GOOSE SCHMALTZ CHERRY PIE RAVIOLI
Goose Schmaltz? This might be the first time that most of you have even heard of this product. It is a fancy way to say rendered/ clarified goose fat. This natural fat has a high smoke point, is great for frying, baking or sautéing. Some call it the “mother of all fats”, I call it a ROCKSTAR!. How about the taste? It tastes buttery and rich just like you think it would, but a slightly more mild and delicate flavor than duck fat. So how did I find out about this? My good friends over at FATWORKS sent me a jar of it to develop some recipes for you and their fans. [Stay tuned because I have other varieties of fats from FATWORKS. SO more delicious recipes coming soon…]
Since I wanted to make the first recipe using their fat a hit, why not incorporate the goose fat into PIE? This was a good choice because this rich fat made the most perfect flakey pie crust I have ever made. Since plain old traditional pie is kind of on the boring side, especially in the looks department; I wanted to jazz it up a little bit and make PIE RAVIOLI. These make a great presentation for the perfect ending to any casual or formal meal. Since they are the perfect bites, heck- they would even make a GREAT appetizer I think! To describe them: These pie ravioli are made with a savory and flakey goose schmaltz pie crust. They are overstuffed with whole ripe black cherries and balsamic reduction. Laid upon a velvety cream cheese honey dip; they are then drizzled with a decadent combination of reduced white balsamic vinegar and brandy…..sounds good doesn’t it! So if you want a flavorful, slightly savory, yet delicate dessert or appetizer, give my GOOSE SCHMALTZ CHERRY PIE RAVIOLI a try…. Enjoy!-
NOTE: If you too want some goose schmaltz for your baking and cooking head over to FATWORKS to buy some and be sure to tell them jarOhoney sent ya!
A CHEFS TIP: I bought a ravioli press (online and pretty cheap) to make these. Pie crust is kind of hard to shape in small shapes so the mold will help keep the ravioli uniform . Also this recipe has several components to it: so I will list the component individually with their instructions. If you start the components in order (i.e. start the white balsamic brandy reduction. Once it is on the stove reducing– then start making your pie crust. When you put the crust in the fridge– start your cherries and so on…) then all of the components will be done about the same time. The components are white balsamic brandy reduction, goose schmaltz pie crust, balsamic macerated cherries, and cream cheese dip. Then after that are the instructions for the ravioli composition and plating.
MAKES 18 RAVIOLI SERVES 6
WHITE BALSAMIC BRANDY REDUCTION
1 1/2 cup white balsamic vinegar
1 cup high end brandy
In a small sauce pan on medium heat, reduce to 1/3 of volume. Stir often. Remove from heat and allow to cool completely. This is your balsamic reduction.
GOOSE SCHMALTZ PIE CRUST
1/2 cup FATWORKS BRAND PASTURE RAISED GOOSE SCHMALTZ, refrigerate for 30 minutes
1 1/2 cup plus 1 1/2 tablespoons organic bread flour
1/4 teaspoon fresh ground pink salt
1/8 teaspoon baking powder
3 1/2 to 4 1/2 tablespoons ice cold water
Sift all the dry ingredients well into a bowl. Add the sifted dry ingredients to your food processor. Add 1/4 cup of the chilled schmaltz and process for about 20 seconds or until it resembles a coarse meal. Now add the remaining schmaltz and pulse until it resembles small peas. Add 3 tablespoons of ice water and pulse about 6 to 8 times. Pinch mixture together to see if it sticks together. If not, add 1 tablespoon of water in and pulse 6 to 8 times and pinch test again. Use remaining water and pulse if necessary. Now empty out onto a lightly floured surface. Knead until the dough sticks together and feels slightly stretchy. Wrap in plastic wrap and refrigerate for 45 minutes. Use in ravioli composition- see below.
BALSAMIC MACERATED CHERRIES
I use frozen cherries because they are then always available and they are picked at their seasonal ripeness. During “cherry season”, you can use fresh cherries, just be sure to buy organic black cherries and freeze them for 24 hours before using them in the recipe.
4 cups frozen whole unsweetened organic black cherries
1/4 cup 18 year old modena balsamic vinegar
2 cups water
In a medium sauce pan put in all of the ingredients. On high heat bring to a boil while stiring occasionally. Reduce the heat to medium and cook for 30 minutes. Drain while reserving the liquid into a bowl. Set cherries aside in a separate bowl. Return the reserved liquid to the sauce pan and reduce to 1/3 of the volume, stir often. Remove from the heat and allow to cool. This is your cherry reduction.
CREAM CHEESE DIP
4 ounces organic full fat cream cheese
1/2 cup organic heavy whipping cream, divide into 1/4 cup and 1/4 cup
6 tablespoons cold water
2 tablespoons RAW honey
In a large bowl add in the cream cheese and 1/4 cup of the cream. Use an electric mixer, on low speed mix until smooth. Now add in slowly the remaining 1/4 cup of cream while whipping the mixture on low speed. Add in the honey and incorporate well. Whip the mixture for 20 seconds on medium high speed. Now get a hand whisk and incorporate the water in 1 tablespoon at a time. Be sure to mix it thoroughly and that it is velvety smooth. Cover and refrigerate until ready to plate.
RAVIOLI COMPOSITION with a ravioli mold
12 impression ravioli mold
about 2 tablespoons grass-fed butter for greasing the pan
Pull the pie crust out of the refrigerator and split in into 2/3 and 1/3. Take the 2/3 piece and break in half. On a lightly floured surface, roll out each half into a long rectangle shape. Make it about 2 inches bigger around than your bottom ravioli mold plate. Roll out about 1/2 inch thick. Place the Ravioli mold plate down and place your first piece onto it. Place the impression plate on the dough and gently make your impressions. Place 2 whole cherries into each of the dough impressions. Mix the cherry reduction with 1/2 of the balsamic reduction. Now top the cherries with 1/4 teaspoon of this mixture. Gently lay the second piece of dough onto the filled impressions. Gently roll until smooth and you can see the mold coming through the dough. Remove the excess dough and add it to the other remaining dough. Gently remove the molded ravioli from the mold. Place each ravioli round side up on the greased pan. Repeat with the remaining 1/3 dough and cherries but only on half of the ravioli mold. You should have about 18 ravioli total.
Preheat your oven to 325 F. Place the pan in the middle rack and bake for approximately 18 to 22 minutes. Be sure to turn the pan every 5 minutes to ensure even baking. Bake until golden brown. Remove from the oven and allow to cool for 20 minutes.
Place a 2 tablespoon dollop of the cream cheese honey dip on the left side of your serving plate. Run the back of the spoon through it towards the right side: this will make a stripe of dipping sauce. Arrange 3 ravioli on the dip stripe. Lightly drizzle each with about 1 to 1 1/2 teaspoons of the white balsamic brandy reduction. Serve with a moscato d’asti or warm brandy.
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