Recipe: This light dessert requires minimal stove time
Got oranges? Some of them can be juiced to flavor a bright, light pie for early spring. Kathy Morrison
One meaning of the word "windfall" refers to the orchard fruit that is knocked off the tree during a windy day or storm. That's exactly what I have received from my navel orange tree, thanks to the intense winds we've experienced recently: Oranges everywhere.
I don't need any more marmalade, and we are drinking up some of the windfall as orange juice, but I couldn't let the oranges just sit there without exploring more recipes.
Chiffon pie is a retro dessert, and there are many versions of it out there. I passed up the ones with Cool Whip and/or orange juice concentrate to land on this one, an adaptation of the lemon chiffon pie from Williams-Sonoma. It does use gelatin, which is not vegetarian, and egg yolks that are cooked into a custard. (If you're concerned about the eggs being cooked enough, see this W-S method of making eggs safe for cooking.)
Note: I made a simple graham cracker crust* for this, but use your favorite baked or no-bake single pie crust.
Sunny orange chiffon pie
Serves 8
Filling adapted from Williams-Sonoma.
Ingredients:
1/4 cup cold water
1 package (2-1/4 teaspoons) unflavored gelatin
3/4 cup granulated sugar
1/8 teaspoon salt
3/4 cup freshly squeezed orange juice, about 5 medium oranges
1 tablespoon fresh lemon juice
1 tablespoon or more finely grated orange zest (Note: Remember to zest the oranges before juicing)
4 egg yolks, lightly beaten
1-1/4 cups heavy cream
1/4 cup confectioners’ sugar
One 9-inch prepared pie crust, such as graham cracker crumb or shortbread cookie
Instructions:
In a large bowl place at least a dozen ice cubes and then add cold water to fill the bowl half-way. Set aside.
In a medium saucepan, pour the 1/4 cup cold water, then sprinkle the gelatin over it. Allow the mixture to soften for 5 to 10 minutes, then stir in the granulated sugar, salt, orange juice, lemon juice, orange zest and the egg yolks. Set the pan over medium heat and stir continuously, 6 to 8 minutes, until the mixture thickens and the gelatin dissolves. Important: Don't allow the mixture to boil.
Remove the pan from the heat and place it in the ice bath to chill. (If the pan floats and is in danger of tipping, anchor it in the bowl with a dish towel or two -- see photo.) Chill until the mixture is cold to the touch. It will thicken as it cools.
Whip the heavy cream with the confectioner's sugar in a large bowl until it forms soft mounds. Fold in the orange/gelatin mixture until thoroughly combined, then spread the filling into the prepared pie crust.
(Note: If the orange mixture has jelled too solidly to mix in easily with a spatula, loosen it first by whisking briskly. The combined mixture also can be blended together using the low speed of an electric mixer.)
Chill at least 3 hours, then remove from refrigerator about 15 minutes before serving. Garnish with orange slice twists and more whipped cream, if desired, and serve.
* Graham cracker crust: Pulverize or crush 1 sleeve (8 full-size) graham crackers into fine crumbs, or use 1-1/4 cups prepared crumbs. Stir in 3 tablespoons granulated sugar, 1 teaspoon of orange zest (optional) and 5 tablespoons melted butter. Press evenly into a 9-inch pie pan, and bake at 375 degrees for 5 to 7 minutes, until crust is firm. Allow to cool before filling.
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Garden Checklist for week of July 21
Your garden needs you!
* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to reduce the chance of fungal infection and to conserve moisture.
* Feed vegetable plants bone meal, rock phosphate or other fertilizers high in phosphate to stimulate more blooms and fruiting. (But wait until daily high temperatures drop out of the 100s.)
* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week.
* Harvest vegetables promptly to encourage plants to produce more. Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.
* Pinch back chrysanthemums for bushy plants and more flowers in September.
* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.
* Pinch off blooms from basil so the plant will grow more leaves.
* Cut back lavender after flowering to promote a second bloom.
* It's not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.
* From seed, plant corn, pumpkins, radishes, winter squash and sunflowers.