Ruth Haffly wrote to Dave Drum <=-
I seem to remember that you mentioned using kefir on more than one occasion .... either that or I'm having a senior moment. Anyway I got these two "master" recipes in my Mother Earth News e-mail today and I thought about you.
We've used it in the past, but not for some years. It can be
frozen/thawed so we have some grains in the freezer from when we used
to make it. It's like sourdough tho, it has to be used every so often
and sometimes we'd get so caught up with other things, it wasn't used
when it should have been. So, we've let it stay dormant for a while,
tho we have given some of the grains away from time to time.
The accompanying article mentioned that it needed to be "fed" or "re- activated" periodically.
Title: Water Kefir Master Recipe
Categories: Beverages, Fruits
Yield: 1 quart
This looked interesting since the description said it was naturally
"fizzy" water which could be flavoured. I often buy flavoured seltzers
to drink as a beverage in place of my usual Diet A&W or Coke Zero. But
taking an uncompromising look at the requirements vs my current life I
decided that like sourdough starter it would not be a successful thing
for me. But I'd certainly like to try some.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lemon-Kefir Blueberry Pie
Categories: Pies, Fruits, Citrus, Pastry, Desserts
Yield: 6 Servings
MMMMM---------------------------PASTRY--------------------------------
1 1/2 c All purpose flour
4 oz Unsalted butter; chilled, in
- small cubes
4 tb Ice cold water; as needed
MMMMM-----------------------LEMON FILLING----------------------------
4 oz Unsalted butter
3/4 c Sugar
1 ts Lemon zest
1/3 c All purpose flour
1/2 c Fresh squeezed lemon juice
1 c Organic Whole Milk Kefir
1 ts Vanilla extract
3 lg Eggs
MMMMM-----------------BLUEBERRY COMPOTE TOPPING----------------------
4 c Fresh blueberries; divided
2 tb Water
1/4 c Sugar
1 tb Honey
Preheat the oven to 350ºF/175ºC.
Pie Crust: Combine flour and butter in a food processor.
Pulse 7 to 8 times, until mixture resembles coarse meal.
Add the cold water, one tablespoon at a time, pulsing
after each addition. If dough seems too dry, add
additional cold water by the tablespoon. Remove pie dough
from food processor and mold into a circular disk. Cover
and let refrigerate for at least 25 minutes.
Roll out dough on a floured surface and transfer to 9" pie
pan. Trim any crust overhang, fold under and crimp the
edges. Prick the bottom and sides with a fork. Place a
large piece of aluminum foil on top of dough and fill with
dry beans or use pie weights. Par-bake in the preheated
oven for 15 minutes. Remove the aluminum foil and beans or
pie weights. Add the lemon filling (prepared in next
step).
Lemon Filling: While the crust is par-baking, prepare the
filling.
In a large saucepan over medium-low heat, whisk the
butter, sugar and lemon zest until the butter is fully
melted. Add the flour and continuing whisking until
incorporated. Remove from heat and whisk in the lemon
juice, Kefir, vanilla extract and eggs. Continue whisking
the mixture until all ingredients are incorporated.
Pour the lemon filling into the bottom of the par-baked
pie shell and return to the oven. Bake for 40-45 minutes
or until filling has set. Remove from oven and refrigerate
for 30 minutes. Add the blueberry compote, (prepared in
next step) and return to refrigerator for 3 more hours
before serving.
Blueberry Compote: While the pie is baking, prepare the
compote.
Combine 3 cups blueberries, water, sugar and honey in a
medium sauce pan. Stir coat the blueberries, then cook
over medium-high heat for 10 -12 minutes, stirring
occasionally. Remove from heat, and stir in the remaining
1 cup of blueberries. Set aside until ready to top on the
lemon pie.
Recipe from Adrienne Blumthal
Makes one 9" deep dish pie.
From:
http://lifeway.net
Uncle Dirty Dave's Archives
MMMMM
... Aliens make awful house pets.
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