Give your dessert a clever name — and tell us about your recipe.
Wisconsin Beef Stew Pithivier — I made this for my husband who is a "meat and potato" kind of guy. I found a recipe online for puff pastry that uses grated frozen butter. It turned out great — very flakey with lots of layers. I started by preparing my stew meat which I cooked with onions and seasonings and thyme. I sautéed the potatoes and carrots with parsley and butter. I cut the puff pastry the size of a dinner plate and layered the meat, then the vegetables to form a dome. I covered it all with more puff pastry and painted the whole thing with the egg wash. Then I carefully cut the sunbeam design on the top, trying not to cut through the pastry. It turned out great. I really wanted a macaroni and cheese with bratwurst pithivier but since this was for my husband, I kept it more traditional. He's been so supportive of me through this summer's baking challenge it was the least I could do.
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!
I was really pleased with the puff pastry. It's so versatile. I used it in the previous bakes with a sweet filling and have made other desserts that have been well received by my tasters. I've made pot pies or Shepard's pies in the past but this pithivier is so pretty and the puff pastry makes a huge difference. I will definitely use it again for these savory dishes.
How did you add a Wisconsin twist to your flavors or decoration?
I used beef from a local Arkdale producer, Henthorne's Herefords. I used vegetables from Flyte's Family Farms from Coloma, WI. The seasonings I used were from Pleasoning Seasonings in Lacrosse. I really like their blends and have been using them for years. Of course, the butter was from Wisconsin, too, and the herbs were from my garden.
How did you do?
I participated in all 10 Great Wisconsin Baking challenges this summer — I’m a Star Baker!