HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Pies. Show all posts
Showing posts with label Pies. Show all posts

Thursday, August 14, 2014

John Barricelli's Lemon Meringue Tart from his SoNo Baking Company Cookbook


        

As you can see, this is one gorgeous dessert.  And it gave Andrew an opportunity to use a 13 ¼ inch rectangular tart pan.  But don’t put off it you lack one of this size and dimension.  John Barricelli’s original recipe gives the green light to a 9 inch round tart pan with a removable bottom.   You may remember Chef Barricelli’s most recent appearance here as the author the Coconuttiest Cake of all time.   Here he has re-invented traditional lemon meringue pie.  Instead of using lemon-flavored pastry cream, he has created a filling that’s richer and even tangier—it’s lemon curd.  This means a much more intense lemon experience.  And John gives the credit for the curd to none other than Martha Stewart with whom he worked for several years, appearing as her pastry maven on TV.  Martha’s curd is distinguished by its use of fresh-squeezed lemon juice to which butter is added at the very end of the cooking process.   This is another instance where you need to bake in some time, pardon the pun, for chilling the Pâte Brisée for an hour.  Then, once the crust is in the tart pan, it needs another half hour firming up in the refrigerator. Finally, the glorious meringue was browned using our in-kitchen blowtorch. The original recipe said to run it under the broiler for a minute or two which I how I transcribed the recipe here.  

Monday, December 16, 2013

Claudia Fleming's Apple Crostata with Bacon Toffee


For such a relatively small corner of the world, the East End of Long Island is long on extremely talented chefs.  Proximity to New York has led many a city chef to, if not abandon the city, set up a second home out in the land of milk and honey.  One of these is the legendary pastry chef, Claudia Fleming.  Ms. Fleming is a Long Island native who originally pursued a career in dance.  To support her passion for it, she took the well-known route of working in restaurants, most particularly Danny Meyer’s immensely popular Union Square Café.  She worked in all parts of the operation but was drawn to pastry.  She took her calling seriously and in 1991 she went to
Pastry Chef Claudia Fleming 
Paris where she worked at Fauchon and perfected her skills.  In 1994, she was called back to New York to open, with Mr Meyer and his partner, Tom Collichio, the Gramercy Tavern.  Her farm to table philosophy was perfectly attuned to theirs. She loves seasonal ingredients and creating intense flavors. She eschews her contemporary’s use of architectural flights of fancy and focuses on honest, forthright desserts you’ll never forget. And this Apple Crostata with its Bacon Toffee topping is all you need to make to know how unforgettable Chef Fleming's pastry really is. 

Thursday, July 25, 2013

Blackberry and Lime Italian Meringue Pie from Bon Appetit



Yoart Grec avec Mures
         Two winters ago, Andrew and I fell in love with a Blackberry Yogurt we bought in St. Barth.  The yogurt or, more correctly Yaourt Grec avecs Mures, even made it onto our “15 Things You Must Eat in St. Barth” post and our friends Mary and John made a beeline for it when they went down to the island right after we did.  Now, I had pegged the calorie count at 80, which had it been correct, would have been the best tasting 80 calories I ever consumed.  Most unfortunately, Mary read the label correctly and the calorie count zoomed up to 280.
Still not bad but 200 calories I hadn’t counted on.  And I hadn’t counted on how much we loved the blackberries in the rich, creamy thick yogurt.  It’s blackberry season so when Andrew dug through his recipe files, he was delighted to discover a Bon Appetit with a glorious Cover Girl.  More properly, Blackberries sitting atop a lemon curd filling and topped with Italian Meringue.  Calories be damned, he decided to make this glorious confection.  Even if it took all day.

Wednesday, July 10, 2013

French Lemon Tart from John Barricelli's "The Seasonal Baker"


        
John Barricelli’s cookbooks are among the most reliable you can keep in your kitchen.  Time after time, the pastry chef’s recipes turn out pies and pastries, cakes and cookies that are the essence of great baking.  We’ve now featured 5 of Chef Barricelli’s recipes –everything from his “Coconuttiest Cake of all time” http://www.chewingthefat.us.com/2012/08/the-coconuttiest-of-coconut-cake-of-all.html to his superb Raspberry Pistachio Cheesecake
http://www.chewingthefat.us.com/2012/11/raspberry-pistachio-cheesecake-from.html . But I must say that Andrew’s most recent take on Barricelli’s arsenal of unbeatable sweets was simply the best lemon dessert we’ve had in a long time…if ever.  You have to be a lemon lover for this one—and who isn’t this time of year?  The tang of lemons makes every summer evening feel cooler.  And the superb crust is as buttery as any we’ve ever tasted.  The secret is a silken lemon custard with just a hint of almond extract.  The result is a tart that’s a lemon lover’s dream. 

Thursday, July 5, 2012

Chocolate Whoopie Pies with Peppermint Filling from One Girl Cookies


Our Taster couldn't get enough of
Andrew's take on these Whoopie Pies 
         Some of the nicest people on earth are food people.  I realize this every time I do a personal appearance for Monte's Ham at The Artisan’s Market at Williams-Sonoma. When I do one of these, Andrew scopes out all the other Artisans and has a terrific time sampling what's on offer--particularly the bakery items.   My fellow vendors are a giving and caring lot who share their recipes and their samples with great pleasure.  Even then, David Crofton of the Brooklyn bakery/cafes called “One Girl Cookies” stands out. That is not only because he is extraordinarily tall, he has a great sense of humor.  When I kidded him about standing under a banner reading 'One Girl', his retort was "Some Girl, huh?". (Some success "One Girl" is too.  After starting out in Cobble Hill, Brooklyn (68 Dean Street, Brooklyn 11201 Tel (212) 675-4996), there's a new One Girl at 33 Main St. (Corner of Water)(Tel: 347-338-1268) in Dumbo, which in case you don't live in New York, is a fantastic newly gentrified neighborhood "Down Under the Manhattan Bridge Overpass".)

Monday, June 27, 2011

Gingered Strawberry Rhubarb Pie adapted from Molly Birnbaum







        As you can see, our farm stands are brimming with all kinds of beautiful fresh fruits and vegetables.  It’s a delight just to look at everything.  And, as Andrew pointed out, there’s a window of opportunity to combine two fantastic local ingredients into one very special pie.  They are our local rhubarb and our beautiful local strawberries.     

Thursday, December 2, 2010

Baked Rigatoni with Eggplant and Sausage, Parmigiano Cheese Bread and a Honey and Pignoli Tart that’s to die for.


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 Last weekend we had a post Thanksgiving dinner party.  Since everyone was pretty well stuffed with Turkey, we wanted something completely different -- a crowd-pleaser on a cold night.  So we went for a dinner that's 'tutto italiano' from main course to desert.  Now baked pasta dishes are a risky business.  Those giant pans of baked ziti come to mind. I remember going to a long ago dinner party when one wag, seeing that very dish on the sideboard, described it as being “like having dinner at Riker’s” (New York City’s jail).  But the recipe for Baked Rigatoni was intriguing because its author, Tyler Florence, not only has a last name in common with Italy but a very deft hand at making wonderful Italian Food.  What’s nice about this dish, from Tyler’s Ultimate series, is the way the top gets completely crusty while what lies beneath is layers of pure flavor—of mozzarella, sausage and eggplant and the pasta itself moist and delicious.  Served with a really beautiful green salad, this dish was a big hit.
Keith's Green Salad was a big hit
Accompanying our Baked Rigatoni, I made Parmigiano Cheese Bread.  Now my version is not specifically an Italian creation.  Bruschetta may be its cousin but most people consider this wonderful garlic-y, buttery invention as strictly American.  It’s relatively easy to make and it is wildly popular—we literally had a guest microwave a piece on his way out the door. 
Finally, Andrew topped off the meal with a truly wonderful and very Italian dessert.  It’s a “Crostata di Miele e Pignoli”, a honey and pignoli nut tart that combines a sweet and slightly salty filling with honey and pine nuts. Now this recipe has a great pedigree.  It is from Gina di Palma, whose “Dolce Italiano” is a treasure trove.  Ms. di Palma is the pastry chef at “Babbo”, Chef Mario Batali’s first big hit restaurant in New York.  Her cookbook is described as being ‘for those home cooks who, like Gina, lie awake at night in bed dreaming of the perfect dessert’.   I haven’t noticed Andrew losing sleep over his desserts and this one is so good, you wouldn’t.   Andrew described it as a kind Italian pecan pie.   I adore pecan pie but I’d have to say, I actually liked this better.  And we got to use our fabulous “Bee’s Needs” honey that’s made in the Hamptons by my friend, Mary Woltz. This pie, topped with a tiny scoop of Vanilla Gelato, was completely devoured by our guests.  Not one slice was left. 

Friday, October 22, 2010

Peanut Butter and Banana Cream Pie



        The boys at Baked, Matt Lewis and Renato Poliafito, were inspired to create this dessert by the King himself.   Elvis’s obsession with Peanut Butter is well known.  I first read about it when my friend Yvonne gave me “Are You Hungry Tonight?” by the brilliantly named Brenda Arlene Butler, the all-Elvis cookbook that you could likely put on ten pounds just by reading.   Elvis’s mother is credited with his love for Peanut Butter and Banana sandwiches.  Talk about variations of a theme:  Later in life, Elvis added bacon to the mix thereby creating the first heart-attack-on Wonder-bread sandwich.   The only person I ever knew who could out-peanut butter Elvis was my Mother. 


Thursday, September 16, 2010

A dessert that completely lives up to its name: Crack Pie


  It may look innocuous...but watch out, it's addictive!
Today, we go back to Christina Tosi, the wizard behind David Chang’s Momofuku Milk Bar, one of New York's must stops for any dessert lover.  Christina, as you may remember, was behind the Blueberry and Cream cookies that we all loved at the Horse Show.  She’s behind a lot of pastry that is inventive and exciting.  This time she’s behind a pie that’s positively addictive.  You should have seen the dinner guests at a recent evening at our friends’, Don and Jeff’s.  They devoured two of these pies in moments. There were people who went back for thirds! 

Thursday, August 12, 2010

Twice Baked Cherry Pie



        To be honest with you, Andrew is a superb baker with one tiny exception.  His cookies are crazy good.  His cupcakes, nirvana.  His cakes are sensational and he sends everyone into the stratosphere with most everything else he bakes.  But…he’s never been really comfortable making pie crust.  That is until this superb method appeared in Melissa Clark’s “A Good Appetite” column in the New York Times.  Now we love Melissa because she inspires us in everything she does.  She also tells it like it is:  Fruit pies, she says, suffer from dough that sometimes doesn’t even appear to have been baked and can be soggy, unappetizing affairs. 
The Essential Cherry Pitter from Williams-Sonoma