Recipe Archive - 15 June 2008

Crust:
spongecake or pound cake , sliced thin

Filling:
2 lbs whole strawberries
3/4 cup sugar
1/4 cup fresh lemon juice
1 envelope unflavored gelatin
whipped cream for topping
Marshmallows as needed

Having a ton of strawberries left from my daughter's wedding reception I decided to make a bunch of different strawberry recipes. This is "adapted " from June Gourmet. Best if served the day made; the pie is very delicious. It originally called for a shortcake crust made from cookies. I had none and used my leftover sponge cake, giving the pie a more cake like texture. I also added the marshmallows to decorate it.

Press cake into a 9 inch pie pan to form the bottom crust.

Set aside.

Select 20 large berries of the same size and set aside.

To remainder of berries, chopped in 1/4 inch pieces and mix in with the sugar and lemon juice and let sit 30 minutes.

Drain and press our as much liquid from the mixture, reserving berries.

To the berry liquid add enough water to equal 2 cups.

Transfer liquid to saucepan, stir in gelatin to soften , let sit a minute.

Then heat and stir mixture just until mixture comes to a simmer.

Remove from heat and place in metal bowl set over another bowl of ice water and mix and stir until mixture begins to mound ( about 20 to 20 minutes ).

Or place in refrigerator to chill until mixture begins to gel.

Place the whole berries decoratively in pie shell.

Pour the partially gelled mixture of berries evenly over whole berries.

Slice some marshmallows and fit decoratively around edges of pie.

Chill pie at least 4 hours till mixture is firm.

Garnish whole pie or pieces with whipped cream.

Pie can be chilled and loosely covered for up to one week.



ISSN 1938-7385 Volume 14, Number 11 This Week's Contents 1. Gazpacho 5 2. Pickles 3. Strawberry Shortcake Pie 4. Party Empanadas

1. Gazpacho 5 submitted by epena24 from Bensalem, PA, USA (Columbian recipe) 1 tsp sugar 1 tbsp olive oil 2 small garlic cloves, minced juice of 1 lemon 5 large tomatoes, chopped and seeded 1 green pepper , chopped 1 cucumber , peeled and chopped 5 chopped scallions 10 1/2 oz vegetable broth slice of day old bread or handful of plain (or lightly seasoned) croutons dash of hot sauce (or use small chopped jalapeno if you like hot ) salt and pepper (to taste) Add all ingredients to blender or food processor , mix until well blended and smooth . Chill for at least an hour. Can be served with minced onion , red/green peppers, parm cheese , etc. Recipe given to me by a friend from Columbia.

2. Pickles submitted by rcoen Basic Pickle Brine 2 quarts water 1 1/2 quarts vinegar (cider, red wine or rice vinegar) 1 T crushed red pepper flakes 1 cup sugar 1/4 cup kosher salt Optional 2 T mustard seeds 2 tsp whole cloves 2 T whole allspice berries 1 T celery seed 6 bay leaves 1 bunch of fresh thyme To make the pickles, simply mix all the ingredients together in a medium saucepan and bring to a boil. Place your prepared vegetables in a clean container with a tight fitting lid. Allow the brine to boil for a couple of minutes to release the flavor of the spices. Carefully pour the boiling brine over the vegetables and allow it to cool with the lid off in the refrigerator. When the container is cool (about 3 - 4 hours), fit the lid tightly. If you are going to be canning the pickles, follow the instructions that come with the canning jars to avoid potentially dangerous foodborne illness.

3. Strawberry Shortcake Pie submitted by butterflydog Crust: spongecake or pound cake , sliced thin Filling: 2 lbs whole strawberries 3/4 cup sugar 1/4 cup fresh lemon juice 1 envelope unflavored gelatin whipped cream for topping Marshmallows as needed Having a ton of strawberries left from my daughter's wedding reception I decided to make a bunch of different strawberry recipes. This is "adapted " from June Gourmet. Best if served the day made; the pie is very delicious. It originally called for a shortcake crust made from cookies. I had none and used my leftover sponge cake, giving the pie a more cake like texture. I also added the marshmallows to decorate it. Press cake into a 9 inch pie pan to form the bottom crust. Set aside. Select 20 large berries of the same size and set aside. To remainder of berries, chopped in 1/4 inch pieces and mix in with the sugar and lemon juice and let sit 30 minutes. Drain and press our as much liquid from the mixture, reserving berries. To the berry liquid add enough water to equal 2 cups. Transfer liquid to saucepan, stir in gelatin to soften , let sit a minute. Then heat and stir mixture just until mixture comes to a simmer. Remove from heat and place in metal bowl set over another bowl of ice water and mix and stir until mixture begins to mound ( about 20 to 20 minutes ). Or place in refrigerator to chill until mixture begins to gel. Place the whole berries decoratively in pie shell. Pour the partially gelled mixture of berries evenly over whole berries. Slice some marshmallows and fit decoratively around edges of pie. Chill pie at least 4 hours till mixture is firm. Garnish whole pie or pieces with whipped cream. Pie can be chilled and loosely covered for up to one week.

4. Party Empanadas submitted by butterflydog 2 kilos of flour handful of baking powder one kilo of vegetable shortening The liquid is Coke ( cola ) , Orange juice could also be used Filling of choice ( soft fresh fruit, marmalade, Hershey's Kisses, M & M's, maraschino cherries, even peanut butter or a chocolate spread - ) Avoid jelly or things that could easily ooze from dough Empanadas come in two basic forms -- sweet and meat -- dessert or main dish. Dough freezes well Recipe adapted from a Mexican food blog.. Combine flour and baking powder, cut in shortening to make crumb like Gradually add liquid to the dough, mixing by hand to a kneadable consistency first in the bowl and then on the counter top, kneading to a pliable dough. Let dough rest on the counter 10 to 15 minutes Roll out very thin. Use a bottom of a floured glass as a cookie cutter. Cut out circles, reusing any remaining scraps of dough. Fill center of each circle with a bit of fruit, maraschino cherries, other candies, chocolate etc, and fold over edges to seal in a traditional empanada shape, sealing edges very tightly. Place on a greased and floured baking sheet. Bake in a moderate hot ( 350 to 375 ) oven until golden brown. Remove and place warm empanadas in a bowl of sugar and cinnamon to coat them well. Makes about 200 standard size. Decrease recipe if desired.

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