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Skriven 2014-04-19 05:28:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av FRED A BALL
Ärende: Not Pie Again! #3
=========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pepe's Cafe Key Lime Pie
 Categories: Pies, Desserts, Citrus, Dairy
      Yield: 6 Servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Graham cracker crumbs
    1/4 c  Sugar
      1 ts Ground cinnamon
      5 tb Unsalted butter; melted

MMMMM--------------------------FILLING-------------------------------
      2 lg Egg whites
      4 lg Egg yolks
     14 oz Can sweetened condensed
           - milk
    1/2 c  Fresh or bottled Key lime
           - juice

MMMMM--------------------------TO SERVE-------------------------------
      1 c  Heavy cream
      3 tb Confectioners' sugar
 
  Special equipment: 9" pie plate, stand mixer fitted with
  the whisk attachment (optional)
  
  Make the graham cracker crust: Arrange a rack in the
  middle of the oven and preheat to 350øF/175øC.
  
  In a medium bowl, stir together the graham cracker crumbs,
  sugar, and cinnamon. Drizzle with the melted butter and
  stir until well combined. Press the mixture evenly onto
  the bottom and up the sides of a 9-inch pie plate. Bake
  until set and golden brown, about 10 minutes. Transfer to
  a wire rack to cool completely. Leave the oven on.
  
  Make the filling: In the bowl of a stand mixer fitted with
  the whisk attachment, or a large mixing bowl with a whisk
  or hand mixer, beat the egg whites until they hold stiff
  peaks.
  
  In a large mixing bowl, whisk together the egg yolks and
  sweetened condensed milk. Add the lime juice and whisk
  until combined. Gently fold in about 1/3 of the egg whites
  to lighten the mixture then add the remaining egg whites
  and fold until just evenly combined. Gently spread the
  mixture in the pre-baked crust and bake until just set in
  the center, about 20 minutes. Transfer to a wire rack to
  cool completely then refrigerate at least 2 hours before
  serving.

  DO AHEAD: The pie can be baked and stored, covered, in
  the refrigerator, up to 3 days.
  
  Garnish and serve: In a medium bowl, combine the heavy
  cream and sugar and whisk until soft peaks form. Cut the
  pie into slices and top each with a dollop of whipped
  cream.
  
  This fairly classic recipe for Key lime pie comes from
  Pepe's Cafe in Key West, Florida, and is a favorite of
  lime pie aficionado and author David L. Sloan. The
  addition of whipped egg whites, says Sloan, makes for a
  filling that's fluffier than those in more traditional
  versions.
  
  Epicurious | February 2012
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 12 March 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blueberry-Drop Biscuit Cobbler
 Categories: Pies, Fruits, Dairy, Desserts, Citrus
      Yield: 6 Servings
 
  1 1/2 c  + 3 tb all-purpose flour
      3 tb + 1 c  sugar
  1 1/2 ts Baking powder
    1/2 ts Salt
      6 tb Chilled, unsalted butter; in
           - 1/2" pieces
    1/2 c  + 1 tb crème fraîche or sour
           - cream
      6 c  Fresh blueberries
      2 tb Fresh lemon juice
      1 tb Fine grated lemon zest
 
  Preheat oven to 375øF/190øC. Whisk 1 1/2 cups flour, 3
  tablespoons sugar, baking powder, and salt in a large
  bowl. Add butter; using your fingertips, incorporate until
  only pea-size lumps remain. Gently mix in crème fraîche.
  Knead in bowl until a biscuit-like dough forms, 5-7 turns
  (overmixing will make dough tough).
  
  Combine remaining 1 cup sugar, remaining 3 tablespoons
  flour, berries, juice, and zest in a large bowl. Toss to
  coat. Pour into an 8" X 8" C 2" glass baking dish or
  divide among six 6-oz ramekins. Tear biscuit topping
  into quarter-size crumbles; scatter over berries.
  
  Bake cobbler until juices are thick and bubbling and
  topping is cooked through and deep golden brown, 20-25
  minutes for ramekins or 45-50 minutes for baking dish.
  Let cool for at least 1 hour.
  
  by Soa Davies
  
  Bon Appétit | August 2012
  
  Yield: Makes 6 to 8 servings
  
  MM Format by Dave Drum - 07 September 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

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