Yearly Archives: 2007

Eating

There's never a bad time for pie


Lemon Meringue Pie and ice cream might not seem like a natural match, at first. But then the weather gets steamy, you spend all day chasing a toddler on the lawn and popping in and out of the pool and you end your day with a hefty slice of Bon Appetit’s Lemon Meringue Ice Cream Pie. And everything good about summer is right there on your plate.

(Yeah, I really like this pie.)

Lemon Meringue Ice Cream Pie
Lemon curd
2 large eggs
2 large egg yolks
6 tablespoons (3/4 stick) unsalted butter
1 cup sugar
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
Pinch of salt

Crust
1 1/2 cups finely chopped pecans
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted

3 cups vanilla ice cream, slightly softened, divided

Meringue
4 large egg whites, room temperature
Pinch of cream of tartar
6 tablespoons sugar

For lemon curd:
Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.

for crust: Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.

Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.

For meringue:
Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEAD Can be made 1 day ahead. Freeze pie. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. Cut pie into wedges; serve immediately.

Bon Appétit, April 2007

Domestic Blitz

Sewing is FUNdamental*

I’ve been threatening for awhile to learn how to sew. I’ve been seeing a few projects online that I really liked, and then I found the very sewing machine I’d had my eye on at Big Lots. It must have been fate.

According to clinical psychologist Dr. Robert Reiner, “sewing (and other ‘hands-on’ activities such as painting, drawing and music) not only stimulate creativity, they also help develop patience, perseverance and problem-solving skills.” Butterick is using that to sell sewing as a kids activity, but I could use some patience, perseverance and problem-solving skills, too. I could also use a new toiletry bag and a totally awesome ball gown.

*I stole that from Butterick. They’re a hoot, aren’t they?

Eating

'Cue up

There was a barbecue place just down the street from our old house that made the best pulled-pork sandwiches and fried pickles. I’m not planning to try to re-create the fried pickles anytime soon, but I missed the sandwiches too much not to try to make my own.

I found this recipe at Recipe Zaar a few months ago, and it’s become one of my favorites. There are only three ingredients involved, and it requires very little work on my part. And the end result is delicious.

Don’t be put off by the Diet Dr. Pepper — it doesn’t really flavor the roast at all, but it keeps it from drying out. The original recipe just calls for “cola” and “barbecue sauce.” You could use your favorite version of either.

The recipe makes quite a bit of barbecue. We took a batch over to my brother’s house last night for dinner, and we left three or four sandwiches-worth of barbecue with him. That was after we ate at least 8 sandwiches for dinner! The barbecue freezes very well, too, so this is a great recipe if you’re looking to stock your freezer.

Barbecue Pork Sandwiches
1 pork roast
2 cans Diet Dr. Pepper
16 oz. Sweet Baby Ray’s barbecue sauce

  • Cut all visible fat from roast. Place roast in Crockpot and pour in one can of Diet Dr. Pepper. Set Crockpot to low and cook for 12 hours.
  • Remove meat from Crockpot and skim visible fat from remaining liquid. Shred meat and return it to the Crockpot. Add half of your barbecue sauce, stir to combine and cook another five to six hours on low, checking periodically to make sure it isn’t getting too dry. Add more sauce and/or Diet Dr. Pepper as needed.
  • Serve on squishy buns with additional barbecue sauce, coleslaw, french fries pickles and painfully sweet tea.