How To make Lemon Meringue Pie From Mccall's Cooking Scho
1 Pastry for one pie crust
LEMON FILLING:
1/4 ts Cornstarch
3 tb Flour
1 3/4 c Sugar
1/4 ts Salt
4 Egg yolks, lightly beaten
1/2 c Lemon juice
1 tb Grated lemon peel
1 tb Butter
MERINGUE:
4 Egg whites
1/4 ts Cream of tarter
1/2 c Sugar
On lightly floured pastry cloth, roll the pastry to an 11 inch circle, rolling with light strokes from center
to edge. Fold pastry in half; with fold in center, carefully transfer to a 9 inch pie plate. Unfold; fit into a pie plate, pressing gently toward the center. Fold edge of crust under; press into an upright rim. Crimp edge decoratively, using thumb and forefinger. Refrigerate 1/2 hour. Preheat oven to 450 degrees. Prick entire surface evenly with fork. Bake 8 to 10 minutes, or until golden-brown. Cool on rack. In medium sauce pan, combine cornstarch, flour, 1 3/4 cups sugar and salt, mixing well. Gradually add 2 cups water, stirring until smooth. Overy medium heat, bring to boiling, stirring occasionally; boil 1 minute, until shiny and translucent. Quickly stir some of hot mixture into yolks. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally. Remove from heat; stir in lemon juice, lemon peel and butter. Pour into pie shell. Preheat oven to 400 degrees. In medium bowl, with mixer at medium speed, beat whites with cream of tartar until frothy. Gradually beat in sugar, 2 T at a time, beating after each addition. Beat at high speed until stiff peaks form when beater is slowly raised. Spread meringue over lemon filling, carefully sealing to edge of the crust and swirling thetop decoratively. Bake 7 to 9 minutes, or until the meringue is golden-brown. Let cool completely on rack 2 1/2 to 3 hours. Cut with wet knife.
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Write It Down: Tips for Recording Family History | Ancestry
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Write It Down: Tips for Recording Family History | Ancestry
Annie Laura Squalls and Her Mile High Pie
In “Annie Laura Squalls and Her Mile High Pie,” Gravy producer Kayla Stewart tells the story of Annie Laura Squalls, who, in 1960, became head baker at the Caribbean Room, the popular in-house restaurant at New Orleans’ renowned Pontchartrain Hotel. It was there where Squalls created her “Seven Mile High Pie,” known colloquially as the “Mile High Pie.” But while many people know the legendary pie, most don’t know the baker behind it.
Squalls was no ordinary baker. Though she never attended culinary school, she could make sweet magic happen, often thinking on her feet to tweak a recipe to perfection. Chef Nathaniel Burton and activist and socialite Rudy Lombard included Squalls’ Mile High Pie recipe in their 1978 book Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets, writing, “No one could duplicate her expertise.”
The Mile High Pie is a twist on a Baked Alaska, with layers of chocolate, vanilla, and strawberry or peppermint ice cream in a pie crust, topped with tall peaks of meringue and chocolate sauce. The dessert is prominently on display in New Orleans. Vogue once named it one of the city’s most decadent desserts. Still today, it’s the first item listed on the dessert menu in the restaurant at the Pontchartrain Hotel. The hotel promotes their long-running Mile High Club, an exclusive dining experience named for the dish. Yet Stewart found no reference anywhere to Annie Laura Squalls.
That lack of recognition speaks to a bigger issue. Despite the multicultural influences that have made New Orleans cuisines so globally-lauded, Black pastry chefs, cooks, and culinary innovators have rarely been given adequate appreciation or recognition for their invaluable influences on the city’s cuisine.
In this episode, Stewart speaks to Zella Palmer, chair and director of the Dillard University Ray Charles program in African American Material Culture who aims to trace and amplify the work of Black chefs and cooks in and around New Orleans. She also interviews historian Theresa McCulla, a curator at the Smithsonian's National Museum of American History, and Kaitlin Guerin, pastry cook and owner of New Orleans’ Lagniappe Baking. In her reporting, Stewart shows how remembering stories like Squalls’ allows us to understand a true, fuller history of New Orleans.
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Quiche Lorraine
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Pastry
100g Plain flour
pinch of salt
25g Lard-(Trecks)
25g margarine
Filling
125ml milk
2 eggs
salt and pepper
50g Bacon
50g cheddar cheese
50g mushrooms (optional)
1 tomato (optional to decorate)
parsley
Earl Abel's Lemon Chess Pie
The legendary Earl Abel's stopped by San Antonio Living to show us how to make their delicious Lemon Chess Pie!Ingredients:1 1/2 oz cake flour1 oz lemon powder1 oz dry milk14 oz sugar7 oz eggs3/4 cup lukewarm water2 1/4 oz butterMix flour, lemon powder, dry milk sugar together until well-blended (by hand) put dry mixture with eggs in blender and mix until thickened for a few minutes. Add lukewarm water and melted mutter and mix. Pour into unbaked pie shell and bake at 275 (commercial oven) for 40 minutes.