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Cod Chowdah

Course: Soup
Keyword: chowder, Fish

Cod Chowdah

ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 2 quarts
Photo by Lynne Calamia
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  • 4-5 slices smoked bacon, chopped
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 large white onion, chopped
  • 2 tablespoons good quality unsalted butter
  • 7-8 small white potatoes, unpeeled, cut into 1/2-inch chunks
  • 1 medium bulb fennel, thinly sliced, fronds reserved
  • 2 cups quality fish broth
  • 1/4 cup dry vermouth or dry white wine
  • 1 1/2 pounds cod filets (previously frozen is fine)
  • 4-5 sliced lemon rounds
  • 1 1/2 cups half and half
  • 1/2 cup leftover mashed potatoes (optional secret texture weapon)
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 2 quarts

Procedure

  • Place the bacon in a 5-6-quart pot over medium heat and cook until the fat has rendered, about 5 minutes. Add the onions, salt, and pepper and sweat, stirring frequently, 5 minutes. Add the butter and melt, then pile on the potatoes and fennel, without stirring. Pour in the broth and the vermouth (or wine) then arrange the cod filets (still frozen is fine) on top along with the lemon wheels.
  • Cover with a lid and simmer over medium-low heat for 20 minutes or until fish is cooked through. Remove and discard the lemons and break up the fish a bit, stirring into the stew. Add the half and half and drop the heat to low and barely simmer (do not boil) for another 20 minutes, uncovered.
  • Correct the seasoning with more salt and pepper and, if desired, stir in some mashed potatoes, a spoonful at a time, to smooth the texture (especially helpful if the dairy has slightly curdled).
  • Serve immediately or better yet, refrigerate and serve the next day, giving the flavors time to meld. Garnish, if you wish, with finely chopped fennel fronds. The chowder also freezes well in airtight containment for up to 3 months.

Spiced Pecans

 

Course: Sweets
Keyword: Christmas, Fall, Hacks, Holidays, Snacks, Spicy Pecans, Thanksgiving

Spiced Pecans

ACTIVE TIME: 10 minutes
TOTAL TIME: 18 minutes
Yield: 1 pound
These brown sugar-glazed pecans tossed in a sweet and spicy coating make fantastic host/hostess gifts, as well as a simple snack or holiday appetizer.
Although the nuts can be stored at room temperature for up to 3 weeks or frozen (tightly wrapped) for up 3 months, odds are good these pecans won’t last more than a day or two.
This recipe first appeared on altonbrown.com.
Photo by Lynne Calamia
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  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon Chinese five spice powder
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried ground orange peel
  • 1 pound pecan halves
  • 4 tablespoons unsalted butter, cut into small pats
  • 1/4 cup packed light brown sugar
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons water

Specialized Hardware

10-12-inch cast iron or stainless skillet
ACTIVE TIME: 10 minutes
TOTAL TIME: 18 minutes
Yield: 1 pound

Procedure

  • Line a half sheet pan with a piece of parchment paper or foil.
  • Mix the salt, cumin, Chinese five spice, cayenne, cinnamon, and orange peel together in a small bowl and set aside.
  • Place the nuts in a 10-12-inch cast-iron or stainless skillet and set over medium heat. Cook, stirring frequently, with a wooden spoon 5-6 minutes.
  • Stir in the spices until just fragrant, 15 to 30 seconds, then add the butter pats and stir to melt. Reduce the heat to medium-low and add the sugars. Mix thoroughly to coat the nuts then add the water. Stir until the sugar has dissolved completely and the nuts look glazed, 2 to 3 minutes.
  • Spread the nuts onto the prepared sheet pan and separate with a spatula so that they don't dry in clumps. Cool completely before transferring to an airtight container for storage.

Sourdough Rye Bread

 

Course: Breads
Keyword: rye, sourdough

Sourdough Rye Bread

ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour
Yield: 1 9-inch loaf
Yes, there are a lot of steps here. But once you have them down, you can apply them to hundreds of other breads.
Now...
Two terms that can sow the seeds of confusion amongst both sourdough novices and seasoned practitioners, despite the fact they're almost identical, are: levain and poolish. Both are what I call "full batch" preferments, meaning that unlike a starter, which is dosed into the dough in relatively small amounts, all of the levain and poolish made for a specific bread will end up in that bread. Both are mostly composed of flour and water, But a poolish contains a small amount of commercial yeast, which brings some particular characteristics to the party, while the levain contains only a dose of your wild sourdough starter. Could you make a respectable loaf with one or the other? Yes you could but when it comes to levains and poolishes (say that fast three times) the resulting loaf will be far more than the sum of its parts. It's like a car with a supercharger and a turbocharger and that really helps when you're working with heavier grains like rye.
Photo by Lynne Calamia
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For the Poolish:

For the levain:

For the dough:

  • 300 grams bread flour, plus more for dusting the countertop
  • 200 grams dark rye flour
  • 8 grams caraway seeds
  • 9 grams kosher salt
  • 400 grams filtered water, room temperature
  • 20 grams barley malt syrup (SEE NOTE C)
  • 1 batch active levain
  • 1 batch fermented poolish

To top the dough:

  • 1 egg white, beaten
  • 3 grams caraway seeds

Specialized Hardware

Digital scale
7-8-quart Dutch oven
Parchment paper
bread lame, razor blade, or sharp knife
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour
Yield: 1 9-inch loaf

Procedure

  • Using a rubber spatula, combine the ingredients for the poolish in a small bowl, scraping the sides of the bowl to bring the mass together. Cover tightly with plastic wrap and refrigerate for 24-72 hours to ferment and develop flavor. the longer the ferment, the deeper the flavor. (SEE NOTE A)
  • The next day, combine the ingredients for the levain in a pint size glass jar. Cover with a lid but don't screw it on, and place in the warmest area of your kitchen, The warmer the area, the quicker the levain will double in size and become bubbly (active). This will take between 3 to 5 hours, depending on the temperature of the room. (SEE NOTE B)
  • Once the levain is active, you are ready to make the dough. Combine the bread flour, dark rye flour, caraway seeds, and salt in a large bowl. In a separate bowl, whisk the water, barley malt syrup, and the entire contents of your jar of active levain together until incorporated. Retrieve the poolish from the fridge and whisk it into the levain mixture until incorporated. Add this mixture to the dry ingredients until you have a wet and shaggy looking dough with no traces of dry spots or poolish streaks remaining. Cover the bowl with a kitchen towel and leave it at room temperature for 1 hour.
  • After the hour, dump the dough onto a floured countertop. The dough will be very sticky so be sure to generously flour your hands and the top of the dough. Press into a 1-inch-thick disk, about 9x9-inches in diameter. Grab an edge of the disk with your hand, stretch it out a few inches and fold it over itself. If the dough is sticking to the counter, add more flour as needed. Repeat this 4 times, rotating the disk 90 degrees each time. Shape the dough into a ball and place it in a container or bowl large enough to allow it to double in size. Cover with a kitchen towel and stack in the warmest part of your kitchen. Again, the warmer the area, the quicker the dough will double in size. We've found that leaving it in an area around 78-80℉, the dough doubled in 2 1/2-3 hours.
  • When your dough has doubled, spread a clean non-terrycloth kitchen towel inside a large bowl and generously sprinkle with bread flour. Dump the dough onto a floured countertop and repeat the stretching and folding procedure (in step 4) until you have a somewhat smooth ball. Place the ball into the prepared bowl and fold the edges of the towel up and over the dough. Place in the refrigerator overnight (12-24 hours).
  • The next day place a 7-8 quart Dutch oven with a lid on the middle rack of your oven and crank the heat to 450℉. Leave it there for 1 hour to fully heat the pot. Remove the dough (leaving it in the bowl) from the fridge at this time and place it on a countertop near your oven.
  • When the 2 hours is almost up, place a 12-inch x 16-inch piece of parchment paper on the countertop. Remove the dough from the towel-lined bowl and place it on the parchment. Brush the top of the dough with some of the egg white and sprinkle the caraway seeds evenly over. Score the top of the dough with a bread lame (if you have one), razor blade, or sharp knife in a criss cross design ar any design you wish. Remove the pot from the oven and take off the lid. Grab the edges of the parchment paper to lift and carefully lower the bread into the hot pot. Cover with the lid and place in the oven for 20 minutes.
  • Remove the pot from the oven, take off the lid and place back in the oven to bake for another 15 minutes, or until the top is very browned and crackly. Remove the pot from the oven and leave the bread in it for 15 minutes before removing it to a wire rack to cool for at least 2 hours. Cutting the bread too soon may result in a gummy center.
NOTE A: If you decide to go for the 72 hour poolish, plan accordingly as this will be a 4-day process.
NOTE B: To test if your sourdough starter or levain are active, drop a pea size piece of it into a cup of water. If it floats it's active, if it sinks it needs more time.
NOTE C: Barley malt syrup is derived from "malted" barley, that is barley that's been sprouted then dried. Containing around 65% maltose (a disaccharide made up of two glucose molecules), malt syrup is nowhere near as sweet to the taste as sucrose or honey, despite it being, quite possibly, the stickiest substance on the planet. But, yeast adore the stuff, and its complex flavor (acidic, and almost meaty), brings a lot to this particular party.

Thanksgiving Meatballs with Gravy

 

Course: Appetizer
Keyword: 20 Second Scrambled Eggs, Thanksgiving

Thanksgiving Meatballs with Gravy

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 24 meatballs
This is almost the exact same meatball mixture as our Baked Thanksgiving Meatballs, but these get pan-fried, then the gravy is built on the fond, then the meatballs slowly braise in the gravy until done. I cannot endorse this dish highly enough and should you serve it on egg noodles I approve as Thanksgiving dinner.
Photo by Lynne Calamia
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  • 1/2 cup schmaltz, divided SEE NOTE
  • 1/2 cup+2 tablespoons minced yellow onion
  • 1/2 cup+2 tablespoons minced celery
  • 1 tablespoon kosher salt, divided
  • 10 large sage leaves, thinly sliced, divided
  • 1 1/2 teaspoons minced thyme leaves, divided
  • 1 1/2 pounds ground turkey
  • 1/2 cup toasted, chopped pecans
  • 1/2 cup herbed stuffing mix
  • 1 teaspoon dried marjoram
  • 2 teaspoons freshly ground black pepper, divided
  • 1/4 teaspoon freshly ground nutmeg
  • 1 tablespoon chopped parsley
  • 1 whole egg, beaten
  • 1/4 cup+2 tablespoons all-purpose flour, divided
  • 1/2 cup dry white wine (like a sauvignon blanc)
  • 2 cups unsalted chicken or turkey stock
  • egg noodles for serving, if desired
  • Fresh parsley and sage, finely chopped to garnish

Specialized Hardware

2 half-sheet pans, 1 with a fitted wire rack
Digital thermometer
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 24 meatballs

Procedure

  • Melt 2 tablespoons of the schmaltz in a 12-inch skillet over medium heat for 1 minute. Add the onion, celery, and 1/2 teaspoon of the salt and sauté, stirring frequently, until the vegetables begin to brown, 4-5 minutes. Finish with half of the sage leaves and 1 teaspoon of the minced thyme leaves and cook 1 more minute. Remove this mixture to a small bowl to cool for 5 minutes. Kill the heat and leave the dirty pan there, you'll need it again.
  • Place the turkey in a large mixing bowl along with 2 teaspoons of the salt, pecans, stuffing mix, marjoram, 1 1/2 teaspoons of the black pepper, nutmeg, parsley, egg, and the cooled vegetables. Thoroughly combine with your fingers. Scoop the meatball mixture with a tablespoon into 24 equal portions (about 33 grams each) and place them on a sheet pan. They don't have to be perfect balls at this point. Refrigerate for 30 minutes (or cover and store overnight to finish the next day).
  • When 30 minutes are up, line a half-sheet pan with a layer of paper towels, place a wire rack upside down on it, and stash near your cooktop. Dump 1/4 cup of the flour into a pie pan or shallow plate. Roll each meat portion into a ball, lightly coat in the flour, and return to its sheet pan.
  • Heat 2 tablespoons of the schmaltz over medium heat in the pan you cooked the vegetables in for 1 minute. Add 12 of the meatballs and brown, flipping them around occasionally until the internal temperature reaches 145℉, about 8 minutes. You may have to lower the heat as needed if the bottom of your pan begins to get too dark. Remove the meatballs to the half-sheet pan lined with paper towels and the rack. Add another 2 tablespoons of the schmaltz and repeat the process with the remaining meatballs.
  • Add another 2 tablespoons of the schmaltz to the meatball pan and sprinkle in the remaining 2 tablespoons of flour along with the remaining sage and thyme. Use a whisk to help scrape up the browned bits of fond left the pan to make a paste with the schmaltz and flour. Cook this for 1-2 minutes until golden brown. Slowly pour the wine and stock into the pan and increase the heat to medium-high. Continue whisking and scraping the bits from the bottom until the mixture comes to a boil. Season with the remaining salt and pepper. Reduce the heat to low and simmer, Whisking occasionally, until thick enough to coat the back of a spoon, about 8 minutes.
  • Add all the meatballs into the gravy and continue simmering until the meatballs are cooked through (160℉), another 3-5 minutes.
  • Serve over a bed of egg noodles with a sprinkling of chopped parsley and sage.
NOTE: For those who have not yet discovered the delicacy that is schmaltz, it's simply rendered chicken fat and is available at many mega-marts and certainly on the inter webs. Here's the one we like: https://fatworks.com/collections/single-jar/products/organic-free-range-chicken-fat-a-k-a-chicken-schmaltz-14-oz-1
If you don't have time to obtain, you can use any neutral cooking oil but you're gravy will be missing that certain something.

Baked Thanksgiving Meatballs

 

Course: Appetizer
Keyword: Thanksgiving

Baked Thanksgiving Meatballs

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 24 meatballs
These are the meatballs famously (in infamously) baked in egg cartons. Why? Because they come out perfectly round and light brown and therefore, ideal for stabbing with toothpicks and dunking in our Tart Cranberry Dipping Sauce. If you're looking for more of an entree vibe, try pan-fried Thanksgiving Meatballs with Gravy, which I usually serve on egg noodles because it's the holidays and carbs be damned!
Photo by Lynne Calamia
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  • 1 1/4 cup herbed stuffing mix, divided
  • 1/2 cup unsalted chicken or turkey stock
  • 3 tablespoons unsalted butter
  • 1/2 cup+2 tablespoons minced yellow onion
  • 1/2 cup+2 tablespoons minced celery
  • 1 tablespoon kosher salt, divided
  • 8-10 large sage leaves, thinly sliced
  • 1 teaspoon minced thyme leaves
  • 1 1/2 pounds ground turkey
  • 1/3 cup toasted, chopped pecans
  • 1 teaspoon dried marjoram
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 1 tablespoon chopped parsley
  • 1 whole egg, beaten
  • vegetable oil spray
  • Tart Cranberry Dipping Sauce https://altonbrown.com/recipes/tart-cranberry-dipping-sauce/

Specialized Hardware

2 12-count cardboard egg cartons
quart size zip top bag
Half-sheet pan
Digital thermometer
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 24 meatballs

Procedure

  • Measure 3/4 cup (50 grams) of the stuffing mix into a quart size zip top bag and seal, pushing any air out. Crush the crumbs with a rolling pin, meat mallet, or even a large can until finely ground. Remove the crumbs to a pie pan or plate and set aside.
  • Melt the butter in a 10-inch skillet over medium heat. Add the onion, celery, and 1/2 teaspoon of the kosher salt and sauté, stirring frequently, until the vegetables begin to brown, 4-5 minutes. Finish with the sage and thyme leaves and cook 1 more minute. Remove this mixture to a small bowl to cool for 5 minutes.
  • Place the turkey in a large mixing bowl along with the remaining salt, pecans, the remaining stuffing mix, marjoram, black pepper, nutmeg, parsley, egg, and the cooled vegetable mixture. Thoroughly combine with your fingers. Scoop the meatball mixture with a tablespoon into 24 equal portions (42-43 grams or 1 1/2 ounces each) and place them on the sheet pan. They don't have to be perfect balls at this point. Refrigerate for 30 minutes (or cover and store overnight to finish the next day.)
  • Heat the oven to 400℉ with a rack in the middle position.
  • Using scissors or a utility knife, separate the egg carton lids from the side that holds the eggs. Form trays by nesting the egg cup sides into the lids.
  • When 30 minutes are up, roll each portion into a ball then thoroughly coat each with the crushed stuffing crumbs. Return to the sheet pan then spray the tops of the balls generously with cooking spray. Place lubed side down into the egg cartons, then spray the tops with additional spray.
  • Place the cartons in the oven and bake for 25 minutes, or until the internal temperature hits 160℉.
  • Serve the meatballs hot, or at room temperature, dipped into our Tart Cranberry Dipping Sauce, if desired...and it will be, desired that is.

Lobster Bisque

 

Course: Soup
Keyword: bisque, lobster

AB's Lobster Bisque

ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 4
Despite my abiding adoration of chowders (I'm married to a New Englander after all), when it comes to extracting maximum gustatory glory from Homarus Americanus, aka the Maine lobster, a velvety bisque is the way I go. The key to this recipe is to extract as much flavor from the shells as possible, and to utilize not one but two thickeners: rice, which must be cooked properly and blended judicially, and a kneaded paste of flour and butter the French call beurre manié. While I wouldn't nominate this application for "quick and easy dish of the year," it is well worth the time, the effort, and the ingredients. Oh, and since this version doesn't call for any actual lobster meat, you're free to apply that delicacy to other dishes. Hence, this is a real "claw to tail" kind of dish.
Photo by Lynne Calamia
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  • The shells of 2 lobsters, raw or cooked (about 1 pound)
  • 5 sprigs thyme
  • 5 sprigs tarragon
  • 5 sprigs parsley
  • 4 tablespoons room temperature unsalted butter, divided
  • 1 large carrot, peeled and chopped
  • 1 large white onion, peeled and chopped
  • 1 stalk celery, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon white pepper, plus more to taste
  • 2 tablespoons tomato paste
  • 1/2 cup plus 2 teaspoons dry sherry, divided
  • 6 cups seafood stock (preferably homemade but if not, see note)
  • 2 tablespoons all-purpose flour
  • 1/2 cup cooked white rice
  • 1/2 cup heavy cream
  • 1 teaspoon sherry vinegar
  • Fresh chives, finely chopped

Specialized Hardware

7-8-quart Dutch oven or heavy bottom pot
Colander
Fine-mesh sieve
Blender
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 4

Procedure

  • Place the lobster shells in a gallon-size zip top bag and seal tightly, pushing out any air. Pound the shells with a heavy object such as a rolling pin or meat mallet until crushed into small pieces. Set aside. Make a bundle with the thyme, tarragon, and parsley sprigs, tie tightly with butchers twine and set aside.
  • Melt 2 tablespoons of the butter in a 7-8-quart Dutch oven or heavy bottom pot over medium heat. Add the chopped carrot, onion, celery, salt, and 1/2 teaspoon of the white pepper. Cook, stirring frequently, for 5 minutes.
  • Add the lobster shells and cook for about 8 minutes, until you begin to see browning around the edges and bottom of the pot. Add the tomato paste and stir to thoroughly coat the shells, 2 minutes. Carefully pour in 1/2 cup of the dry sherry and cook until it's almost evaporated, 2 minutes. Drop in your herb bundle and pour in the seafood stock. Crank the heat to high and bring to a boil. Once boiling, reduce the heat to low, cover with a lid (slightly ajar), and simmer for 1 hour, stirring occasionally.
  • While the stock is cooking, make a beurre manié with the remaining room temperature butter and flour in a small bowl using a spoon to mash it all together. You'll use this later to thicken the soup.
  • Strain the stock through a colander into a large bowl pressing on the shells with a wooden spoon to release as much liquid as possible. Discard the shells and aromatics and wipe out the cooking pot. Return the strained stock to the pot and bring back to a simmer over medium-high heat.
  • Add the beurre manié into the simmering stock one tablespoon at a time, whisking vigorously to fully dissolve each addition. Continue whisking and simmering for about 3 minutes then kill the heat.
  • Transfer the soup to a blender and add the cooked rice. Blend on high speed for 1 minute or until very smooth.
  • Place a fine mesh sieve over your cooking pot and strain the contents of the blender back in. Turn the heat to medium and add the heavy cream, the remaining dry sherry, and sherry vinegar. Bring to a gentle simmer, stirring frequently. Check the seasoning and add more salt, if needed, plus a few grinds of white pepper.
  • Serve in bowls with a sprinkling of fresh chives, if desired.
Note: Since we didn't have any homemade seafood stock on hand, we tested our bisque with pacific Foods brand seafood stock and Kitchen Basics seafood stock. We preferred the flavor of the bisque using Kitchen Basics brand which contains 400 mg of sodium per cup. Pacific Foods brand contains half that amount, Depending on which one you choose, you'll need to adjust your salt accordingly.

Pumpkin Puree

 

Keyword: Fall, Holidays, Pumpkin Puree, Thanksgiving, Vegetarian

Pumpkin Puree

ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 50 minutes
Photo by Lynne Calamia
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  • 1 (4- to 6-pound) baking pumpkin, rinsed and dried
  • 1 teaspoon Kosher salt
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 50 minutes

Procedure

  • Heat oven to 400ºF. Line a half-sheet pan with parchment paper.
  • Slice a small piece of skin off one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Using a large cleaver and a mallet, remove the stem and split the pumpkin in half from top to bottom. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop, rinsing and reserving the seeds for another use. Cut the fibers with kitchen shears, if necessary.
  • Sprinkle the flesh with kosher salt and lay the halves, flesh-side down, on the prepared pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
  • Remove the half-sheet pan to a wire rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

Best Mustard Ever

 

Course: Sauces & Condiments
Keyword: Best Mustard Ever, Condiments, Dips, Gluten-Free, Hacks, Sauces

Best Mustard Ever

ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 1 1/4 cups
photo by Lynne Calamia
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Specialized Hardware

Coffee/spice grinder
Immersion blender
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 1 1/4 cups

Procedure

  • Whisk together the dry mustard, brown sugar, salt, turmeric, paprika, and garlic powder in a small, microwave-safe bowl. Measure out the pickle juice, water, and vinegar and have standing by.
  • Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the spices and pour over the liquid mixture. Whisk to combine.
  • Place the bowl into the microwave and heat on high for 1 minute. Remove and puree with an immersion blender for one minute. Pour into a glass jar or container and cool uncovered, about an hour. Once cool, cover, and store in the refrigerator for up to 1 month.

Atlantic Beach Pie

 

Course: Sweets
Cuisine: American
Keyword: crackers, Pie

Atlantic Beach Pie

ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour
Yield: 8
Photo by Lynne Calamia
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  • 8 tablespoons unsalted butter, cut into 8 pats
  • 18 Saltine crackers
  • 18 Ritz crackers
  • 2 tablespoons sugar
  • 1 egg white, lightly beaten
  • 4 egg yolks
  • 1 14-ounce can sweetened condensed milk
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup freshly squeezed lime juice
  • 1/4 teaspoon kosher salt
  • Slightly sweetened whipped cream, for serving
  • grated lemon and lime zest, for serving

Specialized Hardware

1-gallon zip top bag
Standard 9-inch metal pie plate
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour
Yield: 8

Procedure

  • Place oven rack in the middle position and crank oven to 350℉.
  • Place butter pats in a medium microwave-safe bowl and cover with a paper towel (or you could just re-use the wax paper that the butter was wrapped in). Cook on high-power in three 30 second bursts, or until just melted with a few faint pieces remaining. Set aside to cool for 15 minutes.
  • Seal the crackers in a 1-gallon zip-top bag, pushing out as much air as possible. Crush the crackers to a fine consistency using a rolling pin or another heavy object. Transfer crumbs to a medium bowl. Pour in the butter and the sugar and combine thoroughly with a rubber spatula. Add the egg white and stir until the texture resembles wet sand.
  • Using your fingers, press the cracker mixture into the pie plate, allowing it to scoot halfway up the sides of the pan. If the mixture starts to stick to your fingers more than the pan, lightly moisten them with cold water. Place the crust in the freezer for 10 minutes to set, then bake for 15 minutes. Park on a wire rack for 10 minutes to cool.
  • Whisk the egg yolks with the condensed milk in a large mixing bowl until smooth. Whisk in the lemon juice, lime juice, and salt until light and fluffy, about 1 minute.
  • Pour the filling into the cooled crust and bake for 15 minutes. When the center of the filling no longer jiggles, the pie is done.
  • Remove the pie back to the wire rack until it cools to room temperature, then refrigerate for at least 4 hours before serving with whipped cream and a sprinkling of finely grated lemon and lime zest.

Buttermilk Pie

 

Course: Sweets
Cuisine: American
Keyword: buttermilk, Pie

Buttermilk Pie

ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours 15 minutes
Yield: 8
Photo by Lynne Calamia
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Crust

  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons sugar
  • 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
  • 2 tablespoons plus 1 teaspoon vegetable shortening, cut into 1/2-inch pieces, chilled
  • 3 tablespoons ice water

Filling

  • 8 tablespoons unsalted butter, cut into 8 pats
  • 3 large whole eggs
  • 1 egg yolk
  • 1 cup plus 2 tablespoons sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon plus 1/8 teaspoon kosher salt
  • 1 cup low-fat buttermilk
  • 1 teaspoon vanilla bean paste (SEE NOTE)
  • 1/4 teaspoon freshly grated nutmeg
  • lemon wedges for serving, if desired

Specialized Hardware

Food processor
Standard 9-inch metal pie plate
Half-sheet pan
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours 15 minutes
Yield: 8

Procedure

  • Combine the flour, salt, and sugar in the bowl of a food processor and pulse 3-4 times. Add the butter and pulse until the mixture looks mealy, 5-6 times. Then add the shortening and pulse until incorporated, another 3-5 pulses. Remove the lid and drizzle in the water. Replace the lid and pulse until the mixture begins to come together and pull away from the sides of the bowl.
  • Dump the mixture onto a clean work surface and squeeze together with your hands to form a smooth ball. Press the ball into a disk shape, wrap in plastic film (we like Stretch-Tite), and refrigerate for at least 1 hour. (You can refrigerate longer, even overnight, just be sure to let the dough sit at room temp for about 15 minutes before attempting to roll.)
  • Lightly dust a 12-inch x 24-inch piece of wax or parchment paper with flour. Unwrap the dough disk and park on the paper. Lightly flour the top of the dough then roll into an 11-inch circle. Flip over into the pie pan and peel off the paper. Press the dough gently into the pie plate, taking care to get any air out at the corners, then tuck the edges underneath. Crimp with your fingers to form a fluted design at the lip or simply crimp with a fork. Refrigerate crust while making the filling.
  • Place a rack in the lower third of the oven and set for 350℉.
  • Place the butter pats in a medium microwave-safe bowl and cover with a paper towel (or you can just re-use the wax paper that the butter was wrapped in). Cook on high-power in three 30 second bursts, or until just melted with a few faint pieces remaining. Set aside to cool for 15 minutes.
  • Clean your processor's work bowl, add the eggs, the yolk, and the sugar and process for 10 seconds. Remove the lid, add the flour and salt, and pulse for five 1 second pulses. Remove the lid again and add the cooled melted butter, the buttermilk, vanilla bean paste, and nutmeg and blend 10 seconds.
  • Retrieve the crust from the fridge and place on a half-sheet pan. Pour in the filling and bake for 45 minutes, until the top of the pie puffs slightly and turns golden brown.
  • Remove to a wire rack to cool for 1 hour. The pie is best served at room temperature with a squeeze of fresh lemon juice.
Note: We prefer the deeper flavor that vanilla bean paste offers in this application, but you can certainly substitute 1 teaspoon of vanilla extract if you prefer.

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