Brony Chef Project #22: CMC Series #3: Applebloom

We have officially got to the leader and Founder of the Cutie Mark Crusaders. It took awhile but, there is finnally an appitizer that fully describes not only her stong will to keep trying but also the determination to try something different. It may not be perfect but, I can truly say that this masterpeice can finnally put Applebloom in the lime light she deserves.

From "Call of The Cutie" Episode 12, Season 1: The Founding of the Cutie Mark Crusaders

From Left-to-right: Scootaloo, Applebloom, and Sweetie Belle

 

Applebloom was first introduced in the very first episode as the little sister of Applejack and for awhile she was not really present most of the time. But her true debut as a side character really shined through in Bridle Gossip as somepony who was somewhat rebellious but still young enough to be innocent and carefree if she wanted to. Although, the one episode that really gave not only made Applebloom a character of a seperate major story line but made a group of characters to have a seperate story line without overshadowing the Mane 6 storyline is quite revolutionary. Although, I'm not writing exactly how The Cuitie Mark Crusaders is a miracle on itself....yet. This post is mainly focused on the founder of the group and how Applebloom can be a signifigent character on her own.

From "The Cutie Pox" Episode 6, Season 2: Appleblooms Apprenticeship with Zacora

 

Appleblooms character can be sumerized as a "comming-of-age" story. She starts off innocent in the begining, but then she starts to grow as a character who's will to change is stronger then anyone else. She is willing to push the boundries byond the small child stereotype and succeed in earning her cutie Mark that is the symbol of her maturity. Try her many attempts were unsuccessful. In fact, it has gotten her more into trouble then it has provided the solution to her problems. Yet at the end if the day, she redeems herself by providing the backbone moral of the Cutie Mark Crusaders.

 

From "The Cutie Pox" Episode 6, Season 2: Applebloom tamming some lions while infected with the Cutie Pox.

 

The inspiration behind this particular dish was mostly based on Applebloom's determination and curious nature. I try to incorperate many different cultural influences to create something that really screams out "My name is Applebloom and I'm willing to get my Cutie Mark, no matter what!" I used many different kinds of spices and unique ingredients to make it stand outfrom the others. There was a lot of inspiration from the Applejack recipie and see if you can spot those influences in the ingredients below.

 

Appleblooms Ambitious Flatbread with Apple Spice Hummus

 

Serves 6

 

Caramelized Onions

 

1 White Onion, Sliced

 

1/4 cup of extra virgin Olive Oil

 

1 tsp of surgar

 

Hummus Mod

 

8-10 oz of Pre-made Hummus

 

1 jazz apple: Small Dice

 

4-5 Allspice Pods: Crushed or 3/4 tsp of Powered All-spice

 

2 tsp of smoked paprika

 

2 tsp of ground chipotle

 

1 tsp of granulated sugar

 

Flatbread + Toppings

 

1 Large or 2 Medium Slabs of Flatbread (such as Naan or Pita bread)

 

4-5 slices of prosciutto

 

1 Jazz Apple: Cut into bite size chunks

 

A small handful of Parmesan cheese

 

1.Heat a large sauté pan on medium high heat with the olive oil covering the bottom of the pan. Once the pan is heated up, add in your sliced onions to the pan and let them cook for 20-30 minutes until they are a dark Carmel color. Make sure to stir around the onions every few minutes to prevent burning. You can also add some sugar to help with the caramelization.

2. While the onions are cooking, combine all of the hummus ingredients in a large bowl and season to taste. Then place the hummus ,covered, in the fridge until ready to serve.

3. Once the onions are done cooking, remove the onions from the pan and set them on Side until you are ready to assemble. You can also store your caramelized onions in fridge for up to 3 days.

4. Prepare your flat bread using the instructions on the back of the bag in order for the bread to be fully cooked. If your bread is fully cooked, prepare your station for assembling as shown below.

 

5. Start Assembling by placing the prosciutto on the bottom of the bread. Then add the apple, the caramelized onion and some Parmesan cheese. You can also customize your flat bread with any other ingrediants you want.

6. Place your broiler on medium high and broil your bread on a sheet pan about 2/3 way up to the top or higher. Broil until the cheese on top is browned.

 

7. Cut up the flatbread into small pieces and serve them on a platter or on a paddle bread board with apple spice hummus on the side.

 

I really enjoyed makeing this Flatbread mostly because I put the most time really focusing on the "uniqueness" of Applebloom and it took me a couple months of brainstorming but I finally hit the nail on the head.

I want to thank everyone for sticking with me after a very long hiatus. I recently got a new job and it takes a lot out of me. But there will be more to come. Yet for now, I bid you all a-do.

 

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Brony Chef Project #21: Cheerilee's Spring Jubilee Salad

With Winter Wrap-up finnally commenced yesterday, Spring has finally sprung. With a brand new season and warm weather on the horizon, there should be something new and fresh on the BCP. Maybe something that is crisp, happy and celebrates the bright and fresh outlook of Spring itself. Maybe it is time to introduce, one of the very few teachers of Ponyville that fits in with all these descriptions. Allow me to introduce you class to Mrs. Cheerilee.

From "Call of the Cuite" episode 12, Season 1: Mrs.Cheerilee teaching her class about "cutimarks".

 

Mrs. Cheerilee is the school teacher of Ponyville Elementary Schoolhouse and one of the very few characters that became a side character from being in the background early on in the series. Her first "official" appearence started in out in Call of the Cutie as the school teacher of Appleblooms school. She was a bit down played from the speaking role after her second appearence in Show Stoppers, but she did recieve her own episode in season 2 with "Hearts and Hooves Day" with Big Mac. Although since then, she kind of pops in and out though out the whole series with some speaking roles that kind-of involves the plot but not directly referencing to the current situation. Yet, she is still a lovable character despite her lack of screen time, and her character is the perfect fit for the "voice of reason" without sounding cynical.

From "Hearts and Hooves Day" episode 17, Season 2: Cheerilee's and Big Mac's awkward date.

 

To celebrate Cheerilee's Cheerful attitude and positive out look of education, I decied to create a salad that transitions from winter into spring with some small hints of summer. It starts out with some crunchy Kale to provide a seasonality between the Winter months of Febuary to the early crisp and green weather of March. Then some spring vegitables come in to symbolize her blooming disposition with some bright colors. Then I add some sliced chicken glazed with dark cherry jam, red wine vinigir, and some ginger to give it balance in flavor and substance. Finally, the red wine dill vinigerette brings every thing together with its smooth consistancy and verity of color that Sping and Summer could bring together in harmony.

 

 

 

 

 

Cheerilee's Spring Jubilee Salad

 

Serves 2

 

Glaze

 

2 Tsp of Black Cherry Jam

 

1 1/2 tsp of Red Wine Vinegar

 

1/4 tsp of freshly ground ginger

 

Pinch of salt

 

Chicken

 

1 lb. of Boneless Chicken Breats

 

2 Tsp of Extra Virgin Olive Oil

 

A pinch of salt and pepper

 

Salad

 

3-4 Kale leaves chopped

 

1/2 of a red onion, cut into thin rings

 

1 Roma Tomato cut into 6 wedges

 

6 thin slices of Granny Smith apple

 

Dressing

 

1 tsp of Dijon Mustard

 

1/4 cup of Red Wine vinegar

 

1/4 cup of Extra Virgin Olive Oil

 

1 tsp of Dill Weed

 

 

1. Preheat the oven at 350 F and create the Glaze in a very small bowl by combining all of the Glaze ingredients. Set them aside for later.

2. Take the raw chicken and rub the oil, salt and pepper until completly covered. (Remember to also wash your hands immediately after handling raw poultry.)

3. Take out a medium size sauté pan on medium high heat and drizzle a very light coat of extra olive oil (to prevent sticking) in the pan. Place the chicken in the pan and cook until the chicken is golden brown on both sides. Once done, set them to the side and let it rest for five minutes.

4. Take out a sheet pan wrapped in foil and spray some non-stick spay on the pan. Place the two browned chicken breasts on the sheet pan and brush on the glaze that was made earlier with a basting brush or spoon. Then bake the chicken for 13-15 minutes.

5. While the chicken bakes, create the dressing by adding the mustard and vinegar first to the small bowl. Then add the oil in a slow steam to the vinegar/mustard mixture while whipping with a whisk until fully incorperated. Add the dill at the end and stir.

6. Once the chicken is done, let the chicken cool for 5-10 minutes. Then cut the chicken breasts into strips and set aside. (If the chicken is still pink in the middle, broil the chicken on high in your oven for 1-2 minutes or until fully cooked.)

7. Assemble your salad by tossing the chopped vegetables in a bowl with some of the vinaigrette and placing the sliced chicken on top or you can set the kale on the plate and decorate the kale with the other ingredients to create your own Cheerilee Salad. Serve it Family Style or on Individual plates.

This salad is perfect for any occation for a lunch or dinner setting. Weather you want to have a nice, fresh salad to celebrate the Spring or have a nice school lunch if you want something besides tuna fish sandwich and cheez its for the millionth time. (Disclaimer: I absolutly love Tuna Fish sandwich with Cheez-its. I'm just using this as an example of repetitiveness.)

I wanted to create something that could be a lunch that is perfect for any teacher or student to enjoy durring the school day that wants something different. I would go on how this dish is represented and how This represents Cheerilee, but I think I would save that for a "behind-the-scenes" post or make a video of the experimentation process. Although for now, I think I summed up Cheerilee quite nicely.

That's all for this post of the Brony Chef Project. Stay tuned for more recipies, ponies and many other culinary adventures with yours truly, Kyle Hedlund. Although for now, I bid you all a-do.

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Brony Chef Project #18: Big Mac’s Farmhouse Berginon

From the outside, every character on My Little Pony: Friendship is magic is always seemed to be expressive about everyone’s character through great length and quality of there own dialogue. Yet, there is this one character, who doesn’t seem to say much but he is considered as I like to call “The Intelligent and Silent Giant” of the series. A pony that doesn’t really say much but his own character reveals himself through his actions, body language and the tone when he uses his line of “eeuop” and “Nope”. His name is Big Macintosh or Big Mac for short.

From "Hearts and Hooves Day" Episode 17, Season 2: Big Mac Bucking Apples

 

He first appeared in the series during the first episode as a “male drafted character” to provide diversity to the show. Although, through out the first season, Big Mac became his own character when he is revealed to be Applejacks Big Brother. He was essentially, “the rock” of the Apple Family and somewhat of a representative for the common working male figure for a show made for the young female demographic.

Although he is treated as a minor character of the series, featured in only a few episodes with little dialog, his character is more three-dimensional then he appears to be. What lacks in his dialog, he has this inner wisdom that he keeps to himself and rarely shares that knowledge in only the most thought provocative situations. A few examples of those times of inner wisdom from Big Mac would be the biting off more than you can chew discussion with Applejack in “Apple Bucking Season” or when he shared Pinkie Pie his own inner wisdom about taking risks in the recent “Pinkie Apple Pie” episode.

From "Pinkie Apple Pie" Episode 9, Season 4: Big Mac demonstrating his strength.

 

He also has his own signature strength of the physical and the moral. He always works hard and was always honest as Applejack. He never really lied or succumbed to any temptations (exception to the Hearts and Hooves Day episode because he was under the influence of the love poison). He also never uses his physical strength to dominate over anyone else to his advantage, which would be very easy for a pony, his size. He always uses his strength for good and productivity at Sweet Apple Acres. In all he is considered as “gentle giant with little to say but express through his uniqueness.”

The inspiration for this dish was mostly just an excuse to make a stew commonly known as beouf Berginon. True, it is French but, when I was thinking of Big Mac; I thought about how Big Mac is not only a hearty dish but as a wholesome experience that would reflect Big Mac’s hard working nature. I naturally think of a good hearty stew that accompanied with apples to obviously reference the apple family aspect. Naturally, wine would be the perfect match with apples. Plus with the addition of tender stew meat and thick cut bacon, it would be perfect not only for the character itself but for the extremely cold weather that January and for the upcoming February is expecting to come (especially in Chicago).

 

To be frankly honest, this recipe is more of an Americanized version of the classical French dish. I know it’s devious to mess with something that is original and magnificent on its own, but I do want to explore the many possibilities that could turn out amazing. Plus, according to my parents, “Apples do make the dish.” So it may not be the original but at least it tastes good. (I would also like to note that if you plan to shop for these ingredients: you need to be 21 or over to purchase the wine. If you are under 21, you can ask your parents or legal guardian to make the purchase for you.)

 

 

 

Big Mac’s Farmhouse Berginion

 

Serves up to 6-8

 

Meat

 

1 ½ lbs. of Stewing beef or roughly cubed beef shoulder.

 

4 strips of thick cut bacon, Chopped into 16 chunks

 

 

 

Vegetables and Fruit

 

1 red onion, roughly chopped

 

3 medium carrots, medium chopped

 

3 breaburn apples or red delicious, roughly chopped into chunks

 

 

 

Cooking Liquid

 

750 ml Bottle of California Red Wine or Burgundy

 

2 cups of Beef broth.

• Cook your stew meat on a big wide pan on high heat and cook until browned. (Remember to turn and stir the beef to cook on all sides.) Once the stew meat is browned, remove from the pan and set it on the side. Skim the fat on the pan until you have a nice brown coating.

• Using the same pan as you cook the meat, sautee the red onion on the pan and with a wooden spoon, scrap the bottom of the pan to enhance flavor. Cook the onions until soft.

• When onions are soft, add ¾ of the bottle of wine to the pan on high heat to deglaze the pan. Add your stew meat, carrots and the rest of the wine. Bring the stew up to a boil and turn the heat down low to a simmer and let the alcahol evaporate for 2 ½ hours. (If your stew does not have any bubbles coming up during the cooking process, turn the heat up until you see a gentle bubling.)

• After about 2 hours, the stew should be reduced by half of its original volume. Add in your apples and let it cook for 45 more minutes.
• While the stew is cooking, on a separate cast iron pan, cook your bacon until floppy and fully cooked

 

 

Add your bacon and the broth to fold into the stew.

Season to taste and serve with some hearty French bread.

 

This stew is perfect for making large quantities to share with friends, family or even yourself. Its also considered as the perfect economic dish because the cheaper and tougher the meat is, the better the stew gets. Plus, its perfect for potluck parties because if have a warming crock pot or pressure cooker to keep it warm, then the meat will become more tender and the intensity of the wine flavor increases. It will take time, but if you have the afternoon free, you can make a really great meal for yourself and your friends.

I really hope you enjoy this warming and new experience in Brony cuisine. Send in some more suggestions for new recipes at #bronychefproject for more. This is Chef Kyle saying, “I bid you a-do and stay warm.”

 

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Brony Chef Project #10: Scootaloo- CMC Series #1

We start off the Cuiti Mark Crusaders (CMC) with one of the boldest member. Although before we start with Scootaloo, I want to give a little back story of how the CMC got started.

In episode 12 season 1 (Call of the Cutie), Applebloom (Applejacks younger sister) was alone in terms of not reciving her Cuitimark. For those who dont know, a Cuitimark is the symbol on a pony's flank that expresses his/her special talent. An example would be Applejack with her apples, because her special talent is harvesting apples. In many desperate attempts, Applebloom tries to earn her cuitimark before attending this class party for anyone who received his/her cutimark. Unfortunatly, she could not receive her Cutimark in time and was left humiliated in front of her tormentors. Suddenly, two ponys named Sweetie Belle and Scootaloo came to the resucue and made a new freind to protect her diginity. From that day on: Applebloom, Sweetie Belle, and Scootaloo, became the Cutie Mark Crusaders in a misstion to help eachother recieve there Cutimark.
With that in mind, I decied to start with Scootaloo to start off since she is the passtion of the CMC purpose.

Scootaloo is what some considered (at least to me) as "The Element of Passtion". She is a peagusus who is realitivitly simular to Rainbow Dash in terms of personality. IN the Brony Fanbase, she is more of a symbol of passtion and determination.She nay not fly very well, but she is fast with her scooter on the ground and has the spunk to be as good as Rainbow Dash. Although she appears to be subconsciously want's to become the best. Although the best way to describe scootaloo's determination is through the song, that Mandopony and Acousticbrony created known as "I'll Fly Higher".

Scootaloo's Glazed Apricot Skewers

serves~10 Skewers

Glaze
1 cup of powdered sugar

1/2 pint of heavy cream

1 tsp of orange extract

1 tsp of cinnamon

1/2 of nutmeg


Skewers
10 Skewers

8 oz. of Dried Apricots



1. Make the Glaze by combining the heavy cream and sugar large bowl until incorporated. Then add the extract and spices to the glaze.
2. Take the skewers and stick 3-4 apricots on each skewer.
3. On a separate plate or straining rack, glaze the skewers with a spoon or pour right on top of the apricots. Make sure you shake off the excess glaze.
4. Place it on a platter with other hor derves or by itself and serve.

As for the rest of the CMC, I will be realeaseing them as a series and each one of them as an appetizers. I also want to give a big thank you out to http://dotoriii.deviantart.com/ for providing the art for this post. Feel free to check out her artwork at the link.
Again, Thank you to the readers for waiting for this post. With my new job, freelanceing and lots of other real worl situations. It can sometimes be very tiring to complete the recipes. Although, I do want to tell you that more recipies will be on the way and more will be on the way. For now, I bid all of you a-do.

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The Brony Chef Project #8 & #9: Princess Celestia and Luna

In mythology from many ancient civilizations, there were gods and immortal beings that sort of explain how the nateral world works. The show My Little Pony: Friendship is Magic also has there very own mythology. With creatures such as Timber Wolves to Dragons, the show is filled with immortal beings and fantasy elements that it could possibly compete against the other fantasy culture icons. Anyway, there are two chacters that has the true definition when it comes to fantasy and mythology of the show. Their names are princess Celestia and princess Luna.

In the show, they are the immortal rulers of Equestria. Both of them are the very essence of mythology in the show. While Celestia controls the sun and Luna controls the night, they both have a very strong presence of the land they rule. Even though both of them dont really show up as much , it does give off the theme of the two Alicorns (a combination of a unicorn and peagusus) the fantasy aspect of the show.

They are also a perfect example of a cultural expression known as "fanon" or "fan-character manipulation." Unlike the official or "cannon" characters , the fanon is made through the fans instead of the original creators. An example of this material would be Gamer Luna, Human Celestia and thousands more like this all over the internet. (Note: these are actually tumblers. Google it, I dare you.) This gives a lot of creative room for artists, writers and other fans alike to expand the Brony universe through these "fanon" characters.

As for the recipies, this one is a double header since they go perfectly together. The bitter, dark flavors of the Luna Tart go well with the fruity, bright Celestia's Sunshine Brew. Although the tart was actually used before the project even began. Orriginally the Luna Tart was used for a final exam for my baking class when I started culinary school. It was a rousing success and today, I decieded to share my successful recipie of my professtional career with you. As for the punch, it was inspired from a punch recipe that my mom always makes for parties and other special occasions only my vertion has a special orange twist.





The Luna Tart



Makes 2 9 in Tarts



Crust

7 oz of Butter, softend

1 cup of powdered sugar

7 egg yolks

1 egg

2 cups of all purpose flour

1 cup of bread flour

Filling

20 oz of Dark Chacolate Chips

1 pint of cream

2 tsp of Peppermint extract



1. In a stand mixer, whip the butter and sugar until creamy. (Make sure to scrape the paddle and sides to fully incorporate butter and sugar.)

2. While the keeping the stand mixer on low speed, add one egg yolk into the mixer and let it mix until fully incorperated into the butter. Keep repeating this step until all the egg yolks and the full egg are incorperated. (If you break the egg yolk, just add a little bit of the liquid at a time.)

3. Combine the dry ingrediants on a peice of parchment paper and pour a little bit flour into the butter egg mixture while the mixer is still on low speed. (Keep repeating as same as the eggs until all of the flour is incorporated.)

4. Once dough is formed, place the dough in a plastic bag or container and keep it refridgerated until ready to bake. The dough should last for up to one week.

5. When ready to bake,preheat the oven at 350 F and mold the dough to a tart or pie dish. Place the parchment paper on top of the molded shells and add ceramic pie weights or dried beans on top of the parchment paper. (This ensures the crust to not rise too high and leave room for more filling.) Bake the shells, one at a time, for 15 minutes or until lightly golden brown.

6. Once the shells are done bakeing and started to cool, melt the chacolate by useing the double boiler method or by microwave. (Make sure you read the instructions on the back of the bag for proper melting instructions.) While the chacolate is still hot, add the peppermint extract and the cream. Whip together until creamy.

7. Once the crusts are fully cooled, add the filling to the shell about 2/3rd full and set it inside the fridge for 1 hour before cutting and serving.





Celestia's Sunshine Brew

2 small or 1 Big pitcher



Punch

24 oz. of Frozen Orange Juice, Concentrated

1Liter of Lemon Lime Soda

16-20 Frozen Strawberries

6 lemon slices

4 lime slices

1. Combine frozen orange juice and the lemon lime soda to the pitcher and stir.

2. Place the Frozen strawberries and citris slices into the punch and serve cold.



I tried to incorperate the theme of "Day and Night" for these two recipies, with Celestia being the simple and bright punch and Luna with the complex and dark tasting tart. With the episode pairings of A Bird in a Hoof (Season1 episode 22) and Luna Eclisped (Season 2 episode 4) they are sure to make the perfect duo for your viewing party or a wonderful dessert.

I want to say a big thank you to http://akili-amethyst.deviantart.com/ for the beautiful stained glass art. She also makes a lot of other stained glass art from the Mane 6 to The princesses and Villains alike. So check her out on the link.

Well it was a long one but it was worth it. I bid you a-do and stay warm out there.

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The Brony Chef Project #7: Spike

Sometimes the best part of a story is not really the main charcter. Sometimes, the sidekick can make the show and this sidekick is somewhat special, because he is not really a pony. Although he is a significent character altogether and he does have his own episode from time to time. HIs name is Spike, the baby dragon with a ton of spunk and (literaly and figurativly) the fire within.

Spike is only male character (so far) that has any real significance to the show in terms of connecting to a diversity of the audience. He is technically called a "baby dragon" but he is really more of a eleven year old kid. The only reason he is considered a baby dragon is because dragons were always refered to as immortal being's in myth. So he act simular like a tween kid but as a dragon he is still considered as a baby. Although very intelegent and does has that certain supportive nature reflected for being Twilights "#1 assistant".

He might not be one of the elements of hrarmony but he does represent what courage and wisdom can be part of the message. In some episodes where spike is the main focus, he does show that "inner fire" simular to what fluttershy has but in a more expressive and youthful manner. He also represents what growing-up is about and how he faces with certain problems with himself and those around him. You might say he is the unofficial "element of courage and wisdom".

With the idea of the meat pie, it acctually came to me in a different show. I was whatching Alton Brown's Good Eats with the Sweeny Todd episode about meat pies. After I saw the episode, I got this idea that Spike is some what of a pot pie. He is small but firey and does possess a certain hartyness to this menu of light pony dishes. I got the crust from the Alton Brown episode, so I do want to credit him where credit is due . The episode of Alton Brownis posted below if you want to see it.

Spikes Italian Pot Pie



Serves 6



Crust

3 cups of flour

3 Tablespoons of sugar

8 oz of cold butter: Small diced or grated

1/2 cup of cold water

Stew

1/2 an onion: Finely chopped

1 lb. of ground beef

6-8 baby carrots: chopped in half

12 oz of tomato sauce

1 Tablespoon of chopped garlic or 2 cloves, chopped

1 Tablespoon of chili powder

1 Tablespoon of paprika

a pinch of cayenne pepper

1 cup of chicken broth

1 1/2 tablespoons of flour

Dash of Worcheser sauce

1. In a big bowl, combine the flour, sugar and butter into the bowl. (crumble the butter into the flour until flaky.)

2. Add the cold water into the bowl and combine until dough is formed. Set the dough into the refrigerator in a separate bowl or in a plastic bag for about 20 min.

3. In a large skillet, sauté the onions in olive oil for about 2 minutes until onions are transparent. Add the ground beef to the skillet and cook until browned. Combine the spices and add it into the meat. Add chicken broth along with the carrots and the tomato sauce. Add worchestire sauce to season and stir. Bring the heat down to low and let it simmer for ~1 hour.

4. Pre-heat the oven to 350 F. On a floured suffice, cut the dough in half and lightly knead it until flat. Cut the flattened dough into 6 equal squares and cover the bottom of 6 oven-safe ramekins or cups. Place the cups with the dough on a sheet pan or oven-safe casserole dish and bake for 15 min or until the bottoms are lightly golden brown.

5. Add the flour to the stew to thicken and add any desired seasonings to the stew.

6. Take the other half of the dough and flattened the dough on a floured surface. Use a seventh ramekin to cut the dough for the tops of the pies in 6 equal pieces.

7. preheat your oven to 400 F. Let the ramekins with the bottom crust cool for about 3-5 minutes before filling the cups with the stew. Onced cooled, fill the cups with the stew, 2/3 way up. Once filled, place the top crust on top of the stew. Using a fork, poke small holes on top of the pies to prevent over flowing. Bake in the oven for 30 minutes or until a light golden brown.

8. Once done baking, let the pies cool and serve.



The Episode pairing for this small and spicy pie is Owls Well That Ends Well (Season 1 Episode 24) and Dragon Quest (Season 2 Episode 21). You can also enjoy this in a dinner party setting or to warm yourself up in the cold November air.

The featured artist for this post is brought to you by http://flyfar7.deviantart.com/. She makes beutiful artwork that is availble prints. So stop on by to Deviant Art and get yourself some nice portraits to put around your beautiful home.

I have to admit, this was one of the most difficult recipies to complete but im glad to move forward. I also would like to note that I do have a Deviant Art account where I post up photos of my creations. So stop on by to my page at http://abchef123.deviantart.com/ to see some of my work and some other artists that have done excelent work for this project.

Thats all I have for now. See you next time when we cover the immortal.

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