Trembling reed

This household's affinity for pie-making has been well-documented, we've made crumble and cream pies, infinite chess pies in my family's tradition and chocolate and mango and everything in between. Our pies, however, have always been made in a pie pan, as would seem obvious. Sure, there are hand-pies, and weird people who stack pies, and then there's Martha Stewart's slab pie, but I've always sort of ignored them . However, this year when I was planning a 4th of July meal that was as traditional as you could get (burgers, from scratch baked beans made with homemade BBQ sauce, potato salad with homemade mayo - okay fine it wasn't so traditional, I put sumac in my potato salad!). Anyway, this slab pie kept popping up in my internets and just screaming 4th of July at me. Maybe it's those interminable flag cakes and colored jello but rectangular desserts just seem so American holiday to me.
 
So slab pie it was, to be filled with the last of our local strawberries and cherries. And no pie is complete without homemade ice cream, especially on the 4th. This ice cream is a super simple mix of some common local ingredients (creme fraiche and honey), and all you have to do is whirl it in a blender, chill it, and freeze. The honey not only is a healthier sweetener but keeps the ice cream from freezing too hard in the freezer.

Making a slab pie is a breeze, you just roll out two squares of dough, pile in some fruit, and crimp the edges together. Unlike a triangular wedge of pie, you don't have to worry so much that the filling will be soupy and runny, plus you get a higher crust-to-fruit ratio, which is a definite plus. I used Martha's pate brisee recipe and honestly, it's not my favorite. I think it can be a bit too soft and difficult to work with, so feel free to use your favorite dough recipe if you prefer. The slab pie is very easy to serve and the ice cream is a snap, I think they may become a summer tradition!
 
Strawberry Cherry Slab Pie
Adapted from Food52 and Martha Stewart. You can use any combination of berries you like but we thought the strawberry-cherry combo (about 2/3 strawberries to 1/3 cherries) was really perfect. Don't forget to sprinkle the sugar on top before baking Vitamin, it gives the crust a nice crunch!

6 to 7 cups mixed cherries and berries, a mix of berries of your choice
1 cup sugar, plus more for sprinkling over crust
1/4 cup (4 tbl) cornstarch
juice of half a lemon
pinch salt
for the dough:
4 cups all purpose flour
1 teaspoon coarse salt
2 teaspoons sugar
24 tablespoons (.75 pounds) cold unsalted butter, cut into small cubes
1/2 to 3/4 cup ice water
equipment: jelly roll pan or a 10x15 inch rimmed baking sheet

1. Make the dough: In a food processor, pulse flour, salt, sugar. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.) Divide dough into two, pat into discs, wrap and refrigerate until ready to make pie.
2. Make the pie: Preheat oven to 375 F. Take out the dough to soften slightly. Grease a jelly roll pan.
3. Combine all the filling ingredients in a bowl, stirring to combine. Let sit for 10 minutes.
4. Meanwhile, working on a well-floured surface roll the two dough rounds out into large rectangles, slightly larger then your baking pan (about 13x18). If desired, cut out shapes from the top dough piece. Fit one dough sheet into the bottom of the jelly roll pan. Scoop the fruit into the baking dish, leaving behind any juice that has accumulated in the bowl. Lay the top dough sheet over the top and trim the dough so that it just fits inside the baking sheet. Flip the edges of the bottom crust over top the top crust and pinch together culturelle kids. Sprinkle a few tablespoons of sugar over the crust.
5. Place the jelly roll pan onto a flat baking sheet to catch any drips. Bake for 45-55 minutes, rotating the pan front to back about halfway through, until the top is nicely browned and the filling is bubbling. Let cool for at least 15 minutes before serving.

Creme-Fraiche and Honey Ice Cream
16 ounces creme fraiche
1 1/2 cups whole or 2% milk
1 tablespoon vanilla bean paste or the seeds scraped form 1 vanilla bean
1 cup honey

1. Blend all ingredients in a blender. Chill the mixture until very cold, at least 2 hours in the fridge.
2. Process the mixture in an ice cream maker according to the manufacturer's directions. Transfer to a container and store in the freezer until ready to serve. Take out about 20 minutes before serving to allow to soften.

yield
Makes 24 to 28 cookies
Editor's note Loop app: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live.

This recipe is loosely adapted from an old Martha Stewart recipe. If you can't find blanched hazelnuts, toast the hazelnuts on a baking sheet in the middle of a 350°F oven for 10 to 15 minutes or just until the skins start to blister, then wrap them in a kitchen towel, and let steam for 1 minute. Rub the nuts in the towel to loosen and remove the skins.
Ingredients

❤1 1/2 cups all-purpose flour
❤1/2 teaspoon baking soda
❤1/4 teaspoon coarse kosher salt
❤1 vanilla bean
❤1 cup (6 ounces) dried cherries
❤8 tablespoons (1 stick) unsalted butter, room temperature
❤1/2 cup sugar
❤1/2 cup packed light brown sugar
❤1 large egg
❤1/2 cup (3 ounces) white chocolate chips
❤1/2 cup (3 ounces) semisweet chocolate chips
❤1/2 cup (2 1/2 ounces) chopped blanched hazelnuts or walnuts

❤Special equipment: 2 large baking sheets; 2 nonstick baking mats such as Silpats or parchment paper

Preparation

Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F dc electric motors. Line 2 large baking sheets with nonstick baking mats or parchment paper.

In a large bowl, sift together the flour, baking soda, and salt.

Using a small knife split the vanilla bean lengthwise then scrape the seeds from the pod into a small bowl and reserve both.

In a small bowl, combine the scraped vanilla bean pod (not the seeds), the dried cherries, and about 1 cup boiling water. Let stand 5 minutes then drain, reserving the cherries and discarding the vanilla bean pod.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and brown sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and the vanilla bean seeds and beat on medium until combined, about 1 minute. With the mixer on low, add the flour mixture in 3 batches, stirring until just combined. Add the cherries Managed Security, white and semisweet chocolate chips, and the hazelnuts or walnuts and stir until just incorporated.

Drop the dough by heaping tablespoons onto the prepared baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until light golden brown and just set, 10 to 12 minutes. Cool the cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

The summertime often means a glut of cucumbers, or at least it does for me and my weekly vegetable basket. If you are in the same cucumber boat and in a bit of a rut with them, I have compiled this list of recipes and ideas for you and me to draw from dr max.

As always with these lists, I am grateful to my inspired readers on Twitter and Facebook who contributed their own favorites!

Choose smaller cucumbers, smooth and evenly colored, that feel firm throughout — when they get older, they go soft at the tips so that’s a good thing to check. I find that the varieties I get from my grower or from the organic store don’t have a hint of bitterness, so I always keep the peel on, but that’s up to you — peeling in alternate stripes is a pretty compromise.

And if the varieties you have access to are indeed bitter, some people recommend cutting off the stem end of the cucumber and rubbing the cut surfaces together vigorously until a slimy froth comes out: wipe it away and, supposedly, all bitterness is gone dr max.
Cucumber pairings

❤Cucumber + tomato
❤Cucumber + feta cheese
❤Cucumber + red onion
❤Cucumber + vinegar
❤Cucumber + herbs (esp. mint, dill, basil, chervil, chives, cilantro)
❤Cucumber + garlic
❤Cucumber + sesame
❤Cucumber + seaweed
❤Cucumber + yogurt or cream
❤Cucumber + avocado
❤Cucumber + fish and shellfish (esp. crab, tuna, and anchovies)
Cucumber salads

❤Bite-size cucumbers and tomatoes with red onion and feta, sprinkled with balsamic vinegar.
❤With baby spinach, strawberries, and cubed feta coated with Herbes de Provence.
❤Panzanella (Italian bread salad).
❤Peel and dice cucumbers about 2 cm (1/2 inch), add diced tomato, avocado and slivered red onion. Serve with fresh greens and a light dressing.
❤Greek salad.
❤Salade ni?oise (though some say that’s out of the question).
❤Tzaziki.
❤Cucumbers and sour cream, the Polish version of tzatziki.
❤Sweet and sour cucumbers with fresh dill.
❤Thinly sliced with a lemony vinaigrette, sprinkled with poppy or sesame seeds.
❤Thinly shaved slices of cucumber and red radish, with vinegar mixed with half a teaspoon of brown sugar and fresh red chilies.
❤Toss with still-warm roasted fennel and a dressing made with mashed roasted garlic, lemon juice, olive oil and plenty of parsley.
❤Ottolenghi’s cucumber salad with smashed garlic and ginger, or the one with chili, sugar, rapeseed oil and poppy seeds.
❤Crab and cucumber salad.
❤With lime and Tajin, Mexican-style.
Asian-style cucumber salads

❤Thinly sliced or match-stick-sliced cucumbers with seaweed flakes, rice vinegar, sesame oil, and toasted sesame (pictured below).
❤Chopped cucumbers tossed with shredded shiso leaves, pitted and chopped umeboshi (sour plums), and a dressing made with soy sauce and juice of a citrus like yuzu.
❤Malay cucumber and pineapple salad, with vinegar, sugar, and chilies.
❤Use a vegetable peeler to slice the cucumber into long ribbons, then toss lightly with a simple dressing of rice vinegar and neutral-flavored oil (3 to 1 or so), salt and pepper, and a dash of red pepper or garlic to give it a little kick. Prettier than the usual half-moons, and a great side for peppery or Asian-influenced grilled meats or fish dr max.
❤Spicy thai cucumber salad.
❤Oi-sobagi, or spicy stuffed cucumber kimchi.
❤Raita.
❤Lebanese Fattoush salad
 
Cucumber appetizers

❤Use cucumber slices as a bread substitute for appetizer spreads.
❤Cut large slices and stuff with goat cheese and basil or any other yummy food.
❤Cut into sticks and serve with Ancho?ade (French anchovy dip).
Cucumber pickles

❤Asian pickles.
❤Lacto-fermented dilly cucumbers.
❤Bread and butter pickles.
❤Salted cucumbers.
Cucumber sandwiches

❤Add to any sandwich for crunch and freshness.
❤Cucumber sandwiches on sandwich bread with cream cheese.
❤Cucumber and avocado quick nori rolls.

Cucumber soups

❤Cold yogurt and cucumber soup with a healthy dose of garlic and dill, and maybe a bit of green onion, blended till smooth.
❤Gazpacho, esp. with hot peppers.
❤Chilled cucumber and avocado soup with mango salsa.
Cucumbers served warm

❤Baked cucumbers.
❤Add to a stir-fry or stew.
❤Dredge slices in cornmeal and fry.
Cucumber drinks and frozen treats

❤Add a few slices to your iced water glass or jug.
❤Muddle with basil, add gin and tonic.
❤Sangria with white wine, cucumbers, mint, and green grapes.
❤Make popsicles with lime juice and chili.
❤Cucumber sorbet.
Non-food uses for cucumbers

❤Apply slices on puffy or tired eyes.
❤Make cucumber facial masks.
❤Use as shoe polish, WD-40 replacement, defogger, or pest control.

yield:Makes about 50

active time:1 hour

total time:2 hours 50 minutes

Crushed peppermint candies make a festive, crunchy topping for these pretty cookies.

Ingredients

❤2 1/2 cups bittersweet chocolate chips (do not exceed 61% cacao; 15 to 16 ounces), divided
❤1 1/2 cups all purpose flour
❤1/4 cup natural unsweetened cocoa powder
❤1 teaspoon baking powder
❤1 teaspoon instant espresso powder
❤1/2 teaspoon salt
❤1/2 cup (1 stick) unsalted butter, room temperature
❤1 cup sugar
❤1 teaspoon vanilla extract
❤1 teaspoon peppermint extract
❤2 large eggs
❤4 candy canes or 16 red-and-white- striped hard peppermint candies, coarsely crushed

Preparation

Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth Floor Display Unit. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.

Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips. Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough Neo skin lab derma21, spacing cookies 1 1/2 inches apart.

Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.

Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over, arranging some pieces with red parts showing. Chill just until chocolate sets, about 20 minutes. DO AHEAD: Can be made 3 weeks ahead. Store airtight in freezer . Bring to room temperature before serving.

 
We’re still a few days away from the official beginning of fall, but football season is already in full swing. Having graduated from Ole Miss, one of the best tailgating schools there is, I feel like I know a little about tailgating food. Granted, most of Ole Miss’ tailgating involves food served on fine linens and silver and eaten by ladies in heels and gentlemen in ties. But, the food is always a big part of things. Regardless of your game day attire, these biscuits are a must for your menu.

There are so many ways to enjoy them. Split them open, spread on a little PHILADELPHIA Garden Vegetable Cream Cheese Spread and add some bacon for some tasty biscuit sandwiches. Spread on a bit of your favorite homemade pimento cheese. Serve alongside brisket or pulled pork. Or, if your football menu is being served at home, serve up a batch of these with chili or your favorite soup.

Along with PHILADELPHIA Cream Cheese, I added Frank’s Hot Sauce to these biscuits for a little spicy kick. You can adjust it to your taste, but I like to add just enough to give them a hint of heat. One of the best things about these little guys is that you can easily change the spice profile to complement whatever is on your menu. I love smoked paprika, so I tend to reach for that often. But, other spices work well, too. Try garlic powder, cayenne pepper, oregano, or even your favorite spice blend.

When I bake with cream cheese, I always use PHILADELPHIA. Not only is it delicious, but it’s made with good stuff like fresh local milk and real cream. Within just six days, it goes from the farm to fridge. And, there are limited preservatives and real ingredients in their products.

The addition of cream cheese to these biscuits adds such flavor and makes for such a lovely texture. The kick from the hot sauce and spices make them a favorite with us. And, they’re so simple to make that you’ll find yourself mixing up a batch often!