When Life Gives You Lemons - Lemon Swiss Meringue Pie

'Twas the night before Thanksgiving and we only had 2 pies.  Mom made a Huckleberry Tart, and I had made a Pumpkin Chiffon.  OH, HECK NO! not in this pie-centric family.  That's a recipe for disaster. A Pie-mergency, a Pie-tastrophy, A-pie-calypes Now!! So, I threw together my version of Lemon Meringue Pie.

Lemon Meringue is one of those weird pies.  It's really simple, but really difficult at the same time.  Then again, I tend to make things difficult for myself all the time.  It's just my nature.  I have never been happy with a raw French Meringue on my Lemon pie. (just beating sugar and egg whites to stiff peaks)  It shrinks, it weeps, it separates from the lemon filling and has a slightly funny texture to me.   I much prefer the smooth and somewhat velvety texture of a Swiss Meringue.   Thus the difficult part of the pie making process. 

You will see what I am talking about as I go through this recipe. 

Lemon Swiss Meringue Pie

1/2 recipe Pâte Brisée, pre-baked in a 9-inch pie plate 
3/4 cup Granulated Sugar
1 1/2 cups Water
1/3 cup Cornstarch (I actually prefer Arrowroot Powder, but I was out)
1/3 cup Water
4 large Eggs, Separated
1/2 cup Lemon Juice
1 TB Butter
Zest of 1/2 a Lemon
2/3 cup Granulated Sugar
3/4 tsp Cream of Tarter

OK, so you need to have a pre-baked (not par-baked) 9-inch pie shell.

In a saucepan, combine 3/4 cup Sugar and 1 1/2 cups Water, then set it over medium flame.

Bring this to a boil.

In the meantime, combine 1/3 cup Water with 1/3 cup Cornstarch in a small pitcher, mixing well to form a slurry; then set aside.

Separate the eggs, setting the whites aside for later, and beat the yolks.

Squeeze the lemons and add the juice to the yolks, stirring well to combine.

By now the Sugar/Water mixture should be boiling, so add the cornstarch, whisking constantly.

Continue whisking until the mixture bubbles and is clear.

Remove the mixture from the heat and add the Lemon/Egg Yolk mixture, again, whisking constantly.

Return the saucepan to the heat and continue stirring and cooking until it begins to bubble again.

Remove from the heat again and stir in the Butter and the Lemon Zest.

Pour into the pre-baked Pie shell.

OK, now that was the easiest part... Now for the fun part.

Preheat the oven to 325F degrees.
Place a saucepan of water on high heat and bring to a simmer.
Place the Egg Whites in a heat safe bowl, and add the 2/3 cup Sugar and the Cream of Tarter.

Set the bowl over the simmering water and begin whisking until the sugar dissolves.
Once the sugar has dissolved and the egg whites begin to get foamy, grab a temperature gauge and continue whisking and cooking until it reaches 145 F (62 C) degrees.

Remove the bowl from the simmering water and pour the contents into your stand mixer, fitted with a whisk attachment.

Now is the time to "put the spurs" to the Egg Whites.  (Whip them until they cool and form stiff peaks)

Spread the Swiss meringue all over the warm filling (the hotter the lemon filling, the better the adhesion) being sure to seal the meringue down to the crust edge.

I like to make mine all spiky looking.

Place the entire pie in the oven for about 20 minutes (or longer if you like darker tips)

Remove the pie from the oven and allow to cool to room temperature.

There you have it, a simple recipe made more difficult by yours truly.  :)

Incidentally, Lemon Meringue Pie should NEVER be placed in the refrigerator.  I don't care what type of Meringue you make, French, Italian or Swiss, the damp air of the refrigerator will make Meringue weep.  (as you can see on the slice above, after it spent 6 hours in the refrigerator)  Lemon Meringue pie is really meant to be eaten within 4 hours of making it. 

Look at it this way, everything is cooked at this point, the Egg Yolk were cooked when making the filling, the Egg Whites were actually cooked twice. Once to 145 degrees and then again in the oven when browned.  There is plenty of sugar and/or acid in both parts to arrest any bacteria growth for at least that long.  So keep it at room temperature and consume fairly quickly.  :)

Happy ThanksGiving to all, and to all a Good Appetite!
~~

Cauliflower Power - Cauliflower & Chestnut au Gratin with Asiago Cream

I don't know 'bout you, but I really love cauliflower.  Especially when it is covered in cheese sauce (mornay).  And nothin' says cheesy mornay lovin' with complete conviction the way an "au Gratin" can.  This is one of my most favorite au Gratins, followed very closely by Pommes de Terre au Dauphinois.  Who can possibly say "No" to Cauliflower and Chestnuts baked in a thyme laced Asiago Cream sauce.  It's utter decadence.  Which is why I only make it once a year.  And Thanksgiving is the perfect Holiday to bust this one out.

I believe I originally got this recipe from the Hastings. Then again I have read so many recipes over the years, it could truly be anyone...  LOL   I know it originally called for 3/4 lb Purple Cauliflower and 1 lb of White Cauliflower.  Me? I prefer to use the 3/4 lb of the Orange Cauliflower instead, but could not find any this year. I also like to change out the Parmigiano-Reggiano for Asiago, though it is quite tasty with Gruyere as well.

I apologize for the final pictures looking kind of messy, but it was Thanksgiving.  In this family, no one is really willing to take a chance that the food might get cold in order for someone to take a picture of it... LOL

Cauliflower and Chestnut au Gratin

1 3/4 lb (795 g) Cauliflower florets, cut into bite sized pieces (or 1 lb White and 3/4 lb Orange)
12 Roasted Chestnuts, chopped
4 cups (945 ml) Heavy Cream (yeah, you know it's gonna be good)
2.6 oz (75 g) (3/4 cup) Asiago d'allevo, freshly grated (and now it's better than good)
1/2 tsp Thyme, chopped
8 oz (225 g) fresh French baguette, torn into 2-inch pieces
2 TB Thyme leaves, chopped
1/4 cup Parsley, chopped
3 TB Chives, chopped
1 1/2 tsp Lemon Zest
1 clove Garlic, finely minced
~1 1/2 tsp Kosher Salt
~3/4 tsp Black Pepper
4 oz (113 g) (1/2 cup) (1 stick) Unsalted Butter, melted (and this makes it awesome)
~1 1/2 tsp Kosher Salt
~1/2 tsp Black Pepper

Preheat oven to 400 degrees.
Disassemble the cauliflower head into bite sized pieces...

For reference, that is about this big....

In a medium stockpot, combine Cauliflower, Chestnuts, and Heavy Cream.

Bring to a boil over medium-high heat; immediately reduce heat to low and simmer until Cauliflower is tender. (about 10 to 12 minutes)

Remove cauliflower and chestnuts from cream with a slotted spoon and set aside to cool.

Add shredded Asiago and Thyme to the Cream and bring to a boil over medium flame.

Reduce heat to low and Simmer until cream sauce reduces by half and thickens slightly. (about 15-20 minutes)

Meanwhile, it's time to make the bread crumb topping......

Tear the baguette into 2 inch pieces.

Place in the bowl of a food processor and pulse until breadcrumbs are formed.

Transfer crumbs to a large bowl, then add Thyme, Parsley, Chives, Lemon Zest, Garlic, Salt, and Pepper;

Mix with hands until well combined.

Drizzle with melted Butter and toss with a fork until the crumbs and herbs are evenly coated; set aside.

When the sauce is ready.....
Return cauliflower to Parmigiano-Reggiano Cream mixture and stir to coat well, then season with Salt and Pepper.

Spoon Cauliflower mixture evenly into a 9 x 13 baking.

Top with the Breadcrumb mixture.

Move the baking dish to the oven and bake until topping is golden and sauce is bubbling. (about 4 to 5 minutes)

Serve warm. (Trust me, it doesn't really have a chance to get cold)

Mangia!!
~~

Chestnuts Roasting on an Open Fire... er, I mean "Oven" - Oven Roasted Chestnuts

One of the things I have always wanted to do is roast chestnuts over an open fire.  Alas, this is not possible when one lives in an apartment without a fire place, thus I have never actually done it. You can roast them over a gas range in a cast iron pan, but I have an electric cooktop right now...  SO, I have opted for the method I have been restrained too over these many years of apartment dwelling...  A 425 degree oven. 

Roasting Chestnuts

Chestnuts
a bird beak knife or box cutter
Baking Sheet
Towel

First you need to preheat the oven to 425.
Next you need to score your nuts.

I prefer a bird beak knife as it affords me a little more control and less chance of a trip to the emergency room to have my finger sewn back on.  (I have heard that a box cutter works well, also)

Firmly grip the chestnut and carefully cut a large "X" on the flat side. (if you are worried about stitches, use a pair of pliers to hold the chestnut while cutting)

Place the chestnuts on a baking sheet.

Move them to the oven for at least 10 minutes, possibly 15 until they have expanded slightly (which is why you need to cut an "X" in them, to keep them from exploding)

Remove from the oven and wrap them in a towel.

Twist the towel to secure the mound of chestnuts and give it a whack on the counter or on the floor or your spouse's head (I'm just kidding about the last one)

This should have cracked the shells a little more.

Let them cool for about 10 minutes before peeling.

Voila!  Roasted Chestnuts for your Stuffing, or Cauliflower au Gratin (coming up)

Mangia!!
~~