National Pie Day | December 1

National Day Calendar ^ | December 1, 2022 | Staff

[rlmorel]

Now, THERE is a pie I like! I REALLY like that one warm, with nice vanilla bean ice cream on top of it!

I have never made one. But they are rare, now. Nobody seems to want to make one.

[ro_dreaming]

Pi day is March 14th, 3.14 in other words.

I know, I know, it’s a homonym, but so what?

Chocolate Mousse Pie, Pecan Pie.

Does cheesecake count as pie, or cake?

[Red Badger]

What about Quiche?........................

[Pigsley]

Wow!!!!!!!!

[Red Badger]

In case you are ever invited for tea by Mrs. rlmorel

The one thing I remember about rhubarb, is that during WWII, when rationing was in effect in the UK, people were coming up with all kinds of ways to scrimp and save on food costs, and the newspapers were printing these suggestions. One recommended using the leaves in a salad, and the newspaper had to print a retraction the next day!............

[Pigsley]

Some of the best pies I have ever had were from Pie Junkie in OKC.. Little shop, but a 5 stars place. Also, a seafood restaurant, whose name escapes me, in Sequim, WA had my fav pie ever: Marionberry with vanilla soft serve....Nothing beats a really good pie.

[rlmorel]

I love going into a diner and seeing those cabinets full of available pies!

[Ellendra]

I use Mitsus, because if you try this with Macs, they shrink considerably, and you end up with a high, hollow pie!

To prevent "apple shrinkage", cook the apples ahead of time. Use a wide, shallow pan, and keep the heat low enough that they just barely come to a simmer. Add the sugar you plan to use for the filling, but hold off on any spices or thickeners until the end. Stir gently just enough to make sure all sides are cooked evenly.

This not only gets the shrinkage out of the way, it also concentrates the juices to give you more flavor. If you're using an apple that you know shrinks a lot, you may find you can double the apples used in the recipe, because once they've shrunk they'll pack in tighter.

[rlmorel]

That sounds like something I can try! Sometimes, Mitsus aren’t available...:)

Thank you

[Liz]

Brandy Alexander Pie

One of the NYT’s three most-requested dessert recipes (the other two were cheesecake and pots-de-creme). Cooking Notes: The chiffon filling will be fluffier if you let the egg whites come to room temperature before whipping. The filling is made by folding whipped egg whites into a base thickened with egg yolks and gelatin. Be careful not to chill the base too much or the filling will be lumpy. Chocolate shaved into curls with a vegetable peeler is a classy garnish.

Ingredients
1 1/2 cups gingersnap crumbs
1/4 cups melted butter
1 envelope unflavored gelatin
2/3 cup sugar
1/8 teaspoon salt
3 eggs, separated
1/4 cup Cognac
1 / 4 cup Cocoa Cream
1 cup heavy cream

Directions
Preheat the oven to 350 degrees. Combine the crumbs with the butter. Form in a 9-inch pan and bake for 10 minutes. Cool.

Pour 1/2 cup cold water in a saucepan and sprinkle the gelatin over it. Add 1/3 cup sugar, salt and egg yolks. Stir to blend.
Place over low heat and stir until the gelatin dissolves and mixture thickens slightly (it won’t be as thick as a custard). Do not boil! Remove from heat.

Stir the liqueurs or liquor into the mixture. Then chill until the mixture starts to mound slightly (this means that if you push a spoon (or your finger) through the mixture, it will clump up into a mound rather than stay flat as a liquid would).

Beat the egg whites until stiff, then add the remaining sugar and beat until the peaks are firm. Fold the meringue into the thickened mixture.

Whip the cream, then fold into the mixture.
Turn the mixture into the crust. Chill for several hours or overnight.

[Liz]

Brandy Alexander Pie

[Albion Wilde]

Gorgeous pie-making, rl!

[Liz]

On the WH State Dinner menu.

Butter-poached Maine lobster, American osetra caviar, delicata squash raviolo,
tarragon sauce, calotte of beef, shallot marmalade, triple cooked butter potatoes,
sunchoke, and creamed watercress along with red wine reduction.

[MayflowerMadam]

We had a huge patch of rhubarb growing behind our garage when I was growing up. We’d break off stalks and eat it raw. (I guess the leaves are supposed to be poisonous. I do love rhubarb pie, but NOT with strawberries!

[Red Badger]

I have never even seen rhubarb.......................

[MayflowerMadam]

Rhubarb grew wild in western NY, and around our house in Alaska, too. Maybe it likes to have one cold season for it to survive.

[Red Badger]

Yes, according to Wiki, it requires at least 9 weeks of cold...............

[rlmorel]

Wish I could give you a slice, AW!

[Albion Wilde]

It’s the thought that counts, FRiend!

[Liz]

Ribeye Cap "Calotte" Steak is the "cap" of the Ribeye Steak from the Rib primal and the Ribeye roll subprimal. This steak combines the best qualities of the Ribeye and Tenderloin - great flavor and tenderness. Best when grilled, broiled, pan seared or roasted. (Approximately 1 lb)