tag:blogger.com,1999:blog-67501068620682701892024-03-16T14:52:58.925-04:00L.A. PIE STORYa slice of lifesonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.comBlogger417125tag:blogger.com,1999:blog-6750106862068270189.post-32395084713097641972020-07-04T10:36:00.000-04:002020-07-05T10:38:01.236-04:00STARS, STRIPES, AND PIE! <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Mw23Adx7Av8/XwHlQOJLj_I/AAAAAAAAFCo/0Xe9TSQDoHEG1RfVvWZjUgr3g9Yw5zlXQCLcBGAsYHQ/s1600/E751063F-9830-47DC-96AB-AB2EC6030274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://1.bp.blogspot.com/-Mw23Adx7Av8/XwHlQOJLj_I/AAAAAAAAFCo/0Xe9TSQDoHEG1RfVvWZjUgr3g9Yw5zlXQCLcBGAsYHQ/s400/E751063F-9830-47DC-96AB-AB2EC6030274.JPG" width="400" /></a></div>
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Happy Fourth of July!<br />
<br />sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com1tag:blogger.com,1999:blog-6750106862068270189.post-70145701561441545072018-05-05T21:01:00.000-04:002018-05-05T21:01:15.575-04:00CINCO DE MAYO // FROZEN MARGARITA PIE<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-9phUK4fVK3U/Wu5TGWnjQDI/AAAAAAAAE6Y/xdke_5FW5UI0QvoUunqude4cJtFyezgfQCLcBGAs/s1600/IMG_3753.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="840" data-original-width="512" height="580" src="https://3.bp.blogspot.com/-9phUK4fVK3U/Wu5TGWnjQDI/AAAAAAAAE6Y/xdke_5FW5UI0QvoUunqude4cJtFyezgfQCLcBGAs/s400/IMG_3753.JPG" width="470" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ph: slw</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">What's better than a boozy, refreshing no bake Frozen Margarita Pie with pretzel crust for Cinco de Mayo? Nada! Try this fairly easy recipe for a perfectly balanced sweet, tart and salty dessert. I happen to make mine gluten-free with <a href="https://www.amazon.com/Glutino-Pretzel-Twists-Salted-Ounce/dp/B000WD3ABG/ref=sr_1_1_a_it?ie=UTF8&qid=1525537317&sr=8-1&keywords=glutino+pretzels">Glutino pretzels</a> and <a href="https://www.amazon.com/Kinnikinnick-Crumbs-Graham-Gluten-10-5-Ounce/dp/B004K677KG/ref=sr_1_1_a_it?s=instant-video&ie=UTF8&qid=1525537281&sr=8-1&keywords=GRAHAM+STYLE+CRUMBS+GLUTEN+FREE">Kinnikinnick graham cracker crumbs</a> for the crust but use whatever you like. </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Frozen Margarita Pie</span></b><br />
<i><span style="font-family: "georgia" , "times new roman" , serif;">Crust: </span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cups of pretzel sticks</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 sheets of graham crackers (4 squares)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5 Tbsp unsalted butter, melted</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp kosher salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Filling:</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup lime juice (about 7-8 depending on size)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp lime zest</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6 egg yolks (2 egg whites will be used for meringue)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 tbsp arrowroot</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup granulated sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6 Tbsp unsalted butter, softened to room temp</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">pinch of salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp vanilla extract</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup tequila</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup half-n-half</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Meringue topping:</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 egg whites</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">pinch of salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp zest of lemon</span><br />
<ol>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><i>For the crust:</i></b> Line a 10-inch pie pan with parchment paper (leave some parchment paper hanging off the sides for easy removal). Set aside.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Place the pretzels and salt in a food processor. Process until they resemble bread crumbs. Pour the melted butter, and using a spoon or your hand, mix the butter in thoroughly. Press these crumbs into the bottom of the prepared loaf pan. Freeze the crust in the freezer until completely hardened.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><i>For the filling:</i></b> Place the lime, zest, egg yolks, cornstarch, sugar, butter, vanilla and salt in a saucepan. Whisk to combine. Heat over medium heat while whisking continuously until the butter melts. Change over to a spatula and stir continuously to prevent the mix from curdling/scrambling. Heat the mixture further until it thickens and coats the back of the spatula. Make sure to stir at the edges of the saucepan as well, so that the lime curd doesn’t catch the bottom. This should take no more than 10 minutes.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Cover the lime curd with plastic wrap (with the surface touching the plastic wrap), and let it cool down completely. Once cooled, remove the plastic wrap and stir in tequila and half and half. Refrigerate the mix to chill.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Once the crust is frozen, pour the chilled margarita filling on top. Return to the freezer to let it completely harden (preferably overnight).</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">When the frozen margarita pie has completely hardened, you can prepare the meringue. </span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><i>For the Meringue:</i></b> Place the egg whites, sugar and salt in a clean and dry (preferably metal) bowl. Bring some water to a simmer in a saucepan, and then place the metal bowl with the egg whites, over the simmering water. Whisk continuously until the sugar has dissolved in the egg whites. Be careful not to let the water contaminate the egg whites.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Once the sugar has completely dissolved, remove the bowl from the simmering water and using your hand mixer, whisk on high until you have thick glossy meringue with stiff peaks. Stir in lime zest. Use immediately.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Top the margarita filling with the meringue, creating swirls and peaks with the back of a spoon. The margarita pie can now be stored in the freezer for a few hours with the meringue topping.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Using a blow torch, caramelize the meringue just before serving. Slice the frozen margarita pie into slices (use a warm knife for clean, neat cuts). </span></li>
</ol>
sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-8766013432456138182018-05-05T13:32:00.002-04:002018-05-05T13:34:11.764-04:00KENTUCKY THOROUGHBRED PIE<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-hat9BJ8Oi-w/Wu3p-hmgApI/AAAAAAAAE6E/yhIDDdwmj9sWhCjyZ0zqinUGyKQAWICcQCLcBGAs/s1600/800px-Kentucky_Chocolate_walnut_pie_slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://4.bp.blogspot.com/-hat9BJ8Oi-w/Wu3p-hmgApI/AAAAAAAAE6E/yhIDDdwmj9sWhCjyZ0zqinUGyKQAWICcQCLcBGAs/s400/800px-Kentucky_Chocolate_walnut_pie_slice.jpg" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Today is the 144th annual Kentucky Derby in Louisville and what's a more fitting dessert for the horse races than Derby Pie? Unfortunately the name <i>Derby Pie</i> is trademarked by <a href="http://www.derbypie.com/">Kern's Kitchen</a> the folks who invented the pie in 1950. They've been known to go after anyone using the name so various adaptations of the pie have been renamed Thoroughbred Pie, Not Derby Pie, or Kentucky Dirty Pie to name a few. The historic dessert is a crust filled with walnut and chocolate chip sweetness that when baked is reminiscent of melted, gooey chocolate chip cookie goodness. Make it "dirty" by adding a splash of Bourbon. </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Kentucky Thoroughbred Pie</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 unbaked 9-inch pie crust</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 Tbsp unsalted butter, melted</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 large eggs</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp vanilla extract</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup dark brown sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup chopped walnuts</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup semisweet-chocolate chips</span><br />
<ol>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Preheat the oven to 350 degrees. </span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Par-bake the crust:</b> Place the crust in a pie plate and prick the bottom with a fork. Cover lightly with a sheet of foil, pressing it gently into the crust and making sure the edges are covered. Place weights (metal pie weights or dried beans) on the foil to weigh down the bottom and hold up the sides of the crust. Bake for 10 minutes, then remove foil. Continue baking until the crust is firm and has lost its sheen but is not browned, about 5 more minutes. Remove from the heat and set aside.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>For the filling:</b> In a medium bowl, combine the butter, eggs and vanilla extract. Add the brown sugar and flour and mix until thoroughly blended. Using a rubber spatula, fold in the walnuts and chocolate chips.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Pour the batter into the crust. Bake until puffed and golden brown, about 30 minutes. Remove from the heat and place on a rack to cool. Serve warm.</span></li>
</ol>
sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-44852347946159477092018-05-01T00:21:00.002-04:002018-05-01T00:21:59.206-04:00MOMOFUKU'S CRACK PIE<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-VXe2p3aXTPU/WufrLpi-tnI/AAAAAAAAE5w/foesjZXlSiUHytK3pUu5jhm2nLVNwZeEgCLcBGAs/s1600/IMG_3681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://3.bp.blogspot.com/-VXe2p3aXTPU/WufrLpi-tnI/AAAAAAAAE5w/foesjZXlSiUHytK3pUu5jhm2nLVNwZeEgCLcBGAs/s400/IMG_3681.JPG" width="400" /></a></div>
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The first time I made Crack Pie was in 2010. I saw the recipe in the <i><a href="http://articles.latimes.com/2010/feb/11/food/la-fo-crackpierec11-2010feb11">Los Angeles Times</a></i> and I wanted to know what a $44 pie tasted like. It was good, <i>real</i> good. Sweet and addictive. You couldn't help but go for more. Again and again. I made Crack Pie for the second time yesterday. The recipe yields two pies. Just in case you need a backup. You will. Don't tell me I didn't warn you. </div>
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<b>Momofuku's Crack Pie</b><br />
<i>Oat Cookie for Crust: </i><br />
2/3 cup plus 1 Tbsp (3 ounces) flour<br />
scant 1/8 tsp baking powder<br />
scant 1/8 tsp baking soda<br />
1/4 tsp salt<br />
1/2 cup softened unsalted butter (1 stick)<br />
1/3 cup (1 1/2 ounces) light brown sugar<br />
3 Tbsp (1 1/4 ounces) granulated sugar<br />
1 egg<br />
scant 1 cup (2 1/3 ounces) rolled oats<br />
<ol>
<li style="text-align: justify;">Preheat oven to 375º F. </li>
<li style="text-align: justify;">In a medium bowl, sift together flour, baking powder, baking soda and salt. </li>
<li style="text-align: justify;">In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy. </li>
<li style="text-align: justify;">Whisk the egg into the butter mixture until fully incorporated. </li>
<li style="text-align: justify;">With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated. </li>
<li style="text-align: justify;">Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on rack. Crumble the cooled cookie to use in the crust. </li>
</ol>
<div>
<i>Crust: </i></div>
<div>
Crumbled cookie for crust</div>
<div>
1/4 cup (1/2 stick) unsalted butter</div>
<div>
1 1/2 Tbsp (3/4 ounces) brown sugar</div>
<div>
1/8 tsp salt</div>
<div>
<ol>
<li style="text-align: justify;">Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little bit of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling. </li>
</ol>
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<i>Filling: </i></div>
</div>
<div style="text-align: justify;">
1 1/2 cups (10 1/2 ounces) granulated sugar</div>
<div style="text-align: justify;">
3/4 cup plus a scant 3 Tbsp (7 ounces) light brown sugar</div>
<div style="text-align: justify;">
1/4 tsp salt</div>
<div style="text-align: justify;">
1/3 cup plus 1 tsp (3/4 ounce) milk powder</div>
<div style="text-align: justify;">
1 cup (2 sticks) unsalted butter, melted</div>
<div style="text-align: justify;">
3/4 cup plus a scant 2 Tbsp heavy cream</div>
<div style="text-align: justify;">
1 tsp vanilla extract</div>
<div style="text-align: justify;">
8 egg yolks</div>
<div style="text-align: justify;">
2 prepared crusts</div>
<div style="text-align: justify;">
Powdered sugar, dusting</div>
<div style="text-align: justify;">
<ol>
<li>Preheat oven to 350º F. </li>
<li>In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla. </li>
<li>Gently whisk in the egg yolks, being careful not to add too much air. </li>
<li>Divide the filling evenly between the 2 prepared pie shells. </li>
<li>Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325º F and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack. </li>
<li>Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving. </li>
</ol>
<div>
<b><i>NOTE: </i></b>If you don't have 10-inch pie tins you can substitute with two 9-inch pie tins but the pies will require additional baking time due to the increased thickness of the filling, about 5 minutes. </div>
</div>
sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-749428637313716052018-04-19T08:53:00.000-04:002018-04-19T08:53:12.614-04:00WHOLE LEMON PIE<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-5-isINYsF3s/WtYmc6rgoDI/AAAAAAAAE5A/sjai8nGCldsEDNVwTpaNbGpbTun5h6y8QCLcBGAs/s1600/IMG_3519.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="400" src="https://1.bp.blogspot.com/-5-isINYsF3s/WtYmc6rgoDI/AAAAAAAAE5A/sjai8nGCldsEDNVwTpaNbGpbTun5h6y8QCLcBGAs/s640/IMG_3519.jpg" width="510" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">photo: slw</span></td></tr>
</tbody></table>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif;">What sounds more easy as pie than five ingredients, a blender, and a pie shell? A Whole Lemon Pie is exactly what is sounds like. That's right you use a whole lemon - peel, pith, and all. Blend and bake and you're rewarded with a sweet and tart custard-like pie bursting with lemon flavor.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Whole Lemon Pie</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 unbaked 9-inch pie shell</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 lemon, medium</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup (1 stick) salted butter, softened (if using unsalted butter, add 1/4 tsp salt)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 large eggs</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp vanilla extract</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Powered sugar for dusting</span><br />
<i style="text-align: justify;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b></i>
<span style="font-family: "georgia" , "times new roman" , serif;"><i style="text-align: justify;"><b>NOTE: </b></i><span style="text-align: justify;">I like to take the time to macerate my lemon(s), otherwise when baked the pie may taste slightly bitter. I also use two medium lemons instead of the one the recipe calls for. To avoid a "chewy" filling I zest the lemon, trim the ends, skin the white pith, then thinly sliced the lemon, removing all seeds. Repeat with second lemon. I put the lemon slices and zest in a bowl and add 1 1/2 cups of sugar, macerating at room temperature for at least 6 hours (or overnight). </span></span><br />
<ol>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Preheat oven to 350º F. </span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">If you didn't macerate your lemon (see above) then trim the ends of the lemon. Cut into thin slices and remove the seeds. </span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Add the lemon slices <b><i>(or macerated lemon sugar mix)</i></b>, butter, salt, sugar <b><i>(if you macerated the lemons, do not add more sugar)</i></b>, eggs, and vanilla extract into blender or food processor. Blend completely smooth and creamy. </span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Pour the mixture into the unbaked pie shell. </span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Bake for 35-40 minutes, or until the top starts to turn golden. You may need to cover the edges of the pie crust if it starts to brown before the pie is done. </span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Remove from oven and allow to completely cool before slicing. </span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Dust with powered sugar. </span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Store pie in the fridge. </span></li>
</ol>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>NOTE:</i></b> <i>Avoid using large lemons. They typically have a thicker pith which can make your pie too bitter. </i></span></div>
sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-80788399638830209702018-04-17T09:54:00.000-04:002018-04-17T12:59:06.497-04:00CHOCOLATE CHESS PIE<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-2C2uQbvlJ1U/WtX8CMOJVDI/AAAAAAAAE4w/T8z_tGoK3N4iyslzWstTplhBhmxdjNk8QCLcBGAs/s1600/IMG_3505.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="400" src="https://4.bp.blogspot.com/-2C2uQbvlJ1U/WtX8CMOJVDI/AAAAAAAAE4w/T8z_tGoK3N4iyslzWstTplhBhmxdjNk8QCLcBGAs/s640/IMG_3505.jpg" width="510" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">photo: slw</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">First of all, what is chess pie? You might not be familiar with it if you're not from the South. The simple filling is made from pantry staples of eggs, sugar, butter, and a small amount of flour or cornmeal (or even vinegar) to hold it together. You can change the flavor of this base filling by adding vanilla, lemon juice, nuts, spices, or even chocolate. The variations are limitless. If you're curious about the origin of the name, there's a bit of folklore around the name. Some believe the word "chess" is an Americanization of the English word "cheese," referring to English Lemon Curd pie (chess pie is a cheese-less cheesecake). Another explanation suggests that "chess" is just a drawn-out drawl for "chest," which is how the very sugary pie had to be stored to keep the flies away (pie chest). And then my favorite is the folklore a plantation cook was asked what she was baking that smelled so good, and she replied, "Jes pie." Whatever the truth, chess pie is a southern staple that must be tried by all. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I baked chocolate chess pie that doesn't require a tablespoon of flour or cornmeal, probably because of the cocoa powder. For the crust I used the <a href="http://lapiestory.blogspot.com/2018/04/stir-and-roll-pie-crust.html">"stir and roll" Wesson oil recipe</a> I blogged about yesterday. This is one of my favorite pies -- delicious. </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b>
<b>Chocolate Chess Pie</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 unbaked <a href="http://lapiestory.blogspot.com/2018/04/stir-and-roll-pie-crust.html">9-inch pie shell</a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 c granulated sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 heaping Tbsp unsweetened cocoa powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Pinch fine sea salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 (5-ounce can) evaporated milk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 Tbsp unsalted butter, melted</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 large eggs</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp vanilla extract</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Preheat oven to 350º F. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">In a medium-sized bowl, whisk together the sugar, cocoa powder, and salt. Add the evaporated milk, butter, eggs, and vanilla extract, whisking well to combine. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Pour the filling into an unbaked pie shell. Bake for about 40-45 minutes, or until the filling is set around the edges but slightly jiggles in the center. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Cool the pie on a wire rack. Serve warm, at room temperature, or chilled. </span></li>
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sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-88529708093203538652018-04-16T15:04:00.000-04:002018-04-16T16:16:49.689-04:00STIR AND ROLL PIE CRUST<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-rjASlxBE_w8/WtTw3oMZ8nI/AAAAAAAAE4U/T54T7fJgZ-IcwtngAoayO1d6PjwtpAPGwCLcBGAs/s1600/pie-life-11-14-1955-019-a-M5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1264" data-original-width="685" height="640" src="https://2.bp.blogspot.com/-rjASlxBE_w8/WtTw3oMZ8nI/AAAAAAAAE4U/T54T7fJgZ-IcwtngAoayO1d6PjwtpAPGwCLcBGAs/s640/pie-life-11-14-1955-019-a-M5.jpg" width="497" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">I've experimented with dozens of pie crust recipes over the years. My tried and true method consists of both butter (for flavor) and shortening (for flakiness) for a delicious and tender crust. However, it does take practice and a sure-hand, and even then you're not guaranteed perfect results. I've had years to refine my methods and making pie crust is second-nature to me but I was intrigued when I came across a recipe that was as simple as pour, stir, and roll. </span><span style="font-family: "georgia" , "times new roman" , serif;">I collect old cookbooks so it wasn't the first time I'd heard of an oil-based crust but it was the first time I was tempted to try it. I didn't think it could possibly compete with traditional crust methods, but the idea of simply "stir and roll" was just too tempting to pass up. The results were mind-boggling; the crust turned out both tasty and flaky. Far from perfect there were downsides, the dough can be difficult to rollout and handle. It wasn't easy to keep in one piece as it kept breaking off. However, it was easily fixed by pressing bits of the dough into the pastry to cover holes in the pan, which you can't really do with traditional crusts, lest over-handle the dough. Also, there was the oiliness. But overall, it's an easy and quick pie crust recipe that doesn't require expensive ingredients, a lot of elbow grease, or rest period for the dough before rolling out. I'd definitely use it for single crust pie recipes.</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Stir and Roll Single Pie Crust</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>(makes one 9" crust)</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 c. sifted all-purpose flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 tsp salt (adjusted, original recipe called for 1 tsp)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3/8 c. (1/4 c. plus 2 Tbsp) Wesson Oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 Tbsp cold whole milk</span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;"><i>FOR PAR-BAKED CRUST:</i> Preheat oven to 475º F, a very hot oven. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">In a bowl, start by sifting the flour twice. Whisk in the salt and create a little well in the flour mixture. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Pour oil and milk into one measuring cup, but do not stir. Pour into the well of the flour mixture; mix with fork until cleans side of bowl. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Finish by gently kneading the dough together into ball, flatten slightly, and place between two pieces of wax paper. Roll out gently until circle reaches edges of paper.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Peel off top paper, then pick up pastry and bottom paper by one edge (they will cling together). Place, paper-side up, over pie pan. Then loosen pastry at edges and carefully peel off paper. Ease pastry snugly into place. Finish edge as desired. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><i>FOR PAR-BAKED CRUST:</i> prick bottom and side thoroughly with fork. Bake on lower rack in pre-heated oven 8-10 minutes, until golden brown. </span></li>
</ol>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Stir and Roll Double Pie Crust</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>(makes two 9" crusts)</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 c. sifted all-purpose flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp salt (adjusted, original called for 1 1/2 tsp)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 c. Wesson oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 c. cold whole milk</span><br />
<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Follow single crust directions for mixing. Round up dough. Divide in half, flatten slightly. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Roll out halves between pieces of waxed paper (as above). </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Line pie pan with bottom crust, fill, cover with top crust. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Seal by pressing edges gently with fork, or fluting. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Snip 3 or 4 small slits near center.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Bake pies, such as apple, in pre-heated hot oven, 425º F, for 40-45 minutes. </span></li>
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sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-84366787960466324782017-11-20T08:00:00.000-05:002017-11-20T08:00:00.185-05:00COOK'S COUNTRY OLD-FASHIONED PECAN PIE<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-wH6hkdpK9cM/WhHmwt0I0FI/AAAAAAAAE2E/GaYb8p3QqlgKLqK2GwbyHSCRcGfrAWTvACLcBGAs/s1600/IMG_2571.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1446" data-original-width="1600" height="430" src="https://4.bp.blogspot.com/-wH6hkdpK9cM/WhHmwt0I0FI/AAAAAAAAE2E/GaYb8p3QqlgKLqK2GwbyHSCRcGfrAWTvACLcBGAs/s640/IMG_2571.jpg" width="500" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">ph: slw</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Most pecan pie recipes call for Karo corn syrup which results in an overly sweet, artificial-tasting pie that bears little resemblance to their 19th-century inspiration. Cook's Country wanted to create a traditional pecan pie without using modern day, processed corn syrup and after much trial and error, experimenting with a host of traditional syrups (cane, sorghum), they discovered that a combination of maple syrup with brown sugar and molasses replicated the flavor profile of old-fashioned pecan pies. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">To ensure the bottom crust was crisp and golden brown, they started the pie at a high temperature then dropped it down to finish cooking. An addition of cream yielded a welcome custardy transformation to the filling. This also made the filling looser, a problem easily solved by adding extra egg yolks. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">To finish off the recipe, they found toasting the nuts before they went into the pie gave them enough crunch and flavor to hold their own in the filling. Here's the recipe.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Old-Fashioned Pecan Pie</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup maple syrup (grade A)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup packed light brown sugar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup heavy cream</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon molasses</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 tablespoons unsalted butter, cut into 1/2-inch pieces</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 cups of toasted and chopped pecans</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">9-inch unbaked pie shell, chilled in pie plate for 30 minutes</span></div>
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<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Make Filling</b>: adjust oven rack to lowest position and heat oven to 450º F. Heat sugar, syrup, cream, and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes. Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated. </span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Bake Pie: </b>Scatter pecans in a pie shell. Carefully pour filling over. Place pie in hot oven and immediately reduce oven temperature to 324º F. Bake until filling is set and center jiggles slightly when pie is shaken, 45 to 60 minutes. Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to 1 day. Bring to room temperature before serving. </span></li>
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sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-61073310966327185862017-11-19T14:55:00.003-05:002017-11-19T14:58:40.024-05:00META GIVEN'S PUMPKIN PIE<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" data-original-height="1600" data-original-width="1355" height="600" src="https://1.bp.blogspot.com/-0AlEyXLF65k/WhHfDVe5ODI/AAAAAAAAE1w/XsNfzvI_B14hD7A6LC59D9JlFPw7Yo9mwCLcBGAs/s640/IMG_2553.jpg" style="margin-left: auto; margin-right: auto;" width="500" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ph: slw</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">It's Sunday and I'm baking pies for Pie Monday, something I initiated at work because, let's face it, everyone loathes Mondays. Yesterday, I baked a double-crust apple pie and an old-fashioned pecan pie. Today, I'm baking a pumpkin pie for the office potluck on Tuesday. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">This recipe calls for caramelizing the pumpkin puree which means that this is a pie whose flavor doesn't hide behind a bunch of spice. You don't have to blind bake the crust because you blast it at 400 degrees the whole time, and bakes in 25 minutes - less than half the time of your average back-of-the-can recipe. You use real milk and cream instead of evaporated milk, yielding better tasting results. Hands down the best pumpkin pie I've ever eaten, even if there are cracks in my custard.</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Meta Given's Pumpkin Pie</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 3/4 cups (1 15 oz can) canned or fresh cooked pumpkin puree</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon ground cinnamon</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon ground ginger</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 eggs</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup cream</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup milk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">9-inch unbaked, non-pricked, chilled pie shell</span><br />
<ol>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Turn pumpkin into saucepan and stir over direct heat for 10 minutes until somewhat dry and slightly caramelized, stirring frequently. Remove from heat but keep hot. </span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Mix thoroughly together the sugar, salt, and spices, and stir into hot pumpkin. </span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Beat eggs, add cream and milk, and beat into pumpkin mixture until smooth. </span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Pour immediately into non-pricked pastry-lined pie pan and bake in a moderately hot oven (400º F) for 25 to 30 minutes or until pastry is golden brown and only an inch circle of the center of the filling remains liquid. Cool throughly on cake rack before cutting.</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;">Note: Perfectly baked pumpkin pie has no cracks on its surface. Baking hot and filling in a chilled crust at 400º F for 25 to 30 minutes produces a smooth and shiny good textured custard and a well-baked crust free from soaking. But if your pie dish is thicker glass or ceramic instead of metal, or you loathe an underdone bottom crust, you might still want to blind bake it a little. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Recommendation: blind bake at 350º F lined with parchment paper and filled with baking beans or weights until sides are dry and firm, 10 to 15 minutes. Remove weights, then bake until completely dry and firm (including bottom crust) and starting to turn golden, 5 to 10 minutes more. Cool thoroughly. Then watch the pie closely as it bakes -- it might be done early, since the cold raw crust isn't there to protect it. And if the edges are starting to look wrinkled while the middle is very jiggly, turn the heat down to 350º F. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Recipe via <a href="https://food52.com/users/31034-genius-recipes" target="_blank">Genius Recipes</a>, which pulled it from <a href="https://www.amazon.com/Givens-Modern-Encyclopedia-Cooking-Volumes/dp/B00133FMZG?tag=food52-20" target="_blank">Meta Given's Modern Encyclopedia of Cooking</a>.</span></div>
sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-89109700480886470642017-08-09T21:14:00.000-04:002017-08-09T21:14:08.228-04:00TOMATO AND ROASTED GARLIC PIE<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-k2p4H3lgBH8/WYuarHTa5AI/AAAAAAAAE0k/RbGRD1SF284lNbT4SplNSiG5h10yEJL6gCEwYBhgL/s1600/Screen%2BShot%2B2017-08-09%2Bat%2B4.42.01%2BPM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="777" data-original-width="893" height="447" src="https://4.bp.blogspot.com/-k2p4H3lgBH8/WYuarHTa5AI/AAAAAAAAE0k/RbGRD1SF284lNbT4SplNSiG5h10yEJL6gCEwYBhgL/s400/Screen%2BShot%2B2017-08-09%2Bat%2B4.42.01%2BPM.png" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ph: sonia winesett</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">I'm addicted to Instagram, constantly scrolling through gorgeous photos of pies and other culinary delights. I came across a post for a Tomato and Roasted Garlic Pie from <a href="https://www.instagram.com/p/BXf85pkB8NG/?taken-by=bonappetitmag" target="_blank">@bonappetitmag</a> and was immediately hooked. Today, I made a modified version of the savory pie and the above photo is the end result. One word - amazing! Here's the original <a href="http://www.bonappetit.com/recipe/tomato-and-roasted-garlic-pie" target="_blank">recipe</a>. I was short on time so I substituted the homemade cracker crust for a pre-made puff pastry. I couldn't find any Taleggio cheese in my local grocery stores so I used Sargento pre-shredded 4 Cheese Italian blend (Mozzarella, smoked provolone, Romano, and Asiago). I substituted the real mayonnaise for Smart Balance Light Mayonnaise. Instead of heirloom tomatoes I used what I had on hand which were tomatoes on the vine and a few campari tomatoes.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Tomato and Roasted Garlic Pie</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 sheet of ready-to-make puff pastry sheet, thawed</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Flour for dusting to roll out puff pastry sheet</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2.5 pounds tomatoes on the vine and camapri tomatoes, cored, sliced 1/4-inch thick</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 Tbsp olive oil</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3/4 teaspoon kosher salt, divided, plus more</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon freshly ground black pepper, plus more</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6 garlic cloves</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp butter</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">8 ounces Sargento 4 Cheese Italian, shredded</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2.5 ounces finely crumbled Parmesan (about 1/2 cup)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup mayonnaise </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 Tbsp chopped thyme, plus 1/2 teaspoon leaves</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 small shallot, thinly sliced</span></div>
<div style="text-align: justify;">
</div>
<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Place a rack in middle of oven; preheat to 475°. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it’s okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25–30 minutes. Let cool.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5–8 minutes. Transfer garlic and toasty bits to a cutting board. Finely chop and set aside.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Reduce oven temperature to 375°. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Dust the counter with flour and roll out puff pastry sheet to fit in a 10-inch tart pan. Flute edges. Place in freezer until ready to use.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Mix shredded 4 Cheese Italian blend, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula. Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot, then scatter thyme leaves over.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Bake pie until filling bubbles vigorously and crust is browned, 50-60 minutes. Let cool 1 hour before serving.</span></li>
</ol>
sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-78847883549800443122017-07-04T00:30:00.000-04:002017-07-04T00:30:30.845-04:00HAPPY FOURTH OF JULY!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-BgX9-oI4LjM/WVqmXpb2kuI/AAAAAAAAE0I/ApWMJgXNqHoxuWhg019152If1Cqvm9d8wCLcBGAs/s1600/bfe29f01b9aafa7ef0a7cf3b6d654b88.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="724" data-original-width="954" height="364" src="https://2.bp.blogspot.com/-BgX9-oI4LjM/WVqmXpb2kuI/AAAAAAAAE0I/ApWMJgXNqHoxuWhg019152If1Cqvm9d8wCLcBGAs/s640/bfe29f01b9aafa7ef0a7cf3b6d654b88.jpg" width="500" /></a></div>
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<br />sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-78836389147471328242017-07-03T05:00:00.000-04:002017-07-03T14:53:12.482-04:00BLUEBERRY STARS<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-8_bDDvROung/WVlmAZsjk7I/AAAAAAAAEzw/ZNLM9TjFa40T7g0neNWHBYSqcpZMGzMrgCLcBGAs/s1600/IMG_2978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="426" data-original-width="640" height="336" src="https://4.bp.blogspot.com/-8_bDDvROung/WVlmAZsjk7I/AAAAAAAAEzw/ZNLM9TjFa40T7g0neNWHBYSqcpZMGzMrgCLcBGAs/s640/IMG_2978.jpg" width="520" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Now, isn't this pretty? Here's a <a href="http://cosmocookie.blogspot.com/2012/05/blueberry-pie.html" target="_blank">Blueberry Pie recipe</a> - a summer classic - from CosmoCookie. According to Meghan, the filling is rich and tart and the crust 'tastes like flaky butter'. Give it go, folks, and put your fork in it! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Note</i>: The recipe calls for 4 cups of blueberries - make sure you get the juiciest and choicest blueberries you can find. Try the farmer's market instead of your local grocery store as the ones they stock tend to be tasteless frauds. In a pinch, frozen Maine wild blueberries are preferable to so-called blah 'fresh berries'. </span></div>
sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-1208637953745436932017-07-02T17:16:00.001-04:002017-07-02T17:16:08.908-04:00AMERICAN FLAG PIE: HOORAY FOR THE RED, WHITE, AND BLUEBERRY!<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-0Ox16wyGPNM/WVlaZ8ba6wI/AAAAAAAAEzk/wB83LO1Tbv8kd2xyHGPPy8KsX3m2vlrxwCLcBGAs/s1600/Flag-Pie-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="604" data-original-width="900" height="348" src="https://3.bp.blogspot.com/-0Ox16wyGPNM/WVlaZ8ba6wI/AAAAAAAAEzk/wB83LO1Tbv8kd2xyHGPPy8KsX3m2vlrxwCLcBGAs/s640/Flag-Pie-1.jpg" width="530" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Okay, it's not time to celebrate quite yet but in case you need some dessert ideas for the coming holiday, here's an American Flag Pie <a href="http://blog.kingarthurflour.com/2015/07/01/american-flag-pie/" target="_blank">recipe</a> from King Arthur Flour via their blog <a href="http://blog.kingarthurflour.com/2015/07/01/american-flag-pie/" target="_blank">Flourish</a> (flour + nourish). Now, this is the way to impress friends and family this Fourth of July! Does it look like a lot of work? Maybe. But this decorative strawberry and blueberry pie looks both patriotic and delicious. The perfect dessert to celebrate Independence Day! </span></div>
sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-6619206282774299152017-06-29T05:30:00.000-04:002017-07-01T15:16:11.402-04:00STAR SPANGLED PIE<div style="text-align: justify;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-zb9uBKQEAeU/WVQpABPHuJI/AAAAAAAAEzQ/lL2iK5WVUEkgSQVI3ob2Txi19zJ_WwjVgCLcBGAs/s1600/Screen%2BShot%2B2017-06-28%2Bat%2B6.08.35%2BPM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="701" data-original-width="654" height="580" src="https://2.bp.blogspot.com/-zb9uBKQEAeU/WVQpABPHuJI/AAAAAAAAEzQ/lL2iK5WVUEkgSQVI3ob2Txi19zJ_WwjVgCLcBGAs/s640/Screen%2BShot%2B2017-06-28%2Bat%2B6.08.35%2BPM.png" width="538" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">via Petee's Pie Company</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">July 4th is rapidly approaching, do you know where your pies are? Celebrate our nation's independence and impress your friends by serving pie. It doesn't matter if you make it from scratch, order it from your neighborhood pie shop, or purchase it pre-made from the grocery store -- get your pies, folks! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I'm planning to bake two pies - <a href="https://smittenkitchen.com/2010/06/strawberry-rhubarb-pie-improved/" target="_blank">Smitten Kitchen's Strawberry Rhubarb</a> and <a href="https://cooking.nytimes.com/recipes/1015346-smores-pie" target="_blank">Butter & Scotch's S'mores</a> - but if baking isn't your jam then try my favorite NYC pie shop <a href="http://peteespie.com/" target="_blank">Petee's Pie Company</a>. You can order their NY Sour Cherry pie made from the freshest locally sourced ingredients. Their sour cherries come directly from Samascott Orchards, a family owned and operated farm in Kinderhook, NY. If don't like cherry pie then choose from dozens of others.</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;"><br /></span>
<span style="font-size: 15px;">Celebrate accordingly with 10% OFF any order placed through July 1st with code REDWHITE&PIE. <em>Offer valid for online orders only.</em><br /><br />Follow this link to </span><strong style="color: #606060; font-size: 15px;"><span style="color: mediumblue;"><a href="https://store.peteespie.com/?utm_source=Shopkeep&utm_campaign=4360b3086a-july4_17&utm_medium=email&utm_term=0_36b8e01aa5-4360b3086a-518510205&ct=t(july4_17)&goal=0_36b8e01aa5-4360b3086a-518510205&mc_cid=4360b3086a&mc_eid=156191c9d0" target="_blank">order now</a></span><span id="goog_238918413"></span><a href="https://www.blogger.com/"></a><span id="goog_238918414"></span></strong><span style="font-size: 15px;">! </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #606060; font-size: 15px;" /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black; font-size: 15px;">Don't live in NYC? Ship pies to yourself </span><strong style="color: #606060; font-size: 15px;"><a href="http://peteespie.us9.list-manage.com/track/click?u=2d117ec74a3a5979e2f6feb8d&id=9a5412f488&e=156191c9d0" style="color: #6dc6dd; font-weight: normal; word-wrap: break-word;" target="_blank"><span style="color: blue;">HERE</span></a></strong><span style="background-color: white; color: #606060; font-size: 15px;">! 🚚💨</span></span>sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-75282516537260180822017-06-28T05:30:00.000-04:002017-06-28T05:30:02.743-04:00Southern Living's Key Lime-Buttermilk Icebox Pie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" data-original-height="675" data-original-width="900" height="400" src="https://1.bp.blogspot.com/-7BEbCpAPybM/WVL49hMjb9I/AAAAAAAAEy0/Zw12kMNa7OwAecQNO47l8nPC1Ncdal5WACLcBGAs/s400/key-lime-buttermilk-icebox-pie-sl.jpg" style="margin-left: auto; margin-right: auto;" width="500" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">via Southern Living</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">I love icebox pies in the summer! I found a stack of enticing recipes at <a href="http://www.southernliving.com/food/holidays-occasions/quick-easy-crumb-crust-pie-recipes" target="_blank">Southern Living</a> and I plan on making every single one by summer's end. They're my new obsession! The first recipe I tackled was for Key Lime-Buttermilk Icebox Pie. I swapped out the Buttery Cracker Crust for a gluten-free graham cracker crust and used <a href="https://www.manhattankeylime.com/" target="_blank">Manhattan Key Lime Juice</a> since it's impossible to find key limes in New York City. The results were spot-on, the tart deliciousness of key lime pie and the creaminess of frozen ice cream! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Key Lime-Buttermilk Icebox Pie</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 (14-oz.) can sweetened condensed milk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 Tbsp loosely packed lemon zest</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup Key lime juice</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 large egg yolks</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup buttermilk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://www.myrecipes.com/recipe/crumb-crust" target="_blank">Buttery Cracker Crust, baked</a> *</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Vegetable cooking spray</span><br />
<a href="http://www.myrecipes.com/recipe/sweetened-whipped-cream-0" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif;">Sweetened Whipped Cream</span></a><br />
<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Preheat oven to 325º F. Whisk together the first 3 ingredients in a bowl.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on the surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Bake at 325º for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 5o 6 hours. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Top with Sweetened Whipped Cream.</span></li>
</ol>
<span style="font-family: "georgia" , "times new roman" , serif;">*the crust recipe calls for 6 Tbsp of melted butter but I would reduce to 5 Tbsp, otherwise the mixture is too wet.</span></div>
sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com1tag:blogger.com,1999:blog-6750106862068270189.post-55944134771545064622017-06-27T20:18:00.002-04:002017-06-27T23:11:45.213-04:00Smitten Kitchen Strawberry-Rhubarb Pie<div style="text-align: justify;">
The following Strawberry-Rhubarb Pie <a href="https://smittenkitchen.com/2010/06/strawberry-rhubarb-pie-improved/" target="_blank">recipe</a> from Smitten Kitchen is the next pie on my baking agenda. It's Deb Perelman's new and improved recipe (no saggy bottom pies for her)... and doesn't it look absolutely scrumptious? I want a piece! Follow <a href="https://www.instagram.com/smittenkitchen/" target="_blank">@smittenkitchen</a> on Instagram --- nothing short of pure eye-candy. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-VC687D3pHy4/WVLz0B2lH6I/AAAAAAAAEyk/d4pzIfmc6mcKBYTh6jlDNkP8OvdGae9TACLcBGAs/s1600/Screen%2BShot%2B2017-06-27%2Bat%2B8.09.21%2BPM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="418" data-original-width="625" src="https://1.bp.blogspot.com/-VC687D3pHy4/WVLz0B2lH6I/AAAAAAAAEyk/d4pzIfmc6mcKBYTh6jlDNkP8OvdGae9TACLcBGAs/s1600/Screen%2BShot%2B2017-06-27%2Bat%2B8.09.21%2BPM.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">via smitten kitchen</td></tr>
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<br />sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-64015870574888445442017-03-08T00:30:00.000-05:002017-03-08T15:03:21.040-05:00PEANUTTY PIE CRUST CLUSTERS<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="450" src="https://3.bp.blogspot.com/-eMvnJ307Au8/WL4lUMOrGwI/AAAAAAAAExs/9xV99ZAq2b86oNCT7Msiv7zHKpNQh_jEACLcB/s400/clusters-417x600.jpg" style="margin-left: auto; margin-right: auto;" width="326" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">via Cooking Contest Central</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">March 8th is National Peanut Cluster Day so I'm featuring Beth Royals' Peanutty Pie Crust Clusters recipe, $1,000,000 winner of the 2014 47th Pillsbury Bake-Off contest. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Peanutty Pie Crust Clusters</b></span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 Pillsbury refrigerated pie crust, softened as directed on box</span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 bag (12 oz) white vanilla baking chips (2 cups)</span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 Tbsp Crisco Baking Sticks Butter Flavor All-Vegetable Shortening</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 Tbsp Jif Creamy Peanut Butter</span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup salted cocktail peanuts</span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">2/3 cup toffee bits</span></div>
<ol>
<li itemprop="recipeInstructions" style="border: 0px; margin: 0px 0px 8px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: "georgia" , "times new roman" , serif;">Heat oven to 450°F. Line 2 cookie sheets with Reynolds Cut-Rite Wax Paper.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;"> Unroll pie crust on work surface. With pizza cutter or knife, cut into 16 rows by 16 rows to make small squares. Arrange squares in single layer on large non-greased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Remove squares from pan to cooling rack. Cool completely, about 5 minutes.</span></li>
<li itemprop="recipeInstructions" style="border: 0px; margin: 0px 0px 8px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: "georgia" , "times new roman" , serif;">In large microwavable bowl, microwave baking chips, shortening and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Add pie crust squares, peanuts and toffee bits; stir gently until evenly coated. Immediately drop by heaping tablespoonfuls onto lined cookie sheets. (If mixture gets too thick, microwave on High 15 seconds; stir.) Refrigerate about 15 minutes or until set. Store covered.</span></li>
</ol>
sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-12140768407292466072017-03-07T00:30:00.000-05:002017-03-07T08:18:36.527-05:00NATIONAL PANCAKE DAY<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ZfFmn_tmd6s/WL4cTQStA_I/AAAAAAAAExQ/h1VSJgSE3JYZKu7aMTqbS7tWXqGOfwVNQCLcB/s1600/Screen%2BShot%2B2017-03-06%2Bat%2B9.34.19%2BPM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="321" src="https://1.bp.blogspot.com/-ZfFmn_tmd6s/WL4cTQStA_I/AAAAAAAAExQ/h1VSJgSE3JYZKu7aMTqbS7tWXqGOfwVNQCLcB/s400/Screen%2BShot%2B2017-03-06%2Bat%2B9.34.19%2BPM.png" width="450" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">via Dangerously Delicious Pies D.C.</td></tr>
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<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Today is National Pancake Day so I thought I'd feature the Pancake Batter Pie from <a href="http://www.dangerouspiesdc.com/" target="_blank">Dangerously Delicious Pies</a> in Washington D.C. According to their website, 'it tastes like syrupy pancake goodness!' You have a choice of blueberries or chocolate chips. Now you don't need to justify eating pie for breakfast. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">On a side note, they have two big bad, rootin tootin, red hot dangerous <a href="https://twitter.com/ThePieTruckDC" target="_blank">pie trucks</a> slingin your pie favorites all over DC! A dream... mobile sweet and savory pies for sale. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">A few years ago I was filming in Detroit and made sure we ordered several pies from Rodney "The Pie Man" Henry's Dangerously Delicious Pies for the crew. The pies were absolutely out of this world! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Don't forget that today from 7am - 7pm you can celebrate National Pancake Day at participating IHOP Restaurants with a FREE short stack of their Original Buttermilk Pancakes!</span></div>
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<a href="https://2.bp.blogspot.com/-E1UBv6D35rc/WL4hzQCgwRI/AAAAAAAAExg/ED6y8rI3AHUMXRPvRbPRRJjaYXpZd9RsgCLcB/s1600/national-panecakeday.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" src="https://2.bp.blogspot.com/-E1UBv6D35rc/WL4hzQCgwRI/AAAAAAAAExg/ED6y8rI3AHUMXRPvRbPRRJjaYXpZd9RsgCLcB/s320/national-panecakeday.png" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-BY_uYlQr-jo/WL4hzvT8_cI/AAAAAAAAExk/hrt2hCshuRcFLqZiZwQB2AXflWlMcw0ugCLcB/s1600/npd-banner.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-BY_uYlQr-jo/WL4hzvT8_cI/AAAAAAAAExk/hrt2hCshuRcFLqZiZwQB2AXflWlMcw0ugCLcB/s400/npd-banner.png" width="337" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">via IHOP</td></tr>
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sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-69921581583909554242017-02-24T00:21:00.000-05:002017-02-24T00:27:06.605-05:00FOUR-PART FORMULA FOR POT PIE<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-YM1-i2VdrkQ/WK57GsK6ArI/AAAAAAAAEwQ/HVjlP00Wq3E8q9SPHHi1kYSNJ2Ga3a4jgCLcB/s1600/5c3001d3-087d-469a-acd1-f0058f7a46df--2016-1108_how-to-make-pot-pie-without-a-recipe_james-ransom-350.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="346" src="https://3.bp.blogspot.com/-YM1-i2VdrkQ/WK57GsK6ArI/AAAAAAAAEwQ/HVjlP00Wq3E8q9SPHHi1kYSNJ2Ga3a4jgCLcB/s400/5c3001d3-087d-469a-acd1-f0058f7a46df--2016-1108_how-to-make-pot-pie-without-a-recipe_james-ransom-350.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">via Food 52 ph: james ransom</td></tr>
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When we were kids my dad liked to stock the freezer with Banquet Pot Pies. They never seemed to cook quite fast enough in the oven but when the timer went off we all raced back to the kitchen for our individual turkey or chicken pot pies. Fresh out of the oven the pies were piping hot, too hot. I always burned my tongue on the first couple of bites, too impatient to let it cool off properly. My favorite part was cracking the crust open with a spoon to get to the rich creamy filling inside, the steam billowing out of the flaky hole. My second favorite thing was the way the creamy sauce would leave a delicious residue on the spoon you could lick off. Next, I enjoyed finding the little pieces of cubed meat, the trick was to get one in every spoonful. Pot pies are a major food nostalgia for me. They remind me of being a kid, dad fixing supper in his army uniform, and that odd time period when it was pretty much normal for families to eat frozen dinners, usually in front of the television. Every now and then I'll buy a Banquet Chicken Pot Pie from the frozen section of my grocery store. They still cost less than a buck. Now that's what I call a bargain. </div>
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Banquet Pot Pies will do in a pinch but scratch-made pot pies are even better. <a href="https://food52.com/blog/18415-remember-this-simple-4-part-formula-make-any-pot-pie?utm_source=460&utm_medium=SocialMarketing&utm_campaign=Social" target="_blank">Food 52</a> has provided a simple formula for pot pie: <b>Chicken (or turkey) + vegetables + thick sauce + crust = pot pie.</b> </div>
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1. <b>The Meat:</b> Cook's choice. Leftovers are always great for throwing together a pot pie. You can use poultry, beef, or just roasted vegetables. If your meat needs to be cooked (not leftovers) then you can braise the meat in the sauce. The meat flavors the sauce, and the sauce gently cooks the meat. </div>
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2. <b>The Vegetables:</b> The classic veggies include potatoes, carrots, celery, onion, and frozen peas but there's no need to restrict yourself. Get creative, just make sure their chopped into bite-sized cubes. You can either roast the veggies separately or cook them in the sauce. </div>
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3. <b>The Sauce:</b> Sauce is the glue that hold pot pie together. To guarantee a thick sauce, you'll need to make a <a href="https://food52.com/blog/8828-how-to-make-a-roux" target="_blank">roux</a> (paste made from flour cooked in fat to be used as a thickener). When it's ready you slowly whisk in chicken stock and bit of milk. Let it come to a boil and simmer briefly. Once you have a thick sauce, add your meat and veggies. </div>
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4. <b>The Crust:</b> You can cheat and buy puff pastry dough but if you've got time make your own then here's a <a href="https://food52.com/recipes/65251-pot-pie-dough" target="_blank">pot pie dough recipe</a>. </div>
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5. <b>Now, put it all together:</b> You'll need an ovenproof vessel whether it's ramekins or small cast iron pots or skillets for individual pot pies or cast iron skillet, baking dish, or even pie plate for a large, family-style pot pie. Add in a mix of your cooked veggies and meat into the container, cover with the sauce leaving a 1/2-inch between the sauce and top of container. Lay the crust over the container, crimp, and brush with egg wash. Be sure to create slits for steam vents. Bake at 375º F until the crust has browned and the stew is bubbling underneath, about half an hour. Everything under the crust should already be cooked, so baking is just for the lid. </div>
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For more detailed instructions go <a href="https://food52.com/blog/18415-remember-this-simple-4-part-formula-make-any-pot-pie?utm_source=460&utm_medium=SocialMarketing&utm_campaign=Social" target="_blank">here</a>. </div>
sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-19565753384238165042017-02-23T01:08:00.001-05:002017-02-23T01:08:20.172-05:00PIONEER WOMAN CHOCOLATE PIE<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-KbX8yziiCiU/WK5O6mtwA5I/AAAAAAAAEv8/NIszqeBuXs4Xq5rSCKNuRpVwUGGy3n7PgCLcB/s1600/Screen%2BShot%2B2017-02-22%2Bat%2B9.53.55%2BPM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://4.bp.blogspot.com/-KbX8yziiCiU/WK5O6mtwA5I/AAAAAAAAEv8/NIszqeBuXs4Xq5rSCKNuRpVwUGGy3n7PgCLcB/s640/Screen%2BShot%2B2017-02-22%2Bat%2B9.53.55%2BPM.png" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">via The Pioneer Woman</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">The other day I was really craving chocolate pudding and picked up a box of MY*T*FINE pudding & pie filling (sugar free chocolate). I followed the directions on the box but it was an epic fail. The pudding had this weird consistency, way too thick and with this unpalatable waxy film. This brand has been around for over 90 years so I must have made a mistake in the cooking process - overcooked?</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Let's try this the old-fashioned way. The following chocolate pudding pie recipe is from <a href="http://thepioneerwoman.com/cooking/chocolate-pie/" target="_blank">The Pioneer Woman</a>. I'm a huge fan of Ree Drummond and her no-nonsense simple cooking with step-by-step instructions. I also love her stories about her husband, family, and ranch living. Her cooking reflects her life-style - hearty recipes for hard-working folks. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Chocolate Pie</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 whole Pie Crust, Baked and Cooled (or can use Oreo or Graham Cracker crust)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 c sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 c cornstarch</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 tsp salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 c whole milk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 whole egg folks</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6 1/2 ounces, Bittersweet Chocolate, chopped finely</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp vanilla extract</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp butter</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Whipped Cream, for serving</span><br />
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<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Pour in milk and egg yolks, and whisk together. </span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: it should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered. Cut into slices and serve with whipped cream!</span></li>
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sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-11905630910314726762017-02-22T17:28:00.000-05:002017-02-24T13:00:21.433-05:00MARGARITA DAY!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-rgZKa6RHdDc/WK4Orm1rgPI/AAAAAAAAEvM/grr14cclo34KODpEtCz8c_kw8ITp9acuQCLcB/s1600/FNK_Margarita-Pie_s4x3.jpg.rend.hgtvcom.616.462.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="368" src="https://4.bp.blogspot.com/-rgZKa6RHdDc/WK4Orm1rgPI/AAAAAAAAEvM/grr14cclo34KODpEtCz8c_kw8ITp9acuQCLcB/s400/FNK_Margarita-Pie_s4x3.jpg.rend.hgtvcom.616.462.jpeg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">via food network</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Hola! And happy National Margarita Day! The day wouldn't be complete without a slice of <a href="http://www.foodnetwork.com/recipes/food-network-kitchen/margarita-pie" target="_blank">Margarita Pie,</a> a creamy pie that tastes just like the beverage. Don't skip the salted lime wedge garnish! Recipe courtesy of the Food Network Kitchen. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">What I wouldn't do to be sitting on a beach somewhere in Mexico sipping on margaritas and eating fish tacos. I had the best margarita of my life at Chamico's, a secret no-frills beachside cantina so secluded and laid back that it's a little slice of paradise. This fish shack is nothing fancy -- we're talking rickety plastic tables and chairs under a thicket of palm trees but the food is good, the margaritas are superb, and the staff super-friendly. Chamico's menu options are limited to ceviche and whatever caught that morning is cooking on the outdoor barbie. After you feast on succulent fresh seafood washed down with icy-cold cervezas and margaritas, be sure to take a hour in the shaded hammock enjoying the cool breeze and stellar ocean view. There are only two rules: cash only and don't tell your friends. The locals like to keep Chamico's as their little secret. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Chamico's </b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">No phone, website or address</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">end of Soliman Bay Road</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Tulum, Mexico</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">open 9am-5pm</span></div>
sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-35460562279260374832017-02-21T07:33:00.000-05:002017-02-21T07:33:32.316-05:00BLUEBERRY SLUMP<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">LA pie story ph: s winesett</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Blueberry Slump (or grunt or cobbler) is a classic New England dessert in which sticky biscuit dough is dropped onto blueberries. A slump is like a cobbler, only instead of being baked in the oven, it's made on the stovetop. Gina Homolka of skinnytaste took it a step farther and figured out a way to make it in a slow cooker in her cookbook, <i>skinnytaste Fast and Slow</i>. According to her, <i>'It has a cake-like topping over the warm gooey berries, and it slumps onto your plate when you serve it. Simple and unfussy, it's a true comfort food.'</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Slow Cooker Blueberry Slump</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>(serves 8)</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Fruit:</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">cooking spray</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">5 cups (26 ounces) blueberries</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/3 c raw sugar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 Tbsp cornstarch</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp grated lemon zest</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Topping:</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup all-purpose flour</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/3 c raw sugar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 tsp baking powder</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp grated lemon zest</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">pinch of kosher salt</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp cold whipped butter</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup 2% milk</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp vanilla extract</span></div>
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<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>For the fruit:</i> Coat a 5- or 6- quart slow cooker with cooking spray. Combine the blueberries, sugar, cornstarch, and lemon zest in the slow cooker.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>For the topping:</i> In a medium bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Using a fork or a pastry blender, cut in the butter until resembles coarse crumbs.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">In a small bowl, combine the milk and vanilla. Add it to the flour mixture and stir with a spatula until combined. Spoon the topping over the blueberries and spread it out evenly. </span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Cover and cook on low for 4 hours, until the blueberries are bubbling and the topping is set. Let stand for 20 minutes before serving. </span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;">Per serving (not including whipped cream): 1/2 cup, calories: 185, fat: 2.5g, saturated fat: 1.5g, carbs: 40g, fiber: 2.5g, protein: 3g, sugars, 26g, sodium: 131mg</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I cut the recipe in half for 4 servings as I own a mini-slow cooker, and swapped fresh blueberries for frozen wild blueberries. I also had left over pastry dough from a previous pie so used that instead of making a fresh batch. I have to say, topped with fresh whipped cream the Blueberry Slump was incredibly scrumptious. I had to really struggle not to go for seconds! </span></div>
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sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-1734716585638915562017-02-20T01:11:00.000-05:002017-02-20T01:14:25.031-05:00NATIONAL CHERRY PIE DAY & CHERRY CHIFFON PIE<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-qWU0dkLvFL4/WKjO6KoLeEI/AAAAAAAAEug/FM8CKRQgY-E2vqwFfOAzZYz0nUwiZQC7gCLcB/s1600/IMG_0222.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="450" src="https://2.bp.blogspot.com/-qWU0dkLvFL4/WKjO6KoLeEI/AAAAAAAAEug/FM8CKRQgY-E2vqwFfOAzZYz0nUwiZQC7gCLcB/s320/IMG_0222.jpg" width="450" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">LA pie story ph:s winesett</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Happy National Cherry Pie Day! I filched this recipe for Cherry Chiffon Pie from <i>Farm Journal's Complete Pie Cookbook</i>, a vintage find I picked up in an East Village shop called <a href="http://www.bonnieslotnickcookbooks.com/" target="_blank">Bonnie Slotnick's Cookbooks</a>. If you haven't stopped by this rare gem of a bookstore you're truly missing out. The shelves are brimming over with rare and out-of-print cookbooks, and with over 5000 to choose from there's sure to be one to titillate the tastebuds of even the most discerning gourmet. And with vintage kitchenware and other doohickeys garnishing the shop, you literally feel as if you've stepped back in time. I've spent hours digging through old pie cookbooks, perusing the dusty pages in search of that one recipe I haven't come across before. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">This Cherry Chiffon Pie was listed under the section, <i>Refrigerator and Ice Cream Pies</i>, with the notation, <i>'Pink and pretty - uses canned cherries'</i>. Chiffon pies are a light fluffy confection in which meringue and/or whipped cream is folded into a fruit-flavored curd thickened with unflavored gelatin. The filling is then put into a pre-baked pie shell of the baker's choice and chilled until ready to serve. </span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Cherry Chiffon Pie</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Baked 9" pie shell*</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp unflavored gelatin</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp cold water</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 (1 lb 4 oz) can tart cherries</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 eggs, separated</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/4 tsp salt</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3/4 c sugar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 tsp grated lemon peel</span></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Soften gelatin in water. Drain cherries, reserving juice. eat egg yolks and add juice from cherries (3/4 cup), salt and 1/2 cup sugar. Cook over low heat until thickened, stirring constantly. Stir in softened gelatin and stir until it is dissolved. Cool slightly and add lemon peel and drained cherries (1 1/2 cups). </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Beat egg whites until soft peaks form when beater is lifted. Gradually add remaining 1/4 cup sugar- 2 Tbsp at a time - beating thoroughly after each addition. Beat until stiff peaks form. Fold into gelatin mixture. Pile lightly in pie shell and chill until firm. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">When ready to serve, garnish each serving with whipped cream. </span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Bonnie Slotnick Cookbooks</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">28 East Second Street, New York City</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">212.989.8962 tel</span></div>
sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-33521973185766987832017-02-17T19:24:00.001-05:002017-02-17T19:24:53.768-05:00SOUR CHERRY PIE<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-bYjrbxoOPvs/WKeRL6lhj4I/AAAAAAAAEuM/_-5Dc6IXhVkpXnpmoDbpRd2jmaEQKf7AwCLcB/s1600/sour-cherry-pie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://2.bp.blogspot.com/-bYjrbxoOPvs/WKeRL6lhj4I/AAAAAAAAEuM/_-5Dc6IXhVkpXnpmoDbpRd2jmaEQKf7AwCLcB/s640/sour-cherry-pie.jpg" width="525" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ph: Gentl & Hyers</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="text-align: justify;">Monday is National Cherry Pie Day so I thought I'd get a jump start on the cherry action. I found this amazing Sour Cherry Pie at bon appetit. You can find Alison Roman's recipe <a href="http://www.bonappetit.com/recipe/sour-cherry-pie" target="_blank">here</a>. Why mess with lemons when you can have a bowl of cherries! </span></span></div>
sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0tag:blogger.com,1999:blog-6750106862068270189.post-8152323910807226672017-02-16T01:34:00.002-05:002017-02-16T01:35:33.986-05:00OUR FOOD STORIES<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-XWE6FYNNFFM/WKVGzV2YaiI/AAAAAAAAEt8/ZXEUjeO1S4U-D-DGu9STFLFrWJhWEb2swCLcB/s1600/001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://2.bp.blogspot.com/-XWE6FYNNFFM/WKVGzV2YaiI/AAAAAAAAEt8/ZXEUjeO1S4U-D-DGu9STFLFrWJhWEb2swCLcB/s640/001.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our Food Stories ph:laura muthesius</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">I recently stumbled upon <a href="http://www.ourfoodstories.com/" target="_blank">Our Food Stories</a>, a blog created for </span><span style="font-family: "georgia" , "times new roman" , serif;">"foodies and cake-lovers" </span><span style="font-family: "georgia" , "times new roman" , serif;">by Berlin-based photographer Laura Muthesius and food stylist Nora Eisermann. All the recipes the duo create are gluten-free and vegetarian. Nature is clearly the inspiration behind many of their food stories, as evidenced by their gorgeous food-styling and photography. Check out their blog to peruse the <a href="http://www.ourfoodstories.com/search/label/dinner%20stories" target="_blank"><i>dinner stories</i></a> and <i><a href="http://www.ourfoodstories.com/p/recipes.html" target="_blank">recipes</a></i>. I promise every single one their cakes & sweets look absolutely scrumptious! The <a href="http://www.ourfoodstories.com/2016/02/glutenfree-blueberry-meringue-tart.html" target="_blank">Gluten-Free Blueberry-Meringue Tart </a>caught my eye and made me a loyal <a href="https://www.instagram.com/_foodstories_/" target="_blank">follower</a>. </span></div>
sonia winesetthttp://www.blogger.com/profile/04100441279870508232noreply@blogger.com0