Tag Archives: kena peay

Pumpkin-Maple Meringue Pie

24 Nov

Mmmm…..pie! One of my favorite things on the planet. I love cherry pie, apple pie, lemon meringue, key lime…..you get the picture. Pie is my thang, well my dessert thang anyway. I became a fan of pumpkin pie, when I was living in New York City and bought a Epicurious magazine. It was their Thanksgiving issue. This pumpkin pie recipe calls for a fluffy, lightly-sweet meringue. Music to my culinary ears. I’ve modified the recipe a bit (feel free to do the same).  I generally make my own pie crust because…..well….I’m trying to be a culinary baller. If you’re not in the mood to get elbow deep in flour, butter, and ice water, you can always opt to use pre-made pie crust. Let’s get into making some pie! Recipe below.

 

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Crust

  • 2 1/2 cups all purpose flour (King Aruthr flour)
  • 2 sticks chilled unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoons cider vinegar
  • 8 tablespoons of ice cold water
  • 1 teaspoon of salt

Filling

  • 1 15-ounce can pure pumpkin
  • 1 1/4 cups whipping cream
  • 3/4 cup maple sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon of vanilla

Meringue

  • 6 large egg whites
  • 1/2 cup of Maple Syrup
  • 1/2 cup of Granulated White Sugar

 

Preparation

For crust:
Combine flour, butter,  and salt in bowl of electric mixer. Place bowl in freezer 15 minutes. Using electric mixer fitted with paddle attachment, beat mixture on low speed until pea-size clumps form. Drizzle 1/3 cup ice water/vinegar over mixture and beat just until dough comes together. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate at least 8 hours and up to 1 day. Let dough soften slightly at room temperature before using.

Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold in overhang, forming double-thick sides. Crimp dough edge decoratively. Refrigerate crust 30 minutes.

Preheat oven to 425°F. Line crust with foil. Fill with pie weights or dried beans. Bake until sides are set, about 20 minutes. Remove foil and weights. Bake until golden brown, placing aluminum foil collar around edge of crust if browning too quickly, about 15 minutes. Cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)

For filling:
Preheat oven to 325°F. Whisk pumpkin, cream, maple sugar, cinnamon, ginger, and salt in large bowl to blend. Whisk in eggs. Pour mixture into crust. Place aluminum foil collar around edge of crust. Bake until filling is set and knife inserted into center comes out clean, about 1 hour. Cool to room temperature.

For meringue:
Preheat broiler. Whisk egg whites and sugar in large metal bowl until combined. Place bowl over saucepan of simmering water and continue whisking until mixture is just warm, about 5 minutes. Remove bowl from over water. Using electric mixer, beat egg-white mixture on medium-high speed until stiff and glossy, about 5 minutes. Spread meringue atop pie, mounding in center. Place pie in broiler and broil until meringue is brown, about 1 minute. Cool to room temperature. (Can be made 8 hours ahead. Let stand at room temperature.)

The $10,000 Chocolate Chip Cookies

9 Aug

These sweet little treats are famous! Yep, they’re the chocolate chip cookies I made on NBC, Food Fighters tv show. I’ve been making them for the past 23 years. They’re buttery, rich, decadent, chocolatey, soft and chewy. I’m still in shock that I won $10,000 for baking them.  I guess it’s true what they say……persistence pays off – literally! Here’s the recipe below. #getinthekitchen

 

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CHOCOLATE CHIP COOKIE
2-1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 stick margarine
1 stick unsalted butter
1 cup of white sugar
1/2 cup brown sugar
1/3 cup molasses + 1/2 cup of white sugar
2 eggs
1 cup semi-sweet chocolate chips
1 cup dark chocolate chips

1 teaspoon of vanilla

Preheat oven to 375 degrees F.

Combine flour, baking soda and salt in small bowl and set aside. Melt 1 stick butter and 1 stick margarine in small sauce pan or microwave. In a small mixing bowl, mix together 1/2 cup white sugar and 1/3 cup of molasses and set aside.

Combine remaining white sugar, brown sugar and molasses sugar mixture. Add melted butter and mix well. Add 2 beaten eggs to melted butter and sugar mixture. Add 1 teaspoon of vanilla and mix well. Gradually add flour into mixture (this should be done in 3 to 4 steps). Fold in chocolate chips.

Line cookie sheet with parchment paper. Drop cookie dough onto cookie sheet with a spoon. Bake for 8 to 10 minutes or until light golden brown. Transfer cookies to cooling rack. Enjoy!

Blueberry Mint Lemonade

5 Jul

Listen up! If you have any blueberries laying around….don’t throw them out. I repeat, don’t throw them out! I just made some sweet, tart, lip-smacking, and refreshing blueberry mint lemonade. It’s delicious! This recipe requires you to make a blueberry syrup. Yum! No need to panic about making your own blueberry syrup, it’s simple and once you’re done……you’ll consider yourself a real food genius. Let’s get into it………

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Blueberry and Mint Lemonade

Recipe:

2 cups fresh blueberries (fresh, not frozen)

1/2 cup  mint leaves, coarsely chopped (you may add more mint leaves if you like it minty)

1 1/2 cups fresh lemon juice

1 1/2 cup granulated sugar (you can add more if needed)

5 to 6 cups of water

In a blender add blueberries and 1/2 cup of water. Blend until smooth. Pour mixture into a fine mesh strainer placed over a medium bowl.  Use a spatula to press the liquid through the strainer leaving the blueberry pulp in the strainer.  Discard the pulp.

Place a sauce pan on the stove top on medium to low heat, pour blueberry mixture into the pan and add sugar. Stir until sugar is dissolved. Continue to stir while mixture is in the sauce pan (do not leave the stove, we’re making a blueberry syrup). Syrup is a tricky little devil, it doesn’t like to be left unattended. Once you see a deep purple color and syrup consistency, remove from the stove.

Pour your fresh lemon juice in a bowl and add mint. Using a spoon or mash in your mint into your lemon juice. You’re trying to fuse the two flavors. I actually use my mortar and pestle and it works perfectly.

In a larger pitcher combine, fresh lemon-mint juice, blueberry syrup, and water. Mix together. Add a few extra mint leaves if desired.  Served chilled.

Now, pour yourself glass, head to your porch, and kick your feet up! If you don’t have a porch….just stand in the kitchen gulping down glass after glass. I won’t tell!

 

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