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Subject: "Seppie Pie Cook Off #2
What kind of pie would you like ..."
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POLL: Seppie Pie Cook Off #2
What kind of pie would you like to bake?
Posted by TElmgren on Aug-13-10, 12:24 PM CST
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Result after a total of 12 votes
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hopeful soul
Member since Nov-23-05
10508 posts |
Aug-13-10, 12:39 PM (CST) |
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1. "Lemon or Fruit Pie for me"
In response to message #0
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I'm between a lemon meringue, which I think will be more challenging, and a fruit pie, which I think will photograph well  Having said that, I have this great white chocolate lemon curd pie from Barefoot Contessa that I made like 5 or 6 years ago and haven't made it since. It was a lot of steps, a reasonable amount of ingredients, and was relatively easy to put together; it's just that the recipe called for you to make everything seperately, the crust, the curd, the white chocolate, etc, which is where the challenge lies, but assembling everything together was relatively easy. The recipe is saved on my home computer, so I'll try to post later tonight. My other suggestion is the peach and blackberry pie I've posted on the Recipe Forum. Good news is that I've never attempted to make this pie, except for the crust recipe, which is one of my favourites. |
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LisaA
Member since Aug-6-05
834 posts |
Aug-13-10, 06:43 PM (CST) |
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9. "RE: Key Lime vs. Regular Lime"
In response to message #8
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I do not personally have experience with the differences between regular and key limes (Florida Seppies, can you help us?) However, I checked online and this is what I learned: "A Key lime (scientific name: Citrus aurantifolia) is a specific variety of lime that is smaller and lighter in color than a traditional or Persian lime. Key lime juice is usually more tart than regular lime juice and is used in gourmet cooking. It is probably best known as the primary ingredient in Key lime pie.
Size A Key lime is typically the size of a golf ball or ping pong ball, according to keylime.com. Because they are smaller than Persian limes, you will need more of them to get the same amount of juice. Key limes have a light yellowish-green peel compared to the dark green peel of a Persian (aka regular) lime. The flesh of both fruits is about the same color, making it difficult to distinguish Key lime juice from lime juice by appearance alone. Acidity
Key lime juice is more acidic than regular lime juice and will be slightly stronger in recipes. Substitution
The Cook's Thesaurus suggests using 2/3 of cup of Key lime juice for 3/4 cup of Persian lime juice."
I would think that using the juice of FRESH regular limes would be vastly superior to any type of bottled lime juice.
LisaA in Washington state |
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hopeful soul
Member since Nov-23-05
10508 posts |
Aug-14-10, 03:35 PM (CST) |
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15. "White Chocolate Lemon Tart Recipe"
In response to message #0
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Tori, as per your request, here's the recipe for the White Chocolate Lemon Tart Recipe: White Chocolate Lemon Tart
Yield: 8 Ingredients: White Chocolate Lemon Tart • 2 egg
• 2 egg, yolks
• 2/3 cup granulated sugar
• 2 tsp grated lemon, rind
• 1/2 cup lemon, juice
• 3 oz white chocolate, chopped Pastry • 1 1/2 cup all purpose flour
• 1 tbsp icing sugar
• 4 tsp cornstarch
• 3/4 cup cold butter
• 1 tbsp white vinegar
• 2 oz semisweet chocolate, chopped Preparation • 2/3 cup whipping cream Directions: White Chocolate Lemon Tart 1. In bowl or top of double boiler over hot (not boiling) water, whisk together eggs, egg yolks, sugar and lemon rind and juice; cook, whisking frequently, for 10 minutes or until translucent and thickened to consistency of pudding. 2. Remove from heat; add white chocolate, stirring until melted. 3. Pour into clean bowl or airtight container; place plastic wrap directly on surface and refrigerate for 1 hour or until chilled. (Lemon curd can be covered and refrigerated for up to 3 days.) Pastry 1. In large bowl, stir together flour, icing sugar and cornstarch. 2. With pastry blender or two knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. 3. With fork, lightly stir in vinegar until mixture is moistened; let stand for 20 minutes. 4. With floured hands, squeeze together small handfuls of dough just until mixture holds together. 5. Press evenly into 1/4-inch (5 mm) thick layer on bottom and up side of 9-inch (23 cm) tart pan with removable bottom. 6. Cover and refrigerate for at least 1 hour or until chilled. (Pastry can be refrigerated for up to3 days.) 7. Prick bottom of pastry shell all over with fork; bake in centre of 350°F (180°C) oven for 35 to 40 minutes or until golden. Let cool on rack. 8. In bowl over saucepan of hot (not boiling) water, melt semisweet chocolate, stirring occasionally. 9. Using pastry brush, coat inside of pastry shell with chocolate. Let cool. Preparation 1. In separate bowl, whip cream; using rubber spatula, fold half into lemon curd. 2. Fold in remaining whipped cream just until combined. 3. Pour into shell, swirling top. 4. Refrigerate for 1 hour or until set. (Lemon tart can be covered and refrigerated for up to 24 hours.) |
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Jewls
Member since Jul-11-05
3403 posts |
Aug-17-10, 05:08 AM (CST) |
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18. "Which one's gonna win it????????????"
In response to message #0
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Looks like 'some sort of fruit pie' is gonna win the poll Come on keylime pie!! (losing battle, I know)  |
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Apple Pie
Key Lime Pie
Lemon Meringue Pie
Some sort of custard pie
Some sort of fruit pie
Other - Please indicate below
