The Roadside Pie King's blog

Norm Berg's onion rolls. (RIP) Shared publicly on the Fresh loaf. 

Since I already had onion topping from the Bialy bake, I rehydrated two TBs of dried onions. This gave me the onion water needed for the formula. I decided to use the re- hydrated onions as an inclusion. I was thinking that might have been a mistake.

 That being said, I adjusted the bake time on the fly for what looks like a very nice outcome.

1. Pizzaria style sausage and chicken rolls 

2. Fall off the bone smoked ribs 

    

The finished product.

Not the most beautiful pie I ever made. That being said, the oozing goodness is  telling me it will up with my most delicious! The pastry was off this time. It was all I could to make it work.

Banana cream pie. 100% from scratch.
Phase #1
The buttery short pastry (Pâte Brisée) 👍✔️

I ask my bride what desert she wanted next. I rather see her indulge in my homemade sweets, rather than store brought. 

I am enjoying, and getting better at creating aesthetically pleasing cakes.

Formula modified from Inside the Jewish Bakery 

Also known as:

Casatiello Napolitano 

This is a highly enriched dough with both butter fat, and  rendered prosciutto fat. ( I fortified this ingredient with bacon fat) Buttermilk is also part of the formula. 

Old school Jewish deli rye. From inception to completion. 

1. The rye sour 

2. The final dough

3. The bulk ferment 

4. The proof 

5. Score

6. The finished product

Maltese beef and pea pie. ( My mom's meat pastisti filling) 

 I made a very quick oil based pie pastry yesterday. It turned out just a little too dry. That being said,bI got it into and on top of the pan. Smile.

I upped my Bundt cake game, with a fly, new pan! Made in the USA. Nordic ware.

Stay tuned for the finished product.

Million dollar cheesecake swirl carrot cake, with pignoli.