Lattice-Top Cherry Pie: Marjorye Savage Heeney Cooks with Chef Alli

There was no hesitation.  When I asked Marje to be my cooking partner for a WIBW Culinary Segment, she let me know right up front she wanted to make a cherry pie.  That was no surprise - I've known Marje my entire life and it seems as though she has always known what she's wanted and how to pursue it with passion.  

I often run across Marje in the produce section of Hy-Vee Topeka as she's shopping for fruits and veggies, trying her best to keep her diet healthy.  Sometimes I can only see the feather in her hat as it moves along the top of the case, letting me know its Marje shopping on the other side.  I look forward to visiting with Marje because she brightens my day, always encouraging me with a good word.  And, I must admit, I'm always curious to see which hat it is that Marje has chosen to wear for the day - this is her Topeka trademark and each hat is unique, very fitting of her wonderful, adventurous spirit.   

Marje, thanks for joining me in the kitchen - I'm glad we could figure out the lattice top together on that "cheater" cherry pie!  For those of you wondering, we called it a ccp (cheater cherry pie) because we simply used canned cherry pie filling with a little added almond extract and pastry crust straight from the a box! No recipe, few ingredients, fast fixin's!

Now You're Cookin',

Chef Alli

White Chocolate Berry Baskets

1 box puff pastry shells (not sheets!)
1 package (3.3 oz) instant white chocolate pudding
1 cup milk
1½ cups sweetened whipped cream
1 cup assorted chopped fresh berries (diced strawberries and raspberries with blueberries is my favorite combination)
2 Tbs. granulate sugar
2 Tbs. peach schnapps

Preheat oven to 400 degrees F. Place puff pastry shells onto baking sheet and bake for approx. 15 minutes or until golden brown. Remove from baking sheet to cool on wire rack. Immediately press centers of shells down to create ‘ baskets’.

In a mixing bowl, combine pudding with milk and whisk until smooth. Fold in whipped cream and set aside in refrigeration for later use. Combine berries in a large mixing bowl; sprinkle with sugar and add schnapps; gently toss to combine.

To assemble: Spoon prepared white chocolate mixture into each berry basket. Top with marinated fruit, letting fruit and juices fall down over sides of puff pastry baskets. Drizzle with melted chocolate, if desired. Serve at once.

Makes 6 berry baskets

Now You're Cookin',
Chef Alli

Halibut Sliders with Spicy Mango Coleslaw

These Sliders turned into COD Sliders on Saturday, but they were DELICIOUS, just the same!  Here's the recipe in case you need it or want to share.  I added a few red pepper flakes to my coleslaw at home to take it up a notch in the SPICY dept!


Chef Alli’s Fried Halibut Sliders with Spicy Mango Coleslaw

4 halibut fillets, 6-8 oz. each, skins removed
3 Tbs. all-purpose flour
3/4 tsp. Old bay seasoning
Kosher salt and freshly ground black pepper, to taste
2 Tbs. evoo (extra virgin olive oil)
4 large sandwich rolls, halved and toasted
1 tomato, sliced
1 red onion, thinly sliced

Rinse halibut fillets and pat dry; set aside. In a shallow dish, combine flour with Old bay seasoning, salt and pepper; dredge each fillet in flour mixture to coat. In a large skillet or saute pan, heat oil over medium high heat; cook fillets in hot oil for 2-3 minutes per side or until golden brown. Place fish fillet onto prepared rolls and top with Spicy Mango Coleslaw.

Spicy Mango Coleslaw
14 oz. bag coleslaw mix
2 fresh mangos, peeled, pitted and diced
¼ cup minced fresh cilantro
½ cup sour cream
½ cup Hellman’s mayonnaise
2-3 Tbs. fresh lime juice
2 tsp. fresh lime zest
1 jalapeno, seeded and minced
1 garlic clove, minced
Kosher salt and freshly ground black pepper, to taste

In a large mixing bowl, combine cilantro – garlic; stirring well; season with salt and pepper, to taste. Stir in coleslaw mix; toss to coat. Gently fold in diced mango. Chill.

Chef Alli’s, Inc
Topeka, KS 66611
(785) 272-1055
Visit our Website: www.ChefAllis.com
Email: ChefAlli@ChefAllis.com
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