Lemon Meringue Pie

CRUST

1½ C                   All-purpose Flour

½ tsp                   Salt

½ C                     Shortening

¼ C                     Cold water

FILLING

1½ C                   Granulated Sugar

¼ C                     Cornstarch

3 Tbsp                 All-purpose Flour

¼ tsp                   Salt

1½ C                   Water

3                          Egg yolks—beaten

2 Tbsp                 Butter or margarine

1/3 C                   Lemon Juice

1 tsp                    Lemon Zest

1 tsp                    Vanilla Extract

MERINGUE

3                         Egg Whites—at room temperature

¼ tsp                   Cream of Tartar

6 Tbsp                Granulated Sugar

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In a large bowl or stand mixer, combine flour and salt; beat, cutting in portions of shortening until the mixture is crumbly. Gradually add water until a ball forms. 
Roll out pastry to fit a 9-inch pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Prick bottom and sides of pastry with a fork. Line with a  double-thickness of heavy-duty aluminum foil. 

Bake | 450°F  |  8 minutes

Remove foil. 
Bake | 5 minutes

Turn off the oven. 

FILLING
Place the egg yolks in to a medium-sized bowl; set aside. Combine sugar, cornstarch, flour and salt in a saucepan. Gradually stir in water. Cook, constantly stirring, over medium heat until the mixture has thickened—about 2 minutes. Reduce the heat a few notches; continue to cook, stirring, for 2 minutes more. Remove from heat. Gradually stir 1 cup of the hot filling into the egg yolks; return the mixture (now in the bowl) to the saucepan. Bring to a simmer; cook, stirring, for another 2 minutes. Remove from heat. Stir in butter, lemon juice, lemon peel and vanilla extract until the butter has melted. Cover; set aside.

Reheat oven | 350°F

MERINGUE
Beat egg whites until stiff peaks form—about 3 minutes. Add the Cream of Tartar; beat. With the mixer speed on high, gradually beat in sugar, 1 tablespoon at a time, until the mixture appears glossy (and the mixing bowl can be held upside down without the egg whites coming out).

Pour the hot filling into the crust. 
Spread the meringue evenly over the filling, sealing edges to the crust. 

Bake | 15 minutes 

Cool on a wire rack for 1 hour; refrigerate for at least 3 hours. Store in the refrigerator.

Bourbon-Brown Sugar Salmon

• SALMON
• 30 oz [about 2 decent-sized]         Salmon Fillets—fresh
• ¼ tsp                                             Garlic—minced
• 1 C                                                Light Brown Sugar
• 1 C                                                Bourbon
• ¾ C                                               ‘Simply Orange’ Orange Juice with Pineapple
• 1 Tbsp                                           Lemon zest

• SAUCE
• [Excluding the base—or, what remains in the pan after cooking the fillets therein]
• ½ C                All-purpose Flour
• ¼ C                Brown sugar
• ½ tsp              Almond Extract
• 4 Tbsp           Chili Powder
• 2 Tbsp           Cayenne Powder
• 2 tsp              Ground Cumin
• 1 Tbsp           Ground Ginger
• 1 Tbsp           Ground Cinnamon
• 2 Tbsp           Lemon Pepper
• 1 Tbsp           Ground Black Pepper
• 1 tsp              Salt

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SALMON  

Toss the brown sugar, garlic, and lemon zest together in a small bowl.

In a large (preferably deep-dish) skillet, pour oil to cover the entirety of the base, and let that warm over medium or medium-high heat; add the prepared mixture.

Place the salmon in the pan; allow the fish to cook for about five minutes, then flip them over.

Pour the Bourbon evenly around the fish, then repeat this action with the Orange Juice; bathed in such, cook them for another five minutes.

Broil | 500°F  |  5 minutes 

(then intervals of 2 minutes, if not yet done to personal preference)

Set the fillets on to a serving plate to await their being blanketed in . . .

SAUCE 

Pour the remains of the now-salmon-less pan in to a small pot; place over medium-high heat.

Gradually whisk in the flour until the sauce has thoroughly thickened; incorporate all of the proceeding ingredients listed under ‘Sauce’, whisking briskly after each addition.

Serve over Salmon Fillets.

Gingersnaps

• 2 1/2 C                    All-purpose Flour
• 2 tsp                        Baking Soda
• 2 tsp                        Cinnamon
• 2 tsp                        Ground Ginger
• 1/2 tsp                     Salt
• 3/4 C                       Unsalted butter—at room temperature
• 1 C                          Dark Brown Sugar
• 1/4 C                       Molasses
• 1                              Egg
• 2 Tbsp                     Fresh Ginger—grated

• 1/2 C                       Granulated Sugar (for rolling)

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Preheat oven | 350ºF 

Place the allotted amount of granulated sugar in a medium-sized bowl with a flatter base; set aside.

In a large bowl or stand mixer, beat butter and brown sugar until creamy. Add the egg; beat. Add molasses and fresh ginger; blend well until combined. 

Mix in the flour, cinnamon, ground ginger, salt, and baking soda.

Use a cookie scoop to portion out the dough in balls, each about an inch thick. Roll the balls in granulated sugar, and place on a baking sheet lined with parchment paper. 

Bake | 10-12 minutes

Let the ’snaps cool on the sheet for 2 minutes, then place on wire racks to cool completely. 

Biscotti

• 2 C                       All-purpose flour
• 1 1/2 tsp               Baking Powder
• 1/2 tsp                  Salt
• 2                           Eggs
• 3/4 C                    Sugar
• 1/2 C                    Unsalted Butter—melted & cooled
• 1 1/2 tsp               Orange or lemon zest
• 1 tsp                      Vanilla Extract 
• 1 tsp                      Almond Extract

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Preheat oven | 350ºF 

In a large bowl or stand mixer, combine the eggs and sugar; beat on medium speed until light in colour and thick (about 3 minutes). 

On low speed, gradually beat in the melted butter, orange/lemon zest, and extracts. 

Add the dry ingredients; mix until just incorporated.    

(The dough should be soft and sticky.)

On baking sheets lined with parchment paper, scoop out the dough in to log shapes about 3 inches wide and 10 inches long. 

Bake | 20-25 minutes 

(The logs should be golden and somewhat crisp on the outside.)

Turn off the oven; let the logs sit for 10 minutes.

Reheat oven | 300ºF

With a serrated knife, cut each log on the diagonal to produce slices more or less 1 inch thick each. Arrange the cookies back on the baking sheet

Bake | 17-22 minutes.

Allow the bars to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. 

(The interiors of the cookies will become crisp and crisper as they cool.)

Store in an air-tight container at room temperature for up to 2 weeks.