Recipes Included On This Page Easter Wheat Pie Eggs Jeannette Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Easter Wheat Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies Desserts Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour -- sifted 1/2 cup sugar 1 pinch salt 1/4 cup butter 3 egg yolks 1 tablespoon milk Filling 1 can wheat 1/4 cup milk -- scalded 1/4 teaspoon salt 1/4 cup citron -- diced, optional 1/4 orange peel -- diced 1 1/2 cups ricotta cheese 1 cup sugar 6 eggs -- separated 1 teaspoon orange water 1 teaspoon vanilla 2 tablespoons confectioner's sugar Mix flour, salt and sugar. Cut in butter evenly through flour mixture. Stir in egg yolks, one at a time. Work until dough is manageable. Add milk. Turn dough onto a lightly floured board and knead until smooth. Form into a ball and chill for 30 minutes. Divide the ball in half, roll on lightly floured board to about 1/8 inch thick (large enough to line a deep 10 inch pie plate). Butter pie plate and line with pastry, leaving 1/2 inch overhang. Roll out other piece of dough and cut into 3/4 inch strips for lattice topping. For the filling: In the scalded milk, mix wheat, salt and sugar. Boil for 5 minutes. Remove from heat, add citron and orange peel; set aside. To prepare filling, beat ricotta and sugar, then add egg yolks, vanilla and orange water, blend well. Stir in prepared wheat and fold in beaten egg whites. Pour into pie shell. Arrange lattice topping over filling, flute the edge. Bake in preheated 350 degree oven for 1 hour or until firm in center. Let cool in oven with door open. Refrigerate. To serve dust with confectioners sugar. NOTES: 1. Wheat can be purchased by the ounce in our supermarkets as well as Italian specialty stores. For this recipe, use 2 1/2 ounces or 1/2 cup. Simmer wheat with 1 cup water and the peeled rind of one orange about 35 minutes until it resembles cooked barley. Drain and use in above recipe. NOTES: 2. When I have been in a hurry or bogged down with holiday cooking, I have made a lazy man's version of this pie. I have used Pillsbury pie crusts; the type that are folded and sold near the dairy case. No one seemed to notice the difference. Also, I did not buy the orange water which I knew I would not use. I used a tablespoon of orange juice or concentrate in place of the orange water. Submitted to FareShare by Gracie Adams - GAdams1350@aol.com Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * EGGS JEANNETTE Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Eggs Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 hard-cooked eggs -- halved 1/4 cup minced parsley 2 garlic cloves -- minced 1/4 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper 1 tablespoon red wine vinegar 1 teaspoon Dijon-style mustard 1/2 cup vegetable oil 2 tablespoons unsalted butter 1. Remove the yolks from the egg halves and place in a medium bowl. Using a fork, mash the yolks until smooth. Add the parsley, garlic, cream, salt and pepper; mix to a paste. Fill each egg half with the paste, smooth to level with the top. 2. Add the vinegar and mustard to any mixture remaining in the bowl and eat with a wire whisk until combined. Gradually begin to whisk in the oil, drop by drop, until the emulsion thickens. Continue to beat in the remaining oil in a thin stream. The sauce will have the consistency of a light mayonnaise. Set aside. 3. In a large heavy skillet, heat the butter. When sizzling, add the stuffed eggs, flat side down, and saute over moderate heat until lightly browned, 2 to 3 minutes. Turn and cook for another 2 to 3 minutes until lightly browned. 4. To serve, arrange on a platter and coat with the sauce. ACAGordon requested a recipe for deviled eggs with a sauce. A few years ago, I studied with Jaques Pepin and he shared this recipe which is his mother Jeannette's creation. It may not be what ACAGordon is looking for, however, he will not be disappointed with this recipe. It is a favorite of mine. This recipe was featured in the 1983 issue of Food and Wine. Submitted to FareShare by Chef Alice - ChefAlice@aol.com Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : (Serves 6 to 8)