Hi guys, I’m back! I’m really sorry about not posting but I’ve been really busy–from sleep-away camp, to going on vacation, to landing in the hospital overnight. (The doctors thought I had appendicitis, but thank goodness I didn’t!) To say I’m sorry, how about a contest? Simply leave me a comment to be entered. I’ll going to draw the winner on Friday. Best of luck to everyone!!!
Starting next Monday, I’ll be doing a full week of awesome recipes for homemade ice cream and sundae toppings. It’s the Almost-Summer Sundae Celebration! And it wouldn’t be a celebration without a great, new contest, so any day next week, simply leave a comment and you’ll be entered for a chance to win a super mystery prize! (You can probably guess that it’ll be sundae related!!)
I use a Cuisinart ice cream maker that I got on Amazon.com for under $50. The nice thing about it is that you can keep the canister insert in your freezer at all times, so you’re ready to make ice cream or frozen yogurt at a moment’s notice, with no messy salt or ice!
So–what’s your favorite kind of sundae? Mine’s hot fudge!
Welcome, PIE WEEK fans, to the second day of . . . PIE WEEK!!!!! Now, we here at eveinthekitchen.com are going to tell you more about that contest we mentioned yesterday. To enter, either leave a comment (hopefully a nice one!) on the blog or “like” us when my mom posts this on her Facebook page–it’s that simple. The winner, who will chosen at random, will get an awsome mystery prize! One hint about the prize. It’s not a cookbook! For the second day of PIE WEEK here’s a wonderful recipe for Really Fresh Fruit Pie!
One 9-inch piecrust–either store bought or homemade. This should be “blind-baked,” which just means to bake it at 375 degrees for about 20 minutes (or until golden brown) before putting in the filling. If you have pie weights or even just some dried beans, put them in the pan so the crust doesn’t buckle up or shrink. Of course you will take these out before filling the crust with the fruit!
4 cups of fresh berries or other tender, cut-up fruit–your choice–go crazy with the combinations! Apricots and nectarines are delicious!
1 cup of sugar or more, to taste
1/4 cup cornstarch
1 cup water
1 TBS lemon juice
2 TBS butter
Coarsely chop 1 and 1/2 cups of the fruit.Put sugar, cornstarch and water in a pan and mix until smooth. Add the coarsely chopped fruit and cook over medium heat, until mixture thickens. Stir in lemon juice.
Add the butter and the rest of the fruit. Stir well.
Add more sugar if it needs.
Pour into your already baked shell and chill in the frige.
Serve with whipped cream if you like, but even plain, it’s so summery and fresh-tasting!
Turkey just isn’t the same without a nice rich gravy. Here’s how I make mine.
1. After you put your turkey on the carving board, you’ll see you have a lot of delicious drippings left in the pan. Measure out 8 TBS. and discard the rest. (Don’t pour it down the sink unless you want a clogged drain!)
2. Return the 8 TBS you measured out to the pan. Stir, scraping up all the delicious browned bits of skin and turkey that remained stuck on the bottom of the pan. These have a lot of flavor.
3. Add enough flour to make a thick paste, stirring until it’s smooth. I like using Wondra brand flour, because it’s very fine and doesn’t make lumps.
4. VERY gradually pour in about 4 cups of broth or stock, stirring constantly as it thickens.
5. If you want a richer, deeper color, stir in 1 tsp. Gravy Master, available in the spice aisle.
6. Salt and pepper to taste.
7. If you have any lumps, despite all the stirring, you can pour the gravy through a mesh sieve.
Stay tuned later in the week. I’ll be running my first-ever contest, and one of my readers will win a great prize!