December 2019

The berries are key in this pie, so look for strawberries that are plump, fragrant and fully ripe.

Fresh Strawberry Pie

by Patricia Stagich

Prep Time: 45 min.

Cook Time: 15 min.

Keywords: pie strawberry, gelatin summer

Instructions

Make Crust:

Preheat oven to 350 degrees F with rack in the middle.

Pulse cookies in a food processor to fine crumbs, then pulse in sugar and butter until combined. Press crumb mixture evenly onto bottom and up sides of a 9-inch pie plate or tart pan. Bake until golden, about 10-12 minutes. Set aside to cool.

Prepare filling and assemble pie:

Select 20 strawberries as close to the same size as possible and set aside. Cut remaining berries into 1/4-inch dice and toss with sugar and lemon juice. Let stand, stirring occasionally, 30 minutes. Drain berries in a sieve set into a large measuring cup.  Add enough water to measure 2 cups.  Transfer liquid to a medium saucepan and reserve berries. 

Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to a bowl and set in the freezer, stirring frequently, just until mixture starts to set, 20-30 minutes.

Spoon 1/2 cup filling into pie crust and arrange berries (halved or whole) on filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.

Serve with whipped cream.

~Gourmet
Sharing with Melt in your Mouth Monday

You can eat pizza your whole life, and somehow never get tired of it.  Pizza Sfincione is a soft, Sicilian-style pizza, almost like focaccia, traditionally served on New Year’s Eve with a layer of crunchy bread crumbs on top.  Yes, we all need ANOTHER pizza recipe!  Although I love my thin-crust St. Louis Style Pizza , this is still comfort food to me.
Crust:

• 3 cups all-purpose flour +3 Tbsp. (if necessary)
• 1-1/4 tsp. salt
• 2 tsp. instant yeast
• 2 Tbsp. olive oil
• 1 cup lukewarm water

Topping:

• 1 large sweet onion
• 28-ounce can chopped or diced tomatoes
• 2 tsps. Oregano, Basil or Italian Seasoning
• 1/4 tsp. red pepper flakes
• 1 clove garlic, minced
• 2 cups shredded mozzarella
• 4 ounces provolone, shredded
• 3/4 cup freshly shredded Parmesan cheese
• 2 cups Panko bread crumbs
• 4 Tbsp. olive oil
• 1 Tbsp. Oregano or Italian Seasoning

To make the crust, combine all of the ingredients and mix and knead to make a smooth, soft dough, using a stand mixer, bread machine, or your hands. Place the dough in a lightly greased bowl; cover and let rise until puffy and doubled, about 90 minutes. While the dough is rising, prepare the toppings.  Peel and slice the onions and fry them with the garlic in a bit of olive oil until golden brown.  Add salt, red pepper flakes and a pinch of sugar to taste. Add the tomatoes to the fried onions, along with the Italian Seasoning.  Simmer for about 5 minutes until slightly thickened.  Let cool. Stir together the bread crumbs, oil and Italian Seasoning.  Set aside. Spray a large baking sheet (13 x 18 half sheet pan) with non-stick spray.  Drizzle with olive oil and brush to evenly coat.  Gently deflate the dough and plop it onto the baking sheet and press it towards the edges.     Cover the dough and let rise again; about another 90 minutes.  Preheat oven to 425 degrees F.
Uncover the dough, and sprinkle with the shredded mozzarella and provolone.  The cheese is going on first on this pizza.  Then spread the tomato/onion sauce over the cheese.  Top with the Parmesan and then the bread crumbs.
Bake the pizza for 35 minutes, or until the crust and crumbs are golden brown.  Cut into smaller pieces and serve as an appetizer!
Felice Anno Nuovo!

~Adapted from King Arthur Flour

Have you tried blintzes?  Isn’t a blintz a kind of Jewish burrito?  A blintz is a crepe-like pancake that is folded around a filling, mostly cheese-based. Blintzes are an Eastern European and Jewish brunch item or dessert.  They are like little pillows which you can keep in the fridge overnight and fry them up right before serving.  I hope you find these delicious! You can fill these with just about anything!

For the crepes:

• 3/4 cup plus 2 Tbsp. whole milk
• 5 Tbsp. unsalted butter, melted
• 2 large eggs
• 1 cup plus 2 Tbsp. all-purpose flour
• 1/4 tsp. coarse salt
• 3 Tbsp. canola oil
• Confectioner’s sugar for dusting

 For the filling:

• 16 oz. cottage cheese
• 4 oz. cream cheese, softened
• 1/2 cup plus 3 Tbsp. sugar
• 1 tsp. vanilla extract
• 1 cup fresh blueberries

For the sauce:

• 1 pint blueberries (about 2 cups)
• 6-1/2 Tbsp. sugar
• 1 Tbsp unsalted butter
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. cornstarch
• Pinch of coarse salt

Make the crepe batter:  Whisk together milk, 1/2 cup water, 2 Tbsp. melted butter, and eggs in a medium bowl.  Whisk in flour and salt; set aside. Make the sauce:  Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium heat.  Bring mixture to a low boil.  Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes.  Set aside. Make the filling:  Puree cottage cheese, cream cheese, sugar and vanilla in a food processor.  Transfer to a medium bowl; stir in blueberries.  Set aside. To make the crepes:  Stir together remaining 3 Tbsp. melted butter and the oil in a small bowl;  reserve 1/4 cup for cooking crepes.  Heat an 8-inch non-stick skillet over medium heat.  Lightly brush pan using remaining butter-oil mixture.  Pour a 1/4 cup batter into pan; swirl to form an even layer.  Cook until bottom is lightly browned, about 1-1/2 minutes.  Using a heatproof spatula, flip crepe; cook 30 seconds.  Transfer to a plate.  Repeat with remaining batter. Transfer a crepe to a clean work surface or plate.  Spoon 2 heaping Tbsp. filling onto crepe 1 inch from bottom and sides.  Fold bottom over filling.  Fold in sides and roll up.  Repeat with remaining crepes and filling. Heat the reserved 1/4 cup butter-oil mixture (about 1 Tbsp. at a time)  Fry blintzes, turning once until golden and crisp.  Spoon warm sauce over top and dust the with confectioner’s sugar.

I now have all the best blueberries recipes I could ask for from all my friends that linked up to my Blueberry Overload Party!   The party is still going on, so be my guest and add your best blueberry recipe!

These are not that difficult to make.  The most important thing to have is a good non-stick pan.  I brushed the pan again with the butter-oil mixture after about cooking 3 of the crepes.  The first one never comes out so just toss it!  There was a little confusion when I read this recipe.  Make the crepes:  Stir together remaining 3 Tbsp. melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes.  What were you supposed to do with the rest of it?  I added it to the crepe batter.  I did not fry them in the butter-oil mixture.  I just lightly sauteed them in butter.  If you like them crisp, then fry until golden.

Golden, delicate pancakes with a velvety, light cheesecake-like filling,

That’s the only way I can describe them to you!

My first assignment for the The Secret Recipe Club and I almost missed it! We had a freak snowstorm yesterday that left us without power for 24 hours – no oven, no stove, no recipe to share.  Luckily our power came back on about 4 this afternoon so I was able to make my deadline…..”whew”!

I was assigned The Realistic Nutritionist .  Claire is working towards getting her Masters in Nutrition, so I knew I would find some goodies here!

Claire’s Apple Cake  is low fat and healthy due to the fact that she added NO butter or oil.  She also used organic eggs and applesauce, which I did not have, so my substitutions are after the organic ingredients.

• 1-1/4 cups whole wheat flour
• 1 tsp. baking soda
• 1-1/2 tsp. pumpkin pie spice
• 1/4 tsp. salt
• 2 medium apples, peeled and chopped
• 1 organic egg (regular egg)
• 1/4 cup sliced almonds
• 1/4 cup organic applesauce (homemade apple butter)
• 1/4 cup brown sugar
• 1 Tbsp. powdered sugar

Preheat oven to 350 degrees F.  Coat baking pan with cooking spray. In a small bowl, mix flour, baking soda, pumpkin pie spice and salt with a whisk.  Set aside. In a larger bowl mix white sugar, apples, almonds, egg and applesauce.  Add flour and stir until well combined.  Pour mixture into prepared pan.  Mix brown sugar and powdered sugar together and sprinkle over the cake.  Bake for 32-35 minutes or until cake is browned. This is a delicious snack cake, great for after school or a midnight snack.  The brown sugar topping makes a crunchy, delicious addition to this moist cake.   

Most people hear the words “tomato pie” and think pizza, or maybe green tomato pie, but this is neither.  It’s an open pie heaped with slices of fresh, summer tomatoes.  I found two tomato pies that I wanted to try, so here’s Number One.  The second is a double crust pie with a combination of tomatoes, cheddar and mayonnaise.  You be the judge! You will need:

• 1 (9-inch) frozen pie shell, thawed
• 3 large beefsteak tomatoes, cut into 1/2″ thick slices
• Kosher Salt for sprinkling
• 1/4 cup Dijon mustard
• 1 cup grated Gruyere cheese
• 1 Tbsp. finely chopped fresh parsley
• 1 Tbsp. chopped fresh thyme
• 1 garlic clove, minced
• 2 Tbsp. extra-virgin olive oil
• Salt and Pepper

Preheat oven to 375 degrees F.  Blind bake pie shell lined with foil and fill with beans or rice.  Bake for 20 minutes.  Let cool. Sprinkle tomatoes with salt and drain on paper towel 10-15 minutes.  Pat dry. Spread mustard over the bottom of the shell and sprinkle with cheese.  Arrange tomatoes over the cheese in one overlapping layer. Bake until pastry is golden brown and tomatoes are very soft; 35-40 minutes.  In a small bowl, stir together the parsley, thyme garlic and olive oil.  Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon.  Serve at room temperature.

Summer Tomato Pie

Most people hear the words “tomato pie” and think pizza, or maybe green tomato pie, but this is neither.  It’s an open pie heaped with slices of fresh, summer tomatoes.  I found two tomato pies that I wanted to try, so here’s Number One.  The second is a double crust pie with a combination of tomatoes, cheddar and mayonnaise.  You be the judge! You will need:

• 1 (9-inch) frozen pie shell, thawed
• 3 large beefsteak tomatoes, cut into 1/2″ thick slices
• Kosher Salt for sprinkling
• 1/4 cup Dijon mustard
• 1 cup grated Gruyere cheese
• 1 Tbsp. finely chopped fresh parsley
• 1 Tbsp. chopped fresh thyme
• 1 garlic clove, minced
• 2 Tbsp. extra-virgin olive oil
• Salt and Pepper

Preheat oven to 375 degrees F.  Blind bake pie shell lined with foil and fill with beans or rice.  Bake for 20 minutes.  Let cool. Sprinkle tomatoes with salt and drain on paper towel 10-15 minutes.  Pat dry. Spread mustard over the bottom of the shell and sprinkle with cheese.  Arrange tomatoes over the cheese in one overlapping layer. Bake until pastry is golden brown and tomatoes are very soft; 35-40 minutes.  In a small bowl, stir together the parsley, thyme garlic and olive oil.  Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon.  Serve at room temperature.

Summer Tomato Pie

This is officially my first post for Sunday Supper.  I’m happy to join such a great group!  This week we are all contributing recipes from our heritage.  My background is of both Polish and Swedish heritage.  I grew up with the typical stuffed cabbage, pierogi and sauerkraut.  They are still my comfort foods today.  My mother’s aunt lived with us for a while and that is where I basically learned all my polish language – which isn’t much!  I bought a CD to try and learn a little more, but my practicing nearly got me kicked out of the house. Your can find all my Polish recipes and traditions HERE . I will be making for you today, a traditional Rustic Plum Tart.  Plums and prunes are used quite a bit in Polish cuisine, like most of Eastern European recipes.  Even pierogis with prunes!  The pastry for this tart is similar to Kolachy cookie dough.  A cream cheese dough rolled in sugar.

Ingredients:

4 ounces cream cheese, softened

1-1/2 sticks unsalted butter, softened

1-1/2 cups all-purpose flour

Filling:

1 lb. plums (not the Italian prune plum variety, washed, pitted and quartered

1/4 cup sugar

1 tsp. cinnamon

1/4 cup plain dry breadcrumbs

1/4 cup almond filling (Solo Brand)

1/4 cup apricot preserves

Melted butter

Coarse sugar

Mix cream cheese and butter until light and fluffy.  Add flour gradually and mix well.  Wrap dough in plastic and refrigerate for at least 1 hour or overnight.

Sprinkle sugar and cinnamon over plums, coating well.  Mix bread crumbs with plums.

Heat oven to 350 degrees F.  When dough is chilled, roll a circle 1/4 inch thick and 12 inches in diameter on a surface that has been dusted with equal parts confectioners’ and granulated sugars (not flour).  Trim circle with a pastry cutter so edges are not so ragged.  If dough becomes too soft, refrigerate briefly until its workable again.  Transfer to baking sheet.

Leaving a 2-inch border of untouched dough, spread almond filling over.  Top with plums followed by apricot preserves.  Begin lifting the untouched dough toward the center, pleating as necessary to create a 9-inch round.

Brush edged of tart with melted butter and sprinkle with coarse sugar.  Bake 40 minutes or until crust is golden and filling is bubbling.

Cool in pan for at least 5 minutes before cutting and serving.  I suggest baking this on parchment paper.

Serve warm or at room temperature with vanilla ice cream or sweetened whipped cream.

Cieszy!

Ready to get hungry? Pick your country and enjoy!

One of the more creative ways to serve alcohol at a party is to add it into gelatin and serve it in small cups – known as Jello Shots.  It’s pretty much like making regular Jello except with some alcohol added instead of cold water. I had made these ages ago for a 4th of July party and forgot all about them!  They just popped into my head yesterday, so here they are!

• 6 lemons – cut in half lengthwise
• 1 (3 oz.) package lemon jello
• 3 Tbsp. sugar
• 1 cup boiling water
• 1/2 cup fresh lemon juice
• 1/2 cup cold lemon vodka(optional)

Empty out the citrus to create a vessel.  Juice the citrus first, as it makes for easier pulp removal.  Reserve juice. Hollow out the citrus by turning them inside out, and take out the pith and the membranes.
Make jello according to recipe above.  Place citrus cups into muffin pan holes.  Pour in Jello and chill overnight.

Be sure to use a sharp, straight edge knife to slice into wedges.

You can do this with any citrus – even hollowed out strawberries!  Use your imagination!

Lemon Drop Jello Shots

The Mom 100 Cookbook is Around the Family Table for #SundaySupper!

These are the 100 recipes everyone needs!

The Mom 100 Cookbook is filled with delicious recipes, tips, including how to keep dishes simple for kids, and then turning up the volume on the same recipe for adults.

I loved her description of her One-Pot Arroz con Pollo – “Serve it right at the table, because as you lift the lid off the pan, the wonderful aromas billow out almost like those swirls of fragrance that you see in cartoons, the kind that you see transporting Tom and Jerry by the nostrils, gently floating them to the table”.

We all can picture that! 

In it you will find some great tips such as storing tomato paste – for the next time you need an annoyingly small amount for a recipe.

My recipe is from Chapter 16 – Best-Shot Vegetables.  Recipes and tips for the best way to get your kids to try new veggies and what NOT to do.  For this recipe she writes, “Add whatever veggies you have hanging around”.   No stress in the kitchen! – Gotta love her!  Corn is at it’s peak here in New Jersey!  This side dish goes well with any of the Main Dishes featured today.

Sauteed Corn, Spinach, Bacon and Scallions

4 slices bacon, cut into 1-strips (optional)

1 Tbsp. unsalted butter

1 shallot, minced
3 cups fresh or frozen corn kernels (from about 4 ears corn)
1/2 cup chopped red bell pepper (optional)
Pinch of red pepper flakes (optional)
Kosher salt and freshly ground black pepper
2 to 3 scallions, both white and light green parts, sliced
4 cups baby spinach leaves
Cook the bacon, if using, in a large skillet over medium-high heat, turning occasionally, until browned.  Using a slotted spoon, transfer the bacon to paper towels to drain.  Pour off all but 1 teaspoon of the fat from the skillet.

Add the butter to the skillet and melt over medium heat.  Add the shallot and cook, stirring occasionally, until tender, about 2 minutes.  Add the corn and the red bell pepper and red pepper flakes, if using.  Season with salt and black pepper to taste.  Cook, stirring often, until the corn is tender, about 5 minutes.  Crumble the bacon and add it along with the scallions and the spinach.  Stir until the spinach leaves have wilted and combined with the corn, about 1 minutes.

What the Kids Can Do:  Kids can cut the bacon or bell pepper with an age-appropriate knife.  With supervision they can stir together the mixture on the stove.

Cooking Tip:  You can add sliced or diced zucchini , you can skip the spinach or only add it to some of the mixture.  You can add halved cherry or grape tomatoes.  You can do pretty much anything you like to keep changing up this vegetable medley.

 Join us for #SundaySupper on twitter starting at 3:00 pm EST.  We are featuring Portable Recipes for getting together with friends from The Mom 100 Cookbook.  Katie Workman will be joining us to answer questions, give tips and inspire at 5:30 pm EST.  There are 10 mystery bloggers featured below who have received a copy of Katie’s Cookbook for a giveaway!  Katie will also be giving away more cookbooks at the live chat so please join in using the hashtag #SundaySupper!.

• Wine Pairing  to complement our recipes ~ ENOFYLZ

Connect with Katie Workman, Author of The Mom 100 Cookbook:

Buffalo wings are sold everywhere these days.  Sport bars, chain restaurants and most of them contain the same ingredients.  Breaded or deep-fried wings and hot sauce.  This one is a little different.  The chicken is marinated as in a fried chicken-style marinade of buttermilk and keeps the white meat juicy and moist.  It might take a few extra minutes, but the result will be a crunchy, juicy, fiery and tender boneless buffalo chicken.
You will need:

• 4 boneless, skinless chicken breasts, cut into 1-1/2 inch chunks
• 1/2 cup buttermilk
• 1 tsp. salt
• 3/4 cup hot sauce (I sincerely hope you use Frank’s Original)
• 1/4 cup water
• 1/4 tsp. sugar
• 1 Tbsp. unsalted butter
• 1-1/2 cups cornstarch
• 4 large egg whites
• 1/2 cup all-purpose flour
• 1/2 tsp. baking soda
• Canola oil for frying

Marinate:  Combine chicken, buttermilk, and salt in a large zip-lock bag and refrigerate 30 minutes or up to 2 hours.  Combine hot sauce, water, sugar, butter and 2 tsp. cornstarch in saucepan.  Whisk over medium heat until thickened, about 5 minutes.

Coat:  Whisk egg white in shallow dish until foamy.  Stir flour, baking soda, remaining cornstarch, and 6 Tbsp. hot sauce mixture in second shallow dish until mixture resembles coarse meal.  Remove chicken from marinade and pat dry with paper towels.  Toss half of the chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere.  Transfer coated chicken to plate and repeat with remaining chicken.

Fry:  Heat oil over medium-high heat until oil registers 350 degrees.  Fry half of chicken until golden brown, about 4 minutes, turning each piece halfway through cooking.  Transfer chicken to paper towel-lined plate.  Repeat with remaining chicken.

Toss:  Warm remaining hot sauce mixture over medium-low heat until simmering.  Combine chicken and hot sauce mixture in large bowl and toss to coat.  Serve with Creamy Blue Cheese Dressing.

Creamy Blue Cheese Dressing:

• 3/4 cup crumbled blue cheese
• 3/4 cup mayonnaise
• 6 Tbsp. sour cream
• 1-1/2 Tbsp. cider vinegar
• 1/4 tsp. pepper
• 1/8 tsp. garlic powder

~Adapted from Cook’s Country 2009
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