Bite and Sip

Mystery, music and meat pies are in the air this weekend

2014-04-10T10:00:00Z 2014-04-10T22:33:36Z Mystery, music and meat pies are in the air this weekendBy Pat Colander nwitimes.com
April 10, 2014 10:00 am  • 

The mystery dinner lives at Lake Michigan College while Ivy Tech gets groovy tonight; Miller Bakery Café hosts Save the Dunes benefit wine-and-food-tasting and Pure Michigan has a meat pie recipe.

Ivy Tech Groove to the Sixties in Valpo Tonight: Sonny and Cher, The Beatles, Janis Joplin, Ed Sullivan are on board for the annual NWI Ivy Tech fundraiser at Aberdeen tonight. Ed Charbonneau, District 5 Senator; David Lain, Porter County Sheriff; Michael Brickner, Valparaiso Chief of Police; Jared Riddle, Ivy Tech NW Department Chair; Karen Freeman-Wilson, City of Gary Mayor; Chris White, The Times Media Company Publisher; and Jack Elia, Blue Chip Casino Assistant General Manager are all part of the entertainment lineup for the evening. Dinner and silent auction are included in the $75 ticket price. This event is probably close to sold out, but if you don’t have a ticket please contact Louise Thompson at 219.476.4713.

Lake Michigan College Mystery Set in Paris: Friday April 25th the hospitality department of the college is hosting a 5-course French-themed mystery dinner at the Mendel Center. The event starts at 5:30 pm (ET) and will be performed by TORP Improv Comedy troupe and Slim Gypsy Baggage will provide the music.

Save the Dunes Benefit on Sunday: Miller Bakery Café is hosting a wine-and-food-tasting April 13th from 4pm-8pm (CT) for the 62-year-old non-profit foundation dedicated to the Indiana Dunes National Lakeshore. There will be 20 wine selections and buffet of MBC’s most popular items. The $50 ticket includes unlimited tasting of food and wine and there is a cash bar for cocktails. For reservations or information contact the restaurant or the foundation.

Just in From the Pure Michigan Newswire: Michigan Pasty (Meat Hand Pie)

When Cornish miners migrated to Michigan's Upper Peninsula in the 1800's, they brought with them their beloved national dish: the pasty. The Finnish miners that followed adopted these meat pies as their own (easily transportable for long subterranean days!), and the pasty became such a large part of the regional culture that there's an annual pasty festival in early July. In this recipe, beef, rutabaga, carrots, onions and potatoes are essentially steamed within the crimped, D-shaped dough pocket that's slit to allow just enough steam to escape.

INGREDIENTS

• 3 cups all-purpose flour, plus extra for rolling dough

• 1 cup shortening or lard

• Kosher salt

• 1 cup ice cold water

• 8 ounces ground beef

• 4 ounces rutabaga, cut into 1/4-inch dice

• 1 medium carrot, cut into 1/4-inch dice

• 1 small yellow onion, finely chopped

• 1 small russet potato, peeled and cut into 1/4-inch dice

• 1/4 cup picked fresh parsley leaves, chopped

• Freshly ground black pepper

• 1 egg, whisked

• Ketchup, for serving

DIRECTIONS

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.

Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.

Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

Cook's Note: Pasties can be baked and then frozen. To reheat, place in a 300 degree F oven until warmed through, about 20 minutes.

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