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.
- Cindy’s Blueberry Pie
- Kate’s Brown Butter Cookies
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