combine with fork until mixture forms a ball. Divide this ball, in roughly 1/3 and 2/3 portions. The 2/3 portion will act as bottom crust and the 1/3 portion will act as top crust. Place 2/3 portion on rolling surface and dust rolling pin with flour. Roll out the 2/3 portion, scrape from surface (and fold gently if easier to handle), and place in pie plate. Pierce bottom crust with fork several times.
Dust bottom crust with a mixture of cinnamon and sugar (to taste), and then slice peeled apples into the pie plate. The apples should be cut thinly and should fill the plate entirely. Dust the apples with more cinnamon and sugar, then add chunks of butter on top of the apple slices.
The top crust is full of potential. In chapter 2, Sarah rolls out the 1/3 portion of the crust and uses a round cookie cutter to make rings of overlapping circles. Be creative!
Once top crust is on, place pie into over for 15 minutes at 425 F (218 C). Turn down oven to 350 F (176 C) and bake for another 45 minutes. When down, place on cooling rack to avoid a soggy bottom crust.
51 min