Rustic Meyer Lemon Pie

In my home, there are multiple inhabitants who are pretty smitten over anything lemony.

Lemony dressing, lemony pasta, and most of all, lemony desserts.

So any time we somehow come into many lemons, I bust out the lemony pastries.

It is pretty much the only time my mom will NOT let me take a sweet treat out of the house and out of her reach.

You will need…

For the Dough:

1 cup all purpose flour

2 tablespoons sugar

¼ teaspoon salt

1/2 teaspoon finely grated Meyer lemon zest

½ teaspoon pure vanilla extract

For the Pie Filing:

2 large eggs plus 3 large egg yolks

¼ cup plus 2 tablespoons sugar

¼ teaspoon cornstarch

3 tablespoons finely grated Meyer lemon zest (you can use other lemons if Meyer is not available) plus 1/3 cup fresh lemon juice (about 3 lemons)

6 tablespoons unsalted butter, cut into small pieces

½ lemon thinly sliced for garnish

Start by whisking together the flour, sugar, ¼ teaspoon salt and the lemon zest in a large bowl. Using a pastry cutter or your hands, cut the butter into the flour mixture until the dough begins to hold together.

Stir together 1 tablespoon water and the vanilla and then mix it into the dough.

Shape the bowl into a large circle and wrap it in plastic wrap. Place it in the refrigerator for 30 minutes.

Then, preheating your oven to 375 degrees.

Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch tart pan or small oven safe dish and place it in the freezer for 30 minutes.

Bake the pie shell until it is golden, about 25 minutes.

Let the shell completely cool.

While the crust is cooling, whisk together the eggs, egg yolks, sugar and cornstarch in a medium saucepan.

Whisk in the lemon zest and juice.

Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon. About 7 to 10 minutes.

Remove from the heat and whisk in the butter 1 tablespoon at a time.

Pour the filling into the tart shell and top the filling with some very thinly sliced extra lemon.

Bake until the filling is browned, slightly puffed and set. About 30 minutes.

Let cool completely and serve.

Love and Beer Floats 

Angela 

Rustic Meyer Lemon Pie

For the Dough:

1 cup all purpose flour

2 tablespoons sugar

1/2 teaspoon finely grated Meyer lemon zest

¼ teaspoon salt

½ teaspoon pure vanilla extract

For the Pie Filing:

2 large eggs plus 3 large egg yolks

¼ cup plus 2 tablespoons sugar

¼ teaspoon cornstarch

3 tablespoons finely grated Meyer lemon zest (you can use other lemons if Meyer is not available) plus 1/3 cup fresh lemon juice (about 3 lemons)

6 tablespoons unsalted butter, cut into small pieces

½ lemon thinly sliced for garnish

Start by whisking together the flour, sugar, ¼ teaspoon salt and the lemon zest in a large bowl. Using a pastry cutter or your hands, cut the butter into the flour mixture until the dough begins to hold together.

Stir together 1 tablespoon water and the vanilla and then mix it into the dough.

Shape the bowl into a large circle and wrap it in plastic wrap. Place it in the refrigerator for 30 minutes.

Then, preheating your oven to 375 degrees.

Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch tart pan or small oven safe dish and place it in the freezer for 30 minutes.

Bake the pie shell until it is golden, about 25 minutes.

Let the shell completely cool.

While the crust is cooling, whisk together the eggs, egg yolks, sugar and cornstarch in a medium saucepan.

Whisk in the lemon zest and juice.

Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon. About 7 to 10 minutes.

Remove from the heat and whisk in the butter 1 tablespoon at a time.

Pour the filling into the tart shell and top the filling with some very thinly sliced extra lemon.

Bake until the filling is browned, slightly puffed and set. About 30 minutes.

Let cool completely and serve. 

Chocolate Pecan Pie

This is post number five hundred and eleven.

Five hundred and eleven post’s with roughly four hundred and twenty eight recipes.

Almost three full years of at home culinary training.

The start of the third annual Twelve Days of Treats

Friends, that is a whole lot of cooking.

Even if it was bad cooking, it was a whole lot of cooking.

After all of those posts and time and years, I am still completely capable of messing up.

Cooking is a lot like life. No matter how long you do it, you are completely capable of messing up. And just like in cooking, nine times out of ten if you mess something up you can fix it.

This dish is the perfect example. I got this whole thing ready to go. All pretty like. And then realized I missed a major ingredient.

Whoops.

But don’t worry, I fixed it. And it ended up just the way it should have been.

You will need…

4 ounces semisweet chocolate

 large eggs, lightly beaten

1 ½ cups light corn syrup

½ cup sugar

1 teaspoon pure vanilla extract

½ teaspoon salt

1 cup pecans

1 large ball perfect pie crust or 1 store bought basic pie crust

Start by preheating your oven to 350 degrees F.

Put the chocolate in a heat-proof bowl and set it in a large pot of water that is gently boiling.

Let the chocolate melt in this double boiler for about 30 minutes. Just until the chocolate has completely melted.

While the chocolate is melting, roll out the pie crust to fit or lay the pie crust in a 9 inch pie pan.

Then combine the eggs, corn syrup, vanilla, sugar and salt in a medium bowl.

While stirring the mixture together, slowly add in the melted chocolate. Make sure that you stir constantly while adding in the melted chocolate.

Pour the mixture into your prepared pie crust.

Note that right here is where I dropped the ball. I literally forgot to stir in the corn syrup until I had gotten the whole pie ready to go.

But right before adding it to the oven I realized there was a measuring cup full of syrup just waiting to be used.

So I removed the pie filling from the pan, added the syrup to the mixture, recombined, and refilled the pie pan.

And went on to bake a scrumptious, moist, dessert.

I am going advise against following my lead.

Instead, mix ALL the ingredients together and pour them into the pie crust.

Bake for 50 to 60 minutes, rotating halfway. Just so the filling is set and is no longer jiggling.

Set the pie aside and allow to cool for at least 4 hours.

Slice and serve.

Love and Beer Floats

Angela 

Chocolate Pecan Pie

4 ounces semisweet chocolate

 large eggs, lightly beaten

1 ½ cups light corn syrup

½ cup sugar

1 teaspoon pure vanilla extract

½ teaspoon salt

1 cup pecans

1 large ball perfect pie crust or 1 store bought basic pie crust

Start by preheating your oven to 350 degrees F.

Put the chocolate in a heat-proof bowl and set it in a large pot of water that is gently boiling.

Let the chocolate melt in this double boiler for about 30 minutes. Just until the chocolate has completely melted.

While the chocolate is melting, roll out the pie crust to fit or lay the pie crust in a 9 inch pie pan.

Then combine the eggs, corn syrup, vanilla, sugar and salt in a medium bowl. While stirring the mixture together, slowly add in the melted chocolate. Make sure that you stir constantly while adding in the melted chocolate.

Pour the mixture into your prepared pie crust.

Note that right here is where I dropped the ball. I literally forgot to stir in the corn syrup until I had gotten the whole pie ready to go.

But right before adding it to the oven I realized there was a measuring cup full of syrup just waiting to be used.

So I removed the pie filling from the pan, added the syrup to the mixture, recombined, and refilled the pie pan.

And went on to bake a scrumptious, moist, dessert.

I am going advise against following my lead.

Instead, mix ALL the ingredients together and pour them into the pie crust.

Bake for 50 to 60 minutes, rotating halfway. Just so the filling is set and is no longer jiggling.

Set the pie aside and allow to cool for at least 4 hours.

Slice and serve.

Filet Mignon Pot Pie

So tomorrow, I’m having a minor medical procedure done.

Yes my friends, my family is finally taking me in for that lobotomy.

I kid. I kid.

It really is nothing and it is completely routine, but I have to be put under with anesthesia.

Even though I have had a few other surgeries so I know what it’s like, it is always a little scary to have your life in other people’s hands.

But the scariest part to me is that my surgery isn’t till three in the afternoon.

And you can’t eat or drink anything for eight hours beforehand.

I am going to be awake and unable to eat anything for EIGHT hours. EIGHT.

If I could trade being poked with hot pokers for not eating for eight hours, I would.

Well maybe not hot pokers, but it’s still really bad.

So I decided to have an awesome last meal tonight.

And if this isn’t last meal worthy, I have no idea what is.

You will need…

1 lb filet mignon, cubed

1 tablespoon olive oil

1 onion, diced

1 large carrot, diced

4 garlic cloves, minced

1 celery stalk, diced

1 teaspoon dried thyme

1 tablespoon tomato paste

3 cups beef broth

2 small russet potatoes, peeled and diced

1 ½ cup chopped Portobello mushrooms, chopped

1 bay leaf

2 tablespoons butter

2 tablespoons flour

1 pack frozen puff pastry, thawed

1 egg

1 tablespoon water

Salt and pepper to taste

In a medium pot, heat the oil over medium heat until it is very hot, but not smoking.

Add the filet to the pot and season it well with salt and pepper.

Cook the meat until it is browned on all sides. About 6 to 8 minutes.

Remove the beef to a plate, cover and set aside.

Into the pot you just used, add in the onions, garlic, thyme, carrots and celery. Cook over medium heat until the onions are soft and translucent, stirring occasionally.

Add in the tomato paste and stir until all the veggies are coated and cook for 1 minute.

Stir in the beef broth, potatoes, mushrooms and the bay leaf.

While you bring the liquid to a very low simmer, mix together the flour and butter in a bowl it creates a paste.

Add the butter and flour mixture to the pot.

Add the meat back into the pot and continue to simmer, covered for about 30 to 45 minutes, stirring often. Make sure that you don’t cook so long that you run out of liquid. You do want it to still be a little saucy.

While your beef is simmering, preheat your oven to 350 degrees F and lay out your thawed puff pastry.

When the filet is very tender and your potatoes are cooked through, pour the filling into a large dish or individual dishes.

Use your puff pastry to completely cover the dish you are cooking your pie in.

Whisk together the egg and 1 tablespoon water and brush the mixture over the top of the puff pastry.

Pop the pies in the oven and bake for about 20 minutes, until the crust is golden brown.

Remove from the oven and let cook for about 5 minutes.

Serve hot.

Love and Beer Floats

Angela 

Filet Mignon Pot Pie

1 lb filet mignon, cubed

1 tablespoon olive oil

1 onion, diced

1 large carrot, diced

4 garlic cloves, minced

1 celery stalk, diced

1 teaspoon dried thyme

1 tablespoon tomato paste

3 cups beef broth

2 small russet potatoes, peeled and diced

1 ½ cup chopped Portobello mushrooms, chopped

1 bay leaf

2 tablespoons butter

2 tablespoons flour

1 pack frozen puff pastry, thawed

1 egg

1 tablespoon water

Salt and pepper to taste

In a medium pot, heat the oil over medium heat until it is very hot, but not smoking.

Add the filet to the pot and season it well with salt and pepper.

Cook the meat until it is browned on all sides. About 6 to 8 minutes.

Remove the beef to a plate, cover and set aside.

Into the pot you just used, add in the onions, garlic, thyme, carrots and celery. Cook over medium heat until the onions are soft and translucent, stirring occasionally.

Add in the tomato paste and stir until all the veggies are coated and cook for 1 minute.

Stir in the beef broth, potatoes, mushrooms and the bay leaf.

While you bring the liquid to a very low simmer, mix together the flour and butter in a bowl it creates a paste.

Add the butter and flour mixture to the pot.

Add the meat back into the pot and continue to simmer, covered for about 30 to 45 minutes, stirring often. Make sure that you don’t cook so long that you run out of liquid. You do want it to still be a little saucy.

While your beef is simmering, preheat your oven to 350 degrees F and lay out your thawed puff pastry.

When the filet is very tender and your potatoes are cooked through, pour the filling into a large dish or individual dishes.

Use your puff pastry to completely cover the dish you are cooking your pie in.

Whisk together the egg and 1 tablespoon water and brush the mixture over the top of the puff pastry.

Pop the pies in the oven and bake for about 20 minutes, until the crust is golden brown.

Remove from the oven and let cook for about 5 minutes.

Serve hot.