Orange Meringue Pie

This is an adaption to the lemon meringue pie on this blog.  I thought, if I can use lemon juice, why not orange juice or nearly any juice for that matter.  I tried it today and we loved the results. VERY UNIQUE!



I have to give credit to the following cookbook for the recipe for lemon meringue pie.  I highly recommend getting a copy if you can. All recipes I've tried work and are delicious.  Cooking a commonsense guide , Murdoch Books,
(ISBN 174045-171-6).

Orange Meringue Pie

Filling:

1 cup sugar

1/2 cup cornstarch

2 tsp. grated orange peel

3/4 cup frozen orange juice concentrate 

2 oz butter (I use about two tbls.)

3 egg yolk (save the whites for the Meringue)

Meringue:

3 egg whites

1/2 cup sugar

I also add about 1/8 tsp. of cream of tarter to help meringue with structure

Preheat oven 415 degrees. Bake a pie crust (deep dish works well) for 7 minutes until cooked and set.

Filling-

Combine sugar, cornstarch, orange peel, orange juice and 1 1/2 cups water in a saucepan.  Mix with whisk until well blended.  Cook over medium heat stirring constantly until the mixture turns thick and begins to boil.

Add the butter and stir over medium heat for one minute until the butter is incorporated.

Remove from heat and add egg yolks one at a time stirring them in quickly to avoid the eggs cooking from the heated filling.  Be sure each egg is well mixed in before adding the next.

Allow the filling to cool and then spread in the pre-baked pie shell.  Placing a piece of waxed or parchment paper over the top of the filling while it cools will help prevent a "skin" from forming.

Meringue-

Prepare this while filling is cooling.

Put the egg whites in a mixing bowl and begin mixing on high speed.  Add the cream of tarter if you are using it.  Slowly add 1/2 cup of sugar while mixing on high speed.  Continue mixing the egg whites until they form stiff peaks.  This will be achieved when you can pull the stopped beaters out and the meringue stands up stiffly: about six minutes of so.

Spread the filling into the pie shell.  Evenly spread the meringue over the top of the pie all the way to the crust edges.  Bake at 415 degree for about 5 minutes until the meringue begins to brown.  Cool before serving.

This is a basic recipe for lemon pie in the book and I have altered it to incorporate oranges into the recipe.  It is delicious!!! I have altered the wording of the original recipe slightly. Comment and let me know how it worked out for you or if you have a great addition to this recipe.

Allan

Complete Thanksgiving Dinner

Click the link below to view my Complete Thanksgiving Dinner blog:



http://completethanksgivingdinner.blogspot.com/

Homemade Gravy

Pan Dripping Gravy

Homemade gravy from pan drippings.  This is so easy to do, always has great results and is so savory that you will NEVER go back to using corn starch or instant!!!!

This recipe is basic and works by thickening broth or pan drippings with an equal mixture of fat and flour that is cooked and then mixed with the broth or drippings. Real butter is recommended although you can use the fat from the pan drippings.

You will need:

2- cups of pan drippings.  Drain off all of the drippings adding enough chicken or turkey (or beef) broth to make two cups.

4-tablespoons butter

4-tablespoons white flour

Let drippings sit in a cup or measuring cup for about 10 minutes until most of the fat collects at the top.  Pour off or skim off most of the fat leaving maybe a tablespoon on the broth.

Melt the butter in a saucepan and whisk in the flour stirring quickly to and thoroughly to avoid lumps.  Cook over medium heat for about 4 to 5 minutes.  The mixture will darken slightly which is fine.  This mixture is often referred to as a roux and can be used to thicken any broth to make gravy.  The longer you cook this roux, the darker it will get.  Four to five minutes is time enough for the flour molecules to mix well with the fat and begin to expand.

At the four or five minute mark slowly begin adding about 1/2 cup of the broth and continue to cook over a medium flame stirring quickly to avoid lumps. After the initial broth is mixed in and lump free add the rest of the broth and continue to cook until the mixture thickens.  It will reach a point where it will not get any thicker while cooking (about three to four minutes) and it is done. Serve immediately.

Points to remember:

*It takes about 2 tablespoons of roux to thicken one cup of liquid.  Three tablespoons will make it thicker.  Two per one works best in my opinion.

* When thickening with this mixture or even corn starch (not recommended) you avoid lumps by always mixing one cold item and one hot item such as cool broth and hot roux.  Trying to mix both together while hot will cause lumps.

*Keep in mind that the gravy will now thicken as it cools.

*Pan dripping make the most flavorful gravy especially if the bird (or roast) was cooked with vegetables or stuffing with it as the spices add to the flavor. However, you can make gravy out of canned broth or even reconstituted bullion.

This is VERY inexpensive so try it ahead of time with a can of broth so that you are confident on Thanksgiving or Christmas Day.

Please let me know what you think about the recipe...comment.

Happy Holidays,

Allan

Lemon Meringue Pie -- Strawberry Lemon Pie

I have to give credit to the following cookbook for this recipe.  I highly recommend getting a copy if you can. All recipes I've tried work and are delicious.  Cooking a commonsense guide , Murdoch Books,
(ISBN 174045-171-6).

Lemon Meringue Pie

Filling:

1 cup sugar

1/2 cup cornstarch

2 tsp. grated lemon rind

3/4 cup lemon juice (bottled works just fine, otherwise you will need about 6 or more lemons)

2 oz butter (I use about two tbls.)

3 egg yolk (save the whites for the Meringue)

Meringue:

3 egg whites

1/2 cup sugar

I also add about 1/8 tsp. of cream of tarter to help meringue with structure

Preheat oven 415 degrees. Bake a pie crust (deep dish works well) for 7 minutes until cooked and set.

Filling-

combine sugar, cornstarch, lemon rind, lemon juice and 1 1/2 cups water in a saucepan.  Mix with whisk until well blended.  Cook over medium heat stirring constantly until the mixture turns thick and begins to boil.

Add the butter and stir over medium heat for one minute until the butter is incorporated.

Remove from head and add egg yolks one at a time stirring them in quickly to avoid the eggs cooking from the heated filling.  Be sure each egg is well mixed in before adding the next.

Allow the filling to cool and then spread in the pre-baked pie shell.  Placing a piece of waxed or parchment paper over the top of the filling while it cools will help prevent a "skin" from forming.

Meringue-

Prepare this while filling is cooling.

Put the egg whites in a mixing bowl and begin mixing on high speed.  Add the cream of tarter if you are using it.  Slowly add 1/2 cup of sugar while mixing on high speed.  Continue mixing the egg whites until they form stiff peaks.  This will be achieved when you can pull the stopped beaters out and the meringue stands up stiffly: about six minutes of so.

Spread the filling into the pie shell.  Evenly spread the meringue over the top of the pie all the way to the crust edges.  Bake at 415 degree for about 5 minutes until the meringue begins to brown.  Cool before serving.

*** Here is what I do sometimes to make the pie unique.  I like to add about two big tablespoons of strawberry jam to the hot filling to make strawberry-lemon pie. 

This is the basic recipe in the book and it is delicious!!! I have altered the wording slightly.  You will love this pie!  Comment and let me know how it worked out for you or if you have a great addition to this recipe.

Allan

Roasted Vegetables

Roasted Vegetables

This isn't really as much of a recipe as it is a dish recommendation.  I make these each year for Thanksgiving and other big dinners and everyone loves them. Very simple and savory.

Use whatever amount of the following veggies that you need to serve your guests.  These are the ones that I find work well together and that everybody likes:

Carrots (cut into pieces about an inch to two inches long)
Cooking onions (quartered and left in large pieces)
White button mushrooms

*****OPTIONAL*****
Fennel (one bulb quartered and cut up into one inch pieces)


Wash and clean vegetables appropriately trimming mushrooms as needed.

Toss cut up veggies in a tablespoon or two of olive oil, season with a sprinkle of salt and pepper to taste.

Roast uncovered at 350 degrees until the carrots are soft.  Serve hot.  If cooked ahead of time, reheat in the microwave just before serving.

Please let me know how you liked this recipe!!!! I will feature you on my blog!

Allan