About 15 years ago, my grandfather and I took a pie making class. Still to this day it is such a great memory of something the two of us did together. I feel like cooking is in my bones, both my grandparents are great cooks, and even to this day my grandpa will tell me about a new recipe he tired for brioche for a french toast recipe he was testing.
I love going to the farmers markets this time of year, beginning to see each week what is now in season. Fresh strawberries for me always feels like the true beginning of summer.
Pie Dough – recipe by Martha Stewart
Pre-heat oven to 400 degrees.
- 3 cups diced strawberries
- zest of one lemon
- 3 tbs. sugar
- 1 tbs. flour
- 1 egg beaten
Mix together diced strawberries, lemon zest, sugar, and flour.
Lay to crust of the pie, cut small slits for the air to be released, and brush with the beaten egg. Bake for 15 minutes, then reduce temperature to 350 degrees, and bake for another 45 minutes, or until the top is golden brown and the filling bubbles slightly.
The light and delicious cookies are perfect for spring. One of the big draws to my house, aside from the hard wood floors and great lighting, was the Meyer Lemon tree in the back yard. I am a huge fan of citrus and can never get enough of this delicious fruit. These cookies are so delicious,and surprisingly very simple to make.
- 3/4 cup unsalted butter melted, plus more for the cookie sheet
- 1 1/2 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 large eggs
- 2 large egg yolks
- 3/4 granulated sugar
- 1 tsp. vanilla extract
- 2 tbs. freshly grated lemon zest
- 2 tbs. fresh lemon juice
- powdered sugar for dusting
Pre heat oven to 400 degrees and butter 2 Madeleine pans. Sift together flour, baking powder and salt. In a stand mixing bowl, mix together eggs, sugar, vanilla, lemon zest and lemon juice. Mix with the paddle attachment for 5 minutes until the mixture is a pale yellow. Using a spatula, gently fold in the flour mixture, and let the batter rest for 30 minutes. Pour the batter into the buttered pans, filling the cookie space 3/4 of the way full. Bake cookies until the edges just begin to turn golden brown, about 7-8 minutes. Let the cookies cool just slightly in the pan, don’t leave them in there too long or they will stick to the pan. Invert the mold and lightly dust the Madeleines with powdered sugar.