One last quick post for 2008:
The end to our Christmas feast was rum raisin pie. This pie had piqued my interest back when I first got my copy of Martha Stewart's Baking Handbook
, and I was glad to finally give it a try. A blind baked crust receives a scattering of golden raisins before the rum-laced custard is poured into it. It’s baked until set, allowed to cool, and then chilled before serving.
The custard was smooth and nicely flavored by dark rum. The plump raisins were chewy and delicious, and I would add more of them next time. Lightly sweetened whipped cream further gilded an already lovely dessert, and no one complained about it. In fact, there were no complaints about this dessert at all. On a day full of feasting, when dessert is still enjoyed, it must be a good one.
The end to our Christmas feast was rum raisin pie. This pie had piqued my interest back when I first got my copy of Martha Stewart's Baking Handbook
, and I was glad to finally give it a try. A blind baked crust receives a scattering of golden raisins before the rum-laced custard is poured into it. It’s baked until set, allowed to cool, and then chilled before serving.The custard was smooth and nicely flavored by dark rum. The plump raisins were chewy and delicious, and I would add more of them next time. Lightly sweetened whipped cream further gilded an already lovely dessert, and no one complained about it. In fact, there were no complaints about this dessert at all. On a day full of feasting, when dessert is still enjoyed, it must be a good one.Happy 2009!
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