This recipe was printed from Almanac.com.
www.Almanac.com/getrecipe/1339
Yield: One 9-inch pie
Serve this pie tangy cold from the refrigerator on a hot day. If you don't have a red juice on hand, dissolve the gelatin in water and add just one drop of red food coloring.
1-1/2 cups crushed strawberries (about 1 quart fresh berries)
3/4 cup sugar
1 tablespoon lemon juice
1 tablespoon unflavored gelatin (about 2 packets)
1/4 cup cranberry or cranapple juice
2 cups whipping cream, divided
1 9-inch baked pie shell
strawberry halves for garnish
Combine the strawberries, sugar, and lemon juice in a bowl and let stand for about 30 minutes. Combine the gelatin and juice and dissolve over hot water. Stir gelatin mixture into berries and chill until partially set. Whip 1 cup of cream and stir into berry mixture. Pour into baked pie shell and chill until firm. Whip remaining 1 cup cream and spread or pipe on top of the pie. Decorate with strawberry halves.
In hot, humid weather, consider freezing the completed pie if you will be making it well ahead of serving time.
Copyright ©2009, Yankee Publishing Inc. All Rights Reserved.
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Friday, July 10, 2009
Strawberry Chiffon Pie
Blueberry Slump
This recipe was printed from Almanac.com.
http://www.Almanac.com/getrecipe/4852
Yield: Makes 6 servings.
3/4 cup sugar
1/4 teaspoon each: nutmeg, cinnamon, and cloves
8 slices firm-textured bread
1/2 cup (1 stick) melted butter
4 cups fresh blueberries
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
Blend sugar with spices. Brush bread with melted butter, then cut it into strips. Place a third of the bread into the bottom of a 9x5-inch loaf pan and sprinkle with 2 tablespoons of the sugar mixture. Add half the berries, sprinkle with half the lemon juice and rind, then repeat the layers, ending with a top layer of bread. Bake at 375 degrees F until the blueberries start to bubble, for about 30 to 45 minutes. Serve warm with ice cream.
Copyright ©2009, Yankee Publishing Inc. All Rights Reserved.
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Raspberry-Lemon Pudding Cake
This recipe was printed from Almanac.com.
http://www.Almanac.com/getrecipe/1651
Yield: 4 to 6 servings
1-1/4 cups fresh raspberries, or 1 package (10 ounces) frozen berries, thawed and drained
1-1/3 cups sugar, divided
1/4 cup (1/2 stick) softened butter
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup freshly squeezed lemon juice
3 eggs, separated
1 cup milk
Variation: Raspberry-Orange Pudding Cake
Substitute 1/2 cup orange juice for the lemon juice, and use 1 cup sugar.
Preheat oven to 375 degrees F. Butter a flat-bottomed 2-quart souffle or baking dish. Set a kettle of water on to boil. Crush the raspberries, add 2 tablespoons of the sugar, and let sit for a few minutes to get juicy.
Cream the butter, gradually adding the remaining sugar. Mix in the flour, salt, and lemon juice. Place the egg whites into a clean mixing bowl. Add the yolks one at a time to the butter mixture; then add the milk. Beat the egg whites until stiff, and fold into the batter.
Pour the raspberries and juice into the prepared dish. Spoon the batter over the top. Set the dish into a deep roasting pan and pour boiling water into the pan to come one-third of the way up the side of the dish. Bake for 45 to 50 minutes, or until the top is firm. The cake separates into two layers while baking -- a moist, lemony sponge on top and a raspberry pudding below to spoon over the cake.
Copyright ©2009, Yankee Publishing Inc. All Rights Reserved.
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Friday, July 03, 2009
White Whole Wheat Walnut Loaf
(Copied from my bag of King Arthur White Whole Wheat Flour and baked today.)
2 teaspoons instant yeast
1 1/3 cups lukewarm water
1 tablespoon vegetable oil
2 tablespoons brown sugar
3 cups King Arthur White Whole Wheat Flour
1 1/4 teaspoons salt
3/4 cup finely chopped walnuts
Combine all of the ingredients in a bowl (or the bucket of a bread machine programmed for the dough cycle), and mix and knead until the dough is smooth. Cover the bowl, and allow the dough to rise for 1 to 2 hours until it's doubled in bulk.
Shape the dough into an 8-inch log and place it in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Cover it loosely with plastic wrap, and allow it to rise until it crests about 1 inch over the rim of the pan.
Remove the plastic wrap, and bake the bread in a preheated 350°F oven for 35 to 40 minutes, until it's golden brown. An instant-read thermometer inserted into the center will register 190°F. Remove it from the oven, and turn it out of the pan to cool on a rack. Yield: 1 loaf.
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4 Ice Cream Recipes
Classic Strawberry Ice CreamPreparation Time: 30 minutes
Start to Finish Time: 60 minutes
Yield: about 7 cups
* 3-1/2 cups strawberries, cut into 1/2-inch pieces
* 1 cup sugar, divided
* 2 cups light cream
* 1 cup milk
* Yolks of 5 eggs
* 1/8 teaspoon salt
In a sauté pan over medium heat, cook strawberries with 1/2 cup sugar, stirring often, until berries begin to soften, about 3 minutes. Remove from heat, then pour half the berries into a bowl and mash them. Set all berries aside.
In a medium saucepan, bring cream and milk to a simmer, then remove from heat. Meanwhile, beat egg yolks with remaining 1/2 cup sugar until pale and fluffy, about 3 minutes. Pour 1/2 cup of the hot cream-milk mixture into the egg mixture, whisking as you go; then transfer it all back into the pot to create a loose custard. Over medium heat, stirring constantly, heat the custard until it reaches 175° on an instant-read thermometer (this is the point at which it will thicken noticeably). Remove from heat and pour through a strainer into a bowl. Stir in salt and mashed strawberries (not the chopped berries, which go in later), plus any excess juice from the other chopped berries, and place in refrigerator to chill 6 to 12 hours.
Once mixture is done chilling, it should register between 35° and 40° on an instant-read thermometer. Pour into ice-cream maker, leaving 1 inch at the top to allow for expansion, and prepare according to freezer instructions. Add remaining berries during final 5 minutes of chilling.
Comments
Allow 6 to 12 hours for chilling.
from http://www.YankeeMagazine.com/getrecipe/5122
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Yield: Makes about 1/2 gallon.
A very rich, dark-chocolate ice cream, with a liqueur-like flavor from the raspberry syrup.
* 2 cups milk
* 1/2 cup powdered cocoa
* Pinch of salt
* 1 cup sugar
* 1 tablespoon
* cornstarch
* 2 eggs, separated
* 2 cups heavy cream, beaten stiff
* 1 teaspoon vanilla
* 1 cup syrup drained from canned or frozen raspberries
Scald the milk. Sift the cocoa and mix thoroughly with salt, sugar, and cornstarch in top of double boiler. Add the milk, and cook over boiling water for 20 minutes, stirring constantly until thickened, and then occasionally thereafter. Pour over well-beaten egg yolks; cool. Add beaten egg whites, whipped cream, vanilla, and syrup. Freeze. Beat when partially frozen. (If frozen in an ice cream freezer, do not whip the cream.)
from http://www.YankeeMagazine.com/getrecipe/12977
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Ali Berlow's Blueberry Ice CreamYield: about 6 cups
This simple ice cream is an ode to summer both in its flavor and its lovely creamy-purple color.
* 2 cups blueberries
* 3/4 cup sugar
* Pinch of salt
* 1 cup whole milk
* 1-1/2 cups light cream
* Garnish: fresh blueberries
In a medium saucepan over medium heat, bring blueberries, sugar, and salt to a boil. Lower heat and simmer about 5 minutes. Stir frequently, mashing berries with a potato masher and scraping the mixture down with a spatula to make sure all the sugar has dissolved. Remove from heat and let cool 15 minutes.
Puree berries with the milk until smooth, then stir in the cream. Pour puree through a sieve into a bowl, pressing the solids with the back of a spoon. Cover and chill 1 hour (or overnight) in the refrigerator. Freeze mixture in an ice-cream maker according to manufacturer's instructions. Serve in small bowls with blueberries.
from http://www.YankeeMagazine.com/getrecipe/6963
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Vanilla Ice Cream
* 1 cup sugar
* a pinch of salt
* 1-1/2 teaspoons vanilla
Heat 1 cup of cream very slowly (do not boil). Then stir in the sugar and salt until dissolved. Add vanilla. Chill. Add the rest of the cream and freeze.
Add 3/4 cup sugar to 1-1/2 cups of peach pulp; reduce the vanilla to 1 teaspoon and add 1/2 teaspoon of almond extract. Mix well; add to the ice cream mixture and freeze.
Add 3/4 cup sugar to 1 cup crushed strawberries and let stand 1 hour at room temperature. Add to ice cream mixture and freeze.
Copyright ©2009, Yankee Publishing Inc. All Rights Reserved.
from http://www.YankeeMagazine.com/getrecipe/10888
Friday, June 26, 2009
James Beard's Basic White Bread
This loaf is very heavy and dense and is very good for sandwiches. Adapted by me from Beard on Bread (see the end of the post to buy your copy):
In a standing mixer with mixing paddle, put 1/2 cup of water at body temperature, 1 package of active dry yeast and 2 teaspoons of sugar. Turn mixer on for a little bit and then let it stand for five minutes while it proofs.
Add 3 3/4 cups of King Arthur Unbleached Flour, 1 teaspoon salt and 3/4 cup more of body temperature water. Turn on the mixer. If it is too dry and the mixer begins to jump, add 1 teaspoon of water. I don't think more than this will be needed. Let the mixer run until you have a very nice ball of dough.
Change to the kneading paddle. Let it knead the dough for 10 minutes. Take the dough out and put it upside down in an oiled bowl. Rub the dough gently in the oil and put right side up in the bowl and let it rise covered with oiled plastic wrap loosely on top until it is doubled in bulk (about one hour).
Punch down the dough and knead by hand for as long as you can take it. Shape into a nice loaf and put into a large loaf pan. I use a very long pan from King Arthur.
Bake at 400°F and check at 35 minutes. My loaves are taking at least 45 minutes to bake. If you bake this too long, the crust will be very hard. It is crispy if it is baked just right.
Thursday, June 25, 2009
Seven Lipton Green Tea Recipes
GREEN TEA COSMO
Servings: 1
Prep Time: 5 minutes
3 ounces Lipton® PureLeaf™ Green Tea with Honey
1 ounce orange juice
1/2 ounce fresh lime juice
1/2 ounce cranberry juice cocktail
In shaker filled with ice, and all ingredients. Shake well, then strain into chilled Martini glass. Garnish, if desired, with lime peel.
Tip: For a special twist, substitute 1 ounce vodka for 1 ounce orange juice.
Please drink responsibly.
RASPBERRY BUBBLE TEA
Servings: 6
Prep Time: 15 minutes
Chill Time: 2 minutes
6 cups water
1/2 cup large pearl tapioca
2 bottles Lipton® PureLeaf™ Iced Tea with Raspberry
3/4 cup sweetened condensed milk
In 4-quart saucepan, bring water to a boil over high heat. Stir in tapioca. Reduce heat to medium and simmer covered 30 minutes or until tapioca is translucent. Drain and rinse with cold water until completely cool.
Combine tapioca with remaining ingredients and chill.
ROSEMARY LACED TEA-ADE
Servings: 4
Prep Time: 5 minutes
Chill Time: 1 hour
1 bottle (16 oz.) Lipton® PureLeaf™ White Tea with Tangerine
2 cups chilled lemonade
2 large sprigs fresh rosemary
(about 6-in. ea.)
In glass pitcher, combine all ingredients. With wooden spoon, crush rosemary against side of pitcher. Chill at least 1 hour. Serve in ice-filled glasses and garnish, if desired, with additional rosemary.
Variation: For a refreshing summertime cocktail, stir in 1/4 cup vodka.
Please drink responsibly
TEA EGG DROP SOUP
Servings: 4
Prep Time: 15 minutes
2 cans (14.5 oz. ea.) chicken broth
1 bottle Lipton® PureLeaf™ Unsweetened Iced Tea
2 Tbsp. reduced sodium soy sauce
1 egg, slightly beaten
1/4 cup finely chopped green onions
In 3-quart saucepan, bring broth, Lipton® PureLeaf™ Unsweetened Iced Tea and soy sauce to a simmer. With fork, gently stir in beaten egg until egg is cooked. Stir in green onions.
TEA INFUSED RICE
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
1 Tbsp. Bertolli® Classico™ Olive Oil
1/2 cup chopped onion
1 bottle Lipton® Pure Leaf™ Unsweetened Iced Tea
1 cup regular or converted rice
In 2-quart saucepan, heat olive oil over medium heat and cook onion, stirring occasionally, 4 minutes or until tender. Stir in Lipton® Pure Leaf™ Unsweetened Iced Tea and bring to a boil over high heat. Stir in rice and return to a boil. Reduce heat to low and simmer covered 20 minutes or until rice is tender.
Tip: Use tea instead of water in any of your rice dishes!
WHITE TEA “MIMOSA”
Servings: 5 cups
Prep Time: 5 minutes
1 bottle Lipton® PureLeaf™ White Tea with Tangerine, chilled
2 cups sparkling cider, chilled
1 cup chilled orange juice
In pitcher, combine all ingredients. Serve in chilled Champagne glasses and garnish, if desired, with raspberries.
Tip: Champagne can be substituted for sparkling cider.
Please drink responsibly
RASPBERRY TEA DAIQUIRIS
Servings: 4 cups
Prep Time: 10 minutes
1 bottle (16 oz.) Lipton® PureLeaf™ Iced Tea with Raspberry, chilled
2 cups (1 pint) raspberry sorbet
1/2 cup water
Process all ingredients in blender until smooth. Pour into tall glasses and garnish, if desired, with additional raspberries.
TIP: For a special twist, substitute 1/2 cup rum for water.
Please drink responsibly
Monday, June 22, 2009
Pot au Feu (One Pot Chicken Dish)
Recipe adapted by Dawn Tassi from "A Taste of the Taber."one-pot-chicken
This dish is simple, beautiful and delicious -- a frequently requested recipe aboard the Timberwind.
8-10 pieces of cut up chicken withbone and skin
4 Parsnips
15 Small red potatoes
8 Shallots - do not peel
1-2 Fennel bulbs thinly sliced
10 Garlic cloves — do not peel
5 Sprigs of fresh Rosemary
1 1/2 Tbs. coarse salt
1/2 tsp. of coarse black pepper
1/4 Olive Oil
Half a bottle of white wine
On the Timberwind I use the huge 24" cast iron skillet to bake and serve in, but at home I cover the bottom of a baking dish with olive oil. Arrange chicken in single layer. Place shallots, parsnips, potatoes, garlic, rosemary and fennel on top. Salt everything, pepper, then drizzle with olive oil. Pour white wine into bottom of dish. Cover with foil and bake in a 375° oven for 40 minutes. Remove foil and cook for 20 more minutes or until veggies start to brown and are soft. One should be able to squeeze the garlic and shallots out of their skins easily. I always serve this with butternut squash for its vibrant color and sweet taste, and loaves of a crusty peasant bread to dip in the pan sauce.
Serves 4 - 6
Rhubarb Berry Crunch
I adapted this recipe from Yankee Magazine's Favorite New England Recipes (out of print). The recipe calls for canned cherries but I only had blackberries and wild strawberries. I have made this twice with these fruits and it is just great. Use berry juice instead of water and be very, very careful with the sugar because your berries may be sweet enough already. The crumble has enough sugar in it. I double the recipe for a 9x13 inch pan.
Crust
1 cup oatmeal
1 cup brown sugar
1 cup flour
1/2 cup butter (1 stick)
Mix together all of these ingredients and press half of the mixture on the bottom of a 9x13 inch pan.
Filling
4 cups fresh rhubarb (or as much as you have)
1 cup sugar
1 cup water (use berry juice)
2 tablespoons cornstarch
1 teaspoon almond or vanilla flavoring, depending on the fruit and your taste
berries that you have on hand
1/2 cup chopped nuts
Spread the diced rhubarb on top of the crust. Boil the sugar, water, and cornstarch until thick. Add the flavoring, then the berries, and spread the mixture over the rhubarb. Sprinkle the remaining crust mixture over it, then the nuts.
Bake for 45 minutes at 350°F. Serve warm with ice cream, whipped cream, or both.
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Thursday, June 18, 2009
Butterworks Farm Corn Bread
We were given this recipe on our Butterworks Farm scavenger hunt. We searched the farm for the natural ingredients for the recipe. The corn bread is heavy, sweet, moist and very filling (and healthy!). I'm going to be making it with maple syrup this next winter. Anne Lazar adapted this recipe from the original Moosewood Cookbook. Click here to buy The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
Preheat oven to 425°F
Grease 8" square pan.
Beat together:
1 egg
1 cup yogurt or buttermilk
1/4 cup honey or 1/3 cup maple syrup
Mix together in another bowl:
1 cup corn meal
1 cup whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Melt 3 tablespoons butter
Combine liquid ingredients, dry ingredients and melted butter. Spread in pan and bake for 20 minutes or until knife comes out clean. Serve hot or cool.
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Thursday, May 28, 2009
Favorite Fudge Birthday Cupcakes with 7-Minute Icing
These moist, deep-dark chocolate cupcakes are topped with a thick swirl of classic 7-minute frosting, made in a non-traditional way: no 7 minutes of beating in a double boiler on the stovetop required. Read the Bakers' Banter here.
* Batter for Favorite Fudge Birthday Cake*
* *Want to use your ingredients more efficiently? Reduce the vegetable oil from 3/4 cup to 2/3 cup; and add 2 egg yolks to the batter along with the 4 whole eggs, reserving the 2 whites for the frosting.
Frosting
* 2 large egg whites
* 1 cup sugar
* 1/4 teaspoon cream of tartar
* 1/3 cup water
* 1/8 teaspoon salt
* 1 teaspoon vanilla extract
Directions
1) Preheat the oven to 350°F. Line two cupcake or muffin pans with papers, and spray the papers with non-stick vegetable oil spray, if desired.
2) Prepare the cake batter from our Favorite Fudge Birthday Cake recipe.
3) Divide the batter evenly among the cupcake cups; you'll pour a scant 1/4 cup batter (about 58g) into each cup. A muffin scoop works well here.
4) Bake the cupcakes for about 25 minutes, until a cake tester or toothpick inserted into the center of one of the cakes in the middle of the pan comes out clean.
5) Remove the cupcakes from the oven. In about 5 minutes, or as soon as you can handle them, remove them from the pan, and place them on a rack to cool.
6) When the cupcakes are cool, make the frosting. Place the 2 egg whites in a large mixing bowl or the bowl of your stand mixer. Beat until the egg whites are foamy and thick; they should mound in the bowl, without holding a peak. Set them aside while you prepare the sugar syrup.
7) Combine the sugar, cream of tartar, water, and salt in a saucepan. Bring to a boil, stirring frequently; the sugar should be dissolved. If the sugar hasn't dissolved, cook and stir a bit more, until it has.
8) Begin to beat the egg whites, and immediately pour the boiling sugar syrup into the egg whites in a slow stream, beating all the while. As you beat, the mixture will thicken.
9) Once all the syrup is added, stir in the vanilla, and continue to beat till the frosting is thick and will hold a peak.
10) Spoon the hot frosting atop the cooled cupcakes, swirling it decoratively.
11) Decorate while warm with sprinkles, mini chocolate chips, sparkling sugar, or the decorations of your choice, if desired.
12) Yield: 2 dozen iced cupcakes.
Recipe summary
Hands-on time: 25 mins. to 35 mins.
Baking time: 25 mins. to 25 mins.
Total time: 1 hrs 50 mins. to 2 hrs
Yield: 2 dozen cupcakes
King Arthur Flour Co.
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