Thursday, May 5, 2016

Mother's Day Brunch Part Two

Lilacs a harbinger of spring.
Cook's Notes: Good advice
Strawberry Rhubarb Pie
Cook's notes: Rhubarb,a welcome sign of spring. This pie is a nice balance between the tartness of the rhubarb and the sweetness of the strawberries.

       2 prepared pie crusts or homemade pie crusts 
  • 1-1/2 cups of sugar 
  • 3 TB. quick cooking tapioca 
  • dash of salt 
  • dash of nutmeg 
  • 2 TB. cinnamon or 1-1/2 TB. Saigon Cinnamon 
  • 3 cups sliced strawberries 
  • 3 cups rhubarb, diced 
  • ½ tsp. cold butter 
  • 2 TB. sugar mixed with ½ tsp. cinnamon 
  • Preheat oven 425 degrees.
  • In a large bowl combine sugar, tapioca, salt, cinnamon and nutmeg. Add in diced strawberries and rhubarb. Mix well to coat. Let stand 30 minutes and stir occasionally
  • Place one pie crust in pan. Use a slotted spoon to drain some of the fruit juices and place fruit mixture in bottom of the pie crust.
  • Dot filling with butter and top with remaining pie crust on the rhubarb mixture.
  • Brush crust lightly with milk.
  • Mix 2 TB. sugar with 2 tsp. cinnamon. Sprinkle over crust.
  • Use a sharp knife to cut a few vents in the crust.
  • Add strips of foil on outer edge of pie plate to prevent crust edges from over browning. 
  • Bake pie 10 minutes at 425 degrees and reduce heat to 400 degrees and bake 30 minutes longer or until filling is bubbling and looks set.
  • Wait until pie is completely cooled before cutting so filling sets up.

Roasted Beets with Citrus Fruits and Honey Mustard Vinaigrette

1 comment:

  1. I got my bouquet of lilacs the other evening, gathered from a bush in a park. They are now scenting my house with that lovely perfume of spring.

    On Sunday I will eat rhubarb pie, purchased from the Trinity Piemakers. They were selling left-over rhubarb pies from last season for a mere $5.


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