Shaker Lemon Pie

It's citrus season in California and I've hit that time of year where I'm trying to use up my lemons. I found this recipe in the Sacramento Bee last week and was excited to find a new lemon dessert, particularly one that's a little different, but comes from a reliable source. The Shaker society of Ohio is the source of some really good home-style recipes. This one is described as a mix between lemon marmalade and lemon curd. It's a double crust pie: use your favorite recipe or one from the store (I like the Pillsbury roll-out one). I'd give you mine, but it's a work in progress. This recipe would also be really good with Meyer lemons, if you have access to any. This recipe does have an overnight component.

Shaker Lemon Pie
3 medium or 2 large organic lemons, thoroughly washed and stems trimmed off
1 1/2 cups sugar
1/2 cup sugar (additional!)
3 tbsp flour
1 tbsp butter
4 eggs
2 uncooked pie crusts
sugar for garnish

Slice the lemons, rind and all, paper thin. If possible, use a mandolin on it's smallest setting. I used a 1/32" myself. After slicing the lemons, place in the bowl, pick out the seeds and add the 1 1/2 cups of sugar. Mix, cover and refrigerate at least overnight. (Mine stayed there for a few days.)

8+ hours later, layer lemons on top of uncooked crust, sprinkle layers with the 1/2 cup sugar and the flour. Melt butter in a bowl, add the eggs, mix thoroughly, then pour over lemons. Top with second crust, seal edges well, cut slits and sprinkle with sugar if desired.

Bake at 450 F for 15 minutes on a cookie sheet, then reduce heat to 400 and bake for another 15 to 20 minutes. Pie is done when golden brown on top and an inserted knife comes out cleanly.

Cool to room temperature before serving. Serves 6 to 8.

Fruit Quest

I'm still on a quest to actually liking fruit, or at least get more of it in my diet. Since my C.S.A. here is a grab bag, and I live in the agricultural center of the U.S., it tends to come with a fair amount of fruit. This past week included half a dozen Asian pears.

Now, I am giving eating fresh, unadulterated fruit a chance. After all, if it's fresh, organic and local, it's probably the best circumstances for me to like it, right? Well, Asian pears weren't my bag. The skin was so bitter and the texture horrible to me. But I did like the flavor of the pear itself, which I consider an excellent start. Googling poached pears, looking through my pantries, and some experimenting led me to these ginger poached pears. I suppose you could have them over ice cream, or as is for dessert. I personally have been eating them over granola and plain yogurt for breakfast. And of course, the sugar and ginger can be adjusted to your own tastes. I didn't add very much since I wanted this to be less of a dessert, but added more ginger because I like the kick, and it would cover any "yuckiness." Yup, I'm real mature about fruit. Someday you should ask me about dried apricots.

Ginger Poached Pears
6 pears, peeled, cored, sliced
2 inches fresh ginger, diced OR 1 tbsp ground ginger
1 tsp ground cinnamon
1/4 cup sugar
3 cups water

Bring ginger, sugar and water to a boil. Add pears, and allow to simmer, uncovered, for about 15 minutes, or until tender.

Serves 6.

Fruit

I have a confession to make. I'm a very bad vegetarian.

You see, I love to say I eat a balanced diet. I eat tons of produce and dairy from my CSA and other local farms. But, the produce I choose is decidedly one sided, because...

I don't like fruit.

Oh, I'll eat apples, grapes and Craisins, have a piece of watermelon on the 4th of July, maybe even try a slice or two of fruit pies. I was even trying to adapt to citrus; oranges and grapefruits are pretty universally liked after all, but it turns out I have a food sensitivity. Other than that, it's a no go. Bananas, peaches, kiwis, even strawberries all make me go eww. And shockingly enough, despite my willingness to eat both grapes and dried cranberries, I can't stand raisins.

Why? I'm not entirely sure. I am big on texture, and I don't care for anything smooshy, grainy or with little seeds. Also, I have a terrific sweet tooth, I much prefer richness to just plain sugar. Offer me sugary candy like Starbursts, Sweet Tarts, etc, and I will turn you down every time.

Now I'm making a concerted effort to try fruit. Right now it's the beginning of strawberry season, and they look so pretty. So far I've blended them in smoothies (takes care of texture issues, yogurt adds a little fat, sugar takes the tart edge off) and made a cobbler of sorts. But I'd like to eventually enjoy fruit without masking it. Any advice?



Strawberry Breakfast Bake

4 cups strawberries, washed, hulled, halved
3 tbsp sugar
2 tbsp flour
2 1/4 cups biscuit mix (I like Bisquick, trans fats and all)
1 cup milk

Preheat oven to 450 F.
Mix strawberries, sugar and flour in the bottom of a pie pan.
Mix biscuit mix and milk in separate bowl.
Spoon dough on top of strawberry mix, and spread relatively evenly.
Bake for 20 min, until golden brown on top.

Serves 8. The Cajun likes this warm with a scoop of ice cream for dessert. I have it in the morning with a glass of cold milk for a semi-nutritionally balanced start to my day.