My last weekend in Kleinheubach…
This is my last official weekend living in Bavaria! Starting Friday of next week I will be loading up and shipping out!
I always say that I have so few possessions. Because in comparison to most people, I do. But I ALWAYS have more things than I think I do! Which makes packing so much more complicated than I plan on! I thought I could get a head start and I would pack my kitchen items in one box… my bathroom items in another… books in one… clothes in another…
I was dreaming! Just who do I think I am? I’m slowly convincing myself that I really don’t like the items that I own. Throw it out and start new! Sounds like a great plan.
BUT! Even with all the packing that’s still in front of me, I could not be more excited about:
…first, my 1 month vacation in which I will be spending 2 weeks in America at home and then 2 weeks moving in back in the good ‘ole Bremerhaven, Germany.
…and second, for my new J.O.B.! at Cafe Hauptmeier!
Awesome things are going down and as you all know, I embrace change with open arms!
For my last weekend “post” in Kleinheubach, I was playing around with some plating techniques. It’s harder than you think! But, with a little brainstorming and sketching… I give you…
Lemon Meringue Pie with Caramelized Peanuts
I took the traditional lemon meringue pie and instead of setting it in a pie dish, I set the individual pies in a silicon form with a graham cracker crust. The pie is paired with caramelized peanut clusters and decorated with a toasted meringue.
Who knew something so traditional as lemon meringue pie could be transformed into something so modern?!
For the caramelized peanuts:
(make as much as you want because it’s also delicious to munch on!)
150 g sugar
100 g peanuts, roasted and salted
1 tablespoon butter
pinch of baking soda
Organize yourself before starting the caramel. Once you begin cooking the sugar, you will not be able to step away from it.
- Preheat the oven to 100 Celsius or 210 Fahrenheit.
- Start by placing your peanuts in a medium sized bowl. Set aside.
- Measure our the butter and baking soda. Keep near the stove.
- Prepare your baking sheet lining it with baking paper or a silicon mat.
Over medium-low heat, start by sprinkling a small amount of sugar on the bottom of the pot. Once you begin to see the sugar melting, push the sugar around with your spatula. Sprinkle more sugar in the pot. Slowly mix around with your spatula until the new layer of sugar melts in. Keep repeating this process until your have enough melted sugar for your peanuts.
Continue cooking the sugar until you reach a nice amber color. Be careful not to burn the sugar because once sugar is burned, there’s no going back.
Add the butter and baking soda. This mixture will bubble so be careful while continuing to stir.
Pour the caramel over top the peanuts and stir until all peanuts are coated. Transfer to the baking sheet and place in the oven for about an hour, mixing every 15 minutes.
Remove from the oven and form your peanut clusters with your hands. It might be too hot to handle, so I suggest using gloves.
For the graham cracker crust:
(makes about 5-6 crusts depending on your form)
100 g graham cracker crumbs
1 tablespoon butter, melted
1 teaspoon sugar
Mix together the sugar and graham cracker crumbs. Pour the melted butter over top the graham cracker crumbs. Mix until combined.
Spoon out into the desired forms. Press to create your pie crust.
Bake at a low temperature for about 10 minutes just so the crust becomes more stable.
Place in the refrigerator.
For the lemon pie filling:
(makes about 6 lemon pies depending on your form)
145 g of lemon juice (about 5-6 lemons)
125 g sugar
25 g corn starch
100 g cream
50 g cream
200 g eggs (about 4 eggs)
4 g gelatin
25 g cold water
First, dissolve the gelatin in the cold water in a small bowl. Set aside.
In a pot over the stove, bring the lemon juice, cream (100 g) and sugar to a boil, reserving a bit of lemon juice for the corn starch. Dissolve the corn starch in the lemon juice and add the pot. Bring to a boil again, stirring continuously. Remove from heat.
Immediately add the eggs and second cream (50 g) all at once, stirring continuously. Continue stirring until the mixture becomes very thick and creamy.
Melt the gelatin over a water bath on the stove. Once melted, add a spoonful of the lemon pie filling to the gelatin; stir. Add the gelatin to the lemon filling and stir together.
Fill into the desired forms and place in the freezer.
Once frozen, remove from the forms and let defrost in the refrigerator.
For the meringue topping:
(enough to top 6 pies)
30 g egg whites (1 egg white)
10 g powdered sugar
Begin beating the egg white. Add the powdered sugar and continue beating until stiff peaks form.
Pipe out onto the pie and toast with a hand held kitchen flame gun.