AUNT JIMMY'S BUTTERSCOTCH MERINGUE PIE
This is one of my brother Gary's favorite pies made by my Aunt Jimmy. She was called Jimmy because when she was little she got a very short haircut which made her look like a boy so instead of her brother calling her by her right name, Sylvia, he called her "Jimmy". It's good after spicy food like barbecue.
Provided by Food Network
Categories dessert
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Make the Filling: In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately remove from the heat and set aside.
- Melt the butter in a large, heavy skillet over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook, stirring constantly, until caramelized, 5 to 7 minutes. (You'll smell a characteristic nutty caramel odor when the butter browns, signaling that the mixture is ready.)
- Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.
- Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisk in the Scotch.
- While whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
- Turn off the heat and whisk in the vanilla extract. Pour into the prebaked pie shell and set aside while you make the meringue.
- Make the Meringue: In a standing mixer fitted with a whip attachment, whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue whipping on medium speed until soft peaks are formed. Gradually pour in the sugar and continue whipping on high speed until stiff and glossy. Pile the meringue onto the pie and swirl to cover, spreading it to the edge. (Making sure it touches the edge.) Bake the pie until the meringue is lightly browned, about 15 to 20 minutes.
- Chill the pie, uncovered, at least 2 hours or overnight before serving.
BEEF BOURGUIGNON
Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
- Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
- Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
- Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
- To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
BEEF AND BURGUNDY PIE RECIPE
Treat your family to our Beef and Burgundy Pie recipe. This hearty beef and burgundy pie recipe includes bacon, beef chuck roast, carrots, mushrooms and onions cooked in Burgundy wine. It's the perfect make-ahead weeknight meal that your whole family will love!
Provided by My Food and Family
Categories Recipes
Time 2h55m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Cook and stir bacon in Dutch oven on medium heat until crisp. Use slotted spoon to remove bacon from pan; drain on paper towels. Add 2 Tbsp. dressing to bacon drippings in pan; mix well. Reserve for later use.
- Combine 1/2 cup flour and 1/2 tsp. pepper in large bowl. Add beef pieces; toss to evenly coat meat with flour mixture. Gently shake beef to remove excess flour mixture; discard unused flour mixture.
- Heat reserved dressing mixture on medium-high heat. Add half the beef pieces; cook 8 to 10 min. or until evenly browned, stirring frequently. Use slotted spoon to transfer browned meat to medium bowl. Cook remaining beef pieces in drippings remaining in pan; add to cooked beef in bowl, reserving meat drippings in pan.
- Add vegetables to reserved drippings; cook and stir 5 min. Stir in garlic. Return browned beef to pan along with the beef broth, wine and bay leaf; stir. Bring to boil; simmer on medium-low heat 1 hour or until beef is tender, stirring occasionally.
- Mix thyme with remaining dressing, flour and pepper until blended. Add to stew; mix well. Simmer 15 min. or until thickened, stirring frequently. Remove and discard bay leaf. Spoon meat mixture into 2-qt. casserole sprayed with cooking spray; top with bacon.
- Heat oven to 400ºF. Prepare dough for Foolproof PHILLY Pie Crust Recipe; place on lightly floured surface. Roll out to size 1/2 inch larger than top of casserole dish; place over casserole dish. Flute edge, sealing pastry to edge of dish. Cut several slits in crust to allow steam to escape; place on baking sheet.
- Bake 35 to 40 min. or until golden brown, covering edge of crust with foil for the last 10 min. if necessary to prevent overbrowning.
Nutrition Facts : Calories 470, Fat 30 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
BURGUNDY BEEF STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
- Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
- Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
- Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.
MIXED BERRY PIE
Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.
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BEEF BOURGUIGNON PIES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
4/5 (4)Total Time 4 hrs 30 minsCategory Batch Cooking RecipesCalories 883 per serving
- Heat the oven to 150°C/130°C fan/gas 2. Put a large, lidded, flameproof casserole over a low-medium heat and add a few tablespoons of oil. Add the shallots, carrot, celery, chestnut mushrooms and herbs, then fry for 10 minutes until starting to soften.
- Meanwhile, put the dried porcini mushrooms in a heatproof jug, pour over just enough boiling water to cover, then set aside for 5 minutes. When the vegetables have softened, add the beef to the pan and turn up the heat to medium.
- Season generously with salt and pepper, then stir in the flour. Cook for a couple of minutes, then add the red wine. Turn the heat up to high, then bubble for 5 minutes until starting to reduce. Add the beef stock, soaked porcini and most of the mushroom soaking liquid (leave any grainy sediment behind), then bring back to the boil.
- Cover with the lid, then transfer to the oven to cook for 3-3½ hours or until the beef is falling-apart tender and the gravy is thick. (Return to the oven for 30 minutes, uncovered, if the gravy is too thin.) Remove and discard the bay leaves and thyme, then taste and adjust the seasoning. Leave the stew to cool completely (see Make Ahead).
BLACK-AND-BLUE PIE WITH BROWN SUGAR CRUMB RECIPE
From foodandwine.com
5/5 (1)Category DessertAuthor Nicole RuckerTotal Time 9 hrs 20 mins
- Combine flour, butter, oats, brown sugar, and 1 teaspoon salt in a medium bowl. Pinch and smear butter between your fingers until mixture is sandy and butter is evenly incorporated. Chill until ready to use.
- Preheat oven to 375°F with oven rack in lower third of oven. Unwrap chilled dough disk, and place on a lightly floured work surface. (If dough has been chilled more than 8 hours, let stand at room temperature 10 to 15 minutes.) Roll into a 12-inch round. Transfer to a 9-inch pie pan with a lip; use your fingertips to relax dough into shape of pan. Trim dough, leaving a 1-inch overhang around edge of dish. Fold edge of dough under itself. Use your thumb and forefinger to crimp edge of dough, pressing crimp into pan and ensuring dough extends to outer edge of dish. (This anchors the pie crust, which results in a proud crown of crust after baking.) Freeze crimped dough, uncovered, until very cold, about 20 minutes.
- Line crust with heavy-duty aluminum foil, leaving 1 1/2 inches of overhang. Trace fingertips over foil overhang, gently pressing into crimp. Fill foil-lined crust with pie weights or dried beans. Bake in preheated oven until crust is light golden around edges, 20 to 25 minutes. Remove pie weights and foil; prick bottom of crust all over with a fork. Return to oven, and bake at 375°F until bottom of crust is lightly browned, 6 to 8 minutes. Transfer to a wire rack to cool completely, about 30 minutes. While crust cools, reduce oven temperature to 350°F.
- Toss together berries, granulated sugar, cornstarch, lemon juice, and remaining 1/4 teaspoon salt in a large bowl until berries are coated. Squeeze about 1 handful of berries, breaking them open. Stir in juices and smashed fruit. (This helps to create a sauce by introducing a small amount of berry juices to filling before baking.)
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