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Posts Tagged ‘pie’

Ay! Calamansi!

Calamansis and cookies

Toasted Palmerita Crust

Tell me what you call them. As a child we called them calamandarins. Food encyclopedias call them calamondins and calamansis. They are evidently, a hybrid of kumquats and tangerines and surprisingly, a traditional mainstay of Filipino cuisine. And one more thing, if you buy green keylimes at the market, you may be getting these. You’ll know if they are orange inside and not the muted pale yellow of keylime flesh. There is good news, however, it appears from my experience that they can be substituted for keylimes in a pie recipe. Good Stuff!

Calamansi Pie

1 cup cookie crumbs

5 Tablespoons sugar

3 Tablespoons melted butter

Mix well and press firmly into a 9 inch pie pan. Toast at 400 degrees for 10 minutes. If the crust needs some shaping when it comes out of the oven, it must be done immediately. The crust will set quickly as it cools. Allow to cool while preparing the filling.

3 eggs, separated

1 14 oz. can sweetened condensed milk

1/2 cup calamansi juice

1 Tablespoon calamansi zest

Beat egg yolks well. Fold in sweetened condensed milk. Beat egg whites to soft peaks. Add juice and zest to yolk mix and immediately fold in the egg whites. Pour gently into the prepared shell and bake at 350 degrees until lightly browned, about thirty minutes. Give the pie a gentle shake to confirm that the custard has set. Allow to cool completely before slicing and serving. Good Stuff!

Calamansi Pie in Palmerita Crust

 

 

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Supper Club Barbecue

Any number of dishes could accompany the slow braised pork shoulder we’ve been toying with. The pork is from APL’s cookbook. We mercifully take out some of the steps. The cornmeal pudding is really just a cornbread with way too many garnishes added ( or just the right amount.) We cook the spinach in small batches with copious pourings of olive oil. The potato salad was pot luck, we’ll work on that recipe for ya. And the pie. What! There’s pie?

Slow Braised Pork Picnic Shoulder

1 piece of pork shoulder, 6-7 pounds

4 cups water

1/4 cup sea salt

2 Tablespoons molasses

2 cups orange juice

1/4 cup lime juice

1/2 cup olive oil

6 cloves garlic, minced

2 jalapenos, sliced thin

1/4 cup chopped fresh oregano

1/2 teaspoon turmeric

2 teaspoons cumin

2 bay leaves

Assemble the brine, combine the water, salt, and molasses and heat, stirring, until salt is dissolved. Chill completely. Combine remaining ingredients to make marinade. Add 1/2 cup of marinade to brine and reserve the remainder. InĀ  a large bowl or tub immerse the pork in the brine. Cover and refrigerate for 24-36 hours. Turn the pork occasionally. Drain and rinse well, put the pork into a large freezer bag with all but 1/4 cup of the marinade. Seal and refrigerate for 24-36 hours. Remove the pork from the bag and wrap tightly with plastic wrap. Try to wrap the pork with as much of the marinade as you can manage. Make sure the wrap is sealed, adding two or more layers. Wrap now with aluminum foil. Bake or smoke at 275 degrees for 7 hours. Let the meat rest for at least an hour before unwrapping and returning to a 400 degree oven to crisp the skin.

Cornmeal Pudding

1 cup onion, diced

1/2 cup celery, diced

2 jalapenos, diced

6 Tablespoons bacon drippings

1 egg

1 cup milk or yogurt

1 Tablespoon molasses

1 1/2 cups cornmeal

1/2 cup flour

2 1/2 teaspoons baking powder (substitute 1/2 teaspoon soda for like amount of powder if using yogurt or sour milk)

1/2 teaspoon salt

1/2 cup shredded cheddar

1/4 cup chopped cilantro

2 Tablespoons chopped scallion

Sautee onion, celery, and jalapeno in 2 Tablespoons of bacon fat. Chill to 70 degrees. Have all other ingredients at 70 degrees. Beat egg, add milk, molasses, and 2 Tablespoons bacon fat. Mix dry ingredients. Combine wet and dry ingredients. Gently fold in cooked vegetables, cheese, and herbs. All soda based doughs like this one (or muffins, pancakes…) can benefit from some resting time before baking or frying. Heat oven to 425 degrees. Put a large cast iron skillet heat with the last 2 Tablespoons of bacon fat into the hot oven. When the oil is smoking hot, add the batter. It may not pour but need to be coaxed from its bowl into the pan, but go it must! Bake for 30-40 minutes. Turn from the pan to cool and slice while slightly warm.

Fast Strawberry Blueberry Pie

2 cups Strawberry preserves

2 cups blueberries, washed

3 Tablespoons tapioca

juice of one lemon

1 package Pillsbury pie crusts

Combine berries, tapioca, and juice. Allow to rest for at least 15 minutes.

Follow instructions for two crust pie on the pie crust package. Do not prick the bottom crust. Carefully crimp the top crust to the bottom crust. Bake at 425 degrees for 10 minutes, reduce heat to 350, cover edges of crust with foil, and bake for 30 more minutes. Cool completely before cutting or serving in any way. Good Stuff!

Notice I did not carefully crimp the top crust to the bottom one.

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My Angel’s Spinach Quiche

Assembled ingredients, note the green eggs

Baked golden to perfection

While I do not have the time to make quiche, I certainly do not have the time to make pastry dough. My wife makes the quiche around here and we use Pillsbury pie crust for all of our pie applications. It costs a little more than the store brand but is a superior product. We toast the pie shell for about ten minutes in a 425 degree oven before pouring the quiche batter in. Let it cool somewhat before adding the eggmix as well. The green eggs are in the informed(?) opinion of the farm where we got them “…lower in cholesterol…” Yea, what she said. They are mighty tasty. This makes a great side dish and even a satisfying meal. Good Stuff!

 

Angel’s Spinach Quiche

7 eggs

1/2 cup cottage cheese

1 cup shredded cheddar cheese

1/2 cup heavy cream

1/2 cup diced shallot, caramelized

1 pound spinach, washed thrice, chopped, and lightly sauteed with 2 cloves of chopped garlic. drain cooked spinach for a few seconds before use

1 prebaked pieshell

Beat eggs. Add cream and cottage cheese. Add shallots, spinach, and cheddar, fold together gently and season lightly with salt and pepper. Reserve about an ounce of cheddar to spread on top. Pour eggmix into pieshell carefully, sprinkle cheddar on top and bake at 350 degrees for 25-35 minutes, until golden brown. Good Stuff!

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