Hi there! This week I have an old recipe probably long forgotten but let’s revive it! If you like desserts that are sweet, tart and a little “boozy” then you’ll like this one. I found this recipe while I was doing some research for another dish. I found it so interesting that I made it. Then I made it again until I reached the flavor I wanted. This Lemon Shaker Pie uses the entire lemon peel and all (well, not the seeds). Lol I used Meyers lemons but feel free to use regular lemons. Meyer lemons are sweeter as they are a cross between a regular lemon and a mandarin orange. Most of the time they are smaller and a little more round other lemons. Also, their skin is smoother and thinner. I love them! Use your favorite pie crust recipe or store bought crust is just fine. For added flavor serve with a lavender or homemade vanilla ice cream.
3 Meyers lemon sliced paper-thin (no seeds)
Juice of 1 regular lemon
Zest of 1 regular lemon
2 cups sugar, granulated
1 tablespoon Grand Marnier (or lemon liqueur)
4 eggs + 1egg
double 9-inch pie crust
Whipped topping or ice cream
1 tablespoon of water
Method of Preparation
- Preheat oven to 450º.
- Place thinly sliced lemon in a shallow dish. Pour the liqueur and lemon juice over the slices and cover with the sugar. Refrigerate lemon slices overnight.
- When ready to cook remove the lemons from the refrigerator and allow to sit for 10 minutes. Stir. Set aside.
- In a separate bowl, gently beat the eggs, water and zest together. Set aside.
- Line a 9-inch pie plate with 1 pie crust. Stir the lemon mixture into the eggs until thoroughly incorporated. Top with the second pie crust. Seal the edges. (Here’s your chance to be creative with the edges.) Cut slits in the top crust to allow steam to escape.
- Brush the top of the pie with the eggs wash and bake in the oven for 15-20 minutes checking the edges of the crust after a few minutes. If the edges are browning too quickly, use a pie-edge cover or aluminum foil to cover the edges and continue baking until done. When done, remove the pie from the oven and serve very warm or allow to cool slightly and serve at room temperature.
- Serve with whipped cream or vanilla ice cream!
“Eat in Color!” is my new cookbook filled with colorful dishes for you to whip up and enjoy. There’s nothing quite like cooking and eating with friends and family so I’ve added a lot of meals sure to satisfy even the pickiest eaters. For the cooks out there, I hope you will try these colorful dishes and change them up to fit your needs and tastebuds. I always look at a cookbook as a blueprint, a foundation to build on and grow with and that’s what I’d like you to do with my recipes…build on them and create your special meal.
We also have aprons on sale in both black and white for when you’re cooking (from “Eat in Color!”). They are beautifully embroidered with my logo and “Cooking with Chef Renée” on them. Get one for yourself or get two with one to share or as a gift at your cook-with-me-party.
We are also gearing up for our brand NEW monthly events “Meet ‘n Eat!” “Meet ‘n Eat” is a monthly networking and meet-up opportunity for young professional singles to get together and eat and have drinks and just enjoy one another. Tentatively the events are being scheduled at Upward Hartford but check each month to see if the venue has changed. There will be a nominal fee (to cover food cost…guess who’s cooking). So get your “car washed and your hair done too…come looking fly in your suit…” thank you Beyonce! This is a great chance to get a delicious meal, enjoy the scenic view (right at sunset) from the 17th floor and meet new and interesting people.
Hello and let me say it seems like forever since we chatted! Lol. Below is what I’ve been working on…my first ever cookbook! I wanted to share it with you and let you know how much I appreciate each of you for your support and understanding. It’s filled with colorful dishes and there’s something for everyone in it (I hope!). This has truly been a long project but so very rewarding. I hope you will sit and read a few of the recipes then glide into the kitchen and prepare a delicious, colorful meal for yourself, your family or anyone visiting. Just enjoy! Please let me know what you think about it!
1½ tablespoon of garlic infused olive oil
½ tablespoon of sesame oil
3 ounces fresh breech mushrooms (or your favorite mushroom)
½ small onion, diced
2 scallions, divided (bottoms and tops) bias cut
1 celery stalk, diced
2 cloves garlic, crushed and chopped
1 tablespoon fresh ginger, finely chopped
2 quarts of seafood stock
½ cup dry white wine
2 tablespoons fresh cilantro, chopped
1 teaspoon turmeric
1 bunch of bok choy, green parts only, chopped
1 pound cod, cut into chunks
1 pound of shrimp, deveined, shells removed
3 tablespoons miso
2 cups kimchi (cabbage), drained and chopped
Method of Preparation
In a large Dutch oven add both oils and heat on medium-high heat.
Add mushrooms and onions and cook until the mushrooms turn brown.
Add in the garlic, ginger, celery and scallion bottoms. Cook for another 3 minutes or until fragrant.
Pour in the stock, wine and sprinkle with turmeric. Bring to a boil uncovered.
Reduce heat and add the bok choy and cilantro and continue cooking for another 3 minutes.
In a separate bowl, add the kimchi and miso. Stir together using the soup to thin.
Add the seafood. Cover and cook until the seafood is done.
Remove the pot from the stove to prevent over cooking the fish and serve.
Garnish with scallions or cilantro.
Twisted Italian Soup
I don’t know about you but I love a good, stick-to-my-tummy soup on a fall or cold winter day. Add a nice glass of wine and you won’t see me until the next morning! Here’s a soup I made one day for my family while I was developing a new, whole grain, cornmeal cornbread recipe (but please, use your favorite cornbread recipe).
For this recipe, I started by browning some Italian sausage, both hot and sweet. I then drained the meat and set it aside. Next, I drizzled a little oil in the pot and added my onions and garlic. Once the onions were translucent I added chunk, fresh rutabagas, diced carrots, and half of a sweet potato which I diced also. I browned the root vegetables for about 5 to 7 minutes and then added my broth using enough broth to cover the vegetables.
I cooked this for about 10 minutes to allow the flavors to harmonize. Next, I added fresh, chopped thyme, dried parsley, turmeric, a variety of canned, rinsed beans and peas (cannellini, chick peas, black-eyed peas) and a can of whole, peeled tomatoes. I used my potato masher to smash a few of the beans, peas and tomatoes. Doing this will act as a thickener without having to add flour or cornstarch, but if you feel better using either, do so.
I returned the meat to the pot and added a little more broth to cover all the ingredients. Lastly, I covered the pot with a tight-fitting lid and allowed the soup to cook until the beans and peas were tender and the desired flavor had been reached. In the last 5 minutes of cooking, I added sea salt, fresh, ground, black pepper and chopped, fresh kale.
Optional: A small amount of heavy cream at this point may be added to the pot for a richer soup. I served it over a slice of my new cornmeal cornbread and shared some with my neighbors! I needed the feedback.
For this soup, I really did not measure the ingredients because I make it slightly different each time (trying out a new herb, adding tomato sauce instead of tomatoes, adding potatoes…it just depends). Try it out and use as much or as little of any ingredient you choose. Send me feedback! I’d love to hear from you.