I'm back! I had a cooking blog several years ago but I decided to merge it with my photography site (which also needed a major overhaul) and bring both together in one place.
Today's recipe comes from "On the Flavour Trail." I got this one on coming back from a road trip on Vancouver Island. We stopped at a place that makes cider and I saw it in the corner. I quickly looked through and knew it was coming home. I paid for it before my husband even realized what was going on and would have been able to sneak it home without his knowledge except I pulled it out while waiting in the US customs line. He smiled and rolled his eyes when he saw it.
Since the weather has been chilly (for the PNW standards), I had decided to make this filling recipe. It won 5 stars from both of us.
Of course my lactose intolerance required a few changes. First off for the dough itself I used a vegan butter instead of normal butter. Still comes out quite good. I had a little problem getting the dough to the top of the tin and was stretching in places.
The second change of course was the filling itself. Again I cannot have heavy cream so I swapped out 1 cup of heavy cream with 3/4 cup of lactose free milk and 1/4 cup of vegan butter. This actually made it quite light and didn't sit heavy.
The recipe also calls for Natural Pastures aged farmhouse cheddar. I've never had this cheese and image it would be difficult to find in the states so I went with Beecher's flagship aged cheese. It did not give it as much flavor as I would have hoped for. I would suggested either adding in more or using a cheese with more flavor to it such as Beecher's smoked flagship cheese.
Overall we gave it 5 stars and we will be making it again.
