The Most Delicious, Lemony, and Frugal Pie

This for me is the epitome of lemon pie and the simplest one to make.

It all started with a reference to an old pie created by cooks who adored lemons but did not have plenty, so they considered them precious…

 

 

This fruit/condiment which for us is trivial and almost worthless, was truly precious for the Shakers, the early nineteenth-century religious group living in communities throughout New England. “Shaker lemon pie uses the entire lemon, from yellow peel through white pith […] This means slicing two whole lemons absolutely paper thin and macerating them for hours in sugar. If you can drape them over the knife blade like the watches in Salvador Dali’s surrealistic paintings, you’re on the right track. The resulting pie includes a subtle sharp flavor from the pith, and the texture tends toward the chewy side, but it all works for the aforementioned lemon-lovers like myself,” writes Nancy McDermott in her book Southern Pies.

 

Away from New England, Shakers also established “…a vibrant fellowship in Pleasant Hill, Kentucky. Preserved as a living history museum, today’s Shaker Village at Pleasant Hill illuminates their traditions and creations […] Their restaurants serve this signature confection, Shaker Lemon Pie,” concludes McDermott in her introduction to the brilliant recipe that inspired me.

 

As soon as I came upon this incredibly simple, yet exquisite lemon cream, I felt compelled to try it. I had lemons, of course, and eggs from our neighbors’ hens. I wanted to make the pie fast, so I didn’t bother making a pie crust; just lined the pan and topped the cream with some leftover shredded phyllo (kunefe or kataifi) pastry that I happen to have in my freezer. Because it was not enough, I halved the recipe and after I baked the pie I didn’t even have the patience to wait for it to cool completely, and took a bite: it was even more delicious than I had imagined! And, strangely enough, the next days its flavor deepened and got even better.

Once I decided to definitely use the shredded phyllo, I followed the Serious Eats well described instruction for Kunefe, the traditional Middle Eastern sweet that basically uses it.

 

Knowing me and my affinity for substituting olive oil for butter –which I usually don’t have in my fridge– you probably have guessed that I rubbed the shredded phyllo well with olive oil before spreading it on the pan and topping the lemon cream. You can certainly choose butter if you like.

We have particularly sweet lemons, but the recipe works well with all kinds and, I assure you, it is foolproof.

 

Adapted from Nancy McDermott

 

Makes a 9-inch (23 cm.) pie (more…)

Share

Read More

Orange, Lemon or Tangerine Olive Oil Cake

This is my basic cake, the one I soak in syrup and I often complement with jam or marmalade as well as with seasonal fruit to create a more elaborate dessert. Costas, who loves desserts, likes to freeze the cake and he cuts thin slices to eat after lunch.

 

 

Instead of grating the fruit to get the fine zest, then juicing it, I pulse whole pieces in the blender — peel and flesh of the lemon, orange or tangerine—to add aroma and tang to the cake.

I bake it either in loaf pans, or in a square, round or rectangular pan. When cooled a bit, I often slice it horizontally and while still warm I douse with the basic lemon syrup I describe in the Yogurt Cake. I sometimes add a layer of jam or marmalade in the middle, and/or a seasonal fruit and nut topping: Confit orange slices, briefly cooked strawberries, an/or almonds or pistachios.

 

 

Traditionally all Greek cakes –called glyka tapsiou (cakes baked in a pan)– the most well known being walnut or almond cake, are served soaked in syrup.  I always splash liberally the cake with my Lemon Liqueur;  you can use Limoncello or any good citrus-flavored liqueur.

 

Makes 2 loaf pans (8-1/2 x 4-1/2 x 2-1/2 inches, or 20 X 10 X 6 cm)

or a 9-inch round or square cake (more…)

Share

Read More

“Mallorcas” Sweet Tsoureki Buns

Adapted from the Puerto Rican ‘Mallorcas, the slightly sweet breakfast buns I found in the festive pages of SAVEUR magazine. See also how I use this brioche-like dough to make a Strawberry Cake and a Chocolate & Almond Loaf.

 

“Fluffy, eggy, buttery, sweet, coiled like a snail’s shell, and generously dusted with powdered sugar, the pan de Mallorca is named for its land of origin, in Spain. They are delicious on their own, or split and turned into sweet-and-savory ham, egg, and cheese sandwiches,” the magazine’s introduction explained.

 

The dough is very similar to challah and the traditional Greek tsoureki,  –the sweet brioche-like festive breads we bake for Christmas and Easter. In my version I substituted light olive oil for the butter, and used whole eggs, instead of just egg yolks, then I decided to brush the dough rectangle with my Seville orange marmalade before rolling and cutting the buns. I also placed them one roll next to the other, like cinnamon rolls, and I wish I had managed to make all the buns roughly the same size…

(Photo from Saveur magazine

 

Makes 6 large buns            (more…)

Share

Read More

Yogurt Bread Stuffed with Cheese or Chocolate

This is a delicious, moist and very easy bread dough.

I describe here how you can make it into savory or sweets treats.

No need to make them both the same day, though. Just keep half the dough in the fridge to stuff and bake within the next 2-3 days making the sweet or savory version.  

 

You also can form into loaves or small buns and eat instead of any other bread; it makes wonderful sandwiches.

The cheese-stuffed bread is a lovely accompaniment to soups and vegetable dishes, or served as meze with  drinks. The chocolate bread can be part of breakfast or accompany soft cheese or served with tea, and coffee.

 

Yields 2 round loaves
(more…)

Share

Read More