The culinary enthusiasm of Danielle Brody – WAG’s Wonderful Dining columnist and resident Gourmet Goddess – knows no limits. But it does know City Limits (as in the diners). It was at City Limits Diner in Stamford that Danielle tried her hand at a holiday favorite. Here’s her report:
“I went behind the scenes… making a delicious apple pie with pastry chef Tracy Kamperdyk Assue. The chef shared baking tips that would elevate any recipe. Keeping the dough cold and using quality butter, some of her musts, helped even an average baker’s pie look and taste professional.
Here are Chef Tracy’s tips for successful pies:
- Start with high-fat sweet butter and quality ingredients.
- Ingredients should be cool.
- Butter should be cold and diced into 1-inch pieces.
- Do not over-mix the dough.
- Refrigerate dough after mixing for no less than one hour.
- Brush off excess flour.
- Refrigerate/rest the dough after fitting it in a pie pan.
- Vent the top of the crust.
- Oven must be preheated.
And here’s Chef Tracy’s apple cider recipe:
- 16 ounces apple cider (preferably locally produced and/or organic)
- 1 cinnamon stick
- 2 whole cloves
- 1/4 dried vanilla bean pod
- Zest of 1/2 orange
- Zest of 1/2 lemon
*Optional 1 ounce Cointreau or rum
- Bring all of the above ingredients to a simmer in a small stainless steel pot.
- Strain and serve two.
Note: If adding liquor, add after straining.
For more, call 203-348-7000 or 914-686-9000 or visit citylimitsdiner.com. – Georgette Gouveia