Gov. Rose Mofford's Cornish Pasties in Leslie's cooking class

Summer and pie go together. Homemade pie calls for a flaky and tender crust that holds a perfect sweet or savory filling. The delectable Cornish Pasty—a meat-filled pastry that was a favorite of former Governor Rose Mofford—will be demonstrated along with a refreshing Lemon Meringue Pie at Desert Botanical Gardens cooking class July 15, 2012. You will learn how to make its delicious and tangy lemon curd filling and the secret to a fluffy meringue that will not weep or slide off the pie.

Leslie Christiansen, League member and Culinary Instructor, will be conducting this cooking demonstration Sunday, July 15th from 1:00-3:00PM.

Members: $50 General: $62

Sign up at http://www.dbg.org/shop/courses
Click on Education classes Scroll down to July 15 2012 summer pies
or Phone 480-481-8188.

Helpful Hints from Leslie

Love these helpful hints on baking from Leslie Christiansen . . .

Egg whites beat up better if they are warmed a little before being whipped. After separating the eggs, place the egg whites in a heat-proof bowl.
I use my mixing bowl, since it's made of metal.
Place a small amount of water in a saucepan and heat it to a simmer- not boiling. (Your mixing bowl can not touch the simmering water, or it will cook the egg whites.)
Place your mixing bowl over the simmering water and use a wire whisk to whip the egg whites until they are the temperature of bath water. It only takes about 45 seconds.
You can use a clean finger to test the temperature of the egg whites.
Now make the meringues (or what ever else you are baking) with your warm egg whites- they will whip up beautifully.

And a tip on baking with whole eggs:
Along the same line, whole eggs are better in baking if not super cold from the refrigerator, too.
This is easier to achieve: Simply place the eggs, still in their shells, in a bowl and cover them with bathwater-warm water. After about 5 minutes, they are ready removed from the water and used in baking.

Minty Chocolate Chip Meringues

Minty CHOCOLATE CHIP MERINGUES from Leslie Christiansen

Ingredients:
3 egg whites
Pinch salt
1 cup sugar
2 T unsweetened cocoa powder (optional)
½ t vanilla or 1/8 t pure mint extract or PURE MINT
3-6 oz mini chocolate chips

Method:
1. Preheat oven to 275 F. Line 2 sheet pans with parchment paper.
2. Heat a small amount of water in a sauce pan to a simmer.
3. Place egg whites in the heat-proof bowl of your electric mixer. Whisking constantly, warm egg whites over the simmering water until luke-warm.
4. Place the warm eggs whites and the bowl back in the electric mixer stand, add the salt and whip on high speed until frothy, about 1 minute.
5. With the mixer on high, add half the sugar all at once, and beat for 2 minutes. Gradually add the remaining sugar, beating until the egg whites are stiff and glossy, about 5 minutes total.
6. Lower the mixer speed and add the cocoa powder (if using) and vanilla.
7. Fold in the chocolate chips.
8. Use a teaspoon to drop a cookie kiss on the prepared sheet pans.
9. Bake for 30-35 minutes at 275 F. The outside will be crisp and the inside will be a little soft.
10. Allow to cool for a few minutes before removing from the parchment paper.

Makes about 3 dozen cookies.

*For variety I do not use the cocoa powder and I use the mint extract instead of vanilla.