Bittersweet (30 page)

Unbaked shell and top crust for 2-crust 9-inch pie

4 cups sliced peaches

1½ tablespoons flour

¾ cup brown sugar

1 tablespoon freshly squeezed lemon juice

1 tablespoon minced fresh rosemary

1 egg, beaten

1 tablespoon coarse sugar

BOURBON WHIPPED CREAM

1 cup whipping cream

2 tablespoons brown sugar

1 teaspoon vanilla

1 tablespoon bourbon

Preheat oven to 400 degrees F. In a bowl, gently mix peaches, flour, brown sugar, lemon juice, and rosemary. Place in pie shell, cover with top crust, and crimp to seal. Brush top crust with beaten egg, sprinkle with coarse sugar. Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips. Bake at 400 degrees F for 30 minutes. Reduce to 375 degrees F, cover the pie's edges with foil, and bake for about 40 minutes longer. Serve warm with Bourbon Whipped Cream.

To make Bourbon Whipped Cream, use an electric mixer to beat all ingredients together until cream is thickened.

3 eggs, slightly beaten

2 cups warm milk

salt and pepper to taste

¾ cup grated Swiss cheese

9-inch unbaked pie shell

½ cup cooked, drained, chopped spinach

½ cup sautéed mushrooms

3 tablespoons fresh snipped chives

1 teaspoon fresh thyme leaves, minced

1 teaspoon fresh parsley, minced

1 tablespoon butter or margarine

leaves of fresh greens (kale, arugula, lettuce) and fresh chive blossoms for garnish

Preheat oven to 350 degrees F. Combine eggs, milk, salt, and pepper. Spread the grated cheese evenly in the bottom of the pie shell. Mix the spinach, mushrooms, and herbs and spoon over the cheese. Pour the milk-and-egg mixture over all. Dot the top with butter or margarine. Place the pie plate on a cookie sheet and bake until set, about 30–35 minutes. Remove when the outside is set and the middle still jiggles when shaken. Let stand 10–15 minutes before slicing. Serve slices on beds of fresh greens, garnished with chive blossoms.

“Chai” (or “masala chai”) is a term that describes black tea brewed with a variety of aromatic spices and consumed in Asia and Africa. For this recipe, you may use any chai mix you prefer, purchased or homemade. If you use bags, just cut the bags open. The cardamom,
cinnamon, and allspice will lend additional spice, but may be omitted.

1 cup all-purpose flour

¼ cup sugar

¼ cup powdered sugar

1 tablespoon chai tea mix, ground with a mortar and pestle or spoon

½ teaspoon ground cardamom, optional

½ teaspoon ground cinnamon, optional

¼ teaspoon allspice, optional

¼ teaspoon salt

½ teaspoon vanilla

½ cup unsalted butter, softened

In a bowl, combine the flour, sugar, powdered sugar, tea, salt, and optional spices and mix thoroughly. Add the vanilla and butter and mix until a dough forms. (Your electric mixer will make short work of this job.) Form the dough into a log 8 to 9 inches long and wrap in waxed or parchment paper. Freeze or chill for at least 30 minutes. To bake, preheat oven to 375 degrees F. Slice dough into cookies ⅓ inch thick. Place on parchment-lined baking sheet and bake until the edges begin to brown, 10–12 minutes. Cool on baking sheet for 5 minutes, then transfer to wire racks. Store in an airtight container. Makes about 30
cookies.

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