Eagle River, WI
Give your dessert a clever name — and tell us about your recipe.
Classic Northwoods Savory Pie — After reading a variety of pithivier recipes, I decided to use fresh beef round steak, cut into small bite-sized pieces, along with vegetables I had on hand, combined with a bechamel sauce. This turned out to be a delicious combination encased in buttery puff pastry.
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
For me, this challenge was easy. I love making pies and the dish is basically a savory meat and vegetable pie.
How did you add a Wisconsin twist to your flavors or decoration?
Wisconsin grass fed beef and eggs from a neighboring farm, along with butter, carrots, potatoes and leeks from our local Farmers Market made for a delicious main dish, shared with friends. True Wisconsin hospitality and taste!
How did you do?