Grandma's Cookin'

Both my grandmothers loved to cook. Each one had signature recipes that were passed down to the rest of us.

These two I'm sharing because I'd forgotten about one, then the other. If I share them now, they won't be forgotten forever.

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My maternal grandmother, Opal Quesenberry (aka Nonnie), was from the American South (Appalachia). Last year (or year before), my daughter read, then watched The Help. She was intrigued by this entirely alien culture. I had to explain how a few things were endemic to Southern culture. She asked about a chocolate pie. That was when I realised I'd been neglectful in a few vital things. "Your great-grandma has a chocolate pie recipe." "Does she? Why didn't I know about it?" It's one thing to let the attitudes of racism die out for the next generation, but one must never forget to pass on the chocolate pie recipe!!

Now, Nonnie's recipe lacks the special ingredient that makes Minnie's pie so special. However, should you feel the need, you could adapt the recipe to include it.

Nonnie loved her flowers.

Here's the recipe in her own hand.

Here, I've translated it for you:

Nonnie's Best Chocolate Pie

3/4 c white sugar

3 T cornstarch (corn flour for you Aussies)

3 T cocoa powder

2 c sweet milk

3 egg yolks. (You can save the whites to make a meringue topping for the pie, or you can save them for the recipe below.)

1/4 c butter (not margarine)

1 T vanilla essence

1 pie crust, blind-baked  (I recommend a traditional flaky Crisco Pie Crust. Aussies: I recommend using Copha or Mastafry in place of Crisco.) 

Sift together sugar, cornstarch and cocoa powder into a double boiler.  Stir in a few tablespoons of your milk to make a paste.  Bean in the egg yolks with a whisk.  Slowly add in the rest of the milk, whisking to ensure there are no lumps.  Cook over low heat in double boiler, whisking regularly to ensure no lumps as mixture thickens.  Once thick, add butter and vanilla and mix in well. Pour into a baked pie crust. Refrigerate at least two hours. Top with meringue or whipped cream.

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My paternal grandmother Beverly Wessman had a cookie jar she kept full of homemade cookies. My favourite were these crunchy, fluffy pink ones. We called them "Jello cookies" in our ignorance. Later I learned they were meringues. Also later, I learned that meringues traditionally did not have chocolate chips in them. Beverly's did.

They're so easy to make. I am flabbergasted that I completely failed to include these delightful little puffs of deliciousness into my daughters' culinary history.  Today I have rectified that, much to their surprise and pleasure.

Beverly, with my Aunt Ann.

ETA: See the comments for a link to Beverly's original recipe (including the story of origin).

Grandma Beverly's Pink Meringue Cookies

3 egg whites

pinch salt

1 package (approx 85g) Strawberry Jello (Aussies: Aeroplane Jelly) (Really, you can do any flavour you wish.)

2/3 c caster sugar

1/2 c chocolate chips

Preheat oven to 120C(240F).  Whip up egg whites and pinch salt until soft peaks form.  Meanwhile, blend Jello and caster sugar together.  While mixer is still whipping, add sugar mix by the spoonful until fully incorporated into egg whites.  Whip a few minute longer until stiff peaks form.  Fold in chocolate chips.  Spoon meringue mixture onto a paper-lined baking tray.  Place tray in oven. Immediately reduce over to 100C(200F).  Bake meringues 90 minutes. Turn off oven, let meringues cool completely in oven.

Meringues are best stored in an airtight container, assuming they last that long. They often don't. Today's batch didn't.

Note: don't go out and buy caster sugar if you don't use it regularly. Caster sugar is often preferred in recipes for its easy dissolv-ability.  You can make your own caster sugar from granulated sugar by putting it in a dry blender and blitzing it for a few seconds, no longer. If you blitz it too long, you end up with powdered sugar.

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Her Grace reminds you to pass on your recipes.

Recipe: Edgar Allen Pie

Quoth the raven: dinnertime.

Last year for a Pi Day party I made Edgar Allen Pie (in a square pie dish, because pie are square). It was such a hit I made it again this year.

Due to popular request, here is my recipe for Edgar Allen Pie.

Crust

• 2 c plain flour
• 1 tsp salt
• 1/2 c oil
• 3 Tbsp cold water

Blend salt into flour. mix in oil into flour until absorbed. I prefer the K-beater on my mixer. Add the cold, cold water one tablespoon at a time until you get a good consistency in dough.

To roll out, roll out between two pieces of parchment or wax paper. This is necessary. Don't think you can cheat and roll this out with flour. It won't work the way you think it will.

Roll out a top and bottom crust. Place bottom crust in your pie dish. Blind bake in a 170°C (350°F) oven for about ten minutes. Don't let crust get too brown or it will burn later.

Fill pie with filling and place top crust over pie. you can seal the edges if you wish. Optional: brush top with watered egg mixture for a shiny top crust.  Bake in oven at 200°C (400°F) for about 30 minutes or until golden brown on top.

Filling

Note: no need to be precise in your measurements. If all you've got is 300g of raven, then that's all you've got.

Chop then saute in butter or oil:

• 1 onion
• 3-4 purple carrots (Purple is recommended for spooky effect. Yes, they will turn everything dark. That's what you want. Orange carrots can do if you must, but it won't be as theatrically effective.)
• 2 sticks celery
• 1 tsp dried or fresh sage

Add:

• 400g (1 lb) boned raven. (Okay, I'm kidding about the raven. Use any dark bird meat like turkey, duck, goose or pheasant--something with personality and flavour. (Chicken is NOT it.) Whatever you do, do not substitute crow. Nobody likes eating crow.)  Note: you can use leftover, precooked meat if you wish. If adding raw meat, cook until no longer pink.
• 1 cup vegetables of your choice (broccoli, corn, green beans, sweet potato all work well in this dish).

Blend:

• 2 Tbsp corn flour 
• 500ml stock (chicken, turkey, pheasant, vegetable... nothing too strong or dominant)
• 2 Tbsp cranberry jelly (Raspberry will do if you have no cranberry)

Pour into pan with raven and vegetables and stir until thickened.

Add:

• 200ml sour cream. Mix in well.
• Salt and pepper to taste. Be generous with the pepper.

Pour filling into pie crust, top and bake. It's okay if you have some filling left over: tomorrow's lunch. If you don't have enough filling, add a few more veggies.

If your sense of humour turns to the darker side, reserve some of the ends of the purple carrots. Slice in half so they look like beaks. Before baking, cut slices in pie crust and poke carrots through so they look like beaks trying to escape a la Stargazy Pie. Delightfully macabre touch.

Serve with a raised eyebrow and Alan Rickman's voice.

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Her Grace enjoys cooking, especially for great effect.