Micole Khemarrica (khromat) wrote,
Micole Khemarrica
khromat

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Pie Ordering Details

For the curious (thank you, tuftears) Here are the current details and at least one picture of my pies.

Dancing Stoat Pumpkin Pie

Spicy Pumpkin Pie: Using local-grown heritage pumpkins known for their flavor and fine-grained flesh, this pie is loaded with spices and yet balanced to still bring out the pumpkin goodness.  No fluff here, this is a solid pie, capable of being eaten out of hand (as I've done many a time).  
Price: $20 per pie
Special deal: 2 pies for $30 if you pre-order.

Special Needs Pie: Allergies? On a diet?  I can make the above pumpkin pie Sugar-Free, Gluten-Free, and/or Lactose-Free (and yes, I've made one that was all three).  Still every bit as tasty and yet digestable for those who have dietary restrictions.
Price: $20 per pie

Apple Pie:  Limited Edition!  I managed to harvest a some apples from our backyard tree which is an heirloom variety once popular in Northern California but is now an endangered cultivar.  Along with a known great cooking apple, the Braeburn, this pie is flavorful with just a little tartness, stuffed with apples and covered in a lattice crust.  I think I have enough apples to make a half-dozen pies, so get your order in early!
Price: $20 per pie

Mincemeat:  This year will feature a sampler-pack of mincemeat, as I don't have enough of any one to make whole pies.  On the bright side, you can help choose which mincemeat I'll be making for next year!  There are three varieties: Elizabethan, PostWar, and Modern.  
  1. Elizabethan is close to the ancestoral original mincemeat (I'm still hunting for the Medieval version), and is a SAVORY pie, "completely uncceptable for tea time " -- Hillary Spurling
  2. PostWar was handed down through the Rombauer family (Of Joy of Cooking fame), and is equal parts meat and fruit, less sweet than a modern recipe but definitely a dessert mincemeat.
  3. Modern was gleaned from online reasearch and newpaper articles on mincemeat, where there is no longer any meat in the recipe at all.  Very much a sweet dessert pie with a hint of savory from suet.
For those who are curious about the evolution of mincemeat, there is the Sampler Pack of all three flavors, four mini-pies each, for $15.

For those who know they only want one kind of mincemeat, I have the Personal Pie: a small (5") deep dish pie for $8.  Specify which mincemeat you want.


You can send me private mail for pie requests. I accept Paypal, checks and cash.  First come, first served.  I will be making pies through December.
Tags: culinary, pies
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  • Still Alive

    Just a brief message -- I'm still alive, and been busy with school and my health, as usual. Currently visiting friends I haven't seen in…

  • Not Dead Yet.....

    Just up for a little air... Finished my second quarter of school and the toughest accounting class of the cycle of three I need for my Business…

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    After much research and wrangling, I have actually started classes at De Anza College, one of the 112 community colleges here in California. I am…