Grilled Summer Fruit Cobbler
- ¼ teaspoon salt
- 1 cup of sugar
- 2 tablespoons quick-cooking tapioca
- 12 ounces sliced peaches
- 12 ounces of mixed berries: blackberries, raspberries, blueberries, strawberries.
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon almond extract
- 1 ½ cups of all-purpose flour
- ½ cup light brown sugar
- 2 teaspoons of baking powder
- ½ cup butter, cut into pieces
- 1 cup whipping cream
- Preheat grill to medium-high heat. Combine pinch of salt with the next seven ingredients in a large bowl, stirring gently until well blended. Pour into a buttered 10-inch cast iron skillet.
- Combine flour, sugar, baking powder, and remaining pinch of salt in a medium bowl. Cut butter into flour mixture with a pastry blender until coarse crumbs form. Add cream, and stir just until mixture forms a soft dough. Spoon topping over berry mixture.
- Grill, covered with grill lid, 25 to 30 minutes or until fruit bubbles and topping is cooked through. Makes 6-8 servings.
Kumquat Refrigerator Pie
- 1 (8 oz.) Cool Whip whipped topping
Beat condensed milk and whipped topping. Add lemon juice and beat until thickened. Add pureed kumquats, pour in pie shell and chill in refrigerator for several hours.
Kumquat Puree Preparation
Wash fruit, cut in half and remove seeds. Place in blender or food chopper (A blender makes a finer puree). Do not cook. Use puree in recipes as called for or freeze in zip-lock bags or other freezer containers. Frozen kumquat puree can be stored for six months or more. When you use frozen puree .. defrost and drain the excess liquid before using.
Meyer Lemon Shaker Pie
- 2 large lemons, preferably Meyers
- 2 cups sugar
- 1/4 teaspoon salt
- 4 eggs
- 4 tablespoons butter, melted
- 3 tablespoons all-purpose flour
- 1 egg white
- Coarse sugar, for sprinkling
- Dough for one double-crust pie
Thoroughly wash lemons, then dry with paper towels. Finely grate lemon zest into a bowl. Using a mandoline, slice lemons as paper thin as you can get them; remove and discard seeds. Add slices to zest and toss with sugar and salt. Cover and set aside at room temperature for 24 hours.
Preheat the oven to 425°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) pie plate, and trim the edge, leaving a 1/2-inch overhang.
Mix the macerated lemon-sugar mixture with eggs, melted butter and flour until combined well. Pour into prepared pie shell.
Roll out the remaining dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Beat one egg white until frothy and brush over pie crust, then sprinkle with coarse sugar. Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F. and bake the pie for 20 to 25 minutes more, or until the crust is golden. Let the pie cool on a rack and serve it warm at room temperature.