I’m back at my desk after a relaxing week away in the Outer Banks.
We were blessed with amazing weather (only one red-flag day, and that was a good excuse for a 3-mile walk) and copious amounts of blue crabs in our crab pots.
I celebrated my wedding anniversary with hubby at Owen’s Restaurant, read three books and three issues of Rolling Stone, drank some good craft beer and fine wine, and made a killer peach cobbler. I also tested another macaroni and cheese recipe, so check out a Front Burner column in the near future for more news about that.
While I was away, I enjoyed reading your comments about the best slice (or two) of pie you’ve ever eaten. If I had enough copies of “The Southern Pie Book” by Jan Moon and Southern Living, I’d give one to each and every one of you — I love pie and my readers that much. But there can only be one winner, and that winner is Blake, who left comment No. 18. This was a random contest, but in case you are interested, Blake said the best pie he or she ever tasted was Aunt Lyla’s blueberry and peach pie. Sounds pretty good to me.
Blake, give me a shout at email@example.com with your full name and shipping address and I’ll put this book in the mail to you.
Before I share another recipe from the book, I’ll note what everyone has probably already noticed: The leaves are starting to fall already, and soon the winter holidays will be upon us. As we head into the rest of September, October, November and December, what types of recipes and other food topics are on your mind?
Chew on that and let me know. You’ll also want to chew on this Kumquat, Pineapple and Ginger Crisp from “The Southern Pie Book”:
Kumquat, Pineapple and Ginger Crisp
A kumquat is a citrus fruit that looks like a teeny, tiny orange. The skin is edible. I’ve seen these in the grocery store. If you have trouble locating them, ask someone in the produce department. If you don’t like coconut, I don’t see why that couldn’t be omitted.
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 tsp. table salt
1/2 cup cold butter, cut up
1 cup sweetened flaked coconut
2 cups chopped fresh pineapple
16 kumquats, quartered and seeded
3/4 cup ginger preserves (such as Dundee)
2 Tbsp. cornstarch
1. Preheat oven to 350 degrees. Combine first 3 ingredients in a medium bowl; cut butter into flour mixture with a pastry blender or fork until crumbly. Stir in coconut.
2. Stir together pineapple, kumquats, ginger preserves, and cornstarch in a medium bowl; spoon into a lightly greased 8-inch square or 9-inch round baking dish. Sprinkle with coconut mixture.
3. Bake at 350 degrees for 40 minutes, or until filling is bubbly and topping is lightly browned.