This Tangy Sumac Tart Is The Perfect Summer Pie | Lemony Sumac Pie | Pastries with Paola
In search of pies for warmer weather? This week, executive pastry chef Paola Velez shares a recipe that’s perfect for summer: her tangy, lemony sumac pie! This tart pie includes a no-bake, refrigerated pie crust made with Paola’s favorite: Ritz cracker crumbs! This dessert has more fun surprise ingredients in store, like a pineapple juice gelatin as the base—which creates the smooth and creamy texture—and a fruit medley including some unsung heroes like gooseberry, papaya, and kiwi!
You might know James Beard Award finalist Paola Velez as the executive pastry chef at Compass Rose, La Bodega Bakery, and Maydān, or as the co-founder of Bakers Against Racism, but now you’ll know her as the host of “Pastries with Paola” for Food and Wine! Join Paola for a culinary adventure in this series celebrating her Dominican heritage—and her childhood in The Bronx!—as she puts her twist on classic desserts with delicious recipes like her Maria Cookies icebox cake, Lemony Sumac Pie with a mind-blowing Ritz Cracker Crust, Tres Leches Cornbread Cake, Guava and Cheese Budin De Pan, her incredible Chocolate Party Cake, and more. Paola is all about baking fun, easy, and totally doable at home! Subscribe to catch the whole series! (recipe below)
#Lemon #Sumac #Summer #Pie #Recipe
0:00 Introduction
1:11 How to make Ritz Cracker Crust
2:48 How to form pie crust
3:19 Lemony Sumac Pie Curd Recipe
9:00 Finished Lemon Sumac Pie
10:38 Sumac Tart Taste Test
Get the recipe for Lemony Sumac Pie here:
Check out this article for more on this mouthwatering summer dessert:
Lemony Sumac Pie with Ritz Cracker Crust
Yield: serves 6-8
Active Time: 1 hour
Total Time: 1 hour plus cooling
For the Crust:
2 “sleeves” Ritz crackers (about 65 crackers)
7 tablespoons unsalted butter, melted
For the Lemon Sumac Filling:
1/4 cup bottled or canned pineapple juice
11/4-ounce envelope (2 1/2 teaspoons) powdered gelatin
1 1/2 cups granulated sugar
1 1/3 cups unsalted butter
1/4 cup grated lemon zest
1/2 cup plus 1 tablespoon fresh lemon juice (from 4 medium lemons)
1 tablespoon sumac
Pinch of salt
6 large eggs
8 large egg yolks
For the Garnish:
Kiwi quarters, pineapple wedges, Cape gooseberries, papaya slices, sliced strawberries, and/or raspberries, for garnish
Make the crust: In a food processor, grind up the crackers until fine crumbs form. While the motor is running, drizzle in the melted butter and blend until well combined.
Line a 9-inch pie dish with 2 layers of plastic wrap. Transfer crumb mixture to pie dish and press firmly and evenly along the bottom and up the sides, using a flat-bottomed dry measuring cup to help press the crumbs neatly. Cover with plastic wrap and refrigerate while you prepare the filling.
Make the Lemon Sumac Filling: Pour pineapple juice into a small bowl. Sprinkle gelatin evenly over the surface, stir to combine, and set aside to bloom.
In a medium non-reactive saucepan, combine the sugar, butter, lemon zest, lemon juice, sumac, and salt. Heat over medium, stirring occasionally, until the butter melts and the mixture just starts to simmer (do not boil), about 6 minutes. Meanwhile, whisk the whole eggs and egg yolks in a medium bowl. Turn off burner. While whisking eggs in bowl, gradually add hot sugar mixture to bowl. Transfer egg mixture to saucepan and cook over medium heat, whisking constantly, until the lemon curd becomes very thick and big slow bubbles begin to rise to the surface, 5 to 8 minutes.
Immediately remove the saucepan from the heat, add the bloomed gelatin mixture, and whisk until thoroughly combined. Pour the filling through a fine-mesh sieve into another bowl, stirring the filling to allow the mixture to strain (do not press), then pour into the refrigerated pie crust. It may not all fit into the pie; cover and chill any remaining filling to snack on. Refrigerate the pie until chilled, at least 4 hours or up to overnight. When ready to serve, garnish the pie with your choice of fruit. Cut the pie into wedges and use the plastic-wrap lining to help lift slices out of the pie dish.
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This Tangy Sumac Tart Is The Perfect Summer Pie | Lemony Sumac Pie | Pastries with Paola | Food & Wine
Junk Journal Flip Thru: Summer’s Bounty Cookbook @thejunkjournalstudio
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This cookbook has 68 pages with lots of pockets, flips, envelopes, tags and more! It also includes a bunch of recipes and space for so many more! It’s made with the Summer’s Bounty kits from @thejunkjournalstudio .
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Zucchini & Corn Fritters | The Perfect Way to Enjoy Summer's Bounty!
A quick and simple zucchini and corn fritter is the perfect way to use up the best of the late summer season. An easy-to-make batter is mixed together, and small pancake-shaped fritters are fried on the stovetop. When paired with a chipotle sauce, these are a scrumptious side dish!
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------------------------------
Skip ahead:
00:00 Intro
00:33 Preparing the vegetables
04:04 Adding the dry ingredients
04:55 Mixing everything together
05:30 Frying the fritters
08:01 Preparing the chipotle sauce
09:33 Tasting the fritters with sauce
INGREDIENTS
- 2 large eggs
- 2 cups shredded zucchini
- 1/3 cup diced onion
- 2 cups sweet corn
- 3/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/3 cup grated Parmesan cheese
For the chipotle sauce:
- 1 cup mayonnaise
- 1 tsp chipotle powder
- 1 tsp Mexican oregano
- 1 clove garlic, crushed
- 2 tsp lime juice
INSTRUCTIONS
- In a large bowl, beat the eggs until broken and combined. Add the shredded zucchini, onion, and sweet corn, and mix to combine all the ingredients. Add the garlic powder, cayenne pepper, black pepper, flour, salt, baking powder, and Parmesan cheese. Fold the dry ingredients into the wet to form a wet batter.
- Heat 2 tbsp of neutral oil (or ghee) over medium heat in a 12-inch skillet. Once the oil is hot, scoop 1-ounce (or 2 tbsp) dollops of batter into the skillet. Press the batter out into roughly 3-inch round fritters, leaving at least 1-inch between each fritter. Pan fry the fritters, flipping once until they are golden brown on both sides, 3-4 minutes per side. .
- Once the fritters are finished, place them on a baking rack fitted into a baking sheet. To keep them warm, place them in a 200°F oven between making batches of fritters. Serve with the chipotle sauce.
For the chipotle sauce:
- Combine the mayonnaise, chipotle powder, Mexican oregano, minced garlic, and lime juice. Whisk until smooth and serve with fritters.
#summer #recipe #zucchini #sweetcorn
SUMMERTIME TOMATO QUICHE (SOUTHERN TOMATO PIE)
Puts the easy in the phrase easy as pie. For the bounty of beautiful tomatoes appearing now in gardens and farmer's markets, pull out that springform pan and make a real, soul-satisfying Southern classic.
4 large tomatoes
4 extra large/or 6 medium eggs
1 cup sour cream
1 sweet onion
1 sweet pepper
Several cups of shredded cheese
Fat or oil to saute veg
Seasonings and herbs
2 Organic pre-made piecrusts, doctored(see video short under How To Doctor playlist)
8 inch springform pan
Peel, seed and chop tomatoes; dice onion and pepper, saute all over med heat in your fat of choice ( olive, coconut, nut oils, chicken or bacon fat - I won't tell if you won't) until the juices evaporate. Whisk the eggs until frothy, then whisk in sour cream.
I used my own Detroit Mexicantown seasoning blend - basically dried cilantro, adobo, white pepper, garlic and chives - but eggs are global, and they like flavor profiles from everywhere: North African harissa, French herbes de Provence with lavender, Italian, Greek, Middle East - just make sure you use one or two dried herbs in the egg mix.
Fresh herbs? Tear them up and saute with the veg.
Prebake the crust for about 5-7 minutes in the 425°F preheated oven, let cool.
How you fill the quiche is up to you. You can layer cheese first, then tomato mixture and cheese again, but I prefer to lightly mix everything up after pouring in the egg mix. However you do it, top it with a healthy dose of cheese, bake it in the oven for about 10-15 minutes at 425°F, then turn the heat down to 325°F for about 40 minutes, or until a knife inserted into the middle comes out cleanly.
It may read like a lot of work, but it takes about 15-20 minutes to hook up, and the yum of it all makes it totally worth it.
⚠️ WARNING ⚠️
Get your slice while you can - once anybody else sees it, they'll taste it, and it will be gone before you know it. Trust.
Albanian Pie, Lamb, Divine Desserts | Guests Delight
Join us today as we unveil the art of crafting a mouthwatering Albanian pie, succulent lamb meat, and delectable desserts fit for your esteemed guests. Indulge in a symphony of flavors that will tantalize your taste buds and leave you craving for more. Experience culinary excellence firsthand as we invite you to savor the incredible delights we have prepared. Prepare for a delightful journey and a memorable dining experience. Discover the secrets behind these exquisite dishes and make your day truly unforgettable.
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Heirloom Tomato Pie
Make the most of summer's bounty by whipping up this Heirloom Tomato Pie. You can simplify your life by using a ready-made pie crust, or make your own:
Ingredients:
1 prepared and blind-baked pie shell (watch video for instructions)
3-4 heirloom tomatoes
1 large sweet onion, sliced
Olive oil
Salt & pepper
1 tsp dried ground rosemary
1 cup ricotta cheese
1/3 cup shredded mozzarella
1 TBSP Italian seasonings
Grated parmesan cheese
Fresh basil leaves for garnish
Method:
Preheat oven to 425º
Quarter tomatoes and remove seeds
Combine tomatoes and onions in a bowl
Drizzle with olive oil, then season with salt, pepper and rosemary. Toss.
Spread on a parchment-lined baking sheet, tomatoes should be skin-side up
Roast in the oven for about 30 minutes
While tomatoes and onions are roasting, combine ricotta, mozzarella and Italian seasoning in a bowl. Set aside.
When tomatoes and onions are done, remove from oven and reduce the temperature to 350º
Sprinkle 1 TBSP parmesan on the bottom of the pie shell.
Spoon in tomato mixture
Spread ricotta mixture on top and sprinkle with more parmesan.
Place pie in oven for about 15-20 minutes to brown the cheese layer and heat it through.
Garnish with fresh basil leaves.
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