The Sunday Brunch 11/14
It's Sunday so you know what that means. It's the Sunday Brunch. This week we have a great blog post by Karl Forehand on the value of STILLNESS. Karl has become a voice that we have really enjoyed lately and we hope this weeks post is valuable to you as it has been for us. This week's recipe is a Delicious Molten Chocolate Crackle Pie. The song of the week is the Ted Lasso Theme - Yes its a tv show them BUT - 1. It's by Marcus Mumford (Mumford and Sons). 2. It's Ted Lasso and 3. It's a killer tune. We also have the Sunday standards: a new Book Brunch, MMM That's Good Coffee (or Tea), and the Sunday Set List. Alright, enough with the intro. Bon Appetit!
Song Of the week
The Value of Stillness by Karl Forehand
I grew up in a tradition that didn’t value the contemplative. It was rather stoic and rigid when it came to our practices. We sang songs in church, had quiet times where we read the Bible, and listened to lectures in a formal setting. This was about the extent of our experience except for study classes where very little questioning was allowed. it was essentially another lecture where we answered guided question meant to lead us toward an objective.
When I began to deconstruct, I became more open to practices from other traditions. I discovered that yoga and meditation helped me, even though I didn’t practice them regularly. More than anything I was relieved to discover that they didn’t take me down a dangerous path or lead me to destruction like I was warned. The “be careful” messaging never was that specific — mainly, because none of those people knew for sure I was doing something wrong. They just knew it wasn’t their practice so it was scary to them.
Molten Chocolate Crackle Pie
1. Position a rack in the lower third of the oven. Preheat the oven to 375° F.
2. Fit the pie crust into a 9-inch pie plate. Brush the edge of the crust with beaten egg, then sprinkle with vanilla sugar (or coarse sugar). Lightly prick the bottom of the dough with a fork. Line the crust with parchment paper and fill with pie weights, beans, or rice. Freeze 10-15 minutes.
3. Bake until the crust is set, 20 minutes. Remove pie weights and continue baking until the crust is golden, 5 minutes. Remove from oven. Reduce the oven temp 350°.
4. Meanwhile, whisk together the eggs and sugar until well combined. Add the cocoa powder, instant coffee, and salt. Whisk in the melted butter, hazelnut liquor, and vanilla, whisk until smooth. Fold in the chocolate chips. Pour the mixture into the baked crust.
5. Bake for 45-55 minutes, until the pie is puffed on top, but still wiggly in the center. The longer you bake, the more set your pie will be. Remove from the oven and let cool slightly. Let cool 20-30 minutes, then serve the pie warm, dolloped with whip cream. Or chill and serve chilled with whipped cream.
6. To make the whipped cream, whip the cream using an electric mixer until soft peaks form. Add the maple syrup, hazelnut liquor (if using), and vanilla. Whip until combined and fluffy.
All Butter Pie Crust
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
2 tablespoons hazelnut liquor (optional)
1. In a food processor, combine the flour, salt, and butter. Pulse until the mix clumps together to form pea-size balls. Add the hazelnut liquor (if using), then add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.
2. Turn the dough out onto a floured surface. Roll out into 2 rounds. Use as directed.
MMM That's Good Coffee (Or Tea)
INTO THE VOID from Oak and Crow Coffee
Dark and soulful with a long smoky finish. Dark roast coffees are tricky. Care has to be taken to retain the flavor characteristics, so that they will come through smokiness of a very dark coffee. Into the Void has that balance.
Honestly, this is the best coffee we (Lindsay & Mic) have ever had. Plus $5 of every purchase goes to the Suicide Prevention Lifeline.
Grab yours HERE.
Sunday Brunch Set List
The Book Brunch
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