Make your Thanksgiving even more thankful! Luxx Bourbon Apple Dulce de Leche Pie Recipe

Ready for the most amazing pie EVER?? Luxx Bourbon Apple Dulce de Leche Pie15109555_10207563418384513_5601104656615057030_n

This pie is more than wow. Pull out some local apples, bourbon, dark chocolate and Luxx Chocolat’s Mi Dulce Amor bourbon-infused dulce de leche and get ready for your taste buds to dance. One of our customers shared with us recently that she created a bourbon apple pie made with our unique dulce de leche and commented that not a person spoke until the pie was entirely gone because it was so amazing!  We took that inspiration and have created this recipe, with dark chocolate of course, that you can serve and be a star. Perfect for Thanksgiving dessert…and your guests will be thankful you did!

set-upIngredients

10 to 12 Apples (we used Honey Crisp)

1/4 cup butter

1 teaspoon sea salt

1 teaspoon cinnamon

3/4 teaspoon nutmeg

1 tablespoon maple syrup

5 tablespoons Woodford Reserve bourbon

Juice of 1 lemon

1/2 cup dark brown sugar

1 tablespoon flour

2 pie doughs or crusts (either store-bought or homemade)

2 jars Luxx Chocolat Mi Dulce Amor Bourbon Dulce de Leche (www.luxxchocolat.com or Super Cellars in Ridgewood NJ or Steve’s Market in Ramsey NJ)

70% dark chocolate

Preparation

The filling:

sauteed-applesIn a large sauté pan (high heat) add butter. Once melted, add the apples and season with salt, cinnamon and nutmeg. Sauté for a few minutes until apples are soft but still firm, about 6-8 minutes. Carefully add the bourbon–the apples may flame a bit. You may want to temporarily turn off the burner while you add the bourbon. Once the liquid evaporates, add in the lemon juice, maple syrup and dark brown sugar. Let the mixture cook until sugar is dissolved. Sprinkle the flour over the top and mix it in. Cook the mixture for a few more minutes until thickened.

The crust:

Choose either a store-bought crust or create your own! Get 2 10-inch pie pans.
rub-dulceRoll out the pie dough in put into 2 10” pans. Brush each with melted dark chocolate and let set…yes, you heard correctly!  This helps keep the crust crispy by creating a moisture barrier between the filling and the crust. And it adds an amazing flavor
choc-with-bowlnuance to the pie. Make sure the chocolate sets before you add the cool filling. Scoop the dulce de leche into the crust on top of the chocolate and spread evenly all over the crust. We like to
have it approximately ½” thick.

Pour in the cool apple filling, drizzle with more dulce de leche (all over) and top with pie dough, cutting in a few holes for venting or braided into a lattice. We cut the dough into shapes and laid each piece on top. Pinch edges of dough to seal. Trim excess crust. Crimp edges decoratively.putting-in-filling-over-dulce

with-cutter

in-oven    15073469_10207562887091231_6413340647876363116_n

Bake at 375F for 1 hour. Let the pie rest for at least an hour before serving. Heat and drizzle Mi Dulce Amor Bourbon Dulce de Leche on top each slice.  And be prepared to be speechless!!

Have you tried our recipe? Send us your pictures!  Happy Thanksgiving!

 

I scream for ice cream…chocolate of course!

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Baby, it’s hot outside! 

Welcome summer…and so, my mind goes directly to ice cream!! Lovely, cold, delicious creaminess! Perfect to not only cool you down but take your taste buds to wonderful places.

Store-bought ice cream is good and super quick, but in no way is it as much fun as making it yourself and with your kids. You also have the ability with homemade ice cream to control what actually goes into it. Take this Ben & Jerry’s Cherry Garcia ingredients label below into consideration.

Now are you ready to make your own?

Cherry Garcia Ingredient Label – Skim milk, wafer (bleached wheat flour, isomalt*, maltitol*, caramel color, sorbitol*, palm oil, cocoa, corn flour, modified corn starch, salt, baking soda, natural flavor, soy lecithin), maltodextrin, polydextrose, sorbitol*, cream, stabilizer (mono and diglycerides, cellulose gel, cellulose gum, carrageenan), sucralose (Splenda brand), vitamin A palmitate, acesulfame potassium, natural flavor, artificial flavor.

     *sensitive individuals may experience a laxative effect from excess consumption of this ingredient.

Today making ice cream is quite economical! You don’t have to buy an ice cream machine to make it, but you can get a machine for super cheap. Look at these models available in Chef Central.

  • Zoku Ice Cream Maker  $25.95

  • West Bend Soft Serve Ice Cream Maker $49.95

  • Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker $59.95

  • Cuisinart Pure Indulgence Frozen Yogurt, Sorbet & Ice Cream $89.95

Ready to be your own Ben & Jerry, creating your own wacky flavors?  Here’s a great recipe to start with…and of course it is dark chocolate!  You can also put the ice cream between 2 chocolate chip cookies for your own ice cream sandwiches. Or be more decadent and check out our new Luxxelles…sweet wafers covered in creamy caramel, Sicilian Trapani sea salt and 72% dark chocolate!  http://luxxchocolat.com/luxxelles4pack.aspx. Or even add cocoa nibs or chocolate chunks!

This recipe is an original from Cuisinart, perfect for their machine.  My only addition would be folding in small pieces of chocolate (please use real dark chocolate!), perhaps some toasted almonds and dried black cherries. Yum!

Deep Dark Chocolate Ice Cream

Ingredients

2-1/4 cups whole milk

2-1/4 cups heavy cream

1 vanilla bean

1-1/8 cups granulated sugar

1-1/8 cups Dutch process cocoa

2 large eggs

2 large egg yolks

2 teaspoons pure vanilla extract

12 ounces bittersweet chocolate, chopped

Instructions

  • In a large saucepan, combine the whole milk and heavy cream over medium-low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the “seeds” of the vanilla bean.

  • Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. Remove the vanilla bean pod and discard it or rinse and reserve for another use.

  • Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using a hand mixer on medium speed, beat until thickened like mayonnaise.

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  • Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl and stir in vanilla. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.

  • Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Stay cool and enjoy!  Please share with us what your favorite ice cream concoction is and we’ll include on a follow up post!  Send to Lisa at luxxchocolat@optonline.net.

~Lisa Mecray Rogers, award-winning Master Chocolatier and Founder of Luxx Chocolat® xquisite artisan chocolate, ChocoVin Chocolate & Wine Tastings® and Luxx Academy du Chocolat offering classes with adults in mind, Ridgewood resident, recognized as one of 2015, 2014 and 2013 Best Chocolatiers & Confectioners in America. Luxx Chocolat offers unique handcrafted works of art. Nothing artificial, no preservatives, not mass produced.

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