Fine Fixin's

Strawberry Chiffon Pie

Westervin's Fine Fixin's: Strawberry Chiffon Pie Recipe

Summer is in full swing here in Arkansas! The sun is shining, and the humidity is through the roof. Stepping outside is like stepping into a sauna. A sauna with mosquitos… The plus side, however, is that summer fruits are plentiful! And while fruit is great on it’s own, sometimes the old sweet tooth takes over and you start craving a decadent fruit dessert. On a recent occasion, we turned to Cook’s Country for a recipe for Strawberry Chiffon Pie. It was amazing. Light and sweet, it’s perfect for summer, plus you only need to bake the crust (or buy one if you’re into shortcuts), which means you don’t have to heat up the whole house.

A Slice of Strawberry Chiffon Pie - Recipe from Westervin

INGREDIENTS

CRUST

1 (5.3-ounce) box shortbread cookies, broken into 1-inch pieces

2 tablespoons sugar

1/4 teaspoon salt

1/2 cup slivered almonds, toasted

2 tablespoons unsalted butter, melted

FILLING

2 teaspoons unflavored gelatin

2 tablespoons water

12 ounces strawberries, hulled (2 1/2 cups), plus 8 ounces strawberries, hulled, halved, and sliced thin (1 1/3 cups)

3/4 cup (5 1/4 ounces) plus 2 tablespoons sugar

2 tablespoons cornstarch

1/4 teaspoon salt

2 tablespoons lemon juice

2 large egg whites

1/8 teaspoon cream of tartar

1/2 cup heavy cream, chilled

Light and Refreshing Strawberry Chiffon Pie - Recipe on the Westervin blog

Instructions

  1. FOR THE CRUST: Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9-inch pie plate. Process cookies, sugar, and salt in food processor until finely ground, about 1 minute. Add almonds and pulse until coarsely chopped, about 8 pulses. Add melted butter and pulse until combined, about 10 pulses. Transfer crumb mixture to pie plate. Using bottom of dry measuring cup, press crumbs evenly into bottom and up sides of plate. Bake until crust is golden brown, 18 to 20 minutes, rotating halfway through baking. Let crust cool completely on wire rack, about 30 minutes. (Crust can be wrapped in plastic and stored at room temperature for up to 24 hours.)
  1. FOR THE FILLING: Sprinkle gelatin over water in small bowl and let sit until gelatin softens, about 5 minutes. Process hulled whole strawberries in food processor until completely smooth, about 1 minute. Transfer to fine-mesh strainer set over medium bowl and press on solids to extract 1 cup of juice; discard solids. Whisk 3/4 cup sugar, cornstarch, salt, and strawberry juice together in small saucepan.
  1. Bring juice mixture to simmer over medium heat, stirring constantly. Cook until slightly thickened, about 1 minute. Off heat, whisk in gelatin mixture until dissolved. Transfer to large bowl, stir in lemon juice, and let cool completely, about 30 minutes, stirring occasionally.
  1. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add remaining 2 tablespoons sugar and whip until glossy, stiff peaks form, 2 to 3 minutes. Whisk one-third of meringue into cooled strawberry mixture until smooth. Fold remaining meringue into strawberry mixture until only few white streaks remain.
  1. In now-empty mixer bowl, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Gently fold whipped cream into strawberry mixture until no white streaks remain. Fold in sliced strawberries. Spoon filling into crust and spread into even layer using back of spoon. Refrigerate pie for at least 3 hours or up to 24 hours. Serve.

from Cook’s Country, August/September 2014

Westervin Blog: Recipe for Strawberry Chiffon Pie

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Fine Fixin's

Chilaquiles Verdes

Chilaquiles in Bowl

Sarah has recently fallen in love with chilaquiles. Here’s a Chilaquiles Verdes recipe that is our current favorite to make at home. The tang from the limes and tomatillos really makes this dish. As an added bonus, it’s just as good for leftovers (and makes plenty)!

Roasted Tomatillos

 

Chilaquiles Verdes

 

  • 3 pounds tomatillos in the husk
  • 1 large red onion cut in 1/2-inch slices
  • 2 jalapeños
  • 8 cloves of garlic, unpeeled
  • 1 handful of cilantro leaves
  • 1 lime
  • 1 heaping spoonful of crema or sour cream
  • 1 quart chicken stock (preferably homemade)
  • 2 boneless, skinless chicken breasts
  • 12 corn tortillas
  • 1 cup (or more if you like) queso fresco in large crumbles (1/2- to 1-inch pieces), or shredded monterrey jack
  • 1/2 cup crumbled cotija cheese
  • Cilantro leaves, for garnish
  • Salt and olive oil, as needed
  1. Lay tomatillos, onions, jalapeños, and garlic on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt.
  2. Place the baking sheet under the broiler, until the veggies are wilted and blistered, about 10 minutes (time will vary based on the heat of your broiler). Remove the veggies and let them cool until you are able to handle them.
  3. Remove the husks from the tomatillos, squeeze the garlic from the cloves, and remove the stem from the jalapeños. Throw the roasted veggies into a blender, along with any juices that accumulated on the baking tray. Add the cilantro leaves, the juice of the lime, and the crema. Purée until the mixture is very smooth. Taste and make any needed adjustments (more salt, acid, etc).
  4. While the veggies are still in the oven, bring the chicken broth to a gentle simmer in a dutch oven. Add the chicken breasts and allow them to simmer until tender, about 20 minutes. Move the chicken to a cutting board and use two forks to shred it. Return the chicken and any juices to the pot.
  5. Add the tomatillo purée to the chicken broth, taste for seasoning (note the sauce should be tangy, almost sour, so add another squeeze of lime if necessary), and bring to a simmer. Cover and let the mixture simmer for about 20 minutes.
  6. Cut the tortillas into quarters. If your tortillas are fresh, dry them out in the oven or toaster oven. If they’re stale and dried out, add them right to the pot. Stir the mixture and let simmer for another 10 minutes. The tortillas will cause the sauce to thicken.
  7. Uncover and stir in the queso fresco or sprinkle with the monterrey jack. Cover the pot again, allowing the cheese to melt. Uncover, sprinkle with cotija and cilantro, and serve.
  8. Note: The chilaquiles are just as good — maybe better — the next day. A fried egg on top wouldn’t hurt either!

from Food 52

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A Westervin Wedding, Blog News

Put a Ring on It, Part 2

handmade wedding ring set

You may recall that way back in September we celebrated our second anniversary. However, we forgot to tell you about our rings! Each year we get a new set of rings to celebrate the ever changing married life we lead…and for fun. If you haven’t been following along, be sure to check out our original rings as well as our first anniversary rings.

oxidized silver wedding rings

For our second anniversary Sarah picked out three different rings that go together as a set, two of which are oxidized silver. I have a simple oxidized silver ring that goes along with hers. It’s one big happy ring family!

set of handmade silver wedding bands

Clockwise from Top Left: {Epherielle } { Patrick Irla Jewelry }  { Lady Faye Jewelry }  { ANDYSHOUSE }

 

Swig & Swill

The Coconaut

Westervin: The Coconaut

 

Sometimes, when winter feels relentless, you just need a tropical drink. Here’s our current favorite tiki cocktail. It’s really easy to make as long as you have a blender.

The Coconaut

8oz Coconut Cream

7oz Jamaican rum (we used Appleton)

2oz of fresh lime juice

Add all of that to a blender with ice, blend, and serve. It makes quite a bit, so we usually halve the recipe for two drinks.

 

In no time, you’ll feel like you’ve been transported to a tropical isle. Also, check out that awesome coconut mug that Sarah got me for Christmas. If you’d like one of your own, have a look at retroplanet.com.

Get Juiced

Give Us This Day Our Daily Juice

Westervin: Fresh Daily Juice Recipe

We’ve been making (or at least trying to make) juice every day for awhile now, and though we do like to experiment with what we juice every now and then, we also have a basic recipe for day-to-day juicing. It makes two pretty large glasses of juice that we usually drink around lunch time.

Everyday Juice

  • 2 Oranges
  • 2 Apples
  • 2 handfuls of green stuff! (e.g. spinach, kale, lettuce)
  • 1-2 celery stalks
  • 3-4 carrots

This is the barebones recipe that we play around with. Adding a ring or two of fresh pineapple is one of our favorite additions. Substituting sweet potato for carrots also turns out well.

Happy juicing!

Blog News

Keeping Busy

As some of you no doubt know, Sarah has been a pretty busy lady. Not only is she heading into finals week in her grad program, but she also just started a big, new job at Lillstreet Art Center! A lesser person probably couldn’t take it, and though Sarah has recently come down with the flu, she’s pushing on through. Needless to say, with all that work, one doesn’t get to indulge in too many diversions. When you do, you’ve got to make it count. This music video counts.

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Fine Fixin's

Romaine and Cabbage Salad with Quinoa and Feta

One problem that we are constantly trying to solve is finding meals that Sarah can take for dinner on the day she has classes from 3pm to 10pm. This week we’re trying a salad-centric approach. Fruit salad has become a bit of staple, and we’re pairing it with a slight variation on a leafy salad we saw on The Kitchn. We used red cabbage instead of radicchio and feta instead of ricotta salata.

Romaine and Cabbage Salad with Quinoa and Feta

For the quinoa:
1/2 cup red quinoa
1 clove garlic, smashed
1/4 teaspoon salt

For the vinaigrette:
1/2 lemon, juiced (about 1 1/2 tablespoons)
3 tablespoons extra-virgin olive oil
1 clove garlic
1 teaspoon honey
Freshly ground black pepper

For the salad:
1 head romaine lettuce
1/2 – 1c red cabbage
1 large shallot
1/2 cup sliced almonds
3 ounces feta, crumbled
1 large ripe avocado, thinly sliced
Flaky salt and freshly ground black pepper

Cook the quinoa: Heat 1 cup water in a saucepan. Stir in the quinoa, garlic clove, and salt. Bring to a boil, then turn down to low, and cover. Cook for 15 minutes, then turn off the heat and let sit covered for 5 minutes. Spread the cooked quinoa on a large plate to cool.

Make the vinaigrette: In a small food processor or chopper, blend the lemon juice, olive oil, garlic, honey, and a generous quantity of black pepper. When creamy and thick, set aside.

Make the salad: Finely chop the romaine into ribbons, discarding the stem end. Core and cut the radicchio into quarters, then slice each into thin ribbons. Finely shave the shallot into thin slices. Toss the romaine, radicchio, and shallot in a large bowl, and toss with the cooked quinoa. Toss with the vinaigrette, and then with the almonds and the ricotta salata. Toss about half of the avocado with the salad. Season to taste with generous amounts of salt. Serve topped with remaining slices of avocado.

from The Kitchn

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Swig & Swill

Swig & Swill: Brewing Coffee

I’m a bit of a coffee tinkerer. I don’t like getting into too much of a routine with my brew. Switching between a Chemex and an Aeropress creates a lot of variety. Both yield different results, yet neither is necessarily better.

You can also get a lot of variety from just changing how you brew a pot of Chemex coffee, and even more so with the Aeropress. It’s fun to try different things yourself, but it’s also pretty helpful to see how others go about brewing. Enter: brewmethods.com. Brew Methods is a great resource for coffee brewing recipes for those who are always searching for the best or wanting to change it up.

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Needle Drop

Needle Drop: Jason Molina

I was saddened to hear that Jason Molina passed away last weekend at thirty-nine. Molina was a touchstone of my musical upbringing. I distinctly remember seeking out Magnolia Electric Co. at Vintage Vinyl in St. Louis when I was in high school. His music provided something that my affinity for the Beatles and 60s pop otherwise lacked: a spare, haunting, often brooding mood and tone. While the rocking and country inflected Magnolia Electric Co. is powerful and a record I often come back to, Didn’t it Rain has always been my favorite. I always find a level of tranquility in the plodding rhythms, forlorn lyrics and space present in the recordings.

Secretly Canadian, Molina’s longtime record label, has a very nice write-up.

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