If I told you that this pie tastes exactly like the first cube of grape-flavored bubblegum you unfolded from waxy paper and stuffed in your grade school-sized mouth, barely able to contain its spill of citric acid and high fructose corn syrup “juices,” would that go against every fresh, seasonal, farm-to-table objective that this blog (and this pie) strives to attain? Probably. But it sort of does. And when baked with an open-design top crust, it’s bubblicious, too.
Things I like about fall: apples… sage… toasty, nutty flavors like browned butter… Oh wait, I guess I’m only referring to food I like in the fall. I have a one-track mind much of the time. Good thing there are occasions for such obsessiveness, one annual Brooklyn tradition being the apple pie contest at Enid’s.
It’s really the last week of summer. The skies are really becoming darker sooner, and that chill breeze in the evening is really happening. But on the flipside, and in celebration of late-summer local fruits, this watermelon pie is also real. I didn’t think it would make it past the dream stage for a while.
This recipe started with a lot of leftover bread. I didn’t know what to do with it; it was stale, so I ground it into coarse breadcrumbs in the food processor. Okay, so now I have breadcrumbs, I thought. What to do? This was great fodder for, let’s see, meatballs? Frying batter? Savory stuffing? Nothing that sounded too appealing during these hot weeks of July.
First of all: Holy heatwave! Bake at your own risk! I was kind of wondering when New York City weather would pull its annual trick of mutating overnight into a festering hotbox of city smog, in turn whipping us into hapless victims of stench. I’m still racking my brain for that clean water-saving alternative to showering twice or thrice daily.
So, nobody was exactly clamoring for me to remake a traditional British Christmas mincemeat pie this year at Thanksgiving. Blended dried fruits and the word “meat” in its name doesn’t conjure the most appetizing dessert (even though today, meat is commonly left out). It certainly never did for me, especially since I’ve only had mincemeat once before as a straight-out-of-the-can pie filling. This was at a Thanksgiving long ago, and I recall reading the ingredients on the can: It was … Read More
me (not Steve) grating zest into a not-so-authentic crust Don’t get me wrong: I’ve nothing against the venerable institution that is Steve’s Authentic Key Lime Pies. There is no contest — key lime pie greatness has been said for, and I couldn’t tell you of a better way to spend an afternoon than to go down to the waterfront in Red Hook and sit on the picnic table outside the old warehouse where the key lime pie magic happens and … Read More
Is there anything you can do with rhubarbs except make pies and jams and jellies, often in combination with a sweet red fruit? The world may never know. I’m not in any mood to find out myself, because before this I was a virgin to making the classic rhubarb pie. Okay, maybe I still am, since I chose cherries as its pie partner. They just looked so fresh and plump and made me want to buy more than I could … Read More