POTS AND PANS CITY BLOG

You have heard of Lemon Meringue Pie and Coconut Cream Pie, but have you tasted the goodness of a Coconut Meringue Pie?  This un-typical pie blends the smooth creamy taste of tropical coconut with the light fluffy sweetness of traditional meringue.  It is a melt-in-your-mouth pie that is sure to be a crowd pleaser at any gathering, family or otherwise.

Coconuts come from a large palm tree, which can reach a height of 30 ft. The coconut palm is found throughout the tropical world and is used for decoration as well as many culinary and non-culinary uses.  The nut from the tree (or coconut) is very light and buoyant and has been known to float away and germinate anywhere the climate is right.  Floating coconuts have been found (and to be viable) as far away as Norway.  But, the coconut does like the warm tropical climates best.

The coconut is a simple dry nut, with distinct layers.  There is the fibrous outer layer or husk with an inner harder layer (the endocarp).  Most coconuts you see in stores are presented in the hard layer form.  The coconut meat is inside of the endocarp and in the very middle is the coconut water.

The coconut meat high in saturated fat, but it contains less fat than some other nuts families, such as peanuts or almonds.   Some believe that the saturated fat in coconuts is actually healthier than the saturated fat found in other foods, but that has yet to be proven.  Coconut meat does contain less sugar and more protein than can be found in other popular fruits such as bananas, apples or oranges.  Coconut is also relatively high in minerals such as iron, phosphorus and zinc.

The coconut water found in the centre of the coconut should not be confused with the coconut milk found in cans in your grocery store.  Coconut milk is grated coconut meat combined with water to form a thick smooth milk-like substance.  Coconut milk is used often in cooking.  The pure coconut water found in coconuts can be drunk fresh.  It has a sweet milk flavor.

Meringue, another essential part of the Coconut Meringue Pie, consists of beaten egg whites and sugar.  The egg whites when beaten change the protein bonding structure to form a stiff consistency.  There are three stages of meringue according the to stiffness of the peaks formed when the beater is lifted from the beaten egg whites—soft peaks, medium and stiff peaks.  Stiff peaks are preferable for making meringue pies.

After the egg whites have been beaten (with the sugar added), the meringue is placed in the oven for a short time to lightly brown the topping.  A soft golden color is desired. 

Tips for making the perfect meringue:

• Be sure the eggs are at room temperature
• When separating the eggs, be sure that there is no yolk whatsoever in the egg whites
• Use a clean, grease-free bowl—glass is best

Coconut Meringue Pie

• 8” frozen pre-baked pie shell
• 1 pkg. (4 serving size) vanilla instant pudding mix
• 1 can coconut milk
• 2 tsp. coconut extract

Meringue:

• 2 egg whites – room temperature
• ¼ cup super-fine white sugar

Combine vanilla pudding mix, coconut milk and coconut extract in a bowl.  Mix together as per package directions.  Spread in pre-baked pie shell.  Chill for 1 hour.

Beat egg whites and sugar together until stiff and soft peaks form.  Spread over pudding mix. 

Bake at 350? for 10-15 minutes until meringue is golden.  Remove from oven.  Chill pie for another hour before serving.

Custard pies have always been a family favorite because of their smooth creamy texture.  Adding another flavor, like bananas, to the custard increases the flavor experience.  Custard pies can be served cold, as is, but are also great when topped with whipped cream (for another layer of extravagance). If you also add bits of shaved chocolate on top of the whipped cream, you will truly have a dessert that dreams are made of.

Sometimes, though, custard pies can be tricky to make.  Some can turn out lumpy and others watery.  One important tip with custard pies is that they must be kept well chilled if not eaten almost at once.  The eggs can be subject to adverse bacterial activity if not kept refrigerated, even if there is no apparent evidence of spoilage.  As a general rule, custard pies should be eaten within 3 hours of baking. They should then be refrigerated.

If you want to make a good custard pie, typically the piecrust needs to be baked at high heat to be flakey, while the custard filling requires a low heat.  The best way to deal with this problem is to partially pre-bake the piecrust. 

Use a high temperature, like 450° F, to start the pie crust baking.  You bake the pie crust at that temperature for about 10 minutes, then reduce the oven heat to 325° F.  The filling should be standing by and ready.  As soon as the pie shell has baked for the required 10 minutes, pull out the oven rack and turn the filling into the hot pie crust.  You can also remove the pie shell from the oven, fill it and then return it to the oven.  You must be quick, however, and return the filled pie to the oven at once without letting it cool too much.

With some custard pies you can cook the filling separately and then just before serving, spoon the cooled filling into a fully baked and cooled pie shell.  You can prepare and cook the custard filling over (not in) a pan of hot water. A good tip when pre-paring a custard filling is when the custard has thickened over the hot water, beat it until it is cool to allow the steam to escape, otherwise the steam will remain in the filling and it may become too watery.

The following is a recipe for a standard Banana Custard Pie.  As mentioned, you can top it with whipped cream or shaved chocolate for a more decadent treat.

Banana Custard Pie

PASTRY:

• 1 cup flour
• ½ tsp. salt
• 1 tsp. white sugar
• 1/3 cup vegetable shortening
• 2 ½ TBSP. cold water (approximately)

Add flour, salt, sugar and shortening in food processor.  Process in short bursts until ingredients are combined and has the texture of small peas.  Add cold water a little at a time.  Add only enough water to hold pastry together.  Shape into a ball and wrap with plastic wrap.  Refrigerate for about an hour. 

While dough is chilling, prepare the pie filling.  Have it ready to turn into the hot pie shell at once.

FILLING:

• 3 ripe bananas
• 3 eggs
• ½ cup sugar
• ¼ tsp. salt
• 2 cups ½ + ½ cream
• 1 tsp. vanilla

Whipped cream sweetened with ¼ cup sugar

Purée bananas in blender or food processor until smooth.  In a large bowl, beat eggs.  Add puréed bananas and remaining ingredients.  Mix together until smooth.

After the dough has been chilling for an hour, unwrap and roll out the pastry on a lightly floured surface, about 1/8” thick shaping into a circle as you work.  Gently lay pastry in pie plate. Crimp the edges.  Prick pastry with a fork all over.  Bake at 450° F for about 10 minutes. Reduce the oven heat to 325° F and fill the shell while it is still hot.

Turn well mixed filling into prepared and partially baked pie shell.  Bake at 325° F for about 30 minutes or until a knife inserted into the centre comes out clean.  Cool on rack.  Top pie with sweetened whipped cream before serving.

For most of us,  twisting a jar lid off is not much of a trial.  It usually involves a mere twist of the hands.  So at first glance,  the Black & Decker Lids Off® Deluxe Jar Opener may just seem to be another luxury gadget that takes up precious kitchen space.

For those with arthritis or other disabilities however, jar lids can be pretty scary things.  Some may even have to avoid buying something that they would like to because they may fear having too much difficulty with the container’s lid.  Black & Decker’s jar opening gadget is more than just a luxury or convenience in such cases.  

The Lids Off adjusts to the size of your jar automatically and twists the lid right off quickly and effortlessly.  At less than $25 it won’t break the bank either.

There are so many recipes for fruit pies, it is nice to try something different once in a while.  This Peanut Butter Pie is a favorite with kids as well as adults.  It has a nutty sweetness that makes it delightfully different.

Peanut Butter (or peanut paste as it is also known) is made primarily from ground roasted peanuts, with or without added oil.  The United States is the number one producer and consumer of peanut butter in the world, but it is also popular in other countries such as Canada, South America, Mexico, Central America, Australia, the United Kingdom, South Africa, New Guinea, New Zealand, Bahamas, West Africa, North Africa, The Netherlands, Philippines and Saudi Arabia.

There are various types of peanuts, but the ones popular for making peanut butter in the United States are the Runner and Spanish types.  Alabama, Florida and Georgia produce 60% of the peanuts that are used in the making of peanut butter.  Other states that grow peanuts are Oklahoma, South Carolina and Texas.

The peanut butter making process starts when the harvested peanuts are sent to factories for inspection.  The peanuts are then roasted in oven and rapidly air-cooled to stop the cooking process.  This helps to retain the color and oil constituents of the peanuts.  The cooked and cooled peanuts are then rubbed between rubber belts or brushes to remove any excess skin.  The nut kernels are then split with the hearts removed.  They are cleaned and sorted and then sent to the grinder where they are ground not once, but twice. During the second grinding, salt, sweetener and a stabilizer (to keep the oils from separating) is added. 

In the United States, products labeled as peanut butter must contain at least 90% peanuts.  Artificial sweeteners or colors and preservatives are not allows.  Some manufacturers sell what is known as a peanut spread to get around this restriction.  Some brands add salt and sugars such as dextrose, sucrose, fructose or molasses to cater to the tastes of some consumers.

You can buy peanut butter in smooth or crunchy varieties.  Smooth peanut butter is easy to spread and contains finely ground peanuts made into a paste-like consistency.  Crunchy peanut butter has bits or pieces of unground peanuts mixed with the paste.

Peanut butter is rich in protein, Vitamin B3, Vitamin E, magnesium, folate, dietary fibre, arginine and has high levels of antioxidant p-coumaric acid.  Due to the high levels of monounsaturated fats and resveratrol peanut butter contains it can help ward of cardiovascular disease.  Peanut butter prepared with the skins has a greater level of resveratrol and other healthful agents.

Some types of peanut butter can contain a small percentage of added hydrogenated vegetable oil to make the peanut butter easier to spread.  These are high in trans fatty acids, which has been thought to contribute to atherosclerosis, coronary heart disease and stroke.  Natural peanut butters do not contain the partially hydrogenated oils.  But peanut butter is considered high in total fat and in calories.

Peanut butter is one of those things that children tend to love to eat.  This Peanut Butter Pie recipe is sure to be a favorite with your family, young and old.

Peanut Butter Pie

PASTRY: 

• 1 cup flour
• ½ tsp. salt
• 1 tsp. white sugar
• 1/3 cup vegetable shortening
• 2 ½ TBSP. cold water (approximately)

Add flour, salt, sugar and shortening in food processor.  Process in short bursts until ingredients are combined and has the texture of small peas.  Add cold water a little at a time.  Add only enough water to hold pastry together.  Shape into a ball and wrap with plastic wrap.  Refrigerate for about an hour.  After and hour, unwrap and roll out the pastry on a lightly floured surface, about 1/8” thick shaping into a circle as you work.  Gently lay pastry in pie plate.

Preheat oven to 450° F.

FILLING:

• 1 cup smooth peanut butter
• 1 tsp. vanilla
• 1 ½ cups sugar
• ½ tsp. salt
• 2 eggs, beaten
• 1 ½ cups milk
• ¾ cups chopped peanuts

In a large bowl, cream peanut butter and vanilla together with an electric mixer. Gradually add sugar and salt, beating until fluffy with each addition.  Beat in eggs one at a time.  Then blend in milk.  Turn the filling into the pastry shell.  Top the filling with the chopped peanuts.

Bake at 450° F for 10 minutes.  Reduce oven heat to 350° F and bake for 20-25 minutes longer or until a knife inserted into the centre comes out clean.  Cool on rack.

I was able to spend some time at this year’s Consumer Electronics Show in Las Vegas this weekend.  While most of the hype at this year’s show revolved around 3D television, ereaders and tablet computers,  I did find this interesting kitchen gadget.

The Demy Touchscreen Recipe Reader by Key Ingredient Corp. is an attractive device with lots of useful features. 

The Demy has a bright and colorful 7-inch LCD touch screen housed in a tough splash   resistant housing.  The Demy seemed to me to be very solidly constructed. There is a built-in stand on the back that allows you to position it at a couple of different angles.  The font size is adjustable to make your recipes easy to read, and you can also adjust the brightness level.

250 recipes are pre-loaded,  but you can add more via your computer’s USB connection.  Both PC and Mac are supported.  The Demy can hold up to 2500 recipes.  The device lets you organize your recipes and search through them.

In addition the Demy has three separate timers and a weights and measures conversion tool.  There is also an ingredient substitution list in case you are out of something.

Demy Kitchen Safe Touchscreen Recipe Reader is available from Amazon for $299.

Although you may be familiar with the common southern delicacy of a pecan pie, why not try something a little bit different.  Rum and Walnut Pie blends the buttery, nutty, and a little bit bitter taste of the walnuts with the smooth flavor of rum in this sugary pie.  Try serving it warm with ice cream or cold with a rum flavored whipped cream for that extra bit of extravagance.

Walnuts are the fruit of a large deciduous tree, which belongs to the Juglandaceae family.  There are about 60 different varieties of walnuts but only about 20 are edible.  Walnuts are harvested mainly in the autumn, but can also be picked in their immature green stage in the summer and processed for other purposes.

Although the English walnut is the most typical type of walnut eaten today, the North American Black Walnut is also a good choice for this pie.  Black walnuts, however, are decidedly more difficult to crack.  Most people use a hammer to aid in cracking them, or others believe in spreading the nuts in a single layer on their driveway and driving over them with their car.

Along with other nuts, walnuts are rich in fat.  They contain 64% fat, in fact.  The fat in walnuts however is polyunsaturated, which is said to help lower cholesterol. The fat is probably the reason why they are so tasty.  And when eating walnuts, remember that you don’t typically eat a whole lot of them at one time so you can enjoy them without feeling too guilty. 

The fat in walnuts also makes them susceptible to spoilage and turning rancid.  To help walnuts retain a bit more shelf life, it is best to buy shelled nut halves even though they may be a little more expensive than chopped walnuts.  These tend to stay fresher for longer periods because less of their surface is exposed to the air.  You can also store the walnuts in your freezer in airtight containers to help retain their freshness.

When choosing walnuts at your grocery store, look for firm plump nuts with a slightly oily look to them.  Nuts that look dry or shrunken are probably old and a bit tasteless.  You can also try getting fresh nuts from specialized nut farms that may be in your area. 

Walnuts typically make a great substitute for pecan nuts.  They can be used in a variety of recipes including sweet or savory dishes.  They are great in cakes, pies and breads and are especially tasty served with cheese. 

Rum & Walnut Pie

PASTRY:

• 1 cup flour
• ½ tsp. salt
• 1 tsp. white sugar
• 1/3 cup vegetable shortening
• 2 ½ TBSP. cold water (approximately)

Add flour, salt, sugar and shortening in food processor.  Process in short bursts until ingredients are combined and has the texture of small peas.  Add cold water a little at a time.  Add only enough water to hold pastry together.  Shape into a ball and wrap with plastic wrap.  Refrigerate for about an hour.  After and hour, unwrap and roll out the pastry on a lightly floured surface, about 1/8” thick shaping into a circle as you work.  Gently lay pastry in pie plate.

Preheat oven to 450° F.

FILLING:

• ¼ cup butter
• 1 cup packed brown sugar
• 3 eggs
• ½ cup light corn syrup
• 1 ½ cups walnut pieces
• 2 TBSP. rum

In a large bowl, cream butter and sugar together with an electric mixer.  Beat in eggs one at a time.  Stir in corn syrup and add walnuts and rum.  Pour the filling into the pastry shell.

Bake for about 40 minutes or until a knife inserted into the centre comes out clean.

Apple and almonds are a tasty conventional combination often enjoyed at traditional Christmas dinners.  This Apple and Almond Tart recipe makes a common-place apple pie extra special, sure to please all your guests at the end of your holiday meal.  This delicious dessert can be served hot or cold.

A word of advice:  do not be tempted to add sugar to the apples in this recipe (it will make them produce too much liquid).  All the sweetness in the tart comes from the pastry and the topping.

Apple and Almond Tart

Ingredients:

• 6 TBSP. butter
• 1 ½ cups white flour
• 1/3 cup ground almonds
• 3 TBSP. icing sugar, plus sifted icing sugar to decorate
• 1 egg yolk
• 1 TBSP. cold water
• ¼ tsp. almond extract

Topping:

• 1 cup flour
• ¼ tsp. cinnamon
• 4 TBSP. butter, cubed
• ¼ cup sugar
• ½ cup slivered almonds

Filling:

• 1 ½ lbs. apples
• ¼ cup raisins

To make the pastry, all the flour and butter into a food processor bowl and process until the mixture resembles fine bread crumbs.  Stir in the ground almonds and 3 TBSP. icing sugar.  Whisk the egg yolk, almond extract and water together in a small bowl and then add them to the dry mixture.  Mix together to form a soft, pliable dough.  Knead the dough gently until smooth.  Wrap in plastic wrap and place in the fridge for about 20 minutes.

Meanwhile, make the topping:  Place the flour in a medium bowl and add the cinnamon.  Stir together well with a fork or whisk.  Add the cubed butter and blend in with a fork or pastry cutter.  Stir in the sugar and almonds.

Remove the dough from the fridge and roll the pastry dough out onto a lightly floured surface.  Gently line the pastry into a 9” springform pan, pressing neatly into the edges.  Make a lip around the top edge, but remove any excess.  Place the pastry in the pan in the fridge for another 15 minutes.

Preheat the over to 375° F.

Peel and core the apples, and slice the apples thinly. Remove the pastry shell from the fridge.  Arrange the apples neatly on the pastry shell overlapping the slices slightly.  (The tart may appear too full at this time, but after the apples cook the filling will drop slightly.)  Spoon the topping mixture all over the top of the apples, pressing down slightly.

Bake for 20-30 minutes or until the top of the tart is golden brown and the apples are tender when tested.

Remove the tart from the oven and let cool for 10 minutes before removing from the pan.

This great tasting vegetable dish adds some crunch to your holiday table.  This delicious Creamy Broccoli and Cauliflower salad can be made ahead, covered and refrigerated for up to 2 hours. 

Creamy Broccoli and Cauliflower Salad

Ingredients:

• 5 cups broccoli flowerets (2 bunches)
• 4 cups sliced cauliflower flowerets (about 1 head)
• 3 spring onions, or one small red onion thinly sliced
• 1 cup mayonnaise
• 1 cup sour cream
• 1 TBSP. sugar
• 1 TBSP. white vinegar
• ¼ tsp. salt
• ¼ tsp. black pepper
• Dash of Worcestershire sauce
• Sprinkle of Paprika

Combine broccoli, cauliflower and onion in a large bowl.  Mix together the remaining ingredients in a small bowl and combine well.  Pour the dressing over the vegetables and toss until well coated.  Just before serving, sprinkle the salad with a little paprika.

If you want a lighter main course, or if you have leftover turkey, this Turkey Rice Salad is a good choice.  If you want to use this as a main course, the turkey can be cooked a day ahead and the rest of the salad made and assembled on the day of the feast.  Using a breast of turkey (instead of roasting a whole turkey) can be an easier way to go, while still supplying that traditional bit of turkey for Christmas or Thanksgiving dinner.

Ingredients:

• 1 ¼ cups brown rice
• 1 cup wild rice
• 2 crisp red apples, peeled, cored and chopped into cubes
• 2 stalks of celery, diced
• 1 cup seedless grapes, cut in half
• 3 TBSP. orange juice
• 2/3 cup mayonnaise
• 12 oz. cooked white turkey meat, chopped into bite-sized pieces
• Salt and pepper
• Red leaf lettuce

Combine the brown and wild rice and cook in a pot of boiling salted water for 25 minutes or until tender.  Drain the rice water out in a colander and rinse the rice under cold water.

Transfer the well-drained rice to a large bowl.  Add the apples, celery and grapes.  In a small bowl or a large measuring cup, mix the orange juice into the mayonnaise.  Spoon the mayonnaise mixture over the rice and fruit. Add the turkey.  Season with salt and pepper and mix well to coat the meat and fruit.

Arrange the rinsed red leaf lettuce leaves around the sides and bottom of a large serving dish or bowl.  Spoon the turkey salad into the centre.

Pumpkin pie is a favorite fall or winter treat. It is commonly included at the end of Thanksgiving or Christmas dinners. Pumpkins are a fall vegetable that are a symbol of harvest time. They are also featured during the autumn celebration of Halloween.

Pumpkin pie is typically made as a one-crust pie with a smooth custard-like pumpkin filling. It rarely is seen with a top crust. The filling is typically flavored with spices such as nutmeg, cinnamon, cloves and ginger. It is also traditionally served with sweetened whipped cream or ice cream.

Although not quite as traditional, ‘pumpkin’ pie can also be made with squash for a very similar taste. A close cousin to the pumpkin pie can also be made with sweet potatoes.

Pumpkins are native to North America. They were first exported to France, and then pumpkins made their way into Tudor England. In England the pumpkin was introduced as a pie filler. The Pilgrims then brought the pumpkin pie idea back to New England.

Pumpkin pie is often made with canned pumpkin purchased in tins at supermarkets or with pumpkin pie filling with the spices already included. Making your pie with fresh pumpkin however makes it taste just that little bit better.

To prepare the pumpkin for making pies, select the smaller pie pumpkins available during the autumn harvest. You can use the larger pumpkins as well, but the smaller ones have a sweeter taste. With a large sharp knife, cut the pumpkins in half and scoop out the seeds and stringy pulp with a spoon. Leaving the skin on, cut the pumpkin into squares about 2-3” square. Place them in a steamer on top of the stove and steam until fork tender. You should be able to steam about 6-7 pieces at a time.

You can also use the microwave to steam the pieces. Place the pieces in a microwaveable bowl with about 1” of water. Cover and microwave for about 5-6 minutes or until tender when pierced with a fork.

When pumpkin is tender place the steamed pieces in a large bowl. Cover with a tea towel and let sit until cool enough to handle. Cut the skins off with a knife. Please the skinned pumpkin pieces in a food processor and blend until smooth.

If you save the seeds of the pumpkin, you can make a very tasty snack from them. Separate the seeds from the stringy pulp and wash them in cool water to get off most of the slime. Place the seeds in a single layer on a cookie sheet lined with tin foil. Spray the tin foil with vegetable oil to prevent sticking. Salt the seeds liberally. Then roast the seeds in the oven at 350° F for about 10-15 minutes, turning them once with a spatula half way through, until they are slightly golden in color. Enjoy.

Here is a great easy recipe for traditional pumpkin pie.

Pumpkin Pie

PASTRY:

• 1 cup flour
• ½ tsp. salt
• 1 tsp. white sugar
• 1/3 cup vegetable shortening
• 2 ½ TBSP. cold water (approximately)

Add flour, salt, sugar and shortening in food processor. Process in short bursts until ingredients are combined and has the texture of small peas. Add cold water a little at a time. Add only enough water to hold pastry together. Shape into a ball and wrap with plastic wrap. Refrigerate for about an hour. After and hour, unwrap and roll out the pastry on a lightly floured surface, about 1/8” thick shaping into a circle as you work. Gently lay pastry in pie plate. Preheat oven to 350° F.

FILLING:

• 2 cups steamed and puréed fresh pumpkin (or 2 cups of canned pumpkin)
• 2/3 cup packed brown sugar
• 1 tsp. cinnamon
• ½ tsp. ground ginger
• ½ tsp. nutmeg
• ½ tsp. salt
• 2 eggs, beaten
• 1 cup ½ + ½ cream

In a large bowl, mix together pumpkin, sugar and spices. Blend with electric mixer until smooth. Add eggs and cream and blend for about 2 minutes with electric mixer. Turn filling into prepared pie shell. Bake at 350° F for 50-60 minutes or until a knife inserted into the centre comes out clean. Cool on rack. Serve with sweetened whipped cream.