Blood Orange Pie

Alright! The lighting is awful, but the pie was outstanding and easy to make.

1/2 cup fresh squeeze orange juice
1 TBSP fresh lemon juice
1/4 cup heavy whipping cream
1/3 cup Mascarpone cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1 to 2 teaspoons finely grated orange zest, divided
5 egg yolks
2 TBSP of chopped blood orange pulp

I got this recipe from www.seriouseats.com. Whisk sweetened condensed milk with the egg yolks. Whisk in Mascarpone cheese. Stir in whipping cream, orange juice and lemon juice. Stir in 1 teaspoons orange zest (save the remainder to put on top after baking), and cut-up pieces of the blood orange pulp. Pour into a prepared crust (see below) and bake at 325° for 15 to 20 minutes.

For the crust I made my own lemon cookie crust.

1 1/2 cups of finely ground lemon cookies.

1/3 cup white sugar

6 tablespoons of melted butter

I ground up 2 packages of lemon cookies with a rolling pin and then hand-mixed everything together for 20-30 seconds. Then bake at 375 degrees F for 5-7 minutes. So this crust actually gets baked twice. Once empty, and once with all the filling. Let the pie cool in the fridge for 1 hour before service. Decorate top of pie with blood orange sections before serving and sprinkle with zest. I ran out of cookie grounds so I couldn't extend the crust around the flat part of the pie plate. Enjoy!

Esti's Beantown Creation

Fennel & Blood Orange Salad
inspired by Moosewood Restaurant Cooks at Home


Essentially the picture at left is what you are trying to make: a refreshing and zingy salad.

2 fennel bulbs
4 blood oranges
juice of 1 lemon
2 T extra-virgin olive oil
salt and freshly ground black pepper to taste

Remove the feathery leaves and stalks of the fennel. Slice each fennel bulb crosswise into thin slices. If the slices are too wide to be bite-sized, cut them in half. Cut thin slices of the oranges to form round discs. Place fennel and orange into a bowl. Stir in the lemon juice and olive oil, and the salt and pepper. Cover and refrigerate for at least 20 minutes or until ready to serve.

Note: I didn't follow the slicing guidelines above when I made it (note photo), but am recommending them.

Here's another photo of the dinner that Elizabeth and I made (bake tofu in almond meal, brown rice, and sauteed veggies). The salad was a lovely accompaniment.

I think we may need to consider creating some kind of rating scale considering such factors as preparation time, chilling/cook time, total time, healthiness, uniqueness, affordability, tastiness, presentation, or whatever. This recipe is pretty tasty and obviously simple. Try it!

Julie and I are hoping to get this recipe done. We are running out of time and Julie is out of town this weekend at a funeral. Can I apply for an extension?

Welcome Hill Family

Our first family blog! You should have each received an email invite and you'll all have power to publish posts and to edit the look of things if you want. We can post pictures and links to recipes here. I will shortly get us started.