Chef Maws’ Long Island Cheese Pumpkin Soup

100 ml EVOO

10 kg Pumpkin, Halved

Long Island Cheese Pumpkin

1650 g Onion, Diced

30g Ararat

2 Bouquet Garni Leek-sage-thyme-bay-Parsley stem

100 g Miso

15 g Untrimmed Ginger, grated

150g Dark Muscovado Sugar

8-10 qt Water, to fix texture



-Season pumpkin halves with salt, pepper and EVOO. Roast at 163°C for 30 to 45 minutes.

-Scoop the pumpkins, squeeze liquid from skins, and reserve roasting liquids. to a large pot add olive oil.

- Sweat the onion with salt and the Mousa spice, adding just a bit of water to stop from sticking. Continue this for about 15-20 minutes. Add the sugar, ginger, and miso. Stir to combine, then add the pumpkin and liquid. Adjust the thickness with water and cook for 15-20 minutes.

-Puree adding butter and seasoning.

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Craigie Apple Pie- The Perfect Fall Dessert from Jessica Porto

Apple Pie – The Perfect Fall Dessert from Jessica Porto, the Pastry Master at Craigie

Please note – this advice isn’t from any old Pastry Chef.  Jess was just named Best of Boston Pastry Chef by Boston Magazine. .  When she talks about choosing apples for pie, you’ll want to listen. Here goes:

“You want to make sure to choose an apple with not too high a water content or it will just turn to mush when it is cooked. Pippin, Braeburn, Fuji and good old Granny Smiths are all a good choice that are easy to track down, will hold up well, and give great flavor. A surefire bet is to ask at your local farmer’s market. They may have some more unusual local varieties or hybrids. I like to use a blend of a couple different apples to give variety in texture and flavor. Using the peel or not is a personal preference; I usually keep it on for a more rustic pie.”



Dough (for 8-9 inch pie):

12 ounces All Purpose flour

1/2 # butter (2 sticks)

4-6 ounces water

4 g salt


Cut butter into 1/2 inch cubes and freeze together with flour x at least 15 min.

Combine 6 oz water and salt and freeze x 15 min.

Using a bench scraper, cut frozen butter into flour until you have pea-sized chunks.

Gradually sprinkle in ice water, cutting it into flour/butter mixture completely before adding more.

*You may not need all the water. Once enough water is incorporated to form a ball of dough, wrap in plastic and rest at least 2 hrs. Roll out to desired thickness.



1000 g Apples, cut into medium pieces

40 g Butter

250 g Demerara Sugar (can substitute brown sugar)

100 g Lemon Juice

20 g Salt

100 g Calvados (optional)



20 grams (1/2 inch) Fresh ginger, smashed

10 each Cloves

2 each Cinnamon stick

4 each Green Cardamom

1 tsp Fennel Seed

1 tsp Mace

4 each Allspice

2 each Star Anise


Melt butter in saucepan over high heat. Add sugar, whisking to emulsify.

Add apples and lemon juice, cooking over high heat until liquid is reduced by half.

Deglaze with Calvados, season with salt and continue to cook over med-high heat until syrupy and apples are translucent. Cool completely before filling pie.

Happy Pie Making!

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Tony Maws’ Winter Fruit Crisp

The secret to this crisp recipe is to hardly ever use the same fruit– we start with whichever fruits look particularly good and go from there.  Use this version as a guide, but feel free to be inspired by what’s on offer at your local farmers’ market or grocery store. Note that dried fruits are very sweet and you’ll want to use less sugar as you use more fresh fruit.  

2 3/4 cups all purpose flour 
1/2 cup light brown sugar 
1/2 cup Demerara sugar (natural, unrefined brown sugar available in most specialty shops)
1/4 cup granulated sugar 
1/2 lb butter, softened 
pinch of salt 
1 1/2 cups toasted chopped walnuts

1 1/2 cups dried fruit (such as apricots, rasins, pears, prunes and cranberries)
1 pint fresh blackberries
3 ripe pears, diced
4 ripe apples, diced
1/3 cup sugar
3 tablespoons calvados
4 tablespoons flour
pinch of salt
The night before serving, cut the dried fruit into raisin-sized pieces and pour enough boiling port over the fruit to cover. The fruit will absorb the port, and any leftover fruit will only get better over time. 

To make the topping: Sift first four ingredients through a sifter. Work the butter into mix a little bit at a time. Gradually add the walnuts.

To make the filling: In a bowl, combine the dried fruit, blackberries, pears, apples, sugar, calvados, flour and salt.  Toss well to combine. Preheat oven to 350 degrees.

Put the filling in a buttered pan just large enough to hold all ingredients. With your hands, spread an even layer of crisp topping over the fruit, using enough so that no fruit shows through the topping. Bake, uncovered, until topping is an even golden-brown  throughout and the fruit is cooked – from one to two hours. Serve with vanilla ice cream

Notes: Serves 8-12. Any extra topping mix can be stored in fridge for up to a week and used on any type of crisp or brown betty.  Substitute any light brown sugar for Demerara if necessary.

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