I’ve had my eye on this recipe for quite a while now and decided to whip it up for Thanksgiving. I added a bit of orange zest to the original recipe because I love the combination of those flavors. The pie is like a little jewel, bursting with flavor and color. Sweet and tart at the same time. The curd on its own would be wonderful in many other ways as well. I hope you enjoy it this Holiday season. Blessed Advent!*
Put the gingersnaps in a food processor and process until they are fine crumbs or place in a ziplock bag and crush with a meat hammer. (this should be a heaping cup) Add the pecans and sugar and process again until everything is finely ground (or finely chopped the pecans and add to the fine crumbs with the sugar.) Add the butter and combine.
Pat the crust into a 9 inch pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool.
Put the cranberries, 1 cup of the sugar, and 1/4 cup water to a simmer in a saucepan. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they've popped and the mixture is quite thick. Let cool slightly and then puree until completely smooth (I did this in a blender)
Whisk the puree, the eggs, yolks, salt, lemon juice and 1/2 cup sugar together in a saucepan and set over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, this will take about 10 minutes or so. It can burn easily, so keep a good eye on the mixture and don’t keep your heat too high.
Push the curd through a mesh strainer, using the back of a spoon to get it all through.
Let the curd cool for a few minutes and add the room temperature butter in, bit by bit, while you stir to melt it. Add the mandarin zest.
Pour the curd into the pie crust and smooth out evenly. Chill the pie until it is firm, about 2 hours or so.
Decorate with sugared cranberries if you like. To make sugared cranberries, roll damp cranberries in granulated sugar and let dry.
It’s too easy to lose track of the origin of some of the many wonderful recipes that we all love–but have no idea where they came from!
One of our Sisters, known for her love for cooking and her creative culinary skills, has a great intro to one of her favorite recipes… that lives on to this day!
“My mother, who came to this country as a young girl, first obtained a job doing housework for a wealthy family on 5th Ave, N.Y. The lady of the house had a special liking for a tall, moist, three-layered cake from a nearby bakery—with a creamy custard filling, generous swirls of maple-flavored frosting and lavishly sprinkled with finely chopped walnuts. My mother soon cultivated a taste for this culinary wonder also—and developed her own recipe for the cake by taste and instinct.”
And now, through the years, it’s been passed on to us, with modifications and adjustments, and continues to be the quintessential dessert for the right occasion.
Is it possible that summer could have come and gone so fast? In thinking back at the blessings we witnessed, large and small, I’m amazed at just how much the Holy Spirit loves to come alongside in every circumstance.
Summertime at the Community of Jesus is an event filled season, which generally goes hand in hand with receptions! One especially stands out, looking back from a cook’s point of view: an organ concert, attended by an exceptionally large number of people.
It’s always a blessing/challenge to come up with new ideas of what to serve at such an occasion—something fresh, original, visually attractive—and something really tasty. The kitchen team definitely “approved” of lime-macaroon bars, and so did our guests!
Set oven to 350. Using a 9x13 baking pan, spray lightly with baking spray; you may also prefer to line pan with foil, spraying it lightly.
Zest and juice the limes; set aside
For crust, with an electric mixer, beat butter for a few seconds, then add sugar and beat until light and fluffy. Add eggs, vanilla, lime juice, and zest, mixing until combined.
Blend in flour, baking powder, and salt. Spread batter evenly in the prepared pan. Bake about 15 minutes or until set and dry. Remove from oven.
Meanwhile, in a large bowl combine the egg white, coconut, and condensed milk. Spoon coconut mixture evenly over hot crust. Bake about 20 minutes more or until topping is golden brown. Cool on a wire rack and cut into bars!
This past weekend, I had the wonderful opportunity to pick blueberries from a local farm with a good friend of mine. We arrived shortly after sunrise on a glorious Sunday morning. We talked little and just enjoyed circling the bushes from different angles to find the plump berries. Her husband had fashioned coffee cans into containers that dangled from our necks to collect the berries. We both used this time to pray and be thankful. It's amazing how close to God we both felt in nature. So much beauty and peace surrounded us. I hope you will taste God's goodness in this tasty summertime treat.
1 pie(8 servings)
CHANGE SERVING SIZE
1 hour, 30 minutes
20 - 30minutes
1deep dish pie crust - 9 inchunbakedwell chilled before filling
For the filling:
2/3cupsugar(or more if you want a sweeter filling)
Preheat oven to 375 degrees F. Line the pie crust with parchment and add pie weights or dried beans. Place on a parchment or foil lined baking sheet and bake the crust for about 20 min. Remove parchment and weights and return to the oven for 10 min. until slightly golden. Remove from oven and set aside to cool.
Prepare the filling: Whisk together the sugar, cornstarch, salt and lemon zest. Put the blueberries in a mixing bowl and add the sliced nectarines, lemon juice, vanilla and the sugar/cornstarch mixture. Gently toss and let sit as the berries start releasing their juices.
Meanwhile, prepare the crumble: In a food processor, combine the flour, brown sugar, butter and white sugar. Pulse until combined (this can also be done by hand). With your hands, press topping together to form clumps and refrigerate until ready to use.
Assemble the pie: Pour the blueberry/nectarine mixture into your blind baked crust. Top with the crumble mixture - covering the top and spreading evenly.
Bake until the filling bubbles and the pie is golden brown, about one hour. Allow to cool slightly and serve with vanilla ice cream or whipped cream.
I love the way God slips blessings into our lives—sometimes in the most unexpected, unusual, personal ways. Perhaps it would mean nothing to someone else, but somehow you know He did that, and He did it just for you! Decades ago, I was walking the beach after a hurricane, checking out the damage, and as I looked down I spotted what looked like a 3×5 recipe card—roughed up a bit and written in a scrawl, it read Simple Apple cake. Being not much of a cook in those days, the work “simple” jumped out and decades later I’m still using it—simple, delicious, quintessential comfort food!
A number of our Sisters really love to cook and are always up for the challenge of something fresh, creative, and different—and find great satisfaction in researching and trying out new ideas. It’s personally rewarding, but the best part is being able to bless our many guests and visitors with menus inspired by lots of research, experimenting, and prayer! However, that’s not to dismiss some classic favorites, that consistently receive rave reviews—and one of them is Blitz Torte—a deliciously rich yellow layer cake with creamy custard filling, and golden meringue topped with crunchy toasted almonds.
Cream ½ cup of the sugar with softened butter. Add egg yolks and blend well.
After adding baking powder and salt to the flour, add alternately to the sugar mixture with milk and 1 tsp vanilla. Spread in 2 well-greased and floured 8” cake tins.
Beat the 4 egg whites until stiff, slowly adding the remaining 1 cup sugar and 1 tsp vanilla. Spread over cake batter and sprinkle with sliced almonds.
Bake at 350 for about 25 minutes. (Poke down through meringue with a long toothpick to be sure cake is done)
Combine sugar, cornstarch, egg yolk and milk in a medium saucepan. Bring to a simmering boil, stirring constantly. Cool and add 1 tsp vanilla and butter.
When set and cooled, spread custard between the two cake layers. Just before serving, spread the top layer with sweetened whipped cream with 1 tsp vanilla added—then add fresh fruit for color and interest.