Next, the Kitchen Sorceress will make something happy and delicious for you. I'll gather all the ingredients, get them ready to meet the heat, share some stories and memories of days in other kitchens, then work my magic and with a wink to my kitchen totem, conjure up a dish sure to bring happiness and cheer to all. As poet laureate Charles Simic replied when asked how to find happiness "For starters, learn to cook."
Here you'll find some of my favorite recipes, photos of my recent work, sources for information and ingredients, results of recipe development, kitchen myths and tales along with other interesting tidbits I stumble upon.
To start off, the Kitchen Sorceress offers a recipe for one of my favorite desserts-Southern Buttermilk Pie.
Many people who live outside the southern part of the U.S. seem mystified when hearing of this dessert. It's kind of like an English chess tart, only bigger, creamier and less sugary. Make no mistake, this is a very sweet dessert, as most genuinely southern desserts are. However, it's flavors are balanced with tanginess from the buttermilk and lemon, with a warm, spicy note of nutmeg. It's great topped with fresh berries or other fruit, nestled into a puddle of fruit coulis (or sauce) or all on it's own. Try to serve this pie at near to room temperature to allow all the subtle flavors to really sing!
SOUTHERN BUTTERMILK PIE
serves 8, maybe 10
1 9 inch unbaked pie shell (choose deep dish if buying a frozen shell)
1 cup sugar
2 tablespoons flour
1 teaspoon lemon zest
1/8 teaspoon freshly grated nutmeg (ground will do)
pinch of salt
3 large eggs, beaten
1 cup buttermilk*
2 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
Bring all ingredients to room temperature. Preheat oven to 350˚F. Line the unbaked pie shell with foil and fill to the top with pie weights-dried beans, stale coffee beans, cheap rice or anything dry that's been hanging around the pantry a bit too long. Bake 15-18 minutes until the crust is set and crimping is very slightly browned. Remove foil and pie weights (save for another pie baking day). Set pie shell aside to cool.
In a small bowl, whisk together the sugar, flour, lemon zest, nutmeg and salt. In another bowl, combine beaten eggs with buttermilk, melted butter and vanilla extract. It's very important that the eggs, buttermilk and melted butter are at room temperature so that the liquid mixture is smooth and without lumps of cold butter. Next, add the sugar mixture and beat until smooth. Try not to beat air bubbles into the custard as this will result in a cracked top and curdled texture.
Pour custard into prepared pie shell and place on a cookie sheet. Bake in the middle of the oven for about 40-50 minutes. The top should be light golden brown, very slightly puffed and the center should jiggle a little if you gently shake the pan. Of course, you can test doneness by inserting a knife or cake tester in the center to see if it comes out clean, but then you have a hole in the center of your pie! Cool completely on a wire rack, then chill for 20 minutes to firm up the custard. Serve with fresh berries, sectioned oranges or a fruit coulis.
Here's an easy way to make a lovely raspberry coulis:
Blend 1 cup fresh or thawed, frozen raspberries with 3 tablespoons seedless raspberry preserves in a blender or food processor until smooth and glossy.
*Some recipes call for full-fat buttermilk. Does this really exist? The Kitchen Sorceress had never seen it anywhere; I've only been able to purchase cultured buttermilk at about 1 1/2% fat. Besides, real buttermilk is the whey that is leftover after straining the curds from heavy cream when making butter-the fat would be in the curds, not in the whey. Right? Please post any thoughts or sources you may have on this issue.
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