Here is a little twist on lemon meringue using those gorgeous pink grapefruits that are at the height of their season right now. One frustration I have with meringue pies is that the meringue tends to weep and causes the filling to be a bit runny. There are two ways to get your pie to set: chill it (and ignore the drops of condensation on the meringue) or use cornstarch in the filling. Classic citrus curd (the filling in lemon meringue) recipes use egg yolks to thicken the filling. I like the certainty of egg yolks and cornstarch. I also like my pie to be cold. Long story short, I served this at room temperature and it was a tiny bit runnier than I would have liked. The pink grapefruit gives the curd a tart and slightly bitter edge that we really enjoyed. Add a drop of food color if you want it pink. Mine was a brilliant shade of orangey-yellow. You could also skip the pie, make the grapefruit curd and spread it on your toast!
- 1 pie crust, unbaked, click here for my favorite pastry recipe
For the filling
- 1 C. sugar
- 8 egg yolks, reserve the whites for the meringue
- Zest and juice of 1-2 pink grapefruits – you need 1 C. juice
- pinch of salt
- 1 stick, cold butter, cut into pieces
- 1 T. cornstarch
- 1 t. water
For the meringue:
- 4 large egg whites
- 1/4 t. cream of tartar
- 1/2 C. sugar
- 1 t. vanilla (clear if you have it)
Heat the oven to 400 degrees. Place the pastry in a glass pie dish. Pierce the pastry all over with a fork. Bake until the crust is cooked through and beginning to turn golden brown, about ten to 12 minutes.
Combine the egg yolks, sugar, zest, juice, and salt in a saucepan over medium heat. Whisk in the butter and continue to whisk until the mixture begins to thicken, about five minutes. Don’t bring it to a boil or the eggs will curdle. Combine the cornstarch and water in a smooth paste and add it to the saucepan, whisking constantly. When the mixture just begins to simmer, it should thicken considerably. Simmer and whisk for about one minute. Strain the mixture into your baked pie shell and chill.
To make the meringue, beat the egg whites and cream of tartar in a stand mixer until foamy. Add the sugar slowly, about a tablespoon at a time until it’s all incorporated. Turn the mixer up to medium high and beat for about four or five minutes longer, or until glossy, stiff peaks form.
Spread the meringue on top of the chilled pie- you are going for big swirls and swoops, not a smooth surface. Bake for about 8 minutes at 400 degrees just to brown the meringue a bit. Chilling the pie may cause the meringue to shrink or to form little beads of condensation. But it will still taste wonderful!
If you’ve never tried tamarind before, it’s difficult to describe. It’s a thick, sticky substance inside a long, brown pod. You can buy it in the pod in some grocery stores, or in block form and it sort of resembles a block of quince paste. You can also buy it in a liquid concentrate which is what you need for this cocktail. The recipe for this comes from Pok Pok, and was printed in Bon Appetit. I always get so jazzed when I read about Portland in national magazines. I remember when Bon Appetit and Sauveur only talked about New York and LA. Anyhoo, when I read it I nearly jumped up and down because I have had a bottle of tamarind concentrate in my cupboard (bought at the spice shop months ago because it looked intriguing) but I haven’t used it for anything, mainly because I didn’t know what to use it for. I know that real Pad Thai uses tamarind, and I had filed that away in my brain for a later recipe. Long story short, if you like whiskey sours, try this! It’s tartness is deep and dark, not bright like a lemon. The original recipe calls for palm sugar or brown sugar. I used brown. It also calls for maraschino cherries, which I skipped. Makes 4
- 1/3 C. brown sugar
- 6 oz. bourbon
- 4 oz. freshly squeezed lime juice (about three limes)
- 1-2 oz. liquid tamarind concentrate(click the link to purchase)
- mandarin orange wedges for garnish
First make a simple syrup by combining the sugar with 1/3 C. of water and bringing it to a boil. Stir until the sugar is dissolved- this should only take a minute. Let it cool a bit while you juice the limes. Fill a cocktail shaker with ice. For each cocktail, pour 1 1/2 oz. of bourbon, 1 oz. of lime juice, 1 oz. of the brown sugar syrup, and 1/4-1/2 oz. of tamarind concentrate into the shaker. Shake vigorously and pour into a rocks glass filled with ice. Garnish with an orange wedge. This would be easy to double or triple and make a pitcher for a party.
Posted in Asian, Drinks and Cocktails, Holidays and Special Occasions
Tagged asian, Bon Appetit, bourbon, cocktail, drink, party, Pok Pok, tamarind, tamarind concentrate, whiskey sour
Potato Chive Fritters
You have a fridge full of leftovers. If you are like me, you made extra food on purpose so there would be a fridge full of leftovers. Don’t pass up the opportunity to make a batch of stock with your turkey bones, ham bones, or beef bones. Throw it all in a big pot with a few veggies and water and you’ll have stock in your freezer for months. Click on the chicken stock recipe link below for more details. Here are some ideas for your leftovers!
Turkey Macaroni Bake
Ham and White Bean Soup
Ham and Egg Pies
Potato Chive Fritters
Savory Meatloaf with Leftover Stuffing
Creamy Cauliflower Bake
Making Chicken (or Turkey) Stock
Posted in Holidays and Special Occasions, Leftovers, Quick Dinners
Tagged bean soup, cauliflower, christmas, crock pot, dressing, easy, ham bean soup, leftover ham, leftover turkey, Leftovers, meatloaf, potato pancakes, quick, slow cooker, stuffing, thanksgiving, turkey croquettes