Ground Cherry (Physalis) & Rhubarb Thanksgiving Practice Mini Pies

Ground Cherry (Physalis) & Rhubarb Thanksgiving Practice Mini Pies – Candy Coated Culinista

I have been dreading making a pie because every time I have made a pie crust it has never turned out right. With Thanksgiving quickly approaching I wanted to practice making a pie before I make a pie for Thanksgiving dinner. To date when I make pies they are always a crumb crust and it’s time for me to work on the things that intimidate me.

Yield/Serving: 2 mini pies
Prep Time: 30 min.
Cook Time: 1 hour 30 min.
Difficulty level is: Medium

Ingredients
Pie Crust
• 2 cups all-purpose flour, plus more for flouring
• ¼ tsp sea salt
• 11 tbsp cold unsalted butter, cut into pats
• 6-10 tbsp cold water
Filling
Ground Cherries

• Ground cherries
• 1 tsp cinnamon
• 1 tsp golden brown sugar
Rhubarb
• 2 stalks of rhubarb, chopped
• 1 knob of ginger, minced
• 1 tsp ground ginger
• 2 tsp sugar
Egg Wash
• 1 egg whisked
• 4 tbsp whipping cream

Assembly
Pie Crust

1. Preheat oven to 375°F.
2. In a large bowl combine the flour and salt and quickly whisk.
3. Add butter and work together with your fingertips until mixture is crumbly.
4. Add in cold water little by little until dough comes together.
5. Divide dough in half and roll out on a lightly floured surface and transfer to pie dishes.
6. Poke the dough with a fork all over.
7. Fill pie shells with dried beans or pie weights and bake for 12 minutes.
8. Remove the beans or weights and reduce the temperature to 350°F.
9. One bake set aside and quickly put together the pie fillings.
Filling
Ground Cherries & Rhubarb

1. In your first small bowl; mix ground cherries, cinnamon and golden brown sugar until ground cherries are coated.
2. In your second small bowl; mix rhubarb, ginger, ground ginger and sugar until rhubarb is coated.
3. Fill each pie and roll out the remaining dough.
4. Decorate pie with cut outs and a lattice design if you want to get creative. Just ensure you crimped the edges with a fork to seal the two pieces of dough together.
5. Wash with the eggs wash and sprinkle the ground cherry pie with golden brown sugar.
6. Bake for 1 hr to & 1 & 30 hrs depending on your oven and how thick your crust is. (Ensure the bottom of your crust is golden brown to ensure it has baked through.

Tips
• Have fun decorating the pie crust if you can. It was one of the more enjoyable parts of baking the pie besides eating the filling.

Please Enjoy

My thoughts
Ground Cherry & Physalis are also known as Golden berries, they all have the same cherry tomato look. Except the Farmer’s market variety were smaller as a whole and less sweet than the non-organic Golden berries from Colombia. Funny enough I actually enjoyed making this dough; because it actually turned out; which never happens for me. I even tried to decorate the pie because I was on such a high. The taste was not bad and I honoured these limited and very seasonal produce. I will have to avoid making pies with tops on them for now as the top was to0 thick and not flaky. This will probably be solved by rolling out the dough thinner; but for now open faced pies will continue to be my thing. I feel confident in making pasta now and I even pulled out my Ravioli stamper for sometime in the near future.

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Meringue Nests with Rhubarb Curd

Meringue Nests with Rhubarb Curd – Candy Coated Culinista

A trip to St. Lawrence Market had me excited to use a particular ingredient I have wanted to cook with for years. I have searched at many different markets over the past 3 years all over the GTA and I could never find them. I was always being told, “We had them yesterday or just sold the last bunch.” Not to mention there is this fear associated with rhubarb as the leaves are poisonous; which of course had me a little apprehensive. Let’s face it I have ackee all the time and I’m actually consuming the poisonous pieces if they were picked to early and here I’m not even touching the rhubarb leaves, so those fears were quelled and I carried on.

Curd
Yield/Serving: 750 ml to 1 liter
Prep Time: 10 min.
Cook Time: 45 min.
Difficulty level is: Easy

Meringue Nests
Yield/Serving: 20
Prep Time: 15 min.
Cook Time: 2 hrs.
Difficulty level is: Medium

Ingredients
Curd
• 2 eggs
• ¾ cup granulated sugar
• 2 cups of rhubarb, shopped, about 6 stalks
• ¼ cup water
• Juice from half a lemon
• ¼ cup cold unsalted butter, cut into pats
Meringue
• 7 egg whites
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 2 tsp white vinegar
• 2 tsp vanilla extract

Assembly
Curd
1. Whisk eggs with 1/ cup of sugar in a medium sized bowl.
2. Using a medium sized saucepan add rhubarb with the remaining ¼ cup of sugar and water over medium-high heat.
3. Bring to a boil and then reduce to medium heat for 8 minutes.
4. Then whisk rhubarb until smooth and squeeze in lemon juice.
5. Ladle in the rhubarb into the egg mixture and slowly incorporate.
6. Add mixture back into the saucepan over low heat and continue to cook for 10 minutes, stirring constantly using a wooden spoon until mixture thickens.
7. Remove mixture from heat and stir in pats of butter one at a time allowing each pat to melt before adding the next.
8. Blender mixture for 30 to 45 seconds to achieve a smoother texture.
9. Pour into a jar and place plastic wrap directly on the surface of the curd.
Meringue
1. Pre-heat over to 250°F.
2. Line a large baking sheet with parchment paper.
3. Using an electric mixer with the whisk attachment, beat eggs on high until soft peaks are formed about 2 minutes.
4. Slowly add in sugar 1 tablespoon at a time until stiff glossy peak have formed. About 2 more minutes.
5. Beat in the cornstarch, vinegar and vanilla until combined.
6. Pipe meringue into nests and bake for 2 hours.
7. Turn off the oven and let them dry in the oven for one more hour and leave on the parchment paper to completely cool.

Tips
• Blend the curd just before pouring into a jar to cool to achieve a smoother texture if desired.
• Let meringue cool in oven over night.

Please Enjoy

My thoughts
Rhubarb is a fibrous vegetable and I highly recommend blending the curd, especially if you are using it in a tart or topping a pavlova, meringue cookies, macaron, pancakes or crepes. You’re really going to want that smooth creamy texture to the curd. The meringue cookies were crispy, chewy and marshmallowy and with the addition of the tart silky curd it balances out the sweetness of the cookies. I loved that I got to practice my piping skills and it was enjoyed by all who had and this is a perfect summer recipe. I really wish I knew someone who had rhubarb in the backyard garden though as these sell at a premium. I paid 3.99 a pound, which came to $9.50 for seven stalks. As this has such a small season a splurge once a season is ok; but still it’s so pricy. If you want an eye-catching seasonal dessert to catch the eye; this is a must make.

Rhubarb Ice Cream

Rhubarb Ice Cream – Candy Coated Culinista

A seasonally flavoured ice cream that hits the spot if you love the tart flavours of rhubarb like myself.

Yield/Serving: 1 pint
Prep Time: 10 min.
Cook Time: approx. 30 min.
Inactive Time: 2-3 hours for a creamy ice cream
Freeze Time: Overnight
Difficulty level is: Easy

Ingredients
• 1 ½ cups rhubarb chopped
• 1 cup 2% milk
• 6 egg yolks
• ¾ cup granulated sugar
• Pinch of salt
• 2 cup heavy cream
• 1 vanilla bean, sliced in half and insides scrapped out

Assembly
1. Using a small saucepan; boil rhubarb and don’t add water over medium-high heat until tender and all the liquid has evaporated, about 10 min.
2. Chill rhubarb until cooled completely in the refrigerator.
3. Using medium saucepan add egg yolks and sugar and whisk until mixture turns a pale yellow and is smooth.
4. In a small saucepan heat milk over medium-low heat until it begins to simmer and do not stir.
5. Slowly add milk to egg and sugar mixture stirring constantly and then return to heat until it reaches 165°F.
6. Immediately remove from heat once it reaches back up to 165°F. (The mixture should have thickened up and coats the back of the spoon.)
7. Pour custard base into a container and allow to chill in the refrigerator until it reaches 65°F. Once custard has chilled pour into the ice cream maker and process accordingly to your machine.
8. Add the rhubarb pieces in the last few 5 minutes of churning.
9. Transfer ice cream to a chilled container and let firm.

Tips
• The longer the custard base is allowed to chill; the creamier the ice cream will be.

Please Enjoy

My thoughts
I never purchase ice cream any more. If I’m having ice cream it is homemade because it tastes that much better. It takes more time; but it’s worth the effort every single time.

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