Happy Birthday America

This idea came from Katie at Good Things Catered. I thoroughly enjoy her blog.

When going to a party or BBQ I feel bad if I don't contribute something. Even if the hostess says not to bring anything. I can't help it. I must. So I was scrambling on the morning of the Fourth. We decided to visit an old family friend who was hosting a BBQ. I needed to do something patriotic. The whipped cream and berries thing? No. Cupcakes? Overplayed. To Food Gawker for inspiration I went! I happened upon these and had native strawberries on hand as well as a half pint of blueberries. It was a plan!!

Once I got the dough rolled and filled and was tucking the edges up and into itself...I wasn't so sure this was a good idea. They weren't the prettiest little tarts. My sister said they are "rustic" sort of like the flower planter that I made that no one likes. After brushing them with egg and then baking them they did look much better. They were a hit at the party!!

Mini Berry Tarts

Source: Adapted from Good Things Catered

Yield: 10-12 tarts

Your favorite pie crust

3 cups halved fresh strawberries

1 cup blueberries

1/2 cup sugar

Zest of lemon

Just of one lemon

1 beaten egg

Mix the berries, sugar, lemon juice and zest.

Roll out the dough and cut into circles. (I used a little bowl.) Place the circles on a pan and top each with a bit of the berry mixture. Tuck the sides of the circle up and pinch the edges to keep the sides there. Brush each tart with egg and bake at 350 for 15-20 minutes.

Strawberry Rhubarb Pie

My friends...I'm so sorry that I allowed my blog to go with out an update for so long. Sometimes life gets turned upside down and all around and in the last two weeks...mine has been upside down, on it's side, upright, and crumbling at times. BUT I have been through worse and this is just a bump...or two...or three all at once. (Can we get some road repair?)

I've been dying to make a strawberry rhubarb pie. I was going to make one for the people in my office but I thought about how much I love making pie, how much people appear to like my pies, and those people aren't worth it. (is that mean?)

I waited until my sister and niece were here visiting to make this pie for a BBQ at my father's house. Not only was my sister home but my dad's girlfriend's daughters were home. One home from her first year at UNH and one home from a year abroad in Thailand. Now these are people that deserve my pie!!

Rhubarb fresh from the garden.




Strawberry Rhubarb Pie
Source: Keep Cooking the Maine Way
Yield: One pie

3 cups diced, fresh rhubarb
10 oz. strawberries
3 T. minute tapioca
3/4 cup sugar
1/4 t. salt
1 T. lemon juice
2 T. melted butter
Double pie crust

Mix all ingredients but butter together. Allow to stand for 15 minutes. During this time prepare the bottom crust and brush with half of the melted butter. Fill with the rhubarb mixture and drizzle the remaining butter over the top. Top with crust. Bake at 425 for 35 minutes and then lower heat to 325 for 15 minutes more.

Birthday Banana Cream Pie

First, let me start by saying that if you ever start a new hobby or project it is not a good idea to go on the web and search, "The Best _____". I Googled the Best Food Blog. OK. So I suck. I was so down after seeing peoples kick ass work that I hung my head. Then my husband reminded me that most of those blogs are done by rich housewives. And so I continue.

My father-in-law's birthday is Friday and the word on the street is that he has been craving banana cream pie. Now when I think of banana cream pie I think of the cheapo kind with the store bought crust and the banana flavored Jello instant pudding as the filling. We all know Sweet Cheeks can do better than that! I found this recipe on Epicurious (where I find many of my recipes) and thought it sounded out of the ordinary (sort of like me). I made this pie and it had to sit for 8 hours. The suspense was killing me!

This pie is flipping awesome. If I hadn't been at my in-laws at the time of consumption I probably would have eaten at least half of it. Of course I had to be a lady and eat a small portion. The crust has mashed banana in it which makes it almost chewy and full of flavor. The custard has vanilla and vanilla beans which to me is comfort heaven. I wasn't too shy to ask to take some home with me which is going to be my lunch in about 5 minutes.

Banana Cream Pie
Bon Appetit

Makes 1 10inch pie

Crust
2 1/2 cups graham cracker crumbs
1/3 cup sugar
1/4 cup mashed banana
1/4 cup (1/2 stick) unsalted butter, melted

Filling
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups whipping cream
1 1/2 cups whole milk
3 large egg yolks
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon vanilla extract
5 ripe bananas (about 1 1/2 pounds total), peeled, cut crosswise into 1/4-inch-thick slices

For crust:Preheat oven to 350°F. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend. Add unsalted butter and stir to moisten evenly. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Chill until firm, about 30 minutes. Bake crust until set and pale golden, about 15 minutes. Cool completely.

For filling:Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour.

Put it all together: Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day. Cut pie into wedges and serve.

Isn't the best compliment a baker or chef can get is when a person licks their plate??