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Cherry Pie

We made our annual trip to Westmoreland Berry Farm and picked sour (pie) cherries, blackberries, red raspberries, and black raspberries.  I had never seen a cherry tree before and I was amazed at the sight of thousands of red cherries hanging from the trees.....absolutely beautiful.  We picked enough cherries for a pie.  This was the first time I have ever made a cherry pie from fresh cherries.  It was delicious and especially good with vanilla ice cream.  The cherries were so juicy and when mixed with the filing ingredients, there was too much juice to fit into the pie crust (plus, I was afraid all the juice would make the pie too soggy), so I strained off some of the juice.  I sprinkled sugar on top of the pie before placing it into the oven.

Cherry Pie

Filling:
5 cups pitted sour cherries (2 to 2 1/2 lbs.)
1 to 1 1/4 cups sugar
3 to 3 1/2 T. cornstarch mixed with 2 T. water
1 T. lemon juice
1/4 tsp. almond extract

Pie Crust:
2 cups flour
1 tsp. salt
2/3 cup Crisco
5 to 6 T. ice cold water

2 to 3 T. butter

Combine the filling ingredients and let sit for 15 minutes.

Meanwhile, cut Crisco into the flour and salt with a fork.  Add tablespoons of water one at a time until dough comes together.  Divide dough into two halves.  Make a ball from one half and then roll out to fit pie pan.  Place in the bottom of the pie pan.

Pour the filling into the bottom crust and dot with butter.  If the cherry mixture has excessive liquid, then strain some of the liquid off before adding to the crust. 

Roll out the remaining pie crust dough.  Brush the edge of the bottom curst with cold water.  Cover with the top crust, then seal the edge.  Trim the overhanging pie crust and crimp or flute edges.  Cut steam vents on top of pie.  Place pie on baking sheet and bake for 30 minutes at 425 degrees.  Lower oven temperature to 350 degree and bake 25 to 35 minutes more, until thick juices bubble up through the vents.  Let pie cool completely before serving.

posted by: artichoke72 at 02:11 | link | comments |
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Shrimp and Snow Fungus Soup

I love going to the Asian market.  Everytime I go I pick up one or two items that I have never had before.  Then I go through my cookbooks and look online for ways to use the ingredients.  This week I got dried snow fungus and Oriental water spinach (mung toi).  Both of these ingredients  have various names.  For instance the snow fungus is called white fungus, silver fungus, silver ear, white ear, and peony fungus.  I didn't have much luck finding recipes using these ingredients that appealed to me, so I created this soup.  It's delicate.  I actually added some julienned Oriental water spinach to my soup, but I wouldn't do it again because it's flavor kinda took over the soup (it wasn't horrible).  I really liked the snow fungus.  It was slightly crunchy with a delicate flavor.  It's definitely an ingredient I will incorporate into other recipes.

Shrimp and Snow Fungus Soup

½ ounce dried snow fungus (about ¼ cup), reconstituted in hot water for about 10 minutes (until soft and expanded), then chopped coarsely after cutting away its hard knobs. 
1 teaspoon vegetable oil
1 large shallot, finely chopped
¼ lb. medium shrimp, peeled and deveined
5 cups chicken or vegetable stock
1 egg, lightly whisked
fish sauce, to taste
black pepper, to taste
fresh cilantro, finely chopped
Chili-garlic sauce

Heat the oil in a large saucepan over medium high heat, then sauté the shallot for about a minute. Stir in the shrimp and cook another minute.  Add the stock, then stir in the fungus. Bring to a simmer.  When ready to serve, pour in the egg in a slow, steady stream, stirring slowly to form ribbons. Remove from heat, season with fish sauce and black pepper, and ladle into bowls. At the last minute, sprinkle with the finely minced cilantro. Pass the chili-garlic sauce separately.

The snow fungus is pretty.  This is a picture before it is rehydrated.  It really does look like a peony.

 

posted by: artichoke72 at 17:51 | link | comments |
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Cherry Garcia Biscotti

This is another great cookie recipe from my friend Donna in California.  It's hard to believe there is no butter in these crunchy treats....they are just too good.  I used mini chocolate chips instead of chunks. I tosed the chopped dried cherries with a little bit of flour to help seperate the pieces.  I totally recommend doing that so that the cherries pieces don't clump together.  If you do not have parchment paper or Silpats, foil works just as well.  Enjoy these biscotti with a cup of hot coffee or tea.

Cherry Garcia Biscotti

2 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 large eggs, room temperature
1 cup sugar
1 1/2 tsp vanilla extract
1/2 cup dried cherries, roughly chopped
1/2 cup dark chocolate chunks/chocolate chips

Preheat oven to 350F. Line 2 baking sheets with parchment paper or use Silpats.  Whisk together flour, baking soda, baking powder, and salt bowl.
In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and fluffy, 2-3 minutes. At low speed or by hand, stir in flour mixture followed by cherries and chocolate.
Drop spoonfuls of batter into long lines on the prepared baking sheets and, with well floured hands, shape the irregular lines into rectangular logs about 12 inches long and 1/2 inch high. Bake at 350F for 20 minutes, until logs are a light golden color and are fully set (they will spring back slightly when touched with a finger).
Slice logs into 1/3-1/2 inch thick slices and lay flat (on their sides) on baking sheet.
Lower oven temperature to 300F. Bake sliced cookies for 15 minutes, flip them over and bake for an additional 15 minutes. If biscotti cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes, being careful not to burn. Remove to a wire rack to cool. Store in an airtight container.
Makes about 4 dozen.

posted by: artichoke72 at 18:35 | link | comments |
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