Monday, November 21, 2011

We're Back ...

The SloaneView staff recently expressed both oral and written dissatisfaction concerning the involuntary suspension of duties which commenced at the end of August, 2011. The EIC (that would yours truly) became trapped in a Medical Mystery Tour which resulted in a stay of four days in hospital. Doctors and nurses and pills (Oh My) combined to set me right (or righter than I was before entering the place), so it's time to get back to work. With a crack of the whip, we resume publication.

Only to find a blank space where news and information should be gushing forth. Main focus of late has been slow but genuine progress on my auto-biography, only to be pleasantly distracted this week with preparations for Thanksgiving. Various delicious recipes are being examined although it's pretty standard fare in this New England home. I will make my own cranberry relish, the aroma of roast turkey will permeate the premises, brussels sprouts, baked sweet potatoes with apricots and bourbon, both pumpkin and an apple custard pie* for dessert. Lunch is at 3. Please don't be late!

* Holiday Apple Custard Pie

One unbaked pie shell
4 medium apples, peeled, cored and cut into
thin wedges (enough for two layers)
1 cup of sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup heavy cream
2 eggs
1 teaspoon vanilla
2 tablespoons butter, cut into small dice

1. Set oven rack in the middle position.
Preheat to 450 F

2. Arrange approximately half the apple slices on bottom of pie crust in an over-lapping pattern. Sift together sugar, cinammon and salt. Sprinkle half of cin., sugar and salt over apples.

3. Pour heavy cream into 2-cup glass measuring cup. Add eggs and vanilla and beat with a fork or small whisk to combine. Pour half egg mixture over top of pie. Layer remaining apples in pie and sprinkle with remaining cin., sugar, salt. Pour remaining cream over top of pie. Dot with butter.

4. Bake for 10 minutes, reduce temp. to 350 and bake for 45 minutes more, or until the filling bubbles rapidly and edges of crust are nicely browned. I use a pie crust shield to prevent burning.

Cool pie on rack for at least 2 hours
Best served the day it is baked ...
Store covered with paper towels and plastic wrap in refrigerator

This recipe is from The Brass Sisters


mad4mcrae said...

You wild temptress, you!! Would that I were in the environs of Boston come Thanksgiving Day, I wou;d beat a path to your door laden with Holiday cheer and spirits apleanty!
Love you madly!

mad4mcrae said...

You wild temptress you! Would that I were in the Boston environs come Thanksgiving Day, I would beat a path to your door laden with Holiday Cheer and spirits apleanty!!
Love you madly.