Friday, December 7, 2018

Sweet Potato Pie With Marshmellow Meringue

Hey babies....Here is a savory pie for the fall that isn't Pumpkin...Sweet Potato Pie with Marshmellow Meringue.

Sweet potatoes are essentially the closest you’ll get to pumpkin in both taste and consistency. With ingredients and spices similar to that of a pumpkin pie, it’s the perfect alternative to the fall classic. Factor in the rich and fluffy marshmallow meringue, and you have an utterly delectable treat in your hands..

So check this out-

INGREDIENTS:


1 cupall-purpose flour (sifted)
½ teaspoonsalt
⅓ cupshortening (+1 Tablespoon)
2 tablespoonsice cold water
3 large sweet potatoes (to make 2 cups of filling, do not use canned)
4 egg yolks (from large eggs)
¾ cupsugar
¼ cupbrown sugar (lightly packed)
¼ cupevaporated milk
1 tablespoonfresh lemon juice
1 teaspoonvanilla extract
1 teaspoonground cinnamon
½ teaspoonkosher salt
¼ teaspoonground nutmeg
1 lemon (zest of)
6 egg whites (room temperature)
3 ½ cups marshmallow creme

DIRECTIONS:
For the pie crust, measure flour into bowl; mix salt through it. With pastry blender (or two knives) cut in shortening until particles are the size of giant peas. Sprinkle with cold water, a Tablespoon at a time, mixing lightly with fork, until all flour is moistened.
Here is my trick. No matter what crust I use, it never seems to roll out as large as I want, so I increase the recipe by about half (it doesn’t even need to be exact). This gives me extra dough on the edges for a thicker crust and I often have enough left over to make little cut outs as well. This crust recipe is for an 8″ or 9″ pie, but with the increase, it fits my 9″ deep dish pan, which is what I used to make this pie. It’s up to you whether you increase the recipe for the dough or not.

 Gather dough together with fingers so it cleans the bowl. Press firmly into a ball. Then turn out lightly on a board covered with wax paper and lightly floured to prevent sticking.

 Prepare your rolling pin by covering it with a stockinet. If you do not have a stockinet, you must get one. It will make your crust endeavors so much easier. Flatten the disc with your hand and roll out the dough to about 1/8″ thick. Keep rounding the pastry edge. If it begins to break, pinch broken edges together the best you can. Keep pastry circular and roll it about 1″ larger all around than an inverted pie pan.

 Fold pastry in half and carefully transfer to your pie pan. Unfold and ease pastry loosely into pan. Do not stretch which causes shrinking during baking.

Fold the edges under and crimp as desired. Preheat oven to 400 degrees.
Place pie shell in the freezer for 15 minutes or until firm. Line frozen shell with foil, pressing firmly against the sides and folding gently over the edges. Fill shell with raw rice or dried beans and blind bake until crust is set but not browned, about 20 minutes. Unfold foil at edges and carefully lift it out; return shell to oven and bake 5-10 minutes, or until pale golden.

 For the filling, bake sweet potatoes for 40-50 minutes or until very soft in a 400 degree oven. Peel while hot and place potatoes in food processor.

 Puree until smooth. Peeling and processing the potatoes while hot makes a smoother puree.

 Add egg yolks, sugars, milk, lemon juice, vanilla, spices and lemon zest; whisk just to blend. Pour filling into pie crust (it’s alright if the crust is still hot from baking…if you are using a store bought crust, make sure it’s at least room temperature), smooth the top and bake 20 minutes at 400 degrees. Reduce oven to 325 degrees and continue baking until a knife inserted 1″ from the center comes out clean, 20-30 minutes. Remove pie but leave oven on.

 Beat room temperature egg whites (you can do this and have it ready while pie is baking) with a mixer in a clean metal or glass bowl until soft peaks form. Gradually add marshmallow creme and continue beating until stiff peaks form, 5-7 minutes more.

 Spread meringue over pie all the way to edges so the meringue doesn’t shrink. (Beads of liquid often form on meringue. To avoid “weeping” spread the meringue on the pie while the filling is hot, then brown it.) Spike it to make swirls and swoops. Return pie to the oven and bake 15-20 minutes or until topping is golden, rotating for even browning. Watch the pie carefully at this point, do not walk away…meringue can burn.


Cool pie to room temperature and place in the fridge over night before serving.

 And there you have it...Enjoy!  Eat well my friends!
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Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






Cavier & Vodka
Courtesy of The Lady (Bug) of the Household