Posts for July 16th 2009
Make this pie several hours in advance to allow plenty of time to cool. The filling will set and it will be easier to slice.
From Bon Appétit
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
Vanilla ice cream
- Position rack in lower third of oven and preheat to 425°F.
- Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
- Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch.
- Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round.
- Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter.
- Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
- Place pie on rimmed baking sheet and bake 15 minutes.
- Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.
If you haven't gotten enough of Sandra Lee from her new show, Eat Me Daily has discovered a YouTube compilation of Sandra Lee's most memorable quotes which, when taken out of context, sound rather suggestive.
The video reveals Sandy's ridiculous preference for the word "delicious," her affinity for vodka-spiked cocktails, and her mispronunciation of the word "espresso."
My initial reaction was what fanatic has this kind of time on his hands? But my second thought was to hit the play button again as soon as it was over — it's that funny. What do you think of the video — is it an accurate representation?
When I pulled out the ice tray to make a whiskey lemonade over the weekend, I couldn't help but notice that the ice had a cloudy white spot in the middle of it. This prompted me to ask: why is it that some ice I buy at the store is crystal-clear, but the frozen cubes at home in my freezer appear murky and white in the center?
Ice cubes develop cloudiness when water is frozen quickly. As ice begins developing on the surface of water, certain gases can no longer remain dissolved and begin to surface as microscopic bubbles. An already-developed outer layer of ice traps all the bubbles inside the frozen cube. Another reason for the white color may be traces of calcium carbonate or impurities, which are small and flaky in appearance but are completely harmless.
Ice makers are able to achieve a clear, see-through effect by distilling water, then freezing it in stages, and by using a mechanism that allows bubbles to be washed away as ice cubes develop.
Got a burning question? Contact us.
Since many dogs will be in attendance at Annabelle's birthday party, hostess FabSugar will be sure to place several water bowls around her backyard. These will need to be refilled frequently and I've volunteered to make sure that each bowl has water.
There will be water (both sparkling and still) for the people, too, and endless batches of icy-cold blended margaritas. This recipe uses a mixture of freshly squeezed lemon and lime juice, resulting in a drink that is wildly tart. Don't bother using the most expensive tequila, an affordable tequila works better in margaritas. To look at the recipe, read more
This year alone, Starbucks has put its name on everything from instant coffee to super-premium ice cream, so it comes as a surprise that the corporate coffee titan is now moving to get rid of its name. The Seattle Times reports that the company is conducting a test to remove its ubiquitous name and mermaid logo from at least three of its Seattle stores and replace it with new names that emphasize the coffeehouses' surrounding neighborhoods. The first test location is slated to reopen next week bearing the new name 15th Avenue Coffee and Tea. The Starbucks corporate logo will be absent from the company's coffee and products and rebranded with the 15th Avenue Coffee and Tea name. To add to the classic coffeehouse vibe, the store will feature live music and poetry readings, a manual espresso machine, and wine and beer options.
The pilot comes at a time when large casual chains — including Starbucks — are suffering from sluggish sales and slower foot traffic. If the name change proves successful, the company may test this out in other markets. I find this step for Starbucks to be somewhat bizarre — but perhaps it's a measure that will ultimately pay off. What do you think of the move?
Source: Flickr User jimg944