Get in the kitchen and make me a…

October 29, 2011 at 21:35 | Posted in Desserts, Experiments | 1 Comment
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PIE! SANDWICH!

i should be i the kitchen!

Should I?

I don’t need a watch… there’s a clock on the stove!

In other news I made an egg custard pie. I’ve never used that recipe before. I took a ton of photos so I’ll make a snappy little movie to illustrate the endeavor and whether or not it turned out well. My dear husband Joshua does NOT like this pie, but I do. It makes me think of my Grandma because she and I used to go share a slice at the local cafeteria when I was small.

I’ve been a little off my game lately (throwing out a LOT of food) and I aim to fix that with this pie. I hope. I even followed the recipe! I’ll have that movie up on Monday.

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It was kismet

September 9, 2011 at 12:12 | Posted in Desserts, Experiments, Pies | 4 Comments
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Lemon curd is amazing. It is, by and far, my favorite curd.

It’s tart. It’s yellow. It’s curd-tastic.

This particular batch of lemon curd came to be last weekend. Using this recipe, I preconceived what I would bless with this lemon curd, but as many concepts go, it didn’t work out. I was trying to make lemon financiers. That experiment didn’t turn out so well (failure) and I had a lot of lemon curd leftover.

Artsy filter shot of the final product: 24 bite sized lemon meringue pies. Born on 9/8/11.

For the duration of its life, lemon curd patiently lived in my refrigerator, awaiting a time when it could follow its fortune as a filling.

That day was today.

It may have been happenstance that my tryst with financiers had failed, but a rendezvous with lemon curd was meant to be, as the filling for a lemon meringue pie. I was setting up in the kitchen when it came to me! To do something different, I decided to use the mini-muffin pan and mini-cupcake papers to bake many bite sized pies. Oooooo. Fancy.

I pressed the crust, dolloped the lemon curd to its destiny and scaled the stiff peaks of meringue.

There may have been some kind of providence associated with this pint of lemon curd. That any destination this particular batch arrived, was to have a disastrous end. The meringues fell. I’m not sure if this was because I didn’t let the pies cool long enough before putting them in the refrigerator or if I didn’t let the meringues cook long enough. Either way, they are perfectly preserved in pictures.

Fortunately for me look doesn’t always equal taste. Despite the deflation of the meringue, in my opinion, the pies are still del.icio.us.

All for what? For tasty little snacks.

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