JGA July-August 09 - The Jewish Georgian

July-August 2009 THE JEWISH GEORGIAN Page 35
What’s cooking?
Mrs. Rowe’s Original Coconut Cream Pie
Adapted from Mrs. Rowe’s Book of
Southern Pies by Mollie Cox Bryan
The most popular dessert at Mrs. Rowe’s
Bakery!
1 9-inch piecrust
3 egg yolks (reserve the whites for the
meringue)
1 cup sugar
1/4 cup cornstarch
1/4-1/2 cup water
3 cups milk
1 cup sweetened flaked coconut
1 tablespoon unsalted butter
2 teaspoons vanilla extract
Mrs. Rowe’s meringue (see recipe below)
Preheat oven to 375 degrees.
Whisk egg yolks, sugar, cornstarch,
and just enough of the water to make a
smooth paste. Warm the milk in a double
boiler over simmering water. When the
milk begins to steam, gradually whisk in
the egg mixture. Simmer, stirring occasionally
until very thick, about 4 minutes.
Remove from heat and stir in 3/4 cup of
coconut, butter, and vanilla.
Pour the filling into the crust and top
with the meringue, sealing the edges well.
Sprinkle the remaining coconut over the
meringue.
Bake for approximately 30 minutes, or
until the meringue is golden brown and
firm to the careful, light touch. Cool on
rack at least 2 hours. Serve the pie at room
temperature, or, for a special treat, warm in
the microwave for 10 seconds.
—————
Mrs. Rowe’s Meringue
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
3 tablespoons sugar
In a chilled bowl, combine egg whites
and cream of tartar and beat on slow to
medium speed until soft peaks form. Add
the sugar, one tablespoon at a time, and
continue beating until whites form stiff
peaks but are not dry. The meringue is now
ready to pile lightly over pie.
—————
Spaghetti Carbonara
Adapted from baconsalt.com
1 stick unsalted butter
1 cup milk
2 tablespoons white wine vinegar
1 lb. spaghetti
2 eggs, whisked
Recipes
1/2 cup shredded Parmesan cheese
BaconSalt
chopped fresh parsley
Heat butter and milk together until butter
melts. Add vinegar, and cook over medium
heat until smooth (approximately 15
minutes).
Cook pasta in boiling water; drain, and
return to pot. Stir in eggs, cheese, and sauce
immediately. Season with BaconSalt and
sprinkle with parsley.
—————
Baconnaise Potato Salad
Adapted from baconsalt.com
2 lbs. small potatoes (preferably reds)
2 tablespoons Dijon mustard
1 cup Baconnaise
3 stalks finely minced celery
2 tablespoons chopped parsley
Salt and pepper to taste
Cut the potatoes into half-inch pieces,
keeping the skin on. Place potatoes in a pot
of boiling, salted water, and cook for
approximately 15 minutes, until tenderfirm.
Drain, and place in cold water immediately.
Mix the Baconnaise and Dijon mustard,
then add to potatoes along with
minced celery and parsley until evenly
coated. Add salt and pepper to taste, if
desired. Garnish with additional parsley.
—————
Gazpacho
Adapted from Soup: A Kosher Collection
by Pam Reiss
Serves 4
3 medium Roma tomatoes, cored and seeded
1 medium red pepper, cored and seeded
1/2 medium red onion
1 large seedless English cucumber
1-2 cloves garlic, crushed
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon hot sauce
1/2 cup low-sodium tomato juice
2 tablespoons each fresh chives and fresh
parsley
Dice 1/3 of the tomatoes, peppers,
onion, and cucumber. Set aside.
Using a food processor or immersion
blender, puree remaining ingredients (except
herbs) until smooth. If mixture seems too
thick, add more tomato juice.
Combine mixture with diced vegetables.
Add herbs and chill 4 hours or
overnight.
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