Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Sue Lopez shares this recipe for mincemeat from her pie shop and cookbook in response to Leona Stiles' request.
"My mincemeat pie-loving customers enjoyed this pie. The only thing is, it is for several pies and would have to be cut down. It freezes well if full recipe is used. Also, I use pork, but beef will work fine," Lopez writes.
Mincemeat Pie
1 pound lean ground pork (can use beef)
1/2 teaspoon salt
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
5 cups apple juice
1 1/2 cups grape juice
1 1/2 cups orange juice
1 cup raisins
1 cup candied fruit
1/2 cup chopped pecans
1 cup crushed pineapple
5 to 6 (9-inch) unbaked pie shells and tops
Granulated sugar, for sprinkling
Crumble pork (or beef) into a large pan and cook with salt until done. Add remaining ingredients (except pie shells and granulated sugar) and mix well. Simmer 3 hours. Cool and then refrigerate until ready to use. Keeps very well.
For pies: Put mincemeat in pie shell. Make slits in tops and place on pie. Seal edges and sprinkle with sugar. Bake at 400 degrees for 10 minutes, then at 350 degrees for 10 to 15 minutes or until crust is done.
Makes 5 or 6 pies.
Last week we received a request to reprint the Red Apple Inn's Cream Cheese Souffle recipe.
According to a 2004 Idea Alley column, the souffle has been part of the inn's menu since it opened in the 1960s.
The recipe was featured in the 1990 cookbook Feasts of Eden: Gracious Country Cooking From the Red Apple Inn, by Ruby C. Thomas, who with her husband, Herbert, founded the inn.
Red Apple Inn Cream Cheese Souffle
4 eggs, separated
1/4 teaspoon salt
1 teaspoon flour
1 cup sour cream
6 ounces cream cheese, softened
1/4 cup honey
In a bowl, beat egg yolks until thick and creamy. Add salt and flour and mix well.
In a separate bowl, combine sour cream and cream cheese; blend until smooth. Add to egg yolks and beat with electric beater until smooth, adding honey gradually.
In yet another bowl, beat egg whites until stiff but not dry; fold into yolk mixture. Pour into ungreased 1 1/2-quart souffle dish. Place in a pan of water and bake in a 300-degree oven for 1 hour.
Since the closing of Chip's Barbecue over the summer, we've heard from a number of readers looking for recipes for their favorite menu items. And Chip's pies are no exception. The pies were a holiday tradition for many families and this year's dessert table will definitely be lacking without them.
I can't say this one is like Chip's (I never had Chip's coconut pie), but it is a really great coconut pie.
Coconut Cream Pie
1 (14-ounce) can regular coconut milk (do not use lite)
1 cup whole milk
1/2 cup PLUS 1 tablespoon sweetened shredded coconut, divided use
2/3 cup granulated sugar, divided use
1/4 teaspoon salt
5 egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into 2 pieces
1 1/2 teaspoons vanilla extract
1 (9-inch) baked pie crust
Stabilized whipped cream, for topping (recipe follows)
In a medium saucepan, bring the coconut milk, whole milk, 1/2 cup shredded coconut, half of the sugar and the salt to a simmer over medium-high heat, stirring occasionally.
In a large bowl, whisk together the egg yolks, remaining sugar and cornstarch. Slowly whisk 1 cup of the simmering coconut mixture into the egg yolk mixture. Then slowly whisk the egg yolk mixture into the simmering mixture. Reduce heat to medium and cook, whisking vigorously, until the mixture thickens and a few bubbles burst on the surface, about 30 seconds.
Remove from heat and whisk in the butter and vanilla. Let mixture cool until just warm, stirring often.
Pour the warm filling into the baked pie crust. Lay a sheet of plastic wrap directly on the surface of the filling and refrigerate until set, about 4 hours.
Lightly toast the remaining shredded coconut.
Before serving, remove the plastic wrap and top pie with stabilized whipped cream and sprinkle with toasted coconut.
Makes 8 servings.
Stabilized Whipped Cream
1 ½ tablespoons cold water
1 ½ teaspoons unflavored gelatin
1 ½ cups heavy cream, well chilled
1 to 2 tablespoons confectioners' sugar, or to taste
Put the cold water in a small microwave-safe bowl; sprinkle gelatin over water and let stand 1 minute or until water is absorbed. Microwave gelatin on 100 percent power for 30 seconds.
Beat the cream with an electric mixer using the whisk attachment until cream just starts to form peaks. Gradually add the sugar. While mixer is running, slowly pour in the gelatin mixture and beat to stiff peaks.
REQUEST
• Coconut and chocolate pies like those served at the now-closed Chip's Barbecue for Linda Keever.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 11/23/2016