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Archive for the ‘Pioneer’ Category

Cooking Club – Pioneer

19 Feb

This Sunday, we packed up the family into the covered wagon and rolled on over the the Brazelton ranch for a little Cooking Club, done Pioneer style.

I believe that Desiree took the suggestion from Amelie to go with a Little House on the Prairie, Pioneer theme for cooking club this month. Amelie even stepped up and whipped up a nice cornbread with molasses for the group to enjoy, great work! Although there was a bit of a preponderance of vinegary goodness in the Beverage and Dessert,  everything was tasty (to me at least..) and I’d qualify the whole event as yet another hearty success.

Recipes are slowly trickling in and will be available at the links below (or via our handy category links over on the right, along with our previous cooking clup recipes.)

Needless to say, everything tasted great and no one died from dysentery or indian attack.

 
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Posted in Pioneer

 

Vinegar Pie

01 Jan

Brought to us by John

A basic pie pastry, blind-baked in a 9-inch pie pan and cooled

For the filling
2 cups water
1/2 cup all-purpose flour
2 cups sugar
2 eggs, beaten until frothy
6 tablespoons apple cider vinegar
2 teaspoons Limoncello, or other lemon-flavored liqueur, or lemon extract

For the meringue
3 egg whites
3 tablespoons sugar

—–

Preheat the oven to 350 degrees F.

In a heavy 2-quart saucepan, bring the water to a boil. In a small bowl, combine the flour and sugar, tossing with a fork to blend. Add the flour-sugar mixture to boiling water and cook, whisking often, until thickened, about 6 minutes. Remove from heat and slowly add the eggs, whisking vigorously. Return to medium-low heat and cook, whisking, until velvety smooth, about 3 minutes. Add the vinegar and lemon extract and whisk just to blend.

Pour into the cooled pastry shell and prepare the meringue.

For Meringue:

Beat the whites until stiff, add 4 tablespoons sugar, then spread over pie.
Brown meringue lightly by placing the pie under a broiler for a very short amount of time.

Refrigerate until set, about 3 hours.

Source: Food Network.com

 
 

Cauliflower Soup

01 Jan

Brought to us by Jessica

1 stick butter
1/2 onion, finely diced
1 carrot finely diced
1 celery stalk finely diced
1 to 2 heads cauliflower, roughly chopped
2 tablespoons chopped fresh or dried parsley
2 quarts low sodioum chicken broth or stock
2 cups whole milk
6 tablespoons flour
1 cup half & half
2 to 4 teaspoons salt, to taste
1 generous cup sour cream, at room temperature

—–

In a large soup pot or dutch oven, melt 4 tablesppons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock/broth. Bring to a boil, then reduce heat and allow it to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Slowly add the flour and milk mixture to the saucepan, whisking constantly. Remove from heat and stir in 1 cup half and half. Add this mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check the seasoning and add more salt or pepper as necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup in the tureen and stir to combine with the sour cream. Pour in remaining soup and stir, serve immediately.

Source: The Pioneer Woman