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.
All In A Jar is having its first class Feb. 27 at 11:00am at “The Farm”. This is All In A Jar’s new location in the Gold Country, town of Ione. We have a few spots left if you are interested in join us.
We will be making Pear Ginger. Pear Ginger is a wonderful jar of fresh pears, raisins, warm cinnamon, crystallized ginger, vanilla and much more. You can use it to make a pie, swirl it in your yogurt, top of some ice cream or finish a cheesecake.
We’ll also be making Penny’s Fabulous Cheesecake. This cheesecake that I have created has no cream cheese. It is a cheese platter/dessert all in one. I have some friends that do not like dessert but they never miss the opportunity to have a slice of this creaming delightful cheesecake.
For lunch we’ll be having delicious cheese stuffed manicotti that will be top with one of my many pantry staples, Roasted Eggplant and Bell Pepper spread. Which makes a wonderful sauce for topping these manicottis. Along with a green salad using a jar of Roasted Pickled Beets with Orange Slices and some garlic bread.
The next class here at “The Farm” will be March 26 at 11:00am. We will be making Rosemary-Mint Jelly. This is wonderful on a warm rosemary biscuit served with some lamb. . We’ll also be making Vanilla Bean Carmel Apple Syrup. I like this syrup on ice cream, yogurt and on pancakes. We are going to make some rosemary biscuit for our lunch along with grilled lamb, salad with a jar of Red Onion Marmalade and ice cream with the syrup on top.
In April All In A Jar is back on the road again. Ace Hardware in Alamo has asked me back. We will be canning three recipes on April 23 at 11:00am.
Getting you ready the Cinco de Mayo Holiday with fermented Pico De Gallo (Salsa), Watermelon Hot Sauce and Papaya-Mango Salsa. Please contact The Kitchen at Alamo Hardware, 3211 Danville Blvd, Alamo CA 94507 phone 925.837.2420 ext.313 For classes in Alamo.
April 30 at 11:00am at “The Farm” we will be making a couple different marmalades. First up, Apricot Marmalade you can make year around. These are amazing on a warm biscuit, topping for ice cream, PJ sandwiches or swirled in your yogurt.
Second up, Orange Fennel Marmalade, This is awesome on smoked paprika shredded pork on top of tortilla chips, (think nacho’s out of the box).
For lunch we will be having the Orange Fennel Marmalade with the Smoked Paprika Shredded Pork, salad with pickled fennel and ice cream with the Apricot Marmalade.
All In A Jar is working on ‘going green.’ We wanted to let you know of a few things we are doing to respect the environment. We have been composting kitchen and yard waste for the last few years which has been wonderful for the yard. We have acquired an extra small garbage can that costs less, and restricts waste that would eventually be taken to a landfill. All In A Jar buys local and in season products. This means that we help to reduce harmful fuel emissions because we do not buy food that has to be flown in, trucked or boated in from far away. We help remind students that the jars & rings can be used again. If a jar has a small chip in it use it for other things like storing vanilla sugar, paper clips, fresh flowers, etc. We have decided to no longer offer paper hand-outs of our information. After class you will receive the recipes as well as the “How To Prepare For Canning” Information electronically. No more wasting paper and ink! Last but not least we encourage students to use Pay Pal instead of using a stamp, envelope and the gas in the mail truck. We are trying our best so if you can help please let us know.