JUNETEENTH BECOMES A FEDERAL HOLIDAY: Juneteenth gains federal holiday
status as President Biden signs the Juneteenth National Independence
Day Act. Long celebrated by African American communities as the date
the last enslaved people in America were freed, Juneteenth is the
nation's first new federal holiday since Martin Luther King Jr. Day.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Juneteenth Strawberry Slab Pie
Categories: Pastry, Fruits, Citrus, Desserts
Yield: 14 servings
MMMMM--------------------------CRUST---------------------------------
2 1/2 c + 2 tb (360 g) A-P flour;
-more for rolling out dough
1 tb + 2 ts granulated sugar
1 ts Coarse kosher salt
1 ts Cracked black pepper
1 c (226 g) cold unsalted butter
- in 1/2 cubes, more for
- buttering the pan
3/4 c (177 ml) ice water
2 tb Buttermilk
MMMMM-------------------------FILLING--------------------------------
3 lb (1.3 kg0 fresh strawberries;
- small berries halved and
- larger berries quartered
3 tb to 4 tb (40 g) loose pack
- dark brown sugar-depending
- on how sweet your berries
- are
1 tb Cornstarch
1/2 ts Grapefruit zest
1 1/2 ts Grapefruit juice
1/2 ts Grated fresh ginger
1/4 ts vanilla extract
1/8 ts coarse kosher salt
MAKE THE CRUST: In a large mixing bowl, combine flour, 2
teaspoons granulated sugar, the salt and the pepper.
Using a pastry blender, cut butter into flour until the
largest pieces of butter are the size of lentils.
Sprinkle ice water over dough a tablespoon at a time,
stirring and scooping the dough with your hands as you
go to incorporate the water, until the dough just begins
to adhere and you can gather it into an imperfect ball.
(You may not need all the water.) Transfer dough to a
piece of plastic wrap and press into a disk. Wrap
tightly and place in the fridge for 30 minutes.
Lightly butter a quarter sheet pan with a 1" rim,
including the top edge of the rim, and set aside.
(Quarter sheet pans are usually 8" by 11" or 9" by 12",
depending on the manufacturer.)
Lightly flour a large work surface, a rolling pin and
the dough. Roll the chilled dough into an 1/8" thick
rectangle. From that, cut a rectangle three inches
bigger than the dimensions of your pan on each side
(i.e., an 11" X 14" rectangle for an 8" X 11" pan, or a
12" X 15" rectangle for a 9" X 12" pan). Reserve the
extra dough.
Gently press the dough rectangle into the quarter sheet
pan, trimming excess dough at the edges. The dough
should go all the way up and over the top edge of the
pan, if possible. Transfer pan to refrigerator and chill
for 1 hour.
Meanwhile, line another baking sheet with parchment
paper. Roll out reserved dough to 1/4" to 1/8"
thickness. Using 1" and 2" biscuit cutters, cut out
about 30 circles of different sizes (or use all one size
if you prefer), rerolling dough as necessary. Transfer
circles to parchment-lined baking sheet and refrigerate.
MAKE THE FILLING: Combine all ingredients in a large
bowl and stir well. Set aside for about an hour, while
crust chills.
Set oven @ 375ºF/190ºC. When oven is hot, paint some of
the buttermilk on the edges of the pie crust. Transfer
berry mixture to crust, patting the berries down into a
roughly even layer. Place pan on a larger baking sheet
to catch any drips. Bake for 30 minutes.
Paint buttermilk over reserved pastry circles and
sprinkle with remaining tablespoon granulated sugar.
Place circles all over the bubbling berries. Continue
baking pie until crust is golden brown and filling is
bubbling, an additional 50 to 60 minutes.
Run a small knife around the edge of the pie while it's
warm. Transfer the pie in its quarter sheet pan to a
wire rack. Let cool for at least 2 hours before cutting
and serving from the pan.
By: Nicole Taylor - Hot Links And Red Drinks: The Rich
Food Tradition Of Juneteenth.
Yield: 12 to 16 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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