Recipes: cranberry meringue pie, roasted squash
- November 20, 2013 - 1:49 PM
Cranberry Meringue pie √
Note: An adaptation of lemon meringue pie, this glistening, light custard is capped with snowy meringue and garnished with fresh or dried cranberries. From “Original Local,” by Heid Erdrich.
• 1 3/4 c. sugar, divided
• 1/3 c. cornstarch
• 1 1/2 c. warm water
• 3/4 c. cranberry juice
• 1 or 2 freshly grated cranberries, optional
• 4 eggs, separated
• 1 tbsp. butter
• 1 (9-in.) pie shell, baked and cooled
Preheat oven to 400 degrees. In a saucepan, mix together 1 1/4 cups sugar, cornstarch and 1/8 teaspoon salt. Add 1 1/2 cups warm water, cranberry juice and grated cranberries, if using, and whisk until smooth. Over medium heat, bring mixture to a boil, stirring frequently. Remove from heat as soon as it boils.
Whisk egg yolks in a bowl. Temper yolks by whisking in a tablespoon of the hot sugar mixture, then another. Whisk yolk mixture into pan slowly, then return to medium heat. Stir continuously until mixture thickens; do not bring to a boil. Remove from heat and stir in the butter until completely incorporated. Pour into prepared crust.
In the bowl of a standing mixture, combine egg whites and | 1/4 teaspoon salt. Beat on high until soft peaks form. Add remaining W1/2 cup sugar, 2 tablespoons at a time, beating until stiff and glossy peaks form. Top pie with meringue, and bake until golden all over, about 10 minutes.
Nutrition information per serving of 8:
Calories 350 Fat 10 g Sodium 210 mg Saturated fat 4 g
Carbohydrates 63 g Calcium 18 mg
Protein 5 g Cholesterol 97 mg Dietary fiber 0 g
Diabetic exchanges per serving: 4 other carb, 1 medium-fat meat, 1 fat.
Buttery Butternut Squash with Sage and Butter √
Serves 4 to 6.
Note: Though this recipe takes a bit of stirring, it can be made in advance and warmed before serving. Be sure that the squash cubes are of similar size so they’ll cook evenly. From “Original Local,” by Heid Erdrich.
• 1 butternut squash, about 2 1/2 to 3 lb.
• 4 tbsp. (1/2 stick) butter
• Salt and black pepper
• 1/4 c. freshly chopped sage
Peel the squash and cut it into cubes. The closer in size the cubes are, the more successful this dish will be.
Melt the butter in a cast-iron skillet over medium heat. You want it to brown, so wait until it’s bubbling and then start stirring slowly with a wooden spoon. When you can clearly see it’s turned toasty brown in color, take it off the heat for a few minutes to let it cool.
Return the pan to the heat and dump in the squash. Toss to coat and then let the bottom layer cook for 5 or 6 minutes until it forms a crust. Turn the whole lot over and let the next layer toast. Try to get every side — the little burned bits are epic. This will take 30 to 40 minutes to fully cook: don’t turn them too often, but don’t forget about them, either.
Season with salt and pepper to taste. Just before serving, stir in all the sage and let it wilt while squash is on the table.
Nutrition information per serving of 6:
Calories 123 Fat 8 g Sodium 73 mg Saturated fat 5 g
Carbohydrates 15 g Calcium 62 mg
Protein 1 g Chol 20 mg Dietary fiber 4 g
Diabetic exchanges per serving: 1 bread/starch, 1½ fat.
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