"Recipes are meant to be shared"...Ann Thibeault

Monday, January 26, 2009

Dinner with Friends

I had a craving for homemade biscuits yesterday so that is what we had for breakfast along with scrambled eggs.

We had neighbours/friends over for dinner tonight. Started with an appetizer of warm goat cheese topped with a toasted walnut and drizzled with EVOO.


Main course was roast leg of pork, mashed potatoes, fresh steamed green beans and rutabaga.




Followed by blueberry pie with a little sour cream sweetened with brown sugar.
Home Cookin Chapter: Recipes From Thibeault's Table

Blueberry Tart/Pie
==================
I've made this recipe for years. I think it was from an early 1980's Canadian Living Magazine.

4 cups fresh blueberries
3/4 cup sugar
4 tablespoons all-purpose flour
1/2 tsp cinnamon (optional)
2 tablespoons melted butter
1 tablespoon lemon juice
milk, sugar

pastry for double crust
.
Line pie plate with pastry.

Mixtogether blueberries, 3/4 cup sugar, flour and cinnamom (if using)
and melted butter; pour into pie crust. Cover with pastry and cut a
few slashes in top; or cut pastry into strips and prepare lattice top.
Seal edges well and flute. Brush lightly with milk and sprinkle with
sugar. Bake in 425°F oven for 15 minutes, reduce heat to 35o°F and bake
about 40 minutes longer or until crust is golden.



Butter-Lard Pastry
==================
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
.
Mix flour with salt, and cut in butter and lard.

(Note: I use the cuisinart to cut in my fat and then move the mixture
to a bowl to add the water by hand).
I like to have to do this by feel which I find I can't do by machine)

Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.

No comments:

Post a Comment

Thank you for visiting my blog.
I really appreciate you taking the time to leave a comment
.

LinkWithin

Related Posts Widget for Blogs by LinkWithin