Loser Pie dedicated to Sue Zelickson

I was recently at a Women Who Really Cook meeting, an organization dedicated to helping local women in the food business to network and share information. Local D'Lish, one of our favorite stores, was hosting the meeting. Ann asked us to serve some of our jam and we were given the an opportunity to say a bit about our company. Sue was the MC at my first pie contest in which I made my pie that has now been fondly renamed Loser Pie. You may have read about it under the blog RNC MEDIA PARTY AND THE PIE THAT LOST. Sue was nice enough to remember my Loser Pie and ask me share the recipe with the group, as it is a pretty great pie even if it did lose. I did my best from memory, but promised to re post it on my blog, so here it is. I recommend serving it in small slices, like you would cheese cake as it is very rich. It goes nicely with a crisp white wine and has a tendency to disappear quickly, so you might want to make two. Click on the recipe if you are having trouble reading it. Have a great day and we will see you at the market!

Eight Holiday Greats #1

Eight Holiday Greats From Lucille's Kitchen Garden



Our family, at Lucille's Kitchen Garden, shares the first of our eight favorite holiday food traditions.


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Lucille's Kitchen Garden Eight Holiday Greats!

Dark Chocolate Raspberry Pepper PieIngredients:
1 unbaked pastry shell (9 inches),
2 Jars of Lucille's Kitchen Garden Raspberry Pepper Jam,
1 package (8 oz.) cream cheese (softened),
1/3 cup sugar,
½ teaspoon vanilla extract,
½ cup whipping cream (whipped),
2 squares (1 oz. each) dark chocolate,
3 tablespoons butter Preparation:
Bake pastry shell at 450 degrees until golden brown; 12- 15 minutes.
Let cool.
In sauce pan, gently warm over medium heat 2 jars of Lucille's Kitchen Garden Raspberry Pepper Jam.
Remove from the heat; cool for 5 minutes. Spread into shell; refrigerate.
In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer.
Cover and refrigerate for 1 hour.
Melt chocolate and butter; cool for 5 minutes. Pour over filling.
Cover and chill for 2 hours; store in refrigerator.· Serve with fresh raspberries.



Entertaining With Lucille
One of my absolute favorite holiday memories is the table full of pies that sat waiting for us to finish our heaping plates of turkey and stuffing. There was always the traditional pumpkin pie, but it was in good company with blackberry, pecan and apple pie. As my generation adds to our family traditions, we have introduced our own twist to honor the generations of flour covered pie makers that came before us: Dark Chocolate Raspberry Pepper Pie. I have three suggestions:
Make this Pie! I have had several "very well known but will remain nameless" foodies contact me for additional copies of this recipe.
Serve in small wedges, similar to the way that you would cut cheese cake.
Make an extra one for later in the day when the naps are over and the dishes are done and everyone finds themselves hungry for a little something!
We hope that your family enjoys this first Great Eight favorite as much as we do!
Very Sincerely,
Zoie Glass
Owner: Lucille's Kitchen Garden
Passionate About Local Flavor!





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RNC Media Party and the Pie that Lost

We were very excited this week to be asked to serve our jelly at the Media Party that the city of Minneapolis hosted for the visiting media for the RNC. See mention in Saint Paul Pioneer Press http://www.twincities.com/rnc/ci_10346762?nclick_check=1 We served well over 1000 crackers with our Raspberry Pepper, Blueberry Pepper, and Green Pepper Jam. We also got to talk to so many interesting people from all over the world. Amy's sister Anne and our friend Clara helped us to keep the crackers rolling out. Earlier that day I decided to completely over schedule myself by entering a pie contest. As shown by the title my pie did not win, but by all the requests for the recipe, it must have been pretty good. I am posting it here because we ran out of recipe cards at the market. Serve this pie as you would a cheese cake (narrow slices), since it is very rich. The pepper- dark chocolate combination is wonderfully romantic, so I recommend making it for someone you love. Enjoy the Pie that Lost and we will see you at the Market!

Dark Chocolate Raspberry Pepper Pie
http://www.lucilleskitchengarden.com/

Ingredients:
1 unbaked pastry shell (9 inches), 2 Jars of Lucille’s Kitchen Garden Raspberry Pepper Jam, 1 package (8 oz.) cream cheese (softened), 1/3 cup sugar, ½ teaspoon vanilla extract, ½ cup whipping cream (whipped), 2 squares (1 oz. each) dark chocolate, 3 tablespoons butter

Preparation:
· Bake pastry shell at 450 degrees until golden brown; 12- 15 minutes. Let cool.
· In sauce pan, gently warm over medium heat 2 jars of Lucille’s Kitchen Garden Raspberry Pepper Jam. Remove from the heat; cool for 5 minutes. Spread into shell; refrigerate.
· In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for 1 hour. Melt chocolate and butter; cool for 5 minutes. Pour over filling. Cover and chill for 2 hours; store in refrigerator.
· Serve with fresh raspberries.