In this episode, Ryan talks about his favorite homemade pie, some helpful apps he uses, and resolving to have a closer walk with God in 2020.
Over the course of about three years I perfected this pie. To my taste, it’s not too sweet, nor is any flavor overpowering. The sorghum gives it an earthy sweetness, the ginger some mild bite, and the bourbon vanilla extract plays a subtle yet important supporting role for the star, the sweet potatoes.
Oddly, no other sweet potato pie recipe I’ve found calls for salt. It was the last thing I added to the recipe, and it absolutely ties all the flavors together perfectly. The ginger goes great with the graham cracker crust. When making fresh whipped cream, throw in some of that bourbon vanilla extract.
- 2-3 sweet potatoes (1.25-1.5 lbs raw)
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup sorghum (not molasses)
- 1/3 cup heavy cream
- 2 eggs
- 1 tsp vanilla extract (preferably homemade with bourbon)*
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 9″ graham cracker pie crust
Bake sweet potatoes at 425* for one hour. Turn off heat and let sweet potatoes remain in oven for 40-50 minutes until tender. Preheat oven to 350*. Remove sweet potato skins and place in large mixing bowl. Add butter and mix. Add sorghum, brown sugar, cream, eggs, bourbon vanilla extract, spices and salt. Mix until smooth. Pour filling into pie crust and bake at 350* for one hour. Let cool and fall. Serve warm with fresh whipped cream.
*If you don’t have bourbon vanilla extract, add 1/4 tsp bourbon with 3/4 tsp regular vanilla extract
This was one of my first ferments. I, my uncle, and neighbor keep bees, so there’s no shortage of raw honey here.
Why make it?
First of all, it’s crazy easy. Peel garlic. Pour honey. Put in a dark place. Turn it over/swirl it around every few days. Wait.
Another reason is that it increases the immune-boosting and medicinal properties of honey and garlic. Fermentation partially digests food for us, making more goodies bio-available.
It also tastes good. Use if for sauces, marinades, and glazes.Continue reading
When I was a boy, I hated mustard. But like many things, my taste buds improved with age 🙂 Now I take every opportunity to eat it! I use it for:
- Sandwiches, of course (ham and bologna especially)
- Smoked brats and Polish sausage
- Marinating chicken (with buttermilk, garlic, honey, soy sauce, etc.)
- Topping butter crackers to eat with summer sausage or salami
- Topping salmon patties
- Homemade salad dressing
- Coating pork shoulders and ribs to help BBQ rub stick
Mustard is not only tasty, but it’s good for you. So if you make your own, you can feel especially good about piling it on because it is fresh, cheap, and healthy!Continue reading
Books upon books have been written about fermentation. This is by no means meant to be an exhaustive post on the subject; this is a basic overview of fermentation and the science/art (scart?) of fermenting.
I hope to lure you into the wonderful world of friendly bacteria and yeasts; let’s put these little microscopic critters to work!Continue reading