Pies & Peril (21 page)

Savory Parmesan & Salami Muffins

The cornmeal adds a nice texture to these savory muffins. Red pepper flakes can be used instead of the black pepper. Or for a less-spicy version, use a dried Italian herb seasoning blend instead.

This recipe makes 6 muffins.

¾ cup all-purpose flour

¼ cup cornmeal

⅓
cup grated Parmesan cheese

¼ tsp. salt

2 tsp. baking powder

½ tsp. coarsely ground black pepper

¼ tsp. garlic powder

1 large egg

½ cup milk

¼ cup finely chopped sundried tomatoes

½ cup finely diced cured salami

2 tbsp. grated Parmesan, divided

Preheat o
ven to 350° F. Prepare a 6-cup muffin tin by greasing well or using cupcake liners. Whisk together the dry ingredients, including the 1/3 cup of Parmesan cheese, in a medium bowl. Add the egg and milk. Stir just until combined. Fold in sundried tomatoes and salami. Spoon batter evenly into muffin cups. Sprinkle each muffin with 1 teaspoon of Parmesan cheese. Bake for 20-25 minutes until tops are golden brown and a cake tester inserted in the middle of a muffin comes out clean.

Tomato Pies for Two

This is a tasty way to use flavorful, vine-ripened tomatoes. Heirloom varieties add different tastes and textures. Experiment and have fun! You can also use different cheeses in the topping, as well as spices in the crust, to customize the recipe to your taste.

Crust:

1 ¼ cup all-purpose flour

½ tsp. onion powder

1 tsp. Italian herb seasoning blend (salt-free)

1 ½ tsp. baking powder

¼ tsp. salt

¼ cup chilled butter, cut into small cubes

½ cup cold milk

Filling:

1 lb. heirloom tomatoes (any variety), seeded & excess moisture removed *

½ cup
shredded, low-moisture mozzarella cheese

2 slices bacon, cooked until crispy & crumbled

Topping:

¼ cup low fat mayonnaise

½ cup
shredded, low-moisture mozzarella cheese

½ tsp. hot sauce (optional)

1 tbsp. grated Parmesan cheese

*To seed a tomato, cut in half along the equator. Gently squeeze over a bowl to remove the seeds and gel. Thinly slice tomatoes. Arrange on a double layer of paper towels. Sprinkle with a bit of salt and cover with more paper towels to absorb excess juice. While the tomatoes drain, continue preparing the rest of the pie.

Preheat oven to 375° F. To make the crust, whisk together the dry ingredients (flour through salt). Using your fingers or a pastry cutter work the butter into the flour mixture until it resembles coarse crumbs. Pour in half of the milk. Stir with a wooden spoon, adding more milk a little at a time, until all of the flour is moistened and dough comes together. Divide dough between two, 5-inch, straight-sided baking ramekins. Press dough onto bottom and 1-inch up the sides of the dish. If dough sticks to your fingers, coat your hands with a bit of oil or a spritz of non-stick cooking spray. Bake crusts for 10 minutes. Remove and turn oven temperature down the 350° F. Crust will puff up, so use a spoon to gently press down the bottom of the crust to reform the side.

Fill the pies by sprinkling half of the shredded mozzarella cheese onto the bottom of one crust. On top of the cheese, layer half of the tomato slices and half of the crumbled bacon. Repeat to fill the second pie.

For the topping, combine all of the topping ingredients, except the Parmesan cheese, in a small bowl. Divide evenly and spread on top of each pie. Sprinkle Parmesan cheese on top. Bake at 350° for 30-35 minutes, until bubbling and topping is golden brown.

Spicy Maple Dipping Sauce

Amy used this sauce with chicken tenders, but it is also good with fish or veggies. Try using it as a dressing for chicken, tuna fish salad, or even egg salad, too.

¼ cup mayonnaise

2 tbsp. whole grain mustard

2 tbsp. real maple syrup

Combine all ingredients in a small bowl and stir until well blended.

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Janel Gradowski lives in a land that looks like a cold weather fashion accessory, the mitten-shaped state of Michigan. She is a wife and mom to two kids and one Golden Retriever. Her journey to becoming an author is littered with odd jobs like renting apartments to college students and programming commercials for an AM radio station. Somewhere along the way she also became a beadwork designer and teacher. She enjoys cooking recipes found in her formidable cookbook and culinary fiction collection. Searching for unique treasures at art fairs, flea markets
, and thrift stores is also a favorite pastime. Coffee is an essential part of her life.

To learn more about Janel Gradowski, visit her online at: http://www.janelgradowski.com

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Culinary Competition Mysteries
:

Pies & Peril

The Bartonville Series
:

Must Love Sandwiches
(novella)

The Queen of Bad Decisions
(short story)

Ready or Not (serial)

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