New Castle News

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March 29, 2014

Culinary Conversation: Go on; give someone the raspberries

(Continued)

NEW CASTLE —

  • 9 tablespoons unsalted butter
  •  1/4 cup sugar
  •  1 cup all purpose flour
  •  Pinch salt
  •  1 1/2 cups sugar
  •  3 egg whites
  •  1 egg
  •   2/3 cups freshly squeezed lemon juice
  •  2 tablespoons lemon zest
  •  2/3 cups all purpose flour
  •  1 to 2 cup raspberries and strawberries, mixed

 *Pinch salt

 Preheat oven to 350.

 Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into 8x8-inch square baking pan, so that it comes up about a 1/2 inch around the sides. Bake for 20 to 25 minutes, or until slightly golden brown.

 While it cools, prepare the filling. Whisk sugar, egg whites, egg, lemon juice and zest, flour and salt in a large bowl. Puree fruit and then pass through a fine mesh sieve to extract all the pulp and juices. Whisk into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set. Let cool completely. Freeze for a short time; cut into squares.

Raspberry Cream Pie

Crust:

  • 1 1/3 cups ground pecans
  • 2 tablespoons melted butter
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Filling:
  • 1/2 cup water
  • 1 package unflavored gelatin
  • 6 tablespoons granulated sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 2 cups fresh raspberries
  • 1 cup whipping cream

Preheat oven to 350. Combine ground pecans, melted butter, sugar and cinnamon in medium bowl. Press onto bottom and sides of 9-inch pie plate. Bake 5 to 7 minutes or until set and lightly browned. Cool completely.

Pour 12 cup water into medium saucepan; sprinkle with gelatin. Let stand about 5 minutes or until gelatin is softened. Add powdered sugar, granulated sugar, lemon juice and salt to gelatin mixture. Cook and stir over medium-low heat until sugar and gelatin are completely dissolved.

Stir in raspberries. Let stand about 30 minutes or until thickened.

Beat cream in large bowl at high speed of electric mixer until stiff peaks form. Fold in raspberry mixture. Gently spoon into prepared crust. Refrigerate 2 to 3 hours before serving.

Strawberry Raspberry Crumble

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