Posts tagged with "cookery" - Faerye Net

Peaches and Cream Pause

2010-09-28T16:11:36+00:00

I forgot to show you guys this pie I made. Look, a pie!

Peaches and Cream Pie

As usual, this pie is from Ken Haedrich’s Pie: 300 Tried-And-True Recipes for Delicious Homemade Pie. I made it with a mix of white and gold peaches. Unlike many of the pies I make from that book, it was rather easy. Unlike most of the pies I make, I didn’t get to taste it: the recipient ate it too fast. From this and other indications, I conclude that it was good!

It's always time for pie!

2010-07-29T10:21:44+00:00

Here’s my latest pie, a Lattice-Top Deep-Dish Sour Cherry Pie from Ken Haedrich’s Pie: 300 Tried-And-True Recipes for Delicious Homemade Pie.

This is my first cherry pie! I’d meant to make a Rainier Cherry pie, but it’s a little late in the season now — my local grocery has a few, but not enough for a pie. Instead I perused the stalls at my local farmer’s market and bought these locally grown pie cherries. No verdict yet on the taste — the recipe calls for 1.25 cups of sugar plus three tablespoons and I forgot the tablespoons — but it looks pretty good.

Update: Ryan has spoken. The pie is good!

Fruits of the Forest Pie

2010-07-12T13:54:23+00:00

In Ken Haedrich’s Pie: 300 Tried-And-True Recipes for Delicious Homemade Pie, he guesses that the name “Fruits of the Forest Pie” originally applied to a mixed-nut pie, since nuts do actually come from the forest. At some point the name inspired mixed fruit pies, too.

Since I’m allergic to tree nuts, the idea of a mixed nut pie is frightening: I can just handle making, say, a pecan pie for my dad, or a hazelnut pie for Ryan, but multiple types of nuts at once? What if while I’m watching one type of nut, the other two flank me, like in Jurassic Park? Mixed fruit pie doesn’t inspire these delusional ramblings, so that’s what I’ve made:

Fruits of the Forest Pie with coarse sugar glaze

The crust is, as usual, from the family recipe, while the glaze and filling are Haedrich-approved. The filling includes apple, pear, peaches, blueberries, strawberries and pineapple. Won’t find all those in any forest near you.

How I spent my Independence Day Vacation

2010-07-05T21:24:39+00:00

Photo by Ryan, who very rightly notes that the vanilla cream pie on the right (the others are Strawberry Chiffon and apple) has blue filling. For the patriotism. The gooey, gooey patriotism.

Yet more pie

2010-05-30T12:48:39+00:00

Apricot-Mango Pie with Coconut Topping

There’s real content a-brewing (one small bit later today, in fact), but until then, let me show you what else I’ve been doing. Crust from the family recipe, filling & topping from Ken Haedrich’s Pie: 300 Tried-And-True Recipes for Delicious Homemade Pie. Ryan informs me that the topping is scrumptious but the filling is a bit too tart. I have yet to make my own investigations. Have to run!

Mrrfl Pie

2010-05-09T13:11:58+00:00

Homemade pie for…some month…is Strawberry Chiffon Pie.

This is made from frozen strawberries and lemonade, with a chocolate wafer crumb crust and fresh berry garnish. It comes from Ken Haedrich’s Pie: 300 Tried-And-True Recipes for Delicious Homemade Pie, which is the pie book to end all pie books. I say that without reading any other pie books, but I’m pretty comfortable putting it out there.

Pie of an unnamed month

2010-02-14T23:03:28+00:00

I’m not behind at all. I don’t know what you’re talking about.

Peanut Butter and Chocolate Cream Pie

Like most of my Homemade Pie of the Month entries, I made this from a recipe in Ken Haedrich’s Pie: 300 Tried-And-True Recipes for Delicious Homemade Pie. It has Nutty Graham Cracker Crust made with peanuts!

December Pie

2010-01-18T14:27:44+00:00

I noticed it’s been a long time since I posted photos of my monthly piemaking. Now, there’s been no groundswell of public protest to this pie paucity, and for all I know my readers are sitting at home rejoicing that they don’t have to look at my pies every month. But I have no data either way, and besides, it’s my website. I’ll boast if I want to.

Here is, ahem, December’s pie. Since obviously I made it last month, I must have been delaying this post for a long time! Look at those Christmas decorations! That’s an old picture!

Chocolate Cream Pie with Cinnamon Meringue

This pie, like most of my Homemade Pie of the Month entries, is made from a recipe in Ken Haedrich’s Pie: 300 Tried-And-True Recipes for Delicious Homemade Pie.

This is the last pie of 2009, but I gave Ryan another round of Homemade Pie of the Month for this year. So you may have to endure more of these posts.

How to bake a peach

2009-07-30T22:11:34+00:00

I know, some of you will be wondering why you’d bake a peach, not how. There are a few reasons.

You have Oral Allergy Syndrome like your hostess, and cannot eat fresh fruit.
Like your hostess, you’ve been seeing good results from trying something new.
Baked peaches are decadent and delicious.
They may impress guests.

I first had baked peaches at a bed and breakfast as the fruit course of a three-course breakfast and was quite charmed. (what did I tell you? Decadent and impressive!) I didn’t procure a recipe because I thought it would be simple. This is true. On the other hand, you may ruin some perfectly good peaches through trial and error, so why not profit from my scorched and underdone peaches? Here is something very simple, outlined in exhaustive detail.

Baked peach
1 small peach, halved and pitted
1 tsp diced crystallized ginger

Preheat conventional oven to 380°, or convection oven to 350°.
Sprinkle diced ginger on inner faces of peach halves.
Place on cookie sheet and bake for 12 minutes.

Your peach should be firm enough that it doesn’t squish when you take a fork to it, but soft enough to easily cut. Makes a lovely breakfast item, or a light, healthy dessert.

Tips:

You can do this with nectarines as well. I like peaches, and find white peaches in particular are well suited to ginger.
Ideally your peach should be ripe, but not overripe — if it bruises when you squeeze it, try cooking it for less time. 10 minutes has worked for me.
If your peach is large, scale up the ginger and bake for 15 minutes.
If you’re cooking multiples, try using a muffin pan to keep the peaches from rolling and shedding their ginger.

July Pie

2009-07-19T00:32:07+00:00

I was told it was impossible. But I refused to listen. (And Ken Haedrich told me it was possible, and he has seldom led me astray, so I prefer to listen to him.)

Watermelon Pie. Take that, laws of physics.

Watermelon Chiffon Pie, July’s Homemade Pie of the Month is from Ken Haedrich’s Pie: 300 Tried-And-True Recipes for Delicious Homemade Pie. Graham cracker crust from the same source.