Eva's Kitchen - Eva Longoria Parker [54]
MAKES 6 TO 8 SERVINGS
16 ounces strawberries, hulled and quartered (about 4 cups)
1 pound rhubarb, cut into ½-inch pieces (about 4 cups)
1 cup sugar, plus about 2 teaspoons for sprinkling on top of pie
1⁄3 cup all-purpose flour
1 teaspoon vanilla extract
Grated zest from 1 lemon
Juice from 1 small lemon (2 tablespoons)
2 store-bought, refrigerated, 9-inch piecrusts
1 large egg white
Whipped cream for serving
1. Position a rack in the center of the oven; preheat oven to 400°F.
2. In a large bowl, combine the strawberries, rhubarb, sugar, flour, vanilla, lemon zest, and lemon juice. Let stand for 10 minutes to allow the fruit to release its juices.
3. Meanwhile, line a 9-inch pie plate with one of the piecrusts, gently pushing it into the edges of the pan.
4. Use a slotted spoon to transfer the fruit into the piecrust.
5. Lay the second dough on a work surface. Using a pastry wheel, sharp knife, or a pizza wheel, cut the dough into ¾-inch-wide strips. Arrange half of the strips across the top of the pie, spacing them about ½ inch apart. Arrange the remaining strips across the top in the other direction, forming a lattice pattern. Fold the edges of the bottom crust up and over the ends of the strips.
6. To flute the edges: Hold the thumb and forefinger of one hand against the outer edge and use the forefinger of your other hand to gently push the other side of the dough into the small gap between your finger and thumb. Repeat around the entire edge of the pie.
7. In a small bowl, beat the egg white with 1 tablespoon of water. Brush the lattice strips lightly with the egg white wash and sprinkle with 1 to 2 teaspoons of sugar. Place the pie on a baking sheet.
8. Bake for 10 minutes, then reduce the oven temperature to 350°F. Bake until the pie is golden brown and the filling is bubbling in spots, about 55 minutes. Transfer to a cooling rack to cool. Serve with whipped cream.
red velvet cake
If you’ve ever seen the fabulous movie Steel Magnolias, you’ll remember the running gag of a groom’s cake in the shape of a giant armadillo that “looks like it’s bleeding to death”! Until I saw that movie, I had no idea I could produce my favorite color in a cake. I left the theater determined to uncover the secret—which is, of course, red velvet cake. It’s a deep red cake with velvety texture and a subtle flavor of cocoa hidden under snow white, vanilla-laced, cream cheese frosting. The armadillo shape is optional.
MAKES 8 TO 10 SERVINGS
FOR THE CAKE
4 teaspoons cocoa powder
2 ounces red food coloring
2 cups cake flour
1 teaspoon table salt
2 teaspoons baking soda
2 teaspoons distilled vinegar
1 cup shortening, at room temperature
1 cup sugar
2 large eggs
1 cup buttermilk
2 teaspoons vanilla
Cream Cheese Frosting (recipe follows)
1. Position a rack in the center of the oven and preheat the oven to 350°F. Grease two 8-inch cake pans and line the bottoms with wax or parchment paper.
2. In a small bowl, place the cocoa powder and food coloring. Stir to combine and set aside.
3. In a medium bowl, sift together the flour and salt. Set aside.
4. In a small cup, place the baking soda and vinegar. Stir to combine and set aside.
5. In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the shortening, sugar, and eggs. Beat on medium-high speed until well blended, 2 to 3 minutes, scraping down the sides of the bowl once or twice. Add the cocoa mixture and beat on medium just until combined. Add the flour mixture in 3 parts alternately with the buttermilk in 2 parts, starting and ending with the flour. Add the vanilla and beat on medium speed just until combined. Add the baking soda and vinegar mixture to the bowl. Use a rubber spatula to fold it into the batter, gently scraping down the sides of the bowl to make sure the batter