recipe
Nov
25
2007

It was a dark and stormy…

day.  It is so dreary here.  And I am, quite frankly, sick.  Not very sick.   But sick enough.  My whole house had a bit of the “crud” about a week or so ago and of course I didnt get it then.  Oh no. I thought “why not drag this out another week or so?”.  I slept most of yesterday.  My skin hurts, my hair hurts.  You know…just enough fever to make you feel like you shouldnt blink. Whine whine whine.  But I do feel well enough to give you a recipe and a picture of an apron I made.  Since the customer has received it, I feel I can show it to everyone now.  It think it turned out just dandy. Click it to make it larger.
pinkapron.jpg

I also will be posting some vintage cookbook finds when Rachel has time to snap some pictures for me. So here is your recipe of the day:

Mini Cranberry Pies

Makes 12 mini pies .

All-purpose flour, for work surface

Pie crust dough (equivalent of one full sized pie) – you might consider adding 2 tsp orange zest to the crust as you are making it.

3 1/4 cups fresh cranberries, (12 ounces)

1 1/2 cups sugar

1 1/2 teaspoons finely chopped  orange zest, plus 1/4 Cup orange juice

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1 ground cloves

Meringue

1.         Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 4 1/8-inch fluted rounds, and fit into cups of a standard 12-cup muffin tin (not nonstick). Pierce bottoms with tines of a fork. Freeze 15 minutes.

2.         Line each shell with parchment paper, and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment. Return to oven; bake until bottoms are just turning golden, 5 minutes more. Transfer to wire racks; let cool 5 minutes. Remove shells from tin; let cool completely.

3.         Bring 2 cups cranberries, 1 cup sugar, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, and simmer mixture, stirring occasionally, until cranberries have burst, about 5 minutes. Pour through a coarse sieve, then a fine sieve; discard solids. (You should have about 1 3/4 cups; if you have less, add water).

4.         Bring strained cranberry juice, 1/4 cup sugar, the zests, salt, cinnamon, cloves, and remaining 1 1/4 cups cranberries to a boil in a medium saucepan, stirring occasionally. Reduce heat; simmer, stirring occasionally, until cranberries are soft but have not burst, about 3 minutes.

5.         Meanwhile, stir cornstarch, blood orange juice, and 1/4 cup water in a bowl; whisk into cranberry mixture. Bring to a boil, stirring constantly. Cook, stirring, until translucent, about 1 minute. Divide among prepared shells. Refrigerate until set, about 1 hour (up to overnight).

6.         Preheat broiler. Make meringue recipe found on page

7.         Set pies under broiler until tops are browned, 30 seconds to 1 minute.

I made these last year (for Christmas I think) and they were YUMMY!   I got the recipe out of Martha Stewart Living I think.

 

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That is a beautiful apron.

Hope you start feeling better soon.

Cheryl

Here in Indiana it is snowing today. Hope you feel better soon. I think I would rather catch something in between holidays as not to intefere with anything. That has got to be one of the loveliest aprons I have ever seen!