Pie calls for seasonal Meyer lemons

  • By Judyrae Kruse Herald Columnist
  • Friday, January 28, 2011 12:01am
  • Life

Anybody who cooks knows, or eventually learns, that timing is often the key to success. And that’s why frequent Forum contributor Lavon Woodey of Everett shares her Shaker lemon pie recipe right this very minute, and tells us, “Meyer lemons are being marketed now. They have a softer rind and a short

er season!”

Next — who in the world would connect Hawaii with a pot of homemade chili?

Well, we Forum folks would or at least might, even if that sounds stranger than fiction, because Honolulu is the site of Sunday’s NFL Pro Bowl.

Here, though, where sun and warm outside temperatures might be just a wish and hope, pigskin enthusiasts may well be inside, glued to their TV screens, nibbling and snacking while waiting for the real chow to appear after the game. So once again, timeliness is the name of the game, in which case this chili recipe provided by the Hunter PR Food Group in New York might win the day.

Shaker lemon pie

Pie crusts (recipe follows)

2 medium Meyer lemons, ends trimmed to reveal interior

11/2 cups sugar

4 eggs

1/4 teaspoon salt

Mayonnaise and granulated sugar for topping

Prepare pie crusts: In a large bowl, mix together 4 cups flour, 1 tablespoon sugar and 2 teaspoons salt; cut in 1 1/2 cups shortening until mixture forms fine crumbs. Mix together 1/2 cup water and 1 tablespoon white vinegar; add 1 egg, lightly beaten, and add to flour mixture to make dough. Divide into 4 equal amounts. Pat into patties, wrap in plastic wrap. Reserve and refrigerate 2 for lemon pies, slide the other 2 into freezer bags for later use and freeze.

For the filling, thinly slice lemons and set aside in a glass or stainless steel bowl, removing all seeds. Add the sugar and mix well; let stand at least 3 hours or overnight to soften rinds. Then beat the eggs and salt; mix into the lemons and mix well. Roll out 1 of the crusts and fit into a 9-inch pie plate. Spread the lemons and sugar mixture evenly in shell. Roll out and cover with the second crust; flute edge, sealing well. Refrigerate pie for 30 minutes.

Preheat oven to 350 degrees. Cut slits in the top crust with a small sharp knife and brush lightly with mayonnaise, then sprinkle with granulated sugar. Bake 1 hour, remove to rack and cool to set the filling. Serve at room temperature, then refrigerate leftover pie.

Makes one 9-inch pie.

Game-day chili

1 tablespoon vegetable oil

1 red onion, chopped

1 pound ground beef

2 teaspoons chili powder

11/2 teaspoons salt

1 can (15 1/2 ounces) diced tomatoes, undrained

1 can (15 1/2 ounces) red kidney beans, drained

2 tablespoons liquid hot pepper seasoning, preferably original Tabasco

1 can (11 ounces) corn, drained

2 tablespoons chopped fresh cilantro

Garnishes: shredded cheddar cheese, chopped red onion and cilantro sprigs (optional)

In a medium saucepan over medium heat, heat oil; add onion and cook until tender, about 5 minutes, stirring occasionally. Increase heat to medium-high and add ground beef, cooking until well-browned, stirring frequently. Stir in chili powder and salt; cook 1 minute. Add tomatoes with liquid, kidney beans and pepper seasoning. Over high heat, heat to boil; reduce heat to low, cover and simmer 15 minutes, stirring occasionally. Stir in corn and cilantro and heat through. Ladle into bowls and, if desired, garnish with the cheese, onion and cilantro sprigs.

Makes 6 servings.

The next Forum will appear in Monday’s Good Life section.

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