Kaitlyn Spross & David Mark, Bering’s Wedding Feature!

We are honored every single time a couple registers and / or decides to do their wedding invitations at Bering’s, and are very much looking forward to sharing the wedding story of Bering’s bride & groom, Kaitlyn Spross and David Mark!

spross 1

A few weeks ago Kaitlyn was in our Bering’s on Bissonnet gift shop updating her wedding registry, when we struck up a conversation with her about her big day and registry selection. She was a gem of a customer to work with and we didn’t think twice about asking her if she would consider being featured on our Bering’s Blog. Kaitlin and David agreed and we are so happy they did, because they are such a lovely couple and just happen to have amazing tabletop as well as DIY taste!! Yes, their registry selection is a model example of the joys of registering at Bering’s –from Mottahedeh and Waterford to Yeti Coolers and power drills! …Because we all know that I do is really we do!

spross 3

Before dishing about their gorgeous registry selection, be prepared to be dazzled by their larger than life love story.

Since Kaitlyn and David are so ambitious, both leading very busy lives, finding time to meet/date quality individuals in the big city of Houston was not easy – hence their decisions to give eHarmony.com a try! They are proof that it works! Kaitlyn took a break from her job where she works at the Houston Zoo as a Primate Keeper, also known as a zoologist! (We are so intrigued that she actually gets to work with chimps!) Kaitlyn majored in Zoology at Texas A&M and is definitely putting her major to great use! We should also note that she not only took a break from work, but her little compadre Olive too. Olive is her beloved little Chihuahua. So cute!

spross 4

David is quite the go-getter too, having played baseball all the way through four different colleges; Baylor, McClennan Community College, Texas State and Houston Baptist University. We love that he continues to keep up his passion by volunteering as a youth baseball coach, in addition to his full time job where he works for Wildhorse Resources, an oil and gas company in Houston. …And since we are self-proclaimed Houston purists, kudos to David for quoting the Houston Astros as, “The best baseball team of all time!” We agree!

As mentioned, eHarmony works! They hit it off on their first date, so much so that David introduced Kaitlyn to one of his sisters and her husband on their second date!

Their love of family has proven to be a key ingredient since their second date, so it is was only fitting that David included them in preparing for, as well as celebrating their engagement! But we will get back to that! …In early February of 2015, Kaitlyn took a trip with friends to Big Bend in west Texas. That same weekend, David took a secret trip of his own to Midlothian, Texas, where Kaitlyn is from, to ask Kaitlyn’s parents for her hand in marriage. (This tradition is one of our favorites!)

David proposed this past February. He told Kaitlyn that they were going to a nice dinner with some of his coworkers. When he walked out on to the back deck of his house to leave for dinner, there were lights strung up and a small table with champagne on it. Before Kaitlyn knew what was happening, David had kneeled on one knee with the most beautiful antique ring in his hand (Kaitlyn loves antiques!). He asked Kaitlyn to marry him and she replied with an enthusiastic yes!

The engagement was a special moment shared between just the two of them. Afterward, David had arranged a surprise dinner at the location of their first date, Seasons 52. Staying true to tradition, he reserved a private dining room with both of their families there to celebrate! Even more romantic, Kaitlyn didn’t even know her parents were in town! Talk about a special evening. …Great job, David!!

spross 2

Kaitlyn and David will be married on November 7, 2015. Especially important to note is that the chapel the two will be married in was founded by Kaitlyn’s ancestors! The chapel is Canaan Baptist Church in Crawford, Texas. Their reception will be held at Peacock River Ranch in Gatesville, Texas. We are sure it will be picture perfect for their laid back vintage inspired, indoor-outdoor reception with wedding colors of champagne, ivory, gold, lots of greenery and hints of burgundy to tie into the interior of the church.

Canaan Baptist Church in Crawford, Texas

*Canaan Baptist Church in Crawford, Texas

Now that you know a little bit about Bering’s bride and groom, Kaitlyn and David we are excited to share what the couple’s wedding registry! However, before doing so we think it is fun to note that when asked why the couple registered at Bering’s, Kaitlyn said, “David’s family has always loved Bering’s and now that I know about it I do too!” Word of mouth certainly works for us and the best recommendations are ones from family, so even better!

So how do these two plan on casually entertaining? We know you are asking that question and you should be happy to hear that their guests will be treated to Riedel stemware and Spode’s new gray Rural Delamere pattern! We love their classic taste and are sure the couple will be pleased with their selection for decades to come. …If not longer! Oh, and earlier we mentioned that recommendations by family are the best and that is certainly true with their casual china selection. David’s sisters love Spode and after sharing their thoughts with Kaitlyn and David, the pattern made the cut for their registry!

And don’t forget to take note of their Le Creuset cookware and Wusthof knife block!!

casual entertaining

From casual entertaining to special meals shared with family and friends on holidays and all of life’s milestones, we were excited to discover the couple registered for Mottahedeh’s Chinoise Blue 5 piece place setting. It comes with a dinner plate, dessert plate, bread and butter plate, coffee cup and saucer. The regal pattern is derived from the 18th century Chinese export porcelain and is truly magnificent! The place setting is even accented in 22 karat gold. If you still aren’t sold, just like the Spode casual setting, Mottahedeh claims that it is actually dishwasher safe!

formal entertaining wedding

While the couple’s registry selection of Riedel stemware is certainly perfect for casual as well as formal entertaining, you can’t help but love their fine crystal stemware selection of Waterford’s Lismore gold! The subtle gold rim accent is the perfect complement to their fine china and perfectly frames the setting! Keeping with their lovely tabletop selection, we also love their silver service pattern. Kaitlyn and David registered for Gorham’s Chantilly pattern. It is just the right mix of classic with just a touch of feminine elegance.

As previously mentioned, many couples register at Bering’s because it is truly a destination for both the bride as well as the groom. While guys can certainly appreciate classic tabletop pieces, so too can girls appreciate a cooler that is tough enough to stand the test of time! Yes, Kaitlyn and David registered for two of our favorite Yeti Coolers, the XX Quart as well as the Roadie!

YETISSS

In addition to coolers, you’ll also find some Black & Decker tools that are essential to a happy marriage!

blackandeckerMULTI

…And last but not least, we have to mention that little Olive made the registry! Kaitlyn and David added some beautiful Harry Barker pet gear that Olive is sure to love!

olive

HARRYBFORDOG

To view the rest of Kaitlyn and David’s Bering’s Couple’s Registry click here!

Kaitlyn and David, thank you both for allowing us to share in this exciting milestone in your lives by being a part of your wedding registry. We wish you two nothing but the best as you approach your wedding day and a beautiful life to follow!

Wedding fun!

Bering’s

*Thanks to Sarah McKenzie Photography for allowing us to share the couple’s beautiful engagement pictures!

Berings.com

6102 Westheimer • 3900 Bissonnet • Houston, Texas • 1-800-237-4647

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Posted in Anniversaries, Bering's Home, Bridal, Bridal Registry, Drinkware, Entertaining, Entertaining, Fine China, Flatware, Gifts & Collectibles, Gifts and Collectibles, Grilling, Home Decor, Pets, Registry, Stationery, Tabletop, Uncategorized | Tagged | Leave a comment

From Prosecco to Plaid to Pretty Paper!

We recently had the opportunity to partner with a Houston based blogger on a Texas sized stationery blog post! Julie Weinstein, author of From Prosecco to Plaid Blog was amazing to work with and we couldn’t be more excited about sharing her cleverly curated vignettes!

julie at berings

*Julie Weinstein, author of the blog From Plaid to Prosecco!

With so many options to be had in Bering’s Stationery Department, all of the stationers were eager to see which direction Julie would go with the blog feature. As you’ll see below, she opted to go with beautiful primarily monochromatic color schemes offering up subtle themes from a pink lover’s paradise to an adorably masculine baby boy vignette. Scroll down to take it all in and be sure to scroll all the way down for the grand finale!

JULIE TAKING PICS

*Blogger, photographer, author, etc., etc., etc.! (Check out those blue fingernails! We are pretty sure they were the inspiration for the blue and green vignette below.)

 

…Since it is hard to keep a secret, we will go ahead share the details about Julie’s Bering’s Stationery Department Tour linked down below. Trust us when we tell you that if you are in need of pretty paper inspiration for an upcoming party, all you need to do is click it to pick it! See all the stationery in Julie Weinstein’s tour of our stationery department, pick out what you like and then come in and see us at either Bering’s store location!

Before we get to that exciting video footage, take a minute to view days worth of stationery and pretty paper inspiration curated and photographed by Julie:

#thanks for the xoxo!

j weinstein6

*Call Out invitations by Meri Meri, #thanks note by Slant Collection, Leopard bag by Jillson Roberts, XOXO card by Faux Designs, Gold Striped Planner by Sugar Paper, Confetti card by Faux Designs

Every month should be a pink one!

j weinstein5

*Flamingo napkins by Caspari, Flamingo invitation by Roseann Beck, Pickles & Ice Cream invitation by 29th Street Design, Shopping bag by the Gift Wrap Company, Pink Polka Dot invitation by Waste Not Paper, Pink and Yellow Lantern invitation by Odd Balls Stationery, “January” Calendar by Sugar Paper

Uno mas por favor, and go ahead and throw in a stapler and some festively coordinated paper!

 

j weinstein2

*Rainbow Birthday napkins by Caspari, Uno Mas cups by Print Appeal, Check bag by Caspari, Fiesta Time card by Meri Meri, Rainbow Honeycomb card by Kelly Kay, Stapler by Kate Spade, Rainbow Woven card by Kelly Kay, Scarf by 2 Chic, Gold gel pens by Uniball, Scarf by 2-Chic

Sleek and sophisticated silver wins our vote every single time!

j weinstein1

*Guest book by C.R. Gibson, Bottle Opener invitation by Stevie Streck, Silver gift bag by the Gift Wrap Company, Silver frame invitation by Faux Designs, Paper & Pearls wrist corsage by Balushka Paper Floral Artistry

Blue, green, gray and 100% A D O R A B L E! …Hello, Cutie!!

 

j weinstein

*Gift bag by the Gift Wrap Company, Camouflage invitation by 29th Street Design, Hello card by Karen Adams, Polka Dot invitation by Faux Designs, Confetti Popper by Thimblepress, BOY banner by Thimblepress

At long last, here is the video tour of Bering’s Stationery Department at our 6102 Westheimer store location in Houston, Texas! A Tour: Bering’s Stationery Department

We truly appreciate having the opportunity to work with Julie on this post! Hopefully the love of pretty paper that we share with From Prosecco to Plaid’s Julie Weinstein will inspire you to start planning your holiday parties and cards!!

Say it with paper,

Bering’s Stationery

p.s.,

Be sure to check out Julie Weinstein’s version of our blog post on her blog by clicking here! Her title says it best, “I’m a Stationery Addict!”

#BeringsStationery

Berings.com

6102 Westheimer • 3900 Bissonnet • Houston, Texas • 1-800-237-4647

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A Great Day in Houston for Grilling

greatdayhouston1111*KHOU’s Great Day Houston’s very own Deborah Duncan, holding a Bering’s 75th Anniversary coffee mug!

You might have noticed our recent over-abundance of social media posts mentioning a recent KHOU Great Day Houston with Deborah Duncan segment we were featured on for Unique Grilling Dishes. We apologize for flooding your social media news feed, but if you’ll humor us for a tad bit longer we assure you that it will be worth your wild!

Bering’s stands alongside the rest of Houston as fans of Deborah Duncan’s Great Day Houston television show, as well as Great Day Houston’s talented reporter, Courtney Perna. When Courtney emailed us about being included in a recent grilling segment we jumped at the opportunity!

This particular segment was even more fun than most because not only did Courtney and Frank (KHOU Photographer) come to our 6102 Westheimer location for the live shot, but there was a very cool in-studio component with Houston’s beloved Deborah Duncan! The experience was so interesting having the unique opportunity to go behind-the-scenes of Great Day Houston, that we thought you might like to see some of the pictures we snapped while on set.

3.2.1, action:

aDSC01239*The Great Day Houston live set just prior to the guest’s arrival. (And a sliver of the show organizer, Erin O’Keefe’s tres chic wedges.)
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*Minutes before going live…

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*Erin O’Keefe with the audience giveaway prize of a Big Green Egg Mini Max. (You should have been there!)

aDSC00093Meanwhile, on location at Bering’s on Westheimer:

IMAG6788 IMAG6794

*KHOU’s photo journalist, Frank! (…The guy in the background is Bering’s on Westheimer’s store manager, Steve Helmer. And yes, he got the shot!)

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*Courtney and Frank waiting on KHOU’s producer, Tiffany to give them the countdown for their live shot to begin.

IMAG6825*Great Day Houston’s Courtney Perna with Bering’s Grill Master Kenny! (…And the famous Big Green Egg.)

aDSC00990aDSC00998aDSC01029*Did we mention that one lucky audience member won a Big Green Egg Mini Max? Erin O’Keefe, a.k.a. Vanna White, adding to the prize with her pretty smile!

thewinnerisAnd the Big Green Egg Mini Max winner is… MARK THOMAS!

Mark ThomasCongrats, Mark!

If you missed the Unique Grilling Dishes segment then please click here to watch the KHOU feature.

Thanks so much Deborah Duncan and Courtney Perna, the filming makes celebrating our 75th Anniversary here at Bering’s even more exciting!

Sincerely,

Bering’s

*A special thanks to Bering’s stylist and photographer, Mike Uchniat for taking the in-studio pictures!

Posted in BBQ Grills, Bering's Home, Coffee, Coffee and Tea Room, Cookbooks, Cooking, Coolers, Entertaining, Gifts and Collectibles, Grilling, Kitchen, Outdoor Living, Sauces and Seasonings, Small Appliances, Store Event, Tools | Tagged , , , , | Leave a comment

My Table Magazine Behind-the-Scenes Photo-Shoot with Bering’s

A My Table Magazine Behind-the-Scenes look at a recent Bering’s Editorial Shoot Feature!

my table magazine cover

We were recently contacted about being selected to be included in a My Table Magazine editorial feature spotlighting Houston tastemakers and their tabletops. When Bering’s received the email, we did not waste any time expressing our gratitude with a prompt reply accepting My Table’s invitation! There were several themes that came to mind in deciding which one to use for our Bering’s feature, but ‘garden party’ emerged as the winner. Needless to say, we are thrilled with how the feature turned out and are excited to share some behind-the-scenes photos with you!

My Table Feature

Here are the images from the other three Tastemakers selected to feature by My Table Magazine:

The Team1IMG_2667  IMG_2669

*Blossoms Florist on Woodway, Melissa & Doug Giraffe

IMG_2670

*Herend‘s Silk Ribbon Cornflower pattern charger, Herend‘s Rothschild Garden dinner plate and Herend‘s Songbird pattern salad plate.

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*Michael Aram pitcher, William Yeoward footed cake plate and dome, William Yeoward ice bucket, Baccarat flutes, Simon Pearce carafe, Reed & Barton covered casserole dish, Gorham Chantilly flatware, hand-etched William Yeoward goblets.

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*Juliska Berry & Thread glassware plates and glasses, Gien‘s Filet Vert salad plates

IMG_2673  IMG_2679 IMG_2681The published feature:

Julie Shuford, marketing & Barbara Kinas, lead stylist for Bering’s – Garden Party

Garden Party My Table Feature

David Lackey and Russell Prince of David Lackey Antiques & Art – Guest of Honor

david lackey

Jackson Hicks of Jackson and Company Catering & Events – Afternoon Tea

jackson hicks

Donna Jahn of Party Cloths – Wine Dinner

donna jahn

Teresa Byrne-Dodge and Taylor Byrne Dodge – Sweet Celebration

Teresa and Taylor

Thanks to My Table Magazine for including us in such a terrifically talented group of Houston Tastemakers!

Sincerely,

Bering’s

*A note of credit and thanks to My Table Magazine’s:

  • Teresa Byrne-Dodge, Editor & Publisher
  • Taylor Byrne Dodge, Publisher & Creative Director
  • Rebecca Wright, Associate Editor & Design
  • Ashley Lopez, Summer Intern

&

  • Bering’s Lead Stylist, Barbara Kinas
Posted in Anniversaries, Baby and Kid Gear, Baby and Kids, Baby Registry, Bering's Home, Bridal, Bridal Registry, Drinkware, Entertaining, Entertaining, Fine China, Flatware, Gifts & Collectibles, Gifts and Collectibles, Home Decor, Outdoor Living, Patio Décor, Registry, Special Gifts, Store Event, Table Linens, Tabletop, Unique Toys | Tagged | Leave a comment

Bering’s Big Green Egg Bananas Foster Recipe

Bering’s Big Green Egg Bananas Foster Recipe

Ingredients:

  • 2-3 Ripe bananas
  • 4 Tablespoons butter
  • ¼ Dark brown sugar
  • ¼ Light brown sugar
  • 1/8 Tsp cinnamon
  • ¼ Tsp Lemon juice
  • 3-5 Tablespoons rum-any kind will work

 

Cooking Concept:

 

Indirect Heat

 

BBQ Items:

 

  1. Plate setter
  2. Iron skillet

Food Prep 1: Apple Mixture

Peel bananas and halved lengthwise and crosswise-you can also slice if you like.

BGE Setup:

  1. Fill BGE with charcoal and form pyramid if using heating element
  2. If using charcoal starters, fill to below the first ring
    1. Place starters around charcoal and light
  3. With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up
  4. This will help the fire spread quicker
  5. Place plate setter (legs up) for indirect cooking
  6. Place grill on plate setter
  7. Close lid and leave vents open until temperature reaches 375 degrees
  8. Place iron skillet on the grill
  9. Add butter and allow to slightly melt
  10. Add sugar, lemon juice and 1 tablespoon rum
  11. Stir mixture until incorporated, then add bananas
  12. Carefully swirl bananas around pan until they are coated with sauce
    1. About 4 minutes
  13. Remove iron skillet from egg and add remaining rum
  14. Light rum with a lighter or long match
  15. Return to the grill and use your hand to shake the iron skillet back and forth to expand the flame all over
  16. Continue cooking for another 20-25 seconds, then remove from egg
  17. Serve with your favorite ice cream

Enjoy!

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Bering’s Big Green Egg Cooking Clinic Recipes

Berings Grilling Experts

We gathered all of the recipes from our recent Big Green Egg Cooking Clinic Series and linked to them below, enjoy!

We also wanted to share some exciting news about an upcoming segment on KHOU’s Great Day Houston that will feature us! Please tune in this Wednesday, July 30th between 9 and 10 a.m. to watch KHOU’s Courtney Perna reporting live from our 6102 Westheimer location. Courtney will be sharing alternative dishes to prepare on a Big Green Egg! We are thrilled about the KHOU Great Day Houston segment and hope that you will take a few minutes to watch the feature.

Sincerely,

Bering’s Grilling Experts

Berings.com

 

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Bering’s Big Green Egg Mac N’ Cheese, Chicken & Green Chili Mac N’ Cheese Recipe

Bering’s Big Green Egg Mac N’ Cheese, Chicken & Green Chili Mac N’ Cheese

Ingredients:

  • 2 Boneless skinless chicken breasts
  • 1 lb. macaroni elbows or shells
  • 2 Anaheim chiles (*substitute with canned green chiles for quicker prep)
  • 2 Cups shredded extra sharp cheddar cheese (any brand)
  • 2 Cups shredded Kerri Gold Dubliner cheese (any brand)
  • ¼ cup grated Parmesan Reggiano cheese
  • ½ Yellow onion finely chopped
  • 1 Minced garlic clove
  • 3 1/2 Tablespoons Canola or any neutral oil
  • 2 Rounded tablespoons flour
  • 1/8 Teaspoon fine ground pepper
  • ¼ Teaspoon salt
  • 2 1/2 Cups whole milk
  • 1 Cup half & half
  • 2 ½ Cups chicken or vegetable stock

Cooking Concept:

Indirect Baking at 425 Degrees

BBQ Items:

  1. Plate setter
  2. 9×13” Rectangular baking pan
  3. Large mixing bowl

Food Prep 1: Chicken Breast and Anaheim Chiles

  1. Brine chicken in 1 ½ quarts water and 3-4 tablespoons of table salt for 45 minutes to 1 hour
  2. Smoke boneless skinless chicken breast ahead of time
  3. Cook indirect until internal temperature reaches 150 degrees (undercook the chicken a little so that it will retain moisture when added the noodle mixture)
    1. Cooking time is usually about 35-45 minutes
  4. Let chicken cool, then pulse in food processor 4-5 times
    1. Feel free to use your hands or cut into pieces before adding to noodle mixture
  5. Coat Anaheim Chiles with oil and roast on grill or in your oven at 450 degrees
  6. After chiles have roasted (skin should be pulling away), place chiles in paper bag and seal for 10-15 minutes
  7. Peel skin off chiles and cut slit to remove seeds
  8. Cut the chiles into small pieces and add to mixture

Food Prep:

  1. Boil elbows or shells as per packaging, but only till al dente
    1. Noodles should have some bite to them
      1. For Example, if package says to cook 10 minutes, cook for 7 minutes
    2. Immediately remove noodles from water, place in colander, then use cold water to stop the cooking process
    3. Drain again and set aside in large mixing bowl
  2. Add green chiles and shredded chicken to noodles (See food prep 1)
  3. Mix whole milk, half & half and chicken stock together
  4. Mix Sharp, Kerri Gold and 1/8 cup Parmesan cheese together
  5. Sauté onions in 4 tablespoons oil for 3 minutes over medium heat, then add garlic, salt and pepper
    1. Cook for another 2 minutes
  6. Add flour and use a nonmetal whisk to stir flour and onion/garlic mixture together
    1. Cook for about 2-3 minutes until incorporated
  7. Add milk and stock mixture, continue whisking until smooth
  8. Lower heat to medium low and continue cooking, whisking occasionally until the sauce starts to thicken with a glossy sheen to it – about 4-7 minutes
  9. After sauce thickens, remove from heat and add 3 ¾ cups of cheese mixture, saving ½ cup plus 1/8 cup Parmesan for the top
  10. Whisk cheese until incorporated
  11. If mixture is too thick, add stock
  12. Add sauce to noodles and gently mix with wooden spoon or spatula
  13. Add mixture to lightly greased baking pan
  14. Cover mac n’ cheese with remaining cheese mixture
  15. Sprinkle remaining Parmesan over cheese mixture

BGE Setup:

  1. Fill BGE with charcoal and form pyramid if using heating element
  2. If using charcoal starters, fill to below the first ring
  3. Place starters around charcoal and light
  4. With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up
  5. Place plate setter (legs up) for indirect cooking
  6. Place grill on plate setter
  7. Close lid and leave vents open until temperature reaches 425 degrees
  8. Place mac n’ cheese on the grill
  9. Cook for 20-30 Minutes
  10. You can check on your mac n’ cheese by using a flashlight and opening the top vent
  11. After removing your mac n’ cheese, let it sit for 10-15 minutes before serving

Enjoy!

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Bering’s Big Green Egg Deep Dish Apple Pie Recipe

Bering’s Big Green Egg Deep Dish Apple Pie

Ingredients:

  • 3 lbs. granny smith apples
  • 3 lbs. red apples
  • 1/4 cup granulated sugar
  • ¼ light brown sugar
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 1 ¼ tablespoons lemon juice
  • 1 egg, plus one additional yoke
  • Pie dough (lower and upper crust) – use any recipe you prefer

Cooking Concept:

Indirect Baking, High to Low

BBQ Items:

  1. Plate setter
  2. Big Green Egg circular baking dish, cast iron pan or any other deep dish pan
  3. Large mixing bowl

Food Prep 1: Apple Mixture

  1. Peel and core apples
    1. Peel first, then use an apple slicer
    2. When finished slicing, can use a small knife to trim any remaining core from the apples
  2. Mix apples, sugar, brown sugar, cinnamon and salt together in large mixing bowl
  3. Set aside and let sit for 20 minutes
  4. Heat Dutch or large stock pot over medium heat
  5. Add apple mixture-use a rubber spatula to capture any juice or spices in the bowl
  6. Cover Dutch oven or pot and cook for 15 minutes, stirring frequently
  7. Remove from heat and place on a baking sheet
  8. Let the apples cool for at least 40 minutes (warm apples make soggy pie crust)
  9. Drain apples in colander
    1. Use a spoon to move back in forth to let juice pass through
  10. Add lemon juice to apple juice (The acidity will help caramelize the sugars)

Food Prep 2: Pie Crust

  1. If using store bought or home recipe, proceed to step 2
  2. Place lower crust in pie pan, with edges hanging over the edges
  3. Add apple mixture to crust and spread evenly to the edges
  4. Drizzle juice on top of mixture
  5. Place upper crust on top (crust should be overhanging)
  6. Trim dough on edges that overhangs too much
  7. Crimp edges using your fingers
  8. Cut 4 vents using a small knife
  9. Brush beaten egg mixture over upper crust

BGE Setup:

  1. Fill BGE with charcoal and form pyramid if using heating element
  2. If using charcoal starters, fill to below the first ring
  3. Place starters around charcoal and light
  4. With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up
  5. Place plate setter (legs up) for indirect cooking
  6. Place grill on plate setter
  7. Close lid and leave vents open until temperature reaches 425 degrees
  8. Place apple pie on the grill
  9. Cook for 20-25 minutes, open vent on top and use a flashlight to check for browning on the top crust
  10. Close vents and maintain temperature of 350-365 degrees
  11. Cook for another 25-35 minutes
  12. Remove from BGE and let sit for 2 ½-3 hours on a cooling rack
  13. Serve with your favorite ice cream

BGE Pie Crust Recipe:

  1. Freeze ~14 tablespoons of butter cut into small little cubes for 20 minutes resulting in a firm cube that doesn’t instantly melt
  2. Mix 3 tablespoons Greek yogurt or sour cream with 1/3 plus one tablespoon ice water
  3. In a food processor or stand mixer, mix 2 ½ cups flour with teaspoons sugar and 1 teaspoon of salt
  4. Add frozen butter cubes to flour and use the pulse button to combine
    1. Usually takes about 15 pulses
  5. Add water and yogurt/sour cream mixture through tube if using food processor or about 1/3 at a time for a stand mixer
  6. Pulse until the flour is incorporated (use a spatula on the sides to remove any flour that sticks)
  7. Divide your dough and make small 3-4” discs
  8. Wrap in plastic wrap and place in refrigerator for 2 hours
  9. After removing from the refrigerator, let your discs setup long enough to start sweating (15-20 minutes)
  10. Roll each disc on a lightly floured countertop or cutting board
    1. Add flour if your pie crust is sticking
  11. Proceed to food prep 2: Step 2

Enjoy!

Posted in BBQ Grills, Bering's Home, Cooking, Entertaining, Gourmet Fare, Grilling, Kitchen, Outdoor Living, Registry, Sauces and Seasonings, Store Event, Tools | Leave a comment

Call Bering’s Brides!

Bering's & David Peck

Wedding fun!

Bering’s

 

Posted in Anniversaries, Bridal, Bridal Registry, Entertaining, Entertaining, Gifts and Collectibles, Registry, Stationery, Store Event, Tabletop | Leave a comment

Bering’s Baby Must-Haves with Monica Abney

Bering's Baby Must-Haves with Monica Abney

 

 

 

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