Subject: Buttermilk Raisin Pie
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 26 2001 - 06:43:43 EST
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F O O D F U N N Y
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Here's a cross-cultural food funny, thanks to reader Nausheen Khan:
An American businessman goes to Japan on a business trip, but he hates
Japanese food, so he asks the concierge at his hotel if there's any
place around where he can get American food. The concierge tells him
he's in luck, there's a pizza place that just opened, and they
deliver. The concierge gives the businessman the phone number, and he
goes back to his room and orders a pizza.
Thirty minutes later, the delivery guy shows up to the door with the
pizza. The man takes the pizza, and starts sneezing uncontrollably.
He asks the delivery man, "What the heck did you put on this pizza?"
The delivery man bows deeply and says, "We put on the pizza what you
ordered, pepper only."
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T O D A Y ' S R E C I P E
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This is a recipe which James Beard recalls his mother making with the
buttermilk she had left after churning butter. Today we have to make
do with commercial buttermilk, but the results are still just as good,
and with a lot less elbow grease involved.
All recipes this week are adapted from "James Beard's American
Cookery," James Beard, Budget Book Service, Inc., New York, 1972.
It is available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0883659581/worlwiderecipes
Buttermilk Raisin Pie
6 Tbs (90 ml) all-purpose flour
3/4 cup (180 ml) sugar
1/4 tsp (1 ml) salt
2 cups (500 ml) buttermilk
1/2 cup (125 ml) seedless raisins
2 eggs, lightly beaten
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) butter
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) nutmeg
A pinch of ground cloves
A 9-inch (22 cm) baked pastry or crumb pie crust
For the topping:
3 egg whites
2 Tbs (30 ml) sugar
1/4 tsp (1 ml) cinnamon
A grating of fresh nutmeg
Combine the flour, sugar, and salt in a saucepan and gradually stir in
the buttermilk. Cook over low heat, stirring constantly, until the
mixture thickens. Add the raisins and cook 1 minute. Add a little of
the hot mixture to the beaten eggs and stir. Add the egg mixture to
the pot and continue cooking for 2 minutes, stirring constantly.
Remove from the heat and allow to cool for 10 to 15 minutes. Stir in
the lemon juice, butter, and spices. Cool to room temperature and
pour into the cooked pastry or crumb crust. Combine all ingredients
for the topping in a mixing bowl and whip until soft peaks form.
Spoon onto the pie and bake in a preheated 350F (180C) oven until
lightly browned, about 15 minutes. Makes one 9-inch (22 cm) pie.
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