Merry Christmas Eve, everyone.
Hopefully you’re already on vacation today, but if not, here’s to a couple more hours before what I can only assume is a lovely long weekend with family. Today, we’ll be heading up to Parker Lake to celebrate the holiday with Jason’s whole family. Tradition dictates that we’ll be ice skating on the frozen lake (although I’ll likely sit this year out), eating prime rib, lighting luminaries, and letting the youngest kids open all the gifts.
Tomorrow, we’ll head over to Milwaukee and spend the rest of the weekend there relaxing and maybe even cross country skiing, although I’ll need to find a coat that will fit over my belly that I can ski in. These are the types of problems I solve these days.
Since we’ve got a long weekend ahead of us, I thought I’d share a great savory brunch pie that you can put together for Saturday or Sunday morning. I recommend you get the dough and filling prepped the night before, then just put it together and throw it in the oven after sleeping in as long as you want.
The smell wafting out of the kitchen should be enough to get everyone else at home out of bed.
Make some coffee and let everyone dig in. This pie is filling without being heavy, which I think is crucial in a brunch meal. Some greens on the side would be a perfect accompaniment, but really, you can let this stand up on it’s own.
- 1¼ cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup unsalted butter, cold, cut into small pieces
- 2-3 tablespoons ice cold water
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, chopped
- ½ teaspoon Kosher salt
- ½ teaspoon sugar
- 10 oz crimini mushrooms, sliced thin
- 2 cups Brussels sprouts, shaved
- 8 oz ricotta cheese
- 1 egg
- ½ cup Parmesan cheese, grated
- ½ cup blue cheese
- Freshly ground black pepper
- In a food processor, combine flour, salt, and sugar. Pulse until incorporated. Add in pieces of butter and pulse until the mixture looks like crumbs, about 10 seconds. With the motor running, slowly add ice water, 1 tablespoon at a time, until dough forms together in a ball. You may not need all 3 tablespoons of water.
- Shape dough into a ball, flatten into a disk, and cover with plastic wrap. Refrigerate for at least an hour before rolling out. Dough can be refrigerated overnight.
- In a heavy bottomed skillet, heat butter and olive oil. Add onion, salt, and sugar and cook until onions start to brown, about 10 minutes. Stir in mushrooms and cook until they've released their juices, about 5 minutes. Stir in Brussels sprouts. Cook for an additional 2-3 minutes, until Brussels sprouts have turned bright green. Remove from heat and let cool. Adjust salt and pepper to taste.
- In a medium sized bowl, combine ricotta, egg, Parmesan, and blue cheese. Mix in cooled vegetables.
- Preheat oven to 400.
- Roll out dough and press into a 9 inch pie pan. Spread filling evenly into dough. Sprinkle with additional blue cheese, if desired.
- Bake for 30-35 minutes or until crust is golden brown. Let cool slightly before serving.
[…] Savory Brussel Sprout, Mushroom, And Blue Cheese Brunch Pie – starting things off with a good cold-weather brunch […]
writes Three Year Anniversary and Jason's Best Of Choices - Things I Made Today3library
writes 1abstract