
One cannot have a proper book release party without good friends and excellent snacks. Please note that this post is NSFW. No. Really. Some Links area a little Not Safe For Work--which is why we're trying somet'hing different. You'll see.
Now that the disclaimer is out of the way, carry on!
LBea: Nothing says fall in New England like pumpkins, raking leaves, polar fleeces, and piping hot apple pie. Today Sarah RainontheRoof and I invite you to enjoy seasonal cooking and snacks while we wait for my new book, Cover Me, to come out.
(shameless promo)
Pavlova Recipe
(ganked from internet, 'cause Sarah cannot be bothered writing out the MIL's one)
LBea: I have no idea what this is. Pavlova...she was a ballerina. Is this ballerina food? Rice cakes and cigarettes?
Sarah: Pav is like a sugar and cream festivus. With more sugar than you can shake a stick at. Imagine the biggest meringue ever, gooey in the middle and then whipped cream. I am sure the fruit is just to make sure you don't wallow in guilt absolute. To be honest, my pavs are
usually unqualified disasters, so it is S who makes them, just like mum used to make. And don't let those Aussies tell you they came up with the idea 1st either!!
LBea: Well, I had read that it was Austr--
Sarah: Pavlova is a real Christmas time dessert too. This time of year I am dusting off the jandals and my bikini (not!) and thinking about insect repellent supplies. Christmas in the summer is magic stuff.
LBea: If you say so.
::wonders what the eff a jandal is::
Sarah's RECIPE for
Ingredients:
3 egg whites
3 tbsp cold water
3/4 - 1 cup castor sugar
1 tsp vinegar
1 tsp vanilla essence
3 tsp cornflour
Method:
Beat egg whites until stiff.
Add cold water and beat again.
Add castor sugar very gradually while still beating.
Change to slow beater - add vinegar, vanilla and cornflour.
Place on greased paper, (flatish, not too heaped), on greased tray,
and bake at 150ÂșC for 45 minutes, then leave to cool in the oven.
When cold, peel off the paper and transfer to serving plate.
Spread with whipped cream and add strawberries, kiwifruit and other
seasonal berries when you're ready to serve.
Sarah: Omonomnom.
LBea: Omonomnom indeed. In my own little corner in my own little
Sarah: I love pie. A lot. Roll me away from the table a lot.
::LBea takes sugar away from Sarah.::
Pie Crust:
4 cups flour
1 T. sugar
1 1/2 t. salt
1 1/2 cups lardCrisco
1 egg (beaten)
1 T. vinegar
1/2 cup water
In a large bowl, sift together flour, sugar and salt. Cut in the crisco until mixture resembles peas. Mix together egg, vinegar and water. Add to flour mixture. Mix until dough is moistened enough so it holds together when it is formed into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes, or until well chilled. On a lightly floured surface, roll the dough into a 12" circle. Once it's in its pie plate, pierce the pastry with a fork. Place the crust in the freezer while preparing the filling.
Makes a double deep dish pie crust. (Top and Bottom)
Apple Filling:
4-5 cups pared, cored and sliced apples (Granny Smiths)
1 t. cinnamon
1 1/4 cup sugar
2 T. butter or margarine
3 T. flour
3 T. Milk
Bon Appetit!


































