MONDAY, NOVEMBER 18, 2019
CELERY
Continued from Page 2B
CELERY STIR-FRY
Yield: 6 servings
2 tablespoons canola oil or
other cooking oil
1/8 teaspoon crushed red
pepper or 3 small dried chile
peppers, broken in half
4 cups julienned celery, cut
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BAKER CITY
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into 2-inch pieces
1 to 2 tablespoons soy sauce, to taste
A few drops of dark sesame
oil, optional
Heat the oil and the pepper fl akes in
a wok or frying pan over high heat until
fragrant, about 60 to 90 seconds. Add
the celery and stir-fry for 3 minutes.
Add the soy sauce and stir-fry 1 minute
more. Remove from the heat and add
the sesame oil, if desired. Serve hot or
at room temperature.
PIE
6. Crimp the edge of the bot-
tom crust and the lattice strips
together with your fi ngers.
Continued from Page 1B
Use a fork to make a decora-
4. Heat butter in large deep
tive edge all the way around
skillet over medium-high
until melted; add pears, apples the pie. Use a pastry brush to
brush each of the strips and
and fresh cranberries. Cook,
the edge of the pie with cream.
stirring, until nicely coated
Sprinkle strips and the edge
with butter, about 2 minutes.
with the coarse sugar.
Cover and cook to soften the
7. Place pie on a baking
fruit, 3 minutes. Add sugar
sheet.
Bake at 425 degrees, 25
and cornstarch; cook and stir
minutes.
Reduce oven temper-
until glazed and tender, about
ature
to
350
degrees. Use strips
5 minutes. Remove from heat;
of
foil
to
lightly
cover the outer
stir in dried cranberries, orange
edge
of
the
pie.
Continue bak-
zest and salt. Spread on a
ing
until
the
fi
lling
is bubbling
rimmed baking sheet; cool to
hot
and
the
crust
richly
golden,
room temperature. While the
about
40
minutes
more.
fruit mixture cools, heat oven
8. Cool completely on a wire
to 425 degrees.
rack.
Serve at room tem-
5. Pile the cooled fruit into
perature
topped with whipped
the prepared bottom crust. Use
cream
or
ice cream. To rewarm
a very sharp knife to cut the
the
pie,
simply
set it in a
rolled top crust into 18 strips,
350-degree
oven
for about 15
each about ½-inch wide. Place
minutes.
nine of those strips over the
fruit fi lling positioning them
about ½ inch apart. Arrange
the other nine strips over the
strips on the pie in a diagonal
pattern. (If you want to make a Prep: 20 minutes
Chill: 1 hour
woven lattice, put one strip of
dough over the 9 strips on the Makes: Enough for a double-
crust 10-inch pie
pie and weave them by lifting
up and folding to weave them
together.)
This is our family’s favorite
DOUBLE-CRUST PIE
DOUGH
CELERY SODA
Yield: 8 servings
7 or 8 large ribs of celery, about ¾
pound, plus inner ribs for garnish
1 large lemon
1 tablespoon black peppercorns
8 green cardamom pods
1¼ cups water
1 cup granulated sugar
2 quarts soda water
1. Clean and thinly slice the celery.
It should measure about 3 cups when
fi rmly packed into a measuring cup.
Set aside.
2. Remove the zest in strips from half
of the lemon. Lightly crush the pepper-
corns and cardamom pods. Set aside.
3. Bring water and sugar to a boil in
a medium saucepan. Once it reaches a
boil, add the sliced celery and return it
to a boil for about 1 minute. Stir once
or twice in the process. Remove from
the heat.
4. Add the lemon zest, pepper and
cardamom to the celery mixture. Stir to
combine, then cover the pan and allow
to cool to room temperature.
5. Strain the celery syrup through a
fi ne mesh strainer into a jar or other
suitable storage container. Feel free to
nibble on the candied celery, if you like.
Juice the lemon and add it to the syrup.
Stir to combine. Store covered in the
refrigerator until ready to use.
6. To serve, add ¼ cup syrup to a
glass, add 1 cup of soda water and top
with ice. Garnish with a tender inner
celery rib, if desired.
tom crust.) Flatten the balls into 2/3 cup heavy whipping cream
thick disks. Wrap in plastic and 2 tablespoons dark rum
refrigerate until fi rm, about 1
or 1 teaspoon vanilla
hour. (Dough will keep in the
refrigerator for several days.)
Topping:
3 tablespoons butter, softened
2 tablespoons dark
brown sugar
¼ cup fi nely chopped
Prep: 40 minutes
crystallized ginger,
Cook: 1½ hours
about 1 ½ ounces
Makes: 8 servings
1 cup roughly chopped
or broken ginger
Prebaking the crust helps
snap cookies, about 2
ensure the proper texture
ounces or 12 cookies
in the fi nished pie. You can
Whipped cream for garnish
foil to lift them out of the crust.
Return pie crust to the oven;
bake until light golden in color,
about 2 minutes. Cool. (Crust
can be prebaked up to one day
in advance; store in a cool, dry
place.)
3. Reduce oven temperature
2½ cups fl our
to 350 degrees. For fi lling,
1 tablespoon sugar
whisk eggs in a large bowl un-
1 teaspoon salt
½ cup unsalted butter,
til smooth. Whisk in pumpkin
very cold
mix, cinnamon, ginger and
½ cup trans-fat free vegetable
cloves until smooth. Whisk in
shortening, frozen
cream and rum or vanilla.
4. For topping, mix soft
1. Put fl our, sugar and salt
butter and brown sugar in a
replace the ginger snap
into a food processor. Pulse
small bowl until smooth. Stir
cookies here with just about
to mix well. Cut butter and
1. For crust, heat oven to
in crystallized ginger; gently
any spice cookie; I also like
shortening into small pieces;
425 degrees. Roll pie dough
stir in the cookies to coat them
to use speculoos cookies or
sprinkle them over the fl our
between 2 sheets of fl oured
with the butter mixture.
mixture. Pulse to blend the fats homemade molasses cookies. wax paper to an 11-inch circle.
5. Carefully pour pie fi lling
The recipe calls for canned
into the fl our. The mixture will
Remove the top sheet of
into cooled crust. Set the pie
pumpkin pie mix, which has paper. Use the bottom sheet to
look like coarse crumbs.
pan on a baking sheet; slide
sugar and spice already.
2. Put ice cubes into about
help you fl ip the dough into a
into the center of the oven.
½ cup water and let the water
9-inch pie pan. Gently ease the
Bake, 40 minutes. Remove pie
Half-recipe double-crust
chill. Remove the ice cubes and
dough into the pan, without
from oven. Gently distribute
pie dough, see recipe
drizzle about 6 tablespoons
stretching it; roll the edge of
the topping evenly around
of the ice water over the fl our
the dough under so it sits
the outer rim of the pie, near
mixture. Briefl y pulse the
Filling:
neatly on the edge of the pie
the crust. Return the pie to
machine just until the mixture 2 large eggs
dish; fl atten attractively with
the oven; bake until a knife in-
gathers into a dough.
1 can (30 ounces; or two
a fork.
serted near the center is with-
3. Dump the mixture out
15-ounce cans) pumpkin pie
2. Line the bottom of the
drawn clean, about 40 more
onto a sheet of wax paper.
mix (with sugar and spices) pie crust with a sheet of foil;
Gather into two balls, one
½ teaspoon each ground:
fi ll the foil with pie weights or minutes. Cool on a wire rack.
slightly larger than the other.
cinnamon, ginger
dried beans. Bake, 8 minutes. Serve cold or at room tempera-
(Use this one later for the bot- ¼ teaspoon ground cloves
Remove the beans using the
ture with whipped cream.
pie crust for ease of use with
a fl aky outcome. We use
vegetable shortening for
easy dough handling and
maximum fl akiness; unsalted
butter adds rich fl avor.
GINGER PRALINE
PUMPKIN PIE
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111 Baker County
Legal Notices
PUBLIC NOTICE
Meeting November 22nd
at 10am to discuss the
application for a $500,000
dollar cleanup grant for the
central building as well as a
$600,000 dollar community
wide assessment grant. This
meeting will be held at the
Baker 5J School District Office
18,
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Legal No. 154726
Published: November
2019
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Enterprise
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