STRAWBERRY PIE

 Summer Strawberry Pie

The freshest berries make this stunning blue-ribbon pie sunshine by the slice

This simple and elegant custard pie topped with lemon curd and garnished beautifully with strawberry slices won the authors and bakers Chris Taylor and Paul Arguin their first blue ribbon in a baking contest. The Georgia-based couple has gone on to win the National Pie Championships and other baking awards. Their new cookbook, The New Pie, shares seventy-five of their best recipes as well as tips like how to blind-bake a crust. That’s where this recipe begins—when the warm crust emerges and is ready to be filled with luscious strawberry-lemon custard that sets in a 350°F oven.

INGREDIENTS

• YIELD: ONE 9-INCH PIE

◦ 1 9-inch pie crust blind-baked

• FOR THE STRAWBERRY-LEMON CUSTARD:

◦ 1½ cups fresh strawberries, hulled and quartered

◦ 1 large egg

◦ 2 large egg yolks

◦ 1 14-ounce can sweetened condensed milk

◦ Pinch of salt

◦ ½ cup fresh lemon juice

• FOR THE LEMON CURD TOPPING:

◦ ¼ tsp. unflavored powdered gelatin

◦ ¼ cup plus 1 tsp. fresh lemon juice

◦ 1 tsp. finely grated lemon zest

◦ 1 large egg

◦ 1 large egg yolk

◦ 1⁄3 cup sugar

◦ Pinch of salt

◦ 2 tbsp. unsalted butter, cold, cut into 8 pieces

• FOR THE FRESH STRAWBERRY FLOWER GARNISH:

◦ 1½ cups Fresh strawberries, whole or hulled, cut into ⅛-inch slices

◦ 2 tbsp. strawberry jelly

PREPARATION

1 Make the Strawberry-Lemon Custard: While the crust bakes at 350°F, add the strawberry chunks to the bowl of a food processor and process until only small pieces remain but the mixture is not completely pureed, about 15 seconds.

2

In a medium bowl, whisk together the egg, egg yolks, condensed milk, and salt. Whisk in the lemon juice and the processed strawberries. (Do not whisk in the lemon juice until the pie crust is out of the oven and you are ready to add the filling to it.) Pour the mixture into the warm crust and smooth the top with an offset spatula, if necessary.

3Return the pie to the oven and bake until the filling is set, 20 to 30 minutes. The center of the filling should jiggle slightly when it is jostled. If the crust begins to brown too much, cover it. Cool the pie to room temperature on a wire rack, about 3 hours, before chilling completely in the refrigerator, at least 4 hours or overnight.

4Make the Lemon Curd Topping: Sprinkle the gelatin over 1 tsp. of the lemon juice in a small bowl and set aside. In a small saucepan, whisk together the remaining lemon juice, the lemon zest, egg, egg yolk, sugar, and salt. Over medium heat, cook the mixture until it thickens and coats the back of a spoon, whisking constantly. The mixture will be about 165°F. Remove the pan from the heat and whisk in the cold butter until it has completely melted.

5 Whisk in the reserved gelatin mixture. Strain the mixture through a fine-mesh sieve into a small bowl and set aside to cool at room temperature, stirring occasionally. Once the mixture is cooled completely, use an offset spatula to spread the lemon curd evenly over the top of the cooled custard layer. Refrigerate the pie for at least 2 hours or up to overnight to allow the curd time to set.

Make the Fresh Strawberry Flower Garnish: No more than 4 hours before serving (otherwise the strawberries will start to wilt and leach juice into the lemon curd), arrange the strawberry slices, points upward, by leaning them on the crust at the outer edge of the filling. Continue arranging the slices in concentric layers working toward the center of the pie, slightly overlapping the slices like shingles. You can choose to cover the entire top of the pie with strawberry slices or leave some of the lemon curd exposed. When all the slices have been placed, garnish with the baby strawberries or strawberry blossoms, if using. Warm the strawberry jelly in a saucepan over low heat or in a small bowl in the microwave at 5-second intervals until the jelly is loose and thin but not hot. Use a pastry brush to gently dab a thin layer of jelly all over the topping. Refrigerate until ready to serve. This pie is best eaten on the day the fresh sliced strawberries are added to the top.

FLORIDA LIME PIE

 Florida Lime Pie

• YIELD
1 (9-inch) pie

• TIME
1 1/2 hours, plus chilling and cooling

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Heami Lee for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.

Jane Nickerson was the food editor of The New York Times from 1942 until 1957, when she moved with her family to Lakeland, Fla. There, she eventually became food editor of The Ledger, in Lakeland, then owned by The Times. Her successor in New York was Craig Claiborne, whose star eclipsed hers for, among other things, systemic reasons we wrestle with still. But Ms. Nickerson was a hugely influential force in American home cooking, introducing ingredients and recipes from chefs and home cooks to a nation that met her first on a wartime footing and grew to find itself on a prosperous one. In Florida, she embraced local ingredients and foodways, and in 1973 published “Jane Nickerson’s Florida Cookbook,” an invaluable guide to the state’s appetizing abundance. Her lime pie is a little richer than the more well-known Key lime pie. I like that about it. —Sam Sifton

Featured in: The Unsung Influence Of A Pioneering Food Journalist. 

American, Pies And Tarts, Butter, Flour, Lime, Lime Juice, Sweetened Condensed Milk, Whipped Cream, Dessert, Birthday, Fourth Of July, Labor Day, Memorial Day, New Year’s Day

Mark as Cooked 259 ratings

INGREDIENTS

FOR THE CRUST:

• 1 ¼ cups/160 grams all-purpose flour, plus more for dusting

• ¼ teaspoon kosher salt

• ½ cup/115 grams very cold unsalted butter, cut into 1/2-inch cubes

• 3 tablespoons ice water, plus more as needed

FOR THE FILLING:

• 5 large egg yolks, plus 3 large egg whites, all at room temperature

• 1 (14-ounce) can sweetened condensed milk

• ⅔ cup fresh lime juice (from about 4 to 5 limes)

• 1 tablespoon finely grated lime zest, plus more for garnish

• Whipped cream, for garnish

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Ingredient Substitution Guide

PREPARATION

1 Prepare the crust: In a large bowl, whisk together the flour and salt. Toss in the butter cubes serially, to keep them separate while coating them evenly in flour. Using a fork, cut the butter into the flour, continuing to toss them as you do, until they’re roughly the size of peas.

2 Sprinkle 3 tablespoons ice water over the flour-and-butter mixture. Using your fork, toss to incorporate, then continue to add ice water, 1 tablespoon at a time, until the dough begins to come together as you stir it. Using your hands, fold the dough over itself a few times, adding just enough water so that it holds together.

3 Form the dough into a disk about 1-inch thick, and wrap tightly in plastic wrap, then refrigerate for at least 2 hours or up to a couple of days.

4 When you’re ready to make the pie, first prepare the pie shell: Heat oven to 350 degrees. Roll out the pastry on a lightly floured surface until it is roughly 12 inches in diameter, then fit it into a 9-inch pie plate. Trim and crimp edges, then, using the tines of a fork, pierce the bottom crust 8 to 12 times. Line dough with a sheet of parchment paper, and spread evenly with pie weights. Place the pie crust on a baking sheet, and bake for about 30 minutes, or until the edges are set. You want it slightly underdone. Carefully remove the pie weights and parchment, and let cool completely on a rack. Reduce oven temperature to 325 degrees.

5 Make the filling: In a large bowl, use a whisk to beat the egg yolks until they are thick, then gradually beat in the condensed milk, then the lime juice. Stir in 1 tablespoon lime zest.

6 In a medium bowl, use a whisk to beat the egg whites until they form soft peaks, then fold them gently into the condensed-milk mixture. Pour into the cooled pie shell.

7 Place the pie back on the sheet pan and bake until the filling is just set in the center, about 20 minutes. It need not be completely firm because the filling thickens as it cools.

8 Cool the pie on a rack, then refrigerate until chilled, at least 2 hours. Serve topped with whipped cream and about 1 teaspoon grated lime zest.

NASHVILLE HOT CHICKEN

 Nashville-Style Hot Fried Chicken

Recipe from Rodney Frazer

Adapted by Melissa Clark

• YIELD
4 to 5 servings

• TIME
1 hour 45 minutes, plus at least 13 hours for brining and resting

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Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

This version of Nashville hot fried chicken, adapted from Peaches HotHouse in Brooklyn, will make your tongue sizzle and fill your eyes with tears from a combination of cayenne and ghost chile powders. (The latter is the hottest chile in the world, reaching 1,000,000 on the Scoville heat scale.) Note that the recipe calls for both granulated and powdered onion and garlic. Try to use both. The powdered stuff is stronger in flavor while the granulated has a little more texture to it. (However if you can’t find both, either kind will work throughout the recipe.) The traditional way to serve this is on top of a piece or two of soft white bread, which helps mitigate the heat. A cold beer wouldn’t hurt, either. —Melissa Clark

Featured in: Brooklyn Provides The Secret To Nashville Style Hot Chicken. 

LEARN: How to Make Fried Chicken

Southern, Chicken, Chili, Dinner, Lunch, Main Course

Mark as Cooked 470 ratings

INGREDIENTS

FOR THE BRINE:

• ½ cup coarse kosher salt

• ⅓ cup ground black pepper

• 3 tablespoons onion powder

• 3 tablespoons garlic powder

• 3 tablespoons cayenne pepper

• 3 tablespoons paprika

• 3 ½ pounds chicken, cut into 10 pieces

FOR THE VERY HOT SPICE:

• 3 tablespoons cayenne pepper

• 1 to 2 teaspoons smoked ghost-chile powder or smoked hot paprika

• 2 tablespoons granulated sugar

FOR THE DREDGE:

• 2 ½ cups all-purpose flour

• 3 tablespoons granulated garlic

• 3 tablespoons granulated onion

• 2 teaspoons kosher salt

• 2 teaspoons ground black pepper

• Safflower, corn or vegetable oil, for frying

• 2 large eggs

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Ingredient Substitution Guide

• Nutritional Information

Nutritional analysis per serving (5 servings)
1079 calories; 52 grams fat; 15 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 12 grams polyunsaturated fat; 79 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 73 grams protein; 1033 milligrams sodium; 

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. 
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•

PREPARATION

1 Prepare the brine: In a large bowl, whisk salt and spices in 2 cups boiling water until salt dissolves. Whisk in 6 cups ice water. The brine should be cold; if not, chill until it is. Add chicken pieces to the cold brine and chill for at least 12 and up to 24 hours.

2 In a bowl, combine the ingredients for the very hot spice mixture. In another bowl, prepare the dredge: combine the flour, granulated garlic and onion, salt and pepper.

3 Remove chicken pieces from brine, pat dry with paper towels and season with a light dusting of hot spice mixture. Dust pieces with dredge mixture. Reserve both the remaining hot spice mixture and the dredge. Let chicken rest in fridge, uncovered, for at least an hour for the coating to adhere.

4 Pour 2 inches of oil into a Dutch oven or heavy-bottomed pot with a cover. Heat oil to 325 degrees on a deep-fat thermometer. In a shallow bowl, whisk together eggs and 2 cups ice water to make egg wash. Dip chicken in egg wash, then coat with more dredge. Shake pieces lightly so any excess dredge falls off.

5 Carefully place chicken in hot oil, about 3 to 4 pieces per batch. Cover pot with lid and let fry for 5 to 6 minutes, until golden brown on one side. Remove lid and flip pieces. Fry another 5 to 6 minutes, uncovered. Using tongs, transfer cooked chicken to a wire rack set over a baking sheet to catch the oil drips. Dust with very hot spice as it comes out of the fryer.

STRAWBERRY SORBET

 The River Café's Strawberry Sorbet

By Genius Recipes

A genius recipe from the London River Cafe Cook Book by Ruth Rogers and Rose Gray.

Makes 1 1/2 quarts

Prep time: 45 min

3 lemons, 1 seeded and roughly chopped and the others juiced

2 cups sugar

2 pounds strawberries, hulled

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

CAMILLE GLEN’S PICKLED SHRIMP

 Low-Country Pickled Shrimp

INGREDIENTS

  1 bunch scallions, trimmed and thinly sliced (1 cup) 

  1 tablespoon fresh thyme leaves 

  1/4 cup finely chopped fresh chile peppers, ribs and seeds removed if less heat is desired 

  3 strips lemon zest (each 2 inches long), plus 1/2 cup fresh juice (from 3 to 4 lemons) 

  3/4 cup extra-virgin olive oil 

  

  Coarse salt and freshly ground pepper 

  2 fresh or dried bay leaves 

  3 tablespoons sugar 

  

  1 pound large shrimp (18 to 24 count), preferably wild Gulf, peeled and deveined 

DIRECTIONS

  1.

Stir together scallions, thyme, chiles, lemon zest and juice, oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a small bowl. 

  2.

Bring 2 quarts water to a boil in a large saucepan. Add bay leaves, sugar, and 2 tablespoons salt, stirring until sugar and salt are dissolved. Stir in shrimp, cover, and remove from heat. Let stand 3 minutes. Strain shrimp and bay leaves; immediately transfer to a nonreactive container. Pour in scallion mixture; let cool completely. Cover and shake vigorously to ensure shrimp are evenly coated. Refrigerate at least 8 hours and up to 5 days. Remove from refrigerator 30 minutes before serving. 

SHRIMP BURGERS WITH SWEET AND SPICY TOMATO SAUCE

Shrimp Burgers With Sweet 'n' Spicy Tartar Sauce

Recipes for shrimpburgers, a favorite food of Southern shrimping towns, are often a big secret. Here we divulge our version, which is chunky and spicy with some Cajun flair.

Prep:

25 mins

Cook:

12 mins

Additional:

1 hr 30 mins

Total:

2 hrs 7 mins

Yield: 4

Ingredients

Ingredient Checklist

• 1 ¼ pounds unpeeled, medium-size raw shrimp (31/40 count) 
• Vegetable cooking spray 
• 1 large egg, lightly beaten 
• 1 tablespoon mayonnaise 
• 2 teaspoons lemon juice 
• ½ teaspoon salt 
• ⅛ teaspoon ground red pepper 
• 3 tablespoons finely chopped celery 
• 2 tablespoons chopped green onion 
• 1 tablespoon chopped fresh parsley 
• 1 ¼ cups crushed cornbread crackers (about 1 sleeve or 24 crackers) 
• 4 Kaiser rolls with poppy seeds, split 
• Sweet 'n' Spicy Tartar Sauce 
• 4 Bibb lettuce leaves 
• Garnish: grilled lemon halves 

Directions

Instructions Checklist

• Step 1 
  Peel shrimp; devein, if desired. Cut each shrimp into thirds.
  
  
• Step 2 
  Line a 15- x 10-inch jelly-roll pan with aluminum foil. Coat with cooking spray.
  
  
• Step 3 
  Stir together egg and next 4 ingredients until blended; stir in celery, green onion, and parsley. Fold in shrimp and cracker crumbs (mixture will be very thick). Shape into 4 (4-inch-wide, 1-inch-thick) patties. Place patties on prepared pan. Cover and chill 1 to 24 hours. Transfer to freezer, and freeze 30 minutes.
  
  
• Step 4 
  Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Grill burgers, covered with grill lid, 4 to 5 minutes or until burgers lift easily from cooking grate using a large spatula. Turn burgers, and grill 4 to 5 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp.
  
  
• Step 5 
  Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted. Serve burgers on buns with Sweet 'n' Spicy Tartar Sauce and lettuce. Garnish, if desired.
  
  
• Step 6 
  Note: Sweet 'n' Spicy Tartar Sauce

Prep:

5 mins

Chill:

30 mins

Total:

35 mins

Yield:

Makes about 1 cup

Ingredients

Ingredient Checklist

• 1 cup mayonnaise 
• 2 tablespoons chopped fresh parsley 
• 2 tablespoons horseradish 
• 1 ½ teaspoons Cajun seasoning 
• 1 ½ teaspoons lemon juice 
• ¼ teaspoon paprika 

Directions

Instructions Checklist

• Step 1 
  Stir together all ingredients in a bowl. Cover and chill 30 minutes to 24 hours.
  
  
• Step 2 
  Note: For testing purposes only, we used McCormick Cajun Seasoning.
  

 

SAUSAGE GRAVY

 

• SAUSAGE GRAVY
• 2 tbsp. unsalted butter
• 1 small yellow onion, peeled and small diced (about 1/2 cup)
• 1 tbsp. finely chopped fresh sage leaves
• 2 tbsp. flour
• 1/4 lb. breakfast sausage (not links), cooked and finely crumbled
• 2 cups half-and-half
• 2 cups heavy cream
• 1/4 tsp. cayenne pepper
• Salt to taste
• Lemon juice to taste
• Tabasco to taste
• Worcestershire to taste
• FRIED SAGE LEAVES (FOR GARNISH)
• Vegetable oil as needed (enough to “float” the leaves)
• 6–8 whole sage leaves
• Salt to taste

PREPARATION

1. In a large sauce pot over medium heat, melt butter until almost foamy. Add the onion, and cook until it appears translucent, about 2 to 3 minutes. Add the sage, stirring frequently. Do not brown. Quickly stir in flour. Add the sausage, half-and-half, and heavy cream, and bring sauce to a boil. Lower heat and simmer until liquid is slightly thickened, about 10 minutes. (Adjust heat so liquid does not simmer over the sides of the pot.) Add cayenne pepper, and season with salt, lemon juice, Tabasco, and Worcestershire to taste. Puree until smooth and combined: Use an immersion blender (in the pot) or transfer the liquid to a blender or a food processor and work in small batches.
3. Heat the oil in a heavy-gauge sauce pot with tall sides over medium heat until it reaches 325°F. Carefully drop each sage leaf into the hot oil, and turn once after 30 seconds. Cook until color darkens, about another 15 to 20 seconds, and remove the leaves from the oil. Place on a paper towel to drain, and season with salt.