Posted by Hillers Markets on August 17, 2010 at 09:38:09:
.Brown Sugar Buttermilk Pie……oh my! Delicious dessert takes the biscuit at Hiller’s Cookin’n Michigan Competition with Buy Michigan Now
One bite of pie and the judges’ decision was final at this weekend’s cook-off for the four top entries of the Hiller’s and Buy Michigan Now recipe competition. The competition was to find the best Michigan-based recipes and the contestants came in by the dozens.
Finalists got to cook their recipes at Epiphany Kitchen in Northville, during the Buy Michigan Now Fair, which attracted thousands of visitors keen to know more about supporting their home state.
Celebrity judges – Hiller’s own Chef Peter Julian, along with renowned caterer Chef Matt Prentice and Chef Dawn Bause of Slow Food Detroit – decided that Sally Sibthorpe’s Brown Sugar Buttermilk Pie with Romeo Peach and Raspberry Compote was worthy of the $250 Hiller’s gift card grand prize. Sally comes from Shelby Township and she also impressed the judges with her Michigan Smoked Whitefish Pizza, which took 4th place in the competition.
In 2nd place came Spicy Watermelon Salad by Felicia Gull, who lives in Waterford, and in 3rd came Mitten Cherry Panini by Joy Pendley of Ortonville.
“I liked all of the recipes which had been selected out of so many entries. The contestants showed great creativity with a wide variety of Michigan ingredients and our finalists did a great job,” said Chef Pete.
Hiller’s Markets is an avid supporter of Michigan grown and produced foods labeling items in its stores to help customers choose home-grown fare - anything from gourmet ice-creams and desserts to gluten-free foods, the crispiest chips, freshest salsa and a plethora of fruits and vegetables. In May this year, Hiller’s held its own Michigan Food Fair so customers could meet some of the businesses and farmers behind these foods.
Lisa Diggs, the founder of Buy Michigan Now, added: “Hiller’s is such a great partner to Buy Michigan Now, and the entire community.”
Brown Sugar Buttermilk Pie with Romeo Peach and Raspberry Compote
1 1/4 cups Star of the West Pastry Flour
2 tablespoons Pioneer Light Brown Sugar
1/4 teaspoon salt
1/2 cup cold Calder’s Dairy butter, cubed
3-4 tablespoons cold water
Filling:
6 tablespoons melted Calder’s Dairy butter
1 1/4 cup Pioneer Light Brown Sugar
3 large room temperature Michigan eggs
3 tablespoons Star of the West pastry flour
2 cups Guernsey Farms Buttermilk
1 tablespoon fresh lemon juice
Compote:
4 ripe Romeo (or other Michigan) peaches, peeled and sliced
1 pint Michigan-grown raspberries
1/2 cup American Spoon Foods Red Raspberry Preserves
Preheat oven to 400 degrees. Crust – Mix together flour, brown sugar, and salt in a medium bowl. Cut in the butter until crumbly. Sprinkle with water, and fluff with a fork. Let sit a few minutes for water to absorb. Gather into a ball, and roll out on a floured cloth to a 12 inch circle. Fit into a 9 or 10 inch pie pan. Cover crust with parchment paper and line with pie weights or dried beans. Place on bottom rack of the preheated oven, and bake for 6 minutes. Remove from oven and reserve until needed. Turn down oven temperature to 325 degrees. Filling - In a large bowl, beat the butter, brown sugar, egg and flour, then beat in the buttermilk and lemon juice. Pour the mixture into the pie shell and bake in the center of the oven for 45-55 minutes, until the custard is light golden, or a toothpick inserted in the center comes out clean. Let cool, then cover with plastic wrap and refrigerate until chilled. Compote – Pour peaches and raspberries in a medium sized bowl. Place preserves into a microwave safe measuring cup, and process on high until it bubbles, about 1 minute. Pour over the peach mixture, and gently stir. Let sit until ready to serve. Spoon compote over slices of Brown Sugar Buttermilk Pie.
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