Cooking Cousins

The Sea Girt kitchen is abuzz this weekend and dessert is the feature. (when isn’t it)
Cindy Depice and cousin Kate Mundell passed on their creations.

Marilyn’s Blueberry pie (made by Cindy)

Pastry for 1 9” pie crust, baked until golden brown
1 egg white
4 cups blueberries, sorted and cleaned
½ cup water
2 tablespoons cornstarch
2 tablespoons water
½ cup sugar
2 tablespoons lemon juice
Topping: crème fraiche or whipped cream or ice cream

Cool the baked crust slightly, then brush inside with egg white. If any solidifies and
turns white, quickly wipe away with a paper towel. Set aside.
Place 3 cups of berries in a mixing bowl and set aside.Place remaining blueberries
in a saucepan with ½ cup water and bring to boil. Simmer 3-4 minutes.

In a separate bowl, mix cornstarch and 2 tablespoons water until smooth.
Add the cornstarch mixture, ½ cup sugar and lemon juice to saucepan and stir until the sauce thickens, about 1 minute. Pour the hot sauce over the fresh blueberries and stirgently until all the berries are coated. Pour blueberries into pie shell and let the pie set up for 2 hours at room temperature.

Serve with crème fraiche, whipped cream or ice cream.
This pie will keep for 2 days but is best the day it is made.

Brown Butter Chocolate Chip Cookies

1 c ( 2 sticks ) unsalted butter
1 1/4 c packed light brown sugar
1/2 c granulated sugar
1 large egg
1 large egg yolk
2 1/4 c flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 1/2 c semi-sweet chocolate chips

Line a cookie sheet with parchment paper, foil or silpat. Set aside.
Place butter in a medium saucepan and brown. My tip on browning butter: set the heat to medium and let the butter melt; it will be splattering so you may want to put the lid on but leave a small crack open; you can swirl the saucepan once in a while; as soon as the butter calms down and the noise dies down – start watching the butter, it will brown quickly from this point; the nutty fragrance and dark brown color is what you want.
Take of the heat and let cool for few minutes.
To distract yourself, place egg and egg yolk in a small measuring cup and slightly beat with a fork. Set aside.
In a medium mixing bowl, whisk together the dry ingredients ( flour, soda and salt ). Set aside.
Pour the butter in a large mixing bowl and let cool few more minutes. Add brown sugar and granulated sugar and mix on low or “stir” ( for those with standing mixers ).
Add the eggs and vanilla and mix until smooth, about 1 minute.
Now switch to a wooden spoon or a spatula. Add the dry ingredients all at once, following by the chocolate chips. Now gently fold it all in, until a uniform dough form. It will be quite dry and crummy. Place the dough in the fridge for 1 hour.
Preheat your oven to 350 degrees.
Scoop the dough out with a cookie scoop or a tablespoon and roll into a ball in your hands. Place on a prepared cookie sheet.
Bake for 5 minutes, pulled it out, flatten the cookies with the back of a metal spatula and return to the oven.
Bake additional 5 – 6 minutes. Cool on a sheet for 1 minute and transfer to a wire rack to cool completely.

source: Crunchy Creamy Sweet original recipe

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