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Grain Pie

post #1 of 9
6/12/11 at 6:39pm
Thread Starter 

I want to do some tweeking to our grain pie.

Has anyone used a berry other then wheat?

Soaking liquid? I want to try coffee flavored milk.

TIA

 

 

Siduri?

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post #2 of 9
6/12/11 at 7:13pm

I think triticale or buckwheat groats would be a cool choice.

 

Used to make furmenty with rolled triticale. Other grains you might have to cook, rather then soak.

 

Never tried anything other then the classic flavor profile. But coffee makes sense, especially if you choose a nuttier flavored grain, or parch/toast the grains prior to soaking or cooking.

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post #3 of 9
6/12/11 at 7:21pm

Just did some reading and I find that rice is really traditional in medieval sweet grain pies.

 

Barley would also be a good choice because its got a long history of use in sweet drinks and candy.

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post #4 of 9
6/13/11 at 12:59am

I'm assuming you're talking about the napolitan wheat pie "pastiera".

 

My family, from tuscany, made a rice pie that is not unsimilar.

 

You cook rice in milk, the small grain rice like for risotto, with a lemon peel in it.  Then add sugar, eggs, and sometimes ricotta.  Pour it in a pasta frolla crust with a lattice top and bake.  

 

It's quite mild and very pleasant. 

 

I think its appeal is its simplicity of flavor.  I add a little vanilla.  The only thing i think wouldn't clash might be some carmelized sugar? 

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post #5 of 9
6/13/11 at 4:23am

Rice pie is very popular over here too. Any bakery annex pâtisserie will sell them, even in single pieces. I often stop at a bakery and buy a piece when doing a bicycletrip, it gives instant energy.

 

This guy makes a more elaborated version, maybe it will inspire you. The video is in dutch, but I guess a professional can easily follow;

http://www.njam.tv/recepten/de-lekkerste-rijsttaart

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post #6 of 9
6/13/11 at 7:12am
Thread Starter 

Chris,

That was interesting but a little far away from what we do.

That's more like a torte. I couldn't help but think that would be something

I might take in a coffee direction. Almost like cappucino with the cream on top.

I was also curious about the fresh lime in the whipped cream. I usually get along

marginally with other languages, but Dutch, holy mackerel.

 

Siduri,

    This is a family staple. I have never had it with rice. Is the taste similar to rice pudding?

I do the grain in a springform. It's high and with lattice on top. It is mildly sweet with more of

an earthy flavor.

Jeff

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post #7 of 9
6/13/11 at 12:05pm

Panini,

yeah, wheat would have an earthier flavor.  The texture of this is dense and it's mild flavored and not creamy like rice pudding, but more compact.  Slices well, and yes, is done in a deep pan. 

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post #8 of 9
6/13/11 at 1:08pm
Thread Starter 

ok Siduri,

I've got a rice one in the oven. I wanted to do a smaller one like a torte so I reduced the filling. Used just a regular pasta frolla.

I omitted the lattice. The caramel thing was in my head so I thought I would brulee it when it comes out. We'll see

Jeff

 

used a short rice.

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post #9 of 9
6/14/11 at 12:29am

Let us know how it comes, panini.

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