It has been raining the last few days. Wow, do we need the rain. Which brings me indoors. Let me tell you what I’ve been up to.
I’m no different from everyone else. I get emails from different websites sending recipes. The other day I got one from Taste Of Home. They had a photo of Honey Lemon Meringue Pie. I had some lemons left over from class so why not make a pie and then I thought this would be too much pie for two people, but I want to make it anyway. It started with honey and graham crackers. Needless to say I had no graham crackers in the house and if you know where I live you know I’m not going to jump in the car to go get some. So, I made my pie crust recipe and blind baked it. I did follow the rest of the recipe. My husband and I think it is the best lemon meringue pie we have ever had. The lemon filling was creaming, light and airy. With a wonderful texture. Not over lemony or eggy. The meringue was like a soft pillow. And I don’t even like meringue. We eat the whole pie in less than 24 hours. I guess it wasn’t too much pie for two people or are we just little pigs. LOL! It needs to stop raining so I can go work off this pie.
Here is the recipe. If anyone makes it with the honey graham cracker crust please let me know how it was.
Just to let you know I used Meyer Lemons.
Recipe from Taste Of Home
Honey Lemon Meringue Pie
1 tablespoon honey
3 tablespoons butter, melted, divided
One 9-inch graham cracker crust (about 6 ounces)
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
1/4 cup sugar
3 large eggs, separated, room temperature
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
6 tablespoons sugar
Drizzle honey and 1 tablespoon melted butter in bottom of graham cracker crust.
In a medium bowl, beat sweetened condensed milk, lemon juice, sugar, egg yolks and remaining butter until blended. Pour into pie crust; bake at 350° for 20 minutes.
Meanwhile, in a small bowl, beat egg whites and cream of tartar until frothy. Add vanilla; gradually beat in sugar 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
Fermenting is another wonderful why of preserving food. It has been around for thousands of years. Fermented foods are good for your digestive system, they contain live probiotics. Lets look at Sauerkraut, it has two ingredients, cabbage and sea salt. No chemicals, no additives, not even vinegar…so simple. When it comes to fermenting food and being successful it is about the quality of water, quality of salt and, quality of produce. The water needs to be clean no chloride, chloramine or fluoride. If you have city water you probably have all three chemicals. The chemicals will interrupt the process, making the produce soft and slimy. You can use filtered water or bring your water to a boil and keep it at a rolling boil for one minute to purify. At altitudes above one mile ( 1.6 kilometers), you should increase the rolling boil time to three minutes and allow it to completely cool before using. Use high quality sea salt. DO NOT use processed table salt. They have anti-cake agents and iodine in them and they will discolor and make the produce slimy. They have been stripped of minerals too. Quality of produce should be the freshest and organic if possible. Ferment time can vary. It can be 3 to 5 days or even weeks. Check your sauerkraut every day or two. Open the jar and smell it, use a clean fork taste it. Make sure the produce is still under liquid. After a few days , it should get bubbly, after a few more days , it should start to smell and taste sour. You can eat it at any time , this depends on you and how you like our fermented foods. If you like it crunchier put it in the refrigerator to slow the process. Some people like to eat their Sauerkraut after about 8 days.
Many fermentation recipes rely only on vegetables, sea salt, a knife and jars. No special tools needed. But, I have found this great tool to make fermenting food a lot easier. I know the produce is under liquid with this device. It is called ” Kraut Source” Fermentation Made Simple. I bought three of them. Easy to use. They gave me a little “How To Use Book” and it has some recipes too. If you want to ferment food I highly recommend this tool. Go to http://www.krautsource.com.
Today I’m having fun in the kitchen creating a new recipe using some very ripe persimmons my friend gave me and some pears from last night’s jamming class. Not sure how it will turn out; I will keep you posted! By the way it is delicious.