One Rare Bird

Doughnut

Get Away: Day Four

Summer Lunch

Pantone Apple Pie, Oh-My!

After eyeing this Pantone-inspired pie pan at Anthropology for the past few months, I finally lucked out and found it on sale last weekend. I couldn't wait to get home and bake my favorite apple pie, then slice into it and see all the pretty colors appear in the void that was once apple pie. Granted this pie is delicious even without my new pie pan, but I'm certain the pan played an intricate role in our devouring the entire thing in only 8 hours!

Apple Cider Pie

Ingredients:

• 2 cups apple cider
• 1/3 cup sugar
• 3 Tbl cornstarch
• 2 Tbl fresh lemon juice
• 2 tsp vanilla extract
• 1 1/4 tsp pumpkin pie spice
• 3 pounds cooking apples ( peeled, quartered, and cut cross-wise)
• Store-bought Pillsbury pie crust
• 1 large egg, beaten
• 1 Tbl sugar

Bring cider to a boil until reduced to 1/2 cup (approx. 20 min). Let cool completely. Combine cider, sugar, cornstarch, lemon juice, vanilla, and spices. Stir apples into cider mixture.

Preheat oven to 450⁰. Spoon mixture into prepared crust. Place top crust over the mixture, fold edges under and flute. Cut 6 one-inch slits into the top. Brush with egg and sprinkle with 1 Tbl sugar. Place pie on a baking sheet and bake at 450⁰ for 15 minutes. Reduce heat to 350⁰ and bake for an additional 45 minutes. Remove from oven an place on wire rack to cool before slicing. (Serves 10).

Enjoy!

Fresh Strawberry Cream Pie

I've been meaning to share this recipe ever since I made it for my Book Club a few weeks ago. And if you're fortunate enough to live where you can still find local strawberries, there's no way you want to pass on giving this pie a try. Summer ain't over til it's over - Enjoy!

Strawberry and Whipped Cream Pie

Crust:

• 1-1/3 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup flour
• 6 Tablespoons melted butter

Preheat the oven to 300 degrees.  Blend graham crackers in a food processor for 3 minutes. Mix everything together by hand, and press firmly into a 10-inch springform pan.  The crust should also go up the sides of the pan about three inches.  Bake in the oven for about 12 minutes, until it has firmed up a bit.  Let it cool while you prepare the filling.

Filling:

• 5 cups strawberries, washed and stems removed.
• 1/4 cup sugar
• 1 Tablespoon gelatin powder, soaked in 1/4 cup cold water

Roughly chop one cup of the strawberries and place in a small saucepan with the sugar.  Cook until reduced to a puree.  Remove from the heat, then stir in the soaked gelatin.  Mix with the remaining strawberries, then immediately pour into the cooled crust.  Spread the out so the top is level, then prepare the whipped cream topping.

Topping:

• 1-1/2 cups heavy cream
• 1 Tablespoon powdered sugar
• 1 teaspoon gelatin powder
• 2 tablespoons milk

 Whip the cream and sugar to stiff peaks.  Soak the gelatin in the milk for two minutes, then heat gently until dissolved.  Gradually fold the whipped cream into the gelatin, then spread on top of the strawberries.  Chill for several hours before removing from the pan and slicing.

{recipe via Sweet Fine Day}

Lemon Meringue Ice Cream Cake

The kids picked another awesome recipe from Apples for Jam last week, and we enjoyed a nice Saturday morning in the kitchen together whipping up this amazing Lemon Meringue Ice Cream Cake. We also thought it would be fun to make these into lots of hand-cakes  the next time friends come over. Enjoy!

Lemon Curd Ice Cream

Ingredients:

• 4 egg yolks
• ¾ cups superfine sugar
• 3 Tbl butter, cut into bits
• Finely grated zest of 1 lemon
• Juice of 2 lemons
• 1 cup milk
• 1 ½ cups heavy whipping cream

"This is for the lemon meringue ice cream cake, (because is gives you something perfect to make with your egg whites), but you can also just make this on its own and serve it with a bowl of cherries or raspberries. If you won't be making the meringue layers, then freeze your egg whites until you need them to make pavlova."

Bring a pan half-full of water to a boil and them lower the heat to the absolute minimum. Put the egg yolks and sugar in a wide glass or stainless steel bowl and whisk until they are thick and creamy.Sit the bowl atop the pan of water [I  used a double boiler for this], add the butter and let it melt. Whisk until it starts to get thicker and creamier, then add the lemon zest and juice and carry on whisking until it thickens. It doesn't have to be cooked out like a proper lemon curd, but just until it has thickened and the egg is cooked through from the warmth of the simmering water.

Meanwhile, warm the milk a little. Whisk it into the lemony eggs and then remove the bowl from teh heat. Whisk from time to time until it's cook before you shisk in the cream. Put the bowl in the fridge until it's compeltely cook and then, if your bowl doesn't have a lid, pure the mixture into one that does [I just covered my pot with foil].

Cover the bowl and put in the freezer. After an hour, give the mixture an energetic whisk with a hand whisk or an electric mixer. Put it back in the freezer and whisk again after another couple of hours. When the ice cream is nearly firm, give one last whisk and put back in the freezer to set. [I whisked mine every hour until it was firm]. (Makes 7 cups)

Lemon Meringue Ice Cream Cake

Ingredients:

• 7 cups lemon curd ice cream
• 4 egg whites
• 1 cup superfine sugar
• 1 ½ Tbl desiccated coconut
• A few drops of vanilla extract
• 1 tsp white wine vinegar

"I like to throw some petals over the top of this, or some whole cherries or raspberries. It is really very lovely on a Summer or Spring day. When you come to putting the cake together, take out your ice cream beforehand so that it is manageable and you don't break up the meringue when you're trying to spread it. However, too soft and it may drip down the sides - you'll have to decide, according to reason."

Preheat the oven to 250 degrees. Get two sheets of parchment paper and , on each one, draw around the bottom of a 9 1/2-inch circular pan. Put each sheet of paper on the baking sheet.

For the meringue, put the egg whites into a comfortable wide bowl and whisk until they are firm and glossy. Add a third of the sugar and carry on whisking until they are even stiffer, then add another third of the sugar. Whisk again until the meringue is almost climbing the beaters. Add the last of the sugar and the coconut, vanilla, and vinegar, whisking them in quickly and well.

Divide the meringue into two and spread half over each circle, flicking your wrist and using a spatula to smooth it out. Make a very slight indentation in the top of each.

Put both in the oven for 45 minutes, then swap them around and bake for another 45 minutes, or until they are firm and pale beige. Turn off the oven and leave them inside for 10 minutes with the door slightly ajar before removing them to cool completely. If you will not be putting the cake together immediately, wrap the meringues in plastic wrap.

To assemble, take the ice cream out of the freezer for 5 to 10 minutes in advance so that it softens a little and you can spread it more easily. Put a layer of meringue onto a lovely and freezer-friendly serving plate. Spoon the ice cream on top and spread it gently to cover the meringue, leaving just the edges showing. Top with the next layer of meringue. Cover with plastic wrap and  put back into the freezer until you are ready to serve it.

Let the cake soften for 5 to 10 minutes before cutting it, using a clean cut instead of sawing so that you don't destroy the meringue. It might crack a bit, but that's fine, as long as it stays intact. (Serves 10-12)

Soul Food

Prompt 26: Soul Food _{^{{via Reverb 10}}}

"What did you eat this year that you will never forget? What went into your mouth & touched your soul?" (Author: Elise Marie Collins)

I love food, so this is a tough one for me. I could mention the pasta primavera I had last night with a glass of red wine and call it good. So good. But the first thing that comes to mind is the lamb sandwich and beer I had at Balthazaar's in Soho last November with Debey. Sandwiches aren't only my favorite food  (for their obvious versatility and style),  but I was with one of my dearest friends in a place I totally loved. There was something about New York that heightened my senses and brought awareness to every little thing. (I also don't travel much, which explains why it was so exciting and I keep bringing it up.) The entire trip was food for my soul, and that definitely includes the actual food. Even the over-priced, dried out hot dog from a street vendor in Time Square was good! 

And since we're talking about Soul Food I want to mention that almost anytime good food and good friends are involved, my soul is most definitely fed. There is also something about the extravagance of being alone with a good meal that really touches my soul as well.

Whole Wheat Nectarine and Apple Pie

I'm back with another recipe from my new favorite cookbook, Apples for Jam. My kids picked this awesome desert (which originally called for apricots) from the "Orange" section of the cookbook, and I'm am proud to report it didn't last more than a day, and I literally couldn't button my jeans the next day...definitely a good sign. Enjoy!

Whole Wheat Nectarine and Apple Pie

"You can use absolutely any fruit you like here - fresh figs are good. I use apple puree for the crust and then put apricots halves on top, but you can stick to all apples, strawberries, or nectarines, and plums are beautiful. You can serve this with one part Greek-style yogurt and one part lightly sweetened whipped cream with a couple of drops of vanilla extract stirred through. This is dripping with health, I feel - I love to have things like this in my kitchen when the kids ask for a snack."

Pastry:

• 1 1/3 cups whole wheat flour
• 1/3 cup firmly packed light brown sugar
• 7 Tbl chilled butter, cut into cubes
• 1 egg, plus 1 egg yolk
• A few drops of vanilla extract

Filling:

• 2-3 apples
• 3 Tbl butter
• 2 Tbl light brown sugar
• 1 Tbl water
• 1 tsp ground cinnamon
• 6-7 fresh nectarines, quartered, pits removed
• 3 Tbl superfine sugar

To make the pastry, put the flour, sugar, and butter in a bowl. Work it all together with your fingers until you have a sandy mixture. Add the egg, extra egg yolk, and vanilla, and carry on mixing until you have a smooth ball. Wrap it up in plastic wrap, flatten and put it in the fridge for about 30 minutes

Meanwhile, peel and core the apples, and cut them into chunks. Put half the butter in a nonstick pan and add the apple chunks, the brown sugar, and a tablespoon of water. Put the lid on and cook over medium heat for about 15 to 20 minutes, until the apples collapse and turn slightly golden on the bottom. Stir in the cinnamon and squash the apples into a puree with a wooden spoon. Remove from heat.

Preheat the oven to 400 degrees. Roll out the pastry on a sheet of parchment paper to a circle of about 12 to 13 inches, dusting with a little all purpose flour if necessary. Using the parchment paper, flip the pastry over into an ungreased 9 1/2-inch springform pan [you can use a regular cake or pie pan also]. Let it settle in  before peeling off the paper and pressing the pastry onto the bottom and sides of the pan. Don't worry if the pastry tears, just patch it and press the gaps together.

Spread the apples over the bottom and put the apricots on top. Scatter with superfine sugar, more or less, depending on the sweetness of your fruit. Dot with the rest of the butter, then fold the pastry edge in and over to cover the edge of the filling. Bake for about 40 minutes, or until the top of the fruit is golden brown in places, and the pastry crisp. Serve plain or with yogurt and whipped cream [or ice cream!]

(Serves 6-8).

Apples for Jam: A Cookbook for Kids

Earlier this year I bought Haven a cookbook  that came highly recommended from my dear friend Bekah, called Apples for Jam. It would be a huge understatement to say I love this cookbook! The recipes aren't only delicious and the directions insanely easy to follow, but it's divided up - now get this: by color. What kid wouldn't love that? So last week I let the kids pick four recipes from the color section of their choice (Red) and we jumped right in. We made the Red Fruit Salad on Monday, the Chicken with Tomatoes & Capers and Tomato Risotto on Thursday, and Fried Risotto Balls on Friday.

And please note that I don't normally condone this sort of uber good-sounding parenting behavior. For one, if I don't follow through I end up being a bigger ass than if I'd never started; and second, I like my sanity too much to keep up that sort of pace. So in the future I'll tone it down and keep it to one or two recipes; only sharing my very favorite ones with you here. Enjoy!

Tomato Risotto

Broth:

• 1/2 red onion, peeled
• 1 small carrot, peeled
• 1/2 leafy celery stalk
• 3 parsley stalks
• 1/2 small tomato
• 5 cups water
• salt

Risotto:

• 4 tbl Olive Oil
• 1/2 red onion, finely chopped
• 2 cloves garlic, peeled but left whole
• pinch of dried chile flakes (optional)
• 1 cup risotto rice
• 1 cup canned tomatoes, pureed
• 2 large basil leaves, torn
• 1/4 cup grated parmesan cheese
• 2/3 cup mozzarella cheese, grated
• 2 1/2 tbl olive oil, to serve
• grated parmesan cheese, to serve
• freshly ground black pepper, to serve

Note: I did not make my own vegetable stock - I bought two cans of low-sodium broth from the store; I also bought a 16 ounce can of tomato puree so that I wouldn't have to puree it myself; and I grated the mozzarella instead of cubing it. I also omitted the chile flakes. But, if you're feeling motivated and want to do it the long way, I'm sure it will be worth the extra time :)

For the broth, put the onion, carrot, parsley, and tomato in a pan with 5 cups of water. Add salt and bring to a boil. Reduce the heat to low an simmer for 30 minutes, then turn down the heat as low as it will go and leave the pan over the heat.

Heat the olive oil in a wide heavy-bottomed pan. Saute the onion and garlic over low-medium heat for about 5 minutes, or until lightly golden. Stir in the chile flakes and rice, and cook for another minute. Add half the tomato puree, half the basil and 1 1/2 cups of the hot broth.

Reduce the heat to low and simmer for 10 minutes, stirring now and then. Add the rest of the tomato puree and the remaining broth, simmer for 10 minutes or until the risotto is cooked (if it needs another few minutes or a little more liquid, just use hot water). Remove the garlic cloves and throw them away. Stir in the Parmesan, mozzarella, and remaining basil. Serve as soon as the mozzarella starts to melt, drizzled with olive oil and with a good grating of black pepper for the adults. Pass around the extra parmesan. (Serves 3-4)

I'm Not As Think As You Drunk I Am

FYI: I'm not a big fan of cooking. Baking? Yes. Drinking? Yes. Cooking? No. So when I stumbled across My Drunk Kitchen I knew I'd found a girl after my own hart, Hannah Hart to be exact. She's not only hilarious, she's funny too, and she's taught me that cooking can be tolerable with the right amount of alcohol. So sit back, pull up a bottle, and follow the directions carefully. You don't want to miss this...

Episode 4: Not Easy, Bake Oven

"Hannah 'Harto' Hart is a bay area native and recent (as of January 2011) transplant to New York City. To support herself, Harto works as a proofreader for an international translation firm. In her free time, she can be found listening to music and doing sudoku in cafes. She calls this "writing". She enjoys long meandering walks, impromptu dance parties, and artisinal cheeses. Also, she's a big ol' homo."

Episode 6: Brunch

"Recently, Harto decided to make a cooking show and get drunk while doing it. 'My Drunk Kitchen' was received with mild (to moderate) attention and has encouraged aspiring alcoholics everywhere. For this she is very proud."

Episode 7: Tacos

"Currently, she stars in, films, and edits all of her own videos. Harto has also written a screenplay, some sketch comedy, and lots of terrible poetry. All of which she hopes one day to share."