MACE

BLUE RIBBON APPLE PIE
Inspired By: A finalist in “Upstate Living” magazine pie contest in 1998. Chef: Jessica Gerschitz

Ingredients:

3-4 medium size Granny Smith apples, peeled, cored and sliced
3-4 medium size Cortland apples, peeled, cored and sliced
4 ½ Tbsp PureSpice ® Cornstarch
¾ cup brown sugar
¾ cup granulated sugar
1 tsp PureSpice ® ground cinnamon
½ tsp PureSpice ® nutmeg
¼ tsp PureSpice ® allspice
¼ tsp PureSpice ® mace
¼ tsp PureSpice ® Apple Pie Spice
2 Tbsp lemon juice

Crust:

3 cups flour
½ cup cold, unsalted butter
½ cup shortening
3/8 cup cheddar cheese, shredded
½ tsp PureSpice ® salt
¾ apple cider
1 egg, mixed with 1 tsp water for wash
1 tsp granulated sugar, for topping

1. Preheat oven to 350 F. In a large bowl, mix the flour, butter, shortening, cheese and salt until butter and shortening are just slightly incorporated. DO NOT over mix. Add cider to the mixture. As dough comes together, wrap in plastic wrap and chill for 1 hour.
2. In another large bowl, fold together the apples, Cornstarch, sugars, cinnamon, nutmeg, allspice, mace, Apple Pie Spice and lemon juice. Let stand for ½ hour.
3. Roll out half the dough to make your bottom crust, and place in a 9 in. pie pan. Mix together the egg and water until completely combined. Using a pastry brush, brush the inside of the bottom crust with the egg wash. Pile the filling into the crust until very full.
4. Roll out the top crust and lay on top of filling. Cut off the excess around the sides, and fold the dough over, pinching the edges. Carve slits into the center of the piecrust to allow steam to escape, and brush top again with egg wash. Sprinkle with granulated sugar.
5. Place the pie on a cookie sheet covered in foil. Put pie in oven and turn temp up to 450 for 15 minutes. Then, reduce heat to 375? and bake for 2 hours until crust is golden brown.
MACE BLADES

BAKED MACARONI AND CHEESE WITH BECHAMEL SAUCE
Inspired By:Baked Macaroni and Cheese from “The Little Cheese Cookbook”
Ingredients:
175 g / 2 cups grated Parmesan cheese (or 1.5 cups cheddar)
40g / 3/4 cup fresh white breadcrumbs
450g / 4 cups macaroni
PureSpice ® parsley to garnish

Bechamel Sauce:
475 ml / 2 cups milk
1 PureSpice ® bay leaf
3 PureSpice ® MACE BLADES
50g / 1/4 cup butter
40g / 6 tbsp plain flour
1. Make the bechamel sauce. In a small saucepan, heat the milk with the bay leaf and mace until just below boiling point. Set aside to infuse for about 30 mins, then strain.
2. Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually add the flavored milk, stirring constantly until the sauce boils and thickens. Remove the bechamel sauce from the heat, stir in three-quarters of the cheese, cover with the lid and set the pan aside.
3. Preheat the oven to 400F. Grease a baking dish and sprinkle with half the breadcrumbs. Bring a large saucepan of lightly salted water to the boil. Add the pasta to the saucepan and cook for 7 minutes or according to the instructions on the packet.
4. When the pasta is just tender, drain it well and return it to the clean pan. Reheat the sauce, add it to the pasta and mix well. Spoon into the prepared dish, sprinkle with the rest of the grated cheese and remaining breadcrumbs and bake for 20 minutes. Garnish with parsley and serve.