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Tag Archives: nutmeg

Lost Christmas

14 Thursday Jan 2021

Posted by jessica@peace-of-pie in Chiffon Pie, Icebox Pie

≈ 14 Comments

Tags

cream, creme anglaise, eggnog, nutmeg, rum

Hey, happy January everyone!

Time for a few numbers and figures! Last year, my ninth year of writing Peace of Pie, I had a personal goal of posting at least a twice a month. I’m pleased to share that I did indeed deliver exactly 24 posts your way in 2020! This is the most I’ve posted since 2013, and it clearly paid off; the number of visitors to my blog in 2020 was the highest ever. Maybe you were all just spending more time online because #coronavirus but I’d like to think there was more to it than that. 🙂

Now that I’m sort of back where I’d like to be in terms of producing content, I want to start checking back in with you, my dear readers, more often. I’d like to know what kinds of posts you like best, what you want to see more of, etc. In the end, my style and my storytelling are what they are (and I’m so grateful for those of you who tell me how much you enjoy reading!) but there is still room for adaptation and refinement. Do you want more recipes to be shared? Some Pie Pastry 101 posts? Often when I make savory pies or quiches, I skip blogging about them…would you like more savory pie ideas? Ready…set..leave a comment!

Now for the pie alluded to in this post’s title. Last month, I was drinking a lot of eggnog (anyone else?) and perusing/editing my Pie Gallery a decent amount (you’ll know why if you made it through the entirety of the last blog post, yikes – it was a long one!) Those two activities happening simultaneously led me to realize that I had never blogged about an incredible pie we enjoyed not one but TWO whole Christmas seasons ago: the Eggnog Chiffon Pie.

Guys, I know Christmas is over, but these pictures I found makes me wish it wasn’t so I could make this pie again right now and have it be justifiable.

This was Christmas Eve 2018. Pippa was six months old and we were flying to Richmond, Virginia that very night. We had small pieces of eggnog chiffon pie after a big family dinner at Levi’s grandparents’ house, right before heading to the airport – I picked up my pie dish weeks later – so, it makes sense that among the shuffle this pie would have simply gone unblogged. With two years+ elapsed, it really wouldn’t be honest for me to try to give any sense of what it’s like to make this pie, but allow me to note a few features and ingredients: Crème Anglaise, rum, pecan graham cracker crust, exacting timing, yes that’s nutmeg sprinkled all over, rich, whipped cream served as a garnish or over the whole pie. I don’t feel the need to go on about this pie’s merits: basically, if you like eggnog, you’ll think it’s divine. And if you don’t, you should choose one of the other 299 recipes in Pie for your next holiday soirée. Easy.

In the Pie Gallery, Eggnog has now taken the coveted #150 spot over from the Mocha Ricotta Mousse Pie (sorry, cousin Daniel!) but most likely it will not hold that spot for very long, as I’m going through my memory with a fine-tooth-comb looking for lost pies these days…

I can’t let this post end without sneaking in a reminder of what Pippa looked like in December 2018. (Cue gush of tears on this end.)

Don’t forget to leave your comments about your hopes and dreams below (I’ll take pie-related or otherwise!)

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Pie for a 19-year-old

25 Saturday Jun 2016

Posted by jessica@peace-of-pie in Berry Pie, Mixed Fruit Pie, Summer Fruit Pie

≈ 7 Comments

Tags

blackberry, Minnesota, nutmeg, peach

Some things about our trips to Minnesota are pretty standard.

Uncle Joe takes us to the best fishing spots.

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Levi and I catch fish. (This was a particularly successful day.)

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Aunt Sarah cleans our fishes in anticipation of fish dinner.

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Grandmom leads fish dinner preparations, breading the filets perfectly. My mouth is literally watering just looking at these pictures.

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Levi and I sneak away to the Brookside Tavern (the only bar in Marine-on-St. Croix, next to the only gas station and across from the only general store) for glasses of Farm Girl.

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Sometimes, depending on the time of year, we get to do things that are out-of-the-ordinary. This year we happened to visit in mid-August, right around my cousin Matt’s 19th birthday.

Now, Matt has plenty of his own summertime/cabin rituals. One place he can very predictably found for at least part of every day is on the couch, reading voraciously.

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Matt also has traditions that he plans out in advance and shares with us during our visits; these include bonfires complete with Reese’s S’mores and scary stories (which he retells with much suspenseful inflection and an impressive memory for detail), movie nights, and of course, trips to the (only) ice cream store. He is a remarkably thoughtful host.

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Truth be told, Matt has been a long-time supporter of my pies, whether or not they are specifically referred to as his birthday pie. But this one really WAS a birthday pie. You can tell by the 19 on top.

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Although I have already baked my way through so many of the fruit pies in the Pie cookbook, I was luckily able to find and prepare this lovely new specimen for Matt’s birthday festivities: Deep-Dish Blackberry-Peach Double-Crust Pie.

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There were several fun new pie tricks to try in the making of this recipe. For one, the peaches are called upon for blanching. I hadn’t blanched peaches before. I’m not much of a blancher in general.

Jury’s still out on how useful that was, as I’m pretty handy with a paring knife, and I think I could have peeled the peaches in far less time than it took to boil the water, try to determine when the peaches were actually finished (although Ken does give very good, clear directions on the process) and then scrape off the remaining skin as not all of it really came off nicely. Either way, it was fun to try a different method-and I can definitely see how, when executed properly, blanching could cut back on wasting delicious bits of fruit that might be cut off with a knife.

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Another of the fun new tricks: freshly grated nutmeg. I’m rather ashamed to say that this was new to me. I apologize for dashing your visions of me happily grating whole nutmeg tendrils into every pie filling that had ever called for nutmeg. I usually just shake it out of a jar. But Grandmom had a whole nutmeg and a cute teeny nutmeg grater at her house and once I saw this, I knew it was meant to be. Fresh nutmeg, you smell so good.

Have you ever thought about what a funny word “nutmeg” is?

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Add some freshly grated lemon zest, lemon juice, sugar, butter, and cornstarch and you’ve got a pie fit for a 19-year-old.

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We won’t be together for Matt’s 20th birthday this summer, but I look forward to a visit next week that will hopefully include all of our favorite cousin traditions…including pie!

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