Catch More Flies with Vinegar Than Honey

BitterSweet

Vinegar is having a moment right now, bolstered by the rising popularity of experimental pickling, increasingly sour drinks, and infused dressings. Perhaps it’s the natural reaction to being saturated in sweetness from morning to night, a palate cleanser in between sugary snacks and unbalanced entrees, that’s driving the trend. Whatever the case may be, it’s hardly an innovative thought; early American pioneers were hip to the vinegar hype way before it was cool.

Imagine those cold, dark days, before refrigeration was even a wild dream, when seasonal fruits were far from reach but demands for dessert were still as urgent as ever. Reach into the cupboard and pull out the first viable flavoring agent, and undoubtedly, you’d find a bottle of good old white vinegar in your hand. Blended into a simple, creamy custard and set inside a golden brown crust, classic vinegar pie is a study in careful contrasts…

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Egg Custard Pie…

Camellia's Cottage

9D879E52-F825-4B79-9CA1-533545189D57On Southern Dessert Tables, Egg Custard Pie is a Classic.  Custards were brought to the Colonies by the British and remained popular in the South, especially when boiled or baked in small custard dishes- From fancy Crème Brule to humble Banana Puddings- we do love our custards! When times were hard and cooking was done to survive- Egg Custards were thought to be comforting and necessary.  Filled with eggs and milk, ingredients on hand in most southern kitchens, Egg Custard Pies are rich but not overly sweet.  Some even thought, the sick and recovering should be fed Custards – to fatten them up! Leave it to the Southern Sweet Tooth to make a Dessert out of a Comfort Food! Some custards are cooked then poured into a baked pie shell. Cooked Custards may Scorch. Filling an unbaked pie shell with the custard mix- is a bit easier.  Custards aren’t hard to make, but then again…

  • An Overbaked Egg Custard Pie? 

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Lemon Meringue Pie 

It’s summer here, let switched to a pie dessert….. this pie combine some of the best flavour and texture. It start with flacky oil pastry which filled with a thick, smooth, tangy lemon curd.

The lemon filling topped with a bilowy Meringue that is lightly sweet and completes the flavour as texture of this pie. Hmmmmm…..my taste buds start perking up when I think of all that lemon goodness so let start to make a pie….😊🙏

INGREDIENTS:

For the pie crust;

  • 1 1/2 cup flour
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1/4 tsp salt
  • 1 egg
  • Cold water as needed

For the lemon curd;

  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/8 tsp salt
  • 3 egg yolks
  • 1 1/4 cups milk
  • 3 tbsp butter
  • 1/4 cup lemon juice
  • 1 tsp lemon zest

For the Meringue;

  • 4 egg whites
  • 1/2 tsp cream of tartar
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract

METHOD:

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Cheesecake with chocolate glaze

Recipes by chefkreso

A delicious pie, who doesn’t like it? There is a tasty grandma pie as I call it – a traditional apple pie with cinnamon, as I remember it I can imagine the scent of freshly baked pie passing through the rooms of the house. There is also a scrumptious pumpkin pie – not so popular around here, so I had the pleasure to try it just a few years ago, and loved it since. Also the many combinations of the most chocolaty chocolate pie, all kinds of fruit pies and many more.

This wonderful cheese pie, or cheesecake with a chocolate glaze is a great dessert for the weekend. Try it out and tell me what you think!

Enjoy!

Preparation: 15 min                                  Cook time: 30 min              …

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