Rhubarb is a wonderful springtime plant that signals that summer is on its way. Rhubarb makes a fantastic pie. It also makes a wonderful jam. Here is my take on an American Classic. The filling for this pie is modified from Nancie McDermott’s recipe.
Piecrust for a 9” pie with lattice crust
190gms (approx. 16 tablespoons) butter or Earth Balance Buttery Sticks
36gms 8 all-purpose flour
½ teaspoon salt
5 tablespoons of ice water
Cut the butter up and put back into the fridge, to keep it cold until you are ready to use it.
Add the flour, butter, salt and 3 tablespoons of the water to a food processor and pulse until it begins to form a ball – if it doesn’t add more water 1 tablespoon at a time.
Divide the dough in half (I like to weigh it to make sure it’s the same in each packet. Or – you can halve the recipe and make two batches to be sure.
Pour the dough into plastic wrap and wrap it up. I like to press it into a disc shape so it’s easier to roll out later.
Put the discs into the fridge for at least an hour and up to 36 hours.
Pie dough for a 9” Lattice pie
Preheat the oven to 400 degrees.
First roll out one of the discs. I like to roll it inside the plastic because it doesn’t stick to anything and it doesn’t crumble on you. Then I like to place the pie plate over the piecrust and flip it over, so I don’t have to handle it too much.
Next, mix the cut fruit with the sugar, salt, cinnamon, lemon, and flour. Mix gently to combine.
Pour the filling into the piecrust, dot with earth balance/butter, and put it into the fridge while you roll out and cut the lattice top.
Roll out the crust inside the plastic wrap the same way. Then cut the dough into long strips.
Now, I did not weave my lattice this time, although you can certainly do that. Instead, I lined the pie with strips vertically, and then I lined the pie with strips horizontally in a checkerboard pattern.
From there, pinch the ends of the dough down and press with the tines of a fork.
Before I put the pie into the oven, I brush it with an egg wash, then sprinkle granulated sugar on top.
Bake at 400 degrees for the first 15 minutes, then drop the temperature down to 350 and bake for another 45 -50 minutes.
Let it cool before your serve it.
I was looking in my pantry at a package of macadamia nuts that I brought back from Hawaii this winter and thinking about cookies. I made a Cranberry Macadamia Cookie a few years ago that I really loved, but I couldn't remember where I wrote down the recipe. So I decided to try Epicurious' version instead.
I replaced the butter with Earth Balance Baking Sticks and omitted the white chocolate chips (it's almost impossible to find dairy free white chocolate).
The cookie dough itself has a nice balance of chewy:crispy. They spread a little more than I'd have liked in the pan, but overall - it's a good cookie.
I wanted to bake my boyfriend's mother something special for Mother's Day. When I asked him what his mother liked, he said "double chocolate." I started thinking about the type of dual-chocolate confection I wanted to make and decided upon cup cakes.
Because everything I make must be dairy free - I needed to review a lot of different recipes and create one that would create a delicious dairy free cupcake. I also wanted to experiment by modifying meringue-based buttercream recipe that I found on Epicurious that combined the double-boiler method of a swiss meringue frosting, but with whole eggs and the addition of butter - like an Italian meringue buttercream. However, I needed to make it both dairy free and chocolate.
Here's what I did...
This recipe is an old standard. I've been making this banana bread for at least 20 years now. I've tried it many different ways, sometimes I add some cinnamon, sometimes I omit the nuts. I've baked it in 1 or 1 1/2 loaf pans, I've baked it in mini loaf pans. I've even tried them as muffins. Personally, I prefer them in mini loaf pans because they bake evenly, can be easily portioned, and easily given away.
Cool and serve.
The dairy version of this recipe came from renowned pastry chef Gale Gand. However, I modified it to work as a delicious, non-dairy dessert.
Melt the chocolate in a metal bowl over simmering water in a saucepan. Remove from the heat and let cool slightly.
While the chocolate is cooling, whip the coconut milk on high speed until it stiffens, then refrigerate. This will take longer than regular cream, and the bowl, the whisk attachment and the milk all need to be very cold. I pop my bowl and attachment into the freezer about 30 min before I make it.
In a clean, dry mixing bowl, whip (whisk attachment) the whites on medium high speed until soft peaks form.
Slowly add the sugar and continue whipping until the whites are glossy and the sugar has dissolved. Add a third of the whites to the cooled chocolate, and whisk in quickly and thoroughly.
Add a second third of the whipped whites and fold in with a rubber spatula until most of the streaks are gone.
Add the final third and continue to fold until a few streaks remain. Fold in the whipped cream.
Spoon the mousse into a piping bag fitted with medium star tip. It’s going to be loose, so twist the bag at the base near the tip to prevent the mousse from leaking out until you are ready to pipe with it.
Pipe into serving glasses, shave some dark chocolate over the top and chill for 2 hours, then serve.
My boyfriend and I both love meringues. I had some extra egg whites that I saved from another project, so I decided to make him some chocolate, expresso Meringues.
I used King Arthur Flour's Expresso Meringue recipe and added 1 teaspoon of dutch process unsweetened cocoa to the recipe. Then piped them and popped them into a 200 degree convection oven.
When they came out, they were still a touch moist, so I popped them into the proof box at 90 degrees for another hour until they were perfect.
I'm a home cook with a lifelong passion for learning, exploring and experimenting in my kitchen. You can find me at @Debs1 on Twitter and @Debs121212 on Instagram.
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