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RECIPE: Lemon Cream Pie

Lemon Cream Pie

Zested Lemon

[1] A yummy way to celebrate National Lemon Cream Pie Day (photo courtesy The Baker Chick). [2] You can use any extra lemon zest to garnish the pie, with or without the candied mint leaves (photo courtesy Sunkist).

 

It’s November 29th: National Lemon Cream Pie Day.

We adapted this classic recipe from one of our favorite bakers, Audra, The Baker Chick (who adapted it from Martha Stewart).

We have two less classic recipes for your consideration:

  • Frozen Lemon Vodka Cream Pie, made with lemon sorbet, frozen lemonade and Greek yogurt
  • Lemon Cream Pie made with sweetened condensed milk
  •  
    For a seasonal touch, we garnished our pie with candied mint leaves (recipe below), an old-fashioned treat that was often served as a confection with afternoon tea.

    RECIPE 31: LEMON CREAM PIE

    Ingredients For 1 Nine-Inch Pie

  • 1 single layer pie crust (here’s Audra’s pie crust recipe)
  •  
    For the Lemon Filling

  • 4 large eggs
  • 1 cup sugar
  • ½ cup sour cream
  • ¾ cup fresh lemon juice (about 4 lemons)
  • Zest of one lemon
  • ¼ teaspoon salt
  •  
    For the Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon gelatin*
  • Optional garnish: candied mint leaves (recipe below)
  •  
    ________________
    *The gelatin stabilizes the whipped cream topping, so it doesn’t collapse after a few hours. If you plan to serve the pie immediately, you can skip this step.

     

    Preparation

    1. PREHEAT the oven to 425°F. Roll out the crust and drape it over a 9-inch pie dish, trimming and crimping the sides. Prick the bottom of the crust with a fork and place it in the freezer while the oven preheats.

    2. LINE the chilled crust with foil and cover with pie weights or dried beans. Bake the crust for about 20 minutes, or until the edges are set. Remove the the foil and bake another 5-10 minutes. If the crust puffs up, just flatten it with a fork. Remove the crust from the oven and reduce the heat to 350°F.

    3. MAKE the filling. Whisk together the eggs, lemon juice, sour cream, salt, sugar and zest. Pour into the crust and carefully place back into the oven. Bake for 25-35 minutes, or until the edges of the pie are completely set, with the inside still a bit jiggly. Let cool completely before proceding. If you’re in a hurry, you can place the pie in the freezer.

    4. MAKE the topping. If using the gelatin, dissolve it in cold water and then place in a saucepan over low heat, stirring until dissolved. Let cool slightly.

    5. WHIP the cream and sugar with a whisk attachment until soft peaks form. Add the liquid gelatin and continue to whisk until you have medium peaks. Spread whipped cream onto cooled pie and serve chilled. If using the mint leaves, add just before serving.

     

    RECIPE #2: CANDIED MINT LEAVES

    Also called crystallized mint leaves, crystal mint leaves and sugared mint leaves, we know that President Lincoln and his wife Mary enjoyed them on cakes, in salads and as sweetmeats, along with candied flower petals.

    You can candy edible flowers with the same recipe. Just be sure they’re organic—no pesticides.

    Use them to garnish beverages and desserts, including ice cream.

    The candied leaves must be made 24 hours in advance so they can dry.

    If you can find a specialty mint—apple mint, chocolate mint, lemon bergamot or orange bergamot mint—so much the better!
     
    Ingredients

  • 1 large egg white
  • 12 fresh mint leaves
  • ¼ cup superfine† sugar
  • ________________
    †You can pulse table sugar in a food processor or spice grinder to make it superfine.
     
     
    Preparation

    1. SELECT 12 attractive mint leaves of similar size (unless you want a range of sizes). Remove them from the stalk, keeping the stems with the leaves. Rinse in cool water and gently pat dry with a paper towel.

    2. BEAT the egg white until frothy. If concerned about raw egg whites, use pasteurized egg whites like Davidson’s Safest Choice.

     

    Fresh Mint

    Mint Leaf Garnish

    [3] Fresh mint (photo courtesy Good Eggs). [4] Candied mint leaves are a lovely garnish (photo courtesy VegSpinz).

     
    3. BRUSH a thin layer of egg onto the mint leaves, evenly coating both sides so the sugar sticks evenly. If the mixture is too runny, let it sit a minute before proceeding.

    4. TRANSFER the leaves onto a parchment-lined baking sheet, leaving enough space between them so they don’t stick together. Let them dry for 24 hours, uncovered.

    5. STORE the leaves in an airtight container if not using immediately. If you don’t like the look of the stems, trim them before garnishing (the serve as a convenient handle until then).
     

    CREAM VS. CREME

    What’s the difference between creme and cream? Why are some pies called “creme pie” and others “creme pie?”

    The answer: ignorance that became an accepted spelling (but not accepted by us!).

    Crème, pronounced KREHM, is the French word for cream. In America, French recipes were served at the tables of the wealthy, most of whom knew how to write and pronounce French properly.

    As these recipes entered the mainstream, people who did not know French began to pronounce crème (KREHM) as (KREEM), and dispensed with the accent mark: hence, creme. This mashup of French and English became acceptable, and over time, “creme” was used for American dishes like cream pie, because “creme” looked fancier (i.e., French-associated was better).

    To display your erudition when discussing a French dish, e.g. Crème Brûlée, use crème; when discussing an American dish, e.g. Chocolate Cream Pie, use cream.

      

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    TIP OF THE DAY: Pairing Wine & Cake For A Dessert Party…Or Just Dessert!

    Want a dessert party that’s different?

    How about a wine and cake tasting? As with any other food and wine, the right pairings enhance the enjoyment of both components.

    So as not to stress the budget, you can make it a co-op party, assigning different cakes and wines to the participants.

    Select five or so pairings for a group of 10-12; more for a larger crowd. We made all of the cakes as sheet cakes, easy to cut into squares or slivers. It’s tough to cut thin slices of layer cakes.

    Place each cake on a platter with a place cards or index cards to identify them and provide cake/pie servers so people can help themselves, and further cut the squares for smaller tastes.

    We set everything on a buffet: the cakes with the matching wines and wine glasses behind them, plus serving plates, forks and napkins.

    Re the cake/pie servers: It’s nice to have a server for each cake. You can borrow from friends, use metal spatulas and other items you already have, or buy this inexpensive set of five for $11.99.

    These pairings were created by Alice Feiring, an award-winning wine writer and book author; and sent to us by Amara.com, an elegant lifestyle website.

    Alice has provided explanations for why these pairings work (the “Why,” below). If your crowd is interested, you can print the information index cards underneath the name of each cake and wine pairing.

    CAKE & WINE PAIRINGS
     
    1. APPLE CAKE & WINE

  • Wine Type: Off-dry sparkling wine, such as a demi-sec Vouvray from the Loire region of France.
  • Why: Off-dry sparkling wines with a hint of apple or lemon are a perfect pairing.
  •  
    2. CARDAMOM CAKE & WINE

  • Wine Type: Pear cider (an off-dry hard cider also called perry).
  • Why: Pears and cardamom accent each other so well in recipes; the same pairing translates to wine. You can also try this pairing with other spice cakes.
  •  
    3. CARROT CAKE & WINE

  • Wine Type: Ice cider, similar to ice wine, but made with apples instead of grapes.
  • Why: Carrot cake has spicy flavors and creamy frosting, both of which pair well with the intensity, acidity and honey notes of ice cider.
  •  
    4. CHEESECAKE & WINE

  • Wine Type: Aromatic wine, spicy and exotic, such as Gewürztraminer from the Alsace region of France or from Germany.
  • Why: Aromatic wines stand up to dense cheesecakes. The low alcohol level is right for the creaminess.
  •  
    5. COCONUT CAKE & WINE

  • Wine Type: Sparkling, white, gently sweet desert wine, such as Moscato d’Asti from Italy.
  • Why: The light sweetness of a sparkling desert wine complements the less sweet coconut.
  •  
    6. FLOURLESS CHOCOLATE CAKE & WINE

  • Wine Type: Oxidized, fortified wine such as Madeira from Portugal.
  • Why: Fortified wines that have been exposed to heat develop a complex muted, caramel-like saltiness—think toffee, dried fruit and orange rind—which complement the ground nuts in the cake.
  •    

    Carrot Cake

    Cheesecake

    Coconut Cake

    Flourless Chocolate Cake

    [1] Carrot cake with cream cheese frosting and filling (photo courtesy Harry & David). [2] A classic cheesecake (photo courtesy Cinderella Cheesecake). [3] Coconut layer cake (photo courtesy Taste Of Home). [4] Flourless Chocolate Cake (photo courtesy David Glass).

     

    Strawberry Shortcake

    Pineapple Upside Down Cake

    Nacho Cheesecake

    [5] Strawberry shortcake (photo courtesy G Bakes). [6] The retro Pineapple Upside -Down Cake (photo courtesy King Arthur Flour). [7] A savory cheesecake (Nacho Cheesecake photo from Taste Of Home; the recipe link is at #12).

     

    7. LEMON POPPY CAKE & WINE

  • Wine Type: Apple mint vermouth (look for Uncouth Vermouth Apple Mint)—semisweet and fragrant.
  • Why: The bitter from the vermouth accents the almost fruity snap of the poppy seeds.
  •  
    8. OLIVE OIL CAKE & WINE

  • Wine Type: Sparking white wine, like a slightly sweet Malvasia Dolce Frizzante from Italy.
  • Why: The aromatic lightness of a slightly sweet sparkling wine matches the dense olive oil without being overpowering.
  •  
    9. ORANGE-CHOCOLATE CAKE & WINE

  • Wine Type: Dry amber (orange) wine, spicy with notes of orange blossom. Look for amber wines from France, Italy and Australia—they’re relatively new in the U.S.
  • Why: The juicy, slightly tannic wine supports the strong cake flavors without undoing the power of the chocolate orange combination.
  •  
    10. PINEAPPLE UPSIDE-DOWN CAKE & WINE

  • Wine Type: Sweet white wine such as a Jurançon Moelleux from France—unctuous with good acid and lemon/peach notes.
  • Why: The tropical flavor from the grape, petit manseng, especially from the Jurançon, marries the syrupy fruit. Its extreme acidity keeps the match fresh”.
  •  
    11. STRAWBERRY SHORTCAKE & WINE

  • Wine Type: Sparking rosé.
  • Why: The berry fruitiness of sparkling rosé echoes the fragrant strawberries in the cake.
  •  
    12. SAVORY CHEESE CAKE & WINE

  • Wine Type: Savory cheesecake is an appetizer or first course rather than a dessert; or it can stand in for the cheese course or a dessert for people who don’t like sweets! Look for a Carignan, Grenache, Syrah or blend. Check out these savory cheesecake recipes:
  •  
    Blue Cheese Cheesecake
    Basil, Lobster & Tuna Cheesecake Recipes
    Nacho Cheesecake Recipe
    Provolone & Corn Cheesecake

  • Why: Deep red wines are a great match for the sharp cheese flavors.
  •  
    MORE DESSERT & WINE PAIRINGS

    Here are THE NIBBLE’s recommendations for:

  • Pairing Desserts & Wine: everything from crème brûlée to mousse to pie
  • Pairing Ice Cream & Wine
  • Pairing Chocolate & Wine
  •  
    HAPPY NIBBLING!

      

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    GIFT OF THE DAY: French Macaron Kit

    For those who both like to bake cookies and eat French macarons, an inspired gift is Dana’s Bakery Macaron Making Kits.

    One of our favorite macaron makers, Dana’s is known for innovative flavors and seasonal specials.

    The kits are available in three of the most popular flavors:

  • Chocolate Molten
  • Fruity Cereal Macarons
  • Red Velvet Macarons
  •  
    Each kit includes ingredients for 20 two-inch macarons:

  • 2 mix packets
  • 2 piping bags
  • 1 piping tip
  • Recipe for the filling
  •  
    A video provides step-by-step guidance (below).

    Once you get the hang of it, you’ll be able to buy your own almond flour and make macarons galore in your favorite flavors and colors.

    Each flavor is $24.00, three for $72.00. The baking mat is $18.00.

    You may want to add a silicone baking mat, which the professionals use for “perfect results every time.”

    Check ‘em out at DanasBakery.com.

    If you’re concerned about what it takes to make delicious macarons, watch the video below.

     

    Red Velvet Macaron Kit

    Macaron Mat

    Make your own macarons with this kit and baking mat from Dana’s Bakery.

     

      

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    RECIPE: Light, Moist Fruitcake Bundt

    Sour Cream Fruitcake

    Dried Cranberries

    Sultanas

    [1] A light, moist fruitcake for people who don’t like the dense ones, from King Arthur Flour. [2] No candied citron here, just dried fruits! Use dried cranberries instead of cherries for a seasonal touch (photo courtesy Ocean Spray). In Merrie Olde England, where fruitcake began, they didn’t have cranberries. [3] Sultanas, or golden raisins, add more brightness than their dark purple relatives (photo courtesy BT.com).

     

    Today is National Cake Day. What cake should you consider?

    Fruitcake of course! Even though National Fruitcake Day isn’t for another month, on December 27th, why should you wait?

    We love a good fruitcake. While most people have had bad experiences with commercial fruitcakes, here’s a quick and easy solution from King Arthur Flour that is both light and moist, thanks to sour cream.

    This tasty fruitcake from King Arthur Flour features a sour cream pound cake base and a filling of dried fruits: cherries, apricots, pineapple and golden raisins. If you don’t like candied fruits, this is the cake for you! Pecans or walnuts complete the picture.

  • For a more colorful cake, add 1 to 1-3/4 cups of red candied cherries to the other fruit.
  • If you’d just like a simple pound cake, omit the fruits altogether and bake it in two pans instead of three.
  • If you’re an aficionado of citron and other candied fruits, feel free to substitute them.
  •  
    TIPS

  • If using a 10-cup (10″) bundt-style pan or several smaller pans, adjust the baking time accordingly. No matter what pan(s) you use, don’t fill them more than three-quarters full, or you’ll be cleaning blackened cake batter off the floor of your oven.
  • If you’re making the cakes well ahead of serving, brush them with brandy or rum before wrapping tightly and storing at room temperature. If desired, sprinkle with glazing sugar or frost with a light glaze before serving.
  •  
    RECIPE: SOUR CREAM FRUITCAKE

    Ingredients

  • 1 cup dried pineapple, diced
  • 1 cup dried cranberries or cherries, sour or sweet
  • 1 cup dried apricots, diced, or slivered dried apricots
  • 2 cups golden raisins
  • 1/2 cup brandy or rum, for soaking the fruit
  • 1 cup vegetable shortening or 1 cup (16 tablespoons) unsalted butter
  • 2 cups sugar
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 4 large eggs
  • 1/4 cup brandy or rum, to add to the cake batter
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 2 cups sour cream
  • 2 cups walnuts or pecans, chopped
  • Optional: vanilla or rum raisin ice cream for serving
  • Preparation

    1. SOAK the fruit: In a medium-sized mixing bowl, stir together the dried fruits and the 1/2 cup brandy or rum.
    Set the fruit aside for 2 hours or longer. Stir occasionally, so the fruit absorbs the liquor evenly.

    2. PREHEAT the oven to 325°F. Grease and flour three 8 1/2″ x 4 1/2″ loaf pans. Alternately, line them with parchment, leaving an overhang on each side and securing the paper with metal binder clips.

    3. MAKE the cakes: In a large mixing bowl, beat together the shortening, sugar, salt and nutmeg. Add the eggs one at a time, beating until fluffy after each addition. Stir in the brandy or rum.

    4. WHISK together the flour and baking powder in a separate bowl. Add half the flour to the shortening mixture, and mix well. Add the sour cream, beating all the time, then add the remaining flour and blend well. Be sure to scrape the sides and bottom of the bowl occasionally to be sure all ingredients are evenly incorporated.

    5. STIR in the fruits (they should have absorbed all the liquid; if not, don’t drain them) and the nuts. Spoon the batter into the prepared pans.

    6. BAKE the cakes for 55 to 65 minutes, or until they’re golden brown and a cake tester inserted into the center comes out clean. Remove from the oven and let them cool in their pans for 10 minutes. Remove from the pans and cool completely on wire racks.

    7. STORE, well-wrapped, for 5 days at room temperature. Freeze for up to 3 months.

     
      

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    GIFT OF THE DAY: Spicy Brownies

    Sea Salt Brownie

    Sea Salt Brownie

    We [heart] spicy Mayan brownies (photos courtesy The Grommet).

     

    Salt Of The Earth Bakery is an artisanal baked goods company that re-imagines classic treats, by adding finishing salts and exotic spices.

    These extras turn the cookies and brownies into decidedly adult fare.

    We love brownies—great ones—and are always on the prowl for what’s different and delicious.

    Salt Of The Earth Bakery makes five brownie flavors. The one that called out to us was the Mayan, “the brownie that bites you back.”

    Seasoned as the original Mayan chocolate was, with cinnamon, and cayenne, it’s topped with Halen Môn (Anglesey), crunchy sea salt flakes.

    In the Mayan and later Aztec cultures, chocolate* was only available to the nobility, wealthy merchants and honored warriors.

    Unleash your inner warrior and try a few.

    Other flavors include:

  • The Brownie, a classic with Halen Môn sea salt
  • The Kona, with espresso and Hawaiian Kona sea salt
  • The OMGCB, with caramel and French sel gris
  • The Nutty One, with peanut butter, and French sel gris
  •  
    ABOUT SALT OF THE EARTH PRODUCTS

    The line is all-natural and certified kosher by OK-D. The chocolate is 100% Fair Trade USA certified chocolate from Guittard.

    Salt Of The Earth Bakery is commited to the environment, from sustainable packaging, to recycling to maximizing eco-friendly power sources such as solar and hydro energy.
     
    GET YOUR BROWNIES

    Three boxes of 2 brownies each (1.6 ounces per brownie) are $15.00 at SaltOfTheEarthBakery.com.

    There are also gift packs of brownies and cookies.
     
    ________________
    *For the first few thousand years of its existence, chocolate was a beverage. Solid chocolate was first created in the 19th century, in Europe. Check out the Chocolate Timeline.

     
      

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