I’m currently in Portland visiting my cousin Kristin and her husband Dick. When I had booked my flight I mentioned that I’d love to cook for them while I was their guest
To my delight their neighbor had given them rhubarb from his magnificent garden and I offered to make my favorite Rhubarb Custard pie. They had beautiful strawberries and Dick asked if we could add those as well, absolutely!
Using my Mom’s Piecrust Recipe, Kristin and I made two 10 inch pie crusts. Twice, though that was not the plan. Chatting too much I botched one tiny step in the first batch and it was impossible to roll out. The second batch was perfect. Then onto the pie recipe:
Rhubarb Strawberry Custard Pie – recipe for one pie
1 10 inch pie crust (unbaked)
3 c Rhubarb – 1/4 inch dice
1 1/2 c sliced strawberries
1 1/2 c sugar
3 T milk
3 T flour
1/4 t fresh grated nutmeg
1 T cold butter, diced
Preheat the oven to 350 degrees. Mix together the rhubarb and strawberries, spread over the pie crust.
Whisk together the eggs, sugar, flour, milk and nutmeg, pour over filling. Add the cold diced butter on the top.
Place the pie on a cookie sheet, then into the oven on the lowest rack (this helps to cook the crust on the bottom). Bake for 35 minutes, remove and sprinkle sugar over the top of the pie. Place back in the oven, turning the pan 180 degrees to get even browning on the crust. Bake another 30 minutes watching for the crust to brown and remove to cool, the center of the pie will still be a bit jiggly. Cool at least 2 hours and then enjoy it!
My lifelong BFF put together a Winter Solstice Meditation for a small group of women. We’ll start with a delicious dinner (she is an amazing cook) and I’ve offered to bring a salad. At least three of the women there are vegan and I wanted to honor that so that everyone can enjoy it. As I thought about the holidays, I shopped for ingredients that would be both delicious and look festive. This recipe is what I came up with…what do you think?
Festive Winter Fruit Salad
organic baby greens
shredded purple cabbage
thin sliced red onion
Toss the greens, spinach and cabbage together, place the endive around the edges. Top with the onion, then berries. Finish topping with the pomegranate seeds. Chill and serve. I’m bringing toasted walnut halves and Boars Head crumbled blue cheese – on the side – for those that want to add them.
This is the dressing I made for the salad…
1/2 c white strawberry & peach balsamic vinegar
1/3 c good extra virgin olive oil
sea salt & ground black pepper to taste
1 T dijon mustard
Place ingredients in a large mason jar, stir to blend and put top on tight. Shake vigorously to blend, allowing the mustard to emulsify.