Pints and Pies in July Part 2: Summer love'n
I’m finding it ever so delightful to get older. (oldish) The little things that you once didn’t care about turn into the most epic things you’ve ever tasted, smelled, or experienced. Your taste buds change, your hearing becomes a bit more sensitive, and what was once the ugliest or perhaps the most boring thing you’ve ever seen becomes the most beautiful. Lately, I’ve been noticing the summer sounds around me. Recalling them from when I was a kid. When all you had to worry about was waiting 30 minutes after eating before jumping back into the pool.
The sound of cicadas, (insert deep breath here) by far, is my favorite summer sound. They’re loud; but for whatever reason, they make me so happy.
To continue with my Pints and Pies in July, I wanted to share a recipe of a pie that I have never found to be delicious. (This is where my taste buds start to change) Key Lime Pie. The Key. And the Lime. Put together in a pie, was just never a good combination for me. But wait ‘til you check this guy out. It kind of blew my mind and I hope it blows yours too.
BACON KEY LIME PIE
By David Sloan from Epicurious.com
Ingredients:
For the bacon and graham cracker crust:
1 pound applewood-smoked bacon
1 1/4 cups graham cracker crumbs from about 10 (2 1/4-inch by 4 3/4-inch) crackers
1/4 cup packed light brown sugar
7 tablespoons unsalted butter, melted
For the filling:
4 egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh or bottled Key lime juice
To serve:
3 tablespoons graham cracker crumbs from about 2 (2 1/4-inch by 4 3/4-inch) crackers
1 cup heavy cream
1/2 cup pure maple syrup
Zest of 2 Key limes
Special equipment: 9-inch pie plate, nonstick vegetable-oil spray
Preparation:
Make the bacon and graham cracker crust: Spray a 9-inch pie plate liberally with nonstick vegetable-oil spray.
In a large heavy skillet over moderate heat, cook the bacon, turning occasionally, until crisp. Transfer the bacon to a paper towel–lined plate to drain, reserving the fat in the skillet. Strain the bacon fat through a fine-mesh sieve, measure 4 tablespoons for the filling, and discard the rest.
Finely chop the bacon. Reserve 3 tablespoons of bacon for the garnish and place the rest in a medium bowl. Add the graham cracker crumbs and brown sugar and stir to combine. Drizzle with melted butter and stir until well combined. Press the mixture evenly onto the bottom and up the sides of the prepared pie plate and refrigerate for 30 minutes.
Make the filling: Arrange a rack in the middle of the oven and preheat to 350°F.
In a large bowl, whisk together the egg yolks, sweetened condensed milk, Key lime juice, and the 4 tablespoons of reserved bacon fat. Pour into the unbaked graham cracker and bacon crust and bake until just set in the center, about 12 minutes. Transfer to a wire rack to cool completely then freeze for at least 1 hour. DO AHEAD: The pie can be baked and stored, covered, in the freezer, up to 3 days.
Garnish and serve: Remove the pie from the freezer and thaw in the refrigerator for 20 minutes prior to serving.
In a small bowl, stir together the graham cracker crumbs and the reserved 3 tablespoons of bacon.
In a medium bowl, whisk the heavy cream until soft peaks form. Gently mound the cream on top of the pie then drizzle with the maple syrup and sprinkle with the lime zest and bacon and graham cracker garnish.
I had to do some serious thinking with the beer that I wanted to pair with this guy. With the key lime and the smokiness from the bacon… I didn’t want to over do it with citrus and/or hops. So I chose to pair it with one of my favorite California beers. One of the oldest Craftsman Breweries in the Los Angeles area, Craftsman Brewery was founded in 1995 by Mark Jilg. “A full flavored pale lager is a throwback to the regional brewers that produced flavorful lagers before prohibition and industrialization.” He uses corn in his recipe, which creates a subtle creamy flavor in this beer. Without a doubt, this would go well with the Bacon Key Lime Pie. Too bad you people in Texas can’t get this one… so I recommend taking a trip.
http://www.craftsmanbrewing.com
When I think of summer music, I think of Cat Stevens with a guitar rocking out on my front porch. Beer in one hand, pie in another, and the biggest grin on my face. His 1971 YouTube Video of Changes IV makes me think that these cicadas and key lime bacon pies are onto something really delightful. He’s one of those musicians that just doesn’t get old for me. So take a listen. And be mindful that these Pints and Pies in July and sweet summer listens can only get better from here on out.
http://youtu.be/T81cgSJsrf4