Tag Archives: friends

Lemon Meringue Pie

14 Apr

Lemon Meringue Pie

These days, my sous chef friend Lia and I find that running is the best way to discover new places, enjoy the weather, and makes an excellent excuse to treat ourselves to something sugary and delicious afterward.

On an extra-sunny day we stumbled across a local farmers market. The wonderful smells and bright colors were bursting from the stands of cucumbers, watermelons, oranges and bell peppers. Inspiration struck us when we saw a grand pyramid of lemons. What’s the old adage? When life gives you lemons, you make lemonade, right?

Nope, we were going to make Lemon Meringue Pie.
This recipe comes from Lia’s personal collection. She is constantly developing and baking various recipes. I, of course, am always on hand to assist and to taste. Her version of this classic uses a shortbread crust instead of the usual pie crust. I find that the sandy texture of the shortbread is less overwhelming with the lemon curd than a traditional crust.

Lemon Meringue Pie

Lemon Curd

3/4 cup fresh lemon juice
1 Tbsp lemon zest
3/4 cup granulated sugar
3 eggs
1/2 butter, cubed

In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

Shortbread Pie Crust

1 cup butter
1/2 cup confectioner’s sugar
2 cups all-purpose flour
1/4 tsp baking powder

Cream together butter and sugar until light and fluffy. Slowly mix in flour and baking powder. Press dough evenly into a 9 inch pie pan. Bake for 15 minutes, or until light golden brown.


6 egg whites
3 Tbsp granulated sugar
a pinch of cream of tartar

Whip whites and cream of tartar until frothy, and slowly stream in sugar. Whip until glossy, soft-peaks form.


When pie shell is fully cooled, add lemon curd and top with meringue. Divide and enjoy!


Almond Champagne for National Champagne Day!

31 Dec


With the last few days of the year winding down, what better way to celebrate New Year’s Eve and National Champagne day with Champagne? Yes, almond flavored champagne! This is my particular favorite since I love both champagne and anything almond-related. I discovered this taste-specific champagne a few years ago when I was in California, and immediately after trying it, I had a bottle shipped home.

Wilson Creek Winery and Vineyard is located in Temecula, California, and produces a gold medal award-winning almond champagne that suits any and all special occasions. Made from white sparkling wine and pure almonds, this champagne is the “must have” when visiting Wilson Creek.

What’s even more unique about this champagne is that you can personalize the label on your bottle. With the online label maker you can make sure that the holidays are extra special by adding signature touches to your own signature drink.

Happy New Year!

Alc. by Volume: 11%

Net Content: 750 ML

Wilson Creek Winery and Vineyard

Since its National Champagne Day, we also need food to eat right?! Here are 3 delicious recipes to help get rid of all that champagne!!

All of my favorite things to eat are in this risotto! Including champagne!

This is the perfect dish to toast to all the amazing things ahead in the new year!

Start your new year with a sweet treat!

Thanksgiving without the Turkey

14 Nov

Ready to try having a family Thanksgiving without a turkey, stuffing, cranberry sauce, mashed or sweet potatoes, corn, or green beans?  Forget about the lovely apple, pecan, or pumpkin pies.  Every family’s version of a Thanksgiving meal is different. Here’s our take on a a turkeyless Thanksgiving dinner. Continue reading

Who is the person who most influenced your cooking?

9 Aug

Perhaps a parent, relative, friend, neighbor, or even a celebrity?

It’s quite possible that you didn’t even realize that someone else’s cooking styles and habits were molding your own.  We often think of food as being defined by cultures and ethnicities, but the people that influence them are just as significant.  Anyone can look up recipes for ethnic dishes, such as raviolis or pad thai, but no recipe can give you that extra touch—of personality, flavor, whatever it may be—that human being does.  A recipe won’t tell you the way your grandma slices tomatoes or the way your friend always adds more spices than the directions call for.

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