Saturday, July 17, 2010

Summer Afternoon Picnic - All Oregon Menu

Columbia River Chinook Salmon Salad with Oregon Snap Peas and New Potatoes

Hello Kitty's Fabulous Texas Slaw

Oregon Marionberry Pie

Oregon Cherries

Oregon Marionberry Pie Recipe

1 & 3/4 cups flour
1/2 tsp salt
1/4 tsp baking powder
1 stick unsalted butter, cold, sliced into pats
2 - 4 T. cold buttermilk

Put the flour, salt, and baking powder into bowl of a food processor, buzz a few seconds, just to combine. Add the butter and buzz briefly. Add the buttermilk one T at a time and buzz briefly until the dough forms into a ball (it will be crumbly). Don't over-process. Turn the dough out onto a floured cloth or a piece of wax paper, form it into a flat disc, dusting with flour to keep it from sticking. Roll dough out to 1" bigger than your pie pan. Fit the crust into the pie pan, flute the edges, and prick the bottom all over with a fork. Put a piece of parchment paper into the crust (big enough to come generously over the sides). Fill the paper with dried beans to weight it down. Blind-bake the crust for 15 minutes at 350°, then remove the paper and the beans and bake another 15 minutes. Let the crust cool.

5 to 6 cups berries
3/4 cup sugar
2 T lemon juice
2 T cornstarch
1 tsp lemon zest

Put half the berries, the sugar, lemon and cornstarch in a saucepan. Simmer and stir for 5 minutes, until thickened. Allow to cool. When cool, stir in the remaining berries and the lemon zest, then spread the filling into the baked pie shell.

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