A Dessert For All You Lovers Out There

 

And how appropriate...a dessert for lovers as we approach Valentines Day. And you know, there's no question that chocolate is number one for Valentine's Day. But here at Tonia's Kitchen, we're all about expanding your horizons!  So let's take a break from chocolate, and find out more about a delicious, and surprisingly simple fruit-based dessert...grilled pineapple!  Chef Billy told Tonia he takes a fresh pineapple, peeled, cut in half with the core removed.  He then adds a light drizzle of honey and roasts it in the oven at 350 degrees for 15 minutes.  This caramelizes the pineapple and brings out a delicious flavor! If chocolate is a must, it also goes great with fondue!  Happy Valentines Day!

Why Vinegar Pie?

 

Glad you asked! This one is based on a Great Depression recipe that many cooks and chefs used because there was no lemon to be had. Katherine Alford, one of the co-authors of Rage Baking, came by Tonia's Kitchen to talk about the recipe, which she calls one of favorites in the book, and one she came across traveling across the country. Katherine told Tonia it's both a sweet and tart pie, and while there is no shortage of lemons these days, these are challenging times. And this pie harks back to a different challenging time.

1 cup sugar and 1 1/2 cups boiling water. 

Let come to a boil add 3 tablespoon corn starch to 1/2 cup water and dissolve, stir into boiling sugar and water, boil until clear. 

Add 2 tablespoons butter, yolks of 3 eggs beaten a little, 3 tablespoons vinegar, 1 teaspoon lemon extract, pinch of salt. 

Stir into the cornstarch mixture, but do not boil. 

Pour into unbaked pie shell, bake in rather slow oven. 

Beat whites of 3 eggs until stiff add 9 tablespoons sugar, spread on baked pie, return to the oven until golden brown.