Text 23863, 88 rader
Skriven 2015-02-10 07:03:00 av Dave Drum (1:261/38.0)
Ärende: Gourmet 124
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fresh Strawberry Pie w/Whipped Cream
 Categories: Pies, Fruit, Dairy
      Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
      5 oz Pkg shortbread cookies
      2 tb Sugar
      2 tb Cold unsalted butter; in
           - pieces

MMMMM--------------------------FILLING-------------------------------
      2 lb (1 1/2") strawberries;
           - hulled
    3/4 c  Sugar
    1/3 c  Fresh lemon juice
      1    Envelope unflavored gelatin
           (2 1/4 tsp)

  ACCOMPANIMENT: lightly sweetened whipped cream

  There is nothing like this pie. It was created by test
  kitchen director Ruth Cousineau, and if there were ever a
  laurel to rest on, this would be it. The berries are key,
  so look for local ones (those that travel least taste the
  best) that are plump, fragrant, and fully ripe, with no
  white shoulders. One of the miracles here is that the
  gelatin will be set just enough so that you can easily cut
  a slice, but itÆs not bouncy.

  MAKE CRUST: Preheat oven to 350øF/175øC with rack in
  middle.

  Pulse cookies in a food processor to fine crumbs, then
  pulse in sugar and butter until combined. Press crumb
  mixture evenly onto bottom and up side of a 9-inch pie
  plate. Bake until golden, about 15 minutes. Transfer to a
  rack to cool.

  PREPARE FILLING AND ASSEMBLE PIE: Select 20 large
  strawberries as close to same size as possible and set
  aside. Cut remaining berries into 1/4" dice and toss
  with sugar and lemon juice. Let stand, stirring
  occasionally, 30 minutes. Drain berries in a sieve set
  into a large glass measuring cup. Add enough water to
  measure 2 cups. Transfer liquid to a medium saucepan and
  reserve berries.

  Sprinkle gelatin over strawberry liquid and let soften 1
  min. Bring to a bare simmer, stirring until gelatin has
  dissolved. Add diced berries, then transfer to a metal
  bowl set into an ice bath and stir frequently until
  mixture begins to mound, 20 to 30 minutes.

  Spoon 1/2 cup filling into piecrust and arrange reserved
  whole berries, stem ends down, on filling. Spoon remaining
  filling over and between berries. Chill pie until filling
  is set, at least 4 hours.

  COOKSÆ NOTES:

  Piecrust can be made 2 days ahead and kept (covered once
  cool) at room temperature.

  Filled pie can be chilled, loosely covered, up to 1 day.

  While not as dramatic as whole large berries, if you find
  juicy small berries, cut them into quarters or halves. It
  may take longer for mixture to set, but pie will taste
  just as good.

  Recipe by Ruth Cousineau

  June 2008 | Gourmet

  Serves 8

  Meal Master Format by Dave Drum - 14 June 2008

  Uncle Dirty Dave's Archives

MMMMM

... It's OK to be fat. So you're fat. Just be fat and shut up about it!

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