I'm all atwitter....

Oh. It's true.

I've fought it a bit.

Maybe even bad-mouthed it once or twice.

But, here I am.

All atwitter!

..........follow me at fridaypieday

Friday is PIE DAY!

My tastebuds must be craving tart. Something to jar my senses out of the late winter ho hums. Last week, my Sunny Day Lime Pie gave a little dose of sunshine and some fruity tang to our weekend. This week, I was craving cranberry and maybe lemons. I changed my track a bit after I bought a bag of clementines. Instead of the usual sweet little nuggets, this batch made our mouths pucker. Cha-ching! Perfect pairing with cranberries for a tongue tingling pie.

Clementine Cranberry Pie

double 9" pie crust

10 clementines
1/2 cup orange juice
1/2 cup water
2 T apple brandy or orange liqueur
2 T + 1/2 cup brown sugar

3 cups fresh or frozen whole cranberries
1 1/2 cups sugar
3 T flour

-wash and dry clementines
-slice off the ends,but leave skins on
-slice fruit into very thin slices
-layer slices into a 9x13 inch glass pan
-combine orange juice, water, and brandy or liqueur
-pour over clementine slices
-sprinkle 2 T brown sugar over top
-cover pan tightly with foil
-bake at 325 degrees for 1 hour 15 minutes
-increase oven heat to 375 degrees
-remove foil from pan
-sprinkle 1/2 cup brown sugar over top of clementine slices
-bake, uncovered, for an additional 30 minutes

I was not sure if this technique would work like I wanted it to, but they came out perfectly.
The slow roasting, sugar, booze and fruit juice worked their magic, making the slices tender and carmelized. We still have piles of snow here, so it was a treat to sit in our sunny window and inhale the enchanting aroma of roasting clementines.....ahhhhh.
But, I digress.

-let the clementines cool a bit while you prepare the rest of the pie
-combine the cranberries, sugar, and flour in a bowl, mixing thoroughly
-pour this mixture into the prepared bottom crust
-layer the roasted clementine slices on top of the cranberry mixture
-top with crust, crimp and vent
-bake at 350 degrees for 1 hour 10 minutes

This pie will add some serious pep to your step. I ate an entire caramel roll this afternoon, and it is all I can do to not eat this whole test piece. (I'm washing it down with a glass of Viognier, which is a lovely pairing, by the way.)  The gorgeous colors combined with a double layer of tart within a double layer of flaky sweet will make you heart spin. (or maybe that's the wine:)  Take that old man winter.

p.s.The nifty little contraption in the photo above is a pie gate. It was seriously the most exciting Christmas gift that I received. It keeps your pie juices from leaking out and the whole thing from falling apart if you try to cut it warm, like I did today! I was forever trying to craft devices out of cardboard and tape, none of which ever worked. (soggy piece of cardboard in your pie, anyone? yum.)  Of course, this one is a Martha Stewart product.

Contain yourself.

I like containers of every variety.
Bunches of things tossed into a bowl or loaded into a jar make me happy.
If items are stowed away where I can't see them,
then I might forget about them.
Then they would be sad. Or stale. Or expired.
If they are tucked into a cute container,
then I can appreciate them everyday,
or put them to good use.

 Vocabulary cards on the coffee table...so we can quiz each other over morning coffee.

 My favorite little cowboys and cowgirls.

(When I first put these out, S almost popped one in his mouth, thinking they were candy:)

 For impromptu craps games. ok. Not really.  I don't even know how to play craps.They just look cool.

 One of the most important utensils in my life....pie servers!

 Napkin rings that I've never used, but I like the way they look.

 Mints by the back door, in case I need to freshen up on the run.

 When I get home from the grocery store,

 I like to display my goods in pretty containers throughout the kitchen.

 A particularly fabulous green melamine bowl from a dear friend:)

 Bathroom staples are kept handy....bath salts, even though I've discovered that

our new bathtub is really too shallow for baths.......

............extra tealites in a super thrift store find...

...... and washcloths tucked into a vintage plastic planter.

How about you?

Are you nutty for bowls and baskets and jars too?

Do you display your stuff or stick it in a cupboard?



Snow Day Soup

After a glimpse of spring last week, we were plunged back into the depths of winter with over a foot of snow. sigh. Food and drink and pulling the shades seemed like the perfect antidote.  I apologize for not having any process pictures. I lose myself in the cooking, and forget that I might want to be blogging about all of this the next day. You'll just have to imagine how gorgeous that roasted cauliflower looked when I pulled it out of the oven.

Roasted Cauliflower and Lentil Soup
(aka Snow Day Soup)

1 medium head cauliflower
1 large onion
1 spaghetti squash (or any other variety, really)
1 cup yellow lentils
2 cups water
1/2 t salt
16 oz. vegetable (or chicken) broth
2 bay leaves
salt and pepper to taste

-cut cauliflower into medium florets
-cut onion into wedges
-quarter and seed squash
-spread all vegetables on a baking sheet
-drizzle with olive oil, and sprinkle with salt and pepper
-bake at 350 degrees for 40-50 minutes, until tender and slightly browned

-in the meantime, cook the lentils
-combine lentils and water in medium saucepan
-bring to boil
-reduce heat to simmer, cooking until tender
(add more liquid as needed)
-transfer to stockpot

-scoop roasted squash from skin and into a food processor
-add roasted cauliflower and onion pieces
-pour in 1/2 of broth
-process until smooth
-add to lentils in stockpot
-pour in remaining broth
-add bay leaves, salt and pepper
-heat to low boil, then reduce heat to simmer
-simmer for 20 minutes
-serve with toasted pumpkin seeds

Friday is PIE DAY!

At my National Pie Day party, I received a bottle of key lime juice as a hostess gift. Thanks Gayle!
It came to mind last night as I was mulling over what kind of pie to make for this week's PIE DAY.
Still undecided this morning, I checked the fridge. I have been putting off any trips to the grocery store this week, so the pickings were a little spare. But, aha!, a lime and 3 eggs......coupled with the key lime juice, this was all I needed to hit on the perfect pie for the day. Using my Shaker Lemon Pie recipe as a guide, I created this simple, tart wonder. I just sampled the first piece on my sunny front porch, and promptly named it Sunny Day Lime Pie. It fits my mood and the day to a tee. Such a happy (and simple!) pie.

Sunny Day Lime Pie

single 9" pie crust

1 medium lime

1 1/2 cups sugar

3 eggs

1/4 cup key lime juice

1/8 t salt

-zest lime, then slice off ends and remaining peel, being sure to remove all of the white pith

-slice lime very thinly

-mix zest and lime slices with sugar

-let stand one hour

-beat eggs into sugar mixture

-add key lime juice and salt

-beat well for 2 minutes

-pour into prepared pie crust

-bake at 400 degrees for 10 minutes

-reduce oven temperature to 350 degrees

-bake an additional 30 minutes

-let cool completely before slicing

To all my Valentines

HAPPY

VALENTINE'S
DAY

TO
YOU
AND
YOU
AND
YOU.

hope you day is sweet as can be!
xo christine



Friday is PIE DAY!

When I was at the grocery store yesterday, I noticed big displays of overpriced strawberries, raspberries and blueberries. Overpriced, of course, because they are certainly not in season. In demand, of course, because it is Valentine's Day on Monday. I am fairly sure that not one of them tastes anything like a berry.
This pie is a fun alternative for your fruit cravings in the days of snow and cold. It also happens to make a sweet and really simple dessert for your Valentine.

Jelly Pie

9" single pie crust
1/2 cup sugar
1/2 cup butter, softened
4 eggs, separated
1 C jelly...your favorite flavor!

My sister gave me this pretty vintage Pyrex pie plate for Christmas. I've been reluctant to use it, because it looks like it had never been used, but the color seemed perfect for a Valentine pie. Time to break it in!

-in medium bowl, cream sugar and butter

-beat egg yolks in separate bowl, then stir into mixture

-lightly beat egg whites and stir into mixture

-lastly, stir in jelly (I used strawberry today)

-pour into prepared pie shell

-bake at 350 degrees for 45-50 minutes

This simple custard base pie is reminiscent of a jelly filled doughnut or maybe a piece of really good bread slathered with butter and jelly. Most custard pie variations are ridiculously easy, and this one is no exception. It leaves you no excuse for not making a homebaked treat for your Valentine. (especially if you use a store bought crust! I won't tell!)
It will especially impress of you sweeten the deal with a powdered sugar heart on top. Use a pre-cut heart stencil, or cut your own out of cardstock paper. Place it on top of the cooled pie, and sift powdered sugar over the cut out. Carefully remove the stencil and brush away any strays with a pastry brush. Cute!

 To serve, I sprinkle each piece with more powdered sugar, and top with a cupcake pick.

Be Sweet

This easy Valentine project is sure to win favors with loved ones

Start with wooden spools and Valentine cupcake picks.

(these honeycomb versions are from Wilton)

Make a tiny banner out of cardstock, then choose your message.

Secure two picks, with banner in the center, with glue dots or just paper glue.

Cut a small piece of fabric to fit around the spool, and secure with fabric glue.

Then, finish with a piece of rick rack tied around the fabric.

Pop the pick in the hole of the spool!

Perfect for place cards or just a sweet token to anyone you love!

National Pie Day party!

Where is my head? Stuck in a pie, perhaps. I completely forgot to share my National Pie Day party with you. Yes, January 23rd was officially National Pie Day........started by the American Pie Council, of course.

I love holidays, and a holiday celebrating pie? I'm there.

Any excuse for a party.

I set up a pie buffet sampling five kinds of pie.

I made fabulous paper placemats from CakeVintage into a runner,

then stacked the pies into various heights on vintage cake stands.

Pies were identified by tags held by bulldog clips,

 and the bar was fully stocked with wine and prosecco.

Everyone seemed happy to indulge, and chess pie was voted the favorite of the day.



Friday is PIE DAY!

Today was the lazy baker's approach to PIE DAY.

Hmmmm.....let's see. I have this bowl of apples that I need to use up.

Hmmmm.....oh-and this yummy granola that I just got from a friend.

Sounds like the makings of a pie to me!

No grocery store trip involved. Yes.

To shake things up, I decided to roast the apples first.

I cut them in quarters and cored them, leaving the peels intact.

Then I sliced them into slightly thinner pieces.

Next, I tossed them with a tiny amount of olive oil,

just to keep them from sticking to the pan.

After spreading them on a baking sheet,

 I popped them into the oven

for 25 minutes at 350 degrees.

They come out all yummy and roasty in these beautiful mellow hues.

I think I could have taken endless photos of these apples at various stages-so pretty!

After mixing in some tasty additions (see recipe below),

I scooped it into the waiting pie crust.

Again-sooooo pretty!

I love these pale golden and rosy shades.

Apple Crunch Pie

double 9" pie crust

8 apples, sliced and cored

1 t olive oil

1/2 cup sugar

1/4 cup brown sugar

1/2 cup granola

1/2 cup coconut

1 t apple pie spice or cinnamon

2 T butter

-toss prepared apple slices with olive oil

-lay in single layer on baking sheet

-bake at 350 degrees for 25 minutes

-transfer apples to a large mixing bowl

-add sugars, granola, coconut and spice to apples

-mix until well blended

-spoon into prepared pie crust

-dot with pieces of butter

-top with crust, crimp and vent

-bake at 350 degrees for 1 hour

Happy happy PIE DAY!

Christine