Emile Henry Pie Dish Giveaway

Enter to win an Emile Henry Pie Dish from  SHAPE’s 30th Birthday Giveaways Sweepstakes!

A good pie, which melts in the mouth, needs to be cooked evenly and gently, without drying out. The secret is the earthenware dish. The Emile Henry pie dish will make a beautiful presentation on your table while keeping your pie warm.

The concept of pie – as in apple, peach and blueberry – is almost an entirely American phenomenon. Rarely will one see a pie on a European menu. In France, “pies” don’t exist. One can order a “tart”, but it is impossible to find pie on the menus in French restaurants or in French homes. Ironically, it is a Frenchman, Jacques Henry of Emile Henry in Marcigny, France, who was granted a United States Patent for an American Pie shape. His design gives the traditional American dessert a uniquely rural, French perspective. The Emile Henry design features delightfully scalloped edges, reminiscent of the edge created when pie dough is fluted or crimped – a worthy aspect in addition to its functional capacity for both sweet and savory pies. It is an idea that was inspired by a turn of the century shape that Jacques Henry observed in an old photograph that graced a fireplace mantle in the family home. The Emile Henry pie dish, like all Emile Henry oven-to-table-ware, is a natural product handcrafted from Burgundy clay. The dish is highly resistant to breakage and can go directly from the freezer to the oven. The dish will not craze or discolor.

Emile Henry Pizza Stone

The Emile Henry Pizza Stone was named the “It” wedding gift by the Des Moines Sunday Register.  Read the full story….

“Tis the season to tie the knot, and to find out what’s new in wedding gifts, so I called Teresa Adams-Tomka, owner of the Kitchen Collage housewares store in  Des Moines.  She especially recommends the Emile  Henry Pizza Stone, which debuted just last year.

Made in Burgundy, France, of flameproof ceramic, the 14-inch stone can be used on the grill and in the oven.  It heats in 15-minutes, and the heat from the stone absorbs the moisture from the crust for an evenly cooked pie.

Adams-Tomka also says the stone is pretty enough to double as a cheese platter.  Suggested retail price:  $50.”

Grilled Mexican Corn

Emile Henry Mortar and Pestle

Check out this recipe using the Emile Henry mortar & pestle posted by Big T’s Big Green Egg. The mortar & pestle has been used for hundreds if not thousands of years as the tool of choice to crush spices and herbs. The Emile Henry mortar & pestle is designed to extract the flavor and oils from spices such as fennel, cumin and cloves while offering the classic beauty of French styling. The shape of the mortar, the bowl, is designed so cooks can comfortably press and crush spices in the kitchen or at the table. The bowl of the Emile Henry mortar is 5.5-inches in diameter giving plenty of room for grinding and crushing spices, herbs and garlic. The mortar is well-balanced and deep offering leverage and stability. The unglazed ceramic interior offers the friction needed to properly grind spices.

Emile Henry Fan says:

House after the fire

I wanted to share with you that we had a house fire, where nothing was saved except my Emile Henry oval gratin and our fireproof safe. My son found my oval baker in the debris…he spotted the red.  It was covered with ash and debris, but we cleaned it up and except for a small amount of ash which became embedded in the bottom, is good as new.  I feel like we saved an old friend and wanted to share our experience with you. It is a comfort to have something familiar in the midst of totally replacing the contents of our home.

From a design standpoint, I love how they stack because they take up very little room.  They also load into the dishwasher very well.  We are deeply appreciative and continue to be amazed at the kindness of generosity that we’ve experienced since the fire.  We have much to be thankful for.

In case you’re interested, I’ve attached two pictures of the gratin dish as well as a picture of the house after the fire.  You’ll see that the only damage to the gratin dish was on the bottom.   If we are able to make use of any or all of them, we are happy to help promote your good spirit and wonderful product.

Emile Henry Gratin Dish after fire

We’ll continue to enjoy our Emile Henry for many years.

Signed:  An Emile Henry Fan Forever

Chocolate Cream Pie with Orange-Mascarpone Cream Topping Recipe

Chocolate Cream Pie with Orange Mascarpone Creame Topping

Ingredients

Flaky Crisco Pie Crust

• 1-1/2 cups low-protein flour, such as White Lily All-Purpose (not self-rising)
• 1/4 tsp.  baking powder
• 1/2 tsp. salt
• 1 tsp sugar
• 1/2 cup Crisco all-vegetable shortening, chilled in freezer
• 4-6 Tbsp. ice water

Chocolate Cream Pie Filling
• 3/4 cup sugar
• 1/3 cup cornstarch
• 2 Tbsp. natural unsweetened cocoa powder
• 1/2 tsp. salt
• 2 tsps. finely grated orange zest
• 2 cups milk
• 2 large egg yolks
• 3 oz. bittersweet chocolate, coarsely grated
• 1 tsp. vanilla
• 1/2 tsp. orange extract

Orange-Mascarpone Cream Topping

• 1 cup Mascarpone, chilled
• 3/4 cup confectioner’s sugar
• 1 cup heavy whipping cream, chilled
• 3 Tbsp. Orange liqueur, such as Triple Sec
• 1 Tbsp. finely grated orange zest

Garnishes

• 1.6 oz. (1/2 bar) Orange Peel in Dark Chocolate Bar 55% cacao
• 2-3 thin slices fresh orange

Instructions

CRUST:

Pulse flour, baking powder, salt and sugar in work bowl of food processor to combine. Cut Crisco into 5-6 pieces; add to work bowl; pulse till contents are like wet sand. Pour into medium bowl. With fingers or fork, mix in ice water, adding only enough to form a dough. Press into a disc, wrap in plastic wrap and refrigerate at least 15 minutes. Roll out on lightly floured surface to 12″ circle. Fit into 8″ deep dish or 9″ regular Emile Henry pie dish without stretching. Trim and flute edges. Refrigerate 15 minutes. Heat oven to 375F. Prick pie dough with fork all over; cover with foil; fill with pie weights. Bake 15 minutes; remove weights and foil. Return pie to oven and continue to bake another 15 minutes, or till crust is golden brown and cooked through. Cool completely.

PIE FILLING:

In 1-quart microwaveable bowl, whisk together sugar, cornstarch, cocoa, salt, orange zest, milk and egg yolks. Microwave on high heat for 2 minutes, then whisk till smooth. Continue to heat, then whisk, at 1-minute intervals until mixture is just thickened, about 4-5 minutes total.

Remove from microwave and stir in chocolate, flavorings and butter. Whisk or stir till melted and smooth. Press through a sieve into a clean bowl. Cool slightly, then pour into cooled crust. Cover and refrigerate at least 2 hours or overnight.

ORANGE-MASCARPONE CREAM TOPPING:

In medium bowl, combine mascarpone and sugar. With electric mixer, beat on medium till well mixed, about 1 minute. Add cream, liqueur and zest and continue to beat till mixture is whipped and thick enough to put in frosting bag and pipe onto pie. Using a star tip (or other favorite tip), pipe topping over cooled pie, mounding center section higher than edges.

GARNISHES:

Sprinkle edges of pie thickly with grated or curled chocolate bar. Sprinkle raised center section lightly with chocolate. Twist 2-3 orange slices and place atop raised center section.

Yield: 8 servings

NOTE: Chocolove Orange Peel in Dark Chocolate (55% cacao) was used; however, plain dark chocolate can be substituted.

Submitted By: J. Castranova – New Bern, NC

View other recipe at Emile Henry USA now>>

Autumn Delight Apple Pear Pie in a Gingerbread Pecan Crust

Ingredients

Pie Crust

• 1 1/2 cups unbleached flour
• 1/2 cup brown sugar
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 tsp. ginger
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. buttermilk powder
• 1 tsp. freshly squeezed lemon juice
• 1/2 cup toasted and finely chopped pecans
• 1/2 cup cold European style butter
• 1 Tbsp. unsulfured organic molasses
• 3 Tbsp. cold water
• 1 small egg white – lightly beaten

Apple Filling

• 6 large Cortland or Braeburn apples
• 1/2 Tbsp. European style butter
• 3/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. allspice
• pinch salt
• 1/4 cup sugar
• 1/4 cup water
• 2 tsp. granulated tapioca

Pear Filling

• 4 firm Bosc pears
• 1/4 cup sugar
• 1/4 cup finely chopped Reeds Crystallized Ginger
• pinch salt
• 1 tsp. freshly squeezed lemon juice

Oatmeal Pecan Topping

• 1/4 cup melted European style butter
• 3 Tbsp. brown sugar
• 3 Tbsp. unbleached flour
• 3/4 cup quick cooking oats
• 1/3 cup finely chopped pecans

Instructions

Crust Directions:

1. Mix dry ingredients including the chopped pecans.
2. Add molasses, lemon juice, and butter and mix just until the mixture resembles coarse cornmeal.
3. Add cold water and mix by hand until incorporated.
4. Once blended, form into a round disk and refrigerate for 1 hour.
5. Remove from refrigerator and place on lightly floured surface. Roll into a circle and gently place in the Emile Henry pie plate. I like to show off the scalloped edges of the pie plate, which was purchased at Williams and Sonoma. Therefore, I press the crust into each scallop, almost to the edge. (Any remaining dough will be used later as a decoration for the top of the pie.)
6. Use a fork to poke the bottom of the pie crust (12 – 15 times) and place the Emile Henry pie plate in freezer for a 1/2 hour. 7. Preheat oven to 350 degrees.
7. Remove pie plate from freezer and place in oven and cook for 7-10 minutes – just until the edges start to lightly brown.
8. Cool pie crust and then brush the inside of crust with the lightly beaten egg white. This helps to keep the crust from getting soggy while baking.

Apple Filling Directions:

1. Place tapioca pearls in shallow bowl and cover with water and set aside.
2. Peel, core, and slice apples into 1/4 inch slices.
3. Melt butter in skillet over medium heat and add sliced apples and the rest of apple filling ingredients.
4. Cook apples until somewhat soft but still holding their shape.
5. Remove from heat, add tapioca pearls and set aside.

Pear Filling Directions:

1. Peel, core, and thinly slice pears.
2. Place pears in skillet on medium heat and add remaining pear filling ingredients.
3. Cook until pears are somewhat soft but still holding their shape.
4. Remove from heat and drain any excess liquid.

Oatmeal Pecan Topping Directions:

1. Melt butter and mix with the rest of the ingredients until all are well blended. Set aside.

Pie Assembly:

1. Place a layer of cooked pear slices on the crust, covering the entire crust bottom.
2. Add a layer of the cooked apples.
3. Repeat layers until all of the fruit is gone.
4. Add oatmeal pecan topping to cover the entire pie so that no fruit is showing.
5. Roll out remaining dough and using small leaf or other decorative cookie cutters, cut out shapes and place on top of oatmeal pecan topping in a pleasing decorative pattern.
6. Use tinfoil to cover the edges of the pie crust for the first 30 minutes of baking.
7. Bake pie at 350 degrees for a total of 35-45 minutes.
8. Remove tinfoil and let edges finish cooking for the last 10-15 minutes.
9. Insert knife in pie and confirm pie is done by inserting a sharp knife into the center of the pie. The knife should easily go in and come out clean.
10. Remove from oven and let cool slightly before serving. The pie will serve 8-12 people depending upon the size of the slices.
11. Enjoy!!

Submitted By: K. Harter – Hancock, MI
To view more great recipes check out the recipe files from Emile Henry USA!

GRAND PRIZE WINNER –  *Katherine Harter, Hancock, MI

Runners Up -

*Judy Castronova, New Bern, NC

*Meredith Dunn, Birmingham, AL

*Pamela Cleghorn, Campbellsburg, IN

*Dustin Williams, Delaware, OH

Our first photo will be of the Grand Prize Winner!  We love the detail and especially maple leaves.  How creative!!  Recipe will be revealed tomorrow.

Grand Prize Winning Pie

Emile Henry Pizza Stone - 2011 Housewares Design Award Finalist

The Emile Henry Flame Pizza Stone was selected as a finalist in the Cookware and Bakeware category in the prestigious 2011 Housewares Design Awards. Called “the Oscars of home design,” the Housewares Design Awards is the premier awards competition focused on the housewares industry. Winners will be announced at the Housewares Design Awards presentation ceremony and luncheon on Wednesday, February 2, 2011 at the New York Marriott Marquis.

An independent panel of judges selected the Emile Henry Flame Pizza Stone as the finalist based on superior design, appearance, function and originality. The Housewares Design Awards are presented by HomeWorld Business, with educational support from the International Housewares Association and sponsorship by the New York International Gift Fair®.

For more information on the Housewares Design Awards, visit www.housewaresdesignawards.com

Emile Henry Lasagna Dish

Good recommendations from Cook’s Illustrated and Cook’s Country for the Emile Henry Lasagna  Dish. “Chantilly Potatoes and scrod broiled perfectly in this well-proportioned pan. The dish was easy to transport as well as to clean (although we would have preferred larger handles), and the food came out cleanly from the straight sides.”  Read full article on www.cooksillustrated.com.

Roasted Apples in Emile Henry Dutch Oven

Ingredients:

• 6 golden delicious apples
• 7 oz. sugar
• 1 3/4oz. butter
• 3 tablespoons milk

Instructions:

Peel, core and cut the apples into slices. Put the apple back together again so that it remains whole. Put the sugar in the Emile Henry Flame-Top Oval Dutch Oven and leave to melt over the heat (do not add water), until it turns into caramel. Take off the heat and add the butter and milk. Stir gently to obtain a smooth, thick caramel. Place the apples in the dutch oven with the caramel. Cover and cook for 45 minutes at 325 degrees. Take out of the oven and serve hot.