Posts Tagged ‘pie’

Life’s Dining Table

Tuesday, December 2nd, 2008

One of the blessings of visiting our home in northern Michigan is leisurely time enjoyed in the warm company of dear friends. Rarely would we trek up north without delighting in a meal shared with others.

These gatherings are somewhat spontaneous. They always include at least two or three other families. We all relish a savory meal, engaging conversation and the (usually) enchanting voices of our children as they play together.

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The impromptu nature of these celebrations allows me to cook on the fly. As I start preparing a meal, the guest list might increase from 15 to 20 or even 30 during the course of the day. I adjust my preparations accordingly.

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In order to maintain flexibility  while preparing a meal for an unknown number of guests:

  • Prepare an entree that can be served or saved for a dinner later in the week. Ham, pizza, lasagna, and chicken can be fashioned to serve a flexible number of guests. Plan to entertain a larger crowd and reserve the surplus cuisine for another meal.
  • Crudites, fruit and cheese platters, and hot vegetable dishes are convenient to prepare and serve and, yet, store beautifully if they are not needed.
  • Desserts can offer a bit more of a challenge. I try to keep an ample store of ice cream in my freezer as this always adds a nice touch to any event. I also prepare pie pastry and crumb topping ahead of time. Pies are relatively quick desserts and guests always enjoy freshly baked treats. Cherry pie is a terrific last minute dessert addition. It’s fairly quick, particularly easy when utilizing canned cherries, and always a favorite choice.

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Just Cherry Pie

Pastry for one 9-inch pie or tart plate

Crumb topping

2 cans cherry filling ( I prefer Country Style Comstock)

Line the pie or tart plate with the pastry. Pour the cherry filling into the pastry. Generously cover the filling with the crumb topping. Bake at 375 ° for one hour. Shield the pastry with foil or a pie shield after 30 minutes of baking in order to  protect the pastry from over-browning.

Serve with vanilla ice cream or whipped cream.

“Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table.” – Charles Pierre Monselet

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Feast and Song

Friday, October 31st, 2008

In preparation for feasting on Thanksgiving Day, I like to work with recipes throughout October and November. I enjoy experimenting with new, creative stuffing recipes and delicious desserts.

I alleviate the risk of a holiday disaster by first preparing and serving these dishes in a less stressful atmosphere.

I can rest easy, knowing that my newest creations will be enjoyed, not just tolerated, or worse, just pushed around on a plate.

Here is my latest take on a tried and true classic, the traditional pumpkin pie.

Just Another Pumpkin Pie

3/4 cup white sugar

3/4 cup brown sugar

1 tbl. cinnamon

1/2 tsp cloves

2 tsp ginger

1 tsp salt

1/2 tsp nutmeg

6 eggs

1 29 oz. can (3 cups) of pumpkin or equivalent fresh pumpking puree

24 oz. evaporated milk

Pastry for a nine-inch pie

Mix sugar and spices together in a small mixing bowl. Combine thoroughly. Beat eggs in a large mixing bowl. Add pumpkin and sugar mixture and mix thoroughly. Gradually stir in evaporated milk. Divide the  mixture between two pie plates lined with pastry. Bake at 425 degrees for 20 minutes. Reduce oven temperature to 350 degrees. Continue to bake for 45 minutes or until knife inserted in center comes out clean.

“Enter into his gates with thanksgiving, and into his courts with praise; be thankful unto him, and bless his name. For the Lord is good . . . ” -Psalm 100:4-5a

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She Made Some Tarts

Friday, August 8th, 2008

Fresh local fruit can be found in abundance this time of year. Alone, it adds a great touch to any meal. It’s  always a delicious, nutritious snack.

I enjoy the abundance of baking and cooking opportunities that fresh fruit affords. This week I was inspired by  a Bon Appetit recipe for a raspberry tart from the August 2007 issue. I did not follow their recipe per se, but it allowed me to rethink my own recipe for raspberry pie.

So, here is my final recipe for a delicious raspberry tart. The almonds added to the crumb topping enhanced the flavor substantially. You can vary the amount of sugar that you add to the raspberries.

Raspberry Tart

1 9-inch tart pan

1 pastry

7 cups fresh raspberries

3/4 – 1 cup of sugar

4 tablespoons flour

Crumb Topping

1 cup flour

1 cup brown sugar

4 tbsp butter

3/4 cup finely chopped almonds

Cut butter into small cubes. Mix sugar and flour. Cut butter into sugar and flour until mixture resembles coarse crumbs. (I suggest using a pastry cutter). Mix almonds into the crumb topping and set aside.

Press pastry into tart pan, and trim the edges of the pastry even with pan. Mix the raspberries, flour and sugar together. Fill the tart pastry with the fruit mixture and cover completely with the crumb mixture.

Place the tart on a baking sheet ( I cover the baking sheet with foil). Bake in a 375 degree oven for 25 minutes. Loosely cover the tart with foil to avoid over-browning and bake for an additional 25 minutes. Place on a rack to cool for 15 – 20 minutes prior to serving.

“Love is a fruit in season at all times, and within reach of every hand.” – Mother Teresa

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As American As Apple Pie

Saturday, June 21st, 2008

Today  is the first day of  summer bringing thoughts of picnics, boating, biking….days filled with sunshine.  Preparations are underway for state and county fairs.  Families are gathering for reunions and everyone is ready for our Independence Day celebrations on the Fourth of July.

It is a terrific time to share pie recipes.  One of my family’s favorites is traditional apple pie with a crumb topping.  I hope you enjoy it!

Apple Pie

Filling:

8 cups apples peeled and sliced very thin

3/4 cup sugar

1 1/2 tbl flour

Lemon juice

Place apples in large bowl. Toss with lemon juice. Mix sugar and flour together and sprinkle apples with mixture. Toss until covered. Pour into unbaked pie shell. Cover with crumb topping. Bake at 375 for 55-60 minute until golden brown. (Confirm that oven registers correctly.) Cover edges of pastry with foil to prevent overbrowning.  I usually bake  the pie on a foil covered cookie sheet.

Crumb topping:

1 cup flour

1 cup brown sugar

4 tbsp butter

Cut butter into small cubes. Mix sugar and flour. Cut butter into sugar and flour until mixture resembles coarse crumbs. (I suggest using a pastry cutter).

“A love for tradition has never weakened a nation, indeed it has strengthened nations in their hour of peril.” -Winston Churchill

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A Fresh Canvas

Tuesday, April 22nd, 2008

I really enjoy cooking.  I love to rifle through cooking magazines and cook books.  I dream of spending time at some fabulous cooking school in France.  For now, I  look forward to the planning, shopping and preparing of meals for my family.  They are a terrific audience.  At every meal I can count on nine or ten willing appetites ready to try my latest fare or simply enjoy a family favorite.  They are also brutally honest.  I usually can take it!    “Wounds of a friend can be trusted, but an enemy multiplies kisses.” Proverbs27:6.

Cooking allows such creativity.  Besides experimenting with new recipes, you can alter basics to expand your repertoire.  Certain mediums are actually like a fresh canvas awaiting  your ingenuity.  My favorite blank slates are the boneless, skinless chicken breast; pie pastry; french bread and pasta.  Each allows versatility in the kitchen and can be the basis of so many terrific dishes.

I have  a number of wonderful chicken recipes I’ve collected and customized over the years that I will share with you on a regular basis.  Today I want to give you my favorite pastry recipe.  It is easy to work with and is useful in both deserts as well as main dishes.  This is a recipe my mother gave me.  I believe it originated with my grandmother.

Basic Pastry

4 cups flour

2 teaspoons salt

1 tablespoon sugar

1 3/4 cups shortening

1 teaspoon vinegar

1 egg

1/2 cup cold water

Combine the dry ingredients in a mixing bowl.  Add the remainder of the ingredients.  Attach a flat beater and blend on medium speed until combined into a workable dough.  Divide the pastry into 4 pieces.  Remember to weigh each piece if you can to assure uniformity.  Wrap each piece in wax paper and chill.

You can keep the pastry in the refrigerator for 2 days or freeze after placing in a Ziplock bag up to 2 months.

As you can see this recipe allows for 4 single-crust or 2 double-crust pies.  At times I need a more substantial pastry so  I divide the pastry into 3 pieces.  This works particularly well for quiche.

This pastry needs minimal additional flour for rolling out and allows reworking without destroying the integrity of  the pastry.

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