Mason Jar Pies

A while back Jake brought home a idea sheet for using half pint mason jars and I saw this and had to try it. The site it was from was www.ourbestbites.com.

All I did was make my favorite pie crust recipe and cut it into strips. I then lined the clean half pint jars with the dough. I made up a simple filling of raspberries, blueberries, 1/2 c sugar, 1 Tbs flour and 1 Tbs cinnamon. Fill each jar with the filling and then I cut strips of dough and did a little lattice top. I brushed with milk and then baked at 375 for 45 minutes. Once they are cool put the lids on and give away to friends or keep for yourself.

It said if you don't want to bake them right then you can make them up, put the lids on and then freeze! I thought it would be fun just as a serving idea to do little cream pies for a party too. Lots of options, what a fun idea.

Shrimp Scampi

I thought I would post a recipe I did to use the compound butter I posted about. We had this for dinner on Friday night and it was really good. I served it over rice but traditionally this kind of sauce would be served over pasta like angel hair or spaghetti. Enjoy!

• 3 Tbs compound butter
• 3/4 pound medium shrimp, more or less depending on what size you buy
• 1 c roughly chopped bell pepper
• 1/2 c cherry tomatoes, halved
• 1 c dry white wine
• salt and pepper to taste
• white rice or pasta for serving

In a large skillet melt the compound butter over medium heat. Once it is hot add the bell pepper and saute until tender.
Add the shrimp and saute until they turn pink, add the tomato let cook for about 30 seconds. Add in the wine and cook until reduced slightly and the sauce in the pan is glossy and the flavors have melded a bit, about 2 minutes. Taste and season then serve over the rice or pasta.

Compound Butter

A friend works for 4B Farms near us and they raise garlic. They had a surplus this year and Nate brought a couple boxes to us at the office I work at. Thank you Nate! I decided I would make some compound butter to put in the freezer and use some of it up. It works great for garlic bread, sauteed veggies or melted on a steak. All kinds of great options! You can also change it up and add in whatever flavors you like. Here is the base recipe I use and then just use what you have to change it up.

Compound Butter

• 1 lb unsalted butter, room temperature
  
• 1 head elephant garlic, skins removed and cut into chunks
• 4 Tbs fresh herbs
• 1/2 tsp black pepper
• 1 tsp kosher salt

In a food processor place the garlic in the bowl and chop finely. Add the herbs and salt and pepper and mix until diced and well combined. Add in the butter and pulse until things mix together well and it pulls away from the side of the bowl. This can also be done by hand if you like.

Lay out 4 pieces of plastic wrap on the counter and divide the butter mixture evenly between them. Roll into a log shape and twist the ends to seal the air out. Label if you like and place in the freezer or refrigerator to store.