Friday, June 24, 2011
Monday, June 13, 2011
Strawberry-Lemonade Icebox Pie
9 to 10 graham crackers, broken into pieces
1/4 cup sugar
5 tablespoons unsalted butter, melted
1 can (14 ounces) sweetened condensed milk
2/3 cup strained fresh lemon juice (from 4 lemons)
2 large egg yolks (reserve whites for meringue), plus 1 large egg, lightly beaten
3/4 cup sugar
2 teaspoons fresh lemon juice
3 large egg whites, room temperature (2 reserved from filling)
1. Preheat oven to 375 degrees. Make the crust: Coat a 9-inch pie plate with cooking spray. Pulse crackers in a food processor until finely ground; measure 1 1/3 cups, and discard excess. Pulse cracker crumbs, sugar, and 1/4 teaspoon salt in food processor to combine. Add butter, and pulse until mixture is moist and holds together when pressed between 2 fingers.
2. Press crust evenly into bottom and up sides of pie plate using the bottom of a dry measuring cup. (Make sure the sides and rim of the crust are firmly pressed so they don't crumble when pie gets cut.) Freeze for 30 minutes.
3. Bake crust until firm and turning darker around edges, 10 to 11 minutes. Remove from oven, and reduce oven temperature to 325 degrees.
4. Meanwhile, make the filling: Whisk together condensed milk, lemon juice, egg yolks and egg, and 1/4 teaspoon salt.
5. Pour filling into warm piecrust. Bake until center is set, 25 to 30 minutes. Transfer to a wire rack, and let cool to room temperature. Refrigerate for at least 3 hours.
6. Make the topping: Sprinkle berries with 2 tablespoons sugar and the lemon juice. Let stand for 30 minutes.
7. Meanwhile, heat egg whites and remaining 1/2 cup plus 2 tablespoons sugar in the heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is warm to the touch, 2 to 3 minutes. Transfer to mixer, and whisk on high speed until medium peaks form, 8 to 9 minutes.
8. Spoon berries over pie. Spoon meringue over top. Place pie under broiler, with rack in lowest position, until meringue is just browned. Alternatively, use a kitchen torch to brown the top.
Friday, June 3, 2011
During a recent trip down to Virginia Beach from Washington, DC I hadn't really planned on trying to scope out any local cupcake shops. Then again, I also hadn't really planned on getting caught in a massive thunderstorm which knocked out all power to the local area for about 12 hours. By the time I got to my hotel, I'd survived at least a 10-mile stretch of road with no working traffic lights in which people had lost all sense of decorum and were driving as if the rapture had occurred and the zombies were, in fact, on their way.
Needless to say, after spending the night in a hotel with no power, no hot water and no food (with nothing comped) I was feeling a little zombie-like myself. Dirty, grumpy and hungry I trudged out of the hotel towards the parking garage and may have actually stopped in my tracks, so surprised was I to come face to face with a completely unexpected cupcake shop right across the street!
|*Insert Angels Singing Here*|
If you go:
261 Town Center Drive
Virginia Beach, Virginia 23462
616 Hilltop West
Virginia Beach, Virginia 23451