Newsletter Winter 2024

Second Annual Pie Contest Winners & Recipes

Photo Credit: Melissa A. Wilson

Congratulations to this year's winners from the Fall Picnic! 

(Left to Right: Francis Short-3rd place; Angelia Thompson-1st place; Emery Burch-2nd place)

Photo Credit: Melissa A. Wilson

First Place: Angelia Thompson

Apple Cranberry Pie

Two cups fresh cranberries

1/4 cup orange juice

One cup sugar plus one tablespoon of sugar to sprinkle on top of the pie

1/2 teaspoon ground cinnamon

1/2 teaspoon table salt

1/2 cup water one tablespoon cornstarch

3 1/2 lbs of sweet apples such as Fuji or Braeburn

One beaten egg white

Your favorite all butter dough for a double crust pie

First, bring the cranberries, orange juice, 1/2 cup sugar, ¼ teaspoon cinnamon and 1/4 teaspoon salt to a boil stirring occasionally while pressing the berries against the side of the pot until the berries are broken and juices thicken to a jam like consistency. Remove from heat and stir in the water cooling to room temperature for about 30 minutes.

Next in a microwave safe bowl, mix the half cup of sugar with the remaining cinnamon and salt plus the cornstarch. Toss in the apples, then microwave on high stirring every 3 minutes until the apples begin to be translucent around the edges in a thickened liquid. This will require approximately 15 minutes of microwaving. Cool for 30 minutes to room temperature.

Lastly, transfer the cooled cranberry mixture to your dough lined pie plate and spread evenly. Place the apple mixture on top mounding slightly in the center. Then weave dough on top of the pie leaving 1 inch overhang on each side to fold and flute. Brush the top and edges of the dough with egg white and sprinkle with the remaining sugar. At 425° bake for 20 to 25 minutes. Reduce to 375° rotating the pie and bake until a deep golden brown approximately 25 to 30 minutes.

Second Place: Emery Burch

Emery Burch’s Award-Winning Chocolate Cream Pie*

 Cookie Crust

16 Oreo cookies, broken into rough pieces

4 tablespoons unsalted butter, melted/cooled

Adjust oven rack to middle position and heat oven to 325°. Space pulse cookies in food processor until coarsely ground, space about 15 pulses, then process to fine, even crumbs, about 15 seconds. Sprinkle melted butter over crumbs and pulse to incorporate, about 5 pulses.

Sprinkle mixture into 9-inch pie plate. Using the bottom of a dry measuring cup, press crumbs into even layer on bottom and sides of pie plate. Bake until crust is fragrant and appears set, 13 to 18 minutes; Transfer to wire rack. Following pie recipe, use crust while it is still warm or let it cool completely.

Pie Filling

2 1/2 cups half-and-half

1/3 cup sugar (2.5 oz), divided

Pinch of table salt

6 large egg yolks

2 tablespoons cornstarch

6 tablespoons unsalted butter, cut into 6 pieces

6 oz semi-sweet or bittersweet chocolate, chopped fine

1 oz unsweetened chocolate, chopped fine

1 teaspoon vanilla extract

Bring half-and-half, 3 tablespoons sugar, and salt to simmer in medium saucepan over medium heat, stirring occasionally. Whisk egg yolks, cornstarch, and remaining sugar in bowl until smooth.

Slowly whisk 1 cup of warm half and half mixture into yolk mixture to temper, then slowly whisk tempered yolk mixture into remaining half and half mixture in saucepan.

Whisking constantly, cook over medium heat until mixture is thickened and registers 180°, 30 to 90 seconds (mixture should have consistency of thick pudding).

Off heat, whisk in butter, semi-sweet chocolate, and unsweetened chocolate until completely smooth and melted. Stir in vanilla.

Pour warm filling into cooled crust and spread into even layer. Spray piece of parchment paper with vegetable oil spray and press directly against surface of filling. Refrigerate until chilled and set, at least 4 hours or up to 24 hours.

Whipped Cream

1 cup heavy cream, chilled

1 tablespoon sugar

1 teaspoon vanilla extract

Pinch of table salt

Using stand mixer fitted with whisk attachment, whip cream, sugar, vanilla, and salt on medium low speed until foamy, about 1 minute.

Increase speed to high and whip until soft peaks form, 1-3 minutes.

Whipped cream can be refrigerated in fine mesh strainer set over small bowl and covered with plastic wrap for up to 8 hours.

Spread whipped cream attractively over pie. Serve.

*Adapted from America’s Test Kitchen, Desserts Illustrated

Third Place: Francis Short

3/4 cup sugar

3 tablespoons cornstarch

3 tablespoons flour

1/2 teaspoon salt

2 1/2 cups hot milk

two squares of semi sweet chocolate

two well beaten egg yolks

one teaspoon of vanilla

Mix together the flour, cornstarch, and salt.

Then add to the hot milk and stir until thickened using a double boiler.

Stir constantly while adding the squares of chocolate broken into small pieces.

Continue to stir until smooth.

Add the chocolate mixture to the egg yolks and blend well. Pour the chocolate mixture into the cornstarch mixture and stir again until completely smooth. 

Cool before adding vanilla.

Pour chocolate mixture into your favorite piecrust and bake 30 to 45 minutes at 350°.

More from the picnic!

Hot Chocolate Happy Hour Pop Up on Desha & Slashes

Thanks to everyone who joined us for a festive holiday kickoff, complete with fresh snowfall and hot cocoa (with optional adult beverage "add-ins!"). Adults enjoyed conversation around the firepit while kids delighted in endless marshmallows. A big thank you to Brian and Cary Burch for hosting and to our generous neighbors for their donations to God's Pantry.
 

Short Term Rental Complaint 24-7 Hotline

Please see the following from Councilmember Liz Sheehan's November Newsletter
 

"Finally, in some exciting news, the city has officially launched a 24-7 hotline and website for short-term rental (STR) complaints! This update has been in the works for many, many months. I am thankful to my colleagues for allocating funding for this vital resource, and for the administration for their work in selecting a vendor and getting this up and running! Individuals who wish to file a complaint can call 859-710-9048 or visit https://secure.hostcompliance.com/lexington-fayette-urban-county-ky/complaints/type. The hotline and online tool will be available 24 hours a day."