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A different kind of glazing
Jun. 15th, 2023 07:50 amSpent the days cooling the kiln catching up on stuff around the house: Hanging the bird feeder, reattaching the house numbers, rehanging the front screen door, all little things disarranged by the siding project. Moved the bike shelter back to the side of the house.
Also spent some time in the kitchen. Our new breakfast regimen--yogurt with fruit and nuts--meant that the several years' supply of fruit in the freezer got used up by about February, so I went up to Thistledown Farm on Tuesday and came home with two flats--24 pints--of strawberries.
The majority got mashed and lightly sugared for freezer jam/sauce; we put away ten quarts. Two pints went in the fridge for fresh eating with breakfast. The remaining three pints or so wound up in my favorite summer dessert.
Strawberry glacé pie.
Cooked strawberries are always a little gross to me; strawberry-rhubarb seems like an unnecessary complication. But the big pile of fresh strawberries, barely held together by the glaze, is just about perfect.
Strawberry Glacé Pie
(adapted from Betty Crocker's Cookbook, 1981*)
Crust
1 cup all-purpose flour
1/2 tsp salt
1 T sugar
1/6 cup shortening (I use butter flavored Crisco)
1/6 cup butter
2 T cold water
Mix dry ingredients together. Cut in shortening and butter with a pastry cutter until it resembles crumbs, then cut in the water as well. Roll out on floured board or rolling sheet and transfer to a 9-inch deep pie pan. Crimp edges, dock over all with a fork. Bake at 475° for ten minutes, then remove from the oven and cool.
Glacé
6 cups (about 3 pints) strawberries, stemmed and rinsed
1 cup sugar
3 T corn starch
1/2 cup water
Mash up enough berries to make about a cup. Set aside rest to fill pie. Thoroughly mix sugar and corn starch in a 2-quart sauce pan. Stir in water and berries gradually until evenly combined. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for one minute; cool.
Fill shell with remaining berries and pour strawberry mixture over the top. Refrigerate until set, at least three hours. Top with whipped cream.
*(Betty says to put a layer of cream cheese in the pie shell first, then the berries, presumably to keep the juice from soaking into the bottom crust. This just sounds nasty to me, and Denise isn't a fan of cream cheese, so I never bother. Leaves more room for berries.)
Also spent some time in the kitchen. Our new breakfast regimen--yogurt with fruit and nuts--meant that the several years' supply of fruit in the freezer got used up by about February, so I went up to Thistledown Farm on Tuesday and came home with two flats--24 pints--of strawberries.
The majority got mashed and lightly sugared for freezer jam/sauce; we put away ten quarts. Two pints went in the fridge for fresh eating with breakfast. The remaining three pints or so wound up in my favorite summer dessert.
Strawberry glacé pie.
Cooked strawberries are always a little gross to me; strawberry-rhubarb seems like an unnecessary complication. But the big pile of fresh strawberries, barely held together by the glaze, is just about perfect.
Strawberry Glacé Pie
(adapted from Betty Crocker's Cookbook, 1981*)
Crust
1 cup all-purpose flour
1/2 tsp salt
1 T sugar
1/6 cup shortening (I use butter flavored Crisco)
1/6 cup butter
2 T cold water
Mix dry ingredients together. Cut in shortening and butter with a pastry cutter until it resembles crumbs, then cut in the water as well. Roll out on floured board or rolling sheet and transfer to a 9-inch deep pie pan. Crimp edges, dock over all with a fork. Bake at 475° for ten minutes, then remove from the oven and cool.
Glacé
6 cups (about 3 pints) strawberries, stemmed and rinsed
1 cup sugar
3 T corn starch
1/2 cup water
Mash up enough berries to make about a cup. Set aside rest to fill pie. Thoroughly mix sugar and corn starch in a 2-quart sauce pan. Stir in water and berries gradually until evenly combined. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for one minute; cool.
Fill shell with remaining berries and pour strawberry mixture over the top. Refrigerate until set, at least three hours. Top with whipped cream.
*(Betty says to put a layer of cream cheese in the pie shell first, then the berries, presumably to keep the juice from soaking into the bottom crust. This just sounds nasty to me, and Denise isn't a fan of cream cheese, so I never bother. Leaves more room for berries.)
