Where good food, books & art come together in Texomaland
The thought of a summer garden brings instantly to mind more than one vegetable. Probably at the top of the list is the wonderful tomato which takes us through the heat of summer, only taking a break when the temps become extreme. Tying for …
Are you ready for something really good that is easy to prepare? Try Frontier Soup Mixes from Anderson House Foods. A Good selection is available for you to choose from. There’s something for everybody in their lineup of products. Vegan, vegetarian, carnivore, vegetable hater; …
The photo caught my eye first. The caption under the photograph described this lemon pie as having a “marmalade-like citrus filling”. “Sounds good,” I thought. That’s when I read the recipe and decided to try it.
Fortunately, all the ingredients necessary were in house. So, I wasted no time in assembling sugar, lemons, and an apron. This is one of those recipes that have to begin the day before.
The zest went into the sugar.
Then, the lemons were sliced after removing the seeds.
A 24 hour wait started after the lemon slices were placed in the sugar.
The filling came together easily the next day. It was a standard egg-butter-flour custard. What really made it stand out was the lemon-infused sugar and lemon slices.
Once out of the oven, that lemon pie perfumed the whole house. The fragrance of lemon-scented baked sugar and butter tormented me until it was cooled.
Those chewy slices of lemon made Shaker Lemon Pie different from all other lemon pies. The slices of lemons were suspended in a luscious golden custard that was sweet and tart. The sugar had drawn the juice from the lemons overnight. Flecks of zest flavored the custard with the intense savor of the citrus. The interesting point mentioned earlier came from the chewy slices of lemon. This quality alone made this lemon pie stand out from all others.
But, there will be one small adjustment in the recipe. The next time, I will quarter the lemon slices. Left whole, they made for a messy job of cutting a neat slice. A smaller piece of lemon would also make a better product. A high quality lemon such as Meyers or a Mediterranean import is best. However, any lemon will produce a very nice pie.
Try something different and make this Shaker Lemon Pie soon. For the archived recipe go to the Saveur Magazine website.
One of the best-kept secrets in America is the wonderfulness of pomegranate molasses, or pomegranate syrup. It is the boiled-down juice of pomegranate fruit, which is very much in health ness these days. This jewel of the Middle East and Mediterranean region is so very …
The small town of Nocona, Texas holds a jewel of a museum within its boundaries. The Tales N’Trails Museum is relatively new. Opening only ten years ago, it is packed with so much North Texas history that the building seems about to burst. Upon …
Many of these herbs are familiar to American cooks. Basil, rosemary, parsley, tarragon and sometimes dried garlic are blended to season all types of foods. But, there is no end to the selection of ingredients. The home cook as well as chefs in fancy-schmancy restaurants reach for this fragrant blend.
It is the one common herb no matter what country or what cook. This one flavor alone, is the enchanting ingredient in this seasoning that has traveled far through time. Cooks all over Europe have been taking advantage of indigenous herbs growing on the continent. The blend known today as Herbes de Provenςe has found its way into American kitchens. In my own cooking, it has just about replaced Italian herb blends called for in recipes.
Use Herbes de Provence to season beans, breads, pasta, meats, vegetables, sauces and dips. Substitute your usual seasoning in meatloaf or meatballs. It is also a complementary seasoning for tomato-based sauces. Sprinkle on top of your garlic bread before toasting.
And, if you just need a light addition to a meal, try making this French version of potato soup. Bon Appétit!
