Gastronome Tart

Gastronome Musings- My Favorite Web Finds for 7.30.2011

I hope this past week has gone well for everyone. Over here in Richmond we enjoyed a few decent days of weather and then it shot right back up there into the 100's with the heat index yesterday! Needless to say, I didn't turn the oven on.

But, in case the heat has literally kept you out of the kitchen,here is what was posted this past week on Gastronome Tart:

Summer Squash Salad

Taking advantage of this Summer's bumper crops by making a fresh squash salad. I had never eaten raw squash before, however, the dressing as well as the slices of pecorino paired with the toasted almonds made this a salad I will make time and time again.

 

 

Mile High Buttermilk Biscuits

Everyone needs to have some classics under their belt and biscuits is no exception. This recipe has given me redemption when it comes to biscuits. Perfectly flaky and they come out perfectly tall. The trick is in how you cut them. Besides, who doesn't love homemade biscuits? These are perfect this time of year to go with a fresh batch of peach jam.

 

 

Classic Peach Lattice Pie with Buttermilk Ice Cream

Read all about Rob and my first peach picking experience in Charlottesville, VA at the Carter Mountain Orchard. Of course the first thing I thought of was making a pie with my loot when I got back home. Pairing it with buttermilk ice cream? Well, that was inspired by my trip to Craft restaurant in NYC last year. That night for dessert I had a trio of peach desserts that was paired with buttermilk ice cream. In an utter cliché, it "was to die for". 

 

 

 

Gastronome Tart's Web Musings for 7.30.2011

I was so excited to come across this article! Although this is an old entry, I remember reading this several years ago in Bon Appetit and it has been my go to advice for picking wine ever since. A foolproof way for choosing wine brought to us by, none other than Andrew Knowlton (BA Foodist) One method for choosing wine is to stick with an importer you know. My favorite has always been Kermit Lynch Wine Merchant. Every wine from them has been fantastic. With that in mind, head on over and pick up a few tips on choosing the perfect wine for you. It's so simple with these few tips.

 

 

 

I have always been such a hardcore believer in Whole Foods. I truly have. Every time I walk in there, a wave of complete hysteria runs over me. Quick! Where is the Kombucha and coconut water? Why yes, I'll grab a shot of wheat grass as I'm shopping. Wow! Look at those passion fruits! I seriously could go on and on. Which is why this article completely grabbed my attention. Entitled Read a Disgruntled Whole Foods Employee's Epic Resignation Letter, this dude goes on and on about the bureaucracies of working at Whole Foods. While some of it is funny, some of it upset my tribe. And yes. We who frequent Whole Foods is a tribe. There is a certain understanding between us. So needless to say his bashing of their prepared foods section, was also uncalled for. Although I am a complete gastronome,  I have enjoyed some of their prepared foods from time time. While not all of it has have been perfect, a lot of it has been mighty tasty if you ask me.

 

 

 

How many of us have issues making an omelette? Come on now. Fess up. Am I the only one who has had issues with such a basic dish? I know this isn't so. Especially after coming across this article on Saveur's website entitlted Learning to Make an Omelette. I have tried to master this for the longest time. Even pouring over tips in Martha Stewart's Cooking School cookbook. I have yet to master this, however, I'm glad that I'm not the only one. But, this recipe for an apple and brie omelette? Now that would definitely be worth the redemption.

 

Peach Lattice Pie with Buttermilk Ice Cream

Summer! I know, it is almost over. In about two months time, we will be saying adios to all things that encompass this season. Barbecues, vacations (Is it just me who hasn't gone anywhere this Summer?) swimsuits,seasonal produce, mosquito bites. Okay, maybe that last one I can definitely do without. But, my point is let's enjoy these last few months!

The other morning I had woken up and declared that we must go pickin'! That's right! Peach picking! I had never been before and something was just screaming at me that this Summer I must go peach picking. I was told about the Carter Mountain Orchard in Charlottesville by my friend Ryan from Ryan Bakes that has peaches and also apples in the fall. We had vowed to go together and pick some sweet, delicious peaches. However, like most of America, it has been way too hot. Also, the hubby kept asking to go and since it was not that hot the other day, we figured we might as well make the trip. 

After much squabbling to get ready and make it out the door before the heat truly annihilated us, we were on our way to Charlottesville. Now prior to this my only experience with Charlottesville had been just driving through there and also working there for a day or two (In case many of you don't know, I am a makeup artist as well. I know, completely different from my ramblings about food on here) I had no idea that Charlottesville was such a pretty place. At least up on this mountain.

Since we had never been picking before, we truly didn't know what to expect. When we pulled in and went to the barn (as instructed) I listened judiciously at all the lady behind the counter had to say. Everything from what the color should be, to how I need to just twist it off the branch. I wanted to get this right! We were determined to find that perfect peach!

Since I'm hoping to return at least once more this season, we didn't pick as much as I would have liked. When we left, our bag was filled to the brim. Over 12 pounds! Believe it or not, I don't have much left and there are still so many more things I would like to make. 

The first thought that came to my head when I picked all those peaches was none other than pie! Good old fashioned Peach Pie with a Lattice crust! I was bound and determined and trust me the buttermilk ice cream on top was absolutely divine. Enjoy!

Peach Lattice Pie

Recipe adapted from Epicurious.com

Serves 8-10

Ingredients

2 Pie Crust Dough Disks

1 egg white, beaten to blend

Filling:

1 cup sugar, divided

1/2 teaspoon ground cinnamon

Pinch of Salt

3.5 pounds firm but ripe peaches, peeled, halved, pitted, each half cut into 3 wedges

1 tablespoon fresh lemon juice

1/4 cup water

2 tablespoons (1/4 stick) unsalted butter

2 tablespoons whipping cream

3 tablespoons all purpose flour

1 egg yolk, beaten to blend with 2 teaspoons water

1 tablespoon sugar mixed with 1/4 teaspoon ground cinnamon

Directions

Position rack in center of oven and preheat to 375 degrees. Place foil-lined baking sheet in bottom of oven to catch any spills. Roll out 1 pie crust disk on lightly floured surface to 13 1/2 inch round. Transfer to a 9 inch diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively, forming high rim (about 1/2 inch above sides of dish). Chill crust 30 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set and pale golden about 35 minutes. Transfer to rack; remove foil and beans. Brush warm crust with egg white. Cool completely.

Meanwhile, line another baking sheet with parchment paper. Roll out second pie crust disk on floured surface to13 1/2 inch round. Cut into 3/4 inch wide strips. Place strips on prepared baking sheet. Chill while preparing filling.

For Filling:

Combine 1/2 cup sugar, cinnamon, and salt in large bowl. Add peaches and lemon juice and toss gently to coat. Let stand 30 minutes.

Meanwhile, stir remaining 1/2 cup sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes. Remove from heat. Add butter an cream (mixture will bubble) ; stir caramel until smooth. Strain juices from peaches into caramel; cool to lukewarm. Preheat oven to 375 degrees. Add caramel and flour to peaches in bowl; toss gently. Transfer filling to crust, mounding in the center.

Arrange 6 dough strips in 1 direction across top of pie, spacing apart. Working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. Gently press ends of strips to edge of baked bottom crust to adhere. Trim overhang. Brush lattice strips (but not crust edge) with egg yolk glaze. Sprinkle strips with cinnamon sugar.

Bake pie 35 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. Cool pie on rack.

Buttermilk Ice Cream

Recipe from Epicurious.com

Serves about 4

Ingredients

1 cup whipping cream

6 large egg yolks

1/2 cup sugar

1 cup cold buttermilk

Directions

Bring whipping cream to simmer in heavy saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into yolk mixture. Return mixture to saucepan and stir over medium heat until custard thickens slightly, about 6 minutes (do not boil). Strain into bowl. Stir in one cup cold buttermilk. Refrigerate custard until cold, about 2 hours. Process in ice cream maker according to instructions.

Mile High Buttermilk Biscuits

Ever since I was a kid, I have always loved fried chicken, biscuits, macaroni and cheese, biscuits and gravy, anything pork, pies, cobblers, you name it! However, I think the common denominator behind this is the theme that many of the things I have loved (and still do) has been the fact that it is good old southern cuisine.

Now, we all know these things are not good for our thighs or our hearts. Because of this, the southern cooking at the Cole residence is very limited. But, admit it. There is something comforting about a big bowl of homemade macaroni and cheese. 

When I came across this recipe for these biscuits after seeing the co-owner of Brooklyn's Pies 'n' Thighs making them on The Martha Stewart show, I knew I would have to try it out. Not only does the name of her establishment put a smile on my face, so do her biscuits. These are some of the best biscuits I have made, and trust me. I have made a lot. One secret is when you are cutting out the biscuits with the cutter, do not twist the cutter. By doing so, you are actually cutting off and sealing the edges of the biscuit resulting in a biscuit that does not have layers of flaky height. Just push down and pull the cutter back up. It truly is that simple. 

These biscuits are perfect the next day paired with some cold chicken and sweet tea for a nice summer picnic. Now if only the heat here would subside a bit. However, that isn't stopping me from baking up a batch. Enjoy!

Directions

1. Preheat oven to 425 degrees. Line two baking sheets with parchment paper and set aside.

2. Place pastry flour, sugar, baking powder and salt in the bowl of a food processor; pulse until well combined; add butter and pulse until mixture resembles a coarse meal. Transfer to a large bowl and add all-purpose flour.

3. Add buttermilk to chilled flour mixture and mix until dough comes together. Turn dough out onto a floured work surface and bring together using the heel of your hand. Pat dough out to 1 1/2 inch thick and cut into 16 biscuits using a 3 by 2 inch round biscuit cutter, rerolling scraps as necessary; transfer to prepared baking sheet.

4. In a small bowl, whisk together egg and cream; brush biscuits and transfer to the oven and bake for 5 minutes. Reduce heat to 400 degrees and continue baking until golden brown, about 22 minutes more. Let cool 5 minutes on baking sheet before serving.

Summer Squash Salad

Who doesn't love Summer? I, for one never saw the true giddiness of Summer until I had moved away to California to start college. Because, let's get real here. It is Summer 8 months out of the year where I was from and I never understood the meaning of seasonal produce.

While California had it's fair share of seasonal produce, it wasn't until I moved to the east coast and the south, that I knew what Summer and in return seasonal produce, was all about. There was a sort of energy and anticipation to jump into the season head first. Everything from barbecues to farmer's markets and beyond that got everyone excited to bust out their flip flops.

It also certainly wasn't until I started joining a CSA for my organic produce in Nashville a few years ago that I understood the meaning of bumper crops. Summer squash was obviously one of them and I tried so many recipes that involved either squash or kale, that I thought I knew them all.

Flash forward to this past Summer when I  was flipping through a recent Bon Appetit and I came across this recipe for fresh Shaved Summer Squash Salad. I love anything that takes advantage of seasonal produce.

Which is why I decided to make that Shaved Summer Squash Salad. I had never eaten raw squash in a salad and it was wonderful. Like a taste of Summer. Enjoy!

Shaved Summer Squash Salad

Serves four

From Bon Appetit June 2011

Ingredients

3 Tbsp. whole roasted almonds, crushed

1 lb. summer squash

2 1/2 Tbsp. extra-virgin olive oil

2 Tbsp. fresh lemon juice

1 minced garlic clove

Kosher Salt

Baby arugula

Pecorino

Freshly ground black pepper

Directions

1. Trim ends off of squash. Using a mandoline or vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.

2. In a small bowl, whisk together olive oil, lemon juice and minced garlic and salt to taste.

3. Pour dressing over squash, let stand a few minutes, then add a few handfuls of baby arugula.

4. Shave a little Pecorino over the squash and toss.

5. Season with salt and pepper. Garnish with crushed almonds.

 

 

Introducing Gastronome's Musings- My favorite web finds for 7.23.2011

Like many of you out there, I enjoy just perusing the internet from time to time salivating at all of the amazing food people are making or even just checking out some amazing articles or new products. Because of this, I decided to put them into a post that I will do every Saturday chronicling my favorite musings from the web that I encountered during the week. 

Before we get to my favorite picks for the week, here's a little re-cap of what you might have missed this week on Gastronome Tart:

Banana Nutella Custard Ice Cream

How many of you have been known to dip a banana in the jar of Nutella from time to time? Me? Obviously guilty, so it makes perfect sense to indulge in this amazingly creamy custard ice cream. Trust me, it was definitely worth it.

 

 

Banana Cranberry Oatmeal Cookies

Okay, I see that you may be noticing a trend. Two banana recipes in one week? Well, if you have some over ripe bananas laying around as I obviously did, then give them their dignity back. Don't just throw them away. Because every banana was created equal.

 

 

 

Gastronome Tart's Web Musings for 7.23.2011

 

This post comes from the blog Indo Chine Kitchen. The reason why I loved this post was because not only was this a beautiful picture, but it reminded me of my time in Rwanda. Rwandans love passion fruit (as do I now) and they also love passion fruit juice. Some mornings while I was there we would eat breakfast at a local coffee shop that also made their own passion fruit juice. Every time we ate there, I would order a croissant, coffee and passion fruit juice. Now, that I have a fool proof recipe, I am excited to try this at home to bring the tradition into my family.

 

 

 

I absolutely love this Honeybee Chocolate Cake that comes to us from the food blog Poires Au Chocolat. Since I am such a huge fan of all things honey (obviously because I am a beekeeper), I love all recipes that incorporate it somehow. When I went to the blog to check out the recipe, I was ecstatic that she seemed to be just enthusiastic as I am about honey. 

 

Alright, let's be honest here. How many of us had Easy-Bake ovens and when we baked something (from that little box mixed with water remember?) we would gobble it up even though it was basically tasteless pieces of cake? I sure did and I LOVED my Easy Bake oven! So, imagine my surprise when I came across this post on BonAppetit.com that hinted at a discontinuation of the little oven due to an impending light bulb ban. However, fear not Easy Bake fans. Hasbro has it under control with a new re-design. Phew! 

 

 

I was initially drawn to this post of Millionaire's Shortbread on Cookbook Karma (as featured on the website Fifteen Spatulas) after I saw it was linked to the cookbook: Baked: New Frontiers in Baking. While I have yet to actually purchase this cookbook myself, I remember seeing the two guys Matt Lewis and Renato Poliafito on Martha Stewart talking about the cookbook. What initially drew me to this post was because I remember when I saw them on Martha, all I kept thinking was what an amazing name for not only a cookbook, but their bakery as well. Bravo on the wordplay! Love it! Also their recipes and baked goods look to die for as well.

Banana Cranberry Oatmeal Cookies

Sometimes I just want something sweet and there never seems to be anything pre-made laying around. At least not in my house. As many already know, I prefer to bake or cook the food in my house. Although there has been many times where I did wish there was some sort of fantastic bakery across the street that I could just run into from time to time.

This recipe was whipped up on the first evening that I met two fellow bloggers in the Richmond area. Ryan from Ryan Bakes and Courtney from Cook Like a Champion. We spent our evening waxing poetic on all sorts of food and speaking about tips and tricks for certain foods. 

I came home with a massive craving to whip something up and fast. It was 8:30 at night and I felt like making some cookies! I grabbed a cookie cook book I haven't used in years (The Cookie Book by Betty Crocker... yes... that Betty Crocker) and came across a recipe for Banana-Oatmeal cookies. Now, judging by my previous post, it looks as if I always have over-ripe bananas lying around. This is very much true and I decided to take full advantage of the stock I had left. Added in a few extras and I came up with these cakey and delicious cookies! Enjoy!

Banana Cranberry Oatmeal Cookies

Recipe adapted from Betty Crocker's Cookie Book (Bringing back the Old School!)

Makes about 4 dozen

Ingredients

1 3/4 cups oats

1 1/2 cups all-purpose flour

1 cup sugar

1 cup mashed bananas (2-3 medium)

3/4 cup shortening

1 egg

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/2 cup dried cranberries

Directions

Heat oven to 400 degrees. Mix all ingredients. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, about 10 minutes.

 

Banana Nutella Custard Ice Cream

When I was a kid growing up in Arizona, ice cream reigned king, and for obvious reasons. It was 120 degrees outside some days! Thinking back on it, I can't believe I grew up there and lived there. I mean, how do you function in that? You know what they say, "It's a dry heat." This may be very well true, however it sucked no matter which way you tried to shine the light on it.

Since it was so hot, Phoenix wasn't really a town that is known to be very pedestrian friendly. Kind of like Los Angeles in the sense that everything is so spread out. Besides, who wants to go on a leisurely stroll when it is hot enough to cook an egg on the sidewalk anyways. 

However, I was lucky enough that about a quarter of a mile from my house was a gelato shop tucked inside a strip mall on the corner of Greenway and Thunderbird.Close enough to walk and close enough where I wouldn’t be desperate for air conditioning when I arrived.

 While living in Arizona didn't afford me the luxury of being extremely cultured growing up (Hey, Chinese food was about the only ethnic food around for a long time!), this gelato shop was my slice of Italian dessert heaven. Anything that is creamy and in other words, chock full of fat, when I was growing up was a plus for me. 

I remember begging to go there on numerous occasions just to eat their chocolate chip cookie dough, creamy, dense and oh so good gelato.

But, I don't discriminate. Ice cream still is a fave and our favorite shop that all the Liberty Elementary school kids would patron after a night of a choral concert, play, talent show or some sort of activity, was Swenson's. 

Bubble gum ice cream was my favorite and I remember asking for an extra cup so I could spit out the bubble gum and then eat those later. How my parents weren't completely grossed out by this is beyond me. 

Swenson's. An old school ice cream parlor that served food as well. However, no one seemed to go for the food. It was all about the ice cream baby! Every Sundae underneath the sun was available and always large enough to share.

Sadly, like many things from our childhood, Swenson's doesn't exist anymore. Whenever I'm in town I find myself driving by where our old haunt used to be and it is some other restaurant now. Talk about a big let down.

However, some things from childhood never go away and stay alive if you let them. One thing for me would be homemade ice cream. I remember my mom grabbing ice cream salt and the machine and on a rare occasion would pump out some wonderful strawberry ice cream.

I have been wanting an ice cream maker for years and my husband had always stated that I wouldn't use it. Really? How many times had he wanted waffles but I couldn't make them because he didn't want to register for the waffle maker because I quote, "You would never use it." (FYI I have used every utensil and machine that I registered for thank you very much)

Anyone who knows me, knows that when it comes to kitchen gadgets, I like the top of the line as I would use it constantly (hmmm....maybe that's why the hubby is saying that I wouldn't use it) I finally let go of this concept the moment I was in Target last week as I walked by the clearance rack and there was my ice cream maker. 50% off priced at only $14.99. Sure, it may not be top of the line, but I grabbed it so fast, went home, looked up a few recipes and bam! Made my ice cream base within 30 minutes of my arrival home. And what does the hubby have to say about my new gadget? He obviously approves because it was his gain too. He never knew homemade ice cream could taste oh so good. Enjoy!

Banana Nutella Ice Cream

Recipe from the blog Desserts for Breakfast

 I topped the ice cream with chopped Ferrero Rocher candies

Ingredients

2 cups heavy cream

3/4 cup Nutella

1 medium extra-ripe banana

1 cup milk

2/3 cup sugar

Big pinch of salt

1 1/2 tablespoon cocoa powder

4 egg yolks

1 teaspoon vanilla

Directions

1. Combine 1 cup of the cream, nutella and the banana in a blender or food processor. Blend until smooth. Pour the banana mixture into a bowl and prepare a fine mesh sieve on top of the bowl. Set aside.

2. In a saucepan, combine the remaining cup of cream with the milk, sugar, salt and cocoa powder. Whisk until the cocoa powder is evenly distributed throughout the milk.  Bring the milk to a bare simmer.

3. Meanwhile, whisk the egg yolk together in a separate bowl. Set aside. 

4. When the milk comes to a simmer, remove from the heat. Whisking constantly, pour the milk gradually into the prepared egg yolks to temper them. Return the egg yolks and milk to the saucepan and to heat.

5. Cook the milk and yolk mixture over medium heat while stirring constantly until the mixture thickens and can coat the spoon/spatula (this may take some time) Remove from heat and immediately pour through the sieve into the nutella and banana cream. Whisk until smooth.

6. Add the vanilla and stir.

7. Chill the mixture throughly in the fridge, then freeze it in your ice cream maker of choice. Transfer from your ice cream maker to the freezer to harden.

Note: This ice cream mix probably won't harden completely in your maker, so please allow for extra freezing time in the freezer.

 

Mexican Grilled Corn Crostinis

I'm an appetizer type of girl. I absolutely love them. Love to have my fill nibbling on mini creations that were made for one and hey, anything that was made to go with cocktails? Perfecto!

This is why I love that Chiles commercial. Now, I am not a fan of chain restaurants. There are a few that I don't mind eating at on a very rare occasion as I prefer to patron more local restaurants with an artisan flair. After all, I am not only a gastronome, but a true locavore. At heart. I say at heart because I try dearly to acquire local ingredients, however there are times where I do falter. I mean, who makes a local Siracha? 

Anyhow, I love the new commercial for Chiles where the guy calls some other guy who is "the voice of reason". They ask this "voice of reason" if there is a crime against having appetizers for dinner. After much consideration and research, the "voice of reason" comes back and states that no, it is not considered a crime to have appetizers for dinner. Everyone celebrates! Yet, at the same time it does sound ridiculous. Many a time have I inhaled multiple appetizers as an entree and felt completely satisfied and never questioned this "voice of reason". But, I understood the point.

I was thumbing through the June issue of Bon Appetit (I know, a little food mag back logged at the moment) and saw an article about the humble, but amazing and very versatile crostini. Sometimes, it is all in the way you prepare that crostini that makes all the difference. This author states that grilling is the supreme. I tried grilling them and yes it did turn out wonderfully, however, I do have a prefered method as well. I usually toss with some olive oil, salt and pepper and throw in the oven at 350-375 degrees for about 10 minutes. Turns out perfectly crisp on the outside and a soft and chewy interior. 

What also caught my eye was the grilled corn aspect of this particular crostini topping. Summer is here full of corn and many other summer veggies, so I am going to take full advantage. These were delicious! Enjoy!

Mexican Grilled Corn Crostinis

Recipe adapted from June Issue of Bon Appetit

Ingredients

I loaf of artisan bread (I used a wheat  baguette that was at our local farmer's market)

1 ear of corn (I used white corn)

Cilantro leaves

Mexican Crema

Olive Oil (for brushing)

1-2 Garlic cloves, sliced down the middle

Kosher Salt

Chile Powder

Directions

1. Grill the corn  until charred in spots and kernels are tenderized. Allow to cool to touch then remove kernels from the cob.

2. Meanwhile, thinly slice the bread to about 1/2 inch thickness. Rub both sides with cut garlic clove and brush with olive oil and grill on both sides until grill marks appear and the bread is crispier. Remove from grill and allow to cool slightly.

3. Spread the mexican crema on the crostini and sprinkle with the chile powder. Top with the corn and then the cilantro and serve!

 

 

Dad's Lemon Meringue Pie

Homemade was not really a word that was used much in my house growing up. Sure we made cookies from scratch using the recipe off the bag of chips, and mom did whip up some chicken and rice from time to time. We weren't truly a family of cooks.

However, my Dad did have a few tricks up his sleeves. He would always make some sort of meal that would knock our socks off from time to time and his Lemon Meringue Pie was one that we kept asking for time and time again.

In the house off Sheena Drive where I grew up, it was chock full of fruit trees. This was where my Dad would grab a few lemons, head inside and make this fantastic pie. I remember bragging at school how my Dad made homemade Lemon Meringue Pie.  That he would walk out into our backyard and just pick some lemons off the tree and go into the kitchen and make magic. It wasn't until years later that I realized that yes, while the pie is amazing and one of the best recipes I have come across for this pie, that truly Lemon Meringue Pie isn't all that difficult to make. But, I just like to ask how many of your Dad's made an awesome pie huh? HUH?! :)

Every time I make Lemon Meringue, it always reminds me of home. I have not made this pie in YEARS. I have been craving it for quite some time and decided to take this trusty recipe out of the box, dust it off and give it a whirl. And yes. It was every bit as good as my Dad's. Enjoy!

Lemon Meringue Pie

Keeping up with Dad's fashion, this recipe is not written in two parts :)

Serves 8-10

Prepare

One pre-baked 9-inch pie crust- See entry for Strawberry Pie on how to make the perfect pie crust

Sift into a 2-3 quart saucepan:

1 and 1/2 cups sugar

6 tablespoons corn starch

1/4 teaspoon salt

Gradually Blend In:

1/2 cup cold water

1/2 cup fresh lemon juice

When smooth add, blending through:

3 well-beaten egg yolks

2 tablespoons butter

Stirring constantly, gradually add:

1 1/2 cups boiling water

Bring mixture to a full boil, stirring gently. As it begins to thicken, reduce the heat and allow it to simmer slowly for 1 minute. Remove from the heat and stir in one teaspoon of grated lemon peel.

Pour into baked pie shell and cover with meringue and bake as directed below.

Meringue Topping:

Heat oven to 325 degrees to 350 degrees. 

Whip until frothy:

2 egg whites (save from recipe)

*Make sure they are room temperature. Let them sit out for an hour or so.

Add:

1 1/4 teaspoon cream of tartar

Whip them until they are stiff, but not dry, until they stand in peaks and lean over slightly when the beater is removed.

Beat in, 1 tablespoon at a time:

3 tablespoons sugar OR 4 tablespoons confectioners sugar.

Do Not overbeat. Beat in:

1/2 teaspoon vanilla

Spread onto pie and bake 10-15 minutes, depending on the thickness of the meringue. Bake until peaks of meringue are slightly browned.

Tips: Lower heat will dry the meringue, higher heat will cause egg protein to shrink or shrivel. Have utensils free of grease, egg whites at about 70 degrees with no traces of yolk.

 

 

 

 

 

Review of Shyndigz Cake Cafe

I have a little food blog camaraderie going on here in Richmond. It begins with me, Courtney from Cook Like A Champion and Ryan of Ryan Bakes. We all met through Twitter and found that that not only do we all live in the same city, we are all transplants and we obviously love food, so hey! Why not meet up?

Last month had us meeting in a wine cafe. Which anything with a little bit of booze is a good thing right? We initially were going to meet up at Shyndigz, however due to scheduling conflicts were not able too. So, we vowed that we will go to Shyndigz one day which is what led us there last night.

Every time I think of cake, I remember the show Rules of engagement and where one character bursts into a room where another character is sitting and proclaims,

"There is going to be cake!"

"What makes you think that?"

"She registered for a cake plate! So, she is going to make cake!"

"Listen, I've been married for twelve years, no cake my friend. Just like we have a waffle maker and no waffles. Quesadilla maker..."

"Cool!"

"No señor. No quesadilla's. So, no cake."

Ringing through my head all yesterday was the fact that yes. There will be cake! And lot's of it to choose from. What is a cake lover to do?

Amongst all this, you might be asking what on earth is Shyndigz? Well, it is a cake shop here in Richmond that not only makes amazing specialty cakes, but it also serves as a cake cafe. The cake cafe is open Thursday evenings from 5-10 pm and Friday's and Saturday's from 5-11 pm. 

One of the most awesome things about Shyndigz is that one thing that they offer is that you can pick whichever cake you would like and they will turn it into a milk shake and also serve a petite slice alongside. If that doesn't float your boat, then how about Grown up Smores? Which encompasses everything you love about Smores to begin with only this one comes with a boozy chocolate cream.

Hmmm... what to choose? What to choose? What to choose?.... The above pic was only a small fraction of what was being served, and everything looked super delicious. Okay. Got it. I settled on the....

Salted Chocolate Caramel Cake Milk Shake with a slice of the cake itself. This was literally heaven in my mouth. Not only was the milk shake so utterly delicious and had hints of the actual cake itself, but the cake was something else all in it's own. I am an absolute fan of all salted caramels. However, let's get real. How many times have you eaten something that touts to be a salted caramel and you barely get any saltiness it all seems to be sweet? Not this cake, it delivered as promised. You could actually taste the flecks of salt which made me a very happy customer. 

Ryan decided on a slice of their Caramel Cake and some coffee. I like to think of it as mile high caramel cake! Look at all those layers! She said it was to die for and after a mini break returned to it to polish it off as Courtney and I polished off our desserts. 

Courtney did as I did and ordered a cake milk shake. Only she decided to go with their Fruit Cake. This was my second choice as it looked so fresh and seasonal. However, I have always been known to be a little too indulgent at times and to be honest that salted chocolate caramel cake was calling my name almost from the moment I walked in. 

The decor was very modern, clean and laid back at the same time. When we walked in, I had my eye on the couches to sit at because I just wanted to stuff my face and lean back. However, it was taken at the moment.

When I first walked in, I would have liked there to have been a bit more lighting. As the only lighting that seemed to be on in the dining area was the lamps on the tables. However, as time went on, I was glad that the lighting was low. We indulged, talked, laughed and stayed for quite some time (Two and a half hours to be exact). They were very accommodating and even refilled Ryan's coffee as needed.  The owner, Nicole Jessee, even came out to say hello because Courtney works at a cupcake shop that she enjoys. 

As we left, many more customer's came through the doors to enjoy a nice cup of coffee and some fresh desserts. I usually am not one to like to frequent bakeries (although I do love them) because I choose to make things myself. However, Shyndigz was so amazing, that I plan on taking the hubby back, and out of town company and any one else who wants a little indulgence. There will be cake! And oh yes, there was.

We all enjoyed our cake so much, we all took some home. This is their Chocolate Chip Cake that I brought home for the hubby. He approves!